Processing method of red sour soup

Abstract

The invention belongs to the technical field of food processing and especially relates to a processing method of red sour soup. The processing method comprises the following steps: material selection,soaking, primary pulverizing, primary fermenting, secondary pulverizing, secondary fermenting, conditioning and fragrance increasing. The prepared red sour soup contains rich nutrients and has the functions of promoting the production of the body fluid, quenching thirst, promoting appetite and strengthening the spleen. The red sour soup is cool, refreshing and unique in flavor, and lactic acid inthe sour soup can regulate the microecological balance in the intestinal tracts of animals and human bodies, is beneficial to body health, has the effects of inhibiting growth of putrefaction bacteria in the intestinal tracts and weakening toxin production of the putrefaction bacteria in the intestinal tracts, also has the health-care and medical treatment effects of helping digestion, preventingconstipation, preventing aging of cells, reducing cholesterol, resisting tumors, regulating the physiological functions of human bodies and the like, and has nonnegligible nutritional health-care effects. The red sour soup has high stability of quality and is not liable to generate precipitation, turbidity and other phenomena in long-term storage, and the capsaicin content is stable.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a processing method of red sour soup. Background technique [0002] Sour soup is a traditional food loved by people in Guizhou. Red sour soup has the characteristics of bright red color, mellow smell, and sweet and sour taste. The function of the spleen, the beneficial bacteria and rich nutrients in the sour soup have health effects such as adjusting the micro-ecological balance of the human intestinal tract, improving human health and preventing digestive tract diseases. [0003] At present, the red sour soup is prepared by frying sour peppers (bad peppers) with vegetable oil until the red oil is visible, then adding fresh tomatoes, sautéing them until fragrant, adding the soup, boiling them and removing the slag, and the red sour soup contains biologically active phytochemical components Capsaicin, one of them, has the functions of analgesia, weight loss, anti-itching,...

AI Technical Summary

Problems solved by technology

[0003] At present, the red sour soup is prepared by frying sour peppers (bad peppers) with vegetable oil until the red oil is visible, then adding fresh tomatoes, sautéing them until fragrant, adding the soup, boiling them and removing the slag, and the red sour soup contains biologically active phytochemical components Capsaicin, one of them, has the functions of analgesia, weight loss, anti-itching, anti-inflammation, anti-apoptosis, anti-cancer, anti-oxidation, promoting appetite, protecting nerves, reducing the risk of vascular-related diseases, preventing and promoting the healing of gastric ulcer However, in the preparation process of sour soup, most enterprises rely on the experience passed down by word of mouth among the people, and lack of systematic research on fermentation temperature, fermentation time, fermentation flora, material processing, etc., which often lead to long fermentation cycle, sour soup spoilage, Nutritional components are low, therefore, it is a problem to be solved urgently to provide a high-quality red sour soup processing method with high capsicum extraction rate and short production cycle