CN104256522B - Salty fresh Amorphophallus rivieri sauce of a kind of three sections of fermented types and preparation method thereof - Google Patents
Salty fresh Amorphophallus rivieri sauce of a kind of three sections of fermented types and preparation method thereof Download PDFInfo
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- CN104256522B CN104256522B CN201410457024.XA CN201410457024A CN104256522B CN 104256522 B CN104256522 B CN 104256522B CN 201410457024 A CN201410457024 A CN 201410457024A CN 104256522 B CN104256522 B CN 104256522B
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- 229920002752 Konjac Polymers 0.000 title claims abstract description 67
- 235000015067 sauces Nutrition 0.000 title claims abstract description 61
- 235000001206 Amorphophallus rivieri Nutrition 0.000 title claims abstract description 28
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 241001312219 Amorphophallus konjac Species 0.000 title claims abstract 5
- 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 36
- 150000003839 salts Chemical class 0.000 claims abstract description 28
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 27
- 239000012530 fluid Substances 0.000 claims abstract description 25
- 241000238557 Decapoda Species 0.000 claims abstract description 17
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- 240000006677 Vicia faba Species 0.000 claims abstract description 15
- 235000002098 Vicia faba var. major Nutrition 0.000 claims abstract description 15
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 14
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 14
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 13
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 13
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 13
- 235000000346 sugar Nutrition 0.000 claims abstract description 13
- 235000015165 citric acid Nutrition 0.000 claims abstract description 12
- 210000002966 serum Anatomy 0.000 claims abstract description 11
- 238000001816 cooling Methods 0.000 claims abstract description 9
- 238000000034 method Methods 0.000 claims abstract description 9
- 230000008569 process Effects 0.000 claims abstract description 8
- 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
- 238000009928 pasteurization Methods 0.000 claims abstract description 6
- 239000002002 slurry Substances 0.000 claims abstract description 6
- 235000010485 konjac Nutrition 0.000 claims description 19
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- 239000002994 raw material Substances 0.000 abstract description 9
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- 239000008367 deionised water Substances 0.000 abstract description 2
- 229910021641 deionized water Inorganic materials 0.000 abstract description 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
- 235000014347 soups Nutrition 0.000 abstract 1
- 244000247812 Amorphophallus rivieri Species 0.000 description 23
- 239000003921 oil Substances 0.000 description 17
- 239000000796 flavoring agent Substances 0.000 description 12
- 235000019634 flavors Nutrition 0.000 description 12
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- 230000000694 effects Effects 0.000 description 7
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- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 6
- 229920001542 oligosaccharide Polymers 0.000 description 6
- 150000002482 oligosaccharides Chemical class 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
- 235000013305 food Nutrition 0.000 description 5
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- 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
- 230000002218 hypoglycaemic effect Effects 0.000 description 4
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- 238000004140 cleaning Methods 0.000 description 3
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- 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 2
- 240000006439 Aspergillus oryzae Species 0.000 description 2
- 235000002247 Aspergillus oryzae Nutrition 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 2
- 229920002581 Glucomannan Polymers 0.000 description 2
- 206010018473 Glycosuria Diseases 0.000 description 2
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- 238000004090 dissolution Methods 0.000 description 2
- 229940046240 glucomannan Drugs 0.000 description 2
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- 230000000050 nutritive effect Effects 0.000 description 2
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- 240000004904 Amorphophallus paeoniifolius Species 0.000 description 1
- 241000201297 Chelone Species 0.000 description 1
- 244000131522 Citrus pyriformis Species 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
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
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- 206010003549 asthenia Diseases 0.000 description 1
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- 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
- 201000006549 dyspepsia Diseases 0.000 description 1
- 235000021107 fermented food Nutrition 0.000 description 1
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- 239000002932 luster Substances 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
- 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
Salty fresh Amorphophallus rivieri sauce of a kind of three sections of fermented types and preparation method thereof.The present invention proposes a kind of salty fresh Amorphophallus rivieri sauce of three sections of fermented types, and raw material weight proportioning of soup processed is：300 350 parts of konjaku, 150 200 parts of thick broad-bean sauce, 100 150 parts of soy sauce, 40 80 parts of dried small shrimp, 15 25 parts of salt, 37 parts of protein sugar, 0.05 0.08 parts of citric acid, 48 parts of monosodium glutamate；Its preparation method is：Konjaku is mixed with thick broad-bean sauce, soy sauce, dried small shrimp, deionized water is added, defibrination process, obtains mixed serum；Salt is added in slurries, is fermented 48 days at a temperature of being put in 15 30 DEG C；Then salt is added in zymotic fluid, is fermented 5 15 days at a temperature of being put in 25 40 DEG C；Salt and lactose are added in zymotic fluid again, is fermented 20 40 days at a temperature of being put in 55 65 DEG C, obtains moromi of fermenting；Protein sugar, citric acid and monosodium glutamate are added in moromi；After filling envelope bottle, finished product is obtained through pasteurization, cooling.The konjaku sauce, it is nutritious, medical value is high.
Description
Technical field
The present invention relates to salty fresh Amorphophallus rivieri sauce of a kind of three sections of fermented types and preparation method thereof, belong to food processing field.
Background technology
With the improvement of living standards, requirement of the people to food also more and more higher, is more filled while nutrition is pursued
Health care efficiency again.
Konjaku You Ming Amorphophalus rivieri taros, belong to Araeceae herbaceos perennial.China is the main producing region of konjaku, and it is mainly distributed
In the hilly country on the ground such as Yunnan, Shaanxi, Sichuan, Hubei, Guizhou, Taiwan and low mountain mountain area, including white konjaku and elephant-foot yam two
Individual kind.According to Historical Data Data About, konjaku is carried out existing more than 2000 years history of curing the disease by China.
《Compendium of Materia Medica》It is middle say " konjaku cure mainly the swollen wind toxin of pain,,, smash to pieces, cake is cooked into lye, five tastes feeding,,, shape such as jellyfish
Silk is Hai Zhe, controls and quenches one's thirst（That is diabetes）”.Modern science analytical proof, konjaku have the cholesterol quilt for suppressing excessive in meals
Absorption of human body and reducing blood lipid, hypoglycemic effect, moreover it is possible to reduce the potential hazard of hypertension, angiocardiopathy and diabetes, be
The ultimate food of these patients.Konjaku flour also known as konjac glucomannan, are extracted from konjac tuber, and its active ingredient is that Portugal is sweet
Glycan（Abbreviation KGM）.Glucomannan is a kind of non-ionic water-soluble macromolecule polysaccharide, be have now been found that it is most excellent solvable
Property one of dietary fiber, there is the physiological function such as fat-reducing, defaecation, reducing blood lipid, hypoglycemic, to prevent and auxiliary treatment obesity,
The modern rich man's disease such as bowel cancer, cardiovascular disease, diabetes plays an important roll.
Thick broad-bean sauce, with its strong paste flavor and mellow delicious mouthfeel, occupy huge legendary turtle head for a long time in fermented food.At me
State, thick broad-bean sauce are formed, it has a variety of mediations such as fresh, sweet tea, salty, peppery, sour using soybean as major ingredient using aspergillus oryzae, yeast fermentation
Taste, can aid digestion opening taste, improve a poor appetite, wind dispelling is dispeled cold, reduces the generation and absorption of Toxic, promote antibody to be metabolized,
The ecological balance of intestinal beneficial microbes is adjusted, relieving dyspepsia, promotes enteron aisle child to move, helps to prevent artery sclerosis and hypertension
It is a kind of very popular instant food Deng effect.
Soy sauce, a kind of liquid flavoring brewageed with soybean, wheat, wheat bran etc. for raw material, its color and luster is reddish brown, has solely
Special paste flavor, flavour is delicious, helps lend some impetus to appetite.In production, by raw material is blended, boiling, cooling inoculation, koji（Aspergillus oryzae
Strain）, koji-making, fermentation, heating（Add salt and water）, immersion（It is previous to drench three oil）, leaching oil, raw sauce heating, be configured into
The processes such as product are processed into；It is to be separated by filtration out by soy sauce and residue of soya wherein to drench oily process, the multiple infusion method of generally use, according to
Sequence drenches hair oil, two oil and three oil, is extracted through recycled the composition of sauce unstrained spirits is substantially all, first time leachate is
For hair oil, raw sauce is also, it contains many physiological activators, has the health cares such as anti-oxidant, antibacterial, anticoagulation, hypotensive
Function.
Dried small shrimp, nutritious, delicious flavour, wherein containing containing abundant protein and mineral matter, especially calcium constituent
Amount is extremely abundant, is known as the title in " warehouse of calcium ", is quality-high and inexpensive good merchantable brand of replenishing the calcium；Meanwhile contain abundant magnesium member in dried small shrimp
Element, there is important adjustment effect to cardiomotility, cardiovascular system can be protected well, reduce containing for Blood Cholesterol
Amount, had certain effect for prevention of arterial hardening, hypertension and myocardial infarction；In addition, dried small shrimp also has calm effect, often
For treating the illnesss such as neurasthenia, vegetative nerve functional disturbance.The elderly often eats dried small shrimp, can effectively pre- preventing bone rarefaction, increasing
Strong constitution.
At present, the konjak food of in the market, raw material is single, mouthfeel is poor, and nutrition and health care efficiency cannot play completely, also
It is the pertinent literature report that major ingredient prepares konjaku sauce to state raw material without more than one.
The content of the invention
To develop delicious paste flavor, the konjaku sauce that nutritious, medical value is high, the present invention proposes that a kind of three sections of fermented types are salty
Fresh Amorphophallus rivieri sauce and preparation method thereof.
Therefore, the technical scheme is that：
A kind of salty fresh Amorphophallus rivieri sauce of three sections of fermented types, it is characterised in that：It is formulated by the raw material of following parts by weight：Konjaku
300-350 parts, thick broad-bean sauce 150-200 parts, soy sauce 100-150 parts, dried small shrimp 40-80 parts, salt 15-25 parts, protein sugar 3-7 parts, lemon
Lemon acid 0.05-0.08 parts, monosodium glutamate 4-8 parts.
Preferably, the above-mentioned salty fresh Amorphophallus rivieri sauce of three sections of fermented types, wherein the content of konjak oligosaccharide is 7%-15% in the konjaku.
Preferably, the above-mentioned salty fresh Amorphophallus rivieri sauce of three sections of fermented types, the Sichuan Pixian bean sauce wherein described thick broad-bean sauce has drawn from.
It is further preferred that the above-mentioned salty fresh Amorphophallus rivieri sauce of three sections of fermented types, the ten thousand precious pole sauce of system wherein described soy sauce has drawn from
Oil, strength treasured soy sauce, extra large day soy sauce plus plus soy sauce in any one, and be soy sauce hair oil.
A kind of preparation method of the above-mentioned salty fresh Amorphophallus rivieri sauce of three sections of fermented types, it is characterised in that comprise the steps of：
1）Fresh konjak stem tuber is cleaned, mixes and mixes thoroughly with thick broad-bean sauce, soy sauce, dried small shrimp, adds 1-5 times of solid content weight
Deionized water, defibrination process is carried out using colloid mill, obtains mixed serum；
2）In step 1）Mixed serum in add slurries net weight 4%-6% salt, be put in after mixing thoroughly at a temperature of 15-30 DEG C
Fermentation 4-8 days；
3）In step 2）Zymotic fluid in add zymotic fluid net weight 2%-3% salt, 25-40 DEG C of temperature is put in after mixing thoroughly
Lower fermentation 5-15 days；
4）In step 3）Zymotic fluid in add zymotic fluid weight 1%-2% salt and 1%-2% lactose, be put in 55-65
Fermented 20-40 days at a temperature of DEG C, obtain moromi of fermenting；
5）In step 4）Fermentation moromi in add protein sugar, citric acid and monosodium glutamate；Wherein, konjac tuber, thick broad-bean sauce, sauce
Oil, dried small shrimp, salt, protein sugar, citric acid, the weight ratio of monosodium glutamate are 300-350：150-200：100-150：40-80：15-25：3-
7：0.05-0.08：4-8；
6）By step 5）In the filling envelope bottle of fermentation moromi, through pasteurization, cooling after get product.
Beneficial effect：
The present invention is subject to auxiliary material and salty fresh evil spirit is made by adding thick broad-bean sauce and soy sauce hair oil rich in viable bacteria in konjaku
Taro sauce, delicate mouthfeel, flavour it is salty it is fresh, Sauce flavor is strong, nutritious and medical value is high, have lose weight, replenish the calcium, defaecation,
Promote the physiological function such as appetite, reducing blood lipid, hypoglycemic, to prevention and auxiliary treatment obesity, bowel cancer, cardiovascular disease, glycosuria
The modern rich man's disease such as disease plays an important roll.The preparation method, by cooling three times, less salt is fermented, and reduces alkaloid in konjaku
Content, while the content of konjak oligosaccharide is improved, subtract its light bitter taste；In fermentation process, nutriment can effective dissolution, avoid
Loss is caused to waste, and the nutritive value of product is improved with this.
Embodiment
With reference to embodiments, the invention will be further described.
Embodiment 1
A kind of salty fresh Amorphophallus rivieri sauce of three sections of fermented types, is formulated, 300 parts of konjaku, bean cotyledon by the raw material of following parts by weight
150 parts of sauce, 100 parts of soy sauce, 40 parts of dried small shrimp, 15 parts of salt, 3 parts of protein sugar, 0.05 part of citric acid, 4 parts of monosodium glutamate.
To make konjaku sauce have decompression, fat-reducing effect, the konjaku powder selected in the formula, wherein konjak oligosaccharide contain
Measure as 7%.
To make product paste flavor strong, the thick broad-bean sauce selected in the formula is Pixian bean sauce.
To improve product color and mouthfeel, the soy sauce selected in the formula is strength treasured soy sauce hair oil.
A kind of preparation method of the above-mentioned salty fresh Amorphophallus rivieri sauce of three sections of fermented types, its step are as follows：
1）In parts by weight, 300 parts of fresh konjak stem tubers are taken to be put into after cleaning in bucket, and 150 parts of Pixian bean sauces of addition,
100 parts of strength treasured soy sauce hair oils, 40 parts of dried small shrimp, mixing add the pure water of 1 times of solid content weight, are then poured into colloid after mixing thoroughly
Fiberizer carries out defibrination process, obtains mixed serum；
2）The salt of slurries net weight 4% is added in above-mentioned mixed serum, is fermented 4 days at a temperature of 15 DEG C are placed on after mixing thoroughly；
3）The salt of zymotic fluid net weight 2% is added in above-mentioned zymotic fluid, is fermented 5 days at a temperature of 25 DEG C are placed on after mixing thoroughly；
4）Again in step 3）In zymotic fluid in add the salt of the zymotic fluid weight 1% and the lactose of the zymotic fluid weight 1%,
Then fermented 20 days at a temperature of being placed on 55 DEG C, obtain moromi of fermenting；
5）According to step 1）In konjac tuber used weight, gained ferment moromi in add parts by weight be respectively 3
Part, 0.05 part, 4 parts of protein sugar, citric acid, monosodium glutamate, then stir；
6）Above-mentioned moromi is subjected to filling envelope bottle, obtains three sections of fermented types after pasteurization, cooling treatment respectively
Salty fresh Amorphophallus rivieri sauce finished product.
Embodiment 2
A kind of salty fresh Amorphophallus rivieri sauce of three sections of fermented types, is formulated, 350 parts of konjaku, bean cotyledon by the raw material of following parts by weight
200 parts of sauce, 150 parts of soy sauce, 80 parts of dried small shrimp, 25 parts of salt, 7 parts of protein sugar, 0.08 part of citric acid, 8 parts of monosodium glutamate.
To make konjaku sauce have decompression, fat-reducing effect, the konjaku powder selected in the formula, wherein konjak oligosaccharide contain
Measure as 15%.
To make product paste flavor strong, the thick broad-bean sauce selected in the formula is Pixian bean sauce.
To improve product color and mouthfeel, the soy sauce selected in the formula is extra large day soy sauce hair oil.
A kind of preparation method of the above-mentioned salty fresh Amorphophallus rivieri sauce of three sections of fermented types, its step are as follows：
1）In parts by weight, 350 parts of fresh konjak stem tubers are taken to be put into after cleaning in bucket, and 200 parts of Pixian bean sauces of addition,
150 parts of extra large day soy sauce hair oils, 80 parts of dried small shrimp, mixing add the pure water of 5 times of solid content weight, are then poured into colloid after mixing thoroughly
Fiberizer carries out defibrination process, obtains mixed serum；
2）The salt of slurries net weight 6% is added in above-mentioned mixed serum, is fermented 8 days at a temperature of 30 DEG C are placed on after mixing thoroughly；
3）The salt of zymotic fluid net weight 3% is added in above-mentioned zymotic fluid, ferments 15 at a temperature of 40 DEG C are placed on after mixing thoroughly
My god；
4）Again in step 3）In zymotic fluid in add the salt of the zymotic fluid weight 2% and the lactose of the zymotic fluid weight 2%,
Then fermented 40 days at a temperature of being placed on 65 DEG C, obtain moromi of fermenting；
5）According to step 1）In konjac tuber used weight, gained ferment moromi in add parts by weight be respectively 7
Part, 0.08 part, 8 parts of protein sugar, citric acid, monosodium glutamate, then stir；
6）Above-mentioned moromi is subjected to filling envelope bottle, obtains three sections of fermented types after pasteurization, cooling treatment respectively
Salty fresh Amorphophallus rivieri sauce finished product.
Embodiment 3
A kind of salty fresh Amorphophallus rivieri sauce of three sections of fermented types, is formulated, 325 parts of konjaku, bean cotyledon by the raw material of following parts by weight
170 parts of sauce, 125 parts of soy sauce, 60 parts of dried small shrimp, 20 parts of salt, 5 parts of protein sugar, 0.06 part of citric acid, 6 parts of monosodium glutamate.
To make konjaku sauce have decompression, fat-reducing effect, the konjaku powder selected in the formula, wherein konjak oligosaccharide contain
Measure as 10%.
To make product paste flavor strong, the thick broad-bean sauce selected in the formula is Pixian bean sauce.
To improve product color and mouthfeel, the soy sauce selected in the formula is to add soy sauce hair oil.
A kind of preparation method of the above-mentioned salty fresh Amorphophallus rivieri sauce of three sections of fermented types, its step are as follows：
1）In parts by weight, 325 parts of fresh konjak stem tubers are taken to be put into after cleaning in bucket, and 170 parts of Pixian bean sauces of addition,
125 parts of extra large day soy sauce hair oils, 60 parts of dried small shrimp, mixing add the pure water of 2.5 times of solid content weight, are then poured into glue after mixing thoroughly
Body fiberizer carries out defibrination process, obtains mixed serum；
2）The salt of slurries net weight 5% is added in above-mentioned mixed serum, is fermented 6 days at a temperature of 25 DEG C are placed on after mixing thoroughly；
3）The salt of zymotic fluid net weight 2.5% is added in above-mentioned zymotic fluid, ferments 10 at a temperature of 35 DEG C are placed on after mixing thoroughly
My god；
4）Again in step 3）In zymotic fluid in add the salt and the zymotic fluid weight 1.5% of the zymotic fluid weight 1.5%
Lactose, fermented 30 days at a temperature of being then placed on 60 DEG C, obtain moromi of fermenting；
5）According to step 1）In konjac tuber used weight, gained ferment moromi in add parts by weight be respectively 5
Part, 0.05 part, 6 parts of protein sugar, citric acid, monosodium glutamate, then stir；
6）Above-mentioned moromi is subjected to filling envelope bottle, obtains three sections of fermented types after pasteurization, cooling treatment respectively
Salty fresh Amorphophallus rivieri sauce finished product.
It is the present invention preferably technical scheme embodiment above, but protection scope of the present invention is not limited to these realities
Example is applied, it is every to be included in without departing substantially from the change of present inventive concept or equivalent substitute within protection scope of the present invention.
The present invention is subject to auxiliary material and salty fresh evil spirit is made by adding thick broad-bean sauce and soy sauce hair oil rich in viable bacteria in konjaku
Taro sauce, delicate mouthfeel, flavour it is salty it is fresh, Sauce flavor is strong, nutritious and medical value is high, have lose weight, replenish the calcium, defaecation,
Promote the physiological function such as appetite, reducing blood lipid, hypoglycemic, to prevention and auxiliary treatment obesity, bowel cancer, cardiovascular disease, glycosuria
The modern rich man's disease such as disease plays an important roll.The preparation method, by cooling three times, less salt is fermented, and reduces alkaloid in konjaku
Content, while the content of konjak oligosaccharide is improved, subtract its light bitter taste；In fermentation process, nutriment can effective dissolution, avoid
Loss is caused to waste, and the nutritive value of product is improved with this.
Claims (1)
1. a kind of preparation method of the salty fresh Amorphophallus rivieri sauce of three sections of fermented types, it is characterised in that comprise the steps of：
1）Fresh konjak stem tuber is cleaned, mixes and mixes thoroughly with thick broad-bean sauce, soy sauce, dried small shrimp, add 1-5 times of solid content weight go from
Sub- water, defibrination process is carried out using colloid mill, obtains mixed serum；
2）In step 1）Mixed serum in add slurries net weight 4%-6% salt, fermented at a temperature of being put in 15-30 DEG C after mixing thoroughly
4-8 days；
3）In step 2）Zymotic fluid in add zymotic fluid net weight 2%-3% salt, sent out at a temperature of being put in 25-40 DEG C after mixing thoroughly
Ferment 5-15 days；
4）In step 3）Zymotic fluid in add zymotic fluid weight 1%-2% salt and 1%-2% lactose, be put in 55-65 DEG C
At a temperature of ferment 20-40 days, obtain ferment moromi；
5）In step 4）Fermentation moromi in add protein sugar, citric acid and monosodium glutamate；Wherein, konjac tuber, thick broad-bean sauce, soy sauce,
Dried small shrimp, salt, protein sugar, citric acid, the weight ratio of monosodium glutamate are 300-350：150-200：100-150：40-80：15-25：3-7：
0.05-0.08：4-8；
6）By step 5）In the filling envelope bottle of fermentation moromi, through pasteurization, cooling after get product.
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| 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 |
| 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 |
| 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 |
| 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 |
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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 |
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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 |