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Low-salt-content tank fermentation method of Pixian thick broad-bean chili sauce by using premixed materials

A fermentation method and feeding technology, applied in the direction of food science, etc., can solve the problems of low yield, environmental damage, and small land occupation, and achieve industrialization and automation, good controllability of fermentation conditions, good industrialization and automation Effect

Inactive Publication Date: 2017-10-17
SICHUAN GAOFUJI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0014] The present invention aims to solve the problem of long fermentation period in the preparation of Pixian watercress by fermentation in pottery vats or strip ponds in the prior art, easy to be polluted by other miscellaneous bacteria in the low-salt fermentation process, unstable product quality, low output, and relatively large Food safety risks, causing environmental damage and other problems, a low-salt tank fermentation method of premixed feed Pixian Douban is provided. With the advantages of high yield, and after long-term research and practice, a feasible process and conditions for the fermenter to be used to ferment Pixian watercress were proposed, which not only can meet the quality requirements, but also further improve the fragrance and umami taste of the product, avoiding the Pollution during the production process, while retaining the unique flavor of traditional Pixian Douban, occupying a small area, suitable for large-scale industrial production, and meeting the market demand for Pixian Douban

Method used

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  • Low-salt-content tank fermentation method of Pixian thick broad-bean chili sauce by using premixed materials
  • Low-salt-content tank fermentation method of Pixian thick broad-bean chili sauce by using premixed materials

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0057] This embodiment takes 86.57kg of broad bean beans and 128.35kg of dried peppers as raw materials to prepare Pixian watercress as an example in detail.

[0058] A low-salt tank type fermentation method for preparing Pixian watercress with premixed feed, comprising the steps of:

[0059] A. Prepare broad bean sauce flaps, set aside

[0060] Weigh 86.57kg of dried broad bean flaps, select by a bean sorter and wash by a washing machine to obtain 84.84kg of broad bean flaps, put them into a cooking pot, add water to the cooking pot until the water level of the broad bean flaps is submerged, and then heat the steam to above 95°C to keep Steam for 2.5 minutes; drain the cooked broad bean flaps and put them into the air-cooled auger to cool to 40°C, and spread the cooled broad bean flaps to increase the weight to 160.44kg and absorb water 75.60kg; put the cooled broad bean flaps into the blender Then, 10.5kg of flour and 0.252kg of Aspergillus oryzae were respectively connecte...

Embodiment 2

[0067] In this embodiment, 1 ton of Pixian watercress prepared from 141.0 kg of broad bean watercress and 209.08 kg of dried chili peppers is taken as an example in detail.

[0068] A low-salt tank type fermentation method for preparing Pixian watercress with premixed feed, comprising the steps of:

[0069] A. Prepare broad bean sauce flaps, set aside

[0070] Weigh 141.0kg of dried broad bean flaps, select 138.2kg of broad bean flaps after being selected by a bean sorter and washed by a washing machine, put them into a cooking pot, add water to the cooking pot until the water level of the broad bean flaps is submerged, and then heat the steam to above 95°C to keep Steam for 2 minutes; drain the boiled broad bean flaps into an air-cooled auger to cool to 40°C, spread the cooled broad bean flaps to increase the weight to 261.36kg, absorb water 123.15kg; put the cooled broad bean flaps into the blender Then, 17.1kg of flour and 0.41kg of Aspergillus oryzae were respectively con...

Embodiment 3

[0077] This embodiment takes 705.0 kg of broad bean watercress and 1045.4 kg of dried pepper as raw materials to prepare 5 tons of Pixian watercress as an example in detail.

[0078] A low-salt tank type fermentation method for preparing Pixian watercress with premixed feed, comprising the steps of:

[0079] A. Prepare broad bean sauce flaps, set aside

[0080] Weigh 705.0kg of dried broad bean splits, select by a bean sorter and wash by a washing machine to obtain 691.0kg of broad bean splits, put them into a cooking pot, add water to the cooking pot until the water level of broad bean splits is submerged, and then heat the steam to above 95°C to keep Cook for 1.5 minutes; drain the cooked broad bean flaps into the air-cooled auger to cool to 40°C, and spread the cooled broad bean flaps to increase the weight to 1306.8kg and absorb water 615.75kg; put the cooled broad bean flaps into the blender Then, 85.5kg of flour and 2.05kg of Aspergillus oryzae were respectively connect...

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Abstract

The invention discloses a low-salt-content tank fermentation method of Pixian thick broad-bean chili sauce by using premixed materials. The low-salt-content tank fermentation method of the Pixian thick broad-bean chili sauce by using the premixed materials comprises the following steps of putting broad-bean-half paste prepared by carrying out tank fermentation and fermented dried chili pepper bases into a material mixing tank at a mass ratio of 4 to 6, and carrying out premixing; introducing the premixed materials into a chili pepper base fermentation tank by adopting a slurry pump, and carrying out uniform mixing; making salinity of the mixture at 10-12%, and water content of the mixture at 60-65%; controlling the temperature at 15-20 DEG C, and introducing sterile air so as to carry out fermentation; adding yeast powder after 3-5 days of fermentation, and carrying out uniform mixing; carrying out fermentation for 75-90 days so as to obtain the Pixian thick broad-bean chili sauce; and then, performing vacuum dehydration treatment on the Pixian thick broad-bean chili sauce so as to obtain a Pixian thick broad-bean chili sauce product of which the water content is 50.00% or lower, and the salt content is 12.00-15.00%. The low-salt-content tank fermentation method of the Pixian thick broad-bean chili sauce by using the premixed materials meets quality requirements, and further improves aroma and delicious taste of the Pixian thick broad-bean chili sauce; moreover, pollution problems during preparation processes of the Pixian thick broad-bean chili sauce are also avoided. The method also retains unique flavor of traditional Pixian thick broad-bean chili sauce, and is small in floor area and suitable for large-scale industrial production; and thus, market demands for the Pixian thick broad-bean chili sauce is satisfied.

Description

technical field [0001] The invention relates to a fermentation method of Pixian watercress. Specifically, the invention relates to a low-salt tank-type fermentation method for preparing Pixian watercress by premixing materials and then entering a fermentation tank, which belongs to the technical field of food fermentation. Background technique [0002] Pixian Douban, a specialty of Pidu District (formerly Pixian County), Chengdu City, Sichuan Province, is a Chinese geographical indication product. It is one of the three famous petals 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. The product has the characteristics of reddish-brown oily, rich soy sauce aroma. When it is used as a dish, it has the characteristics of improving color and flavor, spicy but not dry, and mellow and long aftertaste. It is an indispensable seasoning ...

Claims

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Application Information

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IPC IPC(8): A23L11/00A23L27/60A23L11/50
CPCA23L27/60A23L11/50
Inventor 谢辉吴金燕杨玉胜董世容
Owner SICHUAN GAOFUJI FOOD
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