Preparation method of Hmong white sour soup

A white sour soup and natural fermentation technology, applied in the field of food processing, can solve the problems of long processing time, achieve the effects of accelerating fermentation speed, ensuring natural fermentation, and promoting fermentation

Inactive Publication Date: 2016-06-08
KAILI TIANYUAN FOOD DEV CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a preparation method of Miaojia Baisuantang, which solves the problem of long processing time while ensuring the acidity and natural fermentation of Baisuantang

Method used

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Embodiment Construction

[0013] The preparation method of Miaojiabaican soup of the present invention comprises the following steps:

[0014] Step 1. Take the new rice produced in the current year, wash it, soak it and break it, take pure water to boil, add the broken rice and boil for 1 hour. The weight ratio of rice to pure water is 1:30 to obtain liquid A.

[0015] In this step, choose local glutinous rice or local fragrant rice, both of which are new rice produced in the same year. The rice grains are required to be full in color and have no peculiar smell; Water should be placed in a large iron pot to boil.

[0016] Step 2. Take a clean soil jar, pour liquid A cooled to 45°C into the jar, and inject natural leavening agent into the altar to seal. The weight ratio of natural leavening agent to liquid A is 1:2. Under the condition of fermentation for about 10 days, liquid B was obtained.

[0017] In the embodiment of the present invention, can only select for use the earthen jar that the glaze le...

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PUM

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Abstract

The invention discloses a preparation method of Hmong white sour soup. The preparation method comprises the following operation steps: step I, washing fresh rice produced at this year, soaking and smashing, boiling purified water, adding the smashed rice into the purified water and boiling for 1 h to obtain liquid A, wherein the weight ratio of the rice to the purified water is 1:30; step II, taking a clean soil jar, pouring the liquid A which is cooled to 45 DEG C into the jar, injecting a natural leavening agent into the jar and sealing, fermenting for about 10 days under the temperature condition of 35 DEG C to obtain liquid B, wherein the weight ratio of the natural leavening agent to the liquid A is 1:2; step III, adding Hmong tail alcohol into the liquid B, continuously fermenting for 3 days to obtain liquid C, taking a supernatant of the liquid C to obtain Hmong white sour soup.

Description

technical field [0001] The invention relates to a food processing method, in particular to a preparation method of Miaojia white sour soup. Background technique [0002] According to scientific testing: the sour soup contains a variety of vitamins, 8 kinds of essential amino acids and rich in protein, and has the functions of quenching thirst and promoting body fluid, appetizing and invigorating the spleen. [0003] There is a famous saying in Qiandongnan Autonomous Prefecture called "If you don't eat sour for three days, you can walk and salvage the fish (sound làocuān, dialect, meaning walking unsteadily, leaning eastward and westward)". Sour soup dishes are very popular in all counties and cities of Qiandongnan Autonomous Prefecture and all ethnic groups, especially in the urban area of ​​Kaili. The traditional Miao white sour soup is generally made of rice soup or rice-washing water and leafless vegetables, which are stored in buckets, bamboo tubes, porcelain vats or al...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L23/00
Inventor 杨再先
Owner KAILI TIANYUAN FOOD DEV CO LTD
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