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

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 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 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 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 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.