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Preparation method of Hmong red sour soup

A technology of red sour soup and white sour soup, which is applied in the field of preparation of Miaojia red sour soup, can solve the problems of not being delicious enough in color and difficult to adjust the spiciness flexibly, and achieve the effect of delicious color and pure taste

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 red sour soup, which can solve the problems that the color of the red sour soup is not delicious enough and the spiciness is difficult to be flexibly adjusted while ensuring the acidity and natural fermentation of the red sour soup

Method used

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Embodiment Construction

[0013] The preparation method of Miaojia red sour soup of the present invention comprises the following steps:

[0014] (1) Take high-quality tomatoes and ginger, wash and smash them, and put them into an earthen jar to ferment together with grain wine and salt. The weight ratio of tomatoes, ginger, grain wine and salt is 10:1:0.2:0.3, using anaerobic method Ferment for more than 2 months to get product A.

[0015] In the embodiment of the present invention, high-quality tomatoes are plump and bright red in color without black spots; high-quality young ginger is used for ginger.

[0016] In the embodiment of the present invention, can only select for use the earthen jar that the glaze lead of its smearing reaches the standard for use, can not use steel, iron, plastic, and earthen jar needs to be cleaned in advance, can not stick oil, salt.

[0017] In this step, anaerobic fermentation is adopted, that is, water along the altar is added to the mouth of the earthen jar.

[001...

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Abstract

The invention discloses a preparation method of Hmong red sour soup. The preparation method comprises the following operation steps of (1) washing and smashing high-quality tomatoes and ginger, putting the tomatoes, the ginger, corn wine and salt together into a soil jar, fermenting for more than two months in an anaerobic manner to obtain a product A; (2) respectively washing and smashing high-quality hot pepper and ginger, putting the hot pepper, the ginger, corn wine, salt and white sugar together into another soil jar, fermenting for more than two months in an anaerobic manner to obtain a product B; (3) grinding a product C into a pulpous state, mixing with Hmong white sour soup, wherein the product C includes at least one of the product A or B. According to the preparation method of the Hmong red sour soup, the problems that the color and luster are not fresh enough and the pungency degree is difficult to adjust flexibly are solved while the sourness and natural fermentation of the red sour soup are guaranteed.

Description

technical field [0001] The invention relates to a food processing method, in particular to a preparation method of Miaojia red 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. However, in order to make the red and spicy soup delicious, the red and sour soup on the market often adds unnatural additives, which makes the taste impure and the acidity not eno...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L23/00A23L19/00
Inventor 杨再先
Owner KAILI TIANYUAN FOOD DEV CO LTD
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