CN102845734A - Preparation method for high-quality multi-flavored pickled sauce - Google Patents
Preparation method for high-quality multi-flavored pickled sauce Download PDFInfo
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- CN102845734A CN102845734A CN2012103736770A CN201210373677A CN102845734A CN 102845734 A CN102845734 A CN 102845734A CN 2012103736770 A CN2012103736770 A CN 2012103736770A CN 201210373677 A CN201210373677 A CN 201210373677A CN 102845734 A CN102845734 A CN 102845734A
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Abstract
The invention relates to a preparation method for high-quality multi-flavored pickled sauce and relates to a preparation method for pickled sauce. The preparation method comprises the process flow of an equipment-arranging step, a raw material preparing step, a sauce flavor fine brewing step and a sterilizing and quality guaranteeing step. The preparation method for the pickled sauce comprises the following specific steps of: configuring relevant settings; cleaning maize, soybean and black soybean as main materials, ginger and garlic clove as accessories and anise and cinnamon as spice; weighing according to the ratio of (2-3):(3-2):(2-1), (2-1):(1-2) and (0.3-0.2):(0.1-0.2), crushing and refining; weighing wine distiller, the main materials, the accessories, the spice and a flavoring agent according to the ratio being 5:(6-5):(3-5):(0.2-0.1): (0.1-0.2) and uniformly stirring to obtain base sauce; adding spicy, spicy and hot, sour and salty seasonings and oil and stirring uniformly and mixing; feeding the mixture into a bottle or jar, carrying out heating and sterilizing treatment and then sealing and upgrading for 13-15 days to obtain the multi-flavored pickled sauce with various flavors. The multi-flavored pickled sauce contains a fermentation material, a soy-souring agent and mild wine, so that the refreshing time and guarantee period of the multi-flavored pickled sauce are ultra-long.
Description
Technical field
The present invention relates to a kind of poor sauce preparation method, particularly a kind of high-quality multi-flavor grain sauce preparation method.
Background technology
For a long time, a large amount of vinasse are arranged more than all behind various liquor-making enterprises and the workshop ferment wine brewing, and because of problems such as reutilization technologies, vinasse are mostly just made the simple process such as waste material or feed without recycling and are fallen, or only carry out general simple utilization, can't carry out the degree of depth and taking full advantage of, cause the wine brewing later stage clout wasting of resources and increased production chain cost and reduced overall economic efficiency.Although indivedual liquor-making enterprises also have last vinasse are recycled, and because of reasons such as technological lag and improper uses, and fail to realize to continue good development impact.Therefore, be necessary to invent the new method of a kind of methodological science, the simple and effective refining high-quality multi-flavor sauce of vinasse, in order to utilize in a large number various vinasse and further improve overall economic efficiency and the social benefit of wine-making industry.
Summary of the invention
The objective of the invention is to utilize technology shortage and poor sauce market demand problem for the remaining vinasse of existing various liquor-making enterprise institutes, provide a kind of complex art advancedly, practical easily to promote by force, the batching refinement is simplified, vinasse raw material fermentation, fast liquid state fermentation, efficiently prepare that poor sauce, high yield and high quality are energy-conservation, the green safety environmental protection, the significant vinasse of overall economic efficiency and social benefit add the poor sauce new method of the efficient preparation of raw material liquid fermentation.
The technical scheme that the present invention adopts for achieving the above object is: a kind of high-quality multi-flavor grain sauce preparation method, it is characterized in that, this grain sauce preparation technique mainly is with clean major ingredient, batching raw material and spices successively in proportion weighing and respectively dispersion and fining be mixed into basic sauce raw material, weighing vinasse in proportion again, raw material, spices, flavor enhancement is mixed and stirs evenly and obtains basic sauce, and plant or multiple and different proportion adds sour in basic sauce with local flavor by single respectively according to difference taste needs, fiber crops, peppery, salty, wet goods, and stir respectively and be mixed with differently flavoured initial stage single and multi-flavor grain sauce, then process carrying out heat sterilization in initial stage single and the multi-flavor grain sauce input heat sterilization device, with taking out the pump machine or manually dropping into to seal up for safekeeping in special cylinder or the tank and carried out the nature upgrading 13-15 days, Kaifeng namely obtains all good singles of color, smell and taste and multi-flavor grain sauce after initial stage single and the cooling of multi-flavor grain sauce.
Described major ingredient is corn, soybean, black soya bean.
Described batching is ginger, garlic rice.
Described spices is anistree, cassia bark.
Described flavor enhancement contains salt, monosodium glutamate, the natural green preparation such as anticorrosion.
Described acid, fiber crops, peppery, salty, oil are sauerkraut, pepper, capsicum, refined salt, edible oil.
Implementing process: 1, equipment is put and is joined: puts and prepares cleaner, pulverizer, mixer, takes out the pump machine, the settings such as bottle placer, heat sterilization device, special-purpose Bottle ﹠ Can, and all take 10 as the brew of basic rate batching.2, raw material preparation: major ingredient corn, soybean, black soya bean and batching ginger, garlic rice and spices is anistree, cassia bark is cleaned totally first, be 2-3: 3-2 in major ingredient corn, soybean, black soya bean ratio respectively again: 2-1 weighing corn, soybean, black soya bean, be 2-1 in batching ginger, garlic rice ratio: 1-2 weighing ginger, garlic rice,, cassia bark ratio anistree in spices is 0.3-0.2: the 0.1-0.2 weighing is anistree, cassia bark, and drops into respectively the pulverizer dispersion and fining.Be 5 with vinasse in proportion with the major ingredient, batching, spices and the flavor enhancement that crush again: 6-5: 3-5: 0.2-0.1: 0.1-0.2 weighing vinasse, major ingredient, batching, spices, flavor enhancement, and drop into simultaneously to stir in the mixer and namely obtain raw material base sauce.3, the sauce monosodium glutamate is made: by the different flavor requirement, in gained base sauce, suitably add relevant batching, make differently flavoured single peppery or numb or acidic group sauce and the spicy acid of multi-flavor or spicy salty or spicy oil base sauce, be 8-9 in basic sauce and peppery numb or sour ratio namely: 1-2 weighing base sauce, peppery numb or sour and stir evenly and be mixed is 7-8 by basic sauce and spicy acid or spicy salty or spicy oil ratio example: 2-1 weighing base sauce, spicy acid or spicy salty or spicy oil and stirring evenly is mixed.4, sterilization is guaranteed the quality: pour in special-purpose Bottle ﹠ Can with bottle placer the various local flavor base of gained sauce and drop in the heat sterilization device heat sterilization and processed 2-3 hour, seal up for safekeeping and carried out the nature upgrading 13-15 days, namely obtain being pleasant to the eye and taste and multi-flavor grain sauce that local flavor is different.Because all containing a certain amount of vinasse in single grain sauce and the multi-flavor grain sauce, and contain certain fermentation material, poor sour agent and low wine in the vinasse, can carry out the nature sterilization to poor sauce to guarantee the quality, thus multi-flavor grain sauce fresh-keeping with the shelf-life overlength.
Constantly operate by above-mentioned 1-4, can be rapidly and efficiently and a large amount of production high-quality multi-flavors grain sauce.
Beneficial effect: though the present invention is owing to understanding in advance various sauces in depth and producing raw materials used and technology a multitude of names, make major ingredient and directly process the actually rare of poor sauce but can take full advantage of vinasse, and existing various sauces mostly belong to old stuff low yield preparation technique and common pigment and the flavor enhancement method such as blend and prepare the practical problems such as in the majority.For this reason, through targetedly repeatedly experiment, successfully utilize behind the various ferment wine brewings the new technology of remaining vinasse preparation high-quality multi-flavor sauce, these technological sciences, simply, easy row and efficient, not only can utilize in a large number various vinasse resources but also can realize fast high efficiency high quality production multi-flavor grain sauce, to promote the Condiment Market development and to satisfy the growing living needs of people.
Embodiment 1: all take 10 as basic rate.
Major ingredient corn, soybean, black soya bean and batching ginger, garlic rice and spices is anistree, cassia bark is cleaned totally for subsequent use.
Be 2: 3: 2 weighing corn 20kg, soybean 30kg, black soya bean 20kg in major ingredient corn, soybean, black soya bean ratio, be 2: 1 weighing ginger 20kg, garlic rice 10kg in batching ginger, garlic rice ratio,, cassia bark ratio anistree in spices is anistree 3kg, cassia bark 1kg of weighing in 0.3: 0.1, and drops into respectively the pulverizer dispersion and fining.
Be 5: 6: 3 with vinasse in proportion with the major ingredient, batching, spices and the flavor enhancement that crush: 0.2: 0.1 weighing vinasse 50kg, major ingredient 60kg, batching 30kg, spices 2kg, flavor enhancement 1kg, and drop into simultaneously to stir in the mixer and namely obtain raw material base sauce.
Again by the different flavor requirement, in gained base sauce, suitably add relevant batching, make differently flavoured single peppery or numb or acidic group sauce and the spicy acid of multi-flavor or spicy salty or spicy oil base sauce, being that 8: 2 weighing base sauce 80kg, peppery 20kg and stirring evenly are mixed in basic sauce and peppery ratio namely, is that 7: 2 weighing base sauce 70kg, spicy sour 20kg and stirring evenly are mixed in basic sauce and spicy sour ratio.
Pour in special-purpose Bottle ﹠ Can with bottle placer the various local flavor base of gained sauce again and drop in the heat sterilization device heat sterilization and processed 2 hours, seal up for safekeeping again and carried out the nature upgrading 13 days, namely obtain being pleasant to the eye and taste and multi-flavor grain sauce that local flavor is different.Because all containing a certain amount of vinasse in single grain sauce and the multi-flavor grain sauce, and contain certain fermentation material, poor sour agent and low wine in the vinasse, can carry out the nature sterilization to poor sauce to guarantee the quality, thus multi-flavor grain sauce fresh-keeping with the shelf-life overlength.
Embodiment 2: all take 10 as basic rate.
Major ingredient corn, soybean, black soya bean and batching ginger, garlic rice and spices is anistree, cassia bark is cleaned totally for subsequent use.
Be 2.5: 2.5: 1.5 weighing corn 25kg, soybean 25kg, black soya bean 15kg in major ingredient corn, soybean, black soya bean ratio, be 1.5: 1.5 weighing ginger 15kg, garlic rice 15kg in batching ginger, garlic rice ratio,, cassia bark ratio anistree in spices is anistree 2.5kg, cassia bark 1.5kg of weighing in 0.25: 0.15, and drops into respectively the pulverizer dispersion and fining.
Be 5: 5.5: 4 with vinasse in proportion with the major ingredient, batching, spices and the flavor enhancement that crush: 0.15: 0.15 weighing vinasse 50kg, major ingredient 55kg, batching 40kg, spices 1.5kg, flavor enhancement 1.5kg, and drop into simultaneously to stir in the mixer and namely obtain raw material base sauce.
Again by the different flavor requirement, in gained base sauce, suitably add relevant batching, make differently flavoured single peppery or numb or acidic group sauce and the spicy acid of multi-flavor or spicy salty or spicy oil base sauce, being that 8.5: 1.5 weighing base sauce 85kg, peppery numb or sour 15kg and stirring evenly are mixed in basic sauce and sour ratio namely, is that 7.5: 1.5 basic sauce 75kg, spicy salty 15kg and stirring evenly are mixed in basic sauce and spicy salty ratio.
Pour in special-purpose Bottle ﹠ Can with bottle placer the various local flavor base of gained sauce again and drop in the heat sterilization device heat sterilization and processed 2.5 hours, seal up for safekeeping again and carried out the nature upgrading 14 days, namely obtain being pleasant to the eye and taste and multi-flavor grain sauce that local flavor is different.Because all containing a certain amount of vinasse in single grain sauce and the multi-flavor grain sauce, and contain certain fermentation material, poor sour agent and low wine in the vinasse, can carry out the nature sterilization to poor sauce to guarantee the quality, thus multi-flavor grain sauce fresh-keeping with the shelf-life overlength.
Embodiment 3: all take 10 as basic rate.
Major ingredient corn, soybean, black soya bean and batching ginger, garlic rice and spices is anistree, cassia bark is cleaned totally for subsequent use.
Be 3: 2: 1 weighing corn 3kg, soybean 2kg, black soya bean 1kg in major ingredient corn, soybean, black soya bean ratio, be 1: 2 weighing ginger 1kg, garlic rice 20g in batching ginger, garlic rice ratio,, cassia bark ratio anistree in spices is anistree 2g, cassia bark 2g of weighing in 0.2: 0.2, and drops into respectively the pulverizer dispersion and fining.
Be 5: 5: 5 with vinasse in proportion with the major ingredient, batching, spices and the flavor enhancement that crush: 0.1: 0.2 weighing vinasse 50kg, major ingredient 5kg, batching 5kg, spices 1g, flavor enhancement 2g, and drop into simultaneously to stir in the mixer and namely obtain raw material base sauce.
Again by the different flavor requirement, in gained base sauce, suitably add relevant batching, make differently flavoured single peppery or numb or acidic group sauce and the spicy acid of multi-flavor or spicy salty or spicy oil base sauce, being that 9: 2 weighing base sauce 9kg, sour 20kg and stirring evenly are mixed in basic sauce and sour ratio namely, is that 8: 1 weighing base sauce 8kg, spicy oily 1kg and stirring evenly are mixed by basic sauce and spicy oil ratio example.
Pour in special-purpose Bottle ﹠ Can with bottle placer the various local flavor base of gained sauce again and drop in the heat sterilization device heat sterilization and processed 3 hours, seal up for safekeeping again and carried out the nature upgrading 15 days, namely obtain being pleasant to the eye and taste and multi-flavor grain sauce that local flavor is different.Because all containing a certain amount of vinasse in single grain sauce and the multi-flavor grain sauce, and contain certain fermentation material, poor sour agent and low wine in the vinasse, can carry out the nature sterilization to poor sauce to guarantee the quality, thus multi-flavor grain sauce fresh-keeping with the shelf-life overlength.
1-4 by the various embodiments described above constantly operates, can be rapidly and efficiently and produce required high-quality multi-flavor grain sauce in a large number.
Claims (10)
1. high-quality multi-flavor grain sauce preparation method, it is characterized in that, described high-quality multi-flavor grain sauce preparation method comprises that equipment is put and joins, the raw material preparation, the sauce monosodium glutamate is made, sterilization four processing steps of guaranteeing the quality, specifically put first and prepare cleaner, pulverizer, mixer, take out the pump machine, bottle placer, the heat sterilization device, the settings such as special-purpose Bottle ﹠ Can, and all take 10 as basic rate, first with the major ingredient corn, soybean, black soya bean and batching ginger, garlic rice and spices are anistree, cassia bark is cleaned totally, press respectively again the major ingredient corn, soybean, the black soya bean ratio is 2-3: 3-2: 2-1 weighing corn, soybean, black soya bean, by the batching ginger, garlic rice ratio is 2-1: 1-2 weighing ginger, garlic rice, press spices anistree, the cassia bark ratio is 0.3-0.2: the 0.1-0.2 weighing is anistree, cassia bark, and drop into respectively the pulverizer dispersion and fining.
2. be 5 with vinasse in proportion with the major ingredient, batching, spices and the flavor enhancement that crush again: 6-5: 3-5: 0.2-0.1: 0.1-0.2 weighing vinasse, major ingredient, batching, spices, flavor enhancement, and drop into simultaneously to stir in the mixer and namely obtain raw material base sauce.
3. in gained base sauce, suitably add again relevant batching, make differently flavoured single peppery or numb or acidic group sauce and the spicy acid of multi-flavor or spicy salty or spicy oil base sauce, be 8-9 in basic sauce and peppery numb or sour ratio namely: 1-2 weighing base sauce, peppery numb or sour and stir evenly and be mixed is 7-8 by basic sauce and spicy acid or spicy salty or spicy oil ratio example: 2-1 weighing base sauce, spicy acid or spicy salty or spicy oil and stirring evenly is mixed.
4. pour in special-purpose Bottle ﹠ Can with bottle placer the various local flavor base of gained sauce and drop in the heat sterilization device heat sterilization and processed 2-3 hour, seal up for safekeeping again and carried out the nature upgrading 13-15 days, namely obtain being pleasant to the eye and taste and multi-flavor grain sauce that local flavor is different.
5. because all containing a certain amount of vinasse in single grain sauce and the multi-flavor grain sauce, and contain certain fermentation material, poor sour agent and low wine in the vinasse, can carry out the nature sterilization to poor sauce to guarantee the quality, thus multi-flavor grain sauce fresh-keeping with the shelf-life overlength.
6. high-quality multi-flavor grain sauce preparation method as claimed in claim 1 is characterized in that, described major ingredient is corn, soybean, black soya bean.
7. high-quality multi-flavor grain sauce preparation method as claimed in claim 1 is characterized in that, described batching is ginger, garlic rice.
8. high-quality multi-flavor grain sauce preparation method as claimed in claim 1 is characterized in that, described spices is anistree, cassia bark.
9. high-quality multi-flavor as claimed in claim 2 grain sauce preparation method is characterized in that, described flavor enhancement contains salt, monosodium glutamate, the natural green preparation such as anticorrosion.
10. high-quality multi-flavor as claimed in claim 3 grain sauce preparation method is characterized in that, described acid, fiber crops, peppery, salty, oil are sauerkraut, pepper, capsicum, refined salt, edible oil.
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104489474A (en) * | 2014-12-12 | 2015-04-08 | 柳州市京阳节能科技研发有限公司 | Wild food instant porridge |
| CN104738543A (en) * | 2013-12-25 | 2015-07-01 | 柳州市京阳节能科技研发有限公司 | A refining method for high quality and multi flavor dreg sauce |
| CN104738545A (en) * | 2013-12-25 | 2015-07-01 | 柳州市京阳节能科技研发有限公司 | Formulation method of high-quality and multi-flavor vinasse sauce |
| CN104738544A (en) * | 2013-12-25 | 2015-07-01 | 柳州市京阳节能科技研发有限公司 | Spicy and hot, ginger, sour and sesame oil vinasse sauce |
| CN105707838A (en) * | 2015-12-09 | 2016-06-29 | 柳州市京阳节能科技研发有限公司 | Lustrous and multi-flavored distillers' grain sauce refining method |
| CN108095044A (en) * | 2017-12-28 | 2018-06-01 | 成都巨龙生物科技股份有限公司 | A kind of fermented glutinour rice salad and its processing method |
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| CN104738543A (en) * | 2013-12-25 | 2015-07-01 | 柳州市京阳节能科技研发有限公司 | A refining method for high quality and multi flavor dreg sauce |
| CN104738545A (en) * | 2013-12-25 | 2015-07-01 | 柳州市京阳节能科技研发有限公司 | Formulation method of high-quality and multi-flavor vinasse sauce |
| CN104738544A (en) * | 2013-12-25 | 2015-07-01 | 柳州市京阳节能科技研发有限公司 | Spicy and hot, ginger, sour and sesame oil vinasse sauce |
| CN104489474A (en) * | 2014-12-12 | 2015-04-08 | 柳州市京阳节能科技研发有限公司 | Wild food instant porridge |
| CN105707838A (en) * | 2015-12-09 | 2016-06-29 | 柳州市京阳节能科技研发有限公司 | Lustrous and multi-flavored distillers' grain sauce refining method |
| CN108095044A (en) * | 2017-12-28 | 2018-06-01 | 成都巨龙生物科技股份有限公司 | A kind of fermented glutinour rice salad and its processing method |
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Application publication date: 20130102 |