A new type of fermented watercress for seasoning

Abstract

The invention belongs to the field of food, and in particular relates to a novel bean paste fermentation process specially used for seasoning. The process includes the following steps: crushing broad bean flaps; putting the crushed broad bean flaps into hot water for blanching, draining and cooling, adding flour and soy sauce koji essence and mixing evenly; carrying out ventilated koji making, and when the broad bean flaps grow bright yellow spores The koji is weighed immediately; the koji is weighed, salt and flavor protease are added to warm water to dissolve it, and then mixed into the koji, and kept for 25-30 days of heat preservation and fermentation to obtain a sweet bean paste; soak the red pepper in clear water, water After washing, chop and mix, then add salt for salting, and add lactic acid functional bacteria at the same time, after salting and fermentation, pepper unstrained spirits are obtained; after mixing sweet bean paste and pepper unstrained spirits, add ester-producing yeast, and dry for 30 to 40 days ; Final sterilization packaging. This process can shorten the fermentation period to 100-120 days, the product salt is ≤15%, the amino acid nitrogen content is ≥0.32%, and the amino acid nitrogen content of the product is increased by more than 30%.

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; the chili in traditional products is 3-5 cm long after being chopped and mixed for cooking When seasoning, it needs to be chopped and mixed again, and it is inconvenient to use. Since the salt content of Douban is 20%, currently Douban can only be used as an intermediate condiment, and the added value is very low. If the salt content of Douban can be reduced, instant Douban and accompaniment The development of Douban will promote the extension of the Douban industry chain and the development of the industry

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