579 results about "Soya sauce" patented technology

The invention relates to the technical field of microorganisms, in particular to an Aspergillus oryzae ZA307 strain and application of the Aspergillus oryzae ZA307 strain. The aspergillus oryzae ZA307 high-yield protease and aminopeptidase provided by the invention cooperate with aspergillus oryzae Huniang 3.042 for starter propagation, so that the activity of the protease, aminopeptidase, saccharifying enzyme and amylase of a starter material can be remarkably improved, and furthermore, the content of ammonia nitrogen and total nitrogen and the variety and content of volatile flavor substances in a product are remarkably improved. The soy sauce or soybean paste prepared and fermented by double-strain starter propagation is obviously improved in the aspects of sauce fragrance, ester fragrance, delicate flavor and harmonious taste, and the quality of the product is comprehensively improved.

The invention discloses a soy sauce pretreatment raw material, soy sauce and a preparation method thereof, and relates to the field of seasoning processing. The soy sauce pretreatment raw material comprises the following preparation steps: sequentially soaking soybeans in a first soaking solution, a second soaking solution and a third soaking solution which are subjected to gradient heating and gradient osmotic pressure increasing; then the soaked and filtered soybeans are sequentially subjected to low-temperature digestion and rapid curing treatment, the temperature is controlled to be 93-97 DEG C during low-temperature digestion, the temperature is controlled to be 110-150 DEG C during rapid curing, and the soy sauce pretreatment raw material is prepared. Soybeans are induced to absorb water and swell through gradient osmotic pressure and gradient heating, intercellular space is changed and enlarged, an endogenous flavor enzyme system is activated, meanwhile, segmented cooking treatment at different temperatures is conducted, generation and retention of umami substances are improved, output of scorched bitter substances is reduced, the flavor and taste of the soybean sauce are improved, and the soybean sauce is suitable for large-scale production. The contradictory problem of high temperature and flavor retention in the traditional process is broken through.

The application discloses a brewing method of umami sauce containing taste nucleotide, relates to the technical field of the soy sauce brewing method, and aims to solve the problem that the current brewing process cannot well balance freshness, aroma and mellow feeling. First, a plurality of strains are coupled to ferment to prepare a basic mother oil containing high nucleotide, and then the mother oil is mixed with the soy sauce brewed by the conventional process after UHT sterilization and is aged, so that the umami sauce containing the taste nucleotide is obtained.

The invention discloses a high-efficiency enzymatic fermentation soy sauce production process, and relates to the technical field of soy sauce production processes, the high-efficiency enzymatic fermentation soy sauce production process comprises the following process steps: S1, material preparation, S2, material steaming, S3, inoculation, S4, fermented grain preparation and fermentation, S5, squeezing, and S6, sterilization and filling. The high-temperature-resistant amylase is added in the material steaming process, starch on the surfaces of the wheat and soybean meal raw materials is preliminarily decomposed, the starchy raw material can be decomposed in advance, growth of the aspergillus oryzae raw material in starter propagation is facilitated, clinker can be prevented from caking and being sticky, and the looseness of the starter material is improved; papain is added in the starter propagation process, and protein in wheat and soybean meal raw materials is continuously decomposed by aspergillus oryzae protease in starter propagation, so that the protein raw materials are quickly decomposed in advance, the growth of the aspergillus oryzae raw materials in starter propagation is facilitated, and the fermentation period is shortened; the compound clarification enzyme is added during fermentation to decompose intermediate products such as phytic acid, cellulose and the like which cause a large amount of aggregation after the raw soy sauce is heated, the clarification speed is high after the soy sauce is sterilized, and the precipitation amount is reduced by 50%-70%.

The utility model discloses a rail changing device of intelligent ancient soy sauce tedding equipment, and relates to the technical field of mechanical automation. A walking carrier comprises a first mounting frame, walking wheels, a walking driving device and a fixed rail, the walking wheels are arranged at the bottom of the first mounting frame, and the walking driving device is connected with the walking wheels; fixed rails are arranged on the two sides of the first mounting frame in parallel, the walking rails are perpendicular to the in-drying-field rails, the fixed rails are perpendicular to the walking rails, the walking rails are located below the in-drying-field rails so that the fixed rails and the in-drying-field rails can be located on the same horizontal plane, and the fixed rails are used for being in butt joint with the in-drying-field rails. And the controller is connected with the walking driving device. The walking carrier moves along the walking track, and a group of fixed tracks on the walking carrier can be in butt joint with any group of tracks in the sunning field, so that track switching of the tedding equipment is realized, manual participation is not needed in the process, the labor intensity of operators is reduced, and the track switching efficiency of the tedding equipment and the automation degree of the soy sauce production line are improved.

The application discloses a preparation method of zero-sugar and salt-reduced soy sauce, and relates to the field of soy sauce preparation.The preparation method comprises the following steps: S1, preparing wheat into wine mash, and inoculating spherical yeasts CZ1 during the preparation process; S2, preparing soy sauce koji; S3, mixing and configuring the wine mash, additional soy sauce and salt to obtain mixed brine; S4, mixing the mixed brine and the soy sauce koji to obtain mash; S5, after the mash is fermented, oil is extracted by pressing, the oil is burned and precipitated, and the finished product soy sauce is obtained by filtering and sterilizing; wherein, the microbial preservation number of the spherical yeasts CZ1 is CGMCC No.24918, and the preservation unit is the China General Microbiological Culture Collection Center.The spherical yeasts CZ1 is inoculated and fermented during the process of preparing the wheat into wine mash, and sugar is consumed, so that the purpose of preparing low-sugar soy sauce is achieved.

The filter cloth drying device is used for drying cleaned filter cloth and comprises a drying chamber provided with a filter cloth inlet and a filter cloth outlet, the drying chamber is further provided with a hot air inlet and a hot air outlet which are oppositely arranged, the hot air inlet is provided with a heater, and the hot air outlet is communicated with an air outlet guide assembly. A hot air channel is formed between the hot air inlet and the hot air outlet, a plurality of cloth guide rollers are arranged in the drying chamber and arranged on the inner walls of the two sides of the drying chamber in a staggered mode along the hot air channel, and the filter cloth is wound and attached to the peripheries of the cloth guide rollers in a spreading state, so that the filter cloth is arranged in the hot air channel in a multi-layer spreading mode. Air entering from the outside forms hot air through the heater, the hot air is introduced into the drying chamber through the hot air inlet to conduct hot air penetrating drying on the filter cloth arranged in the multi-layer spreading mode, and the air is guided and exhausted through the air outlet guiding assembly. The filter cloth drying device can effectively dry soy sauce filter cloth and remove moisture, infectious microbes and peculiar smell on the filter cloth, so that the quality of soy sauce is guaranteed when the filter cloth is used for squeezing production subsequently.

Disclosed in the present invention are an intelligent fermentation tank group management method and system based on the optimal fermentation time of soy sauce. The method comprises: collecting production data of a fermentation tank group and storing same as historical production data of the fermentation tank group; preprocessing the historical production data of the fermentation tank group; on the basis of the preprocessed historical production data, calculating a correlation coefficient between fermentation process data and product quality indexes; on the basis of the preprocessed historical production data, establishing a neural network model for a mathematical relationship between the fermentation process data and product quality index data; using the preprocessed historical production data as sample data, and using a gradient descent algorithm to train the neural network model; on the basis of the fermentation process data of the fermentation tank group collected in real time, using the trained neural network model to output predicted product quality index data of the fermentation tank group; and on the basis of the product quality index data, establishing a dynamic management mathematical model, with the objective of optimizing the optimal fermentation time of soy sauce and the overall production quality of the fermentation tank group, and using a genetic algorithm to calculate a solution of the optimization objective, so as to realize intelligent management of the fermentation tank group. In the present invention, big data, a neural network model, and a genetic algorithm are combined, and the overall optimization of quality indexes of products from fermentation tank groups is achieved by calculating the optimal fermentation time of soy sauce, so as to realize intelligent management of fermentation tank groups.

The application discloses a bacillus velezensis and application of the bacillus velezensis in rapid increase of sauce aroma in salt-reduced soy sauce fermentation, and belongs to the technical field of food fermentation. The bacillus velezensis Bv-M1 is isolated from soy sauce fermentation mash for the first time, the bacillus velezensis strain is preserved in the China General Microbiological Culture Collection Center, and the preservation number is CGMCC No.32853. Compared with the fermentation soy sauce without the addition of the bacillus velezensis Bv-M1 aroma-enhancing koji immersion liquid, the product has obvious increase of TTMp content and sauce aroma, and currently, there is no reported application example of the bacillus velezensis strain in application of soy sauce fermentation and sauce aroma increase.

The invention discloses a sauce marinated product in the technical field of food processing. Comprising the following raw materials in parts by weight: 500-800 parts of meat raw materials, 20-40 parts of local dried chilies in Guizhou, 5-10 parts of star aniseeds, 3-8 parts of Chinese cinnamon, 2-5 parts of bay leaves, 5-10 parts of Chinese prickly ash, 10-20 parts of fresh ginger, 10-15 parts of garlic, 20-30 parts of soy sauce, 15-25 parts of cooking wine, 10-20 parts of crystal sugar, 5-10 parts of salt, 3-5 parts of monosodium glutamate, 2-5 parts of rhizoma kaempferiae, 1-3 parts of fructus tsaoko, 0.5-2 parts of cloves, 1-3 parts of fructus amomi, 2-5 parts of dried orange peel and 1-3 parts of licorice roots. The sauce marinated product is stable in flavor, low in salt, healthy, suitable for large-scale production, uniform in quality and rich in flavor level through standardized raw material ratio and process.

1. The name of this design product: smear brush. 2. Purpose of this design product: This design product is used to spread condiments such as butter, soy sauce, oil or egg liquid on food when preparing food. 3. The key point of this design lies in the shape of the applicator brush. 4. The picture or photo that best illustrates the design points: three-dimensional picture.

The present invention discloses a flavor regulation and quality improvement process method for beef deep processing, and relates to a meat product processing technology, and the method comprises the following steps: S1, a beef raw material is pretreated, beef is washed to remove impurities, and the washed beef is cut into 2-3 cm square blocks; s2, flavor regulation and control treatment: the beef cubes are soaked in seasoning liquid, the seasoning liquid is composed of table salt, sugar, soy sauce, natural spices and water, the soaking process lasts for 2-4 hours in the environment of 4-8 DEG C, and it is ensured that flavor substances evenly permeate; s3, quality improvement treatment, wherein an enzyme tenderization technology is adopted. According to the flavor regulation and control and quality improvement process method for beef deep processing, the quality and flavor of beef products are effectively improved through the links of scientific pretreatment, flavor regulation and control, quality improvement, heat treatment and the like, the quality of raw materials is strictly controlled in the pretreatment stage, and food safety is ensured; in the flavor regulation and control link, flavor substances uniformly permeate through a specific seasoning liquid formula and a low-temperature soaking technology.

The invention relates to the technical field of fermentation, in particular to a bean sour soup processing method based on bean clear liquid fermentation, and the processing method comprises the following steps: S1, filtering bean clear liquid, adjusting dry matter concentration, adding glucose, pasteurizing, and cooling; s2, inoculating a mixed strain of aspergillus oryzae and aspergillus sojae, and performing aerated fermentation; s3, inoculating a lactic acid bacteria mixed strain, and carrying out sealed anaerobic fermentation; s4, carrying out hot filtration, centrifugation and ultra-high temperature sterilization on the fermentation liquid, inoculating bacillus velezensis and gluconacetobacter, carrying out aeration stirring fermentation, inoculating saccharomycetes, and standing for anaerobic fermentation; and S5, carrying out solid-liquid separation on the fermentation liquor, and sterilizing to obtain the bean sour soup product. According to the method, multi-stage ordered fermentation is combined with a multi-strain synergistic effect, and parameters such as filtration, inoculation amount and temperature in each stage are optimized, so that efficient debitterizing, umami enhancement, aroma level enrichment and sour taste softening are realized, sanitation, safety and quality stability of products are guaranteed, and the taste and quality of the bean sour soup are effectively improved.

The present invention provides a young pigeon seasoning marinating material formula and a young pigeon manufacturing method, and relates to the technical field of food processing, and the young pigeon seasoning marinating material formula comprises 30-35 parts of licorice roots, 90-110 parts of siraitia grosvenorii, 10-14 parts of star anise, 18-22 parts of cassia barks, 6-10 parts of cloves, 14-18 parts of fennel, 18-22 parts of kaempferia galanga, 18-22 parts of amomum tsao-ko, 10-14 parts of dried orange peel, 18-22 parts of Chinese prickly ash, 2-6 parts of bay leaves, 10-30 parts of garlic bulbs, 10-30 parts of galangal, 45-55 parts of edible salt and young pigeons with net weight of 275-350g. Soy sauce, chicken essence, monosodium glutamate and sugar are canceled as core seasoning components, so that the natural sweetness of liquorice and momordica grosvenori can replace an artificial flavoring agent, and the composite fragrance of spices such as anise and cinnamon can cover the defect of single salty and delicious taste of a traditional marinating material; chinese herbal medicine composite fragrance needed by the braised squab can be reproduced, and the stewed squab is mellow and sweet in aftertaste and red and bright in natural color.

The invention discloses a production method of low-salt high-ammonia-nitrogen cost-reducing soy sauce, and relates to the technical field of seasonings. The production method comprises the following steps: mixing salt water into finished koji after a koji making stage, discharging the koji, preparing mash, adding cured and crushed soybeans in the process, and carrying out heat preservation and fermentation. According to the method, residual enzyme active resources in the existing starter propagation process are utilized, and a proper amount of cured soybeans are added in the fermentation process for secondary utilization. Substrate adaptation and technological parameters are cooperatively regulated and controlled, so that surplus enzyme activity is fully utilized, meanwhile, the inner surface area of the cured soybeans is increased, decomposition and utilization of enzymes and microorganisms are facilitated, and the enzyme-substrate contact efficiency is remarkably improved. The fermentation temperature, the fermentation duration and the concentration of saline water are optimized, the utilization rate of enzyme activity is maximized, macromolecules such as protein are converted more efficiently, the fermentation cost is remarkably reduced, and the fermentation period is shortened. The salt content of the produced soy sauce is 8.92 g / 100 mL, the amino acid nitrogen content is 1.374 g / 100 mL, the total nitrogen content is 2.223 g / 100 mL, and a solution is provided for production of the low-salt high-freshness soy sauce.

1. The name of this design product: oil sprayer. 2. Purpose of the product with this design: This product with this design is used to hold cooking oil, soy sauce or other liquids, and can also spray oil or mist. 3. The key point of the design of this product lies in its shape. 4. The picture or photo that best illustrates the key points of the design: Design 1 3D drawing. 5. Designate Design 1 as the base design.

The invention relates to the technical field of food, and particularly discloses a sauced base material and a preparation method thereof. According to the sauced base material and the preparation method thereof provided by the invention, supercritical extraction is combined with a molecular distillation fractionation technology, sauced key substances are extracted from soy sauce cakes in stages, and then the sauced base material is prepared by compounding. According to the technical scheme, the soy sauce by-product soy sauce residues are used as raw materials, the preparation period is short, the production cost is reduced, and high-value utilization of soy sauce brewing by-products is achieved. The sauced base material prepared by the scheme is obvious in salty sauced flavor and balanced and full in fragrance, can be used in soy sauce production, and can remarkably improve the fragrance, the salty taste and the overall flavor of soy sauce and improve the product quality.

The invention provides torulopsis variabilis and application thereof. Specifically, the invention provides torulopsis variabilis with the preservation number of CGMCC (China General Microbiological Culture Collection Center) NO.29589. The invention also provides a culture and a leavening agent containing the strain, a method for preparing soy sauce and increasing the soy sauce ketone content in the soy sauce by using the torulopsis variabilis, the obtained soy sauce, condiments and foods containing the soy sauce, and application of the strain. The torulopsis variabilis disclosed by the invention is used for fermenting the soy sauce under a high-salt condition, so that the content of a flavor substance soy sauce ketone in the soy sauce can be increased, the flavor of the soy sauce is enhanced, meanwhile, the soy sauce can restore the natural color of dipping and cold vegetable dishes in sauce, the thick greasy feeling brought to the dishes by deep color is reduced, and the overall sensory effect of the dishes is improved.

1. The name of this design product: Packaging box (soy sauce-flavored beef bones). 2. Purpose of this design product: used for packaging convenient cooked food. 3. The key design point of this design product lies in the combination of shape and pattern. 4. The picture or photo that best illustrates the key points of the design: main view.

The invention provides aroma-enhanced soy sauce sauce and a preparation method thereof, and belongs to the field of seasoning processing. The flavor-enhanced soy sauce sauce provided by the invention is prepared from the following raw materials: 500 to 700 kg of soybean fermented soy sauce, 10 to 50 kg of fish protein sauce, 5 to 20 kg of soybean peptide, 40 to 60 kg of sugar, 1 to 4 kg of table salt, 40 to 70 kg of flavoring materials, 0.9 to 1.5 kg of spices and 230 to 270 kg of water. The flavor-enhanced soy sauce sauce provided by the invention is prepared by blending the fish protein sauce prepared from seafood, the soybean peptide prepared from soybeans and the soy sauce, so that the salty and delicious taste of the fish protein sauce and the peptide delicious taste of the soybean peptide are fully fused, and the soy sauce sauce has bright color and rich fragrance, is rich and delicious in taste, mellow, fresh, salty and sweet, and is rich in flavor. And the body is clear.

The preparation method comprises the following steps: carrying out fishy smell removal treatment on a beef offal raw material, and carrying out enzymolysis on the treated low-fishy-smell beef offal to obtain beef offal enzymatic hydrolysate; chopping the mixed fresh food, adding vegetable oil, heating and frying to obtain fresh food residues and fresh food oil; taking beef offal enzymatic hydrolysate, mixed spices, soy sauce, yeast extract, yolk powder, fresh seasoning oil, fresh residues, raw tallow, amino acid, reducing sugar, edible salt, white granulated sugar, monosodium glutamate and water; the preparation method comprises the following steps: uniformly mixing all the raw materials, carrying out thermal reaction, cooling, discharging, sieving to obtain reaction feed liquid, and concentrating the feed liquid until the water activity is less than or equal to 0.7. The beef offal flavor seasoning paste with natural and harmonious flavor is prepared by combining enzymolysis, Maillard reaction, low-temperature concentration and other technologies while the fishy smell removal efficiency is remarkably improved by adopting a triple fishy smell removal technology of enzymolysis, ultrasonic cleaning and fresh raw material synergistic treatment.

The method comprises the following steps: drying and crushing shrimp heads and shrimp shells, adding water according to a ratio of 1: 3, adding 0.5%-0.7% of compound protease, and carrying out enzymolysis at 50-55 DEG C for 2-3 hours; after enzyme deactivation, adding 7-10% of brown sugar to adjust the pH value to 6.0-6.5, and sterilizing; the method comprises the following steps: inoculating pineapple endophytic lactic acid bacteria (CGMCC 25352), hansenula polymorpha (CGMCC 25353) and aspergillus oryzae, mixing the three strains according to the viable count of 1: 1: 1 (the total inoculum size is 3-4.5%, and the CFU / g is 10-10), and fermenting for 46-48 hours at the temperature of 30-32 DEG C in a dark place; and filtering and storing at-80 DEG C. The product is free of salt addition, the fermentation period is less than or equal to 48 hours, the amino acid nitrogen content is greater than or equal to 0.51 g / 100g, the total content of lactic acid (6.88 mg / g), succinic acid (3.73 mg / g) and free amino acid is greater than or equal to 313mg / 100g, the volatile amino salt content is less than or equal to 38.72 mg / 100mL, and the product has salty and fresh flavor and orange-yellow clarified appearance. The problems of high salt, long period and heavy fishy smell of the traditional shrimp soy sauce are solved.

The utility model relates to the technical field of yeast culture tank devices, and discloses a yeast culture tank for soy sauce processing, which comprises a culture tank main body, a cavity is arranged in the culture tank, a servo motor is arranged at the top of the culture tank, and a bottom scraper blade and a side wall scraper blade on a driving shaft can be driven by the servo motor to rotate in the cavity. Meanwhile, when a driving shaft rotates, through mutual cooperation of a first bevel gear, a second bevel gear and a third bevel gear, a sleeve rod connected to the driving shaft in a sleeving mode rotates in the reverse direction, and the yeast culture effect is prevented from being affected by yeast accumulation; according to the yeast stirring device, the stirring rod on the sleeve rod is driven to stir the yeast in the cavity, so that the stirring efficiency is improved, the yeast is further prevented from being accumulated at the bottom of the cavity, and the yeast can be uniformly heated while being stirred through the electric heating rod arranged in the stirring rod.

The present invention discloses a salt-tolerant strain of Debaryomyces hansenii that produces HDMF, belonging to the field of microbial technology. The present invention provides a safe strain of Debaryomyces hansenii, JLFsz001, which can tolerate high salt concentrations and ferment to produce HDMF under both salt-free and salt-stress conditions. The present invention applies Debaryomyces hansenii JLFsz001 to simulated soy sauce fermentation to produce HDMF, increasing the HDMF content in the fermentation system by 34.44%. This strain has significant potential for enhancing the flavor of fermented foods or condiments.

The application discloses a method for improving the fermentation efficiency of soy sauce pool type fermentation, which is characterized by the following steps: using the self-source microorganism in the fermentation tank to carry out fermentation outside the fermentation tank, combining with the fermentation liquid of Lactobacillus reuteri for synergistic fermentation, and then returning the fermentation liquid to the fermentation tank for pouring and utilization, so as to realize the promotion of the self-source microorganism in the fermentation tank to the soy sauce fermentation. The self-source microorganism is fermented and cultured by reducing the salinity outside the fermentation tank and adding a proper amount of starch raw material, and the fermentation liquid with high activity of protease can be prepared in a short time, which is returned to the fermentation tank for pouring and utilization, so as to improve the degree and efficiency of protein hydrolysis in the fermentation tank. The Lactobacillus reuteri uses the fermentation liquid of the soy sauce mash in the fermentation tank as the basic nutrient source and ferments together with a proper amount of white granulated sugar to produce the fermentation liquid with the function of inhibiting Escherichia coli, so as to resist the Escherichia coli pollution in the fermentation process of the self-source microorganism outside the fermentation tank, guarantee the safety of the returned pouring fermentation liquid, and further improve the production efficiency of the soy sauce pool type fermentation technology.

The utility model belongs to the technical field of feed production machinery, and relates to a drying device for soy sauce residue feed production, which comprises a box body, a feed port is arranged on the box body, a discharge port is arranged at the bottom of the box body, two clamping groove plates are rotatably mounted in the box body, and the clamping groove plates and a rotating shaft of the box body are arranged along one end close to the clamping groove plates. A swing rod is fixedly installed at the end, away from the rotating shaft, of the clamping groove plate, a connecting frame is fixedly installed on the outer side of the box body, the connecting frame is arranged close to the lower portion of the box body, an air inlet communicated with the box body is formed in the connecting frame, a fan with the axis arranged in the vertical direction is installed in the connecting frame, and a heating assembly is installed in the connecting frame. And a gas recovery assembly is installed between the top end of the box body and the connecting frame, a driving assembly for driving the clamping groove plate to swing is installed between the output shaft of the fan and the clamping groove plate, the soy sauce residues are stirred while being dried, the drying efficiency is improved, hot gas obtained after drying is reused, and the heat utilization rate is increased.

The application provides a roasted sesame salad dressing and a preparation method thereof, and relates to the field of condiments. The method comprises the following steps: taking egg yolk powder, white granulated sugar, vinegar, salt and mustard powder, adding water, and mixing uniformly to obtain a liquid 1; adding vegetable oil to the liquid 1, homogenizing to a paste, and obtaining a liquid 2; adding vinegar, monosodium glutamate, sesame fragments, soy sauce, lentinus edodes extract, yeast extract, white pepper powder, sucralose and water to the liquid 2, mixing uniformly, and obtaining a liquid 3; adding xanthan gum to the liquid 3, stirring, passing through a colloid mill, and obtaining a liquid 4; sterilizing the liquid 4 by heating while stirring, keeping warm, filling, and obtaining the roasted sesame salad dressing. The roasted sesame salad dressing prepared by using the optimized formula has the advantages of bright color, good and stable texture, rich taste, strong aroma, excellent sensory quality, and obviously reduced oil separation phenomenon when stored at room temperature, and the consumer experience is improved.

1. Name of the designed product: packing bottle (500ml special grade seafood soy sauce). 2. Use of the designed product: the designed product is used for food packing. 3. Design points of the designed product: the combination of shape, pattern and color. 4. Picture or photo showing the design points: perspective view. 5. The designed product contains color.

1. Name of the product in this design: Condiment Bottle (Double Bottle). 2. Purpose of this design: For storing oil, vinegar, soy sauce or small granular condiments. 3. The key design feature of this product is its shape. 4. The image or photograph that best illustrates the design's key points: a 3D model.