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

Active Publication Date: 2018-03-06
湖北顺溪生物食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] At present, the konjac food on the market has single raw materials, poor mouthfeel, and the energy efficiency of nutrition and health care cannot be fully exerted, and there is no related literature report on preparing konjac sauce with the above-mentioned raw materials as the main ingredient

Method used

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Examples

Experimental program
Comparison scheme
Effect test

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...

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PUM

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Abstract

The invention relates to three-section fermentation type salty fresh konjak sauce and a preparation method thereof. The three-section fermentation type salty fresh konjak sauce provided by the invention is prepared from the following raw materials in parts by weight: 300-350 parts of konjak, 150-200 parts of thick broad-bean sauce, 100-150 parts of soybean sauce, 40-80 parts of dried small shrimps, 15-25 parts of salt, 3-7 parts of protein candy, 0.05-0.08 part of citric acid and 4-8 parts of aginomoto. The preparation method comprises the following steps: mixing the konjak, the thick broad-bean sauce, the soybean sauce and the dried small shrimps, adding deionized water, and carrying out defibrination treatment to obtain mixed size; adding the salt to the size and placing at the temperature of 15-30 DEG C for fermenting for 4-8 days; then adding the salt in a fermented liquid and placing at the temperature of 25-40 DEG C for fermenting for 5-15 days; adding the salt and lactose to the fermented liquid and placing at the temperature of 55-65 DEG C for fermenting for 20-40 days to obtain fermented soy sauce mash; adding the protein candy, the citric acid and the aginomoto to the soy sauce mash; and after filling and sealing a bottle, pasteurizing and cooling to obtain a finished product. The konjak sauce is rich in nutrient and high in medicinal value.

Description

Technical field [0001] The invention relates to a three-stage fermentation type salty fresh konjac sauce and a preparation method thereof, and belongs to the field of food processing. Background technique [0002] With the improvement of living standards, people have higher and higher requirements for food, and they pay more attention to health and energy efficiency while pursuing nutrition. [0003] Konjac, also known as konjac, is a perennial herb in the Araceae family. my country is the main producing area of ​​konjac, which is mainly distributed in hilly areas and low mountainous areas in Yunnan, Shaanxi, Sichuan, Hubei, Guizhou, Taiwan and other places, including white konjac and flower konjac. According to historical records, my country has used konjac as a "famine-relief" food and traditional Chinese medicine to treat diseases for more than 2,000 years. "Compendium of Materia Medica" says that "konjac is mainly used to treat pain, swelling and wind poison, ,,,,,, smashed, ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/60A23L19/10A23L33/125A23L33/10A23L17/40
CPCA23L17/40A23L19/115A23L27/60A23L33/10A23V2002/00A23V2200/30A23V2200/308A23V2200/326A23V2200/3262A23V2200/328A23V2200/332
Inventor 曹约泽汪超游智能李冬生李斌高冰王琴李震
Owner 湖北顺溪生物食品股份有限公司
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