Meat-flavor carrot sauce prepared through fermentation liquor carrying dumpling-type fermentation bodies and preparation method thereof

Abstract

The invention discloses a meat-flavor carrot sauce prepared through fermentation liquor carrying dumpling-type fermentation bodies. The sauce is characterized by comprising, by weight, 80-90 parts of carrots, 20-30 parts of lean meat bone powder, 2-3 parts of alkaline protease, 3-5 parts of D-glucosamine hydrochloride, 2-3 parts of disodium 5'-ribonucleotide, 1-2 parts of hydrolyzed vegetable protein, 6-8 parts of palm oil, 5-6 parts of granulated sugar powder, 1-2 parts of bacillus aceticus, 1-2 parts of lactic acid bacteria, an appropriate quantity of activation deionized water ice blocks and an appropriate amount of water. Enzymolysis is performed on the bone powder through the alkaline protease, lactic acid bacteria and bacillus aceticus compound bacteria are adopted for fermentation, and the PH value of the fermented product is adjusted to a certain degree. Preparation is performed through fermentation of the fermentation liquor carrying the dumpling-type fermentation bodies, the fermentation temperature and speed are achieved through simple temperature control, generation of bone powder flavor substances is promoted, and the nutrient of the prepared product is enriched.

Description

technical field [0001] The invention belongs to the field of carrot juice deep processing, and in particular relates to a meat-flavored carrot sauce prepared from a fermented liquid carrying a dumpling-type fermented body and a preparation method thereof. Background technique [0002] Carrot is a vegetable with a wide planting area in my country, low price and rich nutrition. It is rich in carotene, vitamins, pectin and minerals, and is one of the important sources of VA for the human body. Carrot juice and its composite products have the effects of lowering cholesterol, preventing myopia, anti-virus, and tumor. However, at present, the development and utilization rate of carrots and their products in China is not high, mainly based on carrot juice, and there are the following defects in the processing of carrot juice: (1) In terms of raw materials, raw carrot juice is easy to rot and deteriorate, and it is about -10°C Under the same conditions, it can only be stored for 2 ...

AI Technical Summary

Problems solved by technology

However, at present, the development and utilization rate of carrots and their products in China is not high, mainly based on carrot juice, and there are the following defects in the processing of carrot juice: (1) In terms of raw materials, raw carrot juice is easy to rot and deteriorate, and it is about -10°C Under the same conditions, it can only be stored for 2 days. In addition, the instability of fruit and vegetable juices gradually manifests with time; (2) In terms of taste: carrot itself has a stewed taste but no fruity aroma, and the taste of its processed drinks is far better than that of No variety of fruit juices, which greatly reduces its market share; (3) Industry: At present, most of the extracts are concentrated juice products aimed at extracting water-soluble components, while carotene is a fat-soluble component, and the solid extraction rate is not high , the absorption rate in the human body is low after people eat or drink; (4) Processing: A large amount of residue will be produced in the processing of carrot juice, which not only causes waste of resources but also causes environmental pollution. Therefore, the main processing links of carrots should be optimized and Its comprehensive utilization, maximum retention and improvement of the functional substances contained in its products is of great significance to improving the utilization rate of carrot resources and realizing a virtuous cycle of resources. Make full use of the nutrients in carrots and develop products with the best functions. The content of ingredients, good taste and convenient products maximize their value, which is an important direction for future research on carrot deep processing