Making method of Qianbei red sour soup

Abstract

The present invention discloses a Qianbei red sour soup production method, which comprises: S1, sequentially washing, sterilizing and air-drying complete cherry tomatoes, adding salt and Baijiu, and carrying out sealed fermentation to obtain a material A; s2, sequentially washing, sterilizing, airing and chopping fresh chilies, adding salt and seasonings, performing sealed fermentation, taking out the chilies after fermentation is mature, and grinding the chilies into slurry to obtain a material B; s3, cooking and concentrating the soup-stock until the water content is lower than 2% to obtain a material C; and S4, uniformly stir-frying the material A, the material B and the material C in hot oil, cooling to room temperature, and sterilizing to obtain the red sour soup. The method can effectively lock the sour fragrance of the red sour soup (especially cherry tomatoes), ensures that the red sour soup keeps fragrance for a long time, is suitable for large-scale commercial production, and the prepared red sour soup can continuously release the sour fragrance when being eaten, is strong in sour fragrance, unique in flavor and good in taste, can obviously increase appetite, and has a good market prospect. The fragrance and flavor are much higher than those of red sour soup prepared by a traditional process.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and particularly relates to a method for making northern Guizhou red sour soup. Background Art

[0002] Guizhou sour soup is a distinctive traditional seasoning, which is deeply loved by local people for its unique sour flavor and rich nutritional value. There are various ways to make sour soup, and different flavors of sour soup can be produced according to different raw materials and fermentation methods. In Guizhou, sour soup is not only an important seasoning in cooking, but also a unique symbol of food culture. Guizhou sour soup is mainly divided into white sour soup naturally fermented from rice soup or rice washing water in southern and central Guizhou, and red sour soup fermented from mountain tomatoes, red peppers and other main ingredients in northern Guizhou. Qianbei red sour soup is only circulated in northern Guizhou due to its complex production and high cost of raw materials. It has a unique flavor, no odor, mellow sour taste, and is appetizing and digestive. It can effectively improve the digestive tract flora environment, and is therefore very popular with diners.

[0003] At present, when making red sour soup, mountain tomatoes and red peppers are mostly beaten into pulp and mixed with other raw materials for fermentation. After fermentation, the sour soup is boiled and concentrated to reduce the water content of the sour soup, improve the shelf life, and facilitate packaging and storage. The sour soup made by this fermentation method has a strong sour aroma and unique flavor just after fermentation, because the fermented mountain tomatoes and red peppers are in a pulp state, and the acidic components and aroma contained in them are completely released into the soup. The sour aroma mainly comes from the fermented mountain tomatoes, but in order to facilitate packaging and storage, it will be distilled or steamed and concentrated. During the distillation or steaming concentration process, the sour and fragrant substances in the sour soup (especially the mountain tomatoes) will continue to evaporate and fade. Therefore, when consumers take the sour soup bought in the market to eat at home, they will find that its sour aroma and flavor are significantly worse than the sour aroma and flavor of the self-fermented red sour soup at home. Summary of the invention

[0004] To solve the above problems, the purpose of the present invention is to provide a method for making Qianbei red sour soup, which can effectively lock the sour flavor of the sour soup during the sour soup making process, so that it can continue to release the sour flavor when eaten.

[0005] The purpose of the present invention is achieved through the following technical solutions: A method for making northern Guizhou red sour soup comprises the following steps: S1. Wash, sterilize and dry the whole cherry tomatoes in sequence, add salt and white wine, seal and ferment, and obtain material A. Using whole cherry tomatoes can ensure that the sour aroma of the fermented cherry tomatoes will not be lost too much during the subsequent processing, and the sour aroma can be continuously released when it is eaten later.

[0006] S2. Wash, sterilize, dry and chop the fresh peppers in sequence, add salt and seasonings, seal and ferment. After fermentation, take out and grind into pulp to obtain material B.

[0007] S3. The broth is boiled and concentrated until the water content is less than 2% to obtain material C.

[0008] S4. Put ingredients A, B and C into hot oil and stir-fry evenly. After cooling to room temperature and sterilizing, you will get red sour soup.

[0009] In step S4, litsea cubeba oil and Zanthoxylum bungeanum oil are also added.

[0010] The weight percentages of various ingredients in step S4 are as follows: 40-60% of material A, 40-60% of material B, 8-15% of material C, 1-1.5% of prickly ash oil, and 0.2-0.5% of litsea cubeba oil, and the sum of the weight percentages of the various ingredients is 100%.

[0011] The specific operation process of step S4 is as follows: S41. Add material B to 50-60°C vegetable oil and stir-fry evenly, then add pepper oil and litsea cubeba oil and stir-fry evenly, and set aside the mixture.

[0012] S42. After adding cooked glutinous rice flour to material C and mixing evenly, add material A and mix evenly to obtain mixed material 2; use material C and cooked glutinous rice to block the cracks on the fermented cherry tomatoes and form a protective layer outside the cherry tomatoes. At the same time, the cooked glutinous rice absorbs water and expands, thereby blocking the cracks on the fermented cherry tomatoes to prevent the loss of juice and sour aroma inside the cherry tomatoes.

[0013] S43. Heat the vegetable oil to 50-60℃, add the mixture 2 into the oil, stir-fry evenly, and roast it at low oil temperature to obtain the mixture 3 for use. The cooked glutinous rice softens after heating and becomes sticky, which can better combine with the C material to form a protective layer, ensuring that the sour aroma inside the fermented cherry tomato material is effectively locked. At the same time, the surface of the protective layer solidifies under the action of the vegetable oil, increasing the structural strength of the protective layer.

[0014] S44. After mixing the mixture 1 and the mixture 3, a layer of chili is added to the protective layer to further lock in the sour aroma of the cherry tomatoes. The mixed materials are then placed in an ultraviolet sterilization chamber to be cooled to room temperature and sterilized to obtain a red sour soup.

[0015] The beneficial effects of the present invention are: Compared with the existing fermentation, the present invention firstly adopts pure solid-state fermentation to ensure the persistence of the sour taste of the sour soup; secondly, adopts low-temperature fermentation, the fermentation time is longer, and the fermentation quality is better; finally, the low-temperature oil roasting is adopted, which can not only effectively stimulate the sour taste, but also avoid excessive loss of the sour aroma before eating. The present invention can not only effectively lock the sour aroma of red sour soup (especially cherry tomatoes) and ensure that the red sour soup retains its fragrance for a long time, but also is suitable for large-scale commercial production. The prepared red sour soup can continuously release the sour aroma when eaten, has a strong sour aroma, a unique flavor, a good taste, and can significantly increase appetite. Its aroma and flavor are much higher than the red sour soup made by traditional processes. DETAILED DESCRIPTION

[0016] The following is an explanation of the implementation of the present invention by specific specific embodiments. People familiar with the technology can easily understand other advantages and effects of the present invention from the contents disclosed in this specification. The described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention. Example 1

[0017] The present embodiment provides a method for making Qianbei red sour soup, comprising the following steps: S1. In autumn, small tomatoes picked by farmers in the wild are purchased through channels, and intact small tomatoes are selected and washed, sterilized in an ultraviolet sterilization workshop, and then dried. After that, salt and Maotai liquor are added to the small tomatoes, sealed and fermented at 15°C for 28-32 days (if necessary, a small amount of fermentation biological bacteria, such as old sour soup with fermentation colonies, can also be added to assist fermentation), and material A is obtained. The ratio of adding salt to liquor to small tomatoes is: 5.5 catties of salt is added per 100 kg of small tomatoes, and 0.6 catties of 38° Maotai liquor is added per 100 kg of small tomatoes. This embodiment uses complete small tomatoes (rather than conventional crushing and fermentation), which can ensure that the sour aroma of the fermented small tomatoes will not be lost too much during the subsequent processing, and at the same time, the sour aroma can be continuously released when it is eaten later.

[0018] S2. Select fresh local chili peppers from Xiazi Town, Zunyi. After selection, wash, sterilize, dry and chop the fresh chili peppers in sequence, add salt and seasonings, seal the jar and ferment at 15°C for 28-32 days. After fermentation, take out and grind into pulp to obtain material B. The ratio of salt and seasoning added to the fresh chili peppers is: 2 catties of salt and 0.3 catties of seasoning per 100 kg of fresh chili peppers. The seasoning is composed of ginger and garlic, and the weight ratio of ginger to garlic is 1:2.

[0019] S3. Steam and concentrate the broth until the water content is less than 2%, thereby obtaining material C, wherein the broth is made from animal bones (chicken bones) and the water content of the broth is about 85%.

[0020] S4. Put material A, material B, material C, Litsea cubeba oil and pepper oil into hot oil and stir-fry evenly, cool to room temperature and sterilize to obtain red sour soup. The weight percentages of the various ingredients are as follows: 40% material A, 40% material B, 10% material C, 1.5% pepper oil, and 0.5% Litsea cubeba oil.

[0021] The specific operation process is as follows: S41. Add material B to 50-60°C vegetable oil and stir-fry evenly, then add pepper oil and litsea cubeba oil and stir-fry evenly to obtain mixed material 1, which is set aside. The ratio of material B to oil is: add 0.4 catties of oil per kg of material B.

[0022] S42. Add material A to material C and mix well to obtain mixed material 2. Use material C to block the cracks on the fermented cherry tomatoes and form a protective layer on the outside of the cherry tomatoes to block the cracks on the fermented cherry tomatoes to prevent the loss of juice and sour aroma inside the cherry tomatoes.

[0023] S43. Heat the vegetable oil to 50-60℃, add the mixture 2 into it, stir-fry evenly, and roast it at low oil temperature until the outside turns yellow. Then prepare the mixture 3 for use. The ratio of material A to oil is: add 0.4 catties of oil for every kg of material A.

[0024] S44. After mixing the mixture one and the mixture three, a chili layer and an oil layer are added outside the protective layer to further lock in the sour aroma of the cherry tomatoes. At the same time, the chili layer and the oil layer also have a certain sterilization and preservative effect to prevent the cherry tomatoes from deteriorating. The mixed materials are then placed in an ultraviolet sterilization chamber to be cooled to room temperature and sterilized to obtain red sour soup.

[0025] S5. Then seal the red and sour soup and store it at room temperature.

[0026] When eating, tear open the package, put the red sour soup into the pot, add 4-8 times mineral water or broth to dilute it, heat and boil, and then you can use it later. Example 2

[0027] The difference between this embodiment and embodiment 1 lies in step S4, and the other steps are consistent with embodiment 1. Step S4 in this embodiment is specifically as follows: S4. Put material A, material B, material C, Litsea cubeba oil and pepper oil into hot oil and stir-fry evenly, cool to room temperature and sterilize to obtain red sour soup. The weight percentages of the various ingredients are as follows: 40% material A, 40% material B, 10% material C, 1.5% pepper oil, and 0.5% Litsea cubeba oil.

[0028] The specific operation process is as follows: S41. Add material B to 50-60°C vegetable oil and stir-fry evenly, then add pepper oil and Litsea cubeba oil and stir-fry evenly to obtain mixed material 1, which is set aside. The ratio of material B to oil is: add 0.4 catties of oil per kg of material B.

[0029] S42. After adding cooked glutinous rice flour to material C and mixing evenly, add material A and mix evenly to obtain mixed material 2, wherein the adding ratio of material C to cooked glutinous rice flour is: add 0.1 jin of cooked glutinous rice flour to every jin of material C; utilize material C and cooked glutinous rice to seal the cracks on the fermented cherry tomatoes and form a protective layer outside the cherry tomatoes, while the cooked glutinous rice absorbs water and expands, thereby sealing the cracks on the fermented cherry tomatoes to prevent the loss of juice and sour aroma inside the cherry tomatoes.

[0030] S43. Heat the vegetable oil to 50-60℃, add the mixture 2 into it, stir-fry evenly, and roast it at low oil temperature until the outside turns yellow, then prepare the mixture 3 for use. The ratio of material A to oil is: add 0.4 catties of oil to every kg of material A. The cooked glutinous rice softens after heating and becomes sticky, which can better combine with material C to form a protective layer, ensuring that the sour aroma inside the fermented cherry tomato material is effectively locked. At the same time, the surface of the protective layer solidifies under the action of the vegetable oil to increase the structural strength of the protective layer.

[0031] S44. After mixing the mixture one and the mixture three, a chili layer and an oil layer are added outside the protective layer to further lock in the sour aroma of the cherry tomatoes. At the same time, the chili layer and the oil layer also have a certain sterilization and preservative effect to prevent the cherry tomatoes from deteriorating. The mixed materials are then placed in an ultraviolet sterilization chamber to be cooled to room temperature and sterilized to obtain red sour soup.

[0032] When eating, tear open the package, put the red sour soup into the pot, add 4-8 times of mineral water or soup stock to dilute, heat and boil, and then use it. During the heating process, the protective layer softens, and the cherry tomatoes also ripen. The sour and fragrant substances in them are continuously released into the soup and emit a strong sour fragrance, while the taste is unique. Example 3

[0033] The difference between this embodiment and embodiment 2 lies in the difference in step S42, and the other steps are consistent with embodiment 2. In this embodiment, step S42 is specifically as follows: In step S42, the ratio of adding material C to cooked glutinous rice flour is: adding 0.3 jin of cooked glutinous rice flour for every jin of material C. Example 4

[0034] The difference between this embodiment and embodiment 2 lies in the difference in step S42, and the other steps are consistent with embodiment 2. In this embodiment, step S42 is specifically as follows: In step S42, the ratio of adding material C to cooked glutinous rice flour is: adding 0.5 jin of cooked glutinous rice flour for every jin of material C. Example 5

[0035] The difference between this embodiment and embodiment 2 lies in the difference in step S42, and the other steps are consistent with embodiment 2. In this embodiment, step S42 is specifically as follows: In step S42, the ratio of adding material C to cooked glutinous rice flour is: adding 0.8 jin of cooked glutinous rice flour for every jin of material C. Example 6

[0036] The difference between this embodiment and embodiment 2 lies in the difference in step S42, and the other steps are consistent with embodiment 2. In this embodiment, step S42 is specifically as follows: In step S42, the ratio of adding material C to cooked glutinous rice flour is: adding 1 jin of cooked glutinous rice flour for every jin of material C.

[0037] Comparative Example 1:

[0038] This comparative example provides a method for preparing a conventional Qianbei red sour soup, comprising the following steps: S1. In autumn, small tomatoes picked by farmers in the wild are purchased through channels. The intact small tomatoes are selected, washed, sterilized in an ultraviolet sterilization workshop, and then dried. After drying, the small tomatoes are crushed and salt and white wine are added to seal the jar and fermented at 15°C to obtain material A. The ratio of salt and white wine added to the small tomatoes is: 5.5 catties of salt is added per 100 kg of small tomatoes, and 0.6 catties of 38° sauce-flavored white wine is added per 100 kg of small tomatoes.

[0039] S2. Select fresh local chili peppers from Xiazi Town, Zunyi. After selection, wash, sterilize, dry and chop the fresh chili peppers, add salt and seasonings, seal and ferment, and after fermentation, take out the grinding slurry to obtain material B. The ratio of adding salt and seasoning to the fresh chili peppers is: 2 catties of salt and 0.2-0.5 catties of seasonings per 100 kg of fresh chili peppers. The seasonings are composed of ginger and garlic, and the weight ratio of ginger to garlic is 1:2.

[0040] S3. Steam and concentrate the broth until the water content is less than 2%, thereby obtaining material C, wherein the broth is made from animal bones (chicken bones) and the water content of the broth is about 85%.

[0041] S4. Stir-fry material A, material B, material C, Litsea cubeba oil and Sichuan pepper oil in hot oil, cool to room temperature and sterilize to obtain red sour soup. The weight percentages of the various ingredients are as follows: 40% material A, 40% material B, 40% material C, 1.5% Sichuan pepper oil and 0.5% Litsea cubeba oil.

[0042] The specific operation process is as follows: S41. Add material B to 50-60°C vegetable oil and stir-fry evenly, then add pepper oil and Litsea cubeba oil and stir-fry evenly to obtain mixed material 1, which is set aside. The ratio of material B to oil is: add 0.4 catties of oil per kg of material B.

[0043] S42. Add material A to material C and mix well to obtain mixed material 2.

[0044] S43. Heat the vegetable oil to 270°C, add the mixture 2 into it, stir-fry evenly until the outside turns yellow, and prepare the mixture 3. The ratio of material A to oil is: add 0.4 catties of oil for every kg of material A.

[0045] S44. After mixing the mixture 1 and the mixture 3, the mixed materials are placed in an ultraviolet sterilization chamber to be cooled to room temperature and sterilized to obtain red sour soup.

[0046] When eating, tear open the package, put the red sour soup into the pot, add 4-8 times mineral water or broth to dilute it, heat and boil, and then you can use it later.

[0047] In this comparative example, the small tomatoes are crushed before fermentation and then sealed in the jar for fermentation. The subsequent concentrated broth does not fill the cracks in the small tomatoes and only serves as a seasoning. Comparative Example 2:

[0048] The difference between this comparative example and comparative example 2 is that step S42 is different, and the other steps are consistent with the comparative example. Step S42 of this embodiment is specifically as follows: S42. After adding cooked glutinous rice flour to material C and mixing evenly, add material A and mix evenly to obtain mixed material 2. The ratio of material C to cooked glutinous rice flour is: add 0.1 jin of cooked glutinous rice flour per jin of material C. Verification experiment:

[0049] The red sour soup was processed according to the methods of Examples 1-6 and Comparative Examples 1-2, and five people with different olfactory barriers (with codes A, B, C, D, and E as their respective codes) were selected to score the sour aroma during the processing and subsequent consumption of the red sour soup. The scoring items included the sour aroma of small tomatoes after fermentation, the two sour aroma of the mixed material, the three sour aroma of the mixed material, the sour aroma of the finished red sour soup, and the sour aroma of the red sour soup when eaten (after boiling with water). The sour aroma score is 1-10 points, indicating that the sour aroma ranges from light to strong, where 1 point indicates that the sour aroma is the lightest and 10 points indicate that the sour aroma is the strongest. Finally, the average score of each item is calculated (with P as the code), and the results are shown in Table 1: Table 1 The sour aroma values ​​of red sour soup during processing and subsequent consumption

[0050] According to the data in Table 1, the analysis results are as follows: (1) By comparing and analyzing the data of Example 1 and Comparative Example 1, it can be seen that, for both Example 1 and Comparative Example 1, as the processing proceeds, the sour aroma becomes increasingly stronger during the processing stage, indicating that the sour aroma of cherry tomatoes is continuously radiating outward during the processing stage. However, when the finished red sour soup is obtained after cooling, its sour aroma becomes significantly lighter than that when it is just fermented, indicating that its sour aroma is continuously lost during the processing, resulting in the sour aroma of the finished product becoming significantly lighter. After that, the finished red sour soup of Example 1 and the finished red sour soup of Comparative Example 1 are respectively boiled with water. The sour aroma of the red sour soup of Example 1 becomes significantly stronger than that when it is just fermented, while the sour aroma of the red sour soup of Comparative Example 1 becomes significantly weaker than that when it is just fermented. Since the main difference between Example 1 and Comparative Example 1 is that Example 1 uses whole cherry tomatoes for fermentation, while Comparative Example 1 uses crushed cherry tomatoes for fermentation, it can be concluded that using whole cherry tomatoes for fermentation can ensure that the red sour soup still maintains a relatively strong sour aroma when it is consumed again.

[0051] (2) By comparing and analyzing the data of Example 1 and Example 2, it can be known that the sour aroma of Example 1 becomes increasingly stronger during the processing stage, while the sour aroma of the finished red sour soup becomes significantly weaker; the sour aroma of Example 2 becomes increasingly weaker from the processing stage to the finished red sour soup; Cause analysis: Since the difference between Example 2 and Example 1 is that Example 2 adds cooked glutinous rice flour in step S42, after the addition of cooked glutinous rice flour, the C material and the cooked glutinous rice block the cracks on the fermented cherry tomato material and form a protective layer outside the cherry tomatoes. At the same time, the cooked glutinous rice absorbs water and expands, which blocks the cracks on the fermented cherry tomato material to prevent the loss of the juice and sour aroma inside the cherry tomatoes. As a result, the sour aroma of Example 2 becomes increasingly weaker from the processing stage to the finished red sour soup, while Example 1 does not add cooked glutinous rice, nor does it form a protective layer or block the cracks outside the cherry tomatoes. As a result, the sour aroma of Example 1 becomes increasingly stronger during the processing stage, while the sour aroma of the finished red sour soup becomes significantly weaker. In Example 2, the same as in Example 1, after the finished red sour soup was boiled with water, the sour flavor of the red sour soup became significantly stronger than that when it was just fermented. However, the intensity of the sour flavor of Example 2 when eaten was significantly higher than that of Example 1 when eaten, indicating that the addition of cooked glutinous rice flour in Example 2 effectively locked the sour flavor of cherry tomatoes.

[0052] (3) By comparing and analyzing the data of Example 2, Example 3 and Example 4, it can be known that the sour aroma of Example 2, Example 3 and Example 4 continues to fade from the processing stage to the finished product of the red sour soup. After adding water and boiling, the sour aroma is significantly stronger when eaten than when it is just fermented. However, from the processing stage to the finished product stage, the sour aroma of Example 3 is significantly weaker than that of Example 2, and the sour aroma of Example 4 is significantly weaker than that of Example 3. When eaten, the sour aroma of Example 3 is significantly stronger than that of Example 2, and the sour aroma of Example 4 is also significantly stronger than that of Example 3. The difference between Example 2, Example 3 and Example 4 is that the amount of cooked glutinous rice flour added in Example 3 is more than that in Example 2, and the amount of cooked glutinous rice flour added in Example 4 is more than that in Example 3. Therefore, the following conclusion can be drawn: increasing the amount of cooked glutinous rice flour added to an appropriate amount can effectively lock in the sour aroma of cherry tomatoes.

[0053] (4) By comparing and analyzing the data of Example 4, Example 5 and Example 6, it can be seen that the sour aroma of Examples 4 to 6 continues to fade from the processing stage to the finished product of the red sour soup. After adding water and boiling, the sour aroma is significantly stronger when eaten than when it is just fermented. The data of each phase from the processing stage to the finished product stage and when eaten are basically the same. The difference between Examples 5 and 6 and Example 4 is that the amount of cooked glutinous rice flour added in Examples 5 and 6 is more than that in Example 4. Therefore, the following conclusion can be drawn: the appropriate amount of cooked glutinous rice flour added can effectively lock the sour aroma of cherry tomatoes, and adding too much cooked glutinous rice flour cannot increase the intensity of the sour aroma.

[0054] (5) Comparative analysis of the data of Comparative Example 1 and Comparative Example 2 shows that when the tomatoes are broken into pieces, whether the glutinous rice flour is cooked or not, it cannot bring about a significant effect of locking in the sour aroma.

[0055] To sum up, ensuring the integrity of cherry tomatoes during fermentation can effectively ensure the intensity of the sour flavor of the red sour soup when it is eaten. On the premise of ensuring the integrity of cherry tomatoes during fermentation, further adding an appropriate amount of cooked glutinous rice flour can significantly enhance the intensity of the sour flavor of the red sour soup when it is eaten.

[0056] Other aspects of the present invention that are not described in detail are all conventional techniques known to those skilled in the art.

[0057] It should be noted that the terms "comprises", "includes" or any other variations are intended to cover non-exclusive inclusion, so that a process, method, article or apparatus that includes a series of elements includes not only those elements, but also other elements not explicitly listed, or also includes elements inherent to such process, method, article or apparatus.

[0058] The protection scope of the present invention is not limited to the technical solutions disclosed in the specific implementation methods. Any modifications, equivalent replacements, improvements, etc. made to the above embodiments based on the technical essence of the present invention shall fall within the protection scope of the present invention.

Claims

1. A method for preparing Qianbei red sour soup, characterized in that: The following steps are involved: S1. The whole cherry tomatoes are washed, sterilized and dried in sequence, and then salt and liquor are added to seal and ferment to obtain material A; S2. Wash, sterilize, dry and chop the fresh peppers, add salt and seasoning, seal and ferment, and after fermentation, remove and grind into a slurry to obtain material B; S3. The broth is boiled and concentrated until the water content is less than 2% to obtain material C; S4. Put ingredients A, B and C into hot oil and stir-fry evenly. After cooling to room temperature and sterilizing, you will get red sour soup.

2. The method for making the Qianbei red sour soup according to claim 1, characterized in that: In step S1, the ratio of adding salt and liquor to the cherry tomatoes is: adding 5-7 catties of salt per 100 kg of cherry tomatoes, and adding 0.5-1 catties of 35-55° liquor per 100 kg of cherry tomatoes.

3. The method for making the Qianbei red sour soup according to claim 1, characterized in that: In step S1, the fermentation temperature of the sealed fermentation is 9-18°C.

4. The method for making the Qianbei red sour soup according to claim 1, characterized in that: In step S2, the ratio of adding salt and seasoning to the fresh pepper is: 1-3 catties of salt and 0.2-0.5 catties of seasoning per 100 kg of fresh pepper. The seasoning consists of ginger and garlic, and the weight ratio of ginger to garlic is 1:(1.5-3.5).

5. The method for making the Qianbei red sour soup according to claim 1, characterized in that: In step S3, the broth is prepared by boiling animal bones, and the water content of the broth is 80-90%.

6. The method for making the Qianbei red sour soup according to claim 1, characterized in that: In step S4, litsea cubeba oil and Zanthoxylum bungeanum oil are also added.

7. The method for making the Qianbei red sour soup according to claim 6, characterized in that: The weight percentages of various ingredients in step S4 are as follows: 40-60% of material A, 40-60% of material B, 8-15% of material C, 1-1.5% of prickly ash oil, and 0.2-0.5% of litsea cubeba oil, and the sum of the weight percentages of the various ingredients is 100%.

8. The method for making the Qianbei red sour soup according to claim 1, characterized in that: The specific operation process of step S4 is as follows: S41. Add material B to 50-60 ℃ vegetable oil and stir fry evenly, then add pepper oil and litsea cubeba oil and stir fry evenly, and the mixture is set aside; S42. After adding cooked glutinous rice flour to material C and mixing, add material A and mix to obtain a mixture of two; S43. After heating the vegetable oil to 50-60 ° C, add the mixture two, stir fry evenly, and perform low oil temperature acidification to obtain the mixture three for standby; S44. After mixing the mixture 1 and the mixture 3 evenly, cool them into an ultraviolet sterilization chamber to room temperature and sterilize them to obtain red sour soup.

9. The method for making the Qianbei red sour soup according to claim 8, characterized in that: In step S41, the ratio of material B to oil is: 0.3-0.5 catties of oil is added per kg of material B; in step S42, the ratio of material C to cooked glutinous rice flour is: 0.3-0.6 catties of cooked glutinous rice flour is added per kg of material C; in step S43, the ratio of material A to oil is: 0.3-0.5 catties of oil is added per kg of material A.

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