CN110301612A - Utilize corn fermentation sauce/powder preparation solid condiment and granulation/flouring technology - Google Patents
Utilize corn fermentation sauce/powder preparation solid condiment and granulation/flouring technology Download PDFInfo
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- CN110301612A CN110301612A CN201910674784.9A CN201910674784A CN110301612A CN 110301612 A CN110301612 A CN 110301612A CN 201910674784 A CN201910674784 A CN 201910674784A CN 110301612 A CN110301612 A CN 110301612A
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- powder
- corn fermentation
- sauce
- solid condiment
- chicken
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- 239000000843 powder Substances 0.000 title claims abstract description 94
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- 235000002017 Zea mays subsp mays Nutrition 0.000 title claims abstract description 87
- 235000005822 corn Nutrition 0.000 title claims abstract description 87
- 235000015067 sauces Nutrition 0.000 title claims abstract description 59
- 239000007787 solid Substances 0.000 title claims abstract description 51
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- 238000002360 preparation method Methods 0.000 title claims abstract description 22
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- 238000005469 granulation Methods 0.000 title abstract description 7
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- 241000186216 Corynebacterium Species 0.000 description 2
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 2
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- OQFSQFPPLPISGP-UHFFFAOYSA-N beta-carboxyaspartic acid Natural products OC(=O)C(N)C(C(O)=O)C(O)=O OQFSQFPPLPISGP-UHFFFAOYSA-N 0.000 description 2
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- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 description 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- LEVWYRKDKASIDU-IMJSIDKUSA-N L-cystine Chemical compound [O-]C(=O)[C@@H]([NH3+])CSSC[C@H]([NH3+])C([O-])=O LEVWYRKDKASIDU-IMJSIDKUSA-N 0.000 description 1
- AYFVYJQAPQTCCC-GBXIJSLDSA-N L-threonine Chemical compound C[C@@H](O)[C@H](N)C(O)=O AYFVYJQAPQTCCC-GBXIJSLDSA-N 0.000 description 1
- QIVBCDIJIAJPQS-VIFPVBQESA-N L-tryptophane Chemical compound C1=CC=C2C(C[C@H](N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-VIFPVBQESA-N 0.000 description 1
- 241000237502 Ostreidae Species 0.000 description 1
- 108010009736 Protein Hydrolysates Proteins 0.000 description 1
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- 239000004473 Threonine Substances 0.000 description 1
- QIVBCDIJIAJPQS-UHFFFAOYSA-N Tryptophan Natural products C1=CC=C2C(CC(N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-UHFFFAOYSA-N 0.000 description 1
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- XUJNEKJLAYXESH-UHFFFAOYSA-N cysteine Natural products SCC(N)C(O)=O XUJNEKJLAYXESH-UHFFFAOYSA-N 0.000 description 1
- 229960003067 cystine Drugs 0.000 description 1
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- 239000004220 glutamic acid Substances 0.000 description 1
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- 238000012986 modification Methods 0.000 description 1
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- 229920001282 polysaccharide Polymers 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/20—Agglomerating; Granulating; Tabletting
- A23P10/25—Agglomeration or granulation by extrusion or by pressing, e.g. through small holes, through sieves or between surfaces
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/40—Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Biotechnology (AREA)
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The present invention proposes to utilize corn fermentation sauce/powder preparation solid condiment and granulation/flouring technology, corn fermentation sauce of the invention is natural food compositions, it, which contains, mentions fresh material such as there are many type: the compound of natural compound and other natural food sources selected from glutamate, IMP and GMP, such as organic acid, amino acid, peptide and aromatic compound.These components are natural, are all the raw materials used from product.These ingredients are mainly extracted such as in plant animal or microbial material using fermentation or biocatalysis from raw material；It can be a small amount of using the raw material or avoids adding the food additives such as monosodium glutamate or flavour nucleotide in the product, under conditions of meeting market user's freshness mouthfeel, guarantees the cleaning and health of seasoning.
Description
Technical field
The present invention relates to food dressing technical field more particularly to a kind of solid-states for utilizing corn fermentation sauce/powder to prepare
Seasoning and granulation/flouring technology.
Background technique
As the improvement of people's living standards, more stringent requirements are proposed for quality of the people to freshening seasoning.On the one hand
The type of flavouring used in being embodied in constantly is being enriched.Salt of the freshening seasoning that consumer uses from basis, monosodium glutamate
It enriches to the other kinds of flavouring such as chicken bouillon kind and oyster sauce class.Present consumer is also in the production for constantly looking for more high added value
Product.
In addition, the awareness of safety of people gradually enhances, consumer increasingly pays close attention to the constituent of product.This aspect master
It is embodied in concern of the consumer to Product labelling, such as: raw material composition and source, the usage mode and production method of product.
In the Condiment Market of complex class fresh adding at present, either still " element is fresh " class flavouring mainly passes through and adds " meat or fish is fresh " class flavouring
Add monosodium glutamate and flavour nucleotide and its sodium salt to provide the delicate flavour of product.But people couple can be seen that by consumer survey
Conflict psychology is gradually produced in the ingredient of monosodium glutamate and the flavour nucleotide not being familiar with.The food of wholefood and non-chemical processing
Product more and more receive an acclaim.
In order to achieve the above object, some compound fresh adding Seasoning Ingredients can be added in present compound seasoner.It is existing
Complex class fresh adding Seasoning Ingredients have: plant protein hydrolysate, yeast extract, powdered soy etc..
Plant protein hydrolysate refer to hydrolyzed in acid or under the action of enzyme the obtained polypeptide of plant tissue containing protein and
The intermediate mixed colloidal solution of amino acid, in the product obtained afterwards through processing.Currently, the common method of hydrolyzed vegetable protein
There are acid system and enzyme process, generally based on acid system.
The products characteristics of acid-hydrolysis method production are that hydrolysis is thorough rapidly, and most of protein hydrolyzes l-shaped amino acid, avoids
Racemization.The product of acid-hydrolysis method production has the characteristics that at low cost, investment is small, is most popular life with the longest history
Production method.But sour water solution have the shortcomings that it is very much: 1) sensitive amino acid is destroyed.Due to strong acid in this hydrolytic process
Effect, aspartic acid and glutamy amino acid are hydrolyzed to aspartic acid and glutamic acid respectively, and cystine is hydrolyzed to cysteine；
Tryptophan is destroyed；Serine and threonine are by hydrochloric acid partial destruction, and destructive rate is respectively in 10% and 5%；2) monosaccharide, polysaccharide are big
It is partially destroyed, causes hydrolyzate color in brownish black；3) more seriously in acid hydrolysis, due to a small amount of residual in raw material
The grease stayed can occur hydrolysis and generate glycerine, further generate chloropropyl alcohol substance such as 3- chlorine-1,2-propylene glycol and 1,3
Two chloro- 2- propylene glycol.Such chloropropyl alcohol substance has certain toxicity, and has certain carcinogenicity.Acid hydrolysis can generate simultaneously
A large amount of waste water causes the pollution of environment.
Production by Enzymes mild condition, side reaction is few, do not destroy amino acid, hydrolysis degree is easy to control, particularly in nutrition
Have the advantages that in ingredient reservation very big.But enzymatic hydrolysis has the disadvantage that: 1) costly, production cost adds enzyme preparation
It is high；2) since enzyme preparation has stronger specificity, the tertiary structure of protein, amino acid sequence have biggish shadow to enzymatic hydrolysis
It rings, hydrolysis degree is relatively low；3) since enzymatic hydrolysis condition is mild, enzymolysis time is long, depth growth process may cause microorganism
It breeds, enzymatic hydrolysis condition needs are carefully selected and controlled.
Yeast extract is using food yeast as primary raw material, with the common of the enzyme of yeast itself or additional food grade enzyme
Under effect, the product obtained after enzymolysis (can be again through separation and Extraction), and rich in the yeast cells such as amino acid, peptide, polypeptide
Soluble component.Appropriate amount of auxiliary materials can be added as needed to be deployed, can also after manufacture the phase increase Maillard reaction technique,
Belong to food ingredient.Present yeast extract has been the very universal product for enhancing the taste and freshness class.But yeast extract
In the content for mentioning fresh material be not it is very high, have yeast taste if additive amount is too high.
Powdered soy is also known as sauce powder, is to add other auxiliary materials using fresh soy sauce as base stock, utilizes the phase of raw material flavor
Multiply and acts through blending, toning, adjusts a kind of fresh, solidified soy sauce made of spray drying.It remains common hair to greatest extent
The fermenting aroma of ferment soy sauce itself, but overcome common soy sauce is charred taste and activated flavour, and rehydration performance is good, attractive color, wind
Taste is strong, and flavor effect is significant, convenient for saving transport.The various aspects of seasoned food processing are widely used in, are food works
The important food ingredient of industry.But powdered soy mention it is fresh be mainly reflected on amino acid, substance is relatively simple.And because it is mostly
Fermented soybean is it is possible that have the corresponding problem such as anaphylactogen.It is not high due to proposing fresh material content, it is most of in the market
Powdered soy be put into the food additives such as monosodium glutamate and the sapidity nucleotide disodium, be difficult to accomplish to clean label.
Summary of the invention
It is an object of the invention to propose consolidating using corn fermentation sauce/powder preparation for a kind of tasty mouthfeel and ingredient health
State seasoning and granulation/flouring technology.
In order to achieve the above objectives, the present invention proposes a kind of solid condiment for utilizing corn fermentation sauce/powder to prepare, including jade
Rice fermentation sauce or corn fermentation powder, auxiliary material, seasoning and rice flour.
Preferably, the auxiliary material includes verdant, garlic and chicken.
Preferably, the flavoring agent includes mushroom powder, white pepper powder, salt and white granulated sugar.
Preferably, the percentage that the mass fraction of various raw materials accounts for total mass fraction in the solid condiment is respectively as follows:
Corn fermentation sauce or corn fermentation powder 2~40%, chicken 0~20%, mushroom powder 0~15%, white pepper powder 0~1%, salt 0~
40%, white granulated sugar 0~30%, rice flour 0~20%, verdant 0~10% and garlic 0~10%.
The present invention also proposes a kind of breading technique using corn fermentation sauced for solid condiment, comprising the following steps:
Step 1: corn fermentation sauce and chicken are subjected to pre-treatment with spare；
Step 2: verdant and garlic is smashed with spare；
Step 3: mushroom powder, white pepper powder, salt, white granulated sugar and rice flour are uniformly mixed；
Step 4: by after mixing powder with after pre-treatment the corn fermentation sauce and chicken be uniformly mixed, be made
Powdered solid condiment.
Preferably, the step 1 the following steps are included:
Step 1.1: break process being carried out to the corn fermentation sauce by stirring machine, and carries out shear thinning processing；
Step 1.2: carrying out blending processing after the chicken high temperature is cooked；
Step 1.3: the corn fermentation sauce and the chicken are heated 0.5-2.5 hours in the environment of 80-100 DEG C.
In the breading technique, the percentage that the mass fraction of various raw materials accounts for total mass fraction is respectively as follows: corn fermentation
Sauce 2~40%, chicken 0~20%, mushroom powder 0~15%, white pepper powder 0~1%, salt 0~40%, white granulated sugar 0~30%, rice
Powder 0~20%, verdant 0~10%, garlic 0~10%.
The present invention also proposes a kind of granulating process using corn fermentation sauced for solid condiment, by the breading technique
The powdered solid condiment being prepared is granulated by sieve；The particle produced is entered into fluidized bed drying and obtains particle
Shape solid condiment.
The present invention also proposes a kind of breading technique using corn fermentation powder preparation solid condiment, comprising the following steps:
Step 1: smashing verdant with garlic with spare；
Step 2: carrying out smashing processing to pieces after chicken high temperature is cooked；
Step 3: corn fermentation powder, mushroom powder, white pepper powder, salt, white granulated sugar and rice flour are uniformly mixed；
Step 4: adding the folder meat, verdant and garlic into uniformly mixed powder, powdered solid condiment is made.
Preferably, in the breading technique, the percentage that the mass fraction of various raw materials accounts for total mass fraction is respectively as follows: jade
Rice yeast powder 2~40%, chicken 0~10%, mushroom powder 0~15%, white pepper powder 0~1%, salt 0~40%, white granulated sugar 0~
30%, rice flour 0~20%, verdant 0~10%, garlic 0~10%.
The present invention also proposes a kind of granulating process using corn fermentation powder preparation solid condiment, by the breading technique
The powdered solid condiment being prepared is granulated by sieve；The particle produced is entered into fluidized bed drying and obtains particle
Shape solid condiment.
Compared with prior art, of the invention to be advantageous in that: the present invention using corn fermentation sauce/corn fermentation powder this
One mentions fresh for enhancing flavor raw-food material as main flavor source, brings delicious mouthfeel for product.Corn fermentation powder and corn hair
Ferment sauce is using edible corn starch, drinking water, edible salt and (or) yeast extract, ferment through microorganism (Corynebacterium),
Inactivation, filtering, concentration etc. have paste flavor strong made of traditional handicrafts, fresh adding, flavouring effect sauce shape/powder product；This production
Product are food industry with fresh adding, the powder of flavouring effect or sauce shape flavouring.Type that there are two types of corn fermentation sauce/powder, because
For containing propose fresh material difference, be generally added using the ratio of 1.5~2.5:1 to reach better delicate flavour degree.
Another corn fermentation sauce/powder and other animals and plants such as chicken, mushroom powder, verdant, garlic, spice mention fresh class raw material into
Row collocation produces delicious flavour, the lasting solid compound seasoner of quality by techniques such as breading or granulations.
Detailed description of the invention
Fig. 1 is the making for solid condiment using corn fermentation sauced in one embodiment of the invention with corn fermentation sauce
The flow chart of grain technique；
Fig. 2 is the flow chart for preparing the prilling of solid condiment in one embodiment of the invention using corn fermentation powder.
Specific embodiment
To make the object, technical solutions and advantages of the present invention clearer, technical solution of the present invention will be made below into
Illustrate to one step.
The present invention proposes a kind of solid condiment with corn fermentation sauce or corn fermentation powder, including corn fermentation sauce or
Corn fermentation powder, auxiliary material, seasoning and rice flour.
In the present embodiment, the auxiliary material includes verdant, garlic and chicken.
In the present embodiment, the flavoring agent includes mushroom powder, white pepper powder, salt and white granulated sugar.
In the present embodiment, the mass fraction of various raw materials accounts for the percentage score of total mass fraction in the solid condiment
Not are as follows: corn fermentation sauce or corn fermentation powder 2~40%, chicken 0~20%, mushroom powder 0~15%, white pepper powder 0~1%,
Salt 0~40%, white granulated sugar 0~30%, rice flour 0~20%, verdant 0~10% and garlic 0~10%.
As shown in Figure 1, the present invention also proposes a kind of preparation method of solid condiment with corn fermentation sauce, including with
Lower step:
Step 1: corn fermentation sauce and chicken are subjected to pre-treatment with spare；
Step 1.1: break process being carried out to the corn fermentation sauce by stirring machine, and carries out shear thinning processing；
Step 1.2: carrying out blending processing after the chicken high temperature is cooked；
Step 1.3: the corn fermentation sauce and the chicken are heated one hour in the environment of 95 DEG C.
Step 2: verdant and garlic is smashed with spare；
Step 3: mushroom powder, white pepper powder, salt, white granulated sugar and rice flour are uniformly mixed；
Step 4: by after mixing powder with after pre-treatment the corn fermentation sauce and chicken be uniformly mixed；
Step 5: mixture being granulated by sieve；
Step 6: the particle produced enters fluidized bed and is dried to obtain solid condiment.
Corn fermentation sauce 2~40%, chicken 0~20%, mushroom powder 0~15%, white pepper powder 0~1%, salt 0~40%,
White granulated sugar 0~30%, rice flour 0~20%, verdant 0~10%, garlic 0~10%
As shown in Fig. 2, the present invention also proposes a kind of preparation method of solid condiment with corn fermentation powder, including with
Lower step:
Step 1: smashing verdant with garlic with spare；
Step 2: carrying out smashing processing to pieces after chicken high temperature is cooked；
Step 3: corn fermentation powder, mushroom powder, white pepper powder, salt, white granulated sugar and rice flour are uniformly mixed；
Step 4: the folder meat, verdant and garlic are added into uniformly mixed powder；
Step 5: mixture being granulated by sieve；
Step 6: the particle produced enters fluidized bed and is dried to obtain solid condiment.
Wherein, the percentage that the mass fraction of various raw materials accounts for total mass fraction is respectively as follows: corn fermentation powder 2~40%,
Chicken 0~10%, mushroom powder 0~15%, white pepper powder 0~1%, salt 0~40%, white granulated sugar 0~30%, rice flour 0~20%,
Verdant 0~10%, garlic 0~10%
If desired breading technique is carried out using corn fermentation sauce, in above-mentioned steps, proceeding to step 4 be can be completed,
If desired granulating process is carried out using corn fermentation sauce, then the step 6 for needing to proceed to each step terminates.
Technical effect of the invention will be made by experimental data and being further described below:
Embodiment 1
(1) it is weighed by mass fraction: corn fermentation powder 40%, starch 30%, white granulated sugar 10%, salt 20%；
(2) various raw materials are stirred evenly；
(3) product being stirred is subjected to metal detection；
(4) filling to get powdery solid seasoning.
Embodiment 2
(1) it is weighed by mass fraction: corn fermentation powder 20%, starch 30%, white granulated sugar 10%, salt 30%, mushroom powder
2%, verdant 1%, garlic 2%, chicken 5%；
(2) verdant, garlic, chicken are utilized into colloid mill grinding homogeneity；
(3) by corn fermentation powder, starch, there are also salt to stir evenly for white granulated sugar；
(4) verdant by what is polished, garlic and chicken are put into the granular material stirred evenly and are again stirring for uniformly；
(5) material being stirred is granulated；
(6) particle made is dried by fluidized bed；
(7) particle after drying carries out metal detection；
(4) filling to get granular solids seasoning.
Embodiment 3
(1) it is weighed by mass fraction: corn fermentation sauce 15%, starch 32%, white granulated sugar 10%, salt 35%, verdant 1%,
Garlic 2%, chicken 5%；
(2) by corn fermentation sauce, verdant, garlic, chicken utilize colloid mill grinding homogeneity；
(3) by starch, there are also salt to stir evenly for white granulated sugar；
(4) the corn fermentation sauce that will have been polished, verdant, garlic and chicken are put into the granular material stirred evenly and again
It stirs evenly；
(5) material being stirred is granulated；
(6) particle made is dried by fluidized bed；
(7) particle after drying carries out metal detection；
(4) filling to get granular solids seasoning.
Corn fermentation sauce of the invention is natural food compositions, and contain and mention fresh material such as there are many type: it contains
The compound of natural compound and other natural food sources selected from glutamate, IMP and GMP, such as have
Machine acid, amino acid, peptide and aromatic compound.These components are natural, are all the raw materials used from product.This
A little ingredients are mainly extracted such as in plant animal or microbial material using fermentation or biocatalysis from raw material.Use the original
Material can be to avoid the addition food additives such as monosodium glutamate or flavour nucleotide in the product.
Corn fermentation sauce/powder usage simplicity improved delicate flavour and is not changed so as to easily provide to food article
The uncoordinated equal inconvenience of product special flavour caused by the pleasant impression of product
The present invention using corn fermentation sauce/corn fermentation powder this mention fresh for enhancing flavor raw-food material as main flavor come
Delicious mouthfeel is brought for product in source.Corn fermentation powder and corn fermentation sauce are using edible corn starch, drinking water, eat
Salt and (or) yeast extract, through having made of the traditional handicrafts such as microorganism (Corynebacterium) fermentation, inactivation, filtering, concentration
Paste flavor is strong, sauce shape/powder product that fresh adding, flavouring act on；This product is food industry with fresh adding, flavouring effect
Powder or sauce shape flavouring.Corn fermentation sauce/powder is there are two types of type because what is contained proposes fresh material difference, generally using 1.5~
The ratio of 2.5:1 is added to reach better delicate flavour degree.
Another corn fermentation sauce/powder and other animals and plants such as chicken, mushroom powder, verdant, garlic, spice mention fresh class raw material into
Row collocation produces delicious flavour, the lasting solid compound seasoner of quality by techniques such as breading or granulations.
The above is only a preferred embodiment of the present invention, does not play the role of any restrictions to the present invention.Belonging to any
Those skilled in the art, in the range of not departing from technical solution of the present invention, to the invention discloses technical solution and
Technology contents make the variation such as any type of equivalent replacement or modification, belong to the content without departing from technical solution of the present invention, still
Within belonging to the scope of protection of the present invention.
Claims (10)
1. a kind of utilize corn fermentation sauce/powder preparation solid condiment, which is characterized in that sent out including corn fermentation sauce or corn
Ferment powder, auxiliary material, seasoning and rice flour.
2. according to claim 1 using corn fermentation sauce/powder preparation solid condiment preparation method, feature exists
In the auxiliary material includes verdant, garlic and chicken.
3. according to claim 2 utilize corn fermentation sauce/powder preparation solid condiment, which is characterized in that the tune
Taste agent includes mushroom powder, white pepper powder, salt and white granulated sugar.
4. according to claim 3 utilize corn fermentation sauce/powder preparation solid condiment, which is characterized in that described solid
The percentage that the mass fraction of various raw materials accounts for total mass fraction in state seasoning is respectively as follows: corn fermentation sauce or corn fermentation powder
2~40%, chicken 0~20%, mushroom powder 0~15%, white pepper powder 0~1%, salt 0~40%, white granulated sugar 0~30%, rice flour
0~20%, verdant 0~10% and garlic 0~10%.
5. it is a kind of using corn fermentation sauced for the breading technique of solid condiment, preparation any one of such as claim 1-4
The solid condiment with corn fermentation sauce, which comprises the following steps:
Step 1: corn fermentation sauce and chicken are subjected to pre-treatment with spare；
Step 2: verdant and garlic is smashed with spare；
Step 3: mushroom powder, white pepper powder, salt, white granulated sugar and rice flour are uniformly mixed；
Step 4: by after mixing powder with after pre-treatment the corn fermentation sauce and chicken be uniformly mixed, be made powder
Shape solid condiment.
6. it is according to claim 5 using corn fermentation sauced for the breading technique of solid condiment, which is characterized in that institute
State step 1 the following steps are included:
Step 1.1: break process being carried out to the corn fermentation sauce by stirring machine, and carries out shear thinning processing；
Step 1.2: carrying out blending processing after the chicken high temperature is cooked；
Step 1.3: the corn fermentation sauce and the chicken are heated 0.5-2.5 hours in the environment of 80-100 DEG C.
In the breading technique, the percentage that the mass fraction of various raw materials accounts for total mass fraction be respectively as follows: corn fermentation sauce 2~
40%, chicken 0~20%, mushroom powder 0~15%, white pepper powder 0~1%, salt 0~40%, white granulated sugar 0~30%, rice flour 0~
20%, verdant 0~10%, garlic 0~10%.
7. it is a kind of using corn fermentation sauced for the granulating process of solid condiment, preparation is as in claim 1-4, any one
The solid condiment with corn fermentation sauce, and use and utilize corn fermentation sauce as described in claim 5-6
Prepare the breading technique of solid condiment, which is characterized in that the powdered solid condiment that the breading technique is prepared
It is granulated by sieve；The particle produced is entered into fluidized bed drying and obtains granulated solid seasoning.
8. a kind of breading technique using corn fermentation powder preparation solid condiment, preparation any one of such as claim 1-4
The solid condiment for having corn fermentation powder, which comprises the following steps:
Step 1: smashing verdant with garlic with spare；
Step 2: carrying out smashing processing to pieces after chicken high temperature is cooked；
Step 3: corn fermentation powder, mushroom powder, white pepper powder, salt, white granulated sugar and rice flour are uniformly mixed；
Step 4: adding the chicken, verdant and garlic into uniformly mixed powder, powdered solid condiment is made.
9. the breading technique according to claim 8 with corn fermentation powder preparation solid condiment, which is characterized in that described
In breading technique, the percentage that the mass fraction of various raw materials accounts for total mass fraction is respectively as follows: corn fermentation powder 2~40%, chicken
Meat 0~10%, mushroom powder 0~15%, white pepper powder 0~1%, salt 0~40%, white granulated sugar 0~30%, rice flour 0~20% are green
Green onion 0~10%, garlic 0~10%.
10. a kind of granulating process using corn fermentation powder preparation solid condiment, preparation any one of such as claim 1-4
The solid condiment with corn fermentation powder, and use and utilize corn fermentation powder as described in claim 8-9
Prepare the breading technique of solid condiment, which is characterized in that the powdered solid condiment that the breading technique is prepared
It is granulated by sieve；The particle produced is entered into fluidized bed drying and obtains granulated solid seasoning.
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Application publication date: 20191008 |