Continuous closed after-ripening fermentation production technology of Pixian thick broad-bean sauce

Abstract

The invention discloses a continuous closed after-ripening fermentation production technology of a Pixian thick broad-bean sauce. The production technology is characterized by comprising the followingsteps of step 1, adding fermented mature hot pepper semi-finished products and fermented broad beans in the mass ratio of the fermented mature hot pepper semi-finished products to the fermented broadbeans being 7 to (2-3) to a fermenter I; step 2, raising the temperature of the fermenter I to 24-30 DEG C, performing heat preservation fermentation for 12-24h, and adding table salt to a reactor; step 3, transporting 1/2-2/3 of the total mass of a thick broad-bean sauce in the fermenter I to a fermenter II, and performing 8-14-period fermentation in the fermenter II; step 4, transporting 1/2-2/3 of the total mass of a thick broad-bean sauce in the fermenter II to a fermenter III, and performing 8-10-period fermentation in the fermenter III; and step 5, transporting 1/2-2/3 of the total massof a thick broad-bean sauce in the fermenter III to a fermenter IV, and performing 8-10-period fermentation in the fermenter IV. Through the adoption of the technology provided by the invention, products of which the flavor and the mouth feel meet requirements of the Pixian thick broad-bean sauce can be produced, and besides, the fermentation time is shortened.

Description

technical field [0001] The invention relates to a production process of Pixian watercress, in particular to a process for accelerating post-ripening of Pixian watercress. Background technique [0002] Pixian bean paste is named after it is produced in Pixian County, Chengdu City, Sichuan Province. Its traditional processing technology has a history of nearly 300 years. The main production processes include pepper making, valve making, and post-ripening brewing. Pixian bean paste has the characteristics of spicy and mellow taste, crisp petals, bright red palm oil, sticky velvet, and rich sauce, so it is deeply loved by consumers. It is also an indispensable condiment for cooking Sichuan cuisine. The reputation of "soul". The post-ripening fermentation process of Pixian Douban is mainly to mix the mature moldy petals and pepper blanks in a certain proportion, add an appropriate amount of salt and water, and then send them to the fermentation tank for post-ripening fermentatio...

AI Technical Summary

Problems solved by technology

[0009] 2. The application for this invention is provided with partitions in the fermentation tank, the purpose is to separate the liquid that gradually seeps down, and then circulate it. Although this solves the problem of uniform solid-liquid mixing to a certain extent, it cannot be completely solved, because : The infiltration of water has a time problem, and the transfer of water has a process, so the water cannot be circulated all the time, so the mass transfer is uneven, that is, the distribution of water in the sauce still has a gradient, and the water is not uniform , it will still cause uneven reaction, different degrees of fermentation will lead to different product quality, and different fermentation efficiencies;

[0011] 4. During the fermentation process of the application for this invention, the liquid circulation method is adopted. When the fermentation reaches a certain level, the liquid is concentrated by vacuum evaporation and then backfilled. This process adopted does not take into account the influence of water on the fermentation process, nor does it consider Pi County watercress fermentation microorganisms have a process of succession of types and quantities, which may affect the quality of fermentation; at the same time, vacuum evaporation will cause a large amount of volatile substances to be lost, and may also generate other molecular substances;

[0012] 5. Since the fermenter is a fully enclosed fermenter, sunlight cannot enter the fermenter, resulting in the color of the fermented bean paste not being bright enough, and because there is no sunlight, it may also cause bacterial succession during the fermentation process The process is affected, which ultimately affects the flavor and mouthfeel of the product

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