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Probiotic fermented golden sour soup seasoning and preparation method thereof

A technology of probiotics and seasonings, applied in the field of probiotic fermented golden sour soup seasoning and its preparation, can solve problems such as uncertainties and complex fermentation processes, achieve stable products, meet consumer demand, and shorten fermentation time

Pending Publication Date: 2020-07-28
上海香尚香食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to avoid the complex fermentation process and the uncertainty in the fermentation process used in the production of the existing golden sour soup, the field hopes to develop a new golden sour soup seasoning and its preparation method, which can not only ensure the uniformity of product taste , stability, and meet the needs of large-scale, industrial production

Method used

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  • Probiotic fermented golden sour soup seasoning and preparation method thereof

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Experimental program
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Effect test

Embodiment 1

[0036] The probiotic fermented golden sour soup seasoning of preparation embodiment 1

[0037] The preparation method includes the process of preparing the basic ingredient composition and the process of inoculating the probiotic powder on the basic ingredient composition for fermentation.

[0038] In parts by weight, the raw material formula of the basic ingredient composition is as follows:

[0039] 6 parts of chicken oil, 6 parts of vegetable oil, 8 parts of green onion, 4 parts of ginger, 18 parts of pickled millet pepper, 6 parts of yellow lantern pepper, 6 parts of pumpkin, 6 parts of mango, 3 parts of chicken juice, 3 parts of yeast extract, white 3 parts of sugar, 4 parts of salt, 3 parts of monosodium glutamate, 3 parts of hydroxypropyl distarch phosphate, 1 part of functional oligosaccharide, 0.1 part of disodium nucleotide, 0.1 part of turmeric powder, 0.1 part of allspice powder, 0.05 parts of β-carotene;

[0040] Among them, the pickled millet peppers are best s...

preparation Embodiment 2

[0053] The probiotic fermented golden sour soup seasoning of preparation embodiment 2

[0054] The preparation method includes the process of preparing the basic ingredient composition and the process of inoculating the probiotic powder on the basic ingredient composition for fermentation.

[0055] In parts by weight, the raw material formula of the basic ingredient composition is as follows:

[0056] 6 parts of chicken oil, 8 parts of vegetable oil, 8 parts of green onion, 6 parts of ginger, 22 parts of pickled millet pepper, 6 parts of yellow lantern pepper, 6 parts of pumpkin, 8 parts of mango, 3 parts of chicken juice, 5 parts of yeast extract, white 3 parts of sugar, 6 parts of salt, 3 parts of monosodium glutamate, 5 parts of hydroxypropyl distarch phosphate, 1 part of functional oligosaccharide, 0.1 part of disodium nucleotide, 0.5 part of turmeric powder, 0.1 part of allspice powder, 0.1 parts of β-carotene;

[0057] Among them, 8 parts of vegetable oil are composed ...

preparation Embodiment 3

[0063] The probiotic fermented golden sour soup seasoning of preparation embodiment 3

[0064] The preparation method includes the process of preparing the basic ingredient composition and the process of inoculating the probiotic powder on the basic ingredient composition for fermentation.

[0065] In parts by weight, the raw material formula of the basic ingredient composition is as follows:

[0066] 8 parts of chicken oil, 6 parts of vegetable oil, 12 parts of green onion, 4 parts of ginger, 22 parts of soaked millet pepper, 8 parts of yellow lantern pepper, 6 parts of pumpkin, 6 parts of mango, 5 parts of chicken juice, 3 parts of yeast extract, white 5 parts of sugar, 1 part of sour agent, 4 parts of table salt, 5 parts of monosodium glutamate, 3 parts of hydroxypropyl distarch phosphate, 1 part of functional oligosaccharide, 0.5 part of taste nucleotide disodium, 0.1 part of turmeric powder, 0.5 parts of allspice powder, 0.05 parts of β-carotene;

[0067] Among them, 6 ...

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Abstract

The invention relates to a probiotic fermented golden sour soup seasoning and a preparation method thereof. The probiotic fermented golden sour soup seasoning is prominent in flavor, mellow in sour taste, golden in color, fresh, fragrant, sour and spicy; the preparation method of the probiotic fermented golden sour soup seasoning avoids uncertainty of a traditional sour soup process, shortens fermentation time, is simple and convenient to operate, suitable for large-scale industrial production, easy to control quality and stable in product quality, can meet consumption requirements of variousconsumers, and has broad market prospects, and achieves remarkable economic value.

Description

technical field [0001] The invention relates to a probiotic fermented golden sour soup seasoning and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] Sour soup is a traditional seasoning of ethnic minorities in the Yunnan-Guizhou area. It is generally made through natural fermentation and is very popular among local people. Generally, according to the color of sour soup, traditional sour soup can be divided into white sour soup and red sour soup. White sour soup is milky white and comes from grains such as rice; red sour soup is bright red and comes from fruits and vegetables such as peppers and tomatoes. For example, Guizhou Kaili Red Sour Soup was listed as a "National Geographical Indication Protected Product" in 2013, and its production techniques were included in the provincial intangible cultural heritage of Guizhou Province. [0003] The traditional golden sour soup is based on white sour soup and red s...

Claims

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Application Information

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IPC IPC(8): A23L27/24
CPCA23L27/24
Inventor 相飞
Owner 上海香尚香食品有限公司
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