CN103494132A - Vegetarian salt black bean processing method - Google Patents

Abstract

The invention relates to the technical field of pickles, in particular to a vegetarian salt black bean processing method. The method includes the following steps of 1) cleaning: removing vermiculate and mildewed soybeans and impurities prior to cleaning up and airing; 2) frying: pouring the aired soybeans into a wok, after the soybeans are fried to be separated from husks, shoveling the soybeans out and placing the same into a steam cooker to be cooked for 20-30 minutes; 3) fermenting, bailing out the cooked soybeans with leaching prior to controlling the temperature of the soybeans within a range of 20-25 DEG C, and pouring the soybeans into a container for fermenting for 4 days; 4) blending: feeding the fermented cooked soybeans into a processing workshop for airing and cooling, then pouring the aired and cooled soybeans into the container, evenly stirring every 15 kilos of the soybeans with 2 kilos of salt, 2.5 kilos of chili powder, 2 kilos of minced ginger, 0.5 kilo of black cardamom, 0.5 kilo of star anise and 0.7 kilo of Sichuan pepper, filling stirred salt black bean in the container, and feeding the container filled with the stirred salt bean into a pickling room for pickling for about 35 days. By the vegetarian salt black bean processing method, taste and favor can be improved, pickling time is shortened, and yield is increased.

Description

The processing method of element Salt black bean

Technical field

The present invention relates to pickle the vegetable technical field, particularly relate to a kind of processing method of plain Salt black bean.

Background technology

As everyone knows, plain Salt black bean is a kind of vegetable of pickling, comparatively delicious because of its taste, therefore obtains liking of consumer; The processing method of traditional plain Salt black bean is: cleaning-frying-fermentation-allotment-airing-finished product.Key points for operation are as follows:

1, cleaning, select in the de-etiolation beans some impurity that reach of damaging by worms arranged;

2, frying, put into the pot stir-fry to cleaned soya bean to bursting, and do not fry and stick with paste;

3, poach, poach 1-3 hour for the soya bean that fries, reach with hand and be broken into mud and get final product once pinching, then draining goes minute, standby;

4, fermentation the spontaneous fermentation in basin or other containers of packing into of well-done soya bean, treats that soya bean is pulled into thread to get final product that fermentation time is 7 days;

5, allotment, every 50 kilograms of soya beans are admixed 5 kilograms of salt, 0.5 kilogram of five-spice powder, 5 kilograms of ripe parts of soya bean, 0.5 kilogram of capsicum; 1 kilogram of Jiang Mo;

6, airing, airing 2-5 days afterwards, the moisture of 60-80% is removed in airing, finished product.

The mouthfeel of the plain Salt black bean that above-mentioned technique is made is comparatively general, substantially there is no fragrance.

Summary of the invention

For solving the problems of the technologies described above, the invention provides a kind of raising mouthfeel and fragrance, shortened salting period, improve the processing method of the plain Salt black bean of output.

The processing method of plain beans paddy of the present invention comprises the following steps:

1), cleaning, will damaging by worms be arranged in soya bean and go mouldy, and impurity removes, clean up afterwards and carry out airing;

2), frying, after airing, soya bean is poured in frying pan, soya bean is fried and to explode from rear, and soya bean is shoveled out and puts into steam boiler and boil 20-30 minute;

3), fermentation, after well-done soya bean is pulled out to draining, temperature is controlled between the 20-25 degree, then pours in container and send into the indoor thermostatically controlled temp that ferments and fermented, fermentation time is 4 days;

4), allotment, the ripe beans that ferment send in job shop airing cooling after, pour into again in container, after being stirred to evenly by 0.7 kilogram of every 2 kilograms of salt for 15 kilograms of soya beans, 2.5 kilograms of paprikas, 2 kilograms of Jiang Mo, 0.5 kilogram of tsaoko, anistree 0.5 kilogram, Chinese prickly ash, the fermented soya bean of mixing are packed in container to send into and pickle chamber, pickle about 35 days and get final product;

5), sterilizing, by step 4) in the fermented soya bean pickled pour in container and send into sterilizing chamber, sterilizing 35-40 minute gets final product;

6), packing, send into the packing shop packing of bottling after sterilizing, every bottle of metering packing is 200 grams.

Compared with prior art beneficial effect of the present invention is: by above-mentioned setting, the plain fermented soya bean that process can improve mouthfeel and fragrance, have shortened salting period, have improved output.

The specific embodiment

Below in conjunction with embodiment, the specific embodiment of the present invention is described in further detail.Following examples are used for the present invention is described, but are not used for limiting the scope of the invention.

The processing method of plain beans paddy of the present invention comprises the following steps:

1), cleaning, will damaging by worms be arranged in soya bean and go mouldy, and impurity removes, clean up afterwards and carry out airing;

2), frying, after airing, soya bean is poured in frying pan, soya bean is fried and to explode from rear, and soya bean is shoveled out and puts into steam boiler and boil 20-30 minute.

3), fermentation, after well-done soya bean is pulled out to draining, temperature is controlled between the 20-25 degree, then pours in container and send into the indoor thermostatically controlled temp that ferments and fermented, fermentation time is 4 days;

4), allotment, the ripe beans that ferment send in job shop airing cooling after, pour into again in container, after being stirred to evenly by 0.7 kilogram of every 2 kilograms of salt for 15 kilograms of soya beans, 2.5 kilograms of paprikas, 2 kilograms of Jiang Mo, 0.5 kilogram of tsaoko, anistree 0.5 kilogram, Chinese prickly ash, the fermented soya bean of mixing are packed in container to send into and pickle chamber, pickle about 35 days and get final product;

5), sterilizing, by step 4) in the fermented soya bean pickled pour in container and send into sterilizing chamber, sterilizing 35-40 minute gets final product;

6), packing, send into the packing shop packing of bottling after sterilizing, every bottle of metering packing is the 200 grams bottle caps of screwing on, and sticks trade mark, stamps the date of manufacture, then sends into warehouse for finished product and deposit.

The processing method of plain beans paddy of the present invention, by above-mentioned setting, the plain fermented soya bean that process can improve mouthfeel and fragrance, have shortened salting period, have improved output.

The above is only the preferred embodiment of the present invention; it should be pointed out that for those skilled in the art, under the prerequisite that does not break away from the technology of the present invention principle; can also make some improvement and modification, these improve and modification also should be considered as protection scope of the present invention.

Claims (1)

1. the processing method of a plain beans paddy, is characterized in that, comprises the following steps:

1), cleaning, will damaging by worms be arranged in soya bean and go mouldy, and impurity removes, clean up afterwards and carry out airing;

2), frying, after airing, soya bean is poured in frying pan, soya bean is fried and to explode from rear, and soya bean is shoveled out and puts into steam boiler and boil 20-30 minute.

3), fermentation, after well-done soya bean is pulled out to draining, temperature is controlled between the 20-25 degree, then pours in container and send into the indoor thermostatically controlled temp that ferments and fermented, fermentation time is 4 days;

4), allotment, the ripe beans that ferment send in job shop airing cooling after, pour into again in container, after being stirred to evenly by 0.7 kilogram of every 2 kilograms of salt for 15 kilograms of soya beans, 2.5 kilograms of paprikas, 2 kilograms of Jiang Mo, 0.5 kilogram of tsaoko, anistree 0.5 kilogram, Chinese prickly ash, the fermented soya bean of mixing are packed in container to send into and pickle chamber, pickle about 35 days and get final product;

5), sterilizing, by step 4) in the fermented soya bean pickled pour in container and send into sterilizing chamber, sterilizing 35-40 minute gets final product;

6), packing, send into the packing shop packing of bottling after sterilizing, every bottle of metering packing is 200 grams.