571 results about "Umami" patented technology

The invention relates to preparation and application of umami peptide from procambarus clarkii, and belongs to the technical field of food biology. A preparation method of umami peptides from procambarus clarkia is characterized by comprising the following steps: firstly, separating and purifying polypeptides in a shrimp meat taste extract, predicting peptide activity through a database, carrying out molecular docking and molecular dynamics simulation method characterization, and finally identifying two potential umami peptides, namely LAEPLTFN and YGGEFPARPDN; the umami peptide is artificially synthesized, the fresh property of the umami peptide is verified through sensory evaluation and an electronic tongue method, and the synergistic effect of the umami peptide and other fresh substances is further evaluated. The umami peptide obtained by the method has a composite freshness increasing effect, enriches a fresh water source umami peptide library, and provides a new umami peptide raw material for development of composite freshness increasing seasonings.

The invention relates to antarctic krill peptide with umami and an antarctic krill peptide mixture as well as a preparation method and application thereof. Specifically, the amino acid sequence of the euphausia superba peptide is shown as any one of SEQ ID NO: 1-5. The euphausia superba peptide mixture with delicate flavor is obtained by carrying out enzyme digestion treatment on an euphausia superba peptide solution by using incision enzyme, excision enzyme and freshness enhancing enzyme and harvesting supernate. Molecular docking simulation shows that the euphausia superba peptide disclosed by the invention can be combined with a delicate flavor receptor T1R1 / T1R3. The Antarctic krill peptide and the Antarctic krill peptide mixture can be used for development of umami seasonings, and a new idea is provided for development of marine seasonings.

The invention discloses a Staphylococcus edaphicus H3, the preservation number of the Staphylococcus edaphicus H3 in Guangdong Microbial Culture Collection Center is GDMCC No: 64958, the strain H3 is applied to fermentation of meat products without nitrite, the Staphylococcus edaphicus H3 can promote color development of the meat products, and the Staphylococcus edaphicus H3 has relatively strong oxidation resistance, can effectively inhibit lipid peroxidation, and can be used for preparing the meat products. The staphylococcus aureus H3 can produce polysaccharide, the polysaccharide also plays an anti-oxidation role in a meat product processing process and is beneficial to maintenance of meat color, the strain H3 is inoculated to ferment sausages, the nitrite content in the sausages is obviously reduced, the hardness, cohesiveness, elasticity and chewiness of the sausages are improved, the taste of the sausages is richer, the delicate flavor is increased, and the sausages are more delicious. The strain H3 has no blood coagulation and hemolysis effects, is safe and reliable as a food additive, and is suitable for industrial production and market popularization and application.

The invention relates to a multi-taste peptide design method based on deep learning, and belongs to the field of bioinformatics and food science and technology. Aiming at the technical problems that a traditional taste peptide development method is long in time consumption and low in efficiency and an existing calculation method is difficult to predict and generate multiple taste characteristic peptide fragments at the same time, the invention provides a solution based on a loss supervision adaptive variational auto-encoder (LA-VAE). According to the scheme, the standardized database is constructed by integrating multi-source data, model training is carried out by adopting a dual-mode training strategy and a dynamic loss supervision mechanism, and accurate control over various taste characteristics is achieved. 73 kinds of novel functional peptide fragments are successfully designed and verified by applying the method, and the peptide fragments show sweet taste, fresh taste and salty taste characteristics under different concentrations, have good biological safety and can be applied to the field of salt reduction and sugar reduction in the food industry.

The invention discloses a scylla paramamosain keep-alive and soft shell soft-keeping method, a low-temperature keep-alive mode refers to an on-ice keep-alive mode or a low-temperature acidification keep-alive mode, preferably, the low-temperature acidification keep-alive mode: cooling seawater to 16 DEG C or below by using a cooling-water machine, then adjusting the pH value of the seawater to be less than 8 to obtain low-temperature acidified seawater, and then cooling the low-temperature acidified seawater to obtain the scylla paramamosain soft shell soft-keeping method. And putting the soft-shell crabs which just molt into low-temperature acidified seawater for keeping alive and softness. The hardening of the soft shell can be obviously delayed by low-temperature acidified seawater and on-ice keep-alive; low-temperature acidified seawater and on-ice keep-alive soft-shell crabs can improve the delicate flavor and sweet taste of hepatopancreas of the soft-shell crabs, and the flavors of the two keep-alive soft-shell crabs are better than those of cold-stored dead soft-shell crabs; on-ice and low-temperature acidified seawater keep-alive interferes with glycolipid metabolism, oxidative stress and cell apoptosis of the soft-shell crabs, and compared with on-ice keep-alive, low-temperature acidified seawater keep-alive influences are milder than on-ice keep-alive.

The invention provides gamma-glutamyl peptide as well as a screening method and application thereof. Wherein the gamma-glutamyl peptide is selected from one or more of amino acid sequences as shown in SEQ ID NO: 92, SEQ ID NO: 91, SEQ ID NO: 83, SEQ ID NO: 130, SEQ ID NO: 150, SEQ ID NO: 60, SEQ ID NO: 82, SEQ ID NO: 90 or SEQ ID NO: 93. The nine kinds of gamma-glutamyl peptides to be protected have good taste, can be simply and conveniently synthesized through a biological enzyme method, and have important significance for improving the delicate flavor of food under the condition that the use amount of salt is reduced.

The invention discloses a sesame umami peptide with antioxidant activity and application thereof, the amino acid sequence of the sesame umami peptide is at least one of GFE (Gly-Phe-Glu), YMD (Tyr-Met-Asp) and RFT (Arg-Phe-Thr), and the sesame umami peptide belongs to the technical field of bioactive peptides. Three novel umami peptides are found and identified from sesame protein in combination with virtual enzymolysis, directional screening and molecular docking, sensory evaluation and electronic tongue analysis prove that the umami peptides GFE, YMD and RFT have good umami characteristics and have a good umami increasing effect on sodium glutamate, the umami threshold value is 0.07-0.36 mmol / L, and meanwhile, the three umami peptides all have antioxidant activity. The novel umami peptide is excavated from the sesame, the utilization value of sesame byproducts can be improved, the extracted umami peptide can also be used as a flavor enhancer or applied to preparation of the flavor enhancer, a new raw material basis is provided for development of the flavor enhancer, seasonings and functional food, and good application prospects and important application value are achieved.

The present invention discloses a natural composite flavor enhancer and a preparation method thereof, comprising the following steps: using an ultramicro grinder to crush rice wine lees and wheat gluten powder to obtain ultramicro wheat gluten powder and ultramicro rice wine lees powder; taking the ultramicro wheat gluten powder, sterile water, and protease, mixing them evenly, carrying out enzymatic hydrolysis, inactivating the enzyme after the reaction ends, filtering, and taking the filtrate, namely the wheat gluten powder enzymatic hydrolysate, for standby; taking the wheat gluten powder enzymatic hydrolysate, ultramicro rice wine lees powder, and sterile water, mixing them evenly, carrying out enzymatic hydrolysis, inactivating the enzyme after the reaction ends, filtering, and taking the filtrate, namely the composite enzymatic hydrolysate, for standby; taking the composite enzymatic hydrolysate, cysteine, xylose, glucose, granulated sugar, and salt, mixing them and carrying out a thermal reaction to obtain a reaction solution; and preparing the natural flavor enhancer by spray drying. The present invention utilizes the natural enzyme system in rice wine lees to synergistically enzymatically hydrolyze wheat gluten powder to promote the release of umami amino acids, and further strengthens the umami by using thermal reaction 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 invention relates to the field of functional nutritional seasonings, and particularly discloses an abalone umami peptide prepared from an abalone cooking waste liquid and a preparation method thereof, and the preparation method comprises the following steps: (1) removing solid impurities from the abalone cooking waste liquid, and removing heavy metals by using electrodialysis; (2) adding the material obtained in the step (1) into specific protease accounting for 0.1-1% of the weight of the solid in the material obtained in the step (1), and carrying out an enzymolysis reaction under the conditions that the enzymolysis pH value is 6-7, the reaction temperature is 40-60 DEG C and the reaction time is 0.5-2 hours; and 3) removing impurities by using a nanofiltration membrane, and carrying out spray drying to obtain the abalone umami peptide. According to the abalone flavor peptide prepared by the method, the problem of environmental pollution caused by a large amount of abalone cooking waste liquid is solved, waste is turned into wealth, and a new way of resource utilization of the abalone cooking waste liquid is realized. The ratio gt of the molecular weight of the abalone umami peptide is 1-2KD; the seafood seasoning not only is high in antioxidant biological activity and low in heavy metal content, but also has rich seafood flavor, and can be widely applied to the field of functional nutritional seasonings.

The invention provides an enzymolysis preparation method of a milk-derived taste enhancing peptide, which comprises the following steps: carrying out enzymolysis on a liquid dairy product by using flavourzyme and glutaminase, and then carrying out enzyme deactivation to obtain an enzyme-deactivated product; carrying out acidification centrifugation and ultrafiltration on the enzyme-deactivated product, and freeze-drying the separated effluent to obtain freeze-dried powder; and loading the freeze-dried powder, and separating by a glucose gel column. The product disclosed by the invention does not generate bitter taste, and compared with a sample which is not subjected to enzymolysis, the flavor level of an original skimmed milk product is enriched, and the sample subjected to enzymolysis has the mellow taste of caramel and frankincense. The method comprises the following steps: separating milk-derived taste active peptides from milk-derived taste active peptides, predicting delicate flavor, anti-oxidation and anti-inflammatory activity and ACE blood pressure lowering functional activity of separated peptide liquid through a model, performing taste verification on the peptides predicted to have taste activity through Fmoc solid-phase synthesis, and performing sensory verification on the milk-derived taste active peptides LSFD, EDIKQME, IKQMEAE and TEDELQDK after synthesis, so that the milk-derived taste active peptides are obtained for the first time and are subjected to sensory verification.

The invention belongs to the field of food quality evaluation, and provides a delicate flavor synergistic effect evaluation method based on an electroencephalogram monitoring technology. Psychological or physiological factors such as subjective judgment, forced selection or scoring, individual umami cognition and umami sensitivity difference of sensory officers may affect the accuracy of sensory experiment results; the invention discloses methods such as umami sample selection and strength evaluation, electroencephalogram signal acquisition experiment normal form, quantitative evaluation and statistical analysis, feature extraction and response difference analysis, and the like, and the response mechanism of typical umami compounds in the human brain is explored by taking the response of people to umami signals as a research object and taking electroencephalogram signal detection analysis as a main method. A new theoretical basis is provided for quantitative evaluation based on the human palatable taste intensity, and the method is worthy of wide popularization.

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.

This disclosure describes methods for improving umami and meaty flavors of cell-based food products. In particular, the disclosed method includes an amino acid integration method where cultured cells and exogenous amino acids (e.g., glutamic acid and aspartic acid) are combined and heated, resulting in a synergistic improvement of umami flavors. The disclosed method further includes a browning method by which a cell suspension is dehydrated and heated at high temperatures (e.g., greater than 140C) to induce non-enzymatic browning and caramelization reactions in the cell suspension. The cell-based flavoring product can be combined with a food product as a flavor, aroma, and color enhancer. The disclosed methods may use one or both of the amino acid integration method and the browning method to improve organoleptic properties of cell-based food products.

The present application relates to the field of functional nutritional condiment, and specifically discloses abalone umami peptide prepared by using abalone cooking waste liquid as raw material and a preparation method thereof, which comprises the following steps: (1) removing solid impurities from the abalone cooking waste liquid and removing heavy metals by electrodialysis; (2) adding specific protease to the material obtained in step (1) at a dosage of 0.1-1% of the weight of the solid content in the material obtained in step (1), and performing enzymatic reaction at a pH value of 6-7 and a reaction temperature of 40-60 DEG C for 0.5-2 h; (3) removing impurities by using nanofiltration membrane and performing spray drying to obtain abalone umami peptide. The abalone umami peptide prepared by the method solves the problem of environmental pollution caused by a large amount of abalone cooking waste liquid, and realizes a new way of resource utilization of abalone cooking waste liquid. The abalone umami peptide has a molecular weight of 1-2 KD and accounts for more than 70%, has high antioxidant bioactivity, low heavy metal content, and rich seafood flavor, and can be widely applied in the field of functional nutritional condiment.

The invention belongs to the technical field of feeds, and particularly relates to a variable temperature animal feed as well as a preparation method and application thereof. The variable temperature animal feed comprises a core body and a shell layer arranged on the surface of the core body, the core body comprises sodium alginate, a protein base material, a phagostimulant A and a fermentation product synergist; the shell layer is prepared from the following raw materials: sodium alginate and calcium lactate; the shell layer comprises a phagostimulant B; the phagostimulant A comprises an insect-derived phagostimulant, an animal-derived phagostimulant and a plant-derived phagostimulant; the phagostimulant B comprises freeze-dried powder containing fructose and insect zymolyte. Through the synergistic effect of the insect-derived phagostimulant, the animal-derived phagostimulant and the plant-derived phagostimulant and the delicate flavor synergistic effect of the fermentation product synergist and the insect-derived phagostimulant in the phagostimulant A, and in combination with a preparation process of a low-temperature and irradiation sterilization technology, the variable-temperature animal feed has good phagostimulant and nutrient substance retention rate; and safety is realized.

This invention discloses a fully automatic intelligent cooking machine, comprising a cooking mechanism, a seasoning mechanism, a conveying mechanism, a food preparation mechanism, a heat preservation mechanism, and a central control system. The seasoning mechanism is located above the cooking mechanism, the conveying mechanism is positioned between the cooking mechanism and the heat preservation mechanism, and the food preparation mechanism is located to one side of the conveying mechanism. The central control system includes a communication module connected to the cooking mechanism, seasoning mechanism, conveying mechanism, food preparation mechanism, and heat preservation mechanism. This invention offers advantages such as reasonable ingredient mixing, precise heat control, even heating of the cooking pan, thorough and even stirring during cooking, easy and quick cleaning of the cooking pan, and preservation of the freshness of the finished dish.

The invention discloses a salty and fresh difunctional taste-active peptide as well as a preparation method and application thereof, and relates to the technical field of biology. The amino acid sequence of the salty and fresh difunctional taste-active peptide is as shown in any one of SEQ ID NO.1-4. According to the invention, a compound protease enzymolysis method is adopted to prepare enzymatic hydrolysate rich in salty and fresh dual-function taste-active peptides, a plurality of salty and fresh dual-function taste-active peptides are identified and screened out by utilizing polypeptiomics and a molecular docking technology, and meanwhile, a transmembrane structure domain of a taste receptor is evaluated and predicted; chemical bonds and docking sites for docking of the salty and fresh difunctional taste-active peptide and the taste receptor are analyzed, key chemical bonds and binding sites for interaction of the salty and fresh difunctional taste-active peptide and the salty receptor are summarized, and the salty taste and umami strength of the salty and fresh difunctional taste-active peptide and the salty receptor are evaluated. The salty and fresh dual-function flavor peptide screened by the invention has strong salty taste and fresh taste, can be used as a substitute of sodium salt, and is used for preparing low-salt and low-sodium food. The invention also provides a certain reference for rapidly and simply obtaining the salty and fresh dual-function taste-active peptide.

The application relates to a soybean paste and a brewing method thereof. The brewing method of the soybean paste comprises the following steps: carrying out stage-by-stage cooking on soaked soybeans, using different cooking temperatures in each stage to prepare cooked soybeans; mixing wheat flour and the cooked soybeans to form a mixture, inoculating koji into the mixture, culturing koji to prepare koji material; and mixing the koji material with brine to form mash, sequentially carrying out first fermentation and second fermentation on the mash to prepare the soybean paste; the conditions of the first fermentation include: during the first fermentation, using sun exposure and night dew fermentation, using different light intensities at different time periods every day for fermentation; and controlling the dissolved oxygen content of the mash to be 8 ppm to 12 ppm within 10 minutes after stirring is completed within 40 days from the start of the first fermentation. The soybean paste brewed by the application has great improvement in the performance of fresh taste, aroma and color stability and the like.

The invention belongs to the technical field of corn peptide production, and particularly relates to a corn peptide product with a flavoring function as well as a preparation method and application thereof. The content of peptides with the molecular weight of 189-10000 Da in the corn peptide product is 40-60%. The total nitrogen content of the corn peptide product is 8.0-14.0%, and / or the free amino acid content is 10-20%, and / or the free glutamic acid content is 2.0-7.0 wt%. The corn peptide product is prepared by the following preparation method: carrying out enzymolysis on a mixed solution containing crude corn protein powder and / or corn flour through amylase, phospholipase, lipase, cellulase and protease to obtain the corn peptide product with a flavoring function. The corn peptide product has the characteristics of low bitterness value, delicate flavor, good thick flavor and full taste, and can be widely applied to the field of condiments.

The invention relates to the technical field of food processing, and particularly discloses soybean flavor peptide and a preparation method and application thereof. Aspergillus oryzae is selected as a leavening agent, a microbial endogenous enzyme generated by full fermentation of the aspergillus oryzae is utilized to cooperate with a compound enzyme preparation to perform combined action, abundant enzyme systems effectively perform enzymolysis on macromolecules such as protein, and related taste substances are provided for subsequent enzymolysis products; in the soybean flavor peptide prepared by enzyme hydrolysis and Maillard reaction, the contents of target peptide and target amino acid (umami peptide, umami amino acid and the like) are high; when the soybean flavor peptide is applied to the compound seasoning with the main function of increasing freshness, the freshness score can be increased by 0.5-2 times. In addition, on the basis of improving freshness, the taste richness of the food or the compound seasoning can be enhanced, and the aftertaste time is prolonged.

The invention relates to the technical field of microorganisms, in particular to saccharomyces cerevisiae CEC NW94 and application thereof. The invention provides the Saccharomyces cerevisiae CEC NW94, and the Saccharomyces cerevisiae CEC NW94 is used for brewing the wine, so that the contents of glycerol and lactic acid can be increased, and the yield of volatile acid can be reduced; the synthesis of volatile substances such as ethyl 2-methylbutyrate, isoamyl alcohol and linalool is promoted, and the generation of acetic acid is inhibited, so that the wine presents complex aroma of black fruits, mushrooms and the like, and the odor of herbaceous plants, herbal medicines, vinegar and the like is effectively reduced; in addition, the strain can improve the umami of the grape wine, and improve the aroma purity, the aroma concentration, the wine body, the aftertaste and the complexity. According to the method, the flavor substances of the dry red wine are controlled through a microbial metabolism regulation and control technology, and a new technical scheme is provided for high-quality wine production.

The invention provides low-sodium salt and a preparation method thereof, and belongs to the technical field of seasonings, and the preparation method comprises the following steps: adding water into pea meal, uniformly stirring, adjusting the pH value to 7-8, and adding a compound enzyme for enzymolysis to obtain an enzymatic hydrolysate; carrying out enzyme deactivation on the enzymatic hydrolysate, centrifuging to remove impurities to obtain supernate, and carrying out ultrafiltration and freeze drying to obtain pea zymolyte; and uniformly mixing the table salt and the pea zymolyte to obtain the low-sodium table salt. The pea zymolyte is formed by pea protein enzymolysis, the content of umami substances such as glutamic acid and aspartic acid in the pea protein is high, the glutamic acid and the aspartic acid are acidic peptides, and when the content of the acidic peptides in the zymolyte is higher than that of alkaline peptides, the salty taste characteristic of the zymolyte can be enhanced; the salty taste enhancer can be mixed with the salt for use, so that the content of sodium in food can be reduced while the salty taste is not reduced, and meanwhile, the delicate flavor of the food can be enhanced.

The invention relates to the technical field of food microorganisms, fermentation and seasonings, in particular to a natural fermentation flavor enhancer as well as a preparation method and application thereof. The natural fermentation flavor enhancer comprises 3-40 wt% of glutamic acid of a natural source and 0.2-25 wt% of IMP and / or GMP of a natural source. Wherein the natural fermented flavor enhancer is obtained by a method comprising fermentation by using microorganisms, and the microorganisms are selected from two or more of yeast, lactic acid bacteria, brevibacterium ammoniacum and corynebacterium glutamicum and at least comprise one of yeast or lactic acid bacteria. The natural fermented flavor enhancer is obtained through mixed fermentation of microorganisms, the flavor and taste of the flavor enhancer are improved, and astringency and peculiar smell of the product are eliminated; the natural substrate is adopted for fermentation, no additive is contained, and the requirements for greenness, safety and health are met.

The invention discloses a preparation method of a mellow shiitake mushroom sauce, and belongs to the technical field of food processing, and the preparation method mainly comprises the following steps: preparing shiitake mushroom water, preparing onion and garlic mixed water, preparing sterilized shiitake mushroom stems, preparing a shiitake mushroom clear liquid, and stir-frying the shiitake mushroom sauce. According to the method, after the lentinus edodes stems are frozen, rolled and kneaded and then cooked at high temperature and high pressure, umami substances in the lentinus edodes stems can be effectively released into the lentinus edodes water, then the lentinus edodes stems are sterilized and fresh by preparing the onion and garlic mixed water, the lentinus edodes stems can be effectively sterilized, the umami can be effectively improved, and then the lentinus edodes caps are subjected to secondary enzymolysis treatment; the mushroom clear liquid is centrifugally extracted, so that the flavoring substances in the mushroom caps can be fully retained, and finally, all the raw materials are jointly fried to obtain the mushroom sauce with the mellow flavor. The lentinus edodes sauce prepared by the preparation method disclosed by the invention has a rich mellow flavor, can still keep delicious smell and mouth feel after being placed for a long time, is not added with preservatives and additives, and does not influence a human body.

The invention provides a fish meat cheese bar easy to store at normal temperature, which is prepared from the following raw materials in parts by weight: 1000-1200 parts of processed cheese and 200-2000 parts of fish meat slices through a method of high-temperature bonding and cooling. According to the fish meat cheese bar, fish meat and cheese are innovatively combined, so that the fineness of a product can be remarkably improved, the product has rich layers, the outer-layer fish meat slices are tough and chewy in mouth feel, and the inner-layer cheese is fine, smooth and soft, free of residues and fine and soft; the matching of the fish meat and the cheese has a synergistic effect, so that the delicate flavor of the product can be better released; normal-temperature placement can be realized by matching with an oxygen-resistant packaging form; in the preparation process, the meat and the cheese are combined without emulsification, and the meat content is not limited and can reach 20% or above of that of the whole product.

The invention relates to the technical field of food processing, in particular to marinating soup for sauce-marinated chub, the sauce-marinated chub prepared from the marinating soup and a preparation method of the sauce-marinated chub. According to the preparation method of the novel marinating soup for the sauce-stewed chub, the fishy smell of the chub can be better removed by the marinating soup prepared by the method, and the quality of the sauce-stewed chub can be improved. Based on the marinated soup prepared by the method, the invention provides the preparation method of the sauce-marinated chub, and the sauce-marinated chub prepared by the method has the advantages of obviously reduced fishy smell, better delicate flavor, rich marinated taste, better overall smell, moderate hardness, chewiness, good chewiness, compact fish block structure and better appearance and color. Moreover, the method can reduce nutrient loss of fish meat and formation of potential harmful substances, the content of volatile basic nitrogen is obviously lower than that of a conventional marinating method, and the eating quality of the sauce-marinated chub can be effectively improved.

The invention relates to the technical field of seasonings, and particularly discloses a tricholoma matsutake fresh seasoning and a preparation process thereof. The fresh tricholoma matsutake seasoning is prepared by taking the freeze-dried tricholoma matsutake powder as a main freshening substance, taking the ingredients such as the bovine bone salty peptide and the pepper powder as auxiliary materials and preferably selecting the type of low-sodium salt. When the fresh tricholoma matsutake seasoning is used for cooking, enough salty taste and fresh taste can be provided under the condition that the sodium content is relatively low, and spicy taste and mushroom flavor mainly containing tricholoma matsutake can be given to food, so that the defect that the fresh taste and the sodium content are difficult to coordinate in the prior art is overcome, and the seasoning effect is fully improved.

The invention discloses a method and a system for identifying palatable taste and salty taste and distinguishing and sensing different crowds based on electroencephalogram signals. The method for identifying the fresh taste and the salty taste based on the electroencephalogram signal comprises the following steps: applying taste stimulation at least comprising one of fresh taste stimulation and salty taste stimulation to a subject; synchronously collecting multi-channel electroencephalogram signals generated when the subject responds to the taste stimulation; processing the collected electroencephalogram signals to extract a group of multi-mode electroencephalogram biomarker characteristics; inputting a pre-trained calculation model on the basis of the extracted multi-mode electroencephalogram biomarker features, judging whether the taste type currently sensed by the subject is fresh taste or saline taste, and / or judging the fresh and saline taste sensing difference crowd type to which the subject belongs. The fresh taste and the salty taste can be objectively distinguished, and taste perception difference crowds are further divided.