CN104207106A - Preparation method for capsicum thick broad-bean sauce - Google Patents

Abstract

A preparation method for capsicum thick broad-bean sauce employs the following steps: step 1, preparing cleaned fresh capsicum accounting for 70% by weight of raw materials; step 2, crushing fresh capsicum obtained in the step 1 for usage; step 3, mixing crushed capsicum obtained in the step 2 with broad bean accounting for 30%, pumping the mixture into a food-grade glass-fiber-reinforced-plastic fermentation tank by a pump and stirring uniformly; step 4, after uniform stirring is performed, controlling the temperature to be 28-38 DEG C, and performing fermentation, when the temperature is relatively low, conveying steam through a stainless steel pipe twinning round the tank body for keeping warm, guaranteeing the fermentation temperature, stirring once every 3-5 days during fermentation, stirring for 20 min in each stirring process, and fermenting for 5 months, so as to obtain a finished product; and step 5, opening a discharging port at the bottom of the tank and discharging the fermented finished product capsicum thick broad-bean sauce, performing product detection and packaging and warehousing. The preparation method realizes scalization, intensification and cleansing, and helps to save production field, reduce labor cost, shorten fermentation period and improve production efficiency.

Description

A kind of capsicum thick broad-bean sauce preparation method

Technical field

The present invention relates to a kind of preparation method of sauce, particularly relate to a kind of capsicum thick broad-bean sauce preparation method.

Background technology

Capsicum thick broad-bean sauce is that capsicum, spices, the brews such as refined salt form with broad bean.Can be divided into according to purposes and help meal type and the large class of seasoning type two.Help meal type as Ziyang, Chengdu, Chongqing, etc. the sesame oil that produces of ground, golden hook, the bean cotyledons such as ham, have fragrant fresh mellow, micro-band pungent, the feature that bean cotyledon is soft; Seasoning type as Pixian County, Chengdu, the bean paste on the ground such as Chongqing, thin red bean lobe, play thick broad-bean sauce etc.

There are the following problems in the making of existing capsicum thick broad-bean sauce:

1, fermentation time reaches 10 months, and the production cycle of capsicum thick broad-bean sauce is longer, is unfavorable for that industrialization is produced;

2, watt watt cylinder that cylinder fermentation industrialization need of production is a large amount of, outdoor airing fermentation needs to take large-area place;

3, need in sweat constantly manually to stir, production cost is higher;

4, affect greatly by natural weather, microthermal climate can extend the fermentation time of capsicum thick broad-bean sauce.

Along with the expansion gradually in China's chili seasoning market; consumer groups increase; traditional capsicum thick broad-bean sauce zymotechnique can not meet the technical requirement of large-scale production; therefore; research and develop a kind of automaticity relatively high; human cost and the lower capsicum thick broad-bean sauce automation fermentation production technology technique of production cost, carry out the technology of capsicum industry entirety and industrial upgrading has very urgent necessity and realistic meaning.

Summary of the invention

The object of the invention is to overcome deficiency of the prior art, thus a kind of capsicum thick broad-bean sauce preparation method is provided.

A kind of capsicum thick broad-bean sauce preparation method, adopts following steps:

Step one:

First by fresh capsicum cleaned for weight proportion 70%;

Step 2:

By for subsequent use for fresh for step one gained Capsicum crushing;

Step 3:

Capsicum after step 2 gained is pulverized with 30% broad bean lobe mix after, and by stirring in pump suction Food grade GRP fermentation tank;

Step 4:

After stirring, temperature is controlled to ferment at 28-38 DEG C, when temperature is lower, need by the stainless steel pipes delivering vapor insulation be wound around around tank body, guarantee fermentation temperature, within in sweat 3-5 days, stir once, each stirring 20 minutes, ferment after 5 months and obtain finished product;

Step 5:

Opened by the drain hole at the bottom of tank by the finished product capsicum thick broad-bean sauce fermented, capsicum thick broad-bean sauce is released, after carrying out Product checking, packaging is put in storage.

The beneficial effect of employing technique scheme is:

1. glass fiber reinforced plastic tank is applied in the zymotechnique of capsicum thick broad-bean sauce by the present invention, and the automaticity effectively achieving capsicum thick broad-bean sauce processing technology promotes, and achieves the large-scale production of capsicum thick broad-bean sauce; And effectively saved production site, achieve the intensive of capsicum thick broad-bean sauce processing and clean.

2. the present invention is in the technical matters utilizing Food grade GRP tank fermented capsicum thick broad-bean sauce, have employed the Gas Stirring technology of automation first, greatly reduces cost of labor.

3. the present invention is in the automation fermentation technique technique of capsicum thick broad-bean sauce, have employed steam first and add gentle thermostatic control technology, temperature when effectively ensure that winter temperature is lower needed for the fermentation of capsicum thick broad-bean sauce, shortens product fermentation period, improves production efficiency.

Detailed description of the invention

Below the present invention is described in further detail:

A kind of capsicum thick broad-bean sauce preparation method, adopts following steps:

Step one:

First by fresh capsicum cleaned for weight proportion 70%;

Step 2:

By for subsequent use for fresh for step one gained Capsicum crushing;

Step 3:

Capsicum after step 2 gained is pulverized with 30% broad bean lobe mix after, and by stirring in pump suction Food grade GRP fermentation tank;

Step 4:

After stirring, temperature is controlled to ferment at 28-38 DEG C, because fermentation tank adopts fiberglass agitator tank, therefore around tank, stainless steel steam pipe is provided with, steam pipe is communicated with boiler, and by the size of the steam pressure of control inputs, i.e. the vapor volume of unit interval input number carry out control temperature, within sweat 3-5 days, stir once, each stirring 20 minutes, ferments after 5 months and obtains finished product.

Step 5:

Opened by the drain hole at the bottom of tank by the finished product capsicum thick broad-bean sauce fermented, capsicum thick broad-bean sauce is released, after carrying out Product checking, packaging is put in storage.

Claims (1)

1. a capsicum thick broad-bean sauce preparation method, adopts following steps:

Step one:

First by fresh capsicum cleaned for weight proportion 70%;

Step 2:

By for subsequent use for fresh for step one gained Capsicum crushing;

Step 3:

Capsicum after step 2 gained is pulverized with 30% broad bean lobe mix after, and by stirring in pump suction Food grade GRP fermentation tank;

Step 4:

After stirring, temperature is controlled to ferment at 28-38 DEG C, when temperature is lower, need by the stainless steel pipes delivering vapor insulation be wound around around tank body, guarantee fermentation temperature, within in sweat 3-5 days, stir once, each stirring 20 minutes, ferment after 5 months and obtain finished product;

Step 5:

Opened by the drain hole at the bottom of tank by the finished product capsicum thick broad-bean sauce fermented, capsicum thick broad-bean sauce is released, after carrying out Product checking, packaging is put in storage.