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Seasoning as well as preparation method and use method thereof

A condiment and process technology, applied in food preparation, application, food science and other directions, can solve problems such as nitrite poisoning, and achieve the effects of delicious taste, simple process, and simple and easy operation.

Inactive Publication Date: 2012-07-18
李连成
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, meat tenderizer usually contains nitrite as a preservative and meat coloring agent, excessive consumption will lead to nitrite poisoning

Method used

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  • Seasoning as well as preparation method and use method thereof

Examples

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Comparison scheme
Effect test

preparation example Construction

[0027] The preparation method of condiment of the present invention comprises following steps:

[0028] (1) The process of adding koji bacteria to the cooked grains for fermentation to prepare koji seeds;

[0029] (2) After uniformly mixing the koji and salt obtained in step (1), adding water and mixing;

[0030] (3) A step of fermenting and aging the mixture obtained in step (2).

[0031] Process (1) is a traditional method for preparing koji. Specifically, koji bacteria are added to the cooked grains and fermented to prepare koji.

[0032] There are no special restrictions on the grains used to prepare distiller's yeast, rice (rice, etc.), wheat (wheat, barley, oats, etc.), cereals (millet, millet, etc.), beans (soybeans, broad beans, peas, mung beans, etc.) etc.), potatoes (sweet potatoes, potatoes, yams, etc.), corn, sorghum, etc. Among them, grains with shells such as rice and wheat need to be dehulled before cooking.

[0033] There is no particular limitation on the ...

Embodiment 1

[0053] Add self-made koji (2g koji / kg rice) to the cooked rice, ferment at 35°C for 48 hours, and turn the fermented product every day during the fermentation process to get koji (process (1)). Take a plastic box, add 300g of the prepared koji into it, stir the koji, add 60g of salt to it and mix evenly, then add 300g of warm water (30°C) and mix well (step (2)). Ferment the obtained mixture for 1 week under the condition of 25° C., stir 1-2 times a day, and add water appropriately in the initial stage, so that the water is always kept to the degree of just submerging the fermented product, and seasoning 1 (process (3 )). The salinity of seasoning 1 was 9% by mass, the solid content was 40% by mass, and the pH was 4.5.

[0054] Cut cod and beef into small pieces, and celery into small pieces. Add condiment 1 to each ingredient at a ratio of 10% of the weight of the ingredients and stir evenly. After standing for 2 hours, cook the cooked dishes. 10 volunteers conducted the t...

Embodiment 2

[0056] Wash 100g of fresh hawthorn and remove the core, add 100g of water, boil it until the hawthorn is thoroughly cooked, and then use a diatomaceous earth filter (manufactured by Qingdao Guangda Equipment Technology Co., Ltd.) to filter out the hawthorn meat and skin, and the juice obtained is A water extract of Hawthorn. Except that the water used in the step (2) of preparing the seasoning 1 was replaced with the water extract of the hawthorn, the rest of the preparation process was the same as that of Example 1, and the seasoning 2 was obtained. The salinity of seasoning 2 was 9% by mass, the solid content was 39% by mass, and the pH was 4.3.

[0057] Except changing condiment 1 into condiment 2, other is the same as embodiment 1, other auxiliary materials of dishes are the same, and each food material is cooked by the same chef, and the same volunteers are asked to taste, and the evaluation results are shown in Table 1 shown.

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Abstract

The invention relates to a seasoning capable of improving the color, the flavor and the taste of fish, meat, vegetables and the like as well as a preparation method and a use method of the seasoning. The seasoning provided by the invention is characterized by comprising distiller's yeast, common salt and water, and the seasoning is healthy and has the advantages that the color, flavor and taste effects of food materials are obviously improved, and in addition, the seasoning is suitable for both old people and young people. The seasoning is suitable for being used by families, hotels, dining halls and the like during cooking.

Description

technical field [0001] The invention relates to a condiment and its preparation method and use method, in particular to a condiment capable of improving the color and aroma of fish, meat, vegetables, etc., its preparation method and use method, and belongs to the technical field of food. Background technique [0002] There are many types of seasonings on the market, such as chemical seasonings, natural spicy seasonings, compound seasonings and so on. [0003] Monosodium glutamate is a commonly used condiment for increasing freshness and flavor. However, there are many restrictions on the use of monosodium glutamate, and improper use may even cause harm to the human body. Monosodium glutamate is an alkaline substance and is not easy to dissolve in an acidic environment. Therefore, it should not be used when cooking highly acidic dishes such as sweet and sour and vinegar. It is also unsuitable to use monosodium glutamate in dishes containing alkaline raw materials, because m...

Claims

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Application Information

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IPC IPC(8): A23L1/23A23L1/29A23L27/24A23L33/00
Inventor 李连成
Owner 李连成
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