Basic information
Remove mildew and impurities from soybeans (green beans and black beans), put them in a pot until they are 70% or 80% mature, take them out and control the moisture, put them in a magnetic pot while they are hot, cover them tightly (generally cover them with sterilized gauze and a clean cotton pad), and ferment them indoors at about 20℃.
Raw material formula
1, cooked wax gourd strips10kg bean material 3.5kg pepper 50g anise 50g dried ginger100g fennel150g dried tangerine peel100g cinnamon 50g preservative1.4kg.
2, the production method
When the beans are kneaded by hand into paste, they are taken out and stirred.
3. Then, put it in the sun or in the drying room to dry it into bean material. Pay attention to hygiene when drying, and cover the basin with gauze if exposed to the sun.
4. Peel the selected wax gourd, scrape the pulp, remove the seeds, cut it into strips with a thickness of 1.5 cm and a length of about 3 cm, steam it in a steamer until it is 70% mature, and take it out to control the moisture.
5. Seasoning processing: dry pepper, anise, dried ginger, fennel, dried tangerine peel and cinnamon, grind and sieve to obtain seasoning powder.
6. Clean the sauce-making magnetic cylinder, and then disinfect it with sulfur fumigation. Put the cooked wax gourd strips, bean materials and seasoning powder into a sterilized magnetic cylinder and stir evenly, then seal the cylinder mouth. After about 1 month, the wax gourd bean paste was made.
7. If you want to make salty sauce, you can add a proper amount of pure salt powder to the above ingredients.
8. After the wax gourd bean paste is made, you need to put 10% preservatives, such as sorbic acid. Generally, porcelain jars, small jars, glass bottles and so on are used as containers for holding wax gourd bean paste. Finally, put it in boiling water, cook and sterilize it for 20 minutes, or steam it in a steamer for 30 minutes, and it can be sold on the market.