CN104172124A - Meat and bone flavor turnip sauce and fermentation preparation method thereof - Google Patents
Meat and bone flavor turnip sauce and fermentation preparation method thereof Download PDFInfo
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- CN104172124A CN104172124A CN201410350956.4A CN201410350956A CN104172124A CN 104172124 A CN104172124 A CN 104172124A CN 201410350956 A CN201410350956 A CN 201410350956A CN 104172124 A CN104172124 A CN 104172124A
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- 235000015067 sauces Nutrition 0.000 title claims abstract description 51
- 238000000855 fermentation Methods 0.000 title claims abstract description 45
- 230000004151 fermentation Effects 0.000 title claims abstract description 45
- 239000000796 flavoring agent Substances 0.000 title abstract description 11
- 235000019634 flavors Nutrition 0.000 title abstract description 11
- 238000002360 preparation method Methods 0.000 title abstract description 11
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- 238000000034 method Methods 0.000 claims abstract description 25
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- 241000894006 Bacteria Species 0.000 claims description 29
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- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 2
- 239000007864 aqueous solution Substances 0.000 claims description 2
- 239000002075 main ingredient Substances 0.000 claims description 2
- 230000001954 sterilising effect Effects 0.000 claims description 2
- 244000291564 Allium cepa Species 0.000 claims 2
- 102000004169 proteins and genes Human genes 0.000 abstract description 6
- 108090000623 proteins and genes Proteins 0.000 abstract description 6
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract description 4
- 102000008186 Collagen Human genes 0.000 abstract description 4
- 108010035532 Collagen Proteins 0.000 abstract description 4
- 239000011575 calcium Substances 0.000 abstract description 4
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- 235000016709 nutrition Nutrition 0.000 abstract description 3
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- 239000000463 material Substances 0.000 abstract 1
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- 229930182843 D-Lactic acid Natural products 0.000 description 4
- JVTAAEKCZFNVCJ-UWTATZPHSA-N D-lactic acid Chemical compound C[C@@H](O)C(O)=O JVTAAEKCZFNVCJ-UWTATZPHSA-N 0.000 description 4
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- 241000196324 Embryophyta Species 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/121—Brevis
Abstract
The invention discloses meat and bone flavor turnip sauce and a fermentation preparation method thereof. The meat and bone flavor turnip sauce is fermented and prepared by taking meat and bones and turnip as main materials. The method comprises the following step of carrying out activation and cultivation by utilizing a mixed liquid of meat and bone soup and turnip juice by adopting a mode of activation and cultivation first and strain mixing and fermentation later, so that a great amount of strain is propagated, and the cycle is shortened. Strain mixing and fermentation can improve the content of soluble protein in the meat and bones, and partial calcium is changed to be at a free state from a combined state, and thick fragrant sauce flavor is formed; the obtained meat and bone flavor turnip sauce is rich in nutritional substance, is thick and unique in sauce flavor, is pure in sauce color, is rich in collagen, essential amino-acid and dietary fiber, and is easy to be absorbed by human bodies.
Description
Technical field
The invention belongs to food processing field, be specifically related to the fragrant root-mustard sauce of a kind of meat bone and fermentation preparation thereof.
Background technology
Meat bone is meat by-product, contains a small amount of meat on bone.The nutritional labeling that contains multiple needed by human in meat bone, comprises collagen, mineral matter, ossein, vitamin etc.At present domestic meat bone resource is very abundant, still due to the restriction of technical merit, but very backward to the utilization of this high-quality nutrient source, has every year and is wasted in a large number or is simply processed into the product that added value is very low.It is the effective way that improves bone substandard goods added value that the nutriments such as the protein in meat bone, amino acid, mineral matter, vitamin are incorporated in soup.
Root-mustard belongs to the mutation of leaf mustard, is root vegetables, originates in China.Being middlebrow kind in stem leafy vegetable, is a kind of High quality processing type root-mustard, and taste is pungent.In green vegetables, root-mustard protein, amino acid content are higher, and are rich in VA, VC, carrotene.Every 100 g edible parts are containing protein 8.7 g, fatty 0.7 g, crude fibre 2.7 g, carbohydrate 19.5 g, calcium 214 mg, phosphorus 49 mg, iron 8.2 mg.Root-mustard strong stress resistance, seldom has disease and pest to occur, and is good nontoxic, aseptic, pollution-free, non-harmful vegetables, is the notional pollution-free food of a kind of consumption, health food.And root-mustard can generally plant, implant mass, drops into lowly, and output is high, cheap.While root-mustard is more general fruits and vegetables storage tolerance also.Root-mustard stature is mellow and full, and root is carefully without muscle, and quality is tender and crisp, and chewing is without slag, and moisture content is sufficient, should not eat raw.Make and salt down vegetables, tissue is hard crisp, excellent flavor, and all there is processing all parts of the country.
By retrieving domestic and international prior art, find, also not take at present meat bone, root-mustard and prepare the report of the fragrant root-mustard sauce of meat bone as major ingredient.
Summary of the invention
The object of the present invention is to provide the fragrant root-mustard sauce of a kind of meat bone and fermentation preparation thereof.The method adopts and first to activate mixed fungus fermentation mode after cultivation, utilizes soup of bone with meat juice and root-mustard juice mixed liquor activation cultivation, makes bacterial classification amount reproduction, has shortened the cycle; Mixed fungus fermentation can improve content of soluble protein in meat bone, make part calcium from becoming free state in conjunction with state, and form strong Sauce flavor, the fragrant root-mustard sauce of gained meat bone nutriment is abundant, the strong uniqueness of Sauce flavor, dark reddish brown is pure, is rich in collagen, essential amino acid and dietary fiber, is easily absorbed by the body.
In order to realize above-mentioned object, the inventor studies and persistent exploration by lot of experiments, has finally obtained following technical scheme:
The fragrant root-mustard sauce of meat bone, wherein, the fragrant root-mustard sauce of described meat bone be take meat bone and root-mustard and is prepared from as major ingredient fermentation.
The method of the fragrant root-mustard sauce of meat bone is prepared in a kind of fermentation, wherein, the method is prepared the fragrant root-mustard sauce of meat bone by the main ingredient that comprises following weight portion: meat bone 1100-1300 part, root-mustard 400-450 part, green onion 35-45 part, Chinese cassia tree 10-15 part, cloves 10-15 part, anistree 12-18 part, fennel 12-18 part, chilli powder 15-20 part, zanthoxylum powder 8-16 part, vegetable oil 25-35 part, citric acid 0.06-0.08 part, cycloheptaamylose 0.2-0.6 part, sodium alginate 0.3-0.7 part.
Preferably, the method for the fragrant root-mustard sauce of meat bone is prepared in fermentation as mentioned above, and wherein, described meat bone is selected from following one or more: chicken bone, duck bone, beef bone, mutton bone, pork bone.
Further preferably, the method for the fragrant root-mustard sauce of meat bone is prepared in fermentation as mentioned above, and wherein, described meat bone is comprised of chicken bone 280-300 part, duck bone 250-280 part, beef bone 200-250 part, mutton bone 200-250 part and pork bone 180-200 part.
Again further preferably, the method for the fragrant root-mustard sauce of meat bone is prepared in fermentation as mentioned above, and wherein the method specifically comprises the steps:
(1) get root-mustard, cut, the 60%-90% that gets total amount soaks in soak, and crisp to protect, short look becomes, and the root-mustard that residue cuts adds water mill slurry, obtains root-mustard juice;
(2) get meat bone and put into boiling water and float oil slick, then boiling makes bone become soft, then is cooled to 80-85 ℃, and temperature control infusion 4-24h filters and removes bone slag, the concentrated soup of bone with meat juice that obtains;
(3) soup of bone with meat juice is evenly mixed with root-mustard juice while hot, cool to 20-28 ℃, add by weight 2%-8% salt, access lactic acid bacteria and yeast mixed bacteria liquid, activation cultivation 8-24h;
(4) step (1) is protected to the root-mustard that crisp short look becomes and be placed in the soup of bone with meat juice of step (3) and the mixed culture fermentation liquid of root-mustard juice having activated, add by weight 8%-18% salt, admix green onion, Chinese cassia tree, cloves, anise and fennel, in 10-18 ℃ of fermentation 20-60d;
(5) after having fermented, add chilli powder, zanthoxylum powder, vegetable oil, citric acid, cycloheptaamylose and sodium alginate, filling rear sterilizing, obtains the fragrant root-mustard sauce of meat bone.
Preferably, the method of the fragrant root-mustard sauce of meat bone is prepared in fermentation as mentioned above, wherein, described soak is for containing saturated calcium hydroxide, 0.1%-1%(w/v) calcium lactate, 0.1%-1%(w/v) calcium sulfate and 0.1%-1%(w/v) mixed aqueous solution of calcium chloride, root-mustard soaks 1-14h in described soak.
Preferably, the method for the fragrant root-mustard sauce of meat bone is prepared in fermentation as mentioned above, and wherein, in step (1), root-mustard adds the water mill slurry of 0.8-2 times of weight, in step (2) soup of bone with meat juice be concentrated into weight be described meat bone 1-2 doubly.
Preferably, the method for the fragrant root-mustard sauce of meat bone is prepared in fermentation as mentioned above, and wherein, the lactic acid bacteria described in step (3) is Lactobacillus brevis CICC20014, and described yeast is that Dare is furnished with spore torula CICC1004.
Preferably, the method of the fragrant root-mustard sauce of meat bone is prepared in fermentation as mentioned above, wherein, the mixed bacteria liquid of the lactic acid bacteria described in step (3) and yeast is CFU than be furnished with the mixed bacteria liquid of spore torula CICC1004 for the Lactobacillus brevis CICC20014 of 1.5-3:1 and Dare.
Further preferably, the method for the fragrant root-mustard sauce of meat bone is prepared in fermentation as mentioned above, and wherein, in the mixed bacteria liquid of the lactic acid bacteria described in step (3) and yeast, effectively total viable count is 3.71 * 10
11～7.25 * 10
11individual/g, inoculum concentration is 2.5%-5%(w/w).
Compared with prior art, the root-mustard jam product the present invention relates to and fermentation preparation tool thereof have the following advantages and are significant progressive:
(1) the present invention utilizes soup of bone with meat juice and root-mustard juice mixed liquor activation cultivation, makes bacterial classification amount reproduction, and usings this as zymotic fluid, has shortened the cycle.
(2) adopt mixed fungus fermentation mode can improve content of soluble protein in meat bone, make part calcium from becoming free state in conjunction with state, be conducive to the absorption of human body to nutriment, and form strong Sauce flavor.
(3) adopting composite animal meat bone is the content that raw material promotes the nutriments such as collagen, amino acid, nucleotides.
(4) edibility animal flesh bone is put together and be processed into nutrient and healthcare products and not only can turn waste into wealth, also solved discarded bone and caused the problems such as environmental pollution, be conducive to the sustainable development of recycling economy.
The specific embodiment
Below in conjunction with specific embodiment, the technical scheme in the present invention and technique effect are clearly and completely described.It should be noted that, in each embodiment and comparative example, lactic acid bacteria is Lactobacillus brevis CICC20014, and yeast is that Dare is furnished with spore torula CICC1004, is all taken from Chinese industrial microorganism fungus kind preservation administrative center; In described lactic acid bacteria and the mixed bacteria liquid of yeast, effectively total viable count is 5.0 * 10
11individual/g left and right.
embodiment 1
The fragrant root-mustard sauce of meat bone and a fermentation preparation thereof, its step is as follows:
(1) select complete, new fresh root mustard, reject Lao Ye, rotten leaf and Huang Ye, remove root, clean, cut into thread, get 320g and soak 14h in saturated calcium hydroxide, 0.1% calcium lactate, 0.1% calcium sulfate, 0.1% calcium chloride mixed liquor, crisp to protect, short look becomes, separately get 80g and add 120mL water mill slurry, obtain root-mustard juice;
(2) get chicken bone 280g, duck bone 250 g, beef bone 200 g, mutton bone 200g, pork bone 180g mix clean, broken, put into boiling water and float oil slick, then at pressure 0.15MPa, boiling 10min under 131 ℃ of conditions of temperature, make bone become soft, then be cooled to 80 ℃, temperature control infusion 4h, filter and remove bone slag, the concentrated 1.5kg soup of bone with meat juice that obtains;
(3) soup of bone with meat juice and the root-mustard juice of heat evenly mix, and cool to 20 ℃, add by weight 2% salt, by inoculum concentration, are that 2.5% access CFU ratio is 1.5:1 lactic acid bacteria and yeast mixed bacteria liquid, activation cultivation 8h;
(4) root-mustard is placed in to the soup of bone with meat juice that activated and the mixed culture fermentation liquid of root-mustard juice, adds by weight 8% salt, admix green onion 35 g, Chinese cassia tree 10 g, cloves 10 g, anistree 12g, fennel 12g, in 10 ℃ of fermentation 20d;
(5) after having fermented, add chilli powder 15 g, zanthoxylum powder 8g, vegetable oil 25g, citric acid 0.06g, cycloheptaamylose 0.2g, sodium alginate 0.3g, filling rear pasteurization, obtains the fragrant root-mustard sauce of meat bone.
embodiment 2
The fragrant root-mustard sauce of meat bone and a fermentation preparation thereof, its step is as follows:
(1) select complete, new fresh root mustard, reject Lao Ye, rotten leaf and Huang Ye, remove root, clean, cut into thread, get 350g and soak 4h in saturated calcium hydroxide, 1% calcium lactate, 1% calcium sulfate, 1% calcium chloride mixed liquor, crisp to protect, short look becomes, separately get 100g and add 200mL water mill slurry, obtain root-mustard juice;
(2) get chicken bone 300 g, duck bone 280 g, beef bone 250 g, mutton bone 250 g, pork bone 200 g mix clean, broken, put into boiling water and float oil slick, then at pressure 0.25MPa, boiling 15min under 145 ℃ of conditions of temperature, make bone become soft, then be cooled to 85 ℃, temperature control infusion 24h, filter and remove bone slag, obtain 1.8kg soup of bone with meat juice;
(3) soup of bone with meat juice and the root-mustard juice of heat evenly mix, and cool to 28 ℃, add by weight 8% salt, by inoculum concentration, are that 5% access CFU ratio is 3:1 lactic acid bacteria and yeast mixed bacteria liquid, activation cultivation 24h;
(4) root-mustard is placed in to the soup of bone with meat juice that activated and the mixed culture fermentation liquid of root-mustard juice, adds by weight 18% salt, admix green onion 45 g, Chinese cassia tree 15 g, cloves 15 g, anistree 18 g, fennel 18 g, in 18 ℃ of fermentation 60d;
(5) after having fermented, add chilli powder 20 g, zanthoxylum powder 16 g, vegetable oil 35 g, citric acid 0.08 g, cycloheptaamylose 0.6 g, sodium alginate 0.7 g, filling rear pasteurization, obtains the fragrant root-mustard sauce of meat bone.
embodiment 3
The fragrant root-mustard sauce of meat bone and a fermentation preparation thereof, its step is as follows:
(1) select complete, new fresh root mustard, reject Lao Ye, rotten leaf and Huang Ye, remove root, clean, cut into thread, get 350g and soak 8h in saturated calcium hydroxide, 0.5% calcium lactate, 0.5% calcium sulfate, 0.5% calcium chloride mixed liquor, crisp to protect, short look becomes, separately get 75g and add 100mL water mill slurry, obtain root-mustard juice;
(2) get chicken bone 290 g, duck bone 265 g, beef bone 225 g, mutton bone 225 g, pork bone 190g mix clean, broken, put into boiling water and float oil slick, then at pressure 0.2MPa, boiling 12min under 138 ℃ of conditions of temperature, make bone become soft, then be cooled to 82 ℃, temperature control infusion 12h, filter and remove bone slag, obtain 1.6kg soup of bone with meat juice;
(3) soup of bone with meat juice and the root-mustard juice of heat evenly mix, and cool to 24 ℃, add by weight 5% salt, by inoculum concentration, are that 3.5% access CFU ratio is 2:1 lactic acid bacteria and yeast mixed bacteria liquid, activation cultivation 16h;
(4) root-mustard is placed in to the soup of bone with meat juice that activated and the mixed culture fermentation liquid of root-mustard juice, adds by weight 14% salt, admix green onion 40 g, Chinese cassia tree 13g, cloves 12g, anistree 15g, fennel 15 g, in 14 ℃ of fermentation 40d;
(5) after having fermented, add chilli powder 18g, zanthoxylum powder 12 g, vegetable oil 26g, citric acid 0.07 g, cycloheptaamylose 0.5 g, sodium alginate 0.5g, filling rear pasteurization, obtains the fragrant root-mustard sauce of meat bone.
comparative example 1: do not activate cultivation
The fragrant root-mustard sauce of meat bone and a fermentation preparation thereof, its step is as follows:
(1) select complete, new fresh root mustard, reject Lao Ye, rotten leaf and Huang Ye, remove root, clean, cut into thread, get 350g and soak 8h in saturated calcium hydroxide, 0.5% calcium lactate, 0.5% calcium sulfate, 0.5% calcium chloride mixed liquor, crisp to protect, short look becomes, separately get 75g and add 100mL water mill slurry, obtain root-mustard juice;
(2) get chicken bone 290 g, duck bone 265 g, beef bone 225 g, mutton bone 225 g, pork bone 190g mix clean, broken, put into boiling water and float oil slick, then at pressure 0.2MPa, boiling 12min under 138 ℃ of conditions of temperature, make bone become soft, then be cooled to 82 ℃, temperature control infusion 12h, filter and remove bone slag, obtain 1.6kg soup of bone with meat juice;
(3) soup of bone with meat juice and the root-mustard juice of heat evenly mix, cool to 24 ℃, add by weight 14% salt, root-mustard is placed in to mixed liquor, admix green onion 40 g, Chinese cassia tree 13g, cloves 12g, anistree 15g, fennel 15 g, by inoculum concentration, be that 3.5% access CFU is than being 2:1 lactic acid bacteria and yeast mixed bacteria liquid, in 14 ℃ of fermentation 40d;
(4) after having fermented, add chilli powder 18g, zanthoxylum powder 12 g, vegetable oil 26g, citric acid 0.07 g, cycloheptaamylose 0.5 g, sodium alginate 0.5g, filling rear pasteurization, obtains the fragrant root-mustard sauce of meat bone.
comparative example 2: single bacterium fermentation
The fragrant root-mustard sauce of meat bone and a fermentation preparation thereof, its step is as follows:
(1) select complete, new fresh root mustard, reject Lao Ye, rotten leaf and Huang Ye, remove root, clean, cut into thread, get 350g and soak 8h in saturated calcium hydroxide, 0.5% calcium lactate, 0.5% calcium sulfate, 0.5% calcium chloride mixed liquor, crisp to protect, short look becomes, separately get 75g and add 100mL water mill slurry, obtain root-mustard juice;
(2) get chicken bone 290 g, duck bone 265 g, beef bone 225 g, mutton bone 225 g, pork bone 190g mix clean, broken, put into boiling water and float oil slick, then at pressure 0.2MPa, boiling 12min under 138 ℃ of conditions of temperature, make bone become soft, then be cooled to 82 ℃, temperature control infusion 12h, filter and remove bone slag, obtain 1.6kg soup of bone with meat juice;
(3) soup of bone with meat juice and the root-mustard juice of heat evenly mix, and cool to 24 ℃, add by weight 5% salt, by inoculum concentration, are 3.5% access lactic acid bacteria, activation cultivation 16h;
(4) root-mustard is placed in to the soup of bone with meat juice that activated and the mixed culture fermentation liquid of root-mustard juice, adds by weight 14% salt, admix green onion 40 g, Chinese cassia tree 13g, cloves 12g, anistree 15g, fennel 15 g, in 14 ℃ of fermentation 40d;
(5) after having fermented, add chilli powder 18g, zanthoxylum powder 12 g, vegetable oil 26g, citric acid 0.07 g, cycloheptaamylose 0.5 g, sodium alginate 0.5g, filling rear pasteurization, obtains the fragrant root-mustard sauce of meat bone.
The nutritional labeling comparison of the prepared sample of each embodiment of table 1
The color and luster of table 2 product, form, flavour, crisp sense standards of grading
Organoleptic indicator's comparison of the prepared sample of each embodiment of table 3
Claims (10)
1. the fragrant root-mustard sauce of meat bone, is characterized in that, the fragrant root-mustard sauce of described meat bone be take meat bone and root-mustard and is prepared from as major ingredient fermentation.
2. the method for the fragrant root-mustard sauce of meat bone is prepared in a fermentation, it is characterized in that, the method is prepared the fragrant root-mustard sauce of meat bone by the main ingredient that comprises following weight portion: meat bone 1100-1300 part, root-mustard 400-450 part, green onion 35-45 part, Chinese cassia tree 10-15 part, cloves 10-15 part, anistree 12-18 part, fennel 12-18 part, chilli powder 15-20 part, zanthoxylum powder 8-16 part, vegetable oil 25-35 part, citric acid 0.06-0.08 part, cycloheptaamylose 0.2-0.6 part, sodium alginate 0.3-0.7 part.
3. the method for the fragrant root-mustard sauce of meat bone is prepared in fermentation according to claim 2, it is characterized in that, described meat bone is selected from following one or more: chicken bone, duck bone, beef bone, mutton bone, pork bone.
4. ferment according to claim 3 and prepare the method for the fragrant root-mustard sauce of meat bone, it is characterized in that, described meat bone is comprised of chicken bone 280-300 part, duck bone 250-280 part, beef bone 200-250 part, mutton bone 200-250 part and pork bone 180-200 part.
5. according to fermentation described in claim 2-4 any one, prepare the method for the fragrant root-mustard sauce of meat bone, it is characterized in that, the method specifically comprises the steps:
(1) get root-mustard, cut, the 60%-90% that gets total amount soaks in soak, and crisp to protect, short look becomes, and the root-mustard that residue cuts adds water mill slurry, obtains root-mustard juice;
(2) get meat bone and put into boiling water and float oil slick, then boiling makes bone become soft, then is cooled to 80-85 ℃, and temperature control infusion 4-24h filters and removes bone slag, the concentrated soup of bone with meat juice that obtains;
(3) soup of bone with meat juice is evenly mixed with root-mustard juice while hot, cool to 20-28 ℃, add by weight 2%-8% salt, access lactic acid bacteria and yeast mixed bacteria liquid, activation cultivation 8-24h;
(4) step (1) is protected to the root-mustard that crisp short look becomes and be placed in the soup of bone with meat juice of step (3) and the mixed culture fermentation liquid of root-mustard juice having activated, add by weight 8%-18% salt, admix green onion, Chinese cassia tree, cloves, anise and fennel, in 10-18 ℃ of fermentation 20-60d;
(5) after having fermented, add chilli powder, zanthoxylum powder, vegetable oil, citric acid, cycloheptaamylose and sodium alginate, filling rear sterilizing, obtains the fragrant root-mustard sauce of meat bone.
6. ferment according to claim 5 and prepare the method for the fragrant root-mustard sauce of meat bone, it is characterized in that, described soak is for containing saturated calcium hydroxide, 0.1%-1%(w/v) calcium lactate, 0.1%-1%(w/v) calcium sulfate and 0.1%-1%(w/v) mixed aqueous solution of calcium chloride, root-mustard soaks 1-14h in described soak.
7. the method for the fragrant root-mustard sauce of meat bone is prepared in fermentation according to claim 5, it is characterized in that, in step (1), root-mustard adds the water mill slurry of 0.8-2 times of weight, in step (2) soup of bone with meat juice be concentrated into weight be described meat bone 1-2 doubly.
8. ferment and prepare the method for the fragrant root-mustard sauce of meat bone according to claim 5, it is characterized in that, the lactic acid bacteria described in step (3) is Lactobacillus brevis CICC20014, and described yeast is that Dare is furnished with spore torula CICC1004.
9. ferment according to claim 5 and prepare the method for the fragrant root-mustard sauce of meat bone, it is characterized in that, the mixed bacteria liquid of the lactic acid bacteria described in step (3) and yeast is CFU than be furnished with the mixed bacteria liquid of spore torula CICC1004 for the Lactobacillus brevis CICC20014 of 1.5-3:1 and Dare.
10. ferment and prepare the method for the fragrant root-mustard sauce of meat bone according to claim 9, it is characterized in that, in the mixed bacteria liquid of the lactic acid bacteria described in step (3) and yeast, effectively total viable count is 3.71 * 10
11～7.25 * 10
11individual/g, inoculum concentration is 2.5%-5%(w/w).
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