Preparation method of pepper sour soup

Abstract

The invention relates to a preparation method of pepper sour soup. The preparation method comprises the following steps: trimming and cleaning pepper, mixing the pepper with ginger, garlic and other auxiliary materials, carrying out primary crushing, adding white spirits and sweet wine into the crushed slurry, canning and sealing for fermentation; taking the slurry out after fermentation, carrying out fine grinding again, and canning and sealing again for fermentation; and after the repeated fermentation, taking the slurry out for tempering sterilization and filling. The preparation method is characterized in that the primary crushing is completed when 10mm-15mm visible blocky particles are formed, and the repeated fine grinding is completed when the granularity of 60-65 meshes reaches; the tempering sterilization of the slurry comprises the steps of placing preheated colza oil, which is taken as a medium, in a pot, heating to 200-220 DEG C, adding the slurry, carrying out stir frying for 10-12 minutes, adding pungent litse fruit oil and controlling the frying temperature at 100-120 DEG C. The pepper sour soup prepared by the preparation method has the advantages of being complete in fermentation, rich in nutrition, proper in hot and sour taste, pure in flavor, fine and smooth in mouthfeel, short in production period and long in shelf life.

Description

technical field [0001] The invention relates to a method for preparing sour soup, in particular to a method for preparing chili sour soup. Background technique [0002] As a naturally fermented organic acid food, sour soup has the characteristics of rich nutrition, appetizing and digesting food, and is suitable for both north and south, and is loved by gourmets. But in the making of existing capsicum sour soup, owing to also there is sour soup fermentation insufficient in manufacturing technology aspect, the production cycle is longer, the problem that shelf-life is shorter makes the sour, hot, fresh, fragrant of sour soup not pure, and local flavor is not enough, The taste and quality of the product are not delicate enough, which affects people's eating and preservation. Contents of the invention [0003] The object of the present invention is to: aim at the deficiencies in the existing preparation technology, provide a kind of sour soup fermentation sufficient, nutritio...

AI Technical Summary

Problems solved by technology

But in the making of existing capsicum sour soup, owing to also there is sour soup fermentation insufficient in manufacturing technology aspect, the production cycle is longer, the problem that shelf-life is shorter makes the sour, hot, fresh, fragrant of sour soup not pure, and local flavor is not enough, The taste and quality of the product are not delicate enough, which affects people's eating and preservation