Preparation method of milk furred sauce

• Main Authors: WAN XIHE, WANG LIBAO, LING YUN, ZHANG MEIRU, LU QINQIN, SHEN HUI
• Format: Patent
• Language: Chinese; English
• Published: 28.03.2012
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention relates to a preparation method of a milk furred sauce, comprising the following steps: (1) preparation of an MRS culture medium: after sterilizing at 121-126 DEG C and cooling, and conducting anaerobic fermentation of sterile species-based lactobacillus fermentum which is 3-4% of total mass at 37 plus or minus 2 DEG C, thus obtaining bacterium liquid 48-56 hours later; and (2) chopping porphyra yezoensis, placing the porphyra yezoensis in a fermentation tank, adding water and ingredients to be mixed to paste, after sterilizing at 121-126 DEG C and cooling, adding the bacterium liquid which is 3-4% of the total mass, maintaining temperature at 37 plus or minus 2 DEG C, and fermenting for 72-80 hours, thus obtaining the edible milk furred sauce after fermentation. The preparation method provides a new concept for laver processing, and the produced milk furred sauce has natural cheese taste and obvious delicate flavor of seafood, thus having good application prospect.