Processing method of sour-soup vegetables

Abstract

The invention relates to the technical field of food processing, and especially relates to a processing method of sour-soup vegetables. The processing method of the sour-soup vegetables comprises thefollowing steps: 1) preparing chili-sour sauce; 2) performing pretreatment on meat; 3) mixing the treated meat and vegetables, and carrying out heating; 4) carrying out carbonization treatment; 5) carrying out film-forming treatment; and 6) carrying out packaging. The sour-soup vegetables prepared by utilizing the processing method are convenient to eat, and therefore, nutrient lose rate during subsequent heating processes is reduced to the minimum extent so that nutritional values and health-caring values of the sour-soup vegetables are increased; moreover, flavor, taste and quality of the sour-soup vegetables are improved, and the problems of precipitation and spoilage are also effectively prevented.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a processing method of sour soup vegetables. Background technique [0002] Sour soup is a traditional food loved by people in Guizhou. It has the characteristics of bright red color, mellow smell, and sweet and sour taste. Function, 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, chili sauce sour is made by grinding bright red pepper and glutinous rice into pulp with graphite, and then adding a small amount of refined salt and liqueur into the altar for fermentation. And the lack of systematic process management leads to problems such as lack of nutrition, inconsistent quality, long production time, and it is not easy to store for a long time. In the prior art, sour soup is made ...

AI Technical Summary

Problems solved by technology

[0003] At present, chili sauce sour is made by grinding bright red pepper and glutinous rice into pulp with graphite, and then adding a small amount of refined salt and liqueur into the altar for fermentation. And the lack of systematic process management leads to problems such as lack of nutrition, inconsistent quality, long production time, and it is not easy to store for a long time. In the prior art, sour soup is made into instant food through food additives, but chemical additives are not conducive to green health. And greatly reduce local flavor and the quality of sour soup, and then be unfavorable for the popularization of sour soup

[0004] Sour soup dishes are new dishes created on the basis of sour soup fish dishes, such as sour soup fat beef, sour soup steak, sour soup beef offal, sour soup chicken or sour soup vegetables, etc., usually based on sour soup. After boiling, add the corresponding auxiliary materials, such as meat or vegetables, but the taste of the auxiliary materials will be affected according to the length of the heating time. If the heating time is too short, the auxiliary materials will not be sour enough; Affected the quality of sour soup dishes

In addition, due to improper control of nutrients and temperature, the traditional method of making sour soup vegetables leads to high purine content in the soup, which is not suitable for people with high uric acid, and it will also cause the uric acid value of healthy people to rise rapidly, which will not suitable for long-term consumption