Bean paste is a kind of seasoning. The main materials are broad beans and soybeans, and the auxiliary materials are pepper, sesame oil and salt. Bean paste belongs to fermented reddish-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.

quick navigation

Zhihu's selection of entries

Does the Chinese name bean paste contain preservatives or not? It has nutritional value. It can reduce cholesterol, resist cancer and delay arteriosclerosis. It is suitable for the general population. Patients with hypertension and kidney disease should eat less main nutritional ingredients, such as protein and fat mbth. The main raw materials of thick broad-bean sauce, such as broad beans, salt, peppers, sesame oil and soybeans, have the main edible effects of invigorating the middle and strengthening the qi.

general situation

Zhihu selected the latest

items

records

1 development course

2 practice introduction

industrial production

home-cooked practice

3 nutritional value

nutritional ingredients

dietotherapy function

4 raw material producing areas

5 related dishes < According to legend, Fan Li managed the kitchen at the rich man's house when he was seventeen. Because of inexperience, the food is often unsatisfactory and there is a lot left. After a long time, it becomes sour food. In case the owner found out, Fan Li put these foods in the storage room. However, there is no windtight wall, 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 pan, deodorized it, killed bacteria, added some warm water and stirred it into a paste for pigs. The rich man was also very happy to see the pigs eating happily. Later, a small laborer joked with Fan Li and put the food in noodles for Fan Li to eat. Unexpectedly, the noodles were particularly delicious. At this time, the small long-term workers told the story. Inspired by this, Fan Li created 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 just a legend. In fact, sauce was first brewed in the Western Han Dynasty. Shi You in the Western Han Dynasty and the Yuan Dynasty recorded "turnip salted soy sauce" in "Jijiupian". Tang Yanshi's note: "Sauce is made of beans and noodles, with meat as sugar, bones as meat, sauce as words, and sauce as food." It can be seen from the records and notes of the ancients that soybean paste is brewed from soybeans and flour. Why did Han people only use soybean mixed flour as bean paste, but not other plants as raw materials? This is because soybeans contain mainly protein and flour contains more starch. Protein and starch exist at the same time, which is more suitable for the reproduction of many beneficial molds. The bacteria produce a large number of enzymes, which fully decompose various nutrients in the raw materials and produce soybean paste with unique flavor. Therefore, it is scientific that people in the Han Dynasty used 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.

why is sauce 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, 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 of all tastes. Handsome and delicious. " It is also said: "Sauce can poison all kinds of food, just like a general can suppress violence and eliminate evil." "Sauce" probably got its name from this.

2 introduction to practice

editing

blanching raw petals

First, put the dried or wet peeled watercress slices into a laundry list of about 25 kg, then place a wooden stick on the edge of the pot at the mouth of the barrel. When the water boils, put the douban even into the pot, and tie the basket rope horizontally at the mouth of the barrel. At this time, we should pay attention not to make the watercress float and scatter at the bottom of the pot. After the watercress enters the water, it should be continuously stirred in the basket with a shovel to make it evenly heated. Generally, it should be scalded for 1-2 minutes, and it can be quickly taken out when it reaches the degree of two-cooked, soaked in cold water to cool it down, then drained and poured into the koji mixing table.

making douban koji

stir the douban with no obvious moisture and white marks on the cross section of douban with your fingers, mix it with .3% of the sauce koji and 2% of the standard flour, and put it in a bamboo dish in a koji room with a thickness of 2-3 cm, keep the room temperature at 28-3℃, turn it once when the product temperature rises to 36℃, and rub the cake-bound koji. After that, the product temperature should not exceed 38℃, and the position of the koji should be changed up and down, left and right to adjust the product temperature. Generally, it can be made into bean paste koji in 2-3 days.

fermented brine is prepared by adding 1 kilograms of water and 25 kilograms of salt to every 1 kilograms of bean paste koji. First, the brine is boiled, then it is put into a cloth bag filled with a small amount of spices such as pepper, star anise, dried ginger, Rhizoma Kaempferiae, fennel, cinnamon and dried tangerine peel to boil for 3-5 minutes, then the cloth bag is taken out, and the boiled solution is poured into a cylinder or barrel for preparing dissolved salt solution, and the bean paste is poured into a barrel. The sauce koji will soon heat up to about 4℃ after it is put into the tank. At this time, it should be noted that the bean paste on the surface layer and the bottom layer of the tank should be stirred evenly with both hands every 2 hours or so. After being naturally exposed to the sun for 1 day, the sauce should be lifted 2-3 times a week instead. When you lift the sauce, you should concentrate the sun-dried, dry and dark-colored fermented grains, and then press them down into the deep part of the sauce mash for fermentation. The color of the sauce will gradually turn reddish brown with the increase of fermentation time, and it will become sweet bean paste after 2-3 months of sun exposure.

Please click on the input picture description

Please click on the input picture description

Making Chili sauce

In the mature season of bright red horn pepper, add 18% salt according to the weight of pepper, mix and break the pepper evenly, put the juice together in a fermentation tank (or pool), sprinkle 1% salt on the surface of the tank, then spread a packaging edible polyethylene film, and add a salt cover. It is forbidden to leak the juice.

The finished spicy bean paste

Spicy bean paste is prepared by adding 1 kilograms of cooked Chili paste and 2 kilograms of rice wine to 1 kilograms of fermented sweet bean paste, fully stirring, filling 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, then exhausting, capping and screwing (covering with a layer of wax paper board to prevent the cover oil from leaking out), and inspecting. [1]