CN111700260A - Lactobacillus-flavored soup material and preparation method thereof - Google Patents

Lactobacillus-flavored soup material and preparation method thereof Download PDF

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Publication number
CN111700260A
CN111700260A CN202010687547.9A CN202010687547A CN111700260A CN 111700260 A CN111700260 A CN 111700260A CN 202010687547 A CN202010687547 A CN 202010687547A CN 111700260 A CN111700260 A CN 111700260A
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parts
onion
lactic acid
oil
clam
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王顺海
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Sichuan Wudoumi Food Development Co ltd
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Sichuan Wudoumi Food Development 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
    • 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
    • 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
    • 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
    • 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
    • A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
    • 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
    • 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
    • A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
    • 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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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Biotechnology (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Seasonings (AREA)

Abstract

The invention discloses a lactobacillus flavored soup material which is prepared from the following raw materials in parts by weight: 5-8 parts of old ginger, 1-3 parts of onion, 90-100 parts of pork skin, 110-130 parts of pickled radish, 8-12 parts of lard oil, 4-6 parts of red oil, 8-12 parts of flour, 180-230 parts of tap water, 2-5 parts of small shrimps, 2-3 parts of clam or deep-sea fish, 1-2 parts of green pepper, 1-2 parts of white granulated sugar, 12-16 parts of pig bone juice, 2-5 parts of monosodium glutamate, 3-6 parts of chicken powder, 6-9 parts of edible salt, 2-4 parts of white spirit and 1-2 parts of lactobacillus powder. The invention also discloses a preparation method of the lactobacillus flavored soup.

Description

Lactobacillus-flavored soup material and preparation method thereof
Technical Field
The invention belongs to the field of edible soup base preparation, and particularly relates to a lactobacillus flavor soup base and a preparation method thereof.
Background
The soup bases are used as basic materials for boiling various foods, and are various in types and formulas. At present, most of the soup bases on the market have hot, spicy or spicy taste, and the taste is heavier. Although the above tastes are satisfactory for most consumers, it is not suitable for the special groups such as people with light diet, health-preserving people or patients who cannot or do not want to eat the above tastes. Meanwhile, most of the existing soup bases are heavy in flavor but are not 'nourished'. With the improvement of health care consciousness of people, the soup materials which simply meet the desire of the mouth and the abdomen cannot meet the increasingly developed requirements of people. Therefore, a soup base which is suitable for various people and can achieve a certain health preserving effect is needed.
Disclosure of Invention
The invention aims to solve the technical problem that the soup base with the lactic acid bacteria taste and the preparation method thereof are provided aiming at the defects of the prior art, and the scalded dish has sour and refreshing taste, elegant fragrance and strong flavor and is suitable for various people to eat.
The technical scheme adopted by the invention is as follows: a lactobacillus flavored soup material comprises the following raw materials in parts by weight:
5-8 parts of old ginger, 1-3 parts of onion, 90-100 parts of pork skin, 110-130 parts of pickled radish, 8-12 parts of lard oil, 4-6 parts of red oil, 8-12 parts of flour, 180-230 parts of tap water, 2-5 parts of small shrimps, 2-3 parts of clam or deep-sea fish, 1-2 parts of green pepper, 1-2 parts of white granulated sugar, 12-16 parts of pig bone juice, 2-5 parts of monosodium glutamate, 3-6 parts of chicken powder, 6-9 parts of edible salt, 2-4 parts of white spirit and 1-2 parts of lactobacillus powder.
In one embodiment, the composition is prepared from the following raw materials in parts by weight:
5 parts of old ginger, 1 part of onion, 90 parts of pork skin, 110 parts of pickled radish, 8 parts of lard oil, 4 parts of red oil, 8 parts of flour, 180 parts of tap water, 2 parts of small dried shrimps, 2 parts of clam or deep-sea fish, 1 part of green pepper, 1 part of white granulated sugar, 12 parts of pig bone juice, 2 parts of monosodium glutamate, 3 parts of chicken powder, 6 parts of edible salt, 2 parts of white spirit and 1 part of lactic acid bacteria powder.
In one embodiment, the composition is prepared from the following raw materials in parts by weight:
6 parts of old ginger, 2 parts of onion, 95 parts of pork skin, 120 parts of pickled radish, 10 parts of lard oil, 5 parts of red oil, 10 parts of flour, 200 parts of tap water, 3 parts of small dried shrimps, 2 parts of clam or deep-sea fish, 1 part of green pepper, 1 part of white granulated sugar, 14 parts of pig bone juice, 3 parts of monosodium glutamate, 4 parts of chicken powder, 8 parts of edible salt, 3 parts of white spirit and 1 part of lactic acid bacteria powder.
In one embodiment, the composition is prepared from the following raw materials in parts by weight:
8 parts of old ginger, 3 parts of onion, 100 parts of pork skin, 130 parts of pickled radish, 12 parts of lard oil, 6 parts of red oil, 12 parts of flour, 230 parts of tap water, 5 parts of small dried shrimps, 3 parts of clam or deep sea fish, 2 parts of green pepper, 2 parts of white granulated sugar, 16 parts of pig bone juice, 5 parts of monosodium glutamate, 6 parts of chicken powder, 9 parts of edible salt, 4 parts of white spirit and 2 parts of lactic acid bacteria powder.
The invention also discloses a preparation method of the lactobacillus flavored soup, which comprises the following steps:
a. weighing 5-8 parts of old ginger, 1-3 parts of onion, 90-100 parts of pork skin, 110-130 parts of pickled radish, 8-12 parts of lard oil, 4-6 parts of red oil, 8-12 parts of flour, 180-230 parts of tap water, 2-5 parts of small shrimps, 2-3 parts of clam or deep-sea fish, 1-2 parts of green pepper, 1-2 parts of white granulated sugar, 12-16 parts of pig bone juice, 2-5 parts of monosodium glutamate, 3-6 parts of chicken powder, 6-9 parts of edible salt, 2-4 parts of white spirit and 1-2 parts of lactic acid bacteria powder for later use;
b. slicing old ginger, slicing onion and slicing pickled radish for later use;
c. adding lard oil into a pot, adding old ginger and onion for frying after the lard oil is completely melted, turning off the fire after the old ginger and the onion are fried to be yellow and fried to be fragrant, filtering residues of the old ginger and the onion, adding flour for frying when the oil temperature is naturally cooled to 90-110 ℃, turning over the flour when the oil temperature is stopped, and taking out the pot to obtain fried dough;
d. adding 2-5 parts of soybean oil into a pot, adding clam or deep sea fish after the oil temperature reaches 120 ℃, frying, and taking out the clam or deep sea fish for later use after the clam or deep sea fish is fried to be fragrant;
e. adding tap water, pickled radishes, red oil and the clam or deep-sea fish fried in the step e into a pot, boiling the materials with strong fire, decocting the materials for 25 to 35 minutes, adding pork skin, boiling the materials, sequentially adding shrimps, green peppers, white granulated sugar, pig bone juice, monosodium glutamate, chicken powder, edible salt, white spirit and lactobacillus powder after the pork skin is softened, and boiling the materials with strong fire;
f. adding the fried oil surface obtained in the step c, stirring uniformly, and taking out to obtain a soup mixture;
g. grinding the soup mixture obtained in the step into a paste shape by using a colloid mill, filling, steam sterilizing, and then boxing and warehousing.
In one embodiment, in step c, the frying temperature of the old ginger and the onion is 160-170 degrees.
In one embodiment, in step c, the frying time of the old ginger and the onion is 5min-7 min.
In one embodiment, in the step c, the flour is fried for 4-6 min.
In one embodiment, in the step d, the clam or the deep sea fish is fried for 2min to 3 min.
In one embodiment, in the step e, the pork skin is boiled for 30min to 50 min.
The invention has the beneficial effects that:
1. the soup blend is prepared by natural fermentation of lactic acid bacteria through scientific matching and special processing, the dish cooked by the soup blend is sour and refreshing in taste, elegant in fragrance and strong in flavor, is suitable for various crowds to eat, can regulate gastrointestinal flora after being eaten frequently, and maintains microecological balance, so that the effects of improving gastrointestinal tract functions, improving food digestibility and biological value, reducing serum cholesterol, controlling endotoxin, inhibiting growth of putrefying bacteria in intestinal tracts, improving organism immunity and promoting normal metabolism are achieved.
2. The seasoning of the soup blend is specially pickled by adopting a low-temperature fermentation process of lactic acid bacteria, no artificial antacid is added, and the soup blend can be directly eaten after being fermented at a low temperature for a long time or can be used as a pot bottom in a hot pot, fish cooking and other modes.
Detailed Description
The present invention will be described in further detail with reference to specific examples.
Example 1:
a lactobacillus flavored soup material comprises the following raw materials in parts by weight:
5 parts of old ginger, 1 part of onion, 90 parts of pork skin, 110 parts of pickled radish, 8 parts of lard oil, 4 parts of red oil, 8 parts of flour, 180 parts of tap water, 2 parts of small dried shrimps, 2 parts of clam or deep-sea fish, 1 part of green pepper, 1 part of white granulated sugar, 12 parts of pig bone juice, 2 parts of monosodium glutamate, 3 parts of chicken powder, 6 parts of edible salt, 2 parts of white spirit and 1 part of lactic acid bacteria powder.
Example 2:
a lactobacillus flavored soup material comprises the following raw materials in parts by weight:
6 parts of old ginger, 2 parts of onion, 95 parts of pork skin, 120 parts of pickled radish, 10 parts of lard oil, 5 parts of red oil, 10 parts of flour, 200 parts of tap water, 3 parts of small dried shrimps, 2 parts of clam or deep-sea fish, 1 part of green pepper, 1 part of white granulated sugar, 14 parts of pig bone juice, 3 parts of monosodium glutamate, 4 parts of chicken powder, 8 parts of edible salt, 3 parts of white spirit and 1 part of lactic acid bacteria powder.
Example 3:
a lactobacillus flavored soup material comprises the following raw materials in parts by weight:
8 parts of old ginger, 3 parts of onion, 100 parts of pork skin, 130 parts of pickled radish, 12 parts of lard oil, 6 parts of red oil, 12 parts of flour, 230 parts of tap water, 5 parts of small dried shrimps, 3 parts of clam or deep sea fish, 2 parts of green pepper, 2 parts of white granulated sugar, 16 parts of pig bone juice, 5 parts of monosodium glutamate, 6 parts of chicken powder, 9 parts of edible salt, 4 parts of white spirit and 2 parts of lactic acid bacteria powder.
In the three embodiments, a preparation method of the lactobacillus flavored soup is further disclosed, and the preparation method comprises the following steps:
a. weighing 5-8 parts of old ginger, 1-3 parts of onion, 90-100 parts of pork skin, 110-130 parts of pickled radish, 8-12 parts of lard oil, 4-6 parts of red oil, 8-12 parts of flour, 180-230 parts of tap water, 2-5 parts of small shrimps, 2-3 parts of clam or deep-sea fish, 1-2 parts of green pepper, 1-2 parts of white granulated sugar, 12-16 parts of pig bone juice, 2-5 parts of monosodium glutamate, 3-6 parts of chicken powder, 6-9 parts of edible salt, 2-4 parts of white spirit and 1-2 parts of lactic acid bacteria powder for later use;
b. slicing old ginger, slicing onion and slicing pickled radish for later use;
c. adding lard oil into a pot, adding old ginger and onion for frying after the lard oil is completely melted, turning off the fire after the old ginger and the onion are fried to be yellow and fried to be fragrant, filtering residues of the old ginger and the onion, adding flour for frying when the oil temperature is naturally cooled to 90-110 ℃, turning over the flour when the oil temperature is stopped, and taking out the pot to obtain fried dough;
d. adding 2-5 parts of soybean oil into a pot, adding clam or deep sea fish after the oil temperature reaches 120 ℃, frying, and taking out the clam or deep sea fish for later use after the clam or deep sea fish is fried to be fragrant;
e. adding tap water, pickled radishes, red oil and the clam or deep-sea fish fried in the step e into a pot, boiling the materials with strong fire, decocting the materials for 25 to 35 minutes, adding pork skin, boiling the materials, sequentially adding shrimps, green peppers, white granulated sugar, pig bone juice, monosodium glutamate, chicken powder, edible salt, white spirit and lactobacillus powder after the pork skin is softened, and boiling the materials with strong fire;
f. adding the fried oil surface obtained in the step c, stirring uniformly, and taking out to obtain a soup mixture;
g. grinding the soup mixture obtained in the step into a paste shape by using a colloid mill, filling, steam sterilizing, and then boxing and warehousing.
In the three embodiments, in the step c, the frying temperature of the old ginger and the onion is 160-170 degrees.
In the three embodiments, in the step c, the frying time of the old ginger and the onion is 5min-7 min.
In the three embodiments, in the step c, the flour frying time is 4min-6 min.
In the above three embodiments, in the step d, the clam or the deep sea fish is fried for 2min to 3 min.
In the three embodiments, in the step e, the pork skin is boiled for 30min to 50 min.
The soup base hot-pressed dish is sour and refreshing in taste, elegant in fragrance and strong in flavor, is suitable for various people, can adjust gastrointestinal flora after being eaten frequently, and maintains microecological balance, so that the effects of improving gastrointestinal tract functions, improving food digestibility and biological value, reducing serum cholesterol, controlling endotoxin, inhibiting growth of putrefying bacteria in intestinal tracts, improving organism immunity and promoting normal metabolism are achieved. The seasoning of the soup blend is specially pickled by adopting a low-temperature fermentation process of lactic acid bacteria, no artificial antacid is added, and the soup blend can be directly eaten after being fermented at a low temperature for a long time or can be used as a pot bottom in a hot pot, fish cooking and other modes.
According to the invention, the ginger and the onion are added during the boiling of the pig oil, so that the effect of removing fishy smell can be achieved; in the process, the clams or the deep sea fish are added, so that the thick taste of the product is increased; the addition of pork skin increases the collagen of the product.
The pickled radishes used in the invention are pickled by adopting ten-year old salt water, selecting high-quality spring-old radishes and adding dozens of superior spices, pickling for at least more than 1 year, and then naturally fermenting and sterilizing by microwaves without adding preservatives, so that the pickled radishes can be preserved for more than 1 year, and are more green and healthier; each gram of pickled radish after being cured contains about one hundred million lactic acid bacteria, and the maximum quantity of lactic acid bacteria can reach four times of the lactic acid bacteria with the same weight. The lactobacillus contained in the product is not only beneficial to intestinal tract, but also can bring antibacterial property to pickled radish. Meanwhile, the pickled radish also contains abundant inorganic substances such as vitamin A, vitamin C, calcium, phosphorus, iron and the like; meanwhile, the contained fiber can help food and digestive enzyme to be well fused, promote digestion and absorption and has good effect on preventing constipation and colorectal cancer.
The above-mentioned embodiments only express the specific embodiments of the present invention, and the description thereof is more specific and detailed, but not construed as limiting the scope of the present invention. It should be noted that, for a person skilled in the art, several variations and modifications can be made without departing from the inventive concept, which falls within the scope of the present invention.

Claims (10)

1. The lactobacillus-flavored soup is characterized by comprising the following raw materials in parts by weight:
5-8 parts of old ginger, 1-3 parts of onion, 90-100 parts of pork skin, 110-130 parts of pickled radish, 8-12 parts of lard oil, 4-6 parts of red oil, 8-12 parts of flour, 180-230 parts of tap water, 2-5 parts of small shrimps, 2-3 parts of clam or deep-sea fish, 1-2 parts of green pepper, 1-2 parts of white granulated sugar, 12-16 parts of pig bone juice, 2-5 parts of monosodium glutamate, 3-6 parts of chicken powder, 6-9 parts of edible salt, 2-4 parts of white spirit and 1-2 parts of lactobacillus powder.
2. The lactic acid bacteria flavored soup material according to claim 1, which is characterized by being prepared from the following raw materials in parts by weight:
5 parts of old ginger, 1 part of onion, 90 parts of pork skin, 110 parts of pickled radish, 8 parts of lard oil, 4 parts of red oil, 8 parts of flour, 180 parts of tap water, 2 parts of small dried shrimps, 2 parts of clam or deep-sea fish, 1 part of green pepper, 1 part of white granulated sugar, 12 parts of pig bone juice, 2 parts of monosodium glutamate, 3 parts of chicken powder, 6 parts of edible salt, 2 parts of white spirit and 1 part of lactic acid bacteria powder.
3. The lactic acid bacteria flavored soup material according to claim 1, which is characterized by being prepared from the following raw materials in parts by weight:
6 parts of old ginger, 2 parts of onion, 95 parts of pork skin, 120 parts of pickled radish, 10 parts of lard oil, 5 parts of red oil, 10 parts of flour, 200 parts of tap water, 3 parts of small dried shrimps, 2 parts of clam or deep-sea fish, 1 part of green pepper, 1 part of white granulated sugar, 14 parts of pig bone juice, 3 parts of monosodium glutamate, 4 parts of chicken powder, 8 parts of edible salt, 3 parts of white spirit and 1 part of lactic acid bacteria powder.
4. The lactic acid bacteria flavored soup material according to claim 1, which is characterized by being prepared from the following raw materials in parts by weight:
8 parts of old ginger, 3 parts of onion, 100 parts of pork skin, 130 parts of pickled radish, 12 parts of lard oil, 6 parts of red oil, 12 parts of flour, 230 parts of tap water, 5 parts of small dried shrimps, 3 parts of clam or deep sea fish, 2 parts of green pepper, 2 parts of white granulated sugar, 16 parts of pig bone juice, 5 parts of monosodium glutamate, 6 parts of chicken powder, 9 parts of edible salt, 4 parts of white spirit and 2 parts of lactic acid bacteria powder.
5. The preparation method of the lactobacillus flavored soup is characterized by comprising the following steps of:
a. weighing 5-8 parts of old ginger, 1-3 parts of onion, 90-100 parts of pork skin, 110-130 parts of pickled radish, 8-12 parts of lard oil, 4-6 parts of red oil, 8-12 parts of flour, 180-230 parts of tap water, 2-5 parts of small shrimps, 2-3 parts of clam or deep-sea fish, 1-2 parts of green pepper, 1-2 parts of white granulated sugar, 12-16 parts of pig bone juice, 2-5 parts of monosodium glutamate, 3-6 parts of chicken powder, 6-9 parts of edible salt, 2-4 parts of white spirit and 1-2 parts of lactic acid bacteria powder for later use;
b. slicing old ginger, slicing onion and slicing pickled radish for later use;
c. adding lard oil into a pot, adding old ginger and onion for frying after the lard oil is completely melted, turning off the fire after the old ginger and the onion are fried to be yellow and fried to be fragrant, filtering residues of the old ginger and the onion, adding flour for frying when the oil temperature is naturally cooled to 90-110 ℃, turning over the flour when the oil temperature is stopped, and taking out the pot to obtain fried dough;
d. adding 2-5 parts of soybean oil into a pot, adding clam or deep sea fish after the oil temperature reaches 120 ℃, frying, and taking out the clam or deep sea fish for later use after the clam or deep sea fish is fried to be fragrant;
e. adding tap water, pickled radishes, red oil and the clam or deep-sea fish fried in the step e into a pot, boiling the materials with strong fire, decocting the materials for 25 to 35 minutes, adding pork skin, boiling the materials, sequentially adding shrimps, green peppers, white granulated sugar, pig bone juice, monosodium glutamate, chicken powder, edible salt, white spirit and lactobacillus powder after the pork skin is softened, and boiling the materials with strong fire;
f. adding the fried oil surface obtained in the step c, stirring uniformly, and taking out to obtain a soup mixture;
g. grinding the soup mixture obtained in the step into a paste shape by using a colloid mill, filling, steam sterilizing, and then boxing and warehousing.
6. The method of preparing a lactic acid bacteria-flavored soup according to claim 5, wherein the frying temperature of the old ginger and the onion in step c is 160 ° to 170 °.
7. The method of preparing a lactic acid bacteria-flavored soup according to claim 5, wherein the frying time of the old ginger and the onion in step c is 5min to 7 min.
8. The method for preparing a lactic acid bacteria flavored soup according to claim 5, wherein in the step c, the flour is fried for 4min to 6 min.
9. The method of preparing a lactic acid bacteria-flavored soup according to claim 5, wherein in the step d, the clam or the deep-sea fish is fried for 2min to 3 min.
10. The method for preparing a lactic acid bacteria flavored soup according to claim 5, wherein in the step e, the pork skin is boiled for 30min to 50 min.
CN202010687547.9A 2020-07-16 2020-07-16 Lactobacillus-flavored soup material and preparation method thereof Pending CN111700260A (en)

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Cited By (2)

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Publication number Priority date Publication date Assignee Title
CN112980726A (en) * 2021-03-03 2021-06-18 内蒙古红太阳食品有限公司 Preparation method of compound lactic acid bacteria and application of compound lactic acid bacteria in compound seasoning
CN115606776A (en) * 2022-10-25 2023-01-17 四川白家阿宽食品产业股份有限公司 Thick soup type sour and hot gold soup seasoning sauce and preparation method thereof

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Application publication date: 20200925