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Carrot red sour soup preparation method

A carrot and red sour soup technology, which is applied to the functions of food ingredients, food science, sugary food ingredients, etc., can solve problems such as unpleasantness and affecting the quality of red sour soup, and reduce raw material costs, storage costs, and transportation. cost effect

Pending Publication Date: 2021-07-13
麻江县明洋食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, there is a common phenomenon of urn odor in the red sour soup industry at present, and this unpleasant urn odor affects the quality of red sour soup

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] 1) Wash the fermentation container, dry it after sterilization, and make the inner wall of the container free of raw water;

[0015] 2) Wash the carrots and dry the surface moisture, and mash the carrots;

[0016] 3) Select the fermented chili and sour soup with a sour and pure taste as the old mother's sour soup. According to the mass ratio, 10 parts of old mother's sour soup, 40 parts of mashed carrots, 6 parts of glucose raw materials, and 2 parts of garlic cloves are added to the fermentation container In the middle, after stirring evenly, seal and ferment, and the seal must be tight;

[0017] 4) After 20-30 days of fermentation, transfer it to a storage container. At the same time, add 2 parts of edible salt, 1 part of broken ginger and 1 part of white wine according to the mass ratio, stir evenly, and store for 360 days.

Embodiment 2

[0019] 1) Wash the fermentation container, dry it after sterilization, and make the inner wall of the container free of raw water;

[0020] 2) Wash the carrots and dry the surface moisture, and mash the carrots;

[0021] 3) Select the fermented chili and sour soup with a sour and pure taste as the old mother's sour soup. According to the mass ratio, 15 parts of the old mother's sour soup, 30 parts of mashed carrots, 6 parts of glucose raw materials, and 1 part of garlic cloves are added to the fermentation container In the middle, after stirring evenly, seal and ferment, and the seal must be tight;

[0022] 4) After 20-30 days of fermentation, transfer it to a storage container. At the same time, add 2 parts of edible salt, 1 part of broken ginger and 1 part of white wine according to the mass ratio, stir evenly, and store for 360 days.

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Abstract

The invention discloses a carrot red sour soup preparation method, which comprises the following steps: washing a fermentation container, sterilizing, and drying so as to make the inner wall of the container free of raw water; washing the carrots, airing surface moisture, and mashing the carrots; selecting fermented chili sour soup with sour, fragrant and pure taste as old mother sour soup, according to the quality ratio, 8-15 parts by mass of the old mother sour soup, 30-40 parts by mass of mashed carrots, 5-10 parts by mass of glucose raw materials and 1-3 parts by mass of garlic cloves are added into a fermentation container, stirring the mixture to be uniform and sealed for fermentation, and sealing needs to be tight; after fermenting for 20-30 days, transferring into a storage container, adding 1-3 parts by mass of edible salt, 1-2 parts by mass of crushed fresh ginger and 1-2 parts by mass of white spirit, uniformly stirring, and storing for 360-500 days. The carrot red sour soup prepared by the method is pure in sour fragrance and outstanding in fruit fragrance.

Description

technical field [0001] The invention relates to the field of food processing, and in particular to a preparation method of carrot red sour soup. Background technique [0002] Kaili Red Sour Soup, a specialty of Kaili City, Guizhou Province, a product of China's National Geographical Indication. Kaili red sour soup is pickled and fermented with fresh red peppers, tomatoes, salt, cooking wine, etc. The color is bright red or there are white and yellow particles in between, and the gloss is good; the state of the structure is semi-solid, and the fineness is uniform. Mold flower floating film phenomenon, moderate viscosity, no layering; mellow, delicate, soft taste, pure sour taste, long spicy taste, moderate salty taste. And it has the unique effects of appetizing, invigorating the spleen, increasing appetite and reducing fat and losing weight, and its taste is delicious. [0003] Yet, ubiquitous urn smell phenomenon exists in the red sour soup industry at present, and this u...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L23/00A23L33/00
CPCA23V2002/00A23L23/00A23L33/00A23V2200/30A23V2250/61
Inventor 田其明钟定江
Owner 麻江县明洋食品有限公司
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