636results about How to "Increase umami" patented technology

The invention discloses hotpot condiment and a preparation method. The method comprises the following steps: heating A grade rapeseed oil to 185-195 DEG C, adding dry red pepper powder, and stir-frying for 4 min at 175-185 DEG C; adding Pixian bean paste and fermented soya beans, and stir-frying for 3 min at 95-105 DEG C; adding ginger granules and garlic granules, and stir-frying for 4 min at 90-100 DEG C; adding pickled ginger and ciba pepper, and stir-frying for 2 min at 75-85 DEG C; adding compound spices and white granulated sugar, and stir-frying for 1 min at 80-90 DEG C; adding green pepper powder and red pepper powder, and stir-frying for 1.5 min at 75-85 DEG C; adding edible salt and monosodium glutamate, and stir-frying for 1 min at 80-90 DEG C; adding white spirit, millet wine, disodium 5'-ribonucleotide, yeast extract, edible essence, scallop powder, capsanthin and fermented glutinous rice, stir-frying for 1 min at 75-85 DEG C, and uniformly stirring the components. The hotpot is red in oil color, clear in soup color, spicy, fragrant, free of greasy feeling after eating for a long time and is led up to meaningful afterthoughts, thereby being well praised by consumers.

The present invention relates to an anchovy enzymatic protein seasoning liquid and a preparation method thereof. Fresh or frozen and unfrozen anchovy is used as a raw material. Papain, compound protease and flavor enzyme are combined as compound enzyme to be hydrolyzed as short peptide protein liquid. After anchovy protein enzymatic hydrolysate is processed for killing enzyme, residue and liquid are separated to obtain hydrolysate solution; active carbon with the weight of 1 percent to 3 percent of the weight of the hydrolysate solution is added for filtering; 0.5 percent to 1 percent of beta-cyclic dextrin is added for debitterizing; the solution is condensed to 1/2 to 1/3 of the original volume after centrifugal filtration; colorant with the weight of 0.05 percent to 0.2 percent of the weight of the condensed anchovy protein enzymatic hydrolysate, 0.05 percent to 0.2 percent of emulsifier and 5 percent to 25 percent of seasoning are added for homogenizing and seasoning. The seasoning liquid preserves all nutrient contents and functional factors of anchovy, has high nutrient value and fresh and dense taste, is easy for digesting and absorbing and has the health care efficacies on reducing cholesterol, eliminating fatigue, improving body immunity, etc. The preparation method has reasonable technology, simple operation and strong operability and is easy for realizing the industrialized production.

The invention relates to imitation wild fish Chinese herbal medicine type feed which comprises the following raw materials by weight percent: 18% of soybean meal, 3% of seaweed powder, 15% of cottonseed meal, 35% of rapeseed meal, 2% of fish meal, 13.15% of rice bran, 10% of wheat shorts, 0.1% of virgate wormwood herb, 0.1% of Chinese thorowax root, 2% of argy wormwood leaf, 0.1% of fiveleaf gynostemma herb, 0.05% of lucid ganoderma, 0.1% of leaf and twig of common jasminorange, 0.2% of mulberry tree vine, 0.1% of glossy privet fruit, 0.2% of Nippon hawthorn fruit, 0.1% of annual fleabane herb, 0.5% of multiple vitamins and 0.3% of multiple minerals. The imitation wild fish Chinese herbal medicine type feed has the technical effects that the imitation wild fish Chinese herbal medicine type feed has good feeding attraction effect, is rich in histidine, arginine and glutamic acid, has the feeding attraction effect in different degrees for grass carp, common carp, crucian carp, silver carp, shrimps, loach and the like, and is conductive to improving the status that the food intake of fish and the shrimps is reduced under diseases or stress state.

The invention relates to a process for preparing a nutritional and delicious rice medium. The process is characterized by comprising the following steps of: fully mixing walnut paste, white fungus plasmagel, tuckahoe, hawthorn, sealwort, white mulberry mixed extract, fresh yam paste, fresh mushroom (or other mushrooms) paste, maize paste, green tea powder, fresh cedrela sinensis paste, bee honey and chicken extract; adding 4 percent of citric acid for decoloring; adding black sesame ground sesameseed oil, ramie seed onion oil, white rice vinegar and dextrin; stirring uniformly to obtain fine particles; and drying, sterilizing, sealing and packaging.

The invention discloses quick-frozen and fresh-keeping thousand-layer Tofu and a preparation method of the quick-frozen and fresh-keeping thousand-layer Tofu. The quick-frozen and fresh-keeping thousand-layer Tofu comprises the following components in parts by weight: 13-15 parts of soy isolate protein, 0.1-0.25 part of glutamine transaminase, 2-3 parts of cassava acetate modified starch, 5-8 parts of soybean oil, 0.3-0.6 part of aginomoto, 0.3-0.6 part of white sugar, 0.4-0.7 part of complex adhesive, 2.5-3.5 parts of duck egg white and 68-75 parts by weight of water. The quick-frozen and fresh-keeping thousand-layer Tofu disclosed by adopting the preparation method is prepared from the raw materials of the soy isolate protein, the glutamine transaminase, the cassava acetate modified starch, the soybean oil, the aginomoto, the white sugar, the complex adhesive and the duck egg white, keeps the original tender and fresh taste of Tofu, has a special tender, crisp, tasty, delicious taste, and has better elasticity and toughness, and strong soup water absorbing capacity; and regardless of frying, stir-frying, oil-frying, stewing or blending other seasonings, the quick-frozen and fresh-keeping thousand-layer Tofu is special in flavor and delicious in taste when being eaten.

The invention relates to a shellfish seafood seasoning, belonging to the field of shellfish products processing technology. The seasoning principally includes 10-20% of shellfish meat polypeptide powder, wherein, the shellfish meat polypeptide powder is made by a biology enzymolysis method, including: mixing the shellfish meat homogenate and water in a mass ratio of 1:5-10, mixing uniformly, adjusting the pH to 7-8; adding a neuter protease with a weight 0.5-1% of that of the shellfish meat, performing heat preservation at 40-50 DEG C, stirring and hydrolyzing for 1h; adding the papain with a weight 0.05-0.1% of that of the shellfish meat, performing heat preservation at 40-50 DEG C, and hydrolyzing for 1h; centrifugally filtrating, concentrating, and sponging drying for obtaining the shellfish meat polypeptide powder. Together with related raw materials, various seafood seasonings can be produced. The invention improves the exploitation value of sea low value shellfish, and simultaneously develops a novel seafood flavouring with high-flavor, high-bright, and high-nutrition, wherein, its flavor degree reaches 1.8 times of that of ordinary monosodium glutamate; and extraction rate of the shellfish fresh and savory reaches 85%.

The invention discloses an anchovy cooking liquor seafood sauce and a preparation method thereof, which are used for solving the problems that the existing anchovy cooking liquor is heavy in bitter fishy smell, poor in mouthfeel and flavor and poor in food safety as well as environment pollution is caused by emission of the anchovy cooking liquor. The anchovy cooking liquor seafood sauce is compounded by the following components in percentage by weight: 70%-80% of anchovy cooking liquor extract, 5%-10% of spirulina powder, 3%-5% of lecithin powder, 0.1%-0.3% of five spice powder, 0.3%-0.7% of monosodium glutamate, 3%-5% of corn starch, 5%-10% of salt, 2%-4% of white sugar, 0.2%-0.5% of disodium succinate and 0.01%-0.03% of antioxidant. The anchovy cooking liquor seafood sauce disclosed by the invention is reasonable in compatibility, low in production cost, delicious in taste, mellow in mouthfeel, full of nutriments, not easy to deteriorate by oxidization and agglomerate and get damp, and long in quality guarantee period. Moreover, all of the various indexes satisfy the national standard, and the food safety is high.

The invention relates to pure chicken powder and a preparation method and an application thereof. The preparation method comprises the following steps: dissolving chicken protein control enzyme to be with degree of hydrolysis of 15 to 20%, keeping enzyme deactivation for 10 to 30 min at the temperature of 80 to 95 DEG C, carrying out concentration to the state that the solid matters are 30 to 40%, adding hydrophilic amino acid and 0.1 to 0.3% of protease, carrying out heat preservation for 1 to 3 hours at the temperature of 40 to 60 DEG C, maintaining enzyme deactivation for 10 to 30 min at the temperature of 80 to 95 DEG C, and carrying out ultrafiltration, spray-drying or freeze drying to obtain the pure chicken powder. The prepared pure chicken powder is applied to seasonings, so that the chicken freshness and Atsumi of seasonings can be significantly increased. The pure chicken powder has the advantages of simple process, low equipment investment, safe operation and large-scale preparation.

Disclosed is a method to prepare a myceliated high-protein food product, which includes culturing a fungi an aqueous media which has a high level of protein, for example at least 20 g protein per 100 g dry weight with excipients, on a dry weight basis. The fungi can include Pleurotus ostreatus, Pleurotus eryngii, Lepista nuda, Hericium erinaceus, Lentinula edodes, Agaricus blazeii, Laetiporus sulfureus and combinations thereof. After culturing, the material is harvested by obtaining the myceliated high-protein food product via drying or concentrating. The resultant myceliated high-protein food product may have its taste, flavor, or aroma modulated, such as by increasing desirable flavors or tastes such as meaty, savory, umami, popcorn and/or by decreasing undesirable flavors such as bitterness, astringency or beaniness. Deflavoring and/or deodorizing as compared to non-myceliated control materials can also be observed. Also disclosed are myceliated high-protein food products.

The invention discloses a Chinese wolfberry clear-soup hotpot seasoning and a preparation method thereof, and belongs to the technical field of seasoning. The Chinese wolfberry plain hotpot seasoning comprises an oil packet, a seasoning packet, a spice packet, a vigour nourishing delicacy packet and a Chinese wolfberry packet according to the mass ratio of (5-20):(1-50):(0.5-3):(1-5):(0.5-10), wherein the oil packet mainly comprises raw materials as follows: 50-200 parts of edible vegetable oil, 3-8 parts of onions, 3-10 parts of zanthoxylum oil, 5-20 parts of Chinese wolfberry concentrated juice, 1-10 parts of red date concentrated juice, 1-10 parts of edible mushroom enzymatic hydrolysate, 5-10 parts of tomato onion sauce and 1-20 parts of concentrated soup stock. The raw materials are subjected to different pretreatment of microbial fermentation, enzymolysis, superfine grinding, boiling for concentration and the like and then subjected to stir-frying, heat preservation and soaking, so that the content of nutrient substances in the hotpot seasoning is guaranteed, various aromatic substances and flavor substances can be produced, and the hotpot seasoning is fresh, savoury and delicious, tastes mellow, is not dry and peppery and has rich nutrition.

The invention relates to the technical field of food, and discloses a preparation method for chicken protein enzymolysis liquid and the prepared chicken protein enzymolysis liquid. The preparation method for the chicken protein enzymolysis liquid comprises the following steps of: crushing cleaned fresh chicken pieces, adding water to soak the crushed chicken, regulating the pH value to be between 6.8 and 7.2, adding protease, performing enzymolysis for 2 to 3 hours at the temperature of between 50 and 55 DEG C, filtering, collecting the filtrate, and thus obtaining the chicken protein enzymolysis liquid, wherein the mass ratio of the fresh chicken pieces to the protease is 100:3-100:6, and the protease consists of composite protease and flavor protease in a mass ratio of 1:3. The chicken protein is hydrolyzed by adopting a biodegradation technology under the combined action of the composite protease and the flavor protease, so that the hydrolysis degree of the protein can be improved, the content of leucine with effect of improving the flavor is improved, sourness and bitterness of the enzymolysis liquid are weakened, the delicate flavor of the enzymolysis liquid is improved, the mouthfeel is improved, and the chicken protein enzymolysis liquid has fresh taste and thick fragrance.

The invention discloses an edible fungi meaty seasoning and a processing method thereof. Fresh edible fungi and livestock bones are used as main materials in the method. The method comprises the following steps: firstly, pulping edible fungi, carrying out enzymolysis, separating and concentrating into an edible fungi enzymolysis extraction solution; freezing the livestock bones, crushing, extracting, carrying out enzymolysis and concentrating so as to prepare a bone soup protein enzymolysis solution; and mixing the edible fungi enzymolysis extraction solution and the bone soup protein enzymolysis solution according to a certain proportion and carrying out Maillard reaction to prepare the edible fungi meaty seasoning. The edible fungi meaty seasoning can be applied to the seasoning of various foods such as vegetables and soup, and the shelf life can reach 6 months above.

The invention provides a chicken feed additive free of antibiotics and hormones. By utilizing pure natural Chinese herbal medicine plants, broiler chickens can resist diseases and be kept healthy. Besides, the natural sour, sweet, bitter and hot tastes of these plant product additives cater to feeding hobbies of the broiler chickens, and the adaptability and utilization rate of feed can be improved. The chicken feed additive comprises, by weight parts, 1800-2500 parts of tangerine peel, 1200-2000 parts of herba houttuyniae, 1500-2000 parts of herba andrographitis, 1500-2000 parts of folium isatidis, 2000-2500 parts of folium artemisiae argyi, 2000-2500 parts of pine needle, 1000-1500 parts of radix isatidis, 1000-1500 parts of radix sophorae flavescentis, 1000-2000 parts of purslane, 800-1000 parts of dandelion, 500-800 parts of astragalus, 500-1000 parts of radix glycyrrhizae, 500-1000 parts of folium perillae, 500-1000 parts of garlic, 500-800 parts of cinnamon, 250-500 parts of clove, 300-400 parts of ginger, 250-300 parts of anise and 200-250 parts of pepper.

The invention discloses a preparation method of a soy sauce, comprising the following steps: 1) a yeast material is prepared by a conventional starter propagation method of soy sauce; 2) a first screened oil is obtained by a conventional fermentation method of soy sauce; 3) raw materials of selected fruits of gramineous plants are added with water for enzymic liquefaction and saccharization to derive a saccharized fluid; the yeast material prepared by the conventional starter propagation method of soy sauce is mixed with water according to a weight proportion ranging from 1: 0.8-to 1: 2.5 for fermentation in an insulated condition at the temperature of 40-52 D EGC for 6-15 hours, so as to derive an aminophenol polypeptide nutrient solution; 95-100 parts of the saccharized fluid are mixed with 0.5-5 parts of the aminophenol polypeptide nutrient solution according to volume to obtain a fluid nutrient medium; the fluid nutrient medium is inoculated with a microzyme for aerobic fermentation and anaerobic fermentation respectively to derive a soy sauce compound zymotic fluid; and 4) the soy sauce compound zymotic fluid is added into the first screened oil for compound fermentation, and then for heating, sedimentation, filtration and recombination so as to derive the soy sauce. The method improves the intrinsic fragrance and fresh flavor of the prepared soy sauce and shortens the fermentation period of the soy sauce.

The invention discloses eel bone, barbary wolfberry and water spinach juice noodles. The noodles are prepared from raw materials in parts by weight as follows: 300-350 parts of flour, 30-33 parts of gluten powder, 9-20 parts of pollen, 13-16 parts of corn peel dietary fiber, 28-35 parts of eel bones, 5-6 parts of konjac flour, 23-25 parts of barbary wolfberry fruit powder, 20-22 parts of water spinach, 3-4 parts of condensed milk, 2-3.2 parts of sharpleaf galangal fruits, 0.4-1.3 parts of palmleaf raspberry fruits, 2-2.4 parts of elm seeds and proper amounts of table salt and papain. The noodles taste fragrant and soft, are chewy and have good elasticity, and food and medicinal materials such as oroxylum seeds, Murdannia simplex, corydalis roots and the like are also added, so that the noodles have health-care functions of nourishing yin, clearing heat, moistening the lung, soothing the liver, harmonizing the stomach and tonifying the spleen.

The invention provides a preparation method of coarse cereal porridge. By the method, bitter taste of bitter buckwheat and peculiar smell of coarse cereals are better removed, and the nutrient components of the original cereals are not destroyed. Tea leaves and orange peel are put into a steamer, the tea leaves are used for absorbing the peculiar smell in various coarse cereals, and the orange peel plays a role in keeping fresh and prolonging the quality guarantee period, so the peculiar smell in the coarse cereals is removed, original taste is kept, fresh thick taste is increased, and the mouthfeel is good; multiple coarse cereals of different colors are adopted, corn and black rice are kept granular, jujube pulp is finally added, and the jujube pulp is kept fresh and tender, so that the coarse cereal porridge has chewing feeling and achieves the effect on comprehensive nutrition; and the coarse cereal porridge is good in color, aroma and taste by a specific process.

The invention discloses a health care golden mushroom sausage. The weight ratio of the raw materials of the sausage is that every 1000 grams of pork is added with 100 to 150 grams of the golden mushroom, 65 to 75 grams of sugar, 25 to 35 grams of salt, 0.02 to 0.04 grams of cochineal red pigment, 25 to 35 ml of Longan osmanthus wine and 10 to 15 grams of turmeric, wherein the Longan osmanthus wine is prepared by adding 20 to 40 grams of longan aril, 5 to 10 grams of sweet osmanthus and 12 to 15 grams of mulberry leaf into every 100 grams of liquor, mixing, sealing, immersing for more than 6 months and then filtering. The golden mushroom enables the sausage to be relatively delicate and elastic, and meanwhile have a good anti-cancer effect and other medicinal therapeutic roles for health care. The Longan osmanthus wine can nourish heart and calm nerves, improve mood and sweeten mouth as well as prevent diseases and prolong life. The turmeric, used as a natural anticorrosion bactericide, has strong bactericidal, anti-corrosion and anti-oxidation effects, and meanwhile can inhibit harmful substances such as nitrite in the sausage.

The invention provides a bloated lake fish preparation method, including the following steps: killing and washing a fresh grass carp, bloating through refined salt for 3-4 days and airing; putting the grass carp into the mixture of aniseed, cassia bark, Chinese prickly ash, spices, ginger, dry citrus, refined salt, dry cayenne, garlic, pepper and boiling water, and boiling for 20mins; getting out and draining, vacuum packing and sealing. The bloated lake fish is simple to prepare and delicious in taste and is convenient to preserve, bring and eat.

The invention discloses a preparation method of flavoring raw material peptide used for salt taste essence and an application of produced products, the method comprises the steps of extruding and preprocessing plant protein isolate through a double screw, preparing the raw material peptide mixture by double-enzyme enzymolysis, fractionally separating and purifying by an ultrafiltration membrane to obtain the raw material peptide of Maillard peptide; when in preprocessing, adding 20-40% of water into the plant protein isolate for premixing, evenly stirring and adding into an extruder; respectively setting the temperature of all the sections of the extruder to be at the temperature of 60 DEG C, 90 DEG C, 100 DEG C and 90 DEG C, and setting the rotation speed of a screw to be 30-40 rpm. The plant protein isolate extrusion-processed by double-enzyme enzymolysis is ultrafiltration-graded by ultrafiltration membranes with the molecular weights of 5000Da and 1000Da to obtain the peptide of 1000-5000Da. The invention has short enzymolysis time, high hydrolysis efficiency and shallow product colour and luster, can obtain purified peptide sections with different molecular weight distribution, by being combined with the sensory evaluation of Maillard reaction product, the selected raw material peptide can be used for the production of the Maillard peptide with rich flavor.

The invention discloses an application of bacillus subtilis amino-peptidase in preparing flavor functional nutrient rice, belonging to the technical field of enzyme preparations and food additives. A bacillus subtilis Zj016 amino-peptidase broth is subject to centrifugation, clarification, condensation, desalination and freeze drying to obtain a solid enzyme. By adding neutral protease and amino-peptidase according to a certain proportion to carry out enzymolysis on rice, the free amino acid content of the enzymatic nutrient rice is remarkably increased. By analyzing the DPPH elimination capability, superoxide radical elimination capability, hydroxy free radical elimination capability and reducing power and the like of a hydrolyzate obtained after the enzymolysis of the nutrient rice, after the protein in the rice is enzymolysized into high-proportion micro-molecular peptide, the antioxidant activity of the nutrient rice is greatly increased, and the stability of the antioxidant activity is high. According to the invention, the enzymolysis processing of the nutrient rice is combined with the flavor functional processing organically, thus the effect of strengthening the flavor and function factors of the nutrient rice is achieved. The invention has a wide application prospect in developing the flavor functional nutrient rice.

The invention belongs to the field of food condiments and particularly relates to a chicken essence condiment. The chicken essence condiment is prepared from table salt, monosodium glutamate, white granulated sugar, natural chicken powder, hydrolyzed vegetable proteins, eggs, yeast flavor powder, ginger powder, syzygium aromaticum, amomum tsao-ko, cinnamons, glycyrrhiza uralensis, fructus amomi, shelled barley, pericarpium citri reticulatae, pepper, onion powder, maltodextrin and starch by refining. The chicken essence condiment is used as a new-generation chicken essence condiment so that the umami and the flavor can be increased and the nutritional ingredients including amino acids, vitamins and the like needed by a human body can also supplemented; the chicken essence condiment has a dietary therapy effect and is beneficial to health after being eaten for long time.