Fermentation method of special sour soup

Abstract

The invention discloses a fermentation method of special sour soup. The method comprises the following steps: (1) washing raw materials with water, and performing draining for later use; (2) pulping, crushing and mixing the standby raw materials to obtain a fermentation raw material; (3) uniformly mixing the fermentation raw material with Baijiu and table salt to obtain a fermentation mixture, uniformly mixing the fermentation mixture with zymophyte, pouring the mixture into a fermentation tank, and performing sealed fermentation to obtain primary fermentation liquid; (4) mixing the primary fermentation product in the step (3) with a fermentation accelerant, and performing sealed fermentation to obtain secondary fermentation liquid; and (5) mixing pig bones with chicken frames and water, performing decoction to obtain soup-stock, mixing the soup-stock with the secondary fermentation liquid obtained in the step (4) and a stabilizer, performing homogenization treatment, performing sterilization, and performing cooling to room temperature so as to obtain the special sour soup. The prepared special sour soup is moderate in sour degree, very low in nitrite content, good in stability and good in mouth feel.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a fermentation method of characteristic sour soup. Background technique [0002] Red sour soup originated in the Qiandongnan area of ​​Guizhou. It is naturally fermented by traditional techniques and has become one of the most representative "sour foods" since its development. Guizhou red sour soup is made of fresh red pepper and tomato as the main raw materials, supplemented with ginger, garlic, white wine, glutinous rice flour, etc., broken into jars, and fermented by lactic acid bacteria in the environment under natural conditions. condiments and food. The color of the finished product is bright red; the fineness is uniform, there is no mildew floating film phenomenon, the viscosity is moderate, and there is no layering; the hot and sour taste is mellow and the aftertaste is sweet and sour, which is favored by tourists at home and abroad. [0003] Red sour soup is no...

AI Technical Summary

Problems solved by technology

The traditional Guizhou red sour soup fermentation method is mostly natural fermentation. The types of microorganisms in the red soup are uncontrollable, affecting the taste of the red soup, and more likely to appear harmful microorganisms. Therefore, the combination of different strains and different raw materials is studied to obtain The red sour soup that is most suitable for the taste of the public and rich in nutrition is conducive to large-scale production, expands the market and meets the needs of the general public for red sour soup

[0005] Chinese patent (application number

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