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Production method for bean paste

A production method and technology of Douban, applied in the field of Douban production

Active Publication Date: 2018-06-29
SICHUAN GAOFUJI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The present invention aims to solve many problems existing in the existing production of Pixian watercress, and provides a method for producing watercress. The advanced Douban production method is fully mechanized and basically does not require manpower; the system is used to prepare Pixian Douban, and the process control is more convenient and accurate, which ensures the flavor and quality of Pixian Douban. viable equipment base

Method used

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  • Production method for bean paste
  • Production method for bean paste
  • Production method for bean paste

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0063] Such as figure 1 Shown, watercress production method, described method comprises the following steps

[0064] A. Preparation of hot pepper embryos: select dried hot peppers that meet the standards, and then wash them in sequence in the washing machine 01, steam in the cooking machine 03, inject salt water into the pulverizer 05 and pulverize them, and send them to the mixer 06 after pulverization. Pepper germ delivery pump 07 on 06 is fed to main fermenter 22 by main fermenter feed pipe 21 for fermentation to obtain capsicum pepper embryos;

[0065] B. Preparation of broad bean paste flaps: input broad bean flaps into the blanching cooling device 11 for rinsing and cooling, and the cooled broad bean flaps are transported to the disc koji making device 15 through the delivery inoculation device while inoculating bacteria powder and mixing them. Douban making koji; after making koji by the disc koji making device, the feeding pipe 26 of the broad bean fermentation tank i...

Embodiment 2

[0069] On the basis of embodiment 1, the present embodiment provides a kind of better preparation process of capsicum pepper embryo, specifically as follows:

[0070] Such as figure 1 As shown, in step A, the cleaning machine 01 is connected to the cooking machine 03 through a screw hoist 02, and the top of the screw hoist 02 extends into the cooking machine 03; the cooking machine 03 is connected to the pulverizer 05 through a draining hoist 04 , the feed end of the drain hoist 04 is arranged below the discharge port of the cooking machine 03, and the discharge end is arranged above the feed port of the pulverizer 05; the discharge port of the pulverizer 05 is connected to the mixer 06 On the feed port, one end of the pepper embryo delivery pump 07 is connected to the discharge port of the mixer 07, and one end is connected to the feed pipe 21 of the main fermentation tank; as figure 2 As shown, the cooking machine 03 includes a cover body 031, a tumbler 034 arranged in the...

Embodiment 3

[0072] On the basis of Embodiment 1, the present embodiment provides a system and a koji-making process of a better broad bean koji making process, as follows:

[0073] In step B, as in figure 1 , image 3 , Figure 4 As shown, the conveying inoculation device includes a conveying mechanism and an inoculating device 12, and the conveying mechanism includes an auger conveyor 13 and a scraper conveyor 14, and the conveying mechanism is arranged between the drift cooling device 11 and the disc koji making device Between 15, the auger conveyor 13 is connected with the drift cooling device 11, and the scraper conveyor 14 is connected with the disc koji making device 15; the inoculation device 12 includes a vibrating mechanism 19 and a casing 17, and the The vibration mechanism 19 drives the box body 17 to vibrate. The top of the box body 17 is provided with a bacteria powder inlet 16, and any side wall opening of the box body 17 forms a bacteria powder outlet 18. The box body 17 ...

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Abstract

The invention provides a production method for bean paste, wherein the method includes the following steps: A, selecting dry chili pepper meeting standards, then successively cleaning with a cleaningmachine, steam-cooking with a steam cooker, injecting saline water and carrying out crushing treatment with a crusher, sending into a stirrer after crushing, then inputting into a main fermentation tank by a chili pepper blank transport pump while stirring, and fermenting, to obtain a chili pepper blank; B, inputting broad bean halves into a rinsing steaming cooling device, rinsing and steaming, cooling, and transporting to a disc koji-making device and koji-making while inoculating with a bacterial powder by a transporting inoculating device; and after koji-making, inputting into a broad beanhalves fermentation tank, and fermenting to obtain broad bean paste halves; and C, inputting the chili pepper blank obtained in the step A and the broad bean paste halves obtained in the step B intoa mixing tank, mixing evenly, inputting into the main fermentation tank by a feeding pump, and fermenting to obtain the Pixian bean paste. The method is mechanically operated in the whole process, theprocess control is more convenient and accurate, the flavor and quality of the Pixian bean paste are guaranteed, and at the same time, the truly feasible equipment base is provided for large-scale production and industry upgrading of the Pixian bean paste.

Description

technical field [0001] The invention relates to the technical field of food seasoning production, in particular to a production method of watercress. 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 petals. The red pepper is salted and fermented into hot pepper embryos, and the broad bean petals are fermented into broad bean paste petals, and then mixed in a certain proportion. Made by biological fermentation over time. 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] The production of Pixian Douban ...

Claims

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Application Information

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IPC IPC(8): A23L11/00A23L11/50
CPCA23L11/50
Inventor 景晓青谢建将段振楠王沁峰
Owner SICHUAN GAOFUJI FOOD
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