CN112753983A - Broken-skin pickled pepper red sour soup and making method thereof - Google Patents
Broken-skin pickled pepper red sour soup and making method thereof Download PDFInfo
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- 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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- 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
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Abstract
The invention discloses a pickled pepper red sour soup with broken skins, which comprises the following raw materials: 10-70% of tomatoes, 10-70% of pickled peppers with broken skins, 10-15% of rapeseed oil, 1-4% of gingers, 1-4% of garlic and 5-8% of added water are ground into slurry, and then 1-2% of chicken essence, 1-3% of monosodium glutamate, 0.5-2% of lactic acid, 0.5-1% of citric acid, 2-5% of white sugar, 0.5-1% of litsea cubeba oil and 0.1-0.5 g/kg of sodium benzoate are added based on the weight of the raw material slurry. The manufacturing method comprises the following steps: 1) food material taking: crushing tomato and pickled pepper into pieces for later use, and taking bruised ginger and minced garlic; 2) mixing the materials, adding oleum Rapae and water, grinding into homogenate, and heating the homogenate at 80 deg.C for 7 min. 3) Adding chicken essence, monosodium glutamate, lactic acid, citric acid, white sugar, and pungent litse fruit oil in sequence for flavoring; 4) adding sodium benzoate for corrosion prevention; 5) filling, heating at 75 deg.C for 15min for sterilization, cooling to below 40 deg.C, and packaging. The method has the advantages of simple process, reasonable utilization of waste resources and low cost.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a pickled pepper and red sour soup with broken skins and a processing and preparation method thereof
Background
The sour soup originates from southeast area of Guizhou and is a traditional process fermented food. In the past, the Guizhou southeast area cannot be normally traded with the outside because of the limitation of geographical conditions and the like, and diseases such as rheumatism, diarrhea and the like are easily caused due to some reasons such as serious shortage of salt, high air humidity and the like at that time, so that the eating habit of replacing salt with acid is formed, and the acid can not only increase appetite, strengthen spleen and stomach, help digestion and prevent diarrhea, but also play a role in expelling toxin. From ancient times to the present, dozens of types of sour soup are widely distributed, and the common sour soup comprises red sour soup and white sour soup, but the most popular sour soup is the red sour soup.
The skin-broken pickled pepper is a product of fermented pepper with natural or artificial broken skin. In the production process of pickled peppers, a series of mechanical operations such as stirring, carrying, extruding and the like are often accompanied, in the process, the pickled peppers are easy to have a skin breaking phenomenon due to thin skins, the peeled peppers lose commodity values due to poor appearance, and if the pickled peppers are directly discarded, resources are wasted.
At present, most of red sour soup production is mainly based on traditional fermentation type, the traditional fermentation type red sour soup is prepared by taking tomatoes and hot peppers as main raw materials and blending the raw materials after two times of fermentation, the production period is long except for complicated processing and manufacturing processes, the two times of fermentation time is generally as long as more than 20 days, and the production cost of the traditional fermentation type red sour soup is naturally high due to complicated process, complex ingredients and long production period. In addition, because the traditional fermented sour soup is mainly fermented by microorganisms such as lactic acid bacteria, acetic acid bacteria and the like, the whole process is easily influenced by the environmental temperature, and meanwhile, the mixed bacteria are easily contaminated to cause unstable quality of the sour soup product and even cause unqualified product, so that the development of the red sour soup in a large scale is severely restricted to a certain extent.
Disclosure of Invention
Aiming at the problems, the invention aims to provide the pickled pepper red sour soup with broken skin and a preparation method thereof, wherein the pickled pepper red sour soup with broken skin has simple process and can fully utilize resources;
the technical scheme of the invention is as follows:
the pickled pepper red sour soup with broken skins comprises the following raw materials:
10-70% of tomatoes, 10-70% of pickled peppers with broken skins, 10-15% of rapeseed oil, 1-4% of gingers, 1-4% of garlic and 5-8% of added water are ground into slurry, and then 1-2% of chicken essence, 1-3% of monosodium glutamate, 0.5-2% of lactic acid, 0.5-1% of citric acid, 2-5% of white sugar, 0.5-1% of litsea cubeba oil and 0.1-0.5 g/kg of sodium benzoate are added based on the weight of the raw material slurry.
Further, the raw materials of the skin-broken pickled pepper red sour soup comprise: by weight, 20% of tomatoes, 60% of skin-broken pickled peppers, 10% of rapeseed oil, 2% of ginger, 2% of garlic and 6% of drinking water are all ground into slurry, and then 2% of chicken essence, 2% of monosodium glutamate, 1.5% of lactic acid, 0.65% of citric acid, 3.5% of white sugar, 0.5% of litsea cubeba oil and 0.3g/kg of sodium benzoate are added according to the weight of the raw material slurry.
The technical scheme of the invention also can be that the raw materials of the pickled pepper red sour soup with broken skin comprise: by weight, 30% of tomatoes, 50% of skin-broken pickled peppers, 10% of rapeseed oil, 2% of ginger, 2% of garlic and 6% of drinking water are all ground into slurry, and then 2% of chicken essence, 2% of monosodium glutamate, 1.5% of lactic acid, 0.65% of citric acid, 3.5% of white sugar, 0.5% of litsea cubeba oil and 0.3g/kg of sodium benzoate are added according to the weight of the raw material slurry.
The technical scheme of the invention also can be that the raw materials of the pickled pepper red sour soup with broken skin comprise: according to the weight percentage, 40 percent of tomatoes, 40 percent of pickled peppers with broken skins, 10 percent of rapeseed oil, 2 percent of ginger, 2 percent of garlic and 6 percent of drinking water are all ground into slurry, and then 2 percent of chicken essence, 2 percent of monosodium glutamate, 1.5 percent of lactic acid, 0.65 percent of citric acid, 3.5 percent of white sugar, 0.5 percent of litsea cubeba oil and 0.3g/kg of sodium benzoate are added according to the weight percentage of the raw material slurry.
The technical scheme of the invention also can be that the raw materials of the pickled pepper red sour soup with broken skin comprise: according to the weight percentage, 50% of tomatoes, 30% of skin-broken pickled peppers, 10% of rapeseed oil, 2% of gingers, 2% of garlic and 6% of drinking water are all ground into slurry, and then 2% of chicken essence, 2% of monosodium glutamate, 1.5% of lactic acid, 0.65% of citric acid, 3.5% of white sugar, 0.5% of litsea cubeba oil and 0.3g/kg of sodium benzoate are added according to the weight percentage of the raw material slurry.
The technical scheme of the invention also can be that the raw materials of the pickled pepper red sour soup with broken skin comprise: according to the weight percentage, 60 percent of tomatoes, 20 percent of pickled peppers with broken skins, 10 percent of rapeseed oil, 2 percent of ginger, 2 percent of garlic and 6 percent of drinking water are all ground into slurry, and then 2 percent of chicken essence, 2 percent of monosodium glutamate, 1.5 percent of lactic acid, 0.65 percent of citric acid, 3.5 percent of white sugar, 0.5 percent of litsea cubeba oil and 0.3g/kg of sodium benzoate are added according to the weight percentage of the raw material slurry.
A method for preparing pickled pepper red sour soup with broken skins comprises the following steps:
1) food material taking: crushing tomato and pickled pepper into pieces for later use, and taking bruised ginger and minced garlic;
2) mixing the materials, adding oleum Rapae and water, grinding into homogenate, and heating the homogenate at 80 deg.C for 7 min.
3) Adding chicken essence, monosodium glutamate, lactic acid, citric acid, white sugar, and pungent litse fruit oil in sequence for flavoring;
4) adding sodium benzoate for corrosion prevention;
5) filling, heating at 75 deg.C for 15min for sterilization, cooling to below 40 deg.C, and packaging.
Compared with the traditional fermentation type red sour soup processing technology, the invention has the following technical effects:
1. the whole production process only needs a few hours, so that the time cost is greatly saved, and the probability of being polluted by other exogenous mixed bacteria is also reduced.
2. By changing waste into valuable, the resources of the skin-broken pickled peppers are further developed and utilized after the skin-broken pickled peppers are added, a large amount of various organic acids such as vitamin C, lactic acid, butyric acid, citric acid and the like can be introduced through the skin-broken pickled peppers, so that the quality and the nutrition of the sour soup are guaranteed, and the production cost is further reduced while the quality of the sour soup is ensured.
Drawings
FIG. 1 shows the effect of different proportions of tomatoes and pickled peppers on the sensory effect of pickled pepper soup.
Fig. 2 shows sensory evaluation results of three red sour soup.
Detailed Description
In order that the present invention may be more readily and clearly understood, there will now be described in detail, with reference to specific embodiments thereof.
The pickled peppers are prepared by taking fresh peppers as raw materials, adding table salt, ginger, white sugar, white spirit and spices as auxiliary materials, and then fermenting by lactic acid bacteria. In addition, a large amount of lactic acid generated in the fermentation process can also inhibit the growth of pathogenic bacteria, so that the shelf life of the pickled peppers is prolonged and the effect of keeping fresh is achieved.
The skin-broken pickled pepper is a product of fermented pepper with natural or artificial broken skin. In the production process of pickled peppers, a series of mechanical operations such as stirring, carrying, extruding and the like are often accompanied, in the process, the pickled peppers are easy to have a skin breaking phenomenon due to thin skins, the peeled peppers lose commodity values due to poor appearance, and if the pickled peppers are directly discarded, resources are wasted.
The invention relates to a pickled pepper red sour soup with broken skin, which is prepared by using the pickled pepper with broken skin produced in the normal production process of pickled pepper and combining with a unique process.
Example 1:
the invention provides a pickled pepper red sour soup with broken skins, which comprises the following raw material components in parts by weight: 20% of fresh tomatoes, 60% of skin-broken pickled peppers, 10% of rapeseed oil, 2% of ginger, 2% of garlic and 6% of drinking water are all ground into slurry, and then 2% of chicken essence, 2% of monosodium glutamate, 1.5% of lactic acid, 0.65% of citric acid, 3.5% of white sugar, 0.5% of litsea cubeba oil and 0.3g/kg of sodium benzoate are added according to the weight of the raw material slurry;
the processing and manufacturing method of the pickled pepper red sour soup with broken skins comprises the following steps:
1) selecting fresh tomatoes, cleaning, draining, placing in a crusher, and crushing for later use; draining the skin-broken pickled peppers, and then putting the skin-broken pickled peppers into a crusher to be crushed for later use; cleaning rhizoma Zingiberis recens and Bulbus Allii, cutting rhizoma Zingiberis recens into powder, making Bulbus Allii into mashed Bulbus Allii, mixing and stirring;
2) mixing chopped fructus Lycopersici Esculenti, pickled Capsici fructus, rhizoma Zingiberis recens foam, and Bulbus Allii, adding oleum Rapae and water, grinding into homogenate in a pulping machine, and heating the homogenate at 80 deg.C for 7 min.
3) Adding chicken essence, monosodium glutamate, lactic acid, citric acid, white sugar, and pungent litse fruit oil in sequence for flavoring;
4) adding sodium benzoate for corrosion prevention;
5) filling, heating at 75 deg.C for 15min for sterilization, cooling to below 40 deg.C, and packaging.
Example 2:
the pickled pepper red sour soup with broken skins comprises the following raw material components in parts by weight: 30% of fresh tomatoes, 50% of skin-broken pickled peppers, 10% of rapeseed oil, 2% of ginger, 2% of garlic and 6% of drinking water are all ground into slurry, and then 2% of chicken essence, 2% of monosodium glutamate, 1.5% of lactic acid, 0.65% of citric acid, 3.5% of white sugar, 0.5% of litsea cubeba oil and 0.3g/kg of sodium benzoate are added according to the weight of the raw material slurry;
the method for preparing the pickled pepper red sour soup with broken skins is the same as that in example 1.
Example 3:
the pickled pepper red sour soup with broken skins comprises the following raw material components in parts by weight: 40% of fresh tomatoes, 40% of skin-broken pickled peppers, 10% of rapeseed oil, 2% of ginger, 2% of garlic and 6% of drinking water are all ground into slurry, and then 2% of chicken essence, 2% of monosodium glutamate, 1.5% of lactic acid, 0.65% of citric acid, 3.5% of white sugar, 0.5% of litsea cubeba oil and 0.3g/kg of sodium benzoate are added according to the weight of the raw material slurry;
the method for preparing the pickled pepper red sour soup with broken skins is the same as that in example 1.
Example 4:
the pickled pepper red sour soup with broken skins comprises the following raw material components in parts by weight: 50% of fresh tomatoes, 30% of skin-broken pickled peppers, 10% of rapeseed oil, 2% of ginger, 2% of garlic and 6% of drinking water are all ground into slurry, and then 2% of chicken essence, 2% of monosodium glutamate, 1.5% of lactic acid, 0.65% of citric acid, 3.5% of white sugar, 0.5% of litsea cubeba oil and 0.3g/kg of sodium benzoate are added according to the weight of the raw material slurry;
the method for preparing the pickled pepper red sour soup with broken skins is the same as that in example 1.
Example 5:
the pickled pepper red sour soup with broken skins comprises the following raw material components in parts by weight: 60% of fresh tomatoes, 20% of skin-broken pickled peppers, 10% of rapeseed oil, 2% of ginger, 2% of garlic and 6% of drinking water are all ground into slurry, and then 2% of chicken essence, 2% of monosodium glutamate, 1.5% of lactic acid, 0.65% of citric acid, 3.5% of white sugar, 0.5% of litsea cubeba oil and 0.3g/kg of sodium benzoate are added according to the weight of the raw material slurry;
the method for preparing the pickled pepper red sour soup with broken skins is the same as that in example 1.
In order to perform scientific and reasonable evaluation on the skin-broken pickled pepper red sour soup prepared in the above example, a sensory evaluation basis is formulated by referring to the geographical marker product Kaili red sour soup (DB 52/T986-. Determining the optimal ratio of tomatoes to pickled peppers to be 50: the results are shown in FIG. 1 at 30.
After the optimal proportion is determined, preparing the red sour soup according to the optimal proportion, purchasing fermented red sour soup, Guizhou red sour soup (Guizhou Jinshaguan Xiangfang seasoned food Co., Ltd.) and Yumeng red sour soup (Mingyu food Co., Ltd.) from two different manufacturers on the market, carrying out sensory evaluation on the three types of red sour soup, wherein the evaluation standards are shown in Table 1, and 30 persons in food professionals are invited randomly to form a fixed group to carry out sensory evaluation, so that the result shows that the overall quality and the taste of the pickled pepper red sour soup are not lower than those of the traditional fermented Guizhou red sour soup and Yumeng red sour soup, and even the three plates of color, taste and flavor are slightly higher than those of the Guizhou red sour soup. The detailed results are shown in FIG. 2.
TABLE 1 sensory evaluation criteria for pickled pepper soup with broken skin
In order to evaluate the nutritional effects of the broken skin pickled pepper red sour soup prepared in the above examples, the broken skin pickled pepper red sour soup prepared in example 4 and two commercially available fermented red sour soups Guizhou red sour soup (Guizhou Jinshaguan Xiangfang seasoned food Co., Ltd.) were subjected to the same procedure; comparing Yumenghong sour soup (Mingyang food Limited liability company, Kaili) in all aspects, including production period, preparation process, raw and auxiliary materials composition and quality determination, including determination of vitamin C content (refer to GB 5009.86-2016); measuring the total acid content (refer to GB/T12456-; measuring the pH value (refer to GB/T10786-2006); the final results of the soluble sugar assay (see NY/T1278-2007) are shown in Table 2.
TABLE 2 omnibearing comparison of three red soups
The result shows that the production process of the pickled pepper red sour soup with broken skins is simpler, and the production period is greatly shortened. But the quality of the fermented red sour soup is greatly guaranteed, the content of vitamin C and the content of soluble total sugar are far higher than those of two types of fermented red sour soup sold in the market, and the total acid content and the pH content of the fermented red sour soup also reach the content standard of the traditional fermented red sour soup. The overall performance is slightly higher than that of two commercially available fermented red sour soups.
The above description of the embodiments of the present invention is provided for enabling a person skilled in the art to make or use the present invention, and is not intended to limit the present invention, and modifications may be made to the technical solutions described in the foregoing embodiments. Any modification, equivalent replacement, improvement or the like that may be made without departing from the general principles defined herein may be implemented in other embodiments and shall fall within the scope of the invention.
Claims (7)
1. The pickled pepper red sour soup with broken skins is characterized by comprising the following raw materials: 10-70% of tomatoes, 10-70% of pickled peppers with broken skins, 10-15% of rapeseed oil, 1-4% of gingers, 1-4% of garlic and 5-8% of added water are ground into slurry, and then 1-2% of chicken essence, 1-3% of monosodium glutamate, 0.5-2% of lactic acid, 0.5-1% of citric acid, 2-5% of white sugar, 0.5-1% of litsea cubeba oil and 0.1-0.5 g/kg of sodium benzoate are added based on the weight of the raw material slurry.
2. The skin-broken pickled pepper red sour soup according to claim 1, which is characterized by comprising the following raw materials: by weight, 20% of tomatoes, 60% of skin-broken pickled peppers, 10% of rapeseed oil, 2% of ginger, 2% of garlic and 6% of drinking water are all ground into slurry, and then 2% of chicken essence, 2% of monosodium glutamate, 1.5% of lactic acid, 0.65% of citric acid, 3.5% of white sugar, 0.5% of litsea cubeba oil and 0.3g/kg of sodium benzoate are added according to the weight of the raw material slurry.
3. The skin-broken pickled pepper red sour soup according to claim 1, which is characterized by comprising the following raw materials: by weight, 30% of tomatoes, 50% of skin-broken pickled peppers, 10% of rapeseed oil, 2% of ginger, 2% of garlic and 6% of drinking water are all ground into slurry, and then 2% of chicken essence, 2% of monosodium glutamate, 1.5% of lactic acid, 0.65% of citric acid, 3.5% of white sugar, 0.5% of litsea cubeba oil and 0.3g/kg of sodium benzoate are added according to the weight of the raw material slurry.
4. The skin-broken pickled pepper red sour soup according to claim 1, which is characterized by comprising the following raw materials: according to the weight percentage, 40 percent of tomatoes, 40 percent of pickled peppers with broken skins, 10 percent of rapeseed oil, 2 percent of ginger, 2 percent of garlic and 6 percent of drinking water are all ground into slurry, and then 2 percent of chicken essence, 2 percent of monosodium glutamate, 1.5 percent of lactic acid, 0.65 percent of citric acid, 3.5 percent of white sugar, 0.5 percent of litsea cubeba oil and 0.3g/kg of sodium benzoate are added according to the weight percentage of the raw material slurry.
5. The skin-broken pickled pepper red sour soup according to claim 1, which is characterized by comprising the following raw materials: according to the weight percentage, 50% of tomatoes, 30% of skin-broken pickled peppers, 10% of rapeseed oil, 2% of gingers, 2% of garlic and 6% of drinking water are all ground into slurry, and then 2% of chicken essence, 2% of monosodium glutamate, 1.5% of lactic acid, 0.65% of citric acid, 3.5% of white sugar, 0.5% of litsea cubeba oil and 0.3g/kg of sodium benzoate are added according to the weight percentage of the raw material slurry.
6. The skin-broken pickled pepper red sour soup according to claim 1, which is characterized by comprising the following raw materials: according to the weight percentage, 60 percent of tomatoes, 20 percent of pickled peppers with broken skins, 10 percent of rapeseed oil, 2 percent of ginger, 2 percent of garlic and 6 percent of drinking water are all ground into slurry, and then 2 percent of chicken essence, 2 percent of monosodium glutamate, 1.5 percent of lactic acid, 0.65 percent of citric acid, 3.5 percent of white sugar, 0.5 percent of litsea cubeba oil and 0.3g/kg of sodium benzoate are added according to the weight percentage of the raw material slurry.
7. The method for preparing the pickled pepper red sour soup with broken skins as claimed in claim 1, which is characterized by comprising the following steps:
1) food material taking: crushing tomato and pickled pepper into pieces for later use, and taking bruised ginger and minced garlic;
2) mixing the materials, adding oleum Rapae and water, grinding into homogenate, and heating the homogenate at 80 deg.C for 7 min.
3) Adding chicken essence, monosodium glutamate, lactic acid, citric acid, white sugar, and pungent litse fruit oil in sequence for flavoring;
4) adding sodium benzoate for corrosion prevention;
5) filling, heating at 75 deg.C for 15min for sterilization, cooling to below 40 deg.C, and packaging.
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