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Low-temperature and low-salt tank type circulating fermentation preparation method of thick broad-bean sauce

A cyclic fermentation and broad bean paste technology, which is applied in the field of food seasoning, can solve the problems of environmental damage, long fermentation period, low yield, etc., and achieves the effects of good controllability of fermentation conditions, favorable control and stability, and reduction of external influences.

Inactive Publication Date: 2017-09-26
SICHUAN GAOFUJI BIOLOGICAL TECH
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  • Abstract
  • Description
  • Claims
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AI Technical Summary

Problems solved by technology

[0013] The present invention aims to solve the problems existing in the ceramic tank fermentation and bar pond fermentation of broad bean split in the prior art: the fermentation cycle is long; during the fermentation process, it is easy to be infected with Aspergillus flavus and E. The quality is not stable and the output is not high, there is a big food safety risk, causing environmental damage and other problems. A low-temperature and low-salt tank-type circulating fermentation preparation method for broad bean paste is provided. This method is based on the fact that fermentation in a fermenter can avoid pathogenic bacteria , controllable production conditions, easy control, high yield, etc. For the first time, the fermenter was used to ferment broad bean paste, and combined with the inoculation and fermentation of biological agents at low temperature and low salt, not only can meet the quality requirements, but also shorten the production time. The production cycle of broad bean paste avoids the pollution of pathogenic bacteria in the production process, and at the same time retains the unique flavor of traditional fermented paste. It occupies a small area and is suitable for large-scale industrial production, which meets the market demand of Pixian County Douban

Method used

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  • Low-temperature and low-salt tank type circulating fermentation preparation method of thick broad-bean sauce
  • Low-temperature and low-salt tank type circulating fermentation preparation method of thick broad-bean sauce

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Embodiment 86

[0041] This embodiment takes 86.75kg broad bean flap raw material to prepare broad bean sauce flap as an example to describe in detail

[0042] A low-temperature and low-salt tank-type circulating fermentation preparation method for broad bean paste comprises the following steps:

[0043] A pre-treatment of broad bean flaps: Weigh 86.75kg of dried broad bean flaps, select by a bean sorter and wash with a washing machine to obtain 84.84kg broad bean flaps, put the selected and cleaned broad bean flaps into a cooking pot, add clear water to the cooking pot, After submerging the fava bean, use steam to heat to above 95°C and keep cooking for about 2 minutes; after cooking, drain the water and put it in an air-cooled auger to cool to 40°C, and spread it out to get 160.44kg of broad bean, which absorbs 75.60kg of water ,spare;

[0044] B makes broad bean flap koji material; the broad bean flap obtained in step A is sent into the mixer, and then 10.5kg of flour and 0.252kg of Asper...

Embodiment 2

[0049] The present embodiment is illustrated by taking 141kg broad beans to prepare broad bean sauce flaps as an example.

[0050] A low-temperature and low-salt tank-type circulating fermentation preparation method for broad bean paste comprises the following steps:

[0051] A Pre-treatment of broad bean flaps: Weigh 141 kg of dried broad bean flaps, select by a bean sorter and wash by a washing machine to obtain 138.2 kg of broad bean flaps, put 138.2 kg of the selected and cleaned broad bean flaps into a cooking pot, and add water to the cooking pot , until the fava bean is submerged, use steam to heat to above 95°C and keep cooking for about 2 minutes; after cooking, drain the water and put it in an air-cooled auger to cool to 40°C, and spread it to get 261.36kg of broad bean, absorbing 123.15kg of water, spare

[0052] B to make broad bean koji material; the broad bean flaps that have been aired are sent to the mixer, and then 17.1kg of flour and 0.41kg of Aspergillus or...

Embodiment 3

[0057] A low-temperature and low-salt tank-type circulating fermentation preparation method for broad bean paste comprises the following steps:

[0058] A. Broad bean pretreatment; preparation of broad bean paste: take 705 kg of dried broad bean, select through a bean sorting machine, and clean with a washing machine to obtain 691 kg of broad bean, put the selected and cleaned broad bean into a cooking pot, and pour it into the cooking pot Add water until the faba bean is submerged, then use steam to heat to above 95°C and keep cooking for about 2 minutes; after cooking, drain the water and put it in an air-cooled auger to cool to 40°C, and spread it to get 1306.8kg of broad bean. Water absorption 615.75kg, spare;

[0059] B to make broad bean koji material; the broad bean flaps that have been spread out are sent into the mixer, and then 85.5kg of flour and 2.05kg of Aspergillus oryzae powder are respectively connected to the mixer through the inoculation powder receiver, fully ...

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Abstract

The invention provides a low-temperature and low-salt tank type circulating fermentation preparation method of thick broad-bean sauce. The method comprises the following steps: A, carrying pretreatment on broad beans; B, making broad bean koji; C, carrying out tank type fermentation on the broad bean koji: sending the broad bean koji into a fermentation tank, enabling the water content of the broad bean koji in the fermentation tank to be less than or equal to 50%, enabling the salt content of the broad bean koji to be 8-11%, controlling the temperature to be 15-20 DEG C, and carrying out fermentation; when fermentation is carried out for 13-15 days, adding 1-4 per thousand of lactobacillus powder for carrying out fermentation, continuously fermenting for 3-4 days, and then adding 1-4 per thousand of yeast powder for continuously fermenting; fermenting for 76-180 days in total so as to obtain the thick broad-bean sauce. The preparation method of the thick broad-bean sauce not only can meet the requirement for quality and avoid the external pollution in a making process, but also maintains the unique flavor of the traditional fermented bean sauce; the preparation method is less in land occupation and suitable for large-scale industrial production, and meets the market demand of Pixian bean sauce.

Description

technical field [0001] The invention relates to the field of food seasonings, in particular to a low-temperature and low-salt tank-type circulating fermentation preparation method of broad bean paste. Background technique [0002] Pixian Douban, a specialty of Pidu District (formerly Pixian), Chengdu City, Sichuan Province, is a Chinese geographical indication product and one of the three famous watercress in Sichuan. It is unique and unique in material selection and craftsmanship. Its main raw materials are red pepper and broad bean flap, which are obtained through long-term biological fermentation. Studies have shown that the fermentation process of Pixian Douban is the result of the joint action of various microorganisms. There are many factors that affect microbial fermentation, such as temperature, moisture, and bacteria. [0003] In the prior art, the production of Pixian Douban is mainly the traditional pottery vat fermentation process and strip pond fermentation de...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/00A23L11/50
CPCA23L11/50
Inventor 闾中平罗国超王沁峰
Owner SICHUAN GAOFUJI BIOLOGICAL TECH
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