CN116725155A - Method for making thick broad-bean sauce with bright color - Google Patents
Method for making thick broad-bean sauce with bright color Download PDFInfo
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- CN116725155A CN116725155A CN202311015545.5A CN202311015545A CN116725155A CN 116725155 A CN116725155 A CN 116725155A CN 202311015545 A CN202311015545 A CN 202311015545A CN 116725155 A CN116725155 A CN 116725155A
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- 235000010749 Vicia faba Nutrition 0.000 title claims abstract description 62
- 235000002098 Vicia faba var. major Nutrition 0.000 title claims abstract description 62
- 235000015067 sauces Nutrition 0.000 title claims abstract description 55
- 238000000034 method Methods 0.000 title claims abstract description 51
- 244000080030 Puffbohne Species 0.000 title 1
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 211
- 241000758706 Piperaceae Species 0.000 claims abstract description 141
- 150000003839 salts Chemical class 0.000 claims abstract description 75
- 239000012267 brine Substances 0.000 claims abstract description 67
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims abstract description 67
- 240000006677 Vicia faba Species 0.000 claims abstract description 61
- 238000000855 fermentation Methods 0.000 claims abstract description 41
- 230000004151 fermentation Effects 0.000 claims abstract description 41
- 238000002156 mixing Methods 0.000 claims abstract description 33
- 235000009508 confectionery Nutrition 0.000 claims abstract description 32
- 238000009938 salting Methods 0.000 claims abstract description 30
- 238000002360 preparation method Methods 0.000 claims abstract description 7
- 235000002639 sodium chloride Nutrition 0.000 claims description 94
- 240000008574 Capsicum frutescens Species 0.000 claims description 58
- 239000001390 capsicum minimum Substances 0.000 claims description 49
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 40
- 239000002349 well water Substances 0.000 claims description 23
- 239000006002 Pepper Substances 0.000 claims description 21
- 241000722363 Piper Species 0.000 claims description 21
- 235000016761 Piper aduncum Nutrition 0.000 claims description 21
- 235000017804 Piper guineense Nutrition 0.000 claims description 21
- 235000008184 Piper nigrum Nutrition 0.000 claims description 21
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 20
- 239000011780 sodium chloride Substances 0.000 claims description 20
- 235000020681 well water Nutrition 0.000 claims description 20
- 238000003756 stirring Methods 0.000 claims description 19
- 238000002791 soaking Methods 0.000 claims description 18
- 238000004140 cleaning Methods 0.000 claims description 15
- 238000003307 slaughter Methods 0.000 claims description 12
- 239000003921 oil Substances 0.000 claims description 11
- 235000019198 oils Nutrition 0.000 claims description 11
- 238000005520 cutting process Methods 0.000 claims description 10
- 238000005286 illumination Methods 0.000 claims description 10
- 238000009423 ventilation Methods 0.000 claims description 10
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 7
- 239000000796 flavoring agent Substances 0.000 claims description 7
- 238000001035 drying Methods 0.000 claims description 6
- 235000019510 Long pepper Nutrition 0.000 claims description 5
- 235000013355 food flavoring agent Nutrition 0.000 claims description 5
- 239000012535 impurity Substances 0.000 claims description 5
- 238000007689 inspection Methods 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 5
- 239000008158 vegetable oil Substances 0.000 claims description 5
- 240000003455 Piper longum Species 0.000 claims 1
- 239000007787 solid Substances 0.000 abstract description 11
- 230000003647 oxidation Effects 0.000 abstract description 6
- 238000007254 oxidation reaction Methods 0.000 abstract description 6
- 230000000050 nutritive effect Effects 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 2
- 239000002994 raw material Substances 0.000 abstract description 2
- 235000013339 cereals Nutrition 0.000 description 51
- 240000004160 Capsicum annuum Species 0.000 description 44
- 238000010009 beating Methods 0.000 description 6
- 238000005086 pumping Methods 0.000 description 6
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 239000002932 luster Substances 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 239000000243 solution Substances 0.000 description 3
- 241000193830 Bacillus <bacterium> Species 0.000 description 2
- 235000007862 Capsicum baccatum Nutrition 0.000 description 2
- 244000068988 Glycine max Species 0.000 description 2
- 235000010469 Glycine max Nutrition 0.000 description 2
- 241000186660 Lactobacillus Species 0.000 description 2
- 241000191940 Staphylococcus Species 0.000 description 2
- 239000001728 capsicum frutescens Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 229940039696 lactobacillus Drugs 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 229910052760 oxygen Inorganic materials 0.000 description 2
- 239000001301 oxygen Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
Classifications
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- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Agronomy & Crop Science (AREA)
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Abstract
The invention relates to the technical field of food processing and discloses a preparation method of thick broad-bean sauce with bright color, which comprises the following steps of treating fresh peppers and treating dry peppers, mixing the peppers with brine, ensuring that the surfaces of the peppers are uniformly contacted with salt, realizing complete closed fermentation, reducing saccharification rate and oxidation rate, preparing thick broad-bean sauce, mixing the treated fresh peppers and the treated dry peppers, adding sweet flaps, and fermenting for a period of time to obtain the thick broad-bean sauce. The thick broad-bean sauce prepared by the method can effectively reduce the saccharification rate and the oxidation rate of the dry peppers and the fresh peppers in the salting process, keep the solid matters contained in the dry peppers and the fresh peppers from losing to the greatest extent, reduce the cost of raw materials, and simultaneously ensure that the color value of the peppers is not reduced, the color is bright, the taste is good and the nutritive value is high.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a method for preparing thick broad-bean sauce with bright color.
Background
Pi county bean cotyledon is produced in the region of (Pi county before) in Sichuan province, and has been 300 years old. The red pepper, green skin broad beans, high-quality flour and refined edible salt are taken as raw materials, and the red pepper, green skin broad beans, high-quality flour and refined edible salt are subjected to natural fine brewing fermentation by the traditional processes of long-term turning, sun drying, dew and the like. The soybean paste has the characteristics of crisp and slag-melting of the soybean paste, rich sauce fragrance, reddish brown oil with luster, hot and not dry, moderate viscosity and mellow and long aftertaste, and is known as soul of Sichuan pickle.
However, the traditional thick broad-bean sauce making method can cause a great deal of nutrient substances in the peppers to be lost in the fermentation process or the pepper treatment process, for example, saccharification and oxidation phenomena occur in the peppers, and solid substances in the dry peppers are lost, so that the thick broad-bean sauce has low nutritive value, poor taste and low color value.
Disclosure of Invention
Aiming at the defects in the prior art, the invention aims to provide the thick broad-bean sauce manufacturing method with bright color, the manufactured thick broad-bean sauce can effectively reduce the saccharification rate and the oxidation rate of the dry peppers and the fresh peppers in the salting process, the solid matters contained in the dry peppers and the fresh peppers are kept from losing to the maximum extent, the color value of the peppers is not reduced, the color is bright, the taste is good, and the nutritive value is high.
In order to achieve the above object, the present invention adopts the following solutions: a method for preparing thick broad-bean sauce with bright color comprises the following steps,
1. treatment of fresh peppers
a. Selecting fresh and non-shrunken fresh red long peppers;
b. cleaning the peppers for multiple times by using clear water, selecting out damaged peppers, ensuring that all the peppers after cleaning are intact, and airing the water on the surfaces of the peppers at a ventilation position;
c. taking a certain amount of deep well water, adding table salt, wherein the ratio of the table salt to the deep well water is 1:2.4 to 1:2.8, fully stirring to fully dissolve salt to obtain salt water;
d. pouring the treated fresh peppers into brine, fully and uniformly mixing the fresh peppers with the brine, ensuring that the fresh peppers are contacted with the brine, soaking for a certain time, and simultaneously placing the brine and the fresh peppers into a cutting machine for chopping the fresh peppers to obtain fresh pepper grains, wherein the fresh peppers are required to be added in the chopping process, and enough brine is poured into the cutting machine, wherein the proportion of the fresh peppers to the brine is controlled to be 1:4, directly entering chopped fresh chilli grains into a salting pond, standing at a certain temperature, and salting for a certain time to obtain mature fresh chilli grains;
2. treatment of dried peppers
A. Selecting dried pepper with water removed sufficiently;
B. removing capsicum caps of the dried capsicum, cleaning, removing impurities on the surface of the dried capsicum, placing the capsicum in a ventilation place, and airing the moisture on the surface of the dried capsicum;
C. taking a certain amount of deep well water, adding table salt, wherein the ratio of the table salt to the deep well water is 1:2.4 to 1:2.8, fully stirring to fully dissolve salt to obtain salt water;
D. pouring the treated dry chilli into brine, fully and uniformly mixing the dry chilli and the brine, ensuring that the dry chilli is contacted with the brine, soaking for a certain time, simultaneously placing the brine and the dry chilli into a slaughtering machine for crushing treatment to obtain dry chilli fermented grains, and entering the slaughtering machine along with the dry chilli in the crushing process, and simultaneously, also needing to enter enough brine, wherein the proportion of the dry chilli to the brine is controlled to be 1:4, directly entering chopped dry fermented pepper into a salting pond, standing at a certain temperature, and salting for a certain time to obtain mature dry fermented pepper;
3. preparation of broad bean paste
(1) Selecting the broad beans with complete appearance, peeling off the shell, only leaving the petals and preparing the sweet petals for later use;
(2) Mixing the mature fresh fermented grains, the mature dry fermented grains and the sweet petals in a fermentation tank to ensure that the three are fully and uniformly stirred, wherein the ratio of the mature fresh fermented grains to the mature dry fermented grains is 53-55%, the ratio of the mature dry fermented grains to the sweet petals is 18-20%, and the ratio of the sweet petals to the sweet petals is 26-28%;
(3) Fermenting the mixture in a fermentation tank, turning over, sun-drying and exposing for a plurality of times during the fermentation period, and obtaining semi-finished thick broad-bean sauce after a period of time, and performing related inspection on the semi-finished thick broad-bean sauce;
(4) Blending the red oil with vegetable oil;
(5) Mixing the red oil with the qualified semi-finished thick broad-bean sauce, adding the flavoring agent, and stirring thoroughly to obtain the final thick broad-bean sauce.
In one preferable scheme, the fermentation temperature in the step (3) is 26-28 ℃, the fermentation humidity is 75%, the illumination wavelength is 600-650nm, and the illumination intensity is 200-1000lux.
In a preferred embodiment, the fermentation conditions in the step (3) are: stirring for 1 time every 12 hours, and fermenting for 90 days.
The beneficial effects of the invention are as follows: according to the invention, the front-stage peppers and the brine are mixed, the peppers accounting for 20% are adopted, the brine accounting for 80% is prepared for soaking, so that the salt is uniformly and fully contacted with the peppers, the activity of flora is basically the same as the uniformity of the salt, the fermentation degree of the peppers in each area in the later fermentation process is basically the same as the fermentation degree of the peppers, therefore, the prepared thick broad-bean sauce can effectively reduce the saccharification rate and the oxidation rate of the dry peppers and the fresh peppers in the salting process, ensure the full implementation of closed-oxygen fermentation, furthest keep the solid matters contained in the dry peppers and the fresh peppers from losing, ensure that the thick-bean sauce with more quality can be obtained under the condition of using the materials with the same quality, effectively reduce the production cost, ensure the color value of the peppers not to be reduced, the color and luster to be bright, the taste to be good, the nutritive value to be high, and the quality and the unique flavor of the thick-bean sauce can be effectively ensured by ensuring the activity of bacillus, lactobacillus, staphylococcus and the like in the fermentation process.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention more clear, the technical solutions of the embodiments of the present invention will be clearly and completely described below. The specific conditions are not noted in the examples and are carried out according to conventional conditions or conditions recommended by the manufacturer. The reagents or apparatus used were conventional products commercially available without the manufacturer's attention.
The technical scheme of the present invention is further defined below in conjunction with the specific embodiments, but the scope of the claimed invention is not limited to the description.
Example 1: a method for preparing thick broad-bean sauce with bright color comprises the following steps,
1. treatment of fresh peppers
Fresh and undeveloped fresh red long peppers are selected. And cleaning the peppers for multiple times by using clear water, selecting out damaged peppers, ensuring that all the peppers after cleaning are intact, and airing the water on the surfaces of the peppers at a ventilation position. Taking a certain amount of deep well water, adding table salt, wherein the ratio of the table salt to the deep well water is 1:2.4, fully stirring to fully dissolve the salt, thus obtaining the salt water. Pouring the treated fresh peppers into brine, fully and uniformly mixing the fresh peppers with the brine, ensuring that the fresh peppers are contacted with the brine, soaking for a certain time, and simultaneously placing the brine and the fresh peppers into a cutting machine for chopping the fresh peppers to obtain fresh pepper grains, wherein the fresh peppers are required to be added in the chopping process, and enough brine is poured into the cutting machine, wherein the proportion of the fresh peppers to the brine is controlled to be 1:4, directly entering chopped fresh chilli grains into a salting pond, standing at a certain temperature, and salting for a certain time to obtain mature fresh chilli grains; unlike traditional method of directly pumping capsicum and salt into a pool or adding salt into the pool after beating capsicum, the process comprises adding salt water, fully soaking and mixing the salt water and capsicum, and crushing the capsicum into the pool. The method can ensure that the peppers are fully contacted with the salt, and ensures that the salt content in each area of the peppers is basically the same, so that the anaerobic environment of each area is basically the same, the saccharification rate of the dried peppers and the fresh peppers in the salting process is effectively reduced, and the solid matters contained in the dried peppers and the fresh peppers are kept from losing to the greatest extent.
2. Treatment of dried peppers
Selecting dry pepper with water removed sufficiently. Removing capsicum caps of the dried capsicum, cleaning, removing impurities on the surface of the dried capsicum, placing the capsicum in a ventilation place, and airing the moisture on the surface of the dried capsicum. Taking a certain amount of deep well water, adding table salt, wherein the ratio of the table salt to the deep well water is 1:2.4, fully stirring to fully dissolve the salt, thus obtaining the salt water. Pouring the treated dry chilli into brine, fully and uniformly mixing the dry chilli and the brine, ensuring that the dry chilli is contacted with the brine, soaking for a certain time, simultaneously placing the brine and the dry chilli into a slaughtering machine for crushing treatment to obtain dry chilli fermented grains, and entering the slaughtering machine along with the dry chilli in the crushing process, and simultaneously, also needing to enter enough brine, wherein the proportion of the dry chilli to the brine is controlled to be 1:4, directly entering chopped dry fermented pepper into a salting pond, standing at a certain temperature, and salting for a certain time to obtain mature dry fermented pepper; unlike traditional method of directly pumping capsicum and salt into a pool or adding salt into the pool after beating capsicum, the process comprises adding salt water, fully soaking and mixing the salt water and capsicum, and crushing the capsicum into the pool. The method can ensure that the peppers are fully contacted with the salt, and ensures that the salt content in each area of the peppers is basically the same, so that the anaerobic environment of each area is basically the same, the saccharification rate of the dried peppers and the fresh peppers in the salting process is effectively reduced, and the solid matters contained in the dried peppers and the fresh peppers are kept from losing to the greatest extent.
3. Preparation of broad bean paste
Selecting the broad beans with complete appearance, peeling off the shell, only leaving the petals and preparing the sweet petals for later use; taking the mature fresh fermented grains, the mature dry fermented grains and the sweet petals, putting the mature fresh fermented grains, the mature dry fermented grains and the sweet petals into a fermentation tank for mixing, ensuring that the three are fully and uniformly stirred, wherein the proportion of the mature fresh fermented grains is 53%, the proportion of the mature dry fermented grains is 20%, and the proportion of the sweet valve is 27%. Fermenting the mixture in a fermentation tank, and turning over, sun-drying and exposing for a plurality of times during the fermentation period to obtain semi-finished thick broad-bean sauce, and performing related inspection on the semi-finished thick broad-bean sauce, wherein the mass ratio of the mature fresh fermented grains to the mature dry fermented grains to the sweet petals is 1:3.1; the temperature is 26 ℃, the fermentation humidity is 75%, the illumination wavelength is 600nm, the illumination intensity is 200lux, the stirring is carried out for 1 time every 12 hours, and the fermentation time is 90 days. Blending the red oil with vegetable oil. Mixing the red oil with the qualified semi-finished thick broad-bean sauce, adding the flavoring agent, and stirring thoroughly to obtain the final thick broad-bean sauce.
In this example 1, the ratio of salt to water was 1:2.4, the ratio of the chilli to the brine is 1:4, the mass ratio of the mature fresh fermented grains to the mature dry fermented grains to the sweet valve is 1:3.1 tests, when 10 kg of salt and 24 kg of deep-well water are taken, the weight of the chilli is 8.5 kg, the weight of the sweet valve is 13.5 kg, the salt content in the thick broad-bean sauce prepared by the mass ratio is 17.8%, the salt content can not cause the thick broad-bean sauce to be too salty or too light, the thick broad-bean sauce is also stored, and the scheme is good.
Example 2: a method for preparing thick broad-bean sauce with bright color comprises the following steps,
1. treatment of fresh peppers
Fresh and undeveloped fresh red long peppers are selected. And cleaning the peppers for multiple times by using clear water, selecting out damaged peppers, ensuring that all the peppers after cleaning are intact, and airing the water on the surfaces of the peppers at a ventilation position. Taking a certain amount of deep well water, adding table salt, wherein the ratio of the table salt to the deep well water is 1:2.6, fully stirring to fully dissolve the salt, thus obtaining the salt water. Pouring the treated fresh peppers into brine, fully and uniformly mixing the fresh peppers with the brine, ensuring that the fresh peppers are contacted with the brine, soaking for a certain time, and simultaneously placing the brine and the fresh peppers into a cutting machine for chopping the fresh peppers to obtain fresh pepper grains, wherein the fresh peppers are required to be added in the chopping process, and enough brine is poured into the cutting machine, wherein the proportion of the fresh peppers to the brine is controlled to be 1:4, directly entering chopped fresh chilli grains into a salting pond, standing at a certain temperature, and salting for a certain time to obtain mature fresh chilli grains; unlike traditional method of directly pumping capsicum and salt into a pool or adding salt into the pool after beating capsicum, the process comprises adding salt water, fully soaking and mixing the salt water and capsicum, and crushing the capsicum into the pool. The method can ensure that the peppers are fully contacted with the salt, and ensures that the salt content in each area of the peppers is basically the same, so that the anaerobic environment of each area is basically the same, the saccharification rate of the dried peppers and the fresh peppers in the salting process is effectively reduced, and the solid matters contained in the dried peppers and the fresh peppers are kept from losing to the greatest extent.
2. Treatment of dried peppers
Selecting dry pepper with water removed sufficiently. Removing capsicum caps of the dried capsicum, cleaning, removing impurities on the surface of the dried capsicum, placing the capsicum in a ventilation place, and airing the moisture on the surface of the dried capsicum. Taking a certain amount of deep well water, adding table salt, wherein the ratio of the table salt to the deep well water is 1:2.6, fully stirring to fully dissolve the salt, thus obtaining the salt water. Pouring the treated dry chilli into brine, fully and uniformly mixing the dry chilli and the brine, ensuring that the dry chilli is contacted with the brine, soaking for a certain time, simultaneously placing the brine and the dry chilli into a slaughtering machine for crushing treatment to obtain dry chilli fermented grains, and entering the slaughtering machine along with the dry chilli in the crushing process, and simultaneously, also needing to enter enough brine, wherein the proportion of the dry chilli to the brine is controlled to be 1:4, directly entering chopped dry fermented pepper into a salting pond, standing at a certain temperature, and salting for a certain time to obtain mature dry fermented pepper; unlike traditional method of directly pumping capsicum and salt into a pool or adding salt into the pool after beating capsicum, the process comprises adding salt water, fully soaking and mixing the salt water and capsicum, and crushing the capsicum into the pool. The method can ensure that the peppers are fully contacted with the salt, and ensures that the salt content in each area of the peppers is basically the same, so that the anaerobic environment of each area is basically the same, the saccharification rate of the dried peppers and the fresh peppers in the salting process is effectively reduced, and the solid matters contained in the dried peppers and the fresh peppers are kept from losing to the greatest extent.
3. Preparation of broad bean paste
Selecting the broad beans with complete appearance, peeling off the shell, only leaving the petals and preparing the sweet petals for later use; taking the mature fresh fermented grains, the mature dry fermented grains and the sweet petals, putting the mature fresh fermented grains, the mature dry fermented grains and the sweet petals into a fermentation tank for mixing, ensuring that the three are fully and uniformly stirred, wherein the proportion of the mature fresh fermented grains is 54%, the proportion of the mature dry fermented grains is 19%, and the proportion of the sweet valve is 27%. Fermenting the mixture in a fermentation tank, and turning over, sun-drying and exposing for a plurality of times during the fermentation period to obtain semi-finished thick broad-bean sauce, and performing related inspection on the semi-finished thick broad-bean sauce, wherein the mass ratio of the mature fresh fermented grains to the mature dry fermented grains to the sweet petals is 1:3.4; the temperature is 27 ℃, the fermentation humidity is 75%, the illumination wavelength is 630nm, the illumination intensity is 600lux, the stirring is carried out 1 time every 12 hours, and the fermentation time is 90 days. Blending the red oil with vegetable oil. Mixing the red oil with the qualified semi-finished thick broad-bean sauce, adding the flavoring agent, and stirring thoroughly to obtain the final thick broad-bean sauce.
In this example 2, the ratio of salt to water was 1:2.6, the ratio of the chilli to the brine is 1:4, the mass ratio of the mature fresh fermented grains to the mature dry fermented grains to the sweet valve is 1:3.4 tests are carried out, when 10 kg of salt and 26 kg of deep-well water are taken, the weight of the chilli is 9 kg, the weight of the sweet valve is 13.2 kg, the salt content in the thick broad-bean sauce prepared by the mass ratio is 17.2%, the salt content does not cause the thick broad-bean sauce to be too salty or too light, the thick broad-bean sauce is stored conveniently, and the scheme is the best.
Example 3: a method for preparing thick broad-bean sauce with bright color comprises the following steps,
1. treatment of fresh peppers
Fresh and undeveloped fresh red long peppers are selected. And cleaning the peppers for multiple times by using clear water, selecting out damaged peppers, ensuring that all the peppers after cleaning are intact, and airing the water on the surfaces of the peppers at a ventilation position. Taking a certain amount of deep well water, adding table salt, wherein the ratio of the table salt to the deep well water is 1:2.8, fully stirring to fully dissolve the salt, thus obtaining the salt water. Pouring the treated fresh peppers into brine, fully and uniformly mixing the fresh peppers with the brine, ensuring that the fresh peppers are contacted with the brine, soaking for a certain time, and simultaneously placing the brine and the fresh peppers into a cutting machine for chopping the fresh peppers to obtain fresh pepper grains, wherein the fresh peppers are required to be added in the chopping process, and enough brine is poured into the cutting machine, wherein the proportion of the fresh peppers to the brine is controlled to be 1:4, directly entering chopped fresh chilli grains into a salting pond, standing at a certain temperature, and salting for a certain time to obtain mature fresh chilli grains; unlike traditional method of directly pumping capsicum and salt into a pool or adding salt into the pool after beating capsicum, the process comprises adding salt water, fully soaking and mixing the salt water and capsicum, and crushing the capsicum into the pool. The method can ensure that the peppers are fully contacted with the salt, and ensures that the salt content in each area of the peppers is basically the same, so that the anaerobic environment of each area is basically the same, the saccharification rate of the dried peppers and the fresh peppers in the salting process is effectively reduced, and the solid matters contained in the dried peppers and the fresh peppers are kept from losing to the greatest extent.
2. Treatment of dried peppers
Selecting dry pepper with water removed sufficiently. Removing capsicum caps of the dried capsicum, cleaning, removing impurities on the surface of the dried capsicum, placing the capsicum in a ventilation place, and airing the moisture on the surface of the dried capsicum. Taking a certain amount of deep well water, adding table salt, wherein the ratio of the table salt to the deep well water is 1:2.8, fully stirring to fully dissolve the salt, thus obtaining the salt water. Pouring the treated dry chilli into brine, fully and uniformly mixing the dry chilli and the brine, ensuring that the dry chilli is contacted with the brine, soaking for a certain time, simultaneously placing the brine and the dry chilli into a slaughtering machine for crushing treatment to obtain dry chilli fermented grains, and entering the slaughtering machine along with the dry chilli in the crushing process, and simultaneously, also needing to enter enough brine, wherein the proportion of the dry chilli to the brine is controlled to be 1:4, directly entering chopped dry fermented pepper into a salting pond, standing at a certain temperature, and salting for a certain time to obtain mature dry fermented pepper; unlike traditional method of directly pumping capsicum and salt into a pool or adding salt into the pool after beating capsicum, the process comprises adding salt water, fully soaking and mixing the salt water and capsicum, and crushing the capsicum into the pool. The method can ensure that the peppers are fully contacted with the salt, and ensures that the salt content in each area of the peppers is basically the same, so that the anaerobic environment of each area is basically the same, the saccharification rate of the dried peppers and the fresh peppers in the salting process is effectively reduced, and the solid matters contained in the dried peppers and the fresh peppers are kept from losing to the greatest extent.
3. Preparation of broad bean paste
Selecting the broad beans with complete appearance, peeling off the shell, only leaving the petals and preparing the sweet petals for later use; taking the mature fresh fermented grains, the mature dry fermented grains and the sweet petals, putting the mature fresh fermented grains, the mature dry fermented grains and the sweet petals into a fermentation tank for mixing, ensuring that the three are fully and uniformly stirred, wherein the proportion of the mature fresh fermented grains is 55%, the proportion of the mature dry fermented grains is 19%, and the proportion of the sweet valve is 26%. Fermenting the mixture in a fermentation tank, and turning over, sun-drying and exposing for a plurality of times during the fermentation period to obtain semi-finished thick broad-bean sauce, and performing related inspection on the semi-finished thick broad-bean sauce, wherein the mass ratio of the mature fresh fermented grains to the mature dry fermented grains to the sweet petals is 1:3.6; the temperature is 28 ℃, the fermentation humidity is 75%, the illumination wavelength is 650nm, the illumination intensity is 1000lux, the fermentation is carried out for 1 time every 12 hours, and the fermentation time is 90 days. Blending the red oil with vegetable oil. Mixing the red oil with the qualified semi-finished thick broad-bean sauce, adding the flavoring agent, and stirring thoroughly to obtain the final thick broad-bean sauce.
In this example 3, the ratio of salt to water was selected to be 1:2.8, the ratio of the chilli to the brine is 1:4, the mass ratio of the mature fresh fermented grains to the mature dry fermented grains to the sweet valve is 1:3.6 tests, when 10 kg of salt and 28 kg of deep-well water are taken, the weight of the chilli is 9.5 kg, the weight of the sweet valve is 13.2 kg, the salt content in the thick broad-bean sauce prepared by the mass ratio is 16.5%, the salt content can not cause the thick broad-bean sauce to be too salty or too light, the thick broad-bean sauce is also stored, and the scheme is good.
To sum up: according to the invention, the front-stage peppers and the brine are mixed, the peppers accounting for 20% are adopted, the brine accounting for 80% is prepared for soaking, so that the salt is uniformly and fully contacted with the peppers, the activity of flora is basically the same as the uniformity of the salt, the fermentation degree of the peppers in each area in the later fermentation process is basically the same as the fermentation degree of the peppers, therefore, the prepared thick broad-bean sauce can effectively reduce the saccharification rate and the oxidation rate of the dry peppers and the fresh peppers in the salting process, ensure the full implementation of closed-oxygen fermentation, furthest keep the solid matters contained in the dry peppers and the fresh peppers from losing, ensure that the thick-bean sauce with more quality can be obtained under the condition of using the materials with the same quality, effectively reduce the production cost, ensure the color value of the peppers not to be reduced, the color and luster to be bright, the taste to be good, the nutritive value to be high, and the quality and the unique flavor of the thick-bean sauce can be effectively ensured by ensuring the activity of bacillus, lactobacillus, staphylococcus and the like in the fermentation process.
Comparison of the thick broad-bean sauce prepared by the invention with the prior art is shown in Table 1:
TABLE 1
The above description is only of the preferred embodiments of the present invention and is not intended to limit the present invention, but various modifications and variations can be made to the present invention by those skilled in the art. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (3)
1. A preparation method of a thick broad-bean sauce with bright color is characterized in that: comprises the steps of,
1. treatment of fresh peppers
a. Selecting fresh and non-shrunken fresh red long peppers;
b. cleaning the peppers for multiple times by using clear water, selecting out damaged peppers, ensuring that all the peppers after cleaning are intact, and airing the water on the surfaces of the peppers at a ventilation position;
c. taking a certain amount of deep well water, adding table salt, wherein the ratio of the table salt to the deep well water is 1:2.4 to 1:2.8, fully stirring to fully dissolve salt to obtain salt water;
d. pouring the treated fresh peppers into brine, fully and uniformly mixing the fresh peppers with the brine, ensuring that the fresh peppers are contacted with the brine, soaking for a certain time, simultaneously placing the brine and the fresh peppers into a slaughtering and cutting machine for chopping the fresh peppers to obtain fresh pepper fermented grains, and enabling the fresh peppers to enter the slaughtering and cutting machine along with the fresh peppers in the crushing process, wherein the proportion of the fresh peppers to the brine is controlled to be 1:4, directly entering chopped fresh chilli grains into a salting pond, standing at a certain temperature, and salting for a certain time to obtain mature fresh chilli grains;
2. treatment of dried peppers
A. Selecting dried pepper with water removed sufficiently;
B. removing capsicum caps of the dried capsicum, cleaning, removing impurities on the surface of the dried capsicum, placing the capsicum in a ventilation place, and airing the moisture on the surface of the dried capsicum;
C. taking a certain amount of deep well water, adding table salt, wherein the ratio of the table salt to the deep well water is 1:2.4 to 1:2.8, fully stirring to fully dissolve salt to obtain salt water;
D. pouring the treated dry chilli into brine, fully and uniformly mixing the dry chilli and the brine, ensuring that the dry chilli is contacted with the brine, soaking for a certain time, simultaneously placing the brine and the dry chilli into a slaughtering machine for crushing treatment to obtain dry chilli fermented grains, and entering the slaughtering machine along with the dry chilli in the crushing process, and simultaneously, also needing to enter enough brine, wherein the proportion of the dry chilli to the brine is controlled to be 1:4, directly entering chopped dry fermented pepper into a salting pond, standing at a certain temperature, and salting for a certain time to obtain mature dry fermented pepper;
3. preparation of broad bean paste
(1) Selecting the broad beans with complete appearance, peeling off the shell, only leaving the petals and preparing the sweet petals for later use;
(2) Mixing the mature fresh fermented grains, the mature dry fermented grains and the sweet petals in a fermentation tank to ensure that the three are fully and uniformly stirred, wherein the ratio of the mature fresh fermented grains to the mature dry fermented grains is 53-55%, the ratio of the mature dry fermented grains to the sweet petals is 18-20%, and the ratio of the sweet petals to the sweet petals is 26-28%;
(3) Fermenting the mixture in a fermentation tank, turning over, sun-drying and exposing for a plurality of times during the fermentation period, and obtaining semi-finished thick broad-bean sauce after a period of time, and performing related inspection on the semi-finished thick broad-bean sauce;
(4) Blending the red oil with vegetable oil;
(5) Mixing the red oil with the qualified semi-finished thick broad-bean sauce, adding the flavoring agent, and stirring thoroughly to obtain the final thick broad-bean sauce.
2. The method for preparing the bright-colored thick broad-bean sauce according to claim 1, which is characterized in that: the fermentation temperature in the step (3) is 26-28 ℃, the fermentation humidity is 75%, the illumination wavelength is 600-650nm, and the illumination intensity is 200-1000lux.
3. The method for preparing the bright-colored thick broad-bean sauce according to claim 1, which is characterized in that: the fermentation conditions in the step (3) are as follows: stirring for 1 time every 12 hours, and fermenting for 90 days.
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