CN102845661B - Pickled and acid multi-flavor melon and fruit sauce - Google Patents
Pickled and acid multi-flavor melon and fruit sauce Download PDFInfo
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- CN102845661B CN102845661B CN2012103736766A CN201210373676A CN102845661B CN 102845661 B CN102845661 B CN 102845661B CN 2012103736766 A CN2012103736766 A CN 2012103736766A CN 201210373676 A CN201210373676 A CN 201210373676A CN 102845661 B CN102845661 B CN 102845661B
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- 235000015510 Cucumis melo subsp melo Nutrition 0.000 title claims abstract description 56
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 title claims abstract description 55
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 49
- 235000015067 sauces Nutrition 0.000 title claims abstract description 46
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 27
- 239000002253 acid Substances 0.000 title claims abstract description 12
- 241000219112 Cucumis Species 0.000 title claims description 52
- 235000013599 spices Nutrition 0.000 claims abstract description 25
- 240000002234 Allium sativum Species 0.000 claims abstract description 23
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 23
- 240000009088 Fragaria x ananassa Species 0.000 claims abstract description 23
- 235000004611 garlic Nutrition 0.000 claims abstract description 23
- 244000036905 Benincasa cerifera Species 0.000 claims abstract description 20
- 235000011274 Benincasa cerifera Nutrition 0.000 claims abstract description 20
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 20
- 235000008397 ginger Nutrition 0.000 claims abstract description 20
- 230000001954 sterilising effect Effects 0.000 claims abstract description 20
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 18
- 238000005303 weighing Methods 0.000 claims abstract description 15
- 244000189799 Asimina triloba Species 0.000 claims abstract description 14
- 235000006264 Asimina triloba Nutrition 0.000 claims abstract description 14
- 235000000832 Ayote Nutrition 0.000 claims abstract description 14
- 235000009467 Carica papaya Nutrition 0.000 claims abstract description 14
- 235000012828 Citrullus lanatus var citroides Nutrition 0.000 claims abstract description 14
- 235000009854 Cucurbita moschata Nutrition 0.000 claims abstract description 14
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 claims abstract description 14
- 235000015136 pumpkin Nutrition 0.000 claims abstract description 14
- 150000003839 salts Chemical class 0.000 claims abstract description 14
- 238000011049 filling Methods 0.000 claims abstract description 11
- 239000000463 material Substances 0.000 claims abstract description 11
- 238000003756 stirring Methods 0.000 claims abstract description 8
- 238000007789 sealing Methods 0.000 claims abstract description 6
- 244000241235 Citrullus lanatus Species 0.000 claims abstract 5
- 244000273928 Zingiber officinale Species 0.000 claims abstract 5
- 235000013339 cereals Nutrition 0.000 claims description 29
- 239000002994 raw material Substances 0.000 claims description 26
- 235000016623 Fragaria vesca Nutrition 0.000 claims description 21
- 235000011363 Fragaria x ananassa Nutrition 0.000 claims description 21
- 240000007594 Oryza sativa Species 0.000 claims description 21
- 235000007164 Oryza sativa Nutrition 0.000 claims description 21
- 239000006002 Pepper Substances 0.000 claims description 21
- 235000016761 Piper aduncum Nutrition 0.000 claims description 21
- 240000003889 Piper guineense Species 0.000 claims description 21
- 235000017804 Piper guineense Nutrition 0.000 claims description 21
- 235000008184 Piper nigrum Nutrition 0.000 claims description 21
- 235000009566 rice Nutrition 0.000 claims description 21
- 235000014443 Pyrus communis Nutrition 0.000 claims description 18
- 240000001980 Cucurbita pepo Species 0.000 claims description 12
- 239000006185 dispersion Substances 0.000 claims description 5
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 2
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 2
- 240000009023 Myrrhis odorata Species 0.000 claims description 2
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 2
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 2
- 244000223014 Syzygium aromaticum Species 0.000 claims description 2
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims description 2
- 239000000843 powder Substances 0.000 claims description 2
- 238000000034 method Methods 0.000 abstract description 8
- 238000002360 preparation method Methods 0.000 abstract description 5
- 238000007670 refining Methods 0.000 abstract description 2
- 244000241257 Cucumis melo Species 0.000 abstract 4
- 241000219122 Cucurbita Species 0.000 abstract 2
- 244000141359 Malus pumila Species 0.000 abstract 2
- 241000758706 Piperaceae Species 0.000 abstract 2
- 241000220324 Pyrus Species 0.000 abstract 2
- 235000021016 apples Nutrition 0.000 abstract 2
- 235000021017 pears Nutrition 0.000 abstract 2
- 235000021012 strawberries Nutrition 0.000 abstract 2
- 238000004140 cleaning Methods 0.000 abstract 1
- 239000003205 fragrance Substances 0.000 abstract 1
- 238000010438 heat treatment Methods 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 15
- 235000002639 sodium chloride Nutrition 0.000 description 12
- 241000219109 Citrullus Species 0.000 description 9
- 230000008901 benefit Effects 0.000 description 6
- 230000003115 biocidal effect Effects 0.000 description 3
- 235000011194 food seasoning agent Nutrition 0.000 description 3
- 239000002699 waste material Substances 0.000 description 3
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 229910052760 oxygen Inorganic materials 0.000 description 2
- 239000001301 oxygen Substances 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 240000004859 Gamochaeta purpurea Species 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000004134 energy conservation Methods 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
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Abstract
The invention relates to pickled and acid multi-flavor melon and fruit sauce and a preparation method thereof. The preparation method of the pickled and acid multi-flavor melon and fruit sauce comprises the process steps of equipment arrangement, material preparation, sterilization and upgrading and the like. The melon and fruit sauce is prepared by the following main steps of: firstly cleaning apples, pears, oranges, strawberries, wax gourds, pumpkins (or pawpaw and watermelons), gingers, peppers, garlic puree, spice and the like by a cleaner (or by manual work), then respectively weighing according to the proportion of the apples, the pears, the oranges, the strawberries, the wax gourds, the pumpkins (or the pawpaw and the watermelons), the gingers, the peppers, the garlic puree, the spice and the like of 2-1:1-2:2-1:0.5-0.3:0.7-0.5:1-2:0.2-0.1:0.1-0.2:0.2-0.1:0.1-0.2, crushing, refining and stirring uniformly, weighing according to the proportion of vinasse, materials and salt of 5-4:4-5:0.1-0.12, stirring and filling into a bottle tank, and then heating, sterilizing, sealing, storing and upgrading so as to finally obtain the pickled and acid multi-flavor melon and fruit sauce with excellent color, fragrance and taste.
Description
Technical field
The present invention relates to a kind of melon and fruit sauce, particularly the sour multi-flavor melon and fruit of a kind of grain sauce.
Background technology
People are everlasting in the cooking day, during western-style food, mostly can't do without making seasoning matter and flavouring with melon and fruit sauce etc., but these melon and fruit sauce seasoning matter are got the raw materials ready temporarily, processing needs cost plenty of time and energy, not only loaded down with trivial details but also easily cause waste, and with putting unhygienic and difficult preservation and carrying.Though and current some melon jam in the market, town and country, can not find mainly by acidity vinasse and apple, pear, orange, strawberry, wax gourd, pumpkin, pawpaw, watermelon, pepper, garlic rice, spices etc. for the meticulous configuration of primary and secondary raw material, eat convenient, production cost is low, the good and cheap and sour multi-flavor melon and fruit of the comprehensive grain sauce that can match in excellence or beauty with imported and famous brand.Simultaneously, various liquor-making enterprises are also mostly made the simple process such as waste material or feed with the remaining vinasse of institute after main coarse cereals ferment wine brewing and are fallen, and cause the great edible wasting of resources and have reduced social synthesis's economic benefit.Therefore, the utmost point is necessary to invent a kind of methodological science, simple, effective, and can take full advantage of various vinasse and a large amount of be mixed new technology of the sour multi-flavor melon and fruit sauce of refining high-quality grain of various melons and fruits that consumes, to promote melon and fruit sauce market to further develop and to meet the growing living needs of people.
Summary of the invention
The objective of the invention is for market vinasse melon jam shortage and needs of problems, provide that a kind of preparation technique is advanced, melon and fruit raw material essence is joined, wide, the green safety environmental protection energy-conservation with portable, high yield and high quality of the easy health of multi-flavor, material benefit, the significant poor sour multi-flavor melon and fruit sauce compound method of overall economic efficiency and social benefit.
The technical scheme that the present invention adopted for achieving the above object is: the sour multi-flavor melon and fruit of a kind of grain sauce, it is characterized in that, this melon and fruit sauce compound method and process are mainly first the vinasse oxygen uptake to be turned sour, again with clean in advance the apple of handling well, pear, orange, strawberry, wax gourd, pumpkin (or pawpaw, watermelon), pepper, garlic rice, the primary and secondary raw materials such as spices weighing in proportion stir after being pulverized, and be filled in special-purpose Bottle & Can after dropping into the processing of high-temperature sterilization unit heat sterilization, seal again the grain acid multi-flavor melon and fruit sauce that the nature upgrading obtains high-quality low-cost and look good, smell good and taste good up for safekeeping.
Contain anticorrosion, antibiotic, the sterilization materials such as grain acid and low wine and orange, strawberry, ginger, pepper, garlic rice, spices, salt in the sour multi-flavor melon and fruit of described grain sauce, therefore the sour multi-flavor melon and fruit sauce of melon grain is fresh-keeping and the shelf-life overlength.
Described spices is mainly the powder mixture of cloves, anise, cassia bark.
implementing process: 1, equipment is put and is joined: get the settings such as large-scale melon fresh-keeping stacking warehouse, weighing apparatus, cleaner, shredding machine, mixer, bottle placer, high-temperature sterilization unit and standard package bottle special (tank) ready, and clean up standby by required setting.2, raw material preparation: first use cleaner (also can clean by hand) by apple, pear, orange, strawberry, wax gourd, pumpkin (or pawpaw, watermelon), ginger, pepper, garlic rice, spices etc. are cleaned totally, all take again 10 as the base rate, press apple, pear, orange, strawberry, wax gourd, pumpkin (or pawpaw, watermelon), ginger, pepper, garlic rice, the spices ratio is that 2-1: 1-2: 2-1: 0.5-0.3: 0.7-0.5: 1-2: 0.2-0.1: 0.1-0.2: 0.2-0.1: 0.1-0.2 carries out respectively the weighing apple, pear, orange, strawberry, wax gourd, pumpkin (or pawpaw, watermelon), ginger, pepper, garlic rice, the spices assembly, by assembly, good primary and secondary raw material drops in the lump in pulverizer and carries out dispersion and fining and become the 20-30 order, and stir with mixer, press again vinasse, raw material, the salt ratio is 5-4: 4-5: 0.1-0.12 weighing vinasse, raw material, salt also is stirred into mixed material, with bottle placer, be filled in special-purpose Bottle & Can thereupon.3, sterilizing upgrading: the Bottle & Can of filling good melon and fruit class grain sauce raw material is dropped in efficient sealed high-temperature sterilization unit and carries out the heat sterilization processing after 1-2 hour, again the filling Bottle & Can sealing of institute is preserved and within 13-15 days, impelled the upgrading of melon and fruit sauce nature, obtain all good grain acid of color, smell and taste multi-flavor melon and fruit sauce.Because containing anticorrosion, antibiotic, the sterilization materials such as grain acid and low wine and orange, strawberry, ginger, pepper, garlic rice, spices, salt in melon and fruit sauce, therefore the sour multi-flavor melon and fruit sauce of melon grain is fresh-keeping and the shelf-life overlength.
So constantly carry out the running of 1-3 item, can be fast, efficient, high-quality and produce in a large number poor sour multi-flavor melon and fruit sauce.
The present invention is according to poor sour multi-flavor melon and fruit sauce shortage and needs in market, current town and country, take the apple that the vinasse of abundant oxygen uptake souring and selected pulverizing are become more meticulous, pear, orange, strawberry, wax gourd, pumpkin, pawpaw, watermelon, pepper, garlic rice, spices, the primary and secondary raw materials such as salt are prepared in proportion, it is edible convenient to produce, cost is low, the sour multi-flavor melon and fruit of cheap and good-quality grain sauce, the processing of temporarily getting the raw materials ready of melon and fruit sauce seasoning matter be can effectively overcome and cost plenty of time and energy needed, not only loaded down with trivial details but also easily cause waste, and with putting unhygienic and difficult preservation and carrying, and various liquor-making enterprises are with the remaining vinasse wasting of resources of institute after main coarse cereals ferment wine brewing with affect the practical problem such as overall economic efficiency development, and can take full advantage of and a large amount of various vinasse and melon and fruit of consuming, and promote melon and fruit sauce market to further develop and meet the growing living needs of people.Therefore, the inventive method science, simple, effective, it promotes the use of overall economic efficiency and social benefit is particularly evident.
Embodiment 1: first use cleaner (also can clean by hand) by apple, pear, orange, strawberry, wax gourd, pumpkin, ginger, pepper, garlic rice, spices etc. are cleaned totally, all take again 10 as the base rate, press apple, pear, orange, strawberry, wax gourd, pumpkin, ginger, pepper, garlic rice, the spices ratio is 2: 1: 2: 0.5: 0.7: 1: 0.2: 0.1: 0.2: 0.1 carries out respectively weighing apple 20kg, pear 10kg, orange 20kg, strawberry 5kg, wax gourd 7kg, pumpkin 10kg, ginger 2kg, pepper 1kg, garlic rice 2kg, spices 1kg assembly, by assembly, good primary and secondary raw material drops in the lump in pulverizer and carries out dispersion and fining and become 20 orders, and stir with mixer, press again vinasse, raw material, the salt ratio is 5: 4: 0.1 weighing vinasse 50kg, raw material 40kg, salt 1kg also is stirred into mixed material, with bottle placer, be filled in special-purpose Bottle & Can thereupon.The Bottle & Can of filling good melon and fruit class grain sauce raw material is dropped in efficient sealed high-temperature sterilization unit and carries out the heat sterilization processing after 1 hour, the more filling Bottle & Can sealing of institute is preserved and within 13 days, impelled the upgrading of melon and fruit sauce nature, obtain the sour multi-flavor melon and fruit of all good grains of color, smell and taste sauce.
Embodiment 2: first use cleaner (also can clean by hand) by apple, pear, orange, strawberry, wax gourd, pawpaw, ginger, pepper, garlic rice, spices etc. are cleaned totally, all take again 10 as the base rate, press apple, pear, orange, strawberry, wax gourd, pawpaw, ginger, pepper, garlic rice, the spices ratio is 1.5: 1.5: 1.5: 0.4: 0.6: 1.5: 0.15: 0.15: 0.15: 0.15 carries out respectively weighing apple 15kg, pear 15kg, orange 15kg, strawberry 4kg, wax gourd 6kg, pawpaw 15kg, ginger 1.5kg, pepper 1.5kg, garlic rice 1.5kg, spices 1.5kg assembly, by assembly, good primary and secondary raw material drops in the lump in pulverizer and carries out dispersion and fining and become 25 orders, and stir with mixer, press again vinasse, raw material, the salt ratio is 4.5: 4.5: 0.11 weighing vinasse 45kg, raw material 45kg, salt 1.1kg also is stirred into mixed material, with bottle placer, be filled in special-purpose Bottle & Can thereupon.The Bottle & Can of filling good melon and fruit class grain sauce raw material is dropped in efficient sealed high-temperature sterilization unit and carries out the heat sterilization processing after 1.5 hours, again the filling Bottle & Can sealing of institute is preserved and within 14 days, impelled the upgrading of melon and fruit sauce nature, obtain all good grain acid of color, smell and taste multi-flavor melon and fruit sauce.
Embodiment 3: first use cleaner (also can clean by hand) by apple, pear, orange, strawberry, wax gourd, watermelon, ginger, pepper, garlic rice, spices etc. are cleaned totally, all take again 10 as the base rate, press apple, pear, orange, strawberry, wax gourd, watermelon, ginger, pepper, garlic rice, the spices ratio is 1: 2: 1: 0.3: 0.5: 2: 0.1: 0.2: 0.1: 0.2 carries out respectively weighing apple 10kg, pear 20kg, orange 10kg, strawberry 3kg, wax gourd 5kg, watermelon 20kg, ginger 1kg, pepper 2kg, garlic rice 1kg, spices 2kg assembly, by assembly, good primary and secondary raw material drops in the lump in pulverizer and carries out dispersion and fining and become 30 orders, and stir with mixer, press again vinasse, raw material, the salt ratio is 4: 5: 0.12 weighing vinasse 40kg, raw material 50kg, salt 1.2kg also is stirred into mixed material, with bottle placer, be filled in special-purpose Bottle & Can thereupon.The Bottle & Can of filling good melon and fruit class grain sauce raw material is dropped in efficient sealed high-temperature sterilization unit and carries out the heat sterilization processing after 2 hours, the more filling Bottle & Can sealing of institute is preserved and within 15 days, impelled the upgrading of melon and fruit sauce nature, obtain the sour multi-flavor melon and fruit of all good grains of color, smell and taste sauce.
Because containing anticorrosion, antibiotic, the sterilization materials such as grain acid and low wine and orange, strawberry, ginger, pepper, garlic rice, spices, salt in melon and fruit sauce, therefore the sour multi-flavor melon and fruit sauce of melon grain is fresh-keeping and the shelf-life overlength.
The continuous above-mentioned 1-3 item embodiment of running repeatedly, can be fast, efficient, high-quality and produce in a large number different grain acid multi-flavor melon and fruit sauce.
Claims (1)
1. the sour multi-flavor melon and fruit of a grain sauce, it is characterized in that, the sour multi-flavor melon and fruit of described grain sauce is mainly first to get large-scale melon fresh-keeping stacking warehouse, weighing apparatus, cleaner, shredding machine, mixer, bottle placer, high-temperature sterilization unit and standard package bottle special or tank ready, and cleans up standby by required setting, all take again 10 as the base rate, with cleaner or manual by apple, pear, orange, strawberry, wax gourd, pumpkin or pawpaw or watermelon, ginger, pepper, garlic rice, spices is cleaned totally, press again apple, pear, orange, strawberry, wax gourd, pumpkin or pawpaw or watermelon, ginger, pepper, garlic rice, the spices ratio is that 2-1: 1-2: 2-1: 0.5-0.3: 0.7-0.5: 1-2: 0.2-0.1: 0.1-0.2: 0.2-0.1: 0.1-0.2 carries out respectively the weighing apple, pear, orange, strawberry, wax gourd, pumpkin or pawpaw or watermelon, ginger, pepper, garlic rice, the spices assembly, by assembly, good primary and secondary raw material drops in the lump in pulverizer and carries out dispersion and fining and become the 20-30 order, and stir with mixer, press again vinasse, raw material, the salt ratio is 5-4: 4-5: the 0.1-0.12 weighing also is stirred into mixed material, with bottle placer, be filled in special-purpose Bottle & Can thereupon, the Bottle & Can of filling good melon and fruit class grain sauce raw material is dropped in efficient sealed high-temperature sterilization unit and carries out the heat sterilization processing after 1-2 hour, again the filling Bottle & Can sealing of institute is preserved and within 13-15 days, impelled the upgrading of melon and fruit sauce nature, obtain all good grain acid of color, smell and taste multi-flavor melon and fruit sauce
,described spices is the powder mixture of cloves, anise, cassia bark.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012103736766A CN102845661B (en) | 2012-10-01 | 2012-10-01 | Pickled and acid multi-flavor melon and fruit sauce |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012103736766A CN102845661B (en) | 2012-10-01 | 2012-10-01 | Pickled and acid multi-flavor melon and fruit sauce |
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| Publication Number | Publication Date |
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| CN102845661A CN102845661A (en) | 2013-01-02 |
| CN102845661B true CN102845661B (en) | 2013-06-19 |
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Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103250933A (en) * | 2013-04-16 | 2013-08-21 | 蚌埠市金旺食品有限公司 | Apple and pineapple rice wine jam and preparation method thereof |
| CN103250940A (en) * | 2013-04-16 | 2013-08-21 | 蚌埠市金旺食品有限公司 | Grape, snow pear and black rice jam and preparation method thereof |
| CN103876009A (en) * | 2014-03-03 | 2014-06-25 | 张静 | Red wine buckwheat apple sauce |
| CN106213365A (en) * | 2016-07-25 | 2016-12-14 | 柳州中品科技有限公司 | A kind of health preserving watermelon peel jam and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102450532A (en) * | 2010-10-29 | 2012-05-16 | 孙新龙 | Preparing process for jams |
| CN102669517A (en) * | 2012-06-08 | 2012-09-19 | 天津市鹏帆呈食品有限公司 | Novel multifunctional jam |
-
2012
- 2012-10-01 CN CN2012103736766A patent/CN102845661B/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102450532A (en) * | 2010-10-29 | 2012-05-16 | 孙新龙 | Preparing process for jams |
| CN102669517A (en) * | 2012-06-08 | 2012-09-19 | 天津市鹏帆呈食品有限公司 | Novel multifunctional jam |
Non-Patent Citations (2)
| Title |
|---|
| 胡椒风味调味酱的研制;陈文学等;《中国调味品》;20060430(第4期);第19-21页 * |
| 陈文学等.胡椒风味调味酱的研制.《中国调味品》.2006,(第4期),第19-21页. |
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