Dark Pixian County thick broad-bean sauce fermentation preparation method

A douban, dark color technology, applied in the field of food fermentation preparation, can solve the problems of low yield, easy to be polluted, environmental damage, etc., achieve the effect of realizing industrialization and automation, good controllability of fermentation conditions, and beneficial to industrialization

Inactive Publication Date: 2017-09-22
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 in

Method used

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  • Dark Pixian County thick broad-bean sauce fermentation preparation method
  • Dark Pixian County thick broad-bean sauce fermentation preparation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0058] This embodiment takes 86.57kg broad bean watercress and 128.35kg dried chili as raw materials to prepare dark-colored Pixian watercress as an example in detail.

[0059] 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 equipment through the inoculation powder receiver equipment, fully mixed with the boiled and cooled broad bean splits, and the mixing time was 10min; Put th...

Embodiment 2

[0066] In this embodiment, 1 ton of dark-colored Pixian watercress was prepared by taking 141.0 kg broad bean watercress and 209.08 kg dried pepper as raw materials as an example to describe in detail.

[0067] A method for preparing dark-colored Pixian watercress by fermentation, comprising the steps of:

[0068] A. Prepare broad bean sauce flaps, set aside

[0069]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 respective...

Embodiment 3

[0076] This embodiment takes 705.0 kg broad bean watercress and 1045.4 kg dried pepper as raw materials to prepare 5 tons of dark-colored Pixian watercress as an example in detail.

[0077] A method for preparing dark-colored Pixian watercress by fermentation, comprising the steps of:

[0078] A. Prepare broad bean sauce flaps, set aside

[0079] 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 mixin...

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Abstract

The invention discloses a dark Pixian County thick broad-bean sauce fermentation preparation method, which comprises: placing thick broad bean sauce prepared through tank type fermentation and fermented dried hot pepper billet into a material mixing tank according to a mass ratio of 4:6, pre-mixing, feeding the obtained pre-mixing material into a hot pepper billet fermentation tank, uniformly mixing to achieve the salt content of the material of 9.0-10.5% and the moisture content of 60-65%, controlling the temperature at 15-20 DEG C, introducing sterile air, fermenting, adding yeast powder at the 3th-5th day after the fermenting, uniformly mixing, increasing the fermentation temperature to 35-50 DEG C at the 30th day before completing the fermentation, adding glucose, and continuously fermenting to complete the process so as to obtain the dark Pixian County thick broad-bean sauce, wherein the total fermentation period is 75-90 days. According to the present invention, the requirement on the quality can be met while the aroma and the delicious taste of the product can be further improved, the pollution problem during the production process can be avoided, the coloring is unit, the types of the product is enriched, the unique flavor of the traditional Pixian County thick broad-bean sauce is retained, the occupation area is small, the method is suitable for large-scale industrial production, and different uses and different market requirements of the Pixian County thick broad-bean sauce can be met.

Description

technical field [0001] The invention relates to a fermentation method of Pixian watercress, in particular to a fermentation preparation method of dark-colored Pixian watercress, which belongs to the technical field of food fermentation preparation. 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 Sichuan cuisine", ...

Claims

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Application Information

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IPC IPC(8): A23L11/00A23L27/24A23L11/50
CPCA23L27/24A23L11/50
Inventor 王辉董世容杨希贾银花
Owner SICHUAN GAOFUJI FOOD
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