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Red sour soup and preparation technology thereof

A production process, the technology of red sour soup, applied in the field of food processing, can solve the problems of no medicinal effect, insufficient nutrition, single taste, etc., and achieve the effects of bright color, unique taste and long fermentation time

Inactive Publication Date: 2018-12-21
贵州芳香园民族特色食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The red sour soup in the prior art has a single taste, no medicinal effect, and insufficient nutrition, and the red sour soup on the market is often added with unnatural additives, making the taste impure

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A red sour soup is prepared from 40kg of tomatoes, 4kg of distilled pepper, 0.5kg of edible salt, 0.4kg of rock sugar, 0.2kg of white wine, 0.2kg of cayenne and 0.05kg of Chinese prickly ash.

[0024] A kind of preparation technology of red sour soup, comprises the following steps;

[0025] a. Raw material preparation: 40kg of tomatoes, 4kg of bad peppers, 0.5kg of edible salt, 0.4kg of rock sugar, 0.2kg of white wine, 0.2kg of cayenne and 0.05kg of Chinese prickly ash;

[0026] b. Cleaning of raw materials: wash 40kg tomatoes, 0.2kg cayenne pepper and 0.05kg Chinese prickly ash with water for 3 times, make them clean, and then dry them for later use;

[0027] c. Pickling: Put 40kg of cleaned tomatoes into the basin, then add 0.5kg of edible salt, 0.2kg of white wine, and 0.2kg of agarwood, and marinate for 2 hours;

[0028] d. Fermentation: the pickled tomatoes are put into an altar and sealed for fermentation;

[0029] e, crushing and beating: crushing and beating t...

Embodiment 2

[0036] A kind of red sour soup, the red sour soup is prepared by the tomato of 50kg, the bad capsicum of 5kg, the edible salt of 1kg, the rock sugar of 0.5kg, the white wine of 0.25kg, the 0.25kg of cayenne and the Chinese prickly ash of 0.1kg by weight to make.

[0037] A kind of preparation technology of red sour soup, comprises the following steps;

[0038] a. Raw material preparation: 50kg of tomatoes, 5kg of bad peppers, 1kg of edible salt, 0.5kg of rock sugar, 0.25kg of white wine, 0.25kg of cayenne and 0.1kg of Chinese prickly ash;

[0039] b. Cleaning of raw materials: wash 50kg tomato, 0.25kg cayenne and 0.1kg Chinese prickly ash with water for 3 times, make it clean, and then dry it for later use;

[0040] c. Pickling: Put the cleaned tomatoes into a basin, then add 1kg of edible salt, 0.25kg of white wine and 0.25kg of Agaricus japonica, and marinate for 2 hours;

[0041] d. Fermentation: the pickled tomatoes are put into an altar and sealed for fermentation;

[...

Embodiment 3

[0049] A red sour soup is prepared from 60kg of tomatoes, 6kg of bad peppers, 1.5kg of edible salt, 0.6kg of rock sugar, 0.3kg of white wine, 0.3kg of cayenne and 0.15kg of Chinese prickly ash.

[0050] A kind of preparation technology of red sour soup, comprises the following steps;

[0051] a. Raw material preparation: 60kg of tomatoes, 6kg of bad peppers, 1.5kg of edible salt, 0.6kg of rock sugar, 0.3kg of white wine, 0.3kg of cayenne and 0.15kg of Chinese prickly ash;

[0052] b. Cleaning of raw materials: wash 60kg tomatoes, 0.3kg cayenne pepper and 0.15kg Chinese prickly ash with water for 3 times, make them clean, and then dry them for later use;

[0053] c. Pickling: Put 60kg of cleaned tomatoes into the pot, then add 1.5kg of edible salt, 0.3kg of white wine, and 0.3kg of japonica, and marinate for 2 hours;

[0054] d. Fermentation: the pickled tomatoes are put into an altar and sealed for fermentation;

[0055] e, crushing and beating: crushing and beating the pick...

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Abstract

The invention relates to the technical field of food processing and specifically discloses red sour soup and a preparation technology thereof. The red sour soup is prepared from the following components in parts by weight: 40-60 parts of tomato, 4-6 parts of fermented chilli, 0.5-1.5 parts of edible salt, 0.4-0.6 part of rock candy, 0.2-0.3 part of liquor, 0.2-0.3 part of litsea pungens and 0.05-0.15 part of Sichuan pepper. The preparation technology of the red sour soup comprises the following steps: (a) preparation of raw materials; (b) cleaning of the raw materials; (c) pickling; (d) fermentation; (e) breaking and pulping; (f) flavoring; (g) filling and sterilizing. The red sour soup and the preparation method thereof disclosed by the invention has the following advantages: the red soursoup has a bright color; due to long fermentation time, the taste of the red sour soup is pure; by adding the litsea pungens, unique flavor and comprehensive nutrition are realized; moreover, throughappropriate proportioning, the red sour soup has the medicinal functions of expelling cold, easing pain, invigorating stomach, diminishing fullness and the like.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to red sour soup and its production process. Background technique [0002] Red sour soup is a traditional food of the Miao people in the Kaili area. It has a history of thousands of years. Its unique color (bright red), aroma (fragrance), taste (alcoholic, sweet) and other characteristics have an appetizing effect. . Kaili Red Sour Soup is a product protected by geographical indications. In 2015, Kaili Red Sour Soup was officially included in the "China Geographical Indication Products Ceremony", and the Kaili Miao sour soup fish making skills have long been included in the provincial intangible cultural heritage of Guizhou Province. [0003] The red sour soup in the prior art has a relatively single taste, no medicinal effect, and insufficient nutrition, and the red sour soup on the market is often added with unnatural additives, making the taste impure. Contents of the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L23/00A23L33/00
CPCA23L23/00A23L33/00
Inventor 黄奇芳
Owner 贵州芳香园民族特色食品股份有限公司
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