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A special seasoning sauce for Sichuan cuisine and preparation method thereof

A technology for seasoning sauce and Sichuan cuisine, which is applied in the directions of food ingredients as odor modifiers, food ingredients as taste modifiers, food science, etc. problem, to achieve the effect of ruddy color, enhance product flavor, enhance aroma and chroma and freshness

Active Publication Date: 2021-08-17
CHENGDU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to: in order to improve its color and luster in the processing process of above-mentioned traditional cured meat products, nitrite is commonly used as chromogenic agent, but excessive consumption of nitrite is harmful to people's health and the use of biological colorant and chromogenic agent , but the cost is high and the color is unstable, and the use of commercially available noodle sauce cannot meet the requirements in terms of flavor and color. The invention provides a special seasoning sauce for Sichuan cuisine and its preparation method

Method used

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  • A special seasoning sauce for Sichuan cuisine and preparation method thereof
  • A special seasoning sauce for Sichuan cuisine and preparation method thereof
  • A special seasoning sauce for Sichuan cuisine and preparation method thereof

Examples

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Effect test

Embodiment 1

[0029] A special seasoning sauce for Sichuan cuisine, the mass parts of its raw materials are as follows:

[0030] Composition of koji ingredients: 11 parts of super flour, 3 parts of soybean meal powder, 1 part of wheat bran powder, and 1.5 parts of water;

[0031] The composition of seed koji: 4 parts of Aspergillus oryzae, 2 parts of Aspergillus niger, 1 part of Rhizopus;

[0032] Composition of moromi: 100 parts of koji material (by dry weight), 1.5 parts of seed koji, and 75 parts of water.

[0033] A preparation method for seasoning sauce special for Sichuan cuisine, comprising the following steps:

[0034] (1) Music production:

[0035] 1) Raw material pretreatment: after drying wheat bran and soybean meal powder, carry out superfine pulverization, and set aside; mix flour, soybean meal powder and wheat bran powder according to the mass ratio of 11:3:1, and then press 10:10 of the total amount of materials 1. Moisten and stir to obtain koji material. After mixing, le...

Embodiment 2

[0053] A special seasoning sauce for Sichuan cuisine, the mass parts of its raw materials are as follows:

[0054] Composition of koji ingredients: 13 parts of special flour, 5 parts of soybean meal powder, 2 parts of wheat bran powder, 2 parts of water,

[0055] The composition of seed koji: 6 parts of Aspergillus oryzae, 3 parts of Aspergillus niger, 1 part of Rhizopus,

[0056] Composition of moromi: 100 parts of koji material (by dry weight), 2.0 parts of seed koji, and 85 parts of water.

[0057] A preparation method for seasoning sauce special for Sichuan cuisine, comprising the following steps:

[0058] (1) Music production:

[0059] 1) Raw material pretreatment: after drying wheat bran and soybean meal powder, carry out superfine pulverization, and set aside; mix flour, soybean meal powder and wheat bran powder according to the mass ratio of 13:5:2, and then press 10:10 of the total amount of materials 1. Moisten and stir to obtain koji material. After mixing, let i...

Embodiment 3

[0077] A special seasoning sauce for Sichuan cuisine, the mass parts of its raw materials are as follows:

[0078] Composition of koji ingredients: 11 parts of super flour, 3 parts of soybean meal powder, 1 part of wheat bran powder, 1.5 parts of water,

[0079] The composition of seed koji: 4 parts of Aspergillus oryzae, 2 parts of Aspergillus niger, 1 part of Rhizopus,

[0080] Composition of moromi: 100 parts of koji material (by dry weight), 1.8 parts of seed koji, and 80 parts of water.

[0081] A preparation method for seasoning sauce special for Sichuan cuisine, comprising the following steps:

[0082] (1) Music production:

[0083] 1) Raw material pretreatment: after drying wheat bran and soybean meal powder, carry out superfine pulverization, and set aside; mix flour, soybean meal powder and wheat bran powder according to the mass ratio of 11:3:1, and then press 10:10 of the total amount of materials 1. Moisten and stir to obtain koji material. After mixing, let it...

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Abstract

The invention discloses a seasoning sauce special for Sichuan cuisine and a preparation method thereof. The formula of the raw materials in terms of mass fraction of the seasoning sauce is as follows: 100 parts of koji, 1.5-2.0 parts of seed koji, 75-85 parts of water; the composition of koji : 11-13 parts of premium flour, 3-5 parts of soybean meal powder, 1-2 parts of wheat bran powder, 1.5-2 parts of water; koji composition: 4-6 parts of Aspergillus oryzae, 2-3 parts of Aspergillus niger, 1 part of Rhizopus The preparation method includes the following steps: raw material pretreatment, koji preparation, koji preparation, fermentation, sterilization and packaging; the present invention adopts the separate brewing process of medium temperature fast brewing and high temperature aging, and intelligently controls The system ferments the seasoning sauce under the control of temperature and humidity. It has the characteristics of strong aroma, high color and high freshness. It can be used in the processing of Sichuan cuisine, such as the processing of Sichuan-style sausage, to partially or completely replace nitrite , making the product ruddy in color, thereby producing low-nitrate or no-nitrate products, and at the same time improving the flavor of the product.

Description

technical field [0001] The invention belongs to the technical field of food and food processing, and in particular relates to a seasoning sauce special for Sichuan cuisine and a preparation method thereof. Background technique [0002] Seasoning sauce is an important condiment in Sichuan cuisine processing, and it is often used in the processing of Sichuan-style meat products such as Sichuan sausage and Sichuan bacon. Adding a certain amount of seasoning sauce to traditional Sichuan cured meat products such as Sichuan-flavored sausage can significantly improve and enhance the color and flavor of the product. In addition, in the processing of traditional cured meat products in Sichuan, nitrite is often used as a coloring agent to improve the color of cured meat products, but the safety of nitrite has been criticized; while the use of biological colorants and coloring agents No safety concerns, but its complex production process, high cost, or unstable color, etc., are not co...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L11/50A23L27/60A23L27/24
CPCA23L27/24A23L27/60A23V2002/00A23L11/50A23V2200/04A23V2200/15A23V2200/16
Inventor 刘达玉李云成孟凡冰郑淼心李泓霖王中伟
Owner CHENGDU UNIV