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Concentrated red sour soup and preparation method thereof

A technology of red sour soup and lactic acid bacteria, applied in the direction of food science, etc., can solve the problems of high transportation cost, difficult storage of soup materials, and no large-scale commercial products, etc., and achieve the effect of easy storage and convenient transportation

Active Publication Date: 2018-01-05
SOUTHWEST UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, because the soup is not easy to store and the transportation cost is too high, red sour soup is only sold in restaurants at present, and there is no large-scale commercial product.

Method used

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  • Concentrated red sour soup and preparation method thereof
  • Concentrated red sour soup and preparation method thereof
  • Concentrated red sour soup and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Concentrated red sour soup consists of the following components in parts by weight: 1.5 parts of sweet wine, 7.5 parts of whole wheat flour, 3.5 parts of glutinous rice flour, 15 parts of water, 0.05 part of white sugar, 45 parts of bad pepper, 5 parts of tomato, 0.2 parts of lactic acid bacteria The glutinous rice flour is obtained by crushing glutinous rice grains; the whole wheat flour is obtained by crushing whole grains of wheat.

[0027] The preparation method of above-mentioned concentrated red sour soup is as follows:

[0028] (1) Take a proportioned amount of sweet wine and mix it with whole wheat flour, and ferment at 35-40°C for 10-14 hours to obtain a fermentation broth;

[0029] (2) Mix the glutinous rice flour with water in proportion, boil to obtain glutinous rice soup, then cool the glutinous rice soup to below 45°C;

[0030] (3) Take half of the fermented liquid obtained in step (1), mix glutinous rice soup after cooling in step (2) and white sugar in ...

Embodiment 2

[0036] Concentrated red sour soup consists of the following components in parts by weight: 3 parts of sweet wine, 15 parts of whole wheat flour, 5 parts of glutinous rice flour, 20 parts of water, 0.1 part of white sugar, 55 parts of bad pepper, 6 parts of tomato, 0.3 parts of lactic acid bacteria The glutinous rice flour is obtained by crushing glutinous rice grains; the whole wheat flour is obtained by crushing whole grains of wheat.

[0037] The preparation method of above-mentioned concentrated red sour soup is as follows:

[0038] (1) Take a proportioned amount of sweet wine and mix it with whole wheat flour, and ferment it at 37°C for 12 hours to obtain a fermented liquid;

[0039] (2) Mix the glutinous rice flour with water in proportion, boil to obtain glutinous rice soup, then cool the glutinous rice soup to below 45°C;

[0040] (3) Take half of the fermented liquid obtained in step (1), mix the glutinous rice soup after cooling in step (2) and white sugar in proport...

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Abstract

The invention discloses a concentrated red sour soup and a preparation method thereof. The concentrated red sour soup consists of the following components in parts by weight: 1.5 to 3 parts of sweet wine, 7.5 to 15 parts of whole wheat flour, and 3.5 parts of glutinous rice flour ~5 parts, water 15~20 parts, white sugar 0.05~0.1 part, bad pepper 45~55 parts, tomato 5~6 parts, lactic acid bacteria 0.2~0.3 parts. The invention improves the formula and production process of the red sour soup, and the diluted red sour soup has the same color, fragrance and taste as the red sour soup prepared by the traditional technology. The concentrated red sour soup of the invention is easy to store and convenient to transport, so that the red sour soup limited to workshop production can realize large-scale commercial production.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a concentrated red sour soup and a preparation method thereof. Background technique [0002] Red sour soup is a kind of delicacy with traditional characteristics in Guizhou that is naturally fermented from glutinous rice flour and chili. The ratio is to add water and cook on high heat until the raw materials are soft and rotten, then put them in an altar for fermentation, and finally add bad peppers and tomatoes. The red sour soup is bright red in color, with the mellow aroma of grains and the sour aroma of fermented products. It tastes sour and refreshing, rich in nutrition, and has a certain health care effect on the human body. However, because the soup stock is not easy to store, and the transportation cost is too high, red sour soup is only sold in restaurants at present, and there is no large-scale commercial product. Contents of the invention [0003] In view of this, t...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L23/10A23L7/104A23L19/20
Inventor 张玉贺稚非李洪军
Owner SOUTHWEST UNIV
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