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A low-salt and rapid fermentation process of Pixian watercress

A fermentation process, Douban technology, applied in the field of Pixian Douban low-salt rapid fermentation technology, can solve the problems of slow fermentation, achieve the effects of increasing flavor, reducing bacterial spoilage, and reducing salinity

Active Publication Date: 2020-05-26
SICHUAN ACAD OF FOOD & FERMENTATION INDS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

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  • A low-salt and rapid fermentation process of Pixian watercress
  • A low-salt and rapid fermentation process of Pixian watercress
  • A low-salt and rapid fermentation process of Pixian watercress

Examples

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Effect test

Embodiment 1

[0032] A low-salt rapid fermentation process of Pixian watercress, the method comprising the following steps:

[0033] (1) Production of low-salt fermented pepper embryos:

[0034] (1.1) Production of fresh chili sauce: wash and drain the fresh chili peppers, then cut into chili sauce for later use;

[0035] (1.2) Production of rehydrated pepper: cut the dried pepper into pepper tubes with a length of 1 cm and then rehydrate until the water content is 20%, set aside;

[0036] (1.3) The making of high-salt pepper embryo: after making according to the method described in patent " a kind of preparation method of salted pepper, application (patent) number: CN201310452814.4) ", obtain the high-salt pepper embryo that the salt content is 22%. salt and pepper embryos for later use;

[0037] (1.4) Preparation of low-salt pepper embryo primary product: mix the fresh chili sauce and rehydrated pepper prepared in (1.1) and (1.2) above with the high-salt pepper embryo prepared in (1.3) ...

Embodiment 2

[0047] A low-salt rapid fermentation process of Pixian watercress, the method comprising the following steps:

[0048] (1) Production of low-salt fermented pepper embryos:

[0049] (1.1) Production of fresh chili sauce: wash and drain the fresh chili peppers, then cut into chili sauce for later use;

[0050] (1.2) Production of rehydrated chili: cut the dried chili into chili tubes with a length of 1 cm and rehydrate for later use;

[0051] (1.3) The making of high-salt pepper embryo: after making according to the method described in patent " a kind of preparation method of salted pepper, application (patent) number: CN201310452814.4) ", obtain the high-salt pepper embryo that is 25% salt and pepper embryos for later use;

[0052] (1.4) Preparation of low-salt pepper embryo primary product: mix the fresh chili sauce and rehydrated pepper prepared in (1.1) and (1.2) above with the high-salt pepper embryo prepared in (1.3) to obtain a salt content of 12 % low-salt pepper embr...

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Abstract

The invention belongs to the field of food, and in particular relates to a low-salt fast fermentation process of Pixian watercress. The process includes the following steps: 1) production of low-salt fermented pepper embryos, 2) production of sweet petals, 3) production of low-salt Pixian Douban, mixing low-salt fermented pepper embryos and sweet petals at a ratio of 9:1 Combined to obtain low-salt sauce, put it into a closed fermentation tank or fermentation tank, adopt two-stage drying and dew fermentation process to obtain low-salt Pixian Douban, and then pass pasteurization process to obtain low-salt Pixian Douban product. The present invention can improve the fermented flavor of pepper after pre-fermentation, and can reduce the salinity, and under the action of acid and salt, the growth of spoilage bacteria can be inhibited, and the contamination of bacteria in the back-end process can be avoided; in addition, dried pepper and fresh Chili can reduce the occupied volume of the enterprise's salting pool and save the cost of storing chili. The addition of fresh chili can not only dilute the salt in the high-salt chili embryo, but also increase the flavor of fresh chili, thereby enriching the flavor of the sauce. Taste.

Description

technical field [0001] The invention belongs to the field of food, especially the field of kimchi development in the food equipment industry, and specifically relates to a low-salt rapid fermentation process of Pixian bean sprouts. Background technique [0002] In the traditional Pixian Douban 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 according to a certain proportion, put them into a vat (pool), After fermentation processes such as turning, drying, and dew, it took more than 3 months to mature. Its products have the characteristics of "reddish brown in color, oily, soy sauce aroma, crispy petals, and fresh and spicy". [0003] It can be seen from the above-mentioned process of Pixian Douban that about 15-18% of salt is needed to make pepper embryos, and about 15-18% of salt water is needed to make sweet petals, both of which belong to the hig...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L11/00A23L3/3454A23L11/50
CPCA23L3/3454A23V2002/00A23V2200/10
Inventor 张其圣李恒李洁芝冯宽黄静李峰陈相杰
Owner SICHUAN ACAD OF FOOD & FERMENTATION INDS
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