Low-salt quick fermentation technology of Pixian thick broad-bean sauce
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A fermentation process, Douban technology, applied in the field of low-salt rapid fermentation technology of Pixian Douban, which can solve the problems of slow fermentation and achieve the effects of increasing flavor, inhibiting growth, and saving costs
Active Publication Date: 2017-05-24
SICHUAN ACAD OF FOOD & FERMENTATION INDS
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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
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Embodiment 1
[0032] A low-salt rapid fermentation process for Pixian Douban, the method comprising the following steps:
[0033] (1) Production of low-salt fermented pepper embryo:
[0034] (1.1) Preparation of fresh chili sauce: wash and drain the fresh chili Erjingtiao, then chop it into chili sauce for later use;
[0035] (1.2) Preparation of rehydrated chili: chop the dried chili into a chili tube with a length of 1 cm, then rehydrate until the water content reaches 20%, then set aside;
[0036] (1.3) Preparation of high-salt pepper embryos: After making the method described in the patent "A method for preparing salted peppers, application (patent) number: CN201310452814.4)", a high salt content of 22% is obtained. Salt pepper embryos for later use;
[0037] (1.4) Preparation of low-salt chilli embryo: mix the fresh chilli sauce and rehydrated chilli prepared in (1.1) and (1.2) with the high-salt chilli embryo prepared in (1.3) to obtain a salt content of 7 % Of the first low-salt pepper embry...
Embodiment 2
[0047] A low-salt rapid fermentation process for Pixian Douban, the method comprising the following steps:
[0048] (1) Production of low-salt fermented pepper embryo:
[0049] (1.1) Preparation of fresh chili sauce: wash and drain the fresh chili Erjingtiao, then chop it into chili sauce for later use;
[0050] (1.2) Preparation of rehydrated chili: chop the dried chili into 1 cm long chili tube and rehydrate for standby;
[0051] (1.3) Preparation of high-salt pepper embryos: After making the method described in the patent "a method for preparing salted peppers, application (patent) number: CN201310452814.4)", a high-salt content of 25% is obtained. Salt pepper embryos for later use;
[0052] (1.4) Preparation of the first low-salt pepper embryo: Mix the fresh pepper sauce and rehydrated pepper prepared in (1.1) and (1.2) with the high-salt pepper embryo prepared in (1.3) to obtain a salt content of 12 % Of the first low-salt pepper embryo;
[0053] (1.5) Production of low-salt ferme...
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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...
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