CN107334049A - A kind of preparation method of sour-sweet tribute dish sauce - Google Patents
A kind of preparation method of sour-sweet tribute dish sauce Download PDFInfo
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- CN107334049A CN107334049A CN201710680331.8A CN201710680331A CN107334049A CN 107334049 A CN107334049 A CN 107334049A CN 201710680331 A CN201710680331 A CN 201710680331A CN 107334049 A CN107334049 A CN 107334049A
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- Prior art keywords
- tribute dish
- weight
- rehydration
- sour
- sweet
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- 235000015067 sauces Nutrition 0.000 title claims abstract description 54
- 238000002360 preparation method Methods 0.000 title claims abstract description 20
- 241000233866 Fungi Species 0.000 claims abstract description 29
- 239000000463 material Substances 0.000 claims abstract description 27
- 235000015099 wheat brans Nutrition 0.000 claims abstract description 23
- 241000894006 Bacteria Species 0.000 claims abstract description 19
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 10
- 229960005070 ascorbic acid Drugs 0.000 claims abstract description 8
- 238000004806 packaging method and process Methods 0.000 claims abstract description 6
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 22
- 238000000855 fermentation Methods 0.000 claims description 20
- 230000004151 fermentation Effects 0.000 claims description 20
- 229920002752 Konjac Polymers 0.000 claims description 12
- 235000014655 lactic acid Nutrition 0.000 claims description 11
- 239000004310 lactic acid Substances 0.000 claims description 11
- 229920002472 Starch Polymers 0.000 claims description 10
- 235000021255 galacto-oligosaccharides Nutrition 0.000 claims description 10
- 150000003271 galactooligosaccharides Chemical class 0.000 claims description 10
- 235000010485 konjac Nutrition 0.000 claims description 10
- 235000019698 starch Nutrition 0.000 claims description 10
- 239000008107 starch Substances 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 150000003839 salts Chemical class 0.000 claims description 7
- 241000186660 Lactobacillus Species 0.000 claims description 5
- 244000199866 Lactobacillus casei Species 0.000 claims description 5
- 235000013958 Lactobacillus casei Nutrition 0.000 claims description 5
- 241000186673 Lactobacillus delbrueckii Species 0.000 claims description 5
- 230000001580 bacterial effect Effects 0.000 claims description 5
- 229940039696 lactobacillus Drugs 0.000 claims description 5
- 229940017800 lactobacillus casei Drugs 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 239000002245 particle Substances 0.000 claims description 5
- 239000000843 powder Substances 0.000 claims description 3
- 239000013049 sediment Substances 0.000 claims description 2
- 235000000346 sugar Nutrition 0.000 claims description 2
- 241000385540 bacterium 10 Species 0.000 claims 1
- 235000013336 milk Nutrition 0.000 claims 1
- 239000008267 milk Substances 0.000 claims 1
- 210000004080 milk Anatomy 0.000 claims 1
- 239000003205 fragrance Substances 0.000 abstract description 13
- 238000000034 method Methods 0.000 abstract description 10
- 235000009508 confectionery Nutrition 0.000 abstract description 9
- 235000008935 nutritious Nutrition 0.000 abstract description 8
- 230000006870 function Effects 0.000 abstract description 7
- 239000002932 luster Substances 0.000 abstract description 7
- 230000002526 effect on cardiovascular system Effects 0.000 abstract description 6
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- 150000004676 glycans Chemical class 0.000 abstract description 6
- 239000000203 mixture Substances 0.000 abstract description 6
- 235000015097 nutrients Nutrition 0.000 abstract description 6
- 210000000056 organ Anatomy 0.000 abstract description 6
- 235000019629 palatability Nutrition 0.000 abstract description 6
- 229920001184 polypeptide Polymers 0.000 abstract description 6
- 229920001282 polysaccharide Polymers 0.000 abstract description 6
- 239000005017 polysaccharide Substances 0.000 abstract description 6
- 102000004196 processed proteins & peptides Human genes 0.000 abstract description 6
- 108090000765 processed proteins & peptides Proteins 0.000 abstract description 6
- 235000013305 food Nutrition 0.000 abstract description 3
- 230000036039 immunity Effects 0.000 abstract description 3
- 239000000654 additive Substances 0.000 abstract description 2
- 230000000996 additive effect Effects 0.000 abstract description 2
- 239000002994 raw material Substances 0.000 abstract description 2
- 235000012976 tarts Nutrition 0.000 abstract description 2
- 230000000052 comparative effect Effects 0.000 description 31
- 239000000796 flavoring agent Substances 0.000 description 9
- 235000019634 flavors Nutrition 0.000 description 9
- 239000000047 product Substances 0.000 description 5
- 230000036186 satiety Effects 0.000 description 5
- 235000019627 satiety Nutrition 0.000 description 5
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 description 4
- 241000186672 Lactobacillus delbrueckii subsp. bulgaricus Species 0.000 description 4
- 241000699666 Mus <mouse, genus> Species 0.000 description 4
- 125000003118 aryl group Chemical group 0.000 description 4
- 229940004208 lactobacillus bulgaricus Drugs 0.000 description 4
- 244000269722 Thea sinensis Species 0.000 description 3
- 201000010099 disease Diseases 0.000 description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 150000003626 triacylglycerols Chemical class 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 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 2
- 150000002632 lipids Chemical class 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 240000002791 Brassica napus Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 1
- 241000699670 Mus sp. Species 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 241000242583 Scyphozoa Species 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 229930003316 Vitamin D Natural products 0.000 description 1
- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 210000004720 cerebrum Anatomy 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 210000002969 egg yolk Anatomy 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000003304 gavage Methods 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 230000000055 hyoplipidemic effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 235000021590 normal diet Nutrition 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000019166 vitamin D Nutrition 0.000 description 1
- 239000011710 vitamin D Substances 0.000 description 1
- 150000003710 vitamin D derivatives Chemical class 0.000 description 1
- 229940046008 vitamin d Drugs 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
- 235000016804 zinc 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
- 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
- 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
- A23L15/00—Egg products; Preparation or treatment thereof
- A23L15/30—Addition of substances other than those covered by A23L15/20 – A23L15/25
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
-
- 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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- 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
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/115—Cereal fibre products, e.g. bran, husk
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention mainly relates to food processing technology field, discloses a kind of preparation method of sour-sweet tribute dish sauce, including：Tribute dish rehydration, auxiliary material prepare, fermented, modulating, packaging；Method is simple, easy to operation, safe and healthy without any additive, nutritious, sour-sweet sharp and clear, increases the deep processed product of in the market tribute dish, improves tribute dish added value, income is improved 9.4%；Tribute dish soaks through vitamin c solution, can make tribute dish fast rehydrating, and color and luster is light green, and have additional nutrients composition；Adding white fungus, egg and wheat bran can tart up, balanced nutritious, promote to absorb, strengthen gastrointestinal function, protect cardiovascular and cerebrovascular, promote the function of each organ of body；Raw material makes fragrance harmonious, sour and sweet palatability, keeps the crisp taste of tribute dish and white fungus, produce a large amount of polypeptides and polysaccharide component, be easy to absorb, improve immunity of organisms, suppress the varied bacteria growing in sauce body, Shelf-life through lactobacillus-fermented.
Description
Technical field
The invention mainly relates to food processing technology field, more particularly to a kind of preparation method of sour-sweet tribute dish sauce.
Background technology
Tribute dish, it is annual herb plant, if its color and luster is bud green, quality is tasty and refreshing, taste jellyfish, edibility is high, is rich in
Glutamic acid, vitamin C, vitamin D, zinc, iron, calcium, selenium etc., have stomach invigorating, diuresis, cerebrum tonifying, calm the nerves, detoxify, losing weight, giving protection against cancer,
Anticancer etc. is acted on, and is the good merchantable brand of feast, and clear qianlong yearses are described as " tribute dish ", and its nutrition and health care is worth just progressively by people
Solution, but the dish of tribute at present is more to be sold with dried product, deep processed product is few, it is impossible to meets the nutrition and health care need of consumer
Ask, while also limit the sale of tribute dish, reduce the economic benefit of tribute colza plant.
The content of the invention
The defects of in order to make up prior art, it is an object of the invention to provide a kind of preparation method of sour-sweet tribute dish sauce.
A kind of preparation method of sour-sweet tribute dish sauce, comprises the following steps：
（1）Tribute dish rehydration：Tribute dish is cleaned, is placed in the vitamin c solution that mass concentration is 0.03 ~ 0.05% and is dipped to completely
Rehydration, tribute dish fast rehydrating can be made, color and luster is light green, and have additional nutrients composition, and it is 2 ~ 4mm to be crushed to particle diameter, obtains rehydration tribute dish end；
（2）Auxiliary material prepares：White fungus rehydration, clean, simple stage property, obtain white fungus end；Egg is cooked, and shells, and smashs to pieces, obtains egg end；Wheat bran
Fry to burnt odor, obtain stir-fry wheat bran；
（3）Fermentation：By rehydration tribute dish end, white fungus end, egg end and fry wheat bran mixing, by increasing capacitance it is possible to increase fragrance, it is balanced nutritious, promote
Absorb, strengthen gastrointestinal function, protect cardiovascular and cerebrovascular, promote the function of each organ of body, add rehydration tribute dish end weight 30 ~ 35%
Water, be well mixed, add galactooligosaccharide, access lactic acid bacteria after stirring, in 31 ~ 33 DEG C ferment 20 ~ 24 hours, make perfume (or spice)
Taste is harmonious, sour and sweet palatability, keeps the crisp taste of tribute dish and white fungus, produces a large amount of polypeptides and polysaccharide component, be easy to absorb, and improves
Immunity of organisms, suppress the varied bacteria growing in sauce body, Shelf-life, obtain fermentation material；
（4）Modulation：The salt of fermentation material weight 0.6 ~ 0.8% is added into fermentation material, stirring adds konjaku and formed sediment to being completely dissolved
Powder, it is well mixed, is steamed in 121 DEG C 13 ~ 15 minutes, increase fresh Flavor, while sauce body can be kept stable, will not precipitates point
Layer, satiety can be increased when edible, can toxin-expelling and face nourishing, weight-reducing, material must be modulated；
（5）Packaging：It is vacuum-packed while hot, examines, obtain sour-sweet tribute dish sauce.
The step（2）White fungus end, weight be rehydration tribute dish end weight 14 ~ 16%；The step（2）Egg end,
Weight is the 11 ~ 13% of rehydration tribute dish end weight；The step（2）Stir-fry wheat bran, weight be rehydration tribute dish end weight 7 ~ 9%.
The step（3）Galactooligosaccharide, weight be rehydration tribute dish end weight 22 ~ 24%.
The step（3）Lactic acid bacteria, weight be rehydration tribute dish end weight 3 ~ 5%, by the bacterial strain group of following parts by weight
Into：Lactobacillus delbrueckii 14 ~ 16, lactobacillus bulgaricus 10 ~ 12, Lactobacillus casei 7 ~ 9, Bu Shi lactobacillus 5 ~ 7.
The step（4）Konjak starch, weight is 0.4 ~ 0.6% that weight is rehydration tribute dish end weight.
The sour-sweet tribute dish sauce that a kind of preparation method of the sour-sweet tribute dish sauce is prepared.
It is an advantage of the invention that：The preparation method of sour-sweet tribute dish sauce provided by the invention, method is simple, easy to operation, no
Containing any additive, low sugar less salt oil-free is safe and healthy, nutritious, sour-sweet sharp and clear, the deep processing production of increase in the market tribute dish
Product, tribute dish added value is improved, income is improved 9.4%；Tribute dish is soaked through vitamin c solution, and tribute dish can be made to reply immediately soon
Water, color and luster is light green, and have additional nutrients composition；Adding white fungus, egg and wheat bran can tart up, balanced nutritious, promote to absorb, increase
Strong gastrointestinal function, cardiovascular and cerebrovascular is protected, promote the function of each organ of body；Raw material makes fragrance harmonious through lactobacillus-fermented, sour-sweet
It is agreeable to the taste, the crisp taste of tribute dish and white fungus is kept, a large amount of polypeptides and polysaccharide component is produced, is easy to absorb, improves immunity of organisms,
Suppress the varied bacteria growing in sauce body, Shelf-life；Salt is added after fermentation and konjak starch is modulated, and increases fresh fragrant breeze
Taste, while sauce body can be kept stable, will not precipitated and separated, satiety can be increased when edible, can toxin-expelling and face nourishing, fat-reducing is thin
Body.
Embodiment
Illustrate the present invention with specific embodiment below.
Embodiment 1
A kind of preparation method of sour-sweet tribute dish sauce, comprises the following steps：
（1）Tribute dish rehydration：Tribute dish is cleaned, is placed in the vitamin c solution that mass concentration is 0.03% and is dipped to complete rehydration,
Tribute dish fast rehydrating can be made, color and luster is light green, and have additional nutrients composition, and it is 2 ~ 4mm to be crushed to particle diameter, obtains rehydration tribute dish end；
（2）Auxiliary material prepares：White fungus rehydration, clean, simple stage property, obtain white fungus end；Egg is cooked, and shells, and smashs to pieces, obtains egg end；Wheat bran
Fry to burnt odor, obtain stir-fry wheat bran；
（3）Fermentation：By rehydration tribute dish end, white fungus end, egg end and fry wheat bran mixing, by increasing capacitance it is possible to increase fragrance, it is balanced nutritious, promote
Absorb, strengthen gastrointestinal function, protect cardiovascular and cerebrovascular, promote the function of each organ of body, add rehydration tribute dish end weight 30%
Water, it is well mixed, adds galactooligosaccharide, lactic acid bacteria is accessed after stirring, fermented 20 hours in 31 DEG C, makes fragrance harmonious,
Sour and sweet palatability, the crisp taste of tribute dish and white fungus is kept, a large amount of polypeptides and polysaccharide component is produced, is easy to absorb, improved body and exempt from
Epidemic disease power, suppress the varied bacteria growing in sauce body, Shelf-life, obtain fermentation material；
（4）Modulation：The salt of fermentation material weight 0.6% is added into fermentation material, stirring adds konjak starch to being completely dissolved, mixed
Close uniform, steamed in 121 DEG C 13 minutes, increase fresh Flavor, while sauce body can be kept stable, will not precipitated and separated, eat
When can increase satiety, can toxin-expelling and face nourishing, weight-reducing, material must be modulated；
（5）Packaging：It is vacuum-packed while hot, examines, obtain sour-sweet tribute dish sauce.
The step（2）White fungus end, weight be rehydration tribute dish end weight 14%；The step（2）Egg end, weight
Measure as the 11% of rehydration tribute dish end weight；The step（2）Stir-fry wheat bran, weight be rehydration tribute dish end weight 7%.
The step（3）Galactooligosaccharide, weight be rehydration tribute dish end weight 22%.
The step（3）Lactic acid bacteria, weight be rehydration tribute dish end weight 3%, be made up of the bacterial strain of following parts by weight：
Lactobacillus delbrueckii 14, lactobacillus bulgaricus 10, Lactobacillus casei 7, Bu Shi lactobacillus 5.
The step（4）Konjak starch, weight is 0.4% that weight is rehydration tribute dish end weight.
The sour-sweet tribute dish sauce that a kind of preparation method of the sour-sweet tribute dish sauce is prepared.
Embodiment 2
A kind of preparation method of sour-sweet tribute dish sauce, comprises the following steps：
（1）Tribute dish rehydration：Tribute dish is cleaned, is placed in the vitamin c solution that mass concentration is 0.04% and is dipped to complete rehydration,
Tribute dish fast rehydrating can be made, color and luster is light green, and have additional nutrients composition, and it is 2 ~ 4mm to be crushed to particle diameter, obtains rehydration tribute dish end；
（2）Auxiliary material prepares：White fungus rehydration, clean, simple stage property, obtain white fungus end；Egg is cooked, and shells, and smashs to pieces, obtains egg end；Wheat bran
Fry to burnt odor, obtain stir-fry wheat bran；
（3）Fermentation：By rehydration tribute dish end, white fungus end, egg end and fry wheat bran mixing, by increasing capacitance it is possible to increase fragrance, it is balanced nutritious, promote
Absorb, strengthen gastrointestinal function, protect cardiovascular and cerebrovascular, promote the function of each organ of body, add rehydration tribute dish end weight 33%
Water, it is well mixed, adds galactooligosaccharide, lactic acid bacteria is accessed after stirring, fermented 22 hours in 32 DEG C, makes fragrance harmonious,
Sour and sweet palatability, the crisp taste of tribute dish and white fungus is kept, a large amount of polypeptides and polysaccharide component is produced, is easy to absorb, improved body and exempt from
Epidemic disease power, suppress the varied bacteria growing in sauce body, Shelf-life, obtain fermentation material；
（4）Modulation：The salt of fermentation material weight 0.7% is added into fermentation material, stirring adds konjak starch to being completely dissolved, mixed
Close uniform, steamed in 121 DEG C 14 minutes, increase fresh Flavor, while sauce body can be kept stable, will not precipitated and separated, eat
When can increase satiety, can toxin-expelling and face nourishing, weight-reducing, material must be modulated；
（5）Packaging：It is vacuum-packed while hot, examines, obtain sour-sweet tribute dish sauce.
The step（2）White fungus end, weight be rehydration tribute dish end weight 15%；The step（2）Egg end, weight
Measure as the 12% of rehydration tribute dish end weight；The step（2）Stir-fry wheat bran, weight be rehydration tribute dish end weight 8%.
The step（3）Galactooligosaccharide, weight be rehydration tribute dish end weight 23%.
The step（3）Lactic acid bacteria, weight be rehydration tribute dish end weight 4%, be made up of the bacterial strain of following parts by weight：
Lactobacillus delbrueckii 15, lactobacillus bulgaricus 11, Lactobacillus casei 8, Bu Shi lactobacillus 6.
The step（4）Konjak starch, weight is 0.5% that weight is rehydration tribute dish end weight.
The sour-sweet tribute dish sauce that a kind of preparation method of the sour-sweet tribute dish sauce is prepared.
Embodiment 3
A kind of preparation method of sour-sweet tribute dish sauce, comprises the following steps：
（1）Tribute dish rehydration：Tribute dish is cleaned, is placed in the vitamin c solution that mass concentration is 0.05% and is dipped to complete rehydration,
Tribute dish fast rehydrating can be made, color and luster is light green, and have additional nutrients composition, and it is 2 ~ 4mm to be crushed to particle diameter, obtains rehydration tribute dish end；
（2）Auxiliary material prepares：White fungus rehydration, clean, simple stage property, obtain white fungus end；Egg is cooked, and shells, and smashs to pieces, obtains egg end；Wheat bran
Fry to burnt odor, obtain stir-fry wheat bran；
（3）Fermentation：By rehydration tribute dish end, white fungus end, egg end and fry wheat bran mixing, by increasing capacitance it is possible to increase fragrance, it is balanced nutritious, promote
Absorb, strengthen gastrointestinal function, protect cardiovascular and cerebrovascular, promote the function of each organ of body, add rehydration tribute dish end weight 35%
Water, it is well mixed, adds galactooligosaccharide, lactic acid bacteria is accessed after stirring, fermented 24 hours in 33 DEG C, makes fragrance harmonious,
Sour and sweet palatability, the crisp taste of tribute dish and white fungus is kept, a large amount of polypeptides and polysaccharide component is produced, is easy to absorb, improved body and exempt from
Epidemic disease power, suppress the varied bacteria growing in sauce body, Shelf-life, obtain fermentation material；
（4）Modulation：The salt of fermentation material weight 0.8% is added into fermentation material, stirring adds konjak starch to being completely dissolved, mixed
Close uniform, steamed in 121 DEG C 15 minutes, increase fresh Flavor, while sauce body can be kept stable, will not precipitated and separated, eat
When can increase satiety, can toxin-expelling and face nourishing, weight-reducing, material must be modulated；
（5）Packaging：It is vacuum-packed while hot, examines, obtain sour-sweet tribute dish sauce.
The step（2）White fungus end, weight be rehydration tribute dish end weight 16%；The step（2）Egg end, weight
Measure as the 13% of rehydration tribute dish end weight；The step（2）Stir-fry wheat bran, weight be rehydration tribute dish end weight 9%.
The step（3）Galactooligosaccharide, weight be rehydration tribute dish end weight 24%.
The step（3）Lactic acid bacteria, weight be rehydration tribute dish end weight 5%, be made up of the bacterial strain of following parts by weight：
Lactobacillus delbrueckii 16, lactobacillus bulgaricus 12, Lactobacillus casei 9, Bu Shi lactobacillus 7.
The step（4）Konjak starch, weight is 0.6% that weight is rehydration tribute dish end weight.
The sour-sweet tribute dish sauce that a kind of preparation method of the sour-sweet tribute dish sauce is prepared.
Comparative example 1
Removal step（1）In vitamin c solution, remaining method, with embodiment 1.
Comparative example 2
Removal step（2）In white fungus, remaining method, with embodiment 1.
Comparative example 3
Removal step（2）In egg, remaining method, with embodiment 1.
Comparative example 4
Removal step（2）In wheat bran, remaining method, with embodiment 1.
Comparative example 5
Step（3）In galactooligosaccharide be changed to white granulated sugar, remaining method, with embodiment 1.
Comparative example 6
Removal step（3）In lactic acid bacteria, remaining method, with embodiment 1.
Comparative example 7
Removal step（4）In konjak starch, remaining method, with embodiment 1.
Embodiment and the sour-sweet tribute dish sauce flavor of comparative example and health：
Tribute dried vegetable product 50kg is selected, is randomly divided into 10 groups, respectively every group of 5kg, embodiment group and comparative example group, each group difference
Sour-sweet tribute dish sauce is prepared using the method for the group, and randomly chooses 40 health volunteers, the age is 18 ~ 60 years old, to each group acid
Sweet tea tribute dish sauce carries out subjective appreciation, needs to be gargled with mineral water before every kind of product sensory evaluation, embodiment and the sour-sweet tribute of comparative example
Dish sauce flavor and health are shown in Table 1.
Table 1：Embodiment and the sour-sweet tribute dish sauce flavor of comparative example and health
| Project | Flavor | pH | Total number of bacteria/（Individual/g） | Coliform/（Individual/g） |
| Embodiment 1 | It is aromatic, sour-sweet, sharp and clear | 4.4 | 243 | 12 |
| Embodiment 2 | It is aromatic, sour-sweet, sharp and clear | 4.6 | 235 | 11 |
| Embodiment 3 | It is aromatic, sour-sweet, sharp and clear | 4.5 | 237 | 14 |
| Comparative example 1 | Color is shallow, brittleness is small | 4.9 | 241 | 13 |
| Comparative example 2 | Fragrance is light | 4.6 | 239 | 12 |
| Comparative example 3 | Fragrance is light | 4.7 | 242 | 14 |
| Comparative example 4 | Fragrance is light | 4.5 | 238 | 13 |
| Comparative example 5 | Too sweet tea, brittleness are small | 5.1 | 256 | 15 |
| Comparative example 6 | Too sweet tea, brittleness are small | 6.3 | 275 | 18 |
| Comparative example 7 | Fragrance is light, brittleness is small | 4.7 | 244 | 16 |
Show from the result of table 1, the sour-sweet tribute dish sauce of embodiment, aromatic, sour-sweet, sharp and clear, pH4.4 ~ 4.6, sour and sweet palatability, bacterium
Sum≤1000/g, coliform≤30/g, illustrate that sour-sweet tribute dish sauce provided by the invention has good flavor and defended
It is raw.
The lipid-lowering effect of embodiment and the sour-sweet tribute dish sauce of comparative example：
Cleaning grade ICR mouse 240 are taken, is fed 5 days with normal diet, is randomly divided into 12 groups, respectively embodiment group, comparative example
Group, high fat group and normal group, every group 20, except normal group feeds basal feed, outside normal water, the high fat of remaining 3 groups of feeding is raised
Material, high lipid food formula：79% basal feed, 1% cholesterol, 10% lard, 10% yolk powder, high fat group free water, do not appoint
Where is managed, embodiment group and the sour-sweet tribute dish sauce 2g/kg of the daily gavage of comparative example group（With Mice Body restatement）, equal free water, by
It is 15 days to try the time, determines triglycerides, TC and the TG of tested rear mouse；The reducing blood lipid of embodiment and the sour-sweet tribute dish sauce of comparative example
Effect is shown in Table 2.
Table 2：The lipid-lowering effect of embodiment and the sour-sweet tribute dish sauce of comparative example
| Project | Triglycerides/(mmol/L) | TC/(㎎/dL) | TG/(㎎/dL) |
| Embodiment 1 | 2.02 | 89.48 | 143.84 |
| Embodiment 2 | 1.98 | 90.12 | 143.78 |
| Embodiment 3 | 2.03 | 89.27 | 143.89 |
| Comparative example 1 | 2.16 | 95.96 | 147.75 |
| Comparative example 2 | 2.32 | 105.68 | 154.76 |
| Comparative example 3 | 2.37 | 104.86 | 157.52 |
| Comparative example 4 | 2.36 | 104.61 | 153.67 |
| Comparative example 5 | 2.62 | 108.43 | 165.78 |
| Comparative example 6 | 2.46 | 106.72 | 157.51 |
| Comparative example 7 | 2.43 | 103.38 | 142.46 |
| High fat group | 2.72 | 119.64 | 215.33 |
| Normal group | 1.85 | 88.93 | 135.26 |
Show from the result of table 2, sour-sweet tribute dish sauce of the invention, after tested measure, the triglycerides of embodiment group mouse,
TC, TG index are significantly better than that comparative example group and high fat group, suitable with each index of normal group mouse, illustrate provided by the invention
Sour-sweet tribute dish sauce has obvious hypolipemic function.
Claims (6)
1. a kind of preparation method of sour-sweet tribute dish sauce, it is characterised in that comprise the following steps：
（1）Tribute dish rehydration：Tribute dish is cleaned, is placed in the vitamin c solution that mass concentration is 0.03 ~ 0.05% and is dipped to completely
Rehydration, it is 2 ~ 4mm to be crushed to particle diameter, obtains rehydration tribute dish end；
（2）Auxiliary material prepares：White fungus rehydration, clean, simple stage property, obtain white fungus end；Egg is cooked, and shells, and smashs to pieces, obtains egg end；Wheat bran
Fry to burnt odor, obtain stir-fry wheat bran；
（3）Fermentation：By rehydration tribute dish end, white fungus end, egg end and wheat bran mixing is fried, adds rehydration tribute dish end weight 30 ~ 35%
Water, it is well mixed, adds galactooligosaccharide, lactic acid bacteria is accessed after stirring, ferments 20 ~ 24 hours, must ferment in 31 ~ 33 DEG C
Material；
（4）Modulation：The salt of fermentation material weight 0.6 ~ 0.8% is added into fermentation material, stirring adds konjaku and formed sediment to being completely dissolved
Powder, it is well mixed, is steamed in 121 DEG C 13 ~ 15 minutes, material must be modulated；
（5）Packaging：It is vacuum-packed while hot, examines, obtain sour-sweet tribute dish sauce.
2. the preparation method of sour-sweet tribute dish sauce according to claim 1, it is characterised in that the step（2）White fungus end, weight
Measure as the 14 ~ 16% of rehydration tribute dish end weight；The step（2）Egg end, weight be rehydration tribute dish end weight 11 ~ 13%；
The step（2）Stir-fry wheat bran, weight be rehydration tribute dish end weight 7 ~ 9%.
3. the preparation method of sour-sweet tribute dish sauce according to claim 1, it is characterised in that the step（3）Oligomeric gala
Sugar, weight are the 22 ~ 24% of rehydration tribute dish end weight.
4. the preparation method of sour-sweet tribute dish sauce according to claim 1, it is characterised in that the step（3）Lactic acid bacteria, weight
Measure as the 3 ~ 5% of rehydration tribute dish end weight, be made up of the bacterial strain of following parts by weight：Lactobacillus delbrueckii 14 ~ 16, bulgarian milk bar
Bacterium 10 ~ 12, Lactobacillus casei 7 ~ 9, Bu Shi lactobacillus 5 ~ 7.
5. the preparation method of sour-sweet tribute dish sauce according to claim 1, it is characterised in that the step（4）Konjak starch,
Weight is 0.4 ~ 0.6% that weight is rehydration tribute dish end weight.
6. the sour-sweet tribute dish sauce that a kind of preparation method of any one of claim 1 ~ 5 sour-sweet tribute dish sauce is prepared.
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| CN107637807A (en) * | 2017-11-21 | 2018-01-30 | 重庆市涪晟食品有限公司 | A kind of tribute dish low-salt preserving method |
| CN107712759A (en) * | 2017-11-07 | 2018-02-23 | 安徽鸿泰食品有限公司 | A kind of strawberry jam of resistance to baking |
| CN116420865A (en) * | 2023-04-28 | 2023-07-14 | 合肥安信源食品有限公司 | Fresh pepper Gong Cai sauce and preparation method thereof |
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| CN116420865A (en) * | 2023-04-28 | 2023-07-14 | 合肥安信源食品有限公司 | Fresh pepper Gong Cai sauce and preparation method thereof |
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Application publication date: 20171110 |