Tank-type fermentation process for preparing red oil bean sauce by using premixed feed

A technology of red oil watercress and fermentation process, which is applied in the field of food processing, can solve the problems of poor fermentation equipment and lack of large-scale production, and achieve industrialization, industrialization and automatic production, and good controllability of fermentation conditions Effect

Inactive Publication Date: 2017-08-18
SICHUAN GAOFUJI BIOLOGICAL TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the present invention, the use of tank fermentation is proposed to solve the problems of poor fermentation equipment and lack of large-scale production in the prior art; the invention utilizes tank fermentation, and by adding biological preparations lactic acid bacteria powder and yeast powder, the setting Temperature and fermentation time, respectively carry out the pepper fermentation, broad bean fermentation, main fermentation, cooking oil and sterilization process; before adding materials, mix the chili pepper germ and broad bean paste The slurry pump pumps the mixture into the pepper germ fermentation tank

Method used

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  • Tank-type fermentation process for preparing red oil bean sauce by using premixed feed
  • Tank-type fermentation process for preparing red oil bean sauce by using premixed feed

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0061] A tank type fermentation process for preparing red oil watercress with premixed feed, comprising the steps of:

[0062] (1) Prepare hot pepper embryos

[0063] After crushing and soaking the dried peppers, put them into the pepper germ fermentation tank, and make the pepper moisture into 60% and salt into 8%, and then add lactic acid bacteria powder of 1‰ of the total mass of materials in the pepper germ fermentation tank, mix Evenly, discharge the air in the pepper embryo fermentation tank, control the temperature at 15°C, and ferment for 4 days to obtain the pepper embryos, which are set aside;

[0064] Further, in step (1), by adding salt and water, the water content of the pepper is 60%, and the salt content is 8%; the bacterial content of the lactic acid bacteria powder is 1×10 9 CFU / g.

[0065] (2) Prepare broad bean paste

[0066] Washing, steaming, cooling, spreading and inoculating the broad bean koji with Aspergillus oryzae powder to obtain the broad bean k...

Embodiment 2

[0082] A tank type fermentation process for preparing red oil watercress with premixed feed, comprising the steps of:

[0083] (1) Prepare hot pepper embryos

[0084] After crushing and soaking the dried chilies, put them into the pepper germ fermenter, and make the pepper moisture 75% and salt 12%, then add lactic acid bacteria powder of 4‰ of the total mass of the material in the pepper germ fermenter, mix Evenly, discharge the air in the pepper embryo fermentation tank, control the temperature at 30°C, and ferment for 10 days to obtain the pepper embryos, which are set aside;

[0085] Further, in step (1), by adding salt and water, or adding salt water and salt, the water content of pepper is 75%, and the salt content is 12%; the bacterial content of the lactic acid bacteria powder is 1×10 9 CFU / g.

[0086] (2) Prepare broad bean paste

[0087] Washing, steaming, cooling, spreading and inoculating the broad bean koji with Aspergillus oryzae powder to obtain the broad bea...

Embodiment 3

[0102] A tank type fermentation process for preparing red oil watercress with premixed feed, comprising the steps of:

[0103] (1) Prepare hot pepper embryos

[0104] After crushing and soaking the dried chilies, put them into the pepper embryo fermentation tank, and make the pepper water content 68% and the salt content 10%, then add lactic acid bacteria powder of 3‰ of the total mass of the material in the pepper embryo fermentation tank, mix Evenly, discharge the air in the pepper embryo fermentation tank, control the temperature at 22°C, and ferment for 7 days to obtain pepper embryos, which are set aside;

[0105] Further, in step (1), by adding salt and water, the water content of pepper is 60-75%, and the salt content is 10%; the bacterial content of the lactic acid bacteria powder is 1×10 9 CFU / g.

[0106] (2) Prepare broad bean paste

[0107] Washing, steaming, cooling, spreading and inoculating the broad bean koji with Aspergillus oryzae powder to obtain the broad...

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Abstract

The invention discloses a tank-type fermentation process for preparing red oil bean sauce by using a premixed feed and belongs to the technical field of food processing. Tank-type fermentation is utilized to perform processes of chili fermentation, broad bean fermentation, main fermentation, boiled oil adding and sterilization by adding a biological agent lactic acid bacterium powder and saccharomycetes powder and setting temperature and fermentation time. Before material adding, chili embryos and broad bean sauce are premixed in a mixing tank, and then the mixture is added to a chili embryo fermentation tank through a thick slurry pump. By adopting the process, large-scale and controllable red oil bean sauce fermentation is achieved, the market demand is met, and the safe and delicious red oil bean sauce is provided for people.

Description

technical field [0001] The invention relates to a fermentation process of red-oiled watercress, in particular to a tank-type fermentation process for preparing red-oiled watercress with premixed feed, and belongs to the technical field of food processing. Background technique [0002] Red oil watercress is generally used as a condiment when stir-frying, or directly used for dipping sauce. As more and more people love Sichuan cuisine, the supply of red oil bean paste is gradually falling short of demand. Nowadays, red oil watercress mostly adopts the traditional preparation process, which is fermented in tile vats or strip ponds. This preparation process cannot be effectively controlled, and the production volume is small. At present, the market continues to use a large-scale production process to meet the demand for red beans. The demand for oily watercress. [0003] On November 19, 2014, an invention patent with the publication number CN104146236A and the patent name "A R...

Claims

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Application Information

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IPC IPC(8): A23L11/00A23L27/10A23L11/50
Inventor 谢建将王沁峰段振楠罗国超
Owner SICHUAN GAOFUJI BIOLOGICAL TECH
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