CN107822050B - Secondary fermentation red sour soup and preparation method thereof - Google Patents

Secondary fermentation red sour soup and preparation method thereof Download PDF

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CN107822050B
CN107822050B CN201711015672.XA CN201711015672A CN107822050B CN 107822050 B CN107822050 B CN 107822050B CN 201711015672 A CN201711015672 A CN 201711015672A CN 107822050 B CN107822050 B CN 107822050B
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CN107822050A (en
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田其明
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Majiang Mingyang Food Co ltd
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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
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/015—Inorganic compounds
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/065—Microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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Abstract

The invention relates to a secondary fermentation red sour soup and a preparation method thereof, and relates to the field of food processing. The preparation method comprises the following steps: mixing Capsici fructus, Oryza Glutinosa porridge, salt and fermented glutinous rice, fermenting for the first time, pulverizing, fermenting for the second time, and grinding into slurry. Wherein the addition amount of the glutinous rice porridge is 4-7% of the mass of the pepper, the addition amount of the fermented glutinous rice is 2-3% of the mass of the pepper, and the addition amount of the salt is 3-5% of the mass of the pepper. The process is simple, the industrial production is convenient, and simultaneously, the color, the nutritional value and the taste of the secondary fermentation red sour soup are effectively improved. The secondary fermentation red sour soup prepared by the method is green and healthy, and has good color, nutritional value and taste.

Description

Secondary fermentation red sour soup and preparation method thereof
Technical Field
The invention relates to the field of food processing, in particular to secondary fermentation red sour soup and a preparation method thereof.
Background
The red sour soup is a traditional food for Miao people in Kaili region, has been for thousands of years, has unique color (bright red), acid, alcohol and delicious taste and other characteristics, has the function of appetizing, and can open the appetite of patients with dyspepsia, anorexia and the like after being eaten.
The red sour soup can be made by families in Kaili area, and also by folk, the red sour soup is fragrant when eaten, and the sour soup is provided with a hot pot and a vegetable series. Fish raised in a paddy field and wild fish from a stream in a Kaili area are combined. The prepared Kaili famous sour soup fish is sour, fragrant and delicious in taste and mellow in taste.
However, the existing red sour soup sold on the market has the problems of adding additives such as preservatives, flavoring agents and the like, large taste difference, inconsistent color and the like.
Disclosure of Invention
The invention aims to provide a secondary fermentation red sour soup which is green and healthy and has improved color, nutritional value and taste.
The invention also aims to provide a preparation method of the secondary fermentation red sour soup, which has simple process and is convenient for industrial production, and simultaneously, the color, the nutritional value and the taste of the secondary fermentation red sour soup are effectively improved.
The implementation case of the invention is realized as follows:
a preparation method of secondary fermentation red sour soup comprises the following steps:
mixing Capsici fructus, Oryza Glutinosa porridge, salt and fermented glutinous rice, fermenting for the first time, pulverizing, fermenting for the second time, and grinding into slurry.
Wherein the addition amount of the glutinous rice porridge is 4-7% of the weight of the pepper, the addition amount of the fermented glutinous rice is 2-3% of the mass of the pepper, and the addition amount of the salt is 3-5% of the mass of the pepper.
The invention provides a secondary fermentation red sour soup prepared by the preparation method.
The embodiment of the invention has the beneficial effects that:
through reasonable matching of the pepper, the glutinous rice porridge, the salt and the fermented glutinous rice, and selection of the method of crushing, secondary fermentation and grinding after the primary fermentation, the raw materials are fully fermented, the utilization rate of the raw materials is improved, the taste and the flavor of the prepared secondary fermented red sour soup are effectively improved, and meanwhile, no additive is added, so that the green, nutritional and healthy properties of the secondary fermented red sour soup are effectively improved.
The glutinous rice porridge is selected to provide continuous and stable starch and protein for subsequent fermentation, improve the fermentation substrate of the saccharifying bacteria, further improve the activity of the saccharifying bacteria, enable the pepper to be fermented more sufficiently, and effectively improve the delicate flavor, acid and alcohol and lasting fragrance of the secondary fermentation red sour soup. The addition of the salt can effectively improve the flavor and taste and the fermentation quality of the secondary fermentation red sour soup. The fermented glutinous rice provides rich zymophyte and metabolite, and improves the nutrition of the secondary fermentation red sour soup.
Drawings
In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings needed to be used in the embodiments will be briefly described below, it should be understood that the following drawings only illustrate some embodiments of the present invention and therefore should not be considered as limiting the scope, and for those skilled in the art, other related drawings can be obtained according to the drawings without inventive efforts.
Fig. 1 is a process flow diagram of a preparation method of a secondary fermentation red sour soup provided by the embodiment of the invention.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below. The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products available commercially.
The following is a detailed description of a secondary fermentation red sour soup and a preparation method thereof provided by the invention.
The invention provides a preparation method of secondary fermentation red sour soup, which comprises the following steps:
mixing Capsici fructus, Oryza Glutinosa porridge, salt and fermented glutinous rice, fermenting for the first time, pulverizing, fermenting for the second time, and grinding into slurry; through the selection of the raw materials and the selection of the preparation method, the raw materials are fully fermented, the utilization rate of the raw materials is improved, the taste and the flavor of the prepared secondary fermentation red sour soup are effectively improved, and meanwhile, no additive is added, so that the green, nutritional and healthy properties of the secondary fermentation red sour soup are effectively improved. Referring to fig. 1, fig. 1 is a process flow chart of a method for preparing a secondary fermented red sour soup according to an embodiment of the present invention.
Optionally, the capsicum is Kaili chicken feet capsicum, namely Kaili native line capsicum, which has moderate pungency degree, water content of about 80%, bright red color and no heavy spicy taste, is a preferred raw material for making the secondary fermentation red sour soup, effectively improves the taste and flavor of the secondary fermentation red sour soup, and is rich in carotene, multiple vitamins and capsaicin. Wherein, the capsaicin has the efficacies of promoting blood circulation, dispelling cold, resolving stagnation and invigorating stomach. The red pepper contains a special substance, can accelerate metabolism, promote hormone secretion and protect the skin; is rich in vitamin C, and can be used for controlling heart disease and coronary arteriosclerosis, and reducing cholesterol; is rich in antioxidant substances, and can be used for preventing cancer and other chronic diseases. The red pepper can also kill parasites in stomach and abdomen and regulate the intestinal environment. The chili is added, so that the sour soup not only has better acidity, but also has certain spicy taste, the taste of the soup is more delicious, and meanwhile, the appetite can be increased, and the digestive ability of intestinal tracts can be improved.
Optionally, the method further comprises pretreating the peppers before mixing, wherein the pretreating comprises removing stems, cleaning, drying, crushing, and sieving with a 60-mesh sieve to obtain undersize products.
Specifically, after removing the stems, the portions that were shriveled by the sun were screened out, and the portions that were moldy and poor in color were removed. Cleaning the screened peppers by using a cleaning machine, airing, crushing and sieving by using a 60-mesh sieve.
Preferably, the undersize, i.e., the pulverized capsicum, is mixed with the salt, and then mixed with the glutinous rice porridge and the fermented glutinous rice. Meanwhile, according to the actual situation, the crushed hot pepper can be mixed with edible salt and conveyed to a cellar by a conveying belt for storage or direct use. The edible salt can effectively prevent pepper from mildewing, prolong the storage time, and simultaneously can be used for effectively improving the flavor, taste and fermentation quality of the secondary fermentation red sour soup.
The addition of less salt easily causes the growth of mixed bacteria and influences the quality of the secondary fermentation red sour soup, when the addition of more salt is added, the inhibition effect on the growth and activity of beneficial bacteria is easily caused, and when the content of salt is higher, the mixed bacteria for producing pectolytic enzyme is not easily grown, the structure of the pepper is not damaged, and the fermentation is not complete, so the addition amount of the salt is preferably 3-5% of the mass of the pepper.
In a preferred embodiment of the invention, the fermented glutinous rice is prepared by the following method:
steaming the first glutinous rice, cooling to 30-35 deg.C, such as 30 deg.C, 32 deg.C, 33 deg.C, 34 deg.C or 35 deg.C, mixing with sweet distiller's yeast, and fermenting at 30-35 deg.C for 3-4 days, wherein the activity of fungi and probiotics such as yeast in the sweet distiller's yeast is good at 30-35 deg.C, so that the fermentation effect is good, the fermentation time is effectively saved, and the sweet distiller's yeast is saved. Fermenting for 3-4 days while keeping the temperature, so that the first glutinous rice is fully fermented to obtain sweet and delicious fermented glutinous rice with rich nutrition, and simultaneously, the probiotics contained in the fermented glutinous rice is greatly proliferated for the subsequent first fermentation and the second fermentation. The terms "first" and "second" are used herein for distinction only.
More preferably, the amount of the sweet koji added is 0.5 to 0.8% by mass of the first glutinous rice. The sweet distiller's yeast in the adding range can fully ferment the first glutinous rice. Wherein the sweet distiller's yeast comprises saccharifying bacteria and yeast preparation, and the microorganism mainly comprises Rhizopus, Mucor and small amount of yeast.
Preferably, in the preferred embodiment of the present invention, the amount of the fermented glutinous rice is 2-3% of the mass of the pepper, so that the first fermentation and the second fermentation are effective.
Optionally, the glutinous rice porridge is prepared by mixing and decocting second glutinous rice and water, and the weight ratio of the glutinous rice porridge to the second glutinous rice is 7-8.5: the prepared glutinous rice porridge is proper in viscosity, and simultaneously provides proper starch and protein for saccharifying bacteria in the first fermentation and the second fermentation processes, so that the fermentation substrate of the saccharifying bacteria is improved, the activity of the saccharifying bacteria is further improved, the pepper is more fully fermented, and the delicate flavor and rich taste of the twice-fermented red sour soup are effectively improved.
Preferably, in the preferred embodiment of the invention, the addition amount of the glutinous rice porridge is 4-7% of the mass of the pepper, the matching degree with the pepper and the fermented glutinous rice is optimal in the range, and the fermentation effect is better.
Meanwhile, the glutinous rice contains protein, fat, saccharides, calcium, phosphorus, iron, vitamin B1, vitamin B2, nicotinic acid, starch and the like, is rich in nutrition, is a warm-tonifying and body-strengthening food, has the effects of tonifying middle-jiao and Qi, tonifying spleen and stomach and relieving deficiency, and has a certain relieving effect on poor appetite, abdominal distension and diarrhea. Effectively improve the health degree and value of the sour soup.
Wherein, the mixture of the pepper and the salt, the glutinous rice porridge and the fermented glutinous rice are mixed according to the proportion and then fermented for the first time, preferably, the first fermentation is carried out at 20-30 ℃ for 90-130 days in an anaerobic way, and optionally, the first fermentation is carried out in a vat, so that the pepper and the glutinous rice porridge are fermented more fully.
Preferably, the first fermentation is carried out by stirring at intervals of 9-11d, for example 10d, so that the mixed raw materials are fully contacted with the beneficial bacteria, and the fermentation is more complete.
In order to further improve the fermentation efficiency and further improve the taste and flavor, the raw materials after the first fermentation are crushed, so that the contact area between the raw materials and the beneficial bacteria is further improved. Followed by a second fermentation.
Optionally, the second fermentation is carried out in a small jar, which has better sealing property and can further avoid the pollution of mixed bacteria. Preferably, the second fermentation is carried out at 25-30 ℃ for 55-65d in an anaerobic fermentation mode. Within the range, the components of the pepper seeds and the pepper meat can be completely decomposed to obtain fermentation liquor and fermentation residues.
More preferably, the second fermentation is performed with stirring at intervals of 14-15 d. The second fermentation is more sufficient.
And then, grinding the mixture of the fermentation liquor and the fermentation residues after the second fermentation is finished, for example, grinding the mixture by a colloid mill, so that the fermentation residues are crushed, and meanwhile, the fermentation liquor and the fermentation residues are fully mixed, so that the taste of the obtained secondary fermentation red sour soup is finer.
Optionally, mixing with flavoring material after refining, and packaging.
The flavoring substances can be ginger, garlic, edible oil, pepper, yeast flavor extract and the like, and are not particularly limited, and workers in the field can select different flavoring substances according to actual conditions and requirements.
Wherein, the packaging comprises filling, warehousing and the like. Wherein, it should be noted that, before filling, the filled container needs to be sterilized and disinfected, so as to effectively improve the safety and health degree of the secondary fermentation red sour soup.
The invention also provides the secondary fermentation red sour soup prepared by the method, which is green and healthy, has good color, nutritional value and mouthfeel, and has excellent commercial value.
The features and properties of the present invention are described in further detail below with reference to examples.
Example 1
A secondary fermentation red sour soup is prepared by the following steps:
mixing Capsici fructus, Oryza Glutinosa porridge, salt and fermented glutinous rice, fermenting for the first time, pulverizing, fermenting for the second time, grinding into slurry, and packaging.
Wherein the addition amount of the glutinous rice porridge is 6% of the mass of the pepper, the addition amount of the fermented glutinous rice is 2% of the mass of the pepper, and the addition amount of the salt is 4% of the mass of the pepper.
The fermented glutinous rice is prepared by the following steps: steaming the first glutinous rice, cooling to 35 deg.C, mixing with sweet distiller's yeast, and fermenting at 35 deg.C for 3 d. The addition amount of the sweet distiller's yeast is 0.6% of the mass of the first glutinous rice.
The glutinous rice porridge is prepared by mixing and decocting second glutinous rice and water, and the weight ratio of the glutinous rice porridge to the second glutinous rice is 8: 1.
wherein the first fermentation is carried out at 25 deg.C for 120 days under anaerobic condition, and stirring is carried out at intervals of 10 days. The second fermentation was anaerobically fermented at 25 ℃ for 60d with stirring at 15d intervals.
Example 2
A secondary fermentation red sour soup is prepared by the following steps:
mixing Capsici fructus, Oryza Glutinosa porridge, salt and fermented glutinous rice, fermenting for the first time, pulverizing, fermenting for the second time, grinding into slurry, mixing with flavoring substances, and packaging.
Wherein the addition amount of the glutinous rice porridge is 7% of the mass of the pepper, the addition amount of the fermented glutinous rice is 3% of the mass of the pepper, and the addition amount of the salt is 3% of the mass of the pepper.
The fermented glutinous rice is prepared by the following steps: steaming the first glutinous rice, cooling to 30 deg.C, mixing with sweet distiller's yeast, and fermenting at 32 deg.C for 3.5 d. The addition amount of the sweet distiller's yeast is 0.5% of the total amount of the first glutinous rice.
The glutinous rice porridge is prepared by mixing and decocting second glutinous rice and water, and the weight ratio of the glutinous rice porridge to the second glutinous rice is 8.5: 1.
wherein the first fermentation is carried out at 20 deg.C for 110d by anaerobic fermentation, and stirring is carried out at intervals of 10 d. The second fermentation was anaerobic fermented at 28 ℃ for 56d with stirring at intervals of 14 d.
Example 3
A secondary fermentation red sour soup is prepared by the following steps:
mixing Capsici fructus, Oryza Glutinosa porridge, salt and fermented glutinous rice, fermenting for the first time, pulverizing, fermenting for the second time, grinding into slurry, mixing with flavoring substances, and packaging.
The addition amount of the glutinous rice porridge is 4% of the mass of the pepper, the addition amount of the fermented glutinous rice is 2.5% of the mass of the pepper, and the addition amount of the salt is 4.5% of the mass of the pepper.
The fermented glutinous rice is prepared by the following steps: steaming the first glutinous rice, cooling to 33 deg.C, mixing with sweet distiller's yeast, and fermenting at 30 deg.C for 4 days. The addition amount of the sweet distiller's yeast is 0.55% of the mass of the first glutinous rice.
The glutinous rice porridge is prepared by mixing and decocting second glutinous rice and water, and the weight ratio of the glutinous rice porridge to the second glutinous rice is 7: 1.
wherein the first fermentation is carried out at 28 deg.C for 99 days under anaerobic condition, and stirring is carried out at intervals of 9 days. The second fermentation was anaerobic fermented at 27 ℃ for 60d with stirring at 15d intervals.
Example 4
A secondary fermentation red sour soup is prepared by the following steps:
mixing Capsici fructus, Oryza Glutinosa porridge, salt and fermented glutinous rice, fermenting for the first time, pulverizing, fermenting for the second time, grinding into slurry, mixing with flavoring substances, and packaging.
The addition amount of the glutinous rice porridge is 6% of the mass of the pepper, the addition amount of the fermented glutinous rice is 2.7% of the mass of the pepper, and the addition amount of the salt is 3.5% of the mass of the pepper.
The fermented glutinous rice is prepared by the following steps: steaming the first glutinous rice, cooling to 32 deg.C, mixing with sweet distiller's yeast, and fermenting at 33 deg.C for 3.5 d. The addition amount of the sweet distiller's yeast is 0.75% of the total amount of the first glutinous rice.
The glutinous rice porridge is prepared by mixing and decocting second glutinous rice and water, and the weight ratio of the glutinous rice porridge to the second glutinous rice is 8: 1.
wherein the first fermentation is carried out at 24 deg.C for 130d anaerobic fermentation, and stirring is carried out at intervals of 10 d. The second fermentation was anaerobic fermented at 27 ℃ for 56d with stirring at intervals of 14 d.
Example 5
A secondary fermentation red sour soup is prepared by the following steps:
mixing Capsici fructus, Oryza Glutinosa porridge, salt and fermented glutinous rice, fermenting for the first time, pulverizing, fermenting for the second time, grinding into slurry, and packaging.
The addition amount of the glutinous rice porridge is 4.5 percent of the mass of the hot pepper, the addition amount of the fermented glutinous rice is 3 percent of the mass of the hot pepper, and the addition amount of the salt is 3.5 percent of the mass of the hot pepper.
The fermented glutinous rice is prepared by the following steps: steaming the first glutinous rice, cooling to 35 deg.C, mixing with sweet distiller's yeast, and fermenting at 35 deg.C for 3 d. The addition amount of the sweet distiller's yeast is 0.7% of the mass of the first glutinous rice.
The glutinous rice porridge is prepared by mixing and decocting second glutinous rice and water, and the weight ratio of the glutinous rice porridge to the second glutinous rice is 7.5: 1.
wherein the first fermentation is carried out at 23 deg.C for 130d anaerobic fermentation, and stirring is carried out at intervals of 10 d. The second fermentation was anaerobically fermented at 28 ℃ for 60d with stirring at 15d intervals.
Test examples
Example 1 was repeated to prepare a sufficient number of secondary fermentation red soups as test groups.
Setting a control group 1, wherein the control group 1 is prepared by the following method: mixing Capsici fructus, Oryza Glutinosa porridge, salt and fermented glutinous rice, fermenting, grinding into thick liquid, and packaging. Wherein, the fermentation is anaerobic fermentation at 35 ℃ for 180 days, the stirring is carried out at intervals of 10 days, and the rest steps and characteristics are the same as those of the experimental example.
A control group 2 was set, wherein the control group 2 was different from the test examples in that fermented glutinous rice was purchased from the market.
A control group 3 was set, wherein the control group 3 was different from the test examples in that fermented glutinous rice was not added and sweet koji was directly added, wherein the amount of the sweet koji added was the same as the amount required for fermenting the fermented glutinous rice in the test examples.
A control group 4 was provided, wherein the control group 4 was different from the test examples in that sweet koji was directly added without adding glutinous rice gruel, salt and fermented glutinous rice, wherein the amount of the sweet koji added was the same as the amount required for fermenting the fermented glutinous rice in the test examples.
The same method and the same seasonings are adopted, and the secondary fermentation red sour soup obtained by the test group and the control group 1-4 is used as the pot bottom to cook the sour soup fish.
100 passersby were randomly investigated at Kaili street, and sensory evaluation was performed on the twice-fermented red sour soup obtained in the test group and the control group 1-4 and the corresponding sour soup fish. The scoring criteria are shown in table 1, and the evaluation results are shown in table 2.
TABLE 1 sensory Scoring criteria
Figure BDA0001446412430000111
Figure BDA0001446412430000122
TABLE 2 sensory evaluation results
Figure BDA0001446412430000121
As can be seen from Table 2, the sensory score of the secondary fermented red sour soup processed in the example 1 of the present invention is significantly higher than that of the control groups 1 to 4, which indicates that the processing method of the example of the present invention has a good effect. By comparing the test group with the control group 1-3, it can be seen that the selection of fermentation conditions, fermentation steps and the like in the processing process, and the selection of glutinous rice porridge, salt and fermented glutinous rice have a large influence on the taste of the secondary fermentation red sour soup.
In addition, the results of examples 2 to 5, which were compared with the control set for each of them, were consistent with those obtained in example 1.
And by comparing examples 2-5 with example 1, it was found that the secondary fermented red sour soup prepared in example 1 was better in flavor and mouthfeel than those prepared in examples 2-5.
In conclusion, the preparation method of the secondary fermentation red sour soup provided by the embodiment of the invention is simple in process and convenient for industrial production, and simultaneously, the color, the nutritional value and the taste of the secondary fermentation red sour soup are effectively improved. The secondary fermentation red sour soup provided by the method is green and healthy, and has good color, nutritional value and taste. When the fish soup is applied to cooking food, such as sour soup fish or sour soup chafing dish, the delicious property of the taste is effectively improved.
The embodiments described above are some, but not all embodiments of the invention. The detailed description of the embodiments of the present invention is not intended to limit the scope of the invention as claimed, but is merely representative of selected embodiments of the invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

Claims (6)

1. A preparation method of secondary fermentation red sour soup is characterized by comprising the following steps:
mixing Capsici fructus, Oryza Glutinosa porridge, salt and fermented glutinous rice, fermenting for the first time, pulverizing, fermenting for the second time, and grinding into slurry;
wherein the addition amount of the glutinous rice porridge is 4-7% of the mass of the hot pepper, the addition amount of the fermented glutinous rice is 2-3% of the mass of the hot pepper, and the addition amount of the salt is 3-5% of the mass of the hot pepper;
the first fermentation is carried out for 90-130d at 20-30 ℃ in an anaerobic fermentation mode;
the second fermentation is carried out at 25-30 ℃ for 55-65d in an anaerobic fermentation mode;
the fermented glutinous rice is prepared by the following steps: steaming the first glutinous rice, cooling to 30-35 ℃, mixing with sweet distiller's yeast, and fermenting at 30-35 ℃ for 3-4 days;
also comprises grinding into slurry, mixing with flavoring substances, and packaging.
2. The method according to claim 1, wherein the first fermentation is performed while stirring at intervals of 9-11 d.
3. The method according to claim 1, wherein the second fermentation is performed while stirring every 14 to 15 days.
4. The method according to claim 1, wherein the amount of the koji is added in an amount of 0.5 to 0.8% by mass based on the first glutinous rice.
5. The preparation method according to claim 1, wherein the glutinous rice gruel is prepared by mixing and decocting a second glutinous rice with water, and the weight ratio of the glutinous rice gruel to the second glutinous rice is 7-8.5: 1.
6. a secondary fermented red sour soup prepared by the method of any one of claims 1 to 5.
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CN109170752A (en) * 2018-10-15 2019-01-11 覃镱 Red vinegar-pepper soup
CN109674002B (en) * 2019-03-04 2022-06-03 广州佳明食品科技有限公司 Preparation method of pure fermented rice sour soup
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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