The invention provides a flavored function konjac sauce rich in decanoyl
acetaldehyde and a preparation method of the flavored function konjac sauce. The preparation method comprises the following steps of (1) preparing root and leaf juice from fresh heartleaf
houttuynia roots and heartleaf
houttuynia leaves, adding deacetylate
konjac glucomannan to obtain heartleaf
houttuynia herb konjac gum liquid, and performing
refrigeration for standby application; (2) selecting entire soybeans, performing hulling, performing washing, performing soaking, performing draining, adding the heartleaf houttuynia
herb konjac gum liquid in a certain weight ratio, and performing refining to obtain viscous heartleaf houttuynia
herb konjac soybean milk; (3) making the viscous heartleaf houttuynia herb konjac soybean milk into heartleaf houttuynia herb konjac bean curd blanks, performing dicing, performing vacuum dehydrating, and controlling the
water content; and (4) performing inoculating with
aspergillus oryzae for culturing, performing aerobic
fermentation to obtain konjac bean curd
yeast blanks, putting the konjac bean curd
yeast blanks in a preserving
machine to making preserved blanks, performing inoculating with
lactic acid bacteria and microzymes, and performing anaerobic
fermentation, so as to obtain the konjac sauce. The flavored function konjac sauce has unique fishy fragrance and rich
flavor, can diminish
inflammation,
resist bacteria, promote
urination and reinforce
immunity of human bodies. The content of the decanoyl
acetaldehyde in the konjac sauce is greater than 0.1g / Kg, the content of methyl-nonyl-
ketone is greater than 0.21g / Kg, and the content of total flavonoids is greater than 6.0g / Kg.