174results about How to "Rich sauce" patented technology

The invention discloses a production method of Maotai-flavor liquor. Compared with conventional process, the invention replaces sorghum and wheat with rice, sticky rice, corn, wheat and sorghum which serve as brewing materials, replaces the process of only taking Maotai-flavor daqu as a ferment with the fermentation process of combining two daqu: Luzhou-flavor daqu and Maotai-flavor daqu for preparation, and replaces the convenient process of twice of grain addition, eight rounds of fermentation and seven rounds of liquor taking with the process of one-time grain addition, nine times of fermentation and eight times of liquor taking. The invention has the following advantages: the quality of each round of liquor and combined mixed body of each round of liquor is superior the quality of the existing method, thus obviously reducing the yield of liquor of inferior quality rounds, obviously improving the yield of liquor of superior quality rounds and improving the total yield, and the Maotai-flavor style of the product and aftertaste thereof are both superior to Maotai-flavor style and aftertaste of the Maotai-flavor liquor prepared by the existing method, and the product has elegant multi-grain compound flavor.

The invention discloses a production method for brewing sauce by fish which includes the following steps of: 1, manufacturing a seed leaven: sterilizing a leaven chamber and a leaven plaque; selecting bran, soybean meal and water with a weight ratio of (85 to 95) : (5 to 15) : (110 to 130) as the materials of the seed leaven; 2, selecting lake anchovy, soybean and wheat with a weight ratio of (55 to 65) : (35 to 45) : (35 to 45) as the materials of the sauce and carrying out pre-treatment on the materials of the sauce; 3, uniformly mixing the powder of the wheat with the lake anchovy, the soybean with aspergillus oryzae strain with a weight percentage of 0.3 to 0.5 to the total weight of the wheat, then fully mixing with the lake anchovy and the soybean; adopting a thick layer ventilation method for manufacturing the leaven for 40 to 45 hours under the conditions that the temperature is 30 to 33 DEG C and the relative humidity is 75 to 80 percent; 4, brewing out a semi-finished product; 5, filtering and sterilizing the semi-finished product to obtain the finished product.

The invention discloses a method for manufacturing shrike meat paste with rhizoma atractylodis flavor. The shrike meat paste is made of rhizoma atractylodis and shrikes, and fructus evodiae, rhizoma zingiberis recens, flos caryophylli, herba eupatorii, fructus foeniculi, pepper, pericarpium zanthoxyli, fructus lycii, fructus sophorae, herba taraxaci, caulis bambusae in taenia and fritillaria are added into the rhizoma atractylodis and the shrikes, so that the shrike meat paste with the rhizoma atractylodis flavor and healthcare functions can be manufactured. The method has the advantages that nutritional value of the rhizoma atractylodis and nutritional value of the shrikes are sufficiently utilized, the rhizoma atractylodis, the shrikes and traditional Chinese medicines are compatible with one another, and accordingly effects of drying dampness, strengthening spleens and warming the spleens and stomachs for dispelling cold can be realized under synergistic effects of the rhizoma atractylodis, the shrikes and the traditional Chinese medicines; the finished paste has strong aroma, tastes delicate and has the healthcare functions, and discomfort can be obviously relieved for people who suffer from long-term stuffy gastral cavities, anorexia, little digestion and abdominal distension after people eat the shrike meat paste for a long term; processes for manufacturing the shrike meat paste are simple, the shrike meat paste can be produced on a large scale by the aid of the method, and accordingly the method has a broad market prospect.

A low-salt fermented Chinese meat food without nitre is prepared through pre-salting by injecting the salting liquid into raw meat, rolling for kneading, inoculating, fermenting, salting and heating.

The invention discloses an onion and fishbone tartar sauce and a preparation method thereof. The method comprises the following steps of: placing the fishbone into a sodium hydroxide solution to dip, removing impurities, eliminating fishy odor, cooking, pulverizing, sieving and mixing with fishbone soup, heating and emulsifying to obtain fishbone paste; pulping the onion, adjusting the pH value, heating, homogenating and enzymolysis by using pectinase to prepare onion slurry; weighing 20-40% of fishbone paste, 25-45% of onion slurry, 20-30% of bean paste, 3-5% of salt, 0.2-1% of cooked sesame kernel, 0.2-1% of cooked walnut kernel, 0.2-1% of cooked peanut kernel, 0.1-0.5% of white granulated sugar, 0.5-1.5% of soybean sauce, 0.1-0.3% of xanthan gum, 0.2-1% of ginger powder, 0.2-1% of star aniseed and the balance of water, mixing, carrying out emulsion treatment, cooking to be tasty, canning and sterilizing to obtain a finished product. The tartar sauce satisfies popular appeal, has rich source fragrance, balanced nutrition, specific favor and favorable absorption. The preparation method has reasonable technique and simple operation, and is easy to realize industrial production.

This invention is about a method for brewing a kind of soy sauce, which contains batch charging, stuff braising, inoculation, barm producing, fermentation, compression, sterilization and clarifying. Its characteristic is that the fermentation contains former fermentation and after fermentation. The former fermentation adopts high temperature fermentation of solid oligohaline, while the after adopts high temperature fermentation of diluted polyhalide. Especially the after fermentation adds a flavouring treatment. This soy sauceí»s processing parameters are: Former fermentation temperature: 43-45deg C,while the after fermentation one is 28-32deg C; Former bath temperature: 45-48deg C while the after one is ú‘30-35deg C;Former time: 18-22 days while the after one is 8-12 days. This brewing method is scientific and reasonable; it is easy to put in practice; its production cycle is short; its cost is low. The production is raciness and has good quality.

The present invention relates to a flavored beef tallow and a preparation method thereof. Firstly water washing, drying, decolorizing, deodorizing, and filtering are carried out to process raw beef tallow into refined beef tallow butter and pepper and then refining, star anise and other spices. Then the refined beef tallow and Chinese prickly ash, star anises and other seasoning materials are subjected to four frying to obtain the flavored beef tallow. The beneficial effects of the prepared flavored beef tallow are as follows: in order to conveniently use the beef tallow and grant the refined beef tallow with an excellent taste, the flavored beef tallow integrates the unique flavors of beef tallow, Chinese prickly ash, fennel, thick broad-bean sauce, etc., and is rich in sauce fragrance, mellow in taste, and long in aftertaste.

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 hotpot dipping sauce, which is prepared from 2 percent of soybeans, 2 percent of peanuts, 1.5 percent of chicken powder, 3.6 percent of peanut oil, 2.2 percent of sugar, 2.8 percent of fragrant sesame oil, 3.5 percent of sesame paste, 2.5 percent of peanut paste, 4 percent of sesame, 2.8 percent of preserved bean curd, 1.5 percent of glue ginger, 2.2 percent of garlic, 1 percent of honey, and the balance of water. The hotpot dipping sauce has the advantages of rich nutrients, strong sauce flavor, and delicious flavor.

The invention discloses a rose pie and a preparation method of the rose pie. The rose pie comprises the following raw materials of, by weight, 3 to 4 parts of specially-prepared Pingyin double-petal red rose powder, 4 to 5 parts of Pingyin double-petal red rose syrup, 23 to 65 parts of wheat flour, 3 to 4 parts of vegetable oil, 4 to 5 parts of eggs, 0.3 to 0.5 part of salt, 0.2 to 0.3 part of food yeast powder, and 12 to 14 parts of Pingyin double-petal red rose jam, wherein the specially-prepared Pingyin double-petal red rose powder, the Pingyin double-petal red rose syrup, the wheat flour, the vegetable oil, the eggs, the salt and the food yeast powder are crisp materials and the Pingyin double-petal red rose jam is stuffing. According to the method, the rose syrup is added in the dough kneading process so that the flour can ferment more rapidly and completely and dough can be softer; the rose syrup also can achieve the bacteriostasis and sterilization effects and the kneaded dough is better in quality; the fragrance of a product is improved through the fried rose powder. The rose pie prepared through the method is golden yellow, flat in surface, smooth in pie edge, clear and tidy in marks and soft in taste, and the rose pie has the rose jam fragrance and the faint scent of the pure rose syrup.

The present invention provides a temperature-controlled fermentation production method for a traditional thick broad-bean sauce process. The method comprises the steps of: 1) preparation of raw materials: mixing soybean and steamed flour in the weight ratio of 7:3; 2) inoculation: adding distiller's yeast in the mixture of soybean and flour at a temperature of 35-40 DEG C; 3) starter propagation: keeping the room temperature at 28 DEG C-32 DEG C from the 1st to the 8th-9th hour to meet the growth of distiller's yeast, controlling the temperature at 35-38 DEG C for the 9th-10th to 20th-22nd hour, maintaining the temperature at 28-30 DEG C from the 20th-22nd to 30th-33rd hour, and maintaining the temperature at 29+/-0.5 DEG C from the 30th-33rd to 37th-39th hour to formed finished starter in a starter box in a starter propagation chamber; and 4) fermentation. The method provided by the present invention artificially controls the temperature for fermentation, takes each link seriously, changes the arbitrariness of natural fermentation, and increases the period by seven times. The prepared thick broad-bean sauce has abundant nutrition and contains a plurality of amino acids needed by human.

The invention relates to a bean leavening and a preparation method thereof. The preparation method of the bean leavening comprises the following steps: cooking soybeans to prepare cooked beans; obtaining first flour and second flour, and respectively preparing yeast for making hard liquor and sweet sauce leavening, where the preparation of the sweet sauce leavening comprises the step of performing primary starter propagation and primary fermentation on the second flour, and the preparation of the yeast refers to mixing the first flour and the cooked beans for secondary starter propagation; and mixing first salt water, the yeast and the sweet sauce leavening, and performing secondary fermentation. According to the preparation method of the bean leavening, hardening cannot occur in the starter propagation process, and the raw material utilization rate is high.

The invention discloses a production process of paste-fragrant fresh soybean sauce. The production process of the paste-fragrant fresh soybean sauce comprises the following steps: (1) steaming defatted soybean, cooling, roasting wheat, smashing, mixing the smashed wheat with the cooled defatted soybean, inoculating aspergillus oryzae for preparing finished koji; (2) adding saline water into the finished koji, fermenting for 1-12 months and generating soybean paste after maturation, wherein one part of the soybean paste is used for extracting the conventional soybean sauce; (3) finely grinding the soybean paste in a physical grinding manner, and then adding the ground soybean paste into the conventional soybean sauce, wherein the ground soybean paste has strong paste fragrance and contains abundant taste substances; and (4) combining with 1-12-month conventional soybean sauce, adding other auxiliary materials, blending, and boiling, thus obtaining the soybean sauce product with strong paste fragrance, abundant tastes and thick body. The production process of the paste-fragrant fresh soybean sauce has the advantages that the 1-12-month conventional soybean sauce is mixed with 1-12-month soybean paste, so that the soybean sauce has strong paste fragrance, abundant tastes and thick body, the soybean sauce product is full in fragrance and fine, smooth, soft and pure in taste, and food can be wrapped more easily due to the thick body.

The invention relates to special flavor pork skin paste and a production method thereof and belongs to food processing technologies. Fresh pork skin or thawy quickly-frozen pork skin is subjected to cleaning, rinsing, impurity removal, peculiar smell removal and particle adjustment and then is subjected to softening and anticoagulation treatment. An appropriate amount of vegetable oil, soybean paste or flour paste and aromatic seasoning are added into softened and anti-coagulated pork skin, and paste type seasoning having special flavor and smooth and mellow taste is produced through flavor enhancing and cooking treatment. The production method changes the situation that existing pork skin only can be used in solid foods and chemical materials, improves the ductility and the spreadability of pork skin foods, enables products to be easily absorbed, enables the nutritive value to be improved and enables the seasoning to be delicious and tasty.

The invention discloses a processing method of mushroom soy. The mushroom, namely eatable mushroom, is a historic health-care vegetable in our country, contains a plurality of vitamin, protein and trace elements such as iron, phosphor, zinc and the like which are necessary for human body, contains rich mucopolysaccharide substance and mucous protein, and has effects of improving blood circulation and preventing fatty liver. The processing method comprises the following steps of: washing fresh mushrooms, cutting into pieces of 0.3-0.5cm, mixing the fresh mushrooms with soybeans after pretreatment, steaming, cooling to room temperature, adding wheat flour and inoculating for solid-state fermentation. According to the production method of the mushroom soy, the weight ratio of the fresh mushrooms to the soybeans to the flour is 0.5-2:1:0.2-0.5. The mushroom soy processed by the above fermentation method is rich in vitamin and protein and has a health-care effect.

A seasoning of pork cooked in soy sauce and a preparation method thereof relates to a seasoning and in particular to a seasoning for salting meet. Raw materials of the seasoning of pork cooked in soy sauce comprise rhizoma imperatae, hawthorn, fructus alpiniae oxyphyllae, fingered citron, clove, orange peel, malt, tea leaves and the like. The preparation method includes mixing, smashing and evenly stirring the raw materials, adding white granulated sugar, sweet soybean paste, yeast wine, glutinous rice and the like in the smashed matter, evenly stirring, fermenting for 3 to 5 days, and packaging in split mode. The seasoning of pork cooked in soy sauce and the preparation method thereof have the advantages that 1 Chinese herbal medicines including the rhizoma imperatae, the hawthorn, the fructus alpiniae oxyphyllae, the fingered citron, the clove, the orange peel, the malt and the like which have functions of both seasoning and health care are fine selected to be matched with spices and condiment to prepare the seasoning of pork cooked in soy sauce, thereby enabling the seasoning of pork cooked in soy sauce to have the faint scent, sweet and mellow flavor of the Chinese herbal medicines, and further meeting different requirements of people in taste sense. 2 A large amount of tea leaves are adopted to serve as raw materials to prepare the seasoning of pork cooked in soy sauce, thereby enabling salted pork cooked in soy sauce to have unique tea leaf fragrance. 3 The malt and the hawthorn are adopted as raw materials to prepare the seasoning of pork cooked in soy sauce, thereby enabling the salted pork cooked in soy sauce to have the health care function of the malt and the hawthorn.

The invention discloses a production method of soy sauce flavor type wine. The production method comprises the steps of preparing grains, soaking the grains, steaming the grains, accumulating and fermenting, feeding into a tank for fermenting, and distilling to get the wine. After a yeast is added into middle-layer fermented grains obtained after distilling to get the wine for the second time andthe third time, accumulating and fermenting as well as feeding into the tank for fermenting are cyclically carried out for two times, the next round of distilling is carried out, and a scorch aroma taste of the soy sauce flavor type wine is improved, so that the overall quality of the wine is improved. Before the sauce wine is fermented in a fermentation pit for the seventh time, an enhanced yeastis added in an accumulating process and then enters the fermentation pit so as to be fermented, and compared with traditional sauce wine, the liquor yield of the seven-time wine is improved, and thescorch aroma taste is better, so that the overall scorch aroma quality of the wine is improved.

The invention provides a method for brewing a soy sauce through puffing soybeans. The method comprises the steps of pretreating raw materials: performing dust removal and impurity removal on soybeans,cleaning the soybeans after dust removal and impurity removal, crushing the cleaned soybeans to obtain bean granules, performing dust removal and impurity removal on bran, and cleaning the bran afterdust removal and impurity removal; puffing the raw materials: puffing the bean granules and the bran; preparing mother culture: weighing the puffed bran, flour and water, uniformly mixing the weighedbran with the weighed flour and the weighed water in the mass ratio of the weighed bran to the weighed flour to the weighed water being 4 to 1 to 4, performing sterilization, performing inoculation with aspergillus oryzae spores, and performing culturing until the mother culture is mature; preparing finished culture: weighing the puffed bean granules, the flour, the puffed bran and distilled water, uniformly mixing the weighed puffed bean granules with the weighed flour, the weighed puffed bran and the weighed distilled water in the mass ratio of the weighed puffed bean granules to the weighed flour, to the weighed puffed bran to the weighed distilled water being 20 to 16 to 1 to 16, performing sterilization, performing scattering, performing inoculation with mature mother culture havingthe same mass, and performing culturing until materials are covered with peak green spores so that finished culture is obtained; and preparing undecanted wine and performing fermentation: uniformly mixing the finished culture with salt water in the volume ratio of the finished culture to the salt water being 1 to 1.7, performing loading into a jar, and performing fermentation. Compared with a traditional technology, the method for brewing a soy sauce through puffing soybeans provided by the invention has the advantages that the time for brewing the soy sauce is shortened, the utilization rateof protein and the yield rate of the soy sauce can be increased, and the soy sauce is outstanding in palatable taste and unique in flavor and has scorch aroma compared with finished products in the prior art.

The invention discloses a method for marinating sauced mutton, comprising the steps of naturally unfreezing a piece of frozen mutton, adding water and fine salt, mixing, soaking under high pressure, taking out and draining off to obtain a first soaked material; soaking broad beans into water, adding rice and wheat bran and mixing uniformly, heating and stewing, cooling to 25-30 DEG C, adding Aspergillus oryzae and Aspergillus niger, preserving the temperature for 2-5 days, adding fine salt, mixing unitformly, heating up to 32-35 DEG C and preserving the temperature for 20-40min, continuing heating to 37-40 DEG C and preserving the temperature for 10-30min, adding the first soaked material and water, mixing uniformly, taking out after 40-60min and draining off to obtain a second soaked material; mixing the second soaked material with fine salt, rum, malt sugar and water uniformly, stewing, taking out, then adding ginger, fine salt, green Chinese onion, garlic, hot pepper, zanthoxylum, syzygium aromaticum, fennel, shrimp, cinnamon, honey, citric acid and monascorubin, continuing stewing, taking out, draining off, cooling, and sterilizing, thereby obtaining the sauced mutton.