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First, the detailed steps of bean paste
1. Cook broad beans, peel them in a cold water tank, cook them again, take them out, put them in a laundry basket, mix them with flour when they are cooled to 30 degrees, and put them in a fermentation rack.
2. After moldy, turn it with a spoon once, and after 5-6 days, go out to dry. When filling the altar, mix it evenly with 2000 grams of water and 800 grams of salt, and then turn it once or twice a month.
Tips for making bean paste
Production skills:
Prepare 2000 grams of clean water.
Grams of food:
Broad beans: Broad beans should not be eaten with snails.
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Second, how to make bean paste is delicious.
1. Proportion of raw materials
Broad bean 1.00 kg flour 30 kg
2. Raw material treatment
Broad beans have an inedible seed coat, which must be removed before brewing bean paste. There are usually two methods of peeling: wet method and dry method, and most of them use dry method.
Wet peeling: soak the broad beans in water until the wrinkles of the bean skin disappear and the cross section of the watercress is not dry. Soaking time: 30 hours in spring and autumn, 72 hours in winter. Grind a proper amount of soaked broad beans, rinse and peel them, screen out the petals of broad beans and drain them for later use.
Dry peeling: it has the advantages of high labor productivity and easy preservation of tofu (cotyledons). The yield of peeled broad beans is about 70%-72%. Broad beans can be peeled directly with a peeler, or they can be dried fully by indigenous methods, ground with a stone mill or a steel mill, and then peeled with a fan. After dry peeling, the beans should be soaked, stirred less and the water temperature should not be too high. Tofu absorbs water after soaking, and its weight gain is 1.8 ~ 2.0 times.
After soaking, there are normal pressure and pressure cooking. If the product requires beans to be soft and keep their shape, normal pressure cooking is used.
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Third, the operating points of bean paste
(1) Daqu production
Mix steamed bean curd with flour, cool to 4° C, and inoculating koji (as 3.955438+ Aspergillus oryzae) according to 0.3-0.5% of the weight of dried bean curd. The koji-making process is the same as soy sauce. The koji-making time is 3 ~ 4 days, and the koji is yellow-green.
(2) making fermented soy sauce
Pour the douban koji into the fermentation container, disperse the pressure and slightly compact it. When the temperature of distiller's yeast naturally rises to about 40℃, slowly inject 15 bé 60-65℃ hot brine into distiller's yeast from the surface layer. Add 15 Bé brine 140Kg per 100kg of mature douban koji.
(3) heat preservation and fermentation
The surface of fermented soy sauce was sealed with plastic film, covered with heat preservation, and the temperature of fermented soy sauce was maintained at about 45℃ for 10 days, and the fermented soy sauce was basically mature. Then, according to 65,438+000 tons of douban koji, 8 kg of salt and 65,438+000 kg of water are added, fully stirred evenly, and fermented for 3-5 days, or moved outdoors for a few days, the aroma will be stronger and the flavor will be better. Mature fermented soy sauce can be directly used as a finished product without sterilization.