Novel seasoning and preparation method thereof

Abstract

The invention relates to a novel seasoning and a preparation method thereof. The novel seasoning (called salt koji in the market) is prepared by a series of process steps of cleaning a rice material, steaming, making koji, adding an enzyme preparation and spices, fermenting, sun-curing in natural sunlight, blending, filling, capping and the like. The novel seasoning produced by the process has the advantages of rich nutrition, complete fermentation, rich fragrance and long shelf life, and can replace cooking wine and salt during cooking, so that cooked dishes are more delicious, rich in nutrition and beneficial to human health. By adopting a solid-liquid combined enzyme method process, the automation of seasoning production is realized, the physical labor intensity of workers is reduced, the utilization rate of raw materials is improved, and the method is an innovation of a biological fermentation technology in the seasoning brewing industry.

Description

technical field

[0001] The invention relates to a novel condiment and a preparation method thereof, belonging to the field of condiment processing. Background technique

[0002] A new type of seasoning, also known as salt koji, is a natural fermented seasoning, which is rarely seen in supermarkets in my country, but in Japan it is called a universal seasoning, and almost every housewife has a jar.

[0003] Shiokoji, as a fermented product, can be easily brewed in spring, summer, autumn and winter. Using it to marinate meat, fish and vegetables can play the role of inducing the original flavor of the ingredients, which is recorded in the "Honcho Shikan" in the Edo period of Japan. So far, there is no national standard in my country, and only one manufacturer imports Japanese salt koji for sub-packaging and sales.

[0004] Different from the simple salty taste of salt, koji is salty and sweet, and is also rich in enzymes, vitamins, minerals and organic acids. Using koji inst...

Examples

Embodiment 1

[0020] Raw material processing: Put the glutinous rice and rice into water and wash them at least twice, put them into water at a temperature of 22°C, soak them for 6 hours, take them out and let them dry for 10 minutes.

[0021] Cooking: Put the drained glutinous rice and rice into a steamer, steam on high heat to 100°C, start timing, and cook on low heat for 25 minutes, pour boiling water once, and cook for another 5 minutes, take it out and spread it out, and cool to 30°C , stir, and put into a cleaned and sterilized fermenter.

[0022] Access to distiller's yeast, enzyme

[0023] After the rice is cooled and stirred loosely, 100 g of distiller's yeast, 5 kg of soybean protein powder, 60 g of papain, and 0.04 g of bromelain are added.

[0024] Fermentation: Cover the fermentation tank, control the fermentation temperature at 29°C, and keep it warm for 48-72 hours.

[0025] For sun drying, when the lowest temperature is higher than 12°C, sun exposure and night exposure are...

technical field

[0001] The invention relates to a novel condiment and a preparation method thereof, belonging to the field of condiment processing. Background technique

[0002] A new type of seasoning, also known as salt koji, is a natural fermented seasoning, which is rarely seen in supermarkets in my country, but in Japan it is called a universal seasoning, and almost every housewife has a jar.

[0003] Shiokoji, as a fermented product, can be easily brewed in spring, summer, autumn and winter. Using it to marinate meat, fish and vegetables can play the role of inducing the original flavor of the ingredients, which is recorded in the "Honcho Shikan" in the Edo period of Japan. So far, there is no national standard in my country, and only one manufacturer imports Japanese salt koji for sub-packaging and sales.

[0004] Different from the simple salty taste of salt, koji is salty and sweet, and is also rich in enzymes, vitamins, minerals and organic acids. Using koji inst...

Examples

Embodiment 1

[0020] Raw material processing: Put the glutinous rice and rice into water and wash them at least twice, put them into water at a temperature of 22°C, soak them for 6 hours, take them out and let them dry for 10 minutes.

[0021] Cooking: Put the drained glutinous rice and rice into a steamer, steam on high heat to 100°C, start timing, and cook on low heat for 25 minutes, pour boiling water once, and cook for another 5 minutes, take it out and spread it out, and cool to 30°C , stir, and put into a cleaned and sterilized fermenter.

[0022] Access to distiller's yeast, enzyme

[0023] After the rice is cooled and stirred loosely, 100 g of distiller's yeast, 5 kg of soybean protein powder, 60 g of papain, and 0.04 g of bromelain are added.

[0024] Fermentation: Cover the fermentation tank, control the fermentation temperature at 29°C, and keep it warm for 48-72 hours.

[0025] For sun drying, when the lowest temperature is higher than 12°C, sun exposure and night exposure are...

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