CN102246948A

CN102246948A - Processing process for bean sauce with fungi

Info

Publication number: CN102246948A
Application number: CN2010101742000A
Authority: CN
Inventors: 胡林
Original assignee: Individual
Current assignee: Individual
Priority date: 2010-05-17
Filing date: 2010-05-17
Publication date: 2011-11-23

Abstract

The invention relates to a processing process for bean sauce with fungi, which comprises the following steps: frying, steaming, drying in the sun, fermenting and the like. Particularly, fresh fried mushrooms are added before fermentation. When the method is used for making the bean sauce, the conventional processing processes are retained, the mouthfeel of the bean sauce is enhanced, the sauce fragrance is strong, the mouthfeel of bean sauce is added and the flavor thus is very unique.

Description

A kind of processing technology of mushroom thick broad-bean sauce

Technical field

The present invention relates to a kind of processing technology of mushroom thick broad-bean sauce.

Background technology

Since ancient times, people are raw material with soybean or broad bean, add wheat flour as required, make it natural fermented, make bent.Afterwards, add salt solution in song, in the kettle of packing into, kettle is placed outdoor, through Exposure to Sunlight, sauce is produced in the after fermentation of shower dew.Thick broad-bean sauce is a kind of of sauce, is that the primary raw material manufacturing forms with soybean or broad bean.The manufacturing of thick broad-bean sauce is the most famous with the Pixian County, Chengdu.The thick broad-bean sauce color and luster that produce the Pixian County is dark red, pungent is strong, and taste is mellow strong, is the very high thick broad-bean sauce of quality.Because fermentation time is long more, just can produce the strong thick broad-bean sauce of taste more, therefore under the situation of paying attention to taste, can use fermentation time to reach the thick broad-bean sauce of several years usually.On the other hand, more paying attention to than taste in the dish of scarlet color and luster, what more pay attention to is the thick broad-bean sauce of yeast phase about 3-6 month.

For indispensable thick broad-bean sauce like this in the Sichuan cuisine, people have studied several manufacture methods such as aging process and high temperature short-term fermentation method.At present, the some areas in Sichuan Province still using aging process, utilize its unique natural environment to brew the thick broad-bean sauce of natural character.

Aging process generally is made by following operation.At first, spread out on the bamboo shallow basket evenly, thinly, be positioned over deep closet sneaking into wheat flour through in the broad bean of boiling.By in the deep closet of 40 degrees centigrade of room temperatures, carrying out 6-7 days koji, make the aspergillus in the deep closet stretch out mycelia on the broad bean surface, generate bent.With the song Earthen Bottle of packing into, add saline solution, after outdoor fermentation 40-50 days, add capsicum and salt, evenly mix.Again outdoor storeroom fermentation 3-5 month, make thick broad-bean sauce afterwards.

The thick broad-bean sauce taste that utilizes said method to make is more single, the researcher of our company wishes on the basis of traditional handicraft through concentrating on studies, and increases a part of raw material, improves the processing technology of thick broad-bean sauce, increase the mouthfeel characteristic of thick broad-bean sauce, satisfy the people's of different taste demand.

Because mushroom has anticancer effect, and contains multivitamin and trace element, now, a lot of restaurants, Chengdu release the health chafing dish based on mushroom, to this, inspire us that thick broad-bean sauce is carried out new improvement.But, if do not change processing technology, directly in manufacturing process, adding becteriums product, mushroom is apt to deteriorate, makes the thick broad-bean sauce taste of producing send out hardship, and color is also relatively darker.

Summary of the invention

The present invention is in order to make a kind of mouthfeel uniqueness, nutritious thick broad-bean sauce, produce a kind of processing technology of mushroom thick broad-bean sauce, its procedure of processing is: the first step, the old broad bean of high-quality is cleaned into slightly stir-fry of pot, and be placed on again in the clear water and soaked 10 hours, peel off cot, be sprinkled into flour and mix thoroughly, go into cage and lima bean is steamed thoroughly, come out of steamer to be poured in the dustpan and spread out with very hot oven, drying in the air covers Negundo Chastetree Leaf or other leaf in the above after the cold, again one week of spontaneous fermentation in hygrothermal environment;

Second step, treat that the surface generates " yellow clothes " of one deck densification, will there be the lima bean of yellow clothes to shine to parching, engagement adds refined salt, xylitol, liquor, bruised ginger, garlic end, Chinese prickly ash, cold boiling water and the bright red hot pepper end of mincing, Semen Lactucae sativae oil and mixes thoroughly;

The 3rd step, wash out with the dust of cold water the mushroom surface, with cold water wash clean in a few minutes, the light salt warm water of putting into 20 degrees centigrade～35 degrees centigrade then soaked about one hour, stirred toward the direction with hand, and wherein residual silt is sunk at the bottom of the basin, with pulverizer mushroom is broken into strip at last, with very hot oven mushroom is fried, pour the sauce basin into after being cooled to normal temperature, mix evenly;

The 4th step, contain airtight anoxybiotic " urn system " in the altar, fermentation promptly becomes the peculiar hot flavour bean paste of local flavor, ready access upon use, prolonged anti-storage more than two months.

The thick broad-bean sauce that utilizes this kind method to make had both kept original processing technology, had increased the mouthfeel of thick broad-bean sauce again, and sauce is aromatic strongly fragrant, had increased the mouthfeel of thick broad-bean sauce simultaneously again, and local flavor is very unique.

The specific embodiment:

A kind of processing technology of mushroom thick broad-bean sauce, its procedure of processing is as follows:

The first step, the old broad bean of high-quality is cleaned into slightly stir-fry of pot, be placed on again in the clear water and soaked 10 hours, peel off cot, be sprinkled into flour and mix thoroughly, go into cage and lima bean is steamed thoroughly, come out of steamer to be poured in the dustpan and spread out with very hot oven, drying in the air covers Negundo Chastetree Leaf or other leaf in the above after the cold, again one week of spontaneous fermentation in hygrothermal environment;

Claims

1. the processing technology of a mushroom thick broad-bean sauce, its procedure of processing is: the first step, the old broad bean of high-quality is cleaned into slightly stir-fry of pot, be placed on again in the clear water and soaked 10 hours, peel off cot, be sprinkled into flour and mix thoroughly, going into cage steams lima bean saturating with very hot oven, come out of steamer to be poured in the dustpan and spread out, cover Negundo Chastetree Leaf or other leaf after the cold of drying in the air in the above, again one week of spontaneous fermentation in hygrothermal environment;