CN107751918A - The anti-rot and fresh-keeping method and red acid soup of red acid soup - Google Patents
The anti-rot and fresh-keeping method and red acid soup of red acid soup Download PDFInfo
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- CN107751918A CN107751918A CN201710982378.XA CN201710982378A CN107751918A CN 107751918 A CN107751918 A CN 107751918A CN 201710982378 A CN201710982378 A CN 201710982378A CN 107751918 A CN107751918 A CN 107751918A
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- red acid
- acid soup
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- soup
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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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- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/3499—Organic compounds containing oxygen with doubly-bound oxygen
Abstract
The anti-rot and fresh-keeping method and red acid soup of red acid soup, belong to food processing field.The anti-rot and fresh-keeping method of red acid soup includes：Major ingredient is mixed to obtain to red acid soup with auxiliary material, major ingredient includes brewageing capsicum and brewages tomato, auxiliary material includes dehydroactic acid sodium, potassium sorbate and sodium benzoate, concentration of the dehydroactic acid sodium in red acid soup is 0.2~0.48g/kg, concentration of the potassium sorbate in red acid soup is 0.4~0.98g/kg, and concentration of the sodium benzoate in red acid soup is 0.4~0.98g/kg.It carries out color protection, fresh-keeping and anti-corrosion to red acid soup, can extend the holding time of red acid soup.Red acid soup is made by above-mentioned method, color protection, fresh-keeping and favorable anti-corrosion effect, and food materials are fresh, resting period length.
Description
Technical field
The present invention relates to food processing field, and the anti-rot and fresh-keeping method and red acid soup of more particularly to a kind of red acid soup.
Background technology
Red acid soup is the traditional food of Kaili Area, Guizhou Miao people, so far the existing history of more than one thousand years, its unique color
The features such as (scarlet), fragrant (delicate fragrance), taste (alkyd, Hui Tian), there is appetizing, indigestion, apocleisis etc. can be made after edible
Patient has a very good appetite.People from Kerry is known as the common saying among the people of " do not eat acid for three days, walk and beat lightly ", it is seen then that red acid soup is drunk in Guizhou
Eat the critical role on chain.
Because red acid soup is had a great influence by illumination, temperature, or so the altar that fermented latter week begins to go mouldy, and face
Color starts blackening, thus the preparation method of red acid soup of the prior art be primarily present red acid soup holding time is short, easy change
The problems such as color, the fresh of food materials can be ensured by being typically only capable to show to grind now to sell, and have impact on normal production, transport and the guarantor of red acid soup
Deposit.
The content of the invention
It is an object of the invention to provide a kind of anti-rot and fresh-keeping method of red acid soup, it carries out color protection, fresh-keeping to red acid soup
And anti-corrosion, holding time of red acid soup can be extended.
Another object of the present invention is to provide a kind of red acid soup, its color protection, fresh-keeping and favorable anti-corrosion effect, food materials are fresh,
Resting period is grown.
The present invention is solved its technical problem and realized using following technical scheme.
The present invention proposes a kind of anti-rot and fresh-keeping method of red acid soup, and it includes：Major ingredient is mixed to obtain to red acid soup with auxiliary material, it is main
Material includes brewageing capsicum and brewageing tomato, and auxiliary material includes dehydroactic acid sodium, potassium sorbate and sodium benzoate, and dehydroactic acid sodium exists
Concentration in red acid soup is 0.2~0.48g/kg, and concentration of the potassium sorbate in red acid soup is 0.4~0.98g/kg, benzoic acid
Concentration of the sodium in red acid soup is 0.4~0.98g/kg.
A kind of red acid soup, it is made by the anti-rot and fresh-keeping method of above-mentioned red acid soup.
The beneficial effect of the embodiment of the present invention is：
The anti-rot and fresh-keeping method of red acid soup provided by the invention, by dehydroactic acid sodium, potassium sorbate and sodium benzoate and wine
Make capsicum and brewage the compounding that tomato carries out proper proportion, color protection, fresh-keeping and anti-corrosion are carried out to red acid soup, red acid can be extended
The holding time of soup.
Red acid soup provided by the invention, red acid soup, red acid soup are prepared using the anti-rot and fresh-keeping method of the above-mentioned red acid soup
Color protection, fresh-keeping and favorable anti-corrosion effect, holding time length, food materials are fresh, color and luster glow, delicious in taste.
Embodiment
, below will be in the embodiment of the present invention to make the purpose, technical scheme and advantage of the embodiment of the present invention clearer
Technical scheme be clearly and completely described.Unreceipted actual conditions person, builds according to normal condition or manufacturer in embodiment
The condition of view is carried out.Agents useful for same or the unreceipted production firm person of instrument, it is the conventional production that can be obtained by commercially available purchase
Product.
The anti-rot and fresh-keeping method and red acid soup of the red acid soup of the embodiment of the present invention are specifically described below.
A kind of anti-rot and fresh-keeping method of red acid soup, it includes：Major ingredient is mixed to obtain to red acid soup with auxiliary material, major ingredient includes brewageing
Capsicum and tomato is brewageed, auxiliary material includes dehydroactic acid sodium, potassium sorbate and sodium benzoate.
Concentration of the dehydroactic acid sodium in red acid soup is 0.2~0.48g/kg, and concentration of the potassium sorbate in red acid soup is
0.4~0.98g/kg, concentration of the sodium benzoate in red acid soup are 0.4~0.98g/kg.
Dehydroactic acid sodium has good inhibiting effect to mould, saccharomycete and bacterium, the yeast to causing food spoilage
Bacterium, the antibacterial ability of mould are especially strong, have the antibacterial ability of wide spectrum.It is effectively penetrated into cell body, suppresses exhaling for microorganism
Suction acts on, so as to reach the effect such as fresh-keeping moisturizing of anticorrosive mildewproof.
Potassium sorbate has inhibitory action to mould, saccharomycete and aerophile bacterium.The double bond of potassium sorbate can with it is more
The sulfydryl of kind dehydrogenase forms covalent bond, it is lost vigor, and so as to reach destruction enzyme system, suppresses microbial growth effect.
The easy penetration cell film of sodium benzoate enters in cell body, the permeability of interference cell film, suppresses cell membrane to amino
The absorption of acid；Intracellular alkali storage is acidified into cell body internal ionization, and suppresses the activity of the breathing enzyme system of cell, prevents acetyl
Coenzyme A condensation reacts, so as to play the purpose of food antiseptic.
Study and find through inventor, dehydroactic acid sodium, potassium sorbate and sodium benzoate mix according to the above ratio, have preferable
Anti-corrosion synergy.The auxiliary material mixes with brewageing capsicum and brewageing tomato according to above-mentioned concentration, meets food additives
National standard, it can effectively prevent that red acid soup is putrid and deteriorated, obtained red acid soup can preserve 1 year without swollen bottle, discoloration occurs
Phenomena such as, color protection, fresh-keeping and favorable anti-corrosion effect, holding time length.And the red acid soup that routine techniques is prepared, a week left side
The right side begins to go mouldy and color is not scarlet, occurs as soon as within one month or so swollen bottle, corruption, discoloration iso-metamorphism phenomenon.
It is preferred that concentration of the dehydroactic acid sodium in red acid soup is 0.3~0.48g/kg, potassium sorbate is in red acid soup
Concentration is 0.6~0.98g/kg, and concentration of the sodium benzoate in red acid soup is 0.4~0.6g/kg.
Further preferably, concentration of the dehydroactic acid sodium in red acid soup is 0.4g/kg, potassium sorbate is in red acid soup
Concentration is 0.8g/kg, and concentration of the sodium benzoate in red acid soup is 0.45g/kg.
In this preferred embodiments of the present invention, brewage capsicum and obtained by the first raw material anaerobic fermentation, the first raw material by weight hundred
Divide includes than meter：Salt 3~7%, the first height corn wine 1~4%, ginger 1~4%, garlic 1~4%, the first sticky rice sweet wine
1~5%, the pimiento of gruel 5~30% and surplus.
Brewage tomato to be obtained by the second raw material anaerobic fermentation, the second raw materials by weight meter includes：Second height is beautiful
The tomato of rice wine 1~4%, the second sticky rice sweet wine 1~5% and surplus.
Wherein, the color of tomato and pimiento is scarlet, delicious flavour, coordinates with ginger, garlic and sticky rice sweet wine, contains
Abundant nutrient, the mouthfeel such as the acid of red acid soup, sweet tea, peppery are coordinated, and the mellow in taste of red acid soup, color, smell and taste are unique, can open
The taste bud of people.The formula and the effect that auxiliary material is compounded are preferable simultaneously, and the color protection of red acid soup, fresh-keeping and antiseptic effect are more
It is good.Brewage capsicum and brewage the mass ratio of tomato and be preferably 8:2, the color, smell and taste of red acid soup is more coordinated.
The anaerobic fermentation time is 3~6 months, further can complete anaerobic fermentation within 3 months or so.Anaerobic fermentation
During, every 5~20 days, it is therefore preferable to 5 days or so, the fermentation materials in altar are stirred and continue nothing after sealing
Aerobe fermentation.Ensure that raw material fully ferments, avoid red acid soup that secondary fermentation occurs during preservation and cause red acid soup corruption, become
Matter.
The alcoholic strength of first height corn wine and the second height corn wine is 50~60%vol, can be such as 50%
Vol, 51%vol, 53%vol, 54%vol, 55%vol, 56%vol, 57%vol, 58%vol, 59%vol, 60%vol
Deng.Gruel is that mass ratio is 1~8:15 rice and water infusion are made, and such as can be 1:15、2:15、3:15、4:15、5:15、6:
15、7:15、8:15 etc., rice is preferably glutinous rice.Its anaerobic fermentation it is better.Red acid soup is avoided to occur during preservation
Secondary fermentation and cause red acid soup corrupt, rotten.
The anti-rot and fresh-keeping method of the red acid soup of the embodiment of the present invention also includes the grinding operation to major ingredient, and grinding operation will be red
Sour soup is finish-ground to sauce, and dehydroactic acid sodium, potassium sorbate and the sodium benzoate being easy in auxiliary material are fully contacted with major ingredient, made
With so as to improve the color protection of red acid soup, fresh-keeping and antiseptic effect.It is easy to use simultaneously, and eating mouth feel is good.
It is preferred that grinding operation is carried out after major ingredient mixes with auxiliary material.On the one hand, grinding operation can make major ingredient and major ingredient
More fully mixed, so as to improve color protection of the auxiliary material to red acid soup, fresh-keeping and antiseptic effect.On the other hand, it is easy to grind
Red acid soup is directly subjected to filling and package after mill, avoid before packing red acid soup for a long time with air contact and influence red acid
The preservation effect of soup.
A kind of red acid soup, pass through the anti-rot and fresh-keeping method of above-mentioned red acid soup, the color protection of red acid soup, fresh-keeping and antiseptic effect
Good, holding time length, food materials are fresh, color and luster glow, delicious in taste.
The feature and performance of the present invention are described in further detail with reference to embodiments.
Embodiment 1
A kind of red acid soup, is made by following methods：
66kg Paprikas are broken into after chopped chilli size and mixed with 5kg salt, enter altar.2kg, 55%vol are added into altar
Corn wine, 2kg crush ginger, 2kg comminuted garlics, 3kg sticky rice sweet wines and 20kg by glutinous rice and water with 5：15 mass ratio is endured
The gruel being made, seals anaerobic fermentation 3 months, and every 5 days Kaifeng is stirred in fermentation process once seals afterwards, must brewage capsicum.
97kg tomato powders are broken into chopped chilli size, enter altar.1kg, 55%vol corn wine and 2kg sticky rice sweet wines are added into altar, it is close
Seal anaerobic fermentation 3 months, every 5 days Kaifeng is stirred in fermentation process once seals afterwards, must brewage tomato.Capsicum will be brewageed with making
Tomato is made by 8:2 mass ratio mixes, and obtains major ingredient.Major ingredient and dehydroactic acid sodium, potassium sorbate and sodium benzoate are mixed, ground
Sauce is worn into, obtains red acid soup.Dehydroactic acid na concn is 0.4g/kg in red acid soup, the concentration of potassium sorbate is 0.8g/kg, benzene first
The concentration of sour sodium is 0.45g/kg.
Embodiment 2
A kind of red acid soup, is made by following methods：
66kg Paprikas are broken into after chopped chilli size and mixed with 5kg salt, enter altar.2kg, 55%vol are added into altar
Corn wine, 2kg crush ginger, 2kg comminuted garlics, 3kg sticky rice sweet wines and 20kg by glutinous rice and water with 5：15 mass ratio is endured
The gruel being made, seals anaerobic fermentation 3 months, and every 5 days Kaifeng is stirred in fermentation process once seals afterwards, must brewage capsicum.
97kg tomato powders are broken into chopped chilli size, enter altar.1kg, 55%vol corn wine and 2kg sticky rice sweet wines are added into altar, it is close
Seal anaerobic fermentation 3 months, every 5 days Kaifeng is stirred in fermentation process once seals afterwards, must brewage tomato.Capsicum will be brewageed with making
Tomato is made by 8:2 mass ratio mixes, and obtains major ingredient.Major ingredient and dehydroactic acid sodium, potassium sorbate and sodium benzoate are mixed, ground
Sauce is worn into, obtains red acid soup.Dehydroactic acid na concn is 0.2g/kg in red acid soup, the concentration of potassium sorbate is 0.98g/kg, benzene first
The concentration of sour sodium is 0.4g/kg.
Embodiment 3
A kind of red acid soup, is made by following methods：
66kg Paprikas are broken into after chopped chilli size and mixed with 5kg salt, enter altar.2kg, 55%vol are added into altar
Corn wine, 2kg crush ginger, 2kg comminuted garlics, 3kg sticky rice sweet wines and 20kg by glutinous rice and water with 5：15 mass ratio is endured
The gruel being made, seals anaerobic fermentation 3 months, and every 5 days Kaifeng is stirred in fermentation process once seals afterwards, must brewage capsicum.
97kg tomato powders are broken into chopped chilli size, enter altar.1kg, 55%vol corn wine and 2kg sticky rice sweet wines are added into altar, it is close
Seal anaerobic fermentation 3 months, every 5 days Kaifeng is stirred in fermentation process once seals afterwards, must brewage tomato.Capsicum will be brewageed with making
Tomato is made by 8:2 mass ratio mixes, and obtains major ingredient.Major ingredient and dehydroactic acid sodium, potassium sorbate and sodium benzoate are mixed, ground
Sauce is worn into, obtains red acid soup.Dehydroactic acid na concn is 0.3g/kg in red acid soup, the concentration of potassium sorbate is 0.8g/kg, benzene first
The concentration of sour sodium is 0.45g/kg.
Embodiment 4
A kind of red acid soup, is made by following methods：
66kg Paprikas are broken into after chopped chilli size and mixed with 5kg salt, enter altar.2kg, 55%vol are added into altar
Corn wine, 2kg crush ginger, 2kg comminuted garlics, 3kg sticky rice sweet wines and 20kg by glutinous rice and water with 5：15 mass ratio is endured
The gruel being made, seals anaerobic fermentation 3 months, and every 5 days Kaifeng is stirred in fermentation process once seals afterwards, must brewage capsicum.
97kg tomato powders are broken into chopped chilli size, enter altar.1kg, 55%vol corn wine and 2kg sticky rice sweet wines are added into altar, it is close
Seal anaerobic fermentation 3 months, every 5 days Kaifeng is stirred in fermentation process once seals afterwards, must brewage tomato.Capsicum will be brewageed with making
Tomato is made by 8:2 mass ratio mixes, and obtains major ingredient.Major ingredient and dehydroactic acid sodium, potassium sorbate and sodium benzoate are mixed, ground
Sauce is worn into, obtains red acid soup.Dehydroactic acid na concn is 0.4g/kg in red acid soup, the concentration of potassium sorbate is 0.6g/kg, benzene first
The concentration of sour sodium is 0.6g/kg.
Embodiment 5
A kind of red acid soup, is made by following methods：
66kg Paprikas are broken into after chopped chilli size and mixed with 5kg salt, enter altar.2kg, 55%vol are added into altar
Corn wine, 2kg crush ginger, 2kg comminuted garlics, 3kg sticky rice sweet wines and 20kg by glutinous rice and water with 5：15 mass ratio is endured
The gruel being made, seals anaerobic fermentation 3 months, and every 5 days Kaifeng is stirred in fermentation process once seals afterwards, must brewage capsicum.
97kg tomato powders are broken into chopped chilli size, enter altar.1kg, 55%vol corn wine and 2kg sticky rice sweet wines are added into altar, it is close
Seal anaerobic fermentation 3 months, every 5 days Kaifeng is stirred in fermentation process once seals afterwards, must brewage tomato.Capsicum will be brewageed with making
Tomato is made by 8:2 mass ratio mixes, and obtains major ingredient.Major ingredient and dehydroactic acid sodium, potassium sorbate and sodium benzoate are mixed, ground
Sauce is worn into, obtains red acid soup.Dehydroactic acid na concn is 0.48g/kg in red acid soup, the concentration of potassium sorbate is 0.4g/kg, benzene first
The concentration of sour sodium is 0.98g/kg.
Embodiment 6
A kind of red acid soup, is made by following methods：
56kg Paprikas are broken into after chopped chilli size and mixed with 3kg salt, enter altar.1kg, 60%vol are added into altar
Corn wine, 1kg crush ginger, 4kg comminuted garlics, 5kg sticky rice sweet wines and 30kg by glutinous rice and water with 1：15 mass ratio is endured
The gruel being made, seals anaerobic fermentation 3 months, and every 5 days Kaifeng is stirred in fermentation process once seals afterwards, must brewage capsicum.
94kg tomato powders are broken into chopped chilli size, enter altar.1kg, 60%vol corn wine and 5kg sticky rice sweet wines are added into altar, it is close
Seal anaerobic fermentation 6 months, every 15 days Kaifeng is stirred in fermentation process once seals afterwards, must brewage tomato.To brewage capsicum with
Tomato is brewageed by 8:2 mass ratio mixes, and obtains major ingredient.Major ingredient and dehydroactic acid sodium, potassium sorbate and sodium benzoate are mixed,
Sauce is ground into, obtains red acid soup.Dehydroactic acid na concn is 0.4g/kg in red acid soup, the concentration of potassium sorbate is 0.8g/kg, benzene
The concentration of sodium formate is 0.45g/kg.
Embodiment 7
A kind of red acid soup, is made by following methods：
70kg Paprikas are broken into after chopped chilli size and mixed with 4kg salt, enter altar.2kg, 55%vol are added into altar
Corn wine, 2kg crush ginger, 3kg comminuted garlics, 4kg sticky rice sweet wines and 15kg by glutinous rice and water with 5：15 mass ratio is endured
The gruel being made, seals anaerobic fermentation 3 months, and every 5 days Kaifeng is stirred in fermentation process once seals afterwards, must brewage capsicum.
94kg tomato powders are broken into chopped chilli size, enter altar.2kg, 55%vol corn wine and 4kg sticky rice sweet wines are added into altar, it is close
Seal anaerobic fermentation 5 months, every 10 days Kaifeng is stirred in fermentation process once seals afterwards, must brewage tomato.To brewage capsicum with
Tomato is brewageed by 8:2 mass ratio mixes, and obtains major ingredient.Major ingredient and dehydroactic acid sodium, potassium sorbate and sodium benzoate are mixed,
Sauce is ground into, obtains red acid soup.Dehydroactic acid na concn is 0.4g/kg in red acid soup, the concentration of potassium sorbate is 0.8g/kg, benzene
The concentration of sodium formate is 0.45g/kg.
Embodiment 8
A kind of red acid soup, is made by following methods：
74kg Paprikas are broken into after chopped chilli size and mixed with 6kg salt, enter altar.3kg, 55%vol are added into altar
Corn wine, 3kg crush ginger, 2kg comminuted garlics, 2kg sticky rice sweet wines and 10kg by glutinous rice and water with 5：15 mass ratio is endured
The gruel being made, seals anaerobic fermentation 3 months, and every 5 days Kaifeng is stirred in fermentation process once seals afterwards, must brewage capsicum.
95kg tomato powders are broken into chopped chilli size, enter altar.3kg, 55%vol corn wine and 2kg sticky rice sweet wines are added into altar, it is close
Seal anaerobic fermentation 4 months, every 10 days Kaifeng is stirred in fermentation process once seals afterwards, must brewage tomato.To brewage capsicum with
Tomato is brewageed by 8:2 mass ratio mixes, and obtains major ingredient.Major ingredient and dehydroactic acid sodium, potassium sorbate and sodium benzoate are mixed,
Sauce is ground into, obtains red acid soup.Dehydroactic acid na concn is 0.4g/kg in red acid soup, the concentration of potassium sorbate is 0.8g/kg, benzene
The concentration of sodium formate is 0.45g/kg.
Embodiment 9
A kind of red acid soup, is made by following methods：
78kg Paprikas are broken into after chopped chilli size and mixed with 7kg salt, enter altar.4kg, 50%vol are added into altar
Corn wine, 4kg crush ginger, 1kg comminuted garlics, 1kg sticky rice sweet wines and 5kg by glutinous rice and water with 8：15 mass ratio boils
Obtained gruel, seals anaerobic fermentation 3 months, and every 5 days Kaifeng is stirred in fermentation process once seals afterwards, must brewage capsicum.Will
95kg tomato powders are broken into chopped chilli size, enter altar.4kg, 50%vol corn wine and 1kg sticky rice sweet wines, sealing are added into altar
Anaerobic fermentation 3 months, in fermentation process Kaifeng stirring in every 5 days once seal afterwards, tomato must be brewageed.Capsicum will be brewageed with brewageing
Tomato presses 8:2 mass ratio mixes, and obtains major ingredient.Major ingredient and dehydroactic acid sodium, potassium sorbate and sodium benzoate are mixed, grinding
Into sauce, red acid soup is obtained.Dehydroactic acid na concn is 0.4g/kg in red acid soup, the concentration of potassium sorbate is 0.8g/kg, benzoic acid
The concentration of sodium is 0.45g/kg.
Comparative example 1
A kind of red acid soup, is made by following methods：
66kg Paprikas are broken into after chopped chilli size and mixed with 5kg salt, enter altar.2kg, 55%vol are added into altar
Corn wine, 2kg crush ginger, 2kg comminuted garlics, 3kg sticky rice sweet wines and 20kg by glutinous rice and water with 5：15 mass ratio is endured
The gruel being made, seals anaerobic fermentation 3 months, and every 5 days Kaifeng is stirred in fermentation process once seals afterwards, must brewage capsicum.
97kg tomato powders are broken into chopped chilli size, enter altar.1kg, 55%vol corn wine and 2kg sticky rice sweet wines are added into altar, it is close
Seal anaerobic fermentation 3 months, every 5 days Kaifeng is stirred in fermentation process once seals afterwards, must brewage tomato.Capsicum will be brewageed with making
Tomato is made by 8:2 mass ratio mixes, and obtains major ingredient.Major ingredient and dehydroactic acid sodium, potassium sorbate are mixed, sauce is ground into, obtains
Red acid soup.In red acid soup dehydroactic acid na concn be 0.4g/kg, the concentration of potassium sorbate be 0.8g/kg.
Comparative example 2
A kind of red acid soup, is made by following methods：
66kg Paprikas are broken into after chopped chilli size and mixed with 5kg salt, enter altar.2kg, 55%vol are added into altar
Corn wine, 2kg crush ginger, 2kg comminuted garlics, 3kg sticky rice sweet wines and 20kg by glutinous rice and water with 5：15 mass ratio is endured
The gruel being made, seals anaerobic fermentation 3 months, and every 5 days Kaifeng is stirred in fermentation process once seals afterwards, must brewage capsicum.
97kg tomato powders are broken into chopped chilli size, enter altar.1kg, 55%vol corn wine and 2kg sticky rice sweet wines are added into altar, it is close
Seal anaerobic fermentation 3 months, every 5 days Kaifeng is stirred in fermentation process once seals afterwards, must brewage tomato.Capsicum will be brewageed with making
Tomato is made by 8:2 mass ratio mixes, and obtains major ingredient.Major ingredient and dehydroactic acid sodium, sodium benzoate are mixed, sauce is ground into, obtains
Red acid soup.In red acid soup dehydroactic acid na concn be 0.4g/kg, the concentration of sodium benzoate be 0.45g/kg.
Comparative example 3
A kind of red acid soup, is made by following methods：
66kg Paprikas are broken into after chopped chilli size and mixed with 5kg salt, enter altar.2kg, 55%vol are added into altar
Corn wine, 2kg crush ginger, 2kg comminuted garlics, 3kg sticky rice sweet wines and 20kg by glutinous rice and water with 5：15 mass ratio is endured
The gruel being made, seals anaerobic fermentation 3 months, and every 5 days Kaifeng is stirred in fermentation process once seals afterwards, must brewage capsicum.
97kg tomato powders are broken into chopped chilli size, enter altar.1kg, 55%vol corn wine and 2kg sticky rice sweet wines are added into altar, it is close
Seal anaerobic fermentation 3 months, every 5 days Kaifeng is stirred in fermentation process once seals afterwards, must brewage tomato.Capsicum will be brewageed with making
Tomato is made by 8:2 mass ratio mixes, and obtains major ingredient.Major ingredient and potassium sorbate and sodium benzoate are mixed, sauce is ground into, obtains red
Sour soup.In red acid soup the concentration of potassium sorbate be 0.8g/kg, the concentration of sodium benzoate be 0.45g/kg.
Comparative example 4
A kind of red acid soup, is made by following methods：
66kg Paprikas are broken into after chopped chilli size and mixed with 5kg salt, enter altar.2kg, 55%vol are added into altar
Corn wine, 2kg crush ginger, 2kg comminuted garlics, 3kg sticky rice sweet wines and 20kg by glutinous rice and water with 5：15 mass ratio is endured
The gruel being made, seals anaerobic fermentation 3 months, and every 5 days Kaifeng is stirred in fermentation process once seals afterwards, must brewage capsicum.
97kg tomato powders are broken into chopped chilli size, enter altar.1kg, 55%vol corn wine and 2kg sticky rice sweet wines are added into altar, it is close
Seal anaerobic fermentation 3 months, every 5 days Kaifeng is stirred in fermentation process once seals afterwards, must brewage tomato.Capsicum will be brewageed with making
Tomato is made by 8:2 mass ratio mixes, and obtains major ingredient.Major ingredient and dehydroactic acid sodium are mixed, sauce is ground into, obtains red acid soup.It is red
Dehydroactic acid na concn is 0.4g/kg in sour soup.
Comparative example 5
A kind of red acid soup, is made by following methods：
66kg Paprikas are broken into after chopped chilli size and mixed with 5kg salt, enter altar.2kg, 55%vol are added into altar
Corn wine, 2kg crush ginger, 2kg comminuted garlics, 3kg sticky rice sweet wines and 20kg by glutinous rice and water with 5：15 mass ratio is endured
The gruel being made, seals anaerobic fermentation 3 months, and every 5 days Kaifeng is stirred in fermentation process once seals afterwards, must brewage capsicum.
97kg tomato powders are broken into chopped chilli size, enter altar.1kg, 55%vol corn wine and 2kg sticky rice sweet wines are added into altar, it is close
Seal anaerobic fermentation 3 months, every 5 days Kaifeng is stirred in fermentation process once seals afterwards, must brewage tomato.Capsicum will be brewageed with making
Tomato is made by 8:2 mass ratio mixes, and obtains major ingredient.Major ingredient and potassium sorbate are mixed, sauce is ground into, obtains red acid soup.Red acid
The concentration of potassium sorbate is 0.8g/kg in soup.
Comparative example 6
A kind of red acid soup, is made by following methods：
66kg Paprikas are broken into after chopped chilli size and mixed with 5kg salt, enter altar.2kg, 55%vol are added into altar
Corn wine, 2kg crush ginger, 2kg comminuted garlics, 3kg sticky rice sweet wines and 20kg by glutinous rice and water with 5：15 mass ratio is endured
The gruel being made, seals anaerobic fermentation 3 months, and every 5 days Kaifeng is stirred in fermentation process once seals afterwards, must brewage capsicum.
97kg tomato powders are broken into chopped chilli size, enter altar.1kg, 55%vol corn wine and 2kg sticky rice sweet wines are added into altar, it is close
Seal anaerobic fermentation 3 months, every 5 days Kaifeng is stirred in fermentation process once seals afterwards, must brewage tomato.Capsicum will be brewageed with making
Tomato is made by 8:2 mass ratio mixes, and obtains major ingredient.Major ingredient and sodium benzoate are mixed, sauce is ground into, obtains red acid soup.Red acid
The concentration of sodium benzoate is 0.45g/kg in soup.
Comparative example 7
A kind of red acid soup, is made by following methods：
66kg Paprikas are broken into after chopped chilli size and mixed with 5kg salt, enter altar.2kg, 55%vol are added into altar
Corn wine, 2kg crush ginger, 2kg comminuted garlics, 3kg sticky rice sweet wines and 20kg by glutinous rice and water with 5：15 mass ratio is endured
The gruel being made, seals anaerobic fermentation 3 months, and every 5 days Kaifeng is stirred in fermentation process once seals afterwards, must brewage capsicum.
97kg tomato powders are broken into chopped chilli size, enter altar.1kg, 55%vol corn wine and 2kg sticky rice sweet wines are added into altar, it is close
Seal anaerobic fermentation 3 months, every 5 days Kaifeng is stirred in fermentation process once seals afterwards, must brewage tomato.Capsicum will be brewageed with making
Tomato is made by 8:2 mass ratio mixes, and is ground into sauce, obtains red acid soup.
Using red acid soup made from embodiment 1~9 as test example 1~9, using the red acid soup of comparative example 1~7 as comparative example 1~
7.The red acid soup of test example 1~9 and comparative example 1~7 distinguishes filling 100 parts under the same conditions, and 15 days are preserved to it, preserves 1
Individual month, preserve 3 months, preserve 6 months, preserve 9 months and preserve 12 months after preservation situation counted.Preservation situation is commented
Price card is accurate as shown in table 1, and evaluation result is as shown in table 2.
Table 1. preserves situation evaluation criterion
The evaluation result of table 2.
As shown in Table 2, the color protection of the red acid soup of the embodiment of the present invention, fresh-keeping, favorable anti-corrosion effect are most long to deposit 12 months
Left and right and it is non-discolouring, rotten.Comparative example 1~3 is only with two kinds in dehydroactic acid sodium, potassium sorbate and sodium benzoate according to this
The ratio of invention is added, and red acid soup is deposited and begins to go bad for 6 months or so, comparative example 4~6 only with dehydroactic acid sodium,
A kind of ratio according to the present invention in potassium sorbate and sodium benzoate is added, and red acid soup is deposited 3 months or so and begun to
It is rotten.And comparative example 7 is not added with any of dehydroactic acid sodium, potassium sorbate and sodium benzoate, red acid soup deposits 1 month left side
The right side begins to go bad.
In summary, the anti-rot and fresh-keeping method of red acid soup provided by the invention, it carries out color protection, fresh-keeping and anti-to red acid soup
Corruption, the holding time of red acid soup can be extended.Red acid soup provided by the invention, its color protection, fresh-keeping and favorable anti-corrosion effect, food materials are new
Fresh, resting period length.
Embodiments described above is part of the embodiment of the present invention, rather than whole embodiments.The reality of the present invention
The detailed description for applying example is not intended to limit the scope of claimed invention, but is merely representative of the selected implementation of the present invention
Example.Based on the embodiment in the present invention, what those of ordinary skill in the art were obtained under the premise of creative work is not made
Every other embodiment, belongs to the scope of protection of the invention.
Claims (10)
1. a kind of anti-rot and fresh-keeping method of red acid soup, it is characterised in that it includes：Major ingredient is mixed to obtain to red acid soup, institute with auxiliary material
Stating major ingredient includes brewageing capsicum and brewageing tomato, and the auxiliary material includes dehydroactic acid sodium, potassium sorbate and sodium benzoate, described
Concentration of the dehydroactic acid sodium in the red acid soup is 0.2~0.48g/kg, and the potassium sorbate is dense in the red acid soup
It is 0.4~0.98g/kg to spend for 0.4~0.98g/kg, concentration of the sodium benzoate in the red acid soup.
2. the anti-rot and fresh-keeping method of red acid soup according to claim 1, it is characterised in that the dehydroactic acid sodium is described
Concentration in red acid soup is 0.3~0.48g/kg, and concentration of the potassium sorbate in the red acid soup is 0.6~0.98g/
Kg, concentration of the sodium benzoate in the red acid soup are 0.4~0.6g/kg.
3. the anti-rot and fresh-keeping method of red acid soup according to claim 2, it is characterised in that the dehydroactic acid sodium is described
Concentration in red acid soup is 0.4g/kg, and concentration of the potassium sorbate in the red acid soup is 0.8g/kg, the benzoic acid
Concentration of the sodium in the red acid soup is 0.45g/kg.
4. the anti-rot and fresh-keeping method of red acid soup according to claim 1, it is characterised in that also include the grinding behaviour to major ingredient
Make；Preferably, grinding operation is carried out after the major ingredient mixes with the auxiliary material.
5. the anti-rot and fresh-keeping method of red acid soup according to claim 1, it is characterised in that described to brewage capsicum by the first original
Material anaerobic fermentation obtains, and the first raw materials by weight meter includes：Salt 3~7%, the first height corn wine 1~4%,
Ginger 1~4%, garlic 1~4%, the first sticky rice sweet wine 1~5%, the pimiento of gruel 5~30% and surplus.
6. the anti-rot and fresh-keeping method of red acid soup according to claim 5, it is characterised in that the anaerobic hair of first raw material
The ferment time is 3~6 months；Preferably, it was stirred and sealed every 5~20 days；Preferably, it was stirred every 5 days and close
Envelope.
7. the anti-rot and fresh-keeping method of red acid soup according to claim 1, it is characterised in that the tomato of brewageing is by second
Raw material anaerobic fermentation obtains, and the second raw materials by weight meter includes：Second height corn wine 1~4%, the second glutinous rice sweet tea
The tomato of wine 1~5% and surplus.
8. the anti-rot and fresh-keeping method of red acid soup according to claim 7, it is characterised in that the anaerobic hair of second raw material
The ferment time is 3~6 months；Preferably, it was stirred and sealed every 5~20 days；Preferably, it was stirred every 5 days and close
Envelope.
9. the anti-rot and fresh-keeping method of the red acid soup according to any one of claim 5~8, it is characterised in that it is described brewage it is peppery
Green pepper and the mass ratio for brewageing tomato are 5~8:2~5；Preferably 8:2.
10. a kind of red acid soup, it is characterised in that pass through the anti-rot and fresh-keeping method of the red acid soup described in any one of claim 1~9
It is made.
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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 |
| CN110477332A (en) * | 2019-08-27 | 2019-11-22 | 麻江县明洋食品有限公司 | A kind of shagreen soya bean red acid soup zymotechnique |
| CN110495593A (en) * | 2019-08-27 | 2019-11-26 | 麻江县明洋食品有限公司 | A kind of open country green onion red acid soup preparation method |
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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 |
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| CN110495593A (en) * | 2019-08-27 | 2019-11-26 | 麻江县明洋食品有限公司 | A kind of open country green onion red acid soup preparation method |
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