Low-temperature and low-salt tank type circulating fermentation preparation method of thick broad-bean sauce

Abstract

The invention provides a low-temperature and low-salt tank type circulating fermentation preparation method of thick broad-bean sauce. The method comprises the following steps: A, carrying pretreatment on broad beans; B, making broad bean koji; C, carrying out tank type fermentation on the broad bean koji: sending the broad bean koji into a fermentation tank, enabling the water content of the broad bean koji in the fermentation tank to be less than or equal to 50%, enabling the salt content of the broad bean koji to be 8-11%, controlling the temperature to be 15-20 DEG C, and carrying out fermentation; when fermentation is carried out for 13-15 days, adding 1-4 per thousand of lactobacillus powder for carrying out fermentation, continuously fermenting for 3-4 days, and then adding 1-4 per thousand of yeast powder for continuously fermenting; fermenting for 76-180 days in total so as to obtain the thick broad-bean sauce. The preparation method of the thick broad-bean sauce not only can meet the requirement for quality and avoid the external pollution in a making process, but also maintains the unique flavor of the traditional fermented bean sauce; the preparation method is less in land occupation and suitable for large-scale industrial production, and meets the market demand of Pixian bean sauce.

Description

technical field [0001] The invention relates to the field of food seasonings, in particular to a low-temperature and low-salt tank-type circulating fermentation preparation method of broad bean paste. 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 de...

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Problems solved by technology

[0013] The present invention aims to solve the problems existing in the ceramic tank fermentation and bar pond fermentation of broad bean split in the prior art: the fermentation cycle is long; during the fermentation process, it is easy to be infected with Aspergillus flavus and E. The quality is not stable and the output is not high, there is a big food safety risk, causing environmental damage and other problems. A low-temperature and low-salt tank-type circulating fermentation preparation method for broad bean paste is provided. This method is based on the fact that fermentation in a fermenter can avoid pathogenic bacteria , controllable production conditions, easy control, high yield, etc. For the first time, the fermenter was used to ferment broad bean paste, and combined with the inoculation and fermentation of biological agents at low temperature and low salt, not only can meet the quality requirements, but also shorten the production time. The production cycle of broad bean paste avoids the pollution of pathogenic bacteria in the production process, and at the same time retains the unique flavor of traditional fermented paste. It occupies a small area and is suitable for large-scale industrial production, which meets the market demand of Pixian County Douban

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