Mulberry leaf fermentation type dry dipping sauce and preparation method thereof

The invention discloses a mulberry leaf fermentation type dry dipping sauce and a preparation method thereof, and belongs to the technical field of food. The mulberry leaf raw material is fermented to enrich the overall aroma, improve the taste level and increase the flavor plumpness. Fermented mulberry leaves are used as a main raw material, the proportion of nutritional active substances in the dry dipping sauce is increased, and digestion is promoted while heat is cleared and fire is released. The fermented raw materials mainly comprise the pickled mulberry leaves, and the mulberry leaves have the effects of clearing heat and relieving internal heat, are rich in dietary fibers and various active ingredients, are delicious, promote digestion and supplement nutritional active substances. 本发明公开了一种桑叶发酵型干蘸料及其制备方法，属于食品技术领域。桑叶原料通过发酵丰富整体香气，提升口感层次，增加风味饱满度。以发酵桑叶为主要原料，提高干蘸料营养活性物质占比，清热解火的同时促进消化。发酵原料以桑叶泡菜为主，桑叶本身具有清热解火的功效，富含膳食纤维及多种活性成分，美味可口促消化的同时又补充了营养活性物质。