Tank type fermentation process for preparing low-salt chili oil thick broad-bean sauce by premixing and feeding

A technology of red oil watercress and fermentation process, which is applied in the direction of bacteria used in food preparation, food ingredients containing yeast, food ingredients as odor improvers, etc., which can solve the problems of easy infection of Aspergillus flavus and Escherichia coli, large food safety risks, fermentation Long period and other issues

Inactive Publication Date: 2017-09-01
SICHUAN GAOFUJI BIOLOGICAL TECH
View PDF9 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0014] The present invention aims to solve the problem of long fermentation period in the preparation of red oil watercress in pottery tanks or strip ponds in the prior art, easy contamination of Aspergillus flavus and E. Unstable, low output, large food safety risks, environmental damage and other problems, a tank fermentation process for preparing low-salt red oil watercress with premixed feed is provided. Germs, controllable production conditions, easy control, high yield, etc., and af

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Tank type fermentation process for preparing low-salt chili oil thick broad-bean sauce by premixing and feeding
  • Tank type fermentation process for preparing low-salt chili oil thick broad-bean sauce by premixing and feeding

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0061] In this embodiment, 1 ton of low-salt red oil watercress was prepared by mixing and fermenting 513.75 kg of fermented dried chili pepper embryos and 171.25 kg of broad bean paste as an example.

[0062] A tank type fermentation process for preparing low-salt red oil watercress with premixed feed, comprising the steps of:

[0063] (1) Prepare fermented dried chili pepper embryos for later use;

[0064] Use a diaphragm pump to add dried chili pepper embryos to the pepper embryo fermentation tank, so that the moisture content of the dried chili pepper embryos in the pepper embryo fermentation tank is 60%, and the salt content is 12%, and then add the initial fermentation time to the pepper embryo fermentation tank. The lactic acid bacteria powder of 1‰ of the total weight of the material is evenly mixed, and the air in the pepper germ fermentation tank is removed, and the temperature is controlled to be 26° C. to ferment for 10 days to obtain fermented dried pepper embryos...

Embodiment 2397

[0077] In this embodiment, 5 tons of low-salt red oil watercress were prepared by mixing and fermenting 2397.5 kg of fermented dried chili pepper embryos and 1027.5 kg of broad bean paste as an example.

[0078] A tank type fermentation process for preparing low-salt red oil watercress with premixed feed, comprising the steps of:

[0079] (1) Prepare fermented dried chili pepper embryos for later use;

[0080] Use a diaphragm pump to add dried chili pepper embryos to the pepper embryo fermentation tank, so that the moisture content of the dried chili pepper embryos in the pepper embryo fermentation tank is 75%, and the salt content is 10%, and then add the initial fermentation time to the pepper embryo fermentation tank. The lactic acid bacteria bacterium powder of 4‰ of the total weight of the material is evenly mixed, and the air in the pepper germ fermentation tank is removed, and the temperature is controlled to be 28° C. to ferment for 8 days to obtain fermented dried pep...

Embodiment 3

[0092] In this embodiment, 10 tons of low-salt red oil watercress were prepared by mixing and fermenting 5137.5 kg of fermented dried chili pepper embryos and 1712.5 kg of broad bean paste as an example.

[0093] A tank type fermentation process for preparing low-salt red oil watercress with premixed feed, comprising the steps of:

[0094] (1) Prepare fermented dried chili pepper embryos for later use;

[0095] Use a diaphragm pump to add dried chili pepper embryos to the pepper embryo fermentation tank, so that the moisture content of the dried chili pepper embryos in the pepper embryo fermentation tank is 72%, and the salt content is 11%, and then add the initial fermentation time to the pepper embryo fermentation tank. The lactic acid bacteria powder of 4‰ of the total weight of the material is evenly mixed, and the air in the pepper germ fermentation tank is removed, and the temperature is controlled to be 30° C. to ferment for 9 days to obtain fermented dried pepper embry...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

PropertyMeasurementUnit
Moistureaaaaaaaaaa
Moistureaaaaaaaaaa
Moistureaaaaaaaaaa
Login to view more

Abstract

The invention provides a tank type fermentation process for preparing low-salt chili oil thick broad-bean sauce by premixing and feeding. The tank type fermentation process comprises the following steps: putting a fermented dried chili base material and broad-bean sauce, which are obtained by tank type fermentation, into a premixing groove according to the mass ratio of (7 to 7.5) to (2.5 to 3), and feeding a mixture into a chili base material fermentation tank by adopting an underflow pump; uniformly mixing to enable the salt concentration of the material to be 10 percent to 12 percent and the moisture content to be 70 percent to 75 percent; adding saccharomycete bacterial powder into the tank; keeping constant temperature of 25 DEG C to 40 DEG C and introducing sterile air and fermenting for 4 to 5 days; then adding cooled cooked rapeseed oil into the material subjected to fermentation and dehydration treatment; heating and sterilizing to obtain a chili oil thick broad-bean sauce product. According to the method provided by the invention, the flavor and umami of a product are further improved when the requirements on quality are met; a pollution problem in a production process is avoided; meanwhile, a unique flavor of traditional Pixian thick broad-bean sauce is also kept; an occupied land is small, so that the tank type fermentation process is suitable for large-scale industrial production and the market demand of the Pixian thick broad-bean sauce is satisfied.

Description

technical field [0001] The invention relates to a fermentation process of red-oiled watercress. Specifically, the invention relates to a tank-type fermentation process for preparing low-salt red-oiled watercress by premixing materials and then entering a fermentation tank, which belongs to the technical field of food processing and fermentation. Background technique [0002] Red Oil Douban was developed from Pixian Douban, so in a broad sense, Red Oil Douban still belongs to a kind of Pixian Douban. The main raw materials of red oil watercress and Pixian County watercress are red pepper and broad bean watercress. The only difference is: the proportion of raw materials is different, the subsequent fermentation time of red oil watercress is shorter, and the production is slightly different. Compared with Pixian Douban, the red oil Douban has a shorter production cycle, lower labor cost and faster capital turnover, so it is easier to be accepted by production enterprises. Simu...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23L11/00A23L19/00A23L29/00A23L11/50
CPCA23L19/00A23L29/065A23V2002/00A23L11/50A23V2400/11A23V2200/15A23V2200/16A23V2250/76
Inventor 景晓青谢建将王沁峰段振楠
Owner SICHUAN GAOFUJI BIOLOGICAL TECH
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap