Preparation method for capsicum thick broad-bean sauce

Abstract

A preparation method for capsicum thick broad-bean sauce employs the following steps: step 1, preparing cleaned fresh capsicum accounting for 70% by weight of raw materials; step 2, crushing fresh capsicum obtained in the step 1 for usage; step 3, mixing crushed capsicum obtained in the step 2 with broad bean accounting for 30%, pumping the mixture into a food-grade glass-fiber-reinforced-plastic fermentation tank by a pump and stirring uniformly; step 4, after uniform stirring is performed, controlling the temperature to be 28-38 DEG C, and performing fermentation, when the temperature is relatively low, conveying steam through a stainless steel pipe twinning round the tank body for keeping warm, guaranteeing the fermentation temperature, stirring once every 3-5 days during fermentation, stirring for 20 min in each stirring process, and fermenting for 5 months, so as to obtain a finished product; and step 5, opening a discharging port at the bottom of the tank and discharging the fermented finished product capsicum thick broad-bean sauce, performing product detection and packaging and warehousing. The preparation method realizes scalization, intensification and cleansing, and helps to save production field, reduce labor cost, shorten fermentation period and improve production efficiency.

Description

Technical field [0001] The invention relates to a method for preparing sauce, in particular to a method for preparing chili bean paste. Background technique [0002] Chili bean paste is brewed with broad beans, chili, spices, refined salt, etc. According to the purpose, it can be divided into two categories: meal aid type and seasoning type. Meal aid types such as sesame oil, golden hook, ham and other watercress produced in Ziyang, Chengdu, Chongqing, and other places, have the characteristics of fresh and mellow, slightly spicy, and soft watercress; seasoning types such as Pixian, Chengdu, Chongqing and other places Pixian Douban, Xihongdouban, Xidoubanjiang and so on. [0003] The existing production of chili bean paste has the following problems: [0004] 1. The fermentation time is as long as 10 months, and the production cycle of chili bean paste is longer, which is not conducive to industrial production; [0005] 2. The industrial production of ceramic kilns requires a large...

AI Technical Summary

Problems solved by technology

[0004] 1. The fermentation time is as long as 10 months, and the production cycle of chili bean paste is longer, which is not conducive to industrial production;

[0005] 2. The industrialized production of tile vat fermentation requires a large number of tile vats, and the open-air fermentation needs to occupy a large area of ​​space;

[0006] 3. During the fermentation process, continuous manual stirring is required, and the production cost is relatively high;

[0007] 4. Affected by natural weather, low temperature weather will prolong the fermentation time of chili bean paste

[0008] With the gradual expansion of the chili seasoning market in my country and the increase in consumer groups, the traditional fermentation process of chili bean paste can no longer meet the technical requirements of large-scale production. The low-cost automatic fermentation production technology of chili bean paste has very urgent necessity and practical significance for the overall technical progress and industrial upgrading of the chili industry