CN113208080A - Processing technology of roxburgh rose red sour soup - Google Patents
Processing technology of roxburgh rose red sour soup Download PDFInfo
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- CN113208080A CN113208080A CN202110552873.3A CN202110552873A CN113208080A CN 113208080 A CN113208080 A CN 113208080A CN 202110552873 A CN202110552873 A CN 202110552873A CN 113208080 A CN113208080 A CN 113208080A
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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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- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
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- Polymers & Plastics (AREA)
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- Preparation Of Fruits And Vegetables (AREA)
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Abstract
The application discloses a processing technology of roxburgh rose red sour soup in the technical field of food processing, which comprises the following steps of taking tomatoes, roxburgh rose juice, pickled peppers, salt, white spirit, green peppers and crystal sugar for standby when S1 is cleaned, and cleaning the tomatoes for standby; s2, when pickling, adding the cleaned tomatoes into a pickling material containing the roxburgh rose juice, salt and white spirit, and uniformly mixing, wherein the pickling time is less than 1 d; s3, fishing out the pickled tomatoes, putting the tomatoes into a jar for fermentation at normal temperature, crushing and pulping the pickled tomatoes when the fermentation time is not less than 21dS4, and pulping the pickled peppers for later use; s5, when seasoning, mixing the crushed tomatoes, the pulped pickled peppers, the rock sugar and the green peppers for seasoning to obtain the roxburgh rose red sour soup. Through the operation of pickling and then fermenting, the subsequent fermentation time is greatly reduced, and the generation of nitrates is reduced.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a processing technology of roxburgh rose red sour soup.
Background
The sour soup is a dish, the raw materials for making the sour soup are tomatoes, the sour soup has the efficacy of appetizing and tonifying spleen, the tastes of the sour soups made in different places are different, for example, Chinese patent CN109875013A discloses a buyi sour soup and a making process thereof, and the raw materials comprise the following components in parts by weight: 90-120 parts of small tomato, 2.7-3.6 parts of apple, 5.5-7 parts of roxburgh rose, 0.9-1.2 parts of lemon, 1.8-2.4 parts of pear, 9-12 parts of red pepper sauce, 0.9-1.2 parts of litsea, 1.3-1.9 parts of salt, 0.4-0.7 part of rock candy and 0.1-0.3 part of high-alcohol spirit. When in manufacturing, the method comprises the following steps: s1) cleaning raw materials: firstly, putting picked small tomatoes, apples, roxburgh roses, lemons, pears and litsea cubeba into clear water for cleaning, and airing the small tomatoes, the apples, the roxburgh roses, the lemons, the pears and the litsea cubeba after cleaning; s2) primary mixing of raw materials: then, 90-120 parts of cleaned small tomatoes, 2.7-3.6 parts of apples, 5.5-7 parts of roxburgh roses, 0.9-1.2 parts of lemons, 1.8-2.4 parts of pears and 0.9-1.2 parts of litsea cubeba are placed in a mixer, 9-12 parts of red pepper sauce is placed in the mixer, finally, 1.3-1.9 parts of salt, 0.4-0.7 part of rock sugar and 0.1-0.3 part of high-alcohol white spirit are placed in the mixer, and the raw materials are fully mixed through the mixer: s3) loading in a jar for fermentation: placing the mixed raw materials into a prepared fermentation jar, sealing the upper opening of the fermentation jar, and placing for 6-8 months to finish fermentation; s4) refining: taking out the fermented raw materials, measuring 80% of the raw materials, placing the weighed raw materials into a vegetable pulping machine, and pulping the raw materials through the vegetable pulping machine; s5) primary mixing of raw materials: the ground material was placed inside a mixer, and then 20% of the unground material was also placed inside the mixer, and the material was mixed by the mixer to prepare a brookfield acid soup.
All the raw materials are mixed and then fermented for 6-8 months, then part of the raw materials are ground into pulp, and the ground pulp and the non-ground pulp are mixed, so that the process consumes too long time, and in the fermentation process, most of the raw materials are not crushed, so that the fermentation space is also occupied.
Disclosure of Invention
Aiming at the defects of the prior art, the invention provides a processing technology of roxburgh rose red sour soup with short processing time.
The invention relates to a processing technology of roxburgh rose red sour soup, which is characterized by comprising the following steps: the method comprises the steps of cleaning, pickling, fermenting, crushing and seasoning, wherein when S1 is cleaned, tomatoes, roxburgh roses, pickled peppers, salt, white spirit, green peppers and crystal sugar are taken for standby application, the tomatoes and the roxburgh roses are cleaned, and the roxburgh roses are juiced to obtain roxburgh rose juice;
s2, when pickling, adding the cleaned tomatoes into a seasoning containing the roxburgh rose juice, salt and white spirit, and uniformly mixing for 2-24 h;
s3, fishing out the pickled tomatoes, and fermenting in a jar at normal temperature for not less than 21 days;
s4, when the tomato is crushed, the pickled tomato is crushed and pulped, and the pickled pepper is taken and pulped for later use;
s5, when seasoning, mixing the crushed tomatoes, the pulped pickled peppers, the rock sugar and the green peppers for seasoning to obtain the roxburgh rose red sour soup.
The working principle and the beneficial effects of the invention are as follows: the process of the invention mainly comprises the steps of pickling before fermentation, wherein the pickling process is not cutting, tomato granules are directly used for pickling, after pickling, the tomato granules are taken out for fermentation, the white spirit and salt in the pickling material are prevented from entering the fermentation step, the roxburgh rose juice, the salt and the white spirit are used for pickling tomatoes firstly, and pickling is carried out for at least 2 hours.
Further, the raw materials comprise 1kg of salt, 0.3-0.8 kg of rosa roxburghii tratt and 0.25kg of white spirit according to 50kg of tomatoes.
Furthermore, the raw materials for pickling also comprise 0.25kg of litsea cubeba calculated according to 50kg of tomatoes.
Further, the seasoning raw materials are calculated according to 50kg of tomatoes: 5kg of pickled chilli sauce, 0.5kg of rock candy and 0.1kg of green pepper.
Furthermore, the fermentation time is 21-100 days.
Further, the pickling time is 2-5 hours.
Further, when the pickling is carried out in S2, a special pickling container is adopted for pickling, the pickling container comprises a base, a cylindrical barrel, a rotating shaft and a configurator, the cylindrical barrel is horizontally placed, the rotating shaft penetrates through two ends of the axis direction of the cylindrical barrel, one end of the rotating shaft is fixedly connected with a rotating motor, a cuboid feed inlet is formed in the upper portion of the cylindrical barrel, a cover plate is arranged on the feed inlet, a stirring plate is arranged on the rotating shaft in a sleeved mode, a puncture needle is arranged on the front side or the back side of the stirring plate, a liquid outlet hole is formed in the puncture needle, the stirring plate and the rotating shaft are communicated with each other, a spray head facing the cylindrical barrel is arranged on the cover plate, and the spray head and the rotating shaft are connected with the configurator through a pump and a pipeline; when the tomato is specifically pickled, the roxburgh rose juice, the salt and the white spirit are mixed and then added into the configurator, the cover plate is opened, the cleaned tomatoes are placed into the cylindrical barrel, the rotating motor is started, the rotating shaft rotates to drive the stirring plate to rotate, the pump is started, the pickling liquid in the configurator enters the spray head and the puncture needle, the puncture needle punctures the tomatoes to introduce the pickling liquid into the tomatoes, the spray head sprays into the cylindrical barrel from the upper portion, the rotating speed of the rotating shaft is 10-20 r/min, the rotating speed is 5-10 min every time, the rotating is performed for 1-3 times every hour, the pickling effect is ensured, the pickling is finished, the motor and the pump are closed, the cover plate is opened, and the tomato can be taken out.
Further, the lateral wall of cylindrical barrel is equipped with the discharge gate, and the discharge gate articulates there is sealed flitch of getting.
Further, the bottom of cylindrical barrel is equipped with the liquid outlet, the liquid outlet passes through pipeline intercommunication pump.
The invention also provides a special pickling container for the roxburgh rose red sour soup, which specifically comprises a base and a cylindrical barrel body, axis of rotation and configurator, cylindrical barrel level is placed, the axis of rotation runs through the both ends of cylindrical barrel axis direction, the wherein one end fixedly connected with of axis of rotation rotates the motor, cylindrical barrel upper portion is equipped with the charge door of cuboid, be provided with the apron on the charge door, the axis of rotation is fitted with a contraceptive ring and is equipped with the stirring board, the front or the reverse side of stirring board are equipped with the pjncture needle, the pjncture needle is equipped with out the liquid hole, the pjncture needle, stirring board and axis of rotation communicate each other, be provided with the shower nozzle towards cylindrical barrel on the apron, pump and pipe connection configurator are passed through to shower nozzle and axis, cylindrical barrel's lateral wall is equipped with the discharge gate, the discharge gate articulates there is the sealed flitch of getting, cylindrical barrel's bottom is equipped with the liquid outlet, the liquid outlet passes through pipeline intercommunication pump. Through being equipped with isolated plant, will pickle the material through the pjncture needle and leading-in to the tomato, improve the effect and the efficiency of pickling, further reduce subsequent fermentation time.
Drawings
FIG. 1 is a schematic structural view of a pickling container in the processing technology of the roxburgh rose red sour soup of the invention;
fig. 2 is a cross-sectional view a-a of fig. 1.
Detailed Description
The following is further detailed by way of specific embodiments:
reference numerals in the drawings of the specification include: the device comprises a cover plate 1, a feeding opening 2, a cylindrical barrel 3, a material taking plate 4, a rotating motor 5, a base 6, a pipeline 7, a rotating shaft 8, a configurator 9, a spray head 10, a stirring plate 11 and a puncture needle 12.
The invention provides a pickling container, as shown in figures 1-2, comprising a base 6, a cylindrical barrel 3, a rotating shaft 8 and a configurator 9, wherein the cylindrical barrel 3 is horizontally arranged, the rotating shaft 8 penetrates through two ends of the cylindrical barrel 3 in the axial direction, one end of the rotating shaft 8 is fixedly connected with a rotating motor 5, the upper part of the cylindrical barrel 3 is provided with a cuboid charging port 2, the charging port 2 is provided with a cover plate 1, the rotating shaft 8 is annularly provided with a stirring plate 11, the front side or the back side of the stirring plate 11 is provided with a puncture needle 12, the puncture needle 12 is provided with a liquid outlet, the puncture needle 12, the stirring plate 11 and the rotating shaft 8 are mutually communicated, the cover plate 1 is provided with a spray head 10 facing the cylindrical barrel 3, the spray head 10 and the rotating shaft 8 are connected with the configurator 9 through a pump and a pipeline 7, the side wall of the cylindrical barrel 3 is provided with a discharge outlet, a material taking plate 4 sealed with the discharge outlet is hinged with the discharge outlet, the bottom of the cylindrical barrel 3 is provided with a liquid outlet, the liquid outlet is communicated with the pump through a pipeline 7.
Example 1: the processing technology of the roxburgh rose red sour soup comprises the following steps of cleaning tomatoes, roxburgh rose juice, pickled peppers, salt, white spirit, green peppers and crystal sugar for later use in S1, and cleaning the tomatoes for later use;
s2, when pickling, a special pickling container is adopted for pickling, the pickling container comprises a base 6, a cylindrical barrel 3, a rotating shaft 8 and a configurator 9, the cylindrical barrel 3 is horizontally placed, the rotating shaft 8 penetrates through two ends of the axis direction of the cylindrical barrel 3, one end of the rotating shaft 8 is fixedly connected with a rotating motor 5, the upper part of the cylindrical barrel 3 is provided with a cuboid charging port 2, the charging port 2 is provided with a cover plate 1, the rotating shaft 8 is annularly provided with a stirring plate 11, the front side or the back side of the stirring plate 11 is provided with a puncture needle 12, the puncture needle 12 is provided with a liquid outlet hole, the puncture needle 12, the stirring plate 11 is communicated with the rotating shaft 8, the cover plate 1 is provided with a spray head 10 facing the cylindrical barrel 3, the spray head 10 and the rotating shaft 8 are connected with the configurator 9 through a pump and a pipeline 7, the side wall of the cylindrical barrel 3 is provided with a discharge outlet, and the discharge outlet is hinged with a sealed material taking plate 4, a liquid outlet is arranged at the bottom of the cylindrical barrel 3 and is communicated with the pump through a pipeline 7; during specific pickling, calculated according to 50kg of tomatoes, 1kg of salt, 0.3-0.8 kg of rosa roxburghii tratt and 0.25kg of white spirit are added; mixing roxburgh rose juice, salt and white spirit, adding the mixture into a configurator 9, opening a cover plate 1, putting cleaned tomatoes into a cylindrical barrel 3, starting a rotating motor 5, rotating a rotating shaft 8 to drive an agitating plate 11 to rotate, starting a pump, enabling pickling liquid in the configurator 9 to enter a spray head 10 and a puncture needle 12, enabling the puncture needle 12 to penetrate the tomatoes to introduce the pickling liquid into the tomatoes, spraying the spray head 10 into the cylindrical barrel 3 from the upper part, enabling the rotating speed of the rotating shaft 8 to be 10-20 r/min, rotating for 5-10 min each time, rotating for 1-3 times per hour, pickling for 3 hours, closing the motor and the pump, opening a material taking plate 4, and taking out;
s3, fishing out the pickled tomatoes, and fermenting in a jar at normal temperature for 21 d;
s4, when the tomato is crushed, the pickled tomato is crushed and pulped, and the pickled pepper is taken and pulped for later use;
s5, when seasoning, the seasoning raw materials are calculated according to 50kg of tomatoes: 5kg of pickled chili sauce, 0.5kg of rock sugar and 0.1kg of green pepper, and mixing and seasoning crushed tomatoes, the pulped pickled chili, the rock sugar and the green pepper to obtain the roxburgh rose red sour soup.
Example 2: the processing technology of the roxburgh rose red sour soup comprises the following steps that when S1 is cleaned, tomatoes, roxburgh rose juice, pickled hot peppers, salt, white spirit, green zanthoxylum, litsea and crystal sugar are taken for standby, and the tomatoes are cleaned for standby;
s2, when pickling, a special pickling container is adopted for pickling, the pickling container comprises a base 6, a cylindrical barrel 3, a rotating shaft 8 and a configurator 9, the cylindrical barrel 3 is horizontally placed, the rotating shaft 8 penetrates through two ends of the axis direction of the cylindrical barrel 3, one end of the rotating shaft 8 is fixedly connected with a rotating motor 5, the upper part of the cylindrical barrel 3 is provided with a cuboid charging port 2, the charging port 2 is provided with a cover plate 1, the rotating shaft 8 is annularly provided with a stirring plate 11, the front side or the back side of the stirring plate 11 is provided with a puncture needle 12, the puncture needle 12 is provided with a liquid outlet hole, the puncture needle 12, the stirring plate 11 is communicated with the rotating shaft 8, the cover plate 1 is provided with a spray head 10 facing the cylindrical barrel 3, the spray head 10 and the rotating shaft 8 are connected with the configurator 9 through a pump and a pipeline 7, the side wall of the cylindrical barrel 3 is provided with a discharge outlet, and the discharge outlet is hinged with a sealed material taking plate 4, a liquid outlet is arranged at the bottom of the cylindrical barrel 3 and is communicated with the pump through a pipeline 7; during specific pickling, calculated according to 50kg of tomatoes, 1kg of salt, 0.3-0.8 kg of rosa roxburghii tratt, 0.25kg of white spirit and 0.25kg of litsea cubeba are added into a configurator 9 after the rosa roxburghii tratt juice and the litsea cubeba are pulped, the salt and the white spirit are mixed, a cover plate 1 is opened, cleaned tomatoes are placed into a cylindrical barrel 3, a rotating motor 5 is started, a rotating shaft 8 rotates to drive a stirring plate 11 to rotate, a pump is started, pickling liquid in the configurator 9 enters a spray head 10 and a puncture needle 12, the puncture needle 12 can penetrate the tomatoes to introduce the pickling liquid into the tomatoes, the spray head 10 sprays the tomatoes into the cylindrical barrel 3 from the upper part, the rotating speed of the rotating shaft 8 is 10-20 r/min, the rotating shaft rotates for 5-10 min every time, the rotating shaft rotates for 1-3 times every hour, the pickling is carried out for 2 hours, the motor and the pump are closed, and a material taking plate 4 is opened and taken out;
s3, fishing out the pickled tomatoes, and fermenting in a jar at normal temperature for 21 d;
s4, when the tomato is crushed, the pickled tomato is crushed and pulped, and the pickled pepper is taken and pulped for later use;
s5, when seasoning, the seasoning raw materials are calculated according to 50kg of tomatoes: 5kg of pickled chili sauce, 0.5kg of rock sugar and 0.1kg of green pepper, and mixing and seasoning crushed tomatoes, the pulped pickled chili, the rock sugar and the green pepper to obtain the roxburgh rose red sour soup.
Example 3: the processing technology of the roxburgh rose red sour soup comprises the following steps that when S1 is cleaned, tomatoes, roxburgh rose juice, pickled hot peppers, salt, white spirit, green zanthoxylum, litsea and crystal sugar are taken for standby, and the tomatoes are cleaned for standby;
s2, when pickling, a special pickling container is adopted for pickling, the pickling container comprises a base 6, a cylindrical barrel 3, a rotating shaft 8 and a configurator 9, the cylindrical barrel 3 is horizontally placed, the rotating shaft 8 penetrates through two ends of the axis direction of the cylindrical barrel 3, one end of the rotating shaft 8 is fixedly connected with a rotating motor 5, the upper part of the cylindrical barrel 3 is provided with a cuboid charging port 2, the charging port 2 is provided with a cover plate 1, the rotating shaft 8 is annularly provided with a stirring plate 11, the front side or the back side of the stirring plate 11 is provided with a puncture needle 12, the puncture needle 12 is provided with a liquid outlet hole, the puncture needle 12, the stirring plate 11 is communicated with the rotating shaft 8, the cover plate 1 is provided with a spray head 10 facing the cylindrical barrel 3, the spray head 10 and the rotating shaft 8 are connected with the configurator 9 through a pump and a pipeline 7, the side wall of the cylindrical barrel 3 is provided with a discharge outlet, and the discharge outlet is hinged with a sealed material taking plate 4, a liquid outlet is arranged at the bottom of the cylindrical barrel 3 and is communicated with the pump through a pipeline 7; during specific pickling, calculated according to 50kg of tomatoes, 1kg of salt, 0.3-0.8 kg of rosa roxburghii tratt, 0.25kg of white spirit and 0.25kg of litsea cubeba are added into a configurator 9 after the rosa roxburghii tratt juice and the litsea cubeba are pulped, the salt and the white spirit are mixed, a cover plate 1 is opened, cleaned tomatoes are placed into a cylindrical barrel 3, a rotating motor 5 is started, a rotating shaft 8 rotates to drive a stirring plate 11 to rotate, a pump is started, pickling liquid in the configurator 9 enters a spray head 10 and a puncture needle 12, the puncture needle 12 can penetrate the tomatoes to introduce the pickling liquid into the tomatoes, the spray head 10 sprays the tomatoes into the cylindrical barrel 3 from the upper part, the rotating speed of the rotating shaft 8 is 10-20 r/min, the rotating shaft rotates for 5-10 min every time, the rotating shaft rotates for 1-3 times every hour, the pickling is carried out for 5 hours, the motor and the pump are closed, and a material taking plate 4 is opened and taken out;
s3, fishing out the pickled tomatoes, and fermenting in a jar at normal temperature for 30 days;
s4, when the tomato is crushed, the pickled tomato is crushed and pulped, and the pickled pepper is taken and pulped for later use;
s5, when seasoning, the seasoning raw materials are calculated according to 50kg of tomatoes: 5kg of pickled chili sauce, 0.5kg of rock sugar and 0.1kg of green pepper, and mixing and seasoning crushed tomatoes, the pulped pickled chili, the rock sugar and the green pepper to obtain the roxburgh rose red sour soup.
Example 4 differs from example 2 only in that the salting time was 10h for S2 and 35d for S3 fermentations.
Example 5 differs from example 2 only in that the salting time was 15h for S2 and 40d for S3 fermentation room.
Example 6 differs from example 2 only in that the salting time of S2 was 24h and the fermentation time of S3 was 50 d.
The difference between the comparative example 1 and the example 2 is that the S2 is directly and uniformly mixed when being pickled, and then the common closed container is adopted for pickling for 2 hours, and the fermentation time is 100 days.
Through comparison, the mouthfeel of the examples 1-6 is not greatly different from that of the comparative example 1, and the taste of the examples 1-6 meets the standard of the roxburgh rose sour soup of the company Q/FXY 0001S-2018, but the processing time of the examples 1-6 is far shorter than that of the comparative example 1, the processing time is shorter, and the income is relatively larger.
The foregoing is merely an example of the present invention and common general knowledge of known specific structures and features of the embodiments is not described herein in any greater detail. It should be noted that, for those skilled in the art, without departing from the structure of the present invention, several changes and modifications can be made, which should also be regarded as the protection scope of the present invention, and these will not affect the effect of the implementation of the present invention and the practicability of the patent. The scope of the claims of the present application shall be determined by the contents of the claims, and the description of the embodiments and the like in the specification shall be used to explain the contents of the claims.
Claims (9)
1. A processing technology of roxburgh rose red sour soup is characterized by comprising the following steps: the method comprises the steps of cleaning, pickling, fermenting, crushing and seasoning, wherein when S1 is cleaned, tomatoes, roxburgh roses, pickled peppers, salt, white spirit, green peppers and crystal sugar are taken for standby application, the tomatoes and the roxburgh roses are cleaned, and the roxburgh roses are juiced to obtain roxburgh rose juice;
s2, when pickling, adding the cleaned tomatoes into a pickling material containing the roxburgh rose juice, salt and white spirit, and uniformly mixing for 2-24 hours;
s3, fishing out the pickled tomatoes, and fermenting in a jar at normal temperature for not less than 21 days;
s4, when the tomato is crushed, the pickled tomato is crushed and pulped, and the pickled pepper is taken and pulped for later use;
s5, when seasoning, mixing the crushed tomatoes, the pulped pickled peppers, the rock sugar and the green peppers for seasoning to obtain the roxburgh rose red sour soup.
2. The processing technology of the roxburgh rose red sour soup according to claim 1, characterized in that: the raw materials comprise 1kg of salt, 0.3-0.8 kg of rosa roxburghii tratt and 0.25kg of white spirit according to 50kg of tomatoes.
3. The processing technology of the roxburgh rose red sour soup according to claim 2, characterized in that: the pickling raw materials are calculated according to 50kg of tomatoes, and 0.25kg of litsea pungens is also included.
4. The processing technology of the roxburgh rose red sour soup according to claim 3, characterized in that: the seasoning raw materials are calculated according to 50kg of tomatoes: 5kg of pickled chilli sauce, 0.5kg of rock candy and 0.1kg of green pepper.
5. The processing technology of the roxburgh rose red sour soup according to claim 4, characterized in that: the fermentation time is 21-100 days.
6. The processing technology of the roxburgh rose red sour soup according to claim 5, characterized in that: the pickling time is 2-5 hours.
7. The processing technology of the roxburgh rose red sour soup according to any one of claims 1 to 6, which is characterized in that: s2, when pickling, a special pickling container is adopted for pickling, the pickling container comprises a base, a cylindrical barrel, a rotating shaft and a configurator, the cylindrical barrel is horizontally placed, the rotating shaft penetrates through two ends of the axis direction of the cylindrical barrel, one end of the rotating shaft is fixedly connected with a rotating motor, a cuboid charging port is arranged at the upper part of the cylindrical barrel, a cover plate is arranged on the charging port, a stirring plate is arranged on the rotating shaft in a ring mode, a puncture needle is arranged on the front side or the back side of the stirring plate, a liquid outlet hole is formed in the puncture needle, the stirring plate and the rotating shaft are mutually communicated, a spray head facing the cylindrical barrel is arranged on the cover plate, and the spray head and the rotating shaft are connected with the configurator through a pump and a pipeline; when the tomato is specifically pickled, the roxburgh rose juice, the salt and the white spirit are mixed and then added into the configurator, the cover plate is opened, the cleaned tomatoes are placed into the cylindrical barrel, the rotating motor is started, the rotating shaft rotates to drive the stirring plate to rotate, the pump is started, the pickling liquid in the configurator enters the spray head and the puncture needle, the puncture needle punctures the tomatoes to introduce the pickling liquid into the tomatoes, the spray head sprays into the cylindrical barrel from the upper portion, the rotating speed of the rotating shaft is 10-20 r/min, the rotating speed is 5-10 min every time, the rotating is performed for 1-3 times every hour, the pickling effect is ensured, the pickling is finished, the motor and the pump are closed, the cover plate is opened, and the tomato can be taken out.
8. The processing technology of the roxburgh rose red sour soup according to claim 7, wherein a discharge port is formed in the side wall of the cylindrical barrel, and a sealed material taking plate is hinged to the discharge port.
9. The processing technology of the roxburgh rose red sour soup according to claim 8, wherein a liquid outlet is formed in the bottom of the cylindrical barrel and is communicated with a pump through a pipeline.
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| CN202110552873.3A CN113208080A (en) | 2021-05-20 | 2021-05-20 | Processing technology of roxburgh rose red sour soup |
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