Dehulling method 1. Wet dehulling: After removing impurities, the beans are put into the water and soaked, so that it gradually absorbs water to the grains of beans without wrinkled skin, the section without white heart, and the degree of germination. After soaking to manual or mechanical shelling. Chemical methods can also be used, that is, 2% of sodium hydroxide solution heated to 80 ~ 85 ℃, and then the cold water soaked beans into the immersion 4 ~ 5 minutes. When the shell is brown-red that is removed, immediately rinsed with water to no alkaline; at this time, the shell is very easy to remove, the operation must be rapid, so as to avoid discoloration of the bean flesh. Wet shelling is characterized by more intact flaps, but must pay attention to mastering the peeling and soaking time should not be too long, otherwise it will make the beans become stiff, after fermentation is not easy to soften the solution, affecting the quality of the finished product.
2. Dry hulling: dry hulling is more convenient, high labor productivity, easy to store the beans. The soil method can be de-mixed silkworms after drying, with a stone mill or steel mill to loosen the page distance grinding shells, and then wind grading, and finally sieve out the bean meat standby. Nowadays, most of them use shelling machines. Dry shelling with shelling machine, an average of 2500 ~ 4000 kilograms per day to deal with beans, greatly improving labor efficiency, reduce labor intensity, and improve sanitation.
Method of production 1. Bean processing: dry bean flesh (fava bean cotyledons) according to the size of the particles were dumped in the soaking container, with different amounts of water for soaking. Bean meat after absorbing water, the general weight can increase 1.5 ~ 2 times, volume expansion 1.8 ~ 2.2 times. Judgment of the degree of soaking: the bean meat to wipe off the surface water, broken flap, such as the center of the cross-section has a line of white layer, that is, to prove that the water has reached the right degree. Soaking soluble ingredients slightly dissolved, some of which are proteins, can be utilized separately.
2. Qu: bean meat soaking moderate things, should be discharged in a timely manner the remaining water, or fishing drained and sent to the qu room qu. But because the bean particles are larger, so the time of making the song needs to be extended appropriately. General ventilation time for 2 days, pay special attention to adjusting the temperature of the room, to prevent "dry skin", if necessary, can be a layer of mats on the surface of the material. The amount of seed song is 0.15 to 0.3%.
3. Sauce spirits: the broad bean flap song into the fermentation container, the surface of the flat, slightly compacted, to be the product temperature rises to about 40 ℃, and then 18 ~ 20 ° Bé brine Xu Xu injected into the song, brine
dosage of soybean meat raw materials, such as doubled, such as can be heated to 60 ℃ brine better. Finally add the sealing salt, keep the temperature of the product at about 45 ℃ for fermentation, or called to the outdoor after maturation, then the aroma is stronger, better flavor.
4. Chili treatment: production of bean paste with chili pepper and dried pepper two kinds of fresh pepper, generally to use salt pickled fresh pepper is good.
Fresh peppers after the acquisition should be promptly removed from the stalk, washed and drained. According to the fresh red pepper per 100 kilograms of salt 22 to 24 kilograms, a layer of fresh pepper layer of salt, spread evenly, while vigorously compacted, and then add a small amount of salt cover, salt on the bamboo mats, with a heavy weight on the pressure, so that the brine outflow, can prevent pepper deterioration. And often check, such as found that the brine dry consumption, should be promptly replenished with light brine to maintain the depth of the juice. Containers should be covered so that impurities do not fall into the fresh pepper is generally pickled to 3 months can be applied, the use of the first coarse crushed with a rolling mill and then in the steel mill repeatedly ground fine, such as the amount of water is not enough, you can add the right amount of 2 ° Bé brine in the grinding to adjust the consistency. Usually every 100 kilograms of fresh pepper with brine grinding pulp, can be produced into pepper pulp about 150 kilograms. Pepper pulp storage period to be stirred once a day to prevent the surface mold, affecting product quality. Sichuan bean paste in the grinding of pepper sauce, some also added about 20% of the salted sweet rice wine juice.
Dried chili pepper before using the treatment method is to add 100 kilograms of dried pepper soaked in water, first add part of the salt pickle, storage, and then add 20 ° Bé brine to 500 kilograms of grinding into pulp. This pepper salt placed a few days may also be natural fermentation, but not as good as the quality of fresh pepper.
5. Preparation: after maturity of the broad bean grains and the right amount of pepper salt mixed, that is, become bean paste. Directly accompanied by meals as a side food bean paste to be sterilized by heating.