96results about How to "Rich flavor substances" patented technology

The invention discloses a rapid production method of flavored pickled vegetables. The rapid production method comprises the following steps: selecting raw materials, carrying out ultrasonic salting, carrying out lactobacillus fermentation, blending with flavor condiments, enabling the vegetables to be tasty by ultrasonic waves, and weighing and packaging the product. The rapid production method is simple in production process, easy to control and suitable for industrial production; the pickled vegetable product is delicious, tender and crispy, has a moderate salty and sour taste and has a nourishing nutrition; the used ultrasonic treatment not only accelerates the speed of salting and enabling the product to be tasty and shortens the needed time for processing, but also can also prevent nitrite from being generated, so that the content of nitrite is reduced and the safety of the flavored pickled vegetables is improved.

The invention discloses a method for fermenting production of a thick broad-bean chili sauce by using chili juice and chili granules fermented with lactic acid bacteria. Chili juice fermented with lactic acid bacteria is used for at least one stage of three different stages of preparing Tianbanzi, preparing chili blanks or preparing a thin broad-bean chili sauce. Further, the chili granules fermented with the lactic acid bacteria are used for at least one stage of the stages of preparing the chili blanks or preparing the thin broad-bean chili sauce, wherein lactobacillus helveticus, pediococcus pentosaceus, leuconostoc mesenteroides and tetragenococcus halophilus are preferably selected as the lactic acid bacteria, and lactobacillus helveticus CGMCC No. 12062 is preferably selected as the lactic acid bacteria. According to the method disclosed by the invention, the fermentation period is shortened, the fermentation efficiency is improved, the production cost is reduced, the product flavor is improved, and the nutrient value of products is increased.

The invention relates to a special feed additive for a sturgeon. The special feed additive is prepared from the following raw materials by weight: 3 to 5 parts of phoenix-tail fern, 2 to 4 parts of Chinese lobelia herb, 3 to 5 parts of weeping forsythia capsule, 2 to 4 parts of perilla, 5 to 8 parts of garlic, 4 to 7 parts of aniseed, 2 to 4 parts of licorice, 2 to 5 parts of white peony root and 10 to 15 parts of a carrier. With the special feed additive for the sturgeon provided by the invention, economic benefits in artificial breeding of the sturgeon are obviously improved, occurrence of diseases, especially occurrence of bacterial septicemia, a bacterial hemorrhagic disease and bacterial enteritis, during artificial breeding of the sturgeon is substantially reduced, the survival rate of the sturgeon is increased by 12 to 15%, growth of the sturgeon is promoted, and quality of the sturgeon is enhanced. Moreover, prices of the raw materials are low, so production and use cost of the feed additive is low, which is favorable for saving of cost.

The invention provides a preparation method of soybean and chili composite fermented sauce, a hotpot condiment and a preparation method of the hotpot condiment. The preparation method of the compositefermented sauce comprises the following steps: mixing fermented soybeans and fermented chilies, and carrying out secondary fermentation to obtain the soybean and chili composite fermented sauce. Thefermented soybeans are prepared by the following method: baking soybeans, moistening the soybeans with water, mixing the soybeans with broad bean powder, inoculating aspergillus oryzae yeast refined koji to obtain soybean koji, mixing the soybean koji with saline water, and adding lactobacillus casei liquid, saccharomyces rouxii liquid and torulopsis liquid in the fermentation process to obtain fermented soybeans, and the fermented chilies are prepared by the following steps: crushing chilies, mixing the crushed chilies with saline water, and adding lactobacillus brevis liquid in the fermentation process to obtain the fermented chilies. The composite fermented sauce has relatively high contents of amino acid nitrogen, total phenols and total flavonoids. Compared with traditional Pixian thick broad-bean sauce, the composite fermented sauce is low in cost, excellent in quality and high in nutritional value. The hotpot condiment prepared from the compound fermented sauce is better in sauce flavor and high in taste acceptability.

The invention relates to a dried goose meat with yoghourt and rice wine flavours and a preparation method thereof. The preparation method is characterized by comprising the following steps of: preparing fermented glutinous rice, activating three times to prepare a kefir grain leavening agent, and preparing kefir emulsion; then slaughtering a goose, scalding and defeathering, eviscerating, cleaning up, taking out breast meat and leg meat, and respectively soaking the breast meat and the leg meat in the sweet fermented rice and the kefir emulsion so as to be pickled; and finally batching, chopping, moulding, fermenting, baking, cooling, performing vacuum packaging and carrying out microwave sterilization, thus the dried goose meat with yoghourt and rice wine flavours is obtained. The invention has the advantage that the method for preparing dried goose meat with antioxidation and immune adjustment functions and special flavour by utilizing the goose, the fermented glutinous rice, kefir emulsion, lactalbumin powder and soybean protein powder is initially disclosed for the first time.

The invention belongs to the technical field of brewing and particularly relates to a Maotai-flavor baijiu continuous mixed fermentation burying method. The method includes steps: performing combinational primary blending of fresh baijiu; naturally ageing in a baijiu storehouse, performing secondary combination, blending and flavoring; proportionally mixing, and carrying out stacking fermentation for baijiu burying in pits; transferring blended finished baijiu into jars in the pits, covering the jars with lids, hermetically tying with kraft paper and waterproof cloth, and filling each jar with fermented grains subjected to stacking fermentation to a neck position; completely sealing the jars and the pits with unique purplish red mud in Maotai Town, and burying for two years; taking original baijiu from fermented grains in the pits as flavoring liquor, and adding into long-time stored baijiu according to different proportions, so that finished baijiu products are obtained. The defects of large ageing quality difference, long storage time and slow capital turnover of existing baijiu storage methods are overcome, aroma, flavor and medicinal ingredients of baijiu are increased, and baijiu quality is improved while healthcare value of baijiu is increased.

The invention discloses a preparation method of Malus micromalus brandy. Malus micromalus is used as a raw material, and the method comprises the steps of crushing, juicing, pectinase clarification and filtration before clear juice fermentation, or performs pectinase processing after the crushing and adopts syrup fermentation; in the two fermentation methods, water is not added; auxiliary materials such as wheat bran are not added during distillation; secondary steaming of the wine is performed by a copper kettle; and the Malus micromalus brandy has strong fruit aroma, pure bouquet and obvious characteristics of Malus micromalus and is soft. In juicing, the Malus micromalus is not cleaned, and wild yeasts in the raw material are maintained so as to bring relatively multiple flavor substances to brandy and highlighting the typical style of Malus micromalus.

The invention relates to a method for preparing strong-fragrance peanut oil through a microchannel reactor. The method comprises the following steps of step I, pumping peanut enzymolysis reaction fluid and an enzyme solution into the microchannel reactor, performing mixing in a first mixing module to obtain a mixture, enabling the mixture to enter a reaction module, and performing an enzymolysis reaction; step II, performing high-temperature enzyme activity inactivation, and ending the enzymolysis reaction; step III, thoroughly mixing a reaction system with reducing sugar and peanut oil so as to obtain a mixed reaction system; step IV, enabling the mixed reaction system to enter a second high-temperature module, rapidly raising the temperature to reach the temperature required by a technology, and performing a Maillard reaction; and step V, enabling the reaction system to flow across a low-temperature module and flow out of the microchannel reactor so as to obtain crude products of the strong-fragrance peanut oil. Through the adoption of the method disclosed by the invention, the enzymolysis process can be accurately controlled, and the thermal reaction temperature and the post-treatment temperature can be quickly and accurately controlled; and through the usage of the microchannel reactor, amplification effects are not generated, upgrading and amplification are easy, and seamless amplification from research and development to production can be realized.

The invention discloses a preparation method of a wholewheat amino acid beverage, which, with barley and wheat as the raw materials, is produced with the processes of malt preparation, saccharification and mash filtration, clarification treatment and mouth irritation improvement. With abundant amino acid, the wholewheat amino acid beverage of the invention has pure mouthfeel, heavy fragrance and strong mouth irritation.

The invention discloses health maintenance rice wine and a preparation method thereof. High-quality sorghum, rice and sticky rice are adopted as raw materials, bo-chrysanthemum and sophora flowers are added, bo-chrysanthemum yeast for making hard liquor and yeast are adopted as a leavening agent, and the health maintenance rice wine is prepared through liquefied fermentation. The health maintenance rice wine is prepared through the steps that the raw materials are soaked and digested, direct liquefaction and saccharification are carried out, bo-chrysanthemum and sophora flowers are added, after the obtained fermented materials are cooled to proper temperature, honey, distiller's yeast and multi-strain multi-enzyme-system bo-chrysanthemum yeast for making hard liquor are added for fermentation, through 2-4 times of material replenishing, residues of the obtained raw wine sample are filtered out, and then the health maintenance rice wine is obtained. The obtained health maintenance rice wine is mellow, sweet, thick and soft, and has gentle honey aroma, all flavor substances are rich and coordinated in ratio, amino acid and general flavones are rich, and the slightly fresh fragrant and sweet taste of chrysanthemum and honey is achieved.

The invention relates to a method for reducing generation of biogenic amine in a soy sauce by changing fermentation temperature. According to the method, the fermentation temperature after fermentation of 30 days is changed to reduce generation and accumulation of the biogenic amine in the fermentation process of a high-salt liquid-state soy sauce. The method is simple and convenient to operate, the temperature is reduced to effectively change the group and the quantity of microorganisms, and the activity of proteolytic enzymes and amino acid decarboxylase is reduced, so that the accumulationof the biogenic amine is influenced. Under the low-temperature condition, the explosion growth of the microorganisms can be controlled, nutrient substances of reducing sugar and the like in soy saucemash can be reserved as many as possible, and besides, the activity of enzymes can be delayed, so that macromolecular substances can be completely decomposed under slow fermentation condition, the utilization efficiency of the raw materials is improved, more flavor substances are generated, the generation of harmful microorganisms in the fermentation process can also be effectively prevented, andsafe production of a soy sauce is effectively guaranteed.

The present invention relates to a method of using a microchannel reactor to prepare coffee essence. The method comprises the following steps: step 1, a coffee bean enzymolysis reaction solution and an enzyme solution are pumped into the microchannel reactor, the materials are mixed in a first mixing module, and the mixture enters into a reaction module to be subjected to an enzymolysis reaction; step 2, an activity of enzymes is inactivated using a high temperature and the enzymolysis reaction is terminated; step 3, a reaction system is fully mixed with reducing sugar and refined oil to obtain a mixed reaction system; step 4, the mixed reaction system enters a second high temperature module, a temperature is rapidly increased to the temperature required by a technology, and a Maillard thermal reaction is conducted; and step 5, the reaction system flows through a low temperature module and flows out the microchannel reactor to obtain the coffee essence crude products. The method can accurately control the enzymolysis processes and can conduct the rapid and accurate control of the temperature of the thermal reaction and the temperature of a post-treatment. The microchannel reactor is free of amplification effects and easy to upgrade and amplify, and can realize the seamless amplification from research and development to production.

The invention relates to fragrance-producing Laomian mantou and a preparation method thereof. The Laomian mantou is prepared by the following steps: (1) uniformly kneading activated fragrance-producing yeast preparation bacterial liquid, active dry yeast preparation, lactobacillus plantarum preparation, water and flour, and performing primary fermentation to obtain fermented sour dough; and (2) uniformly kneading the fermented sour dough obtained in the step (1) with water and flour, carrying out secondary fermentation, adding alkali, performing molding and steaming to obtain the fragrance-producing Laomian mantou. The steamed fragrance-producing Laomian mantou has the advantages of aromatic flavor, good mouth feel, rich nutrients, high content of flavor substances, rich varieties of flavor substances, stable property, and better comprehensive indexes than that of yeast mantou. The method is simple and safe to operate, and is suitable for industrial production.

The invention relates to black fungus mycelia and black garlic vinegar. The black fungus mycelia and black garlic vinegar is prepared by the following method: putting garlic with peel into an incubator, and performing fermentation at high temperature so as to obtain black garlic; peeling the black garlic, thoroughly cleaning the peeled black garlic, adding water, and grinding the cleaned black garlic with the water into black garlic serosity with a colloid mill; performing pasteurization, inoculating the activated black fungus mycelia fluid into the black garlic serosity, adding magnesium sulphate, and performing incubation in a fermenter; after black fungus mycelia grows out of the black garlic serosity, adding basic liquor of white spirit for blending so as to obtain a solution, regulating the alcoholic strength of the solution to 4-5 degrees, inoculating mixed bacteria of lactic acid bacteria and acetobacter diazotrophicus to the solution with the alcoholic strength of 4-5 degrees for fermentation, performing sealing and aging fermentation on liquor at 5-8 DEG C for 2-3 months, and performing filtration and filling so as to obtain the black fungus mycelia and black garlic vinegar. According to the black fungus mycelia and black garlic vinegar disclosed by the invention, the nutrient substances of the black funguses and the nutrient substances of the black garlic are utilized, so that the black garlic vinegar is rich in flavor substances, acid and smooth in mouth feel, and rich and mellow in vinegar fragrance; the black fungus mycelia is inoculated, so that the black fungus mycelia and black garlic vinegar is extremely high in antioxidant activity capacity, enables skins of people to be rosy and glowing, and can dredge and lubricate intestines and stomachs.

The invention relates to a method for chocolate essence by using a micro-channel reactor. The method comprises the following steps: step one, pumping a cacao bean enzymatic hydrolysis solution and an enzyme solution into the micro-channel reactor, mixing the cacao bean enzymatic hydrolysis solution with the enzyme solution in a first mixing module, and then feeding the mixture into a reaction module for enzymatic hydrolysis; step two, passivating enzyme activity at high temperature to stop enzymatic hydrolysis; step three, fully mixing a reaction system with reducing sugar and refined oil to obtain a mixed reaction system; step four, enabling the mixed reaction system to enter a second high-temperature module, rapidly heating to the temperature which meets the process requirement, and carrying out Maillard thermal reaction; and step five, enabling the reaction system to flow through a low-temperature module and flow out of the micro-channel reactor to obtain a chocolate essence coarse product. The enzymolysis process can be controlled accurately, and thermal reaction temperature and aftertreatment temperature are rapidly and accurately controlled; and by the micro-channel reactor, the amplification effect does not exist, upgrading amplification is facilitated, and seamless amplification from research and development to production can be realized.

The invention discloses a dehydration method of canned fishes. The dehydration method of the canned fishes comprises the following steps of: placing marinated fish pieces, fish bones or whole fish bodies without heads and viscera on an ovenware, and carrying out superheated saturated steam-drying, wherein the steam temperature is 160-220 DEG C and the treatment time is 2.5-10 minutes so as to ensure dehydration rate of the treated fish pieces, fish bones or whole fish bodies up to 25-40%; and then, carrying out vacuum packaging and high-pressure sterilization so as to obtain the canned fishes. The invention further discloses a processing method of canned herrings, as well as a processing method of canned hippoglossus bones; and the canned herrings and the canned hippoglossus bones are both dehydrated by adopting the superheated saturated steam-drying method. Superheated saturated steam is adopted to carry out dehydration in both the dehydration method of the canned fishes, as well as the processing method of the related canned fish products; and thus, the common disadvantages of conventional dehydration methods, namely fish body deformation and fracture, fish skin shrinkage and so on, are basically avoided so that the prepared canned fishes and canned fish products are full and complete in appearance, as well as better in taste. The dehydration method is capable of significantly reducing energy consumption and improving yield rate; and the prepared canned fishes are full and complete in fish body appearance, as well as full and soft in taste.

The invention discloses probiotic fermented Senzhujianzhong oral liquid and a preparation method thereof. The probiotic fermented compound traditional Chinese medicine (the oral liquid) is prepared from ginseng, parched hawthorn fruits, fruits of Chinese magnoliavine, roasted malt and deep-fried atractylodes macrocephala koidz. Experiments prove that the probiotic fermented Senzhujianzhong oral liquid prepared by the invention can significantly increase and improve such indicators as nitric oxide content, nitric oxide synthase content, gastrin and the like in serum and gastrointestinal tissue of rat with symptom of spleen qi deficiency; and the oral liquid is better than Senzhujianzhong oral liquid which is prepared by virtue of an original process in function on treating such symptoms as food stagnation, distention and oppression in stomach duct, indigestion and loss of appetite, insomnia and dreaminess, dizziness and heart palpitations, lassitude of spirit and weakness, and the like.

The invention discloses a composite wasabi seasoning sauce and a preparation method thereof. The composite wasabi seasoning sauce is prepared from freeze-dried wasabi leaves and petioles as a main rawmaterial, and the manufacturing steps are as follows: firstly soaking, cleaning, sterilizing, dehydrating, dicing, freeze-drying and crushing the wasabi leaves and petioles so as to obtain freeze-dried wasabi leaf and petiole powder, then stir-frying seasonings used for flavor blending so as to obtain a base sauce, adjusting the pH value of the base sauce to 6-7, then mixing the freeze-dried wasabi leaf and petiole powder with the base sauce with full stirring, and finally conducting heat insulation recombination at a temperature of 30-40 DEG C for 0.5-1h. The prepared composite wasabi seasoning sauce not only reserves the unique pungent flavor of wasabi, but also has a rich Sichuan flavor, is suitable for serving with various noodles, rice and steamed buns, and can be used as a dipping seasoning sauce for various hot pot and instant-boiling pot.

The invention discloses a sweet broad bean petal and a preparation method thereof. The preparation method includes the steps: removing peels of fresh broad beans, adding cellulose enzymes, pretreatingmixture by microwaves, and stirring the pretreated broad bean petals, wheat meal and Aspergillus oryzae Huniang 3.042 according to ratio for 15-20 minutes to obtain mixed accessories; flatly laying and culturing the mixed accessories in a culture chamber by the aid of a slow phase heating program to obtain a mixed material; adding salt and drinking water into the mixed material, fermenting mixture for six months by a multi-stage temperature control mode to obtain the sweet broad bean petal. According to the preparation method, enzymolysis and microwave treatment of the broad beans are combined, pretreated time is shortened, the broad beans are modified, the pretreated broad bean petals, the wheat meal and the Aspergillus oryzae Huniang 3.042 are mixed according to the ratio to obtain thesweet broad bean petals which are more obvious in yeast fragrance and more fluffy in shape, better koji-making effects can be acquired by the subsequent multi-stage slow heating program, generated offlavor substances in the sweet broad bean petal is facilitated, and quality is better.

The invention relates to the technical field of deep processing of edible mushrooms, in particular to a lactic acid fermentation pleurotus eryngii sauce and a making method thereof. After pleurotus eryngii is subjected to lactic acid fermentation, the flavor is improved, the storage period is prolonged, and besides, peculiar health-care functions of lactic acid bacteria are given to products. Theadopted making method disclosed by the invention comprises the following steps of (1) activating strains; (2) preparing a lactic acid bacteria liquid fermentation agent; (3) pretreating the pleurotuseryngii; (4) making the pleurotus eryngii sauce; (5) performing filling; and (6) performing sterilization.

The invention discloses a making technology of a yak meat thick broad-bean sauce, and relates to the technical field of condiments. According to the making technology disclosed by the invention, broadbeans, bright red hot peppers, yak meat and diced bean curds are used as main raw materials. The making technology comprises the steps of selecting materials, fermenting bean segments, and performingstir-frying to obtain the yak meat thick broad-bean sauce, wherein the step of fermenting the bean segments comprises the steps of steaming the broad beans, performing early-stage fermentation, performing middle-stage fermentation and performing later-stage fermentation. The yak meat thick broad-bean sauce made by the making technology disclosed by the invention is unique in flavor and rich in sauce fragrance, and has the characteristics of being rich in mouth feel and high in nutrient value.

The invention discloses a method for producing orange-flavored white spirit by mixed solid-state fermentation of sorghum and oranges. The method comprises the following steps: properly pretreating sorghum and oranges, steaming the sorghum, spreading and airing, stirring with faint scent koji, and mixing with orange juice for fermentation; after the fermentation is finished, distilling to obtain main body wine; squeezing oranges to obtain orange pulp residues and peel residues, performing enzymolysis and then mixing with vinasse obtained after distillation, and mixing the mixture with scent koji and performing fermenting; squeezing and filtering the wine obtained by the round of fermentation, separating the wine from vinasse, and blending the wine with the main body wine. According to the method, more nutrient substances and active ingredients in the oranges can be combined with the baijiu, the current baijiu flavor requirement can be met, meanwhile, the active ingredients of the oranges have certain benefits for health, and the method conforms to the flavor and health double-oriented development trend of the baijiu industry at present.

The invention discloses a lifting-dismounting type fire-heating ceiling pot winemaking device which is used for solving the defects, namely great energy consumption, easiness for stream escaping, a small condensing area of the ceiling pot, insufficient cooling, much wine volatilization due to a high wine temperature, high cost, low yield, great labor strength and easiness for burning, in the background technology. The lifting-dismounting type fire-heating ceiling pot winemaking device is characterized in that five heating tubes, which are parallel to one another, at the upper end of a furnace hearth 7 are communicated with a W-shaped pot bottom; eight fire exhausting tubes 4 are arranged at the topmost end of the furnace hearth 7 above the five heating tubes 5 which are parallel to one another; cavities are internally formed in an upper ceiling pot body 15 and a lower ceiling pot body 14, and are filled with circulating cooling water; the two ends of each of five water tubes 11 are communicated with the upper ceiling pot body 15 and the lower ceiling pot body 14 respectively; a coiler secondary condenser is composed of a spiral coiled tube 12 and a condensing barrel 3. The lifting-dismounting type fire-heating ceiling pot winemaking device has the advantages of being energy-saving and environment-friendly, great in heating area, short in distillation time, great in cooling area, time-saving and labor-saving, complete in distillation, low in cost, high in yield, safe and reliable in pressure-free operation, less in possibility of pot burning, low in distillation temperature, low in wine temperature, high in flavor substance content of a finished product wine, good in quality and good in mouthfeel. The lifting-dismounting type fire-heating ceiling pot winemaking device is used for making wine.

The invention belongs to the technical field of wine making, and provides black grain wine and a brewing method thereof. The black grain wine provided by the invention consists of the following components in parts by weight: 30-50 parts of sorghum, 5-10 parts of black glutinous rice, 5-10 parts of black rice, 3-8 parts of black corn, 1-5 parts of triticale, 0.5-3 parts of black jujubes, 0.5-3 parts of black sesame, 0.5-2 parts of watermelon peel, 3-8 parts of red beans, 1-5 parts of waxberries, and 0.1-1 part of tamarind fruits. The preparation method comprises the following steps: crushing the sorghum, the black glutinous rice, the black rice, the black corn, the triticale, the black sesame and the red beans, performing mixing, adding water, and performing boiling and concentrating to obtain a wet mixture; grinding the watermelon peel, the waxberries and the tamarind fruits, adding water, and performing boiling and concentrating to obtain a fruit paste; and adding water into the wet mixture, performing secondary boiling, spreading and airing the boiled material to room temperature, adding yeast powder to obtain a to-be-fermented material, and performing fermentation treatment anddistillation treatment to obtain base liquor, soaking the fruit paste in the base liquor for 30 days, and performing filtering and filling to obtain the black grain wine. The technical scheme solves the problems of poor color and luster and poor taste of black wine in the prior art.

The invention relates to lentinus edodes mycelia-black garlic vinegar which is prepared by the following steps: putting garlic with peel in an incubator and fermenting at high temperature to obtain black garlic; peeling the black garlic, cleaning and grinding into black garlic liquid with a colloid mill; performing pasteurization and inoculating the black garlic liquid with activated agaric mycelia liquid, adding magnesium sulfate and culturing in a fermentation tank; after lentinus edodes mycelia grow in the black garlic liquid, adding distilled spirit base and blending, adjusting the alcoholic strength to 4-5 degrees, inoculating with the mixed bacteria of lactic acid bacteria and gluconacetobacter xylinum and fermenting; sealing the fermentation liquor at 5-8 DEG C and aging for 2-3 months; and filtering and filling to obtain lentinus edodes mycelia-black garlic vinegar. After the black garlic liquid is inoculated with lentinus edodes mycelia, the vinegar contains lentinan and has certain effect in resisting and preventing cancer; and due to abundant alliin in the vinegar, the final vinegar has remarkably high anti-oxidation activity and realizes obvious functions of softening blood vessels, reducing blood fat, blood sugar and cholesterol, treating constipation and beautifying; and the lentinus edodes mycelia-black garlic vinegar provided by the invention has sour and smooth mouthfeel as well as thick vinegar aroma.

The invention relates to a fermented fish sauce, and a processing method and application thereof, and belongs to the field of food processing. The processing method comprises the following steps: baking 1-3 parts by weight of fishes until a water content of the fishes is 15-30%, mixing the fishes with 1.5-5 parts by weight of seasonings, conducting fermentation for the first time, mixing the fermented mixture with 3-5 parts by weight of a red sour soup, and conducting fermentation for the second time. The seasonings comprise chilies, raw ginger, fruits of pungent litse and salt in a weight ratio of (6-9):(2-3):(2-4):(15-18). The method is simple, easy to operate and low in costs. The fermented fish sauce processed by the method contains no additive or pigment, and has a tasty and sour-spicy taste, a strong fresh taste, and high nutritive value. The fermented fish sauce can be used as a food material for food processing, and can enrich the varieties of dishes or foods, improve the mouthfeel of the dishes or the foods, and improve the nutritive value of the dishes or the foods.

The invention discloses lactobacillus fermentum YZU-06 and an application thereof The strain is preserved in the China General Microbiological Culture Collection Center, with a preservation number of CGMCC 23394. The lactobacillus fermentum YZU-06 disclosed by the invention has high BCAT activity, can generate more flavor substances when being used for preparing sausages in comparison with other strains, and has important significance in accelerating and improving the generation rate and content of 3-methylbutyraldehyde so as to improve the flavor of the fermented sausages. The staphylococcus saprophyticus CGMCC 3745 and the lactobacillus fermentum YZU-06 can be compounded to be used in fermented sausages, the staphylococcus saprophyticus CGMCC 3745 degrades protein into amino acid, branched chain amino acid transaminase of the lactobacillus fermentum YZU-06 can degrade branched chain amino acid degraded by the protein to generate 3-methylbutyraldehyde, and the generation rate of the 3-methylbutyraldehyde can be increased by exogenously adding leucine.

The invention discloses a pot type fermentation preparation method of dark reddish brown broad bean paste. According to the pot type fermentation preparation method, a broad bean brewing material is sent into a fermenting tank, the lower portion of which is arranged with partition plate in radial direction to enable a moisture content of the broad bean halves yeast material in the fermenting tank to be smaller than or equal to 50wt% and a salt content to be 8 to 15wt%, temperature is controlled as 15 to 40 DEG C to ferment, lactic acid bacteria powder is added when fermenting is performed on the 13th to 15th day, then saccharomyces rouxii powder and torulopsis utilis powder are added to ferment continuously after 3 to 4 days, fermenting temperature is increased to 35 to 50 DEG C 30 days before fermentation finishes, glucose is added at the same time, and the dark reddish brown broad bean paste can be obtained after fermenting for total 45 to 180 days. The pot type fermentation preparation method disclosed by the invention has the advantages of not only meeting the requirement on quality, but also further improving fragrance and delicate flavor of a product, avoiding the problem of pollution in a manufacturing process, meanwhile obtaining the dark reddish brown broad bean paste through biological coloring, enriching product varieties, keeping unique flavor of traditional fermented bean paste, meeting different application and market requirements of Pixian horsebean chili paste, realizing small land occupancy and being suitable for large-scale industrial production.

The invention discloses a preparation method of rosa roxburghii tratt fruit and black glutinous rice vinegar. The method comprises the following steps: screening roxburgh rose fruits, filtering and sterilizing to obtain roxburgh rose normal juice; adding water to dilute the roxburgh rose normal juice to obtain a roxburgh rose juice diluent; washing, soaking and cooking the black glutinous rice, sprinkling the rice with cold boiled water, and cooling to obtain cooked black glutinous rice; adding saccharifying enzyme into the steamed and cooled black glutinous rice, and stirring to obtain saccharified black glutinous rice; activated yeast is added into the roxburgh rose juice diluent, the mixture is poured into the saccharified black glutinous rice, mixed lactic acid bacteria are added at the same time for fermentation, filtration and residue removal are conducted, and the roxburgh rose and black glutinous rice wine is obtained; inoculating acetic bacteria into the rosa roxburghii tratt and black glutinous rice wine for fermentation to obtain a finished product of the rosa roxburghii tratt and black glutinous rice vinegar. The rosa roxburghii tratt juice is fermented by using the black glutinous rice as a carbon source, and the rosa roxburghii tratt and black glutinous rice vinegar prepared according to a specific raw material ratio and process parameters has the advantages of excellent sensory quality, rich nutrition, good efficacy, high flavone and polyphenol content, strong oxidation resistance and the like.