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Secondary fermentation preparation method for red sour soup

A technology of secondary fermentation and production method, applied in the direction of bacteria, food science, and application used in food preparation, can solve the problems of prolonging the shelf life, long fermentation period, complicated production process, etc., to increase the acidity of the product and simplify the fermentation process. , the effect of the production method is simple

Inactive Publication Date: 2020-02-28
UNI PRESIDENT ENTERPRISES CHINA INVESTMENT CO LTD KUNSHAN RES & DEV CENT +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] According to the published literature, the common problems of traditional or existing red sour soup production methods are: 1. The production process is complicated; ; ④ adding preservatives to extend the shelf life

Method used

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  • Secondary fermentation preparation method for red sour soup
  • Secondary fermentation preparation method for red sour soup
  • Secondary fermentation preparation method for red sour soup

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Include the following steps:

[0029] (1) Primary fermentation of tomatoes: select "Fangu No. 1" tomatoes under the brand of "Fangu Guizhen" as raw materials, wash and remove the stems, and soak in 15% salt water for 20 minutes to remove floating foreign objects and dust impurities; Then put the tomatoes into slightly boiling clear water for a few tens of seconds until the skins are slightly cracked and quickly removed to remove the skins and bacteria; after draining and peeling, crush them into pulp juice; Process tomato juice, add the Lactobacillus plantarum M-10439 of 0.06 weight part, the Lactobacillus rhamnosus LV108 of 0.09 weight part, the edible salt of 5 weight parts, the white granulated sugar of 0.5 weight part, the white wine of 3 weight parts, mix evenly, Fermentation at a constant temperature of 23°C for 23 days to obtain a tomato fermented sample with a soluble solid content of 9.2-9.5% and an acidity (calculated as lactic acid) of 0.8-1.0%. Note: For de...

Embodiment 2

[0035] Include the following steps:

[0036] (1) Primary fermentation of tomatoes: select "Fangu No. 1" tomatoes under the brand "Fangu Guizhen" as raw materials, wash and remove the stems, and soak in 10% salt water for 30 minutes to remove floating foreign objects and dust impurities; Then put the tomatoes into slightly boiling clear water for a few tens of seconds until the skins are slightly cracked and quickly removed to remove the skins and bacteria; after draining and peeling, crush them into pulp juice; Process tomato juice, add 0.12 parts by weight of Lactobacillus plantarum M-10439, 0.08 parts by weight of Lactobacillus rhamnosus LV108, 5 parts by weight of edible salt, 0.35 parts by weight of white sugar, 2 parts by weight of white wine, mix evenly, Fermentation at a constant temperature of 27°C for 20 days to obtain a tomato fermented sample with a soluble solid content of 8.5-9.2% and an acidity (calculated as lactic acid) of 0.7-1.0%. Note: For details of Lactob...

Embodiment 3

[0042] Include the following steps:

[0043] (1) Primary fermentation of tomatoes: select "Fangu No. 1" tomatoes under the brand of "Fangu Guizhen" as raw materials, wash and remove the stems, and soak in 12.5% ​​salt water for 25 minutes to remove floating foreign matter and dust impurities; Then put the tomatoes into slightly boiling clear water for a few tens of seconds until the skins are slightly cracked and quickly removed to remove the skins and bacteria; after draining and peeling, crush them into pulp juice; Process the tomato juice, add 0.06 parts by weight of Lactobacillus plantarum M-10439, 0.04 parts by weight of Lactobacillus rhamnosus LV108, 5 parts by weight of edible salt, 0.5 parts by weight of white sugar, 3 parts by weight of white wine, mix evenly, Fermentation at a constant temperature of 25° C. for 20 days to obtain a tomato fermented sample with a soluble solid content of 8.8-10.0 percent and an acidity (calculated as lactic acid) of 0.9-1.2 percent. N...

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Abstract

The invention discloses a secondary fermentation preparation method for red sour soup. The second fermentation preparation method includes taking fresh tomatoes and peppers as main raw materials for primary fermentation, taking ginger, garlic, edible salt, white granulated sugar and baijiu as auxiliary materials, and performing compound fermentation by plant lactobacillus M-10439 and lactobacillusrhamnosus LV108; mixing a fermented tomato sample with a fermented pepper sample according to a certain ratio, and adding auxiliary materials such as fermented glutinous rice, sticky rice paste and fructus litseae to perform secondary fermentation; and performing processes such as homogenizing, pasteurization and cooling to obtain the finished red sour soup. The preparation method is simple, highin safety, and easy for industrialize production. The obtained red sour soup is delicious and fresh, has distinctive features and stable quality, and can be preserved at room temperature for a long time.

Description

technical field [0001] The invention relates to the technical fields of food microbial fermentation and food processing, and specifically provides a method for preparing red sour soup through secondary fermentation. Background technique [0002] Red sour soup is a traditional food of the Miao people in Guizhou with a long history. Its unique characteristics of bright red, fragrance, mellow acid, slightly spicy, sweet and so on, make the eaters appetite. [0003] The two indispensable ingredients for making red sour soup are tomatoes and red peppers. Tomatoes are rich in sugars, organic acids, cellulose, carotene, vitamins, trace elements, etc. Tomatoes have antibacterial effects; fruit acids can lower human cholesterol and are beneficial to hyperlipidemia; malic acid, citric acid and Sugars can help digestion; organic acids such as malic acid and citric acid can also increase the acidity of gastric juice, help digestion, and improve gastrointestinal function. Red pepper i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L23/00A23L27/24A23L33/00
CPCA23L23/00A23L33/00A23L27/24A23V2400/175A23V2400/169
Inventor 晏梦溪欧丽方炎鹏
Owner UNI PRESIDENT ENTERPRISES CHINA INVESTMENT CO LTD KUNSHAN RES & DEV CENT
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