CN112205582A - Preparation method of spicy mushroom bean paste - Google Patents
Preparation method of spicy mushroom bean paste Download PDFInfo
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- CN112205582A CN112205582A CN202011050027.3A CN202011050027A CN112205582A CN 112205582 A CN112205582 A CN 112205582A CN 202011050027 A CN202011050027 A CN 202011050027A CN 112205582 A CN112205582 A CN 112205582A
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a preparation method of spicy mushroom broad bean paste, which is prepared from the following raw materials in parts by weight: 50-60 parts of beans, 40-50 parts of mushrooms, 15-30 parts of flour, 1-1.5 parts of ginger, 4-5 parts of hot pepper, 0.2-0.8 part of pepper powder, 1-2 parts of garlic, 0.1-0.5 part of star anise powder, 5-8 parts of salt, 2-4 parts of edible oil, 0.3-1.2 parts of rock candy, 3-6 parts of white spirit, 0.2-0.7 part of angelica dahurica, 0.2-0.7 part of cinnamon, 0.1-0.6 part of anise, 0.1-0.4 part of fennel, 0.05-0.2 part of pepper powder, 0.5-1.2 parts of nutmeg, 0.3-0.9 part of cherokee rose fruit and 0.2-0.7 part of rhizoma kaempferiae. Compared with the traditional thick broad-bean sauce, the mushroom thick broad-bean sauce prepared by the invention has stronger sauce fragrance, spicy fragrance and unique wine fragrance, and has long aftertaste in the mouth and is mellow but not greasy.
Description
Technical Field
The invention belongs to the technical field of preparation of bean paste, and particularly relates to a method for preparing spicy mushroom bean paste.
Background
The sauce is a pasty seasoning prepared by processing beans, wheat flour, fruits, meat, fish, shrimp and the like serving as main raw materials, and has a long history since the sauce originates from China. At present, common seasoning pastes for Chinese people are divided into sweet flour pastes taking wheat flour as a main raw material and broad bean pastes taking beans as a main raw material; meat, fish and fruit pastes have become uncommon as sauces. This status is not yet available in modern chinese condiments. With the progress of the sauce making process, the method of making sauce has been used later for cooking other non-seasoning dishes as well, and a method of cooking dishes, i.e., the sauce method, has been developed gradually.
The broad bean paste is a fermented reddish brown seasoning brewed by the interaction of various microorganisms and the generation of complex biochemical reaction, is a seasoning, mainly comprises broad beans, soybeans, hot peppers and the like, and comprises sesame oil, salt and the like as auxiliary materials. The thick broad-bean sauce belongs to fermented reddish-brown seasonings. According to different habits of consumers, sesame oil, soybean oil, monosodium glutamate, hot pepper and other raw materials are prepared in the production of the broad bean paste, so that the varieties of the broad bean paste are increased, and the broad bean paste is popular with people. However, the current broad bean paste has single taste and cannot meet the higher and higher material life requirements of people.
Disclosure of Invention
In view of the above, the invention provides a preparation method of spicy mushroom broad bean paste, which can effectively solve the problems in the prior art.
In order to achieve the purpose, the invention provides the following technical scheme: the preparation method of the spicy mushroom broad bean paste comprises the following raw materials in parts by weight: 50-60 parts of beans, 40-50 parts of mushrooms, 15-30 parts of flour, 1-1.5 parts of ginger, 4-5 parts of hot pepper, 0.2-0.8 part of pepper powder, 1-2 parts of garlic, 0.1-0.5 part of star anise powder, 5-8 parts of salt, 2-4 parts of edible oil, 0.3-1.2 parts of rock candy, 3-6 parts of white spirit, 0.2-0.7 part of angelica dahurica, 0.2-0.7 part of cinnamon, 0.1-0.6 part of anise, 0.1-0.4 part of fennel, 0.05-0.2 part of pepper powder, 0.5-1.2 parts of nutmeg, 0.3-0.9 part of cherokee rose fruit and 0.2-0.7 part of rhizoma kaempferiae.
Further, the material is prepared from the following raw materials in parts by weight: 52-58 parts of beans, 42-48 parts of mushrooms, 20-25 parts of flour, 1.2-1.4 parts of ginger, 4.2-4.8 parts of hot peppers, 0.4-0.6 part of pepper powder, 1.3-1.8 parts of garlic, 0.2-0.4 part of star anise powder, 6-7 parts of salt, 2.5-3.5 parts of edible oil, 0.7-0.9 part of rock candy, 4-5 parts of white spirit, 0.3-0.6 part of angelica dahurica, 0.3-0.6 part of cinnamon, 0.3-0.4 part of anise, 0.2-0.3 part of fennel, 0.1-0.15 part of pepper powder, 0.8-1.0 part of nutmeg, 0.5-0.7 part of cherokee rose-fruit and 0.3-0.6 part of rhizoma kaempferiae.
Further, the material is prepared from the following raw materials in parts by weight: 55 parts of beans, 45 parts of mushrooms, 23 parts of flour, 1.3 parts of ginger, 4.5 parts of hot peppers, 0.5 part of pepper powder, 1.5 parts of garlic, 0.3 part of star anise powder, 6.5 parts of salt, 3 parts of edible oil, 0.8 part of rock candy, 4.5 parts of white spirit, 0.45 part of angelica dahurica, 0.45 part of cinnamon, 0.35 part of anise, 0.25 part of fennel, 0.12 part of pepper powder, 0.9 part of nutmeg, 0.6 part of cherokee rose fruit and 0.45 part of rhizoma kaempferiae.
Furthermore, the beans are one or more of soybeans, broad beans and peas.
Further, the beans are soybeans.
Further, the flour is one or a mixture of more than one of wheat flour, barley flour and wheat bran.
Furthermore, the flour is a mixture of wheat flour, barley flour and wheat bran, and the weight ratio of the wheat flour to the barley flour to the wheat bran is 2: 1: 1.
further, it comprises the following steps:
1) removing impurities from beans, soaking in clear water for 22-26 hr until the beans are completely swollen, cleaning, and steaming;
2) pouring beans on a summer sleeping mat, mixing with flour, spreading to a thickness of about 3-5 cm, covering with tarragon or clean gauze from wild land, fermenting at 25-30 deg.C for three or five days to obtain dark yellow bacteria, and sun drying to obtain sauce;
3) putting the sauce into a clean jar;
4) repeatedly cleaning the shiitake mushrooms for more than three times by using clear water, airing for later use, and then cutting the shiitake mushrooms into small particles;
5) adding Lentinus Edodes, rhizoma Zingiberis recens, Capsici fructus, fructus Zanthoxyli powder, Bulbus Allii, fructus Anisi Stellati powder, salt, edible oil, crystal sugar, Chinese liquor, radix Angelicae Dahuricae, cortex Cinnamomi, fructus Anisi Stellati, fructus Foeniculi, fructus Piperis powder, semen Myristicae, fructus Rosae Laevigatae and rhizoma Kaempferiae into a jar, stirring with sauce, and mixing uniformly, but taking care that the jar is not full, a certain space is left at the jar opening, covering, and sealing the jar opening with lime mortar or yellow mud to prevent air permeability.
Further, in the step 1), soaking for 24 hours in clear water.
Further, the alcoholic strength of the white spirit is 42% vol.
Compared with the prior art, the invention has the beneficial effects that: (1) compared with the traditional broad bean paste, the mushroom broad bean paste prepared by the invention has the advantages of oily and glossy color and excellent appearance. (2) Compared with the traditional thick broad-bean sauce, the mushroom thick broad-bean sauce prepared by the invention has stronger sauce fragrance, spicy fragrance and unique wine fragrance, and has long aftertaste in the mouth and is mellow but not greasy. (3) No redundant additive, and green and safe product. (4) The preparation method is simple, the operation process is easy to control, the production cost is low, and the industrial production is easy to realize.
Detailed Description
To further illustrate the contents, features and effects of the present invention, the present invention will be further described by way of the following examples. It will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention, and that such changes and modifications may be made without departing from the spirit and scope of the invention.
The present invention is further illustrated in detail by the following examples and comparative groups:
example 1:
the preparation method of the spicy mushroom broad bean paste comprises the following raw materials in parts by weight: 50 parts of soybeans, 50 parts of mushrooms, 15 parts of flour, 1.5 parts of ginger, 4 parts of hot peppers, 0.8 part of paprika powder, 1 part of garlic, 0.5 part of star anise powder, 5 parts of salt, 4 parts of edible oil, 0.3 part of rock candy, 6 parts of white spirit, 0.2 part of angelica dahurica, 0.7 part of cinnamon, 0.1 part of anise, 0.4 part of fennel, 0.05 part of pepper powder, 1.2 parts of nutmeg, 0.3 part of cherokee rose fruit and 0.7 part of rhizoma kaempferiae.
The flour is a mixture of wheat flour, barley flour and wheat bran, and the weight ratio of the wheat flour to the barley flour to the wheat bran is 2: 1: 1. the alcoholic strength of the white spirit is 42% vol.
The preparation method comprises the following steps:
1) removing impurities from beans, soaking in clear water for 24 hr, cleaning, and steaming;
2) pouring beans on a summer sleeping mat, mixing with flour, spreading to a thickness of about 3-5 cm, covering with tarragon or clean gauze from wild land, fermenting at 25-30 deg.C for three or five days to obtain dark yellow bacteria, and sun drying to obtain sauce;
3) putting the sauce into a clean jar;
4) repeatedly cleaning the shiitake mushrooms for more than three times by using clear water, airing for later use, and then cutting the shiitake mushrooms into small particles;
5) adding Lentinus Edodes, rhizoma Zingiberis recens, Capsici fructus, fructus Zanthoxyli powder, Bulbus Allii, fructus Anisi Stellati powder, salt, edible oil, crystal sugar, Chinese liquor, radix Angelicae Dahuricae, cortex Cinnamomi, fructus Anisi Stellati, fructus Foeniculi, fructus Piperis powder, semen Myristicae, fructus Rosae Laevigatae and rhizoma Kaempferiae into a jar, stirring with sauce, and mixing uniformly, but taking care that the jar is not full, a certain space is left at the jar opening, covering, and sealing the jar opening with lime mortar or yellow mud to prevent air permeability.
Example 2:
the preparation method of the spicy mushroom broad bean paste comprises the following raw materials in parts by weight: 60 parts of beans, 40 parts of mushrooms, 30 parts of flour, 1 part of ginger, 5 parts of hot pepper, 0.2 part of paprika powder, 2 parts of garlic, 0.1 part of star anise powder, 8 parts of salt, 2 parts of edible oil, 1.2 parts of rock candy, 3 parts of white spirit, 0.7 part of angelica dahurica, 0.2 part of cinnamon, 0.6 part of anise, 0.1 part of fennel, 0.2 part of pepper powder, 0.5 part of nutmeg, 0.9 part of cherokee rose fruit and 0.2 part of rhizoma kaempferiae.
The flour is a mixture of wheat flour, barley flour and wheat bran, and the weight ratio of the wheat flour to the barley flour to the wheat bran is 2: 1: 1. the alcoholic strength of the white spirit is 42% vol.
The preparation method comprises the following steps:
1) removing impurities from beans, soaking in clear water for 24 hr, cleaning, and steaming;
2) pouring beans on a summer sleeping mat, mixing with flour, spreading to a thickness of about 3-5 cm, covering with tarragon or clean gauze from wild land, fermenting at 25-30 deg.C for three or five days to obtain dark yellow bacteria, and sun drying to obtain sauce;
3) putting the sauce into a clean jar;
4) repeatedly cleaning the shiitake mushrooms for more than three times by using clear water, airing for later use, and then cutting the shiitake mushrooms into small particles;
5) adding Lentinus Edodes, rhizoma Zingiberis recens, Capsici fructus, fructus Zanthoxyli powder, Bulbus Allii, fructus Anisi Stellati powder, salt, edible oil, crystal sugar, Chinese liquor, radix Angelicae Dahuricae, cortex Cinnamomi, fructus Anisi Stellati, fructus Foeniculi, fructus Piperis powder, semen Myristicae, fructus Rosae Laevigatae and rhizoma Kaempferiae into a jar, stirring with sauce, and mixing uniformly, but taking care that the jar is not full, a certain space is left at the jar opening, covering, and sealing the jar opening with lime mortar or yellow mud to prevent air permeability.
Example 3:
the preparation method of the spicy mushroom broad bean paste comprises the following raw materials in parts by weight: 52 parts of beans, 48 parts of mushrooms, 20 parts of flour, 1.4 parts of ginger, 4.2 parts of hot pepper, 0.6 part of pepper powder, 1.3 parts of garlic, 00.4 parts of star anise powder, 6 parts of salt, 3.5 parts of edible oil, 0.7 part of rock candy, 5 parts of white spirit, 0.3 part of angelica dahurica, 0.6 part of cinnamon, 0.3 part of anise, 0.3 part of fennel, 0.1 part of pepper powder, 1.0 part of nutmeg, 0.5 part of cherokee rose fruit and 0.6 part of rhizoma kaempferiae.
The flour is a mixture of wheat flour, barley flour and wheat bran, and the weight ratio of the wheat flour to the barley flour to the wheat bran is 2: 1: 1. the alcoholic strength of the white spirit is 42% vol.
The preparation method comprises the following steps:
1) removing impurities from beans, soaking in clear water for 24 hr, cleaning, and steaming;
2) pouring beans on a summer sleeping mat, mixing with flour, spreading to a thickness of about 3-5 cm, covering with tarragon or clean gauze from wild land, fermenting at 25-30 deg.C for three or five days to obtain dark yellow bacteria, and sun drying to obtain sauce;
3) putting the sauce into a clean jar;
4) repeatedly cleaning the shiitake mushrooms for more than three times by using clear water, airing for later use, and then cutting the shiitake mushrooms into small particles;
5) adding Lentinus Edodes, rhizoma Zingiberis recens, Capsici fructus, fructus Zanthoxyli powder, Bulbus Allii, fructus Anisi Stellati powder, salt, edible oil, crystal sugar, Chinese liquor, radix Angelicae Dahuricae, cortex Cinnamomi, fructus Anisi Stellati, fructus Foeniculi, fructus Piperis powder, semen Myristicae, fructus Rosae Laevigatae and rhizoma Kaempferiae into a jar, stirring with sauce, and mixing uniformly, but taking care that the jar is not full, a certain space is left at the jar opening, covering, and sealing the jar opening with lime mortar or yellow mud to prevent air permeability.
Example 4:
the preparation method of the spicy mushroom broad bean paste comprises the following raw materials in parts by weight: 58 parts of beans, 42 parts of mushrooms, 25 parts of flour, 1.2 parts of ginger, 4.8 parts of hot pepper, 0.4 part of pepper powder, 1.8 parts of garlic, 0.2 part of star anise powder, 7 parts of salt, 2.5 parts of edible oil, 0.9 part of rock candy, 4 parts of white spirit, 0.6 part of angelica dahurica, 0.3 part of cinnamon, 0.4 part of anise, 0.2 part of fennel, 0.15 part of pepper powder, 0.80 part of nutmeg, 0.7 part of cherokee rose fruit and 0.3 part of rhizoma kaempferiae.
The flour is a mixture of wheat flour, barley flour and wheat bran, and the weight ratio of the wheat flour to the barley flour to the wheat bran is 2: 1: 1. the alcoholic strength of the white spirit is 42% vol.
The preparation method comprises the following steps:
1) removing impurities from beans, soaking in clear water for 24 hr, cleaning, and steaming;
2) pouring beans on a summer sleeping mat, mixing with flour, spreading to a thickness of about 3-5 cm, covering with tarragon or clean gauze from wild land, fermenting at 25-30 deg.C for three or five days to obtain dark yellow bacteria, and sun drying to obtain sauce;
3) putting the sauce into a clean jar;
4) repeatedly cleaning the shiitake mushrooms for more than three times by using clear water, airing for later use, and then cutting the shiitake mushrooms into small particles;
5) adding Lentinus Edodes, rhizoma Zingiberis recens, Capsici fructus, fructus Zanthoxyli powder, Bulbus Allii, fructus Anisi Stellati powder, salt, edible oil, crystal sugar, Chinese liquor, radix Angelicae Dahuricae, cortex Cinnamomi, fructus Anisi Stellati, fructus Foeniculi, fructus Piperis powder, semen Myristicae, fructus Rosae Laevigatae and rhizoma Kaempferiae into a jar, stirring with sauce, and mixing uniformly, but taking care that the jar is not full, a certain space is left at the jar opening, covering, and sealing the jar opening with lime mortar or yellow mud to prevent air permeability.
Example 5:
the preparation method of the spicy mushroom broad bean paste comprises the following raw materials in parts by weight: 55 parts of beans, 45 parts of mushrooms, 23 parts of flour, 1.3 parts of ginger, 4.5 parts of hot peppers, 0.5 part of pepper powder, 1.5 parts of garlic, 0.3 part of star anise powder, 6.5 parts of salt, 3 parts of edible oil, 0.8 part of rock candy, 4.5 parts of white spirit, 0.45 part of angelica dahurica, 0.45 part of cinnamon, 0.35 part of anise, 0.25 part of fennel, 0.12 part of pepper powder, 0.9 part of nutmeg, 0.6 part of cherokee rose fruit and 0.45 part of rhizoma kaempferiae.
The flour is a mixture of wheat flour, barley flour and wheat bran, and the weight ratio of the wheat flour to the barley flour to the wheat bran is 2: 1: 1. the alcoholic strength of the white spirit is 42% vol.
The preparation method comprises the following steps:
1) removing impurities from beans, soaking in clear water for 24 hr, cleaning, and steaming;
2) pouring beans on a summer sleeping mat, mixing with flour, spreading to a thickness of about 3-5 cm, covering with tarragon or clean gauze from wild land, fermenting at 25-30 deg.C for three or five days to obtain dark yellow bacteria, and sun drying to obtain sauce;
3) putting the sauce into a clean jar;
4) repeatedly cleaning the shiitake mushrooms for more than three times by using clear water, airing for later use, and then cutting the shiitake mushrooms into small particles;
5) adding Lentinus Edodes, rhizoma Zingiberis recens, Capsici fructus, fructus Zanthoxyli powder, Bulbus Allii, fructus Anisi Stellati powder, salt, edible oil, crystal sugar, Chinese liquor, radix Angelicae Dahuricae, cortex Cinnamomi, fructus Anisi Stellati, fructus Foeniculi, fructus Piperis powder, semen Myristicae, fructus Rosae Laevigatae and rhizoma Kaempferiae into a jar, stirring with sauce, and mixing uniformly, but taking care that the jar is not full, a certain space is left at the jar opening, covering, and sealing the jar opening with lime mortar or yellow mud to prevent air permeability.
The above examples 1 to 5 are all eaten by a large number of consumers, and the preference (maximum 10) is 9, 8, 9 and 10 in sequence. Therefore, in the above embodiment, embodiment 5 is the most preferable embodiment.
The embodiments of the present invention have been described in detail, but the description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention. Any modification, equivalent replacement or improvement made within the scope of the application of the present invention shall be included in the protection scope of the present invention.
Claims (10)
1. The preparation method of the spicy mushroom broad bean paste is characterized by comprising the following steps: the material is prepared from the following raw materials in parts by weight: 50-60 parts of beans, 40-50 parts of mushrooms, 15-30 parts of flour, 1-1.5 parts of ginger, 4-5 parts of hot pepper, 0.2-0.8 part of pepper powder, 1-2 parts of garlic, 0.1-0.5 part of star anise powder, 5-8 parts of salt, 2-4 parts of edible oil, 0.3-1.2 parts of rock candy, 3-6 parts of white spirit, 0.2-0.7 part of angelica dahurica, 0.2-0.7 part of cinnamon, 0.1-0.6 part of anise, 0.1-0.4 part of fennel, 0.05-0.2 part of pepper powder, 0.5-1.2 parts of nutmeg, 0.3-0.9 part of cherokee rose fruit and 0.2-0.7 part of rhizoma kaempferiae.
2. The preparation method of the spicy mushroom broad bean paste according to claim 1, which is characterized by comprising the following steps: the material is prepared from the following raw materials in parts by weight: 52-58 parts of beans, 42-48 parts of mushrooms, 20-25 parts of flour, 1.2-1.4 parts of ginger, 4.2-4.8 parts of hot peppers, 0.4-0.6 part of pepper powder, 1.3-1.8 parts of garlic, 0.2-0.4 part of star anise powder, 6-7 parts of salt, 2.5-3.5 parts of edible oil, 0.7-0.9 part of rock candy, 4-5 parts of white spirit, 0.3-0.6 part of angelica dahurica, 0.3-0.6 part of cinnamon, 0.3-0.4 part of anise, 0.2-0.3 part of fennel, 0.1-0.15 part of pepper powder, 0.8-1.0 part of nutmeg, 0.5-0.7 part of cherokee rose-fruit and 0.3-0.6 part of rhizoma kaempferiae.
3. The preparation method of the spicy mushroom broad bean paste according to claim 1 or 2, characterized by comprising the following steps: the material is prepared from the following raw materials in parts by weight: 55 parts of beans, 45 parts of mushrooms, 23 parts of flour, 1.3 parts of ginger, 4.5 parts of hot peppers, 0.5 part of pepper powder, 1.5 parts of garlic, 0.3 part of star anise powder, 6.5 parts of salt, 3 parts of edible oil, 0.8 part of rock candy, 4.5 parts of white spirit, 0.45 part of angelica dahurica, 0.45 part of cinnamon, 0.35 part of anise, 0.25 part of fennel, 0.12 part of pepper powder, 0.9 part of nutmeg, 0.6 part of cherokee rose fruit and 0.45 part of rhizoma kaempferiae.
4. The preparation method of the spicy mushroom broad bean paste according to claim 1, which is characterized by comprising the following steps: the beans are one or more of soybeans, broad beans and peas.
5. The preparation method of the spicy mushroom broad bean paste according to claim 4, which is characterized by comprising the following steps: the beans are soybeans.
6. The preparation method of the spicy mushroom broad bean paste according to claim 1, which is characterized by comprising the following steps: the flour is one or more of wheat flour, barley flour and wheat bran.
7. The preparation method of the spicy mushroom broad bean paste according to claim 6, which is characterized by comprising the following steps: the flour is a mixture of wheat flour, barley flour and wheat bran, and the weight ratio of the wheat flour to the barley flour to the wheat bran is 2: 1: 1.
8. the preparation method of the spicy mushroom broad bean paste according to claim 1, which is characterized by comprising the following steps: which comprises the following steps:
1) removing impurities from beans, soaking in clear water for 22-26 hr until the beans are completely swollen, cleaning, and steaming;
2) pouring beans on a summer sleeping mat, mixing with flour, spreading to a thickness of about 3-5 cm, covering with tarragon or clean gauze from wild land, fermenting at 25-30 deg.C for three or five days to obtain dark yellow bacteria, and sun drying to obtain sauce;
3) putting the sauce into a clean jar;
4) repeatedly cleaning the shiitake mushrooms for more than three times by using clear water, airing for later use, and then cutting the shiitake mushrooms into small particles;
5) adding Lentinus Edodes, rhizoma Zingiberis recens, Capsici fructus, fructus Zanthoxyli powder, Bulbus Allii, fructus Anisi Stellati powder, salt, edible oil, crystal sugar, Chinese liquor, radix Angelicae Dahuricae, cortex Cinnamomi, fructus Anisi Stellati, fructus Foeniculi, fructus Piperis powder, semen Myristicae, fructus Rosae Laevigatae and rhizoma Kaempferiae into a jar, stirring with sauce, and mixing uniformly, but taking care that the jar is not full, a certain space is left at the jar opening, covering, and sealing the jar opening with lime mortar or yellow mud to prevent air permeability.
9. The preparation method of the spicy mushroom broad bean paste according to claim 8, which is characterized by comprising the following steps: in the step 1), soaking for 24 hours in clear water.
10. The preparation method of the spicy mushroom broad bean paste according to claim 1, which is characterized by comprising the following steps: the alcoholic strength of the white spirit is 42% vol.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| 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 |
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Application publication date: 20210112 |