CN105380231A - Smoke-cured flavor fermented konjak sauce and preparation method thereof - Google Patents
Smoke-cured flavor fermented konjak sauce and preparation method thereof Download PDFInfo
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- CN105380231A CN105380231A CN201510806581.2A CN201510806581A CN105380231A CN 105380231 A CN105380231 A CN 105380231A CN 201510806581 A CN201510806581 A CN 201510806581A CN 105380231 A CN105380231 A CN 105380231A
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Abstract
The invention discloses smoke-cured flavor fermented konjak sauce and a preparation method thereof. The preparation method of the fermented konjak sauce specifically comprises the following steps: A, selecting matured, fresh, rot-free and insect damage-free konjak, and cleaning, peeling, slicing, steaming until the konjak is cooked and pulping the konjak; B, baking fresh celery leaves and chilli under the temperature of 180 to 200 DEG C for 5 to 15 minutes, and smashing the celery leaves and the chilli; C, putting 0.1 to 0.5 percent of burnt chilli and 0.1 to 0.5 percent of burnt celery leaves into the konjak pulp, inoculating 0.05 to 1.0 per mill of aspergillus oryzae, 0.05 to 1.0 per mill of saccharomycetes and 0.01 to 0.05 per mill of lactic acid bacteria under the conditions that the fermentation temperature is 18 to 33 DEG C, the fermentation time is 15 to 16 days, and the humidity of the fermentation environment is 85 to 95 percent; and E, performing sterilization and packaging, thus obtaining the smoke-cured flavor fermented konjak sauce. The smoke-cured flavor fermented konjak sauce has the advantages that no additives are used; by the adoption of a fermentation technology, the smoke-cured flavor fermented konjak sauce smelling good can be obtained.
Description
Technical field
The invention belongs to food processing field, be specifically related to a kind of preparation method of smoked cured flavor fermentation konjaku sauce.
Background technology
Amorphophalus rivieri (j ǔ ru ò) (formal name used at school Amorphophalluskonjac), is commonly called as konjaku, does again mill taro, and Araeceae mill taro belongs to herbaceos perennial, and ancient Chinese is also known as bewitching taro.Konjaku just has the title of " removing intestines sand " since ancient times.Konjaku growth, under sparse woods, is useful basic food, the people too much to edible animal acid food, and konjaku is eaten in collocation, can reach food acid, soda balance.In addition, konjaku also have that level is hypoglycemic, reducing blood lipid, step-down, loose poison, beauty treatment, promote blood circulation, lose weight, defaecation, appetizing etc. be multi-functional.
At present, for the demand in konjaku market, fresh konjak is processed into fine powder by prior art usually, more purified acquisition konjaku glucomannan, and its manufacture craft is simple, and nutrition leak is serious.Rare fermentation konjaku sauce, particularly not smoked cured flavor fermentation konjaku sauce.
Summary of the invention
In view of the deficiencies in the prior art, the object of the present invention is to provide and a kind of there is fermentation konjaku sauce of aromatic smoked cured local flavor and preparation method thereof, do not use any additive, adopt zymotechnique, obtain aromatic smoked cured flavor fermentation konjaku sauce.
In order to realize object of the present invention, inventor is studied and persistent exploration konjaku sauce by lot of experiments, finally obtains following technical scheme:
A kind of smoked cured flavor fermentation konjaku sauce, starches fresh konjak, is equipped with burnt odor capsicum and burnt odor leaf of Herba Apii graveolentis, but inoculation aspergillus oryzae, saccharomycete and lactic acid bacteria carry out fermenting and obtaining.
The preparation method of a kind of smoked cured flavor fermentation konjaku sauce provided by the present invention, the method comprises the following steps:
(1) select ripe fresh nothing to rot, without insect pest konjaku, cleaning, peeling, stripping and slicing, cook, pull an oar, obtain konjaku and starch, for subsequent use;
(2) get fresh leaf of Herba Apii graveolentis, fresh chilli roasting 5-15 minute at the temperature of 180-200 DEG C respectively, obtain smoked flavor, pulverize respectively, obtain burnt odor leaf of Herba Apii graveolentis, burnt odor capsicum;
(3) by weight, in konjaku slurry, burnt odor capsicum 0.1-0.5% is added, burnt odor leaf of Herba Apii graveolentis 0.1-0.5%; And press the weight ratio of starching with konjaku, inoculation aspergillus oryzae 0.05-1.0 ‰, saccharomycete 0.05-1.0 ‰, lactic acid bacteria 0.01-0.05 ‰, fermentation temperature 18-33 DEG C, fermentation time 15-60 days, yeasting humidity 85-95%;
(4) sterilizing, packaging, can obtain a kind of smoked cured flavor fermentation konjaku sauce.
Beneficial effect: the present invention opens one's minds, in fresh konjak slurry, be equipped with burnt odor capsicum and burnt odor leaf of Herba Apii graveolentis, through inoculation aspergillus oryzae, saccharomycete, lactic acid bacteria mixed culture fermentation at a certain temperature, obtain aromatic smoked cured flavor fermentation konjaku sauce, fill up product blank.In preparation process, do not use any additive, ensure edible safety.
Detailed description of the invention
Below in conjunction with specific embodiment, the technical scheme in the present invention is clearly and completely described.
embodiment 1
A preparation method for smoked cured flavor fermentation konjaku sauce, its step is as follows:
(1) select ripe fresh nothing rot, without insect pest konjaku, cleaning, peeling, stripping and slicing, cook, pull an oar for subsequent use;
(2) get fresh leaf of Herba Apii graveolentis, fresh chilli to bake 15 minutes at the temperature of 180 DEG C respectively, pulverize respectively, obtain burnt odor leaf of Herba Apii graveolentis, burnt odor capsicum;
(3) by weight, konjaku slurry is equipped with burnt odor capsicum 0.1%, burnt odor leaf of Herba Apii graveolentis 0.3%, and press the weight ratio of starching with konjaku, inoculation aspergillus oryzae 0.05 ‰, saccharomycete 0.07 ‰, lactic acid bacteria 0.03 ‰, fermentation temperature 20 DEG C, fermentation time 27 days, yeasting humidity 90%;
(4) sterilizing, packaging, can obtain a kind of smoked cured flavor fermentation konjaku sauce.The konjaku sauce obtained, smooth mouth feel, smoked cured local flavor local flavor is mellow.
embodiment 2
A preparation method for smoked cured flavor fermentation konjaku sauce, its step is as follows:
(1) select ripe fresh nothing rot, without insect pest konjaku, cleaning, peeling, stripping and slicing, cook, pull an oar for subsequent use;
(2) get fresh leaf of Herba Apii graveolentis, fresh chilli to bake 10 minutes at the temperature of 190 DEG C respectively, pulverize respectively, obtain burnt odor leaf of Herba Apii graveolentis, burnt odor capsicum;
(3) by weight, konjaku slurry is equipped with burnt odor capsicum 0.3%, burnt odor leaf of Herba Apii graveolentis 0.5%; And press the weight ratio of starching with konjaku, inoculation aspergillus oryzae 0.1 ‰, saccharomycete 0.1 ‰, lactic acid bacteria 0.05 ‰, fermentation temperature 25 DEG C, fermentation time 40 days, yeasting humidity 95%;
(4) sterilizing, packaging, can obtain a kind of smoked cured flavor fermentation konjaku sauce.The konjaku sauce obtained, smooth mouth feel, smoked cured local flavor local flavor is mellow.
embodiment 3
A preparation method for smoked cured flavor fermentation konjaku sauce, its step is as follows:
(1) select ripe fresh nothing rot, without insect pest konjaku, cleaning, peeling, stripping and slicing, cook, pull an oar for subsequent use;
(2) get fresh leaf of Herba Apii graveolentis, fresh chilli to bake 5 minutes at the temperature of 200 DEG C respectively, pulverize respectively, obtain burnt odor leaf of Herba Apii graveolentis, burnt odor capsicum;
(3) by weight, konjaku slurry is equipped with burnt odor capsicum 0.2%, burnt odor leaf of Herba Apii graveolentis 0.4%; And press the weight ratio of starching with konjaku, inoculation aspergillus oryzae 0.15 ‰, saccharomycete 0.2 ‰, lactic acid bacteria 0.04 ‰, fermentation temperature 30 DEG C, fermentation time 20 days, yeasting humidity 85%;
(4) sterilizing, packaging, can obtain a kind of smoked cured flavor fermentation konjaku sauce.The konjaku sauce obtained, smooth mouth feel, smoked cured local flavor local flavor is mellow.
embodiment 1,
embodiment 2,
embodiment 3be the embodiment of optimization of the present invention, restriction do not played to protection scope of the present invention.
In the present invention, the consumption prior art of aspergillus oryzae, saccharomycete and lactic acid bacteria has guidance, and when buying aspergillus oryzae, saccharomycete and lactic acid bacteria, its consumption just can achieve the goal according to the guidance of operation instructions.
Claims (2)
1. a smoked cured flavor fermentation konjaku sauce, is characterized in that, is starched by fresh konjak, is equipped with burnt odor capsicum and burnt odor leaf of Herba Apii graveolentis, but inoculation aspergillus oryzae, saccharomycete and lactic acid bacteria carry out fermenting and obtaining.
2. a preparation method for smoked cured flavor fermentation konjaku sauce, is characterized in that, comprise the following steps:
(1) select ripe fresh nothing to rot, without insect pest konjaku, cleaning, peeling, stripping and slicing, cook, pull an oar, obtain konjaku and starch, for subsequent use;
(2) get fresh leaf of Herba Apii graveolentis, fresh chilli roasting 5-15 minute at the temperature of 180-200 DEG C respectively, obtain smoked flavor, pulverize respectively, obtain burnt odor leaf of Herba Apii graveolentis, burnt odor capsicum;
(3) by weight, in konjaku slurry, burnt odor capsicum 0.1-0.5% is added, burnt odor leaf of Herba Apii graveolentis 0.1-0.5%; And press the weight ratio of starching with konjaku, inoculation aspergillus oryzae 0.05-1.0 ‰, saccharomycete 0.05-1.0 ‰, lactic acid bacteria 0.01-0.05 ‰, fermentation temperature 18-33 DEG C, fermentation time 15-60 days, yeasting humidity 85-95%;
(4) sterilizing, packaging, can obtain a kind of smoked cured flavor fermentation konjaku sauce.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510806581.2A CN105380231A (en) | 2015-11-22 | 2015-11-22 | Smoke-cured flavor fermented konjak sauce and preparation method thereof |
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| CN201510806581.2A CN105380231A (en) | 2015-11-22 | 2015-11-22 | Smoke-cured flavor fermented konjak sauce and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105795444A (en) * | 2016-03-10 | 2016-07-27 | 西华大学 | Wasabi-konjac sauce and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102845695A (en) * | 2012-10-09 | 2013-01-02 | 四川月王生物技术有限责任公司 | Konjac fermented food and beverage and preparation method thereof |
| CN103876011A (en) * | 2014-03-11 | 2014-06-25 | 湖北工业大学 | Fermented pumpkin sauce with smoked preserved flavor and preparation method of sauce |
| CN104223025A (en) * | 2014-09-10 | 2014-12-24 | 湖北顺溪生物食品股份有限公司 | Segmented fermented fragrant and sweet Amorphophallus rivieri Durieu sauce and preparation method thereof |
| CN104256522A (en) * | 2014-09-10 | 2015-01-07 | 湖北顺溪生物食品股份有限公司 | Three-section fermentation type salty fresh konjak sauce and preparation method thereof |
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2015
- 2015-11-22 CN CN201510806581.2A patent/CN105380231A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102845695A (en) * | 2012-10-09 | 2013-01-02 | 四川月王生物技术有限责任公司 | Konjac fermented food and beverage and preparation method thereof |
| CN103876011A (en) * | 2014-03-11 | 2014-06-25 | 湖北工业大学 | Fermented pumpkin sauce with smoked preserved flavor and preparation method of sauce |
| CN104223025A (en) * | 2014-09-10 | 2014-12-24 | 湖北顺溪生物食品股份有限公司 | Segmented fermented fragrant and sweet Amorphophallus rivieri Durieu sauce and preparation method thereof |
| CN104256522A (en) * | 2014-09-10 | 2015-01-07 | 湖北顺溪生物食品股份有限公司 | Three-section fermentation type salty fresh konjak sauce and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105795444A (en) * | 2016-03-10 | 2016-07-27 | 西华大学 | Wasabi-konjac sauce and preparation method thereof |
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