Preparation method of pure breed fermented fish sour soup

A purebred fermentation and sour soup technology, applied in the direction of bacteria used in food preparation, food science, application, etc., can solve the problems of poor product quality, long production cycle, etc., to prevent and treat diarrhea, eliminate toxins, and enrich nutrition value effect

Pending Publication Date: 2019-04-26
广州佳明食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Aiming at the deficiencies in the above-mentioned prior art, the present invention provides a method for preparing pure fermented fish sour soup to solve the problems of long production cycle and poor product quality in the prior art

Method used

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  • Preparation method of pure breed fermented fish sour soup
  • Preparation method of pure breed fermented fish sour soup

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A preparation method of pure fermented fish sour soup, the steps include the following steps: (1) preparing materials, cleaning fresh fish and chopping, cleaning fresh peppers; (2) crushing, using a pulverizer to grind the above fish and peppers Grind into small pieces and set aside; (3) mix the ingredients, mix the above crushed fish and chili with salt, ginger, garlic, rice wine, glutinous rice, light soy sauce, and cooking wine, and set aside; (4) inoculate and mix the ingredients Add 3.0% of the compound fermentation liquid to the mass of the final mixture and stir evenly; (5) ferment, place the above-mentioned mixture in a fermenter at a temperature of 34° C. to ferment for 12 days to obtain fish sour soup.

[0025] Wherein, fish and capsicum should be fresh and non-deteriorated raw materials in the step (1). In the step (2), the chili pulverizer has a diameter of 0.3-0.5 cm after crushing. In terms of parts by mass, the parts of each component in the step (3) are...

Embodiment 2

[0028] A preparation method of pure fermented fish sour soup, the steps include the following steps: (1) preparing materials, cleaning fresh fish and chopping, cleaning fresh peppers; (2) crushing, using a pulverizer to grind the above fish and peppers Grind into small pieces and set aside; (3) mix the ingredients, mix the above crushed fish and chili with salt, ginger, garlic, rice wine, glutinous rice, light soy sauce, and cooking wine, and set aside; (4) inoculate and mix the ingredients Add 6.0% of the compound fermentation broth to the mass of the final mixture and stir evenly; (5) ferment, place the above-mentioned mixture in a fermentation tank at a temperature of 36° C. to ferment for 10 days to obtain fish sour soup.

[0029] Wherein, fish and capsicum should be fresh and non-deteriorated raw materials in the step (1). In the step (2), the chili pulverizer has a diameter of 0.3-0.5 cm after crushing. In terms of parts by mass, the parts of each component in the step ...

Embodiment 3

[0032] A preparation method of pure fermented fish sour soup, the steps include the following steps: (1) preparing materials, cleaning fresh fish and chopping, cleaning fresh peppers; (2) crushing, using a pulverizer to grind the above fish and peppers Grind into small pieces and set aside; (3) mix the ingredients, mix the above crushed fish and chili with salt, ginger, garlic, rice wine, glutinous rice, light soy sauce, and cooking wine, and set aside; (4) inoculate and mix the ingredients Add the compound fermentation liquid of 2.0 to the mass of the final mixed material and stir evenly; (5) ferment, place the above mixed material in a fermenter at a temperature of 32° C. to ferment for 15 days to obtain fish sour soup.

[0033] Wherein, fish and capsicum should be fresh and non-deteriorated raw materials in the step (1). In the step (2), the chili pulverizer has a diameter of 0.3-0.5 cm after crushing. In terms of parts by mass, the parts of each component in the step (3) ...

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PUM

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Abstract

The invention provides a preparation method of pure breed fermented fish sour soup. According to the method, fish and chilies are used as main raw materials, and the fish sour soup is prepared by thesteps of preparing the materials, crushing, mixing, inoculating, fermenting, and the like. The fish sour soup prepared by the preparation method provided by the invention is more fragrant in soup flavor, unique in taste, and more comprehensive and richer in nutrition; the fish sour soup is short in fermentation period, is not affected by the external factors, and is more stable in fermentation process; the method is high in yield of the fish sour soup, and is suitable for large-scale production.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing pure fermented fish sour soup. Background technique [0002] Guizhou has a low terrain and is close to humid and hot places such as Hunan and Guangxi. Under such conditions, its food materials are usually not easy to preserve. The local residents are also very tired and weak. In order to combat this discomfort, the local residents began to develop sour soup dishes, and finally developed the habit of drinking sour soup. Sour soup contains a certain amount of tartaric acid, malic acid, lactic acid, acetic acid and a small amount of succinic acid. These acids can not only inhibit the production of microorganisms, promote food preservation, but also maintain the excitability of nerves and muscles, and relieve the fatigue of local residents. Symptoms of fatigue. After thousands of years of development, sour soup is not only still loved and respected ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L23/00A23L33/135A23L29/00A23L17/00
CPCA23L17/70A23L23/00A23L29/065A23L33/135A23V2002/00A23V2400/165A23V2400/175A23V2400/169A23V2200/30
Inventor 李明赵良忠
Owner 广州佳明食品科技有限公司
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