30results about How to "Improve sauce flavor" patented technology

The invention provides a preparation method of chili sauce. The preparation method comprises the following steps: firstly, adding a prepared chili raw material and broad bean paste into rapeseed blend oil with temperature of 180-200 DEG C, frying for 5-8 minutes, adding ginger, onions and garlic, frying for 5-8 minutes, adding sweet bean sauce, monosodium glutamate, vinegar and salt, frying, turning off the heat when the material temperature is 120-125 DEG C, adding sesame oil, uniformly stirring, and discharging from a pan to obtain fried chili sauce; secondly, filling the fried chili sauce in a glass bottle subjected to steam sterilization; finally, sealing in vacuum to obtain the packaged finished chili sauce. The chili sauce prepared by adopting the method is unique in flavor, rich in fragrance, proper in spiciness, good in mouth feel and long in shelf time, can be used for hot pot condiments, also can be directly used for making cold dishes or is used when other dishes are cooked.

The invention discloses a burdock sauce and a method for producing the same. The burdock sauce is prepared by frying main materials of a fresh burdock, a bean sauce, and a vegetable oil, and necessary auxiliary materials of a fresh capsicum, an edible sugar, and flavoring agents. The production method comprises the following steps: pickling the peeling burdock in a salt water for about seven days, then cutting into dices, heating the vegetable oil to smoking and putting the burdock dices into the vegetable oil for frying, then putting the bean sauce, the fresh capsicum dices, edible sugar and flavoring agents into the oil and frying till the oil is clear, filling bottles and disinfecting at a high temperature to obtain the product. The burdock sauce of the invention has sauce flavor, sweet, peppery and tasty taste, and removes bitter strange taste of the burdock. The burdock in the burdock sauce is slightly crisp and convenient to eat.

A soy sauce brewing method includes the steps: removing impurities of soybeans, adding water for soaking the soybeans until the soybeans are expanded without wrinkles and are elastic, fishing out and cooking the soaked soybeans, and cooling the soybeans to below 40 DEG C to obtain cooked materials; crushing the cooked materials, adding wheat powder into cooked materials mixed with strains, uniformly mixing the wheat powder with the cooked materials, throwing the materials into a ventilation starter making pond and forming a finished starter 13-16 days after; crushing the finished starter, adding saline solution with the concentration of 15-18% into the finished starter according to the mass ratio of 5:(4-5), uniformly mixing the finished starter and the saline solution, fermenting the mixture for 8-14 days at the temperature of 40-60 DEG C to obtain mature soy sauce mash; spraying oil to obtain primary oil, secondary oil and tertiary oil, blending and sterilizing the sprayed primary oil and the sprayed secondary oil to obtain finished soy sauce. The mass ratio of the wheat powder to the cooked materials is 1-2:5, and the strains account for 0.004-0.01% of the mass of the cooked materials. The method is simple and convenient to operate, temperature is high in the fermentation process, fermentation time is shortened, cost is reduced, any additives are omitted, and the soy sauce is safer to eat.

The invention relates to the technical field of food fermentation, in particular to a method for making dry-state fermented vegetables, capable of shortening fermentation time. The method comprises the following steps of cleaning fresh leaf mustard being free from diseases and insects as a raw material, splitting the cleaned leaf mustard into shredded leaf mustard with a vegetable cutter, and airing the shredded leaf mustard until the moisture content of the aired leaf mustard is smaller than or equal to 40wt%; and then sequentially performing marinating fermentation for three times so as to obtain the fermented vegetables finally. According to the method disclosed by the invention, during marinating fermentation for the first time, a microbial preparation and original marinating fluid areused for quickly starting fermentation, the original marinating fluid is extracted, then aged original marinating fluid and the microbial preparation are added to the leaf mustard, fermentation for the second time and fermentation for the third time are performed, fermentation is quick, and the fermentation period is shortened by 50% or above. A manner of combining dry-state fermentation and half-dried-state fermentation is adopted, and lactobacilus pentosus bacterial liquid and exigua saccharomyces cerevisiae bacterial liquid are compounded and quickly and uniformly mixed for starting the fermentation, so that pollution caused by infectious bacteria is avoided, and the quality of products is guaranteed.

The invention discloses a method for brewing Maotai-flavor liquor through liquid fermentation, and belongs to the field of liquor brewing. The method includes the steps of adding fixed walnut balls with blood red sphingomonas and monascus fixed, Maotai-flavor high-temperature yeast, Chinese alpine rush and wrinkled micrococcus solutions to sorghum saccharification liquid to be fermented multiple times, and obtaining Maotai-flavor liquor. The solid-liquid interface is increased through Chinese alpine rush so that the flavor production reaction can be enhanced; by adding blood red sphingomonas and monascus fixed to walnut shells, liquid fermentation etherification capacity is improved; by adding wrinkled micrococcus, production of lactic acid is promoted.

The invention provides a dry-fragrant type seasoning paste. A formula of the dry-fragrant type seasoning paste comprises the following components in parts by weight: 8-10 parts of soybean paste, 6-8 parts of thick broad-bean sauce, 3-4 parts of dried fish meal, 5-6 parts of ginger powder, 7-8 parts of salt powder and 3-5 parts of oyster sauce. The dry-fragrant type seasoning paste disclosed by theinvention has the advantages of being reasonable in formula, capable of effectively enhancing sauce fragrance of foods and enhancing appetite, and nutritive and healthy.

The invention discloses instant starch vermicelli seasoning with flavor of psidium guajava and soybean paste. The instant starch vermicelli seasoning is prepared from the following raw materials in parts by weight: 30-40 parts of galangal powder, 30-40 parts of spiced salt, 30-40 parts of pepper powder, 10-20 parts of long pepper powder, 10-20 parts of fennel powder, 20-30 parts of green Chinese onion powder, 20-30 parts of soybean paste, 6-8 parts of rape seed oil, 8-10 parts of brown rice sediment, 6-10 parts of black kidney beans, 5-6 parts of a black tea soak solution, 8-12 parts of psidium guajava, 12-15 parts of fresh cucumber peel, 6-8 parts of loach meal, 1-2 parts of pteris multifida, 3-4 parts of dendrobium officinale, 2-3 parts of mussel, 4-5 parts of grifola frondosa, 1-2 parts of indocalamus leaves and 8-11 parts of nutrition additive powder. The soybean paste is added into the instant starch vermicelli seasoning, and the soybean paste is fried in the rape seed oil and then prepared into powder; the soybean paste flavor of the seasoning is added; the added psidium guajava is rich in vitamin C; the instant starch vermicelli seasoning has the function of reducing blood sugar; meanwhile, a plurality of traditional Chinese herbal medicines such as dendrobium officinale are added into the instant starch vermicelli seasoning; the instant starch vermicelli seasoning has the functions of tonifying stomach and promoting fluid, and nourishing yin and clearing heat when being frequently taken.

The invention relates to the technical field of food fermentation, in particular to a method for preparing fermented vegetables in a shortened dry state. The method uses fresh leaf mustard without disease as raw material, and then washes it, cuts the mustard into filaments with a vegetable cutter, and then dries it so that the water content of the mustard after drying is ≦40wt%; Get fermented vegetables. In the present invention, after the one-time stewing fermentation, the microbial bacterial agent and the original halogen are used to quickly start the fermentation, the original halogen is extracted, and the aged original halogen and the microbial bacterial agent are added to the mustard, and the second and third fermentations are carried out, and the rapid fermentation shortens the fermentation period by 50. %above. Due to the combination of dry state and semi-dry state fermentation, Lactobacillus pentosus bacteria liquid and exigua Saccharomyces cerevisiae liquid are compounded, quickly mixed and started to ferment, avoiding contamination by bacteria, and ensuring product quality.

A soy sauce brewing method includes the steps: removing impurities of soybeans, adding water for soaking the soybeans until the soybeans are expanded without wrinkles and are elastic, fishing out and cooking the soaked soybeans, and cooling the soybeans to below 40 DEG C to obtain cooked materials; crushing the cooked materials, adding wheat powder into cooked materials mixed with strains, uniformly mixing the wheat powder with the cooked materials, throwing the materials into a ventilation starter making pond and forming a finished starter 13-16 days after; crushing the finished starter, adding saline solution with the concentration of 15-18% into the finished starter according to the mass ratio of 5:(4-5), uniformly mixing the finished starter and the saline solution, fermenting the mixture for 8-14 days at the temperature of 40-60 DEG C to obtain mature soy sauce mash; spraying oil to obtain primary oil, secondary oil and tertiary oil, blending and sterilizing the sprayed primary oil and the sprayed secondary oil to obtain finished soy sauce. The mass ratio of the wheat powder to the cooked materials is 1-2:5, and the strains account for 0.004-0.01% of the mass of the cooked materials. The method is simple and convenient to operate, temperature is high in the fermentation process, fermentation time is shortened, cost is reduced, any additives are omitted, and the soy sauce is safer to eat.

The invention discloses a brewing process of a soy sauce, which comprises the following steps: (1) preparation of soy sauce koji, namely, mixing cooked soybeans with wheat or flour, adding strains for preparing the soy sauce koji; and (2) fermentation, namely, mixing the soy sauce koji with a saline solution so as to obtain a soy sauce mash, and carrying out high-salt liquid-state fermentation, wherein the salinity of the soy sauce mash in the early stage of the fermentation is controlled at 14.0-15.5g / 100 ml, after the fermentation is performed for 45-75 days, the salinity of the soy sauce mash is adjusted to 18.0-19.0g / 100 ml, and fermentation goes on, so that soy sauce liquor is obtained. In the process, low-salt fermentation is performed before high-salt fermentation, so that the utilization rate of raw materials is improved, the fermentation cycle is short, and the productivity is greatly improved; and the obtained soy sauce has an outstanding fragrance and a delicious taste, and has no difference with a soy sauce prepared by using a traditional high-salt liquid-state fermentation method.

The invention discloses a self-precipitating process for precipitates of crude soy sauce. The process comprises the following steps: (1) carrying out low-temperature precipitation: putting the crude soy sauce into a self-precipitating tank, and carrying out self-precipitating for 6 to 10 days at the constant temperature of 15 DEG C to 25 DEG C; (2) carrying out high-temperature precipitation: heating the crude soy sauce to the temperature of 45 DEG C or more, and carrying out self-precipitating for 6 to 10 days at a constant temperature. According to the process, mainly through controlling self-precipitating time and self-precipitating temperature, the autolysis of microbes and proteolysis are promoted, and the precipitates in the crude soy sauce are reduced, so that the clarity of the soy sauce is improved, and the filtering cost is reduced.

The invention relates to the technical field of meat products processing and particularly relates to a processing method of sauce-flavor cured pork ribs. The processing method provided by the invention comprises the following steps of: preparing the pork ribs to the sauce-flavor cured pork ribs by using pork ribs as raw materials, and through such steps as cutting, salting, air drying, roasting, frying, packaging and high temperature sterilizing. The processing method is used for solving the problems of long low temperature air drying time or product quality degradation caused by high temperature roasting of the cured short ribs, solving the problems of flaccid tissues and lacking of chewiness of the sauce spiced pork ribs after being sterilized at high temperature and solving the problems that the cured short ribs lack sauce flavor and the grease is liable to separate out to affect sensory quality after being sterilized. The products processed by the processing method is rich in sauce flavor, fragrant in cured meat flavor and tough and tensile in meat quality, thereby being flavor rib snack food both having the characteristics of rich sauce flavor of the sauce spiced pork ribs and having the advantages of fragrant cured meat flavor of the cured pork ribs.

The invention discloses a processing method of a bean grain sauced chicken product. The processing method includes: firstly, taking 1-3 parts of spring onion, 1-3 parts of ginseng and 0.5-1.5 parts of other spice for stir-frying at temperature of 160-170 DEG C for 8-10s, adding 6-15 parts of bean grain for frying for 2-3min, adding boiling water, boiling at temperature of 95-100 DEG C for 8-10min, adding 2-5 parts of edible salt, and stirring uniformly to obtain pickling material liquid; secondly, taking 100 parts of chicken pieces for being soaked in the pickling material liquid, and performing vacuum rolling-kneading pickling at temperature of 4 DEG C for 3-5h, wherein pressure during rolling-kneading is -0.07Mp; thirdly, after pickling is finished, taking out raw chicken, and brushing the surface of the raw chicken with vegetable oil, baking at temperature of 140-200 DEG C for 10-20min to obtain the bean grain sauced chicken product. The processing method realizes standardized production, can maintain uniformity in product quality and is suitable for large-scale industrial production of the bean grain sauced chicken product.

The invention discloses a scallion chili sauce and a making method thereof. The scallion chili sauce is stir-fried from Zhangqiu scallions, dried slim hot peppers, peanut oil, bamboo white spirit, fermented soya beans, a soybean sauce, sesame seeds and a Weijixian soy sauce through special technologies. According to the scallion chili sauce disclosed by the invention, the Zhangqiu scallions are specially stir-fried with the peanut oil, so that the fragrance of the scallions is volatilized to the great extent; the slim hot peppers are rich in fragrance and pepperiness, after being boiled in water, the slim hot peppers are soft in outer covers, and then the slim hot peppers are stir-fried with a small fire, so that the fragrance of the hot peppers is slowly volatilized, the fragrance of the hot peppers is strong, and the pepperiness is not strong. According to the scallion chili sauce disclosed by the invention, fragrance of food materials (the Zhangqiu scallions, the slim hot peppers and the like ) is sufficiently used, and essence substances are not additionally added, so that the fragrance and the pepperiness are natural, the fragrance is rich, the total viscosity is good, the mouth feel is smooth, and besides, the food materials and mixed ingredients have the effects of stimulating the appetite, tonifying the spleen, promoting digestion, and removing greasiness.

The invention discloses a making technology of sauced onions. The making technology comprises the following steps: selecting materials: selecting onions which have plump and tight bud scales, and tender and crisp pulp quality, and are free from sprouting, free from odor, free from rot and deterioration, and consistent in size and shape; performing washing and impurity removal: cutting off the rootsegments and the top ends of the selected onions with a knife, stripping outer layer old skins, performing thorough washing by clean water, performing draining, and also cutting onions of large-scalevarieties into four uniform pieces or six uniform pieces by a knife; performing saucing: putting the treated onion heads or the onions which are cut into pieces in a jar, and directly adding a soy sauce, wherein the proper dosage of the soy sauce is that the onions are immersed by the soy sauce; performing storage: sealing an opening of the jar, and performing storage at a room-temperature, shadowy, cool, ventilated and dried environment; and performing packing: performing packing with polyethylene bags or glass bottles and performing sealing. The sauced onions, which are made through immersing the onions in a low-salt soy sauce, are more suitable for patients suffering from high blood pressure, high blood lipid, coronary heart disease and diabetics to eat; products conforming to the quality standard are brown, crisp, tender, slightly sweet, and capable of stimulating the appetite; the onion heads or onion slices are uniform in size, and not crushed or rotted; and the unique fragranceof the sauced onions is achieved.

The invention discloses a method for brewing liquor with a certain sauce-flavor flavor through liquid fermentation, and belongs to the field of liquor brewing. In the present invention, the fixed walnut balls, the sauce-flavored high-temperature Daqu, asparagus, and Micrococcus pleurata bacterium, which are immobilized with Sphingomonas sphingomonas and Monascus, are added to the sorghum saccharification liquid for multiple rounds of fermentation to obtain a sauce-flavored type flavor liquor. The invention utilizes asparagus to increase the solid-liquid interface to enhance the aroma-producing reaction, adds sphingomonas hemoglobin and monascus fixed in walnut shells to increase the esterification ability of liquid fermentation, and adds micrococcus rugosa to promote the production of lactic acid.

The invention discloses a method for sun-drying bean paste, which comprises the following steps: (1) koji making: mixing soybeans, flour and fermentation bacteria according to the mass ratio of 6-2:4-1:0.06-0.02 to obtain koji Huang; (2) Low-salt fermentation: put the Quhuang into the sun-drying pond, add salt water with a concentration of 10-15°Bé, the mass-volume ratio between Quhuang and salt water is 1:0.5-1.0, and mix it into a sauce unstrained spirits , covered with a sun panel, and fermented for one month; (3) High-salt fermentation: Add brine with a concentration of 18-25°Bé to the low-salt fermented sauce grains, and the mass-volume ratio between Quhuang and brine is 1: 0.5‑0.8, mixed evenly, and fermented for more than 2 months; (4) post-ripening: post-ripening and fermenting the sauce grains fermented with high salt to obtain soybean paste. The bean noodle sauce prepared by the invention has a brownish-red color, mellow sauce flavor, salty-sweet palatability, and the flavor, color and mouthfeel of sauce products prepared by using the soybean paste are greatly improved.