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A kind of preparation method of the nutritious seasoning used for making broth

A technology of nutritious seasoning and seasoning base, applied in the field of condiments, can solve the problems of bad taste and taste, and achieve the effect of improving the degree of fragrance and deliciousness, rich nutrition and improving uniformity

Active Publication Date: 2018-09-14
ZHEJIANG DINGWEI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the above-mentioned dashi seasoning has the problem of bad taste and mouthfeel

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Step 1, in parts by weight, get 40 parts of boletus, 10 parts of shiitake mushrooms, and 10 parts of crab meat and mix them evenly, chop them up, add 200 parts of water, sterilize, cool, and inoculate with 2% by volume. The Bacillus soybean suspension was fermented on a shaking table, the fermentation temperature was 38°C, and the fermentation time was 56h; the content of Bacillus natto in the suspension was 10 6 ~10 7 CFU / mL, sterilized after fermentation to obtain fermentation broth;

[0023] The 2nd step, add Aspergillus oryzae A100-8 kinds of koji to the fermented liquid obtained in the 1st step to ferment, the addition mass percentage of Aspergillus oryzae A100-8 kinds of koji in the fermented liquid is 2%, the temperature of fermentation is 30 ℃, ferment Time 1.0h, sterilize after the end, centrifuge to take the upper layer of fermentation liquid, concentrate, dry, and make powdery seasoning base material;

[0024] Step 3: Take 4 sea cucumbers, cut them into sma...

Embodiment 2

[0027] The first step, by weight, get 60 parts of boletus, 20 parts of shiitake mushrooms, 20 parts of crab meat and mix evenly, chop, then add 400 parts of water, sterilize, cool, and inoculate with 6% by volume. The Bacillus soybean suspension was fermented on a shaking table, the fermentation temperature was 46°C, and the fermentation time was 60h; the content of Bacillus natto in the suspension was 10 6 ~10 7 CFU / mL, sterilized after fermentation to obtain fermentation broth;

[0028] The 2nd step, add Aspergillus oryzae A100-8 kinds of koji to the fermented liquid obtained in the 1st step to ferment, the addition mass percentage of Aspergillus oryzae A100-8 kinds of koji in the fermented liquid is 4%, the temperature of fermentation is 35 ℃, ferment Time 1.5h, after sterilization, centrifuge to take the upper layer of fermentation liquid, concentrate, dry, and make powdery seasoning base material;

[0029] Step 3: Take 6 parts of sea cucumbers, cut them into small piece...

Embodiment 3

[0032] Step 1, by weight, get 50 parts of boletus, 15 parts of shiitake mushrooms, and 15 parts of crab meat and mix them evenly, chop them up, add 300 parts of water, sterilize, cool, and inoculate with 5% by volume. The Bacillus soybean suspension was fermented on a shaking table, the fermentation temperature was 40°C, and the fermentation time was 58h; the content of Bacillus natto in the suspension was 10 6 ~10 7 CFU / mL, sterilized after fermentation to obtain fermentation broth;

[0033] The 2nd step, add Aspergillus oryzae A100-8 kinds of koji to the fermented liquid obtained in the 1st step to ferment, the addition mass percentage of Aspergillus oryzae A100-8 kinds of koji in the fermented liquid is 3%, the temperature of fermentation is 32 ℃, ferment Time 1.2h, after sterilization, centrifuge to take the upper layer of fermentation liquid, concentrate, dry, and make powdery seasoning base material;

[0034] Step 3: Take 5 portions of sea cucumbers, cut them into smal...

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Abstract

The invention relates to a preparation method for a nutritional seasoner for making soup stock, and belongs to the technical field of seasoners. The preparation method comprises the steps that bolete, mushrooms and crab meat are taken and sequentially fermented through bacillus natto and aspergillus oryzae, fermentation liquor is concentrated and dried, and powdery seasoning base stock is prepared; sea cucumbers are taken and prepared into sea cucumber powder; the powdery seasoning base stock, the sea cucumber powder, sodium glutamate, L-cysteine hydrochloride, glycine, L-alanine, soy isolate protein, konjaku flour, sodium alginate, mannose, sodium polyphosphate, ginger juice, ethyl maltol, salt, white sugar, starch, spice, disodium 5'-ribonucleotide, vitamins, a preservative and an antioxidant are evenly mixed, and the seasoner is obtained. The seasoner for the soup stock is rich in nutrition and has the nourishing function.

Description

technical field [0001] The invention relates to a preparation method of a nutritious seasoning used for making broth, and belongs to the technical field of seasonings. Background technique [0002] Broth is an auxiliary raw material commonly used in cooking. In the past, it usually refers to chicken soup. After a long time of boiling, the soup remains. When it is used to cook other dishes, it replaces water in the cooking process and adds it to dishes or soups. , the purpose is to enhance the freshness and make the taste more intense. [0003] There are many ways to make broth, including meat and vegetables, mainly chicken broth, pig broth, beef broth, fish broth, vegetable broth, etc. However, when traditional methods are used for preparation, it is easy to cause the production process to be time-consuming and laborious, and the taste is easily affected by the chef's experience, making the taste difficult to grasp. [0004] CN102362656A provides a shiitake mushroom stock ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/00A23L27/10A23L27/20A23L27/21A23L27/24A23L17/00
CPCA23V2002/00A23V2250/702A23V2250/7042A23V2250/706A23V2250/7044A23V2250/7046A23V2250/705A23V2250/7052A23V2250/708A23V2250/71A23V2250/712A23V2250/714
Inventor 宋介珍
Owner ZHEJIANG DINGWEI FOOD
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