Formula of auxiliary materials for preparing dry chili bean sauce by lactobacillus fermentation and preparing method of products

A technology of lactic acid bacteria fermentation and dried chili, which is applied in the field of biotechnology and food. It can solve the problems of difficult removal of raw chili odor, long fermentation time of dried chili and high operating cost, etc., so as to achieve controllable product quality and shorten fermentation maturation time , the effect of shortening the maturation time

Active Publication Date: 2012-01-18
SICHUAN GAOFUJI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0012] The invention aims to overcome the defects of long fermentation time, unstable quality, uneven fermentation, difficulty in removing the unique fishy smell of dried chili and high operating cost in the production of dried chili watercress in the prior art, and provides an auxiliary material for making lactic acid bacteria watercress Formulation and preparation method of products thereof

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0050] Embodiment 1 The making of Dachi lactic acid bacteria dried chili pepper base

[0051] a, soaking treatment of dried chili

[0052] Choose dried peppers with bright red color, strong spicy taste, no mildew, and no rot. Remove the stalks from the dried peppers, put them in the watercress pool, add 4-5 times the water, and put a bamboo fence on the top of the pool. Put another stone so that the peppers can be completely submerged. After soaking for one night (8-12 hours), rinse with clean water to remove the silt, and crush it for later use; then add 10 kg of salt for every 100 kg of pepper blanks, that is, the total amount of salt used is 10%, and first add up to 90% of the total amount of salt used Stir evenly, and the remaining 10% is used as reserved flour salt. If calculated by 5 tons, 50kg of common salt should be reserved as flour salt.

[0053] b. Activation of Douban-type Polaroid Lactic Acid Bacteria Preparation

[0054] Weigh 1.0% paulomei (douban-type) lact...

Embodiment 2

[0057] Embodiment 2 The making of dried chili pepper base of lactic acid bacteria in pottery jar

[0058] a, soaking treatment of dried chili

[0059] Choose dried peppers with bright red color, strong spicy taste, no mildew, and no rot. Remove the stalks from the dried peppers, put them in the watercress pool, add 4-5 times the water, and put a bamboo fence on the top of the pool. Put another stone so that the peppers can be completely submerged. After soaking overnight (8-12 hours), rinse with clean water to remove the silt, and crush it for later use; then add 12 kg of salt for every 100 kg of pepper blanks, that is, the total amount of salt used is 12%, and first add up to 95% of the total amount of salt used Stir well, and use the remaining 5% as reserved flour salt.

[0060] b. Activation of Douban-type Polaroid Lactic Acid Bacteria Preparation

[0061] Weigh 1.2% paulomei (douban type) lactic acid bacteria preparation based on the total amount of pepper blanks, fully...

Embodiment 3

[0064] The making of embodiment 3 lactic acid bacteria in Tiaochi dry chili pepper base

[0065] A. The processing method of dried chili raw materials

[0066] a, soaking treatment of dried chili

[0067] Choose dried peppers with bright red color, strong spicy taste, no mildew, and no rot. Remove the stalks from the dried peppers, put them in the watercress pool, add 4-5 times the water, and put a bamboo fence on the top of the pool. Put another stone so that the peppers can be completely submerged. After soaking for one night (8-12 hours), rinse with clean water to remove the silt, and crush it for later use; then add 8 kg of salt for every 100 kg of pepper blanks, that is, the total amount of salt used is 8%, and first add up to 92% of the total amount of salt used Stir well, and the remaining 8% is used as reserved flour salt.

[0068] b. Activation of Douban-type Polaroid Lactic Acid Bacteria Preparation

[0069] Weigh 0.8% paulomai (douban-type) lactic acid bacteria ...

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PUM

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Abstract

The invention relates to a formula of auxiliary materials for preparing dry chili bean sauce by lactobacillus fermentation and a preparing method of the dry chili bean sauce products, belonging to the field of biological technology and food. The formula of auxiliary materials comprises the following raw materials in the terms of the washed and soaked absorbing-water dry chili base raw material with water content of 65-80% as the additive amount (G / G) of weight basis: 5.00-12.50% of edible salt and 0.50-1.50% of bean sauce type Paolemei lactobacillus preparation. The method for preparing the dry chili bean sauce fermented by lactobacillus comprises the following steps of: washing, soaking and smashing dry chili, then adding the edible salt and a bean sauce type Paolemei lactobacillus preparation into the chili base to be uniformly stirred, putting into a vessel for fermentation treating to obtain lactobacillus fermented dry chili base, and finally adding sweet beans to obtain the bean sauce product. According to the formula of auxiliary materials in the invention, the traditional natural basking fermentation can be adopted, and the heat-insulation fermentation can also be selected,so that the fermentation and mature time is obviously shortened. The dry chili bean sauce has better color, aroma and taste, higher freshness and good stability.

Description

technical field [0001] The invention relates to an auxiliary material formula for making dried chili watercress by direct-throwing lactic acid bacteria fermentation and a preparation method thereof, belonging to the fields of biotechnology and food. Background technique [0002] Pixian Douban is one of the three famous Douban products in Sichuan. It is unique and unique in material selection and craftsmanship. It selects first-class bright red peppers, second-rate green broad beans, high-quality flour, and refined edible salt as raw materials. The fragrance is mellow but without adding any spices; the color is oily but without any oil added; thanks to fine processing technology and excellent raw materials, it reaches the standard of color, aroma and taste. It is large and has a sweet aftertaste. It is a good seasoning commonly used in Sichuan-style recipes, and it is known as the "soul of Sichuan cuisine". [0003] The production process of Pixian Douban includes three imp...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/20A23L1/218A23L1/23A23L11/00A23L19/20A23L27/24
Inventor 高银江曾泽生谢建将
Owner SICHUAN GAOFUJI FOOD
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