Broken-peel pickled pepper red sour soup and manufacture method thereof

Abstract

The invention discloses a broken-peel pickled pepper red sour soup, which comprises the following raw materials in parts by weight: 10-70% of Lycopersicon esculentum, 10-70% of broken-peel pickled peppers, 10-15% of colleseed oil, 1-4% of Zingiber officinale Roscoe, 1-4% of Allium sativum L. and 5-8% of added water. All the raw materials are grinded into a paste, and then, according to parts by weight of the raw material paste, 1-2% of chicken powder, 1-3% of monosodium glutamate, 0.5-2% of lactic acid, 0.5-1% of citric acid, 2-5% of white sugar, 0.5-1% of Litsea pungens Hemsl. oil and 0.1-0.5g / kg of sodium benzoate are added. The manufacture method of the broken-peel pickled pepper red sour soup comprises the following steps of: 1) taking food materials: breaking the Lycopersicon esculentum and the broken-peel pickled peppers for standby, and taking bruised ginger and minced garlic; 2) evenly mixing the food materials, adding the colleseed oil and the water, grinding into an even paste, and heating the even paste at the temperature of 80 DEG C for 7 minutes; 3) seasoning by adding the chicken powder, the monosodium glutamate, the lactic acid, the citric acid, the white sugar and the Litsea pungens Hemsl. oil in sequence; 4) adding the sodium benzoate for corrosion prevention; and 5) after filling is carried out, sterilizing by heating at the temperature of 75 DEG C for 15min, cooling to be 40 DEG C or below, and then, packaging in a box. The invention has a simple technology, waste resources are reasonably utilized, and cost is low.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a pickled pepper red sour soup with broken skin and its processing and preparation method Background technique [0002] Sour soup originated in the Qiandongnan area of ​​Guizhou and is a traditional craft fermented food. In the past, due to the limitations of geographical conditions, Qiandongnan area of ​​Guizhou could not conduct normal business exchanges with the outside world. Due to some reasons such as the serious shortage of salt and high air humidity at that time, it was easy to cause rheumatism, diarrhea and other diseases, and then formed Adopt the eating habit of "replacing salt with acid". Acid can not only increase appetite, strengthen spleen and stomach, help digestion, prevent diarrhea, but also play a role in detoxification. Since ancient times, dozens of sour soup varieties have been widely circulated. Common sour soups include red sour soup and white sou...

AI Technical Summary

Problems solved by technology

In the production process of pickled peppers, it is often accompanied by a series of mechanical operations such as stirring, handling, and extrusion. Not good, it loses its commodity value, if it is discarded directly, it will cause a waste of resources

[0004] At present, most of the production of red sour soup is based on the traditional fermented type. The traditional fermented red sour soup generally uses tomatoes and peppers as the main raw materials, which are then blended after two fermentations. , the production cycle is also very long, and the two fermentation times are generally as long as more than 20 days. Due to the cumbersome process, complex ingredients, and long production cycle, the production cost of traditional fermented red sour soup is naturally high

In addition, because the traditional fermented sour soup is mainly fermented by microorganisms such as lactic acid bacteria and acetic acid bacteria, the whole process is easily affected by the ambient temperature, and it is also easy to be infected with miscellaneous bacteria, causing the quality of sour soup products to be unstable or even unqualified. To a certain extent, it seriously restricts the growth and scale development of red sour soup

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