CN109043436A - A kind of yellow acid soup and preparation method thereof - Google Patents
A kind of yellow acid soup and preparation method thereof Download PDFInfo
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- CN109043436A CN109043436A CN201810886176.XA CN201810886176A CN109043436A CN 109043436 A CN109043436 A CN 109043436A CN 201810886176 A CN201810886176 A CN 201810886176A CN 109043436 A CN109043436 A CN 109043436A
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- passionflower
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
- A23L27/12—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils
-
- 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
- A23L27/12—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils
- A23L27/13—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils from citrus fruits
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/358—Inorganic compounds
-
- 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
- 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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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Biotechnology (AREA)
- Inorganic Chemistry (AREA)
- Mycology (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
The present invention relates to a kind of yellow acid soup and preparation method thereof, belong to food processing field.The yellow acid soup is to be sealed by fermentation gained through room temperature after being mixed by raw material with water.Raw material include: the tomato yellow of 10-200 parts by weight, the yellow capsicum of 10-200 parts by weight, the yellow ginger of 2-5 parts by weight, the dry lemon-grass powder of 2-5 parts by weight, the Litsea pungens of 2-5 parts by weight, the passionflower of 10-50 parts by weight, the sticky rice sweet wine of 10-25 parts by weight, 5-15 parts by weight yellow lemon, the white wine of 1-5 parts by weight, the salt of 1-2 parts by weight and 2-5 parts by weight table sugar.Its soup body golden yellow color, ginger aromatic flavour and salubrious tasty and refreshing have the characteristics that sour, peppery, sweet tea, salty and fresh, while nutritive value height, have effects that arousing brain, raising spirit, Appetizing spleen-tonifying, meet different consumer demands.The preparation method of the yellow acid soup, it is easy to operate controllable, effectively improve quality, flavor and the mouthfeel of fermentation efficiency and end product.
Description
Technical field
The present invention relates to food processing fields, and in particular to a kind of yellow acid soup and preparation method thereof.
Background technique
Sour soup is traditional condiment of Dong people areas where people of the minority nationalities live in compact communities side, is primarily due to this area and is in " day nothing
Three are fine " the few day climatic environment of high temperature and humidity in, food is not easy to maintain, and when deriving the extension food that practice creates and saving
Between method, and then form relieving haperacidity and food acid habit, now acid soup walked out Guizhou, go to the world, fashionable Southeast Asia etc.
Country.Sour soup taxonomic series is especially more, and white acid soup (referred to as " white acid ") and red sour soup can be generally divided into according to sour soup color
Sour soup (referred to as " red acid ").White acid soup, soup body white, milky, raw material are mainly derived from rice or wheat face, and can decimetre system
White acid soup and wheat flour white acid soup；Red acid soup color is scarlet, according to raw material type and ratio can be divided into again a mao caynne pepper acid, red oil acid,
Thick chilli sauce acid, shrimp acid and smelly acid.2009, Kerry red acid soup of fire pot bottom material, Inner Mongol Mutton in hot pot bottom material and chongqing chafing dish bottom
Material is listed in national three big characteristic chafing dish bottom flavorings by state food association.2013, Kerry red acid soup was total by national inspection and quarantine
Office is classified as " national geography sign protection product ", and Kerry Miao ethnic group Fish in Sour Soup manufacture skill is also put into the provincial immaterial text in Guizhou Province
Change legacy, therefore location Kerry, Guizhou Province Southeast Guizhou Miao-Dong Autonomous Prefecture is also referred to as " sour soup cuisines all ".
Currently, sour soup has walked out Guizhou, has gone to the world, although the type of acid soup is very abundant at present, due to difference
Region and different eating habit, it is above-mentioned acid soup be not able to satisfy consumer demand,
In order to adapt to wider consumer's eating habit, sour soup is equal from the colour generation of soup body, vinegar-pepper degree, flavor presentation etc.
It needs further to be enriched, to meet the different demands of consumer.
Summary of the invention
The purpose of the present invention is to provide a kind of yellow acid soup, soup body golden yellow color, ginger aromatic flavour and salubrious tasty and refreshing, tool
There is sour, peppery, sweet tea, salty and fresh, while nutritive value is high, has effects that arousing brain, raising spirit, Appetizing spleen-tonifying, meets difference and disappear
The demand of the person of expense.
It is easy to operate controllable another object of the present invention is to provide a kind of preparation method of yellow acid soup, effectively improve hair
Ferment efficiency and the quality of end product, flavor and mouthfeel.
The present invention solves its technical problem and adopts the following technical solutions to realize.
The present invention proposes a kind of yellow acid soup, is to be sealed by fermentation gained through room temperature after being mixed by raw material with water.
Raw material include: the tomato yellow of 10-200 parts by weight, the yellow capsicum of 10-200 parts by weight, 2-5 parts by weight Huang
Ginger, the dry lemon-grass powder of 2-5 parts by weight, the Litsea pungens of 2-5 parts by weight, the passionflower of 10-50 parts by weight, 10-25 parts by weight
Sticky rice sweet wine, the yellow lemon of 5-15 parts by weight, the white wine of 1-5 parts by weight, the salt of 1-2 parts by weight and 2-5 parts by weight
Table sugar.
The present invention proposes a kind of preparation method of above-mentioned yellow acid soup comprising:
Tomato yellow, yellow capsicum, yellow ginger, dry lemon-grass powder, Litsea pungens and first part's water are mixed for the first time,
It is heated to boiling, keeps the temperature 20-30min, it is then cooling, obtain the first feed liquid.
Second of first feed liquid, passionflower, sticky rice sweet wine, yellow lemon, white wine and second part water is mixed, sealing
Ferment 30-60d.
Wherein, salt is added in first time mixed process or in second of mixed process and table sugar, second part water are
Cold boiling water after cooling.
A kind of beneficial effect of yellow acid soup of the embodiment of the present invention and preparation method thereof is:
By the rational proportion of the yellow raw materials such as passionflower, tomato yellow, yellow capsicum, yellow lemon and fresh yellow ginger,
It is in golden yellow for making yellow acid soup look, while being also the basic substance of yellow acid soup acid and peppery flavor, and more by light white wine faint scent
The Jiang Xiang of yellow acid soup and salubrious can be promoted.The addition of Litsea pungens, the flavor after effectively abundant fermentation, has its fragrance and taste
On the other hand stereovision cooperates with other raw materials, effectively the function of the stomach strengthening and digestion promoting of the sour soup of enhancing fermentation.Passionflower and lemon
Addition, improve appetizing effect, while keeping its flavor and taste more salubrious, promote consumer for the edible of yellow acid soup.
On the one hand the addition of dry lemon-grass powder and salt seasons, on the other hand prevents the growth of miscellaneous bacteria.Sticky rice sweet wine provides probiotics
Subsequent fermentation is carried out, while table sugar provides carbon source for probiotics, by the cooperation with method, and then guarantees soup body colour pool gold
Yellow, ginger aromatic flavour and salubrious tasty and refreshing has the characteristics that sour, peppery, sweet tea, salty and fresh, while nutritive value height, mentions with restoring consciouness
The effect of mind, Appetizing spleen-tonifying, meet different consumer demands.
Specific embodiment
It in order to make the object, technical scheme and advantages of the embodiment of the invention clearer, below will be in the embodiment of the present invention
Technical solution be clearly and completely described.The person that is not specified actual conditions in embodiment, according to normal conditions or manufacturer builds
The condition of view carries out.Reagents or instruments used without specified manufacturer is the conventional production that can be obtained by commercially available purchase
Product.
A kind of yellow acid soup of the embodiment of the present invention and preparation method thereof is specifically described below.
The present invention provides a kind of yellow acid soup, is to be sealed by fermentation gained through room temperature after being mixed by raw material with water.
Specifically, raw material includes: the tomato yellow of 10-200 parts by weight, the yellow capsicum of 10-200 parts by weight, 2-5 weight
Yellow ginger, the dry lemon-grass powder of 2-5 parts by weight, the Litsea pungens of 2-5 parts by weight, the passionflower of 10-50 parts by weight, 10-25 of part
The sticky rice sweet wine of parts by weight, the white wine of the yellow lemon of 5-15 parts by weight and 1-5 parts by weight, 1-2 parts by weight salt and
2-5 parts by weight table sugar.
Preferably, raw material includes: the tomato yellow of 20-180 parts by weight, the yellow capsicum of 20-180 parts by weight, 2.5-4.5
The yellow ginger of parts by weight, the dry lemon-grass powder of 2-4.5 parts by weight, the Litsea pungens of 2.5-4.5 parts by weight, 11-45 parts by weight west
Kind lotus, the sticky rice sweet wine of 13-20 parts by weight, the yellow lemon of 6-14 parts by weight and 1-4 parts by weight white wine, 1-2 parts by weight
Salt and 2.5-4.5 parts by weight table sugar.
Under above-mentioned condition, pass through the yellow raw materials such as passionflower, tomato yellow, yellow capsicum, yellow lemon and fresh yellow ginger
Rational proportion, make yellow acid soup look in golden yellow, while being also the basic substance of yellow acid soup acid and peppery flavor, and by light
White wine faint scent can more promote the Jiang Xiang of yellow acid soup and salubrious.
Wherein, tomato yellow should select fresh tomato yellow, and yellow capsicum is fresh yellow capsicum, both as
Main fermented material and last quality material are selected fresh tomato yellow and yellow capsicum, can be effectively improved subsequent
Flavor after fermentation.
Since the crust of capsicum is comparatively dense, subsequent fermentation will affect if directly whole fermentation, and be not easy to peppery
The leaching of green pepper element, it is preferred that capsicum is smashed capsicum, simultaneously as yellow kind in preferred embodiments of the present invention
For eggplant compared to capsicum, interior flesh is abundant, and is rich in strained tomatoes, therefore the homogeneity in order to guarantee the two fermentation, preferably
The tomato yellow that tomato yellow is whole.Preferably the small tomato of yellow, head are uniform, it is easier to cooperate with smashed capsicum
It ferments.
Due to tomato yellow and the carpopodium and sepal of yellow capsicum contain the substances such as chlorophyll, will affect Huang after fermentation
The color of sour soup, the yellow acid soup look pool after making fermentation is dim, therefore before processing, preferably removing tomato yellow and yellow capsicum
Carpopodium and sepal.
For the ease of subsequent fermentation, yellow ginger be preferably maturity be 8-9 at fresh yellow ginger, on the one hand avoid to avoid it
Maturity is excessively high to cause crude fibre more, influences quality of finished；On the other hand, rich in there is curcumin, pass through white wine and hair
The effect of ferment, effectively leaches curcumin, improves the color of yellow acid soup entirety, is seasoned, is made it have more simultaneously
Strong ginger fragrance, and improve the reducing blood lipid of yellow acid soup, anti-inflammatory, cholagogue, it is anti-oxidant the effects of.By the method for later stage fermentation,
The leaching rate of diosgenin in yellow ginger is improved, the health-care effect of yellow acid soup is improved.
In order to make curcumin be easier to be washed out from yellow ginger by white wine, in preferred embodiments of the present invention, white wine is pure grain
The degree of brew is at least 35 degree of white wine, improves the efficiency that curcumin is washed out from yellow ginger.
Meanwhile in order to increase the flavor of the yellow acid soup finally obtained, while the fragrance of white wine will not cause bad shadow to it
Ring, in preferred embodiments of the present invention, the odor type of white wine be in odor type, Maotai-flavor, delicate fragrance type, rice-fragrant type and medicine odor type extremely
Few one kind, more sets off out ginger fragrance by light wine flavour, that is to say, the odor type of white wine cannot be Luzhou-flavor, prevents it
The problem of in yellow acid soup caused by taste is overweight, the taste of white wine presses through other fragrance, and flavor is caused to be deteriorated.
Litsea pungens has invigorating the spleen, eliminating dampness, regulating the qi flowing in the channels, the function that stomach function regulating helps digestion, while having special fragrance, on the one hand, wood
The addition of Jiang Zi, the flavor after effectively abundant fermentation, makes its fragrance and taste have stereovision, on the other hand matches with other raw materials
It closes, effectively the function of the stomach strengthening and digestion promoting of the sour soup of enhancing fermentation.
Passionflower clearly has special fragrance, has and removes wind heat-clearing, anti-inflammatory, relieving cough and reducing sputum effect, containing rich
The irritated gentle decompression power of rich flavones, effectively subduction, alleviates flatulence, helps digest.It contains a large amount of nutriment simultaneously, has
The nutritive value of effect enhancing yellow acid soup.
In preferred embodiments of the present invention, in order to guarantee the salubrious taste of passionflower, passionflower is fresh passionflower
The mixture of the passionflower pulp, dahlia fruit juice and passionflower fruit seed that are obtained after being cut.Wherein, passionflower fruit seed one side
Reduce removal its step for, simplify operating method, secondly, passionflower fruit seed taste is not bitter, while its kernel contain it is abundant
Protein, starch and fat, nutriment therein can use by fermentation, had additional nutrients into while increasing flavor
Point.
Lemon, it is sour, clearly, have the effects that relieving summer-heat appetizing, antibacterial anti-inflammatory, the taste of adjustable yellow acid soup,
Improve the flavor of yellow acid soup.Through inventors have found that market it is general sell sour soup (white acid soup, hair caynne pepper acid, red oil acid, thick chilli sauce acid,
Shrimp acid and smelly acid) not salubrious enough the problem of generally existing taste, although it is caused to have the function of appetizing and hearty appetite, partial consumption
Not the problem of person does not like or can not stimulate the desire for consumer goods of consumer.Therefore, add passionflower and lemon make its flavor and
Taste is more salubrious, promotes consumer for the edible of yellow acid soup.Yellow acid soup also meets consumer for the different styles of cooking simultaneously
Color selection, enrich its and the sense organ of consumer impacted.
Dry lemon-grass powder with citrus scented, while having the effect of stomach function regulating ventilation, restoring consciouness are promoted the sexual maturity, is mainly used for adjusting
The last fragrance of section yellow acid soup and the healthcare function for enhancing its appetizing and hearty appetite.Meanwhile lemon-grass contains citral, have disinfection,
The effect of sterilization cooperates with lemon, can prevent earlier fermentation miscellaneous bacteria from infecting, and guarantees the quality of fermentation.
The addition of salt, is on the one hand seasoned, prior to cooperate with lemon, dry lemon-grass powder etc., prevents from sending out
The infection of ferment miscellaneous bacteria early period, promotes the growth of probiotics, improves the efficiency and quality of fermentation.The addition of table sugar simultaneously, is used for
Supplement is used as carbon source, promotes the growth of probiotics, it is preferable that table sugar is selected from least one of sucrose, fructose or glucose.
In order to enable the abundant fermentation that above-mentioned raw materials are stable, while retaining the characteristic of Kerry traditional zymotic, using glutinous rice sweet tea
Wine provides probiotics, such as saccharomycete and lactic acid bacteria etc. as leavening.
Sticky rice sweet wine can be obtained through following steps: the glutinous rice after boiling immersion, and distiller's yeast, fermentation is added to 35-42 DEG C in spreading for cooling
3-4 days.
Optionally, in the present embodiment glutinous rice be preferably the southeast of Guizhou Province Nan Zhou production fragrant standing grain glutinous rice, the glutinous rice of the kind
With strong fragranced, gelatinization point is lower, and be easy to ferment saccharification.
Preferably, the soaking time of glutinous rice for example can be 6-8h, the glutinous rice after the soaking above-mentioned time in the present embodiment
It steeps the degree that rises and is more conducive to boiling, and can suitably shorten digestion time.
Before distiller's yeast is added, by the glutinous rice spreading for cooling after boiling to 35-42 DEG C, in order to be inoculated with distiller's yeast, avoid temperature is excessively high from making
Distiller's yeast inactivation.Optionally, above-mentioned distiller's yeast can be sweet Wine yeast.Fermentation time in sticky rice sweet wine manufacturing process is preferably
3 days.
Further, the salt that weight ratio is 100:8-10 can be added in sticky rice sweet wine after fermentation.Preferably, glutinous rice
The weight ratio of sweet wine and salt can be 100:10.Salt is added in sticky rice sweet wine, can inhibit sweet Wine yeast growth, prevent sweet tea
There is overproof spirit taste in wine excessive fermentation.
The present invention also provides a kind of preparation methods of above-mentioned yellow acid soup, which is characterized in that it includes；
S1. tomato yellow, yellow capsicum, yellow ginger, dry lemon-grass powder, Litsea pungens and first part's water is mixed for the first time
It closes, is heated to boiling, keep the temperature 20-30min, it is then cooling, obtain the first feed liquid.
It is heated by first time, yellow ginger, dry lemon-grass powder, Litsea pungens can be effectively facilitated and go out fragrance, while curing portion
Divide tomato and capsicum, ferments convenient for the later period.It is noted that the loss of fragrance in order to prevent, and promote effective substance
The leaching of matter, first part's water are cold water.
In order to which in the first time mixed process that makes, the water of first part can also be kept complete after the 20-30min that boils
Submerge tomato yellow, yellow capsicum, yellow ginger, dry lemon-grass powder and Litsea pungens, at the same allow each section adequately with
The boiling of water and seethe, promote the uniformity of leaching and the heating of active principle, in preferred embodiments of the present invention, first
The additive amount of point water is tomato yellow, yellow capsicum, 5-10 times of total weight of yellow ginger, dry lemon-grass powder and Litsea pungens.
Due to existing fermentation directly adopt it is fresh ferment, for tomato, cortex it is relatively thin, if not going
Skin influences its fermentation period, therefore, can efficiently separate tomato pulp and pericarp by heating, while being sent out convenient for the later period
Ferment, capsicum is same, but obtains after being crushed due to capsicum, will be after cooling in preferred embodiments of the present invention
It further include the skin for removing tomato yellow in the first feed liquid before first feed liquid carries out second mixing.
Wherein, salt is added in first time mixed process or in second of mixed process and table sugar, the present invention are preferable
In embodiment, salt and table sugar are added in first time mixed process, the two is adequately dissolved in the first feed liquid,
Improve the fermentation efficiency in later period.
S2. second of the first feed liquid, passionflower, sticky rice sweet wine, yellow lemon, white wine and second part water is mixed,
It is sealed by fermentation 30-60d；
It should be noted that living contaminants in fermentation process, second part water are cold boiling water after cooling in order to prevent.Together
When in order to guarantee the adequacy and the optimal dilution of fermentation of fermentation process, in preferred embodiments of the present invention, through second
The weight of the second feed liquid obtained after mixing is always adding for tomato yellow, yellow capsicum, yellow ginger, dry lemon-grass powder and Litsea pungens
5-10 times of dosage.
Hold it is above-mentioned, ferment for room temperature sealing and fermenting, that is to say fermentation temperature be 25-33 DEG C.
After fermentation, optimal yellow acid soup in order to obtain, preferably the fermentation dregs of rice of filtering removal raw material, obtain yellow acid soup.
Feature and performance of the invention are described in further detail with reference to embodiments.
Embodiment 1
A kind of yellow acid soup, is made by following methods:
S1. by the tomato yellow of 100 parts by weight, the yellow capsicum of 100 parts by weight, the yellow gingers of 4 parts by weight, 4 parts by weight
Dry lemon-grass powder, the Litsea pungens of 3 parts by weight, the salt of 2 parts by weight, 4 parts by weight table sugars and cold water mix for the first time, add
Heat keeps the temperature 25min, is then cooled to 25 DEG C, removes the skin of tomato yellow, obtain the first feed liquid to boiling.
Wherein, in first time mixed process, the additive amount of cold water is tomato yellow, yellow capsicum, yellow ginger, dry lemongrass grass meal
7 times of the total weight of end and Litsea pungens.
S2. by the first feed liquid, the passionflower of 30 parts by weight, the sticky rice sweet wine of 18 parts by weight, 10 parts by weight yellow lemon,
And 3 parts by weight white wine and cold boiling water second mix, in 25-33 DEG C of sealings and fermenting 45d, obtained by filtering.
Wherein, the weight of the second feed liquid obtained after mixing for the second time is tomato yellow, yellow capsicum, yellow ginger, dry perfume
7 times of the total addition level of cogongrass powder and Litsea pungens.
Passionflower is passionflower pulp, dahlia fruit juice and the passionflower fruit seed obtained after fresh passionflower is cut
Mixture.White wine is the fen-flavor type white spirit that the degree that pure grain is brewed is at least 35 degree.
Embodiment 2
A kind of yellow acid soup, is made by following methods:
S1. by the tomato yellow of 50 parts by weight, the yellow capsicum of 60 parts by weight, the yellow gingers of 2.5 parts by weight, 3 parts by weight
Dry lemon-grass powder, the Litsea pungens of 3 parts by weight, the salt of 1.2 parts by weight, 2 parts by weight table sugars and cold water mix for the first time,
It is heated to boiling, keeps the temperature 20min, be then cooled to 25 DEG C, remove the skin of tomato yellow, obtain the first feed liquid.
Wherein, in first time mixed process, the additive amount of cold water is tomato yellow, yellow capsicum, yellow ginger, dry lemongrass grass meal
5 times of the total weight of end and Litsea pungens.
S2. by the first feed liquid, the passionflower of 20 parts by weight, the sticky rice sweet wine of 15 parts by weight, 8 parts by weight yellow lemon,
And 2 parts by weight white wine and cold boiling water second mix, in 25-33 DEG C of sealings and fermenting 45d, obtained by filtering.
Wherein, the weight of the second feed liquid obtained after mixing for the second time is tomato yellow, yellow capsicum, yellow ginger, dry perfume
5 times of the total addition level of cogongrass powder and Litsea pungens.
Passionflower is passionflower pulp, dahlia fruit juice and the passionflower fruit seed obtained after fresh passionflower is cut
Mixture.White wine is the fen-flavor type white spirit that the degree that pure grain is brewed is at least 35 degree.
Embodiment 3
A kind of yellow acid soup, is made by following methods:
S1. by the tomato yellow of 70 parts by weight, the yellow capsicum of 110 parts by weight, the yellow ginger of 3 parts by weight, 4 parts by weight it is dry
Lemon-grass powder, the Litsea pungens of 4 parts by weight, the salt of 1.5 parts by weight, 3 parts by weight table sugars and cold water mix for the first time, add
Heat keeps the temperature 20min, is then cooled to 25 DEG C, removes the skin of tomato yellow, obtain the first feed liquid to boiling.
Wherein, in first time mixed process, the additive amount of cold water is tomato yellow, yellow capsicum, yellow ginger, dry lemongrass grass meal
10 times of the total weight of end and Litsea pungens.
S2. by the first feed liquid, the passionflower of 18 parts by weight, the sticky rice sweet wine of 18 parts by weight, 11 parts by weight yellow lemon,
And 1 parts by weight white wine and cold boiling water second mix, in 25-33 DEG C of sealings and fermenting 45d, obtained by filtering.
Wherein, the weight of the second feed liquid obtained after mixing for the second time is tomato yellow, yellow capsicum, yellow ginger, dry perfume
5 times of the total addition level of cogongrass powder and Litsea pungens.
Passionflower is passionflower pulp, dahlia fruit juice and the passionflower fruit seed obtained after fresh passionflower is cut
Mixture.White wine is the mixed-flavouring liquor that the degree that pure grain is brewed is at least 35 degree.
Embodiment 4
A kind of yellow acid soup, is made by following methods:
S1. by the tomato yellow of 150 parts by weight, the yellow capsicum of 100 parts by weight, the yellow gingers of 5 parts by weight, 5 parts by weight
Dry lemon-grass powder, the Litsea pungens of 3 parts by weight, the salt of 2 parts by weight, 2.5 parts by weight table sugars and cold water mix for the first time,
It is heated to boiling, keeps the temperature 30min, be then cooled to 25 DEG C, remove the skin of tomato yellow, obtain the first feed liquid.
Wherein, in first time mixed process, the additive amount of cold water is tomato yellow, yellow capsicum, yellow ginger, dry lemongrass grass meal
6 times of the total weight of end and Litsea pungens.
S2. by the first feed liquid, the passionflower of 40 parts by weight, the sticky rice sweet wine of 20 parts by weight, 10 parts by weight yellow lemon,
And 3.5 parts by weight white wine and cold boiling water second mix, in 25-33 DEG C of sealings and fermenting 35d, obtained by filtering.
Wherein, the weight of the second feed liquid obtained after mixing for the second time is tomato yellow, yellow capsicum, yellow ginger, dry perfume
7 times of the total addition level of cogongrass powder and Litsea pungens.
Passionflower is passionflower pulp, dahlia fruit juice and the passionflower fruit seed obtained after fresh passionflower is cut
Mixture.White wine is the rice spirit that the degree that pure grain is brewed is at least 35 degree.
Embodiment 5
A kind of yellow acid soup, is made by following methods:
S1. by the tomato yellow of 10 parts by weight, the yellow capsicum of 170 parts by weight, the yellow ginger of 5 parts by weight, 4 parts by weight it is dry
Lemon-grass powder, the Litsea pungens of 3 parts by weight, the salt of 2 parts by weight, 4 parts by weight table sugars and cold water mix for the first time, heating
To boiling, 30min is kept the temperature, 25 DEG C is then cooled to, removes the skin of tomato yellow, obtain the first feed liquid.
Wherein, in first time mixed process, the additive amount of cold water is tomato yellow, yellow capsicum, yellow ginger, dry lemongrass grass meal
7 times of the total weight of end and Litsea pungens.
S2. by the first feed liquid, the passionflower of 50 parts by weight, the sticky rice sweet wine of 23 parts by weight, 13 parts by weight yellow lemon,
And 3 parts by weight white wine and cold boiling water second mix, in 25-33 DEG C of sealings and fermenting 50d, obtained by filtering.
Wherein, the weight of the second feed liquid obtained after mixing for the second time is tomato yellow, yellow capsicum, yellow ginger, dry perfume
8 times of the total addition level of cogongrass powder and Litsea pungens.
Passionflower is passionflower pulp, dahlia fruit juice and the passionflower fruit seed obtained after fresh passionflower is cut
Mixture.White wine is the Maotai-flavor liquor that the degree that pure grain is brewed is at least 35 degree.
Test example
Using directly purchase in the red acid soup of market, as a control group 1.
Control group 2 is set, and wherein control group 2 and embodiment 1 the difference is that only, not add western kind in control group 2
Lotus and yellow lemon.
Control group 3 is set, and wherein control group 3 and embodiment 1 the difference is that only that control group 3 does not use the step of S1
Suddenly, the step of S2 is carried out after directly mixing raw material is used.
Control group 4 is set, and control group 4 the difference is that only with embodiment 1, and the white wine in control group 4 is 30 degree dense
Aromatic white spirit.
Control group 5 is set, control group 5 the difference is that only with embodiment 1, in control group 5 the S2 the step of in
Passionflower and yellow lemon are not added, but add passionflower and yellow lemon after fermentation.
By the fermentation red acid soup of wild tomato made from embodiment 1 and control group 1-5 in the feelings for not adding extraneous food materials
Under condition, 100 passerbys are randomly selected, sensory evaluation is carried out to it.Wherein, sensory evaluation criteria table is as shown in table 1, wherein compareing
Color in group 1 carries out color judge using red substitution is golden yellow.Table 2 is embodiment 1 and the specific score of control group 1-5
Situation.
1 sensory evaluation criteria table of table
2 scoring event of table
| Color | Form | Sour | Flavor | Mouthfeel | Total score | |
| Control group 1 | 18 | 16 | 18 | 16 | 17 | 85 |
| Control group 2 | 18 | 19 | 17 | 16.5 | 17 | 87.5 |
| Control group 3 | 16 | 17 | 17 | 16 | 17 | 83 |
| Control group 4 | 18 | 19 | 17 | 17 | 19 | 90 |
| Control group 5 | 17 | 16.5 | 16.5 | 16 | 18 | 84 |
| Embodiment 1 | 19 | 19 | 18 | 19 | 19 | 94 |
It can be obtained according to table 2, yellow acid soup provided by the invention is more liked by consumer.The overall merit ratio of control group 1-5
The difference of embodiment 1, while the resultant effect of control group 3 is worst, possible cause is uncooked and peeling, and not savory leaching
Caused by process out.
Meanwhile sensory evaluation also is carried out using above-mentioned evaluation method to the yellow acid soup that embodiment 2-5 is provided, it is found that while
The mouthfeel for the yellow acid soup that each embodiment obtains is slightly different, but yellow acid soup provided by the invention is generally more right than corresponding
It is good according to the effect of group.
Meanwhile using the red acid soup and yellow acid soup provided by the invention using supermarket's purchase, using identical cooking method
The processing for carrying out grass carp, both can remove its fishy smell, but yellow acid soup fishiness road provided by the invention is more pure and fresh, and it has more
There is arousing brain, raising spirit.Golden yellow color simultaneously, under the setting off of spring onion etc., the Fish with Chinese Sauerkraut after the processing made looks good, smell good and taste good.
To sum up, the yellow acid soup of the offer of the embodiment of the present invention, soup body golden yellow color, ginger aromatic flavour and salubrious tasty and refreshing, tool
There are sour, peppery, sweet tea, salty and fresh, nutritive value height, can be used as Fish in Sour Soup, sour soup beef and other sour soup series chafing dish bottoms
Material, soup stock or baste, have effects that arousing brain, raising spirit, Appetizing spleen-tonifying.Simultaneously yellow acid soup preparation method, it is easy to operate can
Control, effectively improves quality, flavor and the mouthfeel of fermentation efficiency and end product.
Embodiments described above is a part of the embodiment of the present invention, instead of all the embodiments.Reality of the invention
The detailed description for applying example is not intended to limit the range of claimed invention, but is merely representative of selected implementation of the invention
Example.Based on the embodiments of the present invention, obtained by those of ordinary skill in the art without making creative efforts
Every other embodiment, shall fall within the protection scope of the present invention.
Claims (10)
1. a kind of yellow acid soup, which is characterized in that it is to be sealed by fermentation gained through room temperature after being mixed by raw material with water；
The raw material include: the tomato yellow of 10-200 parts by weight, the yellow capsicum of 10-200 parts by weight, 2-5 parts by weight Huang
Ginger, the dry lemon-grass powder of 2-5 parts by weight, the Litsea pungens of 2-5 parts by weight, the passionflower of 10-50 parts by weight, 10-25 parts by weight
Sticky rice sweet wine, the yellow lemon of 5-15 parts by weight, the white wine of 1-5 parts by weight, the salt of 1-2 parts by weight and 2-5 parts by weight
Table sugar.
2. yellow acid soup according to claim 1, which is characterized in that the raw material includes: the Huang of 20-180 parts by weight
Color tomato, the yellow capsicum of 20-180 parts by weight, the yellow ginger of 2.5-4.5 parts by weight, the described of 2-4.5 parts by weight do
Lemon-grass powder, the Litsea pungens of 2.5-4.5 parts by weight, the passionflower of 11-45 parts by weight, 13-20 parts by weight institute
State sticky rice sweet wine, the yellow lemon of 6-14 parts by weight, the white wine of 1-4 parts by weight, 1-2 parts by weight the salt with
And table sugar described in 2.5-4.5 parts by weight.
3. yellow acid soup according to claim 1, which is characterized in that the passionflower is to obtain after fresh passionflower is cut
The mixture of the passionflower pulp, dahlia fruit juice and passionflower fruit seed that arrive.
4. yellow acid soup according to claim 1, which is characterized in that the white wine is that the degree that pure grain is brewed is at least 35 degree
White wine.
5. yellow acid soup according to claim 4, which is characterized in that the odor type of the white wine is odor type, Maotai-flavor, faint scent
At least one of type, rice-fragrant type and medicine odor type.
6. a kind of preparation method of the yellow acid soup as described in claim 1-5 any one, which is characterized in that it includes；
By the tomato yellow, the yellow capsicum, the yellow ginger, the dry lemon-grass powder, the Litsea pungens and first
The part water mixes for the first time, is heated to boiling, and keeps the temperature 20-30min, then cooling, obtains the first feed liquid；
By first feed liquid, the passionflower, the sticky rice sweet wine, the yellow lemon, the white wine and second part
Second of mixing of the water, is sealed by fermentation 30-60d；
Wherein, the salt and the table sugar are added in the first time mixed process or in second of the mixed process,
The second part water is cold boiling water after cooling.
7. the preparation method of yellow acid soup according to claim 6, which is characterized in that in first time mixed process, first
The additive amount for dividing the water is the tomato yellow, the yellow capsicum, the yellow ginger, the dry lemon-grass powder and the wood
5-10 times of the total weight of Jiang Zi.
8. the preparation method of yellow acid soup according to claim 6, which is characterized in that second obtained after mixing for the second time
The weight of feed liquid is the tomato yellow, the yellow capsicum, the yellow ginger, the dry lemon-grass powder and the Litsea pungens
5-10 times of total addition level.
9. the preparation method of yellow acid soup according to claim 6, which is characterized in that the temperature of fermentation is 25-33 DEG C.
10. the preparation method of yellow acid soup according to claim 6, which is characterized in that carry out the first feed liquid after cooling
It further include the skin of tomato yellow described in removal first feed liquid before second mixes.
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Cited By (6)
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| CN109674001A (en) * | 2019-03-04 | 2019-04-26 | 广州佳明食品科技有限公司 | A kind of pure-blood ferment beef acid soup preparation method |
| CN109674002A (en) * | 2019-03-04 | 2019-04-26 | 广州佳明食品科技有限公司 | A kind of pure-blood ferment rice acid soup preparation method |
| CN110495594A (en) * | 2019-08-27 | 2019-11-26 | 麻江县明洋食品有限公司 | A kind of Lemon fruit white acid soup preparation method |
| CN111449228A (en) * | 2020-05-21 | 2020-07-28 | 上海香尚香食品有限公司 | Probiotic fermented gold sour soup seasoning and preparation method thereof |
| CN112914070A (en) * | 2019-12-06 | 2021-06-08 | 福泉市老黔辈酸汤产业研发生产中心 | Concentrated effervescent tablet solid sour soup and preparation method thereof |
| CN114009740A (en) * | 2021-11-23 | 2022-02-08 | 江苏食品药品职业技术学院 | Concentrated golden soup seasoning sauce and preparation method thereof |
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| CN109674001A (en) * | 2019-03-04 | 2019-04-26 | 广州佳明食品科技有限公司 | A kind of pure-blood ferment beef acid soup preparation method |
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| CN110495594A (en) * | 2019-08-27 | 2019-11-26 | 麻江县明洋食品有限公司 | A kind of Lemon fruit white acid soup preparation method |
| CN112914070A (en) * | 2019-12-06 | 2021-06-08 | 福泉市老黔辈酸汤产业研发生产中心 | Concentrated effervescent tablet solid sour soup and preparation method thereof |
| CN111449228A (en) * | 2020-05-21 | 2020-07-28 | 上海香尚香食品有限公司 | Probiotic fermented gold sour soup seasoning and preparation method thereof |
| CN114009740A (en) * | 2021-11-23 | 2022-02-08 | 江苏食品药品职业技术学院 | Concentrated golden soup seasoning sauce and preparation method thereof |
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