CN107242508A - A kind of sour soup and preparation method thereof - Google Patents
A kind of sour soup and preparation method thereof Download PDFInfo
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- CN107242508A CN107242508A CN201710481886.XA CN201710481886A CN107242508A CN 107242508 A CN107242508 A CN 107242508A CN 201710481886 A CN201710481886 A CN 201710481886A CN 107242508 A CN107242508 A CN 107242508A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
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Abstract
The invention discloses a kind of sour soup and preparation method thereof, it is related to food processing field, this method comprises the following steps：110~127 portions of salt and 120~137 parts of white wine, sealed fermenting 5~8 days are added into 1000 portions of tomatoes；120~130 portions of salt and 130~170 parts of white wine, sealed fermenting 5~8 days are added into 1000 parts of small tomatoes；0.5~2 part of yeast is added into the 0.5~1.5h that fermented in 1000 parts of flour, by 15~20 parts of corns, 0.8~1 portion of white wine, 1~2 portion of rice vinegar add 300~350 parts of boiling water, are cooled to after 40~42 DEG C, 10~15 parts of glutinous rice flours of addition and fermented flour mixed fermentation 5~8 days；33~36 parts of fermented tomato bed materials, 5~7 parts small fermented tomato bed material, 28~32 parts of fermentation rice acid, 10~14 parts of poor capsic acids are added in 190~210 parts of water and are well mixed, sour soup is obtained.The present invention can obtain stay in grade, and repeatability is preferable, and the suitable sour soup of local flavor.
Description
Technical field
The present invention relates to food processing field, and in particular to a kind of sour soup and preparation method thereof.
Background technology
Being used to make the sour soup of sour soup dish system on existing market mainly includes rice acid and red acid, and the main component of rice acid is single
One white acid, it is the sour soup of rice acid that the dispensings such as green onion, ginger, garlic, moyashi are added into rice acid when making rice acid acid soup.
Red acid is a kind of poor peppery acid containing tomato, after needing to be diluted with water suitable tart flavour when making red acid acid soup
It is the sour soup of red acid to add the dispensings such as green onion, ginger, garlic, moyashi.
There is following defect in existing sour soup：
The raw material and dispensing for making sour soup are directly buying from the market according to actual needs, still, the original of in the market
Quality of materials and taste are unstable, cause the sour soup taste that different time is made to differ, quality is unstable, repeatability compared with
Difference.
Meanwhile, taste freshness of existing sour soup itself is poor, it is necessary to which adding substantial amounts of chickens' extract etc. carries fresh dose, and sour soup is in itself
Taste it is peppery without just, taste is not mellow enough, fragrance is not strong enough, when making sour soup dish system, it is difficult to preferable with the major ingredient flesh of fish
Allotment：Need the sour soup for adding excess to assign major ingredient and oppress suitable local flavor, but the saline taste and acid of soup can be caused
Taste is heavier, and with the smelly taste of father-in-law, vegetables can be caused to black after adding vegetables, it is difficult to prepare the preferably sour soup dish of taste
System.
The content of the invention
For defect present in prior art, it is an object of the invention to provide a kind of sour soup and preparation method thereof, energy
Stay in grade is accessed, repeatability is preferable, and the suitable sour soup of local flavor.
To achieve the above objectives, the present invention is adopted the technical scheme that：
A kind of preparation method of sour soup, comprises the following steps：
S1,110~127 portions of salt of addition and 120~137 parts of white wine into the tomato of 1000 parts of cleanings and dry tack free,
Be put into after well mixed temperature be 27~30 DEG C, humidity be sealed fermenting 5~8 days under conditions of 33~35%, obtain tomato hair
Ferment bed material；
S2, into the small tomato of 1000 parts of cleanings and dry tack free to add 120~130 portions of salt and 130~170 parts white
Wine, it is well mixed after be put into temperature be 27~30 DEG C, humidity be sealed fermenting 5~8 days under conditions of 33~35%, obtain small kind
Eggplant fermentation bed material；
S3,0.5~2 part of yeast added in 1000 parts of flour, temperature be fermentation 0.5 under conditions of 39~42 DEG C~
1.5h, obtains fermented flour, and by 15~20 parts of corns, 0.8~1 portion of white wine, 1~2 portion of rice vinegar are added in 300~350 parts of boiling water
Boil, be cooled to 40~42 DEG C, mixed after adding 10~15 parts of glutinous rice flours with fermented flour, be 30~35 DEG C, humidity in temperature
To ferment 5~8 days under conditions of 32~38%, fermentation rice acid is obtained；
S4, by 33~36 parts of fermented tomato bed materials, 5~7 parts small fermented tomato bed material, 28~32 parts fermentation rice acid, 10~
14 parts of poor capsic acids are added in 190~210 parts of water and are well mixed, and obtain sour soup.
On the basis of above-mentioned technical proposal, the sour soup in the step S4 also includes 1~2 portion of catsup, 3~4 portions of foods
Salt, 3~4 parts of chickens' extracts, 4~5 parts of chicken powders.
On the basis of above-mentioned technical proposal, the salt content of the sour soup is 2~2.4, and pH value is 4~4.5.
On the basis of above-mentioned technical proposal, the Alcohol degree of white wine is 40~50 degree in the step S1 and S2.
On the basis of above-mentioned technical proposal, the Alcohol degree of white wine is 50~55 degree in the step S3.
On the basis of above-mentioned technical proposal, the Alcohol degree of white wine is 53 degree in the step S3.
On the basis of above-mentioned technical proposal, the pH value of the fermented tomato bed material is 3.8~4.6.
On the basis of above-mentioned technical proposal, the pH value of the small fermented tomato bed material is 3.8~4.6.
The sour soup that a kind of preparation method using sour soup makes, it is that 190~210 parts of sour steamed dumping includes 33~36 that every part aqueous
Part fermented tomato bed material, 5~7 parts small fermented tomato bed material, 28~32 parts of fermentation rice acid, 10~14 parts of poor capsic acids.
On the basis of above-mentioned technical proposal, the sour soup also includes 1~2 portion of catsup, 3~4 portions of salt, 3~4 portions of chickens
Essence, 4~5 parts of chicken powders.
Compared with prior art, the advantage of the invention is that：
(1) a kind of sour soup and preparation method thereof in the present invention, raw material tomato, small tomato, poor capsic acid etc. are property
Material that is more stable and easily buying, therefore, the sour soup mouthfeel that different time is prepared can be consistent, quality preservation
Stable, repeatability preferably, can be used in industrial production, and the shelf-life of sour soup of the invention under air-proof condition is more than or equal to 12
Individual month, the shelf-life behind Kaifeng in the environment was 12~18h.
The present invention by the way that tomato, little tomato are individually fermented, the sour soup of increase tart flavour in itself and sweet taste it is same
When, the lycopene of tomato and little tomato in itself after fermentation can preferably be kept, and then assign sour soup bright and beautiful face
Color, and with the fragrance of tomato in itself, it is to avoid father-in-law is smelly.
Because containing citric acid, tartaric acid and malic acid etc., its pH value is 3.8~4.6 after tomato, little tomato fermentation,
And itself has certain sweetener, when preparing sour soup, by 3~36 parts of fermented tomato bed materials, 5~7 parts small fermented tomato bottom
When material is mixed with 3~4 portions of salt, tart flavour and sweetener after tomato and little tomato fermentation produce delicate flavour with salt effect,
When cooking the food materials such as fish, vegetables, vinegar in the sour odour material that fermentation tomato, the fermentation of fermentation little tomato and fermentation rice acid band are come
Acid content is relatively low, can not only prevent excessive acetic acid from being combined with the magnesium ion in vegetables to cause vegetables to black, and can assign
The more mellow taste of food materials and strong fragrance, are only used only a small amount of simultaneously, it is to avoid use substantial amounts of freshener, i.e., in the present invention
Chickens' extract and chicken powder as carrying fresh dose, with need to add in the prior art it is substantial amounts of carry fresh dose compared with, can not only be cost-effective, together
When, additionally it is possible to avoid the additives such as substantial amounts of chickens' extract, chicken powder from producing harmful material in heating process, it is relatively more strong
Health.
Embodiment
The present invention is described in further detail with reference to embodiments.
The embodiment of the present invention provides a kind of sour soup and preparation method thereof, comprises the following steps：
S1,110~127 portions of salt of addition and 120~137 parts of white wine into the tomato of 1000 parts of cleanings and dry tack free,
Be put into after well mixed temperature be 27~30 DEG C, humidity be sealed fermenting 5~8 days under conditions of 33~35%, obtain tomato hair
Ferment bed material, the pH value of the fermented tomato bed material is that the white wine number of degrees in 3.8~4.6, this step are 40~50 degree, and preferably the number of degrees are
45~50 maize wine, airtight condition is preferably the jar with altar leaf water, and optimal fermentation time is 7 days.
S2, add into the small tomato (preferably wild-type tomato) of 1000 parts of cleanings and dry tack free 120~130 portions of salt and
130~170 parts of white wine, it is well mixed after be put into temperature be 27~30 DEG C, humidity be sealed fermenting 5 under conditions of 33~35%~
8 days, small fermented tomato bed material is obtained, the pH value of the small fermented tomato bed material is that the white wine number of degrees in 3.8~4.6, this step are
40~50 degree, the preferably number of degrees are 45~50 maize wine, and airtight condition is preferably the jar with altar leaf water, and fermentation time is optimal to be
7 days.
S3,0.5~2 part of yeast added in 1000 parts of flour, temperature be fermentation 0.5 under conditions of 39~42 DEG C~
1.5h, obtains fermented flour, and by 15~20 parts of corns, 0.8~1 portion of white wine, 1~2 portion of rice vinegar are added in 300~350 parts of boiling water
Boil, be cooled to 40~42 DEG C, mixed after adding 10~15 parts of glutinous rice flours with fermented flour, be 30~35 DEG C, humidity in temperature
To ferment 5~8 days under conditions of 32~38%, the Alcohol degree for obtaining the white wine in fermentation rice acid, this step is 50~55 degree,
It is preferred that the number of degrees are 53 degree of Erguotou wine.
S4, by 33~36 parts of fermented tomato bed materials, 5~7 parts small fermented tomato bed material, 28~32 parts fermentation rice acid, 10~
14 parts of poor capsic acids, 1~2 part of catsup, 3~4 parts of salt, 3~4 parts of chickens' extracts, 4~5 parts of chicken powders, 0.01~0.02 part of wooden ginger
Son, 0.015~0.025 part of pepper powder, 0.1~0.2 part of lard are added in 190~210 parts of water and are well mixed, and obtain sour soup, acid
The salt content of soup is 2~2.4, and pH value is 4~4.5.
The present invention also provides the sour soup that a kind of use above method is made, and it is that 190~210 parts of sour steamed dumping is included that every part aqueous
33~36 parts of fermented tomato bed materials, 5~7 parts small fermented tomato bed material, 28~32 parts of fermentation rice acid, 10~14 parts of poor capsic acids, 1
~2 parts of catsup, 3~4 parts of salt, 3~4 parts of chickens' extracts, 4~5 parts of chicken powders, 0.01~0.02 part of Litsea pungens, 0.015~0.025
Part pepper powder and 0.1~0.2 part of lard.
Using the sour soup of the method preparation of the present invention, raw material tomato, small tomato, poor capsic acid etc. are that Nature comparison is stable
And the material easily bought, therefore, the sour soup mouthfeel that different time is prepared can be consistent, quality preservation is stable, can
Repeated preferably to can be used in industrial production, the shelf-life of sour soup of the invention under air-proof condition is more than or equal to 12 months, opens
The shelf-life being honored as a queen in the environment is 12~18h.
The present invention by the way that tomato, little tomato are individually fermented, the sour soup of increase tart flavour in itself and sweet taste it is same
When, the lycopene of tomato and little tomato in itself after fermentation can preferably be kept, and then assign sour soup bright and beautiful face
Color, and with the fragrance of tomato in itself, it is to avoid father-in-law is smelly.
Because containing citric acid, tartaric acid and malic acid etc., its pH value is 3.8~4.6 after tomato, little tomato fermentation,
And itself has certain sweetener, when preparing sour soup, by 3~36 parts of fermented tomato bed materials, 5~7 parts small fermented tomato bottom
When material is mixed with 3~4 portions of salt, tart flavour and sweetener after tomato and little tomato fermentation produce delicate flavour with salt effect,
When cooking the food materials such as fish, vegetables, vinegar in the sour odour material that fermentation tomato, the fermentation of fermentation little tomato and fermentation rice acid band are come
Acid content is relatively low, can not only prevent excessive acetic acid (white acid) from being combined with the magnesium ion in vegetables to cause vegetables to black, and energy
The more mellow taste of food materials and strong fragrance are enough assigned, simultaneously, it is to avoid use substantial amounts of freshener, i.e., only made in the present invention
With a small amount of chickens' extract and chicken powder as carrying fresh dose, with need to add in the prior art it is substantial amounts of carry fresh dose compared with, can not only save
Cost, simultaneously, additionally it is possible to avoid the additives such as substantial amounts of chickens' extract, chicken powder from producing harmful material in heating process,
It is healthier.
Below, by 3 embodiments, the present invention is described in detail.
Embodiment 1
S1, to add into the tomato of 1000 parts of cleanings and dry tack free 110 portions of salt and 120 parts of number of degrees white for 40 degree
Wine, it is well mixed after be put into temperature be 27 DEG C, humidity be sealed fermenting 5 days under conditions of 33%, obtain fermented tomato bed material, should
The pH value of fermented tomato bed material is 4.6.
S2,120 portions of salt of addition and 130 parts of 50 degree of white wine, mixing into the small tomato of 1000 parts of cleanings and dry tack free
Be put into after uniform temperature be 27 DEG C, humidity be sealed fermenting 5 days under conditions of 33%, obtain small fermented tomato bed material, this small kind
The pH value of eggplant fermentation bed material is 4.6.
S3,0.5 part of yeast added in 1000 parts of flour, be the 0.5h that ferments under conditions of 39 DEG C in temperature, fermented
Flour, by 15 parts of corns, 0.8 part of Alcohol degree for 50 degree white wine, boil in 1 part of rice vinegar 300 parts of boiling water of addition, be cooled to 40
DEG C, add 10 parts of glutinous rice flours after mix with fermented flour, temperature be 30 DEG C, humidity be 32% under conditions of fermentation 5 days, obtain
Ferment rice acid.
S4, by 33 parts of fermented tomato bed materials, 5 parts small fermented tomato bed material, 28 parts of fermentation rice acid, 10 parts of poor capsic acids, 1 part
Catsup, 3 parts of salt, 3 parts of chickens' extracts, 4 parts of chicken powders, 0.01 part of Litsea pungens, 0.015 part of pepper powder, 0.1 part of lard add 190 parts
It is well mixed in water, obtains sour soup, the salt content of sour soup is 2, and pH value is 4.5.
Embodiment 2
S1,120 portions of salt of addition and 130 parts 48 degree of maize wine into the tomato of 1000 parts of cleanings and dry tack free, are mixed
Close it is uniform after be put into temperature be 28 DEG C, humidity be to be put into sealed fermenting 7 days in the jar with altar leaf water under conditions of 34%, obtain
Fermented tomato bed material, the pH value of the fermented tomato bed material is 3.8.
S2,125 portions of salt of addition and 150 parts 48 degree of maize wine into the small tomato of 1000 parts of cleanings and dry tack free,
Be put into after well mixed temperature be 28 DEG C, humidity be to be put into sealed fermenting 7 days in the jar with altar leaf water under conditions of 34%, obtain
To small fermented tomato bed material, the pH value of the small fermented tomato bed material is 3.8.
S3, by 1 part of yeast (temperature be 35~40 DEG C ground warm water in mix well) add 1000 parts of flour in, temperature be 40
Ferment 1h under conditions of DEG C, obtains fermented flour, by 17 parts of corns, 1 part of number of degrees for 53 degree Erguotou wine, 1.5 portions of rice vinegars add
Enter and boiled in 340 parts of boiling water, be cooled to 40 DEG C, mixed after adding 12 parts of glutinous rice flours with fermented flour, be 32 DEG C, humidity in temperature
To ferment 7 days under conditions of 35%, fermentation rice acid is obtained.
S4, by 35 parts of fermented tomato bed materials, 6 parts small fermented tomato bed material, 30 parts of fermentation rice acid, 12 parts of poor capsic acids, 1 part
Catsup, 3 parts of salt, 3 parts of chickens' extracts, 4 parts of chicken powders, 0.02 part of Litsea pungens, 0.015 part of pepper powder, 0.15 part of lard add 200 parts
It is well mixed in water, obtains sour soup, the salt content of sour soup is 2.3, and pH value is 4.
Embodiment 3
S1,127 portions of salt of addition and 137 parts 45 degree of white wine, mixing into the tomato of 1000 parts of cleanings and dry tack free
Be put into after uniform temperature be 30 DEG C, humidity be sealed fermenting 8 days under conditions of 35%, obtain fermented tomato bed material, tomato hair
The pH value of ferment bed material is 3.9.
S2,130 portions of salt of addition and 170 parts 45 degree of white wine into the small tomato of 1000 parts of cleanings and dry tack free, are mixed
Close it is uniform after be put into temperature be 30 DEG C, humidity be sealed fermenting 8 days under conditions of 35%, obtain small fermented tomato bed material, this is small
The pH value of fermented tomato bed material is 3.9.
S3,2 parts of yeast are added in 1000 parts of flour, be the 1.5h that ferments under conditions of 42 DEG C in temperature, obtain fermentation face
Powder, by 20 parts of corns, 1 part 55 degree of white wine, 2 portions of rice vinegars are added and boiled in 350 parts of boiling water, are cooled to 42 DEG C, 15 parts of addition is glutinous
Mixed after ground rice with fermented flour, temperature be 35 DEG C, humidity be 38% under conditions of ferment 8 days, obtain fermentation rice acid.
S4, by 36 parts of fermented tomato bed materials, 7 parts small fermented tomato bed material, 32 parts of fermentation rice acid, 14 parts of poor capsic acids, 2 parts
Catsup, 4 parts of salt, 4 parts of chickens' extracts, 5 parts of chicken powders, 0.02 part of Litsea pungens, 0.025 part of pepper powder, 0.2 part of lard add 210 parts
It is well mixed in water, obtains sour soup, the salt content of sour soup is 2.4, and pH value is 4.
The present invention is not limited to the above-described embodiments, for those skilled in the art, is not departing from
On the premise of the principle of the invention, some improvements and modifications can also be made, these improvements and modifications are also considered as the protection of the present invention
Within the scope of.The content not being described in detail in this specification belongs to prior art known to professional and technical personnel in the field.
Claims (10)
1. a kind of preparation method of sour soup, it is characterised in that comprise the following steps：
S1,110~127 portions of salt of addition and 120~137 parts of white wine, mixing into the tomato of 1000 parts of cleanings and dry tack free
Be put into after uniform temperature be 27~30 DEG C, humidity be sealed fermenting 5~8 days under conditions of 33~35%, obtain fermented tomato bottom
Material；
S2,120~130 portions of salt of addition and 130~170 parts of white wine into the small tomato of 1000 parts of cleanings and dry tack free, are mixed
Close it is uniform after be put into temperature be 27~30 DEG C, humidity be sealed fermenting 5~8 days under conditions of 33~35%, obtain small tomato hair
Ferment bed material；
S3,0.5~2 part of yeast added in 1000 parts of flour, is the 0.5~1.5h that ferments under conditions of 39~42 DEG C in temperature,
Fermented flour is obtained, by 15~20 parts of corns, 0.8~1 portion of white wine, 1~2 portion of rice vinegar are added and boiled in 300~350 parts of boiling water,
Be cooled to 40~42 DEG C, mix after adding 10~15 parts of glutinous rice flours with fermented flour, be 30~35 DEG C in temperature, humidity for 32~
Fermented 5~8 days under conditions of 38%, obtain fermentation rice acid；
S4, by 33~36 parts of fermented tomato bed materials, 5~7 parts small fermented tomato bed material, 28~32 parts fermentation rice acid, 10~14 parts
Poor capsic acid is added in 190~210 parts of water and is well mixed, and obtains sour soup.
2. a kind of preparation method of sour soup as claimed in claim 1, it is characterised in that：Sour soup in the step S4 also includes
1~2 part of catsup, 3~4 parts of salt, 3~4 parts of chickens' extracts, 4~5 parts of chicken powders.
3. a kind of preparation method of sour soup as claimed in claim 2, it is characterised in that：The salt content of the sour soup be 2~
2.4, pH value is 4~4.5.
4. a kind of preparation method of sour soup as claimed in claim 1, it is characterised in that：The wine of white wine in the step S1 and S2
Precision number is 40~50 degree.
5. a kind of preparation method of sour soup as claimed in claim 1, it is characterised in that：The alcoholic strength of white wine in the step S3
Number is 50~55 degree.
6. a kind of preparation method of sour soup as claimed in claim 5, it is characterised in that：The alcoholic strength of white wine in the step S3
Number is 53 degree.
7. a kind of preparation method of sour soup as claimed in claim 1, it is characterised in that：The pH value of the fermented tomato bed material is
3.8~4.6.
8. a kind of preparation method of sour soup as claimed in claim 1, it is characterised in that：The pH value of the small fermented tomato bed material
For 3.8~4.6.
9. the sour soup that the preparation method of sour soup any one of a kind of use claim 1 to 8 makes, it is characterised in that：Often
Part aqueous is that 190~210 parts of sour steamed dumping includes 33~36 parts of fermented tomato bed materials, 5~7 parts small fermented tomato bed material, 28~32
Part fermentation rice acid, 10~14 parts of poor capsic acids.
10. a kind of sour soup as claimed in claim 9, it is characterised in that：The sour soup also include 1~2 portion of catsup, 3~4 parts
Salt, 3~4 parts of chickens' extracts, 4~5 parts of chicken powders.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108464472A (en) * | 2018-04-10 | 2018-08-31 | 遵义市刘胡子食品有限公司 | A kind of acid soup and its manufacture craft |
| CN108783360A (en) * | 2018-05-25 | 2018-11-13 | 贵州亮欢寨生物科技有限公司 | A kind of gelled acid soup and preparation method thereof |
| CN110269220A (en) * | 2019-07-24 | 2019-09-24 | 贵州大学 | A kind of tomato chafing dish bottom flavorings and preparation method thereof |
| CN113974130A (en) * | 2021-11-01 | 2022-01-28 | 贵州省轻工业科学研究所 | Method for preparing low-acetic acid red sour sauce through circulating fermentation |
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| CN105707554A (en) * | 2014-12-05 | 2016-06-29 | 徐国英 | Sour soup fish chafing dish bottom material and preparation method thereof |
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| CN101023806A (en) * | 2007-04-03 | 2007-08-29 | 张玉星 | Sour-soup drink and preparing method |
| CN105707554A (en) * | 2014-12-05 | 2016-06-29 | 徐国英 | Sour soup fish chafing dish bottom material and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108464472A (en) * | 2018-04-10 | 2018-08-31 | 遵义市刘胡子食品有限公司 | A kind of acid soup and its manufacture craft |
| CN108783360A (en) * | 2018-05-25 | 2018-11-13 | 贵州亮欢寨生物科技有限公司 | A kind of gelled acid soup and preparation method thereof |
| CN110269220A (en) * | 2019-07-24 | 2019-09-24 | 贵州大学 | A kind of tomato chafing dish bottom flavorings and preparation method thereof |
| CN113974130A (en) * | 2021-11-01 | 2022-01-28 | 贵州省轻工业科学研究所 | Method for preparing low-acetic acid red sour sauce through circulating fermentation |
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| Publication number | Publication date |
|---|---|
| CN107242508B (en) | 2020-12-01 |
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