CN106490485A - A kind of fennel seeds bean cotyledon sauce formulation and its technological process of production - Google Patents
A kind of fennel seeds bean cotyledon sauce formulation and its technological process of production Download PDFInfo
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- CN106490485A CN106490485A CN201611002949.0A CN201611002949A CN106490485A CN 106490485 A CN106490485 A CN 106490485A CN 201611002949 A CN201611002949 A CN 201611002949A CN 106490485 A CN106490485 A CN 106490485A
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- 235000004204 Foeniculum vulgare Nutrition 0.000 title claims abstract description 47
- 235000015067 sauces Nutrition 0.000 title claims abstract description 29
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 20
- 238000000034 method Methods 0.000 title claims abstract description 15
- 244000046052 Phaseolus vulgaris Species 0.000 title claims abstract description 14
- 235000010627 Phaseolus vulgaris Nutrition 0.000 title claims abstract description 14
- 238000009472 formulation Methods 0.000 title claims abstract description 13
- 239000000203 mixture Substances 0.000 title claims abstract description 13
- 240000006927 Foeniculum vulgare Species 0.000 title claims abstract 10
- 240000006677 Vicia faba Species 0.000 claims abstract description 53
- 235000010749 Vicia faba Nutrition 0.000 claims abstract description 53
- 235000002098 Vicia faba var. major Nutrition 0.000 claims abstract description 53
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 28
- 239000001390 capsicum minimum Substances 0.000 claims abstract description 28
- 235000013312 flour Nutrition 0.000 claims abstract description 23
- 150000003839 salts Chemical class 0.000 claims abstract description 23
- 239000003921 oil Substances 0.000 claims abstract description 21
- 235000019198 oils Nutrition 0.000 claims abstract description 21
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 18
- 239000000843 powder Substances 0.000 claims abstract description 18
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 17
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 17
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- 241000287828 Gallus gallus Species 0.000 claims abstract description 13
- 229930006000 Sucrose Natural products 0.000 claims abstract description 13
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 13
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- 235000021307 Triticum Nutrition 0.000 claims abstract description 13
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 13
- 235000013330 chicken meat Nutrition 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 240000008574 Capsicum frutescens Species 0.000 claims abstract 6
- 230000001954 sterilising effect Effects 0.000 claims description 48
- 238000000855 fermentation Methods 0.000 claims description 30
- 230000004151 fermentation Effects 0.000 claims description 30
- 238000003860 storage Methods 0.000 claims description 25
- 241000208293 Capsicum Species 0.000 claims description 22
- 238000007689 inspection Methods 0.000 claims description 20
- 239000004033 plastic Substances 0.000 claims description 20
- 238000004140 cleaning Methods 0.000 claims description 15
- 238000011049 filling Methods 0.000 claims description 15
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 10
- 238000004806 packaging method and process Methods 0.000 claims description 10
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- 229940069338 potassium sorbate Drugs 0.000 claims description 10
- 238000004659 sterilization and disinfection Methods 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 10
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- 241000238631 Hexapoda Species 0.000 claims description 5
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- 244000000231 Sesamum indicum Species 0.000 claims description 5
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- 241000607479 Yersinia pestis Species 0.000 claims description 5
- 244000273928 Zingiber officinale Species 0.000 claims description 5
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 5
- 235000014121 butter Nutrition 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 5
- 235000004611 garlic Nutrition 0.000 claims description 5
- 235000008397 ginger Nutrition 0.000 claims description 5
- 239000011521 glass Substances 0.000 claims description 5
- 239000012535 impurity Substances 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 238000012544 monitoring process Methods 0.000 claims description 5
- 235000012149 noodles Nutrition 0.000 claims description 5
- 235000020636 oyster Nutrition 0.000 claims description 5
- 238000012856 packing Methods 0.000 claims description 5
- 238000002791 soaking Methods 0.000 claims description 5
- 235000013555 soy sauce Nutrition 0.000 claims description 5
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
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- 235000013305 food Nutrition 0.000 abstract description 12
- 239000003755 preservative agent Substances 0.000 abstract description 10
- 230000000694 effects Effects 0.000 abstract description 7
- 240000004760 Pimpinella anisum Species 0.000 abstract description 5
- 235000012550 Pimpinella anisum Nutrition 0.000 abstract description 5
- 230000002335 preservative effect Effects 0.000 abstract description 5
- 241000233866 Fungi Species 0.000 abstract description 3
- 235000007265 Myrrhis odorata Nutrition 0.000 abstract description 3
- 230000000844 anti-bacterial effect Effects 0.000 abstract description 3
- 238000000605 extraction Methods 0.000 abstract description 3
- 244000078673 foodborn pathogen Species 0.000 abstract description 3
- 239000000341 volatile oil Substances 0.000 abstract description 3
- 241000212314 Foeniculum Species 0.000 description 37
- 238000005516 engineering process Methods 0.000 description 4
- 206010033799 Paralysis Diseases 0.000 description 3
- 230000000767 anti-ulcer Effects 0.000 description 3
- 210000004204 blood vessel Anatomy 0.000 description 3
- 230000002496 gastric effect Effects 0.000 description 3
- 230000008855 peristalsis Effects 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- 230000036592 analgesia Effects 0.000 description 2
- 239000005556 hormone Substances 0.000 description 2
- 229940088597 hormone Drugs 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 239000010643 fennel seed oil Substances 0.000 description 1
- 239000005452 food preservative Substances 0.000 description 1
- 235000019249 food preservative Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000003054 hormonal effect Effects 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Medicines Containing Plant Substances (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
The invention discloses a kind of fennel seeds bean cotyledon sauce formulation, its raw materials by weight point includes：15 ~ 25% broad bean, 1 ~ 5% wheat flour, 40 ~ 50% capsicum, 10 ~ 20% edible salt, 3 ~ 6% edible vegetable oil, 1 ~ 3% white sugar, 0.1 ~ 0.5% Chinese prickly ash, 1 ~ 2% monosodium glutamate, 1 ~ 2% chickens' extract, 1 ~ 2% fennel powder and 0.05 ~ 0.15% Fructus Foeniculi quintessence oil.The Fructus Foeniculi quintessence oil of the medium and small anise seed essential oil extraction gained of the present invention has excellent broad spectrum activity antibacterial action to common food-borne pathogens and rot fungi, it is a kind of natural preservative, can be used as the good natural substitute of preserving agent in field of food, can substitute food product preservative to a certain extent, and the formula of the production fennel seeds thick broad-bean sauce is relatively simple, the cost of its technological process of production can be reduced, it is easy to promote the use of.
Description
Technical field
The present invention relates to technical field of food production, more particularly to a kind of fennel seeds bean cotyledon sauce formulation and its production technology stream
Journey.
Background technology
Large and small fennel is all conventional condiment, the product that must be used when being carbonado fricassee, making marinated food.Because of their energy
Except foul smell in meat, it is allowed to add again perfume (or spice), therefore says " fennel ".Anise is aniseed, and scientific name is " Chinese anise ".The kind reality of fennel seeds
It is flavouring, and its cauline leaf part also has fragrance, is often used to the fillings for making steamed stuffed bun, dumpling and other food.Contained by them
Main component is all fennel oil.Another name aniseed, little fennel, fennel cherish fragrant, fragrant silk dish, fennel seeds.Food preservative is substituted at present
The effect of product is poor, and produce fennel seeds thick broad-bean sauce formula complex, cause its technological process of production loaded down with trivial details, cost compared with
High.
Content of the invention
Based on the technical problem that background technology is present, the present invention proposes a kind of fennel seeds bean cotyledon sauce formulation and its production work
Skill flow process, the fennel seeds thick broad-bean sauce of preparation have promotion gastrointestinal peristalsis, antiulcer, analgesia, maincenter paralysis, lax blood vessel, female
Hormone-like effect, and the characteristics of field of food is as the good natural substitute of preserving agent can solve current food and prevent
The effect of rotten agent substitute is poor, and the formula of production fennel seeds thick broad-bean sauce is complex, causes its technological process of production loaded down with trivial details,
Relatively costly problem.
For achieving the above object, the technical solution used in the present invention：A kind of fennel seeds bean cotyledon sauce formulation, its raw material is by weight
Percentage point includes：15 ~ 25% broad bean, 1 ~ 5% wheat flour, 40 ~ 50% capsicum, 10 ~ 20% edible salt, 3 ~ 6% edible
Vegetable oil, 1 ~ 3% white sugar, 0.1 ~ 0.5% Chinese prickly ash, 1 ~ 2% monosodium glutamate, 1 ~ 2% chickens' extract, 1 ~ 2% fennel powder and 0.05 ~
0.15% Fructus Foeniculi quintessence oil.
A kind of fennel seeds bean cotyledon sauce formulation, its raw materials by weight point include：23% broad bean, 3% wheat flour,
47% capsicum, 16% edible salt, 5% edible vegetable oil, 2% white sugar, 0.4% Chinese prickly ash, 1.5% monosodium glutamate, 1% chickens' extract,
1% fennel powder and 0.1% Fructus Foeniculi quintessence oil.
A kind of technological process of production of fennel seeds thick broad-bean sauce, comprises the following steps：
S1, supplementary material are checked and accepted：
Supplementary material to be checked and accepted includes：Broad bean, wheat flour, fresh capsicum, edible salt, edible vegetable oil, white sugar, Chinese prickly ash, monosodium glutamate,
Chickens' extract, Fructus Foeniculi quintessence oil, potassium sorbate, plastic bottle（Bucket）, vial, bottle cap, carton etc., it is right to carry out according to concerned countries standard
The examination of supplementary material, and related license, product acceptance test report and receipt ticket is asked for supplier, check whether the shelf-life
Interior, inspection capsicum maturity whether moderate, fresh glossy, do not wilt, free from insect pests, free from extraneous odour, the supplementary material without putrefactive phenomenon
Can carry out an acceptance inspection, whether inspection broad bean particle is full uniform, and nothing is gone mouldy, particle of damaging by worms, pure supplementary material can carry out an acceptance inspection.
S2, clean, select, soaking：
Capsicum, broad bean, garlic, ginger etc. are carried out cleaning to select, place to go impurity therein；Then by plastic bottle（Bucket）, vial, bottle
Lid is cleaned up, and is then dipped to broad bean and can be pinched easily to two lobes with hand.
S3, plus flour, bent essence：
Broad bean after drying in the air adds a certain proportion of flour and bent essence to mix thoroughly.
S4, koji bed：
Broad bean after noodles served with soy sauce, sesame butter, etc. powder is spread in koji bed, till the surface of broad bean grows oyster mycelia.
S5, fermentation：
Koji bed proceeds by fermentation after producing, temperature is adjusted to as 36-45 DEG C, and the time is 3-4 days, and monitoring was once warm per 2 hours
Degree.
S6, storage fermentation：
Add a certain proportion of water and salt after fermentation, proceed to storage fermentation in ground pond or threshing ground, the time is 3-5 individual month.
S7, solarization system：
Sauce after storage fermentation adds the fresh capsicum after crushing, and proceeds to the system that shine in threshing ground, and the time is 5-7 month.
S8, allotment：
Add salt, fennel powder, Fructus Foeniculi quintessence oil, edible vegetable oil, monosodium glutamate, potassium sorbate according to certain ratio, in folder
Stirred with rotating speed 36r/min in layer pot, mixing time is not less than 5 minutes.
S9, first sterilizing：
In jacketed pan, will heat up to 85-90 DEG C, proceed by stirring sterilizing, stirring sterilization time is 30 minutes.
S10, filling and capping：
In plastic bottle（Bucket）, vial, bottle cap cleaning after through over cleaning sterilize, quantitative filling.
S11, sterilizing：
Product after filling sterilizes in Sterilization Kettle, during using glass bottle product：It is adjusted to, for 121 DEG C, go out by sterilising temp
Bacterium temperature-time is 25min；During using plastic bottle product：Sterilising temp is adjusted to as 80 DEG C, the sterilising temp time is
30min.
S12, packaging and storage：
Finally, the product code-spraying after sterilizing is put in extranal packing box carries out packaging and storage.
The invention provides a kind of fennel seeds bean cotyledon sauce formulation and its technological process of production, wherein fennel seeds are used as medicine food two
With fragrant plant, have in addition to Titian and promote gastrointestinal peristalsis, antiulcer, analgesia, maincenter paralysis, lax blood vessel, female hormone sample
Effect etc., fennel seeds seed essential oil extraction gained Fructus Foeniculi quintessence oil common food-borne pathogens and rot fungi are had excellent
Broad spectrum activity antibacterial action, is a kind of natural preservative, can be used as the good natural substitute of preserving agent in field of food, can be with
Substitute food product preservative to a certain extent, and the formula of the production fennel seeds thick broad-bean sauce is relatively simple, can reduce which and produce
The cost of technological process, it is easy to promote the use of.
Specific embodiment
Below, technical scheme is described in detail by specific embodiment.
Embodiment 1
A kind of fennel seeds bean cotyledon sauce formulation, its raw materials by weight point include：15% broad bean, 5% wheat flour, 50%
Capsicum, 18% edible salt, 4% edible vegetable oil, 3% white sugar, 0.4% Chinese prickly ash, 1% monosodium glutamate, 1.5% chickens' extract, 2%
Fennel powder and 0.1% Fructus Foeniculi quintessence oil.
A kind of technological process of production of fennel seeds thick broad-bean sauce, comprises the following steps：
S1, supplementary material are checked and accepted：
Supplementary material to be checked and accepted includes：Broad bean, wheat flour, fresh capsicum, edible salt, edible vegetable oil, white sugar, Chinese prickly ash, monosodium glutamate,
Chickens' extract, Fructus Foeniculi quintessence oil, potassium sorbate, plastic bottle（Bucket）, vial, bottle cap, carton etc., it is right to carry out according to concerned countries standard
The examination of supplementary material, and related license, product acceptance test report and receipt ticket is asked for supplier, check whether the shelf-life
Interior, inspection capsicum maturity whether moderate, fresh glossy, do not wilt, free from insect pests, free from extraneous odour, the supplementary material without putrefactive phenomenon
Can carry out an acceptance inspection, whether inspection broad bean particle is full uniform, and nothing is gone mouldy, particle of damaging by worms, pure supplementary material can carry out an acceptance inspection.
S2, clean, select, soaking：
Capsicum, broad bean, garlic, ginger etc. are carried out cleaning to select, place to go impurity therein；Then by plastic bottle（Bucket）, vial, bottle
Lid is cleaned up, and is then dipped to broad bean and can be pinched easily to two lobes with hand.
S3, plus flour, bent essence：
Broad bean after drying in the air adds a certain proportion of flour and bent essence to mix thoroughly.
S4, koji bed：
Broad bean after noodles served with soy sauce, sesame butter, etc. powder is spread in koji bed, till the surface of broad bean grows oyster mycelia.
S5, fermentation：
Koji bed proceeds by fermentation after producing, temperature is adjusted to as 36-45 DEG C, and the time is 3-4 days, and monitoring was once warm per 2 hours
Degree.
S6, storage fermentation：
Add a certain proportion of water and salt after fermentation, proceed to storage fermentation in ground pond or threshing ground, the time is 3 months.
S7, solarization system：
Sauce after storage fermentation adds the fresh capsicum after crushing, and proceeds to the system that shine in threshing ground, and the time is 5 months.
S8, allotment：
Add salt, fennel powder, Fructus Foeniculi quintessence oil, edible vegetable oil, monosodium glutamate, potassium sorbate according to certain ratio, in folder
Stirred with rotating speed 36r/min in layer pot, mixing time is not less than 5 minutes.
S9, first sterilizing：
In jacketed pan, will heat up to 85-90 DEG C, proceed by stirring sterilizing, stirring sterilization time is 30 minutes.
S10, filling and capping：
In plastic bottle（Bucket）, vial, bottle cap cleaning after through over cleaning sterilize, quantitative filling.
S11, sterilizing：
Product after filling sterilizes in Sterilization Kettle, when using glass bottle product：Sterilising temp is adjusted to as 121 DEG C,
The sterilising temp time is 25min；When using plastic bottle product：Sterilising temp is adjusted to as 80 DEG C, the sterilising temp time is
30min.
S12, packaging and storage：
Finally, the product code-spraying after sterilizing is put in extranal packing box carries out packaging and storage.
Embodiment 2
A kind of fennel seeds bean cotyledon sauce formulation, its raw materials by weight point include：23% broad bean, 3% wheat flour, 47%
Capsicum, 16% edible salt, 5% edible vegetable oil, 2% white sugar, 0.4% Chinese prickly ash, 1.5% monosodium glutamate, 1% chickens' extract, 1%
Fennel powder and 0.1% Fructus Foeniculi quintessence oil.
A kind of technological process of production of fennel seeds thick broad-bean sauce, comprises the following steps：
S1, supplementary material are checked and accepted：
Supplementary material to be checked and accepted includes：Broad bean, wheat flour, fresh capsicum, edible salt, edible vegetable oil, white sugar, Chinese prickly ash, monosodium glutamate,
Chickens' extract, Fructus Foeniculi quintessence oil, potassium sorbate, plastic bottle（Bucket）, vial, bottle cap, carton etc., it is right to carry out according to concerned countries standard
The examination of supplementary material, and related license, product acceptance test report and receipt ticket is asked for supplier, check whether the shelf-life
Interior, inspection capsicum maturity whether moderate, fresh glossy, do not wilt, free from insect pests, free from extraneous odour, the supplementary material without putrefactive phenomenon
Can carry out an acceptance inspection, whether inspection broad bean particle is full uniform, and nothing is gone mouldy, particle of damaging by worms, pure supplementary material can carry out an acceptance inspection.
S2, clean, select, soaking：
Capsicum, broad bean, garlic, ginger etc. are carried out cleaning to select, place to go impurity therein；Then by plastic bottle（Bucket）, vial, bottle
Lid is cleaned up, and is then dipped to broad bean and can be pinched easily to two lobes with hand.
S3, plus flour, bent essence：
Broad bean after drying in the air adds a certain proportion of flour and bent essence to mix thoroughly.
S4, koji bed：
Broad bean after noodles served with soy sauce, sesame butter, etc. powder is spread in koji bed, till the surface of broad bean grows oyster mycelia.
S5, fermentation：
Koji bed proceeds by fermentation after producing, temperature is adjusted to as 36-45 DEG C, and the time is 3-4 days, and monitoring was once warm per 2 hours
Degree.
S6, storage fermentation：
Add a certain proportion of water and salt after fermentation, proceed to storage fermentation in ground pond or threshing ground, the time is 4 months.
S7, solarization system：
Sauce after storage fermentation adds the fresh capsicum after crushing, and proceeds to the system that shine in threshing ground, and the time is 6 months.
S8, allotment：
Add salt, fennel powder, Fructus Foeniculi quintessence oil, edible vegetable oil, monosodium glutamate, potassium sorbate according to certain ratio, in folder
Stirred with rotating speed 36r/min in layer pot, mixing time is not less than 5 minutes.
S9, first sterilizing：
In jacketed pan, will heat up to 85-90 DEG C, proceed by stirring sterilizing, stirring sterilization time is 30 minutes.
S10, filling and capping：
In plastic bottle（Bucket）, vial, bottle cap cleaning after through over cleaning sterilize, quantitative filling.
S11, sterilizing：
Product after filling sterilizes in Sterilization Kettle, when using glass bottle product：Sterilising temp is adjusted to as 121 DEG C,
The sterilising temp time is 25min；When using plastic bottle product：Sterilising temp is adjusted to as 80 DEG C, the sterilising temp time is
30min.
S12, packaging and storage：
Finally, the product code-spraying after sterilizing is put in extranal packing box carries out packaging and storage.
Embodiment 3
A kind of fennel seeds bean cotyledon sauce formulation and its technological process of production, its raw materials by weight point include：25% broad bean,
1% wheat flour, 40% capsicum, 20% edible salt, 6% edible vegetable oil, 1.4% white sugar, 0.45% Chinese prickly ash, 2% taste
Essence, 2% chickens' extract, 2% fennel powder and 0.15% Fructus Foeniculi quintessence oil.
A kind of technological process of production of fennel seeds thick broad-bean sauce, comprises the following steps：
S1, supplementary material are checked and accepted：
Supplementary material to be checked and accepted includes：Broad bean, wheat flour, fresh capsicum, edible salt, edible vegetable oil, white sugar, Chinese prickly ash, monosodium glutamate,
Chickens' extract, Fructus Foeniculi quintessence oil, potassium sorbate, plastic bottle（Bucket）, vial, bottle cap, carton etc., it is right to carry out according to concerned countries standard
The examination of supplementary material, and related license, product acceptance test report and receipt ticket is asked for supplier, check whether the shelf-life
Interior, inspection capsicum maturity whether moderate, fresh glossy, do not wilt, free from insect pests, free from extraneous odour, the supplementary material without putrefactive phenomenon
Can carry out an acceptance inspection, whether inspection broad bean particle is full uniform, and nothing is gone mouldy, particle of damaging by worms, pure supplementary material can carry out an acceptance inspection.
S2, clean, select, soaking：
Capsicum, broad bean, garlic, ginger etc. are carried out cleaning to select, place to go impurity therein；Then by plastic bottle（Bucket）, vial, bottle
Lid is cleaned up, and is then dipped to broad bean and can be pinched easily to two lobes with hand.
S3, plus flour, bent essence：
Broad bean after drying in the air adds a certain proportion of flour and bent essence to mix thoroughly.
S4, koji bed：
Broad bean after noodles served with soy sauce, sesame butter, etc. powder is spread in koji bed, till the surface of broad bean grows oyster mycelia.
S5, fermentation：
Koji bed proceeds by fermentation after producing, temperature is adjusted to as 36-45 DEG C, and the time is 3-4 days, and monitoring was once warm per 2 hours
Degree.
S6, storage fermentation：
Add a certain proportion of water and salt after fermentation, proceed to storage fermentation in ground pond or threshing ground, the time is 5 months.
S7, solarization system：
Sauce after storage fermentation adds the fresh capsicum after crushing, and proceeds to the system that shine in threshing ground, and the time is 7 months.
S8, allotment：
Add salt, fennel powder, Fructus Foeniculi quintessence oil, edible vegetable oil, monosodium glutamate, potassium sorbate according to certain ratio, in folder
Stirred with rotating speed 36r/min in layer pot, mixing time is not less than 5 minutes.
S9, first sterilizing：
In jacketed pan, will heat up to 85-90 DEG C, proceed by stirring sterilizing, stirring sterilization time is 30 minutes.
S10, filling and capping：
In plastic bottle（Bucket）, vial, bottle cap cleaning after through over cleaning sterilize, quantitative filling.
S11, sterilizing：
Product after filling sterilizes in Sterilization Kettle, when using glass bottle product：Sterilising temp is adjusted to as 121 DEG C,
The sterilising temp time is 25min；When using plastic bottle product：Sterilising temp is adjusted to as 80 DEG C, the sterilising temp time is
30min.
S12, packaging and storage：
Finally, the product code-spraying after sterilizing is put in extranal packing box carries out packaging and storage
Fennel seeds in the present invention have promotion gastrointestinal peristalsis, antiulcer, town as medicine-food two-purpose fragrant plant, in addition to Titian
Bitterly, maincenter paralysis, lax blood vessel, the effect of female hormone sample etc., the Fructus Foeniculi quintessence oil of fennel seeds seed essential oil extraction gained is to common
Food-borne pathogens and rot fungi have excellent broad spectrum activity antibacterial action, are a kind of natural preservatives, in field of food
Can as the good natural substitute of preserving agent, can substitute food product preservative to a certain extent, and the production fennel seeds beans
The formula of lobe sauce is relatively simple, can reduce the cost of its technological process of production, it is easy to promote the use of.
The above, the only present invention preferably specific embodiment, but protection scope of the present invention is not limited thereto,
Any those familiar with the art the invention discloses technical scope in, technology according to the present invention scheme and its
Inventive concept equivalent or change in addition, should all be included within the scope of the present invention.
Claims (3)
1. a kind of fennel seeds bean cotyledon sauce formulation, it is characterised in that：Its raw materials by weight point includes：15 ~ 25% broad bean, 1
~ 5% wheat flour, 40 ~ 50% capsicum, 10 ~ 20% edible salt, 3 ~ 6% edible vegetable oil, 1 ~ 3% white sugar, 0.1 ~ 0.5%
Chinese prickly ash, 1 ~ 2% monosodium glutamate, 1 ~ 2% chickens' extract, 1 ~ 2% fennel powder and 0.05 ~ 0.15% Fructus Foeniculi quintessence oil.
2. fennel seeds bean cotyledon sauce formulation according to claim 1, it is characterised in that：Its raw materials by weight subpackage
Include：23% broad bean, 3% wheat flour, 47% capsicum, 16% edible salt, 5% edible vegetable oil, 2% white sugar, 0.4%
Chinese prickly ash, 1.5% monosodium glutamate, 1% chickens' extract, 1% fennel powder and 0.1% Fructus Foeniculi quintessence oil.
3. the technological process of production of a kind of fennel seeds thick broad-bean sauce according to claim 1, it is characterised in that：Including following step
Suddenly：
S1, supplementary material are checked and accepted：
Supplementary material to be checked and accepted includes：Broad bean, wheat flour, fresh capsicum, edible salt, edible vegetable oil, white sugar, Chinese prickly ash, monosodium glutamate,
Chickens' extract, Fructus Foeniculi quintessence oil, potassium sorbate, plastic bottle（Bucket）, vial, bottle cap, carton, carry out to original according to concerned countries standard
The examination of auxiliary material, and related license, product acceptance test report and receipt ticket is asked for supplier, check whether the shelf-life
Interior, inspection capsicum maturity whether moderate, fresh glossy, do not wilt, free from insect pests, free from extraneous odour, the supplementary material without putrefactive phenomenon
Can carry out an acceptance inspection, whether inspection broad bean particle is full uniform, and nothing is gone mouldy, particle of damaging by worms, pure supplementary material can carry out an acceptance inspection；
S2, clean, select, soaking：
Capsicum, broad bean, garlic, ginger etc. are carried out cleaning to select, place to go impurity therein；Then by plastic bottle（Bucket）, vial, bottle
Lid is cleaned up, and is then dipped to broad bean and can be pinched easily to two lobes with hand；
S3, plus flour, bent essence：
Broad bean after drying in the air adds a certain proportion of flour and bent essence to mix thoroughly；
S4, koji bed：
Broad bean after noodles served with soy sauce, sesame butter, etc. powder is spread in koji bed, till the surface of broad bean grows oyster mycelia；
S5, fermentation：
Koji bed proceeds by fermentation after producing, temperature is adjusted to as 36-45 DEG C, and the time is 3-4 days, and monitoring was once warm per 2 hours
Degree；
S6, storage fermentation：
Add a certain proportion of water and salt after fermentation, proceed to storage fermentation in ground pond or threshing ground, the time is 3-5 individual month；
S7, solarization system：
Sauce after storage fermentation adds the fresh capsicum after crushing, and proceeds to the system that shine in threshing ground, and the time is 5-7 month；
S8, allotment：
Add salt, fennel powder, Fructus Foeniculi quintessence oil, edible vegetable oil, monosodium glutamate, potassium sorbate according to certain ratio, in folder
Stirred with rotating speed 36r/min in layer pot, mixing time is not less than 5 minutes；
S9, first sterilizing：
In jacketed pan, will heat up to 85-90 DEG C, proceed by stirring sterilizing, stirring sterilization time is 30 minutes；
S10, filling and capping：
In plastic bottle（Bucket）, vial, bottle cap cleaning after through over cleaning sterilize, quantitative filling；
S11, sterilizing：
Product after filling sterilizes in Sterilization Kettle, during using glass bottle product：It is adjusted to, for 121 DEG C, go out by sterilising temp
Bacterium temperature-time is 25min；During using plastic bottle product：Sterilising temp is adjusted to as 80 DEG C, the sterilising temp time is
30min；
S12, packaging and storage：
Finally, the product code-spraying after sterilizing is put in extranal packing box carries out packaging and storage.
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| CN107981212A (en) * | 2017-12-14 | 2018-05-04 | 四川大学 | A kind of preparation method of special leaven production capsicum bean cotyledon |
| CN108433029A (en) * | 2018-03-26 | 2018-08-24 | 河南川江缘食品有限公司 | A kind of preservative free addition low-salt broad bean paste and its technological process of production |
| CN109463639A (en) * | 2018-12-24 | 2019-03-15 | 左汶骏 | A kind of oil thick broad-bean sauce and preparation method thereof |
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| CN108433029A (en) * | 2018-03-26 | 2018-08-24 | 河南川江缘食品有限公司 | A kind of preservative free addition low-salt broad bean paste and its technological process of production |
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