Shelling method 1. Wet hulling: after removing impurities, the broad beans are soaked in clear water to gradually absorb water until the beans have no wrinkled skin and white heart in cross section, showing germination state. After soaking, peel it manually or mechanically. Chemical methods can also be used, that is, heating 2% sodium hydroxide solution to 80 ~ 85℃, and then soaking broad beans in cold water for 4 ~ 5 minutes. When the skin is brownish red, take it out and rinse it with clear water immediately until it is alkaline; At this time, the skin shell is easy to remove, and the operation must be rapid to avoid discoloration of the bean meat. The characteristic of wet peeling is that the petals are relatively complete, but it must be noted that the peeling time and soaking time should not be too long, otherwise the watercress will become stiff and will not soften easily after koji-making and fermentation, which will affect the quality of finished products.
2. Dry shelling: dry shelling is more convenient, labor productivity is high, and watercress is easy to preserve. The indigenous method can remove impurities from silkworm worms, dry them in the sun, loosen the page spacing with a stone mill or a steel mill, grind and peel the shells, then classify them by wind, and finally screen out the bean meat for later use. Nowadays, shellers are mostly used. Dry hulling with sheller can process 2500 ~ 4000 kilograms of broad beans every day on average, which greatly improves labor efficiency, reduces labor intensity and improves sanitary conditions.
Production method: 1. Douban processing: pour the dried soybean meal (broad bean cotyledons) into a soaking container according to the particle size and soak it with different amounts of water. After water absorption, the weight of bean meat can be increased by 1.5 ~ 2 times, and the volume can be expanded by 1.8 ~ 2.2 times. Judging the degree of soaking: wipe off the moisture on the surface of bean meat and break the petals. If there is a layer of white in the center of the section, it proves that the moisture has reached a medium level. Soluble components are slightly dissolved in the soaking process, and some of them are protein, which can be comprehensively utilized.
2. koji-making: if the bean meat is soaked moderately, the remaining water should be discharged in time, or it should be drained and sent to the koji-making room for koji-making. However, due to the large particles of douban, it is necessary to extend the koji-making time appropriately. The ventilation time of koji-making is generally 2 days, so it is necessary to pay special attention to adjusting the temperature of koji chamber to prevent "dry skin", and if necessary, cover the curved surface with a layer of summer sleeping mat. The dosage of seed koji is 0. 15 ~ 0.3%.
3. Fermented soy sauce: send the broad bean petal koji into a fermentation container, scrape the surface, and slightly compact it. When the product temperature rises to about 40℃, slowly inject 18 ~ 20 bé brine into the koji.
The dosage is about twice as much as the raw material of bean meat, and it is better to heat the salt water to 60℃. Finally, sealing salt is added to keep the temperature of the product at about 45℃ for fermentation, or after outdoor ripening, the aroma will be stronger and the flavor will be better.
4. Pepper treatment: There are two kinds of peppers used to make bean paste: fresh peppers and dried peppers. Generally, it is better to use salty and fresh peppers.
After purchasing fresh peppers, stalks should be removed, washed and drained in time. Add 22-24kg salt to every 65,438+000kg fresh pepper, evenly sprinkle salt layer by layer, at the same time, forcibly compact, cover with a small amount of salt, sprinkle salt on bamboo mats, and press with heavy objects to make the marinade flow out, which can prevent the pepper from deteriorating. And often check, if it is found that dry salt water is consumed, light salt water should be added in time to maintain the depth of juice. The container should be covered to prevent impurities from falling in. Fresh peppers can be used after 3 months of pickling. When they are used, they should be roughly crushed with a crusher and then repeatedly ground in a steel plant. If the amount of water is insufficient, an appropriate amount of 2 Bé salt water can be added during pulping to adjust the consistency. Usually, every 100 kg of fresh pepper is ground with salt, and about 150 kg of pepper paste can be produced. Stir the Chili sauce once a day during storage to prevent the surface from moldy and affect the product quality. When Sichuan bean paste is ground into Chili sauce, some people add about 20% salty and sweet rice wine juice.
The treatment method of dried Chili before use is to soak 100 kg of dried Chili in water, add some salt to preserve it, and then add 20 Bé salt water until 500 kg is ground into slurry when used. This kind of pepper and salt may naturally ferment after a few days, but the quality is not as good as that of fresh pepper.
5. Preparation: Mix the fermented broad bean petals with appropriate amount of salt and pepper to make bean paste. Bean paste, as a non-staple food directly, should be heated and sterilized.
Soybean paste is a traditional condiment in Chaoshan area, and Puning is the best.
This is also something that ordinary people can control themselves. Stir-fry a little soybean first, then grind it into powder, then grind it with soybean as the main material, shell it, cook it and drain it. When the temperature is not completely lowered, sprinkle the fried bean powder and stir it evenly (it is best to get some strains), lay it flat in a flat-bottomed dustpan and ferment it in a few days. First, boil the wheat porridge sauce after it is fermented, then put these fermented soybeans into the wheat porridge, add salt, that is, add a bowl of salt to three bowls of wheat porridge sauce, mix well, put them into bowls, and cover them in the sun every day to prevent rainwater and raw water from falling in. After half a month, it is a very sweet "new bean paste".