CN109170752A - Red vinegar-pepper soup - Google Patents
Red vinegar-pepper soup Download PDFInfo
- Publication number
- CN109170752A CN109170752A CN201811199046.5A CN201811199046A CN109170752A CN 109170752 A CN109170752 A CN 109170752A CN 201811199046 A CN201811199046 A CN 201811199046A CN 109170752 A CN109170752 A CN 109170752A
- Authority
- CN
- China
- Prior art keywords
- fermentation material
- ginger
- capsicum
- salt
- garlic
- 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.)
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- 235000014347 soups Nutrition 0.000 title claims abstract description 13
- 239000006002 Pepper Substances 0.000 title claims abstract description 8
- 238000000855 fermentation Methods 0.000 claims abstract description 35
- 230000004151 fermentation Effects 0.000 claims abstract description 35
- 239000000463 material Substances 0.000 claims abstract description 29
- 241000234314 Zingiber Species 0.000 claims abstract description 23
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 23
- 235000008397 ginger Nutrition 0.000 claims abstract description 23
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 14
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 14
- 239000001390 capsicum minimum Substances 0.000 claims abstract description 14
- 235000009566 rice Nutrition 0.000 claims abstract description 14
- 150000003839 salts Chemical class 0.000 claims abstract description 13
- 241000234282 Allium Species 0.000 claims abstract description 12
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 12
- 240000002234 Allium sativum Species 0.000 claims abstract description 12
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 12
- 235000004611 garlic Nutrition 0.000 claims abstract description 12
- 206010015150 Erythema Diseases 0.000 claims abstract description 11
- 241000406668 Loxodonta cyclotis Species 0.000 claims abstract description 11
- 244000068988 Glycine max Species 0.000 claims abstract description 9
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 9
- 235000020097 white wine Nutrition 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- 235000013312 flour Nutrition 0.000 claims abstract description 5
- 239000007788 liquid Substances 0.000 claims abstract description 5
- 239000002002 slurry Substances 0.000 claims abstract description 5
- 239000000843 powder Substances 0.000 claims abstract description 4
- 210000000582 semen Anatomy 0.000 claims abstract description 4
- 240000008574 Capsicum frutescens Species 0.000 claims abstract 6
- 240000007594 Oryza sativa Species 0.000 claims abstract 5
- 238000003756 stirring Methods 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 13
- 235000019634 flavors Nutrition 0.000 abstract description 13
- 235000016709 nutrition Nutrition 0.000 abstract description 7
- 230000035764 nutrition Effects 0.000 abstract description 6
- 125000003118 aryl group Chemical group 0.000 abstract description 4
- 238000000034 method Methods 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 3
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 2
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 241000209094 Oryza Species 0.000 description 9
- 241000208293 Capsicum Species 0.000 description 8
- 239000002253 acid Substances 0.000 description 6
- 230000007547 defect Effects 0.000 description 3
- 230000029087 digestion Effects 0.000 description 3
- 230000000694 effects Effects 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 240000005373 Panax quinquefolius Species 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000011812 mixed powder Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
Abstract
The invention discloses a kind of red vinegar-pepper soups, belong to food seasoning；It is intended to provide mellow, full of nutrition, long shelf-life the flavor chafing dish bottom flavorings of a kind of smooth delicate mouthfeel, delicious flavour, aromatic flavour.It is made of fresh elephant skin Red Hill capsicum, white wine, ginger, husky ginger, garlic, wild green onion fruit, ripe soybean, salt.Its method is: fresh elephant skin Red Hill capsicum, ginger, husky ginger, garlic, wild green onion fruit powder is broken；Then it is mixed with ripe soybean, white wine, salt, dress altar fermentation obtains one time fermentation material；The glutinous rice flour fried, Semen setariae, pure water and salt is added into the one time fermentation material, mixes thoroughly, continue to ferment, obtain secondary fermentation material；Fermented glutinour rice liquid and pure water are added into the secondary fermentation material, mixes thoroughly, continue to ferment, obtain fermentation material three times；The fermentation material three times is milled to slurry, continues to ferment.It is aromatic flavour of the present invention, delicious flavour, full of nutrition, vinegar-pepper moderate, it is a kind of suitable for people of all ages, unique flavor chafing dish bottom flavorings.
Description
Technical field
The present invention relates to a kind of food seasoning more particularly to a kind of red vinegar-pepper soups；Belong to flavor chafing dish bottom flavorings.
Background technique
Red acid soup is that a kind of wide sour and peppery chafing dish bottom flavoring of Sheng is spread in Guizhou, is gained the name because its soup look is red gorgeous.Red acid soup is not only
With sour, peppery, fresh, fragrant, refresh oneself the features such as tasty and refreshing, and have the effects that Appetizing spleen-tonifying, help digestion that it is greasy to solve, gradually by vast consumption
Person is received.
Currently, traditional red acid soup of fire pot bottom material generallys use straight dough methods and is made, there are fragrance and mouthfeels
The defects of not good enough, nutrition is not abundant enough.Application No. is " 201410843593.8 ", the China of entitled " red acid soup of fire pot bottom material "
Patent document discloses a kind of method for making red acid soup of fire pot bottom material.It is by the auxiliary materials mixed powder such as capsicum, ginger, garlic
It is broken, white wine one time fermentation is added；Then glutinous rice congee, fermented glutinour rice progress secondary fermentation are added, finish grinding is made at slurry.It should
Although patent uses fermenting twice technology, there are tart flavour overrich, fragrance and mouthfeel is not good enough, nutrition is not abundant enough, stores
It is easy to continue in journey to ferment and to generate gas, shelf-life short, the defects of delicious degree is insufficient；Have much room for improvement.
Summary of the invention
In view of the above defects of the prior art, the present invention is intended to provide a kind of delicate mouthfeel is smooth, delicious flavour,
Mellow, full of nutrition, long shelf-life the red vinegar-pepper soup of aromatic flavour.
To achieve the goals above, the invention adopts the following technical scheme: it includes capsicum, glutinous rice；Mainly by following heavy
The raw material of amount part is made: fresh 1000,50 ° of white wine 5 of elephant skin Red Hill capsicum, husky ginger 1, garlic 2, wild green onion fruit 1, cook ginger 8
Soybean 30, salt it is several, preparation method is as follows:
1) fresh elephant skin Red Hill capsicum, ginger, husky ginger, garlic, wild green onion fruit powder are broken to 0.5 ㎝ or so；
2) by the elephant skin Red Hill capsicum of crushing, ginger, husky ginger, garlic, wild green onion fruit and the soybean cooked, 50 ° of white wine, 20 parts of salt
It is uniformly mixed, dress altar, ferments 30 days in 20-25 DEG C of environment, obtain one time fermentation material；
3) Semen setariae, the 2% times of heavy pure water for frying glutinous rice flour, 1% times of weight of 5% times of weight are added into the one time fermentation material
It with 1% times of heavy salt, stirs evenly, 20-25 DEG C of environment relays supervention ferment 60 days, obtains secondary fermentation material；
4) the fermented glutinour rice liquid and 2% times of heavy pure water of 6% times of weight are added into the secondary fermentation material, stirs evenly, 20-25 DEG C of ring
Border relays supervention ferment 60 days, obtains fermentation material three times；
5) fermentation material three times is milled to slurry, is relayed supervention ferment 60 days in 20-25 DEG C of environment of temperature.
Compared with the prior art, the present invention can make nutritional ingredient fermentation in raw material, divide due to using repeatedly fermentation
Solution is more thorough, and nutriment easily facilitates absorption of human body.Due to being added to the glutinous rice flour that fries in secondary fermentation and cooking
Soybean, the nutrient needed for Institute of Micro-biology during afterfermentation enable fermentation reaction sufficiently to carry out；It not only can guarantee original
Nutriment decomposition in material is more thorough, and generates amino acid, soluble protein, carbohydrate, acids, to effectively increase most
The delicious taste of finished product.Third, the sugar source as needed for being added to fermented glutinour rice liquid for afterfermentation in third time fermentation, because
The continuous thickness of this mouthfeel, taste mellowness are strong.4th, four fermentations are used, nutriment decomposes more thorough；Preservation will not generate
Gas, soup stock quality is more stable, is unlikely to deteriorate, long shelf-life.5th, gradually add the fermentation side of salt twice due to using
Formula, therefore can be provided for zymophyte and preferably give birth to environment, guarantee that fermentation is abundant.6th, due to wild green onion fruit have stomach invigorating, it is aid digestion,
It improves a poor appetite, control diaphragm and eat glutted effect, therefore stomach strengthening and digestion promoting effect of the present invention is more obvious.
It is aromatic flavour of the present invention, delicious flavour, full of nutrition, vinegar-pepper moderate, it is a kind of suitable for people of all ages, unique flavor fire
Flavoring food.
Specific embodiment
Below with reference to specific embodiment, the invention will be further described:
Embodiment 1
1) fresh 500 ㎏ of elephant skin Red Hill capsicum, 50 ° of 2.5 ㎏ of white wine, 4 ㎏ of ginger, husky ginger 0.5kg, 1 ㎏ of garlic, wild green onion fruit are taken
0.5kg, 15 ㎏ of soybean, the salt cooked are several spare；
2) fresh elephant skin Red Hill capsicum, ginger, husky ginger, garlic, wild green onion fruit powder are broken to 0.5 ㎝ or so；
3) by the elephant skin Red Hill capsicum of crushing, ginger, husky ginger, garlic, wild green onion fruit and the soybean cooked, 50 ° of white wine, 10 ㎏ of salt
It is uniformly mixed, dress altar, ferments 30 days in 20-25 DEG C of environment, obtain one time fermentation material；
4) 26.7 ㎏ of glutinous rice flour, Semen setariae 5.3kg, 10.6 ㎏ pure water and 5.3 fried is added into the one time fermentation material
The salt of ㎏, stirs evenly, and 20-25 DEG C of environment relays supervention ferment 60 days, obtains secondary fermentation material；
5) the fermented glutinour rice liquid of 35.2 ㎏ and the pure water of 11.7 ㎏ are added into the secondary fermentation material, stirs evenly, 20-25 DEG C of ring
Border relays supervention ferment 60 days, obtains fermentation material three times；
6) fermentation material three times is milled to slurry, temperature 20-25 DEG C of environment relaying supervention ferment 60 days to get.
Claims (1)
1. a kind of red vinegar-pepper soup, including capsicum, glutinous rice；It is characterized in that being mainly made from the following raw materials in parts by weight: fresh
1000,50 ° of white wine 5 of elephant skin Red Hill capsicum, ginger 8, husky ginger 1, garlic 2, wild green onion fruit 1, the soybean 30 cooked, salt are several,
The preparation method is as follows:
1) fresh elephant skin Red Hill capsicum, ginger, husky ginger, garlic, wild green onion fruit powder are broken to 0.5 ㎝ or so；
2) by the elephant skin Red Hill capsicum of crushing, ginger, husky ginger, garlic, wild green onion fruit and the soybean cooked, 50 ° of white wine, 20 parts of salt
It is uniformly mixed, dress altar, ferments 30 days in 20-25 DEG C of environment, obtain one time fermentation material；
3) Semen setariae, the 2% times of heavy pure water for frying glutinous rice flour, 1% times of weight of 5% times of weight are added into the one time fermentation material
It with 1% times of heavy salt, stirs evenly, 20-25 DEG C of environment relays supervention ferment 60 days, obtains secondary fermentation material；
4) the fermented glutinour rice liquid and 2% times of heavy pure water of 6% times of weight are added into the secondary fermentation material, stirs evenly, 20-25 DEG C of ring
Border relays supervention ferment 60 days, obtains fermentation material three times；
5) fermentation material three times is milled to slurry, is relayed supervention ferment 60 days in 20-25 DEG C of environment of temperature.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811199046.5A CN109170752A (en) | 2018-10-15 | 2018-10-15 | Red vinegar-pepper soup |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811199046.5A CN109170752A (en) | 2018-10-15 | 2018-10-15 | Red vinegar-pepper soup |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109170752A true CN109170752A (en) | 2019-01-11 |
Family
ID=64945017
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811199046.5A Withdrawn CN109170752A (en) | 2018-10-15 | 2018-10-15 | Red vinegar-pepper soup |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109170752A (en) |
Cited By (3)
| 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 |
| CN113974130A (en) * | 2021-11-01 | 2022-01-28 | 贵州省轻工业科学研究所 | Method for preparing low-acetic acid red sour sauce through circulating fermentation |
| CN115053952A (en) * | 2022-06-01 | 2022-09-16 | 覃镱 | Fermented fruit and vegetable sour soup |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101933636A (en) * | 2009-07-03 | 2011-01-05 | 邓盛毅 | Shui nationality sour soup preparation method |
| US20110020493A1 (en) * | 2009-07-21 | 2011-01-27 | Sunnongwon Agricultural Management Cooperation | Method For Manufacturing Korean Hot Pepper Paste Using Watermelon |
| CN104522601A (en) * | 2014-12-30 | 2015-04-22 | 罗安桂 | Red sour soup hotpot condiment |
| CN104799363A (en) * | 2015-05-20 | 2015-07-29 | 西南大学 | Concentrated red sour soup and preparing method of concentrated red sour soup |
| CN106562352A (en) * | 2016-10-30 | 2017-04-19 | 贾萍 | Preparation method of sour soup of the Yao people |
| CN107822050A (en) * | 2017-10-25 | 2018-03-23 | 麻江县明洋食品有限公司 | A kind of secondary fermentation red acid soup and preparation method thereof |
| CN107981219A (en) * | 2018-01-04 | 2018-05-04 | 平昌县文家何大妈食品有限公司 | A kind of broad bean paste preparation method |
-
2018
- 2018-10-15 CN CN201811199046.5A patent/CN109170752A/en not_active Withdrawn
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101933636A (en) * | 2009-07-03 | 2011-01-05 | 邓盛毅 | Shui nationality sour soup preparation method |
| US20110020493A1 (en) * | 2009-07-21 | 2011-01-27 | Sunnongwon Agricultural Management Cooperation | Method For Manufacturing Korean Hot Pepper Paste Using Watermelon |
| CN104522601A (en) * | 2014-12-30 | 2015-04-22 | 罗安桂 | Red sour soup hotpot condiment |
| CN104799363A (en) * | 2015-05-20 | 2015-07-29 | 西南大学 | Concentrated red sour soup and preparing method of concentrated red sour soup |
| CN106562352A (en) * | 2016-10-30 | 2017-04-19 | 贾萍 | Preparation method of sour soup of the Yao people |
| CN107822050A (en) * | 2017-10-25 | 2018-03-23 | 麻江县明洋食品有限公司 | A kind of secondary fermentation red acid soup and preparation method thereof |
| CN107981219A (en) * | 2018-01-04 | 2018-05-04 | 平昌县文家何大妈食品有限公司 | A kind of broad bean paste preparation method |
Non-Patent Citations (3)
| Title |
|---|
| 夏焕章: "《发酵工艺学》", 31 August 2015, 中国医药科技出版社 * |
| 梁宗余: "《白酒酿造技术》", 31 January 2015, 中国轻工业出版社 * |
| 汪隆植，等: "《中国萝卜》", 30 June 2005, 科学技术文献出版社 * |
Cited By (3)
| 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 |
| CN113974130A (en) * | 2021-11-01 | 2022-01-28 | 贵州省轻工业科学研究所 | Method for preparing low-acetic acid red sour sauce through circulating fermentation |
| CN115053952A (en) * | 2022-06-01 | 2022-09-16 | 覃镱 | Fermented fruit and vegetable sour soup |
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| PB01 | Publication | ||
| PB01 | Publication | ||
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| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20190111 |