Method for preparing solid enzyme seasoning from bamboo shoot processing residues

Abstract

The invention discloses a method for preparing solid enzyme seasoning from bamboo shoot processing residues. The method is characterized by comprising the following steps: 1) preparing raw material homogenate; 2) mixing materials; 3) extracting; 4) filtering; 5) steaming for sterilizing; 6) fermenting; 7) performing postprocessing; 8) blending; 9) homogenizing; 10) degasifying; 11) sterilizing; 12) drying. According to the method, nutrient substances, such as amino acids, dietary fibers, polysaccharide and the like, of bamboo shoot heads and high-activity enzyme are utilized for fermenting, radix glycyrrhizae and indicalamus leaves are added in an auxiliary manner to enhance aroma, flavor, and inhibit the growth of infectious microbes, and ginger is added in an auxiliary manner to reduce the cold and cool of the bamboo shoot to obtain bamboo shoot enzyme liquid; the enzyme liquid and the bamboo shoot head homogenate are mixed uniformly and dried to obtain the solid bamboo shoot enzyme seasoning. The seasoning has the nutrient substances of the enzyme and a large amount of umami substances, such as the amino acids, and is delicious in taste and rich in bamboo shoot dietary fibers; the problem of bamboo shoot head waste pollution is solved.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for preparing solid enzyme seasoning from bamboo shoot processing residues. Background technique [0002] Condiments generally refer to food raw materials used in various seasoning methods to reconcile the taste of food. Seven things to open the door: three of "firewood, rice, oil, salt, sauce, vinegar, and tea" are condiments, which shows the importance of condiments in people's daily life. Nowadays, food additives are abused in the production of many condiments, which makes it difficult to guarantee the safety of condiments. At the same time, with the improvement of living standards, food is the most important thing for Chinese people. Nowadays, they not only think of delicious food, but also pay more attention to health. This requires the development of condiments in the direction of compound convenience, nutrition and health care. Therefore, it ...

AI Technical Summary

Problems solved by technology

However, most of the existing enzyme products are compounded with different fruits and vegetables or with the addition of precious Chinese herbal medicines such as Cordyceps. Poor controllability, difficult to adjust flavor

There are also various dosage forms made by adding lactose or starch as a carrier, gelatin, sodium carboxymethylcellulose, methylcellulose, polyvinylpyrrolidone, etc. This preparation method, due to the addition of multiple excipients, is easy to cause Gastrointestinal disorders, causing adverse reactions such as constipation

In addition, by crushing various medicinal materials such as Cordyceps sinensis together with fruits and vegetables, adding them to the enzyme solution, and then fermenting to obtain products, or mixing a variety of fruits and vegetables, starchy raw materials, rice vinegar, etc., without inoculating bacteria, natural It is fermented into an enzyme liquid. Although the above preparation method states the effects of many raw materials one by one, according to the knowledge of pharmacology, many medicinal materials and ingredients are mixed without clear compatibility instructions. It is difficult to control the efficacy. A chemical reaction that produces harmful substances is also a concern

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