CN113080380A

CN113080380A - Production process, product and equipment of soybean paste without red oil

Info

Publication number: CN113080380A
Application number: CN202110472527.4A
Authority: CN
Inventors: 谭兴惠
Original assignee: Sichuan Hengxing Food Co ltd
Current assignee: Sichuan Hengxing Food Co ltd
Priority date: 2021-04-29
Filing date: 2021-04-29
Publication date: 2021-07-09

Abstract

The invention provides a production process of a soybean paste without red oil, and relates to the whole process of fermentation, preparation, packaging and the like of the soybean paste. The invention also provides a soybean paste product without the addition of the red oil, and an improved drying cylinder of equipment in production. The production process of the invention is purely natural fermentation production, raw materials are fully fermented, the automation degree is high, no preservative is added in the product, the fresh-keeping period is further prolonged by sterilizing and aseptic packaging, the normal-temperature fresh-keeping period of the obtained finished product can reach 12-15 months, the cold storage fresh-keeping period can reach 20 months, no obvious taste and color change exists, and the product is a high-quality healthy food which is outstanding in taste, delicious in taste, environment-friendly, green and long-lasting in fresh keeping.

Description

Production process, product and equipment of soybean paste without red oil

Technical Field

The invention relates to the technical field of thick broad-bean sauce, in particular to a production process of thick broad-bean sauce without red oil, a product produced by the process and equipment used by the process.

Background

The broad bean paste is a condiment, the main materials comprise broad beans, soybeans and the like, the auxiliary materials comprise hot peppers, sesame oil, salt and the like, the finished broad bean paste is a fermented reddish brown condiment, and the raw materials such as the sesame oil, the soybean oil, the monosodium glutamate, the hot peppers and the like are prepared in the production of the broad bean paste according to different habits of consumers, so that the variety and the fragrance of the broad bean paste are increased, and the broad bean paste is deeply loved by people.

With the improvement of the living quality of people, people have higher requirements on edible seasonings, and hope to obtain healthy and green foods, particularly, as the soybean paste is mostly used for making dishes in the use places, the steps of heating, frying and the like are probably carried out in the later period, additives such as preservatives and the like can further generate harmful substances in the high-temperature and high-oil environment, and the health is threatened. Therefore, the market has great demand for the pure natural and zero-additive broad bean paste, and the development direction of the broad bean paste industry is also provided.

On the other hand, with the development of technology, the production of the broad bean paste is more automated and intelligent, for example, when the broad bean paste is aired, most of the broad bean paste is stirred by using mechanical stirring instead of manual stirring. However, the conventional mechanical stirring of the thick broad-bean paste only by rotation cannot sufficiently stir the thick broad-bean paste whose surface is dried up into the thick broad-bean paste which is not dried up, so that the dried-up thick broad-bean paste shields the dried-up thick broad-bean paste to affect the drying effect of the thick broad-bean paste.

At present, large-scale production enterprises of broad bean paste continuously explore new methods, new equipment and new technologies, strive to obtain more scientific and complete production processes, and produce products with higher quality.

Disclosure of Invention

Aiming at the defects of the prior art and the requirements of consumers, the invention provides a production process of the bean paste without the addition of the red oil, the pure natural fermentation preparation is free of the addition, a new device is designed at the same time, the problem that the traditional mechanical stirring cannot fully stir the bean paste when the bean paste is aired and stirred is solved, and the bean paste without the addition of the red oil prepared by the process and the device is outstanding in appearance, delicious in taste, healthy, green and lasting in freshness.

In order to achieve the purpose, the invention is realized by the following technical scheme:

a production process of a soybean paste without adding red oil comprises the following steps:

1) selecting materials: selecting thin-skin red peppers and broad beans as raw materials, screening out harmful substances such as insect holes and deterioration in the broad beans, peeling the harmful substances into broad bean segments, selecting the harmful substances such as deterioration and deterioration in the red peppers, and preparing the broad bean segments and the red peppers for later use according to the mass parts of (3-4) to (4-6) after the red peppers are sorted to be qualified;

2) broad bean fermentation pretreatment: scalding broad bean segments with water at 80-100 ℃ for 35-45 seconds, soaking in warm water at 30 ℃ for 5min, taking out, draining, and weighing the broad bean segments according to the weight before soaking

The yeast extract and flour accounting for 8-12% of the weight of the broad bean segments before soaking are uniformly mixed and stirred, and then the yeast extract and the flour are uniformly mixed with the drained broad bean segments;

3) broad bean segment starter propagation: putting the pretreated fermented material obtained in the step 2) into a yeast pool, wherein the blank is required to be laid flat and loose, the thickness is preferably not more than 30cm, covering the yeast pool with a film, starting fermentation, generally, when the temperature of the blank in the yeast pool reaches 38 ℃ which is the upper limit value of the set temperature within 10-12 h, starting a fan in the yeast pool to work, circulating ventilation in the yeast pool, controlling the surface temperature of the blank to be 35-36 ℃, the internal temperature of the material to be not more than 38 ℃, further increasing the circulating air outside the yeast pool after 18-20 h, controlling the surface temperature of the blank to be 35-38 ℃, controlling the internal temperature of the blank to be not more than 38 ℃, taking cracks on the surface of the blank and on the side of the yeast pool after 20-24 h inoculation into the yeast pool as signals, turning the yeast once, turning the yeast pool after the yeast is turned, observing the temperature of the blank to be covered and preferably 35-39 ℃, finishing broad bean petal starter making after the material, at the moment, the outer surface of the broad bean is faint yellow or light green, if the broad bean is abnormal in white or black, more than 60% of the broad bean finished product is light yellow green, and the activity of the product-control protease is 400-500;

4) preparing sweet petals: uniformly mixing 6-8% of dry salt with the bean paste koji prepared in the step 3), then placing the mixture into a fermentation tank, then adding about 20% of saline water into the tank, wherein the use amount of the saline water is 1:1 of the volume ratio of the saline water to the bean paste koji, arranging a filter cylinder in the fermentation tank, no bean paste koji exists in the cylinder, collecting the saline water leaked by fermentation in the cylinder, pumping the saline water in the cylinder to the periphery of the fermentation tank by using a pump every day, then circulating to ensure the temperature and the concentration of the saline water in the tank to be balanced, circulating to 30-45 days after the tank is filled with the bean paste koji, checking the salinity at different points on the surface, covering a plastic film, tightly sealing the tank, spraying the salt on the side film of the tank, storing and fermenting for one-five months to obtain the sweet paste koji, detecting the fermentation temperature during the period, monitoring the sensory flavor, having the color of red paste, fresh taste, controlling the ammonia nitrogen content to be more than or equal to 0.6g/100g, the total acid is lower than 2.5g/100g, namely the total acid is normal;

5) preparing a pepper embryo: after cleaning the red peppers, crushing the red peppers by 40mm, adding edible salt accounting for 20-25% of the weight of the red peppers for salting, then putting the red peppers into a pool, sealing the pool, and fermenting for three to six months to obtain pepper embryos for later use;

6) and (3) maintenance process: uniformly mixing the sweet broad-bean sauce obtained in the step 4) and the chilli blank obtained in the step 5) in proportion, putting the mixture into an airing cylinder, and carrying out after-ripening and curing processes such as turning over, airing, exposing and the like, wherein the finished product of the broad-bean sauce is obtained after six to twelve months, and the preparation process is finished.

The scale of the fermentation tank used at present is 1.5 tons/tank, and the fermentation environment is normal temperature and indoor. The spring and autumn of Sichuan is about 4-5 months, and the temperature is 10-25 ℃; the summer is about 4-5 months, the temperature is 20-35 deg.C, the winter is about 3-4 months, and the temperature is 0-15 deg.C. The fermentation and maintenance periods are affected by seasons and temperatures, the temperature is high, the fermentation time is short, the temperature is low, and the fermentation time is correspondingly prolonged. Generally, the fermentation is good at 25-35 ℃, the reaction tends to stop at the temperature of less than 10 ℃, the mixed bacteria are susceptible, and the material is easy to burn at the temperature of more than 40 ℃.

The air cylinder is in a filtering cylinder shape, is generally a bamboo basket, is also made of stainless steel at present, has the diameter of 8-20cm, does not contain bean koji in the air cylinder, collects the saline water leaked by fermentation in the air cylinder, and then sprays the saline water to the periphery of the pool, thereby playing the roles of ventilating, cooling, circulating the saline water and ensuring the temperature and the salt content of the pepper embryos to be uniform.

Preferably, the aspergillus in the step 2) is aspergillus oryzae, the gram of dry basic spores is more than 300 hundred million, and sporesThe germination rate of the seeds is more than 95 percent, and the using amount of the yeast is the weight of the broad bean segments before soaking

The amount of the flour is 10% of the weight of the broad bean segments before soaking.

A prepared soybean paste product without red oil.

Preferably, the soybean paste product without the added red oil is treated for 40-50 minutes by pasteurization at 75-90 ℃ and then mixed with a natural plant bacteriostatic agent.

The main microorganisms (Jiangnan university, Huyumei brewing food Co., Ltd., food industry science and technology 2012.13, 133) exist in the fermented and mature soy sauce mash:

bacteria: staphylococcus, lactobacillus, tetraspania halophilus;

fungi: saccharomyces, Aspergillus, Rhizomucor.

Pasteurization can kill most of the bacteria, such as gas producing and acid producing bacteria. But still has spores and halophilic bacteria which start to grow and propagate under the condition suitable for the growth of the bacteria, so that the products generate acid and gas to deteriorate.

The botanical bacteriostatic agent can obtain good effect after screening and compounding, has better effect than a chemical preservative potassium sorbate, and particularly has better inhibition effect on spores.

At present, the plant sources are selected from tea, mushroom, chrysanthemum, cinnamon and the like.

Wherein: the effective bacteriostatic components in the tea are tea polyphenol and organic acid; the effective antibacterial components of the mushroom are polysaccharide and phenolic acid; the effective bacteriostatic component of the chrysanthemum is flavone; the effective bacteriostatic component of cinnamon is cinnamic acid.

The tea polyphenol and the mushroom polyphenol are strongly combined, natural organic acid in plants, namely mushroom polysaccharide is introduced, the solubility and the stability of the product are increased, a more efficient synergistic effect is obtained by compounding, the multi-site and multi-dimensional effects on microbial cells are realized layer by layer from inside to outside, various physiological activity ways of microbes are cut off, the growth of the microbes is inhibited, and 1+1+1 is far greater than 4.

Polysaccharide: disrupting cell membrane integrity and disorganizing inhibits microbial cell membrane synthesis.

Polyphenol: inhibiting the activity of important biological enzymes in cell nucleus and blocking the synthesis of microbial genetic materials; can disturb the induction of microbial flora and inhibit the secretion and synthesis of biomembrane.

A compound system: disorders inhibit microbial energy (ATP) metabolic pathways, ATP is not normally synthesized; the disturbance inhibits the respiratory chain metabolic pathway of microorganisms, and nutrient substances cannot be normally utilized for growth and reproduction.

Through the preparation process, the broad bean and pepper raw materials are fully fermented, the production automation degree is high, the possibility of infection and rancidity is greatly reduced, and the broad bean and pepper raw materials are sterilized and aseptically packaged, so that pathogenic bacteria can be killed within 75 ℃ except for spores. Recombined plant

The source bacteriostatic agent kills spores and achieves the purpose of quality guarantee. The natural plant bacteriostatic agent or natural plant essential oil seal and the like are used to further prolong the preservation period, and experiments prove that the normal-temperature preservation period of the obtained finished product can reach 12-15 months, the refrigeration preservation period can reach 20 months, and no obvious taste and color change occurs.

The packaging procedure generally uses a food bag sprayed with a mark to carry out quantitative packaging, the material-taking personnel strictly receives and uses the food bag according to a material-taking list, an operator prepares a dry, smooth and crease-free container without water mark and oil stain, a pump is used for pumping the broad bean paste into a storage bin of a filling machine through a pipeline, the filling machine carries out automatic filling, then edible oil or natural plant essential oil can be selected to carry out oil sealing, and the natural plant essential oil has the effects of sterilizing and diminishing inflammation, removing the necrotic tissue and promoting the granulation, and can further prolong the preservation period. And (4) after filling, carrying out pasteurization and treatment matched with a plant source bacteriostatic agent. Then vacuumizing and sealing the cover to prolong the shelf life of the broad bean paste, packaging the filled and sealed broad bean paste products into an outer packaging box according to varieties and specifications in different batches, and pasting a qualification certificate and information such as product name, specification, production date, batch, boxer, inspector and the like on a paper box.

Zero add production facility of chilli oil broad bean paste, the sunning jar of step 6) is full-automatic sunning jar, sunning jar right side is equipped with drive air feeder, and the sunning jar is close to top fixedly connected with rabbling mechanism, and sunning jar top swing joint has protection against insects mechanism, and protection against insects mechanism top fixedly connected with glass board, drive air feeder left side fixedly connected with air feed ring, and the part bottom that rabbling mechanism is located the sunning jar outside is rotated with the air feed ring and is connected, and drive air feeder left side and the meshing in the rabbling mechanism outside.

Preferably, the stirring mechanism comprises a rotating tooth which is arranged near the top end of the airing cylinder and penetrates through the airing cylinder to be rotatably connected with the airing cylinder, the inner side of the rotating tooth is uniformly and fixedly connected with a fixed block, the top end of the fixed block is fixedly connected with a telescopic electromagnetic block, the bottom end of the fixed block is fixedly connected with an elastic air pipe, the middle part of the elastic air pipe is provided with a clockwork spring, the top end of the clockwork spring is fixedly connected with the bottom end of the fixed block, the middle part of the clockwork spring is fixedly connected with a cylinder, the parts of the cylinders, which are positioned at the two sides of the magnetic rotating ring, are uniformly and fixedly connected with arc-shaped air bags, an electromagnet rod is arranged in the inner arc-shaped air bag, four fixed rods are uniformly and fixedly connected on one side, which is near, and including evenly setting up three arc electromagnetism iron sheets in the sunning jar outside, arc electromagnetism iron sheet bottom end fixedly connected with electromagnetism iron disc, the magnetic pole is the same between arc electromagnetism iron sheet and electromagnetism iron disc and the electromagnet pole, and the magnetic pole is opposite between the arc electromagnetism iron sheet and the electromagnetism iron disc outside and the magnetism change, and the magnetic pole is the same between the electromagnetism iron disc middle part and the magnetism change, and the magnetic pole is opposite between flexible electromagnetic block and the magnetism change.

Preferably, the insect prevention mechanism comprises a first fixing ring arranged above the top end of the airing cylinder, the front half section of the bottom end of the first fixing ring is fixedly connected with an arc-shaped elastic bag, the outer side of the arc-shaped elastic bag is uniformly and fixedly connected with a one-way air outlet valve, the inner side of the arc-shaped elastic bag is uniformly and fixedly connected with a one-way air inlet valve, the rear half section of the bottom end of the first fixing ring is fixedly connected with an arc-shaped wave connecting plate, the middle part of the inner side of the arc-shaped wave connecting plate is provided with an elastic connecting piece, the two sides of the elastic connecting piece are fixedly connected with arc-shaped elastic sliding strips, the outer side of one end of each arc-shaped elastic sliding strip, far away from the elastic connecting piece, is fixedly connected with a square electromagnetic iron block, the outer side of each arc-shaped elastic sliding strip is uniformly and fixedly connected with a, the arc-shaped elastic bag and the bottom end of the arc-shaped wave connecting plate are fixedly connected with a second fixing ring, the top end and the bottom end of the elastic connecting piece are fixedly connected with a first fixing ring and a second fixing ring, the top end and the bottom end of the arc-shaped elastic sliding strip are slidably connected with the first fixing ring and the second fixing ring, the first fixing ring is fixedly connected with a fixing strip in the inner side, the fixing strip is fixedly connected with an elastic cleaning plate in two sides, and the first fixing ring and the second fixing ring are fixedly connected with hinges in the outer side.

Preferably, evenly seted up circular air inlet on the arc wave connecting plate outside, stagger each other between square electromagnet piece and the circular telegram spring that is located arc elastic bag both ends, arc elastic bag width is greater than the width of arc wave connecting plate, leaves certain distance to the inboard edge of first solid fixed ring and the solid fixed ring of second in the arc wave connecting plate inboard, evenly is equipped with tiny air inlet on the arc elastic sliding strip.

To sum up, this application the beneficial effect of technique is:

(1) the production process of the soybean paste without the added red oil provided by the invention is prepared by pure natural fermentation, raw materials are fully fermented, the automation degree is high, the product is free of the added preservative, the product is superior in appearance, delicious in taste, healthy and green, the preservation period is further prolonged by sterilizing, using pure natural plant bacteriostatic agents and carrying out aseptic packaging, the normal-temperature preservation period of the obtained finished product can reach 12-15 months, the cold preservation period can reach 20 months, no obvious taste and color change exists, and the product is preserved for a long time.

(2) The invention provides a drying cylinder which is production equipment of a soybean paste without adding red oil, wherein an arc-shaped electromagnet plate, an elastic air pipe, a clockwork spring, a magnetic rotating ring, a cylinder, an arc-shaped air bag and an electromagnet rod are arranged in a stirring mechanism, under the action of magnetic force, when air is introduced into the elastic air pipe, the elastic air pipe can extend along the inner wall of the drying cylinder to push the soybean paste at the edge part at the top into the soybean paste, and the interaction of magnetic poles between the middle part of the electromagnet plate and the magnetic rotating ring causes the elastic air pipe to push the arc-shaped air bag to expose from the middle part at the top end of the soybean paste and drive the edge at the top end of the soybean paste.

(3) According to the soybean paste stirring device, the arc-shaped air bag, the electromagnet rod, the arc-shaped electromagnet plate, the electromagnet disc and the arc-shaped fixing spring are arranged in the stirring mechanism, the beating ball enables the arc-shaped air bag to continuously rotate when being pushed into the soybean paste by the elastic air pipe under the action of magnetic force, the stirring effect of the soybean paste is enhanced, the arc-shaped fixing spring is continuously contracted and pushed to beat the arc-shaped air bag by leading current into the arc-shaped fixing spring, the soybean paste adhered between the arc-shaped air bags is vibrated down, and the soybean paste is prevented from being filled between the arc-shaped air bags, so that the stirring effect of the arc-shaped air bag on the soybean paste is influenced.

(4) According to the invention, the energizing spring, the second fixing ring, the arc-shaped elastic bag, the arc-shaped elastic sliding strip, the arc-shaped wave connecting plate, the second fixing ring, the fixing strip and the elastic cleaning plate are arranged in the insect prevention mechanism, so that when current is introduced into the energizing spring, the energizing spring drives the arc-shaped elastic bag to contract to suck external air into the insect prevention mechanism to enhance the air fluidity in the insect prevention mechanism, excessive water drops formed at the bottom end of the glass plate are prevented from falling into the bean sauce to influence the airing efficiency of the bean sauce, and the elastic cleaning plate is driven by airflow to continuously swing to wipe the bottom end of the glass plate to prevent the bottom end of the glass plate from adsorbing excessive water drops.

(5) According to the invention, the arc-shaped elastic sliding strip, the square electromagnet block and the cleaning brush are arranged in the insect prevention mechanism, and the energizing spring enables the energizing spring to have magnetism when current is introduced into the energizing spring, so that the energizing spring attracts the square electromagnet block to drive the arc-shaped elastic sliding strip to move, and the cleaning brush continuously brushes the inner side of the arc-shaped wave connecting plate, thereby preventing flies and mosquitoes from entering the insect prevention mechanism through the circular air inlet on the arc-shaped wave connecting plate and spawning in the bean sauce to pollute the bean sauce.

Drawings

FIG. 1 is a schematic view of the structure of the airing cylinder of the present invention;

FIG. 2 is a schematic structural view of a stirring mechanism of the airing cylinder;

FIG. 3 is a schematic view of the structure of an elastic air tube of the airing cylinder of the present invention;

FIG. 4 is an enlarged view of the structure of FIG. 3A according to the present invention;

FIG. 5 is a schematic view of the insect prevention mechanism of the airing cylinder of the present invention;

FIG. 6 is a schematic view of the arc-shaped elastic bag of the airing cylinder according to the present invention;

FIG. 7 is an enlarged view of the structure of FIG. 6 at B in accordance with the present invention;

FIG. 8 is a side sectional view of the arc elastic bag of the airing cylinder according to the present invention.

The drying cylinder 1, the driving air supply device 2, the air supply ring 201, the stirring mechanism 3, the rotating teeth 301, the fixed block 302, the telescopic electromagnetic block 303, the elastic air pipe 304, the spring 305, the magnetic rotating ring 306, the cylinder 307, the arc-shaped air bag 308, the electromagnet rod 309, the fixed rod 310, the arc-shaped fixed spring 311, the beating ball 312, the arc-shaped electromagnet plate 313, the electromagnet plate 314, the insect prevention mechanism 4, the first fixed ring 401, the arc-shaped elastic bag 402, the one-way air outlet valve 403, the one-way air inlet valve 404, the arc-shaped wave connecting plate 405, the arc-shaped elastic sliding strip 406, the square electromagnet block 407, the cleaning brush 408, the fixed plate 409, the energizing spring 410, the second fixed ring 411, the elastic connecting piece 412, the fixed strip 413, the elastic cleaning plate 414, the hinge 415 and the glass.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

Example 1:

1) selecting materials: selecting thin-skin red peppers and broad beans as raw materials, screening out bad products such as insect holes and deterioration in the broad beans, peeling the bad products into broad bean segments, selecting the bad products such as deterioration and deterioration in the red peppers, and preparing the broad bean segments and the red peppers for later use according to the mass ratio of 4:5 after the sorting is qualified;

2) broad bean fermentation pretreatment: scalding broad bean segments with water at 80-100 ℃ for 40 seconds, soaking the broad bean segments in warm water at 30 ℃ for 5min, taking out the broad bean segments, draining, taking out the broad bean segments, weighing the broad bean segments according to the weight before soaking, wherein the medium of the broad bean segments is preferably white when the broad bean segments are pinched by hands, and the weight is preferably not dropped

The yeast extract and the flour accounting for 10 percent of the weight of the broad bean segments before soaking are uniformly mixed and then uniformly mixed with the drained broad bean segments;

the yeast extract is aspergillus oryzae, the number of gram of dry basic spores is more than 300 hundred million, and the germination rate of the spores is more than 95 percent;

3) broad bean segment starter propagation: putting the pretreated fermentation material obtained in the step 2) into a yeast pool, wherein the scale of the fermentation pool is 1.5 tons/pool, the blank is required to be laid flat and loose, the thickness is preferably not more than 30cm, covering the yeast pool by adopting a film, starting fermentation, generally, when the temperature of the blank in the yeast pool reaches a set upper limit value of 38 ℃ within 10-12 h, starting a fan in the yeast pool to work, circulating and ventilating the blank in the yeast pool, controlling the surface temperature of the blank to be 35-36 ℃, the internal temperature of the blank to be not more than 38 ℃, further increasing the fermentation temperature after 18-20 h, increasing circulating air outside the yeast pool, controlling the surface temperature of the blank to be 35-38 ℃ and the internal temperature of the blank to be not more than 38 ℃, taking cracks on the surface of the blank and on the pool edge 20-24 h after inoculation into the yeast pool as signals, turning over once, covering the yeast pool after turning over, observing the temperature of the blank to keep the temperature to be, the broad bean fragment koji making is completed to obtain broad bean fragment koji, the surface of the broad bean fragment koji is light yellow or light green, if the broad bean fragment koji is abnormal in white or black, more than 60% of the broad bean fragment koji is light yellow green, and the activity of the product-control protease is 400-500;

4) preparing sweet petals: uniformly mixing the bean paste koji prepared in the step 3) with 7% of dry salt, then placing the mixture into a fermentation tank, adding about 20% of saline water into the fermentation tank, wherein the volume ratio of the saline water to the bean paste koji is 1:1, arranging a filter cylinder in the fermentation tank, no bean paste koji exists in the cylinder, collecting the saline water leaked by fermentation in the cylinder, pumping the saline water in the cylinder to the periphery of the fermentation tank by using a pump every day for recycling to ensure the balance of the temperature and the concentration of the saline water in the tank, circulating the tank to about 40 days after the tank is filled with the bean paste koji, checking the salinity at different points on the surface, judging that the difference is not more than 5 points as qualified, covering a plastic film, tightly sealing the tank, spraying the salt on a membrane at the side of the tank, storing and fermenting for 120 days in spring for 2-5 months to obtain the sweet paste koji for later use, detecting the fermentation temperature during the period, monitoring the sensory flavor, the color and the color of the sweet paste red, the taste is fresh and, the total acid is less than 2.5g/100 g;

5) preparing a pepper embryo: after cleaning the red peppers, crushing the red peppers by 40mm, adding edible salt accounting for 20% of the weight of the red peppers for salting, then putting the red peppers into a pool, sealing the pool for fermentation, and storing and fermenting the red peppers for 120 days in 2-5 months in spring to obtain pepper embryos for later use;

6) and (3) maintenance process: uniformly mixing the sweet broad-bean sauce obtained in the step 4) and the chilli blank obtained in the step 5) in proportion, putting into an airing cylinder, turning over, airing, exposing and other after-ripening maintenance processes, and obtaining a broad-bean sauce finished product after 6 months (6 months-12 months), thereby completing the preparation process.

Obtaining a soybean paste product without the addition of the red oil, and packaging: quantitatively packaging with a food bag sprayed with a mark, strictly picking up and using by a material picking person according to a material picking sheet, preparing a dry, smooth, wrinkle-free, water mark-free and oil stain-free container by an operator, pumping the broad bean paste into a filling machine bin through a pipeline by using a pump, automatically filling by the filling machine, and selectively using natural plant essential oil for oil sealing.

The product is subsequently treated for 40 minutes by pasteurization at 90 ℃, and then the tea-mushroom natural plant bacteriostatic agent is mixed.

Then vacuumizing and sealing the product to prolong the shelf life of the broad bean paste, packaging the filled and sealed broad bean paste products in an outer packaging box according to varieties and specifications in different batches, and pasting a qualification certificate and information such as product name, specification, production date, batch, boxer, inspector and the like on the paper box.

Example 2:

1) selecting materials: selecting thin-skin red peppers and broad beans as raw materials, screening out bad products such as insect holes and deterioration in the broad beans, peeling the bad products into broad bean segments, selecting the bad products such as deterioration and deterioration in the red peppers, and preparing the broad bean segments and the red peppers for later use according to the mass ratio of 1:1 after the sorting is qualified;

2) broad bean fermentation pretreatment: scalding broad bean segments with water at 80-100 ℃ for 35 seconds, soaking the broad bean segments in warm water at 30 ℃ for 5min, taking out the broad bean segments, draining, taking out the broad bean segments, weighing the broad bean segments according to the weight before soaking, wherein the broad bean segments contain white powder in the middle when the broad bean segments are pinched by hands, and the weight is preferably not dropped

The yeast extract and the flour accounting for 12 percent of the weight of the broad bean segments before soaking are uniformly mixed and then uniformly mixed with the drained broad bean segments;

4) preparing sweet petals: uniformly mixing 6% of dry salt with the bean paste koji prepared in the step 3), then placing the mixture into a fermentation tank, adding about 20% of saline water into the fermentation tank, wherein the volume ratio of the saline water to the bean paste koji is 1:1, arranging a filter cylinder in the fermentation tank, no bean paste koji exists in the cylinder, collecting the fermented and seeped saline water in the cylinder, pumping the saline water in the cylinder to the periphery of the fermentation tank by using a pump every day for recycling to ensure the balance of the temperature and the concentration of the saline water in the tank, circulating to about 38 days after the tank is filled with the bean paste koji, checking the salinity at different points on the surface, judging that the difference is not more than 5 points as qualified, covering a plastic film, tightly sealing the plastic film, spraying the salt on the film at the side of the tank, storing and fermenting for 90 days in spring for 4-6 months to obtain sweet paste koji for later use, periodically detecting the fermentation temperature during the period, monitoring the sensory flavor, the color and luster of the sweet pepper paste red, the taste is fresh and salty, and, the total acid is less than 2.5g/100 g;

5) preparing a pepper embryo: after cleaning the red peppers, crushing the red peppers by 40mm, adding edible salt accounting for 20% of the weight of the red peppers for salting, then putting the red peppers into a pool, sealing the pool for fermentation, and storing and fermenting for 120 days in spring and summer for 3-6 months to obtain pepper embryos for later use;

6) and (3) maintenance process: uniformly mixing the sweet broad-bean sauce obtained in the step 4) and the chilli blank obtained in the step 5) in proportion, putting into an airing cylinder, turning over, airing, exposing and other after-ripening maintenance processes, and obtaining a broad-bean sauce finished product after 9 months (7 months-3 months next year), thereby completing the production process.

The soybean paste product without the added red oil is obtained, the product is subsequently treated for 50 minutes by pasteurization at 75 ℃, and then mixed with the chrysanthemum natural plant bacteriostatic agent. And (6) vacuumizing, marking and packaging.

Example 3:

1) selecting materials: selecting thin-skin red peppers and broad beans as raw materials, screening out bad products such as insect holes and deterioration in the broad beans, peeling the bad products into broad bean segments, selecting the bad products such as deterioration and deterioration in the red peppers, and preparing the broad bean segments and the red peppers for later use according to the mass ratio of 1:2 after the sorting is qualified;

2) broad bean fermentation pretreatment: scalding broad bean segments with water at 80-100 ℃ for 45 seconds, soaking the broad bean segments in warm water at 30 ℃ for 5min, taking out the broad bean segments, draining, taking out the broad bean segments, and weighing the broad bean segments according to the weight before soaking

The yeast extract and flour accounting for 8 percent of the weight of the broad bean segments before soaking are uniformly mixed and then uniformly mixed with the drained broad bean segments;

4) preparing sweet petals: uniformly mixing 8% of dry salt with the bean paste koji prepared in the step 3), then placing the mixture into a fermentation tank, adding about 20% of salt water into the fermentation tank, wherein the volume ratio of the salt water to the bean paste koji is 1:1, arranging a filter cylinder in the fermentation tank, no bean paste koji exists in the cylinder, collecting the salt water leaked by fermentation in the cylinder, pumping the salt water in the cylinder to the periphery of the fermentation tank by using a pump every day, circulating to ensure the temperature and the salt water concentration in the tank to be balanced, circulating to about 41 days after the tank is filled with the bean paste koji, checking the salt content at different points on the surface, judging that the difference is not more than 5 points as qualified, covering a plastic film, tightly sealing the plastic film, spraying the salt on the film at the side of the tank, storing and fermenting for 120 days in spring for 2-5 months to obtain the sweet paste koji for later use, detecting the fermentation temperature during the period, monitoring the sensory flavor, having the purplish red color, fresh taste, controlling the ammonia nitrogen content to be not, the total acid is less than 2.5g/100 g;

5) preparing a pepper embryo: after cleaning the red peppers, crushing the red peppers by 40mm, adding edible salt accounting for 20% of the weight of the red peppers for salting, then putting the red peppers into a pool, sealing the pool for fermentation, and storing and fermenting for 150 days in spring for 1-5 months to obtain pepper embryos for later use;

6) and (3) maintenance process: uniformly mixing the sweet broad-bean sauce obtained in the step 4) and the chilli blank obtained in the step 5) in proportion, putting into an airing cylinder, turning over, airing, exposing and other after-ripening maintenance processes, and obtaining a broad-bean sauce finished product after 6 months (6 months-11 months), thereby completing the preparation process.

The soybean paste product without the added red oil is obtained, the product is treated for 40 minutes by pasteurization at 90 ℃, and then the chrysanthemum natural plant bacteriostatic agent is mixed. And (6) vacuumizing, marking and packaging.

Example 4:

1) selecting materials: selecting thin-skin red peppers and broad beans as raw materials, screening out bad products such as insect holes and deterioration in the broad beans, peeling the bad products into broad bean segments, selecting the bad products such as deterioration and deterioration in the red peppers, and preparing the broad bean segments and the red peppers for later use according to the mass ratio of 3:5 after the sorting is qualified;

2) broad bean fermentation pretreatment: scalding broad bean segments with water at 80-100 deg.C for 40 s, soaking in warm water at 30 deg.C for 5min, and pinching the broad bean segments with handsTaking out the broad bean segments without dripping water, and weighing the broad bean segments according to the weight before soaking

4) preparing sweet petals: uniformly mixing the bean paste koji prepared in the step 3) with 7% of dry salt, then placing the mixture into a fermentation tank, adding about 20% of saline water into the fermentation tank, wherein the volume ratio of the saline water to the bean paste koji is 1:1, arranging a filter cylinder in the fermentation tank, no bean paste koji exists in the cylinder, collecting the fermented and seeped saline water in the cylinder, pumping the saline water in the cylinder to the periphery of the fermentation tank by using a pump every day for recycling, so as to ensure the balance of the temperature and the concentration of the saline water in the tank, circulating the tank to about 30 days after the tank is filled with the bean paste koji, checking the salinity at different points on the surface, taking the points with the difference not more than 5 as qualified, covering a plastic film, tightly sealing the tank, spraying the salt on a membrane at the side of the tank, storing and fermenting for 30 days in 7 months in summer to obtain sweet paste, periodically detecting the fermentation temperature during the period, monitoring the sensory flavor, keeping the color of the sweet paste red, the taste fresh and salty, controlling, the total acid is less than 2.5g/100 g;

5) preparing a pepper embryo: after cleaning the red peppers, crushing the red peppers by 40mm, adding edible salt accounting for 20% of the weight of the red peppers for salting, then putting the red peppers into a pool, sealing the pool for fermentation, and storing and fermenting for 90 days in spring and summer for 5-7 months to obtain pepper embryos for later use;

6) and (3) maintenance process: uniformly mixing the sweet broad-bean sauce obtained in the step 4) and the chilli blank obtained in the step 5) in proportion, putting into an airing cylinder, turning over, airing, exposing and other after-ripening maintenance processes, and obtaining a broad-bean sauce finished product after 12 months (8 months-7 months in the next year), thereby completing the production process.

The soybean paste product without the added red oil is obtained, the product is treated for 40 minutes by pasteurization at 85 ℃, and then the natural plant bacteriostatic agent of cinnamon is mixed. And (6) vacuumizing, marking and packaging.

Example 5:

1) selecting materials: selecting thin-skin red peppers and broad beans as raw materials, screening out bad products such as insect holes and deterioration in the broad beans, peeling the bad products into broad bean segments, selecting the bad products such as deterioration and deterioration in the red peppers, and preparing the broad bean segments and the red peppers for later use according to the mass ratio of 3:4 after the sorting is qualified;

The yeast extract and flour which account for 11 percent of the weight of the flour before the broad bean pieces are soaked are uniformly mixed after being stirred and then are uniformly mixed with the drained broad bean pieces;

4) preparing sweet petals: uniformly mixing the bean paste finished koji prepared in the step 3) with 7% of dry salt, then placing the mixture into a fermentation tank, adding about 20% of saline water into the fermentation tank, wherein the volume ratio of the saline water to the bean paste is 1:1, arranging a filter cylinder-shaped air cylinder in the fermentation tank, no bean paste finished koji is in the air cylinder, collecting the fermented and seeped saline water in the air cylinder, pumping the saline water in the air cylinder to the periphery of the fermentation tank by using a pump every day for recycling, ensuring the temperature and the saline water concentration in the tank to be balanced, after the tank is filled with the bean paste, circulating for about 31 days, checking the salinity at different points on the surface, judging that the difference is not more than 5 points as qualified, covering a plastic film, tightly sealing the plastic film, spraying salt on the film on the side of the tank, storing and fermenting for 60 days in 6-7 months in summer, regularly detecting the fermentation temperature, monitoring the sensory flavor, making the sweet bean paste red in color, fresh and salty taste, and controlling the ammonia nitrogen content to be not, the total acid is less than 2.5g/100 g;

5) preparing a pepper embryo: after cleaning the red peppers, crushing the red peppers by 40mm, adding edible salt accounting for 20% of the weight of the red peppers for salting, then putting the red peppers into a pool, sealing the pool for fermentation, and storing and fermenting for 90 days in summer for 5-7 months to obtain pepper embryos for later use;

6) and (3) maintenance process: uniformly mixing the sweet broad-bean sauce obtained in the step 4) and the chilli blank obtained in the step 5) in proportion, putting into an airing cylinder, turning over, airing, exposing and other after-ripening maintenance processes, and obtaining a broad-bean sauce finished product after 7 months (7 months-2 months next year), thereby completing the production process.

The product is subsequently treated for 40 minutes by pasteurization at 90 ℃, and then mixed with cinnamon natural plant bacteriostatic agent.

Example 6:

1) selecting materials: selecting thin-skin red peppers and broad beans as raw materials, screening out harmful substances such as wormholes, deterioration and the like in the broad beans, peeling the harmful substances into broad bean segments, selecting the harmful substances such as deterioration, deterioration and the like in the red peppers, and preparing the broad bean segments and the red peppers for later use according to the mass ratio of 2:3 after the red peppers are sorted to be qualified;

The yeast extract and the flour accounting for 9 percent of the weight of the broad bean segments before soaking are uniformly mixed and then uniformly mixed with the drained broad bean segments;

4) preparing sweet petals: uniformly mixing the bean paste koji prepared in the step 3) with 7% of dry salt, then placing the mixture into a fermentation tank, adding about 20% of saline water into the fermentation tank, wherein the volume ratio of the saline water to the bean paste koji is 1:1, arranging a filter cylinder in the fermentation tank, no bean paste koji exists in the cylinder, collecting the saline water leaked by fermentation in the cylinder, pumping the saline water in the cylinder to the periphery of the fermentation tank by using a pump every day for recycling to ensure the balance of the temperature and the concentration of the saline water in the tank, circulating the tank to about 45 days after the tank is filled with the bean paste koji, checking the salinity at different points on the surface, judging that the difference is not more than 5 points as qualified, covering a plastic film, tightly sealing the tank, spraying the salt on the membrane at the side of the tank, storing and fermenting for 150 days in autumn and winter for 10-2 months to obtain regular sweet paste koji for later use, detecting the fermentation temperature during the period, monitoring the sensory flavor, the color and the color of the sweet paste red, the taste is, the total acid is less than 2.5g/100 g;

5) preparing a pepper embryo: after cleaning the red peppers, crushing the red peppers by 40mm, adding edible salt accounting for 20% of the weight of the red peppers for salting, then putting the red peppers into a pool, sealing the pool for fermentation, and storing and fermenting the red peppers for 180 days in autumn and winter to obtain pepper embryos for later use;

6) and (3) maintenance process: uniformly mixing the sweet broad-bean sauce obtained in the step 4) and the chilli blank obtained in the step 5) in proportion, putting into an airing cylinder, turning over, airing, exposing and other after-ripening maintenance processes, and obtaining a broad-bean sauce finished product after 10 months (3-12 months), thereby completing the preparation process.

Example 7:

the airing cylinder in the step 6) is a full-automatic airing cylinder 1, a driving air supply device 2 is arranged on the right side of the airing cylinder 1, a stirring mechanism 3 is fixedly connected to the position, close to the top end, of the airing cylinder 1, an insect prevention mechanism 4 is movably connected to the top end of the airing cylinder 1, a glass plate 5 is fixedly connected to the top end of the insect prevention mechanism 4, an air supply ring 201 is fixedly connected to the left side of the driving air supply device 2, the bottom end of the portion, located on the outer side of the airing cylinder 1, of the stirring mechanism 3 is rotatably connected with the air supply ring 201, and the.

The stirring mechanism 3 comprises a rotating tooth 301 which is arranged near the top end of the airing cylinder 1 and penetrates through the airing cylinder 1 to be rotatably connected with the airing cylinder 1, the inner side of the rotating tooth 301 is uniformly and fixedly connected with a fixed block 302, the top end of the fixed block 302 is fixedly connected with a telescopic electromagnetic block 303, the bottom end of the fixed block 302 is fixedly connected with an elastic air pipe 304, the middle part of the elastic air pipe 304 is provided with a clockwork spring 305, the top end of the clockwork spring 305 is fixedly connected with the bottom end of the fixed block 302, the middle part of the clockwork spring 305 is fixedly connected with a magnetic rotating ring 306, the middle part of the magnetic rotating ring 306 is rotatably connected with a cylinder 307, the parts of the cylinders 307 which are positioned at the two sides of the magnetic rotating ring 306 are uniformly and fixedly connected with arc-shaped air bags 308, an electromagnetic iron rod 309 is arranged in the inner arc-, the top end of the arc-shaped fixing spring 311 is fixedly connected with a beating ball 312, and comprises three arc-shaped electromagnet plates 313 which are uniformly arranged on the outer side of the airing cylinder 1, the bottom end of each arc-shaped electromagnet plate 313 is fixedly connected with an electromagnet disk 314, the magnetic poles of the arc-shaped electromagnet plates 313, the electromagnet disks 314 and the electromagnet rods 309 are the same, the magnetic poles of the arc-shaped electromagnet plates 313, the outer sides of the electromagnet disks 314 and the magnetic rotary rings 306 are opposite, the magnetic poles of the electromagnet disks 314 are the same with that of the magnetic rotary rings 306, and the magnetic poles of the telescopic electromagnetic blocks 303 and the magnetic rotary rings 306 are opposite.

The insect prevention mechanism 4 comprises a first fixing ring 401 arranged above the top end of the airing cylinder 1, the front half section of the bottom end of the first fixing ring 401 is fixedly connected with an arc-shaped elastic bag 402, the outer side of the arc-shaped elastic bag 402 is uniformly and fixedly connected with a one-way air outlet valve 403, the inner side of the arc-shaped elastic bag 402 is uniformly and fixedly connected with a one-way air inlet valve 404, the rear half section of the bottom end of the first fixing ring 401 is fixedly connected with an arc-shaped wave connecting plate 405, the middle part of the inner side of the arc-shaped wave connecting plate 405 is provided with an elastic connecting piece 412, the two sides of the elastic connecting piece 412 are fixedly connected with arc-shaped elastic sliding strips 406, the outer side of one end of the arc-shaped elastic sliding strips 406 far away from the elastic connecting piece 412 is fixedly connected with a square electromagnet block 407, the outer side of the arc-shaped, the fixed disc 409 at the top and bottom of the energizing spring 410 is fixedly connected with the top and bottom of the arc-shaped elastic bag 402, the second fixing ring 411 is fixedly connected with the bottom of the arc-shaped elastic bag 402 and the arc-shaped wave connecting plate 405, the top and bottom of the elastic connecting piece 412 are fixedly connected with the first fixing ring 401 and the second fixing ring 411, the top and bottom of the arc-shaped elastic sliding strip 406 are slidably connected with the first fixing ring 401 and the second fixing ring 411, the inner side of the first fixing ring 401 is uniformly and fixedly connected with the fixing strip 413, the two sides of the fixing strip 413 are uniformly and fixedly connected with the elastic cleaning plate 414, the hinge 415 is fixedly connected between the outer sides of the first fixing ring 401 and the second fixing ring 411, the outer side of the arc-shaped wave connecting plate 405 is uniformly provided with a circular air inlet, the square electromagnet block 407 and the energizing spring 410 at the two ends of the arc-shaped elastic bag 402 are, a certain distance is reserved between the inner side of the arc-shaped wave connecting plate 405 and the inner side edges of the first fixing ring 401 and the second fixing ring 411, and fine air inlets are uniformly formed in the arc-shaped elastic sliding strips 406.

When in use, the thick broad-bean sauce to be aired is put into the airing cylinder 1, the stirring mechanism 3 is covered on the top end of the airing cylinder 1 to drive the air supply device 2 to charge air into the elastic air pipe 304 through the air supply ring 201, current is simultaneously supplied to the electromagnet disc 314 and the arc-shaped electromagnet plate 313, when air is supplied into the elastic air pipe 304 and under the action of the magnetic force between the magnetic rotating ring 306 and the arc-shaped electromagnet plate 313, the magnetic rotating ring 306 moves towards the inner wall of the airing cylinder 1 and approaches the inner wall of the airing cylinder 1 when air is supplied into the elastic air pipe 304, the elastic air pipe 304 gradually extends towards the bottom end of the airing cylinder 1 along the inner wall of the airing cylinder 1 under the action of the air, the bottom end of the inner wall of the airing cylinder 1 on the elastic air pipe 304 extends, and simultaneously the thick broad-bean sauce positioned at the top end in the airing cylinder 1 is pushed downwards by the electromagnet rod 309 to push the thick broad-bean sauce on the surface at the, in the process that the magnetic rotary ring 306 moves downwards along with the elastic air pipe 304, the magnetic poles between the arc-shaped electromagnet plate 313 and the electromagnet bar 309 are the same, so that the electromagnet bar 309 is continuously away from the arc-shaped electromagnet plate 313, the magnetic force between the arc-shaped electromagnet plate 313 and the electromagnet bar 309 pushes the arc-shaped air bag 308 to rotate to stir the broad bean paste continuously, the broad bean paste in the airing cylinder 1 can be stirred sufficiently, the airing efficiency is improved, when the elastic air pipe 304 extends to the bottom end of the airing cylinder 1, the magnetic force between the electromagnet disc 314 and the magnetic rotary ring 306 is acted, so that the elastic air pipe 304 of air continuously extends along the bottom end of the airing cylinder 1, when the bottom end of the elastic air pipe 304 pushes the magnetic rotary ring 306 to move into the electromagnet disc 314, the magnetic rotary ring 306 moves upwards due to the same magnetic poles between the middle part of the electromagnet disc 314 and the magnetic rotary ring 306, and meanwhile, current is introduced into the telescopic electromagnetic block 303, when the magnetic rotating ring 306 moves to the middle part of the airing cylinder 1, because the magnetic poles between the telescopic electromagnetic block 303 and the magnetic rotating ring 306 are opposite, the magnetic rotating ring 306 continues to move upwards under the action of the magnetic force, air in the elastic air pipe 304 is pumped out, the elastic air pipe 304 is gradually restored into a disc shape under the action of the spring 305, the bean paste positioned in the top end of the bean paste is driven to the edge, so that the stirring effect on the bean paste is enhanced, when the magnetic rotating ring 306 is restored, the arc-shaped electromagnetic plate 313 and the electromagnetic disc 314 are stopped, the current is introduced into the magnetic rotating ring 306 and the telescopic electromagnetic block 303, the current is intermittently introduced into the arc-shaped fixing spring 311, an electrified spiral coil is formed after the current is introduced into the arc-shaped fixing spring 311, the current is contracted under the action of mutual attraction force, so that the arc-shaped fixing spring 311 is continuously contracted to push the knocking ball 312 to knock the arc-shaped air bag 308, because the arc-shaped air bag 308 is hollow, the arc-shaped air bag 308 continuously shakes under the beating of the beating ball 312 to shake the thick broad-bean sauce adhered to the arc-shaped air bag 308, the thick broad-bean sauce is prevented from being adhered between the arc-shaped air bags 308 and filling the arc-shaped air bags 308, so that the stirring effect of the arc-shaped air bags 308 on the thick broad-bean sauce is influenced, after the arc-shaped air bags 308 are cleaned, the driving air supply device 2 is started, because the rotating teeth 301 are meshed with the driving air supply device 2, the rotating teeth 301 are driven to rotate through the driving air supply device 2, the rotating teeth 301 rotate to drive the stirring mechanism 3 to rotate for multiple times, so that the thick broad-bean sauce in the airing cylinder 1 is sufficiently stirred, and the efficiency of the thick broad-bean sauce.

The energizing spring 410 is energized intermittently by current, so that the energizing spring 410 contracts to drive the fixing disc 409 to move up and down to contract and extend the arc-shaped elastic bag 402 up and down, when the arc-shaped elastic bag 402 extends, external air is sucked into the insect prevention mechanism 4 through the circular air inlet on the arc-shaped wave connecting plate 405 and the air inlet on the arc-shaped elastic sliding strip 406 and enters the arc-shaped elastic bag 402 through the one-way air inlet valve 404, when the arc-shaped elastic bag 402 contracts, the air in the arc-shaped elastic bag 402 is discharged, so that the air flowing speed in the insect prevention mechanism 4 is increased, water evaporated in the broad bean paste is prevented from forming water beads to be attached to the bottom end of the glass plate 5 and fall into the broad bean paste again when the broad bean paste is aired in the daytime, the airing efficiency of the broad bean paste is influenced, and when the external air enters the insect prevention mechanism 4, air flows rapidly between the fixing strips 413 at the bottom end of the glass plate 5, blow the continuous swing of elasticity cleaning plate 414 and rub the drop of water that glass board 5 bottom formed to glass board 5 bottom and clean, thereby prevent the formation of glass board 5 bottom drop of water, when leading to like the electric current in circular telegram spring 410, circular telegram spring 410 has certain magnetism and produces the attraction to square electromagnet piece 407, drive arc elasticity sliding strip 406 through square electromagnet piece 407 and slide between first solid fixed ring 401 and the solid fixed ring 411 of second and drive the continuous brush in the inside of arc wave connecting plate 405 of cleaning brush 408 on arc elasticity sliding strip 406 on elastic connecting piece 412 under the cooperation of elastic connecting piece 412, prevent that the fly mosquito from entering into protection against insects mechanism 4 through the circular air inlet on arc wave connecting plate 405 and polluting thick broad-bean sauce.

Claims

1. The production process of the soybean paste without the addition of the red oil is characterized by comprising the following steps of:

2) broad bean fermentation pretreatment: scalding broad bean segments with water of 80-100 ℃ for 35-45 seconds, soaking in warm water of about 30 ℃ for about 5min, and pinching with handsTaking out the broad bean segments containing white front lines, draining, taking out the broad bean segments without water dripping, and weighing the broad bean segments before soaking

3) broad bean segment starter propagation: putting the pretreated fermented material obtained in the step 2) into a yeast pool, wherein the blank is required to be laid flat and loose, the thickness is preferably not more than 30cm, covering the yeast pool with a film, starting fermentation, generally, when the temperature of the blank in the yeast pool reaches 38 ℃ which is the upper limit value of the set temperature within 10-12 h, starting a fan in the yeast pool to work, circulating ventilation in the yeast pool, controlling the surface temperature of the blank to be 35-36 ℃, the internal temperature of the material to be not more than 38 ℃, further increasing the circulating air outside the yeast pool after 18-20 h, controlling the surface temperature of the blank to be 35-38 ℃, controlling the internal temperature of the blank to be not more than 38 ℃, taking cracks on the surface of the blank and on the side of the yeast pool after 20-24 h inoculation into the yeast pool as signals, turning the yeast once, turning the yeast pool after the yeast is turned, observing the temperature of the blank to be covered and preferably 35-39 ℃, finishing broad bean petal starter making after the material, at the moment, the outer surface of the broad bean is faint yellow or light green, if the broad bean is abnormal in white or black, more than 60% of the broad bean finished product koji is light yellow green, and the activity of the product-control protease is 400-500U/g;

4) preparing sweet petals: uniformly mixing the bean sauce koji prepared in the step 3) with 6-8% of dry salt, then placing the mixture into a fermentation tank, adding about 20% of saline water into the tank, wherein the use amount of the saline water is 1:1 of the volume ratio of the saline water to the bean sauce, arranging a filter cylinder in the fermentation tank, no bean sauce koji exists in the cylinder, collecting the saline water leaked by fermentation in the cylinder, pumping the saline water in the cylinder to the periphery of the fermentation tank by a pump every day for recycling to ensure the balance of the temperature and the concentration of the saline water in the tank, continuously circulating the tank for 30-45 days after the tank is filled with the bean sauce, checking the salinity at different points on the surface, covering a plastic film, tightly sealing the tank, spraying the salt on the membrane at the side of the tank, storing and fermenting for one-five months to obtain the sweet sauce for later use, detecting the fermentation temperature during the period, monitoring the sensory flavor, keeping the color of the sauce red, keeping the taste fresh and salty taste, controlling the ammonia nitrogen content to be more than or equal, the total acid is lower than 2.5g/100g, namely the total acid is normal;

2. The process for producing a red oil-free soybean paste according to claim 1, wherein: in the step 2), the yeast extract is aspergillus oryzae, more than 300 hundred million of dry basic spores are generated, the germination rate of the spores is more than 95 percent, and the using amount of the yeast extract is the weight of the broad bean petals before soaking

3. A zero-added red oil soybean paste product prepared by the process of claim 1 or 2.

4. The zero-added red oil soybean paste product according to claim 3, wherein: the product is subsequently treated for 40-50 minutes by pasteurization at 75-90 ℃, and then mixed with a natural plant bacteriostatic agent.

5. A production apparatus of the soybean paste with no red oil added according to claim 1, characterized in that: the airing cylinder of step 6) is full-automatic airing cylinder (1), airing cylinder (1) right side is equipped with drive air feeder (2), airing cylinder (1) is close to top fixedly connected with rabbling mechanism (3), airing cylinder (1) top swing joint has protection against insects mechanism (4), protection against insects mechanism (4) top fixedly connected with glass board (5), drive air feeder (2) left side fixedly connected with air feed ring (201), part bottom that rabbling mechanism (3) are located the airing cylinder (1) outside is rotated with air feed ring (201) and is connected, drive air feeder (2) left side and rabbling mechanism (3) outside meshing.

6. The production facility of the soybean paste with no added red oil according to claim 5, wherein: the stirring mechanism (3) comprises a rotating tooth (301) which is arranged near the top end of the airing cylinder (1) and penetrates through the airing cylinder (1) to be rotatably connected with the airing cylinder (1), a fixed block (302) is uniformly and fixedly connected to the inner side of the rotating tooth (301), a telescopic electromagnetic block (303) is fixedly connected to the top end of the fixed block (302), an elastic air pipe (304) is fixedly connected to the bottom end of the fixed block (302), a clockwork spring (305) is arranged in the middle of the elastic air pipe (304), the top end of the clockwork spring (305) is fixedly connected with the bottom end of the fixed block (302), a magnetic rotating ring (306) is fixedly connected to the middle of the clockwork spring (305), a cylinder (307) is rotatably connected to the middle of the magnetic rotating ring (306), arc airbags (308) are uniformly and fixedly connected to parts of the cylinder (307) located on two sides of the magnetic rotating ring (306), an electromagnetic iron, the fixed rods (310) are arranged in a rectangular shape, arc-shaped fixed springs (311) are arranged between the fixed rods (310), the bottom ends of the arc-shaped fixed springs (311) are fixedly connected with arc-shaped air bags (308), top ends of the arc-shaped fixed springs (311) are fixedly connected with beating balls (312), and the sun-drying cylinder comprises three arc-shaped electromagnet plates (313) which are uniformly arranged on the outer side of the sun-drying cylinder (1), the bottom ends of the arc-shaped electromagnet plates (313) are fixedly connected with electromagnet disks (314), magnetic poles between the arc-shaped electromagnet plates (313) and the electromagnet disks (314) and the electromagnet rods (309) are the same, the magnetic poles between the outer sides of the arc-shaped electromagnet plates (313) and the electromagnet disks (314) and the magnetic rotating rings (306) are opposite, the magnetic poles between the middle parts of the electromagnet disks (314) and the magnetic rotating rings (306) are the same.

7. The production facility of the soybean paste with no added red oil according to claim 6, wherein: the drying device comprises a first fixing ring (401) arranged above the top end of a drying cylinder (1), the front half section of the bottom end of the first fixing ring (401) is fixedly connected with an arc-shaped elastic bag (402), the outer side of the arc-shaped elastic bag (402) is uniformly and fixedly connected with a one-way air outlet valve (403), the inner side of the arc-shaped elastic bag (402) is uniformly and fixedly connected with a one-way air inlet valve (404), the rear half section of the bottom end of the first fixing ring (401) is fixedly connected with an arc-shaped wave connecting plate (405), the middle part of the inner side of the arc-shaped wave connecting plate (405) is provided with an elastic connecting piece (412), the two sides of the elastic connecting piece (412) are fixedly connected with arc-shaped elastic sliding strips (406), the outer side of one end, far away from the elastic connecting piece (412), of each arc-shaped elastic sliding strip (406) is fixedly connected with a square, fixed disk (409) bottom fixedly connected with circular telegram spring (410), circular telegram spring (410) bottom fixedly connected with fixed disk (409), fixed disk (409) and the solid fixed ring (402) top and bottom fixed connection that are located circular telegram spring (410) top and bottom, gu fixed ring (411) of curved elastic bag (402) and arc wave connecting plate (405) bottom fixedly connected with second, elastic connection spare (412) top and bottom and first solid fixed ring (401) and the solid fixed ring of second (411) fixed connection, sliding connection between arc elasticity sliding strip (406) top and bottom and first solid fixed ring (401) and the solid fixed ring of second (411), even fixedly connected with fixed strip (413) in first solid fixed ring (401), even fixedly connected with elasticity clearance board (414) in fixed strip (413) both sides, fixedly connected with hinge (415) between first solid fixed ring (401) and the solid fixed ring of second (411) outside.

8. The production facility of the soybean paste with no added red oil according to claim 7, wherein: evenly seted up circular air inlet on arc wave connecting plate (405) the outside, stagger each other between square electromagnet piece (407) and circular telegram spring (410) that are located arc type elastic bag (402) both ends, arc type elastic bag (402) width is greater than the width of arc wave connecting plate (405), arc wave connecting plate (405) inboard leaves certain distance to between the solid fixed ring of first solid fixed ring (401) and the solid fixed ring of second (411) inboard edge, evenly be equipped with the air inlet of minimality on arc elasticity sliding strip (406).