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Yellow sour soup and preparation method thereof

A technology of yellow sour soup and yellow acid, which is applied in the fields of food science, food preservation, preservation of food ingredients as anti-microbials, etc., can solve the problems such as the inability to meet the needs of consumers, and achieves refreshing and refreshing ginger fragrance, high nutritional value, and high nutritional value. Eating-promoting effect

Inactive Publication Date: 2018-12-21
黔东南苗族侗族自治州农业科学院
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, sour soup has gone out of Guizhou and went to the world. Although there are many types of sour soup, due to different regions and different eating habits, the above-mentioned sour soup cannot meet the needs of consumers.

Method used

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  • Yellow sour soup and preparation method thereof

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Effect test

preparation example Construction

[0040] The present invention also provides a method for preparing the above yellow sour soup, which is characterized in that it comprises;

[0041] S1. Mix yellow tomato, yellow pepper, turmeric, dried lemongrass powder, wood ginger and the first part of water for the first time, heat to boiling, keep warm for 20-30 minutes, and then cool to obtain the first material liquid.

[0042] The first heating can effectively promote the aroma of turmeric, dried lemongrass powder, and wood ginger, and at the same time ripen some tomatoes and peppers, which is convenient for later fermentation. It should be noted that in order to prevent the loss of fragrance and promote the leaching of effective substances, the first part of water is cold water.

[0043] In order to make the first mixing process, the first part of the water can still be completely immersed in the yellow tomato, yellow pepper, turmeric, dried lemongrass powder and wood ginger after boiling for 20-30 minutes, and at the ...

Embodiment 1

[0052] A kind of yellow sour soup, it is made by following method:

[0053] S1. With 100 parts by weight of yellow tomato, 100 parts by weight of yellow pepper, 4 parts by weight of turmeric, 4 parts by weight of dry lemongrass powder, 3 parts by weight of ginger, 2 parts by weight of salt, 4 parts by weight of edible Mix sugar and cold water for the first time, heat to boiling, keep warm for 25 minutes, then cool to 25°C, remove the skin of the yellow tomato to obtain the first feed liquid.

[0054] Wherein, in the mixing process for the first time, the amount of cold water added is 7 times of the total weight of yellow tomato, yellow pepper, turmeric, dried lemongrass powder and wood ginger.

[0055] S2. Mix the first feed liquid, 30 parts by weight of passion fruit, 18 parts by weight of glutinous rice liqueur, 10 parts by weight of yellow lemon, and 3 parts by weight of white wine and cold boiled water for the second time, at 25-33 ° C Sealed and fermented for 45 days, an...

Embodiment 2

[0059] A kind of yellow sour soup, it is made by following method:

[0060] S1. With 50 parts by weight of yellow tomato, 60 parts by weight of yellow pepper, 2.5 parts by weight of turmeric, 3 parts by weight of dry lemongrass powder, 3 parts by weight of ginger, 1.2 parts by weight of salt, 2 parts by weight of edible Mix sugar and cold water for the first time, heat to boiling, keep warm for 20 minutes, then cool to 25°C, remove the skin of the yellow tomato to obtain the first feed liquid.

[0061] Wherein, in the mixing process for the first time, the addition of cold water is 5 times of the total weight of yellow tomato, yellow pepper, turmeric, dried lemongrass powder and wood ginger.

[0062] S2. Mix the first material liquid, 20 parts by weight of passion fruit, 15 parts by weight of glutinous rice liqueur, 8 parts by weight of yellow lemon, and 2 parts by weight of white wine and cold boiled water for the second time, at 25-33 ° C Sealed and fermented for 45 days, a...

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Abstract

The invention relates to yellow sour soup and a preparation method thereof, and belongs to the field of food processing. The yellow sour soup is prepared by mixing raw materials and water through sealing and fermenting in a normal temperature. The raw materials comprise: 10-200 parts of yellow tomatoes by weight, 10-200 parts of yellow chilli by weight, 2-5 parts of yellow ginger by weight, 2-5 parts of dry lemongrass powder by weight, 2-5 parts of litsea pungens by weight, 10-50 parts of passiflora edulis by weight, 10-25 parts of glutinous rice sweet wine by weight, 5-15 parts of yellow lemon by weight, 1-5 parts of white spirit by weight, 1-2 parts of salt by weight and 2-5 parts of edible sugar by weight. The yellow sour soup is golden in color of a soup body, strong in ginger fragrance, refreshing and tasty, and high in nutritive value, has the characteristics of sour, peppery, sweet, salty and fresh, has the efficacy of refreshing, appetizing and tonifying spleen, and is capableof meeting different requirements of a consumer. The preparation method for the yellow sour soup is simple in operation, controllable, and capable of effectively improving fermentation efficiency anda color, a flavor and mouthfeel of a final finished product.

Description

technical field [0001] The invention relates to the field of food processing, and in particular to yellow sour soup and a preparation method thereof. Background technique [0002] Sour soup is a traditional seasoning in areas where ethnic minorities live in southeast Guizhou. The main reason is that the area is in a climate of high temperature, humidity, and few days. Food is not easy to preserve, and the extended food preservation time created by derivative practices The method, and then develop the habit of making and eating acid. Now the sour soup has gone out of Guizhou, to the world, and is popular in Southeast Asia and other countries. There are many series of sour soup classifications. According to the color of sour soup, sour soup can generally be divided into white sour soup (referred to as "white sour") and red sour soup (referred to as "red sour"). White sour soup, the soup is white and milky white, and the raw materials are mainly from rice or wheat noodles, and...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L23/00A23L27/24A23L27/10A23L27/12A23L3/3454A23L3/358A23L33/00
CPCA23L3/3454A23L3/358A23V2002/00A23L23/00A23L27/10A23L27/12A23L27/13A23L27/24A23L33/00A23V2200/30A23V2200/10A23V2200/32
Inventor 谌金吾孙厚静谢永李星吴凤莲姜发洋王杰黄胜先王正文
Owner 黔东南苗族侗族自治州农业科学院
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