A kind of three-stage fermentation type salty and fresh konjac sauce and preparation method thereof
A technology of three-stage fermentation and konjac sauce, which is applied in the field of food processing, can solve the problems of single raw material, poor taste, and incomplete utilization of nutrition and health care energy efficiency, and achieve the effects of increased content, delicate taste, and high medicinal value
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Examples
Embodiment 1
[0025] A three-stage fermentation type salty fresh konjac sauce, prepared from the following parts by weight: 300 parts of konjac, 150 parts of bean paste, 100 parts of soy sauce, 40 parts of shrimp skin, 15 parts of salt, 3 parts of meringue, and citric acid 0.05 servings, 4 servings of MSG.
[0026] In order to make the konjac sauce have the effects of reducing blood pressure and fat, the konjac refined powder selected in the formula contains 7% of konjac oligosaccharides.
[0027] In order to make the product rich in sauce, the selected bean paste in the formula is Pixian bean paste.
[0028] In order to improve the color and taste of the product, the soy sauce selected in the formula is Jinbao soy sauce head oil.
[0029] A method for preparing the above three-stage fermentation type salty fresh konjac sauce, the steps are as follows:
[0030] 1) According to weight, take 300 parts of fresh konjac tubers, wash and put into the bucket, and add 150 parts of Pixian bean paste, 100 par...
Embodiment 2
[0037] A three-stage fermentation type salty fresh konjac sauce, prepared from the following parts by weight: 350 parts of konjac, 200 parts of bean paste, 150 parts of soy sauce, 80 parts of dried shrimp skin, 25 parts of salt, 7 parts of meringue, and citric acid 0.08 servings, 8 servings of MSG.
[0038] In order to make the konjac sauce have the effects of reducing blood pressure and lipid, the konjac refined powder selected in the formula contains 15% of konjac oligosaccharides.
[0039] In order to make the product rich in sauce, the selected bean paste in the formula is Pixian bean paste.
[0040] In order to improve the color and taste of the product, the soy sauce selected in the formula is Haitian soy sauce head oil.
[0041] A method for preparing the above three-stage fermentation type salty fresh konjac sauce, the steps are as follows:
[0042] 1) According to the number of parts by weight, take 350 parts of fresh konjac tubers, wash and put into the bucket, and add 200 pa...
Embodiment 3
[0049] A three-stage fermented salty fresh konjac sauce, prepared from the following parts by weight: 325 parts of konjac, 170 parts of bean paste, 125 parts of soy sauce, 60 parts of shrimp skin, 20 parts of salt, 5 parts of meringue, and citric acid 0.06 servings, 6 servings of MSG.
[0050] In order to make the konjac sauce have the effect of reducing blood pressure and lipid, the selected konjac powder in the formula contains 10% konjac oligosaccharide.
[0051] In order to make the product rich in sauce, the selected bean paste in the formula is Pixian bean paste.
[0052] In order to improve the color and taste of the product, the soy sauce selected in the formula is adding soy sauce head oil.
[0053] A method for preparing the above three-stage fermentation type salty fresh konjac sauce, the steps are as follows:
[0054] 1) Take 325 parts of fresh konjac tubers by weight, wash and put them in a bucket, and add 170 parts of Pixian bean paste, 125 parts of Haitian soy sauce head...
PUM
Abstract
Description
Claims
Application Information
- R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.
© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com