CN104256522A - Three-section fermentation type salty fresh konjak sauce and preparation method thereof - Google Patents
Three-section fermentation type salty fresh konjak sauce and preparation method thereof Download PDFInfo
- Publication number
- CN104256522A CN104256522A CN201410457024.XA CN201410457024A CN104256522A CN 104256522 A CN104256522 A CN 104256522A CN 201410457024 A CN201410457024 A CN 201410457024A CN 104256522 A CN104256522 A CN 104256522A
- Authority
- CN
- China
- Prior art keywords
- sauce
- parts
- salt
- soy sauce
- konjak
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000015067 sauces Nutrition 0.000 title claims abstract description 89
- 229920002752 Konjac Polymers 0.000 title claims abstract description 76
- 238000000855 fermentation Methods 0.000 title claims abstract description 33
- 230000004151 fermentation Effects 0.000 title claims abstract description 33
- 235000010485 konjac Nutrition 0.000 title claims abstract description 26
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 42
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 36
- 150000003839 salts Chemical class 0.000 claims abstract description 29
- 235000010749 Vicia faba Nutrition 0.000 claims abstract description 20
- 240000006677 Vicia faba Species 0.000 claims abstract description 20
- 235000002098 Vicia faba var. major Nutrition 0.000 claims abstract description 20
- 238000002156 mixing Methods 0.000 claims abstract description 18
- 239000007788 liquid Substances 0.000 claims abstract description 16
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 15
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 15
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 238000001816 cooling Methods 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims abstract description 6
- 238000011049 filling Methods 0.000 claims abstract description 6
- 239000008101 lactose Substances 0.000 claims abstract description 6
- 239000008367 deionised water Substances 0.000 claims abstract description 3
- 229910021641 deionized water Inorganic materials 0.000 claims abstract description 3
- 241001312219 Amorphophallus konjac Species 0.000 claims description 32
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims description 31
- 241000238557 Decapoda Species 0.000 claims description 16
- 235000015165 citric acid Nutrition 0.000 claims description 12
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 12
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 12
- 239000004223 monosodium glutamate Substances 0.000 claims description 12
- 235000000346 sugar Nutrition 0.000 claims description 12
- 239000012530 fluid Substances 0.000 claims description 10
- 210000002966 serum Anatomy 0.000 claims description 10
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 8
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 8
- 239000000252 konjac Substances 0.000 claims description 7
- 229920001542 oligosaccharide Polymers 0.000 claims description 7
- 150000002482 oligosaccharides Chemical class 0.000 claims description 7
- 238000000034 method Methods 0.000 claims description 6
- 239000000084 colloidal system Substances 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 238000009928 pasteurization Methods 0.000 claims description 5
- 230000008569 process Effects 0.000 claims description 5
- 239000002002 slurry Substances 0.000 claims description 5
- 239000007787 solid Substances 0.000 claims description 5
- 244000068988 Glycine max Species 0.000 abstract description 5
- 235000010469 Glycine max Nutrition 0.000 abstract description 5
- 235000009508 confectionery Nutrition 0.000 abstract description 3
- 241000143060 Americamysis bahia Species 0.000 abstract 2
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 238000007789 sealing Methods 0.000 abstract 1
- 239000003921 oil Substances 0.000 description 15
- 235000013305 food Nutrition 0.000 description 7
- 230000000694 effects Effects 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 5
- 210000004369 blood Anatomy 0.000 description 5
- 239000008280 blood Substances 0.000 description 5
- 239000011575 calcium Substances 0.000 description 5
- 229910052791 calcium Inorganic materials 0.000 description 5
- 206010012601 diabetes mellitus Diseases 0.000 description 5
- 230000002265 prevention Effects 0.000 description 5
- 230000036528 appetite Effects 0.000 description 4
- 235000019789 appetite Nutrition 0.000 description 4
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
- 201000010099 disease Diseases 0.000 description 4
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 4
- 230000002218 hypoglycaemic effect Effects 0.000 description 4
- 150000002632 lipids Chemical class 0.000 description 4
- 235000008935 nutritious Nutrition 0.000 description 4
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 description 3
- 208000024172 Cardiovascular disease Diseases 0.000 description 3
- 229920002581 Glucomannan Polymers 0.000 description 3
- 206010028980 Neoplasm Diseases 0.000 description 3
- 208000008589 Obesity Diseases 0.000 description 3
- 125000003118 aryl group Chemical group 0.000 description 3
- 201000011510 cancer Diseases 0.000 description 3
- 229940046240 glucomannan Drugs 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 235000020824 obesity Nutrition 0.000 description 3
- 230000035790 physiological processes and functions Effects 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 230000000153 supplemental effect Effects 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- 240000006439 Aspergillus oryzae Species 0.000 description 2
- 235000002247 Aspergillus oryzae Nutrition 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 2
- 206010020772 Hypertension Diseases 0.000 description 2
- 241000242583 Scyphozoa Species 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 235000019658 bitter taste Nutrition 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 230000001105 regulatory effect Effects 0.000 description 2
- 210000004243 sweat Anatomy 0.000 description 2
- 239000002699 waste material Substances 0.000 description 2
- 241000201297 Chelone Species 0.000 description 1
- 244000205754 Colocasia esculenta Species 0.000 description 1
- 235000006481 Colocasia esculenta Nutrition 0.000 description 1
- 208000001953 Hypotension Diseases 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 208000007443 Neurasthenia Diseases 0.000 description 1
- 208000001132 Osteoporosis Diseases 0.000 description 1
- 208000034189 Sclerosis Diseases 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 230000009102 absorption Effects 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000012190 activator Substances 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000010100 anticoagulation Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 208000037849 arterial hypertension Diseases 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- 206010003549 asthenia Diseases 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 210000000748 cardiovascular system Anatomy 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 235000021107 fermented food Nutrition 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 208000021822 hypotensive Diseases 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 238000001802 infusion Methods 0.000 description 1
- 238000011081 inoculation Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 208000010125 myocardial infarction Diseases 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 235000015096 spirit Nutrition 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 235000015099 wheat brans Nutrition 0.000 description 1
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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/115—Konjak; Konntaku
-
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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
The present invention relates to a kind of three sections of salty fresh Amorphophallus rivieri sauce of fermented type and preparation method thereof, belong to food processing field.
Background technology
Along with growth in the living standard, the requirement of people to food is also more and more higher, while pursuit nutrition, more focus on the efficiency that keeps healthy.
Konjaku You Ming Amorphophalus rivieri taro, belongs to Araeceae herbaceos perennial.China is the main producing region of konjaku, and it is mainly distributed in hilly country and the mountain area, low mountain on the ground such as Yunnan, Shaanxi, Sichuan, Hubei, Guizhou, Taiwan, comprises white konjaku and elephant-foot yam two kinds.According to Historical Data Data About, konjaku is carried out the history of curing the disease existing more than 2000 years as " sending relief to a famine area " food and Chinese medicine by China.Say in Compendium of Material Medica " konjaku cures mainly the swollen wind poison of pain ... smash to pieces, be cooked into cake with lye, the five tastes adjust food ... shape, as jellyfish silk and jellyfish, is controlled quench one's thirst (i.e. diabetes) ".Modern science analytical proof, konjaku has excessive cholesterol in suppression meals and is absorbed by the body and reducing blood lipid, hypoglycemic effect, and can also reduce the potential hazard of hypertension, angiocardiopathy and diabetes, be the ultimate food of these patients.Konjaku flour has another name called konjac glucomannan, extracts from konjac tuber, and its active ingredient is Glucomannan (being called for short KGM).Glucomannan is a kind of non-ionic water-soluble macromolecule polysaccharide, it is one of the most excellent soluble dietary fiber found at present, there is fat-reducing, defaecation, reducing blood lipid, the physiological function such as hypoglycemic, to modern rich man's diseases such as prevention and supplemental treatment obesity, enteron aisle cancer, cardiovascular disease, diabetes, there is important function.
Thick broad-bean sauce, the mouthfeel of and mellow deliciousness fragrant with its strong sauce, occupies huge legendary turtle head for a long time in fermented food.In China, thick broad-bean sauce is major ingredient with soybean, utilizes aspergillus oryzae, culture propagation forms, and it has the taste of the multiple mediation such as fresh, sweet, salty, peppery, sour, the aid digestion opening taste of energy, improve a poor appetite, wind dispelling is dispeled cold, reduce the generation of Toxic and absorption, enhancing antibody metabolism, the regulating intestinal canal beneficial microorganism ecological balance, relieving dyspepsia, promote that enteron aisle child moves, contributing to preventing the effect such as artery sclerosis and hypertension, is a kind of very popular instant food.
Soy sauce, a kind of liquid flavoring brewageed for raw material with soybean, wheat, wheat bran etc., its color and luster is reddish brown, and have unique sauce fragrant, flavour is delicious, helps lend some impetus to appetite.In production, by raw material through mixing, boiling, cooling inoculation, kind song (aspergillus oryzae bacterial classification), koji, fermentation, heating (salt adding and water), soak (previous drench three oil), drench oil, raw sauce heating, be mixed with the operations such as finished product and be processed into; Wherein drenching oily operation is by soy sauce and residue of soya isolated by filtration out, usual employing repeatedly infusion method, sequentially drench hair oil, two oil and three oil, through recycled, the composition of sauce unstrained spirits is all extracted substantially, leachate is hair oil for the first time, also be raw sauce, it contains many physiological activators, has anti-oxidant, antibacterial, anticoagulation, the health care such as hypotensive.
Dried small shrimp, nutritious, delicious flavour, wherein containing rich in protein and mineral matter, especially the content of calcium constituent is very abundant, have the title in " warehouse of calcium ", is inexpensive good merchantable brand of replenishing the calcium; Meanwhile, containing abundant magnesium elements in dried small shrimp, to cardiomotility, there is important regulating action, cardiovascular system can be protected well, reduce the content of Blood Cholesterol, prevention of arterial sclerosis, hypertension and myocardial infarction are had certain effect; In addition, dried small shrimp also has calm effect, is usually used in illness such as treatment neurasthenia, vegetative nerve functional disturbance etc.The elderly often eats dried small shrimp, can effectively prevention of osteoporosis, build up health.
At present, the konjak food on market, raw material is single, mouthfeel is poor, and nutrition and health care efficiency can not get playing completely, and also not having more than one to state raw material is the pertinent literature report that konjaku sauce prepared by major ingredient.
Summary of the invention
The konjaku sauce that delicious sauce is fragrant, nutritious in order to develop, medical value is high, the present invention proposes a kind of three sections of salty fresh Amorphophallus rivieri sauce of fermented type and preparation method thereof.
For this reason, technical scheme of the present invention is:
A kind of three sections of salty fresh Amorphophallus rivieri sauce of fermented type, is characterized in that: formulated by the raw material of following weight portion: konjaku 300-350 part, thick broad-bean sauce 150-200 part, soy sauce 100-150 part, dried small shrimp 40-80 part, salt 15-25 part, protein sugar 3-7 part, citric acid 0.05-0.08 part, monosodium glutamate 4-8 part.
Preferably, the salty fresh Amorphophallus rivieri sauce of above-mentioned three sections of fermented types, in wherein said konjaku, the content of konjak oligosaccharide is 7%-15%.
Preferably, the salty fresh Amorphophallus rivieri sauce of above-mentioned three sections of fermented types, wherein said thick broad-bean sauce has drawn from Sichuan Pixian bean sauce.
Further preferably, the salty fresh Amorphophallus rivieri sauce of above-mentioned three sections of fermented types, wherein said soy sauce have drawn from system ten thousand precious pole soy sauce, the precious soy sauce of strength, extra large sky soy sauce, with any one in soy sauce, and be soy sauce hair oil.
A preparation method for the salty fresh Amorphophallus rivieri sauce of above-mentioned three sections of fermented types, is characterized in that being made up of following steps:
1) fresh konjak stem tuber is cleaned, mix with thick broad-bean sauce, soy sauce, dried small shrimp and mix thoroughly, add solid content weight 1-5 deionized water doubly, adopt colloid mill to carry out defibrination process, obtain mixed serum;
2) in the mixed serum of step 1), add the salt of slurries net weight 4%-6%, after mixing thoroughly, be put in the temperature bottom fermentation 4-8 days of 15-30 DEG C;
3) in step 2) zymotic fluid in add the salt of this ferment liquid net weight 2%-3%, be put in the temperature bottom fermentation 5-15 days of 25-40 DEG C after mixing thoroughly;
4) in the zymotic fluid of step 3), add the salt of this ferment liquid weight 1%-2% and the lactose of 1%-2%, be put in the temperature bottom fermentation 20-40 days of 55-65 DEG C, obtain fermentation sauce wine with dregs;
5) in the fermentation sauce wine with dregs of step 4), protein sugar, citric acid and monosodium glutamate is added; Wherein, the weight ratio of konjac tuber, thick broad-bean sauce, soy sauce, dried small shrimp, salt, protein sugar, citric acid, monosodium glutamate is 300-350:150-200:100-150:40-80:15-25:3-7:0.05-0.08:4-8;
6) by the filling envelope bottle of fermentation sauce wine with dregs in step 5), get product after pasteurization, cooling.
Beneficial effect:
The present invention by adding the thick broad-bean sauce and the soy sauce hair oil that are rich in viable bacteria in konjaku, and salty fresh Amorphophallus rivieri sauce made by auxiliary material in addition, delicate mouthfeel, flavour salty fresh, Sauce flavor is strong, nutritious and medical value is high, there is fat-reducing, replenish the calcium, defaecation, promotion appetite, reducing blood lipid, the physiological function such as hypoglycemic, to modern rich man's diseases such as prevention and supplemental treatment obesity, enteron aisle cancer, cardiovascular disease, diabetes, there is important function.This preparation method, by the fermentation of three cooling less salts, reduces alkaloidal content in konjaku, improves the content of konjak oligosaccharide simultaneously, subtract its bitter taste light; In sweat, nutriment can effectively stripping, avoids loss to cause waste, improves the nutritive value of product with this.
Detailed description of the invention
Below in conjunction with embodiment, the invention will be further described.
Embodiment 1
A kind of three sections of salty fresh Amorphophallus rivieri sauce of fermented type, formulated by the raw material of following parts by weight, konjaku 300 parts, thick broad-bean sauce 150 parts, 100 parts, soy sauce, 40 parts, dried small shrimp, salt 15 parts, protein sugar 3 parts, citric acid 0.05 part, monosodium glutamate 4 parts.
For making konjaku sauce have step-down, fat-reducing effect, the konjaku powder selected in described formula, wherein the content of konjak oligosaccharide is 7%.
For making product sauce aromatic strongly fragrant, the thick broad-bean sauce selected in described formula is Pixian bean sauce.
For improving product color and mouthfeel, the soy sauce selected in described formula is the precious soy sauce hair oil of strength.
A preparation method for the salty fresh Amorphophallus rivieri sauce of above-mentioned three sections of fermented types, its step is as follows:
1) by weight, get after 300 parts of fresh konjak stem tubers are cleaned and put into bucket, and add 150 parts of Pixian bean sauce, 100 parts of precious soy sauce hair oils of strength, 40 parts of dried small shrimp, mixing adds the pure water of solid content weight 1 times after mixing thoroughly, then be poured into colloid mill pulp grinder and carry out defibrination process, obtain mixed serum;
2) in above-mentioned mixed serum, add the salt of slurries net weight 4%, after mixing thoroughly, be placed on the temperature bottom fermentation 4 days of 15 DEG C;
3) in above-mentioned zymotic fluid, add the salt of ferment liquid net weight 2%, after mixing thoroughly, be placed on the temperature bottom fermentation 5 days of 25 DEG C;
4) add the salt of this ferment liquid weight 1% and the lactose of this ferment liquid weight 1% in the zymotic fluid again in step 3), be then placed on the temperature bottom fermentation 20 days of 55 DEG C, obtain fermentation sauce wine with dregs;
5) according to the weight of konjac tuber used in step 1), in gained fermentation sauce wine with dregs, add protein sugar, citric acid, the monosodium glutamate that parts by weight are respectively 3 parts, 0.05 part, 4 parts, then stir;
6) above-mentioned sauce wine with dregs is carried out filling envelope bottle, respectively through namely obtaining three sections of fermented type salty fresh Amorphophallus rivieri sauce finished products after pasteurization, cooling processing.
Embodiment 2
A kind of three sections of salty fresh Amorphophallus rivieri sauce of fermented type, formulated by the raw material of following parts by weight, konjaku 350 parts, thick broad-bean sauce 200 parts, 150 parts, soy sauce, 80 parts, dried small shrimp, salt 25 parts, protein sugar 7 parts, citric acid 0.08 part, monosodium glutamate 8 parts.
For making konjaku sauce have step-down, fat-reducing effect, the konjaku powder selected in described formula, wherein the content of konjak oligosaccharide is 15%.
For making product sauce aromatic strongly fragrant, the thick broad-bean sauce selected in described formula is Pixian bean sauce.
For improving product color and mouthfeel, the soy sauce selected in described formula is extra large sky soy sauce hair oil.
A preparation method for the salty fresh Amorphophallus rivieri sauce of above-mentioned three sections of fermented types, its step is as follows:
1) by weight, get after 350 parts of fresh konjak stem tubers are cleaned and put into bucket, and add 200 parts of Pixian bean sauce, 150 parts of extra large sky soy sauce hair oils, 80 parts of dried small shrimp, mixing adds the pure water of solid content weight 5 times after mixing thoroughly, then be poured into colloid mill pulp grinder and carry out defibrination process, obtain mixed serum;
2) in above-mentioned mixed serum, add the salt of slurries net weight 6%, after mixing thoroughly, be placed on the temperature bottom fermentation 8 days of 30 DEG C;
3) in above-mentioned zymotic fluid, add the salt of ferment liquid net weight 3%, after mixing thoroughly, be placed on the temperature bottom fermentation 15 days of 40 DEG C;
4) add the salt of this ferment liquid weight 2% and the lactose of this ferment liquid weight 2% in the zymotic fluid again in step 3), be then placed on the temperature bottom fermentation 40 days of 65 DEG C, obtain fermentation sauce wine with dregs;
5) according to the weight of konjac tuber used in step 1), in gained fermentation sauce wine with dregs, add protein sugar, citric acid, the monosodium glutamate that parts by weight are respectively 7 parts, 0.08 part, 8 parts, then stir;
6) above-mentioned sauce wine with dregs is carried out filling envelope bottle, respectively through namely obtaining three sections of fermented type salty fresh Amorphophallus rivieri sauce finished products after pasteurization, cooling processing.
Embodiment 3
A kind of three sections of salty fresh Amorphophallus rivieri sauce of fermented type, formulated by the raw material of following parts by weight, konjaku 325 parts, thick broad-bean sauce 170 parts, 125 parts, soy sauce, 60 parts, dried small shrimp, salt 20 parts, protein sugar 5 parts, citric acid 0.06 part, monosodium glutamate 6 parts.
For making konjaku sauce have step-down, fat-reducing effect, the konjaku powder selected in described formula, wherein the content of konjak oligosaccharide is 10%.
For making product sauce aromatic strongly fragrant, the thick broad-bean sauce selected in described formula is Pixian bean sauce.
For improving product color and mouthfeel, the soy sauce selected in described formula is for soy sauce hair oil.
A preparation method for the salty fresh Amorphophallus rivieri sauce of above-mentioned three sections of fermented types, its step is as follows:
1) by weight, get after 325 parts of fresh konjak stem tubers are cleaned and put into bucket, and add 170 parts of Pixian bean sauce, 125 parts of extra large sky soy sauce hair oils, 60 parts of dried small shrimp, mixing adds the pure water of solid content weight 2.5 times after mixing thoroughly, then be poured into colloid mill pulp grinder and carry out defibrination process, obtain mixed serum;
2) in above-mentioned mixed serum, add the salt of slurries net weight 5%, after mixing thoroughly, be placed on the temperature bottom fermentation 6 days of 25 DEG C;
3) in above-mentioned zymotic fluid, add the salt of ferment liquid net weight 2.5%, after mixing thoroughly, be placed on the temperature bottom fermentation 10 days of 35 DEG C;
4) add the salt of this ferment liquid weight 1.5% and the lactose of this ferment liquid weight 1.5% in the zymotic fluid again in step 3), be then placed on the temperature bottom fermentation 30 days of 60 DEG C, obtain fermentation sauce wine with dregs;
5) according to the weight of konjac tuber used in step 1), in gained fermentation sauce wine with dregs, add protein sugar, citric acid, the monosodium glutamate that parts by weight are respectively 5 parts, 0.05 part, 6 parts, then stir;
6) above-mentioned sauce wine with dregs is carried out filling envelope bottle, respectively through namely obtaining three sections of fermented type salty fresh Amorphophallus rivieri sauce finished products after pasteurization, cooling processing.
More than just the present invention's preferably technical scheme embodiment, but protection scope of the present invention is not limited to these embodiments, every do not deviate from the present invention's design change or equivalent substituting include within protection scope of the present invention.
The present invention by adding the thick broad-bean sauce and the soy sauce hair oil that are rich in viable bacteria in konjaku, and salty fresh Amorphophallus rivieri sauce made by auxiliary material in addition, delicate mouthfeel, flavour salty fresh, Sauce flavor is strong, nutritious and medical value is high, there is fat-reducing, replenish the calcium, defaecation, promotion appetite, reducing blood lipid, the physiological function such as hypoglycemic, to modern rich man's diseases such as prevention and supplemental treatment obesity, enteron aisle cancer, cardiovascular disease, diabetes, there is important function.This preparation method, by the fermentation of three cooling less salts, reduces alkaloidal content in konjaku, improves the content of konjak oligosaccharide simultaneously, subtract its bitter taste light; In sweat, nutriment can effectively stripping, avoids loss to cause waste, improves the nutritive value of product with this.
Claims (5)
1. three sections of salty fresh Amorphophallus rivieri sauce of fermented type, is characterized in that: formulated by the raw material of following weight portion: konjaku 300-350 part, thick broad-bean sauce 150-200 part, soy sauce 100-150 part, dried small shrimp 40-80 part, salt 15-25 part, protein sugar 3-7 part, citric acid 0.05-0.08 part, monosodium glutamate 4-8 part.
2. the salty fresh Amorphophallus rivieri sauce of a kind of three sections of fermented types according to claim 1, is characterized in that: in described konjaku, the content of konjak oligosaccharide is 7%-15%.
3. the salty fresh Amorphophallus rivieri sauce of a kind of three sections of fermented types according to claim 1, is characterized in that: described thick broad-bean sauce has drawn from Sichuan Pixian bean sauce.
4. the salty fresh Amorphophallus rivieri sauce of a kind of three sections of fermented types according to claim 1, is characterized in that: described soy sauce have drawn from system ten thousand precious pole soy sauce, the precious soy sauce of strength, extra large sky soy sauce, with any one in soy sauce, and be soy sauce hair oil.
5. a preparation method for three sections of salty fresh Amorphophallus rivieri sauce of fermented type described in claim 1, is characterized in that being made up of following steps:
1) fresh konjak stem tuber is cleaned, mix with thick broad-bean sauce, soy sauce, dried small shrimp and mix thoroughly, add solid content weight 1-5 deionized water doubly, adopt colloid mill to carry out defibrination process, obtain mixed serum;
2) in the mixed serum of step 1), add the salt of slurries net weight 4%-6%, after mixing thoroughly, be put in the temperature bottom fermentation 4-8 days of 15-30 DEG C;
3) in step 2) zymotic fluid in add the salt of this ferment liquid net weight 2%-3%, be put in the temperature bottom fermentation 5-15 days of 25-40 DEG C after mixing thoroughly;
4) in the zymotic fluid of step 3), add the salt of this ferment liquid weight 1%-2% and the lactose of 1%-2%, be put in the temperature bottom fermentation 20-40 days of 55-65 DEG C, obtain fermentation sauce wine with dregs;
5) in the fermentation sauce wine with dregs of step 4), protein sugar, citric acid and monosodium glutamate is added; Wherein, the weight ratio of konjac tuber, thick broad-bean sauce, soy sauce, dried small shrimp, salt, protein sugar, citric acid, monosodium glutamate is 300-350:150-200:100-150:40-80:15-25:3-7:0.05-0.08:4-8;
6) by the filling envelope bottle of fermentation sauce wine with dregs in step 5), get product after pasteurization, cooling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410457024.XA CN104256522B (en) | 2014-09-10 | 2014-09-10 | Salty fresh Amorphophallus rivieri sauce of a kind of three sections of fermented types and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410457024.XA CN104256522B (en) | 2014-09-10 | 2014-09-10 | Salty fresh Amorphophallus rivieri sauce of a kind of three sections of fermented types and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104256522A true CN104256522A (en) | 2015-01-07 |
| CN104256522B CN104256522B (en) | 2018-03-06 |
Family
ID=52148208
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410457024.XA Active CN104256522B (en) | 2014-09-10 | 2014-09-10 | Salty fresh Amorphophallus rivieri sauce of a kind of three sections of fermented types and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104256522B (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105380231A (en) * | 2015-11-22 | 2016-03-09 | 湖北顺溪生物食品股份有限公司 | Smoke-cured flavor fermented konjak sauce and preparation method thereof |
| CN105410871A (en) * | 2015-11-22 | 2016-03-23 | 湖北顺溪生物食品股份有限公司 | Fermented konjac sauce and preparation method thereof |
| CN105410870A (en) * | 2015-11-22 | 2016-03-23 | 湖北顺溪生物食品股份有限公司 | Fish konjac sauce and preparation method thereof |
| CN105795444A (en) * | 2016-03-10 | 2016-07-27 | 西华大学 | Wasabi-konjac sauce and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102370157A (en) * | 2010-09-02 | 2012-03-14 | 云南富源金田原农产品开发有限责任公司 | Sauce with Dahe black pig ham and konjaku |
| CN103549028A (en) * | 2013-09-22 | 2014-02-05 | 湖北顺溪生物食品有限公司 | Preparation method of konjac fermented-bean-curd sauce and konjac fermented-bean-curd sauce |
| CN103704671A (en) * | 2013-12-04 | 2014-04-09 | 田世伟 | Konjak donkey meat sauce and preparation method thereof |
-
2014
- 2014-09-10 CN CN201410457024.XA patent/CN104256522B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102370157A (en) * | 2010-09-02 | 2012-03-14 | 云南富源金田原农产品开发有限责任公司 | Sauce with Dahe black pig ham and konjaku |
| CN103549028A (en) * | 2013-09-22 | 2014-02-05 | 湖北顺溪生物食品有限公司 | Preparation method of konjac fermented-bean-curd sauce and konjac fermented-bean-curd sauce |
| CN103704671A (en) * | 2013-12-04 | 2014-04-09 | 田世伟 | Konjak donkey meat sauce and preparation method thereof |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105380231A (en) * | 2015-11-22 | 2016-03-09 | 湖北顺溪生物食品股份有限公司 | Smoke-cured flavor fermented konjak sauce and preparation method thereof |
| CN105410871A (en) * | 2015-11-22 | 2016-03-23 | 湖北顺溪生物食品股份有限公司 | Fermented konjac sauce and preparation method thereof |
| CN105410870A (en) * | 2015-11-22 | 2016-03-23 | 湖北顺溪生物食品股份有限公司 | Fish konjac sauce and preparation method thereof |
| CN105795444A (en) * | 2016-03-10 | 2016-07-27 | 西华大学 | Wasabi-konjac sauce and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN104256522B (en) | 2018-03-06 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101130741B (en) | Vinegar koji and biological edible vinegar, and method of producing the same | |
| CN101919525B (en) | Fermentation type lobster seasoning and making method thereof | |
| CN104921078A (en) | Chili sauce capable of reducing blood sugar and preparation method of chili sauce | |
| CN104172101B (en) | soy sauce and preparation method thereof | |
| CN104522612B (en) | A kind of production method brewageing mushroom soy sauce | |
| CN103416717A (en) | Production method for brewing mushroom soy sauce | |
| CN104256522A (en) | Three-section fermentation type salty fresh konjak sauce and preparation method thereof | |
| CN101892138A (en) | Method for preparing bamboo shoot yellow wine | |
| CN105326011A (en) | Preparation method of soybean sauce | |
| CN101971959B (en) | Composite flavoring and production method thereof | |
| KR100815198B1 (en) | The manufacturing method of raw wine containing turnip | |
| CN105238634A (en) | Preparation method of tremella health care rice wine | |
| KR101589173B1 (en) | Method for producing blue crab preserved in soy sauce using Lonicera Japonica and blue crab preserved in soy sauce using Lonicera Japonica produced by the same method | |
| CN104207286B (en) | One protects liver herbal health care vinegar beverage | |
| KR20210090889A (en) | Soy sauce for making soy crab | |
| CN109370869A (en) | A kind of bitter buckwheat ethylic acid fermented beverage and preparation method thereof rich in flavones | |
| KR102079538B1 (en) | pellinus linteus bangyetang and manufacturing method thereof | |
| CN104207285B (en) | A kind of beneficial spleen stomach strengthening function sexual health vinegar beverage and production technology thereof | |
| KR20200097874A (en) | Black soju and manufaturing process thereof | |
| CN109251836A (en) | A kind of flavor apple vinegar and its production method | |
| CN104799297B (en) | A kind of mountain mushroom stomach strengthening granules and preparation method thereof | |
| CN110200290A (en) | A kind of extracting method of Chinese yam polypeptide | |
| CN104286803B (en) | The method of salt-free krill composite seasoning juice is prepared in a kind of mixed culture fermentation | |
| CN106578916A (en) | Production method of mulberry and bombyx mori noodles and production method of byproduct namely mulberry wine | |
| KR100533995B1 (en) | Manufacture method of healthy foods by utilizing soybean zymogen |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant | ||
| PE01 | Entry into force of the registration of the contract for pledge of patent right |
Denomination of invention: The invention relates to a three-stage fermentation type salty and fresh konjac sauce and a preparation method thereof Effective date of registration: 20211025 Granted publication date: 20180306 Pledgee: Hubei Zhuxi Rural Commercial Bank Co.,Ltd. Pledgor: HUBEI SHUNXI BIOLOGICAL FOOD Co.,Ltd. Registration number: Y2021420000116 |
|
| PE01 | Entry into force of the registration of the contract for pledge of patent right |