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Microbial fermentation method for shortening fermentation period of thick broad-bean sauce

A technology of microbial fermentation and fermentation cycle, applied in food science and other directions, can solve the problems of single taste function, low production efficiency, long fermentation time of bean paste, etc., to improve fermentation efficiency, prevent anemia, and eliminate vascular cholesterol.

Inactive Publication Date: 2021-07-13
CHUXIONG YUNQUAN SAUCE & PICKLE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the existing bean paste fermentation time is long, the production efficiency is low, and the taste function is single

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] A microbial fermentation method for shortening the fermentation cycle of bean paste, comprising the following raw materials in parts by weight: 650 parts of soybean paste, 850 parts of broad bean paste, 550 parts of pepper, 250 parts of edible oil, 350 parts of black sesame, 70 parts of onion and garlic, and 70 parts of ginger 120 parts of rice wine, 150 parts of cinnamon bark, 100 parts of tangerine peel, 120 parts of fragrant leaves, 40 parts of monosodium glutamate, chicken essence, purified water, and appropriate amount of salt.

[0036] Microbial fermentation method specifically comprises the steps in the present embodiment:

[0037] S11: Weigh each raw material according to the above parts by weight;

[0038] S12: Wash and soak the peppers for 40 minutes, peel the onion, garlic and ginger and wash them, then use a chili machine to grind the peppers, onion, garlic, and ginger into fine chunks of glutinous rice cake peppers, and set aside;

[0039] S13: Add the bla...

Embodiment 2

[0056] A microbial fermentation method for shortening the fermentation cycle of bean paste, comprising the following raw materials in parts by weight: 600 parts of soybean paste, 800 parts of broad bean paste, 500 parts of pepper, 200 parts of edible oil, 300 parts of black sesame, 50 parts of onion and garlic, and 60 parts of ginger 100 parts of rice wine, 120 parts of cinnamon bark, 80 parts of tangerine peel, 80 parts of fragrant leaves, 20 parts of monosodium glutamate, chicken essence, purified water, and appropriate amount of salt.

[0057] Microbial fermentation method specifically comprises the steps in the present embodiment:

[0058] S11: Weigh each raw material according to the above parts by weight;

[0059]S12: Wash and soak the peppers for 50 minutes, peel the onion, garlic and ginger and wash them, then use a chili machine to beat the peppers, onion, garlic, and ginger into fine chunks of glutinous rice cake peppers, and set aside;

[0060] S13: Add the black s...

Embodiment 3

[0077] A microbial fermentation method for shortening the fermentation cycle of bean paste, comprising the following raw materials in parts by weight: 700 parts of soybean paste, 900 parts of broad bean paste, 600 parts of pepper, 300 parts of edible oil, 400 parts of black sesame, 100 parts of onion and garlic, and 80 parts of ginger 150 parts of rice wine, 80 parts of cinnamon bark, 150 parts of tangerine peel, 150 parts of fragrant leaves, monosodium glutamate, 50 parts of chicken essence, purified water, and appropriate amount of salt.

[0078] Microbial fermentation method specifically comprises the steps in the present embodiment:

[0079] S11: Weigh each raw material according to the above parts by weight;

[0080] S12: Wash and soak the peppers for 60 minutes, peel the onion, garlic and ginger and wash them, then use a chili machine to beat the peppers, onions, garlic, and ginger into fine lumps of glutinous rice cake peppers, and set aside;

[0081] S13: Add the blac...

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PUM

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Abstract

The invention relates to the technical field of sauce production, in particular to a microbial fermentation method for shortening the fermentation period of thick broad-bean sauce. The thick broad-bean sauce comprises the following raw materials in parts by weight: 600-700 parts of soybean paste, 800-900 parts of broad bean paste, 500-600 parts of chili, 200-300 parts of edible oil, 300-400 parts of black sesame, 50-100 parts of onion garlic, 60-80 parts of fresh ginger, 100-150 parts of yellow wine, 120-180 parts of cinnamon, 80-150 parts of pericarpium citri reticulatae, 80-150 parts of bay leaves, 20-50 parts of monosodium glutamate, 20-50 parts of chicken essence, a proper amount of purified water and a proper amount of salt. The fermentation raw materials are pulled into a fermentation chamber for fermentation, the temperature of the fermentation chamber is controlled to be 40-45 DEG C, the pH is controlled to be 4.5-6.2, aspergillus reproduction is facilitated, the fermentation efficiency is improved, and the fermentation period is shortened; the raw materials are the mixture of soybeans and broad beans, the formula of the raw materials is scientific and reasonable, the flavor is unique, the preparation is exquisite, the thick broad-bean sauce is good in color, fragrance, taste and shape, and the broad-bean sauce has high economic benefits, social benefits and popularization value.

Description

technical field [0001] The invention relates to the technical field of sauce production, in particular to a microbial fermentation method for shortening the fermentation cycle of bean paste. Background technique [0002] As we all know, soybeans are rich in protein, phospholipids and various essential amino acids, and have high nutritional value. They have been one of the favorite foods of our people since ancient times. Doubanjiang is made from soybeans fermented by microorganisms. It eliminates the factors that inhibit nutrition in soybeans and produces a variety of substances with fragrance, so it is easier to be digested and absorbed by the human body. More importantly, it increases the content of vitamin B12. Therefore, Doubanjiang It is very popular and loved by people. However, the existing bean paste has a long fermentation time, low production efficiency, and single taste and function. Contents of the invention [0003] The object of the present invention is to ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/50A23L27/60A23L27/10
CPCA23L27/60A23L27/10
Inventor 左汶骏刘福明
Owner CHUXIONG YUNQUAN SAUCE & PICKLE
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