Spicy fresh dew sauce as well as preparation method and application thereof

Abstract

The invention provides spicy fresh dew sauce, which is prepared from the following raw materials in parts by weight: 41 to 74 parts of fermented chili, 17 to 31 parts of soy sauce, 17 to 31 parts of fresh capsicum frutescens, 10 to 19 parts of dried mushroom, 5 to 9 parts of kelp, 27 to 50 parts of fresh tomato, 14 to 25 parts of fruit vinegar, 2.7 to 5.0 parts of coconut flower sugar, 0.7 to 1.2 parts of yeast extract and 51 to 93 parts of water. The invention specifically provides a preparation method and application of the compound. The method has the following beneficial effects that physical extraction is applied to a spicy fresh dew sauce product for the first time, so that the spicy taste level of the product is enhanced, and the traditional single spicy taste stimulation is broken through; the Erjingtiao and capsicum frutescens are subjected to constant-temperature fermentation by adopting a microbial fermentation technology, formation of ester flavor substances in the capsicum frutescens is promoted, gentle spicy taste of lactic acid is generated, nutritional ingredients, active ingredients and the like in the raw materials are reserved to the greatest extent while no food additive is added, and the raw materials are healthy and easy to obtain, clear in spicy taste gradation, outstanding in delicate flavor, low in salt content and free of any side effect. Good popularization and application values are realized.

Description

Technical Field

[0001] This invention relates to the field of food technology, specifically to a spicy and umami seasoning sauce, its preparation method, and its application. Background Technology

[0002] Spicy and umami seasoning sauce is a complex liquid seasoning sauce with spiciness and umami as its core. It is mainly based on soy sauce, supplemented with edible salt, white sugar, chili peppers or chili sauce, and combined with spicy flavorings (chili oil or capsicum extract), flavor enhancers (MSG, disodium 5'-inosinate), thickeners (xanthan gum, guar gum), coloring agents (caramel color), preservatives (potassium sorbate), and other ingredients. The resulting product has a prominent spicy and umami flavor and can replace the traditional "soy sauce-chili oil-MSG" combination. It also has functions such as enhancing spiciness, umami, removing fishy smells, and improving freshness. It is widely used in Chinese cooking scenarios such as cold dishes, dipping sauces, stir-fries, and steaming, and is very popular among consumers.

[0003] Current research on spicy and savory sauce products mainly focuses on direct blending or techniques such as "physical extraction + blending." For example, existing technologies use single-factor and orthogonal experiments to extract spicy juice from dried chili peppers and natural spices, then mix it with yeast extract, edible salt, white sugar, and food additives (monosodium glutamate, xanthan gum, capsicum oleoresin, disodium 5'-ribonucleotide) to create spicy and savory sauce. This process yields the extracted spicy juice and the resulting spicy and savory sauce. In addition, existing technology discloses a spicy umami sauce condiment. This method involves first simmering and filtering chicken meat and bones to obtain a broth, which is then combined with white sugar, fructose syrup, yeast extract, brewed soy sauce, apple cider vinegar, chili oil, chili sauce, maltose, acid-hydrolyzed vegetable protein flavoring liquid, brewed vinegar, edible salt, and food additives (sorbitol, glacial acetic acid, citric acid, caramel color, disodium 5'-inosinate, xanthan gum, monosodium glutamate, potassium sorbate, lactic acid, β-carotene, and edible flavorings). While both of these spicy umami sauce preparation techniques are simple and inexpensive, they involve the addition of large amounts of food additives, which could have adverse health effects with long-term consumption.

[0004] With the upgrading of consumer spending, higher demands are being placed on the health and safety of ingredients in products. Therefore, producing a spicy and umami seasoning sauce that meets health and safety requirements while retaining a better taste is a technical problem that urgently needs to be solved in this field. Summary of the Invention

[0005] Physical extraction, microbial fermentation, and compound enzymatic hydrolysis are commonly used techniques in the food industry. These techniques not only better preserve the nutrients in raw materials and enrich the flavor of products, but also help clean labels. To address the above technical issues, this invention attempts to apply physical extraction, microbial fermentation, and compound enzymatic hydrolysis techniques to a spicy umami sauce product, using the synergistic effect of these three techniques to prepare a low-salt, healthy spicy umami sauce free of food additives. The technical solution adopted in this invention is as follows: The first aspect of the present invention provides a spicy and umami seasoning sauce, which is made from the following ingredients in parts by weight: 41-74 parts fermented chili peppers, 17-31 parts soy sauce, 17-31 parts fresh millet chili peppers, 10-19 parts dried shiitake mushrooms, 5-9 parts kelp, 27-50 parts fresh tomatoes, 14-25 parts fruit vinegar, 2.7-5.0 parts coconut sugar, 0.7-1.2 parts yeast extract, and 51-93 parts water. Furthermore, the spicy and fresh seasoning sauce is made from the following ingredients in parts by weight: 68 parts fermented chili peppers, 28 parts soy sauce, 28 parts fresh millet chili peppers, 17 parts dried shiitake mushrooms, 8 parts kelp, 45 parts fresh tomatoes, 23 parts apple cider vinegar, 4.5 parts coconut sugar, 1.1 parts yeast extract, and 85 parts water. Furthermore, the fermented chili pepper is prepared from 68-124 parts by weight of fresh Erjingtiao chili pepper, 27-50 parts by weight of fresh millet chili pepper, 10-19 parts by weight of garlic, 7-12 parts by weight of ginger, and 4-7 parts by weight of edible salt; even further, the fermented chili pepper is prepared from 113 parts by weight of Erjingtiao chili pepper, 45 parts by weight of fresh millet chili pepper, 17 parts by weight of garlic, 11 parts by weight of ginger, and 7 parts by weight of edible salt. Furthermore, the soy sauce is a preservative-free brewed soy sauce, and its amino acid nitrogen content is ≥0.8 g / 100mL (calculated as nitrogen). Furthermore, the fruit vinegar is apple cider vinegar; even further, the apple cider vinegar is 6° apple cider vinegar; Secondly, the present invention provides a method for preparing a spicy and umami-rich seasoning sauce, comprising the following steps: 1) Preparation of millet pepper extract: After washing and cutting fresh millet peppers into sections according to the above weight ratio, divide them into three batches and perform hot extraction, cold extraction and fermentation treatment respectively. 2) Preparation of fermented chili peppers: (1) According to the above weight ratio, first wash the fresh Erjingtiao chili peppers, remove the stems and cut them into sections, then cut the millet chili peppers into sections, mix the above fresh Erjingtiao chili pepper sections with the millet chili pepper sections, steam sterilize, and prepare mixed chili peppers for later use; (2) Make garlic into garlic granules, and extract and filter ginger juice for later use; (3) Place the above mixed chili peppers, garlic granules, ginger juice and edible salt in a fermentation tank, inoculate with Lactobacillus plantarum for constant temperature fermentation for 30~60 days, homogenize, sterilize, and prepare fermented chili peppers; 3) Preparation of umami enzymatic hydrolysate: According to the above weight ratio, dice the dried shiitake mushrooms and kelp, rehydrate them, add flavor protease and cellulase for enzymatic hydrolysis to obtain umami enzymatic hydrolysate; 4) Preparation of tomato puree: Take fresh tomatoes according to the above weight ratio, wash the fresh tomatoes and remove the stems, scald them in a water bath to remove the skin, and then pass them through a colloid mill to obtain tomato puree. 5) Compound blending: Mix the fermented chili peppers prepared in step 2) and the umami enzymatic hydrolysate prepared in step 3) evenly, place them in a hot water bath for extraction and then filter. After filtration, add soy sauce, tomato puree, coconut sugar, yeast extract and water to the extract in the above proportions, mix thoroughly, homogenize and filter to obtain crude spicy umami seasoning sauce. 6) Sterilization and filling: After sterilization and filling, the crude spicy soy sauce is obtained as finished spicy soy sauce. Furthermore, in step 1), the preparation method of the millet pepper extract includes the following steps: Fresh millet peppers are washed and cut into sections according to the above weight ratio, and then divided into three batches. The first batch undergoes hot extraction: the millet pepper sections are soaked in hot water at 85-90℃ for 15-30 minutes, and filtered through an 80-100 mesh filter to obtain hot-extracted millet pepper juice, which serves as the base spiciness. The second batch undergoes cold extraction: the millet pepper sections are soaked in apple cider vinegar for 20-30 hours, and filtered through an 80-100 mesh filter to obtain cold-extracted millet pepper juice, which serves as the light and spicy flavor. The third batch is used directly. Further, the weight ratio of millet peppers used for hot extraction, cold extraction, and fermentation is 2-3:3:5. Further, the weight ratio of millet peppers used for hot extraction, cold extraction, and fermentation is 2:3:5. Further, in step 2), the preparation method of the fermented chili pepper includes the following steps: (1) After washing and removing the stems of fresh Erjingtiao chili peppers, cut them into 2-4 cm segments, and then cut the fresh millet chili peppers into segments; then mix the Erjingtiao chili pepper segments and the fresh millet chili pepper segments, put them into a steam sterilizer at 85-95℃ for 1-3 min to sterilize them, and prepare mixed chili peppers, and cool them for later use; (2) Crush garlic into 1-3 mm particles using a grinder; put ginger into a blender to extract juice, filter it for later use; (3) Put the above mixed chili peppers, garlic particles, ginger juice and edible salt into a fermentation tank and stir evenly, and add 0.020-0.060wt% live bacteria with a count ≥1×10 9CFU / g Lactobacillus plantarum was used for the initial fermentation at a constant temperature of 20-27℃ for 7-12 days, with stirring once a day to release carbon dioxide. In the later stage, the fermentation temperature was changed to 13-16℃ and the mixture was allowed to ferment statically for 30-40 days. After the formation of ester flavor substances, the mixture was homogenized in a colloid mill to produce fermented chili peppers with a particle size ≤150μm. The chili peppers were then sterilized at 70-80℃ for 25-30 minutes to obtain the fermented chili peppers. Further, in step 3), the preparation method of the umami enzymatic hydrolysate includes the following steps: according to the above weight ratio, the dried shiitake mushrooms and kelp are diced, placed in warm water containing 0.3~0.5wt% citric acid at 40~45℃ for 2~3 h to rehydrate, then 0.1~0.15wt% flavor protease and 0.2~0.25wt% cellulase are added, and the mixture is enzymatically hydrolyzed at 50~55℃ and pH 5.3~5.8 for 3~5 h. The hydrolysate is then heated to 85~90℃ and held for 15~20 min to inactivate the enzyme, thus obtaining the umami enzymatic hydrolysate; Furthermore, in step 4), the method for preparing the tomato puree includes the following steps: take fresh tomatoes according to the above weight ratio, wash and remove the stems, put them in a water bath at 85~95℃ for 3~5 minutes to scald and peel them, dice them, and grind them in a colloid mill to make tomato puree; Further, in step 5), the compound preparation includes the following steps: the fermented chili peppers prepared in step 2) and the umami enzymatic hydrolysate prepared in step 3) are mixed evenly and extracted at 80-85℃ for 20-30 min. The mixture is then filtered through an 80-100 mesh filter to obtain the extract. Soy sauce, tomato puree, coconut sugar, yeast extract, and water are added to the extract in sequence according to the above ratio. The mixture is thoroughly mixed, homogenized, and then filtered through an 180-200 mesh filter to obtain the coarse spicy umami seasoning sauce. Furthermore, in step 6), the sterilization includes the following steps: placing the above-mentioned crude spicy soy sauce in a high-temperature instant sterilizer at 130~135℃ for 4~6 seconds to sterilize. A third aspect of the present invention provides the application of any of the above-mentioned spicy umami seasoning sauces in food; further, its application in the preparation of compound seasonings; The present invention has the following beneficial effects: This invention is the first to apply physical extraction to spicy soy sauce products, enhancing the spiciness and breaking through the traditional single-spicy sensation. The invention uses hot extraction technology to lock in non-volatile capsaicin in chili peppers, while cold extraction technology retains volatile spicy aroma compounds, resulting in a base spiciness and a refreshing, aromatic spiciness. This invention uses microbial fermentation technology to ferment Erjingtiao and millet peppers at a constant temperature, promoting the formation of ester flavor substances in the peppers and producing a mild spicy sensation from lactic acid; combined with the pungent and spicy sensation of ginger and garlic, a four-dimensional spicy system is formed, resulting in a richer taste and flavor. 2) This invention uses shiitake mushrooms and kelp as the main sources of umami substances. By utilizing the enzymatic hydrolysis of two compound enzyme preparations, flavor protease and cellulase, the umami of natural ingredients is fully utilized, while the umami persistence of the product is improved. Combined with the fermentation umami of yeast extract, the umami of the product is further enhanced, so that the spicy umami sauce has a synergistic effect of umami and spiciness. 3) This invention preserves the nutrients and active ingredients in the raw materials to the greatest extent possible. For example, cold extraction preserves volatile limonene and vitamin C, fermentation of chili peppers produces esters and pyrazine compounds, and complex enzymatic hydrolysis of umami peptides, etc. 4) This invention does not add food additives, uses healthy and readily available raw materials, has distinct layers of spiciness, prominent umami flavor, and low salt content, and has good promotion and application value. Attached Figure Description

[0006] Figure 1 This is a diagram showing the differences in spiciness substances in the spicy soy sauce of Examples 1-6 and Comparative Examples 1-7. Detailed Implementation

[0007] The present invention will be further described below with reference to the accompanying drawings and embodiments.

[0008] (I) Implementation Examples

[0009] Example 1 A spicy and savory sauce, the ingredients of which are as follows: 68 parts by weight of fermented chili peppers, 28 parts by weight of soy sauce, 28 parts by weight of fresh millet chili peppers (for cold and hot extraction), 17 parts by weight of dried shiitake mushrooms, 8 parts by weight of kelp, 45 parts by weight of fresh tomatoes, 23 parts by weight of 6° apple cider vinegar, 4.5 parts by weight of coconut sugar, 1.1 parts by weight of yeast extract, and 85 parts by weight of water.

[0010] The fermented chili peppers comprise 113 parts by weight of Erjingtiao chili peppers, 45 parts by weight of fresh millet chili peppers (for fermentation), 17 parts by weight of garlic, 11 parts by weight of ginger, and 7 parts by weight of edible salt. The preparation method includes the following steps: 1) Preparation of bird's eye chili extract: Fresh bird's eye chilies were washed and cut into sections, and then processed in three batches: hot extraction, cold extraction, and fermentation. The first batch was hot-extraction: 20 wt% of bird's eye chili sections were placed in 85°C hot water for 30 min, and then filtered through a 100-mesh filter to obtain hot-extracted bird's eye chili juice, which served as the base spiciness. The second batch was cold-extraction: 30 wt% of bird's eye chili sections were soaked in 6° apple cider vinegar for 24 h, and then filtered through a 100-mesh filter to obtain cold-extracted bird's eye chili juice, which served as the light and spicy flavor. The third batch used 50 wt% of bird's eye chilies for fermentation.

[0011] 2) Preparation of Fermented Chili Peppers: First, wash and remove the stems from fresh Erjingtiao chili peppers, then cut them into 2-4 cm segments and mix them with fresh millet chili pepper segments. Sterilize the mixture in a steam sterilizer at 90±1℃ for 2 minutes, then cool and set aside. Next, grind the garlic into 2 mm particles using a grinder; juice the ginger using a high-speed blender, then filter and set aside. Finally, place the chili peppers, garlic cloves, ginger juice, and salt in a fermentation tank and mix well. Inoculate with 0.020 wt% of a starter culture with a viable count ≥1×10⁻⁶. 9 CFU / g Lactobacillus plantarum was used for the initial fermentation at a constant temperature of 25±1℃ for 7 days, with stirring once a day to release carbon dioxide. In the later stage, the fermentation temperature was changed to 15±1℃ and the mixture was allowed to ferment statically for 30 days to form ester flavor substances. Then, the mixture was homogenized in a colloid mill to produce fermented chili peppers with a particle size ≤150μm. After sterilization at 75±2℃ for 25 min, the fermented chili peppers were obtained. 3) Preparation of umami enzymatic hydrolysate: Dried shiitake mushrooms and kelp are diced and rehydrated in warm water containing 0.3wt% citric acid at 40℃ for 2-3 hours. Then, 0.1wt% flavor protease and 0.2wt% cellulase are added. After enzymatic hydrolysis at 50℃ and pH 5.3 for 3 hours, the hydrolysate is heated to 85℃ and held for 20 minutes to inactivate the enzyme, thus obtaining the umami enzymatic hydrolysate.

[0012] 4) Preparation of tomato puree: Wash fresh tomatoes, remove the stems, put them in an 85℃ water bath for 5 minutes to scald them, peel them, dice them, and put them in a colloid mill to make tomato puree.

[0013] 5) Compound preparation: First, mix steps (2) and (3) thoroughly and evenly, and extract at 80℃ for 30 min. Then, filter through a 100-mesh screen to obtain the extract. Next, add the extract to soy sauce (preservative-free brewed soy sauce with an amino acid nitrogen content ≥0.8 g / 100mL), tomato puree, coconut sugar, yeast extract, and water in sequence, mix thoroughly, homogenize, and filter through a 200-mesh screen to obtain the spicy and fresh soy sauce.

[0014] 6) Sterilization and filling: Place the spicy soy sauce in a high-temperature instant sterilizer at 130°C for 6 seconds; then fill it to prepare the finished product. Example 2

[0015] A spicy and umami seasoning sauce, the ingredients of which are as follows: 41 parts by weight of fermented chili peppers, 17 parts by weight of soy sauce, 17 parts by weight of fresh millet chili peppers (for cold and hot extraction), 10 parts by weight of dried shiitake mushrooms, 5 parts by weight of kelp, 27 parts by weight of fresh tomatoes, 14 parts by weight of 6° apple cider vinegar, 2.7 parts by weight of coconut sugar, 0.7 parts by weight of yeast extract, and 51 parts by weight of water.

[0016] The fermented chili peppers comprise 68 parts by weight of Erjingtiao chili peppers, 27 parts by weight of fresh millet chili peppers (for fermentation), 10 parts by weight of garlic, 7 parts by weight of ginger, and 4 parts by weight of edible salt. The preparation method includes the following steps: 1) Preparation of bird's eye chili extract: Fresh bird's eye chilies were washed and cut into sections, and then processed in three batches: hot extraction, cold extraction, and fermentation. The first batch was hot-extraction: 20 wt% of bird's eye chili sections were placed in 86° hot water for 27 minutes and filtered through a 100-mesh filter to obtain hot-extracted bird's eye chili juice, which served as the base spiciness. The second batch was cold-extraction: 30 wt% of bird's eye chili sections were soaked in 6° apple cider vinegar for 24 hours and filtered through a 100-mesh filter to obtain cold-extracted bird's eye chili juice, which served as the light and spicy flavor. The third batch used 50 wt% of bird's eye chilies for fermented chili preparation.

[0017] 2) Preparation of Fermented Chili Peppers: First, wash and remove the stems from fresh Erjingtiao chili peppers, then cut them into 2-4 cm segments and mix them with fresh millet chili pepper segments. Sterilize the mixture in a steam sterilizer at 90±1℃ for 2 minutes, then cool and set aside. Next, grind the garlic into 2 mm particles using a grinder; juice the ginger using a blender and filter. Finally, place the chili peppers, garlic cloves, ginger juice, and salt in a fermentation tank and stir well. Inoculate with 0.028 wt% of a live bacteria culture medium with a viable count ≥1×10⁻⁶. 9 CFU / g Lactobacillus plantarum was used for the initial fermentation at a constant temperature of 25±1℃ for 8 days, with stirring once a day to release carbon dioxide. In the later stage, the fermentation temperature was changed to 15±1℃ and the mixture was allowed to ferment statically for 32 days to form ester flavor compounds. The mixture was then homogenized in a colloid mill to produce fermented chili peppers with a particle size ≤150μm. After sterilization at 75±2℃ for 26 min, the fermented chili peppers were obtained.

[0018] 3) Preparation of umami enzymatic hydrolysate: Dried shiitake mushrooms and kelp are diced and rehydrated in warm water containing 0.34wt% citric acid at 41℃ for 2-3 hours. Then, 0.11wt% flavor protease and 0.21wt% cellulase are added. After enzymatic hydrolysis at 51℃ and pH 5.4 for 3.4 hours, the hydrolysate is heated to 86℃ and held for 19 minutes to inactivate the enzyme, thus obtaining the umami enzymatic hydrolysate.

[0019] 4) Preparation of tomato puree: Wash fresh tomatoes, remove the stems, put them in an 86℃ water bath for 4.6 minutes to scald them, peel them, dice them, and put them in a colloid mill to make tomato puree.

[0020] 5) Compound preparation: First, mix steps (2) and (3) thoroughly and evenly, and extract at 81℃ for 28 min. Then, filter through a 100-mesh screen to obtain the extract. Next, add the extract, soy sauce, tomato puree, coconut sugar, yeast extract, and water in sequence, mix thoroughly, homogenize, and filter through a 200-mesh screen to obtain the spicy and fresh seasoning sauce.

[0021] 6) Sterilization and filling: The spicy soy sauce is placed in a high-temperature instant sterilizer at 131°C for 5.6 seconds; then filled to prepare the finished product.

[0022] Example 3 A spicy and umami seasoning sauce, the ingredients of which are as follows: 47 parts by weight of fermented chili peppers, 20 parts by weight of soy sauce, 20 parts by weight of fresh millet chili peppers (for cold and hot extraction), 12 parts by weight of dried shiitake mushrooms, 6 parts by weight of kelp, 32 parts by weight of fresh tomatoes, 16 parts by weight of 6° apple cider vinegar, 3.2 parts by weight of coconut sugar, 0.8 parts by weight of yeast extract, and 59 parts by weight of water.

[0023] The fermented chili peppers comprise 79 parts by weight of Erjingtiao chili peppers, 32 parts by weight of fresh millet chili peppers (for fermentation), 12 parts by weight of garlic, 8 parts by weight of ginger, and 5 parts by weight of edible salt. The preparation method includes the following steps: 1) Preparation of bird's eye chili extract: Fresh bird's eye chilies were washed and cut into sections, and then processed in three batches: hot extraction, cold extraction, and fermentation. The first batch was hot-extraction: 20 wt% of the bird's eye chili sections were placed in 87°C hot water for 24 minutes, and then filtered through a 100-mesh filter to obtain hot-extracted bird's eye chili juice, which served as the base spiciness. The second batch was cold-extraction: 30 wt% of the bird's eye chili sections were soaked in 6° apple cider vinegar for 24 hours, and then filtered through a 100-mesh filter to obtain cold-extracted bird's eye chili juice, which served as the light and spicy flavor. The third batch used 50 wt% of the bird's eye chilies for fermented chili preparation. 2) Preparation of Fermented Chili Peppers: First, wash and remove the stems from fresh Erjingtiao chili peppers, then cut them into 2-4 cm segments and mix them with fresh millet chili pepper segments. Sterilize the mixture in a steam sterilizer at 90±1℃ for 2 minutes, then cool and set aside. Next, grind the garlic into 2 mm particles using a grinder; juice the ginger using a high-speed blender and filter. Finally, place the chili peppers, garlic cloves, ginger juice, and salt in a fermentation tank and stir well. Inoculate with 0.036 wt% of a live bacteria culture medium with a viable count ≥1×10⁻⁶. 9 CFU / g Lactobacillus plantarum was used for the initial fermentation at a constant temperature of 25±1℃ for 9 days, with stirring once a day to release carbon dioxide. In the later stage, the fermentation temperature was changed to 15±1℃ and the mixture was allowed to ferment statically for 34 days to form ester flavor compounds. The mixture was then homogenized in a colloid mill to produce fermented chili peppers with a particle size ≤150μm. After sterilization at 75±2℃ for 27 min, the fermented chili peppers were obtained.

[0024] 3) Preparation of umami enzymatic hydrolysate: Dried shiitake mushrooms and kelp are diced and rehydrated in warm water containing 0.38wt% citric acid at 42℃ for 2-3 hours. Then, 0.12wt% flavor protease and 0.22wt% cellulase are added. After enzymatic hydrolysis at 52℃ and pH 5.5 for 3.8 hours, the hydrolysate is heated to 87℃ and held for 18 minutes to inactivate the enzyme, thus obtaining the umami enzymatic hydrolysate.

[0025] 4) Preparation of tomato puree: Wash fresh tomatoes, remove the stems, put them in an 87℃ water bath for 4.2 minutes to scald them, peel them, dice them, and put them in a colloid mill to make tomato puree.

[0026] 5) Compound preparation: First, mix steps (2) and (3) thoroughly and evenly, and extract at 82℃ for 26 min. Then, filter through a 100-mesh screen to obtain the extract. Next, add the extract, soy sauce, tomato puree, coconut sugar, yeast extract, and water in sequence, mix thoroughly, homogenize, and filter through a 200-mesh screen to obtain the spicy and fresh seasoning sauce.

[0027] 6) Sterilization and filling: The spicy soy sauce is placed in a high-temperature instant sterilizer at 132°C for 5.2 seconds; then filled to prepare the finished product. Example 4

[0028] A spicy and umami seasoning sauce, the ingredients of which are as follows: 54 parts by weight of fermented chili peppers, 23 parts by weight of soy sauce, 23 parts by weight of fresh millet chili peppers (for cold and hot extraction), 14 parts by weight of dried shiitake mushrooms, 7 parts by weight of kelp, 36 parts by weight of fresh tomatoes, 18 parts by weight of 6° apple cider vinegar, 3.6 parts by weight of coconut sugar, 0.9 parts by weight of yeast extract, and 68 parts by weight of water.

[0029] The fermented chili peppers include 90 parts by weight of Erjingtiao chili peppers, 36 parts by weight of fresh millet chili peppers (for fermentation), 14 parts by weight of garlic, 9 parts by weight of ginger, and 5 parts by weight of edible salt.

[0030] Its preparation method includes the following steps: 1) Preparation of bird's eye chili extract: Fresh bird's eye chilies were washed, cut into sections, and processed in three batches: hot extraction, cold extraction, and fermentation. The first batch was hot-extraction: 20 wt% of bird's eye chili sections were placed in 88°C hot water for 21 min, filtered through a 100-mesh filter to obtain hot-extracted bird's eye chili juice, which served as the base spiciness. The second batch was cold-extraction: 30 wt% of bird's eye chili sections were soaked in 6° apple cider vinegar for 24 h, filtered through a 100-mesh filter to obtain cold-extracted bird's eye chili juice, which served as the light and spicy flavor. The third batch used 50 wt% of bird's eye chilies for fermentation chili preparation.

[0031] 2) Preparation of Fermented Chili Peppers: First, wash and remove the stems from fresh Erjingtiao chili peppers, then cut them into 2-4 cm segments and mix them with fresh millet chili pepper segments. Sterilize the mixture in a steam sterilizer at 90±1℃ for 2 minutes, then cool and set aside. Next, grind the garlic into 2 mm particles using a grinder; juice the ginger using a high-speed blender, then filter and set aside. Finally, place the chili peppers, garlic cloves, ginger juice, and salt in a fermentation tank and stir well. Inoculate with 0.044 wt% of a live bacteria culture medium with a viable count ≥1×10⁻⁶. 9CFU / g Lactobacillus plantarum was used for the initial fermentation at a constant temperature of 25±1℃ for 10 days, with stirring once a day to release carbon dioxide. In the later stage, the fermentation temperature was changed to 15±1℃ and the mixture was allowed to ferment statically for 36 days to form ester flavor compounds. The mixture was then homogenized in a colloid mill to produce fermented chili peppers with a particle size ≤150μm. After sterilization at 75±2℃ for 28 minutes, the fermented chili peppers were obtained.

[0032] 3) Preparation of umami enzymatic hydrolysate: Dried shiitake mushrooms and kelp are diced and rehydrated in warm water containing 0.42wt% citric acid at 43℃ for 2-3 hours. Then, 0.13wt% flavor protease and 0.23wt% cellulase are added. After enzymatic hydrolysis at 53℃ and pH 5.6 for 4.2 hours, the hydrolysate is heated to 88℃ and held for 17 minutes to inactivate the enzyme, thus obtaining the umami enzymatic hydrolysate.

[0033] 4) Preparation of tomato puree: Wash fresh tomatoes, remove the stems, put them in an 88℃ water bath for 3.8 minutes to scald them, peel them, dice them, and put them in a colloid mill to make tomato puree.

[0034] 5) Compound preparation: First, mix steps (2) and (3) thoroughly and evenly, and extract at 83℃ for 24 min. Then, filter through a 100-mesh screen to obtain the extract. Next, add the extract, soy sauce, tomato puree, coconut sugar, yeast extract, and water in sequence, mix thoroughly, homogenize, and filter through a 200-mesh screen to obtain the spicy and fresh seasoning sauce.

[0035] 6) Sterilization: Place the spicy soy sauce in a high-temperature instant sterilizer at 133°C for 4.8 seconds; then fill and finish the product.

[0036] Example 5 A spicy and umami seasoning sauce, the ingredients of which are as follows: 61 parts by weight of fermented chili peppers, 25 parts by weight of soy sauce, 25 parts by weight of fresh millet chili peppers (for cold and hot extraction), 15 parts by weight of dried shiitake mushrooms, 8 parts by weight of kelp, 41 parts by weight of fresh tomatoes, 20 parts by weight of 6° apple cider vinegar, 4.1 parts by weight of coconut sugar, 1.0 part by weight of yeast extract, and 76 parts by weight of water.

[0037] The fermented chili peppers include 101 parts by weight of Erjingtiao chili peppers, 41 parts by weight of fresh millet chili peppers (for fermentation), 15 parts by weight of garlic, 10 parts by weight of ginger, and 6 parts by weight of edible salt.

[0038] Its preparation method includes the following steps: 1) Preparation of bird's eye chili extract: Fresh bird's eye chilies were washed and cut into sections, and then processed in three batches: hot extraction, cold extraction, and fermentation. The first batch was hot-extraction: 20 wt% of bird's eye chili sections were placed in 89°C hot water for 18 minutes and filtered through a 100-mesh filter to obtain hot-extracted bird's eye chili juice, which served as the base spiciness. The second batch was cold-extraction: 30 wt% of bird's eye chili sections were soaked in 6° apple cider vinegar for 24 hours and filtered through a 100-mesh filter to obtain cold-extracted bird's eye chili juice, which served as the light and spicy flavor. The third batch used 50 wt% of bird's eye chilies for fermented chili preparation.

[0039] 2) Preparation of Fermented Chili Peppers: First, wash and remove the stems from fresh Erjingtiao chili peppers, then cut them into 2-4 cm segments and mix them with fresh millet chili pepper segments. Sterilize the mixture in a steam sterilizer at 90±1℃ for 2 minutes, then cool and set aside. Next, grind the garlic into 2 mm particles using a grinder; juice the ginger using a high-speed blender, then filter and set aside. Finally, place the chili peppers, garlic cloves, ginger juice, and salt in a fermentation tank and stir well. Inoculate with 0.052 wt% of a live bacteria culture medium with a viable count ≥1×10⁻⁶. 9 CFU / g Lactobacillus plantarum was used for the initial fermentation at a constant temperature of 25±1℃ for 11 days, with stirring once a day to release carbon dioxide. In the later stage, the fermentation temperature was changed to 15±1℃ and the mixture was allowed to ferment statically for 38 days to form ester flavor compounds. The mixture was then homogenized in a colloid mill to produce fermented chili peppers with a particle size ≤150μm. After sterilization at 75±2℃ for 29 min, the fermented chili peppers were obtained.

[0040] 3) Preparation of umami enzymatic hydrolysate: Dried shiitake mushrooms and kelp are diced and rehydrated in warm water containing 0.46wt% citric acid at 44℃ for 2-3 hours. Then, 0.14wt% flavor protease and 0.24wt% cellulase are added. After enzymatic hydrolysis at 54℃ and pH 5.7 for 4.6 hours, the hydrolysate is heated to 89℃ and held for 16 minutes to inactivate the enzyme, thus obtaining the umami enzymatic hydrolysate.

[0041] 4) Preparation of tomato puree: Wash fresh tomatoes, remove the stems, put them in an 89℃ water bath for 3.4 minutes to scald them, peel them, dice them, and put them in a colloid mill to make tomato puree.

[0042] 5) Compound preparation: First, mix steps (2) and (3) thoroughly and evenly, and extract at 84℃ for 22 min. Then, filter through a 100-mesh screen to obtain the extract. Next, add the extract, soy sauce, tomato puree, coconut sugar, yeast extract, and water in sequence, mix thoroughly, homogenize, and filter through a 200-mesh screen to obtain the spicy and fresh seasoning sauce.

[0043] 6) Sterilization: Place the spicy soy sauce in a high-temperature instant sterilizer at 134°C for 4.4 seconds; then fill and finish the product. Example 6

[0044] A spicy and fresh seasoning sauce, the ingredients of which are as follows: 74 parts by weight of fermented chili peppers, 31 parts by weight of soy sauce, 31 parts by weight of fresh millet chili peppers (for cold and hot extraction), 19 parts by weight of dried shiitake mushrooms, 9 parts by weight of kelp, 50 parts by weight of fresh tomatoes, 25 parts by weight of 6° apple cider vinegar, 5.0 parts by weight of coconut sugar, 1.2 parts by weight of yeast extract, and 93 parts by weight of water.

[0045] The fermented chili peppers include 124 parts by weight of Erjingtiao chili peppers, 50 parts by weight of fresh millet chili peppers (for fermentation), 19 parts by weight of garlic, 12 parts by weight of ginger, and 7 parts by weight of edible salt.

[0046] Its preparation method includes the following steps: 1) Preparation of bird's eye chili extract: Fresh bird's eye chilies were washed and cut into sections, and then processed in three batches: hot extraction, cold extraction, and fermentation. The first batch was hot-extraction: 20 wt% of the bird's eye chili sections were placed in 90℃ hot water for 15 min, and then filtered through a 100-mesh filter to obtain hot-extracted bird's eye chili juice, which served as the base spiciness. The second batch was cold-extraction: 30 wt% of the bird's eye chili sections were soaked in 6° apple cider vinegar for 24 h, and then filtered through a 100-mesh filter to obtain cold-extracted bird's eye chili juice, which served as the light and spicy flavor. The third batch used 50 wt% of the bird's eye chilies for fermented chili preparation.

[0047] 2) Preparation of Fermented Chili Peppers: First, wash and remove the stems from fresh Erjingtiao chili peppers, then cut them into 2-4 cm segments and mix them with fresh millet chili pepper segments. Sterilize the mixture in a steam sterilizer at 90±1℃ for 2 minutes, then cool and set aside. Next, grind the garlic into 2 mm particles using a grinder; juice the ginger using a high-speed blender and filter. Finally, place the chili peppers, garlic cloves, ginger juice, and salt in a fermentation tank and stir well. Inoculate with 0.060 wt% of a live bacteria culture medium with a viable count ≥1×10⁻⁶. 9 CFU / g Lactobacillus plantarum was used for the initial fermentation at a constant temperature of 25±1℃ for 12 days, with stirring once a day to release carbon dioxide. In the later stage, the fermentation temperature was changed to 15±1℃ and the mixture was allowed to ferment statically for 40 days to form ester flavor compounds. The mixture was then homogenized in a colloid mill to produce fermented chili peppers with a particle size ≤150μm. After sterilization at 75±2℃ for 30 min, the fermented chili peppers were obtained.

[0048] 3) Preparation of umami enzymatic hydrolysate: Dried shiitake mushrooms and kelp are diced and rehydrated in warm water containing 0.5wt% citric acid at 45℃ for 2-3 hours. Then, 0.15wt% flavor protease and 0.25wt% cellulase are added. After enzymatic hydrolysis at 55℃ and pH 5.8 for 5 hours, the hydrolysate is heated to 90℃ and held for 15 minutes to inactivate the enzyme, thus obtaining the umami enzymatic hydrolysate.

[0049] 4) Preparation of tomato puree: Wash fresh tomatoes, remove the stems, put them in a 90℃ water bath for 3 minutes to scald them, peel them, dice them, and put them in a colloid mill to make tomato puree.

[0050] 5) Compound preparation: First, mix steps (2) and (3) thoroughly and evenly, place at 85℃ for 20 min for extraction, and pass through a 100-mesh filter to obtain the extract. Then, add the extract, soy sauce, tomato puree, coconut sugar, yeast extract, and water in sequence, mix thoroughly, homogenize, and pass through a 200-mesh filter to obtain the spicy and fresh seasoning sauce.

[0051] 6) Sterilization: Place the spicy soy sauce in a high-temperature instant sterilizer at 135°C for 4 seconds; then fill and finish the product.

[0052] (ii) Comparative Example

[0053] Comparative Example 1 A spicy and savory seasoning sauce, differing from Embodiment 1 only in that it omits fermented chili peppers, replacing them with fresh bird's eye chilies. The ingredient quantities are as follows: 28 parts by weight of soy sauce powder, 96 parts by weight of fresh bird's eye chilies, 17 parts by weight of dried shiitake mushrooms, 8 parts by weight of kelp, 45 parts by weight of fresh tomatoes, 23 parts by weight of 6° apple cider vinegar, 4.5 parts by weight of coconut sugar, 1.1 parts by weight of yeast extract, and 85 parts by weight of water.

[0054] The preparation method differs from that in Example 1 in that steps (1) and (2) are combined into the following steps: Preparation of millet pepper extract: After washing and cutting fresh millet peppers into sections, they are processed in two batches, namely hot extraction and cold extraction. The first batch is hot extraction: 50wt% of millet pepper sections are placed in 85℃ hot water for 30 min and filtered through a 100-mesh filter to obtain hot-extracted millet pepper juice as the basic spiciness; the second batch is cold extraction: 50wt% of millet pepper sections are soaked in 6° apple cider vinegar for 24 h and filtered through a 100-mesh filter to obtain cold-extracted millet pepper juice as the light and spicy flavor. Comparative Example 2

[0055] A spicy and savory seasoning sauce, differing from Embodiment 1 only in that it omits fresh bird's eye chilies, replacing them with fermented chilies. The ingredient quantities are as follows: 96 parts by weight of fermented chilies, 28 parts by weight of soy sauce, 17 parts by weight of dried shiitake mushrooms, 8 parts by weight of kelp, 45 parts by weight of fresh tomatoes, 23 parts by weight of 6° apple cider vinegar, 4.5 parts by weight of coconut sugar, 1.1 parts by weight of yeast extract, and 85 parts by weight of water.

[0056] The preparation method differs from that in Example 1 in that steps (1) and (2) are combined into the following steps: Preparation of fermented chili peppers: First, after washing and removing the stems of fresh Erjingtiao chili peppers, cut them into 2-4 cm segments and sterilize them in a steam sterilizer at 90±1℃ for 2 min, then cool them for later use. Second, crush the garlic into 2 mm particles using a grinder; juice the ginger in a blender and filter it for later use. Finally, place the chili peppers, garlic granules, ginger juice, and edible salt in a fermentation tank and stir evenly, then add 0.020 wt% of a live bacteria count ≥1×10⁻⁶. 9 CFU / g Lactobacillus plantarum was used for the initial fermentation at a constant temperature of 25±1℃ for 7 days, with stirring once a day to release carbon dioxide. In the later stage, the fermentation temperature was changed to 15±1℃ and the mixture was allowed to ferment statically for 30 days to form ester flavor compounds. The mixture was then homogenized in a colloid mill to produce fermented chili peppers with a particle size ≤150μm. After sterilization at 75±2℃ for 25 minutes, the fermented chili peppers were obtained. Comparative Example 3

[0057] A spicy and umami-rich seasoning sauce, differing from Example 1 only in that it omits dried shiitake mushrooms and kelp, replacing them with water. Its ingredients are as follows: 68 parts by weight fermented chili peppers, 28 parts by weight soy sauce, 28 parts by weight fresh bird's eye chilies (for cold and hot extraction), 45 parts by weight fresh tomatoes, 23 parts by weight 6° apple cider vinegar, 4.5 parts by weight coconut sugar, 1.1 parts by weight yeast extract, and 110 parts by weight water. Comparative Example 4

[0058] A spicy and savory condiment, the ingredients of which are as follows: 6 parts white sugar, 5 parts fructose syrup, 26 parts chicken and chicken bone decoction, 12 parts yeast extract, 15 parts brewed soy sauce, 10 parts apple cider vinegar, 25 parts chili oil, 15 parts maltose, 6 parts acid-hydrolyzed vegetable protein liquid, 20 parts brewed vinegar, 15 parts edible salt, 30 parts water, 1 part sorbitol, 1 part citric acid, and 1 part β-carotene.

[0059] Its preparation method is as follows: 1) Raw material pretreatment: Wash the chicken and chicken bones, chop them into pieces, boil them to remove the foam, take them out, put them into a soup pot with boiling water, add scallion pieces and ginger pieces, simmer over low heat for 4-6 hours, cool and filter for later use.

[0060] 2) Heating and stirring: First, put brewed soy sauce, apple cider vinegar, chicken and chicken bone decoction, maltose, fructose syrup, chili oil, acid hydrolyzed vegetable protein seasoning liquid, brewed vinegar and water into a container, stir well, heat to 55~65℃, then add white sugar, yeast extract, edible salt and food additives in sequence, stir well until completely dissolved, keep warm and thicken for 5~10 minutes, and you will get spicy and fresh seasoning. Comparative Example 5

[0061] The process of developing the spicy and fresh seasoning is as follows: water 55wt%, brewed soy sauce 15wt%, malic acid 12wt%, spices 9wt%, dried chili peppers 6wt%, yeast extract 1wt%, monosodium glutamate 1wt%, potassium sorbate 0.01wt%, edible salt 0.31wt%, xanthan gum 0.12wt%, chili oleoresin 0.04wt%, and edible flavoring 0.02wt%.

[0062] Its preparation method is as follows: 1) Spicy juice extraction: Weigh and mix dried chili peppers and spices in proportion, put them in a high-speed blender and grind them to the size of rice grains, put them in a gauze and tie it tightly, extract them with water and salt in proportion, keep them at 100℃ for 2 hours, and then filter them to obtain spicy juice. 2) Preparation: Add water, brewed soy sauce, chili oleoresin, and spicy juice to a pot in sequence. When the temperature rises to 60-65℃, add malic acid, potassium sorbate, xanthan gum, edible salt, and monosodium glutamate in sequence. Continue to heat to 98℃ and keep warm for 10 minutes. Then add edible flavoring and stir for 3 minutes. Filter to obtain spicy and fresh seasoning. Comparative Example 6

[0063] The standard spicy and fresh seasoning sauce production process uses the following ingredient ratios: brewed soy sauce 20wt%, water 61.5wt%, monosodium glutamate 1.0wt%, disodium 5'-inosinate 0.1wt%, yeast extract 1.0wt%, citric acid 0.3wt%, caramel color 0.2wt%, garlic 5.0wt%, chili oleoresin 0.2wt%, white sugar 2.0wt%, xanthan gum 0.2wt%, and potassium sorbate 0.15wt%.

[0064] Its preparation method: 1) Garlic juice preparation: Crush garlic into garlic paste, add it to 50~60℃ warm water and soak for 15 minutes, then filter to obtain garlic juice; 2) Preparation: In a pot, add brewed soy sauce, garlic juice, monosodium glutamate, disodium 5'-ribonucleotide, yeast extract, citric acid, potassium sorbate, white sugar and xanthan gum in sequence. Stir and heat to 85~90℃ and maintain for 10 minutes. Add chili oil resin and stir for 3~5 minutes to obtain spicy and fresh seasoning. Comparative Example 7

[0065] Commercially available spicy and savory seasoning.

[0066] (III) Experimental Examples

[0067] 1. The sensory, physicochemical and microbiological indicators of the spicy soy sauce in Examples 1-6 and Comparative Examples 1-7 were compared and analyzed.

[0068] (1) Sensory evaluation of spicy and fresh seasoning sauce: Sensory evaluation method: An evaluation team of 10 professionally trained sensory evaluators was invited to conduct sensory evaluation of the spicy soy sauce using descriptive quantitative analysis. The evaluation criteria are shown in Table 1 below.

[0069]

[0070] (2) Evaluation methods for physicochemical and microbiological indicators: The determination of amino acid nitrogen and sodium chloride shall be in accordance with GB / T 18186—2000 "Brewed Soy Sauce".

[0071] The determination of capsaicin and dihydrocapsaicin content was carried out in accordance with GB / T 21266—2007 "Determination of Capsaicin Substances and Expression of Spiciness in Chili Peppers and Chili Pepper Products".

[0072] The total bacterial count was determined according to the plate count method in GB 4789.2—2022.

[0073] 2. Results Analysis

[0074] As shown in Table 2, the overall sensory scores of Examples 1-6 were all above 90 points. The spiciness was mild, rich, and layered, with a prominent umami flavor, moderate saltiness, and a bright, glossy brownish-red color without obvious sedimentation. Comparative Examples 1 and 2, lacking fermented chili peppers and small red chili peppers, had a significantly weaker spiciness. The sensory scores of Comparative Examples 4-7 were lower, mainly due to the addition of chili flavoring, resulting in a pungent spiciness upon entry, an overly strong salty and umami flavor, and a slightly bitter taste.

[0075]

[0076] As shown in Table 3, the amino acid nitrogen content of Examples 1-6 was higher than that of Comparative Examples 1-7. The amino acid nitrogen content was positively correlated with the umami flavor of the product, and the higher the amino acid nitrogen content, the richer the umami substances. The sodium chloride content was also significantly lower than that of Comparative Examples 1-7, all between 5 and 12 g / 100 mL, which was significantly lower than that of the comparative examples. The total bacterial count was also significantly lower than that of the comparative examples.

[0077] The spiciness is primarily provided by capsaicin and dihydrocapsaicin, with capsaicin accounting for approximately 70 wt% of the total spiciness components and dihydrocapsaicin approximately 30 wt%. Capsaicin mainly stimulates the superficial nerves of the mouth and tongue, providing a direct but short-lasting spiciness. Dihydrocapsaicin, due to its high fat solubility, can penetrate deeper into mucous membranes, resulting in a more persistent spiciness. Figure 1It can be seen that the capsaicin and dihydrocapsaicin contents of Examples 1-6 are all above 0.02 mg / g, and the capsaicin and dihydrocapsaicin contents are relatively close, indicating that the spiciness is relatively rich and the spiciness is long-lasting; while the capsaicin content of Comparative Examples 1-7 is significantly higher than the dihydrocapsaicin content, indicating that the spiciness upon entry is sharp and has strong penetrating power, but is not long-lasting.

[0078] The above description is merely a preferred embodiment of the present invention, but the present invention should not be limited to the content disclosed in this embodiment. Therefore, any equivalent or modified versions made without departing from the spirit of the present invention fall within the scope of protection of the present invention.

Claims

1. A spicy and umami-rich seasoning sauce, characterized in that, It is made from the following ingredients in parts by weight: 41-74 parts fermented chili peppers, 17-31 parts soy sauce, 17-31 parts fresh millet chili peppers, 10-19 parts dried shiitake mushrooms, 5-9 parts kelp, 27-50 parts fresh tomatoes, 14-25 parts fruit vinegar, 2.7-5.0 parts coconut sugar, 0.7-1.2 parts yeast extract, and 51-93 parts water.

2. The spicy and umami seasoning sauce according to claim 1, characterized in that, The spicy and fresh seasoning sauce is made from the following ingredients in parts by weight: 68 parts fermented chili peppers, 28 parts soy sauce, 28 parts fresh millet chili peppers, 17 parts dried shiitake mushrooms, 8 parts kelp, 45 parts fresh tomatoes, 23 parts fruit vinegar, 4.5 parts coconut sugar, 1.1 parts yeast extract, and 85 parts water.

3. The spicy and umami seasoning sauce according to claim 1 or 2, characterized in that, The fermented chili pepper is prepared from 68-124 parts by weight of fresh Erjingtiao chili pepper, 27-50 parts by weight of fresh millet chili pepper, 10-19 parts by weight of garlic, 7-12 parts by weight of ginger, and 4-7 parts by weight of edible salt; furthermore, the fermented chili pepper is prepared from 113 parts by weight of Erjingtiao chili pepper, 45 parts by weight of fresh millet chili pepper, 17 parts by weight of garlic, 11 parts by weight of ginger, and 7 parts by weight of edible salt.

4. The spicy and umami seasoning sauce according to claim 1 or 2, characterized in that, The soy sauce is a preservative-free brewed soy sauce, and its amino acid nitrogen content is ≥0.8 g / 100mL.

5. The spicy and umami seasoning sauce according to claim 1 or 2, characterized in that, The fruit vinegar is apple cider vinegar; more specifically, the apple cider vinegar is 6° apple cider vinegar.

6. A method for preparing the spicy umami seasoning sauce according to any one of claims 1 to 5, characterized in that, Includes the following steps: 1) Preparation of millet pepper extract: After washing and cutting fresh millet peppers into sections according to the above weight ratio, divide them into three batches and perform hot extraction, cold extraction and fermentation treatment respectively. 2) Preparation of fermented chili peppers: (1) According to the above weight ratio, first wash the fresh Erjingtiao chili peppers, remove the stems and cut them into sections, then cut the millet chili peppers into sections, mix the above fresh Erjingtiao chili pepper sections with the millet chili pepper sections, steam sterilize, and prepare mixed chili peppers for later use; (2) Make garlic into garlic granules, and extract and filter ginger juice for later use; (3) Place the above mixed chili peppers, garlic granules, ginger juice and edible salt in a fermentation tank, inoculate with Lactobacillus plantarum for constant temperature fermentation for 30~60 days, homogenize, sterilize, and prepare fermented chili peppers; 3) Preparation of umami enzymatic hydrolysate: According to the above weight ratio, dice the dried shiitake mushrooms and kelp, rehydrate them, add flavor protease and cellulase for enzymatic hydrolysis to obtain umami enzymatic hydrolysate; 4) Preparation of tomato puree: Take fresh tomatoes according to the above weight ratio, wash the fresh tomatoes and remove the stems, scald them in a water bath to remove the skin, and then pass them through a colloid mill to obtain tomato puree. 5) Compound blending: Mix the fermented chili peppers prepared in step 2) and the umami enzymatic hydrolysate prepared in step 3) evenly, place them in a hot water bath for extraction and then filter. After filtration, add soy sauce, tomato puree, coconut sugar, yeast extract and water to the extract in the above proportions, mix thoroughly, homogenize and filter to obtain crude spicy umami seasoning sauce. 6) Sterilization and filling: After sterilization and filling, the crude spicy soy sauce is obtained as finished spicy soy sauce.

7. The method for preparing the spicy and umami seasoning sauce according to claim 6, characterized in that, In step 1), the preparation method of the millet pepper extract includes the following steps: After washing and cutting the fresh millet peppers into sections according to the above weight ratio, they are divided into three batches. The first batch is treated with hot extraction: the millet pepper sections are soaked in hot water at 85~90℃ for 15~30 minutes and filtered through an 80~100 mesh filter to obtain hot-extracted millet pepper juice as the basic spiciness. The second batch is treated with cold extraction: the millet pepper sections are soaked in apple cider vinegar for 20~30 hours and filtered through an 80~100 mesh filter to obtain cold-extracted millet pepper juice as the light and spicy flavor. The third batch is used directly. Furthermore, the weight ratio of the millet peppers used for hot extraction, cold extraction, and fermentation is 2~3:3:

5.

8. The method for preparing the spicy and umami seasoning sauce according to claim 6, characterized in that, In step 2), the preparation method of the fermented chili pepper includes the following steps: (1) After washing and removing the stems of fresh Erjingtiao chili peppers, cut them into 2-4 cm segments, and then cut the fresh millet chili peppers into segments; then mix the Erjingtiao chili pepper segments and the fresh millet chili pepper segments, put them into a steam sterilizer at 85-95℃ for 1-3 min to sterilize them, and prepare mixed chili peppers, and cool them for later use; (2) Crush garlic into 1-3 mm particles using a grinder; put ginger into a blender to extract juice, filter it for later use; (3) Put the above mixed chili peppers, garlic particles, ginger juice and edible salt into a fermentation tank and stir evenly, and add 0.020-0.060 wt% of live bacteria with a count ≥1×10 9 CFU / g Lactobacillus plantarum was used for the initial fermentation at a constant temperature of 20-27℃ for 7-12 days, with stirring once a day to release carbon dioxide. In the later stage, the fermentation temperature was changed to 13-16℃ and the mixture was allowed to ferment statically for 30-40 days to form ester flavor compounds. The mixture was then homogenized in a colloid mill to produce fermented chili peppers with a particle size ≤150μm. After sterilization at 70-80℃ for 25-30 minutes, the fermented chili peppers were obtained.

9. The method for preparing the spicy and umami seasoning sauce according to claim 6, characterized in that, In step 3), the preparation method of the umami enzymatic hydrolysate includes the following steps: according to the above weight ratio, diced dried shiitake mushrooms and kelp are placed in warm water containing 0.3~0.5wt% citric acid at 40~45℃ for 2~3 h to rehydrate. Then, 0.1~0.15wt% flavor protease and 0.2~0.25wt% cellulase are added. After enzymatic hydrolysis at 50~55℃ and pH 5.3~5.8 for 3~5 h, the hydrolysate is heated to 85~90℃ and held for 15~20 min to inactivate the enzyme, thus obtaining the umami enzymatic hydrolysate.

10. The method for preparing the spicy umami seasoning sauce according to claim 6, characterized in that, In step 4), the method for preparing the tomato puree includes the following steps: take fresh tomatoes according to the above weight ratio, wash and remove the stems, put them in a water bath at 85~95℃ for 3~5 minutes to scald and peel them, dice them and grind them in a colloid mill to make tomato puree.

11. The method for preparing the spicy and umami seasoning sauce according to claim 6, characterized in that, In step 5), the compound preparation includes the following steps: the fermented chili peppers prepared in step 2) and the umami enzymatic hydrolysate prepared in step 3) are mixed evenly and extracted at 80-85℃ for 20-30 min. The mixture is then filtered through an 80-100 mesh filter to obtain the extract. Soy sauce, tomato puree, coconut sugar, yeast extract, and water are added to the extract in sequence according to the above ratio. The mixture is thoroughly mixed, homogenized, and then filtered through an 180-200 mesh filter to obtain the coarse spicy umami seasoning sauce.

12. The method for preparing the spicy and umami seasoning sauce according to claim 6, characterized in that, In step 6), the sterilization includes the following steps: placing the above-mentioned crude spicy soy sauce in a high-temperature instant sterilizer at 130~135℃ for 4~6 seconds.

13. The use of the spicy umami seasoning sauce according to any one of claims 1 to 5 in food; further, its use in the preparation of compound seasonings.

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