A method for preparing a soup base packet
By using Citrobacter fermentation and combining citric acid, allicin, and pectin, the health hazards of preservatives in sour soup seasoning packets have been solved, achieving the effects of natural preservation and extended shelf life.
Patent Information
- Application Number
- CN202510091040.X
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-01-21
- Publication Date
- 2026-07-21
AI Technical Summary
Existing sour soup seasoning packets require the addition of harmful preservatives during the production process to extend shelf life. However, excessive amounts can be toxic to human health, while insufficient amounts cannot effectively extend shelf life.
Using Citrobacterium citric acid as the fermentation bacteria, combined with citric acid, allicin and pectin as natural preservatives, the product inhibits microbial growth and extends the shelf life of the sour soup seasoning packet by creating an acidic environment and interfering with bacterial metabolism.
It achieves a non-toxic and harmless extension of the shelf life of sour soup seasoning packets, and increases the richness of the soup through the decomposition products of pectin, providing a natural preservative effect.
Abstract
Description
Technical Field
[0001] This invention relates to the field of food processing technology, specifically to a method for preparing a sour soup seasoning packet. Background Technology
[0002] Currently, various preservatives are added to sour soup seasoning packets during the production process to extend the shelf life of the sour soup. These preservatives include potassium sorbate, sodium acetate, sodium benzoate, and sodium metabisulfite. While the addition of these preservatives can extend the shelf life of the sour soup seasoning packets, the amount used needs to be carefully controlled. Excessive preservatives can be toxic to humans after consumption, while insufficient amounts will not achieve the desired effect of extending shelf life. Therefore, there is an urgent need to develop a sour soup seasoning packet with natural preservative effects that will not cause harm to humans, along with its preparation method. Summary of the Invention
[0003] The purpose of this invention is to provide a method for preparing sour soup seasoning packets, which solves the problem of adding harmful preservatives to current sour soup seasoning packets.
[0004] To achieve the above objectives, the present invention provides the following technical solution: a sour soup seasoning packet:
[0005] Includes: raw materials, ingredients, auxiliary materials, and fermentation bacteria;
[0006] The ingredients include: tomatoes and red peppers;
[0007] The ingredients include: ginger, garlic, maltose, salt, fermented rice wine, and stock;
[0008] The excipients include: citric acid, allicin and pectin;
[0009] The fermenting bacteria include: Citrobacter.
[0010] Preferably, the ratio of tomatoes to red peppers in the raw materials is 8:2;
[0011] The ratio of ginger, garlic, maltose, salt, rice wine, and stock in the ingredients and seasonings is 1:0.2:0.2:0.1:0.2:0.2:2;
[0012] The ratio of citric acid, allicin, and pectin in the raw materials and excipients is 1:0.15:0.10:0.2;
[0013] The ratio of the raw materials to the Citrobacter in the fermentation bacteria is 1:0.4.
[0014] Preferably, the broth is obtained by simmering pork leg bones and chicken carcasses with water over high heat. The broth is a thick white soup and does not require any added seasonings.
[0015] Add scallions, ginger, garlic, and cooking wine to remove the fishy smell;
[0016] The ratio of pork leg bones and chicken carcasses to water is 1:2:5;
[0017] The ratio of pork leg bones, chicken carcasses, water, scallions, ginger, garlic, and cooking wine is 1:2:5:0.1:0.12:0.1:0.2.
[0018] To achieve the above objectives, the present invention also provides the following technical solution: a method for preparing a sour soup seasoning packet, comprising the following steps:
[0019] Step 1: Material preparation: Prepare thin-skinned tomatoes and mountain peppers;
[0020] Crush and mix the thin-skinned tomatoes and mountain peppers to make a paste; cut the ginger into large slices;
[0021] Step 2: Heating: Heat soybean oil in a pot, add ginger and garlic and stir-fry until fragrant;
[0022] Add the mixed paste to a pot, along with maltose, salt, and fermented rice wine, and stir-fry. Then add stock and simmer over low heat for 2 hours. After 2 hours, add citric acid, allicin, and pectin and simmer again. Finally, reduce the sauce over high heat to obtain a coarse red sour soup.
[0023] Step 3: Fermentation: Let the obtained crude red sour soup cool naturally, then add it to a fermentation tank and add citrate bacteria. After stirring, seal the tank and ferment. After the fermentation time is reached, you will get the red sour soup mix.
[0024] Preferably, in step 1, the tomatoes and mountain peppers should be washed and dried before use; the tomatoes should be plump, undamaged, not shriveled or spoiled, and the mountain peppers should be red.
[0025] Preferably, in step 2, the simmering time for adding citric acid, allicin, and pectin and simmering again is 1-2 minutes.
[0026] Preferably, in step 2, the crude red sour soup is reduced over high heat to four-fifths of the original total volume of sour soup in the pot.
[0027] Preferably, in step 3, fermentation must be carried out in a sealed state. When filling the crude red sour soup into the vat, it is not necessary to fill the entire vat; one-quarter of the total capacity of the vat should be reserved.
[0028] Preferably, in step 3, the fermentation temperature is 26-32℃ and the time is 12-16 days.
[0029] Preferably, in step 4, following step 3, frequent opening of the lid is prohibited during fermentation, and fermentation gas is released once every 3 days.
[0030] Compared with the prior art, the beneficial effects of the present invention are:
[0031] This invention utilizes citric acid, allicin, and pectin as natural preservatives and Citrobacter as a fermentation bacteria. It leverages the natural preservative properties of citric acid, allicin, pectin, and Citrobacter; including lowering the pH of the food system through citric acid to create an acidic environment that inhibits microbial growth and reproduction; interfering with bacterial metabolism through allicin to inhibit bacterial growth and reproduction; and utilizing the decomposition products of pectin to produce an antibacterial effect on bacteria. Furthermore, the fermentation process of Citrobacter produces citric acid, which has the ability to lower the pH of the environment, thus creating an environment unfavorable to microbial growth. In summary, this invention has antibacterial and bacteriostatic effects. As a natural preservative used in sour soup seasoning packets, it can effectively extend the shelf life of the sour soup seasoning packets. It is entirely non-toxic and harmless, and the addition of pectin can make the sour soup broth more concentrated when heated later. Detailed Implementation
[0032] The present invention will now be described in more detail by way of examples. These examples are merely illustrative and do not limit the scope of the present invention in any way.
[0033] This invention provides a technical solution: a sour soup seasoning packet, comprising:
[0034] Raw materials, ingredients, auxiliary materials, and fermentation bacteria;
[0035] The ingredients include: tomatoes and red peppers;
[0036] The ingredients include: ginger, garlic, maltose, salt, fermented rice wine, and stock;
[0037] The auxiliary ingredients include citric acid, allicin, and pectin; the fermentation bacteria include Citrobacter.
[0038] The present invention also provides a technical solution: a method for preparing a sour soup seasoning packet, comprising the following steps;
[0039] Step 1: Material preparation: Prepare thin-skinned tomatoes and mountain peppers;
[0040] Crush and mix the thin-skinned tomatoes and mountain peppers to make a paste; cut the ginger into large slices;
[0041] Step 2: Heating: Heat soybean oil in a pot, add ginger and garlic and stir-fry until fragrant;
[0042] Add the mixed paste to a pot, along with maltose, salt, and fermented rice wine, and stir-fry. Then add stock and simmer over low heat for 2 hours. After 2 hours, add citric acid, allicin, and pectin and simmer again. Finally, reduce the sauce over high heat to obtain a coarse red sour soup.
[0043] Step 3: Fermentation: Let the obtained crude red sour soup cool naturally, then add it to a fermentation tank and add citrate bacteria. After stirring, seal the tank and ferment. After the fermentation time is reached, you will get the red sour soup mix.
[0044] Example 1:
[0045] Raw materials, ingredients, auxiliary materials, and fermentation bacteria; among which, raw materials include: tomatoes and red peppers; among which, ingredients include: ginger, garlic, maltose, salt, rice wine, and stock; among which, auxiliary materials include: citric acid, allicin, and pectin; among which, fermentation bacteria include: Citrobacterium citric acid.
[0046] First, prepare the ingredients: prepare thin-skinned tomatoes and mountain peppers; crush and mix the thin-skinned tomatoes and mountain peppers to obtain a paste; cut ginger into large slices; second, heat: heat soybean oil in a pot, add ginger and garlic and stir-fry until fragrant; add the paste to the pot, add maltose, salt and rice wine and stir-fry, then add stock and simmer over low heat for 2 hours. After 2 hours, add citric acid, allicin and pectin and simmer again, then reduce the liquid over high heat to obtain a coarse red sour soup; finally, ferment: let the obtained coarse red sour soup cool naturally, then add it to a fermentation vat and add citric acid bacteria, stir, seal the vat and ferment, and after the fermentation time is reached, you will get a red sour soup seasoning packet.
[0047] Example 2:
[0048] In Example 1, the following steps are added:
[0049] The ratio of tomatoes to red peppers in the raw materials is 8:2; the ratio of the raw materials to the ingredients (ginger, garlic, maltose, salt, fermented rice, and stock) is 1:0.2:0.2:0.1:0.2:0.2:2; the ratio of the raw materials to the auxiliary ingredients (citric acid, allicin, and pectin) is 1:0.15:0.10:0.2; and the ratio of the raw materials to the fermentation bacteria (Citrobacterium citric acid) is 1:0.4.
[0050] The stock is obtained by simmering pork leg bones and chicken carcasses with water over high heat. The stock is a thick, white broth and requires no additional seasonings. Scallions, ginger, garlic, and cooking wine are added to remove any fishy smell. The ratio of pork leg bones, chicken carcasses, and water is 1:2:5. The ratio of pork leg bones, chicken carcasses, water, scallions, ginger, garlic, and cooking wine is 1:2:5:0.1:0.12:0.1:0.2.
[0051] Raw materials, seasonings, auxiliary materials, and fermentation bacteria; wherein, the raw materials include: tomatoes and red peppers; wherein, the seasonings include: ginger, garlic, maltose, salt, fermented rice wine, and stock; wherein, the auxiliary materials include: citric acid, allicin, and pectin; wherein, the fermentation bacteria include: Citrobacterium citric acid; the ratio of tomatoes to red peppers in the raw materials is 8:2; the ratio of the raw materials to the seasonings of ginger, garlic, maltose, salt, fermented rice wine, and stock is 1:0.2:0.2:0.1:0.2:0.2:2; the ratio of raw materials to auxiliary materials... The ratio of citric acid, allicin, and pectin is 1:0.15:0.10:0.2; the ratio of the raw materials to the Citrobacterium citric acid in the fermentation bacteria is 1:0.4; the broth is obtained by simmering pork leg bones and chicken carcasses with water over high heat, and the broth is a white, thick broth that does not require any added seasonings; scallions, ginger, garlic, and cooking wine are added to remove the fishy smell; the ratio of pork leg bones and chicken carcasses to water is 1:2:5; the ratio of pork leg bones, chicken carcasses, water, scallions, ginger, garlic, and cooking wine is 1:2:5:0.1:0.12:0.1:0.2.
[0052] First, prepare the ingredients: prepare thin-skinned tomatoes and mountain peppers; crush and mix the thin-skinned tomatoes and mountain peppers to obtain a paste; cut ginger into large slices; second, heat: heat soybean oil in a pot, add ginger and garlic and stir-fry until fragrant; add the paste to the pot, add maltose, salt and rice wine and stir-fry, then add stock and simmer over low heat for 2 hours. After 2 hours, add citric acid, allicin and pectin and simmer again, then reduce the liquid over high heat to obtain a coarse red sour soup; finally, ferment: let the obtained coarse red sour soup cool naturally, then add it to a fermentation vat and add citric acid bacteria, stir, seal the vat and ferment, and after the fermentation time is reached, you will get a red sour soup seasoning packet.
[0053] Example 3:
[0054] In Example 2, the following additional steps are added:
[0055] In step 1, the tomatoes and mountain peppers should be washed and dried before use; the tomatoes should be plump, undamaged, not shriveled or spoiled, and the mountain peppers should be red.
[0056] In step 2, citric acid, allicin, and pectin are added and simmered again for 1-2 minutes; the coarse red sour soup is reduced over high heat to four-fifths of the original total volume of sour soup in the pot.
[0057] Raw materials, seasonings, auxiliary materials, and fermentation bacteria; wherein, the raw materials include: tomatoes and red peppers; wherein, the seasonings include: ginger, garlic, maltose, salt, fermented rice wine, and stock; wherein, the auxiliary materials include: citric acid, allicin, and pectin; wherein, the fermentation bacteria include: Citrobacterium citric acid; the ratio of tomatoes to red peppers in the raw materials is 8:2; the ratio of the raw materials to the seasonings of ginger, garlic, maltose, salt, fermented rice wine, and stock is 1:0.2:0.2:0.1:0.2:0.2:2; the ratio of raw materials to auxiliary materials... The ratio of citric acid, allicin, and pectin is 1:0.15:0.10:0.2; the ratio of the raw materials to the Citrobacterium citric acid in the fermentation bacteria is 1:0.4; the broth is obtained by simmering pork leg bones and chicken carcasses with water over high heat, and the broth is a white, thick broth that does not require any added seasonings; scallions, ginger, garlic, and cooking wine are added to remove the fishy smell; the ratio of pork leg bones and chicken carcasses to water is 1:2:5; the ratio of pork leg bones, chicken carcasses, water, scallions, ginger, garlic, and cooking wine is 1:2:5:0.1:0.12:0.1:0.2.
[0058] First, prepare the ingredients: Prepare thin-skinned tomatoes and mountain peppers; crush and mix the thin-skinned tomatoes and mountain peppers to obtain a paste; cut ginger into large slices; wash and dry the tomatoes and mountain peppers before use; select plump, undamaged, unshriveled, and unspoiled fresh tomatoes; select red mountain peppers; Second, heat: heat soybean oil in a pot, add ginger and garlic and stir-fry until fragrant; add the paste to the pot, along with maltose, salt, and fermented rice, stir-fry, then add stock and simmer over low heat for 2 hours. After 2 hours, add citric acid, allicin, and pectin and simmer again, then reduce the liquid over high heat to obtain a coarse red sour soup; the simmering time after adding citric acid, allicin, and pectin is 1-2 minutes; the coarse red sour soup reduced over high heat should reach four-fifths of the original volume of sour soup in the pot; Finally, ferment: allow the obtained coarse red sour soup to cool naturally, then add it to a fermentation tank and add citric acid bacteria, stir, seal the tank and ferment until the fermentation time is reached to obtain a red sour soup packet.
[0059] Example 4:
[0060] In Example 3, the following steps are added:
[0061] In step 3, fermentation must be carried out in a sealed state. When filling the vat with crude red sour soup, it is not necessary to fill the entire vat; one-quarter of the total capacity of the vat should be reserved. The fermentation temperature is 26-32℃, and the time is 12-16 days. During the fermentation process, it is forbidden to open the lid frequently, and the fermentation gas should be released once every 3 days.
[0062] Raw materials, seasonings, auxiliary materials, and fermentation bacteria; wherein, the raw materials include: tomatoes and red peppers; wherein, the seasonings include: ginger, garlic, maltose, salt, fermented rice wine, and stock; wherein, the auxiliary materials include: citric acid, allicin, and pectin; wherein, the fermentation bacteria include: Citrobacterium citric acid; the ratio of tomatoes to red peppers in the raw materials is 8:2; the ratio of the raw materials to the seasonings of ginger, garlic, maltose, salt, fermented rice wine, and stock is 1:0.2:0.2:0.1:0.2:0.2:2; the ratio of raw materials to auxiliary materials... The ratio of citric acid, allicin, and pectin is 1:0.15:0.10:0.2; the ratio of the raw materials to the Citrobacterium citric acid in the fermentation bacteria is 1:0.4; the broth is obtained by simmering pork leg bones and chicken carcasses with water over high heat, and the broth is a white, thick broth that does not require any added seasonings; scallions, ginger, garlic, and cooking wine are added to remove the fishy smell; the ratio of pork leg bones and chicken carcasses to water is 1:2:5; the ratio of pork leg bones, chicken carcasses, water, scallions, ginger, garlic, and cooking wine is 1:2:5:0.1:0.12:0.1:0.2.
[0063] First, prepare the ingredients: prepare thin-skinned tomatoes and mountain peppers; crush and mix the thin-skinned tomatoes and mountain peppers to obtain a paste; cut ginger into large slices; wash and dry the tomatoes and mountain peppers before use; choose plump, undamaged, fresh tomatoes without shriveling or spoilage; choose red mountain peppers; second, heat: heat soybean oil in a pot, add ginger and garlic and stir-fry until fragrant; add the paste to the pot, along with maltose, salt, and fermented rice, stir-fry, then add stock and simmer over low heat for 2 hours. After 2 hours, add citric acid, allicin, and pectin and simmer again, then reduce the sauce over high heat to obtain a coarse red sour soup; add citric acid, allicin, and pectin... The simmering time for garlicin and pectin is 1-2 minutes; the coarse red sour soup is reduced over high heat to four-fifths of the original volume of sour soup in the pot; final fermentation: the obtained coarse red sour soup is allowed to cool naturally, then added to a fermentation tank with citrate bacteria, stirred, and the tank is sealed for fermentation. After the fermentation time is reached, the red sour soup packet is obtained; fermentation must be carried out in a sealed state. When filling the tank with coarse red sour soup, it is not necessary to fill the entire tank, but to leave one-quarter of the total volume; the fermentation temperature is 26-32℃, and the time is 12-16 days; during the fermentation process, frequent opening of the lid is prohibited, and fermentation gas is released once every 3 days.
[0064] 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 seasoning packet, characterized in that: include: Raw materials, ingredients, auxiliary materials, and fermentation bacteria; The ingredients include: tomatoes and red peppers; The ingredients include: ginger, garlic, maltose, salt, fermented rice wine, and stock; The excipients include: citric acid, allicin and pectin; The fermenting bacteria include: Citrobacter.
2. The sour soup seasoning packet according to claim 1, characterized in that: The ratio of tomatoes to red peppers in the raw materials is 8:2; The ratio of ginger, garlic, maltose, salt, rice wine, and stock in the ingredients and seasonings is 1:0.2:0.2:0.1:0.2:0.2:2; The ratio of citric acid, allicin, and pectin in the raw materials and excipients is 1:0.15:0.10:0.2; The ratio of the raw materials to the Citrobacter in the fermentation bacteria is 1:0.
4.
3. The sour soup seasoning packet according to claim 1, characterized in that: The broth is obtained by simmering pork leg bones and chicken carcasses with water over high heat. The broth is a thick, white soup and requires no added seasoning. Add scallions, ginger, garlic, and cooking wine to remove the fishy smell; The ratio of pork leg bones and chicken carcasses to water is 1:2:5; The ratio of pork leg bones, chicken carcasses, water, scallions, ginger, garlic, and cooking wine is 1:2:5:0.1:0.12:0.1:0.
2.
4. A method for preparing a sour soup seasoning packet, characterized in that: Includes the following steps: Step 1: Material preparation: Prepare thin-skinned tomatoes and mountain peppers; Crush and mix the thin-skinned tomatoes and mountain peppers to make a paste; cut the ginger into large slices; Step 2: Heating: Heat soybean oil in a pot, add ginger and garlic and stir-fry until fragrant; Add the mixed paste to a pot, along with maltose, salt, and fermented rice wine, and stir-fry. Then add stock and simmer over low heat for 2 hours. After 2 hours, add citric acid, allicin, and pectin and simmer again. Finally, reduce the sauce over high heat to obtain a coarse red sour soup. Step 3: Fermentation: Let the obtained crude red sour soup cool naturally, then add it to a fermentation tank and add citrate bacteria. After stirring, seal the tank and ferment. After the fermentation time is reached, you will get the red sour soup mix.
5. A method for preparing a sour soup seasoning packet according to claim 4, characterized in that: In step 1, the tomatoes and mountain peppers should be washed and dried before use; the tomatoes should be plump, undamaged, and free from shriveling or spoilage; the mountain peppers should be of the same color.
6. A method for preparing a sour soup seasoning packet according to claim 4, characterized in that: In step 2, add citric acid, allicin, and pectin and simmer for 1-2 minutes.
7. A method for preparing a sour soup seasoning packet according to claim 4, characterized in that: In step 2, the crude red sour soup is reduced over high heat to four-fifths of the original total volume of sour soup in the pot.
8. A method for preparing a sour soup seasoning packet according to claim 4, characterized in that: In step 3, fermentation must be carried out in a sealed state. When filling the vat with the crude red sour soup, it is not necessary to fill the entire vat; one-quarter of the total capacity of the vat should be reserved.
9. A method for preparing a sour soup seasoning packet according to claim 4, characterized in that: In step 3, the fermentation temperature is 26–32°C and the time is 12–16 days.
10. A method for preparing a sour soup seasoning packet according to claim 4, characterized in that: In step 3, frequent opening of the lid is prohibited during fermentation, and fermentation gas should be released once every 3 days.