Red sour soup hotpot condiment

A technology for hot pot base, red and sour soup, applied in application, food preparation, food science and other directions, can solve problems such as unsatisfactory taste, taste or nutrition, poor taste, taste, and insufficient nutrition, etc., to improve health care effect , pure taste, nutritious effect

Active Publication Date: 2015-04-22
凯里市明洋食品有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the traditional red sour soup hot pot bottom material is usually made by one-time fermentation process, which is not ideal in terms of taste, mouthfeel or nutrition; for this reason, the application number is "201210322312.5", and the name is "a preparation of chili sour soup". Method " Chinese patent document discloses a kind of method of making red sour soup chafing dish bottom material, and it is t

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Embodiment 1, preparation method is as follows:

[0016] 1) Preparation: Weigh 45 kg of fresh pepper, 50 kg of tomato, 2 kg of glutinous rice, 4 kg of ginger, 2 kg of garlic, 4 kg of salt, 52° white wine, and 2 kg of wood ginger, and set aside;

[0017] 2) Cook porridge: take 70% (1.4 kg) of the above-mentioned glutinous rice and steam until five to eight layers are cooked, and then soak the half-cooked glutinous rice in cold water 12 times its weight (16.8 kg) at a temperature of 0-4°C for 10 minutes. ~20min; then put water and glutinous rice into the pot and heat to 60-90℃ at a rate of 3-5℃ / min, cook at constant temperature for 20-30min, then heat at a rate of 5-10℃ / min to 100℃, keep the temperature constant Boil for 10-30 minutes, cool naturally, and set aside;

[0018] 3) Brewing fermented glutinous rice: Wash the remaining glutinous rice (0.6 kg) in the raw materials and steam until five to eight layers are cooked, take it out and soak in cold water for 1 to 2 hou...

Embodiment 2

[0022] Embodiment 2, each step is the same as embodiment 1; Wherein, the bright capsicum in step 1) is 65 kilograms, tomato is 35 kilograms, glutinous rice is 4 kilograms, ginger is 2 kilograms, garlic is 3 kilograms, salt is 3 kilograms, wooden Ginger is 3 kilograms; Step 2) is 2.8 kilograms in the glutinous rice that is used for cooking porridge, and the water that is used to cook porridge is 5 times of weight (14 kilograms) of this glutinous rice; Step 3) in the glutinous rice is 1.2 kilograms, distiller's yeast is 0.1 times the weight of the glutinous rice (0.12 kilograms); the white wine addition in step 4) is 1% times the weight (1 kilogram) of bright capsicum and tomato total amount.

[0023] Embodiment 2, each step is the same as embodiment 1; Wherein, the bright capsicum in step 1) is 65 kilograms, tomato is 35 kilograms, glutinous rice is 4 kilograms, ginger is 2 kilograms, garlic is 3 kilograms, salt is 3 kilograms, wooden Ginger is 3 kilograms; Step 2) is 2.8 kilog...

Embodiment 3

[0024] Embodiment 3, each step is the same as embodiment 1; Wherein, the fresh capsicum in step 1) is 55 kilograms, tomato is 45 kilograms, glutinous rice is 3 kilograms, ginger is 3 kilograms, garlic is 2.5 kilograms, table salt is 3.5 kilograms, wooden Ginger is 2.5 kilograms; The glutinous rice that is used to cook porridge in step 2) is 2.1 kilograms, and the water that is used to cook porridge is 8 times of weight (16.8 kilograms) of this glutinous rice; The glutinous rice in step 3) is 0.9 kilograms, distiller's yeast is 0.15 times the weight of the glutinous rice (0.135 kilograms); the white wine addition in step 4) is 2% times the weight (2 kilograms) of bright capsicum and tomato total amount.

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PUM

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Abstract

The invention discloses a red sour soup hotpot condiment, belongs to food seasoning, and aims at providing a hotpot condiment rich in nutrition and mellow in taste. The red sour soup hotpot condiment is made of the raw materials including, by weight, 45-65 parts of fresh chillies, 35-50 parts of tomatoes, two to four parts of sticky rice, two to four parts of fresh ginger, two to three parts of garlic, three to four parts of salt, 52-degree white wine and two to three parts of pungent litse fruits. A preparation method comprises the steps that 70 percent of the sticky rice is steamed to be five to eight mature, and the sticky rice is heated in a sectioned mode to be boiled into porridge after cold water soaking; the rest of the sticky rice is steamed to be five to eight mature, and is steamed to be mature and fermented after cold water soaking, and fermented glutinous rice is obtained; the fresh chillies and the tomatoes are smashed and mixed, the salt, the ginger and the white wine are added, fermentation is carried out after even stirring, and primary fermentation liquor is obtained; the primary fermentation liquor, the porridge and the fermented glutinous rice are mixed, and are sealed after even stirring for normal-temperature fermentation, and secondary fermentation liquor is obtained; the secondary fermentation liquor, the garlic and the pungent litse fruits are mixed evenly and ground into pulps.

Description

technical field [0001] The invention relates to a food seasoning, in particular to a hot pot base material. Background technique [0002] Red sour soup is a popular hot pot base material, named for its bright red color. The red sour soup has a mellow aroma and is refreshing and refreshing when eaten. It has the effects of appetizing and invigorating the spleen, sobering up and relieving greasiness. Guizhou Kaili sour soup hot pot is the most famous. [0003] At present, the traditional red sour soup hot pot bottom material is usually made by one-time fermentation process, which is not ideal in terms of taste, mouthfeel or nutrition; for this reason, the application number is "201210322312.5", and the name is "a preparation of chili sour soup". Method " Chinese patent document discloses a kind of method of making red sour soup chafing dish bottom material, and it is to mix and break capsicum and auxiliary materials such as ginger, garlic, add white wine, sweet wine and seal ...

Claims

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Application Information

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IPC IPC(8): A23L1/22A23L27/00
Inventor 罗安桂
Owner 凯里市明洋食品有限责任公司
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