Main ingredients:Broad beans,Chili peppersetc.

Shell removal method:

1. Wet shell removal: After removing impurities, place the broad beans in clear water to soak until they absorb water evenly, without wrinkles, no white center inside the bean, and germination state is appropriate.After soaking, manually or mechanically remove the skin.Alternatively, a chemical method can be used, such as immersing cold-soaked broad beans in 2% sodium hydroxide solution heated to 80～85℃ for 4～5 minutes.When the skin turns brownish red, take them out immediately and rinse thoroughly with clean water until alkalinity is removed;At this point, the skin can be easily removed. Operations must be swift to prevent discoloration of the bean meat.The advantage of wet shell removal is that the beans retain their shape well, but it's crucial to control the soaking and peeling time; otherwise, the bean meat may become hard and difficult to soften during fermentation, impacting product quality.Bean pasteWet shell removal method:

Dry shell removal: This method is convenient with high labor productivity and easy storage of bean paste.Traditional methods involve drying after removing impurities, then using a stone or steel mill to loosen the beans and remove the skin. Finally, wind sorting and sieving extract the bean meat for use.Nowadays, most use shell removal machines.Using a shell remover can process 2500～4000 kilograms of broad beans per machine per day, greatly increasing labor efficiency and reducing physical strain while improving hygiene conditions.

Preparation method:

1. Bean paste treatment: Place dry bean paste (broad bean cotyledon) with different particle sizes in soaking containers separately, using varying water levels for soaking.Bean meat absorbs water, generally increasing its weight by 1.5～2 times and volume by 1.8～2.2 times.Judging the level of soaking: After wiping off surface moisture from the bean meat, break it along the seam; if there is a white layer in the center, it indicates that the appropriate amount of water has been absorbed.Some soluble components are released during soaking, including part of theProteincontent, which can be further utilized.

2. Fermentation: When the bean paste is properly soaked, promptly drain excess water or remove and dry it for fermentation in a curing room.Due to larger particle sizes, the fermentation time should also be appropriately extended.Generally, ventilation fermentation lasts 2 days; closely monitor temperature inside the curing room to prevent "dry skin." Covering the surface with mats may be necessary if needed.The amount of starter culture is 0.15～0.3%.

3. Fermented bean paste: Transfer fermented broad beans into fermentation containers, level and slightly compact the surface. When temperature rises to about 40℃, gradually add brine with a specific gravity of 18～20°Bé, approximately equal in volume to the raw bean meat. If possible, heat this brine to 60℃ before use.Cover the surface with salt, maintaining a temperature around 45℃ for fermentation, or allow it to mature outdoors for enhanced aroma and flavor.

4. Chili preparation: ForBroad bean pasteproduction, fresh chilis or dried chilis can be used; generally, salt-cured fresh chilis are better.

After purchasing fresh chilis, promptly remove stems and wash to drain.For each 100 kg of fresh red chili, add 22～24 kg of salt, layering them evenly and pressing firmly. Cover with a small amount of salt and place a bamboo mat on top, then press down with heavy objects to release liquid, preventing the chilis from deteriorating.Regularly check the brine level; if it dries up, replenish with slightly diluted brine. The containers should be covered to prevent contamination. Fresh chilis are typically used after 3 months of salting and can then be processed using a roller mill followed by a steel grinder for finer consistency.Typically, each 100 kg of fresh chili produces about 150 kg of chili paste when salted and ground.During storage, stir once daily to prevent surface mold affecting quality.In some cases, about 20% of sweet rice wine brine is added during the grinding process for flavor enhancement in Sichuan-style bean paste.For dried chilis, soak them in water (100 kg) before adding part salt to pickle and store. When needed, add 500 kg of 2°Bé brine to grind into a paste. This chili-salt mixture may ferment naturally after several days but is not as good as fresh chili quality.Mixed with an appropriate amount of chili salt, matured bean paste becomes broad bean paste.For direct consumption as condiments, the broad bean paste needs to be heat-sterilized.

After preparation, if it can be further fermented in sealed jars for half a month before packaging and sale, the flavor improves.This pepper salt may naturally ferment after being stored for several days, but the quality is not as good as fresh peppers.

5. Preparation: Mix mature broad bean mash with an appropriate amount of pepper salt to make broad bean paste.Broad bean paste for direct consumption as a condiment needs to be heat-sterilized.If it can be further sealed and fermented for half a month before packaging and selling, the flavor will be better.