Preparation method of south Shaanxi flavor douchi

Abstract

The application relates to the technical field of characteristic food processing, and discloses a preparation method of Shanxi south flavor fermented soybean, which comprises the following six steps: bean selection, bean boiling, fermentation, material mixing, pickling and airing; the material is selected in the winter of 0-5 DEG C in the south of Shanxi, high-quality yellow beans with full grains in the local area are selected, the beans are boiled for 1-2 hours after water is added at a ratio of 2:1, the beans are naturally fermented for 5-10 days in an environment with a temperature of 30-35 DEG C, natural seasonings such as salt, chili powder and pepper powder are mixed according to specific proportions, the beans are sealed and pickled with yellow mud for 3-4 months, and the beans are aired until the moisture content is about 20%, and the problem that the unique flavor of the fermented soybean is affected due to single seasoning proportion, use of various food additives and short fermentation period in the prior art is solved.

Description

Technical Field

[0001] This invention relates to the field of specialty food processing technology, and in particular to a method for making Shaanxi-style fermented black beans. Background Technology

[0002] Southern Shaanxi, located in southern Shaanxi Province, is bordered by the Qinling Mountains to the north and the Bashan Mountains to the south, with the Han River flowing through it from west to east. It has a subtropical climate and exhibits distinct characteristics of southern regions. In terms of natural conditions, it is extremely rich in water, heat, forest, grassland resources, and local specialties. Based on its unique geographical and resource environment, Southern Shaanxi has developed its own distinctive and flavorful cuisine. Southern Shaanxi specialties largely utilize the abundant resources of the fertile land of southern Shaanxi, allowing for the complete avoidance of artificial additives such as MSG and chicken essence, with a focus on green and healthy processing.

[0003] Doubanjiang (fermented black soybeans), a traditional fermented soybean product in my country, is a specialty food. Doubanjiang is not only delicious and fragrant, but also rich in protein, various amino acids, minerals, and vitamins, and has certain health benefits. According to its state, doubanjiang can be divided into dried doubanjiang, wet doubanjiang, and clump-shaped doubanjiang. Doubanjiang from Xunyang, Ankang, Shaanxi Province, is a dried doubanjiang, known for its excellent taste and unique flavor. However, there are no reports of its production being industrialized. Despite my country's long history of doubanjiang production, it suffers from several drawbacks, such as: 1) the traditional and simple seasoning ratios fail to attract consumers in terms of color, taste, and aroma; 2) the use of various food additives, while extending shelf life, poses significant food safety risks; 3) the artificial cultivation of microorganisms shortens the fermentation cycle, affecting the unique flavor of the doubanjiang. Therefore, compared to other similar products, such as natto, its market share is expected to decline, and its development prospects are uncertain. Summary of the Invention

[0004] The present invention aims to provide a method for making Shaanxi-style fermented black beans, in order to solve the problems in the existing technology that the single ratio of seasonings, the use of various food additives, and the short fermentation cycle affect the unique flavor of fermented black beans.

[0005] To achieve the above objectives, the present invention provides the following method:

[0006] The present invention provides a method for making Shaanxi-style fermented black beans:

[0007] S1: Select high-quality soybeans with plump grains and pure color, and remove stones, bean shells, insects and impurities, as well as damaged, moldy and shriveled beans.

[0008] S2: Mix soybeans and water in a mass ratio of 2:1 and cook for 1-2 hours until the soybeans are fully swollen, have a distinct soybean aroma and no hard core. Remove the soybeans, drain the water and cool to room temperature.

[0009] S3: Place the cooled soybeans from step S2 in a wooden basin, spread them out, cover them with a breathable cloth, and ferment them in an environment of 30-35℃ for 5-10 days until the soybeans have a slightly foul odor and produce obvious strands when swept with chopsticks. This completes the fermentation of the soybeans.

[0010] S4: Add seasonings to the fermented soybeans in step S3 according to the following ratio per kilogram of soybeans: 200-250 grams of salt, 100-150 grams of chili powder, 80-100 grams of Sichuan pepper powder, 80-100 grams of crushed garlic, and 30-50 grams of minced ginger. Mix thoroughly so that each soybean is coated with the seasonings to obtain seasoned soybeans.

[0011] S5: Pack the mixed soybeans from step S4 into a jar and press them down. Seal the jar with plastic wrap and then apply yellow mud to seal it. After the yellow mud dries, invert the jar and place it in a dry and cool environment to pickle for 3-4 months.

[0012] S6: Take out the product marinated in step S5, spread it out, and let it air dry naturally until the moisture content is 18%-20% to obtain mature fermented black beans.

[0013] Preferably, the cooking time in step S2 is 1 hour.

[0014] Preferably, the fermentation temperature in step S3 is 35℃ and the fermentation time is 5-8 days.

[0015] Preferably, the marinating time in step S5 is 3 months.

[0016] Preferably, the jar used for pickling in step S5 is an unglazed ceramic jar. The inner wall of the unglazed ceramic jar is soaked in clean water for 24 hours and then drained before use. During the pickling process, the sealing status of the jar is checked every 15 days to ensure that there is no air leakage or moisture.

[0017] The beneficial effects of this invention are reflected in:

[0018] 1. This invention utilizes natural bacterial fermentation, eliminating the need for artificially cultivated strains, simplifying the production process, reducing production costs, and enhancing the unique flavor of fermented black beans.

[0019] 3. The fermentation process of this invention does not require strict aseptic conditions, the equipment is simple, the investment is low, the operation is easy, and it is convenient for large-scale production.

[0020] 4. The fermentation and pickling process of this invention is complete, and the role of natural bacteria is effectively exerted and controlled, making the fermented black beans more nutritious and of better quality.

[0021] 5. The ingredients added in this invention are diverse and all are natural, containing no food additives. The fermented black beans produced have a pure flavor and are safe to consume. Attached Figure Description

[0022] To more clearly illustrate the specific embodiments of the present invention or the technical solutions in the prior art, the accompanying drawings used in the description of the specific embodiments or the prior art will be briefly introduced below. In all the drawings, similar elements or parts are generally identified by similar reference numerals. In the drawings, the elements or parts are not necessarily drawn to scale.

[0023] Figure 1 A schematic diagram illustrating the steps of a method for preparing Shaanxi-style fermented black beans, provided in an embodiment of the present invention. Detailed Implementation

[0024] To enable those skilled in the art to better understand the present invention, the technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0025] The terms "first," "second," etc., used in the specification, claims, and accompanying drawings of this invention are used to distinguish different objects, not to describe a specific order. Furthermore, the terms "comprising" and "having," and any variations thereof, are intended to cover non-exclusive inclusion. For example, a process, method, apparatus, product, or end that includes a series of steps or units is not limited to the listed steps or units, but may optionally include steps or units not listed, or may optionally include other steps or units inherent to these processes, methods, products, or ends.

[0026] In this document, the term "embodiment" means that a particular feature, structure, or characteristic described in connection with an embodiment may be included in at least one embodiment of the invention. The appearance of this phrase in various places throughout the specification does not necessarily refer to the same embodiment, nor is it a separate or alternative embodiment mutually exclusive with other embodiments. It will be explicitly and implicitly understood by those skilled in the art that the embodiments described herein can be combined with other embodiments.

[0027] Doubanjiang (fermented black soybeans), a traditional fermented soybean product in my country, is a specialty food. Doubanjiang is not only delicious and fragrant, but also rich in protein, various amino acids, minerals, and vitamins, and has certain health benefits. According to its state, doubanjiang can be divided into dried doubanjiang, wet doubanjiang, and clump-shaped doubanjiang. Doubanjiang from Xunyang, Ankang, Shaanxi Province, is a dried doubanjiang, known for its excellent taste and unique flavor. However, there are no reports of its production being industrialized. Despite my country's long history of doubanjiang production, it suffers from several drawbacks, such as: 1) the traditional and simple seasoning ratios fail to attract consumers in terms of color, taste, and aroma; 2) the use of various food additives, while extending shelf life, poses significant food safety risks; 3) the artificial cultivation of microorganisms shortens the fermentation cycle, affecting the unique flavor of the doubanjiang. Therefore, compared to other similar products, such as natto, its market share is expected to decline, and its development prospects are uncertain.

[0028] The present invention aims to provide a method for making Shaanxi-style fermented black beans, in order to solve the problems in the existing technology that the single ratio of seasonings, the use of various food additives, and the short fermentation cycle affect the unique flavor of fermented black beans.

[0029] This invention provides a method for preparing Shaanxi-style fermented black beans, comprising the following steps:

[0030] 1. Timing: Winter in southern Shaanxi is the best time to visit, when the temperature drops to 0-5℃.

[0031] 2. Selecting soybeans: Choose high-quality local soybeans that are plump and have a pure color, remove impurities such as stones, bean shells, and insects, and remove damaged, moldy, and shriveled soybeans.

[0032] 3. Boil the soybeans: Boil the soybeans and water in a 2:1 ratio for 1-2 hours, until the soybeans are fully swollen, have a distinct bean aroma, and have no hard core. Remove them, drain the water, and cool to room temperature.

[0033] 4. Fermentation: Place the cooked soybeans from step 3 in a wooden basin, spread them out evenly, cover them with a breathable cloth, and ferment them in an environment of 30-35℃ for 5-10 days, until they have a slightly pungent smell and show obvious stringiness when swept with chopsticks.

[0034] 5. Mixing the seasonings: For every kilogram of cooked soybeans, mix 200-250 grams of salt, 100-150 grams of chili powder, 80-100 grams of Sichuan peppercorn powder, 80-100 grams of crushed garlic, and 30-50 grams of minced ginger into the fermented soybeans from step 4. Mix well so that each soybean is coated with the seasonings.

[0035] 6. Pickling: Put the soybeans mixed in step 5 into a jar, press them down, seal the jar with plastic wrap, and then seal it with yellow mud. After the yellow mud dries, turn the jar upside down and place it in a dry and cool environment to pickle for 3-4 months.

[0036] 7. Sun-drying: Take out the product, spread it out, and let it air dry naturally until the moisture content is about 20% to obtain mature fermented black beans.

[0037] Example 1

[0038] The following is a method for making Shaanxi-style fermented black beans: 1) Timing: In winter in southern Shaanxi, when the temperature drops to around 0-5℃; 2) Bean selection: Select high-quality local soybeans, remove stones, bean shells, insects, and other impurities, and remove damaged, moldy, and shriveled soybeans, leaving only plump, pure-colored soybeans; 3) Bean cooking: Place the selected soybeans in a pot with water (water:soybeans = 2:1) and cook for 1 hour. Remove, drain, and cool to room temperature; 4) Fermentation: Place the cooked soybeans from step 3 in a wooden basin, spread them out, cover with a breathable cloth, and ferment at 35℃ for 5 days. A slight odor will appear, and when brushed with chopsticks, a faint smell will be detected. 5) Mixing: For every 1 kg of cooked soybeans, mix 200 g of salt, 150 g of chili powder, 100 g of Sichuan pepper powder, 100 g of crushed garlic, and 50 g of minced ginger into the fermented soybeans from step 4. Mix well so that each soybean is coated with the seasoning. 6) Pickling: Place the soybeans mixed in step 5 into a jar, press them down, seal the jar, and then seal it with yellow mud. After the yellow mud dries, invert the jar and place it in a dry and cool environment to pickle. After 3 months, you will get the preliminary product. 7) Drying: After the pickling in step 6 is completed, take out the product, spread it out, and dry it until the moisture content is 20% or the grains are no longer sticking together.

[0039] Example 2

[0040] The following is a method for making Shaanxi-style fermented black beans: 1) Timing: In winter in southern Shaanxi, when the temperature drops to around 0-5℃; 2) Bean selection: Select local soybeans, removing stones, bean shells, insects, and other impurities. Also remove damaged, moldy, and shriveled soybeans, leaving only plump beans with a pure color; 3) Bean cooking: Place the selected soybeans in a pot with water (water:soybeans = 2:1) and cook for 1 hour until the soybeans are fully swollen. Remove, drain, and cool to room temperature; 4) Fermentation: Place the cooked soybeans from step 3 in a wooden basin, spread them out, cover with a breathable cloth, and ferment at 35℃ for 8 days. A slight odor will appear, and when brushed with chopsticks, a faint smell will be detected. 5) Mixing: For every kilogram of cooked soybeans, mix 230g salt, 150g chili powder, 100g Sichuan pepper powder, 100g garlic (crushed), and 50g ginger (minced) into the fermented soybeans from step 4. Mix well so that each soybean is coated with the seasoning. 6) Pickling: Place the soybeans mixed in step 5 into a jar, press them down, seal the jar, and seal it with yellow mud. After the yellow mud dries, invert the jar and place it in a dry and cool environment to pickle. After 3 months of pickling, you will get the preliminary product. 7) Drying: After the pickling in step 6 is completed, take out the product, spread it out, and dry it until the moisture content is 20% or the grains are no longer sticking together.

[0041] Example 3

[0042] The following is a method for making Shaanxi-style fermented black beans: 1) Timing: In winter in southern Shaanxi, when the temperature drops to around 0-5℃; 2) Bean selection: Select local soybeans, removing stones, bean shells, insects, and other impurities. Also remove damaged, moldy, and shriveled soybeans, leaving only plump beans with a pure color; 3) Bean cooking: Place the selected soybeans in a pot with water (water:soybeans = 2:1) and cook for 1 hour, until the soybeans are fully swollen. Remove, drain, and cool to room temperature; 4) Fermentation: Place the cooked soybeans from step 3 in a wooden basin, spread them out, cover with a breathable cloth, and ferment at 30℃ for 10 days, until a slightly pungent odor appears and can be detected by brushing with chopsticks. 5) Mixing: For every kilogram of cooked soybeans, mix 250g salt, 150g chili powder, 100g Sichuan pepper powder, 100g garlic (crushed), and 50g ginger (minced) into the fermented soybeans from step 4. Mix well so that each soybean is coated with the seasoning. 6) Pickling: Place the soybeans mixed in step 5 into a jar, press them down, seal the jar, and then seal it with yellow mud. After the yellow mud dries, invert the jar and place it in a dry and cool environment to pickle. It will be ready after 4 months. 7) Drying: After pickling in step 6, take out the product, spread it out, and dry it until the moisture content is 20% or the grains are no longer sticking together.

[0043] Comparison of fermented black beans prepared in 3 examples

[0044]

[0045] Note: The differences in results stem from the control of key parameters—Example 1 had a high fermentation temperature, short time, and the lowest amount of salt, resulting in a shallow fermentation flavor and a short shelf life; Example 2 had moderate parameters, achieving a balance between flavor and taste; Example 3 had a low fermentation temperature, long time, and the highest amount of salt, promoting the full action of natural bacteria, resulting in a richer flavor and a longer shelf life.

[0046] The beneficial effects of this invention are reflected in:

[0047] 1. This invention utilizes natural bacterial fermentation, eliminating the need for artificially cultivated strains, simplifying the production process, reducing production costs, and enhancing the unique flavor of fermented black beans.

[0048] 3. The fermentation process of this invention does not require strict aseptic conditions, the equipment is simple, the investment is low, the operation is easy, and it is convenient for large-scale production.

[0049] 4. The fermentation and pickling process of this invention is complete, and the role of natural bacteria is effectively exerted and controlled, making the fermented black beans more nutritious and of better quality.

[0050] 5. The ingredients added in this invention are diverse and all are natural, containing no food additives. The fermented black beans produced have a pure flavor and are safe to consume.

[0051] The above descriptions are merely embodiments of the present invention. Commonly known technical solutions or characteristics are not described in detail here. It should be noted that those skilled in the art can make various modifications and improvements without departing from the present invention, and these should also be considered within the scope of protection of the present invention. These modifications and improvements will not affect the effectiveness of the present invention or the practicality of the patent. The scope of protection claimed in this application should be determined by the content of its claims, and the specific embodiments described in the specification can be used to interpret the content of the claims.

Claims

1. A method for making Shaanxi-style fermented black beans, characterized in that, The method includes: Select high-quality local soybeans with plump grains and pure color, remove impurities such as stones, bean shells, and insects, and remove damaged, moldy, and shriveled beans. Cook soybeans and water in a 2:1 ratio for 1 hour, until the soybeans are fully swollen, have a distinct soybean aroma, and have no hard core. Remove them, drain the water, and cool to room temperature. Place the cooked soybeans from step 3 in a wooden basin, spread them out evenly, cover them with a breathable cloth, and ferment them in an environment of 30-35℃ for 5-10 days, until they have a slightly pungent smell and show obvious stringiness when swept with chopsticks. For every kilogram of cooked soybeans, mix 200-250 grams of salt, 100-150 grams of chili powder, 80-100 grams of Sichuan peppercorn powder, 80-100 grams of crushed garlic, and 30-50 grams of minced ginger into the fermented soybeans from step 4. Mix well so that each soybean is coated with the seasonings. Place the soybeans mixed in step 5 into a jar, press them down, seal the jar with plastic wrap, and then seal it with yellow mud. After the yellow mud dries, invert the jar and place it in a dry and cool environment to pickle for 3-4 months. Remove the product, spread it out, and let it air dry naturally until the moisture content is about 20% to obtain mature fermented black beans. S1: Select high-quality soybeans with plump grains and pure color, and remove stones, bean shells, insects and impurities, as well as damaged, moldy and shriveled beans. S2: Mix soybeans and water in a mass ratio of 2:1 and cook for 1-2 hours until the soybeans are fully swollen, have a distinct soybean aroma and no hard core. Remove the soybeans, drain the water and cool to room temperature. S3: Place the cooled soybeans from step S2 in a wooden basin, spread them out, cover them with a breathable cloth, and ferment them in an environment of 30-35℃ for 5-10 days until the soybeans have a slightly foul odor and produce obvious strands when swept with chopsticks. This completes the fermentation of the soybeans. S4: Add seasonings to the fermented soybeans in step S3 according to the following ratio per kilogram of soybeans: 200-250 grams of salt, 100-150 grams of chili powder, 80-100 grams of Sichuan pepper powder, 80-100 grams of crushed garlic, and 30-50 grams of minced ginger. Mix thoroughly so that each soybean is coated with the seasonings to obtain seasoned soybeans. S5: Pack the mixed soybeans from step S4 into a jar and press them down. Seal the jar with plastic wrap and then apply yellow mud to seal it. After the yellow mud dries, invert the jar and place it in a dry and cool environment to pickle for 3-4 months. S6: Take out the product marinated in step S5, spread it out, and let it air dry naturally until the moisture content is 18%-20% to obtain mature fermented black beans.

2. The method for preparing Shaanxi-style fermented black beans according to claim 1, characterized in that: The cooking time in step S2 is 1 hour.

3. The method for preparing Shaanxi-style fermented black beans according to claim 1, characterized in that: In step S3, the fermentation temperature is 35℃ and the fermentation time is 5-8 days.

4. The method for preparing Shaanxi-style fermented black beans according to claim 1, characterized in that: The marinating time in step S5 is 3 months.

5. The method for preparing Shaanxi-style fermented black beans according to claim 1, characterized in that: In step S5, the jar used for pickling is an unglazed ceramic jar. The inner wall of the unglazed ceramic jar is soaked in clean water for 24 hours and then drained before use. During the pickling process, the sealing status of the jar is checked every 15 days to ensure that there is no air leakage or moisture.

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