Houttuynia cordata sauce and preparation method thereof
A technology of Houttuynia cordata and Houttuynia cordata powder, applied in the direction of food science, etc., can solve the problem of less application of Houttuynia cordata, and achieve the effects of improving food value, accelerating fermentation, and easy access to raw and auxiliary materials
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[0037] The present invention selects Aspergillus oryzae (Shanghai Niang 3.042) as the rapid fermentation strain, aromatic yeast complex bacteria (produced by Chunfeng Benniang Company) as the post-fermentation strain, uses selected soybeans as the main raw material, and commercially available fresh fishy Grass, glutinous rice flour, tea polyphenols, refined salt, etc. are used as auxiliary materials, and the rest of the reagents are commercially available food-grade products.
[0038] The preparation method of houttuynia cordata sauce of the present invention is as follows:
[0039] 1) Preparation of Houttuynia cordata powder
[0040] Dry fresh Houttuynia cordata in an oven at 50-60°C to constant weight, crush, sieve, and select 200-300 mesh particles to obtain Houttuynia cordata powder;
[0041] 2) Preparation of starch saccharification solution
[0042] Glutinous rice flour and water are adjusted to a starch slurry with a ratio of 1:5 (g / v) by weight: volume (g / v), adjust ...
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