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Pot-type fermentation preparation technology of low-salt chilli oil broad bean paste

A technology of red oil bean curd and preparation process, which is applied in the directions of food ingredients as odor modifiers, food ingredients as taste modifiers, food science, etc., and can solve the problems of lack of large-scale production and poor fermentation equipment, etc.

Inactive Publication Date: 2017-11-03
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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  • Pot-type fermentation preparation technology of low-salt chilli oil broad bean paste
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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0058] A tank-type fermentation preparation process for low-salt red-oiled watercress includes the following steps:

[0059] (1) Prepare pepper embryo

[0060] After crushing and soaking the dried chili, it is sent to the pepper embryo fermentation tank, and the water content of the pepper is 60% and the salt content is 8%, and then 1‰ of the lactic acid bacteria powder of the total mass of the material in the pepper embryo fermentation tank is added and mixed evenly , Exhaust the air in the pepper embryo fermentation tank, control the temperature at 15 ℃, and ferment for 4 days to obtain pepper embryos for use;

[0061] Further, in step (1), the water content of the pepper is 60% and the salt content is 8% by adding salt and water;

[0062] Further, in step (1), the lactic acid bacteria powder contains 1×10 9 CFU / g.

[0063] (2) Preparation of broad bean paste

[0064] Wash broad bean petals, steam, cool, spread and inoculate Aspergillus oryzae powder to obtain broad bean koji material...

Embodiment 2

[0082] A tank-type fermentation preparation process for low-salt red-oiled watercress includes the following steps:

[0083] (1) Prepare pepper embryo

[0084] After crushing and soaking the dried chili, it is sent to the pepper embryo fermentation tank, and the water content of the pepper is 75% and the salt content is 9.9%, and then 4‰ of the lactic acid bacteria powder of the total mass of the material in the pepper embryo fermentation tank is added and mixed evenly , Exhaust the air in the pepper embryo fermentation tank, control the temperature at 25℃, and ferment for 5 days to obtain pepper embryos for use;

[0085] Further, in step (1), the water content of the pepper is 75% and the salt content is 9.9% by adding brine and salt;

[0086] Further, in step (1), the lactic acid bacteria powder contains 1×10 9 CFU / g.

[0087] (2) Preparation of broad bean paste

[0088] Wash broad bean petals, steam, cool, spread and inoculate Aspergillus oryzae powder to obtain broad bean koji mater...

Embodiment 3

[0106] A tank-type fermentation preparation process for low-salt red-oiled watercress includes the following steps:

[0107] (1) Prepare pepper embryo

[0108] After crushing and soaking the dried chili, it is sent to the pepper embryo fermentation tank, and the water content of the pepper is 68% and the salt content is 9%, and then 3‰ of the lactic acid bacteria powder of the total mass of the material in the pepper embryo fermentation tank is added and mixed evenly , Exhaust the air in the pepper embryo fermentation tank, control the temperature at 20℃, and ferment for 4.5 days to obtain pepper embryos for use;

[0109] Further, in step (1), the water content of the pepper is 68% and the salt content is 9% by adding brine and salt;

[0110] Further, in step (1), the lactic acid bacteria powder contains 1×10 9 CFU / g.

[0111] (2) Preparation of broad bean paste

[0112] Wash broad bean petals, steam, cool, spread and inoculate Aspergillus oryzae powder to obtain broad bean koji materia...

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Abstract

The invention discloses a pot-type fermentation preparation technology of a low-salt chilli oil broad bean paste, and belongs to the technical field of food processing. According to the invention, pot-type fermentation is utilized. The preparation technology comprises adding biological preparations of lactobacillus powder and microzyme powder to the pot, setting temperature to 25-40 DEG C, conducting fermentation for 4-5 days, and separately conducting capsicum fermentation, broad bean fragment fermentation, primary fermentation, addition of boiled oil and a sterilization process. The preparation technology realizes large-scale and controllable fermentation of the low-salt chilli oil broad bean paste, meets market demands, and provides a safe, delicious, and low-salt chilli oil broad bean paste.

Description

Technical field [0001] The invention relates to a fermentation process for red-oiled watercress, in particular to a tank-type fermentation preparation process for low-salt red-oil watercress, and belongs to the technical field of food processing. Background technique [0002] The red-oiled watercress is generally used as a seasoning when cooking, or directly used as a dipping sauce. With more and more people's love for Sichuan cuisine, red oil Douban is gradually in short supply. Nowadays, red-oiled watercress mostly adopts the traditional preparation process, using crock or strip tank fermentation, the preparation process cannot be effectively controlled, and the production volume is small, and the current market continues a large-scale production process to meet the needs The demand for oily watercress. [0003] On November 19, 2014, an invention patent with a publication number of CN104146236A and a patent name of "a kind of red bean paste and its production process" was publi...

Claims

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Application Information

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IPC IPC(8): A23L11/00A23L27/60A23L11/50
CPCA23L27/60A23V2002/00A23L11/50A23V2200/15A23V2200/16
Inventor 杨玉胜吴金燕贾银花杨希
Owner SICHUAN GAOFUJI FOOD
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