Tank type fermentation process for Pixian thick broad-bean sauce by premixing and feeding

A fermentation process and watercress technology, applied in the field of food seasoning, can solve the problems of easy pollution, long fermentation cycle, unstable product quality, etc., and achieve the effects of reducing external influence, stable product quality, and controllable and stable fermentation process 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

[0013] The present invention aims to solve the problems existing in the prior art when fermenting pottery vats and strip ponds to prepare Pixian watercress: long fermentation period; easy to be polluted and unstable product quality during the fermentation process. The inventors of the present invention based on the fermentation tank Fermentation can avoid pathogenic bacteria, controllable production conditions, easy to control, and high yield.

Method used

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  • Tank type fermentation process for Pixian thick broad-bean sauce by premixing and feeding
  • Tank type fermentation process for Pixian thick broad-bean sauce by premixing and feeding
  • Tank type fermentation process for Pixian thick broad-bean sauce by premixing and feeding

Examples

Experimental program
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Effect test

Embodiment 1

[0054] A tank type fermentation process of premixed feed Pixian watercress, comprising the steps of:

[0055] A. Weigh 86.75 kg of dried broad bean flaps, select by bean sorting machine and wash by washing machine to obtain 84.84 kg of dried broad bean flaps, put the selected and cleaned dried broad bean flaps into the cooking pot, and add water to the cooking pot until submerged After the broad bean is dried, use steam to heat it 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, and spread it to get 160.44kg of broad bean, which absorbs 75.60kg of water; The broad bean flaps that have been spread out are sent to the mixer, and then 10.5kg of flour and 0.252kg of Aspergillus oryzae powder are respectively connected to the mixer through the inoculation powder receiver, and fully mixed with the broad bean flaps evenly. After stirring, put it into the koji room, turn on the steam to control the tempe...

Embodiment 2

[0059] This embodiment describes the present invention in detail by taking the preparation of 1 ton of Pixian watercress as an example.

[0060] A tank type fermentation process of premixed feed Pixian watercress, comprising the steps of:

[0061] A. Preparation of broad bean paste: Weigh 141 kg of dried broad bean, select by bean sorting machine, and clean by washing machine to obtain 138.2 kg of broad bean, put 138.2 kg of broad bean through selection and cleaning into a cooking pot, and add Clean water until the broad bean is submerged, 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, and spread it to get 261.36kg broad bean, absorbing 123.15kg The broad bean splits that have been aired are sent into the blender, and then 17.1kg of flour and 0.41kg of Aspergillus oryzae powder are respectively inserted into the blender through the inoculation powder receiver, fully stirred...

Embodiment 3

[0065] A kind of tank-type fermentation process of premixed feed Pixian watercress, comprises the following steps:

[0066] A, prepare broad bean paste valve: take by weighing 705kg of dry broad bean valve, select through bean sorting machine, cleaning machine cleaning, obtain 691kg broad bean valve, put the broad bean valve through selection, cleaning into cooking pot, add clear water in cooking pot, until After submerging the fava bean, 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, and spread it to get 1306.8kg of broad bean, which absorbs 615.75kg of water; The broad bean flaps that have been spread out are sent to the mixer, and then 85.5kg of flour and 2.05kg of Aspergillus oryzae powder are respectively connected to the mixer through the inoculation powder receiver, and fully mixed with the broad bean flaps evenly. After stirring, put it into the koji room, turn on t...

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Abstract

The invention provides a tank type fermentation process for Pixian thick broad-bean sauce by premixing and feeding. The tank type fermentation process comprises the following steps: A, preparing broad-bean sauce: washing broad beans, boiling and cooling and airing; inoculating aspergillus oryzae bacterium powder to obtain broad bean yeast; conveying the broad bean yeast into a fermentation tank and adding lactic acid bacterium powder and saccharomycete bacterium powder and fermenting to obtain the broad-bean sauce; B, preparing a chili base material: after crushing chilies, adding the chilies into a chili base material fermentation tank; adding the lactic acid bacterium powder and fermenting to obtain the chili base material; C, feeding the broad-bean sauce into the chili base material fermentation tank according to the mass ratio of 4 to 6 and uniformly mixing the broad-bean sauce with the chili base material; adding the saccharomycete bacterium powder and fermenting; fermenting for 45 to 75 days to obtain the Pixian thick broad-bean sauce. According to the method provided by the invention, the flavor and umami of a product are improved when the requirements on quality are met and the production period of the Pixian thick broad-bean sauce is shortened; the pollution of pathogenic bacteria in a production process is avoided and 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 the field of food seasoning, in particular to a tank-type fermentation process of premixed Pixian watercress. Background technique [0002] Pixian Douban, a specialty of Pidu District (formerly Pixian), Chengdu City, Sichuan Province, is a Chinese geographical indication product and one of the three famous watercress 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. Studies have shown that the fermentation process of Pixian Douban is the result of the joint action of various microorganisms. There are many factors that affect microbial fermentation, such as temperature, moisture, and bacteria. [0003] In the prior art, the production of Pixian Douban is mainly the traditional pottery vat fermentation process and strip pond fermentation developed on the basis of the traditional pot...

Claims

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Application Information

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IPC IPC(8): A23L11/00A23L19/00A23L29/00A23L11/50
CPCA23L19/00A23L29/065A23V2002/00A23L11/50A23V2400/11A23V2200/16A23V2200/15A23V2250/124A23V2250/76
Inventor 王辉董世容杨希贾银花
Owner SICHUAN GAOFUJI FOOD
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