CN101690572B - Litsea sauce-making method - Google Patents

Abstract

The invention provides a litsea sauce-making method. The method comprises the following steps: washing litsea, removing impurities and making the litsea into paste; putting pasty litsea into a container and hermetically fermenting the pasty litsea at a temperature between 20 and 30 DEG C for 50 to 70 days; and adding salt to a fermentation product, mixing well and obtaining the litsea sauce. As the litsea sauce-making method provided by the invention uses a fermentation process to degrade tannin and pectin in litsea, the obtained litsea sauce not only retains the unique original taste of litsea, but also is good in color, smell and taste and longer in preservation time, so that the problem that fresh litsea is not easy to preserve. The method ensures that woody plants producing litsea can be vigorously popularized as economic tree species, is beneficial to the development of agricultural economy, and has high economic and social benefit. The method has the advantages of simple processing, no need to add any chemical freshness-keeping agent or preservative in the processing course, high safety and benefit to human health.

Description

A kind of preparation method of litsea sauce

Technical field

The present invention relates to the preparation method of a kind of method for making food, particularly a kind of litsea sauce.

Background technology

Litsea pungens (having another name called cubeb litsen tree, the fruit of a cubeb litsea tree) is a kind of fruit that is grown in the xylophyta in mountain area, contains aromatic oil, has the effect that invigorating the spleen, eliminating dampness, regulating the qi flowing in the channels and stomach help digestion.But owing to contain tannin and the pectin that is difficult for degraded in the Litsea pungens, very easily damaged rotten, it is short to eat the time raw, and with Litsea pungens through traditional easily turn sour after marinading processing rotten, dry the finished product aromatic oil volatilization after the processing, the color and luster dimness loses fragrance, edibility greatly reduces, and can't keep its unique original flavor.Just because of above weakness, make the xylophyta that produces Litsea pungens can not widely popularize as the economic tree of agricultural cultivation for a long time, be unfavorable for the development of agricultural economy.

Summary of the invention

Technical problem to be solved by this invention provides a kind of preparation method of litsea sauce, it has overcome Litsea pungens and has eaten the time weak point raw, be difficult for storing transportation, the weakness rotten or the forfeiture original flavor of easily turning sour after the conventional method processing such as to marinade or dry, processing technology is simple, has significant social and economic benefit.

In order to solve the problems of the technologies described above, technical scheme of the present invention is: a kind of preparation method of litsea sauce, and it may further comprise the steps:

To make pasty state after Litsea pungens cleaning, the impurity elimination;

The Litsea pungens of pasty state is packed in the container, 20 ℃ of-30 ℃ of condition lower seals fermentations;

After the 50-70 days tunnings that ferment become pale brown look shot-like particle, can obtain litsea sauce after adding salt is mixed thoroughly in tunning, the weight ratio of tunning and salt is 6: 1-8: 1.

The maturity of Litsea pungens is 60%-70%.

Fermentation temperature is 27 ℃.

Fermentation time is 60 days.

The preparation method of a kind of litsea sauce provided by the invention has the following advantages:

1, owing to tannin and pectin in the application of fermentation process degradation Litsea pungens, the litsea sauce that makes has not only kept the original flavor of Litsea pungens uniqueness, and color is all good, and has prolonged the holding time, has solved the problem that fresh Litsea pungens is difficult for preservation;

2, make that the xylophyta that produces Litsea pungens can be widelyd popularize as economic tree, help the development of agricultural economy, have high economic benefit and social benefit;

3, aromatic-oil content is abundant in the Litsea pungens of maturity 60%-70%, and shell is still unhardened, and kernel is jelly, the most suitable making litsea sauce, too early Litsea pungens aromatic-oil content deficiency of plucking, the manufactured goods British plain spirits is crossed substantial, the inedibility of plucking late of the hardening of then shell, kernel;

4, fermentation temperature generates acetic acid easily if surpass 30 ℃, makes the souring of sauce flavor, also can make the aromatic oil volatilization in the Litsea pungens simultaneously, loses that it is natural flavour mountaineous, and therefore 27 ℃ is optimum fermentation temp;

5, optimum fermentation time is 60 days, because starch and sugar content are low in the Litsea pungens, the natural generative process of lactic acid bacteria is slower, therefore needs long fermentation time, and the litsea sauce color that obtains after 60 days of fermenting is all good;

6, this method processing technology is simple, need not add any chemical preservative and anticorrisive agent in process, and is safe, helps health.

The specific embodiment

Below in conjunction with embodiment the present invention is described further.

Embodiment one

With maturity is that 60% fresh Litsea pungens is got 10 kilograms after selected, cleans, makes pasty state with fiberizer after the impurity elimination; The Litsea pungens of wearing into pasty state is packed in porcelain container or the enamel container, and the control temperature is carried out sealing and fermenting at 30 ℃; Fermented 50 days, and when tunning becomes pale brown look shot-like particle, added in tunning and can obtain litsea sauce after salt is mixed thoroughly, the amount that adds salt in 1 kilogram of tunning is 168 grams.

To store for taking at any time at normal temperatures after the litsea sauce tinning that make.

Embodiment two

With maturity is that 70% fresh Litsea pungens is got 10 kilograms after selected, cleans, makes pasty state with fiberizer after the impurity elimination; The Litsea pungens of wearing into pasty state is packed in porcelain container or the enamel container, and the control temperature is carried out sealing and fermenting at 20 ℃; Fermented 70 days, tunning becomes pale brown look shot-like particle, adds can obtain litsea sauce after salt is mixed thoroughly in tunning, and the amount that adds salt in 1 kilogram of tunning is 125 grams.

To store for taking at any time at normal temperatures after the litsea sauce tinning that make.

Embodiment three

With maturity is that 65% fresh Litsea pungens is got 10 kilograms after selected, cleans, makes pasty state with fiberizer after the impurity elimination; The Litsea pungens of wearing into pasty state is packed in porcelain container or the enamel container, and the control temperature is carried out sealing and fermenting at 27 ℃; Fermented 60 days, tunning becomes pale brown look shot-like particle, adds can obtain litsea sauce after salt is mixed thoroughly in tunning, and the amount that adds salt in 1 kilogram of tunning is 150 grams.

To store for taking at any time at normal temperatures after the litsea sauce tinning that make.

Salinity adds the taste that too much can influence product, crosses and can produce secondary fermentation at least.

Claims (3)

1. the preparation method of a litsea sauce, its feature may further comprise the steps:

The selective maturation degree is the 60%-70% Litsea pungens;

To make pasty state after Litsea pungens cleaning, the impurity elimination;

The Litsea pungens of pasty state is packed in the container, 20 ℃ of-30 ℃ of condition lower seals fermentations;

After the 50-70 days tunnings that ferment become pale brown look shot-like particle, can obtain litsea sauce after adding salt is mixed thoroughly in tunning, the weight ratio of tunning and salt is 6: 1-8: 1.

2. the preparation method of a kind of litsea sauce according to claim 1, it is characterized in that: fermentation temperature is 27 ℃.

3. the preparation method of a kind of litsea sauce according to claim 1, it is characterized in that: fermentation time is 60 days.