Production method of smelly acid yeast

Abstract

The invention discloses a method for producing stinky sour yeast. According to the weight, wash 500 parts of fresh corn grains, fry them with warm fire for 15 minutes until golden, add 2500 parts of water and cook until boiling, and then add the following vegetables , 300‑500 parts of fresh tender bamboo shoots, 600‑800 parts of fresh pork ribs with meat, 60‑100 parts of table salt, stew for 1 hour, naturally cool to 15°C~30°C, put them into the altar, and then add them to the altar 400-600 parts of freshwater live fish, covered with an altar lid and sealed for 30-40 days to obtain stinky sour yeast. The applicant combined years of experience in the production of stinky sour yeast, summed up a set of stinky sour yeast production methods, strictly controlled the parameters and ingredients in the production process, strictly controlled the temperature and fermentation time, and could make the produced stinky sour yeast The taste is pure and the quality is stable. Compared with the prior art, the invention has the advantages of standardizing the production process of the stinky sour yeast and improving the quality of the stinky sour yeast.

Description

technical field [0001] The invention relates to a method for producing stinky sour yeast. Background technique [0002] Stinky sauerkraut is a common dish of the Buyi people in Qiannan Prefecture, Guizhou Province, especially in Dushan County and Libo County, where it is the most famous and the most distinctive dish. There are stinky tofu in the north that "smells stinky and tastes delicious", while the stinky sauerkraut in Qiannan Prefecture not only smells stinky, but also looks fresh. , can't put down the chopsticks, impressed" charm. The stinky sauerkraut is slightly sour and fragrant, very appetizing and very popular with diners. When cooking stinky sauerkraut, stinky sour yeasts are all used, but most of the existing stinky sour yeasts are individually processed, and there are shortcomings such as non-uniform production technology, unstable quality and taste. . Contents of the invention [0003] The object of the present invention is to provide a method for produ...

AI Technical Summary

Problems solved by technology

Smelly sour yeast is used when cooking stinky sauerkraut, but most of the existing stinky sour yeast are individually processed, and there are shortcomings such as inconsistent production technology, unstable quality and taste, etc.