Sour soup pot bottom and preparation process thereof

Abstract

The invention relates to the technical field of hotpot condiments, and discloses a sour soup pot bottom. Comprising the following raw materials in parts by weight: 8-12 parts of purified water, 0.8-1.2 parts of Tibetan pickled Chinese cabbages, 0.8-1.2 parts of a mixture of fresh gingers, green onions and garlic, 0.5-1.5 grains of Velcinia nuttallii, 0.8-1.2 parts of mashed pumpkins, 0.8-1.2 parts of fresh rhizoma kaempferiae, 0.8-1.2 parts of hippophae rhamnoides puree, 0.8-1.2 pieces of fried preserved eggs, 0.4-0.6 part of pickled ginger slices, 0.8-1.2 parts of pickled Erjingtiao, 0.4-0.6 part of pickled capsicum frutescens, 0.8-1.2 parts of tamarind fruits, 1.5-2.5 parts of yoghourt residues, 0.4-0.6 part of emblic leafflower fruits, and optional butter, lard oil, salt, chicken essence and monosodium glutamate. According to the sour soup pot bottom and the preparation process thereof, a fundamental breakthrough is achieved from the flavor and process level through an original'triple sour construction system 'and'double-fermentation synergistic technology', and synergistic health values of appetizing, helping digestion, resisting oxidation and regulating intestinal tracts are generated; therefore, the health food becomes an innovative healthy diet solution integrating unique regional flavor, practical health efficacy and deep cultural connotation.

Description

Technical Field

[0001] This invention relates to the field of hot pot base technology, specifically to a sour soup base and its preparation process. Background Technology

[0002] Hot pot is a traditional Chinese food and a popular choice for modern people. The hot pot broth is the key ingredient, as it not only determines the flavor of the hot pot but also helps regulate one's constitution.

[0003] Currently, traditional sour soup hot pot base is usually made using a single fermentation process, which is not ideal in terms of taste, texture, or nutrition. For example, invention patent CN103653083A discloses a method for preparing chili sour soup. This invention involves mixing and crushing chili peppers with auxiliary ingredients such as ginger and garlic, adding white wine and sweet wine, sealing and fermenting, then taking it out, grinding it, and fermenting it again. The mixture is then stir-fried with heated vegetable oil and litsea cubeba oil is added to obtain the final product. This invention provides a method for preparing chili sour soup that is fully fermented, nutritious, moderately sour and spicy, pure in flavor, delicate in texture, has a short production cycle, and a long shelf life.

[0004] However, although the soup base in the aforementioned invention patent uses a two-stage fermentation technology, its taste and flavor are not good and its nutritional value is not rich enough. Therefore, there is still room for improvement in the sour soup soup base currently on the market. Hence, a sour soup soup base and its preparation process are proposed to solve the above problems. Summary of the Invention

[0005] (a) Technical problems to be solved To address the shortcomings of existing technologies, this invention provides a sour soup base and its preparation process, which has the advantages of unique flavor, rich product layers, synergistic health benefits, and solves the problems of poor taste and flavor and insufficient nutrition.

[0006] (II) Technical Solution To achieve the aforementioned goals of unique flavor, rich product layers, synergistic health benefits, this invention provides the following technical solution: a sour soup base, comprising the following ingredients in the indicated weight proportions: 8-12 parts purified water, 0.8-1.2 parts Tibetan pickled cabbage, 0.8-1.2 parts a mixture of ginger, scallions, and garlic, 0.5-1.5 pieces of devil chili peppers, 0.8-1.2 parts pumpkin puree, 0.8-1.2 parts fresh sand ginger, 0.8-1.2 parts sea buckthorn pulp, 0.8-1.2 fried preserved eggs, 0.4-0.6 parts pickled ginger slices, 0.8-1.2 parts pickled Erjingtiao peppers, 0.4-0.6 parts pickled millet peppers, 0.8-1.2 parts tamarind, 1.5-2.5 parts yogurt residue, 0.4-0.6 parts amla, and optional ghee, lard, salt, chicken essence, and MSG.

[0007] Preferably, the pickled mustard greens, yogurt residue, and amla constitute a triple sourness system, wherein: Tibetan pickled vegetables provide the acidity from fermented vegetables, serving as a base for sourness; Yogurt residue provides fermented lactic acid, contributing to its rich, sour flavor; Phyllanthus provides fresh fruit acid, which contributes to the initial sourness and produces a sweet aftertaste.

[0008] Preferably, the Tibetan pickled mustard greens and yogurt residue constitute a dual-fermentation synergistic system, wherein the Tibetan pickled mustard greens are a plant fermentation product and the yogurt residue is a dairy fermentation product. The two achieve a synergistic effect of flavor chemistry to achieve a fusion of sourness, a multiplication of umami, and a synergistic effect of aroma.

[0009] Preferably, the raw materials further include: 0.5-1.5 parts ghee and / or 0.5-1.5 parts lard are used to stir-fry Tibetan pickled cabbage and preserved egg pieces; 0.1-0.5 parts each of salt, chicken essence and MSG are used for seasoning.

[0010] Another technical problem to be solved by the present invention is to provide a preparation process for a sour soup base, comprising the following steps: S1. Raw material pretreatment: Dice the Tibetan pickled cabbage, mince the ginger, scallions, garlic and fresh sand ginger, crush the pickled ginger slices, pickled Erjingtiao peppers and pickled millet peppers into a paste, prepare pumpkin puree, dice the preserved eggs, prepare standardized milk curd juice, and prepare standardized tamarind juice. S2. Stir-fry: Stir-fry Tibetan pickled cabbage with ghee until fragrant, and stir-fry diced preserved eggs with lard until fragrant. Set aside. S3. Preparation and cooking: Mix purified water, standardized milk curd juice, standardized tamarind juice, sea buckthorn pulp, stir-fried Tibetan pickled mustard greens, pumpkin puree, minced ginger, scallion and garlic, minced fresh sand ginger, pickled pepper sauce, stir-fried preserved egg pieces, ghost chili and amla, and heat and cook. S4. Seasoning: Add salt, chicken bouillon and MSG to the broth simmered in step S3 in sequence; S5. The broth is homogenized after cooking to break down large molecular particles and make small particles such as pumpkin puree and preserved egg evenly distributed, preventing sedimentation and giving the broth a delicate, thick, and smooth texture, greatly improving product stability. S6. Sterilize and fill the soup base; S7. Post-processing: Inkjet printing, labeling, and packaging. Products should be rapidly cooled to a core temperature ≤25℃ before being stored in the warehouse.

[0011] In step S1, the pickled mustard greens are diced into particles of 0.3~0.7cm×0.3~0.7cm; the pumpkin puree is steamed and then ground into colloid mills to a particle size of ≤50μm; the standardized milk residue juice is prepared by dissolving yogurt residue and water at a ratio of 1:2~4 at 70~90℃; the standardized tamarind juice is prepared by soaking tamarind and water at a ratio of 1:0.8~1.2 at 80~90℃ for 10~20 minutes and then filtering.

[0012] Preferably, in step S2, when stir-frying the pickled cabbage, the ghee is heated to 110~130℃ and stir-fried for 5~15 minutes; while when stir-frying the preserved egg pieces, the lard is heated to 100~120℃ and stir-fried for 2~6 minutes.

[0013] Preferably, in step S3, the cooking temperature is 90~98℃ and maintained for 20~30 minutes.

[0014] Preferably, in step S5, the homogenization process is carried out at 60~75℃ and 15~25MPa.

[0015] Preferably, the sterilization in step S6 includes ultra-high temperature instantaneous sterilization at 135~140℃ for 3~8 seconds; the filling in step S5 includes aseptic filling into the pre-sterilized container and sealing it under a vacuum of ≥-0.08MPa.

[0016] (III) Beneficial Effects Compared with the prior art, the present invention provides a sour soup base and its preparation process, which has the following beneficial effects: 1. This invention, through its unique "triple sourness construction system" and "dual fermentation synergistic technology," achieves a fundamental breakthrough in both flavor and process. This technological framework not only endows the product with a rich, mellow, and rounded complex sourness profile, but also generates synergistic health benefits such as "appetizing and digestive aid, anti-oxidation, and intestinal regulation" through the physiologically active components of the core natural raw materials (such as organic acids, polyphenols, and post-biotics). This makes it an innovative healthy dietary solution that integrates unique regional flavor, proven health benefits, and profound cultural connotations.

[0017] 2. The core of this sour soup base and its preparation process lies in successfully transforming the traditional, experience-based culinary art into a replicable, standardized industrial process. Through precise control of a series of key technical nodes, including "standardized pretreatment of raw materials, precise and controllable stir-frying of flavor substances, parameterized boiling and homogenization, and UHT ultra-high temperature instantaneous sterilization combined with aseptic filling," the high consistency and stability of flavor, texture, safety, and functional components of each batch of products are fundamentally ensured, fully meeting the stringent requirements of large-scale industrial production and market promotion. (iv) Description of the attached drawings Figure 1 This is a flowchart of the raw material pretreatment process for the present invention; Figure 2 This is a flowchart of the raw material processing after pretreatment according to the present invention. Detailed Implementation

[0019] The technical solutions of the present invention will be clearly and completely described below with reference to the embodiments of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0020] Example 1: This embodiment provides a standard preferred sour soup base with balanced flavor and suitable for industrial production, the raw material composition of which is: Purified water: 10 parts Tibetan pickled cabbage: 1 serving A mixture of ginger, scallions, and garlic: 1 part (the weight ratio of the three is approximately 1:1:1). Ghostly Spicy Pepper: 1 piece Pumpkin puree: 1 serving Fresh sand ginger: 1 part Sea buckthorn pulp: 1 part Stir-fried preserved egg: 1 piece Pickled ginger slices: 0.5 parts Pickled Erjingtiao peppers: 1 serving Pickled millet peppers: 0.5 parts Tamarind: 1 portion Yogurt curds: 2 portions Phyllanthus emblica: 0.5 parts Ghee: 1 part (for stir-frying Tibetan sauerkraut) Lard: 1 part (for frying preserved eggs) Salt: 0.3 parts Chicken bouillon: 0.2 parts MSG: 0.1 parts.

[0021] Preparation process S1. Raw material pretreatment: Tibetan pickled cabbage is diced into uniform granules of 0.5cm × 0.5cm using a dicing machine; Ginger, scallions, garlic, and fresh sand ginger are processed into a paste using a chopper; Pickled ginger slices, pickled Erjingtiao peppers, and pickled millet peppers are crushed into a pickled pepper compound sauce with a particle size of ≤2mm using a chopper. Pumpkin is steamed and then ground into a fine pumpkin puree with a particle size ≤50μm through a colloid mill. After removing the shell, cut the preserved eggs into 0.8cm cubes; Standardized milk curd juice: Mix 2 parts yogurt curd with 6 parts 80°C purified water in a jacketed kettle and cook until completely dissolved to obtain standardized milk curd juice. Standardized tamarind juice: Heat and stir 1 part tamarind with 1 part 85°C purified water in a jacketed kettle for 15 minutes, then filter to obtain standardized tamarind juice; S2, Stir-frying: Stir-fry Tibetan pickled cabbage: In an automatic wok, heat 1 part ghee to 120°C, add the pre-treated Tibetan pickled cabbage granules, stir-fry over medium heat for 10 minutes until the moisture dissipates and the aroma is rich, then remove from the wok and set aside. Adding flavor to preserved egg pieces: In an automatic frying pan, heat 1 part lard to 110℃, add preserved egg pieces, stir-fry over low heat for 5 minutes, until the surface of the preserved egg pieces is slightly bubbly and caramelized, then remove from the pan and set aside. S3. Preparation and Cooking: In the mixing tank, add purified water, standardized milk residue juice, standardized tamarind juice, sea buckthorn pulp, stir-fried Tibetan pickled cabbage, pumpkin puree, minced ginger, scallion and garlic, minced fresh sand ginger, pickled pepper compound sauce, stir-fried preserved egg pieces, ghost chili peppers, and amla in sequence. Turn on the stirrer, introduce steam to heat to 95°C, and maintain this temperature for 25 minutes to fully blend the flavors and sterilize. S4, Seasoning: After simmering, add salt, chicken bouillon, and MSG to the mixing jar and stir until completely dissolved. S5, Homogenization: The cooked broth is homogenized using a high-pressure homogenizer at 70℃ and 20MPa to make the broth smooth and stable. S6. Sterilization and Filling: The homogenized soup stock was sterilized at 137°C for 5 seconds using a UHT system, and then rapidly cooled to 88°C. Under aseptic conditions, the soup mix is ​​filled into pre-sterilized aluminum foil bags and immediately vacuum-sealed, with the vacuum level controlled at -0.085 MPa. S7, Post-processing: After product coding, labeling, and packing, the products are quickly cooled to a core temperature of ≤25℃ before being stored in the warehouse.

[0022] Product characteristics: The sour soup base prepared in this embodiment has a rich and layered sour taste. The first part is bright fruit acid from sea buckthorn and amla, the middle part is mellow fermented acid from Tibetan pickled mustard greens, and the last part is rich lactic acid from yogurt residue. The three transition naturally, the soup is orange-red, the texture is delicate and thick, the taste is smooth and rounded, and it has the aroma of fermented vegetables, cream, and compound spices. The flavor is harmonious and unified, with good stability, and it is suitable for industrial production and market circulation.

[0023] Example 2: This embodiment provides a sour soup base with a more prominent sour and fermented flavor, the raw material composition of which is: Purified water: 8 parts Tibetan pickled cabbage: 1.2 servings A mixture of ginger, scallions, and garlic: 1.2 parts Ghostly Spicy Pepper: 1.5 pieces Pumpkin puree: 0.8 parts Fresh sand ginger: 1.2 parts Sea buckthorn pulp: 1.2 parts Stir-fried preserved eggs: 0.8 eggs Pickled ginger slices: 0.6 parts Pickled Erjingtiao peppers: 1.2 parts Pickled millet peppers: 0.6 parts Tamarind: 1.2 parts Yogurt curds: 2.5 portions Phyllanthus emblica: 0.6 parts Ghee: 1.2 parts Lard: 0.8 parts Salt: 0.4 parts Chicken bouillon: 0.25 parts MSG: 0.15 parts.

[0024] Preparation process: The preparation steps in this embodiment are the same as in Example 1, with the key process parameters adjusted as follows: S1: Standardized milk curd juice is prepared using a ratio of yogurt curd:water = 1:2.5; standardized tamarind juice is prepared using a ratio of tamarind:water = 1:1.1. S2: When stir-frying Tibetan pickled cabbage, heat the ghee to 125℃ and stir-fry for 8 minutes; when stir-frying preserved egg cubes, heat the lard to 115℃ and stir-fry for 3 minutes to enhance the caramelized flavor. S3: The cooking temperature is controlled at 98℃ and maintained for 20 minutes to allow the flavor substances to be released and react more fully; S5: Homogenization conditions are 65℃ and 22MPa to achieve better emulsification.

[0025] Product characteristics: The product in this embodiment has a stronger and richer sour taste, and the complex fermented aroma (ester aroma, cream aroma, roast aroma) produced by the "dual fermentation synergy" is particularly prominent. The soup has a higher viscosity and better mouthfeel. The "sweet aftertaste" of amla is more obvious, making it suitable for consumers who prefer a strong flavor.

[0026] Example 3: This embodiment provides a sour soup base with a relatively refreshing taste and a more pronounced fruity acidity, the raw material composition of which is: Purified water: 12 parts Tibetan pickled cabbage: 0.8 portions A mixture of ginger, scallions, and garlic: 0.8 parts Ghostly Spicy Pepper: 0.5g Pumpkin puree: 1.2 portions Fresh sand ginger: 0.8 parts Sea buckthorn pulp: 0.8 parts Stir-fried preserved eggs: 1.2 eggs Pickled ginger slices: 0.4 parts Pickled Erjingtiao tea: 0.8 parts Pickled millet peppers: 0.4 parts Tamarind: 0.8 parts Yogurt residue: 1.5 portions Phyllanthus emblica: 0.4 parts Ghee: 0.8 parts Lard: 1.2 parts Salt: 0.25 parts Chicken bouillon: 0.15 parts MSG: 0.08 parts.

[0027] Preparation process: The preparation steps in this embodiment are the same as in Example 1, with the key process parameters adjusted as follows: S1: Standardized milk curd juice is prepared using a ratio of yogurt curd:water = 1:3.5; standardized tamarind juice is prepared using a ratio of tamarind:water = 1:0.9. S2: When stir-frying Tibetan sauerkraut, heat the ghee to 115℃ and stir-fry for 12 minutes to avoid over-caramelization; when stir-frying preserved egg cubes, heat the lard to 105℃ and stir-fry for 4 minutes. S3: Control the cooking temperature at 92℃ and maintain it for 30 minutes to extract the flavor in a gentler way; S5: Homogenization conditions are 75℃ and 18MPa.

[0028] Product characteristics: The sour flavor of this product leans more towards a refreshing and bright fruity acidity, with reduced spiciness and fermentation intensity. The soup has a refreshing and smooth taste, without being greasy. The flavors of sea buckthorn and amla are dominant, making it suitable for consumers with a light palate or those trying it for the first time, thus broadening the product's applicable scenarios.

[0029] In the above embodiment, the pot base is used as follows: the yogurt residue is boiled in water and set aside; the Tibetan sauerkraut is stir-fried with ghee until fragrant and set aside; and the preserved egg is diced and stir-fried with lard and set aside. Fill a pot with mineral water, stir-fried Tibetan pickled cabbage, Jinnan mud, ginger, scallions, garlic, devil chili peppers, fresh sand ginger, sea buckthorn juice, stir-fried preserved egg pieces, pickled ginger slices, pickled Erjingtiao peppers, pickled millet peppers, tamarind, cooked yogurt residue, and amla in that order. After boiling, add salt, chicken essence, and MSG, and then you can start cooking the ingredients in the broth.

[0030] Although embodiments of the invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the appended claims and their equivalents.

Claims

1. A sour soup base, characterized in that, The ingredients include the following proportions by weight: 8-12 parts purified water, 0.8-1.2 parts Tibetan pickled cabbage, 0.8-1.2 parts a mixture of ginger, scallions, and garlic, 0.5-1.5 pieces of ghost chili peppers, 0.8-1.2 parts pumpkin puree, 0.8-1.2 parts fresh sand ginger, 0.8-1.2 parts sea buckthorn juice, 0.8-1.2 fried preserved eggs, 0.4-0.6 parts pickled ginger slices, 0.8-1.2 parts pickled Erjingtiao peppers, 0.4-0.6 parts pickled millet peppers, 0.8-1.2 parts tamarind, 1.5-2.5 parts yogurt residue, 0.4-0.6 parts amla, and optional ghee, lard, salt, chicken essence, and MSG.

2. The sour soup base according to claim 1, characterized in that, The pickled mustard greens, yogurt residue, and amla constitute a triple sourness system, wherein: Tibetan pickled vegetables provide the acidity from fermented vegetables, serving as a base for sourness; Yogurt residue provides fermented lactic acid, contributing to its rich, sour flavor; Phyllanthus provides fresh fruit acid, which contributes to the initial sourness and produces a sweet aftertaste.

3. The sour soup base according to claim 1, characterized in that, The Tibetan pickled mustard greens and yogurt residue form a dual-fermentation synergistic system, in which the Tibetan pickled mustard greens are a plant fermentation product and the yogurt residue is a dairy fermentation product. The two achieve a synergistic effect of flavor chemistry to achieve a fusion of sourness, a multiplication of umami, and a synergistic aroma.

4. The sour soup base according to claim 1, characterized in that, The raw materials also include: 0.5-1.5 parts ghee and / or 0.5-1.5 parts lard are used to stir-fry Tibetan pickled cabbage and preserved egg pieces; 0.1-0.5 parts each of salt, chicken essence and MSG are used for seasoning.

5. A preparation process for a sour soup base, characterized in that, Includes the following steps: S1. Raw material pretreatment: Dice the Tibetan pickled cabbage, mince the ginger, scallions, garlic and fresh sand ginger, crush the pickled ginger slices, pickled Erjingtiao peppers and pickled millet peppers into a paste, prepare pumpkin puree, dice the preserved eggs, prepare standardized milk curd juice, and prepare standardized tamarind juice. S2. Stir-fry: Stir-fry Tibetan pickled cabbage with ghee until fragrant, and stir-fry diced preserved eggs with lard until fragrant. Set aside. S3. Preparation and cooking: Mix purified water, standardized milk curd juice, standardized tamarind juice, sea buckthorn pulp, stir-fried Tibetan pickled mustard greens, pumpkin puree, minced ginger, scallion and garlic, minced fresh sand ginger, pickled pepper sauce, stir-fried preserved egg pieces, ghost chili and amla, and heat and cook. S4. Seasoning: Add salt, chicken bouillon and MSG to the broth simmered in step S3 in sequence; S5. The broth is homogenized after cooking to break down large molecular particles and make small particles such as pumpkin puree and preserved egg evenly distributed, preventing sedimentation and giving the broth a delicate, thick, and smooth texture, greatly improving product stability. S6. Sterilize and fill the soup base; S7. Post-processing: Inkjet printing, labeling, and packaging. Products should be rapidly cooled to a core temperature ≤25℃ before being stored in the warehouse.

6. The preparation process of a sour soup base according to claim 5, characterized in that, In step S1, the pickled mustard greens are diced into particles of 0.3~0.7cm×0.3~0.7cm; the pumpkin puree is steamed and then ground into colloid mills to a particle size of ≤50μm; the standardized milk residue juice is prepared by dissolving yogurt residue and water at a ratio of 1:2~4 at 70~90℃; the standardized tamarind juice is prepared by soaking tamarind and water at a ratio of 1:0.8~1.2 at 80~90℃ for 10~20 minutes and then filtering.

7. The preparation process of a sour soup base according to claim 5, characterized in that, In step S2, when stir-frying Tibetan pickled cabbage, the ghee is heated to 110-130℃ and stir-fried for 5-15 minutes; while when stir-frying preserved egg pieces, the lard is heated to 100-120℃ and stir-fried for 2-6 minutes.

8. The preparation process of a sour soup base according to claim 5, characterized in that, In step S3, the cooking temperature is 90~98℃ and maintained for 20~30 minutes.

9. The preparation process of a sour soup base according to claim 5, characterized in that, In step S5, the homogenization process is carried out at 60~75℃ and 15~25MPa.

10. The preparation process of a sour soup base according to claim 5, characterized in that, The sterilization in step S6 includes ultra-high temperature instantaneous sterilization at 135~140℃ for 3~8 seconds; the filling in step S5 includes aseptic filling into pre-sterilized containers and sealing under vacuum ≥-0.08MPa.

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