CN106722174A - A kind of preparation method of thick broad-bean sauce - Google Patents
A kind of preparation method of thick broad-bean sauce Download PDFInfo
- Publication number
- CN106722174A CN106722174A CN201510813437.1A CN201510813437A CN106722174A CN 106722174 A CN106722174 A CN 106722174A CN 201510813437 A CN201510813437 A CN 201510813437A CN 106722174 A CN106722174 A CN 106722174A
- Authority
- CN
- China
- Prior art keywords
- bean
- sauce
- preparation
- thick broad
- jin
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a kind of sauce and preparation method thereof, the thick broad-bean sauce that the present invention is processed into using high-quality lima bean as primary raw material, glossy glow are dipped in what Pixian County lima bean main material was made, valve is crisp, there is heavier pungent, sweet and delicious, in addition to as seasoning, meal also can be individually helped；Mixed with stand oil, its is good for its taste.
Description
Technical field
The present invention relates to the process technology to lima bean, specifically a kind of technology for soybean being fabricated to soya sauce.Here lima bean is best in quality, and using the thick broad-bean sauce that it is processed into as primary raw material, glossy glow, valve is crisp, there is heavier pungent, sweet and delicious, in addition to as seasoning, also can individually help meal；Mixed with stand oil, its is good for its taste.
Background technology
Pixian County is located in Chengdu Plain middle part, because obtaining the profit that Dujiang weir is irrigated, abounds with rice, wheat, rapeseed, lima bean hemp etc..
Here lima bean is best in quality, and using the thick broad-bean sauce that it is processed into as primary raw material, glossy glow, valve is crisp, there is heavier pungent, sweet and delicious, in addition to as seasoning, also can individually help meal；Mixed with stand oil, its is good for its taste.
The content of the invention
Technique：
44 jin of lima bean, 105 jin of fresh capsicum, 11 jin of flour, 24 jin of salt can go out 135 jin to 140 jin of finished product.Preparation method is：
Lima bean is cleaned up, is shelled, boiled in 96 degree to 100 degree of boiling water one minute 96, pulled out and be put into cooling in cold water, wash in a pan and remove disintegrating slag, soak three to four minutes, then pull bean cotyledon out and mix into flour, mix thoroughly to spread and enter fermenting cellar in dustpan and fermented, temperature control is at 40 degree or so.Yellow mould, the i.e. announcement completion of just fermentation was grown by six to seven days.The bean cotyledon of mildew is put into pithos again, while putting 11.5 jin of salt into, 50 jin of clear water is tedded after being well mixed.To turn over cylinder daytime, evening dew is put, althoughs note that and avoid drenching with rain.
So by 40 to 50 days, bean cotyledon is changed into bronzing, adds the cayenne pepper and remaining salt for pulverizing, be well mixed, then by 3 to 5 months storage ferment, thick broad-bean sauce side's full maturity.
Technique effect
The present invention relates to the process technology to Pixian County lima bean, specifically a kind of technology for Pixian County soybean being fabricated to soya sauce.Using above-mentioned technical proposal, the thick broad-bean sauce being processed into, glossy glow, valve is crisp, there is heavier pungent, sweet and delicious, in addition to as seasoning, also can individually help meal；Mixed with stand oil, its is good for its taste.
Specific embodiment
Technique：
44 jin of lima bean, 105 jin of fresh capsicum, 11 jin of flour, 24 jin of salt can go out 135 jin to 140 jin of finished product.Preparation method is：
Lima bean is cleaned up, is shelled, boiled in 96 degree to 100 degree of boiling water one minute 96, pulled out and be put into cooling in cold water, wash in a pan and remove disintegrating slag, soak three to four minutes, then pull bean cotyledon out and mix into flour, mix thoroughly to spread and enter fermenting cellar in dustpan and fermented, temperature control is at 40 degree or so.Yellow mould, the i.e. announcement completion of just fermentation was grown by six to seven days.The bean cotyledon of mildew is put into pithos again, while putting 11.5 jin of salt into, 50 jin of clear water is tedded after being well mixed.To turn over cylinder daytime, evening dew is put, althoughs note that and avoid drenching with rain.
So by 40 to 50 days, bean cotyledon is changed into bronzing, adds the cayenne pepper and remaining salt for pulverizing, be well mixed, then by 3 to 5 months storage ferment, thick broad-bean sauce side's full maturity.
Claims (1)
1. sauce and preparation method thereof, the thick broad-bean sauce that the present invention is processed into using high-quality lima bean as primary raw material, glossy glow are dipped in what Pixian County lima bean main material was made the invention discloses a kind of, valve is crisp, there is heavier pungent, sweet and delicious, in addition to as seasoning, meal also can be individually helped；Mixed with stand oil, its is good for its taste.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510813437.1A CN106722174A (en) | 2015-11-23 | 2015-11-23 | A kind of preparation method of thick broad-bean sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510813437.1A CN106722174A (en) | 2015-11-23 | 2015-11-23 | A kind of preparation method of thick broad-bean sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106722174A true CN106722174A (en) | 2017-05-31 |
Family
ID=58886096
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510813437.1A Pending CN106722174A (en) | 2015-11-23 | 2015-11-23 | A kind of preparation method of thick broad-bean sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106722174A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107455672A (en) * | 2017-08-25 | 2017-12-12 | 阆中市阆味香食品有限公司 | The bean cotyledon production method and product of a kind of spontaneous fermentation |
| CN108523002A (en) * | 2018-01-11 | 2018-09-14 | 四川工商职业技术学院 | In batches plus bacterium reduces aflatoxin B in Pixian bean sauce1The method of content |
-
2015
- 2015-11-23 CN CN201510813437.1A patent/CN106722174A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107455672A (en) * | 2017-08-25 | 2017-12-12 | 阆中市阆味香食品有限公司 | The bean cotyledon production method and product of a kind of spontaneous fermentation |
| CN108523002A (en) * | 2018-01-11 | 2018-09-14 | 四川工商职业技术学院 | In batches plus bacterium reduces aflatoxin B in Pixian bean sauce1The method of content |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103805403B (en) | A kind of lichee nutriment wine and brewing method thereof | |
| CN103504273A (en) | Thick broad-bean sauce | |
| CN104611187A (en) | Method for producing persimmon vinegar | |
| CN109043434A (en) | A kind of red acid soup and its manufacture craft | |
| CN104726252A (en) | Brewage method of blueberry-red koji wine | |
| CN104357281A (en) | Production method of rice-grade blended wine | |
| KR101750110B1 (en) | A rice wine containing sweet potato and producing method thereof | |
| CN106722174A (en) | A kind of preparation method of thick broad-bean sauce | |
| KR101911320B1 (en) | Manufacturing method for rice wine and rice wine vinegar | |
| CN104726251A (en) | Grape-red koji wine and brewage method thereof | |
| CN104232424A (en) | Preparation method of sticky rice and pineapple fermented glutinous rice | |
| KR101241987B1 (en) | Methods for manufacturing hot pepper paste using garlic | |
| CN104726253A (en) | Blueberry-red koji wine | |
| CN104720008A (en) | Production technology of sesame paste with oyster mushroom flavor | |
| CN104946469A (en) | Preparation method of fermented glutinous rice-banana wine | |
| CN104946468A (en) | Preparation method of fermented glutinous rice-muskmelon wine | |
| CN105296284A (en) | Method for preparing Fen-flavor bamboo liquor through proportioning and mixing three bamboos | |
| KR20160063452A (en) | Methods for Preparing Rice Wine with Pleuropterus Multiflorus | |
| CN107619746A (en) | The production method of persimmon wine | |
| CN106962891A (en) | A kind of production technology of health chilli sauce | |
| KR102233215B1 (en) | Soy sauce or soybean paste using bacillus sp from traditionally fermented soybean and the manufacturing method thereof | |
| CN106135868A (en) | A kind of low-salt dilute waters pouring technique | |
| CN104946467A (en) | Preparation method of fermented glutinous rice-plum wine | |
| CN107788357A (en) | A kind of Western dandelion health caring noodles | |
| CN104946475A (en) | Preparation method of fermented glutinous rice-orange wine |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170531 |