Method of production
Industrial production
Raw petal water scalding
First dry or wet peeled bean pieces in baskets about 25 kilograms of about 25 kilograms, and then in the mouth of the barrel pot along the upper horizontal a wooden stick, to the water to boil, the loaded baskets of bean petals even baskets into the pot, the basket rope tied in the mouth of the barrel on the horizontal wooden stick. At this time, be careful not to make the beans float to the bottom of the pot. Beans into the water with a shovel in the basket constantly stirring, so that it is heated evenly, generally scalding 1-2 minutes to reach the degree of two minutes cooked can be quickly removed, soaked with cold water to cool down, and then drained of water, poured into the mixing quartet.
Making bean curd
Scalded without obvious moisture, with a finger pinch off the bean section visible white traces of bean curd mixed into the raw material at 0.3 per thousand of the soy sauce curd and 20 percent of the standard flour fully mixed and blended in the curd chamber of the bamboo tray, the thickness of 2-3 cm is appropriate to maintain the room temperature of 28-30 ℃, when the product temperature rises to 36 ℃ for a turnover of the song, and will be the cake of the song block rubbing scattered, and then leveled. Later so that the highest temperature does not exceed 38 ℃, and up and down, left and right to swap the location of the disk to regulate the temperature, generally 2-3 days into the bean paste curve.
According to every 100 kilograms of bean paste curve, add 100 kilograms of water, salt 25 kilograms of the proportion of the preparation of the fermentation brine, first boil the brine, and then put into the bag containing a small amount of pepper, pepper, star anise, dry ginger, trinai, cumin, cinnamon, chenpi, and other spices to boil for 3-5 minutes after the bag is removed, and the boiled solution is poured into the preparation of the dissolution of brine in the tank or Pour the boiling solution into the jar or bucket for dissolving salt water and pour the bean paste into the fermentation jar or bucket for fermentation. The fermentation tank or bucket should be used for fermentation. The fermentation tank or bucket should be used for fermentation. At this time, we should pay attention to every 2 hours or so with both hands will be the surface layer and the bottom layer of the tank of bean paste stirring and turning evenly, to be naturally exposed to the sun after 1 day of fermentation, to lift the sauce 2-3 times a week. Lift the sauce will be sun-dried, drier, darker color sauce spirits concentration, and then pressed down hard into the sauce mash deep fermentation, the color of the sauce with the growth of fermentation time and gradually become reddish-brown, generally sun-dried night dew 2-3 months after becoming a sweet soybean paste
In the ripe season of fresh red cow horn chili peppers, according to the weight of the chili peppers, 18% of the proportion of salt added under the chili pepper and mixing Uniformly broken, even the juice together in the fermentation tank (or pool), and then sprinkled with 10% salt on the cylinder surface, and then paved with packaging edible polyethylene film, and then add salt cover, forbidden to soak the juice leakage, sealed anaerobic fermentation after 3 months to become a mature chili sauce.
Spicy bean paste is 100 kilograms of fermented mature sweet bean paste, add 100 kilograms of cooked chili sauce, 2 kilograms of rice wine, mix well, loaded into the sterilized and cooled disinfectant bottles, loaded to the mouth of the bottle 3-5 centimeters in height until the bottle is injected into the refined vegetable oil in the bottle 2-3 centimeters, and then exhaust the lid! Then the bottle will be tightly screwed (a layer of waxed cardboard will be placed inside the lid to prevent the cover oil from seeping out), inspected, labeled, and boxed to be sold as a finished product.
Home Practice
We usually eat the bean paste is flavorful, his production process is what kind of? First of all, the soybean Chuan water soaked up, and then with a pressure cooker or electric stew pot will be cooked, drained of water, placed on a wooden board or bamboo curtains on the cool, and then directly into the dry flour, so that all the beanstalks stained with flour, flattened out to half a centimeter to 2 centimeters thick, covered with a white paper to allow it to fermentation. Rural general with a shrub called golden branch branches cover, generally 2 to 3 days on the hair, the general beans really hair through the hair to a week or so. Hair color has white hair, yellow hair, and black hair. Number of white hair and yellow hair is the best, such as black hair is the cause of the temperature is too high. If the temperature is low, can be covered with a quilt, hair can be lifted off, let it hair through the hair. Sunshine hairy doudoune moncler pas cher while the sky is clear, the drier the better, put in a bottle for spare, and then red pepper, ginger, Dahl. Wash, dry and chop fine. Put in a large pot, add dry bean curd, watermelon, a little white wine and salt together with pouncing (one catty bean curd one or two salt), loaded tear glass bottle, press the bean curd, screw the cap tightly, but also sealed at room temperature for several months. Months after the beans into a white-brown, bean paste is made, so do the sauce is called Yin sauce.
Another practice: with a porcelain jar, washed and dried, cool water poured into the altar into the salt (a pound of dry bean paste one or two salt) will be spare dry bean paste, watermelon poured into the altar, salt water is higher than the bean paste 1-2 inches, the use of gauze wrapped around the mouth of the altar to prevent bugs and flies fly into the maggots, otherwise it is easy to maggots; but also to prevent the rain into the altar to make the sauce moldy and deteriorating. Sun on the sun, the June sun is the best, sometimes the altar of bean paste cooing, such as boiling water, this time to often use chopsticks or stick stirring, about two months time, the sauce is made. This sauce this is the sun sauce, sauce is reddish-brown, delicious flavor.