CN106213420A - A kind of Islamic StewIngredient and preparation method thereof - Google Patents
A kind of Islamic StewIngredient and preparation method thereof Download PDFInfo
- Publication number
- CN106213420A CN106213420A CN201610595294.6A CN201610595294A CN106213420A CN 106213420 A CN106213420 A CN 106213420A CN 201610595294 A CN201610595294 A CN 201610595294A CN 106213420 A CN106213420 A CN 106213420A
- Authority
- CN
- China
- Prior art keywords
- powder
- enzymolysis
- islamic
- stewingredient
- preparation
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000002360 preparation method Methods 0.000 title claims abstract description 62
- 239000000843 powder Substances 0.000 claims abstract description 163
- 239000000796 flavoring agent Substances 0.000 claims abstract description 89
- 235000013355 food flavoring agent Nutrition 0.000 claims abstract description 60
- 239000000203 mixture Substances 0.000 claims abstract description 58
- 210000000582 semen Anatomy 0.000 claims abstract description 50
- 235000013599 spices Nutrition 0.000 claims abstract description 48
- 239000002994 raw material Substances 0.000 claims abstract description 42
- 235000013527 bean curd Nutrition 0.000 claims abstract description 40
- 240000004760 Pimpinella anisum Species 0.000 claims abstract description 32
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 32
- 238000000034 method Methods 0.000 claims abstract description 32
- 239000000419 plant extract Substances 0.000 claims abstract description 32
- 101710159104 Flavor peptide Proteins 0.000 claims abstract description 31
- 239000002131 composite material Substances 0.000 claims abstract description 31
- 240000008574 Capsicum frutescens Species 0.000 claims abstract description 27
- 240000006677 Vicia faba Species 0.000 claims abstract description 27
- 235000010749 Vicia faba Nutrition 0.000 claims abstract description 27
- 235000002098 Vicia faba var. major Nutrition 0.000 claims abstract description 27
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 26
- 241000233866 Fungi Species 0.000 claims abstract description 26
- 235000019640 taste Nutrition 0.000 claims abstract description 26
- 239000001390 capsicum minimum Substances 0.000 claims abstract description 25
- 230000008569 process Effects 0.000 claims abstract description 21
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 18
- 239000008158 vegetable oil Substances 0.000 claims abstract description 18
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 17
- 235000015278 beef Nutrition 0.000 claims abstract description 13
- 235000013547 stew Nutrition 0.000 claims abstract description 13
- 102000004190 Enzymes Human genes 0.000 claims description 52
- 108090000790 Enzymes Proteins 0.000 claims description 52
- 229940088598 enzyme Drugs 0.000 claims description 52
- 239000000047 product Substances 0.000 claims description 52
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 42
- 238000000855 fermentation Methods 0.000 claims description 34
- 230000004151 fermentation Effects 0.000 claims description 34
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 33
- 235000019634 flavors Nutrition 0.000 claims description 31
- 150000001875 compounds Chemical class 0.000 claims description 30
- 238000007710 freezing Methods 0.000 claims description 30
- 230000008014 freezing Effects 0.000 claims description 30
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 24
- 240000004160 Capsicum annuum Species 0.000 claims description 23
- 238000004108 freeze drying Methods 0.000 claims description 21
- 229910000029 sodium carbonate Inorganic materials 0.000 claims description 21
- 239000012467 final product Substances 0.000 claims description 18
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 16
- 235000011194 food seasoning agent Nutrition 0.000 claims description 16
- 108010059892 Cellulase Proteins 0.000 claims description 15
- 229940106157 cellulase Drugs 0.000 claims description 15
- 238000006243 chemical reaction Methods 0.000 claims description 15
- 230000005684 electric field Effects 0.000 claims description 15
- 235000021251 pulses Nutrition 0.000 claims description 15
- 238000002156 mixing Methods 0.000 claims description 14
- 239000002304 perfume Substances 0.000 claims description 13
- 238000004140 cleaning Methods 0.000 claims description 12
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 claims description 11
- 239000000706 filtrate Substances 0.000 claims description 11
- 239000000463 material Substances 0.000 claims description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 10
- 238000001914 filtration Methods 0.000 claims description 10
- 244000025254 Cannabis sativa Species 0.000 claims description 9
- 241000628997 Flos Species 0.000 claims description 9
- 239000007788 liquid Substances 0.000 claims description 9
- 101710121765 Endo-1,4-beta-xylanase Proteins 0.000 claims description 8
- 229930006000 Sucrose Natural products 0.000 claims description 8
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 8
- 238000000605 extraction Methods 0.000 claims description 8
- 239000004531 microgranule Substances 0.000 claims description 8
- 238000012545 processing Methods 0.000 claims description 8
- 150000003839 salts Chemical class 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 8
- 239000004382 Amylase Substances 0.000 claims description 7
- 102000013142 Amylases Human genes 0.000 claims description 7
- 108010065511 Amylases Proteins 0.000 claims description 7
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 7
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 7
- 206010033546 Pallor Diseases 0.000 claims description 7
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 7
- 239000002253 acid Substances 0.000 claims description 7
- 235000019418 amylase Nutrition 0.000 claims description 7
- 210000000481 breast Anatomy 0.000 claims description 7
- 239000001728 capsicum frutescens Substances 0.000 claims description 7
- 238000005520 cutting process Methods 0.000 claims description 7
- 238000011049 filling Methods 0.000 claims description 7
- 239000008187 granular material Substances 0.000 claims description 7
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 7
- 238000004321 preservation Methods 0.000 claims description 7
- 238000010298 pulverizing process Methods 0.000 claims description 7
- 235000007862 Capsicum baccatum Nutrition 0.000 claims description 6
- 229930091371 Fructose Natural products 0.000 claims description 6
- 239000005715 Fructose Substances 0.000 claims description 6
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 6
- 240000000599 Lentinula edodes Species 0.000 claims description 6
- 235000001715 Lentinula edodes Nutrition 0.000 claims description 6
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 claims description 6
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 claims description 6
- 239000002245 particle Substances 0.000 claims description 6
- 239000002002 slurry Substances 0.000 claims description 6
- 239000008234 soft water Substances 0.000 claims description 6
- 239000005720 sucrose Substances 0.000 claims description 6
- HMFHBZSHGGEWLO-SOOFDHNKSA-N D-ribofuranose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H]1O HMFHBZSHGGEWLO-SOOFDHNKSA-N 0.000 claims description 5
- PYMYPHUHKUWMLA-LMVFSUKVSA-N Ribose Natural products OC[C@@H](O)[C@@H](O)[C@@H](O)C=O PYMYPHUHKUWMLA-LMVFSUKVSA-N 0.000 claims description 5
- HMFHBZSHGGEWLO-UHFFFAOYSA-N alpha-D-Furanose-Ribose Natural products OCC1OC(O)C(O)C1O HMFHBZSHGGEWLO-UHFFFAOYSA-N 0.000 claims description 5
- 238000000227 grinding Methods 0.000 claims description 5
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 4
- 240000002769 Morchella esculenta Species 0.000 claims description 4
- 235000002779 Morchella esculenta Nutrition 0.000 claims description 4
- 239000008103 glucose Substances 0.000 claims description 4
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 3
- 229930182830 galactose Natural products 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 3
- WQZGKKKJIJFFOK-PHYPRBDBSA-N alpha-D-galactose Chemical compound OC[C@H]1O[C@H](O)[C@H](O)[C@@H](O)[C@H]1O WQZGKKKJIJFFOK-PHYPRBDBSA-N 0.000 claims description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 10
- 230000035764 nutrition Effects 0.000 abstract description 10
- 239000002932 luster Substances 0.000 abstract description 8
- 235000008935 nutritious Nutrition 0.000 abstract description 3
- 238000009472 formulation Methods 0.000 abstract 1
- 235000015067 sauces Nutrition 0.000 description 28
- 239000003205 fragrance Substances 0.000 description 24
- 235000013305 food Nutrition 0.000 description 20
- 244000046052 Phaseolus vulgaris Species 0.000 description 10
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 10
- 230000035943 smell Effects 0.000 description 10
- 241000283898 Ovis Species 0.000 description 8
- 238000007796 conventional method Methods 0.000 description 7
- 238000010411 cooking Methods 0.000 description 7
- 101001035465 Arabidopsis thaliana Endoglucanase 3 Proteins 0.000 description 6
- 108091005658 Basic proteases Proteins 0.000 description 6
- 108091005804 Peptidases Proteins 0.000 description 6
- 239000004365 Protease Substances 0.000 description 6
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 6
- 235000013372 meat Nutrition 0.000 description 6
- 239000003921 oil Substances 0.000 description 6
- 235000019198 oils Nutrition 0.000 description 6
- 238000012360 testing method Methods 0.000 description 6
- 230000008859 change Effects 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- XUFQPHANEAPEMJ-UHFFFAOYSA-N famotidine Chemical compound NC(N)=NC1=NC(CSCCC(N)=NS(N)(=O)=O)=CS1 XUFQPHANEAPEMJ-UHFFFAOYSA-N 0.000 description 5
- 239000004615 ingredient Substances 0.000 description 5
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 5
- 235000013923 monosodium glutamate Nutrition 0.000 description 5
- 235000014102 seafood Nutrition 0.000 description 5
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 4
- 230000002159 abnormal effect Effects 0.000 description 4
- 235000009508 confectionery Nutrition 0.000 description 4
- 238000002386 leaching Methods 0.000 description 4
- 239000004223 monosodium glutamate Substances 0.000 description 4
- 235000014101 wine Nutrition 0.000 description 4
- 235000001014 amino acid Nutrition 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 3
- 235000013339 cereals Nutrition 0.000 description 3
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 3
- 239000012141 concentrate Substances 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 235000021419 vinegar Nutrition 0.000 description 3
- 239000000052 vinegar Substances 0.000 description 3
- VZQHRKZCAZCACO-PYJNHQTQSA-N (2s)-2-[[(2s)-2-[2-[[(2s)-2-[[(2s)-2-amino-5-(diaminomethylideneamino)pentanoyl]amino]propanoyl]amino]prop-2-enoylamino]-3-methylbutanoyl]amino]propanoic acid Chemical compound OC(=O)[C@H](C)NC(=O)[C@H](C(C)C)NC(=O)C(=C)NC(=O)[C@H](C)NC(=O)[C@@H](N)CCCNC(N)=N VZQHRKZCAZCACO-PYJNHQTQSA-N 0.000 description 2
- KDCGOANMDULRCW-UHFFFAOYSA-N 7H-purine Chemical compound N1=CNC2=NC=NC2=C1 KDCGOANMDULRCW-UHFFFAOYSA-N 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 241000283690 Bos taurus Species 0.000 description 2
- 235000002568 Capsicum frutescens Nutrition 0.000 description 2
- 235000010469 Glycine max Nutrition 0.000 description 2
- 244000068988 Glycine max Species 0.000 description 2
- 101000740206 Mus musculus Sal-like protein 1 Proteins 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 241000237502 Ostreidae Species 0.000 description 2
- 239000006002 Pepper Substances 0.000 description 2
- 235000007685 Pleurotus columbinus Nutrition 0.000 description 2
- 240000001462 Pleurotus ostreatus Species 0.000 description 2
- 235000001603 Pleurotus ostreatus Nutrition 0.000 description 2
- 238000012356 Product development Methods 0.000 description 2
- 102100037205 Sal-like protein 2 Human genes 0.000 description 2
- 101710192308 Sal-like protein 2 Proteins 0.000 description 2
- 241000282894 Sus scrofa domesticus Species 0.000 description 2
- OIRDTQYFTABQOQ-KQYNXXCUSA-N adenosine Chemical compound C1=NC=2C(N)=NC=NC=2N1[C@@H]1O[C@H](CO)[C@@H](O)[C@H]1O OIRDTQYFTABQOQ-KQYNXXCUSA-N 0.000 description 2
- 239000010775 animal oil Substances 0.000 description 2
- YKPUWZUDDOIDPM-SOFGYWHQSA-N capsaicin Chemical compound COC1=CC(CNC(=O)CCCC\C=C\C(C)C)=CC=C1O YKPUWZUDDOIDPM-SOFGYWHQSA-N 0.000 description 2
- 230000000295 complement effect Effects 0.000 description 2
- 239000006071 cream Substances 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 235000013410 fast food Nutrition 0.000 description 2
- 235000019688 fish Nutrition 0.000 description 2
- 235000019264 food flavour enhancer Nutrition 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 235000013882 gravy Nutrition 0.000 description 2
- 230000036039 immunity Effects 0.000 description 2
- 235000012054 meals Nutrition 0.000 description 2
- 235000020636 oyster Nutrition 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 210000004243 sweat Anatomy 0.000 description 2
- 235000012976 tarts Nutrition 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 229920001817 Agar Polymers 0.000 description 1
- 240000002234 Allium sativum Species 0.000 description 1
- 239000002126 C01EB10 - Adenosine Substances 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 241000371997 Eriocheir sinensis Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 244000168667 Pholiota nameko Species 0.000 description 1
- 235000014528 Pholiota nameko Nutrition 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 240000003889 Piper guineense Species 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- YUGCAAVRZWBXEQ-UHFFFAOYSA-N Precholecalciferol Natural products C=1CCC2(C)C(C(C)CCCC(C)C)CCC2C=1C=CC1=C(C)CCC(O)C1 YUGCAAVRZWBXEQ-UHFFFAOYSA-N 0.000 description 1
- 244000000231 Sesamum indicum Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 229960005305 adenosine Drugs 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 235000013334 alcoholic beverage Nutrition 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 235000021168 barbecue Nutrition 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 229960002504 capsaicin Drugs 0.000 description 1
- 235000017663 capsaicin Nutrition 0.000 description 1
- 150000001746 carotenes Chemical class 0.000 description 1
- 235000005473 carotenes Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 235000021210 cold soups Nutrition 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 206010013781 dry mouth Diseases 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000005686 eating Nutrition 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000013611 frozen food Nutrition 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 125000002791 glucosyl group Chemical group C1([C@H](O)[C@@H](O)[C@H](O)[C@H](O1)CO)* 0.000 description 1
- 150000002333 glycines Chemical class 0.000 description 1
- 229910052736 halogen Inorganic materials 0.000 description 1
- 150000002367 halogens Chemical class 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000014109 instant soup Nutrition 0.000 description 1
- 235000008960 ketchup Nutrition 0.000 description 1
- 235000020997 lean meat Nutrition 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 235000019991 rice wine Nutrition 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 238000009938 salting Methods 0.000 description 1
- 230000011218 segmentation Effects 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 230000000638 stimulation Effects 0.000 description 1
- 238000009923 sugaring Methods 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 235000015193 tomato juice Nutrition 0.000 description 1
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 125000000969 xylosyl group Chemical group C1([C@H](O)[C@@H](O)[C@H](O)CO1)* 0.000 description 1
Landscapes
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention belongs to flavouring agent technical field, relate to a kind of Islamic StewIngredient, and the preparation method of this flavouring agent.Islamic StewIngredient, is made up of the raw material of following parts by weight: vegetable oil 60 100, broad bean paste 4 10, Semen Sojae Preparatum 24, Bulbus Allii 14, Rhizoma Zingiberis Recens 15, star aniseed powder 12, sugar 13, fermented capsicum powder 5 20, fermented bean curd powder 24, special Sal 24, spice 12, edible fungi enzymolysis powder 6 10, Zanthoxyli Bungeani powder 0.5 2, plant extract 24, composite flavor peptide 25.Inventive formulation rigorous and scientific, take into account each side requirements such as nutrition, taste, color and luster, in strict accordance with Islamic guidelines, according to raw material different characteristics, use different preparation methoies, make the raw material prepared through specific process the most nutritious, and differ from one another, solving Islamic well to stew beef and mutton in soy sauce and go to have a strong smell the problem of flavouring, all fragrant harmonious, mouthfeel is plentiful is rich in level.
Description
Technical field
The invention belongs to flavouring agent technical field, relate to a kind of beef and mutton flavouring agent, stew cattle in soy sauce particularly to a kind of Islamic
Carnis caprae seu ovis flavouring agent, and relate to the preparation method of this flavouring agent.
Background technology
The rate of increase of China's flavoring agent industry is annual all more than 10%.China's flavoring agent industry integrated marketing has been taken in
From 38,000,000,000 yuans of 2003, develop into 130,000,000,000 yuan of 2007.Aobvious according to the latest analysis report of Department of Commerce of China
Showing, domestic hotel and food and drink are sold and are risen 23.6% the first quarter in 2008, reach RMB 3687.3 hundred million yuan.Meanwhile,
First season in 2008, existing 168 overseas hotels and food and drink project are in China's investment completion.CNTA's statistics report
Accuse, had 14000 star hotels by 2007 and complete for use, will have 200000 Jia Xin hotels, high-grade hotel by 2015
Completion.The growth that so scale is unprecedented creates the chance of great commercial value for flavoring industry.2007, whole nation catering trade
Realize retail sales 1.22 trillion yuan.Flavoring agent proportion in catering trade is consumed has accounted for 10%, and flavoring agent has become as China
One of class that in food service industry, speedup is the fastest.Wherein, under the stimulation of quick life style, flavouring agent convenient, instant becomes
For the favorite enjoyed great popularity in flavoring agent.Commercially show the most noticeable compound seasoner due to its raw-material composition
More complicated than common flavouring agent, different combinations can form again new flavouring agent, thus also persistently sending out for convenience of flavoring agent
Exhibition provides possibility.Due to the continuous quickening of Working Life rhythm, couple be all working clan family for cook time
Between fewer and feweri.After Xia Baning, the most full out make the appetizing meal of nutrition, be that plain cook is highly desirable can solve the problem that
A big problem.On the other hand, along with pouring in of external fast food chain, after the food and drink such as Chinese meal chaffy dish, kitchen process must add
Hurry up, the development of the catering trade of these different characteristics has then driven the consumption of various types of compound seasoner.In product development
Aspect, convenient flavouring presents the feature of more diversification, mainly shows as the following aspects:
1, purpose compound flavour enhancer is facilitated for what different food materials were developed.As fish, meat, seafood have specific wind
Taste, a lot of consumers do not understand how to use respectively spice to reach optimal effect, and the quickening of food and drink process of industrialization, also
Speed of serving cook is had higher requirement.The seasoning special developed can meet this respect to a great extent
Requirement.
2, purpose compound flavour enhancer is facilitated for different cooking method exploitations.As steam dish flavoring agent, salting seasoning, cold and dressed with sauce flavoring agent,
Frying flavoring agent, barbecue seasoning, flavouring for cooking soup, instant soup stock etc..
3, the physical form of product is changed.Owing to spice fresh goods storage uses inconvenience, then it is made into juice, powder, Rong, quintessence oil
Etc. form.Freshening seasoning and compound seasoner then make the various ways such as cream, lake, juice, powder, block.The change of physical aspect, allows
The convenient storage of this type of flavoring agent and use.
4, the range of product is expanded.Any kind processed food is required for the use of special flavouring agent.As convenient
Face flavoring agent, chafing dish seasoning, quick frozen food flavoring agent, microwave food flavoring agent, snack food flavoring agent, fast food flavoring agent, portioned rice bowl flavoring agent
Etc..The category of segmentation, the product development for convenience of flavoring agent provides diversified selection, also develops offer for it further
Wide market.
The effect of various flavouring agents is as follows:
Soy sauce: dish can be made tasty, more can increase the color and luster of food.It is suitable for braised in soy sauce and makes pot-stewed fowl.
Oyster sauce: Oyster sauce itself is the most salty, can somewhat neutralize its salinity with sugaring.
Salad oil: common oil for cooking, also can be used for cooking cake.
Oleum Sesami (Oleum sesami): spoon before dish is off the pot, can flavouring taste.When pickling food, also can add to increase fragrance.
Rice wine: add fraction of wine when cooking fish, meat, can smelling removal.
Fructus Capsici sauce: the beans that Fructus Capsici is worn into, in the sticky shape of crimson color, also known as chilli sauce.Pungent can be increased, and increase dish color
Pool.
Sweet soybean paste: salty in the mouth own.Beans tart flavour can be removed after frying with little fire with oil.Also available water latting drown, and add little sugar seasoning,
Taste is better.
Peppery broad bean paste: with the dish of broad bean paste seasoning, it is not necessary to add too many soy sauce, in order to avoid finished product is over-salty.Color is crossed so that oil is quick-fried
Pool and taste are preferable.
Sesame paste: itself is more dry.Can be with cold water or cold soup latting drown.
Tomato ketchup: be usually used in tomato juice, the dish such as sweet and sour, and dish color and luster can be increased.
Vinegar: crow vinegar should not boil for a long time, adds, in order to avoid fragrance disperses before off the pot.White vinegar slightly boils and tart flavour can be made thin.
Carnis Haliotidis beans: use natural Carnis Haliotidis essence to concentrate and be fabricated by, it is adaptable to: decoct, boil, fry, explode, halogen ... etc..
XO beans: most mainly concentration by many seafood elite forms, it is adaptable to every seafood is arranged.
Crab cream paste: pure extraction steamed crab crab roe concentrates and forms, it is adaptable to every seafood is arranged.
Liao's Os Sus domestica thick gravy: domestic animal, poultry, bean product, the stew in soy sauce of eggs, Liao's Os Sus domestica thick gravy after using can be used to cook,
Boil face or better tasting as soup for chafing dish.
The invention " nourishing thick chilli sauce containing nut kernel powder " of application publication number CN 101438806 A relates to a kind of with Semen sojae atricolor powder and kernel
Powder is main component, dispensing select Fructus Capsici sauce, Oleum sesami, Mel, star aniseed powder, Zanthoxyli Bungeani powder, Cortex cinnamomi japonici powder, Flos Caryophylli powder, monosodium glutamate perfume (or spice) peppery
Beans.New designs and varieties are added for sauce products.
The invention of application publication number CN 103404840 A " a kind of chilli sauce " disclose a kind of with capsicum annum fasciculatum, Lentinus Edodes, western red
Fructus Kaki, lean meat end, soya sauce, mashed garlic, Rhizoma Zingiberis Recens end, Sal, refined oil and the chilli sauce of spice parch.
Application publication number CN 101396113 A " bubble green pepper spicy sauce and preparation method thereof " disclosed bubble green pepper spicy sauce includes
The raw material of following weight parts proportioning: pickled pepper 18-20 part, edible oil 40-50 part, Semen Sojae Preparatum 6-7 part, Semen Sesami Nigrum 3.5-4.5 part, flower
Raw rice 3.2-8.8 part, Semen Glycines 4-4.5 part, Herba Alii fistulosi 7.2-8 part, fermented bean curd 4.1-5 part.The spicy sauce taste of preparation micro-peppery, after food not
Dry mouth and tougue and getting angry, instant is easily stored.
Application publication number CN 102657323 A " a kind of chilli sauce and preparation method thereof " relates to food seasoning field, especially
Relate to a kind of chilli sauce and preparation method thereof.This chilli sauce gives off a strong fragrance, and has bronzing or brown, glossy, salty peppery alcohol agreeable to the taste, delicious
Thickness, thickness appropriateness, without preservative, the shelf-life is longer.The manufacture method of the chilli sauce that the present invention provides is simple and easy to operate, prepares
Chilli sauce quality preferable.
" StewIngredient and preparation method thereof ", application number: 201010193470.6, the invention provides one
The preparation method of StewIngredient, including: vegetable oil and animal oil are refined, obtains deep fat；Add in described deep fat
Entering sauce, after stir-frying, obtain the first product, described sauce is broad bean paste and black curded beans；In described first product add Pericarpium Zanthoxyli,
Brewage, Rhizoma Zingiberis Recens and Bulbus Allii, obtain the second product after stir-frying, described brewage grain is Rhizoma Zingiberis Recens (pickled), bubble green pepper and Capsicum frutescens Linn. (pickled)；To described
Second product adds Fructus Capsici, Fructus Piperis powder, spice and white sugar, after stir-frying, obtains three products；Add in described three products
Water, Sal and monosodium glutamate, obtain StewIngredient after stirring.Present invention also offers a kind of StewIngredient group
Compound, including vegetable oil, animal oil, sauce, Pericarpium Zanthoxyli, brewage, Rhizoma Zingiberis Recens, Bulbus Allii, Fructus Capsici, Fructus Piperis powder, spice, white sugar, water, food
Salt and monosodium glutamate.
Although foregoing invention differs from one another, solve certain technical problem, but there is also some shortcomings.Such as formula mistake
In simply, not reasonable, make the chilli sauce nutrition prepared unbalanced, or need seafood or other meat to ensure the nutrition of chilli sauce,
Simultaneously need to use the drinks such as wine to render palatable and remove flavouring of having a strong smell, or the fresheners such as a large amount of use monosodium glutamates are needed to carry fresh.
Halal food, i.e. meets the food of Islam's Halal food standard.In China, it is common that refer to according to China Mu Si
The diet product meeting Islamic requirement that woods dietary habit is butchered, processed, makes, has strict religion characteristic to avoid.Wherein
One of food that alcoholic beverages is clearly forbidden, it is clear that be commonly used for, in the China such as distiller grains, cooking wine, yellow wine diet, flavouring of having a strong smell
Raw material belongs to banned row, have left these raw materials conventional in Chinese cooking, how to process and food materials just can be made to remove flavouring of having a strong smell,
Also it is a great problem during halal food produces.Exploitation one, without meat, does not use the fresheners such as monosodium glutamate, does not use anticorrosion
Agent, does not use drinks, and the flavouring agent that fresh fragrance is beautiful, take into account the demand of not eating meat crowd simultaneously, the kind of abundant product,
Be the present invention need solve problem.
Summary of the invention
For solving the problems referred to above, the present invention provides a kind of Islamic StewIngredient；
Described Islamic StewIngredient is made up of the raw material of following parts by weight:
Vegetable oil 60-100, broad bean paste 4-10, Semen Sojae Preparatum 2-4, Bulbus Allii 1-4, Rhizoma Zingiberis Recens 1-5, star aniseed powder 1-2, sugar 1-3, fermentation
Fructus Capsici powder 5-20, fermented bean curd powder 2-4, special Sal 2-4, spice 1-2, edible fungi enzymolysis powder 6-10, Zanthoxyli Bungeani powder 0.5-2, plant
Extract 2-4, composite flavor peptide 2-5；
The preparation method of described edible fungi enzymolysis powder, comprises the following steps:
Mushroom carpophore, crab flavour mushroom sporophore, mushroom fruiting body 2:1:2 in mass ratio are uniformly mixed, are crushed to microgranule,
Adding the aqueous citric acid solution of ground product quality 4-6 times, uniformly mix, regulation pH value is 4.5-6.5, adds mixture quality
The enzyme of 0.4-0.6%, in 45-55 DEG C of enzymolysis 20-48min；Enzymolysis solution filtration, filtrate reduced in volume, lyophilization and get final product；
Described enzyme is that cellulase, xylanase, pectase 2:1:2 in mass ratio uniformly mixes.
Described fermented bean curd powder preparation method is as follows: commodity fermented bean curd is pulled an oar, and adds the 85-90 DEG C of parch 15 of fermented bean curd weight 4-10%
Minute Semen Maydis powder mix homogeneously, under the conditions of-25--15 DEG C, after freezing 6-10 hour, be dried powder process subsequently, be subsequently added Bulbus Allii
Freezing powder mix homogeneously and get final product；
Described Bulbus Allii freezing powder, preparation method thereof is as follows: Bulbus Allii is cold under the conditions of-25--15 DEG C after pulling an oar under the conditions of 0-4 DEG C
Low-temperature grinding and get final product after freezing 6-10 hour.
The preparation method of described plant extract, comprises the steps:
Anise, Pericarpium Zanthoxyli, Flos Caryophylli 5:1:2 in mass ratio is mixed, room temperature in the sodium carbonate liquor that concentration is 10-30mg/L
Soaking 2-4h, sodium carbonate amount is 1-2 times of flavoring agent gross mass, simultaneously at electric field intensity 10-20kV/cm, burst length 150-
250 μ s, carry out high voltage pulse electric field processing under the conditions of pulse frequency 300-500Hz；Rinse, drain, stand 18-in 3-5 DEG C
24h, the most successively at 1-3 DEG C of cold preservation 2-4d ,-15--18 DEG C of freezing 10-15h, room temperature placement 5-7h pulverize, ground product grain
Footpath 0.5-1.5mm, is subsequently added into the water of ground product quality 4-6 times, is 3.5-5.5 with breast acid for adjusting pH value；It is eventually adding mixing
The mixed enzyme of feed liquid quality 1.2-1.8%, first in 35-50 DEG C of enzymolysis 10-30min, then in 50-60 DEG C of enzymolysis 20-
40min；Enzymolysis solution filtration, filtrate reduced in volume, lyophilization i.e. obtain plant extract；
Described mixed enzyme is that cellulase, amylase, pectase 3:1:2 in mass ratio uniformly mixes.
The preparation method of described composite flavor peptide, comprises the steps: that 1-2:3 in mass ratio weighs Semen sojae atricolor powder and Morchella esculenta (L.) Pers
Sporophore, first pulverizes Morchella esculenta (L.) Pers sporophore, and Semen sojae atricolor obtains Semen sojae atricolor powder after pulverizing, and mixes to obtain compound thoroughly, adds compound matter
Measuring 6-10 times, concentration is the sodium carbonate liquor of 10-20mg/L, and mixing, regulation pH value is 6-8, in room temperature at power 150-
Carry out microwave irradiation and extraction 15-20min under the conditions of 300W, add the compound enzyme of mixture quality 0.01-0.03%, in 50-60
DEG C enzymolysis 30-50min, is then cooled to 35-45 DEG C of enzymolysis 40-60min, 90 DEG C of enzyme denaturing 10min, is down to room temperature, filters to obtain enzyme
Solve liquid, add the reducing sugar of enzymolysis solution quality 2-4%, react 30-50min and 135-145 DEG C of reaction in 112-118 DEG C successively
After 45-65min；Lyophilization i.e. obtains composite flavor peptide；
Described compound enzyme is that alkaline protease, flavor protease, cellulase 5:2:2 in mass ratio uniformly mixes；
Described reducing sugar is one or more in xylose, ribose, glucose, fructose, galactose；
Preferably, the quality group of described reducing sugar becomes: xylose: ribose: fructose=3:2:1.
The preparation method of described special Sal is as follows:
Sal adds the Fructus Cumini Cymini of Sal quality 1-2%, Pericarpium Zanthoxyli, Fructus Piperis geometric ratio after adding 80-100 DEG C of parch of frying pan 20 minutes
The mixture of example, is positioned in hermetic container after keeping 80-90 DEG C of parch 5 minutes, stand-by.
Described spice includes that the raw material of following parts by weight forms: Fructus Cumini Cymini 0.1-2, Fructus Piperis 0.3-3, Fructus Foeniculi 0.3-5, perfume (or spice)
Leaf 0.1-0.5, Semen Alpiniae Katsumadai 0.1-0.5；
Preferably, described fermented capsicum powder is prepared by the following method:
1. Feedstock treating:
(1) selection roguing: select the good fresh chilli of Maturity, removes the foreign material such as bush redpepper stem, leaf and the blade of grass that is mixed into；
(2) cleaning, dewatering: after cleaning, under the anhydrous droplet of web plate dewatering to surface；
(3) Fructus Capsici goes handle, stalk, is cut to 1-2cm, adds the soft water of quality 2-3 times, beats as slurry；
2. allotment: add the salt of Fructus Capsici weight 2-3%, the flavoring agent mix homogeneously of 0.1-0.5%；Described flavoring agent includes as follows
The raw material composition of parts by weight: 2 parts of Pericarpium Zanthoxyli, anise 1 part；
3. fermentation:
(1) add Lactobacillus plantarum mycopowder and the sucrose of Fructus Capsici weight 1-2% of Fructus Capsici weight 1%, control temperature at 36-
40 DEG C of prior fermentations carrying out 5-10 hour, the active dry yeast powder adding Fructus Capsici weight 0.1-1% subsequently controls temperature at 15-
23 DEG C carry out after fermentation in 23-30 hour；During whole fermentation, container seals, fermentation ends postlyophilization powder process；
A kind of Islamic stews the preparation method of beef and mutton seasoning in soy sauce, comprises the steps:
(1) get the raw materials ready:
90-95 DEG C of blanching of Fructus Capsici cutting 2-5 minute is standby；
Spice micronizing is standby；
Rhizoma Zingiberis Recens, that Bulbus Allii is cut to 5mm-8mm granule with cutmixer is standby；
Broad bean paste, Semen Sojae Preparatum shred standby respectively；
(2) parch
Vegetable oil is heated to 180-200 DEG C, and perfume fried by lower Rhizoma Zingiberis Recens, and addition broad bean paste, Semen Sojae Preparatum are fried out paste flavor taste, kept product temperature
100 DEG C ± 5 DEG C, parch 10-15 minute, add Bulbus Allii, fermented capsicum powder, fermented bean curd powder, parch 5 minutes, add food sugared, special
Salt, star aniseed powder, spice, Zanthoxyli Bungeani powder, plant extract, composite flavor peptide parch 2-5 minute, add the stirring of edible fungi enzymolysis powder
Uniformly.
(3) hot filling:
Holding product temperature is at 70 degree of hot fillings.
Beneficial effect
Particular care is given to selecting the ingredients for the present invention, formula rigorous and scientific, takes into account each side requirements such as nutrition, taste, color and luster, and craft science closes
Reason, mushroom fragrance, fermented capsicum fragrance, fermented bean curd fragrance, spice fragrance etc. are all fragrant harmonious, and mouthfeel is plentiful is rich in level.This
The traditional raw materials such as the drinks of the bright flavouring that is not added with having a strong smell, stew beef and mutton in soy sauce with what it was prepared, not raw meat of not having a strong smell, rich in taste, fragrance
Prominent, solve Islamic well and stew beef and mutton in soy sauce and go to have a strong smell the problem of flavouring.Meanwhile, the present invention each raw material nutrition complement, merges
The all kinds of fragrance such as mushroom fragrance, fermented capsicum fragrance, fermented bean curd fragrance, spice fragrance, it is not necessary to add flavouring, freshener etc.
Food additive, just can reach the effect of fresh fragrance foot.
According to raw material different characteristics, use different preparation methoies, make the raw material not only nutrition prepared through specific process rich
Richness, and differ from one another.Wherein, edible fungi enzymolysis powder, by mushroom carpophore, crab flavour mushroom sporophore, mushroom fruiting body according to spy
After certainty ratio mixing, enzymolysis is dried prepared.Pleurotus ostreatus is nutritious and aminoacid ingredient A wide selection of colours and designs, and content of mineral substances is the richest
Rich.Crab flavour mushroom taste is fresher than Pleurotus ostreatus, and meat is thicker than Pholiota nameko, and matter is more tough than Lentinus Edodes, excellent taste, also has the Eriocheir sinensis fragrance of uniqueness, containing rich
Rich vitamin and 17 kinds of aminoacid, wherein lysine, arginic content are higher than general mushrooms, contribute to teenager Fructus Alpiniae Oxyphyllae and increase
Height, anticancer, reduction cholesterol.The particularly extract of sporophore has a multiple physiologically active composition, wherein fungus polysaccharide, fast
Purine, adenosine energy enhancing immunity, promote that antibody forms antioxidant content energy slow down aging, beauty treatment.Lentinus Edodes is to have high protein, low
Fat, polysaccharide, several amino acids and multivitamin mushroom food, it is possible to increase body's immunity, simultaneously Lentinus Edodes in also
Containing abundant dietary fiber, Lentinus Edodes is containing abundant provitamin D, but vitamin C is the fewest, A and A that be deficient in vitamin again is former.Will
Three kinds of mushrooms mix by a certain percentage, it is possible to nutrition complement, after enzymolysis powder process for flavouring agent can enrich flavouring agent mouthfeel,
Grow abnormal smells from the patient and nutrition.
Prepared by raw material, use different spice during flavouring agent parch, it is possible to according to manufacturing procedure feature, plays fragrant pungent
The not same-action of material, selects Pericarpium Zanthoxyli, anise to combine according to a certain percentage in Fructus Capsici sweat, in complicated sweat,
Under the effect of microorganism, make Fructus Capsici fully absorb the fragrance of spice, and with chili ingredient, complicated reaction occurs, make multiple
Composition merges to be coordinated, and forms the taste abnormal smells from the patient that nature is unique and mellow.In the preparation of plant extract, anise, Pericarpium Zanthoxyli, Flos Caryophylli are pressed
Mixing according to certain proportion, the mode using high voltage pulse electric field processing, freezing and pulverizing, enzymolysis to combine processes, it is possible to very
Retain well fragrance and the beneficiating ingredient of spice.During parch, use spice in right amount, can be peppery with fermentation in heating process
There is complicated chemical reaction in the food materials such as green pepper powder, broad bean paste, Semen Sojae Preparatum, produces unique fragrance and flavour, reach the flavouring that renders palatable
Purpose, again will not a presumptuous guest usurps the role of the host, highlight primary raw material harmony unified, fresh peppery mellow mouthfeel.
Using Lactobacillus plantarum and yeast stepwise fermentation, after fermentation of being pulled an oar by Fructus Capsici is made Fructus Capsici powder, is used for stewing cattle in soy sauce
Carnis caprae seu ovis flavouring agent makes, vinegar-pepper tasty and refreshing, fresh fragrance foot, brings unexpected effect.Fermentable is used not only to promote
The dissolution of the beneficiating ingredient such as capsaicin, carotene in Fructus Capsici, and can produce multiple aromatic substance and flavor substance, make system
Standby fragrant StewIngredient fresh pungent foot, nutritious, after parch, become beans beautiful in colour, glossy ruddy, be rich in light
Pool, taste is salty fragrant natural.
Detailed description of the invention
Embodiment 1
A kind of Islamic StewIngredient, is made up of the raw material of following parts by weight:
Vegetable oil 75, broad bean paste 6.6, Semen Sojae Preparatum 2.5, Bulbus Allii 1.6, Rhizoma Zingiberis Recens 3, star aniseed powder 1.5, sugar 2, fermented capsicum powder 12,
Fermented bean curd powder 3, special Sal 3, spice 1, edible fungi enzymolysis powder 8, Zanthoxyli Bungeani powder 1.35, plant extract 3, composite flavor peptide 3；
The preparation method of described edible fungi enzymolysis powder, comprises the following steps: by mushroom carpophore, crab flavour mushroom sporophore, perfume (or spice)
Massee fruiting bodies 2:1:2 in mass ratio uniformly mixes, and is crushed to microgranule, adds the aqueous citric acid solution of ground product quality 5 times, uniformly
Mixing, regulation pH value is 5.5, adds the enzyme of mixture quality 0.5%, in 50 DEG C of enzymolysis 36min；Enzymolysis solution filters, filter
Liquid concentrating under reduced pressure, lyophilization and get final product；
Described enzyme is that cellulase, xylanase, pectase 2:1:2 in mass ratio uniformly mixes.
Described fermented bean curd powder preparation method is as follows: commodity fermented bean curd is pulled an oar, and adds 85 DEG C of parches 15 minutes of fermented bean curd weight 6%
Semen Maydis powder mix homogeneously, is dried powder process subsequently under the conditions of-20 DEG C, is subsequently added fermented bean curd weight 3% Bulbus Allii cold after freezing 8 hours
Agar mix homogeneously and get final product；
Described Bulbus Allii freezing powder, preparation method thereof is as follows: Bulbus Allii is freezing 10 little under the conditions of-25 DEG C after pulling an oar under the conditions of 0 DEG C
Time after, low-temperature grinding obtains.
The preparation method of described plant extract, comprises the steps:
Anise, Pericarpium Zanthoxyli, Flos Caryophylli 5:1:2 in mass ratio is mixed, room temperature leaching in the sodium carbonate liquor that concentration is 20mg/L
Bubble 3h, sodium carbonate amount is 1 times of flavoring agent gross mass, simultaneously in electric field intensity 10kV/cm, burst length 250 μ s, pulse frequency
High voltage pulse electric field processing is carried out under the conditions of 400Hz；Rinse, drain, stand 20h in 4 DEG C, the most successively 1-3 DEG C of cold preservation
3d ,-15--18 DEG C of freezing 12h, room temperature placement 6h pulverize, and ground product particle diameter 1.0mm is subsequently added into ground product quality 5 times
Water, with breast acid for adjusting pH value be 4.5；It is eventually adding the mixed enzyme of mixed liquor quality 1.5%, first in 43 DEG C of enzymolysis
20min, then in 55 DEG C of enzymolysis 30min；Enzymolysis solution filtration, filtrate reduced in volume, lyophilization i.e. obtain plant extract；
Described mixed enzyme is that cellulase, amylase, pectase 3:1:2 in mass ratio uniformly mixes.
The preparation method of described composite flavor peptide, comprises the steps: that 1:3 in mass ratio weighs Semen sojae atricolor powder and Gaster caprae seu Ovis mushroom
Entity, pulverizes respectively, mixes to obtain compound thoroughly, adds mixture quality 8 times, and concentration is the sodium carbonate liquor of 15mg/L, mixing,
Regulation pH value is 7, carries out microwave irradiation and extraction 18min in room temperature under the conditions of power 220W, adds mixture quality 0.02%
Compound enzyme, in 55 DEG C of enzymolysis 40min, be then cooled to 40 DEG C of enzymolysis 50min, 90 DEG C of enzyme denaturing 10min, be down to room temperature, filter
Obtain enzymolysis solution, add the reducing sugar of enzymolysis solution quality 3%, successively after 115 DEG C of reaction 40min and 140 DEG C of reaction 55min；Cold
Freeze and be drying to obtain composite flavor peptide；
Described compound enzyme is that alkaline protease, flavor protease, cellulase 5:2:2 in mass ratio uniformly mixes；
The quality group of described reducing sugar becomes: xylose: ribose: fructose=3:2:1.
The preparation method of described special Sal is as follows:
Sal adds the Fructus Cumini Cymini of Sal quality 1-2%, Pericarpium Zanthoxyli, Fructus Piperis geometric ratio after adding 80-100 DEG C of parch of frying pan 20 minutes
The mixture of example, is positioned in hermetic container after keeping 80-90 DEG C of parch 5 minutes, stand-by.
Described spice includes that the raw material of following parts by weight forms: Fructus Cumini Cymini 1, Fructus Piperis 2, Fructus Foeniculi 3, Herba Pelargonii Graveolentis 0.3, Semen Alpiniae Katsumadai
0.3；
Described fermented capsicum powder is prepared by the following method:
1. Feedstock treating:
(1) selection roguing: select the good fresh chilli of Maturity, removes the foreign material such as bush redpepper stem, leaf and the blade of grass that is mixed into；
(2) cleaning, dewatering: after cleaning, under the anhydrous droplet of web plate dewatering to surface；
(3) Fructus Capsici goes handle, stalk, is cut to 1-2cm, adds the soft water of quality 3 times, beats as slurry；
2. allotment: add the salt of Fructus Capsici weight 2%, the flavoring agent mix homogeneously of 0.3%；
Described flavoring agent includes that the raw material of following parts by weight forms: 2 parts of Pericarpium Zanthoxyli, anise 1 part；
3. fermentation:
(1) add Lactobacillus plantarum mycopowder and the sucrose of Fructus Capsici weight 1.5% of Fructus Capsici weight 1%, control temperature 38
DEG C carry out the prior fermentation of 7 hours, add the active dry yeast powder of Fructus Capsici weight 0.5% subsequently and control temperature and carry out 26 at 20 DEG C
Hour after fermentation；During whole fermentation, container seals, fermentation ends postlyophilization powder process；
A kind of Islamic stews the preparation method of beef and mutton seasoning in soy sauce, comprises the steps:
(1) get the raw materials ready:
90-95 DEG C of blanching of Fructus Capsici cutting 3 minutes is standby；
Spice micronizing is standby；
Rhizoma Zingiberis Recens, that Bulbus Allii is cut to 5mm-8mm granule with cutmixer is standby；
Broad bean paste, Semen Sojae Preparatum shred standby respectively；
(2) parch
Vegetable oil is heated to 190 DEG C, and perfume fried by lower Rhizoma Zingiberis Recens, and addition broad bean paste, Semen Sojae Preparatum are fried out paste flavor taste, kept product temperature 100 DEG C
± 5 DEG C, parch 12 minutes, add Bulbus Allii, fermented capsicum powder, fermented bean curd powder, parch 5 minutes, add Sal sugared, special, star aniseed powder,
Spice, Zanthoxyli Bungeani powder, plant extract, composite flavor peptide parch 3 minutes, add edible fungi enzymolysis powder and stir.
(3) hot filling:
Holding product temperature is at 70 degree of hot fillings.
Embodiment 2
A kind of Islamic StewIngredient is made up of the raw material of following parts by weight:
Vegetable oil 60, broad bean paste 4, Semen Sojae Preparatum 2, Bulbus Allii 1, Rhizoma Zingiberis Recens 1, star aniseed powder 2, sugar 3, fermented capsicum powder 20, fermented bean curd powder 2,
Special Sal 2, spice 1, edible fungi enzymolysis powder 6, Zanthoxyli Bungeani powder 0.5, plant extract 4, composite flavor peptide 5；
The preparation method of described edible fungi enzymolysis powder, comprises the following steps:
Mushroom carpophore, crab flavour mushroom sporophore, mushroom fruiting body 2:1:2 in mass ratio are uniformly mixed, are crushed to microgranule,
Adding the aqueous citric acid solution of ground product quality 4 times, uniformly mix, regulation pH value is 4.5, adds mixture quality 0.4%
Enzyme, in 45 DEG C of enzymolysis 48min；Enzymolysis solution filtration, filtrate reduced in volume, lyophilization and get final product；
Described enzyme is that cellulase, xylanase, pectase 2:1:2 in mass ratio uniformly mixes.
Described fermented bean curd powder preparation method is as follows: commodity fermented bean curd is pulled an oar, and adds 90 DEG C of parches 15 minutes of fermented bean curd weight 4%
Semen Maydis powder mix homogeneously, is dried powder process subsequently under the conditions of-25 DEG C, is subsequently added the mixing of Bulbus Allii freezing powder all after freezing 6 hours
Even and get final product；
Described Bulbus Allii freezing powder, preparation method thereof is as follows: Bulbus Allii pull an oar under the conditions of 0-4 DEG C after under the conditions of-25 DEG C freezing 6
Low-temperature grinding and get final product after hour.
The preparation method of described plant extract, comprises the steps:
Anise, Pericarpium Zanthoxyli, Flos Caryophylli 5:1:2 in mass ratio is mixed, room temperature leaching in the sodium carbonate liquor that concentration is 10mg/L
Bubble 4h, sodium carbonate amount is 2 times of flavoring agent gross mass, simultaneously in electric field intensity 10kV/cm, burst length 150 μ s, pulse frequency
High voltage pulse electric field processing is carried out under the conditions of 500Hz；Rinse, drain, stand 18h in 3 DEG C, the most successively 1-3 DEG C of cold preservation
2d ,-15--18 DEG C of freezing 15h, room temperature placement 7h pulverize, and ground product particle diameter 0.5mm is subsequently added into ground product quality 4 times
Water, with breast acid for adjusting pH value be 3.5；It is eventually adding the mixed enzyme of mixed liquor quality 1.8%, first in 35 DEG C of enzymolysis
30min, then in 60 DEG C of enzymolysis 20min；Enzymolysis solution filtration, filtrate reduced in volume, lyophilization i.e. obtain plant extract；
Described mixed enzyme is that cellulase, amylase, pectase 3:1:2 in mass ratio uniformly mixes.
The preparation method of described composite flavor peptide, comprises the steps: that 2:3 in mass ratio weighs Semen sojae atricolor powder and Gaster caprae seu Ovis mushroom
Entity, after pulverizing respectively, mixes to obtain compound thoroughly, adds mixture quality 6 times, and concentration is the sodium carbonate liquor of 20mg/L, mixed
Even, regulation pH value is 6, carries out microwave irradiation and extraction 20min in room temperature under the conditions of power 150W, adds mixture quality
The compound enzyme of 0.03%, in 50 DEG C of enzymolysis 50min, is then cooled to 35 DEG C of enzymolysis 60min, 90 DEG C of enzyme denaturing 10min, is down to room
Temperature, filters to obtain enzymolysis solution, adds the reducing sugar of enzymolysis solution quality 2%, successively in 112 DEG C of reaction 50min and 135 DEG C of reactions
After 45min；Lyophilization i.e. obtains composite flavor peptide；
Described compound enzyme is that alkaline protease, flavor protease, cellulase 5:2:2 in mass ratio uniformly mixes；
Described reducing sugar is xylose.
The preparation method of described special Sal is as follows:
Sal add after adding 80 DEG C of parches of frying pan 20 minutes the Fructus Cumini Cymini of Sal quality 2%, Pericarpium Zanthoxyli, Fructus Piperis equal proportion mixed
Compound, is positioned in hermetic container after keeping 80 DEG C of parches 5 minutes, stand-by.
Described spice includes that the raw material of following parts by weight forms: Fructus Cumini Cymini 2, Fructus Piperis 3, Fructus Foeniculi 0.3, Herba Pelargonii Graveolentis 0.5, grass bean
Cool 0.1；
Described fermented capsicum powder is prepared by the following method:
1. Feedstock treating:
(1) selection roguing: select the good fresh chilli of Maturity, removes the foreign material such as bush redpepper stem, leaf and the blade of grass that is mixed into；
(2) cleaning, dewatering: after cleaning, under the anhydrous droplet of web plate dewatering to surface；
(3) Fructus Capsici goes handle, stalk, is cut to 1-2cm, adds the soft water of quality 3 times, beats as slurry；
2. allotment: add the salt of Fructus Capsici weight 3%, the flavoring agent mix homogeneously of 0.5%；Described flavoring agent includes following weight portion
The raw material composition of number: 2 parts of Pericarpium Zanthoxyli, anise 1 part；
3. fermentation:
(1) add Lactobacillus plantarum mycopowder and the sucrose of Fructus Capsici weight 2% of Fructus Capsici weight 1%, control temperature at 40 DEG C
Carry out the prior fermentation of 10 hours, add the active dry yeast powder of Fructus Capsici weight 1% subsequently and control temperature to carry out 23 at 15 DEG C little
Time after fermentation；During whole fermentation, container seals, fermentation ends postlyophilization powder process；
A kind of Islamic stews the preparation method of beef and mutton seasoning in soy sauce, comprises the steps:
(1) get the raw materials ready:
95 DEG C of blanchings of Fructus Capsici cutting 5 minutes are standby；
Spice micronizing is standby；
Rhizoma Zingiberis Recens, that Bulbus Allii is cut to 5mm-8mm granule with cutmixer is standby；
Broad bean paste, Semen Sojae Preparatum shred standby respectively；
(2) parch
Vegetable oil is heated to 180 DEG C, and perfume fried by lower Rhizoma Zingiberis Recens, and addition broad bean paste, Semen Sojae Preparatum are fried out paste flavor taste, kept product temperature 100 DEG C
± 5 DEG C, parch 15 minutes, add Bulbus Allii, fermented capsicum powder, fermented bean curd powder, parch 5 minutes, add Sal sugared, special, star aniseed powder,
Spice, Zanthoxyli Bungeani powder, plant extract, composite flavor peptide parch 2 minutes, add edible fungi enzymolysis powder and stir.
(3) hot filling:
Holding product temperature is at 70 degree of hot fillings.
Embodiment 3
A kind of Islamic StewIngredient is made up of the raw material of following parts by weight:
Vegetable oil 100, broad bean paste 10, Semen Sojae Preparatum 4, Bulbus Allii 4, Rhizoma Zingiberis Recens 5, star aniseed powder 1, sugar 3, fermented capsicum powder 5, fermented bean curd powder 4,
Special Sal 2, spice 2, edible fungi enzymolysis powder 10, Zanthoxyli Bungeani powder 0.5, plant extract 4, composite flavor peptide 5；
The preparation method of described edible fungi enzymolysis powder, comprises the following steps:
Mushroom carpophore, crab flavour mushroom sporophore, mushroom fruiting body 2:1:2 in mass ratio are uniformly mixed, are crushed to microgranule,
Adding the aqueous citric acid solution of ground product quality 6 times, uniformly mix, regulation pH value is 6.5, adds mixture quality 0.6%
Enzyme, in 55 DEG C of enzymolysis 48min；Enzymolysis solution filtration, filtrate reduced in volume, lyophilization and get final product；
Described enzyme is that cellulase, xylanase, pectase 2:1:2 in mass ratio uniformly mixes.
Described fermented bean curd powder preparation method is as follows: commodity fermented bean curd is pulled an oar, 85 DEG C of parches of interpolation fermented bean curd weight 10% 15 minutes
Semen Maydis powder mix homogeneously, under the conditions of-15 DEG C, after freezing 10 hours, be dried powder process subsequently, be subsequently added the mixing of Bulbus Allii freezing powder
Uniformly and get final product；
Described Bulbus Allii freezing powder is prepared by this area conventional method.
The preparation method of described plant extract, comprises the steps:
Anise, Pericarpium Zanthoxyli, Flos Caryophylli 5:1:2 in mass ratio is mixed, room temperature leaching in the sodium carbonate liquor that concentration is 30mg/L
Bubble 2h, sodium carbonate amount is 1 times of flavoring agent gross mass, simultaneously in electric field intensity 20kV/cm, burst length 250 μ s, pulse frequency
High voltage pulse electric field processing is carried out under the conditions of 500Hz；Rinse, drain, stand 24h in 3-5 DEG C, the most successively 1-3 DEG C of cold preservation
4d ,-15--18 DEG C of freezing 15h, room temperature placement 5h pulverize, and ground product particle diameter 1.5mm is subsequently added into ground product quality 6 times
Water, with breast acid for adjusting pH value be 5.5；It is eventually adding the mixed enzyme of mixed liquor quality 1.8%, first in 35 DEG C of enzymolysis
10min, then in 60 DEG C of enzymolysis 40min；Enzymolysis solution filtration, filtrate reduced in volume, lyophilization i.e. obtain plant extract；
Described mixed enzyme is that cellulase, amylase, pectase 3:1:2 in mass ratio uniformly mixes.
The preparation method of described composite flavor peptide, comprises the steps: that 1:3 in mass ratio weighs Semen sojae atricolor powder and Gaster caprae seu Ovis mushroom
Entity, after pulverizing respectively, mixes to obtain compound thoroughly, adds mixture quality 10 times, and concentration is the sodium carbonate liquor of 10mg/L, mixed
Even, regulation pH value is 8, carries out microwave irradiation and extraction 15min in room temperature under the conditions of power 300W, adds mixture quality
The compound enzyme of 0.01%, in 60 DEG C of enzymolysis 30min, is then cooled to 45 DEG C of enzymolysis 60min, 90 DEG C of enzyme denaturing 10min, is down to room
Temperature, filters to obtain enzymolysis solution, adds the reducing sugar of enzymolysis solution quality 4%, successively in 118 DEG C of reaction 50min and 145 DEG C of reactions
After 45min；Lyophilization i.e. obtains composite flavor peptide；
Described compound enzyme is that alkaline protease, flavor protease, cellulase 5:2:2 in mass ratio uniformly mixes；
Described reducing sugar be glucose, fructose mass ratio be the mixture of 1:1；
The preparation method of described special Sal is as follows:
Sal adds the Fructus Cumini Cymini of Sal quality 1%, Pericarpium Zanthoxyli, Fructus Piperis equal proportion after adding 100 DEG C of parches of frying pan 20 minutes
Mixture, is positioned in hermetic container after keeping 90 DEG C of parches 5 minutes, stand-by.
Described spice includes that the raw material of following parts by weight forms: Fructus Cumini Cymini 2, Fructus Piperis 0.3, Fructus Foeniculi 5, Herba Pelargonii Graveolentis 0.1, grass bean
Cool 0.5；
Described fermented capsicum powder is prepared by the following method:
1. Feedstock treating:
(1) selection roguing: select the good fresh chilli of Maturity, removes the foreign material such as bush redpepper stem, leaf and the blade of grass that is mixed into；
(2) cleaning, dewatering: after cleaning, under the anhydrous droplet of web plate dewatering to surface；
(3) Fructus Capsici goes handle, stalk, is cut to 1-2cm, adds the soft water of quality 3 times, beats as slurry；
2. allotment: add the salt of Fructus Capsici weight 2%, the flavoring agent mix homogeneously of 0.5%；Described flavoring agent includes following weight portion
The raw material composition of number: 2 parts of Pericarpium Zanthoxyli, anise 1 part；
3. fermentation:
(1) add Lactobacillus plantarum mycopowder and the sucrose of Fructus Capsici weight 1% of Fructus Capsici weight 1%, control temperature at 40 DEG C
Carrying out the prior fermentation of 10 hours, the active dry yeast powder control temperature adding Fructus Capsici weight 0.1% subsequently carries out 30 at 23 DEG C
Hour after fermentation；During whole fermentation, container seals, fermentation ends postlyophilization powder process；
A kind of Islamic stews the preparation method of beef and mutton seasoning in soy sauce, comprises the steps:
(1) get the raw materials ready:
95 DEG C of blanchings of Fructus Capsici cutting 5 minutes are standby；
Spice micronizing is standby；
Rhizoma Zingiberis Recens, that Bulbus Allii is cut to 5mm-8mm granule with cutmixer is standby；
Broad bean paste, Semen Sojae Preparatum shred standby respectively；
(2) parch
Vegetable oil is heated to 200 DEG C, and perfume fried by lower Rhizoma Zingiberis Recens, and addition broad bean paste, Semen Sojae Preparatum are fried out paste flavor taste, kept product temperature 100 DEG C
± 5 DEG C, parch 10 minutes, add Bulbus Allii, fermented capsicum powder, fermented bean curd powder, parch 5 minutes, add Sal sugared, special, star aniseed powder,
Spice, Zanthoxyli Bungeani powder, plant extract, composite flavor peptide parch 5 minutes, add edible fungi enzymolysis powder and stir.
(3) hot filling:
Holding product temperature is at 70 degree of hot fillings.
Embodiment 4
A kind of Islamic StewIngredient is made up of the raw material of following parts by weight:
Vegetable oil 70, broad bean paste 4, Semen Sojae Preparatum 4, Bulbus Allii 3, Rhizoma Zingiberis Recens 5, star aniseed powder 2, sugar 3, fermented capsicum powder 10, fermented bean curd powder 2,
Special Sal 4, spice 2, edible fungi enzymolysis powder 7, Zanthoxyli Bungeani powder 1.2, plant extract 2, composite flavor peptide 4；
The preparation method of described edible fungi enzymolysis powder, comprises the following steps: by mushroom carpophore, crab flavour mushroom sporophore, perfume (or spice)
Massee fruiting bodies 2:1:2 in mass ratio uniformly mixes, and is crushed to microgranule, adds the aqueous citric acid solution of ground product quality 6 times, uniformly
Mixing, regulation pH value is 4.5, adds the enzyme of mixture quality 0.4%, in 55 DEG C of enzymolysis 38min；Enzymolysis solution filters, filter
Liquid concentrating under reduced pressure, lyophilization and get final product；
Described enzyme is that cellulase, xylanase, pectase 2:1:2 in mass ratio uniformly mixes.
Described fermented bean curd powder is prepared by this area conventional method.
The preparation method of described plant extract, comprises the steps:
Anise, Pericarpium Zanthoxyli, Flos Caryophylli 5:1:2 in mass ratio is mixed, room temperature leaching in the sodium carbonate liquor that concentration is 10mg/L
Bubble 2h, sodium carbonate amount is 2 times of flavoring agent gross mass, simultaneously in electric field intensity 20kV/cm, burst length 150 μ s, pulse frequency
High voltage pulse electric field processing is carried out under the conditions of 300Hz；Rinse, drain, stand 20h in 3-5 DEG C, the most successively 1-3 DEG C of cold preservation
2d ,-15--18 DEG C of freezing 13h, room temperature placement 7h pulverize, and ground product particle diameter 1.2mm is subsequently added into ground product quality 4 times
Water, with breast acid for adjusting pH value be 4.0；It is eventually adding the mixed enzyme of mixed liquor quality 1.4%, first in 40 DEG C of enzymolysis
15min, then in 50 DEG C of enzymolysis 20min；Enzymolysis solution filtration, filtrate reduced in volume, lyophilization i.e. obtain plant extract；
Described mixed enzyme is that cellulase, amylase, pectase 3:1:2 in mass ratio uniformly mixes.
The preparation method of described composite flavor peptide, comprises the steps: that 2:3 in mass ratio weighs Semen sojae atricolor powder and Gaster caprae seu Ovis mushroom
Entity, after pulverizing respectively, mixes to obtain compound thoroughly, adds mixture quality 8 times, and concentration is the sodium carbonate liquor of 13mg/L, mixed
Even, regulation pH value is 6, carries out microwave irradiation and extraction 15min in room temperature under the conditions of power 250W, adds mixture quality
The compound enzyme of 0.02%, in 60 DEG C of enzymolysis 50min, is then cooled to 35 DEG C of enzymolysis 60min, 90 DEG C of enzyme denaturing 10min, is down to room
Temperature, filters to obtain enzymolysis solution, adds the reducing sugar of enzymolysis solution quality 4%, successively in 112 DEG C of reaction 30min and 145 DEG C of reactions
After 65min；Lyophilization i.e. obtains composite flavor peptide；
Described compound enzyme is that alkaline protease, flavor protease, cellulase 5:2:2 in mass ratio uniformly mixes；
Described reducing sugar is galactose.
The preparation method of described special Sal is as follows:
Sal adds the Fructus Cumini Cymini of Sal quality 1%, Pericarpium Zanthoxyli, Fructus Piperis equal proportion after adding 100 DEG C of parches of frying pan 20 minutes
Mixture, is positioned in hermetic container after keeping 80 DEG C of parches 5 minutes, stand-by.
Described spice includes that the raw material of following parts by weight forms: Fructus Cumini Cymini 1, Fructus Piperis 1, Fructus Foeniculi 5, Herba Pelargonii Graveolentis 0.5, Semen Alpiniae Katsumadai
0.1；
Described fermented capsicum powder is prepared by this area conventional method.
A kind of Islamic stews the preparation method of beef and mutton seasoning in soy sauce, comprises the steps:
(1) get the raw materials ready:
90 DEG C of blanchings of Fructus Capsici cutting 2 minutes are standby；
Spice micronizing is standby；
Rhizoma Zingiberis Recens, that Bulbus Allii is cut to 5mm-8mm granule with cutmixer is standby；
Broad bean paste, Semen Sojae Preparatum shred standby respectively；
(2) parch
Vegetable oil is heated to 180 DEG C, and perfume fried by lower Rhizoma Zingiberis Recens, and addition broad bean paste, Semen Sojae Preparatum are fried out paste flavor taste, kept product temperature 100 DEG C
± 5 DEG C, parch 10 minutes, add Bulbus Allii, fermented capsicum powder, fermented bean curd powder, parch 5 minutes, add Sal sugared, special, star aniseed powder,
Spice, Zanthoxyli Bungeani powder, plant extract, composite flavor peptide parch 2 minutes, add edible fungi enzymolysis powder and stir.
(3) hot filling:
Holding product temperature is at 70 degree of hot fillings.
Embodiment 5
A kind of Islamic StewIngredient is made up of the raw material of following parts by weight:
Vegetable oil 90, broad bean paste 9, Semen Sojae Preparatum 4, Bulbus Allii 1, Rhizoma Zingiberis Recens 4, star aniseed powder 2, sugar 3, fermented capsicum powder 20, fermented bean curd powder 2,
Special Sal 3, spice 2, edible fungi enzymolysis powder 10, Zanthoxyli Bungeani powder 2, plant extract 4, composite flavor peptide 4；
The preparation method of described edible fungi enzymolysis powder, comprises the following steps: by mushroom carpophore, crab flavour mushroom sporophore, perfume (or spice)
Massee fruiting bodies 2:1:2 in mass ratio uniformly mixes, and is crushed to microgranule, adds the aqueous citric acid solution of ground product quality 6 times, uniformly
Mixing, regulation pH value is 6.5, adds the enzyme of mixture quality 0.6%, in 55 DEG C of enzymolysis 48min；Enzymolysis solution filters, filter
Liquid concentrating under reduced pressure, lyophilization and get final product；
Described enzyme is that cellulase, xylanase, pectase 2:1:2 in mass ratio uniformly mixes.
Described fermented bean curd powder preparation method is as follows: commodity fermented bean curd is pulled an oar, and adds 85 DEG C of parches 15 minutes of fermented bean curd weight 4%
Semen Maydis powder mix homogeneously, is dried powder process subsequently under the conditions of-15 DEG C, is subsequently added the mixing of Bulbus Allii freezing powder all after freezing 6 hours
Even and get final product；
Described Bulbus Allii freezing powder, preparation method thereof is as follows: Bulbus Allii pull an oar under the conditions of 0-4 DEG C after under the conditions of-25 DEG C freezing 10
Low-temperature grinding and get final product after hour.
The preparation method of described plant extract, comprises the steps: to mix anise, Pericarpium Zanthoxyli, Flos Caryophylli 5:1:2 in mass ratio
Closing, soaking at room temperature 4h in the sodium carbonate liquor that concentration is 10mg/L, sodium carbonate amount is 2 times of flavoring agent gross mass, exists simultaneously
Electric field intensity 20kV/cm, burst length 250 μ s, carry out high voltage pulse electric field processing under the conditions of pulse frequency 300Hz；Rinsing, drip
Dry, stand 24h, the most successively at 1-3 DEG C of cold preservation 2d ,-15--18 DEG C of freezing 15h in 3-5 DEG C, room temperature is placed 5h and is pulverized,
Ground product particle diameter 1.5mm, is subsequently added into the water of ground product quality 4 times, is 3.5 with breast acid for adjusting pH value；It is eventually adding compound
The mixed enzyme of liquid quality 1.8%, first in 35 DEG C of enzymolysis 10min, then in 50 DEG C of enzymolysis 20min；Enzymolysis solution filters, filtrate subtracts
Pressure concentrates, lyophilization i.e. obtains plant extract；
Described mixed enzyme is that cellulase, amylase, pectase 3:1:2 in mass ratio uniformly mixes.
The preparation method of described composite flavor peptide, comprises the steps: that 2:3 in mass ratio weighs Semen sojae atricolor powder and Gaster caprae seu Ovis mushroom
Entity, after pulverizing respectively, mixes to obtain compound thoroughly, adds mixture quality 10 times, and concentration is the sodium carbonate liquor of 10mg/L, mixed
Even, regulation pH value is 8, carries out microwave irradiation and extraction 20min in room temperature under the conditions of power 300W, adds mixture quality
The compound enzyme of 0.03%, in 50 DEG C of enzymolysis 50min, is then cooled to 45 DEG C of enzymolysis 60min, 90 DEG C of enzyme denaturing 10min, is down to room
Temperature, filters to obtain enzymolysis solution, adds the reducing sugar of enzymolysis solution quality 2%, successively in 112 DEG C of reaction 30min and 135 DEG C of reactions
After 65min；Lyophilization i.e. obtains composite flavor peptide；
Described compound enzyme is that alkaline protease, flavor protease, cellulase 5:2:2 in mass ratio uniformly mixes；
Described reducing sugar is glucose.
The preparation method of described special Sal is as follows:
Sal adds the Fructus Cumini Cymini of Sal quality 1%, Pericarpium Zanthoxyli, Fructus Piperis equal proportion after adding 100 DEG C of parches of frying pan 20 minutes
Mixture, is positioned in hermetic container after keeping 90 DEG C of parches 5 minutes, stand-by.
Described spice includes that the raw material of following parts by weight forms: Fructus Cumini Cymini 2, Fructus Piperis 0.3, Fructus Foeniculi 0.3, Herba Pelargonii Graveolentis 0.1, grass
Fructus Amomi Rotundus 0.5；
Described fermented capsicum powder is prepared by the following method:
1. Feedstock treating:
(1) selection roguing: select the good fresh chilli of Maturity, removes the foreign material such as bush redpepper stem, leaf and the blade of grass that is mixed into；
(2) cleaning, dewatering: after cleaning, under the anhydrous droplet of web plate dewatering to surface；
(3) Fructus Capsici goes handle, stalk, is cut to 1-2cm, adds the soft water of quality 2 times, beats as slurry；
2. allotment: add the salt of Fructus Capsici weight 2%, the flavoring agent mix homogeneously of 0.5%；Described flavoring agent includes following weight portion
The raw material composition of number: 2 parts of Pericarpium Zanthoxyli, anise 1 part；
3. fermentation:
(1) add Lactobacillus plantarum mycopowder and the sucrose of Fructus Capsici weight 2% of Fructus Capsici weight 1%, control temperature at 40 DEG C
Carrying out the prior fermentation of 10 hours, the active dry yeast powder control temperature adding Fructus Capsici weight 0.5% subsequently carries out 23 at 15 DEG C
Hour after fermentation；During whole fermentation, container seals, fermentation ends postlyophilization powder process；
A kind of Islamic stews the preparation method of beef and mutton seasoning in soy sauce, comprises the steps:
(1) get the raw materials ready:
90 DEG C of blanchings of Fructus Capsici cutting 5 minutes are standby；
Spice micronizing is standby；
Rhizoma Zingiberis Recens, that Bulbus Allii is cut to 5mm-8mm granule with cutmixer is standby；
Broad bean paste, Semen Sojae Preparatum shred standby respectively；
(2) parch
Vegetable oil is heated to 180 DEG C, and perfume fried by lower Rhizoma Zingiberis Recens, and addition broad bean paste, Semen Sojae Preparatum are fried out paste flavor taste, kept product temperature 100 DEG C
± 5 DEG C, parch 15 minutes, add Bulbus Allii, fermented capsicum powder, fermented bean curd powder, parch 5 minutes, add Sal sugared, special, star aniseed powder,
Spice, Zanthoxyli Bungeani powder, plant extract, composite flavor peptide parch 2 minutes, add edible fungi enzymolysis powder and stir.
(3) hot filling:
Holding product temperature is at 70 degree of hot fillings.
Embodiment 6
A kind of Islamic StewIngredient is made up of the raw material of following parts by weight:
Vegetable oil 100, broad bean paste 10, Semen Sojae Preparatum 4, Bulbus Allii 1, Rhizoma Zingiberis Recens 4, star aniseed powder 1, sugar 3, fermented capsicum powder 20, fermented bean curd powder
4, special Sal 4, spice 1, edible fungi enzymolysis powder 10, Zanthoxyli Bungeani powder 2, plant extract 4, composite flavor peptide 5；
The preparation method of described edible fungi enzymolysis powder, comprises the following steps: by mushroom carpophore, crab flavour mushroom sporophore, perfume (or spice)
Massee fruiting bodies 2:1:2 in mass ratio uniformly mixes, and is crushed to microgranule, adds the aqueous citric acid solution of ground product quality 4 times, uniformly
Mixing, regulation pH value is-6.5, adds the enzyme of mixture quality 0.6%, in 55 DEG C of enzymolysis 48min；Enzymolysis solution filters, filter
Liquid concentrating under reduced pressure, lyophilization and get final product；
Described enzyme is that cellulase, xylanase, pectase 2:1:2 in mass ratio uniformly mixes.
Described fermented bean curd powder is prepared by this area conventional method.
Described plant extract is prepared by this area conventional method.
Described composite flavor peptide is prepared by this area conventional method.
The preparation method of described special Sal is as follows:
Sal add after adding 80 DEG C of parches of frying pan 20 minutes the Fructus Cumini Cymini of Sal quality 2%, Pericarpium Zanthoxyli, Fructus Piperis equal proportion mixed
Compound, is positioned in hermetic container after keeping 80 DEG C of parches 5 minutes, stand-by.
Described spice include following parts by weight raw material composition: Fructus Cumini Cymini 0.1, Fructus Piperis 0.3, Fructus Foeniculi 0.3, Herba Pelargonii Graveolentis 0.1,
Semen Alpiniae Katsumadai 0.1；
Described fermented capsicum powder is prepared by this area conventional method.
A kind of Islamic stews the preparation method of beef and mutton seasoning in soy sauce with embodiment 1.
Contrast experiment 1:
Embodiment 1 StewIngredient is made with according to background technology file (application number: 201010193470.6)
Standby StewIngredient, first carries out flavouring agent tasting marking, then is respectively added in Carnis caprae seu ovis do mutton braised in brown sauce in hotpot and enters
Row tastes contrast experiment, sets up experimental group and matched group separately, often organizes 60 people, gives a mark after trial test, flavouring agent sensory evaluation standards of grading
It is shown in Table 1, according to table 1 weight, sets score value by hundred-mark system sub-item, draw projects score, calculate projects average mark, be added
After average again, obtain grand average.Flavouring agent scoring rating result is shown in Table 2, and the scoring adding the mutton braised in brown sauce in hotpot that flavouring agent makes is commented
Level the results are shown in Table 3.
Table 1 StewIngredient sensory evaluation standards of grading
Table 2 StewIngredient scoring rating result
From above experimental result: Islamic StewIngredient of the present invention is from color and luster, fragrance, abnormal smells from the patient, flavour, group
Knit each side such as form, mouthfeel and be significantly better than that like product.Color and luster is homogeneous, gloss, glossy, and tissue is fine and smooth uniformly, and thickness is fitted
Degree, takes into account each side requirements such as nutrition, taste, color and luster, and craft science is reasonable, mouthfeel taste numb, peppery, salty, sweet, fresh, fragrant, all and
Call on, with conspicuous characteristics, and can increase fresh by flavouring, fresh fragrance is beautiful, unique flavor.
Table 3 adds flavouring agent and makes the scoring rating result of mutton braised in brown sauce in hotpot
From above experimental result: utilize mutton braised in brown sauce in hotpot prepared by product of the present invention from color and luster, fragrance, abnormal smells from the patient, flavour,
The each side such as mouthfeel are significantly better than that like product.Taste numb, peppery, salty, sweet, fresh, fragrant, all and attainments, with conspicuous characteristics, and can increase by flavouring
Fresh, fresh fragrance is beautiful, unique flavor.
Contrast test 2
Prepare flavouring agent and commercially available same date of manufacture, same to type, the flavouring agent of same specification with the embodiment of the present invention 2, carry out
Change of temperature test, testing result such as table 3.
Test method: by after flavouring agent high-temperature process 3 hours after K cryogenic treatment 5 hours, when preparing beef and mutton product
Use, check taste situation of change.
Table 4 change of temperature test result
Above result of the test shows: StewIngredient stable in properties of the present invention, processes respectively through high temperature, low temperature
After, taste change is inconspicuous.
Claims (10)
1. an Islamic StewIngredient, is made up of the raw material of following parts by weight:
Vegetable oil 60-100, broad bean paste 4-10, Semen Sojae Preparatum 2-4, Bulbus Allii 1-4, Rhizoma Zingiberis Recens 1-5, star aniseed powder 1-2, sugar 1-3, fermented capsicum
Powder 5-20, fermented bean curd powder 2-4, special Sal 2-4, spice 1-2, edible fungi enzymolysis powder 6-10, Zanthoxyli Bungeani powder 0.5-2, plant extract
Thing 2-4, composite flavor peptide 2-5；
The preparation method of described edible fungi enzymolysis powder, comprises the following steps: by mushroom carpophore, crab flavour mushroom sporophore, Lentinus Edodes
Entity 2:1:2 in mass ratio uniformly mixes, and is crushed to microgranule, adds the aqueous citric acid solution of ground product quality 4-6 times, uniformly mixes
Closing, regulation pH value is 4.5-6.5, adds the enzyme of mixture quality 0.4-0.6%, in 45-55 DEG C of enzymolysis 20-48min；Enzyme
Solve liquid filtration, filtrate reduced in volume, lyophilization and get final product；
Described enzyme is that cellulase, xylanase, pectase 2:1:2 in mass ratio uniformly mixes.
Islamic StewIngredient the most according to claim 1, it is characterised in that described fermented bean curd powder preparation method is such as
Under:
Commodity fermented bean curd is pulled an oar, and adds the 85-90 DEG C of parch Semen Maydis powder mix homogeneously of 15 minutes of fermented bean curd weight 4-10%, subsequently
Under the conditions of-25--15 DEG C, after freezing 6-10 hour, it is dried powder process, is subsequently added Bulbus Allii freezing powder mix homogeneously and get final product.
Islamic StewIngredient the most according to claim 2, it is characterised in that described Bulbus Allii freezing powder, preparation method thereof
As follows: Bulbus Allii pull an oar under the conditions of 0-4 DEG C after under the conditions of-25--15 DEG C low-temperature grinding and get final product after freezing 6-10 hour.
Islamic StewIngredient the most according to claim 1, it is characterised in that the preparation side of described plant extract
Method, comprises the steps:
Anise, Pericarpium Zanthoxyli, Flos Caryophylli 5:1:2 in mass ratio is mixed, soaking at room temperature in the sodium carbonate liquor that concentration is 10-30mg/L
2-4h, sodium carbonate amount is 1-2 times of flavoring agent gross mass, simultaneously at electric field intensity 10-20kV/cm, burst length 150-250 μ
S, carries out high voltage pulse electric field processing under the conditions of pulse frequency 300-500Hz；Rinse, drain, stand 18-24h in 3-5 DEG C, so
After successively at 1-3 DEG C of cold preservation 2-4d ,-15--18 DEG C of freezing 10-15h, room temperature places 5-7h and pulverizes, ground product particle diameter 0.5-
1.5mm, is subsequently added into the water of ground product quality 4-6 times, is 3.5-5.5 with breast acid for adjusting pH value；It is eventually adding mixed liquor matter
The mixed enzyme of amount 1.2-1.8%, first in 35-50 DEG C of enzymolysis 10-30min, then in 50-60 DEG C of enzymolysis 20-40min；Enzymolysis
Liquid filtration, filtrate reduced in volume, lyophilization i.e. obtain plant extract；
Described mixed enzyme is that cellulase, amylase, pectase 3:1:2 in mass ratio uniformly mixes.
Islamic StewIngredient the most according to claim 1, it is characterised in that the preparation side of described composite flavor peptide
Method, comprises the steps:
1-2:3 in mass ratio weighs Semen sojae atricolor powder and Morchella esculenta (L.) Pers sporophore, is first pulverized by Morchella esculenta (L.) Pers sporophore, and Semen sojae atricolor obtains after pulverizing
To Semen sojae atricolor powder, mixing to obtain compound thoroughly, add mixture quality 6-10 times, concentration is the sodium carbonate liquor of 10-20mg/L, mixed
Even, regulation pH value is 6-8, carries out microwave irradiation and extraction 15-20min in room temperature under the conditions of power 150-300W, adds mixing
The compound enzyme of material quality 0.01-0.03%, in 50-60 DEG C of enzymolysis 30-50min, is then cooled to 35-45 DEG C of enzymolysis 40-
60min, 90 DEG C of enzyme denaturing 10min, be down to room temperature, filters to obtain enzymolysis solution, adds the reducing sugar of enzymolysis solution quality 2-4%, successively in
After 30-50min and 135-145 DEG C of reaction 45-65min of 112-118 DEG C of reaction；Lyophilization i.e. obtains composite flavor peptide；
Described reducing sugar is one or more in xylose, ribose, glucose, fructose, galactose.
Islamic StewIngredient the most according to claim 5, it is characterised in that the quality composition of described reducing sugar
For: xylose: ribose: fructose=3:2:1.
Islamic StewIngredient the most according to claim 1, it is characterised in that the preparation method of described special Sal
As follows:
Sal adds the Fructus Cumini Cymini of Sal quality 1-2%, Pericarpium Zanthoxyli, Fructus Piperis equal proportion after adding 80-100 DEG C of parch of frying pan 20 minutes
Mixture, is positioned in hermetic container after keeping 80-90 DEG C of parch 5 minutes, stand-by.
Islamic StewIngredient the most according to claim 1, it is characterised in that described spice includes following weight
The raw material composition of number: Fructus Cumini Cymini 0.1-2, Fructus Piperis 0.3-3, Fructus Foeniculi 0.3-5, Herba Pelargonii Graveolentis 0.1-0.5, Semen Alpiniae Katsumadai 0.1-0.5.
Islamic StewIngredient the most according to claim 1, it is characterised in that described fermented capsicum powder is by such as lower section
Prepared by method:
Feedstock treating:
(1) selection roguing: select the good fresh chilli of Maturity, removes the foreign material such as bush redpepper stem, leaf and the blade of grass that is mixed into；
(2) cleaning, dewatering: after cleaning, under the anhydrous droplet of web plate dewatering to surface；
(3) Fructus Capsici goes handle, stalk, is cut to 1-2cm, adds the soft water of quality 2-3 times, beats as slurry；
Allotment: add the salt of Fructus Capsici weight 2-3%, the flavoring agent mix homogeneously of 0.1-0.5%；Described flavoring agent includes following weight portion
The raw material composition of number: 2 parts of Pericarpium Zanthoxyli, anise 1 part；
Fermentation:
(1) add Lactobacillus plantarum mycopowder and the sucrose of Fructus Capsici weight 1-2% of Fructus Capsici weight 1%, control temperature at 36-40 DEG C
Carrying out the prior fermentation of 5-10 hour, the active dry yeast powder adding Fructus Capsici weight 0.1-1% subsequently controls temperature at 15-23 DEG C
Carry out after fermentation in 23-30 hour；During whole fermentation, container seals, fermentation ends postlyophilization powder process.
10. the method that the preparation arbitrary described Islamic of claim 1-9 stews beef and mutton seasoning in soy sauce, comprises the steps:
(1) get the raw materials ready:
90-95 DEG C of blanching of Fructus Capsici cutting 2-5 minute is standby；
Spice micronizing is standby；
Rhizoma Zingiberis Recens, that Bulbus Allii is cut to 5mm-8mm granule with cutmixer is standby；
Broad bean paste, Semen Sojae Preparatum shred standby respectively；
(2) parch
Vegetable oil is heated to 180-200 DEG C, and perfume fried by lower Rhizoma Zingiberis Recens, and addition broad bean paste, Semen Sojae Preparatum are fried out paste flavor taste, kept product temperature 100 DEG C
± 5 DEG C, parch 10-15 minute, add Bulbus Allii, fermented capsicum powder, fermented bean curd powder, parch 5 minutes, add Sal sugared, special, anise
Powder, spice, Zanthoxyli Bungeani powder, plant extract, composite flavor peptide parch 2-5 minute, add edible fungi enzymolysis powder and stir；
(3) hot filling:
Holding product temperature is at 70 degree of hot fillings.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610595294.6A CN106213420A (en) | 2016-07-27 | 2016-07-27 | A kind of Islamic StewIngredient and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610595294.6A CN106213420A (en) | 2016-07-27 | 2016-07-27 | A kind of Islamic StewIngredient and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106213420A true CN106213420A (en) | 2016-12-14 |
Family
ID=57533033
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610595294.6A Pending CN106213420A (en) | 2016-07-27 | 2016-07-27 | A kind of Islamic StewIngredient and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106213420A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110301616A (en) * | 2019-08-01 | 2019-10-08 | 上海应用技术大学 | A kind of crab flavour mushroom richness peptide seasoning and preparation method thereof |
| CN110584068A (en) * | 2019-10-23 | 2019-12-20 | 河南创新研霖食品科技有限公司 | Braised mutton compound seasoning and industrial production method thereof |
| CN117285978A (en) * | 2023-09-25 | 2023-12-26 | 江南大学 | Low-smell flavor mutton fat and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101856108A (en) * | 2010-06-04 | 2010-10-13 | 四川天味实业有限公司 | StewIngredient and preparation method thereof |
| CN104323219A (en) * | 2014-11-21 | 2015-02-04 | 宁夏红山河食品股份有限公司 | Muslim spicy sauce and preparation method thereof |
| CN104886528A (en) * | 2015-05-25 | 2015-09-09 | 昆明理工大学 | Bolete meat-flavored powder and preparation method thereof |
| CN105524905A (en) * | 2014-09-29 | 2016-04-27 | 湖南新鸿鹰生物工程有限公司 | Acid protease containing compound enzyme of soy sauce and preparation method of acid protease containing compound enzyme of soy sauce |
| CN105661165A (en) * | 2014-11-17 | 2016-06-15 | 重庆周君记火锅食品有限公司 | Braised beef flavor noodle seasoning |
-
2016
- 2016-07-27 CN CN201610595294.6A patent/CN106213420A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101856108A (en) * | 2010-06-04 | 2010-10-13 | 四川天味实业有限公司 | StewIngredient and preparation method thereof |
| CN105524905A (en) * | 2014-09-29 | 2016-04-27 | 湖南新鸿鹰生物工程有限公司 | Acid protease containing compound enzyme of soy sauce and preparation method of acid protease containing compound enzyme of soy sauce |
| CN105661165A (en) * | 2014-11-17 | 2016-06-15 | 重庆周君记火锅食品有限公司 | Braised beef flavor noodle seasoning |
| CN104323219A (en) * | 2014-11-21 | 2015-02-04 | 宁夏红山河食品股份有限公司 | Muslim spicy sauce and preparation method thereof |
| CN104886528A (en) * | 2015-05-25 | 2015-09-09 | 昆明理工大学 | Bolete meat-flavored powder and preparation method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110301616A (en) * | 2019-08-01 | 2019-10-08 | 上海应用技术大学 | A kind of crab flavour mushroom richness peptide seasoning and preparation method thereof |
| CN110584068A (en) * | 2019-10-23 | 2019-12-20 | 河南创新研霖食品科技有限公司 | Braised mutton compound seasoning and industrial production method thereof |
| CN117285978A (en) * | 2023-09-25 | 2023-12-26 | 江南大学 | Low-smell flavor mutton fat and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104323219B (en) | A kind of Islamic capsicum paste and preparation method thereof | |
| CN104489614B (en) | A kind of spicy sauce and preparation method thereof | |
| KR102483941B1 (en) | Signature sauce for beef tripe hotpot | |
| CN103948014B (en) | Containing the production method of the pot-stewed fowl instant noodles seasoning sauce bag of bacterium mushroom | |
| CN104305155B (en) | A kind of Suillus albidipes (Peck) Sing minced chicken and preparation method thereof | |
| CN101664162A (en) | Pickled pepper and mushroom sauce and preparation method thereof | |
| CN109463722A (en) | A kind of mushroom flavor is gone with rice sauce and preparation method thereof | |
| CN105581132A (en) | Spicy shiitake mushroom minced chicken paste and making method thereof | |
| CN109717462A (en) | A kind of fresh green pepper beef paste and preparation method thereof | |
| KR101589522B1 (en) | Steamed chicken source having yams and flour and preparing method threof | |
| CN103689515A (en) | Application of ginseng as well as ginseng sauce condiment and preparation method thereof | |
| KR101026732B1 (en) | Preparation method of schisandra sauce and schisandra sauce prepared therefrom | |
| CN107114756A (en) | Bean cotyledon mushroom sauce and preparation method | |
| CN110063379A (en) | A kind of preparation method of pearl shape fermented bean curd cream | |
| CN108782687A (en) | A kind of the meat clip Mo and preparation method thereof | |
| CN107495300A (en) | A kind of spicy barbecue sauce and preparation method thereof | |
| CN105146475A (en) | Nutritious spicy kelp sauce and preparation method thereof | |
| KR20190119734A (en) | Manufacturing method of spicy chili pepper spice sauce | |
| CN1176610C (en) | Method of cooking savoury chicken with chaxingu mushroom | |
| KR102498450B1 (en) | Tare sauce and manufacturing method of the same | |
| KR20120056076A (en) | Manufacturing method for hop pepper paste using turmeric | |
| CN112120206A (en) | Soy sauce production method | |
| KR102763581B1 (en) | Soybean paste sauce for soybean paste crab, manufacturing method of soybean paste sauce and soybean paste crab | |
| KR102716632B1 (en) | Braised kimchi with pork and manufacturing method for the same | |
| KR102744352B1 (en) | Seasoning sauce for beef bulgogi, manufacturing method and beef bulgogi manufacturing method using the same |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20161214 |