Aspergillus oryzae and application method thereof in preparing sauce fragrant flavor material
A technology of Aspergillus oryzae and soy sauce aroma, which is applied in the field of Aspergillus oryzae and its application in the preparation of flavoring materials, which can solve the problems of chemically synthesized meat flavor safety hazards, increased production costs, and insufficient aroma of products, and achieve high safety and good aftertaste. Long-lasting, rich and natural sauce effect
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Embodiment 1
[0019] (1) Take 10kg of fresh beef (without fat), mince it with a screw meat grinder, add 3kg of water and cook for 2.0h, then cool to room temperature for later use.
[0020] (2) Mix 2.0kg of defatted soybean meal and 0.5kg of bran, moisturize (2.0kg) for 30 minutes, steam at normal pressure for 50 minutes, and cool to room temperature for later use.
[0021] (3) Aspergillus oryzae (CCTCC NO.M2012265) and Aspergillus niger ATCC16404 were successively inoculated into soybean juice slant medium for activation for 3-5 generations, and then inoculated into bran medium sterilized at 121°C for 15 minutes (water content 40- 45%), cultured in an environment of 28°C and 95% relative humidity for 40 hours to prepare Aspergillus oryzae and Aspergillus niger seed koji for use.
[0022] (4) Take a certain amount of Aspergillus oryzae and Aspergillus niger seed koji and mix well with 2.5kg flour, so that the number of Aspergillus oryzae and Aspergillus niger spores reaches 2.0×10 8 And 6.6×10 7 S...
Embodiment 2
[0031] (1) Take 10kg of fresh pork (without fat), mince it with a screw meat grinder, add 3kg of water and cook for 1.5h, and cool to room temperature for later use.
[0032] (2) 1.5kg of defatted soybean meal and 0.5kg of bran are mixed and moistened (1.6kg) for 30 minutes, steamed at normal pressure for 50 minutes, and cooled to room temperature for later use.
[0033] (3) Aspergillus oryzae (CCTCC NO.M2012265) and Aspergillus niger ATCC16404 were successively inoculated into soybean juice slant medium for activation for 3-5 generations, and then inoculated into bran medium sterilized at 121°C for 15 minutes (water content 40- 45%), cultured at 28°C and 95% relative humidity for 40 hours to prepare Aspergillus oryzae and Aspergillus niger for use.
[0034] (4) Take a certain amount of Aspergillus oryzae and Aspergillus niger seed koji and mix it evenly with 2.5kg flour, so that the number of Aspergillus oryzae and Aspergillus niger spores reaches 1.0×10 respectively 8 And 3.3×10 7 ...
Embodiment 3
[0043] (1) Take 10kg of fresh chicken breast, mince it with a screw meat grinder, add 3kg of water to steam for 1.0h, and cool to room temperature for later use.
[0044] (2) The rest of the steps are the same as in Example 2, and finally it is worthy to present the chicken with rich sauce flavor.
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