Fermented black purslane soy sauce and preparation method thereof

Abstract

The invention discloses fermented black purslane soy sauce and a preparation method thereof. The fermented black purslane soy sauce is prepared by blending fermented black purslane soy sauce decoction with the conventional soy sauce, wherein the blending ratio of the fermented black purslane soy sauce decoction to the soy sauce is 1:15. The fermented black purslane soy sauce is prepared by the following steps: fermenting purslane under the specific conditions of constant temperature and constant humidity to prepare black purslane; decocting the fermented black purslane into the fermented black purslane decoction; and blending the fermented black purslane decoction with the conventional fermented soy sauce. The product has fragrant flavor and delicious taste, can meet requirements on seasoning and color mixing by people during daily dish cooking, improves the nutritional ingredients of the soy sauce and opens up a new way for application of the purslane. The production process of the product is simple, easy in industrialized production and low in production cost, can form good economic benefit, and is favorable for popularization of the product.

Description

technical field [0001] The invention relates to an edible condiment, in particular to a fermented black purslane soy sauce and a preparation method thereof. Background technique [0002] As a kind of cooking seasoning, soy sauce has a long history in my country and Southeast Asian countries, and it is also a major feature of edible seasoning in my country. Traditional seasonings are widely used and consumed in a large amount. At present, there are many kinds of soy sauce on the market. Brewed soy sauce and formulated soy sauce are the main parts of the market. Brewed soy sauce has a long history of production in my country and has a unique process. The main body is made of beans and wheat grains and fermented by microorganisms , it is rich in nutrition and delicious in taste, especially the development of bio-fermentation technology, so that the brewing industry of soy sauce presents an industry with rich characteristics, and the consumer market is increasing year by year. Du...

AI Technical Summary

Problems solved by technology

[0004] Purslane is developed and utilized as a health food in a very narrow range, and product development is far from meeting people's needs. At present, there are few varieties available in the market. Patent CN101878885A discloses "a kind of purslane pickle and its preparation method" It provides people with a pickle food that is convenient to eat, can retain natural nutrients, and has a unique flavor

In order to make this purslane with good health care effect more widely popularized and used, to benefit more people's health, it is the purpose of the present invention to develop more beneficial purslane products and meet people's needs Place, as developing a kind of fermented black purslane soy sauce, also do not see relevant report at present