CN109430804A - A kind of richness calred acid soup of fire pot bottom material and preparation method thereof - Google Patents
A kind of richness calred acid soup of fire pot bottom material and preparation method thereof Download PDFInfo
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- CN109430804A CN109430804A CN201811266008.7A CN201811266008A CN109430804A CN 109430804 A CN109430804 A CN 109430804A CN 201811266008 A CN201811266008 A CN 201811266008A CN 109430804 A CN109430804 A CN 109430804A
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- China
- Prior art keywords
- parts
- pot bottom
- calred
- fire pot
- bottom material
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- Pending
Links
- 239000002253 acid Substances 0.000 title claims abstract description 27
- 235000014347 soups Nutrition 0.000 title claims abstract description 27
- 239000000463 material Substances 0.000 title claims abstract description 23
- MVQBFZXBLLMXGS-UHFFFAOYSA-N chembl331220 Chemical compound C1=CC=C2C(N=NC=3C4=CC=CC=C4C=C(C=3O)C(=O)O)=C(O)C=C(S(O)(=O)=O)C2=C1 MVQBFZXBLLMXGS-UHFFFAOYSA-N 0.000 title claims abstract description 20
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims abstract description 23
- 239000011575 calcium Substances 0.000 claims abstract description 23
- 229910052791 calcium Inorganic materials 0.000 claims abstract description 23
- 238000000855 fermentation Methods 0.000 claims abstract description 20
- 230000004151 fermentation Effects 0.000 claims abstract description 20
- 240000002234 Allium sativum Species 0.000 claims abstract description 9
- 241000633855 Litsea pungens Species 0.000 claims abstract description 9
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims abstract description 9
- 240000003768 Solanum lycopersicum Species 0.000 claims abstract description 9
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 9
- 235000004611 garlic Nutrition 0.000 claims abstract description 9
- 235000008397 ginger Nutrition 0.000 claims abstract description 9
- 150000003839 salts Chemical class 0.000 claims abstract description 9
- 235000020097 white wine Nutrition 0.000 claims abstract description 8
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 6
- 239000001390 capsicum minimum Substances 0.000 claims abstract description 6
- 238000006243 chemical reaction Methods 0.000 claims abstract description 3
- 235000015097 nutrients Nutrition 0.000 claims abstract description 3
- 240000008574 Capsicum frutescens Species 0.000 claims abstract 3
- 244000273928 Zingiber officinale Species 0.000 claims abstract 3
- 238000004140 cleaning Methods 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 4
- 235000013305 food Nutrition 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 3
- 238000000034 method Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 235000002568 Capsicum frutescens Nutrition 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims description 2
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims 1
- 239000000654 additive Substances 0.000 claims 1
- 230000000996 additive effect Effects 0.000 claims 1
- 238000007670 refining Methods 0.000 claims 1
- 229960005069 calcium Drugs 0.000 abstract description 18
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 abstract description 6
- 238000004519 manufacturing process Methods 0.000 abstract description 6
- 239000004310 lactic acid Substances 0.000 abstract description 3
- 235000014655 lactic acid Nutrition 0.000 abstract description 3
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 abstract description 2
- 229960002401 calcium lactate Drugs 0.000 abstract description 2
- 239000001527 calcium lactate Substances 0.000 abstract description 2
- 235000011086 calcium lactate Nutrition 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract description 2
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- 238000005516 engineering process Methods 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 6
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 4
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 4
- 241000208293 Capsicum Species 0.000 description 3
- 244000269722 Thea sinensis Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 229920000180 alkyd Polymers 0.000 description 1
- 208000022531 anorexia Diseases 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 206010061428 decreased appetite Diseases 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- IFSXZLJQEKGQAF-UHFFFAOYSA-M nuclear fast red Chemical compound [Na+].O=C1C2=CC=CC=C2C(=O)C2=C1C(O)=C(S([O-])(=O)=O)C(O)=C2N IFSXZLJQEKGQAF-UHFFFAOYSA-M 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 235000014101 wine 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Biotechnology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a kind of rich calred acid soup of fire pot bottom materials and preparation method thereof, the richness calred acid soup of fire pot bottom material according to parts by weight, is made of 30~60 parts of fresh capsicum, 3~8 parts of white wine, 3~8 parts of salt, 3~8 parts of ginger, 3~8 parts of garlic, 1~5 part of Litsea pungens, 0.1~2 part of calcium activated, 20~50 parts of tomato.The preparation method of the richness calred acid soup of fire pot bottom material is the following steps are included: one time fermentation, calcium activated reaction, secondary fermentation and defibrination.Present invention improves over the production technologies of red acid soup of fire pot bottom material, calcium activated is added in fabrication, allow in red acid soup of fire pot bottom material manufacturing process ferment generation lactic acid in conjunction with calcium phase, have additional nutrients ingredient calcium lactate, further promotes the flavor and nutritive value of product.
Description
Technical field
The present invention relates to food processing fields, and in particular to a kind of richness calred acid soup of fire pot bottom material and preparation method thereof.
Background technique
Red acid soup is Guizhou Province's characteristic chafing dish bottom flavorings, has the history of more than one thousand years so far, its unique color is scarlet, taste is clear
Perfume, returns the features such as sweet tea at alkyd, has the function of appetizing, the patients such as indigestion, anorexia can be enabled to have a very good appetite after edible.Red acid
Main organic acid in soup is lactic acid, can promote absorption of the human body to calcium, red acid soup, can as very popular chafing dish bottom flavorings
Using the important channel replenished the calcium as one.
Summary of the invention
The purpose of the present invention is to provide a kind of rich calred acid soup of fire pot bottom materials and preparation method thereof, in rich calred acid soup fire
In the manufacturing process of flavoring food, calcium activated is added, allows in red acid soup of fire pot bottom material manufacturing process the lactic acid and calcium phase of generation of fermenting
In conjunction with have additional nutrients ingredient calcium lactate, further promotes the flavor and nutritive value of product.
A kind of rich calred acid soup of fire pot bottom material disclosed in this invention, according to parts by weight, by 30~60 parts of fresh capsicum, white
3~8 parts of wine, 3~8 parts of salt, 3~8 parts of ginger, 3~8 parts of garlic, 1~5 part of Litsea pungens, 0.1~2 part of calcium activated, tomato
20~50 parts of compositions.
The preparation method of richness calred acid soup of fire pot bottom material of the present invention includes the following steps.(1) it one time fermentation: will go
Fresh capsicum after obstructing, cleaning up is put into chili chopping machine and minces, and white wine and salt are added according to the ratio, is uniformly mixed, and is packed into fermentor
It is sealed by fermentation 20 days~60 days；(2) calcium activated reacts: after the completion of one time fermentation, calcium activated being added according to the ratio, stirs evenly, instead
It answers 24 hours；(3) secondary fermentation: it is cut to end by tomato chopping, by ginger, garlic, Litsea pungens, it is anti-that calcium activated is added according to the ratio
It in fermentor after the completion of answering, is uniformly mixed, is sealed by fermentation 20 days~60 days；(4) it defibrination: after the completion of secondary fermentation, is moved
Grinding is slurried to get a kind of rich calred acid soup of fire pot bottom material out.
Detailed description of the invention
Fig. 1 is the process flow chart of rich calred acid soup of fire pot bottom material manufacturing method of the invention.
Specific embodiment
Below with reference to specific embodiment, the invention will be further described.
Embodiment 1: a kind of richness calred acid soup of fire pot bottom material, it is made of with following raw materials according to parts by weight: fresh peppery
45 parts of green pepper, 5 parts of white wine, 5 parts of salt, 5 parts of ginger, 5 parts of garlic, 2 parts of Litsea pungens, 0.5 part of calcium activated, 30 parts of tomato.It is above-mentioned
Rich calred acid soup of fire pot bottom material the preparation method is as follows: (1) one time fermentation: chop going the new capsicum after obstructing, cleaning up to be put into
Green pepper machine minces, and white wine and salt are added according to the ratio, is uniformly mixed, and is packed into fermentor and is sealed by fermentation 30 days；(2) calcium activated reacts:
After the completion of one time fermentation, calcium activated is added according to the ratio, stirs evenly, reacts 24 hours；(3) secondary fermentation: stalk, cleaning will be gone dry
Tomato after net shreds, ginger, garlic, Litsea pungens is cut to end, and the fermentor of calcium activated after the reaction was completed is added according to the ratio
In, it is uniformly mixed, is sealed by fermentation 40 days；(4) it defibrination: after the completion of secondary fermentation, is moved out grinding and is slurried to get a kind of rich calcium
Red acid soup of fire pot bottom material.
Embodiment 2: a kind of richness calred acid soup of fire pot bottom material, it is made of with following raw materials according to parts by weight: fresh peppery
45 parts of green pepper, 5 parts of white wine, 5 parts of salt, 5 parts of ginger, 5 parts of garlic, 2 parts of Litsea pungens, 1.5 parts of calcium activated, 30 parts of tomato.Preparation
Method is identical as above-described embodiment 1.
Embodiment 3: a kind of richness calred acid soup of fire pot bottom material, it is made of with following raw materials according to parts by weight: fresh peppery
35 parts of green pepper, 5 parts of white wine, 5 parts of salt, 5 parts of ginger, 5 parts of garlic, 2 parts of Litsea pungens, 0.5 part of calcium activated, 45 parts of tomato.Preparation
Method is identical as above-described embodiment 1.
Claims (3)
1. a kind of richness calred acid soup of fire pot bottom material, it is characterised in that: according to parts by weight, by 30~60 parts of fresh capsicum, white wine 3~
8 parts, 3~8 parts of salt, 3~8 parts of ginger, 3~8 parts of garlic, 1~5 part of Litsea pungens, 0.1~2 part of calcium activated, tomato 20~50
Part composition.
2. richness calred acid soup of fire pot bottom material according to claim 1, it is characterised in that calcium activated is using oyster shell as raw material
The nutrient additive for food for obtaining through refining out.
3. a kind of method for preparing rich calred acid soup of fire pot bottom material described in claim 1, it is characterised in that: preparation method includes
Following steps: (1) one time fermentation: will go the fresh capsicum after obstructing, cleaning up to be put into chili chopping machine and mince, according to the ratio be added white wine and
Salt is uniformly mixed, and is packed into fermentor and is sealed by fermentation 20 days~60 days；(2) calcium activated reacts: after the completion of one time fermentation, by matching
Than calcium activated is added, stirs evenly, react 24 hours；(3) secondary fermentation: the chopping of the tomato after obstructing, cleaning up will be gone, incited somebody to action
Ginger, garlic, Litsea pungens are cut to end, are added in the fermentor of calcium activated after the reaction was completed, are uniformly mixed according to the ratio, are sealed by fermentation
20 days~60 days；(4) it defibrination: after the completion of secondary fermentation, is moved out grinding and is slurried to get a kind of rich calred acid soup of fire pot bottom
Material.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811266008.7A CN109430804A (en) | 2018-10-30 | 2018-10-30 | A kind of richness calred acid soup of fire pot bottom material and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811266008.7A CN109430804A (en) | 2018-10-30 | 2018-10-30 | A kind of richness calred acid soup of fire pot bottom material and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109430804A true CN109430804A (en) | 2019-03-08 |
Family
ID=65548895
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811266008.7A Pending CN109430804A (en) | 2018-10-30 | 2018-10-30 | A kind of richness calred acid soup of fire pot bottom material and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109430804A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109953312A (en) * | 2019-03-06 | 2019-07-02 | 广东省农业科学院蚕业与农产品加工研究所 | A kind of plum halogen red acid soup and preparation method thereof |
| CN113349359A (en) * | 2021-06-21 | 2021-09-07 | 贵州农业职业学院 | Method for preparing roxburgh rose red sour soup |
-
2018
- 2018-10-30 CN CN201811266008.7A patent/CN109430804A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109953312A (en) * | 2019-03-06 | 2019-07-02 | 广东省农业科学院蚕业与农产品加工研究所 | A kind of plum halogen red acid soup and preparation method thereof |
| CN113349359A (en) * | 2021-06-21 | 2021-09-07 | 贵州农业职业学院 | Method for preparing roxburgh rose red sour soup |
| CN113349359B (en) * | 2021-06-21 | 2023-03-14 | 贵州农业职业学院 | Preparation method of roxburgh rose red sour soup |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20190308 |
|
| WD01 | Invention patent application deemed withdrawn after publication |