Fermented pumpkin sauce and preparation method thereof

Abstract

The invention discloses fermented pumpkin sauce and a preparation method thereof. The pumpkin sauce is fermented pumpkin sauce prepared by carrying out enzymolysis by using a complex enzyme preparation, mixing with sauce residues enriched with viable bacteria, and carrying out high-temperature anaerobic fermentation. The fermented pumpkin sauce has the prominent flavor and mouth feel and has the golden and attractive color and luster; the utilization problem of the sauce residues is solved and the flavor of the fermented pumpkin sauce is also enriched; meanwhile, the fermented pumpkin sauce is easy to carry and can be eaten when being opened.

Description

technical field

[0001] The invention belongs to the field of food processing, and in particular relates to a fermented pumpkin paste and a preparation method thereof. Background technique

[0002] Pumpkin is rich in nutrients and contains starch, protein, carotene, vitamin B, vitamin C, calcium, potassium, phosphorus, magnesium, iron, copper, manganese, chromium, boron and other ingredients. It is a vegetable that is often eaten by rural people. According to "Southern Yunnan Materia Medica", pumpkin is warm in nature, sweet in taste and non-toxic, enters the spleen and stomach meridians, can moisten the lungs and replenish qi, reduce phlegm and expel pus, drive insects and detoxify, treat cough and asthma, treat lung abscess and constipation, and treat constipation. Diuretic, beauty and other effects. In recent years, domestic and foreign medical experts and scholars have shown that eating pumpkin can also treat prostate hypertrophy (pumpkin seeds can cure prostate hypertro...