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

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...

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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 after long-term research and practice, a feasible process and conditions for fermentation tanks to ferment red oil watercress are proposed, which can not only meet the quality requirements, but also further It improves the aroma and umami taste of the product, avoids pollution in the production process, and at the same time retains the unique flavor of traditional Pixian Douban, occupies less land, is suitable for large-scale industrial production, and meets the market demand of Pixian Douban

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