Oil-flavored yellow sour soup and preparation method thereof

A yellow acid and oil-flavored technology, which is applied in the direction of oil-containing food ingredients, food ingredients as odor improvers, food ingredients as taste improvers, etc., to achieve the effects of improving immunity, strong spicy smell, and shortening fermentation time

Inactive Publication Date: 2019-03-01
贵州金沙冠香坊调味食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Small yellow tomatoes are rich in vitamin C, carotenoids, polyphenols, and flavonoids, which have the effects of scavenging free radicals, anti-radiation, and anti-aging. At the same time, tomatoes are one of the important raw materials for the production of Guizhou sour soup. There is no report on the natural fermented yellow and sour soup of tomato as raw material

Method used

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  • Oil-flavored yellow sour soup and preparation method thereof
  • Oil-flavored yellow sour soup and preparation method thereof
  • Oil-flavored yellow sour soup and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] The oil-flavored yellow sour soup of this embodiment is made of the following raw materials in mass fractions: 21% pumpkin, 9% yellow tomato, 6% salt, 3% red sour soup fermentation liquid, 1.2% small squeezed oil, and 2.8% soybean oil , 1.5% monosodium glutamate, 0.8% white granulated sugar, 0.3% wood ginger oil, and the balance is water.

[0033] The preparation method of above-mentioned oily yellow sour soup, comprises the following steps:

[0034] Step 1, the pumpkins are picked, peeled, seeded, cleaned, cut, and crushed in sequence, and then mixed with water to make raw material A; the yellow tomatoes are washed and crushed in sequence, and then mixed with water to make raw material B;

[0035] Step 2, mix raw material A and raw material B obtained in step 1, add salt and red sour soup fermented liquid, after mixing and stirring for 10 minutes, seal anaerobic fermentation for 3 months, obtain semi-finished product C; described red sour soup fermented liquid The prepa...

Embodiment 2

[0049] The oil-flavored yellow sour soup of this embodiment is made from the following raw materials in mass fraction: 25.5% of pumpkin, 6% of small yellow tomato, 4% of salt, 1% of red sour soup fermentation liquid, 0.9% of small squeezed oil, and 2.1% of soybean oil , 1% monosodium glutamate, 0.6% white granulated sugar, 0.1% wood ginger oil, and the balance is water.

[0050] The preparation method of above-mentioned oily yellow sour soup, comprises the following steps:

[0051] Step 1, the pumpkins are picked, peeled, seeded, cleaned, cut, and crushed in sequence, and then mixed with water to make raw material A; the yellow tomatoes are washed and crushed in sequence, and then mixed with water to make raw material B;

[0052] Step 2, mix raw material A and raw material B obtained in step 1, add salt and red sour soup fermentation liquid, after mixing and stirring for 12.5 minutes, seal anaerobic fermentation for 1 month, and obtain semi-finished product C; the red sour sou...

Embodiment 3

[0063] The oil-flavored yellow sour soup of the present embodiment is made of the following raw materials in mass fraction: 33% of pumpkin, 12% of small yellow tomato, 4% of table salt, 1% of red sour soup fermentation liquid, 1.5% of small squeezed oil, and 3.5% of soybean oil , 1% monosodium glutamate, 0.6% white granulated sugar, 0.1% wood ginger oil, and the balance is water.

[0064] The preparation method of above-mentioned oily yellow sour soup, comprises the following steps:

[0065] Step 1, the pumpkins are picked, peeled, seeded, cleaned, cut, and crushed in sequence, and then mixed with water to make raw material A; the yellow tomatoes are washed and crushed in sequence, and then mixed with water to make raw material B;

[0066] Step 2, mix raw material A and raw material B obtained in step 1, add salt and red sour soup fermented liquid, after mixing and stirring for 15 minutes, seal anaerobic fermentation for 2 months, obtain semi-finished product C; described red ...

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PUM

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Abstract

The invention provides an oil-flavored yellow sour soup. The soup is prepared from pumpkin, yellow cherry tomatoes, salt, red sour soup fermentation broth, oil pressed by small mill, soybean oil, monosodium glutamate, white granulated sugar, litsea cubeba oil and water. A preparation method of the oil-flavored yellow sour soup comprises the following steps: subjecting the pumpkin to stem removal,peeling, seed drawing, cleaning, dividing cutting and crushing, mixing the crushed pumpkin with water, cleaning and crushing the yellow cherry tomatoes, mixing the crushed yellow cherry tomatoes withwater, mixing the above raw materials, adding the salt and the red sour soup fermentation broth, performing mixing and stirring, performing sealing and anaerobic fermentation, performing grinding to obtain slurry, namely a plain yellow sour soup D, adding the oil pressed by small mill and the soybean oil, adding the plain yellow sour soup D, the monosodium glutamate, the white granulated sugar andthe litsea cubeba oil after oil heating, and performing stir-frying and stirring with slow fire to obtain the oil-flavored yellow sour soup. The method enriches the color of the sour soup, and enables the soup to be rich in nutrients, exquisite in texture and fragrant in taste. The mass fraction of the pumpkin is large; the color and the viscosity of the oil-flavored yellow sour soup can be increased. The yellow cherry tomatoes are stir-fried by the added oil pressed by small mill and the soybean oil, so that the absorption of lycopene by the human body can be increased.

Description

technical field [0001] The invention belongs to the technical field of sour soup, and in particular relates to an oil-flavored yellow sour soup and a preparation method thereof. Background technique [0002] Sour soup, as one of the three hot pot bases named after spicy and clear soup, has become a well-known healthy condiment, leading the trend of "sour" food. However, judging from the color of the soup, there are currently only three types of tomato sour soup, red oil sour soup and white sour soup. The color of the sour soup is single, and the ingredients are poor in nutrition. However, the taste is not soft enough, partly by adding white sugar or saccharin to increase the sweetness, but eating too much extra sugar is easy to gain weight and increase the burden on human metabolism; red oil and sour soup is added with chili or industrial coloring to enhance the color and flavor of the sour soup, but long-term consumption Peppers are easy to get angry, and industrial pigmen...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L27/10A23L27/24A23L5/10A23L33/10
CPCA23V2002/00A23L5/12A23L27/00A23L27/10A23L27/24A23L33/10A23V2200/15A23V2200/16A23V2250/18
Inventor 罗兴邦何扬波
Owner 贵州金沙冠香坊调味食品有限公司
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