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Method for accelerating Yongfeng hot pepper sauce mash maturity

A soy mash and maturation technology, applied in the field of accelerating the maturation of Yongfeng spicy soy mash, can solve the problems of shortening the maturation time of soy mash, achieve the effects of shortening the maturation time, promoting rapid decomposition, and shortening the maturation time

Inactive Publication Date: 2019-01-04
HUNAN AGRICULTURAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, the traditional production process of Yongfeng hot sauce has been difficult to adapt to the needs of modern industrial production, and there is an urgent need to improve the process, especially the development of an alternative process for the "sun exposure and night dew" method, so as to shorten the maturation time of the sauce mash and improve the food safety of the product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] Embodiment 1 A method for accelerating the maturation of Yongfeng spicy sauce mash, comprising the following steps:

[0037] 1) Spread the sauce koji flat on a ceramic tray, place it in a microwave dryer and heat it up to 35°C quickly, cultivate the sauce koji at 36°C for 17.5 hours, take it out and store it in a refrigerator at 15°C for 4.5 hours to obtain The moromi fermented on the 1st day;

[0038] 2) Repeat the operation in step 1) of the cycle: microwave heating to 35°C, cultivate the sauce koji at 36°C for 17.5 hours, store it at 15°C for 4.5 hours, and continue for 14 days. The moromi is turned over (that is, the moromi is turned over and poured into another tray, which plays a role similar to that of turning over the moromi in the traditional craft), to obtain the first stage moromi;

[0039] 3) Repeat operation 8d in step 1) of the cycle, and at the same time set a UV lamp with a power of 10W according to the ratio of moromi: ultraviolet lamp = 20 tons: 8 lam...

Embodiment 2

[0042] Embodiment 2 A method for accelerating the maturation of Yongfeng spicy sauce mash, comprising the following steps:

[0043] 1) Spread the sauce koji flat on a ceramic tray, place it in a microwave dryer and quickly heat it to 38°C, cultivate the sauce koji at 40°C for 18 hours, take it out and store it in a refrigerator at 15°C for 5 hours, and obtain the 1st day fermented moromi;

[0044] 2) Repeat the operation in step 1) of the cycle: microwave heating to 38°C, culture the sauce koji at 40°C for 18 hours, store at 15°C for 5 hours for 14 days, and turn over the sauce every 1 day during the period Pour (that is, turn the moromi into another tray, which plays a role similar to that of turning over the moromi in the traditional craft), to obtain the first stage moromi;

[0045] 3) Repeat the operation 10d in step 1) of the cycle, and at the same time set a UV lamp with a power of 10W according to the ratio of moromi: ultraviolet lamp = 20 tons: 8 lamps, and intermitte...

Embodiment 3

[0048] Embodiment 3 A method for accelerating the maturation of Yongfeng spicy sauce mash, comprising the following steps:

[0049] 1) Spread the koji on a ceramic tray, place it in a microwave dryer and heat it quickly to 36°C, cultivate the koji at 39°C for 18.5 hours, then take it out and store it in a refrigerator at 15°C for 5 hours to obtain the first 1d fermented moromi;

[0050] 2) Repeat the operation in step 1) of the cycle: microwave heating to 36°C, culture the sauce koji at 39°C for 18.5 hours, store it at 15°C for 5 hours for 14 days, during which the sauce is fermented every 1 day Overturning (that is, flipping the soy mash into another tray, which plays a similar role in the traditional process of turning over the soy sauce), to obtain the first stage of soy mash;

[0051] 3) Repeat operation 9d in step 1) of the cycle, and at the same time set a UV lamp with a power of 10W according to the ratio of moromi: ultraviolet lamp = 20 tons: 8 lamps, and intermittent...

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Abstract

The invention provides a method for accelerating Yongfeng hot pepper sauce mash maturity, and belongs to the technical field of hot pepper sauce processing. The method comprises the following steps that firstly, a 35-40 DEG C constant heat storage is adopted for heat preservation fermentation, then, a 15-18 DEG C refrigeration storage is adopted for low temperature fermentation, and the enzyme activity is improved through temperature control and temperature conversion; in the process, temperature is rapidly increased through microwave heating, and the enzyme activity bounce effect is induced;secondly, 50 DEG C high temperature fermentation is adopted, small molecule substance synthesis is accelerated, and marmite fermentation flavor and taste are rapidly formed; then, after pepper is added, 28-32 DEG C constant temperature is set for continuous fermentation, and the hot pepper sauce with the unique flavor is formed. By adjusting the fermentation temperature and supplying the most proper enzyme temperature, the enzyme activity is sufficiently improved, and then the sauce mash mature time is effectively shortened. Compared with the 3-4-month mature time of Yongfeng hot pepper saucemash in the prior art, the Yongfeng hot pepper sauce mash mature time is just 48-50 d, and the Yongfeng hot pepper sauce mash mature time is effectively shortened.

Description

technical field [0001] The invention relates to the technical field of hot sauce processing, in particular to a method for accelerating the ripening of Yongfeng hot sauce mash. Background technique [0002] The production of Yongfeng Hot Sauce began in the middle of Ming Dynasty. It is a famous local traditional characteristic seasoning in Hunan Province. [0003] The raw materials of Yongfeng hot sauce are mainly various cereals, beans and peppers, and its varieties mainly include wheat paste and bean paste. Among them, wheat sauce uses local fresh red peppers, wheat, soybeans, glutinous rice, etc. in Shuangfeng County. After washing, crushing, soaking, cooking, koji making, and drying processes, it is finally processed into chili sauce. Sun drying is a key process to promote the maturation of moromi so that the product can form a unique flavor. This is because there is a close relationship between the maturation of soy mash and temperature. In the traditional "sun-dried ...

Claims

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Application Information

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IPC IPC(8): A23L27/60
CPCA23L27/60
Inventor 秦丹张香雷丁林雨晴
Owner HUNAN AGRICULTURAL UNIV
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