Fermentation type sour and hot seasoning sauce and preparation and preservation method thereof

Abstract

The invention relates to the technical field of food, in particular to fermentation type sour and hot seasoning sauce and a preparation and preservation method thereof. The preparation method comprises the following steps: smashing chilies to obtain chilli fragments; preparing chilli fragments and corn flour; preparing lactobacillus plantarum, lactobacillus and marine bacillus; mixing corn flour with the chilli fragments to obtain a mixed material, adding table salt, stirring, and sterilizing to obtain a pre-fermented product; and uniformly mixing the pre-fermented product with lactobacillus plantarum, lactobacillus and marine bacillus, sealing, fermenting, and sterilizing to obtain the fermented sour and hot seasoning sauce. The fermentation efficiency is improved, the fermentation time is remarkably shortened, and the chili sauce product quality is stable; the production process is simplified, the traditional single lactobacillus fermentation technology is abandoned, the production cost is reduced, and the method is more suitable for small workshops and family production and is more suitable for large-scale production; the taste requirements of different crowds can be met, and the body health of eaters can be guaranteed.

Description

Technical Field

[0001] The invention relates to the technical field of food, and in particular to a fermented hot and sour sauce and a preparation and preservation method thereof. Background Art

[0002] At present, the traditional hot and sour sauce fermentation process relies on naturally existing microorganisms for fermentation. This process is not only time-consuming, but the fermentation effect is also affected by environmental microorganisms. If you want to obtain stable product quality, the requirements for technology and equipment are high, which increases production costs.

[0003] As an efficient and stable chili sauce fermentation agent, lactic acid bacteria can quickly start the fermentation process in a short time, improve fermentation efficiency, and have stronger adaptability to the fermentation environment. However, due to the characteristics of lactic acid bacteria that require anaerobic culture, it is difficult to cultivate and reproduce. Therefore, the use of a single lactic acid bacteria for fermentation to prepare seasoning sauce makes this type of process have major defects.

[0004] And when seasoning sauce is preserved, chemical preservatives are often used to extend its shelf life. Although it can solve the problem of preservation, it brings certain harm to the health of the consumer.

[0005] In view of the shortcomings of the traditional hot and sour sauce fermentation process, the shortcomings of lactic acid bacteria powder in food fermentation as a food additive, and the defects of the sauce preservation process, it is a technical problem that needs to be solved to provide a process different from the single fermentation of lactic acid bacteria and with low cost for preparing fermented hot and sour sauce and a safer method for preserving chili sauce. Summary of the invention

[0006] In view of the above technical problems, the inventors have proposed an innovative hot and sour sauce product, production and preservation process. The present invention promotes the fermentation process of hot and sour sauce by adding plant lactobacillus with the properties of food additives and lactobacillus and a small amount of marine source bacteria, improves the fermentation efficiency, significantly shortens the fermentation time, and makes the quality of the hot and sour sauce product more stable. This innovative process not only simplifies the production process, abandons the traditional single lactic acid bacteria fermentation scheme, reduces production costs, but also makes the production of hot and sour sauce more suitable for small workshops and family production, as well as large-scale production in traditional food factories. In addition, the process is adjusted and optimized according to health needs and consumer tastes to meet the taste needs of different groups of people and ensure the health of the eater. At the same time, the present invention also provides a preservation method for the hot and sour sauce, and the hot and sour sauce provided by the present invention is more conducive to human health.

[0007] The present invention provides a method for preparing a fermented hot and sour sauce, and the preparation steps are as follows:

[0008] Step 1: Crush the chili peppers to obtain chili pepper flakes; prepare chili pepper flakes and corn flour;

[0009] Step 2: Prepare Lactobacillus plantarum, Lactobacillus acidophilus and Lactobacillus marinum;

[0010] Step 3: Mix corn flour and chili chips to obtain a mixed material, add salt, stir, sterilize, and obtain a pre-fermented material;

[0011] Step 4: Mix the pre-fermented product with Lactobacillus plantarum, Lactobacillus acidobacillus and Bacillus marinum, seal, ferment and sterilize to obtain the fermented hot and sour sauce.

[0012] Preferably, in step 2, the strain number of plant lactobacillus is CI CC 24936; the strain number of lactobacillus is ACCC 19955; and the marine bacillus is sediment marine bacillus, with a strain number of CI CC 10319.

[0013] Preferably, in step 3, the mass ratio of corn flour to chili chips is 0.67-1.5:1.

[0014] Preferably, in step 3, the salt is 2-4% of the mass of the mixture.

[0015] Preferably, in step 3, sterilization is ultraviolet sterilization or pasteurization.

[0016] Preferably, in step 4, the dosage of Lactobacillus plantarum, Lactobacillus acidophilus and Lactobacillus marinum is 2.2×10 9 -5.8×10 9 cfu / g pre-fermentation, 1.3×10 9 -2.5×10 9 cfu / g pre-fermentation and 1.1×10 8 -2.5×10 8 cfu / g pre-fermentation.

[0017] Preferably, the usage ratio of Lactobacillus plantarum to Lactobacillus acidobacillus is 2-5:1.

[0018] Preferably, in step 4, the sealing method is to use a water seal method.

[0019] Preferably, in step 4, the fermentation is carried out at room temperature for 4-6 days.

[0020] Preferably, in step 4, sterilization is ultraviolet sterilization or pasteurization.

[0021] The invention also provides a fermented hot and sour sauce prepared according to the preparation method.

[0022] The present invention also provides a method for preserving the fermented hot and sour sauce, comprising the step of mixing the fermented hot and sour sauce with at least one of cinnamon oil, thyme oil, oregano oil and basil oil.

[0023] Preferably, the storage method includes the step of preserving at room temperature.

[0024] Preferably, the preservation method comprises a vacuuming step.

[0025] Beneficial effects of the present invention:

[0026] The fermented hot and sour sauce prepared by the invention has rich acid content and ammonia nitrogen content, reduced histamine content, and does not contain chemical preservatives such as sodium benzoate and sodium dehydroacetate. The seasoning sauce of the invention has rich acidity, excellent sour and spicy flavors, rich ammonia nitrogen content, high amino acid content, good nutritional effect, low histamine content, and is beneficial to health; it does not contain chemical preservatives and has good application prospects.

[0027] The total acid content of the seasoning sauce prepared by the invention reaches 9.66‰, the ammonia nitrogen content reaches 1.65‰, and the histamine content is as low as 1.97mg / Kg.

[0028] The process of the present invention shows that the increase in total acid content and ammonia nitrogen content is not obvious when the fermentation time is extended, and the decrease in histamine content is not obvious, indicating that the fermentation is basically completed on the 4th to 6th day, and the fermentation process is significantly shortened. Compared with traditional fermentation, the original fermentation time is shortened from about one month to 4-6 days, greatly improving the efficiency of fermentation.

[0029] The fermentation of the bacteria with a specific dosage of the present invention has a great influence on the taste, flavor, nutrition and healthiness of the seasoning sauce.

[0030] The specific process of the present invention selects the addition of salt at an amount of 2-4%. When the amount of salt added is increased, the total acid content is significantly reduced, the ammonia nitrogen content is reduced, and the histamine content is increased, indicating that excessive addition of salt will affect the fermentation process and affect the content of active substances in the seasoning sauce.

[0031] In the presence of Bacillus marinum, the present invention uses a specific strain numbered as Lactobacillus plantarum CI CC 24936 and a strain numbered as Lactobacillus ACCC 19955 to match, which can synergistically improve the total acid and ammonia nitrogen content of the seasoning sauce and reduce the effect of histamine content. The two are matched and fermented in conjunction with Bacillus marinum, which can significantly improve the efficacy of the seasoning sauce of the present invention and also reduce the amount of lactic acid bacteria used. And when the ratio of Lactobacillus plantarum to Lactobacillus is 2-5:1, the effect produced is better.

[0032] The invention further adds Lactobacillus plantarum with a strain number of CI CC 24936 and Lactobacillus with a strain number of ACCC 19955 for fermentation, thereby further improving the content of total acid and ammonia nitrogen and reducing the effect of histamine.

[0033] The present invention promotes the fermentation process of hot and sour sauce by adding plant lactobacillus and lactobacillus and a small amount of sea source bacillus of the nature of food additives, improves fermentation efficiency, significantly shortens fermentation time, and makes the quality of hot and sour sauce products more stable. This innovative process not only simplifies the production process, abandons the solution of fermentation by traditional single lactic acid bacteria, reduces production costs, but also makes the production of hot and sour sauce more suitable for small workshops and family production, as well as large-scale production of traditional food factories. In addition, the process is adjusted and optimized according to health needs and consumer tastes to meet the taste needs of different groups of people and to ensure the health status of the eater. At the same time, the present invention also provides a preservation method for the hot sauce, and the hot sauce provided by the present invention is more conducive to human health needs. DETAILED DESCRIPTION

[0034] The present invention will be described below in conjunction with specific embodiments, and various effects of the present invention will be more clearly presented. It should be understood by those skilled in the art that these specific embodiments are used to illustrate the present invention, rather than to limit the present invention.

[0035] Sedimentary Bacillus marineus, strain number CICC 10319, was purchased from China Industrial Microbiological Culture Collection Administration Center. Plant Lactobacillus, strain number CICC 24936, was purchased from China Industrial Microbiological Culture Collection Administration Center. Lactobacillus, strain number ACCC 19955, was purchased from China Agricultural Microbiological Culture Collection Administration Center.

[0036] 1. Preparation of seasoning sauce

[0037] 1. Seasoning sauce 1

[0038] The production method is as follows:

[0039] Step 1: Crush the chili peppers to obtain chili pepper flakes; prepare chili pepper flakes and corn flour;

[0040] Step 2: Prepare Lactobacillus plantarum, Lactobacillus acidophilus and Lactobacillus marinum;

[0041] Step 3: corn flour and chili chips are mixed in a mass ratio of 1:1 to obtain a mixed material, 4% of the mass of the mixed material is added with salt, the mixture is stirred evenly, and ultraviolet sterilization is performed to obtain a pre-fermented material;

[0042] Step 4: Mix the pre-fermented product with Lactobacillus plantarum, Lactobacillus acidobacillus and Bacillus marinus, seal the jar with water, ferment at room temperature for 5 days, and sterilize with ultraviolet light to obtain the fermented hot and sour sauce.

[0043] Among them, the strain number of Lactobacillus plantarum is CICC 24936; the strain number of Lactobacillus is ACCC 19955; the strain number of Bacillus marigenin is sediment Bacillus marigenin, and the strain number is CICC 10319; the dosage of Lactobacillus plantarum, Lactobacillus acidobacillus and Bacillus marigenin is 5.1×10 9 cfu / g pre-fermentation, 1.5×10 9 cfu / g pre-fermentation and 1.72×10 8 cfu / g pre-fermentation; the dosage ratio of Lactobacillus plantarum to Lactobacillus acidobacillus is 3.4:1.

[0044] 2. Sauce 2

[0045] The production method is as follows:

[0046] Step 1: Crush the chili peppers to obtain chili pepper flakes; prepare chili pepper flakes and corn flour;

[0047] Step 2: Prepare Lactobacillus plantarum, Lactobacillus acidophilus and Lactobacillus marinum;

[0048] Step 3: corn flour and chili chips are mixed in a mass ratio of 1:1 to obtain a mixed material, 3.9% of the mass of the mixed material is added with salt, the mixture is stirred evenly, and ultraviolet sterilization is performed to obtain a pre-fermented product;

[0049] Step 4: Mix the pre-fermented product with Lactobacillus plantarum, Lactobacillus acidobacillus and Bacillus marinus, seal the jar with water, ferment at room temperature for 5 days, and sterilize with ultraviolet light to obtain the fermented hot and sour sauce.

[0050] Among them, the strain number of Lactobacillus plantarum is CICC 24936; the strain number of Lactobacillus acidophilus is ACCC 19955; the strain number of Bacillus marigenus is sediment Bacillus marigenus, and the strain number is CICC 10319; the dosage of Lactobacillus plantarum, Lactobacillus acidophilus and Bacillus marigenus is 4.95×10 9 cfu / g pre-fermentation, 1.65×10 9 cfu / g pre-fermentation and 1.73×10 8 cfu / g pre-fermented material; the dosage ratio of Lactobacillus plantarum to Lactobacillus acidobacillus is 3:1.

[0051] 3. Sauce 3

[0052] The production method is as follows:

[0053] Step 1: Crush the chili peppers to obtain chili pepper flakes; prepare chili pepper flakes and corn flour;

[0054] Step 2: Prepare Lactobacillus plantarum, Lactobacillus acidophilus and Lactobacillus marinum;

[0055] Step 3: corn flour and chili chips are mixed in a mass ratio of 1:1 to obtain a mixed material, 4% of the mass of the mixed material is added with salt, the mixture is stirred evenly, and ultraviolet sterilization is performed to obtain a pre-fermented material;

[0056] Step 4: Mix the pre-fermented product with Lactobacillus plantarum, Lactobacillus acidobacillus and Bacillus marinum, seal the product with water, ferment the product at room temperature for 7 days, and sterilize the product with ultraviolet light to obtain the fermented hot and sour sauce.

[0057] Among them, the strain number of Lactobacillus plantarum is CICC 24936; the strain number of Lactobacillus is ACCC 19955; the strain number of Bacillus marigenin is sediment Bacillus marigenin, and the strain number is CICC 10319; the dosage of Lactobacillus plantarum, Lactobacillus acidobacillus and Bacillus marigenin is 5.1×10 9 cfu / g pre-fermentation, 1.5×10 9 cfu / g pre-fermentation and 1.72×10 8 cfu / g pre-fermentation; the dosage ratio of Lactobacillus plantarum to Lactobacillus acidobacillus is 3.4:1.

[0058] 4. Sauce 4

[0059] The production method is as follows:

[0060] Step 1: Crush the chili peppers to obtain chili pepper flakes; prepare chili pepper flakes and corn flour;

[0061] Step 2: Prepare Lactobacillus plantarum, Lactobacillus acidophilus and Lactobacillus marinum;

[0062] Step 3: corn flour and chili chips are mixed in a mass ratio of 1:1 to obtain a mixed material, 4% of the mass of the mixed material is added with salt, the mixture is stirred evenly, and ultraviolet sterilization is performed to obtain a pre-fermented material;

[0063] Step 4: Mix the pre-fermented product with Lactobacillus plantarum, Lactobacillus acidobacillus and Bacillus marinus, seal the jar with water, ferment at room temperature for 5 days, and sterilize with ultraviolet light to obtain the fermented hot and sour sauce.

[0064] Among them, the strain number of Lactobacillus plantarum is CICC 24936; the strain number of Lactobacillus is ACCC 19955; the marine source bacteria is sediment marine source bacteria, and the strain number is CICC 10319; the dosage of Lactobacillus plantarum, Lactobacillus acidobacillus and marine source bacteria is 1.02×10 9 cfu / g pre-fermentation, 0.3×10 9 cfu / g pre-fermentation and 0.344×108 cfu / g pre-fermentation; the dosage ratio of Lactobacillus plantarum to Lactobacillus acidobacillus is 3.4:1.

[0065] 5. Seasoning sauce 5

[0066] The production method is as follows:

[0067] Step 1: Crush the chili peppers to obtain chili pepper flakes; prepare chili pepper flakes and corn flour;

[0068] Step 2: Prepare Lactobacillus plantarum, Lactobacillus acidophilus and Lactobacillus marinum;

[0069] Step 3: corn flour and chili chips are mixed in a mass ratio of 1:1 to obtain a mixed material, 6% of the mass of the mixed material is added with salt, the mixture is stirred evenly, and ultraviolet sterilization is performed to obtain a pre-fermented material;

[0070] Step 4: Mix the pre-fermented product with Lactobacillus plantarum, Lactobacillus acidobacillus and Bacillus marinus, seal the jar with water, ferment at room temperature for 5 days, and sterilize with ultraviolet light to obtain the fermented hot and sour sauce.

[0071] Among them, the strain number of Lactobacillus plantarum is CICC 24936; the strain number of Lactobacillus is ACCC 19955; the strain number of Bacillus marigenin is sediment Bacillus marigenin, and the strain number is CICC 10319; the dosage of Lactobacillus plantarum, Lactobacillus acidobacillus and Bacillus marigenin is 5.1×10 9 cfu / g pre-fermentation, 1.5×10 9 cfu / g pre-fermentation and 1.72×10 8 cfu / g pre-fermentation; the dosage ratio of Lactobacillus plantarum to Lactobacillus acidobacillus is 3.4:1.

[0072] 6. Sauce

[0073] The production method is as follows:

[0074] Step 1: Crush the chili peppers to obtain chili pepper flakes; prepare chili pepper flakes and corn flour;

[0075] Step 2: Prepare Lactobacillus plantarum and Lactobacillus marinum;

[0076] Step 3: corn flour and chili chips are mixed in a mass ratio of 1:1 to obtain a mixed material, 4% of the mass of the mixed material is added with salt, the mixture is stirred evenly, and ultraviolet sterilization is performed to obtain a pre-fermented material;

[0077] Step 4: Evenly mix the pre-fermented product with Lactobacillus plantarum and Bacillus marinum, seal the product in a jar with water, ferment the jar at room temperature for 5 days, and sterilize the jar with ultraviolet light to obtain the fermented hot and sour sauce.

[0078] Among them, the strain number of Lactobacillus plantarum is CICC 24936; the strain number of Bacillus marigenin is sediment Bacillus marigenin, and the strain number is CICC 10319; the dosage of Lactobacillus plantarum and Bacillus marigenin is 6.6×10 9 cfu / g pre-fermentation and 1.72×10 8 cfu / g pre-fermentation.

[0079] 7. Sauce 7

[0080] The production method is as follows:

[0081] Step 1: Crush the chili peppers to obtain chili pepper flakes; prepare chili pepper flakes and corn flour;

[0082] Step 2: Prepare Lactobacillus and Bacillus subtilis;

[0083] Step 3: corn flour and chili chips are mixed in a mass ratio of 1:1 to obtain a mixed material, 4% of the mass of the mixed material is added with salt, the mixture is stirred evenly, and ultraviolet sterilization is performed to obtain a pre-fermented material;

[0084] Step 4: Evenly mix the pre-fermented product with lactobacillus and Bacillus marinum, seal the jar with water, ferment at room temperature for 5 days, and sterilize with ultraviolet light to obtain the fermented hot and sour sauce.

[0085] The strain number of Lactobacillus is ACCC 19955; the strain number of Bacillus marigenus is sediment Bacillus marigenus, and the strain number is CICC 10319; the dosage of Lactobacillus marigenus and Bacillus marigenus is 6.6×10 9 cfu / g pre-fermentation and 1.72×10 8 cfu / g pre-fermentation.

[0086] 8. Sauce

[0087] The production method is as follows:

[0088] Step 1: Crush the chili peppers to obtain chili pepper flakes; prepare chili pepper flakes and corn flour;

[0089] Step 2: Prepare Lactobacillus plantarum, Lactobacillus acidophilus and Lactobacillus marinum;

[0090] Step 3: corn flour and chili chips are mixed in a mass ratio of 1:1 to obtain a mixed material, 4% of the mass of the mixed material is added with salt, the mixture is stirred evenly, and ultraviolet sterilization is performed to obtain a pre-fermented material;

[0091] Step 4: Mix the pre-fermented product with Lactobacillus plantarum, Lactobacillus acidobacillus and Bacillus marinus, seal the jar with water, ferment at room temperature for 5 days, and sterilize with ultraviolet light to obtain the fermented hot and sour sauce.

[0092] Among them, the strain number of Lactobacillus plantarum is CICC 24936; the strain number of Lactobacillus is ACCC 19955; the marine source bacteria is sediment marine source bacteria, and the strain number is CICC 10319; the dosage of Lactobacillus plantarum, Lactobacillus acidobacillus and marine source bacteria is 2.2×10 9 cfu / g pre-fermentation, 4.4×10 9 cfu / g pre-fermentation and 1.72×10 8 cfu / g pre-fermented material; the dosage ratio of Lactobacillus plantarum to Lactobacillus acidophilus is 0.5:1.

[0093] 9. Sauce

[0094] The production method is as follows:

[0095] Step 1: Crush the chili peppers to obtain chili pepper flakes; prepare chili pepper flakes and corn flour;

[0096] Step 2: Prepare Lactobacillus plantarum, Lactobacillus acidophilus and Lactobacillus marinum;

[0097] Step 3: corn flour and chili chips are mixed in a mass ratio of 1:1 to obtain a mixed material, 4% of the mass of the mixed material is added with salt, the mixture is stirred evenly, and ultraviolet sterilization is performed to obtain a pre-fermented material;

[0098] Step 4: Mix the pre-fermented product with Lactobacillus plantarum, Lactobacillus acidobacillus and Bacillus marinus, seal the jar with water, ferment at room temperature for 5 days, and sterilize with ultraviolet light to obtain the fermented hot and sour sauce.

[0099] Among them, the strain number of Lactobacillus plantarum is CICC 24936; the strain number of Lactobacillus is ACCC 19955; the marine source bacteria is sediment marine source bacteria, and the strain number is CICC 10319; the dosage of Lactobacillus plantarum, Lactobacillus acidobacillus and marine source bacteria is 5.94×10 9 cfu / g pre-fermentation, 0.66×10 9 cfu / g pre-fermentation and 1.72×10 8 cfu / g pre-fermented material; the dosage ratio of Lactobacillus plantarum to Lactobacillus acidophilus is 9:1.

[0100] 10. Sauce 10

[0101] The production method is as follows:

[0102] Step 1: Crush the chili peppers to obtain chili pepper flakes; prepare chili pepper flakes and corn flour;

[0103] Step 2: Prepare Lactobacillus plantarum and Lactobacillus acidophilus;

[0104] Step 3: corn flour and chili chips are mixed in a mass ratio of 1:1 to obtain a mixed material, 4% of the mass of the mixed material is added with salt, the mixture is stirred evenly, and ultraviolet sterilization is performed to obtain a pre-fermented material;

[0105] Step 4: Evenly mix the pre-fermented product with Lactobacillus plantarum and Lactobacillus acidophilus, seal the product in a jar with water, ferment the product at room temperature for 5 days, and sterilize the product with ultraviolet light to obtain the fermented hot and sour sauce.

[0106] The strain number of Lactobacillus plantarum is CICC 24936; the strain number of Lactobacillus acidophilus is ACCC 19955; the dosage of Lactobacillus plantarum and Lactobacillus acidophilus is 5.1×10 9 cfu / g pre-fermentation and 1.5×10 9 cfu / g pre-fermentation; the dosage ratio of Lactobacillus plantarum to Lactobacillus acidobacillus is 3.4:1.

[0107] 2. Sauce Performance Test

[0108] 1. Total acid and ammonia nitrogen content test

[0109] Total acid content: refer to the method specified in the national standard GB12456-2021.

[0110] Ammonia nitrogen content (amino acid nitrogen content): refer to the method specified in the national standard GB 5009.235-2016.

[0111] The specific test results are shown in Table 1.

[0112] Table 1: Tests of total acid and ammonia nitrogen content

[0113]

[0114]

[0115] 2. Tests on histamine, sodium benzoate and sodium dehydroacetate content

[0116] The content of histamine (mg / Kg) was determined by referring to the quantitative detection method of high performance liquid chromatography-triple quadrupole mass spectrometry. The content of sodium benzoate (g / Kg, the index requirement is ≤1.0g / Kg) was determined by referring to the method described in GB5009.28-2016. The content of sodium dehydroacetate (in g / Kg, the index requirement is ≤0.5g / Kg) was determined by referring to the method described in GB5009.121-2016. The test results are shown in Table 2.

[0117] Table 2: Tests on histamine, sodium benzoate and sodium dehydroacetate content

[0118] test Histamine content Sodium Benzoate Content Sodium dehydroacetate content Seasoning sauce 1 1.97 Not detected Not detected Seasoning sauce 2 2.05 Not detected Not detected Seasoning sauce 3 1.89 Not detected Not detected Seasoning sauce 4 12.35 Not detected Not detected Seasoning sauce 5 10.46 Not detected Not detected Seasoning sauce 6 2.83 Not detected Not detected Seasoning sauce7 2.71 Not detected Not detected Seasoning sauce8 2.46 Not detected Not detected Seasoning sauce 9 2.27 Not detected Not detected Seasoning sauce 10 4.74 Not detected Not detected

[0119] The test results in Table 1-2 show that the fermented hot and sour sauce prepared by the present invention has rich acid content and ammonia nitrogen content, reduced histamine content, and does not contain sodium benzoate and sodium dehydroacetate chemical preservatives. It can be seen that the seasoning sauce of the present invention has rich acidity, excellent sour and spicy flavors; rich ammonia nitrogen content, high amino acid content, and good nutritional effect; low histamine content, which is beneficial to health; does not contain chemical preservatives, and has good application prospects.

[0120] The total acid content of the seasoning sauce prepared by the invention reaches 9.66‰, the ammonia nitrogen content reaches 1.65‰, and the histamine content is as low as 1.97mg / Kg.

[0121] Through the tests of seasoning sauce 1 and 3, it can be seen that: as the fermentation time is extended, the total acid content and ammonia nitrogen content do not increase significantly, and the histamine content does not decrease significantly, which means that the fermentation is basically completed on the 4th to 6th day, and the fermentation process is significantly shortened.

[0122] The tests on seasoning sauces 1 and 4 show that: as the amount of fermentation bacteria added decreases, the total acid content and ammonia nitrogen content both decrease significantly, and the histamine content increases significantly, indicating that fermentation using the bacteria in a specific amount of the present invention has a significant impact on the taste, flavor, nutrition and health of the seasoning sauce.

[0123] Through the tests of seasoning sauces 1 and 5, it can be seen that: with increasing the amount of salt added, the total acid content decreased significantly, the ammonia nitrogen content decreased, and the histamine content increased, indicating that excessive salt addition will affect the fermentation process and affect the content of active substances in the seasoning sauce.

[0124] It can be seen from the tests of sauces 1, 6-9 that: in the presence of Bacillus marigenus, the present invention uses a specific strain numbered as Lactobacillus plantarum CI CC 24936 and a strain numbered as Lactobacillus ACCC 19955 to match, which can synergistically improve the total acid and ammonia nitrogen content of the sauce and reduce the effect of histamine content. The two are matched and fermented in conjunction with Bacillus marigenus, which can significantly improve the efficacy of the sauce of the present invention and also reduce the amount of lactic acid bacteria used. And when the ratio of Lactobacillus plantarum to Lactobacillus is 2-5:1, the effect produced is better.

[0125] Through the test of seasoning sauces 1 and 10, it can be seen that: on the basis of adding plant lactobacillus with strain number CICC 24936 and lactobacillus with strain number ACCC 19955, further adding marine source bacteria for fermentation can further increase the total acid and ammonia nitrogen content and reduce the effect of histamine.

[0126] 3. Storage of seasoning sauce

[0127] Storage method example: Seasoning sauce 1 is mixed with 0.1% cinnamon oil, 0.15% thyme oil, 0.1% oregano oil and 0.1% basil oil in an amount equal to 0.1% by weight of seasoning sauce 1, sterilized, and vacuum-packed for storage at room temperature.

[0128] Obviously, those skilled in the art can make various changes and modifications to the present invention without departing from the spirit and scope of the present invention. Thus, if these modifications and variations of the present invention fall within the scope of the claims of the present invention and their equivalents, the present invention is also intended to include these modifications and variations.

Claims

1. A method for preparing a fermented hot and sour sauce, characterized in that: The preparation steps are as follows: Step 1: Crush the chili peppers to obtain chili pepper flakes; prepare chili pepper flakes and corn flour; Step 2: Prepare Lactobacillus plantarum, Lactobacillus acidophilus and Lactobacillus marinum; Step 3: Mix corn flour and chili chips to obtain a mixed material, add salt, stir, sterilize, and obtain a pre-fermented material; Step 4: Mix the pre-fermented product with Lactobacillus plantarum, Lactobacillus acidobacillus and Bacillus marinum, seal, ferment and sterilize to obtain the fermented hot and sour sauce.

2. The method according to claim 1, characterized in that: In step 3, the salt is 2-4% of the mass of the mixture.

3. The method according to claim 1, characterized in that: In step 4, the fermentation is carried out at room temperature for 4-6 days.

4. The method according to claim 1, characterized in that: The mass ratio of corn flour to chili chips is 0.67-1.5:

1.

5. The method according to claim 1, characterized in that: In step 4, the sealing method is to use a water seal method.

6. The method according to claim 1, characterized in that: In step 2, the strain number of plant lactobacillus is CICC 24936; the strain number of lactobacillus is ACCC 19955; and the marine source bacillus is sediment marine source bacillus, and the strain number is CICC 10319.

7. The manufacturing method according to claim 1, characterized in that: In step 4, the dosage of plant lactobacillus, lactobacillus and marine source bacteria is 2.2×10 9 -5.8×10 9 cfu / g pre-fermentation, 1.3×10 9 -2.5×10 9 cfu / g pre-fermentation and 1.1×10 8 -2.5×10 8 cfu / g pre-fermentation.

8. The manufacturing method according to claim 1, characterized in that: The dosage ratio of Lactobacillus plantarum to Lactobacillus acidophilus is 2-5:

1.

9. A fermented hot and sour sauce prepared according to the preparation method according to any one of claims 1 to 8.

10. A method for preserving the fermented hot and sour sauce according to claim 9, characterized in that: The method comprises the step of mixing the fermented hot and sour sauce with at least one of cinnamon oil, thyme oil, oregano oil and basil oil.

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