Wild fruit acid soup sauce and preparation process thereof
By combining various wild fruits and using precise stir-frying techniques, the problems of flavor monotony and stability in sour soup sauce have been solved, resulting in a wild fruit sour soup sauce with a rich fruity aroma and a mellow, tangy flavor, suitable for quick cooking of sour soup bases and home use.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- 张学龙
- Filing Date
- 2026-03-24
- Publication Date
- 2026-05-12
AI Technical Summary
Existing sour soup sauces suffer from problems such as thin flavor layers, insufficient fruit aroma, monotonous taste, low standardization, short shelf life, and lack of standardized parameters for stir-frying process. Furthermore, commercially available condiments lack the fresh fruit aroma and complex sourness of natural wild fruits, and are prone to defects such as raw and astringent chili peppers, unblended spice aromas, and an imbalance between sour and salty aromas during the stir-frying process.
It uses a blend of wild fruits such as tomatoes, tree tomatoes, hawthorn, tamarind/olive, lemon, and papaya, along with Litsea cubeba, chili spices, and Sichuan pepper sauce. By precisely controlling the temperature of the stir-frying oil and the simmering time, a complex flavor of natural fruit aroma, sourness, and spiciness is created. Standardized stir-frying process is provided to prepare wild fruit sour soup sauce packets, which can be used simply by adding water and boiling.
It achieves a rich, tangy, and mellow flavor with multiple layers of taste. It is easy to use, has a long shelf life, and maintains a high degree of consistency in taste. It is suitable for quick meal preparation in restaurant kitchens and simple home cooking, while preserving the fresh and savory flavor of wild fruits.
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Abstract
Description
Technical Field
[0001] This invention belongs to the field of food processing technology, and more specifically, relates to a wild fruit sour soup sauce and its preparation process. Background Technology
[0002] Sour soup is a specialty dish of Southwest China, characterized by its tangy and refreshing taste, as well as its fresh and mellow flavor. Traditional sour soup is often made by fermenting a single fruit or vegetable and using common seasonings, which results in a lack of flavor complexity, insufficient fruit aroma, monotonous taste, low standardization, short shelf life, and a lack of standardized parameters in the cooking process.
[0003] Most commercially available sour soup seasoning packets are industrially synthesized seasonings, lacking the fresh fruity aroma and complex sourness of natural wild fruits. Furthermore, the oil temperature, heat, and cooking time during the stir-frying process are not precisely controlled, which can easily lead to defects such as raw chili peppers, unblended spice aromas, and an imbalance between sour and salty flavors. These shortcomings make it difficult to meet consumers' demand for natural, healthy, flavorful, convenient, and easy-to-use sour soup sauces.
[0004] Therefore, it is of great significance to develop a wild fruit sour soup sauce that is rich in fruit aroma, has a tangy and mellow flavor, is layered in flavor, and is easy to use. Summary of the Invention
[0005] To address the aforementioned problems in existing technologies, the technical problem this invention aims to solve is to provide a wild fruit sour soup sauce with advantages such as rich fruit aroma, tangy and mellow flavor, complex layers of flavor, and convenient preparation. This invention also provides a method for preparing the above-mentioned wild fruit sour soup sauce, which achieves industrial-scale mass production by combining multiple natural wild fruits to create a fruity base, along with precisely proportioned seasonings and standardized stir-frying techniques. This invention further provides the application of the wild fruit sour soup sauce in sour soup bases.
[0006] To solve the above-mentioned technical problems, the technical solution adopted by the present invention is as follows:
[0007] A wild fruit sour soup sauce, comprising a wild fruit base sauce and a sour soup seasoning packet, wherein the wild fruit base sauce comprises the following ingredients in parts by weight: 500-600 parts tomatoes, 100-120 parts peeled tree tomatoes, 30-40 parts pitted hawthorn, 30-40 parts peeled tamarind or olives, 50-60 parts peeled lemons, and 50-60 parts peeled and seeded papaya;
[0008] The sour soup seasoning packet is composed of the following ingredients in parts by weight: 700-800 parts MSG, 2000 parts chicken essence, 1600 parts chicken powder, 1400 parts umami seasoning, 1000-1200 parts white sugar, 100 parts meat MSG powder, 1500-2000 parts litsea cubeba, 3200 parts soy sauce, 1000 parts fine chili powder, 80 parts chili red, 4000 parts soybean oil, 5000 parts water, and 5400-5500 parts Sichuan pepper sauce.
[0009] Preferably, the wild fruit sour soup sauce consists of a wild fruit base sauce and a sour soup seasoning packet, wherein the wild fruit base sauce is composed of the following ingredients in parts by weight: 500-550 parts tomatoes, 100-120 parts peeled tree tomatoes, 30-36 parts pitted hawthorn, 36-40 parts peeled tamarind or olives, 50-60 parts peeled lemons, and 50-60 parts peeled and seeded papaya;
[0010] The sour soup seasoning packet is composed of the following ingredients in parts by weight: 700-800 parts MSG, 2000 parts chicken essence, 1600 parts chicken powder, 1400 parts umami seasoning, 1000-1200 parts white sugar, 100 parts meat MSG powder, 1800-2000 parts litsea cubeba, 3200 parts soy sauce, 1000 parts fine chili powder, 80 parts chili red, 4000 parts soybean oil, 5000 parts water, and 5400-5500 parts Sichuan pepper sauce.
[0011] Preferably, the wild fruit sour soup sauce consists of a wild fruit base sauce and a sour soup seasoning packet, wherein the wild fruit base sauce consists of the following ingredients in parts by weight: 500 parts tomatoes, 100 parts peeled tree tomatoes, 36 parts pitted hawthorn, 36 parts peeled tamarind, 60 parts peeled lemon, and 50 parts peeled and seeded papaya.
[0012] The sour soup seasoning packet is composed of the following ingredients in parts by weight: 700-800 parts MSG, 2000 parts chicken essence, 1600 parts chicken powder, 1400 parts umami seasoning, 1000-1200 parts white sugar, 100 parts meat MSG powder, 1800-2000 parts litsea cubeba, 3200 parts soy sauce, 1000 parts fine chili powder, 80 parts chili red, 4000 parts soybean oil, 5000 parts water, and 5400-5500 parts Sichuan pepper sauce.
[0013] A method for preparing the wild fruit sour soup sauce includes the following steps:
[0014] 1) Preparation of wild fruit base sauce: Wash, peel, remove seeds and pits from tomatoes, tree tomatoes, hawthorn, tamarind or olives, lemons and papayas in sequence, and cut them into pieces. Use a pulping device to make a homogenized jam at high speed, refrigerate it under sterile conditions, and add passion fruit and stir well before eating.
[0015] 2) Preparation of sour soup seasoning packets: Heat soybean oil, add fine chili powder and stir-fry over low heat until cooked through. Then add water and bring to a boil. Add MSG, chicken essence, chicken powder, umami seasoning, sugar and meat MSG powder in sequence and stir until completely dissolved. Then add Litsea cubeba, soy sauce, chili red and Sichuan pepper sauce and simmer. Turn off the heat and cool to room temperature before packaging and sealing.
[0016] Preferably, in step 1), the amount of passion fruit added is 50-60 parts by weight, and the refrigeration temperature of the wild fruit base sauce is 0-4°C.
[0017] Preferably, in step 2), the soybean oil is heated to 145~155℃, and the fine chili powder is stir-fried until it is bright red without being burnt or raw before water is added.
[0018] Preferably, in step 2), the simmering stage is maintained at a gentle boil, and the simmering time is 20-30 minutes. During the simmering process, the mixture is continuously stirred to prevent scorching and separation.
[0019] Preferably, in step 2), the cooled sour soup mix is packaged in aseptic bags, sealed, and then refrigerated or frozen.
[0020] The application of the wild fruit sour soup sauce in sour soup base.
[0021] As a preferred application, the sour soup base is prepared by boiling water with the sour soup seasoning packet, adding the wild fruit base sauce of passion fruit and stirring evenly, and then cooking meat, vegetables, noodles or hot pot ingredients.
[0022] Beneficial effects: Compared with the prior art, the present invention has the following advantages:
[0023] 1) This invention uses a variety of wild fruits such as tomatoes, tree tomatoes, hawthorn, tamarind / olive, lemon, and papaya, combined with litsea cubeba, chili spices and Sichuan pepper sauce, to form a complex flavor of natural fruit aroma, sourness, freshness and spiciness. It is sour but not astringent, and fragrant but not greasy, which is different from traditional single sour soup.
[0024] 2) This invention precisely controls the oil temperature and cooking time, first stir-frying the chili peppers to remove rawness and enhance aroma, and then adding the ingredients in stages to ensure that the aroma is fully released and the raw materials are fully emulsified and blended, resulting in a smooth and impurity-free sauce.
[0025] 3) The sour soup seasoning packet of the present invention is pre-packaged and the wild fruit jam is prepared in advance. When eating, you only need to add water to boil, add wild fruit jam and passion fruit, and you can eat it without the need for complicated on-site preparation. It is suitable for scenarios such as fast food preparation in restaurant kitchens and simple home cooking.
[0026] 4) The sauce of the present invention is sealed and packaged after being stir-fried and cooled. It has a long shelf life, is not easy to spoil, does not separate, does not have sediment, and retains the fresh aroma of wild fruits. It also has a high consistency in taste during mass production. Detailed Implementation
[0027] To make the objectives, technical solutions, and advantages of this invention clearer, the invention is further described below with reference to specific embodiments. Unless otherwise specified, the technical means used in the following embodiments are all conventional means well known to those skilled in the art. Where specific conditions are not specified in the embodiments, conventional conditions or conditions recommended by the manufacturer are followed. Where the manufacturers of reagents or instruments are not specified, they are all conventional products that can be purchased commercially.
[0028] Example 1
[0029] A wild fruit sour soup sauce consists of a wild fruit base sauce and a secret sour soup seasoning packet. The wild fruit base sauce ingredients, by weight, are: 500g tomatoes, 100g peeled tree tomatoes, 36g pitted hawthorn, 36g peeled fresh tamarind, 60g peeled lemon, and 50g peeled and seeded papaya.
[0030] The ingredients of the sour soup seasoning packet, by weight, are: 800g MSG, 2000g chicken bouillon, 1600g chicken powder, 1400g umami seasoning, 1200g white sugar, 100g meat MSG powder, 1800g Litsea cubeba, 3200g soy sauce, 1000g fine chili powder, 80g red chili pepper, 4000g soybean oil, 5000g water, and 5500g Sichuan pepper sauce.
[0031] When serving, mix the wild berry base sauce with 60g of passion fruit and use it together with the sour soup seasoning packet.
[0032] The preparation method of the above-mentioned wild fruit sour soup sauce includes the following steps:
[0033] 1. Preparation of wild fruit base sauce:
[0034] 1) Raw material pretreatment: Select fresh tomatoes, tree tomatoes, hawthorn, tamarind, lemon, and papaya according to the ratio, and wash them clean in sequence; peel the tree tomatoes, tamarind, and lemon, remove the pits from the hawthorn, peel and remove the seeds from the papaya, and cut them into small pieces for later use;
[0035] 2) Making jam: Put all the pre-treated wild fruit raw materials into a high-speed blender or pulper and blend them into a smooth jam with no obvious particles or lumps.
[0036] 3) Storage: Pack the prepared wild fruit base sauce into a sterile sealed container and refrigerate at 0-4℃. Shelf life is 3-5 days. Before eating, add 60g of passion fruit and stir well to enhance the fresh fruit aroma.
[0037] 2. Preparation of Sour Soup Seasoning Packet:
[0038] 1) Heat oil in a wok: Preheat a clean wok over high heat, pour in 4000g of soybean oil, and heat until the oil temperature is about 150℃, when the oil surface is slightly smoking and there is no raw oil smell;
[0039] 2) Sauté the chili peppers until fragrant: Add 1000g of fine chili powder and stir-fry over low heat until the chili powder is cooked through, turns bright red and fragrant, and removes the raw taste;
[0040] 3) Add water and ingredients: After stir-frying the chili peppers until fragrant, quickly add 5000g of drinking water and bring to a boil over medium heat; then add MSG, chicken essence, chicken powder, umami seasoning, sugar, and meat MSG powder in sequence, stirring constantly until all powdered seasonings are completely dissolved;
[0041] 4) Simmering to enhance aroma: Keep the mixture at a gentle boil, add Litsea cubeba, soy sauce, red chili pepper, and Sichuan peppercorn sauce, and continue to simmer for 20 minutes, stirring constantly to prevent burning, so that all ingredients are fully emulsified and blended, and the sauce becomes thick and glossy red.
[0042] 5) Cooling and dispensing: After turning off the heat, allow it to cool naturally to room temperature. Dispense into aseptic bags / containers according to the serving size, seal and refrigerate (15-30 days) or freeze for long-term storage.
[0043] Example 2
[0044] A wild fruit sour soup sauce consists of a wild fruit base sauce and a secret sour soup seasoning packet. The wild fruit base sauce ingredients, by weight, are: 500g tomatoes, 100g peeled tree tomatoes, 36g pitted hawthorn, 36g peeled fresh olives, 60g peeled lemons, and 50g peeled and seeded papaya.
[0045] The ingredients of the sour soup seasoning packet, by weight, are: 800g MSG, 2000g chicken bouillon, 1600g chicken powder, 1400g umami seasoning, 1200g white sugar, 100g meat MSG powder, 1800g Litsea cubeba, 3200g soy sauce, 1000g fine chili powder, 80g red chili pepper, 4000g soybean oil, 5000g water, and 5400g Sichuan pepper sauce.
[0046] When serving, mix the wild berry base sauce with 60g of passion fruit and use it together with the sour soup seasoning packet.
[0047] The preparation method of the above-mentioned wild fruit sour soup sauce includes the following steps:
[0048] 1. Preparation of wild fruit base sauce:
[0049] 1) Raw material pretreatment: Select fresh tomatoes, tree tomatoes, hawthorn, olives, lemons and papayas according to the ratio, and wash them clean in turn; peel the tree tomatoes, olives and lemons, remove the pits from the hawthorns, peel and remove the seeds from the papayas, and cut them into small pieces for later use;
[0050] 2) Making jam: Put all the pre-treated wild fruit raw materials into a high-speed blender or pulper and blend them into a smooth jam with no obvious particles or lumps.
[0051] 3) Storage: Pack the prepared wild fruit base sauce into a sterile sealed container and refrigerate at 0-4℃. Shelf life is 3-5 days. Before eating, add 60g of passion fruit and stir well to enhance the fresh fruit aroma.
[0052] 2. Preparation of Sour Soup Seasoning Packet:
[0053] 1) Heat oil in a wok: Preheat a clean wok over high heat, pour in 4000g of soybean oil, and heat until the oil temperature is about 150℃, when the oil surface is slightly smoking and there is no raw oil smell;
[0054] 2) Sauté the chili peppers until fragrant: Add 1000g of fine chili powder and stir-fry over low heat until the chili powder is cooked through, turns bright red and fragrant, and removes the raw taste;
[0055] 3) Add water and ingredients: After stir-frying the chili peppers until fragrant, quickly add 5000g of drinking water and bring to a boil over medium heat; then add MSG, chicken essence, chicken powder, umami seasoning, sugar, and meat MSG powder in sequence, stirring constantly until all powdered seasonings are completely dissolved;
[0056] 4) Simmering to enhance aroma: Keep the mixture at a gentle boil, add Litsea cubeba, soy sauce, red chili pepper, and Sichuan peppercorn sauce, and continue to simmer for 30 minutes, stirring constantly to prevent burning, so that all ingredients are fully emulsified and blended, and the sauce becomes thick and glossy red.
[0057] 5) Cooling and dispensing: After turning off the heat, allow it to cool naturally to room temperature. Dispense into aseptic bags / containers according to the serving size, seal and refrigerate (15-30 days) or freeze for long-term storage.
[0058] Example 3
[0059] A wild fruit sour soup sauce consists of a wild fruit base sauce and a secret sour soup seasoning packet. The wild fruit base sauce ingredients, by weight, are: 550g tomatoes, 120g peeled tree tomatoes, 30g pitted hawthorn, 40g peeled fresh tamarind, 50g peeled lemon, and 60g peeled and seeded papaya.
[0060] The ingredients of the sour soup seasoning packet, by weight, are: 800g MSG, 2000g chicken bouillon, 1600g chicken powder, 1400g umami seasoning, 1200g white sugar, 100g meat MSG powder, 1800g Litsea cubeba, 3200g soy sauce, 1000g fine chili powder, 80g red chili pepper, 4000g soybean oil, 5000g water, and 5450g Sichuan pepper sauce.
[0061] When serving, mix the wild berry base sauce with 60g of passion fruit and use it together with the sour soup seasoning packet.
[0062] The preparation method of the above-mentioned wild fruit sour soup sauce includes the following steps:
[0063] 1. Preparation of wild fruit base sauce:
[0064] 1) Raw material pretreatment: Select fresh tomatoes, tree tomatoes, hawthorn, tamarind, lemon, and papaya according to the ratio, and wash them clean in sequence; peel the tree tomatoes, tamarind, and lemon, remove the pits from the hawthorn, peel and remove the seeds from the papaya, and cut them into small pieces for later use;
[0065] 2) Making jam: Put all the pre-treated wild fruit raw materials into a high-speed blender or pulper and blend them into a smooth jam with no obvious particles or lumps.
[0066] 3) Storage: Pack the prepared wild fruit base sauce into a sterile sealed container and refrigerate at 0-4℃. Shelf life is 3-5 days. Before eating, add 60g of passion fruit and stir well to enhance the fresh fruit aroma.
[0067] 2. Preparation of Sour Soup Seasoning Packet:
[0068] 1) Heat oil in a wok: Preheat a clean wok over high heat, pour in 4000g of soybean oil, and heat until the oil temperature is about 150℃, when the oil surface is slightly smoking and there is no raw oil smell;
[0069] 2) Sauté the chili peppers until fragrant: Add 1000g of fine chili powder and stir-fry over low heat until the chili powder is cooked through, turns bright red and fragrant, and removes the raw taste;
[0070] 3) Add water and ingredients: After stir-frying the chili peppers until fragrant, quickly add 5000g of drinking water and bring to a boil over medium heat; then add MSG, chicken essence, chicken powder, umami seasoning, sugar, and meat MSG powder in sequence, stirring constantly until all powdered seasonings are completely dissolved;
[0071] 4) Simmering to enhance aroma: Keep the mixture at a gentle boil, add Litsea cubeba, soy sauce, red chili pepper, and Sichuan peppercorn sauce, and continue to simmer for 25 minutes, stirring constantly to prevent burning, so that all ingredients are fully emulsified and blended, and the sauce becomes thick and glossy red.
[0072] 5) Cooling and dispensing: After turning off the heat, allow it to cool naturally to room temperature. Dispense into aseptic bags / containers according to the serving size, seal and refrigerate (15-30 days) or freeze for long-term storage.
[0073] Example 4
[0074] A wild fruit sour soup sauce consists of a wild fruit base sauce and a secret sour soup seasoning packet. The wild fruit base sauce ingredients, by weight, are: 500g tomatoes, 100g peeled tree tomatoes, 36g pitted hawthorn, 36g peeled fresh tamarind, 60g peeled lemon, and 50g peeled and seeded papaya.
[0075] The ingredients of the sour soup seasoning packet, by weight, are: 700g MSG, 2000g chicken bouillon, 1600g chicken powder, 1400g umami seasoning, 1000g white sugar, 100g meat MSG powder, 2000g Litsea cubeba, 3200g soy sauce, 1000g fine chili powder, 80g red chili pepper, 4000g soybean oil, 5000g water, and 5500g Sichuan pepper sauce.
[0076] When serving, mix the wild berry base sauce with 60g of passion fruit and use it together with the sour soup seasoning packet.
[0077] The preparation method of the above-mentioned wild fruit sour soup sauce includes the following steps:
[0078] 1. Preparation of wild fruit base sauce:
[0079] 1) Raw material pretreatment: Select fresh tomatoes, tree tomatoes, hawthorn, tamarind, lemon, and papaya according to the ratio, and wash them clean in sequence; peel the tree tomatoes, tamarind, and lemon, remove the pits from the hawthorn, peel and remove the seeds from the papaya, and cut them into small pieces for later use;
[0080] 2) Making jam: Put all the pre-treated wild fruit raw materials into a high-speed blender or pulper and blend them into a smooth jam with no obvious particles or lumps.
[0081] 3) Storage: Pack the prepared wild fruit base sauce into a sterile sealed container and refrigerate at 0-4℃. Shelf life is 3-5 days. Before eating, add 60g of passion fruit and stir well to enhance the fresh fruit aroma.
[0082] 2. Preparation of Sour Soup Seasoning Packet:
[0083] 1) Heat oil in a wok: Preheat a clean wok over high heat, pour in 4000g of soybean oil, and heat until the oil temperature is about 150℃, when the oil surface is slightly smoking and there is no raw oil smell;
[0084] 2) Sauté the chili peppers until fragrant: Add 1000g of fine chili powder and stir-fry over low heat until the chili powder is cooked through, turns bright red and fragrant, and removes the raw taste;
[0085] 3) Add water and ingredients: After stir-frying the chili peppers until fragrant, quickly add 5000g of drinking water and bring to a boil over medium heat; then add MSG, chicken essence, chicken powder, umami seasoning, sugar, and meat MSG powder in sequence, stirring constantly until all powdered seasonings are completely dissolved;
[0086] 4) Simmering to enhance aroma: Keep the mixture at a gentle boil, add Litsea cubeba, soy sauce, red chili pepper, and Sichuan peppercorn sauce, and continue to simmer for 25 minutes, stirring constantly to prevent burning, so that all ingredients are fully emulsified and blended, and the sauce becomes thick and glossy red.
[0087] 5) Cooling and dispensing: After turning off the heat, allow it to cool naturally to room temperature. Dispense into aseptic bags / containers according to the serving size, seal and refrigerate (15-30 days) or freeze for long-term storage.
[0088] Comparative Example 1
[0089] When preparing the sour soup sauce, only the sour soup seasoning packet formula and process are used, without adding wild fruit base sauce or passion fruit. All other parameters and preparation steps are the same as in Example 1.
[0090] Comparative Example 2
[0091] When preparing the sour soup sauce, the oil temperature was reduced to 120°C, the chili powder was only stir-fried until it was not fully cooked, and the simmering time was shortened to 10 minutes. All other parameters and preparation steps were the same as in Example 1.
[0092] Comparative Example 3
[0093] When preparing the sour soup sauce, remove the litsea cubeba and meat MSG powder from the sour soup seasoning packet; all other parameters and preparation steps are the same as in Example 1.
[0094] Comparative Example 4
[0095] When preparing the sour soup sauce, remove the Sichuan pepper sauce from the sour soup seasoning packet; all other parameters and preparation steps are the same as in Example 1.
[0096] Example 5
[0097] Sensory evaluation was conducted on the sour soup sauces prepared in Examples 1-4 and Comparative Examples 1-4. The specific steps were as follows: 10 professional food sensory evaluators were selected to score the sauces based on color, aroma, acidity, taste, and stability. The average score was taken as the final score. The scoring criteria are shown in Table 1 below, and the results are shown in Table 2.
[0098] Table 1 Sensory Evaluation Form
[0099] Table 2 Sensory evaluation results
[0100] As shown in Table 1, the sauce of Example 1 has a bright and uniform red color, with a perfect blend of wild fruit aroma and the spicy aroma of Litsea cubeba. It is sweet and sour without being astringent, has a delicate and smooth texture, and shows no separation or spoilage after standing for 7 days, exhibiting a rich and balanced flavor. Example 2 improved the spice blending by extending the cooking time, replacing the sweet aroma of tamarind with the fresh aroma of olives, and making the numbing aroma of Sichuan peppercorns more mellow, resulting in a unique flavor and a more stable texture. It also showed no separation even after large-scale packaging. Example 3, after optimizing the wild fruit ratio, has a richer and more lasting fruity aroma, a more balanced sweet and sour ratio, no residual astringency, and a higher degree of integration between the aroma of Litsea cubeba and wild fruit, further enhancing the richness of the flavor. Example 4 reduced the sweetness by decreasing the amount of white sugar, increased the aroma of Litsea cubeba to enhance its unique fragrance, made the sourness purer, balanced the salty and savory flavors, and highlighted the numbing aroma of Sichuan peppercorns, making it suitable for consumers who do not like sweet flavors. It also has a higher flavor recognition and its stability is not affected.
[0101] Comparative Example 1's sauce only has a salty and savory aroma, a spicy aroma of chili, and a numbing aroma of Sichuan peppercorns, lacking natural fruit aromas. Its sourness is singular and pungent, its texture is bland and rough, and its flavor profile is thin, indistinguishable from ordinary commercially available sour soup bases, lacking any wild fruit characteristics. Comparative Example 2 has a prominent raw and astringent chili flavor, the aroma of spices is not released, and the wild fruit aroma is completely disconnected from the seasoning aroma. Its texture is coarse and grainy, and it shows layering and sedimentation after standing for 3 days, exhibiting extremely poor stability and palatability. Comparative Example 3, lacking the characteristic fragrance of Sichuan peppercorns, has an abrupt and pungent sour wild fruit flavor. Without the meat MSG powder, the umami flavor is thin, the salty and savory aromas are disconnected, the fruit aroma and seasoning aroma cannot blend, and the flavor profile is broken. Although it has a basic fruit aroma, it loses the sour soup texture. Comparative Example 4, without the addition of Sichuan peppercorn sauce, lacks a numbing and savory flavor. Its aroma profile is singular. Although the fruit aroma, sourness, and spiciness are good, it lacks a distinctive and complex flavor, failing to meet consumers' demand for a numbing and savory sour soup.
[0102] The above description is only a preferred embodiment of the present invention. It should be noted that for those skilled in the art, several improvements and modifications can be made without departing from the principle of the present invention, and these improvements and modifications should also be considered within the scope of protection of the present invention.
Claims
1. A wild fruit sour soup sauce, characterized in that, It consists of a wild fruit base sauce and a sour soup seasoning packet. The wild fruit base sauce is composed of the following ingredients in parts by weight: 500-600 parts tomatoes, 100-120 parts peeled tree tomatoes, 30-40 parts pitted hawthorn, 30-40 parts peeled tamarind or olives, 50-60 parts peeled lemons, and 50-60 parts peeled and seeded papaya. The sour soup seasoning packet is composed of the following ingredients in parts by weight: 700-800 parts MSG, 2000 parts chicken essence, 1600 parts chicken powder, 1400 parts umami seasoning, 1000-1200 parts white sugar, 100 parts meat MSG powder, 1500-2000 parts litsea cubeba, 3200 parts soy sauce, 1000 parts fine chili powder, 80 parts chili red, 4000 parts soybean oil, 5000 parts water, and 5400-5500 parts Sichuan pepper sauce.
2. The wild fruit sour soup sauce according to claim 1, characterized in that, It consists of a wild fruit base sauce and a sour soup seasoning packet. The wild fruit base sauce is composed of the following ingredients in parts by weight: 500-550 parts tomatoes, 100-120 parts peeled tree tomatoes, 30-36 parts pitted hawthorn, 36-40 parts peeled tamarind or olives, 50-60 parts peeled lemons, and 50-60 parts peeled and seeded papaya. The sour soup seasoning packet is composed of the following ingredients in parts by weight: 700-800 parts MSG, 2000 parts chicken essence, 1600 parts chicken powder, 1400 parts umami seasoning, 1000-1200 parts white sugar, 100 parts meat MSG powder, 1800-2000 parts litsea cubeba, 3200 parts soy sauce, 1000 parts fine chili powder, 80 parts chili red, 4000 parts soybean oil, 5000 parts water, and 5400-5500 parts Sichuan pepper sauce.
3. The wild fruit sour soup sauce according to claim 2, characterized in that, It consists of a wild fruit base sauce and a sour soup seasoning packet. The wild fruit base sauce is composed of the following ingredients in parts by weight: 500 parts tomatoes, 100 parts peeled tree tomatoes, 36 parts pitted hawthorn, 36 parts peeled tamarind, 60 parts peeled lemon, and 50 parts peeled and seeded papaya. The sour soup seasoning packet consists of the following ingredients in parts by weight: 700-800 parts MSG, 2000 parts chicken bouillon, 1600 parts chicken powder, 1400 parts umami seasoning, 1000-1200 parts white sugar, 100 parts meat MSG powder, 1800-2000 parts Litsea cubeba, 3200 parts soy sauce, 1000 parts fine chili powder, 80 parts chili red, 4000 parts soybean oil, 5000 parts water, and 5400-5500 parts Sichuan pepper sauce.
4. A method for preparing a wild fruit sour soup sauce as described in any one of claims 1-3, characterized in that, Includes the following steps: 1) Preparation of wild fruit base sauce: Wash, peel, remove seeds and pits from tomatoes, tree tomatoes, hawthorn, tamarind or olives, lemons and papayas in sequence, and cut them into pieces. Use a pulping device to make a homogenized jam at high speed, refrigerate it under sterile conditions, and add passion fruit and stir well before eating. 2) Preparation of sour soup seasoning packets: Heat soybean oil, add fine chili powder and stir-fry over low heat until cooked through. Then add water and bring to a boil. Add MSG, chicken essence, chicken powder, umami seasoning, sugar and meat MSG powder in sequence and stir until completely dissolved. Then add Litsea cubeba, soy sauce, chili red and Sichuan pepper sauce and simmer. Turn off the heat and cool to room temperature before packaging and sealing.
5. The method for preparing the wild fruit sour soup sauce according to claim 4, characterized in that, In step 1), the amount of passion fruit added is 50-60 parts by weight, and the refrigeration temperature of the wild fruit base sauce is 0-4℃.
6. The method for preparing the wild fruit sour soup sauce according to claim 4, characterized in that, In step 2), the soybean oil is heated to 145~155℃, and the fine chili powder is stir-fried until it is bright red without being burnt or raw before water is added.
7. The method for preparing the wild fruit sour soup sauce according to claim 4, characterized in that, In step 2), the simmering stage is maintained at a gentle boil, and the simmering time is 20-30 minutes, with continuous stirring during the simmering process.
8. The method for preparing the wild fruit sour soup sauce according to claim 4, characterized in that, In step 2), the cooled sour soup mix is packaged in sterile bags, sealed, and then refrigerated or frozen.
9. The use of the wild fruit sour soup sauce according to any one of claims 1-3 in sour soup base.
10. The application according to claim 9, characterized in that, Boil the sour soup base packet in water, add the wild passion fruit base sauce, stir well, and you will have a sour soup base for cooking meat, vegetables, noodles, or hot pot ingredients.