Preparation method of sour and sweet dried ballonflower sauce

Abstract

The invention mainly relates to the technical field of food processing, and discloses a preparation method of a sour and sweet dried ballonflower sauce. The preparation method comprises the following steps of enabling dried ballonflowers to be subjected to rehydration; preparing auxiliary materials; performing fermentation; performing concoction; and performing packing. The method is simple, and convenient to operate. The sour and sweet dried ballonflower sauce is free from any additive, safe, healthy, rich in nutrition, sour, sweet, refreshing and crispy, further processed products of the dried ballonflowers in the market are increased, and the added value of the dried ballonflowers is increased, so that the economic returns are increased by 9.4%; the dried ballonflowers are soaked with a vitamin C solution, so that the dried ballonflowers can be rapidly rehydrated, the color is tender and green, and the nutrient components are increased; white funguses, eggs and wheat bran are added, so that the fragrance can be increased, the nutrients are balanced, the adsorption is promoted, the functions of the stomach and the intestines are strengthened, the heart and cerebral vessels are protected, and the functions of organs of organisms are promoted; and the raw materials are fermented with lactic acid bacteria, so that the sour and sweet dried ballonflower sauce is palatable and harmonious in fragrance and moderate in sour and sweet degrees, the refreshing and crispy mouth feel of the dried ballonflower and the white funguses is maintained, massive polypeptides and polysaccharide components are generated, the sour and sweet dried ballonflower sauce is easy to absorb, the immunity of the organisms is improved, infectious microbes in the sauce body are prevented from growing, and the shelf life is prolonged.

Description

technical field [0001] The invention mainly relates to the technical field of food processing, in particular to a preparation method of sweet and sour tribute vegetable sauce. Background technique [0002] Gongcai is an annual herb plant with bright green color, refreshing texture, and a taste like jellyfish. It has high edible value and is rich in glutamic acid, vitamin C, vitamin D, zinc, iron, calcium, selenium, etc. It has the functions of strengthening the stomach, Diuretic, invigorating the brain, calming the nerves, detoxification, weight loss, anti-cancer, anti-cancer and other functions, it is a good product for banquets. Most of them are sold as dry products, and there are very few deep-processed products, which cannot meet the nutritional and health needs of consumers. At the same time, it also limits the sales of tribute vegetables and reduces the economic benefits of tribute vegetables. Contents of the invention [0003] In order to remedy the defects of the ...

AI Technical Summary

Problems solved by technology

[0002] Gongcai is an annual herb plant with bright green color, refreshing texture, and a taste like jellyfish. It has high edible value and is rich in glutamic acid, vitamin C, vitamin D, zinc, iron, calcium, selenium, etc. It has the functions of strengthening the stomach, Diuretic, invigorating the brain, calming the nerves, detoxification, weight loss, anti-cancer, anti-cancer and other functions, it is a good product for banquets. Most of them are sold as dry products, and there are very few deep-processed products, which cannot meet the nutritional and health needs of consumers. At the same time, it also limits the sales of tribute vegetables and reduces the economic benefits of tribute vegetables.