CN109043438A - A kind of sour soup of improvement and its manufacture craft - Google Patents
A kind of sour soup of improvement and its manufacture craft Download PDFInfo
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- CN109043438A CN109043438A CN201811036555.6A CN201811036555A CN109043438A CN 109043438 A CN109043438 A CN 109043438A CN 201811036555 A CN201811036555 A CN 201811036555A CN 109043438 A CN109043438 A CN 109043438A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
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Abstract
The invention discloses a kind of improvement acid soup of food seasoning technical field, including raw material have scarlet green pepper, tomato, sauerkraut, purple perilla and stauntonvine.The present invention is compared with existing sour soup, wherein the addition without chemical components such as glacial acetic acid, can be realized spontaneous fermentation after stauntonvine and purple perilla is added, guarantee seasoning edible safety, and the true qualities of scarlet green pepper and tomato are remained, the sour soup look pool glow made, tart flavour is naturally non-stimulated.
Description
Technical field
The present invention relates to food seasoning technical fields, and in particular to a kind of sour soup of improvement and its manufacture craft.
Background technique
Currently, the way of sour soup mainly mixes the tomato sauce to ferment i.e. with poor capsicum according to a certain percentage
Can, but such allotment raw material and dispensing mode have the following problems: 1, because in traditional preparation process, poor capsicum and
The fermentation condition of tomato sauce is distinct, the fermentation time of general grain capsicum compared with tomato length, therefore in order to avoid length
When influence of the indirect fermentation to tomato sauce taste, the poor capsicum individually fermented and tomato sauce can all be compounded,
Sour soup can just be obtained；The sour soup taste degrees of fusion obtained in this way is bad, the vinegar-pepper taste of poor capsicum and the sour-sweet taste of tomato sauce
Compare clearly, the ratio great disparity slightly in dosage can all cause mouthfeel different；2, in current tomato sauce preparation method, in order to
It can accelerate the fermentation of tomato and poor capsicum, all ice vinegar can be added in tomato and poor capsicum in the production scale of mass
Acid will so obtain having sour tomato sauce and poor capsicum for substantially second day, but early stage can have ice
The pungent taste of acetic acid, is unfavorable for entrance, and some other seasonings can be also added to this to cover unfavorable taste, so
Food additives are increased, long-time service is unfavorable for health；3, the fermentation of addition glacial acetic acid can hinder natural lactic acid bacteria fermenting
Period plays one's part to the full, and the miscellaneous bacteria in fermentation process is not inhibited by lactic acid bacteria, can be largely by the nitrate in seasoning
After being reduced into nitrite 4, addition glacial acetic acid, due to not being spontaneous fermentation, the color of poor capsicum and tomato sauce will lead to
Partially dark red, i.e., so that the color of raw material changes, the sour soup worked it out loses delicate flavour.
In conclusion glacial acetic acid is added during fermenting tomato sauce and poor capsicum, although can significantly shorten
Therefore time of fermentation and acid, but add glacial acetic acid and there are problems that influence mouthfeel and food safety needs to make this and changes
Into.
Summary of the invention
The invention is intended to provide one kind can safely, quickly carry out spontaneous fermentation, the fresh sour soup of mouthfeel.
In order to achieve the above object, scheme provided by the invention is: a kind of sauerkraut acid soup, including raw material have scarlet green pepper,
Tomato, sauerkraut, purple perilla and stauntonvine.
The main component of scarlet green pepper and tomato as sour soup, provides the vinegar-pepper taste of sour soup.With traditional raw material components
Difference joined purple perilla and stauntonvine in the present invention program, wherein purple perilla is the annual plant of Labiatae, and it is special to have
Aromatic odor, it is multi-purpose to make Chinese medicine use, have the function of expelling cold and relieving exterior syndrome, sweating.Stauntonvine is the fruit of plants of Lardizabalaceae stauntonvine
It is real, there is the effect of promoting blood circulation and stopping pain, inducing diuresis to remove edema, used in addition to being used as Chinese medicine, be also individually processed into beverage at present.The present invention
Using purple perilla and stauntonvine as the main component of fermentation in scheme, the health-care efficacy of sour soup is on the one hand increased, on the other hand
Promote the progress of spontaneous fermentation.
It, can be under the same conditions to one starting of scarlet green pepper and tomato after joined stauntonvine and purple perilla in this programme
Ferment obtains sour soup, eliminates the step of being deployed again after fermenting respectively, and the mouth for the sour soup that spontaneous fermentation obtains after mixing
Taste is coordinated, and palatability is more preferable.
Stauntonvine in scheme contains two kinds of ingredients of oleanolic acid and ursolic acid in stauntonvine, can be in the production process
Promoting spontaneous fermentation, and then generates a large amount of lactic acid bacteria, the presence of lactic acid bacteria will be fermented in the form of microbial fermentation,
Sour soup is set to obtain natural tart flavour；Meanwhile the amount of lactic acid bacteria increases, and certain inhibiting effect is generated to nitrate reduction bacterium, into
And the content of the nitrite in sour soup is reduced, fermentation will make the content of nitrate reduction bacterium drop to safety in 15 days or so
Range, so that the content of nitrite is substantially reduced.In addition, also contain organic acid and brass class compound in stauntonvine, it is this kind of
Compound has broad-spectrum bactericidal action, can guarantee the freshness of raw material in sour soup.
Purple perilla is added, in addition to the special faint scent that sour soup can be given to increase purple perilla, in the case where spontaneous fermentation, lactic acid
Bacterium also ferments to purple perilla, so that purple perilla is enhanced the glow color of sour soup during fermentation, remains raw material in sour soup
Delicate flavour, improve the quality of sour soup.
It is the optimization to above scheme below:
Prioritization scheme one, a kind of acid soup, the parts by weight of raw material are 4~6 parts of scarlet green pepper, 7~10 parts of tomato, sauerkraut
5~10 parts, 12~15 parts of purple perilla and 12~15 parts of stauntonvine.This programme defines the dosage of each raw material, can obtain taste more
For the sour soup of harmonizing nature.
Prioritization scheme two, a kind of acid soup, the parts by weight of raw material are 4 parts of scarlet green pepper, 10 parts of tomato, 8 parts of sauerkraut, purple
13 parts and 14 parts of stauntonvine of Soviet Union.The sour-sweet taste of this programme acid soup is opposite to lay particular stress on, and is suitble to mix meal to child after culinary art, has appetizing
Effect.
Prioritization scheme three, a kind of acid soup, the parts by weight of raw material are 6 parts of scarlet green pepper, 7 parts of tomato, 9 parts, purple perilla 15
Part and 12 parts of stauntonvine.The pungent of this programme acid soup is opposite to be laid particular stress on, when body in chill crowd it is edible, sweating can be promoted to drive
It is cold.
Prioritization scheme four, based on one of above-mentioned each scheme: the manufacture craft of above-mentioned acid soup, comprising the following steps:
Step 1: feedstock processing: scarlet green pepper and tomato clean stalk, and stauntonvine and purple perilla are cleaned, and each raw material drains
Moisture；
Step 2: being put into gauze after purple perilla and stauntonvine mixing are minced, adding water to rub stamp 5~7 times, squeeze the water out to obtain
Ferment juice；
Step 3: first fermentation: scarlet green pepper and tomato being put into togerther in fermentation jar after mixing, will be fermented
Juice pours into jar, adds the mixture of water submerged scarlet green pepper and tomato, then stirs evenly；Sealing is sent out at 23~25 DEG C
Ferment 1 year is to 1 year and a half；
Step 4: secondary fermentation, takes out scarlet green pepper and the tomato of first fermentation, minces to obtain semi-finished product after mixing, it will
Semi-finished product are fitted into another jar, and sealing jar carries out secondary fermentation, and fermentation temperature is 15~20 DEG C, are within fermentation 3~4 months
It can.
This technique the utility model has the advantages that
1, the purple perilla for fermenting and being promoted sour soup quality will be promoted in scheme and minced after stauntonvine mixing, water is added to rub
Juice is stabbed out, fermentation juice is obtained, this link can be adequately compared in purple perilla and stauntonvine using the mode of physical squeezing
Constituents extraction comes out, and is dissolved into water, and addition chemical reagent is avoided to extract bring safety problem.
2, using the scarlet green pepper of form fermentation of juice and tomato, scarlet green pepper and tomato and fermentation can be increased in this way
The contact area of ingredient promotes the progress of fermentation, moreover, juice can enter scarlet green pepper and tomato by the effect of infiltration
Inside carried out so that fermentation is uniform.
3, juice fermentation avoids the particle of stauntonvine and purple perilla from being mixed into scarlet green pepper and tomato, and then avoids wild wood
Particle after melon and purple perilla mince feeds bring peculiar smell sense together.
4, scheme uses fermenting twice, and wherein first fermentation ferments 1 year at 23~25 DEG C to 1 year and a half, under the conditions of this, energy
It is enough so that the lasting progress of spontaneous fermentation, coordinate dense vinegar-pepper sour soup to obtain and lay the foundation, moreover, this temperature condition
Under, fermentation also ensures the integrality of scarlet green pepper and tomato for 1 year to the 1 year and a half time, avoids fermenting and generating weak fresh perfume (or spice)
And influence mouthfeel.
5, secondary fermentation minces scarlet green pepper and tomato, under the conditions of 15~20 DEG C of temperature, ferments 3~4 months, can be with
Ensure scarlet green pepper and tomato lasting dissolution juice during fermentation, and juice all comes from scarlet green pepper and tomato substantially,
Obtained sour soup mouthfeel is dense, and color is scarlet.
Prioritization scheme six, be based on prioritization scheme five: step 3 first fermentation carries out in desinfection chamber, and before first fermentation
In 4 middle of the month, every month, unpacking stirring was primary, and sealed again after opening wide 2~3h.In the early period of first fermentation, substantially 4 months
In period, it is easy to produce gas, these gases is avoided persistently to there is and cause scarlet green pepper and the west on upper layer during the fermentation
Red persimmon surface was acidified seriously, so carrying out the operation of this programme, gas can be discharged.
Specific embodiment
Below by the further details of explanation of specific embodiment:
Embodiment 1: a kind of sour soup of improvement, including raw material and the weight of raw material be scarlet green pepper 4kg, tomato 10kg, purple
Revive 13kg and stauntonvine 14kg.
Embodiment 2: a kind of sauerkraut acid soup, including raw material and raw material weight be scarlet green pepper 6kg, tomato 7kg, purple perilla
15kg and stauntonvine 12kg.
Embodiment 3: a kind of sauerkraut acid soup, including raw material and raw material weight be scarlet green pepper 5kg, tomato 8kg, purple perilla
12kg and stauntonvine 15kg.
Embodiment 4: by taking embodiment 3 as an example, the manufacture craft of sour soup is described further, comprising the following steps:
Step 1: preparing scarlet green pepper 4kg, tomato 10kg, purple perilla 13kg and stauntonvine 14kg；Scarlet green pepper and tomato are washed
Net stalk, stauntonvine and purple perilla are cleaned, and each raw material drains away the water；
Step 2: being put into gauze after purple perilla and stauntonvine mixing are minced, adding water to rub stamp 5~7 times, squeeze the water out to obtain
Ferment juice；
Step 3: first fermentation: scarlet green pepper and tomato being put into togerther in fermentation jar after mixing, will be fermented
Juice pours into jar, adds the mixture of water submerged scarlet green pepper and tomato, then stirs evenly；Sealing, at 23~25 DEG C
Fermentation 1 year is to 1 year and a half in desinfection chamber；It is preferred that 25 DEG C ferment 3 months 1 year；Preceding 4 middle of the month of fermentation, the every month of unpacking stirring one
It is secondary, and sealed again after opening wide 2~3h；
Step 4: secondary fermentation, takes out scarlet green pepper and the tomato of first fermentation, minces to obtain semi-finished product after mixing, it will
Semi-finished product are fitted into another jar, and sealing jar carries out secondary fermentation, and fermentation temperature is 15~20 DEG C, are within fermentation 3~4 months
Can, preferably 4 months.
Comparative example 1: sour soup, including raw material have scarlet green pepper 5kg, tomato 8kg；Altar is filled after mixing, and glacial acetic acid is added, adds
It ferments at normal temperature after water submerged.
Comparative example 2: sour soup will use that glacial acetic acid individually ferments the tomato sauce of completion and grain capsicum 1:1 by weight is mixed
Conjunction.
Above-mentioned comparative example 1 and comparative example 2 are all the customary preparation methods of current sour soup.
Test one: fermentation the 7th day detects the quantity of lactic acid bacteria and the content of nitrite in every kilogram of fermentation material.(comparison
Poor capsicum and tomato sauce in example 2 be all deployed after fermentation 7 days obtained by)
It ferments the 15th day content for detecting the quantity of lactic acid bacteria and nitrite in every kilogram of fermentation material again.(in comparative example 2
Poor capsicum and tomato sauce all be fermentation 15 days after deployed obtained by)
Selection fermentation is detected on the 7th day, it is therefore an objective to which it is marinated that the peak period of nitrite is generated in salted vegetables and pickles
Or the 7th day after fermentation, so this method selection is detected on the 7th day in fermentation.It was detected again then at the 15th day, because 15 days
After basically reach the stage of stable development, it is therefore an objective to verify the changes of contents situation of nitrite in the other fermentation material of each group.
It is well known that nitrite is a kind of very strong carcinogenic substance of toxicity, it can generate nitrosamine with amine substance and cause
Cancer, intake can be done harm to huamn body, and more seriously cause methemoglobinemia, led to histanoxia, can also be made blood
Enlargement of pipe, blood pressure reduce.Drink containing the excessively high well water of content of nitrite and the edible meat products containing excess nitrite or
Pickle can cause to be poisoned, and the content of nitrite must not exceed 20mg/kg in national regulation vegetable food.
Detected in the peak period that nitrite occurs in pickle, by the data of above-mentioned table 1 can be seen that embodiment and
The content of nitrous acid in comparative example is all without exceeded, but the content of nitrite is all almost close to limitation in comparative example 1 and 2
Value, potential more serious safety problem, and the content of nitrite of embodiment is very low, and it is very safe, it can trust greatly edible.It sees again
Corresponding content of lactic acid bacteria, embodiment are apparently higher than comparative example, this illustrates that the breeding of lactic acid bacteria in embodiment method is fast, say
The purple perilla and stauntonvine being added in bright embodiment promote the progress of fermentation, and can reach brighter to the generation of nitrite
Aobvious inhibiting effect.
1 relative contrast's example 2 of comparative example the result is that relatively better, the content of lactic acid bacteria is high, and it is more fast to illustrate that tart flavour generates
Speed, but this is for mass production, the content of nitrite is also higher, so being unsafe.
The 15th day testing result is seen again, because the content of lactic acid bacteria and nitrite basically reaches balance after 15 days, after
Continuous variation is small, it is possible to be referred to as final result.The content of lactic acid bacteria of embodiment is more obvious than the growth of comparative example,
It is more significant to the adjusting of tart flavour.And amplitude of the content of nitrite also than declining in embodiment is much larger, and content is very low,
And comparative example is still close to limits value, it is more dangerous.
Experiment two: embodiment acid soup and comparative example acid soup the progress sensory evaluation that processing is obtained, the color of the sour soup of examination,
Flavour and acidity.
What has been described above is only an embodiment of the present invention, and the common sense such as well known specific structure and characteristic are not made herein in scheme
Excessive description.It, without departing from the structure of the invention, can be with it should be pointed out that for those skilled in the art
Several modifications and improvements are made, these also should be considered as protection scope of the present invention, these all will not influence what the present invention was implemented
Effect and patent practicability.The scope of protection required by this application should be based on the content of the claims, in specification
The records such as specific embodiment can be used for explaining the content of claim.
Claims (5)
1. a kind of sour soup of improvement, it is characterised in that: including raw material have scarlet green pepper, tomato, sauerkraut, purple perilla and stauntonvine.
2. acid soup according to claim 1, it is characterised in that: the parts by weight of the raw material are 4~6 parts of scarlet green pepper, west
7~10 parts of red persimmon, sauerkraut 5~10,12~15 parts of purple perilla and 12~15 parts of stauntonvine.
3. the sour soup of improvement according to claim 2, it is characterised in that: the parts by weight of the raw material are 4 parts of scarlet green pepper, west
10 parts of red persimmon, 8 parts of sauerkraut, 13 parts of purple perilla and 14 parts of stauntonvine.
4. the sour soup of improvement according to claim 2, it is characterised in that: the parts by weight of the raw material are 6 parts of scarlet green pepper, west
7 parts of red persimmon, 9 parts of sauerkraut, 15 parts of purple perilla and 12 parts of stauntonvine.
5. the manufacture craft according to any one of claims 1 to 4 for improveing sour soup, it is characterised in that: including following step
It is rapid:
Step 1: feedstock processing: scarlet green pepper and tomato clean stalk, and stauntonvine, sauerkraut and purple perilla are cleaned, and each raw material drains
Moisture；
Step 2: being put into gauze after purple perilla and stauntonvine mixing are minced, adding water to rub stamp 5~7 times, squeeze the water out and fermented
Juice；
Step 3: first fermentation: scarlet green pepper, sauerkraut and tomato being put into togerther in fermentation jar after mixing, will be sent out
Ferment juice pours into jar, adds the mixture of water submerged scarlet green pepper and tomato, then stirs evenly；Sealing, at 23~25 DEG C
Fermentation 1 year to 1 year and a half；
Step 4: secondary fermentation, takes out scarlet green pepper and the tomato of first fermentation, mince to obtain semi-finished product after mixing, will half at
Product are fitted into another jar, and sealing jar carries out secondary fermentation, and fermentation temperature is 15~20 DEG C, are fermented 3~4 months.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811036555.6A CN109043438A (en) | 2018-09-06 | 2018-09-06 | A kind of sour soup of improvement and its manufacture craft |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811036555.6A CN109043438A (en) | 2018-09-06 | 2018-09-06 | A kind of sour soup of improvement and its manufacture craft |
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| Publication Number | Publication Date |
|---|---|
| CN109043438A true CN109043438A (en) | 2018-12-21 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811036555.6A Pending CN109043438A (en) | 2018-09-06 | 2018-09-06 | A kind of sour soup of improvement and its manufacture craft |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112704210A (en) * | 2021-01-19 | 2021-04-27 | 贵州南山婆食品加工有限公司 | Fruit and vegetable sour soup prepared from tomatoes as well as preparation method and application of fruit and vegetable sour soup |
-
2018
- 2018-09-06 CN CN201811036555.6A patent/CN109043438A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112704210A (en) * | 2021-01-19 | 2021-04-27 | 贵州南山婆食品加工有限公司 | Fruit and vegetable sour soup prepared from tomatoes as well as preparation method and application of fruit and vegetable sour soup |
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| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20181221 |
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| WD01 | Invention patent application deemed withdrawn after publication |