Formula of compound sour soup, compound sour soup and preparation method thereof

A compound acid and formula technology, which is applied in the food field, can solve the problems of high transportation costs and difficult storage, and achieve the effects of improving digestion and absorption, proper acidity, and regulating the stomach

Inactive Publication Date: 2017-09-15
KAILI TIANYUAN FOOD DEV CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The red sour soup and white sour soup on the market are made separately and stored separately, which is not easy to store, and the transportation cost is too high

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0032] This embodiment also provides a preparation method of compound sour soup, which includes:

[0033]Step S1: Mix 5-10 parts by weight of soybean protein powder and 1-2 parts by weight of liqueur, ferment for 5-8 days under the condition of 20-25°C to prepare a fermented liquid, and mix 10-20 parts by weight of Glutinous rice, 10-20 parts by weight of japonica rice and 100-200 parts by weight of water are mixed, boiled for 1.5-2 hours to porridge shape, then cooled to 20-25 ° C, added to the fermentation broth, and fermented at 20-25 ° C for 20- After 25 days, the first mixture was prepared. In the present invention, the fermented liquid is a natural fermented liquid, which is environmentally friendly and healthy.

[0034] Preferably, the glutinous rice and japonica rice are washed before mixing. Among them, the glutinous rice and japonica rice are all new rice produced in the same year, and the rice grains are required to be full in color and have no peculiar smell; . ...

Embodiment 1

[0042] A kind of compound sour soup, it is made by following method:

[0043] 5 parts by weight of soybean protein powder and 1 part by weight of sweet wine were mixed, and fermented for 5 days under the condition of 20° C. After mixing, boil for 1.5 hours until it becomes porridge, then cool to 20° C., add fermentation broth, and ferment at 20° C. for 20 days to obtain the first mixture.

[0044] Wash and crush 10 parts by weight of tomatoes, add 0.2 parts by weight of sweet wine, 0.2 parts by weight of white wine and 0.2 parts by weight of edible salt, and then carry out anaerobic fermentation for 3 months to obtain the second mixture.

[0045] Wash and pulverize 10 parts by weight of red pepper and 0.8 parts by weight of ginger, add 0.2 parts by weight of sweet wine, 0.2 parts by weight of white wine and 0.2 parts by weight of edible salt, and then carry out anaerobic fermentation for 3 months to obtain the third mixture.

[0046] Mix 5 parts by weight of Codonopsis pilos...

Embodiment 2

[0050] A kind of compound sour soup, it is made by following method:

[0051] 10 parts by weight of soybean protein powder and 2 parts by weight of sweet wine were mixed, and fermented for 8 days at 25°C to obtain a fermented liquid. 20 parts by weight of glutinous rice, 20 parts by weight of japonica rice and 200 parts by weight of water After mixing, boil for 2 hours until it becomes porridge, then cool to 25° C., add fermentation broth, and ferment at 25° C. for 25 days to obtain the first mixture.

[0052] Wash and crush 20 parts by weight of tomatoes, add 0.4 parts by weight of sweet wine, 0.4 parts by weight of white wine and 0.4 parts by weight of edible salt, and then carry out anaerobic fermentation for 7 months to prepare the second mixture.

[0053] After washing 20 parts by weight of red pepper and 1.5 parts by weight of ginger, they were crushed, added 0.4 parts by weight of sweet wine, 0.4 parts by weight of white wine and 0.4 parts by weight of edible salt, and ...

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PUM

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Abstract

The invention provides a formula of compound sour soup, the compound sour soup and a preparation method thereof. The compound sour soup is prepared according to the formula which comprises glutinous rice, fragrant rice, sweet wine, tomatoes, red chili, distilled spirit, edible salt, raw ginger, soybean protein powder, codonopsis pilosula, endothelium corneum gigeriae galli, rhizoma cyperi and water. The compound sour soup combines flavors of white sour soup and red sour soup, has delicious taste and comprehensive nutrition, and can be used for well regulating intestines and stomach. The preparation method of the sour soup comprises the following steps: mixing and fermenting the soybean protein powder and sweet wine to prepare a fermentation liquid, and mixing and fermenting the glutinous rice, polished round-grained rice, water and fermentation liquid to prepare a first mixture; mixing the sweet wine, the distilled spirit and edible salt to perform anaerobic fermentation to obtain a second mixture; and mixing the red chili, raw ginger, sweet wine, distilled spirit and edible salt to perform anaerobic fermentation to obtain a third mixture. The method is simple and convenient, and the prepared compound sour soup is easy to store.

Description

technical field [0001] The invention relates to the field of food, and in particular to a formula of compound sour soup, compound sour soup and a preparation method thereof. Background technique [0002] White sour soup and red sour soup are traditional foods of the Miao people in the Kaili area. They have a history of thousands of years and are rich in vitamins and proteins. After eating, they can whet the appetite of patients with indigestion and anorexia. People in Kaili have a folk saying, "Don't eat sour for three days, and walk lightly". It can be seen that white sour soup and red sour soup play an important role in Guizhou's food chain. The red sour soup and white sour soup on the market are made separately and stored separately, which is not easy to store, and the transportation cost is too high. Contents of the invention [0003] The object of the present invention is to provide a compound sour soup formula and compound sour soup. The compound sour soup has not o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L23/00A23L33/00
CPCA23L23/00A23L33/00A23V2002/00A23V2200/32
Inventor 杨再先
Owner KAILI TIANYUAN FOOD DEV CO LTD
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