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Formula of Hmong's red sour soup, Hmong's red sour soup and preparation method thereof

A technology of red sour soup and formula, which is applied to the functions of food ingredients, food ingredients containing natural extracts, food science, etc., can solve the problems of difficult storage of soup, high transportation cost, impure taste, etc., and achieve simple preparation method Convenient, easy to store, easy to transport effect

Inactive Publication Date: 2017-08-22
KAILI TIANYUAN FOOD DEV CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, the soup made by traditional crafts is not easy to store, and the transportation cost is too high, and the red sour soup on the market is often added with unnatural additives, making the taste impure

Method used

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  • Formula of Hmong's red sour soup, Hmong's red sour soup and preparation method thereof
  • Formula of Hmong's red sour soup, Hmong's red sour soup and preparation method thereof

Examples

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preparation example Construction

[0032] This embodiment also provides a preparation method of Miaojia red sour soup, which includes:

[0033] Step S1: Wash and crush 10-20 parts by weight of tomatoes, add 0.2-0.4 parts by weight of sweet wine, 0.2-0.4 parts by weight of white wine and 0.2-0.4 parts by weight of edible salt, and then carry out anaerobic fermentation 3-7 months to make the first mixture.

[0034] Step S2: Wash and crush 10-20 parts by weight of red pepper and 0.8-1.5 parts by weight of ginger, add 0.2-0.4 parts by weight of sweet wine, 0.2-0.4 parts by weight of white wine and 0.2-0.4 parts by weight of edible salt , and then carry out anaerobic fermentation for 3-7 months to prepare the second mixture.

[0035] Wherein the purpose of adopting anaerobic fermentation is to avoid the situation that the tomato, red pepper, etc. go bad and moldy in the process of fermentation.

[0036] Step S3: Soak 5-10 parts by weight of Codonopsis pilosula, 5-10 parts by weight of Gallus chinensis and 5-10 par...

Embodiment 1

[0042] A kind of Miaojia red sour soup, it is made by following method:

[0043] Wash and crush 10 parts by weight of tomatoes, add 0.2 parts by weight of sweet wine, 0.2 parts by weight of white wine and 0.2 parts by weight of edible salt, and then carry out anaerobic fermentation for 3 months to prepare the first mixture.

[0044] Wash and pulverize 10 parts by weight of red pepper and 0.8 parts by weight of ginger, add 0.2 parts by weight of sweet wine, 0.2 parts by weight of white wine and 0.2 parts by weight of edible salt, and then carry out anaerobic fermentation for 3 months to obtain the second mixture.

[0045] Soak 5 parts by weight of Codonopsis Codonopsis, 5 parts by weight of Gallinarum and 5 parts by weight of Rhizoma Cyperi in water for 1 hour, directly decoct and take the filtrate to prepare the third mixture.

[0046] The first mixture, the second mixture and the third mixture are mixed, sealed and fermented for 15 days, and then filtered to obtain Miaojia r...

Embodiment 2

[0049] A kind of Miaojia red sour soup, it is made by following method:

[0050] Wash and crush 20 parts by weight of tomatoes, add 0.4 parts by weight of sweet wine, 0.4 parts by weight of white wine and 0.4 parts by weight of edible salt, and then perform anaerobic fermentation for 7 months to obtain the first mixture.

[0051] After washing 20 parts by weight of red pepper and 1.5 parts by weight of ginger, they were pulverized, added 0.4 parts by weight of sweet wine, 0.4 parts by weight of white wine and 0.4 parts by weight of edible salt, and then carried out anaerobic fermentation for 7 months to obtain the second mixture.

[0052] Soak 10 parts by weight of Codonopsis Codonopsis, 10 parts by weight of Gallinarum and 10 parts by weight of Rhizoma Cyperi in water for 2 hours, directly decoct and take the filtrate to prepare the third mixture.

[0053] The first mixture, the second mixture and the third mixture are mixed, sealed and fermented for 20 days, and then filter...

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Abstract

The invention provides a formula of Hmong's red sour soup, Hmong's red sour soup and a preparation method thereof, belonging to the field of food. The Hmong's red sour soup is prepared according to the formula of the Hmong's red sour soup, and the formula of the Hmong's red sour soup comprises the following raw materials: tomatoes, chili, sweet wine, white wine, edible salt, ginger, radix codonopsitis, chicken's gizzard-membrane and cyperus rotundus. The Hmong's red sour soup is fragrant in taste, comprehensive in nutrition, appropriate in proportioning, easy to digest and absorb, and capable of well conditioning the intestines and stomach. The preparation method of the Hmong's red sour soup comprises the following steps: sealing and fermenting the tomatoes, sweet wine, white wine and edible salt for 3-7 months to prepare a first mixture; sealing and fermenting the chili, ginger, sweet wine, white wine and edible salt for 3-7 months to prepare a second mixture; directly decocting the radix codonopsitis, chicken's gizzard-membrane and cyperus rotundus and taking the filtrate to prepare a third mixture; and mixing, sealing and fermenting the first mixture, second mixture and third mixture for 15-20 days to prepare the Hmong's red sour soup. The method is simple and convenient, and the prepared red sour soup is easy to store.

Description

technical field [0001] The invention relates to the field of food, and in particular to a formula of Miaojia red sour soup, Miaojia red sour soup and a preparation method thereof. Background technique [0002] Red sour soup is a traditional food of the Miao people in the Kaili area. It has a history of thousands of years. Its unique color (bright red), aroma (fragrance), taste (alcoholic, sweet) and other characteristics have an appetizing effect. , After eating, it can increase the appetite of patients with indigestion and anorexia. There is a folk saying in Kaili that "don't eat sour for three days, and walk lightly". It can be seen that red sour soup plays an important role in Guizhou's food chain. [0003] The general production process of traditional red sour soup is as follows: glutinous rice flour is used as the main raw material, and soybeans or sorghum can also be added. After adding water in a certain proportion, it is boiled on high heat until the raw materials a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L23/00A23L33/105
CPCA23V2002/00A23V2200/30A23V2200/044A23V2200/32A23V2250/21
Inventor 杨再先
Owner KAILI TIANYUAN FOOD DEV CO LTD
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