Three-section fermentation type salty fresh konjak sauce and preparation method thereof

Abstract

The invention relates to three-section fermentation type salty fresh konjak sauce and a preparation method thereof. The three-section fermentation type salty fresh konjak sauce provided by the invention is prepared from the following raw materials in parts by weight: 300-350 parts of konjak, 150-200 parts of thick broad-bean sauce, 100-150 parts of soybean sauce, 40-80 parts of dried small shrimps, 15-25 parts of salt, 3-7 parts of protein candy, 0.05-0.08 part of citric acid and 4-8 parts of aginomoto. The preparation method comprises the following steps: mixing the konjak, the thick broad-bean sauce, the soybean sauce and the dried small shrimps, adding deionized water, and carrying out defibrination treatment to obtain mixed size; adding the salt to the size and placing at the temperature of 15-30 DEG C for fermenting for 4-8 days; then adding the salt in a fermented liquid and placing at the temperature of 25-40 DEG C for fermenting for 5-15 days; adding the salt and lactose to the fermented liquid and placing at the temperature of 55-65 DEG C for fermenting for 20-40 days to obtain fermented soy sauce mash; adding the protein candy, the citric acid and the aginomoto to the soy sauce mash; and after filling and sealing a bottle, pasteurizing and cooling to obtain a finished product. The konjak sauce is rich in nutrient and high in medicinal value.

Description

technical field [0001] The invention relates to a three-stage fermented salty fresh konjac sauce and a preparation method thereof, belonging to the field of food processing. Background technique [0002] With the improvement of living standards, people's requirements for food are getting higher and higher, and people pay more attention to health care and energy efficiency while pursuing nutrition. [0003] Konjac, also known as konjac taro, is a perennial herb of the family Araceae. my country is the main producing area of ​​konjac, which is mainly distributed in the hilly areas and low mountainous areas of Yunnan, Shaanxi, Sichuan, Hubei, Guizhou, Taiwan and other places, including two varieties of white konjac and flower konjac. According to historical records, my country has used konjac as a "relief" food and traditional Chinese medicine for more than 2,000 years. "Compendium of Materia Medica" says that "konjac is mainly used to treat pain, swelling, wind and poison......

AI Technical Summary

Problems solved by technology

[0007] At present, the konjac food on the market has single raw materials, poor mouthfeel, and the energy efficiency of nutrition and health care cannot be fully exerted, and there is no related literature report on preparing konjac sauce with the above-mentioned raw materials as the main ingredient