CN102696936B - Hmong's flavor pickled soup and disacidifying and fresh-keeping method for pickled soup vegetables - Google Patents
Hmong's flavor pickled soup and disacidifying and fresh-keeping method for pickled soup vegetables Download PDFInfo
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- CN102696936B CN102696936B CN2012101649000A CN201210164900A CN102696936B CN 102696936 B CN102696936 B CN 102696936B CN 2012101649000 A CN2012101649000 A CN 2012101649000A CN 201210164900 A CN201210164900 A CN 201210164900A CN 102696936 B CN102696936 B CN 102696936B
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- soup
- pickled soup
- pickled
- jar
- water
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- 235000014347 soups Nutrition 0.000 title claims abstract description 55
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 15
- 235000019634 flavors Nutrition 0.000 title claims abstract description 14
- 238000000034 method Methods 0.000 title claims abstract description 14
- 235000013311 vegetables Nutrition 0.000 title abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- ODINCKMPIJJUCX-UHFFFAOYSA-N Calcium oxide Chemical compound [Ca]=O ODINCKMPIJJUCX-UHFFFAOYSA-N 0.000 claims abstract description 8
- 235000013312 flour Nutrition 0.000 claims abstract description 5
- 238000007789 sealing Methods 0.000 claims abstract description 5
- 240000008620 Fagopyrum esculentum Species 0.000 claims abstract description 4
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims abstract description 4
- 235000012255 calcium oxide Nutrition 0.000 claims abstract description 4
- 239000000292 calcium oxide Substances 0.000 claims abstract description 4
- 239000004927 clay Substances 0.000 claims abstract description 4
- 238000003756 stirring Methods 0.000 claims abstract description 4
- 150000003839 salts Chemical class 0.000 claims description 45
- 239000002304 perfume Substances 0.000 claims description 4
- 238000009938 salting Methods 0.000 claims description 4
- 235000013599 spices Nutrition 0.000 claims description 4
- 240000006394 Sorghum bicolor Species 0.000 claims description 3
- 235000011684 Sorghum saccharatum Nutrition 0.000 claims description 3
- 238000005352 clarification Methods 0.000 claims description 3
- 238000000855 fermentation Methods 0.000 claims description 3
- 230000004151 fermentation Effects 0.000 claims description 3
- 235000012149 noodles Nutrition 0.000 claims description 3
- 235000012976 tarts Nutrition 0.000 claims description 3
- 235000019640 taste Nutrition 0.000 abstract description 4
- 241000894006 Bacteria Species 0.000 abstract description 3
- 235000010469 Glycine max Nutrition 0.000 abstract description 3
- 235000020097 white wine Nutrition 0.000 abstract description 3
- 235000002566 Capsicum Nutrition 0.000 abstract description 2
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 abstract 3
- 244000068988 Glycine max Species 0.000 abstract 1
- 239000006002 Pepper Substances 0.000 abstract 1
- 235000016761 Piper aduncum Nutrition 0.000 abstract 1
- 235000017804 Piper guineense Nutrition 0.000 abstract 1
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 235000008184 Piper nigrum Nutrition 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 235000019645 odor Nutrition 0.000 abstract 1
- 239000005394 sealing glass Substances 0.000 abstract 1
- 235000019614 sour taste Nutrition 0.000 abstract 1
- 150000001875 compounds Chemical class 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 239000003205 fragrance Substances 0.000 description 2
- 206010000234 Abortion spontaneous Diseases 0.000 description 1
- 241000251468 Actinopterygii Species 0.000 description 1
- 240000002234 Allium sativum Species 0.000 description 1
- 235000000832 Ayote Nutrition 0.000 description 1
- 240000008574 Capsicum frutescens Species 0.000 description 1
- 240000008067 Cucumis sativus Species 0.000 description 1
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 description 1
- 240000004244 Cucurbita moschata Species 0.000 description 1
- 235000009854 Cucurbita moschata Nutrition 0.000 description 1
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 244000061458 Solanum melongena Species 0.000 description 1
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- 244000042314 Vigna unguiculata Species 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
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- 230000001476 alcoholic effect Effects 0.000 description 1
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- 125000003118 aryl group Chemical group 0.000 description 1
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- 235000013372 meat Nutrition 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 208000015994 miscarriage Diseases 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 235000015136 pumpkin Nutrition 0.000 description 1
- 208000000995 spontaneous abortion Diseases 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
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- 231100000765 toxin Toxicity 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- 235000014101 wine Nutrition 0.000 description 1
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- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses Hmong's flavor pickled soup and a disacidifying and fresh-keeping method for pickled soup vegetables. The method comprises the steps of: (1) preparing quick lime and clear water into lime water according to a mass ratio of 1:10 for later use; (2) spooning up clarified lime water and adding the lime water into a container filled with pickled soup and pickled soup vegetables, uniformly stirring and mixing, and sealing the container in a water sealing mode by isolating air; and (3) after one week, adding white wine, raw pepper, fried soybean flour and buckwheat flour, renewedly sealing for fermenting for 30 days to eliminate sour taste and renewedly irradiate a pickled flavor. The method provided by the invention can be used for removing odors of pickled soup having off-odors, smelliness and bacteria and renewedly recovering the flavor so as to enable the pickled soup to be continuously eaten, and the treated pickled soup not only can be stored in a clay jar with jar edge water or filled into a sealing glass bottle without jar edge water, but also can be packaged into a vacuum flexible package, so the taste and the quality of the pickled soup are not changed; and according to the method, the transporting, carrying and popularizing are convenient, and both the pickled soup and the pickled soup vegetables can be kept fresh.
Description
Technical field
The present invention is relevant with food, and the food in particular to pickling relates in particular to the soup that salts down.
Technical background
The soup that salts down is one of Miao ethnic group's traditional food, and it has the local flavor of the sour smelly perfume (or spice) that salts down, stores throughout the year, and the four seasons are edible, but prevention of various diseases, meat products such as can be used for Pickle, stew Boiled fish meat, large intestines, ox are assorted.In Miao ethnic group's real life all the year round, the verified soup that salts down can help digest, and reduces fat, but relieve summer heating Detoxication again, and the short food of appetizing also can be prevented and treated diarrhoea; It is the health food that the elder generation of Miao ethnic group create and are handed down.Salt that soup and the Tang Caijun that salts down have that the flavor of news is strange down, aromatic, the long times of aftertaste of food, eat the characteristics such as do not mind for a long time.Salting that soup and the soup dish that salts down eat summer down can relieving summer-heat, eats winter and can relieve the effect of alcohol, and the man has eaten strengthening body, the woman has eaten cosmetic slimming, detests the trencherman and has eaten and increase appetite, shine spirit, and tired person has drunk that antisecosis is fast, the heart is refreshing happy, child eaten few sick, diet good, the old man eaten digest, can longevity.Soup has special stink but seedling man originally salts down, and many people are difficult to accept, and can not in the same way, more not appeal to refined taste.At present, the inventor has applied for the patent of invention of the compound method of soup " Miao ethnic group's delicate fragrance type salt down ", the compound method of soup " Miao ethnic group's wheat odor type salt down ", the compound method of soup " Miao ethnic group glutinous odor type salt down " and the compound method of soup " Miao ethnic group's Luzhou-flavor salt down ".These patents provide the soup manufacturing technology that salts down of different flavor, have solved the problem of the soup stink that salts down.If but the soup miscarriage that salts down is poorly sealed close, air is advanced in leakage, and the soup that salts down will be spoiled, smelly, and the bacterium flower of soup surface meeting growth one deck white that salts down causes salt down soup taste and quality reduction; The putrid and deteriorated serious toxin that even has produces, and can not eat.
Summary of the invention
The object of the present invention is to provide a seedling family tradition flavor salt down soup and the fresh-keeping method of the soup dish that salts down deacidification, the freshness date that extends salt down soup and the soup dish that salts down makes it to be better people's life and health service.
Salt down soup and the fresh-keeping method of the soup dish that salts down deacidification of the inventor provides seedling man local flavor comprises the following steps:
1. preparing quick lime and clear water are mixed with limewash by the quality proportioning of 1: 10, and be standby;
2. the limewash that dips clarification adds and is equipped with in salt down soup and the soup dish container that salts down, stir evenly to mix, with the water seal mode with seal of vessel, isolated air; Is the described limewash that adds with the soup quality proportioning that salts down?
3. add white wine, Pericarpium Zanthoxyli, frying soy noodle, buckwheat flour after the week, reseal fermentation 30 days, can eliminate tart flavour, again shine the perfume (or spice) that salts down.
Above-mentioned white wine is that alcoholic strength is at the liquor made from sorghum more than 50 ° or corn wine.
The above-mentioned soup dish that salts down is the vegetables with the pickled mistake of soup that salts down, comprises one or more in capsicum, cowpea, cucumber, eggplant, green vegetables, pumpkin, kidney bean, large garlic shoot.
Method of the present invention not only can make and spoiled, smelly, as to begin to grow the bacterium flower soup that salts down occur and remove stink, again recover fragrance, can continue to eat, and the soup that salts down of processing can be with altar being arranged along storing in the potter's clay jar of water, also can be packaged into without altar along in the sealed glass jars of water, also can be packaged in soft vacuum package, its taste and quality are constant, be convenient to transportation and carry and promote, salt down soup and the Tang Caijun that salts down are fresh-keeping equally.
The specific embodiment
Embodiment
At one, 10kg is housed and salts down in soup and the potter's clay jar of soup dish of salting down, when stink occurring in finding jar, soup and the soup dish that salts down carry out fresh-keeping to salting down.Specific practice is:
Preparing quick lime 500g and clear water 5L are mixed with limewash; The limewash that dips clarification adds in jar, stirs evenly to mix, and the jar sealing is built, and adds altar along water, and isolated air was placed 7 days; Add afterwards 50 ° of liquor made from sorghum 1000g, Pericarpium Zanthoxyli 250g, frying soy noodle 500g, buckwheat flour 500g, reseal fermentation 30 days, can eliminate tart flavour, again shine the perfume (or spice) that salts down.
Claims (1)
1. salt down soup and the fresh-keeping method of the soup dish that salts down deacidification of seedling man local flavor, it is characterized in that at one, 10kg being housed salts down in soup and the potter's clay jar of soup dish of salting down, when stink occurring in finding jar, salt down soup and the soup dish that salts down are carried out fresh-keeping, specific practice is: preparing quick lime 500g and clear water 5L are mixed with limewash; The limewash that dips clarification adds in jar, stirs evenly to mix, and the jar sealing is built, and adds altar along water, and isolated air was placed 7 days; Add afterwards 50 ° of liquor made from sorghum 1000g, Pericarpium Zanthoxyli 250g, frying soy noodle 500g, buckwheat flour 500g, reseal fermentation 30 days, can eliminate tart flavour, again shine the perfume (or spice) that salts down.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012101649000A CN102696936B (en) | 2012-05-25 | 2012-05-25 | Hmong's flavor pickled soup and disacidifying and fresh-keeping method for pickled soup vegetables |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012101649000A CN102696936B (en) | 2012-05-25 | 2012-05-25 | Hmong's flavor pickled soup and disacidifying and fresh-keeping method for pickled soup vegetables |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102696936A CN102696936A (en) | 2012-10-03 |
| CN102696936B true CN102696936B (en) | 2013-06-12 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012101649000A Expired - Fee Related CN102696936B (en) | 2012-05-25 | 2012-05-25 | Hmong's flavor pickled soup and disacidifying and fresh-keeping method for pickled soup vegetables |
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| Country | Link |
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| CN (1) | CN102696936B (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104544359A (en) * | 2015-01-16 | 2015-04-29 | 镇远县益康长寿汤作坊 | Cured soup and preparation method thereof |
| CN108887641A (en) * | 2018-08-17 | 2018-11-27 | 麻江县明洋食品有限公司 | A kind of bitter buckwheat acid soup and preparation method thereof |
| CN115005409A (en) * | 2022-06-02 | 2022-09-06 | 刘梅艳 | Nutritional compound seasoning soup base and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1078112A (en) * | 1993-03-13 | 1993-11-10 | 漆光军 | Long-acting preservation agent for pickle |
| KR20080018603A (en) * | 2006-08-25 | 2008-02-28 | 주식회사 모란각에프앤씨 | The manufacturing method for a bean kim-chi |
| CN101283702A (en) * | 2008-06-06 | 2008-10-15 | 王向前 | Preserving method of pickle, pickled vegetable and wild vegetable at normal temperature |
-
2012
- 2012-05-25 CN CN2012101649000A patent/CN102696936B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1078112A (en) * | 1993-03-13 | 1993-11-10 | 漆光军 | Long-acting preservation agent for pickle |
| KR20080018603A (en) * | 2006-08-25 | 2008-02-28 | 주식회사 모란각에프앤씨 | The manufacturing method for a bean kim-chi |
| CN101283702A (en) * | 2008-06-06 | 2008-10-15 | 王向前 | Preserving method of pickle, pickled vegetable and wild vegetable at normal temperature |
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| Publication number | Publication date |
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| CN102696936A (en) | 2012-10-03 |
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Granted publication date: 20130612 |