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Canned type fermentation preparation technology of bean segments in red oil

A red oil bean curd and a preparation process technology, applied in the field of food processing, can solve the problems of lack of large-scale production, poor fermentation equipment, etc., and achieve the effects of realizing industrialization and automatic production, being beneficial to industrialization, and realizing large-scale fermentation.

Inactive Publication Date: 2017-10-17
SICHUAN GAOFUJI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the present invention, the use of tank fermentation is proposed to solve the problems of poor fermentation equipment and inability to obtain large-scale production in the prior art; this process utilizes fermenter fermentation, and by adding biological preparations lactic acid bacteria powder and yeast powder, set Temperature and fermentation time, respectively carry out pepper fermentation, broad bean fermentation, main fermentation, cooking oil and sterilization process to realize the large-scale and controllable red oil bean fermentation. On the one hand, it meets the market demand, and on the other hand, it produces a kind of Safe and Delicious Red Oil Douban

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] A tank type fermentation preparation process of red oil watercress, comprising the steps of:

[0045] (1) Prepare chili pepper embryos, set aside

[0046] After crushing and soaking the dried peppers, put them into the pepper germ fermentation tank, and make the pepper water content 60% and the salt content 10%, then add the lactic acid bacteria powder of 1‰ of the total mass of the material in the pepper embryo fermentation tank, mix Evenly, discharge the air in the pepper embryo fermenter, control the temperature to 26°C, and ferment for 7 days to obtain the pepper embryo;

[0047] Further, in step (1), by adding salt and water, or adding brine and salt, the water content of pepper is 60%, and the salt content is 10%;

[0048] Further, in step (1), the bacterial content of the lactic acid bacteria powder is 1×10 9 CFU / g.

[0049] (2) Prepare broad bean sauce flaps, set aside

[0050] Washing, steaming, cooling, spreading and inoculating the broad bean koji with As...

Embodiment 2

[0068] A tank type fermentation preparation process of red oil watercress, comprising the steps of:

[0069] (1) Prepare hot pepper embryos and set aside;

[0070] After crushing and soaking the dried chilies, put them into the pepper germ fermenter, and make the pepper moisture 75% and salt 12%, then add lactic acid bacteria powder of 4‰ of the total mass of the material in the pepper germ fermenter, mix Evenly, discharge the air in the pepper embryo fermentation tank, control the temperature to 30°C, and ferment for 10 days to obtain the pepper embryo;

[0071] Further, in step (1), by adding salt and water, or adding salt water and salt, the water content of pepper is 75%, and the salt content is 12%;

[0072] Further, in step (1), the bacterial content of the lactic acid bacteria powder is 1×10 9 CFU / g.

[0073] (2) Prepare broad bean paste flaps and set aside;

[0074] Washing, steaming, cooling, spreading and inoculating the broad bean koji with Aspergillus oryzae po...

Embodiment 3

[0092] A tank type fermentation preparation process of red oil watercress, comprising the steps of:

[0093] (1) Prepare hot pepper embryos and set aside;

[0094] After crushing and soaking the dried peppers, put them into the pepper embryo fermentation tank, and make the pepper water content 68% and salt content 11%, and then add 2‰ of the total mass of materials in the pepper embryo fermentation tank lactic acid bacteria powder, mix Evenly, discharge the air in the pepper embryo fermentation tank, control the temperature at 28°C, and ferment for 8 days to obtain the pepper embryo;

[0095] Further, in step (1), by adding salt and water, or adding brine and salt, the water content of pepper is 63%, and the salt content is 11%;

[0096] Further, in step (1), the bacterial content of the lactic acid bacteria powder is 1×10 9 CFU / g.

[0097] (2) Prepare broad bean paste flaps and set aside;

[0098] Washing, steaming, cooling, spreading and inoculating the broad bean koji w...

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Abstract

The invention discloses a canned type fermentation preparation technology of bean segments in a red oil, and belongs to the technical field of food processing. According to the canned type fermentation preparation technology disclosed by the invention, canned fermentation is utilized, biological preparations of lactic acid bacteria powder and yeast powder are added, temperature is set to be 15-40 DEG C, the fermentation time is performed for 7-15 days, and working procedures of chili fermentation, broad bean segment fermentation, main fermentation, boiled oil addition and sterilization are separately performed. The scaleable and controllable fermentation of bean segments in red oil is realized, market requirements are met, and safe and delicious bean segments in red oil are provided for people.

Description

technical field [0001] The invention relates to a fermentation process of red oil watercress, in particular to a tank-type fermentation preparation process of red oil watercress, which belongs to the technical field of food processing. Background technique [0002] Red oil watercress is generally used as a condiment when stir-frying, or directly used for dipping sauce. As more and more people love Sichuan cuisine, the supply of red oil bean paste is gradually falling short of demand. Nowadays, red oil watercress mostly adopts the traditional preparation process, which is fermented in tile vats or strip ponds. This preparation process cannot be effectively controlled, and the production volume is small. At present, the market continues to use a large-scale production process to meet the demand for red beans. The demand for oily watercress. [0003] On November 19, 2014, an invention patent with the publication number CN104146236A and the patent name "A Red Oil Bean Paste an...

Claims

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Application Information

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IPC IPC(8): A23L11/00A23L27/60A23L11/50
CPCA23L27/60A23L11/50
Inventor 吴金燕杨玉胜董世容贾银花
Owner SICHUAN GAOFUJI FOOD
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