Method for preparation of Pixian watercress

A watercress and broad bean technology, applied in the field of food seasoning, can solve the problems of aflatoxin and Escherichia coli exceeding the standard, easy to be infected with Aspergillus aflatoxin and Escherichia coli, and unstable product quality, so as to achieve controllable and stable fermentation process conditions and reduce external Influence, the effect of product quality stability

Inactive Publication Date: 2017-08-18
SICHUAN GAOFUJI FOOD
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  • Abstract
  • Description
  • Claims
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Problems solved by technology

[0013] The present invention aims to solve the problems existing in the prior art when fermenting pottery vats and pools to prepare Pixian watercress: the fermentation period is long; during the fermentation process, it is easy to be infected with Aspergillus flavus and Escherichia coli, resulting in aflatoxin and Escherichia coli exceeding the standard , the problem of unstable product quality, based on the advantages of fermenter fermentation can avoid pathogenic bacteria, controllable product...

Method used

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  • Method for preparation of Pixian watercress
  • Method for preparation of Pixian watercress
  • Method for preparation of Pixian watercress

Examples

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Embodiment 1

[0048] A method for preparing Pixian Douban, including the following steps:

[0049] A. Weigh 86.75kg of dried broad bean petals, select by the bean sorter and wash with the washing machine to obtain 84.84kg of dried broad bean petals. Put the selected and washed dried broad bean petals into the cooking pot, and add water to the cooking pot until it is submerged After drying the broad bean petals, use steam to heat to above 95°C and keep cooking for about 2 minutes; after cooking, drain the water and put it in an air-cooled auger to cool to 40°C, spread and dry to obtain 160.44kg broad bean petals, which absorb 75.60kg of water; The spread and aired broad bean petals are sent to the mixing machine, and then 10.5 kg of flour and 0.252 kg of Aspergillus oryzae powder are connected to the mixing machine through the inoculation powdering machine respectively, and fully mixed with the broad bean petals, mixing time 15min; after stirring, put it into the koji room, turn on the steam to...

Embodiment 2

[0053] This embodiment takes the preparation of 1 ton of Pixian Douban as an example to describe the present invention in detail.

[0054] A method for preparing Pixian Douban, including the following steps:

[0055] A. Preparation of Broad Bean Sauce: Weigh 141 kg of dried broad bean petals, select by a bean sorter and wash with a washing machine to obtain 138.2 kg of broad bean petals. Put the selected and cleaned broad bean petals 138.2 kg into the cooking pot and add it to the cooking pot Clean water until the broad bean petals are submerged, use steam to heat above 95°C and keep cooking for about 2 minutes; after cooking, drain the water and place it in an air-cooled auger to cool to 40°C, spread and dry to obtain 261.36kg broad bean petals, absorb 123.15kg of water ; The spread and dried broad bean petals are sent to the mixing machine, and then 17.1 kg of flour and 0.41 kg of Aspergillus oryzae powder are connected to the mixing machine through the inoculation powdering mach...

Embodiment 3

[0059] A method for preparing Pixian Douban, including the following steps:

[0060] A. Preparation of Broad Bean Sauce: Weigh 705 kg of dried broad bean petals, select by a bean sorter and wash with a washing machine to obtain 691 kg of broad bean petals. Put the selected and cleaned broad bean petals into a cooking pot, and add water to the cooking pot until After submerging the broad bean petals, use steam to heat to above 95°C and keep cooking for about 2 minutes; after cooking, drain the water and put it in an air-cooled auger to cool to 40°C, spread out and dry to obtain 1306.8kg broad bean petals, which absorb 615.75kg of water at this time; The spread and aired broad bean petals are sent to the mixing machine, and then 85.5 kg of flour and 2.05 kg of Aspergillus oryzae powder are connected to the mixing machine through the inoculation powdering machine respectively, and fully mixed with the broad bean petals, mixing time 15min; After stirring, put it into the koji room, t...

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Abstract

The invention provides a method for preparation of Pixian watercress. The method comprises the steps that A, preparation of broad bean paste petal, the broad bean petals are subject to the treatment of cleaning, cooking, cooling and airing, and inoculation of aspergillus oryzae powder, and broad bean petal yeast materials are fed into a fermentation tank, lactic acid bacteria powder and yeast powder are fermented, and broad bean paste petals are obtained; B, preparation of chili pepper fetus, the peppers are smashed and added in the fermentation tank, lactic acid bacteria powder is added and fermented, and chili pepper fetus is obtained; C, according to the mass ratio of 4: 6, the broad bean paste petals are fed into the chili pepper fetus fermentation tank and mixed uniformly with chili pepper fetus, yeast powder is added, the paste petals are mixed well, and fermented for a total of 45-75 days, and Pixian watercress is obtained. The method by the fulfilling of the quality requirements, lifts the scent and taste of the product, cuts down the making cycle of Pixian watercress, forbids bacteria contamination in the making process, takes up less area, is suitable for large-scale industrial manufacturing, and satisfies the market demand of Pixian watercress.

Description

Technical field [0001] The invention relates to the field of food seasonings, in particular to a method for preparing Pixian Douban. Background technique [0002] Pixian Douban, a special product of Pixian District (formerly Pixian), Chengdu City, Sichuan Province, a Chinese geographical indication product, is one of the three famous petals in Sichuan. It is unique and unique in material selection and technology. Its main raw materials are red pepper and broad bean petals, which are produced through long-term biological fermentation. Studies have shown that the fermentation process of Pixian Douban is the result of a variety of microorganisms. There are many factors that affect microbial fermentation, such as temperature, moisture, and bacteria. [0003] In the prior art, the production of Pixian watercress is mainly based on the traditional pottery vat fermentation process and the strip pond fermentation developed on the traditional pottery vat fermentation process. The producti...

Claims

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Application Information

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IPC IPC(8): A23L11/00A23L27/10A23L11/50
Inventor 贾银花杨希吴金燕
Owner SICHUAN GAOFUJI FOOD
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