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Fermentation method for special sour soup

A fermentation method and technology for sour soup, applied in the field of fermentation of characteristic sour soup, can solve the problems of high nitrite content, high transportation cost, and olfactory stimulation in sour soup, and achieve low nitrite content, high nutritional value, and taste. mellow effect

Inactive Publication Date: 2019-11-22
李玉梅
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the production and fermentation process of sour soup relies on experience to control time and temperature, and there is no strict standard; there is no strict standard for the order and proportion of fermentation raw materials, resulting in a smell of rotten eggs in sour soup, which will affect the taste. At the same time, it also stimulates the sense of smell to a certain extent, and the sour soup prepared by traditional methods has a high nitrite content, which is not conducive to human health
And the transportation cost is too high, so the sour soup is only sold in restaurants at present, and there is no large-scale commercial product.

Method used

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  • Fermentation method for special sour soup

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Embodiment 1

[0060] A method for fermenting characteristic sour soup, comprising the following steps:

[0061] (1) Preparation of white sour: crush rice, pass through 80 mesh sieve to obtain rice flour, mix rice flour, wheat flour and corn flour according to mass ratio of 10:2:2 to obtain white sour fermentation raw material, mix white sour fermentation raw material with After mixing water at a mass ratio of 1:10, heat up to 90°C at 5°C / min while stirring at 60 rpm to obtain a mixture, add liquor with 2% of the mass of the mixture into the mixture, seal and ferment at 28°C 8 days, get white acid;

[0062] (2) Preparation of red acid: wash the tomato with water, dry it, then wash it with white wine, dry it, cut it into tomato pieces with a length and width of 0.5-1.2cm to obtain tomato pieces, and mix the tomato pieces and salt according to the mass ratio Mix evenly at a ratio of 100:5, seal and ferment at 28°C for 8 days to obtain red acid;

[0063] (3) Making bad peppers: wash red peppe...

Embodiment 2

[0068] A method for fermenting characteristic sour soup, comprising the following steps:

[0069] (1) Preparation of white sour: crush rice, pass through 80 mesh sieve to obtain rice flour, mix rice flour, wheat flour and corn flour according to mass ratio of 10:2:2 to obtain white sour fermentation raw material, mix white sour fermentation raw material with After mixing water at a mass ratio of 1:10, heat up to 90°C at 5°C / min while stirring at 60 rpm to obtain the mixture, and then inoculate the mixture with the inoculation amount of 2mL / kg mixture, and add Liquor with 2% of the mass of the mixture, sealed and fermented at 28°C for 8 days to obtain white sour;

[0070] (2) Preparation of red acid: wash the tomato with water, dry it, then wash it with white wine, dry it, and cut it into tomato pieces with a length and width of 0.5-1.2cm to obtain tomato pieces. Mix evenly at a ratio of 100:5, then inoculate the mixed bacteria, the inoculum amount is 2mL / kg tomato block, seal...

Embodiment 3

[0078] A method for fermenting characteristic sour soup, comprising the following steps:

[0079] (1) Preparation of white sour: crush rice, pass through 80 mesh sieve to obtain rice flour, mix rice flour, wheat flour and corn flour according to the mass ratio of 10:2:2 to obtain white sour fermentation raw material, mix white sour fermentation raw material with After mixing water at a mass ratio of 1:10, heat up to 90°C at 5°C / min while stirring at 60 rpm to obtain the mixture, and then inoculate the mixture with the inoculation amount of 2mL / kg mixture, add Liquor with 2% of the mass of the mixture, sealed and fermented at 28°C for 8 days to obtain white sour;

[0080] (2) Preparation of red acid: wash the tomato with water, dry it, then wash it with white wine, dry it, cut it into tomato pieces with a length and width of 0.5-1.2cm to obtain tomato pieces, mix the tomato pieces with salt and flavoring agent Mix evenly according to the mass ratio of 100:5:5, then inoculate t...

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Abstract

The invention discloses a fermentation method for a special sour soup. The fermentation method includes the following steps of (1) preparation of white acid; (2) preparation of red acid; (3) preparation of fermented chili pepper; (4) mixing and beating; (5) preparation of the sour soup. According to the fermentation method, scientific control is carried out in terms of the ratio of fermentation raw materials, pretreatment of the raw materials, fermentation temperature, fermentation time, and the like, the fermentation process conditions of the sour soup are strictly controlled, the taste of the sour soup is improved, and the obtained sour soup perfectly combines the red acid and the white acid of the miao nationality, is red in color, hot, sour, delicious, mellow in taste, and low in nitrite content, and has appetizing and health-care effects and high nutritional value.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a fermentation method of characteristic sour soup. Background technique [0002] Due to the different processing raw materials and fermentation processes, the types of sour soup are also different, mainly including white acid, red oleic acid, red acid, capsic acid and so on. White sour soup is mainly made of clear rice soup fermented in a fermentation tank. Its production method is to dissolve old noodles and clear water in a pot while heating and stirring, then mix glutinous rice flour (or bean flour or corn flour) with clear water and add Stir while heating the pot; after the soup in the pot boils, pour it into an altar and seal it and ferment it at a temperature of about 25°C. The red sour soup is to wash and cut the wild Maolajiao into pieces and add it to a kimchi jar to ferment for 15 days. When eating, stir the fermented raw materials evenly. Red oleic acid is ma...

Claims

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Application Information

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IPC IPC(8): A23L23/00A23L33/00
CPCA23L23/00A23L33/00A23V2002/00A23V2400/137A23V2400/169A23V2200/30A23V2200/32A23V2250/21A23V2250/262
Inventor 李玉梅
Owner 李玉梅
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