Search

CN-122004451-A - Wild fruit sour soup sauce and preparation process thereof

CN122004451ACN 122004451 ACN122004451 ACN 122004451ACN-122004451-A

Abstract

The invention discloses a wild fruit sour soup sauce and a preparation process thereof, and belongs to the technical field of food processing. The wild fruit sour soup sauce is prepared from wild fruit base sauce and a sour soup base package, wherein the wild fruit base sauce is prepared by mixing and pulping tomatoes, hawthorns, tamarind/olives, lemon and papaya, adding passion fruits for flavoring when eating, and the sour soup base package is prepared by taking monosodium glutamate, chicken essence, litsea, chilli powder and the like as raw materials, and frying at the oil temperature of 150 ℃ for more than 20 minutes. The invention improves the flavor level through the natural wild fruit compounding, ensures mellow taste, strong stability through the standardized stir-frying process, has convenient and fast sauce use and long quality guarantee period, solves the problems of single flavor, complex operation and uneven quality of the traditional soups, and is suitable for making various soups dishes in restaurants and families.

Inventors

  • ZHANG XUELONG

Assignees

  • 张学龙

Dates

Publication Date
20260512
Application Date
20260324

Claims (10)

  1. 1. The wild fruit sour soup sauce is characterized by comprising 500-600 parts of tomatoes, 100-120 parts of peeled tomatoes, 30-40 parts of stoned hawthorns, 30-40 parts of peeled tamarind or olives, 50-60 parts of peeled lemon and 50-60 parts of peeled seed-removed papaya, by weight; The sour soup base pack comprises, by weight, 700-800 parts of monosodium glutamate, 2000 parts of chicken essence, 1600 parts of chicken powder, 1400 parts of fresh and delicious king, 1000-1200 parts of white sugar, 100 parts of meat monosodium glutamate powder, 1500-2000 parts of litsea pungens, 3200 parts of extremely delicious taste, 1000 parts of fine chilli powder, 80 parts of capsanthin, 4000 parts of soybean oil, 5000 parts of water and 5400-5500 parts of rattan pepper sauce.
  2. 2. The wild fruit sour soup sauce according to claim 1, which is characterized by comprising 500-550 parts of tomatoes, 100-120 parts of peeled tomatoes, 30-36 parts of stoned hawthorns, 36-40 parts of peeled tamarind or olives, 50-60 parts of peeled lemon and 50-60 parts of peeled and seedless papaya, by weight, and a sour soup base pack; The sour soup base pack comprises, by weight, 700-800 parts of monosodium glutamate, 2000 parts of chicken essence, 1600 parts of chicken powder, 1400 parts of fresh and delicious king, 1000-1200 parts of white sugar, 100 parts of meat monosodium glutamate powder, 1800-2000 parts of litsea pungens, 3200 parts of extremely delicious taste, 1000 parts of fine chilli powder, 80 parts of capsanthin, 4000 parts of soybean oil, 5000 parts of water and 5400-5500 parts of rattan pepper sauce.
  3. 3. The wild fruit sour soup sauce according to claim 2, comprising a wild fruit base sauce and a sour soup base pack, wherein the wild fruit base sauce comprises, by weight, 500 parts of tomatoes, 100 parts of peeled tomatoes, 36 parts of stoned hawthorns, 36 parts of peeled tamarind, 60 parts of peeled lemons and 50 parts of peeled and seed-removed papaya; The sour soup base pack comprises, by weight, 700-800 parts of monosodium glutamate, 2000 parts of chicken essence, 1600 parts of chicken powder, 1400 parts of fresh and delicious king, 1000-1200 parts of white sugar, 100 parts of meat monosodium glutamate powder, 1800-2000 parts of litsea pungens, 3200 parts of extremely delicious taste, 1000 parts of fine chilli powder, 80 parts of capsanthin, 4000 parts of soybean oil, 5000 parts of water and 5400-5500 parts of rattan pepper sauce. .
  4. 4. A method for preparing the wild fruit broth sauce according to any of claims 1-3, comprising the steps of: 1) The wild fruit base sauce is prepared by cleaning tomato, tree tomato, fructus crataegi, fructus Tamarindi Indicae or fructus Canarii albi, fructus Citri Limoniae, and fructus Chaenomelis sequentially, peeling, removing core, removing seed, cutting, beating at high speed with beating equipment to obtain homogeneous jam, sterilizing, refrigerating for use, adding passion fruit, and stirring; 2) The sour soup base is prepared by heating soybean oil, adding fine chili powder, parching with slow fire until it is broken, boiling with water, sequentially adding monosodium glutamate, chicken essence, chicken powder, fresh and fragrant king, white sugar, and meat monosodium glutamate powder, stirring to dissolve completely, adding pungent litse fruit, extremely delicious, chili sauce, and rattan pepper sauce, decocting, cooling to room temperature with slow fire, packaging, and sealing.
  5. 5. The method for preparing wild fruit sour soup sauce according to claim 4, wherein in the step 1), the adding amount of passion fruit is 50-60 parts by weight, and the refrigerating temperature of the wild fruit base sauce is 0-4 ℃.
  6. 6. The method for preparing wild fruit sour soup sauce according to claim 4, wherein in the step 2), the heating temperature of soybean oil is 145-155 ℃, and water is added after the fine chilli powder is fried until the fine chilli powder is red, bright, has no scorching and has no astringent taste.
  7. 7. The method for preparing wild fruit sour soup sauce according to claim 4, wherein in the step 2), the boiling stage is kept in a micro-boiling state, the boiling time is 20-30 min, and the boiling process is continuously stirred.
  8. 8. The method for preparing a sauce for wild fruit soups according to claim 4, wherein in the step 2), the cooled sour soup base is packaged in sterile packaging bags, and the cooled sour soup base is refrigerated or frozen for preservation after sealing.
  9. 9. Use of the wild fruit broth sauce of any of claims 1-3 in an acid broth pot bottom.
  10. 10. The use according to claim 9, wherein the sour soup base is boiled in water, added with the wild fruit base paste of passion fruit, and stirred uniformly to obtain the sour soup base for cooking meat, vegetables, flour or chafing dish food.

Description

Wild fruit sour soup sauce and preparation process thereof Technical Field The invention belongs to the technical field of food processing, and particularly relates to a wild fruit sour soup sauce and a preparation process thereof. Background The sour soup is a special flavor food in southwest area, has the core characteristics of sour and refreshing appetite and mellow fragrance, is prepared by fermenting single fruits and vegetables and blending common seasonings, and has the problems of single flavor level, insufficient fruit fragrance, single taste, low standardization degree, short shelf life, no standard parameters of the stir-frying process and the like. Most of the prior sour soup base in the market is industrially synthesized and seasoned, the fresh fruit flavor and the compound sour flavor of natural wild fruits are lacked, the oil temperature, the heat and the boiling time are not accurately controlled in the frying process, the defects of hot pepper acerbity, non-fusion of spice flavor, unbalance of sour flavor and salty flavor and the like are easily caused, and the sour soup base needs of consumers on natural health, strong flavor, convenience and easiness are difficult to meet. Therefore, the developed wild fruit sour soup sauce has the advantages of rich fruit fragrance, mellow sour taste, rich layers and convenience in operation. Disclosure of Invention Aiming at the problems in the prior art, the technical problem to be solved by the invention is to provide the wild fruit sour soup sauce which has the advantages of rich fruit fragrance, mellow sour freshness, rich layers, convenient operation and the like. The invention also provides a preparation method of the wild fruit sour soup sauce, which realizes industrialized mass production by compounding various natural wild fruits to produce fruit-flavored substrates, matching with accurately proportioned seasonings and standardized frying technology. The invention also provides application of the wild fruit sour soup sauce in a sour soup pot bottom. In order to solve the technical problems, the technical scheme adopted by the invention is as follows: The wild fruit sour soup sauce comprises, by weight, 500-600 parts of tomatoes, 100-120 parts of peeled tomatoes, 30-40 parts of stoned hawthorns, 30-40 parts of peeled tamarind or olives, 50-60 parts of peeled lemon and 50-60 parts of peeled seed-removed papaya; The sour soup base pack comprises, by weight, 700-800 parts of monosodium glutamate, 2000 parts of chicken essence, 1600 parts of chicken powder, 1400 parts of fresh and delicious king, 1000-1200 parts of white sugar, 100 parts of meat monosodium glutamate powder, 1500-2000 parts of litsea pungens, 3200 parts of extremely delicious taste, 1000 parts of fine chilli powder, 80 parts of capsanthin, 4000 parts of soybean oil, 5000 parts of water and 5400-5500 parts of rattan pepper sauce. The wild fruit sour soup sauce is preferably composed of a wild fruit base sauce and a sour soup base pack, wherein the wild fruit base sauce is composed of, by weight, 500-550 parts of tomatoes, 100-120 parts of peeled tomatoes, 30-36 parts of stoned hawthorns, 36-40 parts of peeled tamarind or olives, 50-60 parts of peeled lemon and 50-60 parts of peeled seed-removed papaya; The sour soup base pack comprises, by weight, 700-800 parts of monosodium glutamate, 2000 parts of chicken essence, 1600 parts of chicken powder, 1400 parts of fresh and delicious king, 1000-1200 parts of white sugar, 100 parts of meat monosodium glutamate powder, 1800-2000 parts of litsea pungens, 3200 parts of extremely delicious taste, 1000 parts of fine chilli powder, 80 parts of capsanthin, 4000 parts of soybean oil, 5000 parts of water and 5400-5500 parts of rattan pepper sauce. Preferably, the wild fruit sour soup sauce comprises a wild fruit base sauce and a sour soup base package, wherein the wild fruit base sauce comprises, by weight, 500 parts of tomatoes, 100 parts of peeled tomatoes, 36 parts of stoned hawthorns, 36 parts of peeled tamarind, 60 parts of peeled lemons and 50 parts of peeled and seedless papaya; The sour soup base pack comprises, by weight, 700-800 parts of monosodium glutamate, 2000 parts of chicken essence, 1600 parts of chicken powder, 1400 parts of fresh and delicious king, 1000-1200 parts of white sugar, 100 parts of meat monosodium glutamate powder, 1800-2000 parts of litsea pungens, 3200 parts of extremely delicious taste, 1000 parts of fine chilli powder, 80 parts of capsanthin, 4000 parts of soybean oil, 5000 parts of water and 5400-5500 parts of rattan pepper sauce. The preparation method of the wild fruit sour soup sauce comprises the following steps: 1) The wild fruit base sauce is prepared by cleaning tomato, tree tomato, fructus crataegi, fructus Tamarindi Indicae or fructus Canarii albi, fructus Citri Limoniae, and fructus Chaenomelis sequentially, peeling, removing core, removing seed, cutting, beating at high speed with beating equipment to