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Preparation method of Korean-style thick chilli sauce powder

A technology for Korean-style hot sauce and seeds, which is applied in the field of preparation of Korean-style hot sauce powder, can solve problems such as undiscovered patent publications and the like, and achieve the effects of outstanding flavor characteristics, rich sauce aroma and convenient operation.

Inactive Publication Date: 2019-02-15
SHANDONG TIANBO FOOD INGREDIENTS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0003] Through the search, no patent publications related to the patent application of the present invention have been found

Method used

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  • Preparation method of Korean-style thick chilli sauce powder

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Embodiment 1

[0023] A preparation method of Korean hot sauce powder, the steps are as follows:

[0024] (1) Enzymatic hydrolysis: Mix soybean powder with water 1 times the weight of soybean powder evenly, put it in a high-pressure sterilizer, treat at 115°C for 20 minutes, cool to 50°C, add an enzyme preparation of 0.5% by weight of soybean powder, and keep the temperature Enzymolysis at 55°C for 1 hour;

[0025] Wherein, the enzyme preparation is two or more of papain, bromelain, flavor protease and composite protease, and the quality of each enzyme is the same.

[0026] (2) Inoculation and koji making: add 1 / 2 flour of soybean powder weight to the enzymolysis solution obtained in step (1), stir evenly, when the temperature drops to about 40°C, inoculate Aspergillus oryzae, and inoculate Aspergillus oryzae spore powder The weight is 0.04g / g culture medium (every gram of spore powder contains 10 8 spores), cultured at 30°C for 24 hours, the koji material will appear yellow-green and have...

Embodiment 2

[0033] A preparation method of Korean hot sauce powder, the steps are as follows:

[0034] (1) Enzymolysis: mix soybean powder with water 1-3 times the weight of soybean powder evenly, put it in an autoclave at 115-121°C, treat for 10-20min, cool to 50°C, add 0.1-1 % enzyme preparation, keep the temperature at 50-55°C, and enzymatically hydrolyze for 0.5-2h;

[0035] Wherein, the enzyme preparation is two or more of papain, bromelain, flavor protease, and composite protease, and the quality of each enzyme is the same;

[0036] ⑵Fermentation and koji making: Add flour with 1 / 2 weight of soybean flour to the enzymolysis solution obtained in step 1, stir evenly, when the temperature drops to 40±1°C, inoculate Aspergillus oryzae, the weight of spore powder inoculated by Aspergillus oryzae is 0.02~ 0.1g / g medium, each gram of spore powder contains 10 8 1 spore, cultured at 28-35°C for 12-24 hours, the koji material will appear yellow-green and have a sauce aroma, and the koji wil...

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Abstract

The invention relates to a preparation method of Korean-style thick chilli sauce powder. The preparation method includes the following steps: (1) carrying out enzymolysis; (2) making koji by fermentation; (3) carrying out primary fermentation; (4) screening lactic acid bacteria; (5) preparing lactic acid bacteria seed liquid; (6) preparing Saccharomyces cerevisiae seed liquid; (7) carrying out secondary fermentation; and (8) carrying out spray drying: processing a product of the step (7) by a homogenizing machine, and carrying out spray drying (specific conditions: air inlet temperature, 190-210 DEG C; air outlet temperature, 85-95 DEG C), thereby obtaining the Korean-style thick chilli sauce powder. The prepared Korean-style thick chilli sauce powder is prominent in flavor characteristics, strong in sauce aroma, moderate in pungency degree, pungent and sweet, savoury and mellow and fine and smooth in mouthfeel, capable of being used for direct consumption in the catering field or consumption by being added to dishes and soups and nutritious, healthy and convenient, and the preparation method is simple and easy to operate.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a preparation method of Korean chili sauce powder. Background technique [0002] Korean hot sauce is a traditional fermented food in Korea. It is a traditional Korean seasoning made with grains as the main raw material and added with chili powder and salt. It has a strong sauce aroma, spicy and sweet taste. Consumers can put it into food for frying, mixing, and cooking according to their taste preferences. It is widely used in Korean specialties such as Korean hot pot, bibimbap, and fried rice cakes. At present, Korean-style chili sauce can be divided into two types: no soy sauce, pure chili pepper, glutinous rice flour and other auxiliary materials are added to ferment, and the other is made from fermented chili pepper and mixed with soybean paste. The chili flavor of the two types of chili sauce is outstanding. Soybean paste fragrance is weak, therefore, the developmen...

Claims

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Application Information

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IPC IPC(8): A23L27/60
CPCA23V2002/00A23L27/60A23V2200/14
Inventor 张伟伟李秉业李洪久刘杨
Owner SHANDONG TIANBO FOOD INGREDIENTS