30results about How to "Improve sauce flavor" patented technology

The invention discloses a brewing process of a soy sauce, which comprises the following steps: (1) preparation of soy sauce koji, namely, mixing cooked soybeans with wheat or flour, adding strains for preparing the soy sauce koji; and (2) fermentation, namely, mixing the soy sauce koji with a saline solution so as to obtain a soy sauce mash, and carrying out high-salt liquid-state fermentation, wherein the salinity of the soy sauce mash in the early stage of the fermentation is controlled at 14.0-15.5g / 100 ml, after the fermentation is performed for 45-75 days, the salinity of the soy sauce mash is adjusted to 18.0-19.0g / 100 ml, and fermentation goes on, so that soy sauce liquor is obtained. In the process, low-salt fermentation is performed before high-salt fermentation, so that the utilization rate of raw materials is improved, the fermentation cycle is short, and the productivity is greatly improved; and the obtained soy sauce has an outstanding fragrance and a delicious taste, and has no difference with a soy sauce prepared by using a traditional high-salt liquid-state fermentation method.

The invention discloses a burdock sauce and a method for producing the same. The burdock sauce is prepared by frying main materials of a fresh burdock, a bean sauce, and a vegetable oil, and necessary auxiliary materials of a fresh capsicum, an edible sugar, and flavoring agents. The production method comprises the following steps: pickling the peeling burdock in a salt water for about seven days, then cutting into dices, heating the vegetable oil to smoking and putting the burdock dices into the vegetable oil for frying, then putting the bean sauce, the fresh capsicum dices, edible sugar and flavoring agents into the oil and frying till the oil is clear, filling bottles and disinfecting at a high temperature to obtain the product. The burdock sauce of the invention has sauce flavor, sweet, peppery and tasty taste, and removes bitter strange taste of the burdock. The burdock in the burdock sauce is slightly crisp and convenient to eat.

A soy sauce brewing method includes the steps: removing impurities of soybeans, adding water for soaking the soybeans until the soybeans are expanded without wrinkles and are elastic, fishing out and cooking the soaked soybeans, and cooling the soybeans to below 40 DEG C to obtain cooked materials; crushing the cooked materials, adding wheat powder into cooked materials mixed with strains, uniformly mixing the wheat powder with the cooked materials, throwing the materials into a ventilation starter making pond and forming a finished starter 13-16 days after; crushing the finished starter, adding saline solution with the concentration of 15-18% into the finished starter according to the mass ratio of 5:(4-5), uniformly mixing the finished starter and the saline solution, fermenting the mixture for 8-14 days at the temperature of 40-60 DEG C to obtain mature soy sauce mash; spraying oil to obtain primary oil, secondary oil and tertiary oil, blending and sterilizing the sprayed primary oil and the sprayed secondary oil to obtain finished soy sauce. The mass ratio of the wheat powder to the cooked materials is 1-2:5, and the strains account for 0.004-0.01% of the mass of the cooked materials. The method is simple and convenient to operate, temperature is high in the fermentation process, fermentation time is shortened, cost is reduced, any additives are omitted, and the soy sauce is safer to eat.

The invention discloses a preparation method of thick broad-bean sauce. The preparation method comprises the following steps that fresh chili billet, dried chilli and fermented and ripened broad beans are mixed to obtain a mixture; the mixture is fermented for 3 to 12 months; at the early period of fermentation, aroma-producing yeast is added into the mixture to obtain the thick broad-bean sauce. The embodiment has the advantages that the thick broad-bean sauce is prepared in a mode that the aroma-producing yeast is added at the early period of thick broad-bean sauce fermentation; the number of floras can be increased; the floras are promoted to generate acid and ester; the thick broad-bean sauce fermentation period is shortened to the existing 8 months from the original 12 months or above; the thick broad-bean sauce fermentation and brewing time is shortened; meanwhile, the varieties of the floras can be increased; the sauce flavor and the ester flavor of the produced thick broad-bean sauce are enhanced; the flavor of the thick broad-bean sauce is superior to that of the traditional process.

The invention relates to the technical field of food fermentation, in particular to a method for making dry-state fermented vegetables, capable of shortening fermentation time. The method comprises the following steps of cleaning fresh leaf mustard being free from diseases and insects as a raw material, splitting the cleaned leaf mustard into shredded leaf mustard with a vegetable cutter, and airing the shredded leaf mustard until the moisture content of the aired leaf mustard is smaller than or equal to 40wt%; and then sequentially performing marinating fermentation for three times so as to obtain the fermented vegetables finally. According to the method disclosed by the invention, during marinating fermentation for the first time, a microbial preparation and original marinating fluid areused for quickly starting fermentation, the original marinating fluid is extracted, then aged original marinating fluid and the microbial preparation are added to the leaf mustard, fermentation for the second time and fermentation for the third time are performed, fermentation is quick, and the fermentation period is shortened by 50% or above. A manner of combining dry-state fermentation and half-dried-state fermentation is adopted, and lactobacilus pentosus bacterial liquid and exigua saccharomyces cerevisiae bacterial liquid are compounded and quickly and uniformly mixed for starting the fermentation, so that pollution caused by infectious bacteria is avoided, and the quality of products is guaranteed.

The invention discloses a sun-curing method of miso. The sun-curing method comprises steps as follows: (1), sauce koji making: soybeans, flour and zymophyte are mixed in the mass ratio being (6-2) : (4-1): (0.02-0.06) for sauce koji making, and sauce koji is obtained; (2), low-salt fermentation: the sauce koji is thrown into a sun-curing tank, saline water with the concentration of 10-15 baume degrees is added in the mass volume ratio of the sauce koji to the saline water being 1: (0.5-1.0), the sauce koji and the saline water are mixed to form sauce mash, and the sauce mash is covered with a sunshine board and fermented for one month; (3), high-salt fermentation: saline water with the concentration of 18-25 baume degrees is added to the low-salt fermented sauce mash in the mass ratio of the mass volume ratio of the sauce koji to the saline water being 1: (0.5-0.8), and the sauce mash and the saline water are mixed uniformly and fermented for more than two months; (4), after-cooking: the high-salt fermented sauce mash is subjected to after-cooking fermentation, and the miso is obtained. The prepared miso has brownish red color, mellow sauce flavor and palatable taste, and the flavor, the color and the taste of a sauce product prepared with the method are greatly improved.

The invention relates to a Maotai-flavor-producing saccharomyces cerevisiae strain and application thereof. The saccharomyces cerevisiae is preserved in Guangdong Microbial Culture Collection Center on December 22, 2020, the preservation number is GDMCC No: 61361, and the preservation address is building 59, No.100 Courtyard, Xianlie Middle Road, Guangzhou. The invention provides the Saccharomyces cerevisiae ZB433 which not only can improve the sauce flavor of fermented products such as soy sauce, fermented sauce and the like, but also can improve the fresh and sweet taste and the strong sense of the fermented products, and the sauce flavor base material obtained by fermentation of the Saccharomyces cerevisiae ZB433 can be directly added to improve the problem of insufficient sauce flavor of the existing condiment. And the strain has better reproductive capacity in a high-salt environment and has the performance of higher ethanol production speed through fermentation, so that the strain is particularly suitable for production and application of high-salt liquid-state large-tank fermented soy sauce.

The invention discloses a method for brewing Maotai-flavor liquor through liquid fermentation, and belongs to the field of liquor brewing. The method includes the steps of adding fixed walnut balls with blood red sphingomonas and monascus fixed, Maotai-flavor high-temperature yeast, Chinese alpine rush and wrinkled micrococcus solutions to sorghum saccharification liquid to be fermented multiple times, and obtaining Maotai-flavor liquor. The solid-liquid interface is increased through Chinese alpine rush so that the flavor production reaction can be enhanced; by adding blood red sphingomonas and monascus fixed to walnut shells, liquid fermentation etherification capacity is improved; by adding wrinkled micrococcus, production of lactic acid is promoted.

The invention provides a preparation method of fish sauce. According to the preparation method, fish meal processing squeezing liquid is used as a raw material, the raw material protein is rapidly degraded by adding composite enzyme, and then the fish sauce is prepared by adding koji fermentation, wherein the bitterness produced by the enzymolysis can be effectively improved by virtue of the kojifermentation, and the sauce fragrance can be achieved. The fish sauce prepared in the preparation method provided by the invention is brownish red, uniform in color, clear, transparent, slight in fragrance and free from odor; and the content of amino acid nitrogen can reach 0.68 g / 100mL, the volatile salt nitrogen content is less than 109 mg / 100mL, and the table salt content is less than 16.2 g / 100mL. The preparation method is low in production cost, can effectively improve the product flavor, and can solve the problems of protein resource waste and environmental pollution.

The invention discloses a production method of maotai-flavor hard liquor made with yeast. The production method comprises the following steps of (1) performing combining, inoculating and hard liquor pressing: taking pretreated vinegar residues, hard liquor residues and wheat flour in a certain proportion, performing uniform mixing, performing inoculating, performing uniform stirring, and performing hard liquor pressing; (2) culturing koji: sending the pressed koi to a constant-temperature warehouse, preparing koji, and after the koji culturing is finished, performing sending to a batter hanging pond for enabling fine dried noodles to be wrapped with batter; and (3) performing wrapping with the batter: adding the koji obtained in the step (2) in the batter hanging pond, enabling the circumference of the koji to be wrapped with the batter, performing taking out, performing natural drying under room temperature, performing transferring to a constant-temperature culturing chamber, performing culturing, finally, performing transferring into the koji warehouse, and performing after ripening, so that the maotai-flavor hard liquor made with yeast is obtained. According to the method, the problem that in the production process, the hard liquor made with yeast can generate worms is solved, and besides, solid-state vinegar residues and soy sauce residue by-products are mixed to prepare the hard liquor made with yeast. Compared with conventional fermentation solid beverage, the prepared hard liquor made with yeast is richer in maotai flavor, and the brewed solid vinegar is richer in flavor, and better in quality.

The invention relates to a preparation method of low-tyrosine and low-salt flavored soybean paste. The method comprises the following steps of (1) soy sauce residue pretreatment; (2) functional raw material compound formulation; (3) soybean pretreatment; (4) sterilization treatment; (5) flour stir-frying; and (6) preparation of a loofah sponge casein-removed fiber material, wherein the fiber material contains tyrosine aminotransferase; (7) preparation of yeast for making hard liquor; (8) preparation of potassium ion saline water, wherein edible salt, KCl and water are mixed uniformly in a massratio of (1.2-1.5): 0.5: 10; (9) preparation of a W1 / O / W2 emulsified bacteria solution; and (10) soybean paste fermentation. Added hericium erinaceus powder, pleurotus eryngii powder, hypsizygus marmoreus powder, cantharellus flocclsus schw powder and tremella powder are rich in polysaccharide, peptide and bioactive substance, and have the effects of helping digestion, benefiting five internal organs, resisting cardiovascular diseases, nourishing the body and the like. In addition, composite mushroom powder is rich in glutamic acid, aspartic acid, pleurotus eryngii polypeptide and the like, and can achieve a natural freshness improving effect.

The invention discloses a method for using thick-peel tail melons for preparing pickled melon strips. The method comprises the following steps of 1, screening of the tail melons; 2, pretreatment of the tail melons; 3, preparation of seasoning; 4, pickling. The method has the advantages that by screening and classifying the tail melons for pickling of the melon strips, the utilization rate of the tail melons is increased; by adding bran and smashed black beans, a sauce flavor is added, the tail melons contaminating the environment are changed into deliciousness of daily life, and the waste is changed into treasures. According to the method, the thick-peel tail melons are used as the raw materials, the variety of pickled vegetable raw materials and food on the dining tables of people are enriched while the waste is utilized, and the melon strips are fragrant, delicious, low in nitrite content and rich in nutrient.

The invention provides a dry-fragrant type seasoning paste. A formula of the dry-fragrant type seasoning paste comprises the following components in parts by weight: 8-10 parts of soybean paste, 6-8 parts of thick broad-bean sauce, 3-4 parts of dried fish meal, 5-6 parts of ginger powder, 7-8 parts of salt powder and 3-5 parts of oyster sauce. The dry-fragrant type seasoning paste disclosed by theinvention has the advantages of being reasonable in formula, capable of effectively enhancing sauce fragrance of foods and enhancing appetite, and nutritive and healthy.

The invention provides a sauce-flavor flavoring agent. The formula of the sauce-flavor flavoring agent comprises the following components in parts by weight: 3 to 4 parts of lentinus edodes powder, 6to 8 parts of dried fermented soybean paste powder, 3 to 4 parts of dried fish powder, 4 to 5 parts of dried soybean paste powder, 6 to 7 parts of salt powder and 1 to 2 parts of powdered sugar. The sauce-flavor flavoring agent disclosed by the invention has the advantages of being reasonable in formula, capable of enhancing the sauce flavor of foods and enhancing appetite, nutritive and healthy.

The invention discloses instant starch vermicelli seasoning with flavor of psidium guajava and soybean paste. The instant starch vermicelli seasoning is prepared from the following raw materials in parts by weight: 30-40 parts of galangal powder, 30-40 parts of spiced salt, 30-40 parts of pepper powder, 10-20 parts of long pepper powder, 10-20 parts of fennel powder, 20-30 parts of green Chinese onion powder, 20-30 parts of soybean paste, 6-8 parts of rape seed oil, 8-10 parts of brown rice sediment, 6-10 parts of black kidney beans, 5-6 parts of a black tea soak solution, 8-12 parts of psidium guajava, 12-15 parts of fresh cucumber peel, 6-8 parts of loach meal, 1-2 parts of pteris multifida, 3-4 parts of dendrobium officinale, 2-3 parts of mussel, 4-5 parts of grifola frondosa, 1-2 parts of indocalamus leaves and 8-11 parts of nutrition additive powder. The soybean paste is added into the instant starch vermicelli seasoning, and the soybean paste is fried in the rape seed oil and then prepared into powder; the soybean paste flavor of the seasoning is added; the added psidium guajava is rich in vitamin C; the instant starch vermicelli seasoning has the function of reducing blood sugar; meanwhile, a plurality of traditional Chinese herbal medicines such as dendrobium officinale are added into the instant starch vermicelli seasoning; the instant starch vermicelli seasoning has the functions of tonifying stomach and promoting fluid, and nourishing yin and clearing heat when being frequently taken.

The invention relates to the technical field of food fermentation, in particular to a method for preparing fermented vegetables in a shortened dry state. The method uses fresh leaf mustard without disease as raw material, and then washes it, cuts the mustard into filaments with a vegetable cutter, and then dries it so that the water content of the mustard after drying is ≦40wt%; Get fermented vegetables. In the present invention, after the one-time stewing fermentation, the microbial bacterial agent and the original halogen are used to quickly start the fermentation, the original halogen is extracted, and the aged original halogen and the microbial bacterial agent are added to the mustard, and the second and third fermentations are carried out, and the rapid fermentation shortens the fermentation period by 50. %above. Due to the combination of dry state and semi-dry state fermentation, Lactobacillus pentosus bacteria liquid and exigua Saccharomyces cerevisiae liquid are compounded, quickly mixed and started to ferment, avoiding contamination by bacteria, and ensuring product quality.

The present invention discloses formula based on Maotai-flavor liquor. The Maotai-flavor liquor is prepared from the following raw materials in parts by weight: 15-20 parts of third-round liquor, 10-12 parts of fourth-round liquor, 20-30 parts of fifth-round liquor, 5-9 parts of second-round liquor, 2-3 parts of first-round liquor, 3-5 parts of seventh-round liquor and 1-3 parts of Maotai-flavor seasoning liquor. By setting the composition proportion of the third-round wine, the fourth-round wine, the fifth-round wine, the second-round wine, the first-round wine, the seventh-round wine and the Maotai-flavor seasoning wine, the Maotai-flavor of the Baijiu can be improved, the Baijiu is long in aftertaste, sweet in aftertaste, fine and smooth and full and mellow in wine flavor, meanwhile, the acetic acid content and the lactic acid content are high, the Baijiu has a health-care effect and can protect the liver and soften blood vessels, and has the advantages of small amount of volatile substances, convenience in long-term storage, small stimulation to human bodies, benefit to body health and strong Maotai flavor, and solves the problems of poor taste level, poor Maotai flavor and aftertaste and poor health preserving effect of Maotai-flavor liquor in the current market, which takes grains as main materials.

The invention discloses a processing method of a bean grain sauced chicken product. The processing method includes: firstly, taking 1-3 parts of spring onion, 1-3 parts of ginseng and 0.5-1.5 parts of other spice for stir-frying at temperature of 160-170 DEG C for 8-10s, adding 6-15 parts of bean grain for frying for 2-3min, adding boiling water, boiling at temperature of 95-100 DEG C for 8-10min, adding 2-5 parts of edible salt, and stirring uniformly to obtain pickling material liquid; secondly, taking 100 parts of chicken pieces for being soaked in the pickling material liquid, and performing vacuum rolling-kneading pickling at temperature of 4 DEG C for 3-5h, wherein pressure during rolling-kneading is -0.07Mp; thirdly, after pickling is finished, taking out raw chicken, and brushing the surface of the raw chicken with vegetable oil, baking at temperature of 140-200 DEG C for 10-20min to obtain the bean grain sauced chicken product. The processing method realizes standardized production, can maintain uniformity in product quality and is suitable for large-scale industrial production of the bean grain sauced chicken product.

The invention provides chilli sauce and a preparation technology thereof, and relates to the technical field of chilli sauce preparation. The chili sauce comprises the following raw materials in parts by mass: 100-200 parts of mutton, 100-200 parts of shiitake mushrooms, 150-300 parts of capsicum frutescens, 20-30 parts of green onions, 20-30 parts of ginger, 20-30 parts of garlic, 10-30 parts of white sugar, 10-30 parts of white sesame seeds, 5-15 parts of aniseed, 10-30 parts of soy sauce, 5-8 parts of salt, 5-13 parts of five spice powder, 50-60 parts of edible oil, 5-8 parts of chicken essence and 10-30 parts of Chinese prickly ash. According to the method, mutton is subjected to acid removal and frying, mushrooms are fully soaked and washed, and various raw materials and seasonings are fully mixed and fried, so that the mushrooms can stimulate sauce fragrance, the mutton can fully absorb the taste of the seasonings when being combined with the various seasonings, the flavor of the chilli sauce is improved, the sauce fragrance is stimulated, and after the sauce fragrance is improved, the taste of the mutton is improved. And the chili sauce has the characteristic of being good in color, aroma and taste, and meets the favorite and needs of people in different regions.

The invention discloses a making technology of sauced onions. The making technology comprises the following steps: selecting materials: selecting onions which have plump and tight bud scales, and tender and crisp pulp quality, and are free from sprouting, free from odor, free from rot and deterioration, and consistent in size and shape; performing washing and impurity removal: cutting off the rootsegments and the top ends of the selected onions with a knife, stripping outer layer old skins, performing thorough washing by clean water, performing draining, and also cutting onions of large-scalevarieties into four uniform pieces or six uniform pieces by a knife; performing saucing: putting the treated onion heads or the onions which are cut into pieces in a jar, and directly adding a soy sauce, wherein the proper dosage of the soy sauce is that the onions are immersed by the soy sauce; performing storage: sealing an opening of the jar, and performing storage at a room-temperature, shadowy, cool, ventilated and dried environment; and performing packing: performing packing with polyethylene bags or glass bottles and performing sealing. The sauced onions, which are made through immersing the onions in a low-salt soy sauce, are more suitable for patients suffering from high blood pressure, high blood lipid, coronary heart disease and diabetics to eat; products conforming to the quality standard are brown, crisp, tender, slightly sweet, and capable of stimulating the appetite; the onion heads or onion slices are uniform in size, and not crushed or rotted; and the unique fragranceof the sauced onions is achieved.

The invention provides low-salt mellow ham sauce and a preparation method thereof, and relates to the technical field of ham processing. The low-salt mellow ham sauce is prepared from vegetable oil, butter, ham, soybeans, bean curd, shiitake mushrooms, termitomyces albuminosus, clam meat, shrimp shells, chili powder, bay leaves, cinnamon, rock candy, barley, kelp, garlic, tender ginger, soup-stock and other raw materials through the steps of steaming, mixing, stir-frying, grinding, mixed fermentation, cooking, secondary fermentation, stir-frying and the like. According to the ham sauce and the preparation method thereof, the defects in the prior art are overcome, and nutritional ingredients of the sauce are increased through mixing and adding of the soup-stock; meanwhile, the delicious taste of the sauce is improved, and the prepared ham sauce has the advantages of being high in nutritional value, good in flavor and taste and the like through mixing of multiple ingredients.