Process manufacturing method and process flow of giant salamander-flavored wine

Abstract

The invention discloses a giant salamander-flavored wine process manufacturing method and a process flow, and relates to the technical field of giant salamander-flavored wine preparation, the giant salamander-flavored wine process manufacturing method comprises the following steps: putting artificially cultured second-generation giant salamanders and water into a saucepan according to a mass ratio of 1: 3-1: 5, and cooking for 2-3 hours under the condition of steam gauge pressure of 0.02-0.1 MPa to obtain a stock solution containing giant salamander protein hydrolysate; white granulated sugar and red granulated sugar are added into the stock solution, the total mass of the white granulated sugar and the red granulated sugar is 8%-15% of the mass of the stock solution, the mass ratio of the white granulated sugar to the red granulated sugar is 2: 1-4: 1, the mixture is heated to 95-100 DEG C and stirred for not less than 30 min, and homogeneous fermentation base solution is formed; cooling the homogeneous fermentation base solution to 30-35 DEG C to obtain a cooled fermentation base solution; transferring the cooled fermentation base solution into a food-grade stainless steel fermentation container which is disinfected by saturated steam at 121 DEG C for 30 minutes, inoculating saccharomyces cerevisiae which accounts for 0.1-0.3% of the mass of the fermentation base solution, sealing, and fermenting at 25-28 DEG C for 45-55 days to obtain fermentation liquor.

Description

Technical Field

[0001] This invention relates to the field of salamander-scented liquor preparation technology, and in particular to the manufacturing method and process flow of salamander-scented liquor. Background Technology

[0002] The technology for preparing salamander-flavored liquor refers to an integrated brewing process that uses artificially bred giant salamanders (preferably second-generation offspring) as raw materials. This involves targeted hydrolysis to extract protein hydrolysates, compounding them with a specific ratio of white sugar and brown sugar to construct a fermentation substrate, and conducting long-term compound fermentation under precisely controlled temperature and pH conditions. The liquor is then separated by reduced-pressure segmented distillation, and the distillation residue is simultaneously vacuum-concentrated to recover a high-concentration salamander-derived amino acid concentrate. This technology not only produces a drinking liquor with a unique salamander-derived flavor but also achieves high-value functional transformation of by-products, forming a dual-output model of main product + high-value auxiliary materials.

[0003] Existing salamander wines mostly employ simple soaking or extensive fermentation, lacking systematic control over the hydrolysis conditions of salamander protein, the ratio of sugar adjuvants, and fermentation parameters. This results in a wine with a strong fishy smell, weak aroma, and rough taste, with significant batch-to-batch variations. Furthermore, traditional salamander products (such as dried salamander meat and salamander oil) only utilize a portion of the tissue, with a large amount of protein-rich residue being discarded, failing to achieve high-value utilization of all components and causing resource waste. Summary of the Invention

[0004] In view of the aforementioned existing problems, the present invention is proposed.

[0005] Therefore, this invention provides a process for manufacturing salamander-flavored liquor, which solves the problem that existing salamander liquors mostly use simple soaking or extensive fermentation, lacking systematic control over the hydrolysis conditions of salamander protein, the ratio of sugar adjuvants, and fermentation parameters. This results in a liquor with a strong fishy smell, weak aroma, and rough taste, as well as large batch-to-batch differences. Furthermore, traditional salamander products (such as dried salamander meat and salamander oil) only utilize a portion of the tissue, and a large amount of protein-rich residue is discarded, failing to achieve high-value utilization of all components and causing resource waste.

[0006] To solve the above-mentioned technical problems, the present invention provides the following technical solution: In a first aspect, the present invention provides a method for manufacturing salamander-scented liquor, comprising: Artificially bred second-generation giant salamanders and water were added to a cooking pot at a mass ratio of 1:3 to 1:5 and cooked for 2 to 3 hours under a steam gauge pressure of 0.02 MPa to 0.1 MPa to obtain a stock solution containing giant salamander protein hydrolysate. Add white sugar and brown sugar to the original liquid, wherein the total mass of white sugar and brown sugar is 8% to 15% of the mass of the original liquid, and the mass ratio of white sugar to brown sugar is 2:1 to 4:1. Heat to 95°C to 100°C and stir for no less than 30 minutes to form a homogeneous fermentation base liquid. The homogenized fermentation base liquid is cooled to 30°C to 35°C to obtain a cooled fermentation base liquid; The cooled fermentation base liquid was transferred to a food-grade stainless steel fermentation container that had been sterilized with saturated steam at 121°C for 30 minutes. 0.1% to 0.3% of brewing yeast by weight of the fermentation base liquid was added, and the container was sealed and fermented at 25°C to 28°C for 45 to 55 days to obtain the fermentation liquid. The fermentation broth was distilled under reduced pressure at a vacuum of -0.07 MPa to -0.09 MPa and a temperature of 55°C to 65°C. The alcohol content of the distillate was monitored in real time. When the alcohol content dropped to 3% to 5%, collection was stopped to obtain the initial distillate of salamander-flavored liquor. The fermentation residue remaining after distillation was heated to 60°C to 80°C under the same vacuum and concentrated for 8 to 10 hours to obtain a concentrated salamander-derived amino acid solution with a specific gravity of 1.3 to 1.5. The concentrated amino acid solution from salamanders is aged and, after passing inspection, is packaged in double layers to complete the preparation of the salamander-scented liquor.

[0007] As a preferred embodiment of the salamander-flavored liquor manufacturing process of the present invention, the artificially bred second-generation giant salamanders are sourced from breeding institutions holding national aquatic wildlife domestication and breeding licenses.

[0008] As a preferred embodiment of the salamander-flavored liquor manufacturing process of the present invention, the cooling process adopts a jacketed cooling tank for indirect cooling, and the pH value of the fermentation base liquid after cooling is 4.8 to 5.5.

[0009] In a preferred embodiment of the salamander-flavored liquor manufacturing process of the present invention, the volume of the fermentation container is 500 liters to 2000 liters.

[0010] As a preferred embodiment of the salamander-flavored liquor manufacturing process of the present invention, during the fermentation process, the fermentation liquid is sampled and tested every 7 days for temperature, pH value, soluble solids content and alcohol volume fraction, and the ambient temperature and humidity are adjusted according to the test results to maintain fermentation stability.

[0011] As a preferred embodiment of the process for manufacturing salamander-flavored liquor according to the present invention, the total amount of free amino acids in the salamander-derived amino acid concentrate is not less than 8 grams per 100 milliliters.

[0012] As a preferred embodiment of the salamander-scented liquor manufacturing process of the present invention, the inner layer of the double-layer packaging is a food-grade polyethylene plastic bag, and the outer layer is a high-density polyethylene plastic bucket.

[0013] As a preferred embodiment of the manufacturing method of salamander-flavored liquor according to the present invention, the inner plastic bag is filled with 25 kg, with an allowable deviation of ±1%, and the packaging material is irradiated with a 254 nm ultraviolet lamp for 30 minutes before filling to sterilize its surface.

[0014] In a preferred embodiment of the salamander-scented liquor manufacturing process of the present invention, the initial distillation salamander-scented liquor and the salamander-derived amino acid concentrate are used as a drinking beverage and a functional flavoring agent, respectively.

[0015] Secondly, the present invention provides a process for making salamander-scented liquor, including: The source of artificially bred second-generation giant salamanders was verified for legality and initial sensory quality was screened. After confirming that there was no putrid odor, they were put into the cooking pot. After obtaining the stock solution containing giant salamander protein hydrolysate through cooking, the clarity and pH value of the stock solution are tested. When the transmittance is ≥85% and the pH value is 5.0 to 6.0, it proceeds to the next process. Before forming a homogeneous fermentation base liquid, microbial limit tests were performed on white granulated sugar and brown granulated sugar to ensure that the total number of colonies did not exceed 100 CFU / g; During the compound fermentation process, fermentation broth samples were collected every 7 days, and the alcohol volume fraction, reducing sugar content, and volatile flavor compound spectrum were measured simultaneously. The fermentation was terminated based on the data trends. After being left to stand and settle for 7 days, the initial distillate of the salamander-flavored liquor was tested for heavy metals and methanol residues. Once it met the national food safety standards, it was transferred to an aging tank. The concentrated amino acid solution of salamander source obtained by concentrating the distillation residue was subjected to a total free amino acid determination during the maturation stage. It could only be packaged when the content was not less than 8 g / 100 ml. The initial distillation of salamander-flavored liquor and the concentrated amino acid solution from salamander sources are respectively coded and identified to establish batch traceability files, thereby realizing the full-process correlation between raw material sources, process parameters and finished product inspection data.

[0016] The beneficial effects of this invention are as follows: By using artificially bred second-generation giant salamanders as raw materials, combined with specific sugar ratios, precise temperature-controlled fermentation, segmented vacuum distillation, and residual liquid concentration processes, not only is the efficient synergistic extraction of salamander-derived flavor substances and functional amino acids achieved, effectively enhancing the flavor richness and nutritional value of the product, but also, through full-process quality control and a dual-product separation and utilization mechanism, the safe drinking quality of the initial distillation salamander-flavored liquor and the stability of the salamander-derived amino acid concentrate as a high-value food additive are ensured. This solves the technical problems of low utilization rate, bland flavor, and uncontrollable quality of traditional salamander products. Attached Figure Description

[0017] To more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings used in the following description of the embodiments will be briefly introduced. Obviously, the drawings described below are only some embodiments of the present invention. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0018] Figure 1 This is a flowchart of the process for manufacturing salamander-flavored liquor.

[0019] Figure 2 This is a flowchart of the production process for salamander-flavored liquor.

[0020] Figure 3 This is a flowchart of the process for making salamander-flavored liquor. Detailed Implementation

[0021] To make the above-mentioned objects, features and advantages of the present invention more apparent and understandable, the specific embodiments of the present invention will be described in detail below with reference to the accompanying drawings.

[0022] Many specific details are set forth in the following description in order to provide a full understanding of the invention. However, the invention may also be practiced in other ways different from those described herein, and those skilled in the art can make similar extensions without departing from the spirit of the invention. Therefore, the invention is not limited to the specific embodiments disclosed below.

[0023] Secondly, the term "one embodiment" or "embodiment" as used herein refers to a specific feature, structure, or characteristic that may be included in at least one implementation of the present invention. The phrase "in one embodiment" appearing in different places in this specification does not necessarily refer to the same embodiment, nor is it a single or selective embodiment that is mutually exclusive with other embodiments.

[0024] Reference Figures 1-3 This is the first embodiment of the present invention, which provides a method for manufacturing salamander-scented liquor, including the following steps: S1. Artificially bred second-generation giant salamanders and water are added to a cooking pot at a mass ratio of 1:3 to 1:5. The mixture is then cooked for 2 to 3 hours under a steam gauge pressure of 0.02 MPa to 0.1 MPa to obtain a stock solution containing giant salamander protein hydrolysate.

[0025] Furthermore, the second-generation artificially bred giant salamanders come from breeding institutions that hold national licenses for the domestication and breeding of aquatic wild animals.

[0026] It should be noted that the artificially bred second-generation giant salamanders are sourced from breeding institutions holding national aquatic wildlife domestication and breeding licenses. This ensures that the raw materials are legally sourced, of stable quality, and free from the risk of illegal harvesting of wild resources. Furthermore, the second-generation individuals have undergone multiple generations of artificial selection, resulting in a more uniform protein composition in their muscle tissue and a significantly lower risk of heavy metal and parasite residues compared to wild or first-generation individuals. This provides a fundamental guarantee for the safety and flavor consistency of subsequent hydrolysate products.

[0027] S2. Add white sugar and brown sugar to the original liquid. The total mass of white sugar and brown sugar is 8% to 15% of the mass of the original liquid, and the mass ratio of white sugar to brown sugar is 2:1 to 4:1. Heat to 95°C to 100°C and stir for no less than 30 minutes to form a homogeneous fermentation base liquid.

[0028] Furthermore, the heating process is carried out in a jacketed kettle, with steam introduced into the jacket to maintain a uniform temperature inside the kettle. The stirring speed is controlled at 30 to 60 rpm to prevent local caramelization during the sugar dissolution process, and the resulting homogenized fermentation base liquid has a light transmittance of no less than 90%.

[0029] It should be noted that using a jacketed kettle for heating and controlling the stirring speed at 30 to 60 rpm can achieve uniform dissolution and full dispersion of sugars at high temperatures, avoiding caramelization or Maillard side reactions caused by local overheating. The resulting homogenized fermentation base liquor has a transmittance of no less than 90%, indicating that the system has high clarity and few impurities, which is conducive to normal yeast metabolism and improved purity of the distilled spirit in the later stages.

[0030] S3. Cool the homogenized fermentation base liquid to 30°C to 35°C to obtain cooled fermentation base liquid.

[0031] Furthermore, the cooling process employs a jacketed cooling tank for indirect cooling, resulting in a pH value of 4.8 to 5.5 for the fermentation base liquid after cooling.

[0032] It should be noted that indirect cooling through a jacketed cooling tank and controlling the pH value within the range of 4.8 to 5.5 can effectively inhibit the growth of miscellaneous bacteria and is within the optimal pH range for the growth of brewer's yeast, providing a stable physicochemical environment for subsequent inoculation and significantly improving the fermentation start-up efficiency and the reproducibility of metabolites.

[0033] S4. Transfer the cooled fermentation base liquid to a food-grade stainless steel fermentation container that has been sterilized with saturated steam at 121℃ for 30 minutes, add 0.1% to 0.3% of brewing yeast by weight of the fermentation base liquid, seal and ferment at 25℃ to 28℃ for 45 to 55 days to obtain the fermentation liquid.

[0034] Furthermore, the fermentation containers have a volume ranging from 500 liters to 2000 liters; During the fermentation process, the fermentation broth was sampled every 7 days to test the temperature, pH value, soluble solids content, and alcohol volume fraction. The ambient temperature and humidity were adjusted according to the test results to maintain fermentation stability.

[0035] It should be noted that the fermentation container volume is limited to 500 to 2000 liters to balance industrial production efficiency with uniform mass and heat transfer. By regularly testing key physicochemical parameters and dynamically controlling the ambient temperature and humidity, fermentation abnormalities (such as rancidity or stagnation) can be identified in a timely manner, ensuring the stability of the 45 to 55-day long-cycle fermentation process, thereby guaranteeing the full generation and accumulation of salamander flavor substances.

[0036] S5. The fermentation broth is distilled under reduced pressure at a vacuum of -0.07 MPa to -0.09 MPa and a temperature of 55℃ to 65℃. The alcohol content of the distillate is monitored in real time. When the alcohol content drops to 3% to 5%, collection is stopped to obtain the initial distillate of salamander-flavored liquor.

[0037] Furthermore, vacuum distillation employs a segmented temperature control method: in the initial stage, the distillation temperature is maintained at 55°C to 58°C. When the volume of the distillate reaches 30% of the total fermentation liquid, the temperature is raised to 60°C to 65°C to continue distillation until the alcohol content drops to 3% to 5%. This achieves a gradient separation of low-boiling-point flavor substances from the main alcohol components, enhancing the aroma layers and taste harmony of the initial distillate of the salamander-flavored liquor.

[0038] It should be noted that a segmented temperature-controlled distillation strategy is adopted, first enriching low-boiling-point esters, aldehydes and other aroma compounds at low temperatures, and then extracting the main alcohol components by raising the temperature. This achieves gradient separation and orderly collection of volatile flavor components, effectively avoiding aroma mixing or damage to heat-sensitive substances caused by high-temperature single distillation, and making the initial distillation of the salamander-flavored liquor exhibit distinct layers and a harmonious and mellow sensory characteristics.

[0039] S6. The fermentation residue remaining after distillation is heated to 60°C to 80°C under the same vacuum and continuously concentrated for 8 to 10 hours to obtain a concentrated salamander amino acid solution with a specific gravity of 1.3 to 1.5.

[0040] Furthermore, the total amount of free amino acids in the salamander-derived amino acid concentrate is not less than 8 grams per 100 milliliters.

[0041] It should be noted that by controlling the concentration endpoint specific gravity and ensuring that the total amount of free amino acids in the salamander amino acid concentrate is not less than 8 g / 100 ml, it is shown that the salamander protein is fully hydrolyzed and the effective components are highly enriched. This concentrate not only has a significant flavor-enhancing effect, but can also be used as a functional food additive with high nutritional value, thereby improving the economic value and resource utilization rate of by-products.

[0042] S7. The concentrated amino acid solution from the salamander is aged and, after passing inspection, is packaged in double layers to complete the preparation of the salamander-scented liquor.

[0043] Furthermore, the inner layer of the double-layer packaging is a food-grade polyethylene plastic bag, and the outer layer is a high-density polyethylene plastic drum; the inner plastic bag is filled with 25 kg, with an allowable deviation of ±1%; before filling, the packaging material is irradiated with a 254 nm ultraviolet lamp for 30 minutes for surface sterilization; the initial distillation of salamander-flavored liquor and the salamander-derived amino acid concentrate are used as drinking wine and functional flavoring ingredients, respectively.

[0044] It should be noted that the double-layer packaging structure of food-grade polyethylene inner bag and high-density polyethylene outer barrel, along with quantitative filling and ultraviolet sterilization, effectively isolates oxygen and microbial contamination, ensuring the quality stability of the salamander-derived amino acid concentrate during storage and transportation. Furthermore, it clarifies the differentiated uses of the initial distillation of salamander-flavored liquor and the concentrate, achieving high-value and precise application of both main and by-products, and expanding the industrialization path of salamander-flavored liquor production.

[0045] This embodiment also provides a process flow for making salamander-scented liquor, including: The source of artificially bred second-generation giant salamanders was verified for legality and initial sensory quality was screened. After confirming that there was no putrid odor, they were put into the cooking pot. After obtaining the stock solution containing giant salamander protein hydrolysate through cooking, the clarity and pH value of the stock solution are tested. Only when the transmittance is ≥85% and the pH value is 5.0 to 6.0 can it proceed to the next process. Before forming a homogeneous fermentation base liquid, microbial limit tests were performed on white granulated sugar and brown granulated sugar to ensure that the total number of colonies did not exceed 100 CFU / g; During the compound fermentation process, fermentation broth samples were collected every 7 days, and the alcohol volume fraction, reducing sugar content, and volatile flavor compound spectrum were measured simultaneously. The fermentation was terminated based on the data trends. After being left to stand and settle for 7 days, the initial distillate of the salamander-flavored liquor was tested for heavy metals and methanol residues. Once it met the national food safety standards, it was transferred to an aging tank. The concentrated amino acid solution of salamander source obtained by concentrating the distillation residue was subjected to a total free amino acid determination during the maturation stage. It could only be packaged when the content was not less than 8 g / 100 ml. The initial distillation of salamander-flavored liquor and the concentrated amino acid solution from salamander sources are respectively coded and identified to establish batch traceability files, thereby realizing the full-process correlation between raw material sources, process parameters and finished product inspection data.

[0046] In summary, this invention, by using artificially bred second-generation giant salamanders as raw materials and combining specific sugar ratios, precise temperature-controlled fermentation, segmented vacuum distillation, and residual liquid concentration processes, not only achieves efficient synergistic extraction of salamander-derived flavor substances and functional amino acids, effectively enhancing the flavor richness and nutritional value of the product, but also ensures the safe drinking quality of the initial distillate of salamander-flavored liquor and the stability of the salamander-derived amino acid concentrate as a high-value food additive through full-process quality control and a dual-product separation and utilization mechanism. This solves the technical problems of low utilization rate, bland flavor, and uncontrollable quality of traditional salamander products.

[0047] Example 2 is the second embodiment of the present invention. This embodiment provides specific operations of the process for manufacturing salamander-scented liquor under the lower limit of parameters, including: Second-generation artificially bred giant salamanders were added to a cooking pot at a mass ratio of 1:5 and cooked for 3 hours under a steam gauge pressure of 0.02 MPa to obtain the stock solution. 8% of the total mass of white sugar and brown sugar (mass ratio 2:1) were added to the stock solution, and the mixture was stirred at 95°C for 30 minutes to form a homogeneous fermentation base solution. After cooling to 35°C, the solution was transferred to a 500-liter food-grade stainless steel fermentation tank sterilized with saturated steam at 121°C for 30 minutes. 0.1% brewing yeast was added, and the mixture was sealed and fermented at 25°C for 55 days. The resulting fermentation liquid was distilled under reduced pressure at -0.09 MPa and 55°C, and collection was stopped when the alcohol content dropped to 5%. The residual liquid was concentrated at 60°C under the same vacuum for 10 hours to obtain a concentrated salamander-derived amino acid solution with a specific gravity of 1.3. After maturation and testing, the solution was double-packaged. This embodiment verifies that the present invention can stably produce qualified products even at the lower limits of various parameters.

[0048] Example 3 is the third embodiment of the present invention. This embodiment provides specific operations of the process for manufacturing salamander-scented liquor under the upper limit of parameters, including: Second-generation artificially bred giant salamanders were added to a cooking pot at a mass ratio of 1:3 and cooked for 2 hours under a steam gauge pressure of 0.1 MPa to obtain the stock solution. White sugar and brown sugar (mass ratio 4:1), accounting for 15% of the total mass of the stock solution, were added and stirred at 100℃ for 30 minutes to form a homogeneous fermentation base solution. After cooling to 30℃, the solution was transferred to a 2000-liter food-grade stainless steel fermentation tank sterilized with saturated steam at 121℃ for 30 minutes, and 0.3% brewing yeast was added. The mixture was then sealed and fermented at 28℃ for 45 days. The resulting fermentation liquid was distilled under reduced pressure at -0.07 MPa and 65℃, and collection was stopped when the alcohol content dropped to 3%. The residual liquid was concentrated at 80℃ under the same vacuum for 8 hours to obtain a concentrated salamander-derived amino acid solution with a specific gravity of 1.5. After maturation and testing, the solution was double-packaged. This example demonstrates that under the upper limit of parameters, the product has a richer flavor and higher amino acid enrichment efficiency.

[0049] Example 4, the fourth embodiment of the present invention, provides a method for using a byproduct of salamander-flavored liquor—a concentrated amino acid solution derived from salamanders—as a functional flavoring agent, comprising: The salamander amino acid concentrate obtained in Example 1 (total free amino acid content 8.5 g / 100 mL) was added to soy sauce, broth or compound seasoning sauce at a mass ratio of 0.5% to 2.0%, and heated at 85°C for 10 minutes to allow the flavors to blend. Sensory evaluation showed that the umami intensity was increased by more than 30% after addition, and there was no fishy residue, confirming that it has good flavor synergy and thermal stability, and can be used as a natural flavor enhancer in the food industry.

[0050] Example 5 is the fifth embodiment of the present invention. This embodiment provides a specific implementation method for the whole-process quality control system in the process of making salamander-flavored liquor, including: The raw material, giant salamanders, was fed into the system after license verification and initial sensory screening. The transmittance of the cooking liquid was 87%, and the pH was 5.3, meeting the standards. The total bacterial count of white sugar and brown sugar was 85 CFU / g, which was qualified. Samples were taken on days 7, 14, 21, 28, 35, 42, and 49 of fermentation, with alcohol content of 2.1%, 4.8%, 8.3%, 12.6%, 15.2%, 16.0%, and 16.1% respectively. The reducing sugar content decreased simultaneously, and the volatile flavor profile showed continuous accumulation of esters. The methanol content of the distillate was <0.1 g / L, and the lead content was <0.2 mg / kg, meeting GB 2757. The amino acid content of the concentrate was 8.2 g / 100 mL. The finished product was coded and associated with 23 process parameters, including the raw material batch, cooking pressure of 0.06 MPa, and fermentation temperature of 26.5℃, to achieve full-chain traceability.

[0051] Comparative Example 1 is the first comparative example of the present invention. This comparative example uses wild giant salamanders instead of artificially bred second-generation giant salamanders, and the remaining steps are the same as in Example 1, including: Wild giant salamanders were added to a cooking pot at a ratio of 1:4 with water and cooked at 0.06 MPa for 2.5 hours. Subsequent sugar ratio adjustments, fermentation, distillation, and concentration were performed according to Example 1. Results: The original liquid contained excessive heavy metals (cadmium 0.15 mg / kg), the fermentation broth became rancid on day 20 (pH dropped to 3.9), the distilled liquor had a distinct earthy taste, and the total amino acid content in the concentrate was only 5.2 g / 100 mL. This indicates that uncontrollable impurities in the wild raw materials interfered with fermentation and that the protein hydrolysis efficiency was low.

[0052] Comparative Example 2 is the second comparative example of the present invention. This comparative example omits brown sugar and uses only white sugar. The remaining steps are the same as in Example 1, including: Add 12% white granulated sugar (excluding brown sugar) to the stock solution, and follow the same procedure as in Example 1. Results: Fermentation initiation was delayed by 2 days, and the final alcohol content was only 12.3% (16.1% in Example 1). The distillate had a thin aroma, lacking caramel and fruity layers; the concentrate was pale in color, with reduced Maillard reaction products and a 40% decrease in umami intensity. This demonstrates that the minerals and reducing sugars in brown sugar play an irreplaceable role in yeast activity and flavor precursor formation.

[0053] Comparative Example 3 is the third comparative example of the present invention. This comparative example uses single-stage distillation at atmospheric pressure instead of fractional vacuum distillation, and the remaining steps are the same as in Example 1, including: The fermentation broth was directly distilled at atmospheric pressure and 95℃, collecting the fraction with an alcohol content ≥5%. Results: When distillation time was extended to 5 hours, the methanol content in the liquor reached 0.3 g / L (exceeding the national standard). High temperature caused the oxidation of aldehydes, resulting in a pungent aroma. Simultaneously, due to prolonged boiling and charring, the residual liquid had a total amino acid content of only 4.8 g / 100 mL in the concentrate, and also exhibited a bitter taste. This indicates that reduced pressure and segmented temperature control are crucial for preserving heat-sensitive flavors and protecting the quality of byproducts.

[0054] It should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention and are not intended to limit it. Although the present invention has been described in detail with reference to preferred embodiments, those skilled in the art should understand that modifications or equivalent substitutions can be made to the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention, and all such modifications or substitutions should be covered within the scope of the claims of the present invention.

Claims

1. A method for manufacturing salamander-scented liquor, characterized by: The following steps are connected sequentially: Artificially bred second-generation giant salamanders and water were added to a cooking pot at a mass ratio of 1:3 to 1:5 and cooked for 2 to 3 hours under a steam gauge pressure of 0.02 MPa to 0.1 MPa to obtain a stock solution containing giant salamander protein hydrolysate. Add white sugar and brown sugar to the original liquid, wherein the total mass of white sugar and brown sugar is 8% to 15% of the mass of the original liquid, and the mass ratio of white sugar to brown sugar is 2:1 to 4:

1. Heat to 95°C to 100°C and stir for no less than 30 minutes to form a homogeneous fermentation base liquid. The homogenized fermentation base liquid is cooled to 30°C to 35°C to obtain a cooled fermentation base liquid; The cooled fermentation base liquid was transferred to a food-grade stainless steel fermentation container that had been sterilized with saturated steam at 121°C for 30 minutes. 0.1% to 0.3% of brewing yeast by weight of the fermentation base liquid was added, and the container was sealed and fermented at 25°C to 28°C for 45 to 55 days to obtain the fermentation liquid. The fermentation broth was distilled under reduced pressure at a vacuum of -0.07 MPa to -0.09 MPa and a temperature of 55°C to 65°C. The alcohol content of the distillate was monitored in real time. When the alcohol content dropped to 3% to 5%, collection was stopped to obtain the initial distillate of salamander-flavored liquor. The fermentation residue remaining after distillation was heated to 60°C to 80°C under the same vacuum and concentrated for 8 to 10 hours to obtain a concentrated salamander-derived amino acid solution with a specific gravity of 1.3 to 1.

5. The concentrated amino acid solution from salamanders is aged and, after passing inspection, is packaged in double layers to complete the preparation of the salamander-scented liquor.

2. The method for manufacturing salamander-scented liquor as described in claim 1, characterized in that: The artificially bred second-generation giant salamanders were sourced from breeding institutions holding national licenses for the domestication and breeding of aquatic wild animals.

3. The method for manufacturing salamander-scented liquor as described in claim 2, characterized in that: The cooling process uses a jacketed cooling tank for indirect cooling, and the pH value of the fermentation base liquid after cooling is 4.8 to 5.

5.

4. The method for manufacturing salamander-scented liquor as described in claim 3, characterized in that: The fermentation vessel has a volume of 500 liters to 2000 liters.

5. The method for manufacturing salamander-scented liquor as described in claim 4, characterized in that: During the fermentation process, the fermentation broth is sampled every 7 days to test the temperature, pH value, soluble solids content, and alcohol volume fraction. The ambient temperature and humidity are adjusted according to the test results to maintain fermentation stability.

6. The method for manufacturing salamander-scented liquor as described in claim 5, characterized in that: The total amount of free amino acids in the salamander-derived amino acid concentrate is not less than 8 grams per 100 milliliters.

7. The method for manufacturing salamander-scented liquor as described in claim 6, characterized in that: The inner layer of the double-layer packaging is a food-grade polyethylene plastic bag, and the outer layer is a high-density polyethylene plastic bucket.

8. The method for manufacturing salamander-scented liquor as described in claim 5, characterized in that: The inner plastic bag is filled with 25 kg, with an allowable deviation of ±1%. Before filling, the packaging material is irradiated with a 254 nm ultraviolet lamp for 30 minutes for surface sterilization.

9. The method for manufacturing salamander-scented liquor as described in claim 6, characterized in that: The initial distilled salamander-flavored liquor and the salamander-derived amino acid concentrate are used as drinking wine and functional flavoring ingredients, respectively.

10. A process flow for making salamander-scented liquor, based on the manufacturing method of salamander-scented liquor according to any one of claims 1 to 9, characterized in that: include: The source of artificially bred second-generation giant salamanders was verified for legality and initial sensory quality was screened. After confirming that there was no putrid odor, they were put into the cooking pot. After obtaining the stock solution containing giant salamander protein hydrolysate through cooking, the clarity and pH value of the stock solution are tested. Only when the transmittance is ≥85% and the pH value is 5.0 to 6.0 can it proceed to the next process. Before forming a homogeneous fermentation base liquid, microbial limit tests were performed on white granulated sugar and brown granulated sugar to ensure that the total number of colonies did not exceed 100 CFU / g; During the compound fermentation process, fermentation broth samples were collected every 7 days, and the alcohol volume fraction, reducing sugar content, and volatile flavor compound spectrum were measured simultaneously. The fermentation was terminated based on the data trends. After being left to stand and settle for 7 days, the initial distillate of the salamander-flavored liquor was tested for heavy metals and methanol residues. Once it met the national food safety standards, it was transferred to an aging tank. The concentrated amino acid solution of salamander source obtained by concentrating the distillation residue was subjected to a total free amino acid determination during the maturation stage. It could only be packaged when the content was not less than 8 g / 100 ml. The initial distillation of salamander-flavored liquor and the concentrated amino acid solution from salamander sources are respectively coded and identified to establish batch traceability files, thereby realizing the full-process correlation between raw material sources, process parameters and finished product inspection data.

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