Low-salt quick fermentation technology of Pixian thick broad-bean sauce

Abstract

The invention belongs to the field of foods, and particularly relates to a low-salt quick fermentation technology of Pixian thick broad-bean sauce. The technology comprises the following steps of (1) making low-salt fermented hot pepper blanks; (2) making sweet fermented broad beans; and (3) making the low-salt Pixian thick broad-bean sauce: mixing the low-salt fermented hot pepper blanks with the fermented broad beans in a ratio of the low-salt fermented hot pepper blanks to the sweet fermented broad beans being 9 to 1 to obtain a low-salt sauce, putting the low-salt sauce in a sealed fermenting tank or a sealed fermenting jar, adopting a two-stage fermentation technology comprising stirring the sauce, drying the sauce in the sun and allowing the sauce to stand at night for natural fermentation to obtain the low-salt Pixian thick broad-bean sauce, and then subjecting the low-salt Pixian thick broad-bean sauce to a pasteurization technology so as to obtain the finished product of the low-salt Pixian thick broad-bean sauce. According to the technology disclosed by the invention, pre-fermentation is performed, so that the fermentation flavor of the hot peppers can be promoted, and the salinity can also be reduced; under the effects of acid and salt, the growth of putrefying bacteria can be restrained, and pollution caused by infectious microbes in subsequent processes can be avoided; in addition, dried hot peppers and fresh hot peppers are adopted, so that the occupied volume of salting ponds of enterprises can be reduced, and the cost of the enterprises for storing the hot peppers can be reduced; and the fresh hot peppers are added, so that the table salt in the high-salt hot pepper blanks can be diluted, the flavor of the fresh hot peppers can also be increased, and the mouth feel of the sauce can be enriched.

Description

Technical field [0001] The invention belongs to the field of food, especially the field of kimchi development in the food equipment industry, and is specifically a low-salt rapid fermentation process for Pixian watercress. Background technique [0002] In the traditional Pixian watercress production process, red peppers are salted to make pepper embryos; broad beans are used to make koji and fermented for more than 6 months to make sweet petals; mix them evenly in a certain proportion and put them into a tank (pool). After the fermentation process of turning, drying, and dew, it lasted more than 3 months to mature, and its products have the characteristics of "red-brown color, oily, soy sauce, crispy petals, and fresh and spicy taste". [0003] From the above-mentioned Pixian Douban process, it is known that 15-18% salt should be added to the production of pepper embryos, and about 15-18% salt water should be added to the production of sweet petals, which are all high-salt fermenta...

AI Technical Summary

Problems solved by technology

The most important steps that affect the salinity of the product are the turning, drying, and dew stages. Due to the influence of natural environment and other factors in this stage, higher salinity is often used for fermentation. Therefore, the fermentation is very slow and often requires 3 days. Fermentation time of more than one month

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