CN100435662C - Broad bean paste and preparation method thereof - Google Patents
Broad bean paste and preparation method thereof Download PDFInfo
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- CN100435662C CN100435662C CNB2006100028549A CN200610002854A CN100435662C CN 100435662 C CN100435662 C CN 100435662C CN B2006100028549 A CNB2006100028549 A CN B2006100028549A CN 200610002854 A CN200610002854 A CN 200610002854A CN 100435662 C CN100435662 C CN 100435662C
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Abstract
The present invention relates to a broad bean paste which contains a primary broad bean paste and secondary blending materials, wherein the primary broad bean paste is prepared in a way that water soaking shell-less raw broad beans are fermented by flavomycoin, table salt is added to the fermented broad beans, and then the mixture is sunned to obtain the primary broad bean paste; the secondary blending materials contain sucrose, pricklyash peel, fresh hot peppers, dried hot peppers, white spirits, fried soy bean meal, glutinous rice wine, edible vegetable oil, sesame oil and natural vegetal spices; the broad bean paste can also contain secondary flavoring materials. The preparation method of the broad bean paste comprises the following steps: shelling selected dry broad beans, soaking the shelled broad beans in cold water, then adding the flavomycoin, and then uniformly stirring the mixture; controlling 50 to 90% of relative humidity at the temperature of 28 to 45 DEG C; fermenting the mixture for 15 to 25 days in an oxygenic mode, then adding the table salt to the fermented mixture, and then sunning the fermented mixture with the table salt to obtain the primary broad bean paste; adding the secondary blending materials to the primary broad bean paste, and then uniformly mixing the mixture. The further preparation method of the broad bean paste also comprises the step of adding the secondary flavoring materials.
Description
Technical field
The present invention relates to a kind of broad bean paste and manufacture method thereof, particularly, the present invention relates to a kind of is go with rice or bread usefulness or condiment for cooking broad bean paste and the manufacture method thereof that primary raw material makes through fermentation with the broad bean.
Background technology
The broad bean paste of mentioned kind is commonly called as bean cotyledon, and known bean cotyledon has Ziyang temple bean cotyledon and bean paste near a river.Bean paste is firstly appeared in the period of clear Kangxu by Pixian County people Chen Shouxin, heals 300 years so far.It is said that its materials proportioning is: 44 jin of lima beans (being broad bean), 105 jin in bright capsicum, 11 jin in flour, 24 jin of salt, form with 40 ℃ of smart wine fermentations of traditional handicraft temperature control, can get 135 jin of finished products according to the above ratio.The finished product look reddish brown is, glossy, lobe is crisp, the sauce ester is aromatic strongly fragrant, is the indispensable condiment of cooking Sichuan cuisine, is described as " soul of Sichuan cuisine ".But this bean cotyledon was gone through hundreds of years, and kind and taste are still single, can not satisfy the requirement of multiple tastesization and more delicious taste.
Summary of the invention
In view of this, technical problem to be solved by this invention is, overcome broad bean paste kind and the single problem of taste in the prior art, the broad bean paste that provides a kind of taste to be different from prior art, and then provide a series of various in style, tastes delicious more broad bean paste.
Above-mentioned technical problem to be solved is owing to broad bean paste provided by the present invention is solved.
Broad bean paste provided by the present invention comprises the female sauce of broad bean lobe and blends batching, the female sauce of wherein said broad bean lobe is to utilize the yellow mould of improvement or fry in the wheat face intrinsic yellow mould to make water send out no shell to give birth to broad bean lobe fermentation back products therefrom through adding salt and making through solarization sauce, the described batching of blending, be as the criterion in the gross weight of blending back broad bean paste finished product, contain sucrose 4.5～7.5%, Chinese prickly ash 0.5～1.5%, fresh and dried capsicum 1.5～3.5%, liquor 0.7～1.8%, stir-bake to yellowish bean flour 0.6～1.5%, glutinous rice wine 3.5～6.5%, edible vegetable oil 8～12%, sesame oil 0.7～1.4% and natural plant pefume 0.4～0.8%.
The used yellow mould of improvement of the present invention is contained among the yellow mould species Other-of of improvement, this kind Other-of is mixed yellow mould (for example the water Ji that a factory produces is brewageed in Chengdu) and boiling in 1: 50 ratio with wheat bran, cultivates in 3 days and gets in 60～80% relative humidity and 28～32 ℃ of temperature bottom fermentations again.
Preferably, the described batching of blending is as the criterion in the gross weight of finished product broad bean paste, comprises sucrose 6%, Chinese prickly ash 1%, fresh and dried capsicum 2.5%, spills 1.5% in vain, stir-bake to yellowish bean flour 1%, glutinous rice wine 5%, edible vegetable oil 10%, sesame oil 1% and natural plant pefume 0.6%.
Above-mentioned broad bean is also referred to as lima bean.Among the present invention, sucrose is preferably brown sugar; Fresh and dried capsicum refers to the fresh chilli of oven dry, but not shines ten or old chilli, is preferably fresh and dried Red sea green pepper; Spill in vain and be selected from alcohol content spilling in vain greater than 57 degree; Edible vegetable oil is selected from rape seed oil, peanut oil, soybean oil, olive oil, sunflower oil and camellia oil, preferably adopts rape seed oil; Spices is for being selected from the natural plant pefume of anise (also claiming aniseed) or kaempferia galamga and so on.
In the broad bean paste of the present invention, also contain the local flavor batching, described local flavor batching is selected from a kind of in golden hook, ham, beef, garlic, young ginger, shallot, sesame oil, the Red sea green pepper, gross weight in final finished local flavor bean cotyledon is as the criterion, and the ratio of each local flavor batching is respectively golden hook 0.5～1.5%, ham 2～4%, beef 2～4%, garlic 8～12%, young ginger 8～12%, shallot 8～12%, sesame oil 0.5～1.5%, Red sea green pepper 1.5～3.5%.Like this, can prepare 8 kinds of differently flavoured broad bean pastes.Satisfy society need to a greater degree.
Preferably, the ratio of each local flavor batching is golden hook 1%, ham 3%, beef 3%, garlic 10%, young ginger 10%, shallot 10%, sesame oil 1%, Red sea green pepper 2.5%.
For confirming the industrial applicibility of broad bean paste provided by the present invention, the present invention also provides a kind of manufacture method of broad bean paste of the present invention, this method comprises the following steps: that selected broad bean is after mechanical descaling, cold water soak, admixture accounts for the yellow mould species Other-of of improvement of water logging broad bean lobe gross weight 12～18% or fries wheat face (itself containing yellow mould) and evenly mix thoroughly, under 28～45 ℃, control 50～90%% relative humidity were carried out aerobic fermentation 3～6 days, made the female sauce of broad bean lobe; After admixture accounts for the cold water and 25～35% the salt of dried broad bean lobe weight 20～35% and mixes thoroughly in the female sauce of broad bean lobe, shine sauce again 10～25 days, make the female sauce of broad bean lobe; To blend batching afterwards respectively and mix evenly mixing in the female sauce of broad bean lobe, described component of blending batching comprises sucrose, Chinese prickly ash, fresh and dried capsicum, liquor, stir-bake to yellowish bean flour, glutinous rice wine, edible vegetable oil, sesame oil and natural plant pefume, the ratio of blending each component of batching is, the gross weight of blending broad bean paste in finished product is as the criterion, sucrose 4.5～7.5%, Chinese prickly ash 0.5～1.5%, fresh and dried capsicum 1.5～3.5%, liquor 0.7～1.8%, stir-bake to yellowish bean flour 0.6～1.5%, glutinous rice wine 3.5～6.5%, edible vegetable oil 8～12%, sesame oil 0.7～1.4% and natural plant pefume 0.4～0.8%.
Preferably, blend the ratio of each component of batching, the gross weight of blending broad bean paste in finished product is as the criterion, and is respectively sucrose 6%, Chinese prickly ash 1%, fresh and dried capsicum 2.5%, liquor 1.5%, stir-bake to yellowish bean flour 1%, glutinous rice wine 5%, edible vegetable oil 10%, sesame oil 1% and natural plant pefume 0.6%.
Preferably, said method provided by the invention also is included in and adopts on the broad bean paste basis that said method makes, the step of a kind of local flavor of admixture batching again, described local flavor batching is selected from a kind of in golden hook, ham, beef, garlic, young ginger, shallot, sesame oil, the Red sea green pepper, gross weight in final finished local flavor broad bean paste is as the criterion, and the admixture ratio of each local flavor batching is respectively golden hook 0.5～1.5%, ham 2～4%, beef 2～4%, garlic 8～12%, young ginger 8～12%, shallot 8～12%, sesame oil 0.5～1.5%, Red sea green pepper 1.5～3.5%.Like this, can prepare 8 kinds of differently flavoured broad bean pastes.
More preferably, the ratio of each local flavor batching is respectively golden hook 1%, ham 3%, beef 3%, garlic 10%, young ginger 10%, shallot 10%, sesame oil 1%, Red sea green pepper 2.5%.Like this, can prepare 8 kinds of differently flavoured broad bean pastes.
Broad bean paste of the present invention is the raw materials used wholefood that is, and does not add any chemical addition agent, and finished product look delicate flavour U.S. is harmless, meets national food hygienic standard.Broad bean paste of the present invention is deposited the effect phase and is reached 8 years behind food radioactive ray irradiation sterilization.
The specific embodiment
Enumerate some non-limiting embodiment below and specifically illustrate the specific embodiment of the present invention.
Embodiment 1
Get 100 jin of selected dried broad beans, after sending out with clear water bubble, adding itself has 40 jin in the stir-fry wheat face of yellow mould, about 80% time of temperature about 35 ℃ and relative humidity, fermented about 6 days, then with 30 jin of cold water about 25 jin and salt, shine sauce (also claiming solarization pond, the pool) about 18 days, make the female sauce of bean cotyledon.In the female sauce of gained bean cotyledon, add again and blend batching.Gross weight in the finished product broad bean paste is as the criterion, and blends batching and comprises brown sugar 6%, Chinese prickly ash 1%, fresh and dried Red sea green pepper 2.5%, liquor 1.5%, stir-bake to yellowish bean flour 1%, glutinous rice wine 5%, rape seed oil 10%, sesame oil 1% and kaempferia galamga 0.6%.So make and blend broad bean paste.Behind the finished product packing,, can make and deposit the effect phase for 8 years with general food radioactive ray irradiation sterilization.
Embodiment 2
Get 100 jin of selected dried broad beans, after sending out with the clear water bubble, add 30 jin of the yellow mould species Other-of of improvement, about 80% time of temperature about 30 ℃ and relative humidity, fermented about 3 days, then with 30 jin of cold water about 25 jin and salt, shine sauce (being solarization pond, the pool) about 18 days, and made the female sauce of bean cotyledon.In the female sauce of gained bean cotyledon, add again and blend batching.Gross weight in the finished product broad bean paste is as the criterion, and blends batching and comprises brown sugar 6%, Chinese prickly ash 1%, fresh and dried Red sea green pepper 2.5%, liquor 1.5%, stir-bake to yellowish bean flour 1%, glutinous rice wine 5%, rape seed oil 10%, sesame oil 1% and aniseed (promptly anistree) 0.6%.So make and blend broad bean paste.Behind the finished product packing,, can make and deposit the effect phase for 8 years with general food radioactive ray irradiation sterilization.
Embodiment 3
Make by embodiment 1 or 2 and to blend broad bean paste.Before the sterilization, be as the criterion, add 3% fried beef fourth, promptly get beef-flavouring broad bean paste of the present invention in the final finished gross weight.
Embodiment 4
Make by embodiment 1 or 2 and to blend broad bean paste.Before the sterilization, be as the criterion, add 1% the golden hook that cooks, promptly get golden hook local flavor broad bean paste of the present invention in the final finished gross weight.
Embodiment 5
Make by embodiment 1 or 2 and to blend broad bean paste.Before the sterilization, be as the criterion, add 3% ham, promptly get flavored ham broad bean paste of the present invention in the final finished gross weight.
Embodiment 6
Make by embodiment 1 or 2 and to blend broad bean paste.Before the sterilization, be as the criterion, add 10% garlic, promptly get garlic flavor broad bean paste of the present invention in the final finished gross weight.
Embodiment 7
Make by embodiment 1 or 2 and to blend broad bean paste.Before the sterilization, be as the criterion, add 10% young ginger, promptly get young ginger local flavor broad bean paste of the present invention in the final finished gross weight.
Embodiment 8
Make by embodiment 1 or 2 and to blend broad bean paste.Before the sterilization, be as the criterion, add 10% shallot, promptly get shallot local flavor broad bean paste of the present invention in the final finished gross weight.
Embodiment 9
Make by embodiment 1 or 2 and to blend broad bean paste.Before the sterilization, be as the criterion, add 1% sesame oil, promptly get sesame oil local flavor broad bean paste of the present invention in the final finished gross weight.
Embodiment 10
Make by embodiment 1 or 2 and to blend broad bean paste.Before the sterilization, be as the criterion, add 2.5% Red sea green pepper, promptly get Red sea of the present invention green pepper local flavor broad bean paste in the final finished gross weight.
Claims (10)
1. broad bean paste, it is characterized in that, this broad bean paste comprises the female sauce of broad bean lobe and blends batching, the female sauce of wherein said broad bean lobe is with the yellow mould of improvement or fry in the wheat face intrinsic yellow mould and make water send out no shell to give birth to after the fermentation of broad bean lobe products therefrom through interpolation salt and shine sauce and make, the described batching of blending is as the criterion in the gross weight of the finished product broad bean paste after blending, and contains sucrose 4.5～7.5%, Chinese prickly ash 0.5～1.5%, fresh and dried capsicum 1.5～3.5%, liquor 0.7～1.8%, stir-bake to yellowish bean flour 0.6～1.5%, glutinous rice wine 3.5～6.5%, edible vegetable oil 8～12%, sesame oil 0.7～1.4% and natural plant pefume 0.4～0.8%.
2. the described broad bean paste of claim 1, it is characterized in that, the described batching of blending is as the criterion in the gross weight of finished product broad bean paste, contains sucrose 6%, Chinese prickly ash 1%, fresh and dried capsicum 2.5%, liquor 1.5%, stir-bake to yellowish bean flour 1%, glutinous rice wine 5%, edible vegetable oil 10%, sesame oil 1% and natural plant pefume 0.6%.
3. claim 1 or 2 described broad bean pastes, it is characterized in that, also contain the local flavor batching, described local flavor batching is selected from a kind of in golden hook, ham, beef, garlic, young ginger, shallot, sesame oil, the Red sea green pepper, gross weight in final finished local flavor broad bean paste is as the criterion, the admixture ratio of each local flavor batching is respectively golden hook 0.5～1.5%, ham 2～4%, beef 2～4%, garlic 8～12%, young ginger 8～12%, shallot 8～12%, sesame oil 0.5～1.5%, Red sea green pepper 1.5～3.5%, can make 8 kinds of differently flavoured broad bean pastes respectively.
4. the described broad bean paste of claim 3, it is characterized in that, gross weight in final finished local flavor broad bean paste is as the criterion, and the admixture ratio of each local flavor batching is golden hook 1%, ham 3%, beef 3%, garlic 10%, young ginger 10%, shallot 10%, sesame oil 1%, Red sea green pepper 2.5%.
5. the broad bean paste described in the claim 1 or 2 is characterized in that, described sucrose is brown sugar, and described capsicum is the Red sea green pepper, and alcohol content is at least 57 ° in the described liquor, and described edible vegetable oil is rape seed oil, and described spices is selected from anise or kaempferia galamga.
6. the manufacture method of the described broad bean paste of claim 1, it is characterized in that, this method comprises the steps: selected dried broad bean after mechanical descaling and cold water soak, admixture accounts for the yellow mould species Other-of of improvement of water logging broad bean lobe gross weight 12～18% or fries the wheat face, mix thoroughly evenly, under 28～45 ℃, control 50～90% relative humidity, carried out aerobic fermentation 3～6 days, admixture accounts for the cold water and 25～35% the salt of dried broad bean lobe weight 20～35% and mixes thoroughly in tunning then, the gained mixture is shone sauce 10～25 days, make the female sauce of broad bean lobe; In the female sauce of the broad bean lobe that makes, mix and blend batching and mix, described blending in the batching, be as the criterion in the gross weight of blending back finished product broad bean paste, contain sucrose 4.5～7.5%, Chinese prickly ash 0.5～1.5%, fresh and dried capsicum 1.5～3.5%, liquor 0.7～1.8%, stir-bake to yellowish bean flour 0.6～1.5%, glutinous rice wine 3.5～6.5%, edible vegetable oil 8～12%, sesame oil 0.7～1.4% and natural plant pefume 0.4～0.8%.
7. the described broad bean paste manufacture method of claim 6, it is characterized in that, described blending in the batching, gross weight in the finished product broad bean paste is as the criterion, and contains sucrose 6%, Chinese prickly ash 1%, fresh and dried capsicum 2.5%, liquor 1.5%, stir-bake to yellowish bean flour 1%, glutinous rice wine 5%, edible vegetable oil 10%, sesame oil 1% and natural plant pefume 0.6%.
8. the described broad bean paste manufacture method of claim 6, it is characterized in that, the step that also comprises admixture local flavor batching, described local flavor batching is selected from a kind of in golden hook, ham, beef, garlic, young ginger, shallot, sesame oil, the Red sea green pepper, gross weight in final finished local flavor broad bean paste is as the criterion, the ratio of each local flavor batching is respectively golden hook 0.5～1.5%, ham 2～4%, beef 2～4%, garlic 8～12%, young ginger 8～12%, shallot 8～12%, sesame oil 0.5～1.5%, Red sea green pepper 1.5～3.5%, makes 8 kinds of differently flavoured broad bean pastes.
9. the described broad bean paste manufacture method of claim 8, it is characterized in that, gross weight in final finished local flavor broad bean paste is as the criterion, and the admixture ratio of each local flavor batching is golden hook 1%, ham 3%, beef 3%, garlic 10%, young ginger 10%, shallot 10%, sesame oil 1%, Red sea green pepper 2.5%.
10. any one described broad bean paste manufacture method in the claim 6 to 9 is characterized in that, the finished product broad bean paste that makes is sterilized with conventional food radioactive ray irradiation sterilization method.
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| CNB2006100028549A CN100435662C (en) | 2006-02-07 | 2006-02-07 | Broad bean paste and preparation method thereof |
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| CNB2006100028549A CN100435662C (en) | 2006-02-07 | 2006-02-07 | Broad bean paste and preparation method thereof |
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Families Citing this family (16)
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| CN101313745B (en) * | 2007-05-29 | 2012-05-02 | 抚顺市独凤轩食品有限公司 | Post maturation method for Sichuan thick broad-bean sauce |
| CN101611858B (en) * | 2009-07-22 | 2012-12-12 | 贵州省遵义县辣椒食品厂 | Later period sun curing method of cayenne pepper thick broad-bean sauce in plastic tent heliogreenhouse |
| CN101904473B (en) * | 2010-08-09 | 2011-06-22 | 湖南省十三村食品有限公司 | Anaerobic fermentation type thick broad-bean sauce and processing method thereof |
| CN103349269A (en) * | 2010-12-20 | 2013-10-16 | 毛永香 | Spicy hot flour sauce formula technology |
| CN103960647A (en) * | 2014-05-22 | 2014-08-06 | 隆尧县旭日食品有限公司 | Healthy chilli sauce and preparation process thereof |
| CN104172107A (en) * | 2014-06-29 | 2014-12-03 | 马国丰 | Production process of broad-bean sauce |
| CN104431959A (en) * | 2014-11-19 | 2015-03-25 | 滁州市百年食品有限公司 | Broad bean paste with freshwater mussel and preparation method of broad bean paste |
| CN104489631A (en) * | 2014-12-30 | 2015-04-08 | 王杰 | Wine-flavored peppery bean |
| CN104855843A (en) * | 2015-05-21 | 2015-08-26 | 秦盼盼 | Braised bean paste and manufacturing method therefor |
| CN104855844A (en) * | 2015-05-21 | 2015-08-26 | 秦盼盼 | Strawberry fermented soybean paste and preparation method therefor |
| CN105029254A (en) * | 2015-07-28 | 2015-11-11 | 潍坊友容实业有限公司 | Suaeda salsa broad bean sauce and preparation method thereof |
| CN105077037A (en) * | 2015-07-28 | 2015-11-25 | 潍坊友容实业有限公司 | Suaeda salsa thick broad-bean sauce |
| CN106261784A (en) * | 2016-08-16 | 2017-01-04 | 印江土家族苗族自治县宏杨食品有限公司 | A kind of spiced broad bean paste and preparation method thereof |
| CN107173695A (en) * | 2017-07-11 | 2017-09-19 | 四川大学 | A kind of Improving flavor type bean cotyledon for mixing aspergillus oryzae and Lactobacillus plantarum fermentation |
| CN109007613A (en) * | 2018-08-20 | 2018-12-18 | 威宁县蒋凤明苦荞系列食品厂 | A kind of flavor thick broad-bean sauce |
| CN112971038A (en) * | 2021-03-31 | 2021-06-18 | 王桂华 | Heat-clearing and appetite-promoting thick broad-bean sauce and preparation method thereof |
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