CN106690234A - Cauliflower enzyme for seasoning - Google Patents
Cauliflower enzyme for seasoning Download PDFInfo
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- CN106690234A CN106690234A CN201611091794.2A CN201611091794A CN106690234A CN 106690234 A CN106690234 A CN 106690234A CN 201611091794 A CN201611091794 A CN 201611091794A CN 106690234 A CN106690234 A CN 106690234A
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- Prior art keywords
- parts
- cauliflower
- ferment
- pepper
- seasoning
- Prior art date
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- 240000003259 Brassica oleracea var. botrytis Species 0.000 title claims abstract description 82
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 16
- 108090000790 Enzymes Proteins 0.000 title claims abstract description 8
- 102000004190 Enzymes Human genes 0.000 title claims abstract description 8
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 29
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- 239000006002 Pepper Substances 0.000 claims abstract description 26
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- MUBZPKHOEPUJKR-UHFFFAOYSA-N Oxalic acid Chemical compound OC(=O)C(O)=O MUBZPKHOEPUJKR-UHFFFAOYSA-N 0.000 description 3
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- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 1
- IDAGXRIGDWCIET-SDFKWCIISA-L disodium;(2s,3s,4s,5r)-2,3,4,5-tetrahydroxyhexanedioate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O IDAGXRIGDWCIET-SDFKWCIISA-L 0.000 description 1
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- XEEYBQQBJWHFJM-UHFFFAOYSA-N iron Substances [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
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- 244000005700 microbiome Species 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
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- 235000006408 oxalic acid Nutrition 0.000 description 1
- 229940055729 papain Drugs 0.000 description 1
- 235000019834 papain Nutrition 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 239000001103 potassium chloride Substances 0.000 description 1
- 235000011164 potassium chloride Nutrition 0.000 description 1
- 235000013406 prebiotics Nutrition 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 235000019419 proteases Nutrition 0.000 description 1
- QKGJFQMGPDVOQE-HWKANZROSA-N raphanin Chemical compound CS(=O)\C=C\CCN=C=S QKGJFQMGPDVOQE-HWKANZROSA-N 0.000 description 1
- 210000003296 saliva Anatomy 0.000 description 1
- 239000000377 silicon dioxide Substances 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 239000001509 sodium citrate Substances 0.000 description 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 1
- 229940073490 sodium glutamate Drugs 0.000 description 1
- 239000001394 sodium malate Substances 0.000 description 1
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- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 235000019157 thiamine Nutrition 0.000 description 1
- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-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
- 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 the technical field of foods and discloses a cauliflower enzyme for seasoning. The cauliflower enzyme for seasoning is preparing by fermenting the following raw materials in starter, wherein the raw materials include, by weight parts, 1500-2000 parts of cauliflower, 300-400 parts of corn, 200-300 parts of celery, 200-300 parts of carrot, 150-200 parts of pepper, 150-200 parts of Sichuan pepper, 100-150 parts of fennel fruit, 100-150 parts of rosemary leaves, 100-150 parts of tomato juice, 0.05-0.1 part of cellulase and 0.05-0.1 part of carnosol. The starter is prepared by mixing, by weight, 100-190 parts of half-dry rice wine, 80-150 parts of mature vinegar, 150-240 parts of rock candy and 450-640 parts of purified water. The cauliflower enzyme takes plant fruits as raw materials, introduction of chemical addition agents is avoided, and mellow delicate flavor of the cauliflower enzyme can adjust the foods and make users enjoy delicious foods at ease.
Description
Technical field
The present invention relates to food technology field, and in particular to one kind ferment flavouring as obtained in cauliflower.
Background technology
People are delicious to ensure taste of food, and hold a sinecure some flavorings when blocked shot, buffet, or after firing
Flavoring is added in dish.These flavorings are often prepared in mass ratio by pure chemical substance, are typically also added with anti-corrosion
The chemical addition agents such as agent, antioxidant, flavoring agent, produce slow adverse effect to human body after eating.In addition, people often eat
The food of each specific admixture causes gastrointestinal disturbances bad, and the chemical addition agent in flavoring is less useful for the absorption and digestion of food,
People are made to be gone to bits while delicious taste is obtained.Chinese patent CN105831690A, date of publication August 10 in 2016
Day, a kind of fresh salty flavoring of denomination of invention and preparation method thereof discloses raw material for sodium chloride, potassium chloride, organic salt, glutamic acid
The flavoring of sodium, ALANINE, silica etc., obtains final product after mixing in each raw material rotary mixer, and wherein organic salt is Portugal
Grape sodium saccharate, DL-sodium malate or sodium citrate, the flavoring are prepared and obtained by each chemical substance of artificial production, and its is fresh
Taste is from sodium glutamate, ALANINE, organic salt etc., and it is unfavorable to health to be eaten for a long time.
Ferment is a kind of less salt liquid with bioactivity obtained by plant submerged fermentation, wherein prebiotic ferment is rich
Containing various mushrooms beneficial to human body such as lactic acid bacteria, but also contain substantial amounts of organized enzyme component：Superoxide dismutase, pineapple
Protease, papain, oxalic acid deoxygenase, myrosin etc., can adjust human body body activities, strengthen body immunity, quilt
Used as nutrient and healthcare products, but popularization face is small and raw materials used is mostly fruit.Ferment currently as flavouring is also little
See, and in view of the flavouring infringement health of the assorted chemical addition agent of the addition of people's long-term consumption instantly, it is necessary to develop work
It is the ferment of flavouring, protects health of masses.
The content of the invention
Directly it is formulated by the chemical substance for manually producing for existing flavouring, and containing assorted chemical addition agent,
Slow detrimental effect is produced to human body while delicious taste is provided, it is an object of the invention to provide a kind of cauliflower ferment
Flavouring, contained bioactivator can promote stomach activity, help digest, adjusts body activities, and avoiding in ferment
The use of additive is learned, health can be protected while delicate flavour is provided.
The present invention provides following technical scheme：
A kind of cauliflower ferment of seasoning, is fermented in leavening dough liquid by the raw material of following weight portion and is prepared from：Cauliflower 1500~
2000 parts, 300~400 parts of corn, 200~300 parts of celery, 200~300 parts of carrot, 150~200 parts of pepper, Chinese prickly ash 150~
200 parts, 100~150 parts of fennel, 100~150 parts of rosemary leave, 100 parts~150 parts of tomato juice, cellulase 0.05~0.1
Part, 0.05~0.1 part of carnosol.
Cauliflower flat property and sweet taste, there is strengthening spleen and nourishing stomach, clearing lung-heat throat moistening function.It is nutritious contained by cauliflower, contain egg per hectogram cauliflower
White 2.4 grams, 88 milligrams of vitamin C.The benefit effect with cancer-resisting such as cellulose, carrotene, trace elements of selenium in cauliflower.
Extract raphanin in cauliflower can activate the carcinogenic enzyme of decomposition, reduce the generation of malignant tumour.Cauliflower is made by fermenting
For into ferment, each nutritional ingredient in cauliflower is entered into ferment and be easier to be absorbed by the body.Rich in water miscible in corn
Thiamine, can promote enterogastric peristalsis, help digest, improve appetite.Magnesium elements in corn are easier in being discharged into leavening dough liquid
It is absorbed by the body, can speed up bodily waste discharge.The glutathione contained in corn can be with cauliflower after being discharged into leavening dough liquid
The selenium of middle release is combined, and generates glutathione oxidase, has functions that anti-aging.Carrot can promote enteron aisle with celery
Wriggle, promote digestion, strengthen the stomach invigorating effect of cauliflower, and improve effect of cauliflower reducing blood lipid, norcholesterol.Pepper in pepper
Alkali can increase the pungent fragrance of cauliflower ferment, while the characteristic of warming spleen and stomach for dispelling cold that Chinese prickly ash has can strengthen the stomach invigorating effect of cauliflower.
Fennel, shredded ginger can enrich the fragrance of cauliflower ferment, meet the taste of different people.Fennel oil in fennel can promote gastric juice point
Secrete, cooperate with the digestion promoting function of Chinese prickly ash, human body gastrointestinal disturbances are promoted from many aspects.Rosemary leave taste is dense, can reconcile chicken, duck
Deng meat taste, and aerogastria can be eliminated, supplementary food digestion.Cauliflower ferment of the invention, it is to avoid chemical addition agent
Introduce, people is kept fit while cuisines are enjoyed.
Used as a modification of the present invention, the leavening dough liquid is mixed with by the component of following weight portion and formed：Half-dried Huang
180 parts~240 parts of wine, 120 parts~150 parts of mature vinegar, 600 parts~800 parts of rock sugar, 1000 parts~1500 parts of pure water.Leavening dough liquid
Yeasting can be provided.Mature vinegar in leavening dough liquid can suppress the growth of harmful bacteria, and mature vinegar can promote gastric juice, saliva point
Secrete, the stomach invigorating effect of collaboration cauliflower, Chinese prickly ash and pepper, mature vinegar can dissolve the calcium, the iron ion that are discharged from raw material in ferment
In liquid, it is set to be more prone to be absorbed by the body.Half-dried yellow rice wine is yellow rice wine of the sugar content between 1.00 ~ 3.00%, also referred to as with meal
Wine, can increase the mellowness taste of ferment, and suitably eat jointly with meat, improve aid digestion effect of stomach invigorating of cauliflower.
Used as a modification of the present invention, the tomato juice preparation process is as follows：The tomato that weight portion is 1000 parts is taken to squeeze
Juice obtains juice of tomato, adds the pure water dilution that weight portion is 5000 parts to obtain final product tomato juice in gained juice of tomato.Tomato juice
With special local flavor, moderately sour and sweet can reconcile the Xin Xiangweidao of Chinese prickly ash, pepper, and Pinggu propylhomoserin in tomato juice and
Citric acid can increase gastric acidity, strengthen aid digestion effect of stomach invigorating of cauliflower.The B groups vitamin being rich in tomato juice can be with
The vitamin requirement of human body is met together with pepper.
A kind of preparation method of the cauliflower ferment of seasoning, comprises the following steps：
（1）It is placed in fermentation tank after cauliflower is cleaned into stripping and slicing, and adds corn, celery, carrot, green pepper, rosemary leave, Xiang Fa
Add 2500~3000 parts of the leavening dough liquid of the weight portion of preparation in fermentation tank, add cellulase, stir the mixture for it is uniform,
Sealing and standing 24 hours at 45~62 DEG C；
（2）To pepper, Chinese prickly ash, fennel is added in fermentation tank, it is well mixed；
（3）Fermentation tank is placed under anaerobic condition and is fermented 22~30 days, fermentation temperature is 35~40 DEG C；
（4）Mixture after filtering fermentation, filter cloth used is 220 mesh, and gained filtrate is the thick liquid of cauliflower ferment；
（5）By the thick liquid ultraviolet sterilization of cauliflower ferment, carnosol and tomato juice are added, be well mixed, stand 1 hour；
（6）By step（5）The thick liquid of cauliflower ferment after gained standing obtains finished fluid through 300 mesh filter-cloth filterings.
Pre fermentation is carried out during cauliflower to be placed in leavening dough liquid before the anaerobic fermentation, cellulase is accelerated the decomposition of celery, is easy to
The nutritional ingredient of each raw material can be discharged smoothly in subsequent fermentations.The thick liquid of cauliflower ferment is carried out at ultraviolet sterilization
Reason, to kill the various microorganisms in the thick liquid of cauliflower ferment, it is to avoid anaerobic fermentation continues aerobic fermentation after stopping, producing to human body
Harmful material.Carnosol has inoxidizability, it is ensured that the long-term storage of cauliflower ferment.
As a modification of the present invention, take pepper, Chinese prickly ash and fennel be put into be put into food steamer before fermentation tank in steam
Boiling 30~40 minutes.Chinese prickly ash, pepper shell it is harder, the time for being directly placed into fully fermentation in fermentation tank can be more long, increases
Production cost.It is to fry Chinese prickly ash, pepper when general edible, shell is blown, but can so cause a large amount of Hubeiwan streams
Lose.The present invention use steam-heated mode, both made Chinese prickly ash, pepper shell soften, can keep again Chinese prickly ash, pepper it is beneficial
Component.
As a modification of the present invention, by step（6）Gained finished fluid concentrates under -1~3 DEG C of cold wind, dries,
Cheng Fen, obtains cauliflower ferment powder.Which provide another edible way in addition to cauliflower ferment finished fluid, instant edible.
Beneficial effects of the present invention are as follows：
（1）Cauliflower ferment collaboration raw material stomach-invigorating intestine-moisturizing of the invention, the effect for promoting food digestion, improve gastrointestinal disturbances ability；
（2）Fermented cauliflower ferment has the pungent fragrance of Chinese prickly ash, pepper etc. concurrently in addition to the mellowness with cauliflower, also, with existing tune
Only a kind of taste of material is compared, and can adapt to the taste of different people；
（3）The present invention with fruit, it is to avoid the addition of chemical addition agent, it is more friendly to human body, while retain various nutrition into
Divide and be easier to absorb, the bioactive ingredients having in ferment can adjust function of human body；
（4）Cauliflower ferment instant of the invention, can directly be held a sinecure in the form of finished fluid or powder, or modulation dish.
Specific embodiment
Specific embodiment of the invention is described further below：
If not the raw material employed in the present invention refers in particular to be commercially available or commonly used in the art, in following embodiments
Method, unless otherwise instructed, be the conventional method of this area.
Tomato juice used of the invention is prepared by following process：Take 1000 g tomatoes to squeeze the juice to obtain juice of tomato, in gained kind
Add 5000 g pure water to dilute in eggplant Normal juice and obtain final product green onion juice.
The present invention selects Chinese prickly ash, fennel and the pepper of drying regime, for the shell for making Chinese prickly ash, pepper and fennel is easily broken
Bad, Chinese prickly ash, pepper and fennel before putting into fermentation tank in food steamer is put into using vapour cooking 30~40 minutes.
Carnosol used by the present invention is the natural component in rosemary.
Embodiment 1：
A kind of cauliflower ferment of seasoning, is fermented in leavening dough liquid by the raw material of following weight portion and is prepared from：The g of cauliflower 1500,
The g of corn 300, the g of celery 200, the g of carrot 200, the g of pepper 150, the g of Chinese prickly ash 150, the g of fennel 100, the g of rosemary leave 100, kind
The g of tomato juice 100, the g of cellulase 0.05, the g of carnosol 0.05.
Leavening dough liquid is mixed by following component：The g of half-dried yellow rice wine 180, the g of mature vinegar 120, the g of rock sugar 600, pure water 1000
g。
A kind of preparation method of the cauliflower ferment of seasoning：
（1）It is placed in fermentation tank after cauliflower is cleaned into stripping and slicing, and adds corn, celery, carrot, green pepper, rosemary leave, Xiang Fa
The g of leavening dough liquid 2500 of preparation is added in fermentation tank, cellulase is added, uniform, the sealing and standing at 62 DEG C is stirred the mixture for
24 hours；
（2）To pepper, Chinese prickly ash, fennel is added in fermentation tank, it is well mixed；
（3）Fermentation tank is placed under anaerobic condition and is fermented 22 days, fermentation temperature is 38 DEG C；
（4）Mixture after filtering fermentation, filter cloth used is 200 mesh, and gained filtrate is the thick liquid of cauliflower ferment；
（5）By the thick liquid ultraviolet sterilization of cauliflower ferment, carnosol and tomato juice are added, be well mixed, stand 1 hour；
（6）By step（5）The thick liquid of cauliflower ferment after gained standing obtains finished fluid through 350 mesh filter-cloth filterings.
Semen sesami nigrum ferment finished fluid as obtained by above step can be used directly as flavouring, can be mixed as chafing dish
Material, it is also possible to for modulating the dish such as cold dish, or added in the salty soup for baking.
Embodiment 2：
A kind of cauliflower ferment of seasoning, is fermented in leavening dough liquid by the raw material of following weight portion and is prepared from：The g of cauliflower 1700,
The g of corn 350, the g of celery 250, the g of carrot 250, the g of pepper 170, the g of Chinese prickly ash 170, the g of fennel 130, the g of rosemary leave 130, kind
The g of tomato juice 130, the g of cellulase 0.08, the g of carnosol 0.08.
Leavening dough liquid is mixed by following component：The g of half-dried yellow rice wine 210, the g of mature vinegar 135, the g of rock sugar 700, pure water 1250
g。
The fermentation preparation of cauliflower ferment is comprised the following steps：
（1）The cauliflower benevolence for taking wash clean is placed in fermentation tank, and adds corn, celery, carrot, green pepper, rosemary leave, Xiang Fa
The g of leavening dough liquid 2750 of preparation is added in fermentation tank, cellulase is added, uniform, the sealing and standing at 55 DEG C is stirred the mixture for
24 hours；
（2）To pepper, Chinese prickly ash, fennel is added in fermentation tank, it is well mixed；
（3）Fermentation tank is placed under anaerobic condition and is fermented 25 days, fermentation temperature is 30 DEG C；
（4）Mixture after filtering fermentation, filter cloth used is 200 mesh, and gained filtrate is the thick liquid of cauliflower ferment；
（5）By the thick liquid ultraviolet sterilization of cauliflower ferment, carnosol and tomato juice are added, be well mixed, stand 1 hour；
（6）By step（5）The thick liquid of cauliflower ferment after gained standing obtains finished fluid through 350 mesh filter-cloth filterings.
Semen sesami nigrum ferment finished fluid as obtained by above step can be used directly as flavouring, can be mixed as chafing dish
Material, it is also possible to for modulating the dish such as cold dish, or added in the salty soup for baking.
Embodiment 3：
A kind of cauliflower ferment of seasoning, is fermented in leavening dough liquid by the raw material of following weight portion and is prepared from：The g of cauliflower 2000,
The g of corn 400, the g of celery 300, the g of carrot 300, the g of pepper 200, the g of Chinese prickly ash 200, the g of fennel 150, the g of rosemary leave 150, kind
The g of tomato juice 150, the g of cellulase 0.1, the g of carnosol 0.1.
Leavening dough liquid is mixed by following component：The g of half-dried yellow rice wine 240, the g of mature vinegar 150, the g of rock sugar 800, pure water 1500
g。
The preparation method of cauliflower ferment is comprised the following steps：
（1）It is placed in fermentation tank after cauliflower is cleaned into stripping and slicing, and adds corn, celery, carrot, green pepper, rosemary leave, Xiang Fa
The g of leavening dough liquid 3000 of preparation is added in fermentation tank, cellulase is added, uniform, the sealing and standing at 45 DEG C is stirred the mixture for
24 hours；
（2）To pepper, Chinese prickly ash, fennel is added in fermentation tank, it is well mixed；
（3）Fermentation tank is placed under anaerobic condition and is fermented 30 days, fermentation temperature is 23 DEG C；
（4）Mixture after filtering fermentation, filter cloth used is 200 mesh, and gained filtrate is the thick liquid of cauliflower ferment；
（5）By the thick liquid ultraviolet sterilization of cauliflower ferment, carnosol and tomato juice are added, be well mixed, stand 1 hour；
（6）By step（5）The thick liquid of cauliflower ferment after gained standing obtains finished fluid through 350 mesh filter-cloth filterings.
Semen sesami nigrum ferment finished fluid as obtained by above step can be used directly as flavouring, can be mixed as chafing dish
Material, it is also possible to for modulating the dish such as cold dish, or added in the salty soup for baking.
In addition, for ease of the storage of cauliflower ferment, and meet the eating habit of more people, can be by cauliflower ferment finished fluid
Further treatment is made cauliflower ferment powder, and its preparation technology is：Cauliflower ferment finished fluid is dense under -1~3 DEG C of cold wind
Contracting, dry, Cheng Fen.
Cauliflower ferment of the invention, with cauliflower, corn, celery etc. as raw material, there is stomach-invigorating intestine-moisturizing, assist digestion,
And avoid the addition of chemical addition agent and with various active component, can play and be conducive to health, enable people to put
The heart enjoys cuisines.
Claims (6)
1. the cauliflower ferment of a kind of seasoning, it is characterised in that ferment in leavening dough liquid preparation by the raw material of following weight portion and
Into：1500~2000 parts of cauliflower, 300~400 parts of corn, 200~300 parts of celery, 200~300 parts of carrot, pepper 150~
200 parts, it is 150~200 parts of Chinese prickly ash, 100~150 parts of fennel, 100~150 parts of rosemary leave, 100 parts~150 parts of tomato juice, fine
Plain 0.05~0.1 part of the enzyme of dimension, 0.05~0.1 part of carnosol.
2. the cauliflower ferment of seasoning according to claim 1, it is characterised in that the leavening dough liquid is by following weight portion
Component is mixed with and forms：It is 180 parts~240 parts of half-dried yellow rice wine, 120 parts~150 parts of mature vinegar, 600 parts~800 parts of rock sugar, pure
1000 parts~1500 parts of water.
3. the cauliflower ferment of seasoning according to claim 1, it is characterised in that the tomato juice preparation process is as follows：
Take the tomato that weight portion is 1000 parts to squeeze the juice to obtain juice of tomato, it is 5000 parts pure that weight portion is added in gained juice of tomato
Water dilution obtains final product tomato juice.
4. a kind of preparation method of the cauliflower ferment of seasoning as claimed in claim 1, comprises the following steps：
（1）The cauliflower of wash clean is placed in fermentation tank, and adds corn, celery, carrot, green pepper, rosemary leave, to fermentation
2500~3000 parts of the leavening dough liquid of the weight portion for preparing is added in tank, maltose is added, stirred the mixture for uniformly, 45
Sealing and standing 24 hours at~62 DEG C；
（2）To pepper, Chinese prickly ash, fennel is added in fermentation tank, it is well mixed；
（3）Fermentation tank is placed under anaerobic condition and is fermented 22~30 days, fermentation temperature is 23~38 DEG C；
（4）Mixture after filtering fermentation, filter cloth used is 200 mesh, and gained filtrate is the thick liquid of cauliflower ferment；
（5）By the thick liquid ultraviolet sterilization of cauliflower ferment, carnosol and tomato juice are added, be well mixed, stand 1 hour；
（6）By step（5）The thick liquid of cauliflower ferment after gained standing obtains finished fluid through 350 mesh filter-cloth filterings.
5. the preparation method of the cauliflower ferment of seasoning according to claim 4, it is characterised in that take pepper, Chinese prickly ash,
Fennel be put into first be put into food steamer before fermentation tank in vapour cooking 30~40 minutes.
6. the preparation method of the cauliflower ferment of seasoning according to claim 4, it is characterised in that by step（6）Gained
Finished fluid is concentrated under -1~3 DEG C of cold wind, dried, Cheng Fen, obtains cauliflower ferment powder.
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| CN201611091794.2A CN106690234A (en) | 2016-12-01 | 2016-12-01 | Cauliflower enzyme for seasoning |
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