Fermented fruit and vegetable stuffed bun stuffing seasoning and preparation method thereof

Abstract

The invention discloses a fermented fruit and vegetable stuffing seasoning for steamed stuffed buns. The fermented fruit and vegetable stuffing seasoning is prepared from the following raw materials in parts by weight: 50 parts of apples, 50 parts of pears, 50 parts of sterile water, 3-8 parts of cannabis oil, 1-6 parts of onions, 1-4 parts of cassava starch and 2-6 parts of a compound lactic acid bacteria starter. The hemp seed oil can accelerate the fermentation process, improve the gel property of the seasoning, improve the fluidity and gel film-forming property of the seasoning, enable the seasoning to be better attached to the surface of the stuffing, and add rich taste and mouth feel to food; cassava starch improves the stability of vegetable fat in the fermentation seasoning, so that the fermentation seasoning is stable in state, and water-oil layer phenomena are reduced; the fermented onion has a flavor similar to that of meat, so that the stuffing is endowed with a unique flavor.

Description

Technical Field

[0001] The invention belongs to the field of food processing, and relates to a fermented fruit and vegetable steamed bun stuffing seasoning and a preparation method, and specifically relates to a composite lactic acid bacteria fermented fruit and vegetable steamed bun stuffing seasoning and a preparation method. Background Art

[0002] Baozi is one of the traditional Chinese delicacies. It is usually made of fermented flour and added with favorite fillings. In recent years, baozi has become more and more popular among the public, and the consumption has increased significantly. Seasoning has a great influence on the taste of baozi. Most of the seasonings on the market are powdered or solid blocks. They need to be mixed with water before use. If the amount of water added is not controlled, it will directly affect the taste of the baozi. If you can control the ratio of seasoning and water when mixing the fillings, it will be very convenient when making baozi.

[0003] Apples and pears are widely grown in my country. They are popular among the public for their juicy and rich nutrition. They are fruits that people often eat in their daily lives. Onions contain polysaccharides, sulfides and nitrogen-containing compounds. They have good medicinal effects and antibacterial and antioxidant functions. They are highly sought after by people and have become a common side dish on the table.

[0004] As people's requirements for quality of life improve, fermented products are gradually entering the public's field of vision. Fermented fruits and vegetables not only retain the original rich nutrition of fruits and vegetables, but also use the metabolism of beneficial microorganisms to produce many bioactive substances. The unique flavor, wide edible value and health benefits of fermented fruits and vegetables make them edible directly or added to food as a seasoning to promote intestinal health and improve immunity. Summary of the invention

[0005] The invention aims to provide a nutritious fermented fruit and vegetable steamed bun filling seasoning to address the problems of over-seasoning in the process of prefabricating steamed bun fillings, difficulty in controlling the seasoning ratio, and uneven mixing of seasoning and fillings during the use of seasoning powder or blocks. The steamed bun filling seasoning is prepared by adding apples, pears, starch, hemp oil and the like for fermentation, is a convenient, time-saving and nutritious seasoning, which not only enriches the taste and nutrition of the seasoning, but also adds the nutritional value of the fruits and vegetables themselves.

[0006] The objective of the present invention is achieved through the following technical solutions:

[0007] The invention discloses a fermented fruit and vegetable steamed bun stuffing seasoning, which is prepared from the following raw materials in parts by weight: 50 parts of apples, 50 parts of pears, 50 parts of sterile water, 3-8 parts of hemp oil, 1-6 parts of onions, 1-4 parts of cassava starch and 2-6 parts of composite lactic acid bacteria starter.

[0008] Preferably, the fermented fruit and vegetable steamed bun filling seasoning is made from the following raw materials in parts by weight: 50 parts of apples, 50 parts of pears, 50 parts of sterile water, 3-6 parts of hemp oil, 3-6 parts of onions, 3 parts of cassava starch, and 3 parts of composite lactic acid bacteria starter.

[0009] Further preferably, the fermented fruit and vegetable steamed bun filling seasoning is made from the following raw materials in parts by weight: 50 parts of apples, 50 parts of pears, 50 parts of sterile water, 6 parts of hemp oil, 3-6 parts of onions, 3 parts of tapioca starch, and 3 parts of composite lactic acid bacteria starter.

[0010] More preferably, the fermented fruit and vegetable steamed bun filling seasoning also includes the following raw materials in parts by weight: 3 parts of granulated sugar, 3 parts of salt, 1.5 parts of garlic, and 0.5 parts of ginger.

[0011] As one of the specific technical schemes of the fermented fruit and vegetable steamed bun stuffing seasoning described in the present invention, the fermented fruit and vegetable steamed bun stuffing seasoning is made of the following raw materials in parts by weight: 50 parts of apples, 50 parts of pears, 50 parts of sterile water, 3-8 parts of hemp oil, 1-6 parts of onions, 1-4 parts of soft white sugar, 1-4 parts of salt, 1-4 parts of tapioca starch, 0.5-3 parts of garlic, 0.1-0.7 parts of ginger, and 2-6 parts of composite lactic acid bacteria starter.

[0012] As one of the specific technical schemes of the fermented fruit and vegetable steamed bun stuffing seasoning described in the present invention, the fermented fruit and vegetable steamed bun stuffing seasoning is made of the following raw materials in parts by weight: 50 parts of apples, 50 parts of pears, 50 parts of sterile water, 3-6 parts of hemp oil, 3-6 parts of onions, 3 parts of soft white sugar, 3 parts of salt, 3 parts of tapioca starch, 1.5 parts of garlic, 0.5 parts of ginger, and 3 parts of composite lactic acid bacteria starter.

[0013] As one of the specific technical schemes of the fermented fruit and vegetable steamed bun filling seasoning described in the present invention, it is further preferred that the fermented fruit and vegetable steamed bun filling seasoning is made of the following raw materials in parts by weight: 50 parts of apples, 50 parts of pears, 50 parts of sterile water, 6 parts of hemp oil, 3-6 parts of onions, 3 parts of soft white sugar, 3 parts of salt, 3 parts of tapioca starch, 1.5 parts of garlic, 0.5 parts of ginger, and 3 parts of composite lactic acid bacteria starter.

[0014] Specifically, the fermented fruit and vegetable steamed bun filling seasoning is made from the following raw materials in parts by weight: 50 parts of apples, 50 parts of pears, 50 parts of sterile water, 6 parts of hemp oil, 3 parts of onions, 3 parts of soft sugar, 3 parts of salt, 3 parts of tapioca starch, 1.5 parts of garlic, 0.5 parts of ginger, and 3 parts of composite lactic acid bacteria starter;

[0015] Or 50 parts of apples, 50 parts of pears, 50 parts of sterile water, 6 parts of hemp oil, 6 parts of onions, 3 parts of soft sugar, 3 parts of salt, 3 parts of tapioca starch, 1.5 parts of garlic, 0.5 parts of ginger, and 3 parts of compound lactic acid bacteria starter;

[0016] Or 50 parts of apples, 50 parts of pears, 50 parts of sterile water, 3 parts of hemp oil, 3 parts of onions, 3 parts of soft sugar, 3 parts of salt, 3 parts of tapioca starch, 1.5 parts of garlic, 0.5 parts of ginger, and 3 parts of compound lactic acid bacteria starter.

[0017] The present invention has no clear limitation on the varieties of apples and pears. Generally, the apples are Sansha apples and the pears are Crown pears.

[0018] The composite lactic acid bacteria fermentation agent is a mixture of Pediococcus pentosaceus, Lactobacillus rhamnosus and Bifidobacterium lactis in a weight ratio of 1:1:1.

[0019] The present invention also provides a method for preparing the fermented fruit and vegetable steamed bun stuffing seasoning, comprising: mixing apples, pears, onions, cassava starch, hemp oil and sterile water, crushing the mixture into pulp, sterilizing the mixture, adding a composite lactic acid bacteria fermentation agent to ferment the mixture to obtain a fermented seasoning, and then sterilizing the mixture to obtain the fermented fruit and vegetable steamed bun stuffing seasoning.

[0020] The present invention also provides a method for preparing the fermented fruit and vegetable steamed bun stuffing seasoning, comprising: mixing apples, pears, onions, cassava starch, hemp oil and sterile water and crushing the mixture into pulp, adding soft sugar and salt to obtain a fermentation stock solution, sterilizing the fermentation stock solution, adding a composite lactic acid bacteria fermentation agent to ferment the fermentation seasoning, sterilizing the fermentation stock solution, adding ginger and garlic to obtain the fermented fruit and vegetable steamed bun stuffing seasoning.

[0021] Specifically, a method for preparing a fermented fruit and vegetable steamed bun filling seasoning comprises the following steps:

[0022] Step (1), wash, peel, core and cut apples and pears respectively, peel and cut onions, ginger and garlic respectively;

[0023] Step (2), adding the chopped pears, apples and onions into a crushing device, then mixing sterile water, hemp oil and tapioca starch and putting them into the crushing device, crushing them into pulp, adding soft sugar and salt and stirring evenly to obtain a fermentation stock solution;

[0024] Step (3), sterilizing the fermentation stock solution and cooling it to room temperature;

[0025] Step (4), inoculating the sterilized fermentation stock solution with a composite lactic acid bacteria starter to ferment and obtain a fermented seasoning;

[0026] Step (5), adding the beaten ginger and garlic into the fermented seasoning to obtain the fermented fruit and vegetable steamed bun filling seasoning.

[0027] In step (3), the sterilization is pasteurization, the sterilization temperature is 85° C., and the sterilization time is 15 minutes.

[0028] In step (4), the fermentation temperature is 30-38° C. and the fermentation time is 12-24 hours.

[0029] As a preferred technical solution of the method for preparing the fermented fruit and vegetable steamed bun filling seasoning described in the present invention, it also includes: step (6), vacuum-sealing and packaging the fermented fruit and vegetable steamed bun filling seasoning and pasteurizing it.

[0030] In step (6), the pasteurization temperature is 85° C. and the pasteurization time is 15 min.

[0031] Compared with the prior art, the present invention has the following beneficial effects:

[0032] Hemp seed oil can speed up the fermentation process, improve the gelling property of the seasoning, and improve the quality of the fermented seasoning; cassava starch increases the stability of the plant oil in the fermented seasoning, stabilizes the fermented seasoning state, and reduces the water-oil layer phenomenon; the fermented onion has a meat-like flavor, thus giving the filling a unique flavor. The specific performance is:

[0033] (1) Hemp oil is a unique vegetable oil that is rich in a variety of nutrients that are beneficial to the human body. Unsaturated fatty acids account for more than 80% of hemp oil, which helps improve intestinal function and prevent cardiovascular and cerebrovascular diseases; rich in protein, vitamins and antioxidants, can remove free radicals in the body, delay cell aging, improve memory, and regulate immune system function. Hemp oil has a slight nutty aroma, and the light and fresh aroma can give fermented seasonings a mellow taste; at the same time, hemp oil can not only speed up the fermentation process, but also improve the fluidity and gel film-forming properties of the seasoning, so that the seasoning can better adhere to the surface of the filling, adding a rich taste and mouthfeel to the food.

[0034] (2) Cassava starch is white, bland, and has no peculiar smell, which will not affect the taste of the product. Compared with other starches, cassava starch has higher viscosity, water solubility, gelatinization, and high transparency. Cassava starch is used as a flavoring carrier and fat substitute in steamed bun fillings to increase the taste and texture of the seasoning and improve the stability of the seasoning. Cassava starch has relatively low reversibility, which can prevent water loss to a certain extent during the freeze-thaw process of steamed buns.

[0035] (3) The fermented fruits and vegetables of the present invention retain the nutrients in the raw materials to the maximum extent. At the same time, the fermentation process also produces a large amount of organic acids such as amino acids, lactic acid, acetic acid, etc., which provide a unique flavor and taste for the seasoning. The organic acids produced by fermentation help remove the raw smell in the raw materials, accelerate protein hydrolysis, make the fillings easily absorbed by the human body, and produce physiologically active substances that are beneficial to the human body. Lactic acid bacteria can enhance the metabolism of organic acids in fruits and vegetables, increase the content of phenolic substances and antioxidant activity, improve the intestinal environment, and enhance human immunity.

[0036] (4) Onions are rich in carbohydrates, proteins, calcium, iron, zinc, selenium and other minerals. They can prevent cancer, lower blood sugar, lower blood lipids and other health functions, and are known as the "Queen of Vegetables". At the same time, onions contain a high level of sulfur, which is decomposed into some small molecular sulfides after fermentation. The fermentation reaction can not only improve the spicy and irritating taste of onions, but also produce natural chemicals similar to the salty and fragrant meat. They can be used as natural seasonings for various plant meat substitutes, which better meets consumers' demand for healthy and natural foods.

[0037] (5) The present invention is applied to steamed bun fillings. In order to prevent the dough from producing too much acid during proofing and affecting the taste, edible alkali is usually added to make the dough alkaline. However, if the amount is not properly controlled, the alkaline taste will be too strong, which will also deteriorate the taste. The present invention produces acid through fermentation, which can neutralize the alkaline taste of the dough and make the taste better. At the same time, the present invention can be directly added according to the proportion when the filling is prepared to meet the needs of consumers.

[0038] (6) The seasoning of the present invention uses water as a matrix, and adds hemp oil and starch for fermentation. The product has strong fluidity, high dispersibility, strong water solubility and solubility, which is convenient for industrial production of fillings, helps to improve production efficiency, ensure product quality and stability, and meet large-scale production needs. BRIEF DESCRIPTION OF THE DRAWINGS

[0039] Figure 1 The results of gel strength test.

[0040] Figure 2 The fermentation progress was measured.

[0041] Figure 3 This is the result of flavor substance determination.

[0042] Figure 4 is the result of centrifugal stability. DETAILED DESCRIPTION

[0043] The technical solution of the present invention is further described in detail below in conjunction with embodiments, but the implementation manner of the present invention should not be limited to the scope described in the embodiments.

[0044] In the embodiments and comparative examples, the apple is Sansha apple, and the pear is Crown pear; the composite lactic acid bacteria starter is a mixture of Pediococcus pentosaceus, Lactobacillus rhamnosus and Bifidobacterium lactis in a weight ratio of 1:1:1, and Pediococcus pentosaceus, Lactobacillus rhamnosus and Bifidobacterium lactis are freeze-dried lactic acid bacteria powder purchased from Shandong Zhongke Jiayi Bioengineering Co., Ltd., including Pediococcus pentosaceus (production batch number: 20220314, specification: 10 billion CFU / g), Lactobacillus rhamnosus (production batch number: 20230401, specification: 10 billion CFU / g), and Bifidobacterium lactis (production batch number: 20220918, specification: 10 billion CFU / g).

[0045] Example 1

[0046] A fermented fruit and vegetable steamed bun stuffing seasoning is prepared from the following raw materials in parts by weight: 50 parts of apples, 50 parts of pears, 50 parts of sterile water, 6 parts of hemp oil, 3 parts of onions, 3 parts of soft white sugar, 3 parts of salt, 3 parts of tapioca starch, 1.5 parts of garlic, 0.5 part of ginger, and 3 parts of a composite lactic acid bacteria starter.

[0047] The fermented fruit and vegetable steamed bun stuffing seasoning of this embodiment is prepared by the following method, and the steps are as follows:

[0048] Step (1), raw material processing: peel, core and cut apples and pears respectively, peel and cut onions, ginger and garlic respectively;

[0049] Step (2), pulping treatment: adding the chopped apples, pears and onions into a crusher, then mixing the sterile water, hemp oil and tapioca starch and putting them into the crusher, crushing them into pulp, adding sugar and salt and stirring evenly to obtain a fermentation stock solution;

[0050] Step (3), sterilization: placing the fermentation stock solution in a fermentation tank for pasteurization at a temperature of 85° C. for 15 min, and cooling to room temperature;

[0051] Step (4), fermentation: inoculating the sterilized fermented slurry with a composite lactic acid bacteria starter, and fermenting at a temperature of 35° C. for 24 hours to obtain a fermented seasoning;

[0052] Step (5), mixing: the ginger and garlic are pulped without adding water, and the pulped ginger and garlic are added to the fermented seasoning, and mixed evenly to obtain a fermented fruit and vegetable steamed bun filling seasoning;

[0053] Step (6), sterilization: the fermented fruit and vegetable steamed buns stuffing obtained in step (5) are vacuum sealed and packaged, and pasteurized at a temperature of 85° C. for 15 minutes, cooled, packaged, and refrigerated and stored at 4° C.

[0054] Example 2

[0055] A fermented fruit and vegetable steamed bun stuffing seasoning is prepared from the following raw materials in parts by weight: 50 parts of apples, 50 parts of pears, 50 parts of sterile water, 6 parts of hemp oil, 6 parts of onions, 3 parts of soft white sugar, 3 parts of salt, 3 parts of tapioca starch, 1.5 parts of garlic, 0.5 part of ginger and 3 parts of a composite lactic acid bacteria starter.

[0056] The fermented fruit and vegetable steamed bun stuffing seasoning of this embodiment is prepared by the following method, and the steps are as follows:

[0057] Step (1), raw material processing: peel, core and cut apples and pears respectively, peel and cut onions, ginger and garlic respectively;

[0058] Step (2), pulping treatment: adding the chopped apples, pears and onions into a crusher, then mixing the sterile water, hemp oil and tapioca starch and putting them into the crusher, crushing them into pulp, adding sugar and salt and stirring evenly to obtain a fermentation stock solution;

[0059] Step (3), sterilization: placing the fermentation stock solution in a fermentation tank for pasteurization at a temperature of 85° C. for 15 min, and cooling to room temperature;

[0060] Step (4), fermentation: inoculating the sterilized fermented slurry with a composite lactic acid bacteria starter, and fermenting at a temperature of 35° C. for 24 hours to obtain a fermented seasoning;

[0061] Step (5), mixing: the ginger and garlic are pulped without adding water, and the pulped ginger and garlic are added to the fermented seasoning, and mixed evenly to obtain a fermented fruit and vegetable steamed bun filling seasoning;

[0062] Step (6), sterilization: the fermented fruit and vegetable steamed buns stuffing obtained in step (5) are vacuum sealed and packaged, and pasteurized at a temperature of 85° C. for 15 minutes, cooled, packaged, and refrigerated and stored at 4° C.

[0063] Example 3

[0064] A fermented fruit and vegetable steamed bun stuffing seasoning is prepared from the following raw materials in parts by weight: 50 parts of apples, 50 parts of pears, 50 parts of sterile water, 3 parts of hemp oil, 3 parts of onions, 3 parts of soft white sugar, 3 parts of salt, 3 parts of tapioca starch, 1.5 parts of garlic, 0.5 part of ginger, and 3 parts of a composite lactic acid bacteria starter.

[0065] The fermented fruit and vegetable steamed bun stuffing seasoning of this embodiment is prepared by the following method, and the steps are as follows:

[0066] Step (1), raw material processing: peel, core and cut apples and pears respectively, peel and cut onions, ginger and garlic respectively;

[0067] Step (2), pulping treatment: adding the chopped apples, pears and onions into a crusher, then mixing the sterile water, hemp oil and tapioca starch and putting them into the crusher, crushing them into pulp, adding sugar and salt and stirring evenly to obtain a fermentation stock solution;

[0068] Step (3), sterilization: placing the fermentation stock solution in a fermentation tank for pasteurization at a temperature of 85° C. for 15 min, and cooling to room temperature;

[0069] Step (4), fermentation: inoculating the sterilized fermented slurry with a composite lactic acid bacteria starter, and fermenting at a temperature of 35° C. for 24 hours to obtain a fermented seasoning;

[0070] Step (5), mixing: the ginger and garlic are pulped without adding water, and the pulped ginger and garlic are added to the fermented seasoning, and mixed evenly to obtain a fermented fruit and vegetable steamed bun filling seasoning;

[0071] Step (6), sterilization: the fermented fruit and vegetable steamed buns stuffing obtained in step (5) are vacuum sealed and packaged, and pasteurized at a temperature of 85° C. for 15 minutes, cooled, packaged, and refrigerated and stored at 4° C.

[0072] Comparative Example 1

[0073] The method is substantially the same as Example 1, except that hemp oil is not added.

[0074] Comparative Example 2

[0075] The method is substantially the same as Example 1, except that tapioca starch is not added.

[0076] Comparative Example 3

[0077] The method is basically the same as Example 1, except that no composite lactic acid bacteria starter is added.

[0078] Comparative Example 4

[0079] The method is substantially the same as Example 1, except that onion is not added.

[0080] Performance Testing

[0081] (1) Gel strength measurement

[0082] In order to explore the effect of hemp oil on gel strength, the gel strength of fruit and vegetable fermented seasoning was analyzed using a texture analyzer. The test probe was a PC45P 45° conical probe. The measurement parameters were: initial speed 2 mm / s, test speed 4 mm / s, test distance 30 mm, return speed 2 mm / s, return distance 60 mm, and trigger force 0.01 N.

[0083] Depend on Figure 1 It can be seen that compared with the steamed bun filling seasoning prepared in Comparative Example 3, the gel strength of the steamed bun filling seasoning prepared in Example 1, Example 3, Comparative Example 1, Comparative Example 2, and Comparative Example 4 is significantly reduced, which shows that fermentation can reduce the gel strength of the seasoning. Moreover, the gel strength of the steamed bun filling seasoning prepared in Comparative Example 1 without adding hemp oil is significantly reduced, indicating that hemp oil can improve the gel strength, improve the phenomenon of reduced gel strength caused by fermentation, improve the fluidity and gel film-forming property of the seasoning, and make the seasoning better adhere to the filling.

[0084] (2) Fermentation progress measurement

[0085] In order to explore the effect of hemp oil on the fermentation process, a fermentation progress experiment was carried out using Example 1 and Comparative Example 1. The inoculation amount was 3%, and the culture was carried out at 37° C. for 24 h. During this period, samples were taken every 2 h to measure the pH.

[0086] Depend on Figure 2 It can be seen that hemp oil is weakly alkaline, the initial pH value of Example 1 is relatively high, and the pH value 10 hours before fermentation is higher than that of Comparative Example 1. At 10 hours, the pH value of Example 1 is no different from that of Comparative Example 1. After 10 hours, the pH value of Example 1 is lower than that of Comparative Example 1. After 12 hours, the pH values ​​of the two treatment groups tend to be stable, and fermentation stops. The above results show that adding hemp oil during fermentation can improve the fermentation process and the acid production capacity of lactic acid bacteria.

[0087] (3) Flavor substance determination

[0088] The flavor was determined by an electronic nose consisting of 28 sensors. During the test, 25 g of sample was weighed, sealed and kept in a 40°C water bath for 30 minutes, and the probe was inserted into the tube to absorb the top gas. Each group was measured twice, with a sampling time of 60 seconds and a cleaning time of 120 seconds.

[0089] like Figure 3 As shown, s4, s5, s6, s14, s15, s18, s19, s20, s25 and s28 of the fermented fruit and vegetable steamed bun filling seasoning prepared in each embodiment and comparative example send out strong response signals, and these sensors respond sensitively to sulfide, hydrogen sulfide, nitride, ammonia, organic gas, benzoic acid, aldehydes, aromatic compounds, combustible gas, volatile organic compounds, propane, butane, short-chain alkanes, methane, volatile organic compounds, alcohols, methanols, propane and refrigerant gas components. In contrast, the response signals of s3, s10, s17, s24 and s27 are weaker, and they are not sensitive to ozone, methane, natural gas, hydrogen and sterols.

[0090] The fermented fruit and vegetable steamed bun filling seasonings of Example 1 and Example 2 have the strongest flavor, while the fermented fruit and vegetable steamed bun filling seasonings of Comparative Example 1 and Comparative Example 4 have the lowest values. This shows that both sesame oil and onion can significantly enhance the flavor of the seasoning.

[0091] (4) Stability and viscosity investigation

[0092] 40 g of the steamed stuffing seasoning prepared in Example 1, Example 3, and Comparative Example 2 were respectively transferred into 50 mL centrifuge tubes and centrifuged at a speed of 3000 r / min for 15 min. Figure 4As shown, it can be observed that the stratification interface of the steamed bun filling seasoning prepared without adding cassava starch in Comparative Example 2 is not obvious, and the sample is unstable, while the steamed bun filling seasoning prepared by adding cassava starch in Example 1 and Example 3 has obvious stratification. This shows that cassava starch can increase the stability and viscosity of the steamed bun filling seasoning.

Claims

1. A fermented fruit and vegetable steamed bun stuffing seasoning, characterized in that: The invention is prepared from the following raw materials in parts by weight: 50 parts of apples, 50 parts of pears, 50 parts of sterile water, 3-8 parts of hemp oil, 1-6 parts of onions, 1-4 parts of cassava starch and 2-6 parts of compound lactic acid bacteria fermentation agent.

2. The fermented fruit and vegetable steamed bun stuffing seasoning according to claim 1, characterized in that: The invention is prepared from the following raw materials in parts by weight: 50 parts of apples, 50 parts of pears, 50 parts of sterile water, 3-6 parts of hemp oil, 3-6 parts of onions, 3 parts of cassava starch and 3 parts of composite lactic acid bacteria fermentation agent.

3. The fermented fruit and vegetable steamed bun stuffing seasoning according to claim 2, characterized in that: The invention is prepared from the following raw materials in parts by weight: 50 parts of apples, 50 parts of pears, 50 parts of sterile water, 6 parts of hemp oil, 3-6 parts of onions, 3 parts of cassava starch and 3 parts of composite lactic acid bacteria fermentation agent.

4. The fermented fruit and vegetable steamed bun stuffing seasoning according to claim 1, 2 or 3, characterized in that: The invention also comprises the following raw materials in parts by weight: 3 parts of soft sugar, 3 parts of salt, 1.5 parts of garlic and 0.5 parts of ginger.

5. The fermented fruit and vegetable steamed bun stuffing seasoning according to claim 1, 2 or 3, characterized in that: The composite lactic acid bacteria fermentation agent is a mixture of Pediococcus pentosaceus, Lactobacillus rhamnosus and Bifidobacterium lactis in a weight ratio of 1:1:

1.

6. A method for preparing the fermented fruit and vegetable steamed bun stuffing seasoning according to claim 1, 2 or 3, characterized in that: include: Apples, pears, onions, cassava starch, hemp oil and sterile water are mixed and crushed into pulp, sterilized, a composite lactic acid bacteria fermentation agent is added to ferment to obtain a fermented seasoning, and then sterilized to obtain a fermented fruit and vegetable steamed bun stuffing seasoning.

7. A method for preparing the fermented fruit and vegetable steamed bun seasoning according to claim 4, characterized in that: include: Apples, pears, onions, tapioca starch, hemp oil and sterile water are mixed and crushed into pulp, soft sugar and salt are added to obtain fermentation liquid, the fermentation liquid is sterilized, a composite lactic acid bacteria fermentation agent is added to ferment to obtain fermentation seasoning, and then it is sterilized, ginger and garlic are added to obtain fermented fruit and vegetable steamed bun filling seasoning.

8. The method for preparing a fermented fruit and vegetable steamed bun filling seasoning according to claim 7, characterized in that: The steps include: Step (1), wash, peel, core and cut apples and pears respectively, peel and cut onions, ginger and garlic respectively; Step (2), adding the chopped pears, apples and onions into a crushing device, then mixing sterile water, hemp oil and tapioca starch and putting them into the crushing device, crushing them into pulp, adding soft sugar and salt and stirring evenly to obtain a fermentation stock solution; Step (3), sterilizing the fermentation stock solution and cooling it to room temperature; Step (4), inoculating the sterilized fermentation stock solution with a composite lactic acid bacteria starter to ferment and obtain a fermented seasoning; Step (5), adding the beaten ginger and garlic into the fermented seasoning to obtain the fermented fruit and vegetable steamed bun filling seasoning.

9. The method for preparing a fermented fruit and vegetable steamed bun stuffing seasoning according to claim 8, characterized in that: In step (3), the sterilization is pasteurization; in step (4), the fermentation temperature is 30 to 38° C., and the fermentation time is 12 to 24 hours.

10. The method for preparing a fermented fruit and vegetable steamed bun stuffing seasoning according to claim 7 or 8, characterized in that: include: The fermented fruit and vegetable steamed bun stuffing and seasoning are vacuum-sealed and pasteurized.

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