Concentrated gold soup seasoning sauce and preparation method thereof

A technology for seasoning sauce and golden soup, which is applied in the fields of food ingredients as thickeners, food ingredients as anti-microbial preservation, and functions of food ingredients, etc. Affect the sensory quality of sour soup, and achieve the effect of reducing skin pigmentation, low product quality and fragrant smell

Pending Publication Date: 2022-02-08
JIANGSU FOOD & PHARMA SCI COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] With the industrialization of sour soup, the commercially available sour soup has problems such as low content of organic acids produced by natural fermentation, irritating sour taste, and single flavor, which are contrary to the characteristics of traditional sour soup, which are "sour, fresh and fragrant".
The fermentation of traditional sour soup is all based on word of mouth experience. There is a lack of systematic research on acid-producing bacteria, fermentation technology, and quality assurance measures, which make

Method used

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  • Concentrated gold soup seasoning sauce and preparation method thereof
  • Concentrated gold soup seasoning sauce and preparation method thereof
  • Concentrated gold soup seasoning sauce and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0032] Example 1: prepared by the steps of concentrated sauce impregnable

[0033] (1) Preparation of pumpkin butter fermentation: spare peeled pumpkin, to handle, melon end to the thick stock, to the flesh seeds, cut into small pieces, cooking, beating, sterile, formulation, fermentation, refrigeration alternate; sterilization conditions: 60 ℃, 20min; formulation conditions: 50 parts by weight of pumpkin, rhubarb 10 parts by weight of rice flour, 1 part by weight of salt, 2 parts by weight of lactose, 3 parts by weight of dextrose, 0.2 parts of a compound lactobacilli 150 parts by weight of water; fermentation conditions: 28 ℃, 3d; the mature pumpkin, skin Huangfa Liang, after picking stacked in the shade for 4-7 days to promote the conversion of starch to sugars flesh; composite lactobacillus used is Leuconostoc bacteria and Lactobacillus acidophilus 1: 1 ratio of mixed mass;

[0034] (2) Preparation of fermented chili sauce: the cleaning Capsicum, stalks, chopping, blending, fe...

Example Embodiment

[0040] Example 2: prepared by the steps of concentrated sauce impregnable

[0041] (1) Preparation of pumpkin butter fermentation: spare peeled pumpkin, to handle, melon end to the thick stock, to the flesh seeds, cut into small pieces, cooking, beating, sterile, formulation, fermentation, refrigeration alternate; sterilization conditions: 72.5 ℃, 17.5min; formulation conditions: 175 parts by weight of pumpkin, rhubarb 30 parts by weight of rice flour, 1.5 parts by weight of salt, 7.5 parts by weight of lactose, 11.5 parts by weight of glucose, 0.25 parts of compound lactic acid, 575 parts by weight of water; fermentation conditions: 35 ℃, 2d; the mature pumpkin, skin Huangfa Liang, after picking shade stacked in 5.5 days, causes the starch into sugar flesh; composite lactobacillus used is 1 by a bacterium Leuconostoc and Lactobacillus acidophilus: 1 ratio of mixed mass;

[0042] (2) Preparation of fermented chili sauce: the cleaning Capsicum, stalks, chopping, blending, fermentat...

Example Embodiment

[0048] Example 3: prepared by the steps of concentrated sauce impregnable

[0049] (1) Preparation of pumpkin butter fermentation: spare peeled pumpkin, to handle, melon end to the thick stock, to the flesh seeds, cut into small pieces, cooking, beating, sterile, formulation, fermentation, refrigeration alternate; sterilization conditions: 85 ℃, 15min; formulation conditions: 300 parts by weight of pumpkin, rhubarb 50 parts by weight of rice flour, 2 parts by weight of salt, 13 parts by weight of lactose, 20 parts by weight of dextrose, 0.3 parts of a compound lactobacilli , 1000 parts by weight of water; fermentation conditions: 42 ℃, 1d; the mature pumpkin, skin Huangfa Liang, stacked shade 7 days after harvest, flesh causes the starch into sugar; composite lactobacillus used is Leuconostoc bacteria and Lactobacillus acidophilus 1: 1 ratio of mixed mass;

[0050] (2) Preparation of fermented chili sauce: the cleaning Capsicum, stalks, chopping, blending, fermentation, cold stand...

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Abstract

The invention relates to concentrated gold soup seasoning sauce and a preparation method thereof, and belongs to the field of food processing. The concentrated gold soup seasoning sauce is prepared by respectively sealing and fermenting two types of yellow food raw materials and then mixing and blending with other auxiliary materials. The first raw material comprises pumpkins, glutinous millet flour, salt, lactose, glucose, compound lactic acid bacteria and water. The raw material II comprises yellow capsicum frutescens, yellow lemons, old corn flour, glutinous rice flour, compound lactic acid bacteria and water. The fermented chilli sauce is fried, fermented pumpkin sauce, water, pig ossein, chicken oil, pig bone soup-stock, chicken powder, white granulated sugar, monosodium glutamate, spices, a yeast extract and a food additive are compounded in proportion, cooking and concentration are performed, high-temperature grinding, packaging, microwave sterilization, sealing and cooling are performed, and a finished product is obtained. The seasoning sauce is golden in color and luster, rich in sour flavor, soft in sourness, full in taste and rich in nutrition, and can be directly made into soup or used as a hotpot condiment and an instant-boiling condiment.

Description

Technical field [0001] The present invention relates to the field of food processing, and more particularly to a concentrated golden soup sauce and a preparation method thereof. Background technique [0002] Sour soup originated in the southeastern region of Guizhou, a traditional condiment made of red pepper and tomatoes as the main raw material naturally fermented, with a unique pleasant flavor of sour and sour and sour and fragrant and fragrant. Due to the difference between the processing raw materials and the fermentation process, the species is different. The main white acid, red oil acid, red acid, chifeumic acid, shrimpic acid, etc. [0003] The physiological effects of acid soup are mainly due to the raw materials used in acid soup and their fermentation process. The raw materials used in acid soup are fresh fruits and vegetables and seasonings, mainly tomatoes, glutinous rice, garlic, ginger, chili sauce, etc. The fermentation process of the acid soup is based on lactic...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L33/145A23L33/10
CPCA23L27/60A23L33/145A23L33/10A23V2002/00A23V2200/10A23V2200/242A23V2200/30A23V2250/218A23V2250/5086
Inventor 焦云鹏邓红汲臣明刘枝淼吕淑贤杨盛钱
Owner JIANGSU FOOD & PHARMA SCI COLLEGE
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