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
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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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