2results about How to "Strong umami" patented technology

The application discloses a kind of stink carp flavoring and its preparation method and application, belong to food processing technical field.The application includes: stink carp is washed and divided;Fish head, fish bone, fish skin are added ginger, green onion and cooking wine, water are boiled, filter to obtain stock;Fish meat is smashed and mixed with stock after protease enzymolysis, after enzymolysis is completed, again through enzyme inactivation, cooling, filtration, retain supernatant, obtain enzymolysis liquid;Enzymolysis liquid, stock, reducing sugar, amino acid are subjected to Maillard reaction to obtain Maillard product, and stock, salt, sugar, monosodium glutamate, flavor nucleotide disodium are concentrated after deployment, obtain the stink carp flavoring.The application combines Maillard reaction technology with enzymolysis liquid with high degree of hydrolysis, soft aroma, no bitter taste, obtain with the characteristic flavor of stink carp, process controllable, raw material utilization rate is high and green environmental protection etc.Characteristics, has wide application prospect in condiment and prepared food product development.

This invention discloses a closed-loop soil improvement method for vineyards using organic fertilizer synergy, comprising the following steps: seasonal directional grass cultivation, preparation of Bacillus subtilis agent, preparation and application of self-made organic fertilizer in the early stage of vineyard establishment, and closed-loop synergistic improvement method; the closed-loop synergistic improvement method is divided into early stage improvement and late stage improvement, relying on grass return to the field and Bacillus subtilis to maintain soil fertility and nutrient cycle.