Sour soup and preparation method thereof

A technology of sour soup and glyceryl monostearate, which is applied in the field of sour soup and its preparation, can solve the problems of easy over-fermentation, short shelf life of sour soup, unstable quality, etc., and achieve shortened production time and sour taste , the effect of preventing deterioration

Inactive Publication Date: 2016-08-31
ZHENYUAN XIAOJIAYUAN FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a sour soup and its preparation method to solve the problems of many sour soups such as short shelf life, unstable quality, over-fermentation, delamination, bottle swelling and other problems as the storage time prolongs.

Method used

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  • Sour soup and preparation method thereof
  • Sour soup and preparation method thereof
  • Sour soup and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Recipe: 55 parts of tomato, 105 parts of red pepper, 5 parts of young ginger, 3 parts of garlic, 2 parts of glutinous rice flour, 3 parts of rice wine, 2 parts of table salt, 2 parts of glyceryl monostearate

[0023] Preparation:

[0024] a. Pretreatment of raw materials: first wash tomatoes, red peppers, young ginger, and garlic with clean water, then put them into a crusher and crush them to 20 meshes, mix the prepared glutinous rice flour, rice wine, salt and the crushed raw materials evenly to obtain Mixture;

[0025] b. Fermentation for the first time: put the obtained mixed material into a tank and seal it to ferment in a fermentation room, control the temperature of the fermentation room at 20°C, the relative humidity is 60%, and the fermentation time is 20 days;

[0026] c. Secondary crushing: After the first fermentation is completed, take out the slurry and put it into a grinder to grind to 80 mesh, and then after high-temperature sterilization, hot-fill the ...

Embodiment 2

[0031] Recipe: 105 parts of tomato, 205 parts of red pepper, 11 parts of young ginger, 7 parts of garlic, 6 parts of glutinous rice flour, 7 parts of rice wine, 6 parts of table salt, 6 parts of glyceryl monostearate

[0032] Preparation:

[0033] a. Pretreatment of raw materials: first wash tomatoes, red peppers, young ginger, and garlic with clean water, then put them into a crusher and crush them to 30 meshes, mix the prepared glutinous rice flour, rice wine, salt and the crushed raw materials evenly to obtain Mixture;

[0034] b. Fermentation for the first time: put the obtained mixed material into a tank and seal it to ferment in a fermentation room, control the temperature of the fermentation room to 30°C, the relative humidity is 70%, and the fermentation time is 20 days;

[0035] c. Secondary crushing: After the first fermentation is completed, take out the slurry and put it into a grinder to grind to 90 mesh, and then heat-fill the tank after high-temperature sterili...

Embodiment 3

[0040] Recipe: 75 parts of tomato, 125 parts of red pepper, 7 parts of young ginger, 4 parts of garlic, 3 parts of glutinous rice flour, 4 parts of rice wine, 3 parts of table salt, and 3 parts of glyceryl monostearate.

[0041] Preparation:

[0042] a. Pretreatment of raw materials: first wash tomatoes, red peppers, young ginger, and garlic with clean water, then put them into a crusher and crush them to 20 meshes, mix the prepared glutinous rice flour, rice wine, salt and the crushed raw materials evenly to obtain Mixture;

[0043] b. Fermentation for the first time: put the obtained mixed material into a tank and seal it to ferment in a fermentation room, control the temperature of the fermentation room at 20°C, the relative humidity is 60%, and the fermentation time is 20 days;

[0044] c. Secondary crushing: After the first fermentation is completed, take out the slurry and put it into a grinder to grind to 80 mesh, and then after high-temperature sterilization, hot-fill...

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Abstract

The invention discloses a sour soup and a preparation method thereof. The sour soup is prepared from the following raw materials by weight: 55 to 105 parts of tomato, 105 to 205 parts of hot red pepper, 5 to 11 parts of tender ginger, 3 to 7 parts of garlic, 2 to 6 parts of sweet rice flour, 3 to 7 parts of rice wine, 2 to 6 parts of salt and 2 to 6 parts of monoglyceride stearate. The preparation method comprises the following steps: pretreatment of raw materials, primary fermentation, fragmentation twice, secondary fermentation, homogenization and preparation of the finished sour soup product. The sour soup is prepared through fragmentation and fermentation twice, so production time is shortened; through high temperature sterilization and treatment, deterioration is effectively prevented; homogenization and addition of monoglyceride stearate is carried out so as to overcome the intractable problems of long shelf life and proneness to layering of the sour soup; and the prepared sour soup has sour and refreshing taste and red and bright color and exerts substantial effect on prevention of layering and bottle swelling.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a sour soup and a preparation method thereof. Background technique [0002] Sour soup contains a certain amount of tartaric acid, malic acid, lactic acid, acetic acid, citric acid and a small amount of succinic acid. Minerals are mainly calcium, phosphorus, iron, zinc and so on. Among them, the content of calcium and phosphorus is relatively high, and the content in several sour soups to be introduced below is relatively stable. Minerals in the human body mainly exist in the bones, which play a role in maintaining the rigidity of the bones. Therefore, the rich calcium, phosphorus, and iron in Hmong sour soup play an important role in maintaining the excitability of nerves and muscles and maintaining the acid-base balance of the body. [0003] In traditional sour soup preparation, it is difficult to control the proliferation of beneficial bacteria and the inhibition of ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L23/00A23L29/00A23L3/16
CPCA23L3/16A23V2002/00A23V2250/192A23V2300/26
Inventor 肖亮亮李丽
Owner ZHENYUAN XIAOJIAYUAN FOOD CO LTD
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