Fermentation technology of novel thick broad-bean sauce special for seasoning

Abstract

The present invention belongs to the field of food and specifically discloses a fermentation technology of a novel thick broad-bean sauce special for seasoning. The technology comprises the following steps: broad bean halves are crushed; the crushed broad bean halves are put into hot water to be blanched, the blanched broad bean halves are drained, the drained broad bean halves are cooled, flour and soy sauce koji essences are added, and the materials are evenly blended; the mixture is subjected to ventilation to prepare a koji, and when the bean halves grow yellow cream spores, and the koji is taken out to be weighed; finished koji is weighed, edible salt and flavored protease are respectively added into warm water to be dissolved, the dissolved materials are blended into the finished koji, and an incubation fermentation is conducted for 25-30 days until the mixture is mature to obtain sweet broad bean sauce; red peppers are soaked in clean water, the soaked red peppers are washed clean using water, the washed red peppers are chopped, then edible salt is added to conduct salting, at the same time, lactic acid functional bacteria are added, and after the salt fermentation, the fermented peppers are obtained; the sweet broad bean sauce and the fermented peppers are mixed, eater producing yeasts are added, and the mixture is sun-dried for 30-40 days; and finally the mixture is sterilized and packaged. The technology can shorten the fermentation cycles to 100-120 days, the product salt is lower than or equal to 15%, the amino acid nitrogen content is larger than or equal to 0.32%, and the product amino acid nitrogen content is improved for 30% or more.

Description

technical field [0001] The invention belongs to the field of food, in particular to the field of Pixian watercress preparation in the food industry, and specifically relates to a novel fermentation process of watercress special for seasoning. Background technique [0002] Pixian Douban is known as the soul of Sichuan cuisine. It is a sauce made from broad beans, flour, salt, pepper and other raw materials through microbial fermentation and various physical and chemical reactions. Taste, sweet and delicious. In addition to being used as a seasoning, it can also be served with rice alone. At present, Douban is mainly used as an auxiliary material, such as hot pot base material, compound seasoning, and Sichuan cuisine seasoning; at the same time, Douban is also innovatively made into red oil Douban and is widely used as cooking seasoning. [0003] Pixian Douban adopts a unique and traditional special process. Red peppers are marinated to make chili grains, and broad beans are...

AI Technical Summary

Problems solved by technology

[0004] At present, the main problems in the production of Douban are that Douban is a traditional fermented condiment, which adopts natural fermentation and drying process, the product has high salt content (about 20%), the product production cycle is long (9 months), and the product quality is unstable. The safety is poor, and the color of the product is not good (dark brown); the broad bean koji is not crushed, resulting in low enzyme activity and sweet petal amino acid nitrogen of the watercress koji; t

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