CN106490484A - A kind of production method of thick broad-bean sauce - Google Patents
A kind of production method of thick broad-bean sauce Download PDFInfo
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- CN106490484A CN106490484A CN201610945846.1A CN201610945846A CN106490484A CN 106490484 A CN106490484 A CN 106490484A CN 201610945846 A CN201610945846 A CN 201610945846A CN 106490484 A CN106490484 A CN 106490484A
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Abstract
The invention discloses a kind of production method of thick broad-bean sauce, it prepares mould bean cotyledon, preparation capsicum mud, prepares crucian mud, prepares spice water and prepare thick broad-bean sauce this five steps.The present invention is fermented using paper mulberry foliage cover and fermenting cellar, accelerates the Production Time of mould bean cotyledon, have ignored mould bean cotyledon and makes the particular/special requirement to environment；Fermentation is assisted using crucian mud and crowndaisy chrysanthemum, both the fresh perfume (or spice) of the wormwood artemisia of crowndaisy chrysanthemum is fragrant and crucian mud was dissolved in thick broad-bean sauce, accelerate the fermentation of bean cotyledon again, shorten the fermentation time of bean cotyledon.Therefore the present invention provide a kind of thick broad-bean sauce production method, it can shorten the fermentation time of bean cotyledon, so as to shorten the production cycle, reduce production cost, and the thick broad-bean sauce special taste that produces, with one taste with sweet and sour flavor under paste flavor taste, is particularly well-suited to the firing of stewed crucian with brown sauce class fish dish, the fresh perfume (or spice) of taste, unique flavor.
Description
Technical field
The present invention relates to a kind of production method of thick broad-bean sauce, belongs to production of condiments technical field.
Background technology
Thick broad-bean sauce is that one kind fermentation for producing complex biochemical reaction and being brewed is reddish brown by various microbial interactions
Tone taste substance, it are formed with the fermentation of the condiment such as flour, salt by broad bean or soya bean, meanwhile, and different according to various places consumer
Taste, custom, add the raw materials such as sesame oil, soya-bean oil, monosodium glutamate, capsicum, during production thick broad-bean sauce so as to define difference
The thick broad-bean sauce of local flavor.Thick broad-bean sauce is rich in the several amino acids, trace element and vitamin being easily absorbed by the body, and possesses uniqueness
Fragrance, deeply welcomed by the people and like.
Thick broad-bean sauce comes from Sichuan, and major ingredient is produced using spontaneous fermentation mode based on broad bean substantially, and broad bean and flour are mixed
Closing and beans song being made using natural fermented, add salt solution in outdoor watt cylinder, form through weather exposure, fermentation, its fermentation time is long,
Bean cotyledon needs to decompose maturation in more than 6 months through dog days' system of shining, therefore the method long the production cycle, and factory building holding time is long,
Capital turnover is slow, and production cost is high, seriously constrains the large-scale production of thick broad-bean sauce, have impact on the economic benefit of enterprise.And
Existing thick broad-bean sauce taste is stereotyped, has no unique distinction.
Content of the invention
In view of this, the present invention provides a kind of production method of thick broad-bean sauce, and it can shorten the fermentation time of bean cotyledon, so as to contract
Short production cycle, reduces production cost, and the thick broad-bean sauce special taste that produces, carries one taste with sweet and sour flavor under paste flavor taste, special
Not Shi Yongyu stewed crucian with brown sauce class fish dish firing, the fresh perfume (or spice) of taste, unique flavor.
For solving above technical problem, the technical scheme is that it includes using a kind of production method of thick broad-bean sauce
Following steps：
(1) mould bean cotyledon is prepared：
A. dried broad bean is soaked 24h in cold water, is filtered dry and removes kind of a skin, split into bean cotyledon and enter 3～5min of scalding in boiling water
After pull out, drain away the water, admix flour, stir；The dried broad bean is 1 1.1～1.3 with the mass ratio of flour；
B. feed with paper-mulberry leaf is cleaned up, is uniformly layered on bamboo sieve, the broad bean lobe that step a is handled well is uniformly layered on feed with paper-mulberry leaf
On, then on bean cotyledon, lid last layer feed with paper-mulberry leaf is placed in fermentation in fermenting cellar again, and after fermentation maturation obtains final product mould bean cotyledon within 5～7 days；
(2) capsicum mud is prepared：Take fresh chilli clean up after drain well with pulverizer rub capsicum mud；
(3) crucian mud is prepared：Crucian is cleaned up to be rubbed with pulverizer after decaptitating and is crucian mud；
(4) spice water is prepared：After spices bag immersion 10min will be put in cold water, boil 5min, take out spices after big fire is boiled
Bag, closes fire cooling and is obtained spice water, include anise, cassia bark, spiceleaf, Chinese prickly ash in the spices bag；
(5) thick broad-bean sauce is prepared：Obtained mould bean cotyledon, capsicum mud, crucian mud are put in jar for making or keeping thick soya bean sauce, pour into spice water, white wine,
Salt and rapeseed oil, stir, and cover upper surface with crowndaisy chrysanthemum, jar for making or keeping thick soya bean sauce is put under outdoor solar light, and fermentation was removed after 30～40 days
Crowndaisy chrysanthemum is gone, sauce is bottled, bottleneck injects the rapeseed oil of 3～4cm and obtains final product thick broad-bean sauce of the present invention；The quality of each raw material in above-mentioned jar for making or keeping thick soya bean sauce
Than for mould bean cotyledon capsicum mud crucian mud spice water white wine salt rapeseed oil=2 5 0.3 10 0.2 0.4 1.
Further, in step a, dried broad bean is 1 1.2 with the mass ratio of flour, ensure that flour is uniformly wrapped
Every bean cotyledon has saved the use of flour again without unnecessary scattered flour both beneficial to the fermentation of bean cotyledon again.
Further, control fermentation indoor humidity 75～80%, 18～20 DEG C of temperature in step b.
Further, in step (4), spices bag is 1 100 with the mass ratio of water.
Further, in step (4), in spices bag, the mass ratio of each spices is anistree cassia bark spiceleaf Chinese prickly ash=1
1 1.5 2.
Further, in step (4), Chinese prickly ash is pericarpium zanthoxyli schinifolii.Pericarpium zanthoxyli schinifolii taste is pungent heat, taste are more fragrant than pericarpium zanthoxyli bungeani
Fragrant.
Further, the crowndaisy chrysanthemum is the whole strain of crowndaisy chrysanthemum or crowndaisy chrysanthemum stem and leaf.
Further, jar for making or keeping thick soya bean sauce is stirred once every 24h in described step (5) sweat, be beneficial to fully sending out for sauce
Ferment.
Compared with prior art, the present invention possesses advantages below：
(1) raw material and manufacture craft are standardized, produces the unified thick broad-bean sauce of mass, manufacturing process is controllable, and formula is steady
Fixed, it is ensured that the flavor-stable of final products；
(2) fermented using paper mulberry foliage cover and fermenting cellar, accelerate the Production Time of mould bean cotyledon, be have ignored mould bean cotyledon and make
Particular/special requirement to environment；
(3) fermentation is assisted using crucian mud and crowndaisy chrysanthemum, both thick broad-bean sauce was dissolved into by the fresh perfume (or spice) of the wormwood artemisia of crowndaisy chrysanthemum is fragrant and crucian mud
In, accelerate the fermentation of bean cotyledon again, shorten the fermentation time of bean cotyledon.
Therefore the thick broad-bean sauce special taste that the present invention is provided, with one taste with sweet and sour flavor under paste flavor taste, is particularly well-suited to braise in soy sauce
The firing of crucian class fish dish, the fresh perfume (or spice) of taste, unique flavor, its production method can shorten the fermentation time of bean cotyledon, shorten life
In the product cycle, reduce production cost.
Specific embodiment
In order that those skilled in the art more fully understands technical scheme, with reference to specific embodiment
The present invention is described in further detail.
First, thick broad-bean sauce of the present invention is prepared
(1) mould bean cotyledon is prepared：
A. dried broad bean is soaked 24h in cold water, is filtered dry and removes kind of a skin, split into bean cotyledon and enter 3～5min of scalding in boiling water
After pull out, drain away the water, admix flour, stir；The dried broad bean is 1 1.1～1.3, preferably 1 with the mass ratio of flour
1.2.
B. feed with paper-mulberry leaf is cleaned up, is uniformly layered on bamboo sieve, the broad bean lobe that step a is handled well is uniformly layered on feed with paper-mulberry leaf
On, then on bean cotyledon, lid last layer feed with paper-mulberry leaf is placed in fermentation in fermenting cellar, control fermentation indoor humidity 75～80%, temperature again
18～20 DEG C, after fermentation maturation obtains final product mould bean cotyledon within 5～7 days；
(2) capsicum mud is prepared：Take fresh chilli clean up after drain well with pulverizer rub capsicum mud；
(3) crucian mud is prepared：Crucian is cleaned up to be rubbed with pulverizer after decaptitating and is crucian mud；
(4) spice water is prepared：After spices bag immersion 10min will be put in cold water, boil 5min, take out spices after big fire is boiled
Bag, closes fire cooling and is obtained spice water, include anise, cassia bark, spiceleaf, pericarpium zanthoxyli schinifolii in the spices bag；Spices bag and water
Mass ratio be 1 100, in spices bag, the mass ratio of each spices is anistree cassia bark spiceleaf pericarpium zanthoxyli schinifolii=1 1 1.5 2.
(5) thick broad-bean sauce is prepared：Obtained mould bean cotyledon, capsicum mud, crucian mud are put in jar for making or keeping thick soya bean sauce, pour into spice water, white wine,
Salt and rapeseed oil, stir, and cover upper surface with crowndaisy chrysanthemum, jar for making or keeping thick soya bean sauce is put in outdoor solar light bottom fermentation, every in sweat
Jar for making or keeping thick soya bean sauce stir once every 24h, fermentation removed crowndaisy chrysanthemum after 30～40 days, and sauce is bottled, bottleneck injects the rapeseed oil of 3～4cm and obtains final product
Thick broad-bean sauce of the present invention；In above-mentioned jar for making or keeping thick soya bean sauce, the mass ratio of each raw material is mould bean cotyledon capsicum mud crucian mud spice water white wine salt
Rapeseed oil=2 5 0.3 10 0.2 0.4 1.
2nd, taste checking
Thick broad-bean sauce that same cook is prepared using the present invention respectively, commercially available " Dan Dan " board chilli oil thick broad-bean sauce, commercially available " river
Old remittance " board chilli oil thick broad-bean sauce makes stewed crucian with brown sauce and tastes to 50 people, and wherein 38 people think that the dish that thick broad-bean sauce of the present invention makes is good
Eat, 8 people think that " Dan Dan " board is fond of eating, 4 people think that " Chuan Laohui " board is fond of eating, therefore thick broad-bean sauce of the present invention is easier to be subject to masses'
Like and receive, with certain market prospects, be suitable for promoting.
The above is only the preferred embodiment of the present invention, it is noted that it is right that above-mentioned preferred embodiment is not construed as
The restriction of the present invention, protection scope of the present invention should be defined by claim limited range.For the art
For those of ordinary skill, without departing from the spirit and scope of the present invention, some improvements and modifications can also be made, these change
Enter and retouch also to should be regarded as protection scope of the present invention.
Claims (8)
1. a kind of production method of thick broad-bean sauce, it is characterised in that：Comprise the following steps：
(1) mould bean cotyledon is prepared：
A. dried broad bean is soaked 24h in cold water, is filtered dry and removes kind of a skin, split into bean cotyledon and enter in boiling water and drag for after 3～5min of scalding
Go out, drain away the water, admix flour, stir；The dried broad bean is 1 1.1～1.3 with the mass ratio of flour；
B. feed with paper-mulberry leaf is cleaned up, is uniformly layered on bamboo sieve, the broad bean lobe that step a is handled well is uniformly layered on feed with paper-mulberry leaf,
Then on bean cotyledon, lid last layer feed with paper-mulberry leaf is placed in fermentation in fermenting cellar again, and after fermentation maturation obtains final product mould bean cotyledon within 5～7 days；
(2) capsicum mud is prepared：Take fresh chilli clean up after drain well with pulverizer rub capsicum mud；
(3) crucian mud is prepared：Crucian is cleaned up to be rubbed with pulverizer after decaptitating and is crucian mud；
(4) spice water is prepared：After spices bag immersion 10min will be put in cold water, boil 5min, take out spices bag after big fire is boiled,
Close fire cooling and be obtained spice water, in the spices bag, include anise, cassia bark, spiceleaf, Chinese prickly ash；
(5) thick broad-bean sauce is prepared：Obtained mould bean cotyledon, capsicum mud, crucian mud are put in jar for making or keeping thick soya bean sauce, spice water, white wine, salt is poured into
And rapeseed oil, stir, upper surface is covered with crowndaisy chrysanthemum, jar for making or keeping thick soya bean sauce is put under outdoor solar light, fermentation removed Tong after 30～40 days
Wormwood artemisia, sauce is bottled, and bottleneck injects the rapeseed oil of 3～4cm and obtains final product thick broad-bean sauce of the present invention；In above-mentioned jar for making or keeping thick soya bean sauce, the mass ratio of each raw material is
Mould bean cotyledon capsicum mud crucian mud spice water white wine salt rapeseed oil=2 5 0.3 10 0.2 0.4 1.
2. the production method of a kind of thick broad-bean sauce according to claim 1, it is characterised in that：In the step a dried broad bean with
The mass ratio of flour is 1 1.2.
3. the production method of a kind of thick broad-bean sauce according to claim 1, it is characterised in that：Control fermentation in step b
Indoor humidity 75～80%, 18～20 DEG C of temperature.
4. the production method of a kind of thick broad-bean sauce according to claim 1, it is characterised in that：Spices bag in step (4)
Mass ratio with water is 1 100.
5. the production method of a kind of thick broad-bean sauce according to claim 1, it is characterised in that：Spices bag in step (4)
The mass ratio of interior each spices is anistree cassia bark spiceleaf Chinese prickly ash=1 1 1.5 2.
6. a kind of production method of thick broad-bean sauce according to claim 1 or 5, it is characterised in that：Chinese prickly ash in step (4)
For pericarpium zanthoxyli schinifolii.
7. the production method of a kind of thick broad-bean sauce according to claim 1, it is characterised in that：The crowndaisy chrysanthemum be the whole strain of crowndaisy chrysanthemum or
Crowndaisy chrysanthemum stem and leaf.
8. the production method of a kind of thick broad-bean sauce according to claim 1, it is characterised in that：Step (5) sweat
In stir jar for making or keeping thick soya bean sauce once every 24h.
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| CN201610945846.1A CN106490484A (en) | 2016-11-02 | 2016-11-02 | A kind of production method of thick broad-bean sauce |
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| CN201610945846.1A CN106490484A (en) | 2016-11-02 | 2016-11-02 | A kind of production method of thick broad-bean sauce |
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Cited By (4)
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| CN107114688A (en) * | 2017-04-28 | 2017-09-01 | 巫山县福益美农业开发有限公司 | A kind of thick broad-bean sauce preparation technology and thick broad-bean sauce |
| CN107927719A (en) * | 2017-11-29 | 2018-04-20 | 四川大学 | A kind of bean cotyledon mayonnaise and preparation method thereof |
| CN113100395A (en) * | 2021-05-07 | 2021-07-13 | 楚雄云泉酱园有限责任公司 | Microbial fermentation method for shortening fermentation period of broad bean paste |
| CN113907323A (en) * | 2021-08-31 | 2022-01-11 | 宁夏宁杨食品有限公司 | Preparation method of Sichuan spicy thick broad-bean sauce |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107114688A (en) * | 2017-04-28 | 2017-09-01 | 巫山县福益美农业开发有限公司 | A kind of thick broad-bean sauce preparation technology and thick broad-bean sauce |
| CN107927719A (en) * | 2017-11-29 | 2018-04-20 | 四川大学 | A kind of bean cotyledon mayonnaise and preparation method thereof |
| CN113100395A (en) * | 2021-05-07 | 2021-07-13 | 楚雄云泉酱园有限责任公司 | Microbial fermentation method for shortening fermentation period of broad bean paste |
| CN113907323A (en) * | 2021-08-31 | 2022-01-11 | 宁夏宁杨食品有限公司 | Preparation method of Sichuan spicy thick broad-bean sauce |
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