87results about How to "Promotes Maillard reaction" patented technology

The invention discloses a dark Pixian County thick broad-bean sauce fermentation preparation method, which comprises: placing thick broad bean sauce prepared through tank type fermentation and fermented dried hot pepper billet into a material mixing tank according to a mass ratio of 4:6, pre-mixing, feeding the obtained pre-mixing material into a hot pepper billet fermentation tank, uniformly mixing to achieve the salt content of the material of 9.0-10.5% and the moisture content of 60-65%, controlling the temperature at 15-20 DEG C, introducing sterile air, fermenting, adding yeast powder at the 3th-5th day after the fermenting, uniformly mixing, increasing the fermentation temperature to 35-50 DEG C at the 30th day before completing the fermentation, adding glucose, and continuously fermenting to complete the process so as to obtain the dark Pixian County thick broad-bean sauce, wherein the total fermentation period is 75-90 days. According to the present invention, the requirement on the quality can be met while the aroma and the delicious taste of the product can be further improved, the pollution problem during the production process can be avoided, the coloring is unit, the types of the product is enriched, the unique flavor of the traditional Pixian County thick broad-bean sauce is retained, the occupation area is small, the method is suitable for large-scale industrial production, and different uses and different market requirements of the Pixian County thick broad-bean sauce can be met.