Preparation method for chili pepper blank for bean paste

Abstract

The invention discloses a preparation method for a chili pepper blank for bean paste, and belongs to the technical field of food processing. The method includes the steps: A, material selection, B, cleaning, C, steam-cooking, D, pulverization, E, conveying, and F, fermentation; a preparation system includes a cleaning machine, a steam cooker, a pulverizer and a fermenting tank, and a screw elevator is arranged between the cleaning machine and the steam cooker; the steam cooker includes a cover body, and a rotating cage and a sprinkling circulation system which are arranged in the cover body; awater drain elevator is arranged between the steam cooker and the pulverizer; the pulverizer and the fermenting tank are connected through a conveying system. Through arrangement of the preparation system, the ordering, controllability and intelligentization of the preparation of the chili pepper blank can be realized, the cost of manpower and raw materials can be saved effectively and the marketdemand is met. At the same time, by the material selection, cleaning, steam-cooking, pulverization, conveying and fermentation technology, the chili pepper blank product for Pixian bean paste is prepared, the production of harmful bacteria such as escherichia coli and aspergillus flavus can be effectively reduced, and the flavor of the chili pepper blank can be increased.

Description

technical field [0001] The invention relates to a method for preparing pepper embryos, in particular to a method for preparing pepper embryos for watercress, which belongs to the technical field of food processing. 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. It uses high-quality red pepper, broad beans, wheat flour and salt as the main raw materials, and is processed through traditional techniques such as koji making, fermentation, and sun-dried brewing. 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 condiment in Sichuan-style recipes. It has " It...

AI Technical Summary

Problems solved by technology

[0004] 1. The process parameters are not accurately controlled by using traditional containers such as soaking altars and ponds, so that the flavor of the later pepper embryos is not good; Affect the taste of Pixian Douban;

[0005] 2. For small-scale production, high production cost and low efficiency, it is not suitable for large-scale and continuous production;

[0006] 3. The water in the fermentation process is not easy to be controlled, and it is easy to cause excessive acid production

Since the fermentation is easily affected by the environment, the fermentation process will be easily polluted by the outside world, which will have a great impact on the flavor and various indicators of the pepper embryos.

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