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
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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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