Gold-labeled vinasse marinade and preparation process thereof
By using mature and mature stewed 5-7 months of fermentation, combined with glucose, protease and a variety of flavors, the problem of insufficient aroma of stewed stewed stewed stewed stewed stewed stewed stewed stewed stewed stewed stewed stewed stewed stewed stewed stewed stewed stewed 5-7 months, combined with the
Patent Information
- Application Number
- CN202411889379.6
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-12-20
- Publication Date
- 2025-03-25
AI Technical Summary
The existing crumb aroma is not strong enough, and simply increasing the proportion cannot significantly enhance the flavor and may conceal or disrupt the balance of other flavors.
Use mature and ripe stew for 5-7 months, and add glucose, protease, wolfberry, citrus peel, star anise, cinnamon, bay leaves, salt and white wine. Through long-term fermentation and microbial decomposition, the content of esters, alcohols and amino acids can be increased, and the aroma and umami flavor can be enhanced.
Significantly enhances the aroma and umami of the braised aroma, provides a richer, more complex flavor, enhances the texture layering, and maintains the depth and durability of the flavor.
Smart Images
Figure BDA0005200254520000071 
Figure BDA0005200254520000081
Abstract
Description
Technical Field
[0001] The present application relates to the field of condiments, and more specifically, to a kind of golden label brining and a preparation process thereof. Background Art
[0002] Zaolu is a fermented condiment commonly used in traditional Chinese cooking. Its main ingredient is fermented rice wine lees, which combines the aroma of wine, saltiness and a light sour taste. Zaolu originated in China and has a history of thousands of years, dating back to the Zhou Dynasty. There are records about Zaolu in ancient documents such as "Book of Rites", indicating that this condiment was used for cooking and pickling food in ancient times.
[0003] The production of glutinous rice stew mainly utilizes the fermentation of microorganisms. Traditionally, the production of glutinous rice stew requires adding koji after cooking glutinous rice, and then fermenting it for a certain period of time to produce rice wine. The fermented rice wine lees is then mixed with salt, spices, etc. to form a seasoning with a strong flavor. During the fermentation process, the starch in the rice will be saccharified and converted into alcohol, and the action of microorganisms gives the glutinous rice stew a complex flavor level, including sweetness, slight sourness and salty fragrance. The glutinous rice stew has a unique flavor and is mainly used for pickling and seasoning, such as pickling glutinous rice chicken, glutinous rice fish, glutinous rice meat, etc. It can also be used as a soaking sauce for cold dishes. Its wine aroma and slightly sour taste can not only remove the fishy smell and enhance the fragrance, but also give the ingredients a unique flavor. In areas such as Jiangsu, Zhejiang and Fujian, glutinous rice stew dishes are very popular and are one of the representatives of local specialties.
[0004] The aroma of lees mainly comes from volatile compounds produced during the fermentation process, such as alcohols, esters, and acids. However, increasing the proportion of lees does not necessarily significantly increase the concentration of these aroma substances. When these aroma molecules reach a certain saturation concentration, continuing to increase the proportion of lees may result in no significant improvement in flavor, and may even mask or destroy the balance of other flavors. Summary of the invention
[0005] In order to solve the problem that the existing fermented rice flavor is not strong enough and the improvement effect cannot be achieved by simply increasing the proportion, the present application provides a gold standard fermented rice brine and a preparation process thereof.
[0006] The present application provides a kind of golden label bittern adopting the following technical scheme: A golden standard fermented lees, whose components by weight include 100-150 parts of cooked lees, 700-900 parts of fresh lees, 0.5-1 part of glucose, 0.5 part of protease, 15-25 parts of wolfberry, 10-20 parts of citrus peel, 1-5 parts of star anise, 1-5 parts of cinnamon bark, 1-5 parts of bay leaf, 5-15 parts of salt and 40-60 parts of white wine. The cooked lees is mature fragrant lees fermented for 5-7 months.
[0007] By adopting the above technical scheme, mature fermented soy sauce that has been fermented for 5-7 months is used. After a long period of fermentation, the content of esters and alcohols in the soy sauce is greatly increased. By utilizing the natural beneficial microbial flora it carries, the long-fermented mature soy sauce can provide a richer and more complex aroma compared to the soy sauce with a shorter fermentation time. By continuing to ferment, more esters and aroma components are released, which have a synergistic effect with the fermentation products in the mature soy sauce, further improving the overall flavor level of the soy sauce. Protease can decompose the protein in the lees and produce more amino acids and peptides, which are important sources of umami. Combined with the fermentation of the soy sauce, the amino acids released after the protein decomposition can significantly enhance the umami and taste of the soy sauce, making the soy sauce more intense and rich in layers. Spices such as wolfberry, citrus peel, star anise, cinnamon and bay leaves not only release unique plant aromas during the fermentation process, but also interact with the volatile flavor components produced by fermentation, making the flavor of the soy sauce more complex and lasting, and increasing the overall flavor complexity. The addition of liquor not only enhances the aroma of the wine, but also has a certain antibacterial effect, making the fermentation process more controllable and avoiding the destruction of the fermentation flavor by miscellaneous bacteria.
[0008] Optionally, the method for preparing the mature fragrant dregs is: Prepare 500 parts of distiller's grains, 50 parts of white wine, 30 parts of yellow wine, 100 parts of sugar, 20 parts of salt, 8 parts of star anise, 5 parts of cinnamon, and 5 parts of pepper; Add salt, sugar, pepper, star anise, and cinnamon to the lees, then pour the white wine and yellow wine into the lees and mix evenly; Put the mixed lees into a sealed container, maintain the temperature at 20-30℃ and humidity at 45-55%, and continue fermenting at 2-6℃ for 4-6 months after fermentation for 30 days.
[0009] By adopting the above technical solution, the initial fermentation is controlled at a suitable temperature of 20-30°C for 30 days of primary fermentation, so that the yeast and other microorganisms in the lees can be fully active and release a large amount of flavor substances. In the following 4-6 months of low-temperature fermentation (2-6°C) stage, the fermentation rate slows down, allowing the flavor substances to gradually form and stabilize over a long period of time, increasing the complexity of the fermented lees and the layering of the aroma. Baijiu and rice wine are rich in alcohol substances, which react with the lees during the fermentation process to produce ester compounds, bringing a more complex fermentation aroma. In particular, rice wine also contains a large amount of amino acids and sugars, which can promote the growth of fermented microorganisms and enhance the umami taste of the lees.
[0010] Optionally, also include 1-3 servings of fermented lemon peel.
[0011] Optionally, the preparation method of the fermented lemon peel is: Scrape the lemon peel, taking only the yellow skin, and cut the peel into thin strips; Add 30-40 parts of salt, 10-15 parts of sugar, and 1-3 parts of cloves to 500-600 parts of water; Place the lemon peels in a fermentation container and pour in the brine solution so that the lemon peels are completely submerged in the liquid. Place the container in a cool, dry place and ferment for 10-14 days.
[0012] By adopting the above technical solution, the yellow skin of the lemon peel contains rich lemon oil, the main component of which is limonene, which can release a fresh citrus aroma during the fermentation process. This unique aroma brings a new level to the overall flavor of the lees, balances the heavy-tasting spices and fermented substances, and adds a refreshing feeling. After 10-14 days of fermentation, the organic acid content in the lemon peel increases, the sour taste is further enhanced, and part of the sugar is converted into ethanol and other fermentation products, which enhances the complexity of the overall flavor. The sour substances produced in this process are combined with the fermented flavor of the lees, which can play a balancing and reconciling role, so that the lees are not too single or heavy. The salt water solution of the fermented lemon peel not only provides a salty reconciliation effect, but also ensures that the liquid is fully infiltrated during the fermentation process, avoiding the oxidation and discoloration of the lemon peel or the imbalance of flavor. Through this soaking fermentation, the aroma and sourness of the lemon peel can be released more evenly, so that the final fermented lees product has better stability and complex flavor. The fermentation of lemon peel can naturally release sourness. After combining with the complex alcohols and acids produced by the fermentation of lees, it reduces the heaviness of the lees and makes the overall taste more refreshing and light, thus solving the problem of dull taste that may be brought by traditional lees.
[0013] Optionally, also include 10-15 servings of fermented bean paste.
[0014] By adopting the above technical scheme, the fermented bean paste has a rich aroma and mellowness: bean paste produces rich amino acids, esters and organic acids through fermentation, which further add a strong fermented aroma to the lees. In particular, the decomposition products of soy protein, such as glutamic acid, can significantly enhance the umami taste of the lees, making the overall flavor fuller and richer. Bean paste itself has a strong salty and umami taste. By combining with other fermented substances, it can provide a stable salty and fresh taste for the lees, and complement the flavors of spices, wine and lemon peel, enhancing the harmony of the overall seasoning. This makes the salty and fresh and spice complex taste of the fermented lees more balanced and not abrupt. During the fermentation process of bean paste, microbial activity will generate a large amount of ester substances, which can not only enhance the aroma, but also make the taste of the fermented lees smoother and have a strong texture. In particular, the slight spicy taste and fermented sour taste produced after fermentation further reconcile the heavy flavor of the lees, making the finished product more unique salty, fresh and spicy.
[0015] Optionally, 1-5 servings of smoked almonds may also be included.
[0016] By adopting the above technical solution, the smoked flavor of smoked almonds: smoked almonds absorb the smoked aroma of wood or other spices during the processing, which adds a unique smoky flavor to the entire fermented lees, bringing a deeper flavor experience. This unique aroma can contrast with other fermented flavors in the lees, enhancing the complexity and appeal of the flavor. Almonds are rich in vitamin E, dietary fiber and high-quality protein. After being added to the lees, they not only enhance the flavor level of the product, but also improve the nutritional value, making it a healthier fermented food choice.
[0017] In a second aspect, the present application provides a method for preparing Jinbiao halogen, using the following technical solution: A method for preparing gold-labeled bittern comprises the following steps: Filter the excess liquid from the fresh lees, mix the fresh lees with the cooked lees, wash the wolfberries, citrus peels, star anise, cinnamon and bay leaves, drain and set aside; Add glucose and protease to the mixture of cooked lees and fresh lees, then add wolfberry, citrus peel, star anise, cinnamon, bay leaf, salt and white wine, and mix thoroughly by stirring; Seal the mixed brine into a fermentation container, control the fermentation temperature at 20-30℃, and ferment for 15-20 days.
[0018] Optionally, fermented lemon peel, smoked almonds and fermented bean paste are also added to the mixture of the cooked lees and fresh lees.
[0019] In summary, this application has the following beneficial effects: 1. Since the present application uses mature fragrant lees fermented for 5-7 months, the content of esters and alcohols is increased by long-term fermentation, bringing a richer and more complex aroma. Protease breaks down the protein in the lees, releasing amino acids and peptides, which significantly enhances the umami taste and taste. Adding spices such as wolfberry, citrus peel, star anise, etc., releases unique plant aroma during fermentation, which synergizes with the fermentation products to enrich the complex flavor of the lees. Liquor not only enhances the aroma of the wine, but also ensures the stability of the fermentation process through antibacterial effects, making the overall flavor more profound and lasting.
[0020] 2. In this application, mature fragrant lees are preferably used. After mixing lees, white wine, yellow wine, white sugar, salt and spices, fermentation is carried out at 20-30°C for 30 days, and then low-temperature fermentation is carried out at 2-6°C for 4-6 months to gradually form a complex flavor. The initial fermentation conditions allow yeast and other microorganisms to be fully active and release a large amount of flavor substances; the low-temperature fermentation in the later stage slows down the fermentation rate, making the aroma gradually stable and rich. The alcohols in white wine and yellow wine react with lees to form ester compounds, bringing a complex fermentation aroma, while the amino acids and sugars in yellow wine also enhance the umami taste.
[0021] 3. The present application preferably removes the lemon peel, cuts it into strips, and soaks it in a salt water solution for fermentation for 10-14 days to release the citrus aroma in the lemon oil, balance the strong fermentation flavor in the marinated marinade, and add a refreshing feeling. During the fermentation process, organic acids and sugars are converted into fermentation products such as ethanol, which enhances the complexity of the overall flavor. Optional ingredients include fermented bean paste and smoked almonds. The bean paste adds umami and sauce flavor, while the almonds introduce a unique smoky aroma to the marinated marinade, enriching the overall flavor level and enhancing the nutritional value. DETAILED DESCRIPTION
[0022] The present application is further described in detail below in conjunction with the examples. It is particularly noted that if no specific conditions are specified in the following examples, the experiments are carried out according to conventional conditions or the conditions recommended by the manufacturer. Unless otherwise specified, the raw materials used in the following examples can be obtained from common commercial sources.
[0023] Example of preparation of mature fragrant lees Preparation Example 1 The preparation method of mature fragrant dregs is as follows: Prepare 50kg of distiller's grains, 5kg of white wine, 3kg of yellow wine, 10kg of sugar, 2kg of salt, 0.8kg of star anise, 0.5kg of cinnamon, and 0.5kg of pepper; Add star anise, cinnamon, peppercorns, sugar and salt to the lees.
[0024] Use a mixer at a speed of 30r / min to evenly distribute the spices and seasonings in the lees.
[0025] Pour 53% liquor and 25% rice wine into the mixed lees, and continue stirring to ensure that all liquors can evenly penetrate into the lees to form a moist and homogeneous mixture. Put the evenly mixed lees into a sealed fermentation barrel. Keep it at 20-30℃, control it between 45-55%, and ferment it for 30 days in a sealed container. After fermentation is completed, move the fermentation container to a low temperature environment of 2-6℃ and continue fermentation for a long time.
[0026] Preparation example of fermented lemon peel Preparation Example 2 The preparation method of fermented lemon peel is: Scrape the lemon peel, taking only the yellow skin, and cut the peel into thin strips; Add 350g salt, 120g sugar and 20g cloves to 5.5kg water; Place the lemon peels in a fermentation tank and pour in the brine solution so that the lemon peels are completely submerged in the liquid. Place the container in a cool, dry place at a constant temperature of 25°C and ferment for 10-14 days. Example
[0027] Example 1 A method for preparing golden standard bittern: Raw material preparation Cooked broth: 130 g, prepared by the method of Preparation Example 1; Fresh lees: 800g; Glucose: 0.8 g; Protease: 0.5g; Wolfberry: 20g; Citrus peel: 15g; Star anise: 3g; Cinnamon: 3g; Bay leaves: 3g; Salt: 10g; White wine: 50g.
[0028] Fresh lees processing First, filter the fresh lees through gauze or a filter to remove excess liquid. Wash the spices such as wolfberry, citrus peel, star anise, cinnamon and bay leaves one by one, drain the water with a filter, and dry at 50℃.
[0029] Mixing process Mix the processed fresh distiller's grains with the cooked distiller's grains, and stir manually for 20 minutes to ensure that the fresh distiller's grains and the cooked distiller's grains are evenly mixed.
[0030] Add glucose and protease to the mixture of fresh lees and cooked lees, and continue stirring to evenly distribute them in the lees.
[0031] Add the processed wolfberry, citrus peel, star anise, cinnamon, bay leaves and salt to the mixture in turn.
[0032] Add 52-proof liquor and stir thoroughly to ensure all ingredients are evenly mixed.
[0033] Fermentation process Put all the evenly mixed materials into a sealed fermentation tank, place the fermentation tank at 20-30℃, keep it sealed and ferment for 15-20 days.
[0034] Example 2 A method for preparing Jinbiao fermented brine: the difference from Example 1 is that the cooked fermented brine is prepared: 100g, 700g fresh lees, 0.5g glucose, 0.5g protease, 15g wolfberry, 10g citrus peel, 1g star anise, 1g cinnamon, 1g bay leaf, 5g salt, and 40g white wine.
[0035] Example 3 A method for preparing Jinbiao fermented grains: The difference from Example 1 is that the cooked fermented grains are prepared: 150g, 900g fresh grains, 1g glucose, 0.5g protease, 25g wolfberry, 20g citrus peel, 5g star anise, 5g cinnamon, 5g bay leaves, 15g salt, and 60g white wine.
[0036] Example 4 A method for preparing Jinbiao fermented lees: The difference from Example 1 is that 2 g of fermented lemon peel is also added to the mixture of fresh lees and cooked fermented lees, and the fermented lemon peel is prepared by the method of Preparation Example 2.
[0037] Example 5 A method for preparing Jinbiao lees: The method is different from Example 4 in that 1 g of fermented lemon peel is added to the mixture of fresh lees and cooked lees.
[0038] Example 6 A method for preparing Jinbiao fermented lees: The method is different from Example 4 in that 3 g of fermented lemon peel is further added to the mixture of fresh lees and cooked fermented lees.
[0039] Example 7 A method for preparing Jinbiao fermented soy sauce: The difference from Example 1 is that 13 g of fermented bean paste is also added to the mixture of fresh wine lees and cooked fermented soy sauce.
[0040] Example 8 A method for preparing Jinbiao fermented grains: The difference from Example 1 is that 3g of smoked almonds are also added to the mixture of fresh wine lees and cooked fermented grains.
[0041] Comparative Example Comparative Example 1 A method for preparing Jinbiao fermented sour sauce: The method is different from Example 1 in that no cooked fermented sour sauce is added.
[0042] Comparative Example 2 A method for preparing Jinbiao halogen brine: the difference from Example 1 is that no protease is added.
[0043] Comparative Example 3 A method for preparing Jinbiao fermented lees: The difference from Example 4 is that 4 g of fermented lemon peel is also added to the mixture of fresh lees and cooked fermented lees, and the fermented lemon peel is prepared by the method of Preparation Example 2.
[0044] Performance testing Detection Methods Choose an odor-free, clean, and quiet environment so as not to affect the taster's sensory experience.
[0045] Lighting conditions: Standardized lighting to avoid sample color being affected by light.
[0046] Test tools: Provide a clean glass to hold the brine sample, and water for cleaning the mouth.
[0047] 50 volunteers were recruited to taste 10g of the broth prepared in different embodiments / comparative examples. A standardized scoring sheet was prepared for each taster, and the score was scored using a 1-10 point system, with 1 point representing poor quality and 10 points representing excellent quality. After the evaluation was completed, the average score was calculated.
[0048] Scoring criteria: Aroma intensity: 1-3 points indicate a weak aroma, 4-6 points indicate a medium aroma, and 7-10 points indicate a strong aroma.
[0049] Aroma complexity: 1-3 points indicate a simple taste, 4-6 indicates a medium taste, and 7-10 indicates a rich aroma and taste.
[0050] Flavor balance: 1-3 points indicate an unbalanced taste (such as too salty, too sweet, too sour, etc.), 4-6 points indicate acceptable flavors, and 7-10 points indicate a harmonious taste.
[0051] Table 1 Results Statistics Combining Example 1 and Comparative Examples 1-2 and Table 1, it can be seen that the mature fermented sour brine that has been fermented for 5-7 months has a significantly increased content of esters and alcohols in the sour brine after a long period of fermentation. By utilizing its own natural beneficial microbial flora, the mature sour brine that has been fermented for a long time can provide a richer and more complex aroma compared to the sour brine with a shorter fermentation time. By continuing to ferment, more esters and aroma components are released, which have a synergistic effect with the fermentation products in the mature sour brine, further improving the overall flavor level of the sour brine. Protease can decompose the protein in the lees and produce more amino acids and peptides, which are important sources of umami. Combined with the fermentation of the sour brine, the amino acids released after the decomposition of the protein can significantly enhance the umami taste and mouthfeel of the sour brine, making the sour taste more intense and rich in layers.
[0052] Combining Examples 4-6 and Comparative Example 3 with Table 1, it can be seen that the yellow skin of lemon peel contains rich lemon oil, the main component of which is limonene, which can release a fresh citrus aroma during the fermentation process. This unique aroma brings a new level to the overall flavor of the tart, balances the heavy-tasting spices and fermented substances, and adds a refreshing feeling. However, excessive use of fermented lemon peel will affect the taste and aroma.
[0053] It can be seen from Examples 1-3 and Table 1 that the present application uses mature fragrant lees fermented for 5-7 months, and utilizes long-term fermentation to increase the content of esters and alcohols, bringing a richer and more complex aroma. Proteases decompose the protein in the lees, releasing amino acids and peptides, significantly enhancing the umami flavor and taste levels. Adding spices such as wolfberry, citrus peel, and star anise releases unique plant aromas during fermentation, which synergize with the fermentation products to enrich the complex flavor of the lees. Liquor not only enhances the aroma of the wine, but also ensures the stability of the fermentation process through antibacterial effects, making the overall flavor more profound and lasting.
[0054] Combining Example 1 and Examples 4, 7, and 8 with Table 1, it can be seen that after the lemon peel is scraped and cut into strips, and then soaked in a salt water solution for fermentation for 10-14 days, the citrus aroma in the lemon oil is released, which balances the strong fermentation flavor in the vinaigrette and adds a refreshing feeling. During the fermentation process, organic acids and sugars are converted into fermentation products such as ethanol, which enhances the complexity of the overall flavor. Optional ingredients include fermented bean paste and smoked almonds. The bean paste adds umami and sauce flavor, and the almonds introduce a unique smoky aroma to the vinaigrette, enriching the overall flavor level and enhancing the nutritional value.
[0055] This specific embodiment is merely an explanation of the present application and is not a limitation of the present application. After reading this specification, those skilled in the art may make modifications to the present embodiment without any creative contribution as needed, but such modifications are protected by the patent law as long as they are within the scope of the claims of the present application.
Claims
1. A Jinbiao halogen, characterized in that: The components include 100-150 parts of cooked lees, 700-900 parts of fresh lees, 0.5-1 parts of glucose, 0.5 parts of protease, 15-25 parts of wolfberry, 10-20 parts of citrus peel, 1-5 parts of star anise, 1-5 parts of cinnamon, 1-5 parts of bay leaves, 5-15 parts of salt and 40-60 parts of liquor by weight. The cooked lees is mature fragrant lees fermented for 5-7 months.
2. The gold-labeled bittern according to claim 1, characterized in that: The preparation method of the mature fragrant dregs is as follows: Prepare 500 parts of distiller's grains, 50 parts of white wine, 30 parts of yellow wine, 100 parts of sugar, 20 parts of salt, 8 parts of star anise, 5 parts of cinnamon, and 5 parts of pepper; Add salt, sugar, pepper, star anise, and cinnamon to the lees, then pour the white wine and yellow wine into the lees and mix evenly; Put the mixed lees into a sealed container, maintain the temperature at 20-30℃ and humidity at 45-55%, and continue fermenting at 2-6℃ for 4-6 months after fermentation for 30 days.
3. The gold-labeled bittern according to claim 1, characterized in that: Also includes 1-3 portions of fermented lemon peel.
4. The gold-labeled bittern according to claim 3, characterized in that: The preparation method of the fermented lemon peel is: Scrape the lemon peel, taking only the yellow skin, and cut the peel into thin strips; Add 30-40 parts of salt, 10-15 parts of sugar, and 1-3 parts of cloves to 500-600 parts of water; Place the lemon peels in a fermentation container and pour in the brine solution so that the lemon peels are completely submerged in the liquid. Place the container in a cool, dry place and ferment for 10-14 days.
5. The gold-labeled bittern according to claim 1, characterized in that: Also includes 10-15 servings of fermented bean paste.
6. The gold-labeled bittern according to claim 1, characterized in that: It also includes 1-5 servings of smoked almonds.
7. A method for preparing the Jinbiao bittern according to any one of claims 1 to 6, characterized in that: The following steps are involved: Filter the excess liquid from the fresh lees, mix the fresh lees with the cooked lees, wash the wolfberries, citrus peels, star anise, cinnamon and bay leaves, drain and set aside; Add glucose and protease to the mixture of cooked lees and fresh lees, then add wolfberry, citrus peel, star anise, cinnamon, bay leaf, salt and white wine, and mix thoroughly by stirring; Seal the mixed brine into a fermentation container, control the fermentation temperature at 20-30℃, and ferment for 15-20 days.
8. The method for preparing the Jinbiao bittern according to claim 7, characterized in that: Fermented lemon peel, smoked almonds and fermented bean paste are also added to the mixture of the cooked lees and fresh lees.