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Preparation method of capsicum-bean sauce produced by special fermentation agent

A starter and watercress technology, applied in food ingredients as antimicrobial preservation, application, food ingredients as taste improvers, etc., can solve the problems of pepper cell tissue damage, taste and flavor changes, unstable product quality, etc., to achieve The effect of speeding up the process of mixed fermentation, shortening the preparation time, and speeding up the speed of fermentation and biochemical changes

Inactive Publication Date: 2018-05-04
SICHUAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The pepper grains used in traditional watercress are salted for a long time, usually more than three months, and the amount of salt used is large. In a long-term high-concentration salt environment, the cell tissue of pepper will be destroyed, making its taste and The flavor changes greatly, and the nutrients will also be lost
In addition, traditional bean paste generally contains high salt content, which has a certain impact on nutrition and health.
At the same time, traditional Douban will mostly rely on high salinity to achieve the purpose of antibacterial, which has a certain effect, but it is still prone to safety defects such as unstable product quality and substandard sanitation
In order to solve the problem of quality variation during Douban storage, companies often add chemical preservatives to maintain the stability of the product, but at the same time, this makes the product contrary to the no-addition concept that consumers have been keen on in recent years

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Pepper watercress produced by a special starter

[0035] (1) Preparation of pepper unstrained spirits: 10kg of fresh Qixing pepper, 30kg of fresh Vitex twig, and 10kg of fresh millet pepper are selected and removed, washed twice in clean water, drained of clear water, and then cut into 6mm fine particles with a chopping machine . Add 14kg of salt to the chopped chili grains, and carry out short-term salting in a cool and dry place for 8 days.

[0036] (2) Preparation of sweet petals: Screen fresh broad beans to remove impurities, then shell and wash, soak in warm water at 30°C for 15-30 minutes, remove, drain, and set aside; add drained broad beans Broad bean quality 10% wheat flour, 0.4% Shanghai fermented rice, 3042 Aspergillus oryzae were mixed evenly, spread it in a koji room for fermentation, the temperature was maintained at 28°C, the humidity was maintained at 85%, and fermentation was carried out for 24 hours to obtain Qu Douban; Qu Douban was mixed with The s...

Embodiment 2

[0043] Pepper watercress produced by a special starter

[0044] The preparation method is the same as in Example 1, and the ratio of raw and auxiliary materials is changed to: 15kg of fresh seven-star pepper, 30kg of fresh Vitex twig, 5kg of fresh millet pepper, 5kg of ginger; 15kg of sweet petals; 14kg of salt; 2kg of rock sugar, 5kg of white wine, and 5kg of rapeseed oil , pepper powder 0.5kg, star anise powder 0.5kg, cumin powder 0.5kg, cinnamon powder 0.5kg, kaempferen powder 0.3kg, pepper powder 0.3kg, garlic powder 0.3kg, garlic essential oil 0.05kg, pepper essential oil 0.05kg, clove essential oil 0.05 kg, tea polyphenols 0.05kg.

Embodiment 3

[0046] Pepper watercress produced by a special starter

[0047] Raw material proportioning is with embodiment 1, and preparation method is:

[0048] (1) Preparation of pepper unstrained spirits: Select fresh Qixing pepper, fresh Ervitex, and fresh millet pepper to remove the stalks, wash them twice in clean water, drain the clear water, and then use a chopping machine to cut them into 6mm fine particles. Add a certain proportion of salt to the chopped chili grains, and carry out short-term salting in a cool and dry place for 10 days.

[0049] (2) Preparation of sweet petals: Screen fresh broad beans to remove impurities, then shell and wash, soak in warm water at 35°C for 15-30 minutes, remove, drain, and set aside; add 10% wheat flour to the drained broad beans , 0.4% Huyao 3042 Aspergillus oryzae mixed evenly, spread it in the koji room for fermentation, maintain the temperature at 30°C, maintain the humidity at 85%, and ferment for 24 hours to obtain Qu Douban; The same a...

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Abstract

The invention discloses capsicum-bean sauce produced by a special fermentation agent and a preparation method of the capsicum-bean sauce produced by the special fermentation agent. The method comprises the steps of adding the special fermentation agent into home-made yeast bean sauce, uniformly mixing seven-star peppers, fresh long Sichuan peppers, fresh capsicum frutescens and fried cooled rapeseed oil with raw materials such as sweety bean sauce, crystal sugar and baijiu, then, carrying out natural fermentation for 1 to 2 months in an argil jar, finally, adding garlic essential oil, pericarpium zanthoxyli essential oil, clove lilac essential oil and tea polyphenols, carrying out uniform stirring, and carrying out sealed standing for 24 to 48 hours, thereby obtaining a finished product. The capsicum-bean sauce prepared by the method is short in fermentation cycle, outstanding in fresh fragrance, low in salt content, good in color, luster and taste, full in nutritional ingredients, free of chemical additives and stable in product quality.

Description

technical field [0001] The invention relates to the field of food processing, and mainly relates to chili watercress produced by a special starter and a preparation method thereof. Background technique [0002] Douban is a fermented product that uses broad beans as the main raw material and is carefully brewed by a special process of making koji from raw materials. It has bright color, rich aroma and unique flavor. The fermentation process of traditional bean paste is relatively cumbersome. Natural koji fermentation is generally used. First, broad beans are fermented to make koji to prepare mature petals. At the same time, peppers are salted for a long time to obtain chili grains. and other auxiliary materials for secondary fermentation. The bean paste produced by this process has a long production cycle, mostly half a year or more. The pepper grains used in traditional watercress are salted for a long time, usually more than three months, and the amount of salt used is la...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/00A23L19/20A23L29/00A23L3/3472A23L11/50
CPCA23L3/3472A23L19/20A23L29/06A23L29/065A23V2002/00A23L11/50A23V2200/10A23V2200/16A23V2250/212A23V2250/21A23V2250/2132A23V2250/214A23V2250/18
Inventor 赵志峰廖梓羽张松刘亚娟徐世刚
Owner SICHUAN UNIV
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