65results about How to "Low fermentation temperature" patented technology

The invention discloses saccharomycete for high-yield production of ethyl acetate under low temperature and belongs to the field of the bioengineering technology. The bacterial strain is Wickerhamomycesanomalus which is preserved in the China General Microbiological Culture Collection Center on Jan 19, 2015 with the preservation number being CGMCC No.10370. The optimum temperature for producing ethyl acetate by means of the strain is 22 DEG C, acid resistance is pH 2.5-7.0, salt tolerance is 0-15% (NaCl%), and ethanol tolerance is 0-10%(v%). Metabolites generated from fermentation are ethyl acetate and a small amount of ethyl alcohol only and do not include fusel oil. The strain can be applied to the traditional fermentation industry for producing table vinegar, soy sauce, fermented soya beans, fermented flour sauce, fermented alcoholic drink, distilled liquor, compound wine and the like, as well as the food industry as an important functional bacterium. Fermentation temperature adopted in traditional production is reduced, the production technology is optimized, production energy consumption and cost are reduced, the content of ethyl acetate is increased, the taste of a product is improved, the quality of the product is improved, and economic benefits are great.

A process for preparing dry highland barley wine includes soaking highland barley, steaming, mixing with high-temp.-resistant alpha-amylase, stirring, pressing, saccharifying, fermenting under 30 deg.C, squeezing, clarrifying, mingling and filtering. Its advantages are low content of sugar, and high quality and stability.

Production of biological organic fertilizer from straw is carried out by mixing straw with animal feces, magnesium sulfate, honey, strain and water, stocking fermenting at 10-35degree for 10-20 days, stirring at 1-3 days, fermenting to reach 2-8% water content and obtaining final product. It has low fermentation temperature, easy control and costs low.

The invention discloses a preparation method of apple vinegar, belongs to the technical field of food processing, and solves the problems of long solid-fermentation period and poor liquid-fermentation quality in the traditional technology. The preparation method comprises the following steps of: (1) cleaning and crushing apples, controlling the sugar degree to be 10-12%, then electrifying and magnetizing, so as to obtain magnetized apple juice; (2) adding yeast with the mass being 0.015-0.025% of the mass of the apple juice and alcohol with the mass being 0.5-1.5% of the mass of the apple juice, and fermenting for 2-3 days at the temperature of 33-37 DEG C, so as to obtain apple wine; (3) adding acetic acid bacteria with the mass being 0.1% of the mass of the apple juice into the apple wine, and fermenting for 2-3 days at the temperature of 23-27 DEG C, so as to obtain the apple vinegar; and (4) carrying out vinegar spraying sterilization on the apple vinegar, then adding methylglyoxal with the mass being 0.01% of the mass of the apple vinegar, ageing for 10-12 days, and adjusting the acidity to be 3.5-4%, so as to obtain finished apple vinegar. The preparation method disclosed by the invention has the advantages that the fermentation period is shortened, the quality of the apple vinegar is improved, the taste of the apple vinegar is soft and mellow, and nutrient substances are rich.

The invention provides children yogurt and a preparation method thereof, wherein per 1000 parts by weight of the children yogurt comprises following raw materials, by weight: 80-90 parts of white granulated sugar, 5-10 parts of milk protein powder, 3-5 parts of physically-modified starch, 5-10 parts of sweet condensed milk and 885-907 parts of milk. The preparation method comprises following steps: (1) dissolving the milk protein powder in the milk and performing circulation to obtain dosing milk, and allowing the dosing milk to stand for hydration; (2) performing temperature increasing to the hydrated dosing milk, adding the physically-modified starch and the white granulated sugar and performing circulation; (3) performing homogenization to the circulated dosing milk; (4) sterilizing the homogenized dosing milk; (5) decreasing the temperature of the sterilized dosing milk, adding a bacterial strain for performing fermentation to obtain fermented milk; (6) performing demulsification to the fermented milk, cooling the demulsified fermented milk and filling the demulsified fermented milk into bottles to obtain the children yogurt. The children yogurt is free of food additives, can be stored for a long period, and is fine and refreshing in taste.

The invention relates to the field of processing of dairy products, and specifically relates to low-fat cheddar cheese containing lactobacillus casei generating exopolysaccharides and a preparation method of the low-fat cheddar cheese. Under the condition that any fat substituents and glue additives are not added, the defect that character and fusing property of low-fat cheddar cheese are poor due to lipopenia is improved by means of natural exopolysaccharide generating bacteria, and the low-fat cheddar cheese approaches whole fat cheddar cheese. The fat content of the low-fat cheddar cheese provided by the invention is reduced by over 50% compared with a normal whole fat group. The cheese prepared by the invention is not only low in fat content, but also is easy to accept by consumers in character and taste. The product is suitable for crowds and children with obesity and diabetes to eat. In addition, the cheese is beneficial for preventing diseases such as obesity and cardia-cerebrovascular diseases for common crowds.

The invention discloses a high-temperature aerobic fermentation method for sludge. The method includes the steps of blending sludge, auxiliary materials and remixed materials, and adjusting the C / N ratio and moisture content of the sludge to (25-35):1 and 50-60% respectively; blending a mixture formed after treatment in step A with a high-temperature aerobic composite microbial inoculant for fermentation; screening a fermented material after fermentation in step B is finished and then completing the whole process. According to the method, the auxiliary materials and the remixed materials are utilized to adjust the C / N ratio and moisture content of the sludge, automatic control over process parameters such as a material preparation proportion, pile overturning frequency, fermentation temperature and oxygen content is achieved, and a waste heat recovery device is utilized to achieve waste heat recovery and reutilization. The process has the advantages that the automation degree is high,the fermentation temperature is high, the fermentation cycle is short, the energy consumption and the running cost are low, slight odor is produced, and the moisture content of the fermented materialis low. By means of the process, fast harmlessness, stabilization and recycling of urban sludge can be achieved, a circular economy principle is satisfied, and the method has a broad application prospect.

The invention belongs to the field of the food processing technology and in particular relates to a method for preparing dry-cured goose through Lysostaphin co-fermentation of goose meat. The method comprises the following steps: I. curing goose meat preliminarily; II. inoculating, fermenting and airing; and III. packaging. According to the method for preparing dry-cured goose through Lysostaphin co-fermentation of goose meat, the defects that the existing goose meat is rough in meat quality and has poor mouthfeel and fragrance are overcome, the method disclosed by the invention has short fermentation period, and the prepared dry-cured goose has fine mouthfeel and is delicious in taste; and furthermore, the fermentation of the goose meat and airing are carried out simultaneously, the fermenting time and the airing time of the dry-cured goose are shortened, the goose meat has low oil oxidative rancidity and high protein decomposition in a low-temperature lysostaphin co-fermentation process; and besides, the lactobacillus fermentation quantity is low, the fermentation sour is reduced, the delicate flavor generated by amino acid is improved and the quality and the safety of the dry-cured goose product are improved.

The invention discloses organic fertilizer production technology. The organic fertilizer production technology comprises following steps: straw is crushed into pieces with a length lower than 5cm, andis introduced into a straw storage warehouse for further processing; livestock and poultry waste is collected in a storage warehouse for further processing; a fermentation biological bacterium agentis activated for further process; the straw and the livestock and poultry waste are mixed and stirred to be uniform for 2min at a ratio of 1:2, 30kg of the fermentation biological bacterium agent is added for uniform mixing, and water content is adjusted to 45 to 55% so as to obtain a material for fermentation; the material for fermentation is introduced into a fermentation tank, a steam generatoris turned on for heating; thermal insulation treatment is carried out for 180min; a fermentation product is conveyed to a secondary fermentation zone; open air composting natural fermentation is adopted for secondary fermentation for 3 days; after secondary fermentation, an obtained organic fertilizer is introduced into a wet type crushing machine for crushing into powder with a particle size of1mm or lower; drying is carried out until water content is lower than 30% so as to obtain an organic fertilizer. The organic fertilizer production technology is capable of shortening fermentation time, protecting soil, improving soil fertility, and avoiding environment pollution caused by straw burning completely.

The invention discloses a low-temperature and low-salt tank type fermenting preparation method of broad bean sauce halves. The method comprises the following steps of A, pretreatment of broad bean halves; B, preparation of a fermenting material of the broad bean halves; C, tank type fermenting of the fermenting material of the broad bean halves: sending the fermenting material of the broad bean halves into a fermenting tank, controlling the water content in the fermenting material of the broad bean halves in the fermenting tank to be smaller than or equal to 50% and the content of edible salt to be 8 to 11%, and fermenting by controlling the temperature to 15 to 20 DEG C; after fermenting for 13 to 15 days, adding lactobacillus powder; after 3 to 4 days, adding saccharomyces rouxii powder and torulopsis powder to continue to ferment; fermenting for 76 to 180 days in total, so as to obtain the broad bean sauce halves. The method has the advantages that the quality requirements are met, the fragrance and delicate flavor of a product are further improved, and the problem of pollution in the preparation process is solved; the particular flavor of the traditional fermented sauce halves is reserved, the land occupation area is small, the method is suitable for large-scale industrialized production, and the market demand amount of Pixian bean halves is met.

The invention discloses a soil conditioner for preventing soil hardening. The soil conditioner is prepared from the following raw materials: rice husks, wheat hulls, banana fiber, cocoanut fiber, barks, turf, leguminous plant straws, bean cakes, vinasse, coffee residues, rape seed cakes, cottonseed cakes, fish meal, bone meal, medical stone powder, zeolite powder, bentonite, urea, ammonium sulfate, monopotassium phosphate, ferrous sulfate, magnesium sulfate, zinc sulfate, potassium chloride, calcium superphosphate, calcium peroxide, magnesium peroxide, borax, an agricultural water-retaining agent and a microbial agent. The invention further provides a preparation method of the soil conditioner for preventing soil hardening. The soil conditioner disclosed by the invention is low in raw material cost and scientific in component, and can well adjust the soil structure and prevent the soil hardening.

The invention discloses a method for producing Chinese natto through fermentation of double strains. The production method comprises steps as follows: bacillus natto and lactobacillus plantarum are cultured in milk respectively and inoculated into soybeans subjected to soaking, steaming, cooling and blending to be fermented, and the Chinese natto is produced. Lactobacillus plantarum grows slower under the aerobic condition, can generate a small quantity of lactic acids and other ingredients and can improve the smell and the flavor of natto; meanwhile, due to reduction of the fermentation temperature and addition of a little salt, the fermented flavor generated by bacillus natto is low, and the Chinese natto is suitable for taste of Chinese people. The produced Chinese natto contains high nattokinase content and rich nutrition, meets the taste of the Chinese people and has a wide market prospect, and the method adopts a simple process and is convenient to operate.

The invention discloses a Paenibacillus polymyxa GY40 bacterial strain. The preservation number is CGMCC NO.14481. The invention also discloses a spore production fermentation culture method of the Paenibacillus polymyxa GY40 bacterial strain, and a method used for preparing bacterial powder and a wettable powder from the Paenibacillus polymyxa GY40 bacterial strain. Compared with terrestrial microorganisms, the Paenibacillus polymyxa GY40 bacterial strain possesses following advantages: salt resistance is excellent, growth temperature is low, and antibacterial effect is excellent. The spore production fermentation culture method is simple in formula; the main raw materials are agricultural product leftovers; the cost is low; the raw materials are widely available; bacterial strain growthspeed is high; fermentation temperature is low; fermentation time is short; fermentation conditions are convenient to control; fermentation spore yield is high; raw material cost is reduced; fermentation energy consumption is reduced; fermentation production efficiency is increased; the wettable powder possesses excellent preventing and treating effect on wheat scab and fusarium wilt of cucumber,and can be used in plantation of wheat and cucumber.

The invention discloses a planococcus ferment for improving the low-salt fish sauce fermentation quality, and relates to the application field of food microbiological technologies. Four strains of planococcus have been preserved in the China general microbiological culture collection centre (CGMCC); the numbers are respectively as follows: CGMCC NO.17057, CGMCC NO.17058, CGMCC NO.17059, and CGMCCNO.17060; and suggested classified names are respectively as follows: planococcus maritimus, planococcus plakortidis, planococcus dechangensis, and planococcus rifietoensis. The production period of the fish sauce fermented by utilization of planococcus is greatly reduced; the fermentation temperature is reduced; the fish sauce obtained by the method is transparent brownish red; and the fish saucehas the unique aroma of aquatic products, and is free from impurities, such as suspension or flocculation.

The invention belongs to a method for brewing a fermented wine, and in particular relates to a process for brewing a Hakka winter wine. The raw materials for brewing the Hakka winter wine comprise glutinous rice and rice. The process comprises the following steps: washing, soaking, steaming, spreading for cooling, mixing yeast, saccharifying, alcoholizing, squeezing, boiling a wine, filtering, filling and sterilizing. The Hakka winter wine prepared by the process is high in wine yield, crystal clear in wine body and amber in color, and all nutritional ingredient indexes are greatly improved.

The invention discloses Lactococcus lactis fermented at low temperature and a method for preparing yoghurt by using the Lactococcus lactis. The Lactococcus lactis is obtained by separating fermented yak milk of Gannan Tibetan Autonomous Prefecture, Gansu Province by an improved M17 culture medium. Milk can be condensed by fermenting the strain for 12h at the temperature of 25 DEG C. The yoghurt prepared from the strain has the characteristic of high viscosity, and is weakly post-acidified when stored.

The invention discloses a low-temperature fermentation feed raw material. The low-temperature fermentation feed raw material is prepared from Bacillus pumilus, Saccharomyces cerevisiae and Lactobacillus acidophilus fermentation feed raw materials. In the fresh fermentation feed raw material, the content of probiotics is 10<9> to 10<11> CFU / g; the content of organic acid in the dried fermentation feed raw material is 2 to 3%; and the fermentation feed raw material is fermented at a temperature of 15 to 20 DEG C. The invention also provides a production method for the feed raw material. The fermentation feed raw material produced by using the method is low in antinutritional factor content and rich in small peptides and organic acids and can be easily digested and absorbed by animals; and a formula for a feed with the fermentation feed raw material as a base material does not need animal-derived protein feeds, microecological live bacterium preparations, organic acids and antibiotics, so feed cost is reduced. The feed prepared from the fermentation feed raw material has good feeding effect on animals, and the feeding effect is better than the feeding effect of a feed composed of same components and prepared from non-fermented feed raw materials. A production method for the low-temperature fermentation feed raw material is simple to operate and low in cost, does not have special requirements on fermentation places and equipment and facilitates production of the low-temperature fermentation feed raw material in large scale with whatever is available.

The invention discloses an ocean-originated bacillus amyloliquefaciens GY30 strain. The preservation number of the ocean-originated bacillus amyloliquefaciens GY30 strain is CGMCC NO. 14480. The invention also discloses a spore production fermentation medium composition and a culture method of the bacillus amyloliquefaciens GY30 strain and a method for preparing bacterium power through the bacillus amyloliquefaciens GY30 strain. The bacillus amyloliquefaciens GY30 strain has the advantages of being high in salt tolerance, low in growth temperature, good in antibacterial effects, wide in antibacterial range and easy to culture, which do not exist in terrigenous microorganisms. The spore production fermentation medium composition and the culture method of the bacillus amyloliquefaciens GY30strain are simple, applied raw materials are mainly agricultural product leftovers, thereby being low in price, extensive in resources, high in strain growth speed, low in fermentation temperature, short in fermentation time, easy to control in fermentation conditions, high in spore fermentation yield and capable of reducing raw material costs and fermentation energy consumption and improving thefermentation production efficiency; bacterium powder prepared through the spore production fermentation medium composition and a culture method of the bacillus amyloliquefaciens GY30 strain is high ineffects on processing microorganism fertilizers or rice sheath blight disease preventing pesticides.

A litchi yeast is prepared from ordinary yeast through culturing in the culture medium prepared from litchi juice, sugar and malt juice and natural fermenting in litchi juice at 20-25 deg.c for 9-11 days. A dry red or dry white litchi wine is prepared from said litchi yeast and litchi juice through fermenting, filtering, clarifying, distilling and ageing. Its advantages are low content of alcohol and sugar, and pure wine and litchi taste.

The invention discloses a low-salt tank type fermentation preparation method of Pixian horsebean chili paste. The method comprises the following steps: adding horsebean paste petals prepared by tank type fermentation and fermented dried chili embryos into a mixing tank according to a mass ratio of 4 to 6, premixing, then adding the material into a chili embryo fermentation tank, uniformly mixing, enabling the concentration of salt in the material to be 9.0-10.5% and enabling the content of water in the material to be 60-65%, then controlling the temperature to be 15-20 DEG C, introducing sterile air for fermenting, adding saccharomycete powder after fermenting for 3-5 days, uniformly mixing, obtaining Pixian horsebean chili paste after fermenting for 75-90 days, then carrying out vacuum dewatering treatment of the Pixian horsebean chili paste to obtain Pixian horsebean chili paste products with water content being less than or equal to 50.00% and salt content being 12.00-15.00%. Through the low-salt tank type fermentation preparation method of Pixian horsebean chili paste, the requirements on the quality can be met; the fragrance and the delicate flavor of the products can be further improved; the problem of pollution in the preparation process is avoided; meanwhile, the special flavor of the conventional Pixian horsebean chili paste is also retained; the method is small in occupation area and is suitable for large-scale industrial production; and the market demand of the Pixian horsebean chili paste is met.

A polyphenol-containing Kefir fermented whey beverage belongs to the technical field of food processing. The polyphenol-containing Kefir fermented whey beverage is prepared from the following steps of 1) mixing and dissolving demineralized whey powder in water, and then filtering the mixture; 2) adding merchant concentrated juice into solution obtained in the step 1), adjusting the brix of the mixed liquid to 14 degrees Bx, performing homogenizing, keeping the homogenized liquid at 85 DEG C for 15 min for sterilization, then rapidly cooling down to 28-40 DEG C; 3) inoculating activated Kefir M into the mixed liquid obtained in the step 2) at a weight ratio of 2-8% of the mixed liquid, stirring to mixing the liquid and then fermenting the liquid at a constant temperature of 28-40 DEG C for 5-17 hours, and performing aseptic filling to obtain finished products. The polyphenol-containing Kefir fermented whey beverage is high in content of polyphenol and contains live probiotics without other food additives, and meanwhile, is fresh in taste and rich in nutrition.

The invention discloses a strain of yeast with high ethyl acetate production under low temperature conditions, which belongs to the technical field of bioengineering. The strain is Wickerhamomycesano malus, which was deposited in the General Microorganism Center of China Committee for the Collection of Microorganisms on January 19, 2015, with the preservation number CGMCC NO.10370. The optimum temperature of bacterial strain producing ethyl acetate of the present invention is 22 ℃, and acid resistance is pH2.5~7.0; Salt tolerance is 0~15% (NaCl%); Ethanol resistance is 0~10% (v% ), the metabolites produced by fermentation are only ethyl acetate and a small amount of ethanol, and do not contain fusel oil. The bacterial strain of the present invention can be used as an important functional bacterium in traditional fermentation industries and food industries such as vinegar, soy sauce, tempeh, noodle sauce, brewed wine, distilled wine, and prepared wine, so as to reduce the fermentation temperature of traditional production, optimize the production process, and reduce production. Energy consumption and cost are reduced, while increasing the content of ethyl acetate in the product, improving the flavor of the product, improving the quality of the product, and having considerable economic benefits.

The invention provides a tank type fermentation process for preparing low-salt chili oil thick broad-bean sauce by premixing and feeding. The tank type fermentation process comprises the following steps: putting a fermented dried chili base material and broad-bean sauce, which are obtained by tank type fermentation, into a premixing groove according to the mass ratio of (7 to 7.5) to (2.5 to 3), and feeding a mixture into a chili base material fermentation tank by adopting an underflow pump; uniformly mixing to enable the salt concentration of the material to be 10 percent to 12 percent and the moisture content to be 70 percent to 75 percent; adding saccharomycete bacterial powder into the tank; keeping constant temperature of 25 DEG C to 40 DEG C and introducing sterile air and fermenting for 4 to 5 days; then adding cooled cooked rapeseed oil into the material subjected to fermentation and dehydration treatment; heating and sterilizing to obtain a chili oil thick broad-bean sauce product. According to the method provided by the invention, the flavor and umami of a product are further improved when the requirements on quality are met; a pollution problem in a production process is avoided; meanwhile, a unique flavor of traditional Pixian thick broad-bean sauce is also kept; an occupied land is small, so that the tank type fermentation process is suitable for large-scale industrial production and the market demand of the Pixian thick broad-bean sauce is satisfied.

The invention belongs to the technical field of fruit wine and particularly relates to a brewing method of nutrition and healthcare kiwi wine. The brewing method includes: selection of kiwis, determination of sugar degree, enzymolysis, and primary fermentation, after fermentation and ageing of fruity wind yeast and esterified red yeast. The kiwi and passion fruit wine is clear and transparent, shiny, amber-color, strong fruit and wine aroma, exquisite and smooth, mellow and refreshing and lasting in taste, and both physical and chemical index and microbiological indicator are meet the standard; alcohol strength, sugar content and acidity are suitable, and good taste is achieved; the kiwi wine is rich in nutrients and has the healthcare function.

The invention discloses a method for improving the fermentation quality of low-salt fish sauce by using mixed strains of planococcus, and belongs to the technical field of food microbiology. The production cycle of the fish sauce fermented by using the mixed strains of planococcus (the deposition numbers are CGMCC NO.17057, CGMCC NO.17058, CGMCC NO.17059 and CGMCC NO.17060 correspondingly) is greatly shortened, and the fermentation temperature is reduced. The fish sauce obtained by the method is transparent brownish red, with the unique aroma of aquatic products, and without impurities such assuspension or flocculent. The finished products of the fish sauce are low in salt content and high in amino acid nitrogen content (according to the Chinese fish sauce industry standard, the fish sauce is classified as first-grade fish sauce), the content of volatile basic nitrogen and histamine are lower than the national standard, the prepared fish sauce is delicious and of good quality, and a more stable, safer and more suitable mixed leavening agent is provided for the fermentation of fish sauce.

The invention discloses a making method of L-lactic acid pickled vegetable. The method consists of: taking L. plantarum and L. brevis as preparation strains, carrying out activation and rejuvenation, subjecting single strains to liquid fermentation to prepare liquid strains until obtaining lactobacillus production strains, mixing the prepared L. plantarum and L. brevis production strains according to a ratio of 0.8-1:1, inoculating the mixed strains accounting for 0.2-0.5 wt% of an added liquid into a treated vegetable fermentation tank, and conducting fermentation for 15-21 d at 15-25 DEG C, so as to obtain the L-lactic acid pickled vegetable. In the invention, a synergistic composite strain system is selected for liquid fermentation; preparation of the lactobacillus liquid is simple; the preparation time is relatively short; the fermentation temperature is relatively low; and especially, smooth fermentation can be ensured in a low temperature environment. Being rich in L-lactic acid, the product has rich nutrients and good taste, and is more beneficial to human health. The method provided in the invention saves energy, and is suitable for industrial production. The product has extraordinary preservative and fresh-keeping effects, and the method enables unsterilized pickled vegetable to be free from decay and deterioration for 1.5 years at room temperature.

The invention discloses a pot type fermentation preparation method of dark reddish brown broad bean paste. According to the pot type fermentation preparation method, a broad bean brewing material is sent into a fermenting tank, the lower portion of which is arranged with partition plate in radial direction to enable a moisture content of the broad bean halves yeast material in the fermenting tank to be smaller than or equal to 50wt% and a salt content to be 8 to 15wt%, temperature is controlled as 15 to 40 DEG C to ferment, lactic acid bacteria powder is added when fermenting is performed on the 13th to 15th day, then saccharomyces rouxii powder and torulopsis utilis powder are added to ferment continuously after 3 to 4 days, fermenting temperature is increased to 35 to 50 DEG C 30 days before fermentation finishes, glucose is added at the same time, and the dark reddish brown broad bean paste can be obtained after fermenting for total 45 to 180 days. The pot type fermentation preparation method disclosed by the invention has the advantages of not only meeting the requirement on quality, but also further improving fragrance and delicate flavor of a product, avoiding the problem of pollution in a manufacturing process, meanwhile obtaining the dark reddish brown broad bean paste through biological coloring, enriching product varieties, keeping unique flavor of traditional fermented bean paste, meeting different application and market requirements of Pixian horsebean chili paste, realizing small land occupancy and being suitable for large-scale industrial production.

The invention discloses Lactococcus lactis fermented at low temperature and a method for preparing yoghurt by using the Lactococcus lactis. The Lactococcus lactis is obtained by separating fermented yak milk of Gannan Tibetan Autonomous Prefecture, Gansu Province by an improved M17 culture medium. Milk can be condensed by fermenting the strain for 12h at the temperature of 25 DEG C. The yoghurt prepared from the strain has the characteristic of high viscosity, and is weakly post-acidified when stored.

The invention discloses a low-salt-content tank fermentation method of Pixian thick broad-bean chili sauce by using premixed materials. The low-salt-content tank fermentation method of the Pixian thick broad-bean chili sauce by using the premixed materials comprises the following steps of putting broad-bean-half paste prepared by carrying out tank fermentation and fermented dried chili pepper bases into a material mixing tank at a mass ratio of 4 to 6, and carrying out premixing; introducing the premixed materials into a chili pepper base fermentation tank by adopting a slurry pump, and carrying out uniform mixing; making salinity of the mixture at 10-12%, and water content of the mixture at 60-65%; controlling the temperature at 15-20 DEG C, and introducing sterile air so as to carry out fermentation; adding yeast powder after 3-5 days of fermentation, and carrying out uniform mixing; carrying out fermentation for 75-90 days so as to obtain the Pixian thick broad-bean chili sauce; and then, performing vacuum dehydration treatment on the Pixian thick broad-bean chili sauce so as to obtain a Pixian thick broad-bean chili sauce product of which the water content is 50.00% or lower, and the salt content is 12.00-15.00%. The low-salt-content tank fermentation method of the Pixian thick broad-bean chili sauce by using the premixed materials meets quality requirements, and further improves aroma and delicious taste of the Pixian thick broad-bean chili sauce; moreover, pollution problems during preparation processes of the Pixian thick broad-bean chili sauce are also avoided. The method also retains unique flavor of traditional Pixian thick broad-bean chili sauce, and is small in floor area and suitable for large-scale industrial production; and thus, market demands for the Pixian thick broad-bean chili sauce is satisfied.