Processing method for sour soup seasoning

A processing method and technology of seasoning, applied in the functions of food ingredients, food ingredients as taste improvers, food science and other directions, can solve the problems of troublesome steps in sour soup, and achieve rich taste, promote nutrient absorption, and improve digestion efficiency. Effect

Active Publication Date: 2018-10-26
贵州亮欢寨生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, the steps in making sour soup are cumbersome, and the current pace of life is accelerating. Many office workers do not have enoug

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A processing method for sour soup seasoning, carried out according to the following steps:

[0021] (1) Sauce making: Cut 3kg millet pepper and 3kg pickled pepper into 0.4cm pieces, mix them with 2kg olive oil, 2kg peanut oil, and 2kg sunflower oil, heat to 90°C and fry for 2 minutes, and wait until the temperature drops to 70°C Add 5kg of wild garlic, keep the oil temperature at 70°C for 40 seconds, then lower the temperature to 55°C, add 2kg of garlic, 3kg of minced leek, 1.5kg of perilla, and 1.5kg of rosemary, mix well and seal the container until the temperature drops to room temperature. ;

[0022] (2) Acid production: Steam 5kg of lotus root, 4.5kg of coix seed rice, 2kg of sesame, 3.2kg of chestnut, and 2.5kg of oats and mix them evenly, add 7kg of jelly grass and 4kg of crucian carp powder, mix evenly to obtain fermentation raw materials, and inoculate 0.106kg of yeast , Lactobacillus acidophilus 0.106kg, Lactobacillus delbrueckii 0.106kg, Lactobacillus bulgar...

Embodiment 2

[0026] A processing method for sour soup seasoning, carried out according to the following steps:

[0027] (1) Sauce making: Cut 5kg of millet pepper and 3kg of pickled pepper into 0.4cm pieces, mix with 2kg of olive oil, 2kg of peanut oil, and 4kg of sunflower oil, heat to 90°C and fry for 2 minutes, and wait until the temperature drops to 70°C Add 5kg of wild garlic, keep the oil temperature at 70°C for 40 seconds, then lower the temperature to 55°C, add 2kg of garlic, 3kg of minced leek, 1.5kg of perilla, and 1.5kg of rosemary, mix well and seal the container until the temperature drops to room temperature. ;

[0028] (2) Acid production: Steam 4kg of lotus root, 3.2kg of coix seed rice, 1kg of sesame, 2.5kg of chestnut, and 1.5kg of oats and mix them evenly, add 6kg of jelly grass and 3kg of crucian carp powder, mix evenly to obtain fermentation raw materials, and inoculate 0.103kg of yeast , Lactobacillus acidophilus 0.103kg, Lactobacillus delbrueckii 0.103kg, Lactobacil...

Embodiment 3

[0032] A processing method for sour soup seasoning, carried out according to the following steps:

[0033] (1) Sauce making: Cut 3kg of millet pepper and 1kg of pickled pepper into 0.2cm pieces, mix with 7kg of olive oil, heat to 90°C and fry for 1min, add 4kg of wild garlic when the temperature drops to 70°C, and keep the oil temperature 70°C for 30s, lower the temperature to 55°C, add 1kg of garlic, 2kg of minced leeks, 1.5kg of perilla, and 1.5kg of rosemary, mix well and seal the container until the temperature drops to room temperature;

[0034] (2) Acid production: Steam 5kg of lotus root, 4kg of coix seed rice, 1kg of sesame, 3kg of chestnut, and 2kg of oats, and mix them evenly. Lactobacillus 0.103kg, Lactobacillus delbrueckii 0.103kg, Lactobacillus bulgaricus 0.103kg, ferment at 40°C for 11 days;

[0035] (3) Juice making: Beat lemon 3kg, ebony meat 2kg, cabbage 1kg, mix with schisandra powder 0.8kg, licorice powder 0.6kg, add 1.5kg apple cider vinegar and stir evenl...

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Abstract

The invention relates to the technical field of food fermentation, in particular to a processing method for sour soup seasoning. By sauce processing, acid processing, juice processing and blending, fragrance and acid taste in raw materials are released fully, the raw materials are blended into the sour soup seasoning which is high in acidity and nutrient-rich, the sour soup seasoning is rich in various active enzymes and probiotics, gastric acid secretion of human bodies can be promoted, the digestive efficiency is improved, nutrient uptake is promoted, and the processing method is convenientto use.

Description

technical field [0001] The invention relates to the technical field of food fermentation, in particular to a processing method of sour soup seasoning. Background technique [0002] Sour soup is a traditional food of Guizhou people. It has a history of thousands of years. It is rich in vitamins and proteins. After eating, it 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. [0003] But sour soup is cumbersome in making steps, and the current pace of life is accelerated, and many office workers do not have enough time to make sour soup, so providing a kind of sour soup seasoning to simplify the process of making sour soup has become a huge market demand. Contents of the invention [0004] In order to overcome the defects of the above-mentioned prior art, the present invent...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L33/00
CPCA23V2002/00A23L27/60A23L33/00A23V2200/30A23V2200/14
Inventor 吴笃琴黎力黎亮
Owner 贵州亮欢寨生物科技有限公司
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