Quality controlling method of raw materials for Pixian broad bean paste
A technology of raw materials and watercress, applied in the direction of food drying, food science, etc., can solve the problems of messy raw materials, inability to guarantee quality, unstable quality, etc., and achieve the effect of full flavor, ideal smell, and round and full shape.
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Embodiment 1
[0033] A raw material quality control method for Pixian Douban, comprising the following steps: raw material selection, screening at least two kinds of peppers and at least two kinds of Zanthoxylum bungeanum as raw materials, washing the raw materials and drying the surface moisture to obtain candidate peppers and candidate Zanthoxylum bungeanum . Specifically, choose between green peppercorns and red peppercorns. For green peppercorns, choose Jinyang green peppercorns and Jiangjin green peppercorns; for red peppercorns, choose Yuexigong peppers and Hanyuan red peppercorns; for peppers, choose Changyangjiao peppers. , Qixing pepper, Erjingtiao pepper, Chaotian pepper 30 and other Sichuan local peppers.
[0034] To determine the candidate peppers, measure the physical indicators and capsaicin of the candidate peppers to obtain parameters such as the growth characteristics, nutrient content, and capsaicinoid content of the candidate peppers, and select the candidate peppers with...
Embodiment 2
[0067] Based on the foregoing embodiment, another embodiment of the present invention is that the pepper drying is determined as putting the standby pepper after sampling into an electric heating constant temperature drying box according to a fixed loading thickness, and measuring the influence of the temperature on the pepper drying at a constant wind speed; Determine the optimum drying temperature.
[0068] The experimental design parameters are as follows:
[0069]
[0070] In the case of a constant wind speed of 2.0m / s and a constant loading thickness of 70mm, the temperature environment was set to 50°C, 55°C, 60°C, 65°C, and 70°C, and the water content measured and the experimental parameters be made of figure 1 ,according to figure 1 As shown, in the case of constant wind speed, the curvature of the curve of pepper water content and drying time increases with the increase of temperature, that is, the higher the temperature, the faster the drying rate and the shorter...
Embodiment 3
[0082] Based on above-mentioned embodiment, another embodiment of the present invention is, is used for the raw material quality control method of Pixian County watercress, also comprises the following steps:
[0083] Mixed fermentation, using broad beans as the main ingredient in the raw materials, raw peppers and raw peppers as auxiliary materials, stirring broad beans with flour and Aspergillus oryzae, adding salt water to ferment to obtain sweet petals, adding raw peppers to salt and then fermenting to obtain pepper embryos The watercress base material is obtained by mixing, stirring, and fermenting pepper embryos and sweet petals.
[0084] Since the mixed fermentation stage is a long-term process, broad beans are usually selected, shelled, soaked, mixed with wheat flour, rice koji, koji, and fermented to obtain sweet watercress; peppers are washed, washed, mixed with salt, and crushed , put them into a fermentation tank to ferment to obtain pepper embryos, put the pepper ...
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