Natural compound microbial agent and method for producing Pixian-county chili bean sauce

Abstract

The invention relates to a natural compound microbial agent and a method for producing Pixian-county chili bean sauce. The natural compound microbial agent is prepared in the mode that broad-bean-starter-made sweet bean filter liquor is inoculated into a culture medium. The culture medium is prepared from wheat flour, starter-bean powder, glucose, sodium chloride, rapeseed oil and drinking water in proportion at high temperature according to steps, and the sweet bean filter liquor is inoculated after the culturing medium is cooled. The method for producing the Pixian-county chili bean sauce includes the steps that the natural compound microbial agent and salt water are prepared into inoculation salt water, starter beans and the inoculation salt water are mixed to be fermented into sweet beans, fermented chili particles and the sweet beans are put into a tank and blended, overturning, sunning and exposing are carried out for 1.5-36 months, and the Pixian-county chili bean sauce is obtained. The natural compound microbial agent and the method completely conform to the production technology and the production concept of traditional Pixian-county chili bean sauce, the ratio of the adopted natural compound microbial agent is complex and diverse, the produced Pixian-county chili bean sauce is good in flavor, and agent propagation expanding is low in cost, convenient and short in period. The production fermentation period of the sweet beans can be shortened to 25 days, and fermentation efficiency is greatly improved.

Description

Technical field [0001] The invention relates to a method for preparing a pure natural composite microbial inoculum and a method for producing Pixian Douban by using the pure natural composite microbial inoculum. Background technique [0002] Pixian Douban is a special product of Pixian County, Sichuan Province. It is obtained through brewing techniques such as broad beans, fresh chili, flour, and salt. It is a good seasoning commonly used in Sichuan recipes. [0003] (Traditional) The traditional production process of Pixian Douban includes the following parts: [0004] (1) Production of pepper embryo: [0005] Remove the stems of the red pepper, clean it, mix with salt, crush it, and then ferment it in the pond. After the fermentation is completed, the pepper embryo is obtained. [0006] (2) Production of Qudouban: [0007] The broad beans are selected, dehulled, soaked, mixed in wheat flour and rice koji, and cultivated to make koji Douban. [0008] (3) Then add the qudouban into salt ...

AI Technical Summary

Problems solved by technology

[0012] From the above, it can be seen that although the high-quality Pixian Douban has a unique flavor, it needs to be fermented and brewed for a long time. Because the brewing process takes too long, it is difficult for manufacturers to mass-produce Pixian Douban. There are many disadvantages, mainly including: 1. The site is too large. In the process of producing sweet watercress (sweet watercress is also called sweet watercress), it usually takes more than 6 months to ferment koji into sweet watercress by existing traditional technology Fermentation, which requires a lot of space to place the sweet watercress in the fermentation process

2. Occupying a large amount of production funds creates a burden on the turnover of the enterprise. The enterprise needs to use a large amount of funds on raw materials, and it takes a long time for this part of the funds to be converted into sales, causing a large occupation cost for the enterprise

3. The equipment and tools occupy a large amount and employ a large number of workers. Because a large amount of sweet watercress is fermented slowly, more fermentation tanks and tools need to be prepared, and more staff are needed to monitor the fermentation process and maintenance, resulting in its brewing high cost

This method is called heat preservation fermentation method in the industry. It is fermented quickly through temperature control. The biggest disadvantage of this method is that it is impossible to obtain high-quality Pixian Douban that has been fermented at low temperature for a long time.

[0017] In addition, many methods of making Pixian Douban have been disclosed, but the main problems in these methods are: 1. The research mainly starts with the method of making Qubanzi, but the longest production cycle of Pixian Douban is sweet The production of petals reduces the production time of curved petals, and has little impact on the entire production cycle

2. The fermentation environment outside the pond of Qubazi is completely different from the high-concentration saline environment in the process of fermenting Qubanzi into sweet petals after entering the pond, so the microorganisms that fermented well during the production of Qubanzi reached the high concentration after entering the pond The salt water environment is naturally not suitable for its growth, so it is impossible to shorten the time for fermenting sweet petals into the pond.

However, processing Pixian Douban by selecting strains from the national strain preservation bank can only select a relatively large number of limited microbial species in Pixian Douban, and it is impossible to process most of the microorganisms obtained from natural fermentation of Pixian Douban The variety is included, which makes the Pixian Douban processed by this method unable to achieve the high-quality Pixian Douban flavor after a long period of pure natural fermentation

[0019] Therefore, in fact, there is currently no production method that can greatly shorten the long production time of Pixian Douban and fully meet the requirements of high-quality Pixian Douban.

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