Litsea sauce-making method

Abstract

The invention provides a litsea sauce-making method. The method comprises the following steps: washing litsea, removing impurities and making the litsea into paste; putting pasty litsea into a container and hermetically fermenting the pasty litsea at a temperature between 20 and 30 DEG C for 50 to 70 days; and adding salt to a fermentation product, mixing well and obtaining the litsea sauce. As the litsea sauce-making method provided by the invention uses a fermentation process to degrade tannin and pectin in litsea, the obtained litsea sauce not only retains the unique original taste of litsea, but also is good in color, smell and taste and longer in preservation time, so that the problem that fresh litsea is not easy to preserve. The method ensures that woody plants producing litsea can be vigorously popularized as economic tree species, is beneficial to the development of agricultural economy, and has high economic and social benefit. The method has the advantages of simple processing, no need to add any chemical freshness-keeping agent or preservative in the processing course, high safety and benefit to human health.

Description

technical field [0001] The invention relates to a food production method, in particular to a production method of wood ginger seed paste. Background technique [0002] Wood ginger (also known as Litsea Cube, Litsea cubeba) is a woody plant that grows in mountainous areas. It contains aromatic oils and has the effects of invigorating the spleen, drying dampness, regulating qi, and harmonizing the stomach and eliminating food. However, due to the non-degradable tannin and pectin contained in the wood ginger, it is easy to be damaged and deteriorated, and the fresh eating time is short. Moreover, the wood ginger is prone to sour deterioration after the traditional marinating process, and the finished aromatic oil after drying and processing is volatilized, and the color is dull , lose its aromatic taste, its edible value is greatly reduced, and its unique original flavor cannot be maintained. Just because of above weakness, make the woody plant that produces cassava can not be...

AI Technical Summary

Problems solved by technology

However, due to the non-degradable tannin and pectin contained in the wood ginger, it is easy to be damaged and deteriorated, and the fresh eating time is short. Moreover, the wood ginger is prone to sour deterioration after the traditional marinating process, and the finished aromatic oil after drying and processing is volatilized, and the color is dull , loses its aromatic taste, greatly reduces its edible value, and cannot maintain its unique original flavor

It is precisely because of the above weaknesses that the woody plants producing Zingiber officinale cannot be vigorously promoted as economic tree species for agricultural cultivation for a long time, which is not conducive to the development of agricultural economy.