Introduction to bean paste knowledge?

Bean paste is a kind of seasoning. The main ingredients are broad beans and soybeans, and the auxiliary materials are pepper, sesame oil and salt. Bean paste belongs to fermented red-brown seasoning. According to the different habits of consumers, sesame oil, soybean oil, monosodium glutamate, pepper and other raw materials were prepared in the production of bean paste, which increased the variety of bean paste and was deeply loved by people.

Fast navigation

Selected works of Zhihu

Does Chinese name bean paste contain preservatives? No nutritional value? It can lower cholesterol, resist cancer and delay arteriosclerosis. Suitable for ordinary people. Patients with hypertension and kidney disease should eat less protein and fat. The main raw materials of mbth's bean paste are broad beans, salt, peppers, sesame oil and soybeans. The main edible effects are tonifying the middle energizer, stimulating appetite and strengthening the spleen.

general situation

Zhihu's latest selection.

eye

record

The development of 1

2 Practice introduction

Industrial production

Self-control exercise

3 nutritional value

nutritional ingredient

food therapy

4 Source of raw materials

Five related dishes

6 suggestions for eating

Seven food taboos

8 selection method

9 entry atlas

The development of 1

edit

Bean paste folklore: sauce was created by Fan Li unintentionally. According to legend, Fan Li managed the kitchen in the rich man's house when he was seventeen. Due to lack of experience, food is often unsatisfactory, and there is a lot left over. It becomes sour food after a long time. In case the owner found out, Fan Li put these foods in the storage room. However, there is no windtight wall in the world, and this matter was finally discovered by the rich man, who scolded him and gave him ten days to turn sour food into something useful. Clever Fan Li first treated the food with green hair and white hair, then dried it in the sun, fried it in a pot, deodorized it, sterilized it, and added some warm water to stir it into a paste for pigs to eat. The rich are happy to see the pigs eating, and they are also very happy. Later, a coolie joked with Fan Li and put food in noodles for Fan Li to eat. Unexpectedly, noodles are particularly delicious. At this time, the small long-term worker told a story. Inspired by this, Fan Li made a delicious sauce with this sour and hairy food.

Please click to enter a picture description.

Please click to enter a picture description.

However, this is only a legend. In fact, sauce was first brewed in the Western Han Dynasty. In the Western Han Dynasty and Yuan Dynasty, You recorded "radish salt soy sauce" in the Collection of Nine Articles. Tang Yanshi's note: "Sauce is made of beans and flour, meat is sugar, bone is meat, sauce is a word, and sauce is food." As can be seen from the records and notes of the ancients, soybean paste is brewed from soybeans and flour. Why do Han people only use mixed soybean powder to make bean paste instead of other plants as raw materials? This is because soybean mainly contains protein, while flour contains more starch. Protein and starch exist at the same time, which is more suitable for the reproduction of many beneficial molds. Bacteria produce a large number of enzymes, fully decompose various nutrients in raw materials, and produce soybean paste with unique flavor. Therefore, it is scientific for Han people to use soybeans and flour as raw materials for soybean paste. At present, the original sauce is divided into bean paste and sweet noodle sauce, and the sweet noodle sauce made of wheat flour is called sweet noodle sauce; Bean paste made of soybeans and broad beans.

Sauce, why is it called "Jiang"? It is said that in all kinds of condiments in ancient times, such as salt, plum, acyl and sugar, sauce always occupies a dominant position. If you eat it, you have to use mustard sauce, and if you eat boiled bear's paw, you have peony sauce ... This is the "sauce" recorded in The Analects of Confucius. The ancients also said: "the sauce maker is the commander-in-chief of all tastes." Handsome and delicious. " It is also said: "Sauce can poison all kinds of food, just as a general can suppress violence and eliminate evil." "Sauce" probably got its name from this.

2 Practice introduction

edit

Industrial production

Scald with raw petals

First, put the dried or wet peeled watercress slices into a laundry basket of about 25 kg, and then put a wooden stick on the pot with a barrel mouth. After the water boils, put the watercress slices into the pot, tie the basket to a wooden stick, and the mouth of the bucket is horizontal. At this time, be careful not to let the watercress float at the bottom of the pot and spread out. After the watercress enters the water, stir it in the basket with a shovel to make it heated evenly. Generally, it takes 1-2 minutes to scald. When it is half cooked, it can be quickly taken out, soaked in cold water to cool down, then drained and poured into the koji mixing table.

Make douban qu

Soak and scald the watercress until there is no obvious moisture, pinch off the watercress with your fingers, mix it with 0.3% soy sauce koji and 20% standard flour, then put it in a bamboo dish in a koji room with a thickness of 2-3 cm and a room temperature of 28-30℃, turn it once when the product temperature rises to 36℃, rub off the cake koji, and then spread it flat. After that, the product temperature should not exceed 38℃, and the position of the curve should be changed up, down, left and right to adjust the product temperature. Generally, it can be made into bean paste koji in 2-3 days.

The fermented brine is made by adding 100 kg of water and 25 kg of salt to the soybean paste according to the ratio of 100 kg of soybean paste koji. Boil the brine first, then put it in a cloth bag filled with a small amount of spices such as pepper, star anise, dried ginger, kaempferia kaempferia, fennel, cinnamon, dried tangerine peel, etc. and boil for 3-5 minutes, then take out the cloth bag and pour the boiled solution into the cloth bag used to prepare salt solution. The sauce koji will be heated to about 40℃ soon after it is put into the tank. At this time, it should be noted that the bean paste on the top and bottom of the tank should be stirred evenly with both hands every 2 hours. After natural exposure fermentation 1 day, the sauce should be extracted 2-3 times a week. When extracting the sauce, the sun-dried, thoroughly dried and dark-colored fermented grains should be concentrated, and then pressed down to the depth of the sauce mash for fermentation. The color of the sauce will gradually become reddish brown with the increase of fermentation time, and will become sweet bean paste after 2-3 months of sun exposure.

Please click to enter a picture description.

Please click to enter a picture description.

Make Chili sauce

In the ripe season of bright red horn pepper, add salt according to the weight of pepper, mix and break the pepper evenly, put it in a fermentor (or pool), sprinkle 65,438+00% salt on the surface of the pot, then spread the edible polyethylene film, add a salt cover, and it is forbidden to leak juice. After three months of sealed anaerobic fermentation, it became a mature Chili sauce.

Finished spicy bean paste

Spicy bean paste is prepared by adding 100 kg of cooked Chili paste and 2 kg of rice wine into 100 kg of fermented sweet noodle paste, fully stirring, putting into a sterilized and cooled sterilization bottle until the bottle mouth is 3-5 cm high, then injecting refined vegetable oil into the bottle for 2-3 cm, exhausting, capping and screwing (covering with a layer of wax paper board to prevent the capping oil from leaking out), and inspecting. [ 1]