Low-temperature and low-salt tank type fermenting preparation method of broad bean sauce halves

A technology of broad bean paste and broad beans, applied to bacteria used in food preparation, food ingredients containing yeast, food ingredients as odor improvers, etc., can solve problems such as unstable product quality, large food safety risks, and susceptibility to environmental pollution , to achieve the effect of realizing industrialization and automation, facilitating industrialization, and good controllability of fermentation conditions

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 pottery vats or strip pond broad bean sauce flaps in the prior art, easy environmental pollution during low-salt fermentation process, unstable product quality, low output, and relatively large food safety risks. Environmental damage and other problems are caused, and a low-temperature and low-salt tank fermentation preparation method for broad bean paste is provided

Method used

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  • Low-temperature and low-salt tank type fermenting preparation method of broad bean sauce halves

Examples

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Embodiment 1

[0043] The present embodiment takes 86.57kg broad bean split raw material to prepare broad bean sauce flap as an example to describe in detail.

[0044] A low-temperature and low-salt tank type fermentation preparation method of broad bean paste, comprising the steps of:

[0045] A. Pre-treatment of broad bean flaps: Weigh 86.57kg of dried broad bean flaps, select 84.84kg of broad bean flaps after being selected by a bean sorting machine and cleaned by a washing machine, put them into a cooking pot, add clear water to the cooking pot until the water level of the broad bean flaps is submerged, and place Heat the steam to above 95°C and keep cooking for 2.5 minutes; drain the cooked broad bean flaps into the cold auger and cool to 40°C, and spread the broad bean flaps to increase the weight to 160.44kg and absorb 75.60kg of water, and set aside;

[0046] B. Making broad bean koji material: a Mixing material: 10.5kg flour and 0.252kg Aspergillus oryzae are respectively connected ...

Embodiment 2

[0051] This embodiment is illustrated by taking 141.0kg broad bean splits to prepare broad bean sauce splits as an example.

[0052] A low-temperature and low-salt tank type fermentation preparation method of broad bean paste, comprising the steps of:

[0053]A. Pre-treatment of broad bean flaps: Weigh 141.0 kg of dried broad bean flaps, select by a bean sorting machine, and wash with a washing machine to obtain 138.2 kg of broad bean flaps. Heat the steam to above 95°C and keep cooking for 2 minutes; drain the cooked broad bean flap into the cold auger to cool to 40°C, and spread the broad bean flap to increase the weight to 261.36kg, absorb water 123.15kg, and set aside;

[0054] B. Making broad bean koji material: a Mixing material: 17.1kg flour and 0.41kg Aspergillus oryzae are respectively connected to the mixing equipment through the inoculation powder receiver equipment, and fully mixed with the boiled and cooled broad bean watercress evenly, Stirring time is 15 minute...

Embodiment 3

[0059] This embodiment is illustrated by taking 705.0kg broad bean splits to prepare broad bean sauce splits as an example.

[0060] A low-temperature and low-salt tank type fermentation preparation method of broad bean paste, comprising the steps of:

[0061] A. Pre-treatment of broad bean flaps: Weigh 705.0 kg of dried broad bean flaps, select 691.0 kg of broad bean flaps after being selected by a bean sorting machine and cleaned by a washing machine, put them into a cooking pot, add clear water to the cooking pot until the water level of the broad bean flaps is submerged, and place Heat the steam to above 95°C and keep cooking for 1.5 minutes; drain the cooked broad bean flaps into the cold auger and cool to 40°C, and spread the broad bean flaps to increase the weight to 1306.8kg, absorb water 615.75kg, and set aside;

[0062] B. Making broad bean koji material: a Mixing material: Connect 85.5kg flour and 2.05kg of Aspergillus oryzae to the mixing equipment through the inoc...

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Abstract

The invention discloses a low-temperature and low-salt tank type fermenting preparation method of broad bean sauce halves. The method comprises the following steps of A, pretreatment of broad bean halves; B, preparation of a fermenting material of the broad bean halves; C, tank type fermenting of the fermenting material of the broad bean halves: sending the fermenting material of the broad bean halves into a fermenting tank, controlling the water content in the fermenting material of the broad bean halves in the fermenting tank to be smaller than or equal to 50% and the content of edible salt to be 8 to 11%, and fermenting by controlling the temperature to 15 to 20 DEG C; after fermenting for 13 to 15 days, adding lactobacillus powder; after 3 to 4 days, adding saccharomyces rouxii powder and torulopsis powder to continue to ferment; fermenting for 76 to 180 days in total, so as to obtain the broad bean sauce halves. The method has the advantages that the quality requirements are met, the fragrance and delicate flavor of a product are further improved, and the problem of pollution in the preparation process is solved; the particular flavor of the traditional fermented sauce halves is reserved, the land occupation area is small, the method is suitable for large-scale industrialized production, and the market demand amount of Pixian bean halves is met.

Description

technical field [0001] The invention relates to a method for preparing broad bean paste, in particular to a method for preparing broad bean paste through low-temperature and low-salt tank fermentation, which belongs to the technical field of food fermentation. Background technique [0002] Broad bean paste is the main raw material for making Pixian Douban. 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 seaso...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/00A23L29/00A23L11/50
CPCA23L29/065A23V2002/00A23L11/50A23V2400/11A23V2200/15A23V2200/16A23V2250/76
Inventor 谢辉彭志才杨玉胜
Owner SICHUAN GAOFUJI FOOD
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