Low-salt tank type fermentation preparation method of Pixian horsebean chili paste

A technology of salt tank and fermentation tank, which is applied to the low-salt tank fermentation preparation of Pixian Douban and the fermentation field of Pixian Douban, can solve the problems of low yield, environmental damage, long fermentation period, etc., and achieve industrialization and automation. , The fermentation conditions are well controllable, and the effect is conducive to industrialization

Inactive Publication Date: 2017-09-01
SICHUAN GAOFUJI FOOD
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  • 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 Pixian watercress by fermentation in pottery tanks or strip ponds in the prior art, easy to be polluted by other miscellaneous bacteria

Method used

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  • Low-salt tank type fermentation preparation method of Pixian horsebean chili paste
  • Low-salt tank type fermentation preparation method of Pixian horsebean chili paste

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0057] This embodiment takes 86.57kg of broad bean beans and 128.35kg of dried peppers as raw materials to prepare Pixian watercress as an example in detail.

[0058] A low-salt pot fermentation preparation method of Pixian watercress, comprising the steps of:

[0059] A. Prepare broad bean sauce flaps, set aside

[0060] Weigh 86.57kg of dried broad bean flaps, select by a bean sorter and wash by a washing machine to obtain 84.84kg of broad bean flaps, put them into a cooking pot, add water to the cooking pot until the water level of the broad bean flaps is submerged, and then heat the steam to above 95°C to keep Steam for 2.5 minutes; drain the cooked broad bean flaps and put them into the air-cooled auger to cool to 40°C, and spread the cooled broad bean flaps to increase the weight to 160.44kg and absorb water 75.60kg; put the cooled broad bean flaps into the blender Then, 10.5kg of flour and 0.252kg of Aspergillus oryzae were respectively connected to the mixing equipmen...

Embodiment 2

[0067] In this embodiment, 1 ton of Pixian watercress prepared from 141.0 kg of broad bean watercress and 209.08 kg of dried chili peppers is taken as an example in detail.

[0068] A low-salt pot fermentation preparation method of Pixian watercress, comprising the steps of:

[0069] A. Prepare broad bean sauce flaps, set aside

[0070] Weigh 141.0kg of dried broad bean flaps, select 138.2kg of broad bean flaps after being selected by a bean sorter and washed by a washing machine, put them into a cooking pot, add water to the cooking pot until the water level of the broad bean flaps is submerged, and then heat the steam to above 95°C to keep Steam for 2 minutes; drain the boiled broad bean flaps into an air-cooled auger to cool to 40°C, spread the cooled broad bean flaps to increase the weight to 261.36kg, absorb water 123.15kg; put the cooled broad bean flaps into the blender Then, 17.1kg of flour and 0.41kg of Aspergillus oryzae were respectively connected to the mixing equ...

Embodiment 3

[0077] This embodiment takes 705.0 kg of broad bean watercress and 1045.4 kg of dried pepper as raw materials to prepare 5 tons of Pixian watercress as an example in detail.

[0078] A low-salt pot fermentation preparation method of Pixian watercress, comprising the steps of:

[0079] A. Prepare broad bean sauce flaps, set aside

[0080] Weigh 705.0kg of dried broad bean splits, select by a bean sorter and wash by a washing machine to obtain 691.0kg of broad bean splits, put them into a cooking pot, add water to the cooking pot until the water level of broad bean splits is submerged, and then heat the steam to above 95°C to keep Cook for 1.5 minutes; drain the cooked broad bean flaps into the air-cooled auger to cool to 40°C, and spread the cooled broad bean flaps to increase the weight to 1306.8kg and absorb water 615.75kg; put the cooled broad bean flaps into the blender Then, 85.5kg of flour and 2.05kg of Aspergillus oryzae were respectively connected to the mixing equipme...

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Abstract

The invention discloses a low-salt tank type fermentation preparation method of Pixian horsebean chili paste. The method comprises the following steps: adding horsebean paste petals prepared by tank type fermentation and fermented dried chili embryos into a mixing tank according to a mass ratio of 4 to 6, premixing, then adding the material into a chili embryo fermentation tank, uniformly mixing, enabling the concentration of salt in the material to be 9.0-10.5% and enabling the content of water in the material to be 60-65%, then controlling the temperature to be 15-20 DEG C, introducing sterile air for fermenting, adding saccharomycete powder after fermenting for 3-5 days, uniformly mixing, obtaining Pixian horsebean chili paste after fermenting for 75-90 days, then carrying out vacuum dewatering treatment of the Pixian horsebean chili paste to obtain Pixian horsebean chili paste products with water content being less than or equal to 50.00% and salt content being 12.00-15.00%. Through the low-salt tank type fermentation preparation method of Pixian horsebean chili paste, the requirements on the quality can be met; the fragrance and the delicate flavor of the products can be further improved; the problem of pollution in the preparation process is avoided; meanwhile, the special flavor of the conventional Pixian horsebean chili paste is also retained; the method is small in occupation area and is suitable for large-scale industrial production; and the market demand of the Pixian horsebean chili paste is met.

Description

technical field [0001] The invention relates to a method for fermenting Pixian watercress. Specifically, the invention relates to a low-salt tank-type fermentation preparation method for Pixian watercress, which belongs to the technical field of food fermentation. Background technique [0002] Pixian Douban, a specialty of Pidu District (formerly Pixian County), Chengdu City, Sichuan Province, is a Chinese geographical indication product. It is one of the three famous petals in Sichuan. It is unique and unique in material selection and craftsmanship. Its main raw materials are red pepper and broad bean flap, which are obtained through long-term biological fermentation. The product has the characteristics of reddish-brown oily, rich soy sauce aroma. When it is used as a dish, it has the characteristics of improving color and flavor, spicy but not dry, and mellow and long aftertaste. It is an indispensable seasoning in Sichuan-style recipes. It is known as As the "soul of Si...

Claims

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Application Information

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IPC IPC(8): A23L11/00A23L19/00A23L29/00A23L11/50
CPCA23L19/00A23L29/065A23V2002/00A23L11/50A23V2400/11A23V2200/15A23V2200/16A23V2250/124A23V2250/76
Inventor 彭志才吴金燕杨玉胜董世容贾银花
Owner SICHUAN GAOFUJI FOOD
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