CN109043434A - A kind of red acid soup and its manufacture craft - Google Patents
A kind of red acid soup and its manufacture craft Download PDFInfo
- Publication number
- CN109043434A CN109043434A CN201810729965.2A CN201810729965A CN109043434A CN 109043434 A CN109043434 A CN 109043434A CN 201810729965 A CN201810729965 A CN 201810729965A CN 109043434 A CN109043434 A CN 109043434A
- Authority
- CN
- China
- Prior art keywords
- parts
- tomato
- red acid
- acid soup
- prickly ash
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The present invention relates to food processing technology fields, specifically a kind of red acid soup and its manufacture craft, the red acid soup is prepared by tomato, 4~6 parts of poor capsicum, 0.5~1.5 part of edible salt, 0.4~0.6 part of rock sugar, 0.2~0.3 part of white wine, 0.2~0.3 part of Litsea pungens and 0.05~0.15 part of the Chinese prickly ash that parts by weight are 40~60 parts, and the preparation process of the red acid soup is the following steps are included: a raw material preparation；The cleaning of b raw material；C is marinated；D fermentation；E crushing and beating；F seasoning；The filling sterilization of g.Advantages of the present invention: the red acid soup is bright-colored, and since fermentation time is long, so that the pure perfume (or spice) of the taste of red acid soup, is added Litsea pungens, so that special taste, nutrition is comprehensive, and matches properly, makes it have by cold, analgesia, stomach invigorating, disappear the medicinal efficacies such as glutted.
Description
Technical field
The present invention relates to food processing technology field, specifically a kind of red acid soup and its manufacture craft.
Background technique
Red acid soup is the traditional food of Kaili Area, Guizhou Miao people, has the history of more than one thousand years, its unique color so far
The features such as (scarlet), fragrant (faint scent), taste (alkyd, Hui Tian), has the function of appetizing.Kerry red acid soup obtains geographical sign protection production
Product.2015, Kerry red acid soup was formally put into " grand ceremony of Chinese geography famous special product ", Kerry Miao ethnic group Fish in Sour Soup manufacture skill
It is put into the provincial non-material cultural heritage in Guizhou Province already.
Red acid soup taste in the prior art is more single, and without medicinal effects, nutrition is not comprehensive enough, and on the market red
Sour soup is often added to non-natural additive, so that taste is impure.
Summary of the invention
Place in view of the deficiency of the prior art, the present invention is intended to provide the pure fragrant, nutrition of a kind of special taste, taste
Comprehensively, proportion is suitable, while also tool is by cold, analgesia, stomach invigorating, the medicinal efficacies such as glutted that disappear red acid soup and its manufacture craft.
In order to solve the above technical problems, a kind of red acid soup provided by the invention, by parts by weight be 40~60 parts tomato,
4~6 parts of poor capsicum, 0.5~1.5 part of edible salt, 0.4~0.6 part of rock sugar, 0.2~0.3 part of white wine, 0.2~0.3
The Litsea pungens and 0.05~0.15 part of Chinese prickly ash of part are prepared.
Preferably, the red acid soup by parts by weight be 50 parts tomato, 5 parts of poor capsicum, 1 part of edible salt, 0.5 part
Rock sugar, 0.25 part of white wine, 0.25 part of Litsea pungens and 0.1 part of Chinese prickly ash be prepared.
A kind of manufacture craft of red acid soup, includes the following steps；
A, raw material preparation: 40~60 parts of tomato, 4~6 parts of poor capsicum, 0.5~1.5 part of edible salt, 0.4~
0.6 part of rock sugar, 0.2~0.3 part of white wine, 0.2~0.3 part of Litsea pungens and 0.05~0.15 part of Chinese prickly ash；
50 parts of tomato, 5 parts of poor capsicum, 1 part of edible salt, 0.5 part of rock sugar, 0.25 part of white wine, 0.25 part
Litsea pungens and 0.1 part of Chinese prickly ash；
B, raw material cleans: the tomato for being 40~60 parts by parts by weight, 0.2~0.3 part of Litsea pungens and 0.05~0.15
The Chinese prickly ash of part is eluriated 3 times with clear water, is cleaned up it, is then dried spare；
The tomato for being 50 parts by parts by weight, 0.25 part of Litsea pungens and 0.1 part of Chinese prickly ash are eluriated 3 times with clear water, make it
It cleans up, then dries spare；
C, it pickles: clean tomato being put into basin, edible salt, white wine, Litsea pungens are added, pickle 2 hours；
D, ferment: the tomato pickled, which is put into altar, to be sealed, and is fermented；
E, crushing and beating: the tomato pickled is subjected to crushing and beating, while the mashing of poor capsicum is spare；
F, season: tomato spare in step d and poor capsicum mixed, add rock sugar and Chinese prickly ash be stirred it is mixed
It is even；
G, filling sterilization: the tomato progress after seasoning is filling, then carry out sterilization processing, finished product.
Preferably, the fermentation time in the step d is 1~3 year, and fermentation temperature is 23~27 DEG C.
Preferably, the pericarpium zanthoxyli schinifolii that the Chinese prickly ash in the step f uses Guizhou to produce.
Preferably, sterilization processing uses ultraviolet sterilization in the step g, and sterilizing time is 25~35min.
Red acid soup provided in an embodiment of the present invention and its manufacture craft the utility model has the advantages that the red acid soup is bright-colored, due to
Fermentation time is long so that the pure perfume of the taste of red acid soup, special taste, nutrition comprehensively, proportion it is suitable, the wooden ginger is added in red acid soup
Son makes it have by cold, analgesia, and stomach invigorating, disappear the medicinal efficacies such as glutted.
Specific embodiment
In order to make the objectives, technical solutions, and advantages of the present invention more clearly, with reference to embodiments, to the present invention into
Row is further described.It should be appreciated that the specific embodiments described herein are merely illustrative of the present invention, it is not used to limit
The fixed present invention.
Embodiment 1:
A kind of red acid soup is the ice of the tomato of 40kg, the poor capsicum of 4kg, the edible salt of 0.5kg, 0.4kg by parts by weight
The Chinese prickly ash of sugar, the white wine of 0.2kg, the Litsea pungens of 0.2kg and 0.05kg is prepared.
A kind of manufacture craft of red acid soup, includes the following steps；
A, raw material preparation: the tomato of 40kg, the poor capsicum of 4kg, the edible salt of 0.5kg, the rock sugar of 0.4kg, 0.2kg
The Chinese prickly ash of white wine, the Litsea pungens of 0.2kg and 0.05kg；
B, raw material cleans: the tomato for being 40kg by weight, the Litsea pungens of 0.2kg and the Chinese prickly ash of 0.05kg are eluriated with clear water
3 times, it is cleaned up, then dried spare；
C, pickle: the tomato of clean 40kg be put into basin, add the edible salt of 0.5kg, the white wine of 0.2kg,
The Litsea pungens of 0.2kg is pickled 2 hours；
D, ferment: the tomato pickled, which is put into altar, to be sealed, and is fermented；
E, crushing and beating: the tomato pickled is subjected to crushing and beating, while the mashing of the poor capsicum of 4kg is spare；
F, it seasons: tomato spare in step d and poor capsicum is mixed, add the rock sugar and 0.05kg of 0.4kg
Chinese prickly ash is stirred mixing；
G, filling sterilization: the tomato progress after seasoning is filling, then carry out sterilization processing, finished product.
Fermentation time in the step d is 1~3 year, and fermentation temperature is 23~27 DEG C.
The pericarpium zanthoxyli schinifolii that Chinese prickly ash in the step f uses Guizhou to produce.
Sterilization processing uses ultraviolet sterilization in the step g, and sterilizing time is 25~35min.
Embodiment 2:
A kind of red acid soup, tomato, the poor capsicum of 5kg, the edible salt of 1kg, the 0.5kg that red acid soup is 50kg by parts by weight
Rock sugar, the white wine of 0.25kg, the Litsea pungens of 0.25kg and 0.1kg Chinese prickly ash be prepared.
A kind of manufacture craft of red acid soup, includes the following steps；
A, raw material preparation: the tomato of 50kg, the poor capsicum of 5kg, the edible salt of 1kg, the rock sugar of 0.5kg, 0.25kg
The Chinese prickly ash of white wine, the Litsea pungens of 0.25kg and 0.1kg；
B, raw material cleans: the tomato for being 50kg by weight, the Litsea pungens of 0.25kg and the Chinese prickly ash of 0.1kg are eluriated with clear water
3 times, it is cleaned up, then dried spare；
C, it pickles: clean tomato being put into basin, the edible salt of 1kg, the white wine of 0.25kg and 0.25kg are added
Litsea pungens, pickle 2 hours；
D, ferment: the tomato pickled, which is put into altar, to be sealed, and is fermented；
E, crushing and beating: the tomato pickled is subjected to crushing and beating, while the mashing of the poor capsicum of 5kg is spare；
F, it seasons: tomato spare in step d and poor capsicum being mixed, the rock sugar of 0.5kg and the flower of 0.1kg are added
Green pepper is stirred mixing；
G, filling sterilization: the tomato progress after seasoning is filling, then carry out sterilization processing, finished product.
Fermentation time in the step d is 1~3 year, and fermentation temperature is 23~27 DEG C.
The pericarpium zanthoxyli schinifolii that Chinese prickly ash in the step f uses Guizhou to produce.
Sterilization processing uses ultraviolet sterilization in the step g, and sterilizing time is 25~35min.
Embodiment 3:
A kind of red acid soup is the ice of the tomato of 60kg, the poor capsicum of 6kg, the edible salt of 1.5kg, 0.6kg by parts by weight
The Chinese prickly ash of sugar, the white wine of 0.3kg, the Litsea pungens of 0.3kg and 0.15kg is prepared.
A kind of manufacture craft of red acid soup, includes the following steps；
A, raw material preparation: the tomato of 60kg, the poor capsicum of 6kg, the edible salt of 1.5kg, the rock sugar of 0.6kg, 0.3kg
The Chinese prickly ash of white wine, the Litsea pungens of 0.3kg and 0.15kg；
B, raw material cleans: the tomato for being 60kg by weight, the Litsea pungens of 0.3kg and the Chinese prickly ash of 0.15kg are eluriated with clear water
3 times, it is cleaned up, then dried spare；
C, pickle: the tomato of clean 60kg be put into basin, add the edible salt of 1.5kg, the white wine of 0.3kg,
The Litsea pungens of 0.3kg is pickled 2 hours；
D, ferment: the tomato pickled, which is put into altar, to be sealed, and is fermented；
E, crushing and beating: the tomato pickled is subjected to crushing and beating, while the mashing of the poor capsicum of 6kg is spare；
F, it seasons: tomato spare in step d and poor capsicum is mixed, add the rock sugar and 0.15kg of 0.6kg
Chinese prickly ash is stirred mixing；
G, filling sterilization: the tomato progress after seasoning is filling, then carry out sterilization processing, finished product.
Fermentation time in the step d is 1~3 year, and fermentation temperature is 23~27 DEG C.
The pericarpium zanthoxyli schinifolii that Chinese prickly ash in the step f uses Guizhou to produce.
Sterilization processing uses ultraviolet sterilization in the step g, and sterilizing time is 25~35min
Embodiment described above is only described the preferred embodiments of invention, not to design of the invention and
Range is defined.Without departing from the design concept of the invention, ordinary people in the field is to technical solution of the present invention
The all variations and modifications made, should all drop into protection scope of the present invention, the claimed technology contents of the present invention,
It is all described in the claims.
Claims (6)
1. a kind of red acid soup, it is characterised in that: by parts by weight be 40~60 parts of tomato, 4~6 parts of poor capsicum, 0.5~
1.5 parts of edible salt, 0.4~0.6 part of rock sugar, 0.2~0.3 part of white wine, 0.2~0.3 part of Litsea pungens and 0.05~
0.15 part of Chinese prickly ash is prepared.
2. a kind of red acid soup as described in claim 1, it is characterised in that: the red acid soup is 50 parts western red by parts by weight
Persimmon, 5 parts of poor capsicum, 1 part of edible salt, 0.5 part of rock sugar, 0.25 part of white wine, 0.25 part of Litsea pungens and 0.1 part of flower
Green pepper is prepared.
3. a kind of manufacture craft of red acid soup, it is characterised in that: include the following steps；
A, raw material preparation: 40~60 parts of tomato, 4~6 parts of poor capsicum, 0.5~1.5 part of edible salt, 0.4~0.6 part
Rock sugar, 0.2~0.3 part of white wine, 0.2~0.3 part of Litsea pungens and 0.05~0.15 part of Chinese prickly ash；
50 parts of tomato, 5 parts of poor capsicum, 1 part of edible salt, 0.5 part of rock sugar, 0.25 part of white wine, 0.25 part of wood
Jiang Zi and 0.1 part of Chinese prickly ash；
B, raw material cleans: it is 40~60 parts of tomato by parts by weight, 0.2~0.3 part of Litsea pungens and 0.05~0.15 part
Chinese prickly ash is eluriated 3 times with clear water, is cleaned up it, is then dried spare；
The tomato for being 50 parts by parts by weight, 0.25 part of Litsea pungens and 0.1 part of Chinese prickly ash are eluriated 3 times with clear water, make its cleaning
Completely, it then dries spare；
C, it pickles: clean tomato being put into basin, edible salt, white wine, Litsea pungens are added, pickle 2 hours；
D, ferment: the tomato pickled, which is put into altar, to be sealed, and is fermented；
E, crushing and beating: the tomato pickled is subjected to crushing and beating, while the mashing of poor capsicum is spare；
F, it seasons: tomato spare in step d and poor capsicum being mixed, rock sugar is added and Chinese prickly ash is stirred mixing；
G, filling sterilization: the tomato progress after seasoning is filling, then carry out sterilization processing, finished product.
4. a kind of manufacture craft of red acid soup as claimed in claim 3, it is characterised in that: the fermentation time in the step d
It is 1~3 year, fermentation temperature is 23~27 DEG C.
5. a kind of manufacture craft of red acid soup as claimed in claim 3, it is characterised in that: the Chinese prickly ash in the step f uses
The pericarpium zanthoxyli schinifolii that is produced from Guizhou.
6. a kind of manufacture craft of red acid soup as claimed in claim 3, it is characterised in that: sterilization processing is adopted in the step g
With ultraviolet sterilization, sterilizing time is 25~35min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810729965.2A CN109043434A (en) | 2018-07-05 | 2018-07-05 | A kind of red acid soup and its manufacture craft |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810729965.2A CN109043434A (en) | 2018-07-05 | 2018-07-05 | A kind of red acid soup and its manufacture craft |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109043434A true CN109043434A (en) | 2018-12-21 |
Family
ID=64819293
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810729965.2A Pending CN109043434A (en) | 2018-07-05 | 2018-07-05 | A kind of red acid soup and its manufacture craft |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109043434A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN110771843A (en) * | 2019-11-18 | 2020-02-11 | 周珍醒 | Red sour soup and preparation method thereof |
| CN112753983A (en) * | 2021-01-22 | 2021-05-07 | 贵州湄潭茯莹食品开发有限公司 | Broken-skin pickled pepper red sour soup and making method thereof |
| CN112998251A (en) * | 2021-01-17 | 2021-06-22 | 贵州大学 | Yeast extract and shiitake mushroom composite hotpot condiment and preparation method thereof |
| CN113208080A (en) * | 2021-05-20 | 2021-08-06 | 贵州芳香园民族特色食品股份有限公司 | Processing technology of roxburgh rose red sour soup |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1422549A (en) * | 2001-12-06 | 2003-06-11 | 姜恒国 | Tomato sour soup |
| CN1454520A (en) * | 2003-04-30 | 2003-11-12 | 贵阳南明百事吉饭庄 | Fish with sour-soup and its making process |
| CN104705717A (en) * | 2015-04-09 | 2015-06-17 | 贵州大学 | Preparation method of tomato sour soup |
| CN105054152A (en) * | 2015-09-09 | 2015-11-18 | 贵州布依姑娘食品有限公司 | Special red sour soup and preparation method thereof |
| CN107080210A (en) * | 2017-05-22 | 2017-08-22 | 凯里市田园食品开发有限公司 | The formula of one seedling man's red acid soup, seedling man red acid soup and preparation method thereof |
-
2018
- 2018-07-05 CN CN201810729965.2A patent/CN109043434A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1422549A (en) * | 2001-12-06 | 2003-06-11 | 姜恒国 | Tomato sour soup |
| CN1454520A (en) * | 2003-04-30 | 2003-11-12 | 贵阳南明百事吉饭庄 | Fish with sour-soup and its making process |
| CN104705717A (en) * | 2015-04-09 | 2015-06-17 | 贵州大学 | Preparation method of tomato sour soup |
| CN105054152A (en) * | 2015-09-09 | 2015-11-18 | 贵州布依姑娘食品有限公司 | Special red sour soup and preparation method thereof |
| CN107080210A (en) * | 2017-05-22 | 2017-08-22 | 凯里市田园食品开发有限公司 | The formula of one seedling man's red acid soup, seedling man red acid soup and preparation method thereof |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN110771843A (en) * | 2019-11-18 | 2020-02-11 | 周珍醒 | Red sour soup and preparation method thereof |
| CN112998251A (en) * | 2021-01-17 | 2021-06-22 | 贵州大学 | Yeast extract and shiitake mushroom composite hotpot condiment and preparation method thereof |
| CN112753983A (en) * | 2021-01-22 | 2021-05-07 | 贵州湄潭茯莹食品开发有限公司 | Broken-skin pickled pepper red sour soup and making method thereof |
| CN113208080A (en) * | 2021-05-20 | 2021-08-06 | 贵州芳香园民族特色食品股份有限公司 | Processing technology of roxburgh rose red sour soup |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN109043434A (en) | A kind of red acid soup and its manufacture craft | |
| CN102266029B (en) | Production method of salted and pickled vegetables | |
| CN103349271B (en) | Chili sauce and preparation method thereof | |
| CN102763828A (en) | Fermented chili seasoning and production method thereof | |
| CN103876010B (en) | A kind of zymolysis squash sauce and preparation method thereof | |
| CN103054070B (en) | Egg fermented food and preparation method thereof | |
| CN102246950A (en) | Method for making yellow pepper sauce | |
| CN107751800A (en) | A kind of fermentation process of chrysanthemum broad bean paste | |
| CN102304460A (en) | Preparation method of sunned mature vinegar | |
| CN101427762A (en) | Instant shrimp paste and preparation method thereof | |
| CN101278720A (en) | North China fermented soya bean series | |
| CN107455705A (en) | A kind of preparation method of Preserved-fish capsicums | |
| CN106690235A (en) | Chili enzyme for seasoning | |
| CN101965958A (en) | Production technology of preserved beancurd juice | |
| CN104643018A (en) | Preparation method for chili sauce | |
| CN103876011A (en) | Fermented pumpkin sauce with smoked preserved flavor and preparation method of sauce | |
| CN101040695A (en) | Method for producing shredded meat with pepper pickle | |
| CN104336569A (en) | Preparation method of low-salt nutritional pickled vegetable | |
| CN104705609A (en) | Pickled chili making process | |
| CN104905223A (en) | Rose chilli sauce and preparation method thereof | |
| CN103783412A (en) | Manufacturing method for extremely fragrant fermented soya bean | |
| CN109170752A (en) | Red vinegar-pepper soup | |
| WO2016175633A1 (en) | Method for manufacturing fish sauce using fermented soybean lump powder and fish sauce manufactured thereby | |
| CN106473059A (en) | Traditional zymotic chopped hot pepper product and its production method are hidden in a kind of hole | |
| CN104207081B (en) | The processing method of the glutinous fragrant acid pepper of a kind of less salt |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20181221 |