How to make Sichuan bean paste:

Preparation method 1. Douban processing: Pour the dried bean pulp (broad bean cotyledons) into soaking containers according to particle size, and soak them in different amounts of water. . After soybean meat absorbs water, its weight can generally increase by 1.5 to 2 times, and its volume can expand by 1.8 to 2.2 times. Judging the degree of soaking: wipe off the surface moisture of the soybean meat and break the segments. If there is a line of white layer in the center of the section, it proves that the moisture has reached the appropriate level. During soaking, the soluble components are slightly dissolved, including some proteins, which can be comprehensively utilized separately. 2. Making koji: When the soybean meat is soaked appropriately, the remaining water should be drained in time, or drained and sent to the koji room for making koji. However, because the douban particles are larger, the koji-making time also needs to be appropriately extended. Generally, the ventilated koji making time is 2 days. Special attention should be paid to adjusting the temperature of the koji chamber to prevent "dry skin". If necessary, a layer of mat can be placed on the surface of the koji material. The dosage of seed koji is 0.15~0.3%. 3. Make sauce and fermented grains: Put the broad bean koji into a fermentation container, flatten the surface and compact it slightly. Wait until the temperature of the product rises to about 40°C, then slowly pour 18-20°Bé salt water into the koji. The amount of salt water is about It is twice the raw material of soybean meat. It would be better if the brine can be heated to 60℃. Finally, add sealing salt and keep the product temperature at about 45°C for fermentation, or let it mature outdoors, so that the aroma will be stronger and the flavor will be better. 4. Chili pepper processing: There are two types of chili peppers used in the production of bean paste: fresh peppers and dried peppers. It is generally better to use salted fresh peppers. After purchasing fresh peppers, the stems and handles should be removed promptly, washed and drained. Add 22 to 24 kilograms of salt for every 100 kilograms of fresh red peppers. Spread one layer of fresh peppers and one layer of salt evenly, and compact it vigorously. Add a small amount of salt to cover, spread a bamboo mat on top of the salt, and press it with a heavy object to make the marinade. Drainage prevents the peppers from spoiling. And check frequently. If the salt water is found to be dry, add light salt water in time to maintain the depth of the juice. The container must be covered to prevent impurities from falling in. Fresh peppers are generally pickled for 3 months before use. When used, they must be coarsely crushed with a crusher and then repeatedly ground in a steel mill. If the water is insufficient, it can be used in When grinding, add an appropriate amount of 2°Bé salt water to adjust the consistency. Usually, every 100 kilograms of fresh peppers are grinded with salt water to produce about 150 kilograms of pepper pulp. During the storage period of pepper pulp, stir it once a day to prevent mold from growing on the surface and affecting product quality. When grinding Sichuan bean paste into chili sauce, some add about 20% salty sweet rice wine juice. The method of processing dried peppers before use is to soak 100 kilograms of dried peppers in water, first pickle them with some salt, store them, and then add 20°Bé salt water to 500 kilograms and grind them into a slurry. This salt and pepper may ferment naturally after being left for a few days, but the quality is not as good as that of fresh pepper. 5. Preparation: Mix the mature broad bean fermented grains with an appropriate amount of pepper and salt to form bean paste. Doubanjiang used directly as a side food must be heated and sterilized. After preparation, if it can be sealed and fermented for half a month before being packaged and sold, the flavor will be better.