Manufacturing process of new broad-spectrum flavoring powder base material

• Main Author: LIAO LUYAN
• Format: Patent
• Language: Chinese; English
• Published: 07.09.2011
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention discloses a manufacturing process of a new broad-spectrum flavoring powder base material, comprising the following steps: inoculating 0.1-0.3% of prepared squeezed bean curd by directly adopting a block fermentation manner; fermenting by utilizing expansively cultured elegant radioactive hairy mould As 3.2778 for 48-72 hours to form a mould blank; cooling to 0-10 DEG C; maintaining for 5-10 days; permeating hypha to the bean curd; adding table salt and distilled liquor; inoculating expansively cultured Luque yeast As2.180; evenly mixing; pressing into a ceramic jar; sealing and fermenting at room temperature; preserving the temperature at 40-45 DEG C; fermenting for 10-30 days; smashing by adopting a colloid mill into a viscous liquid; directly spraying and drying into dry powder; bottling or packaging into bags to obtain preserved bean curd powder; adding burdening, such as hot pepper, monosodium glutamate, spice and the like into the dry powder to prepare into salty and fresh Maotai-flavor sea