CN102940223A - Production method of pickled radish seasoning for duck soup - Google Patents
Production method of pickled radish seasoning for duck soup Download PDFInfo
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Abstract
The invention discloses a production method of a pickled radish seasoning for duck soup. The method is characterized in that the whole seasoning is divided into a marinade package, a seasoning package and a drier package, and each package is processed through burdening, packaging, sterilization and air drying. The marinade package is formed by 20-50 parts of fermented glutinous rice, 0-40 parts of cooking wine and 0-30 parts of Chinese spirits; the seasoning package is formed by 200-500 parts of pickled radishes, 0.5-10 parts of salt, 30-100 parts of pickled ginger, 10-50 parts of onion, 0-1 part of citric acid, 0-0.5 part of lactic acid and 0.01-0.05 part of potassium sorbate; and the drier package is formed by 1-10 parts of medlar, 0-1 part of paprika powder, 0-0.5 part of white pepper powder, 0.3-0.8 part of spiceleaf powder, 0.1-0.4 part of cardamom powder, 0.05-0.2 part of naphthalene powder, 10-30 parts of starch and 2-6 parts of monosodium glutamate. The three packages are packed into one package bag to obtain the pickled radish seasoning for the duck soup.
Description
Technical field:
The present invention relates to the old duck soup condiment of a kind of pickled radiss, belong to food processing technology field.
Background technology
Duck is of high nutritive value, and protein content is higher than beef and mutton, and its fat content is lower than pig, beef or mutton, and its unrighted acid ratio is higher.Duck is to contain B family vitamin and the many meat of vitamin E, and the element such as potassium, iron, copper, zinc is all abundanter.Record in " daily book on Chinese herbal medicine ": duck can " be grown the moon of the five internal organs, the heat of clear consumptive disease, the Xie Shui that enriches blood, nourishing the stomach to improve the production of body fluid ".In China's traditional Chinese medicine, the duck nature and flavor are sweet, cold, effects such as nourishing, nourishing the stomach, kidney tonifying, consumer edema are arranged, ending hot dysentery, be relieving cough and reducing sputum.The existing radish benefit of pickled radiss gas, the function of fostering the spirit of nobility are pickled again rear distinctive moisturizing, and the effect of promoting the production of body fluid is tender and crisp bright fragrant, refrigerant tasty and refreshing, being rich in nutrition, can improve a poor appetite.The old duck soup of pickled radiss is that pickled radiss and old native duck are boiled altogether, but both the effect of nutrition complement was played in meat and vegetables collocation, and the neutralized bilgy odour of duck of the tart flavour of pickled radiss, can improve a poor appetite again simultaneously, relieve summer heat and grow sun, folklore the saying of " Great Heat, old duck won tonic ".
The old duck soup of pickled radiss is famous traditional Sichuan cuisine, and taste is sour-sweet, not only whets the appetite but also supplement the nutrients, and favored by the consumer.In modern fast pace life style, the consumer is increasing the demand of traditional cuisines, learns cooking but people have no time also to be unwilling to spend a large amount of energy.And in the making food process, the selection of raw material and the proportioning of various raw materials play conclusive effect to the local flavor of food.Especially the old duck soup of pickled radiss is made the fermentation class raw material that relates to pickled radiss, bubble ginger class in the raw material, for most consumers, be to be difficult to oneself complete, even this class raw material is perhaps arranged, also affect local flavor and the quality of old duck soup because quality is good not or cooking is not high enough.Therefore, a kind ofly prepare various condiment, consumer and only need to add in proportion the old duck soup of pickled radiss that entry and duck carry out infusion, can obtain making with the famous cook equal delicious nutrition, such flavoring just really is consumer's active demand.
Summary of the invention
The objective of the invention is for the vacancy of the old duck soup condiment of pickled radiss on market technology and the production method of the old duck soup condiment of a kind of pickled radiss is provided, be characterized in that whole flavoring is divided into three material bags: cure bag, seasoning bag and siccative bag, three material bags process through batching, packing, sterilization, the operation such as air-dry respectively, three material are packaged in the packaging bag, namely obtain the old duck soup condiment of a kind of pickled radiss.This flavoring can transport at normal temperatures, stores and sell.The consumer adds entry in proportion with flavoring and duck carries out infusion, can obtain the old duck soup of pickled radiss of traditional cuisines-delicious nutrition.
Purpose of the present invention is realized that by following technical measures wherein said raw material umber is parts by weight except specified otherwise.
The old duck soup condiment of pickled radiss is comprised of cure bag, seasoning bag and siccative bag, counts by weight:
(1) cure bag
20 ~ 50 parts of fermented glutinour rices
0 ~ 40 part of cooking wine
0 ~ 30 part of liquor
Wherein, cooking wine and liquor can not be zero simultaneously
(2) seasoning bag
Wherein, citric acid and lactic acid can not be zero simultaneously
(3) siccative bag
Wherein, zanthoxylum powder and white pepper powder can not be zero simultaneously,
Starch in the described siccative bag is at least a in green starch, tapioca, sweet potato starch, farina, water caltrop starch, Rhizoma Nelumbinis starch, the cornstarch;
And by following processing step and technological parameter production
(1) batching
Divide weighing by above-mentioned cure package, in a mixing bowl, mix;
(2) packing
With the sauce bottle placer the above-mentioned cure that mixes is carried out quantitative filling, seal at vacuum 0.08 ~ 0.09MPa; Packaging bag enclosing is tight, sealing part without scald, folding, impurity, oil stain phenomenon;
(3) sterilization
Cure after the vacuum packaging wraps in and carries out sterilization in the 1h, and continous way water-bath pasteurize is adopted in sterilization; It is online that material is put chain conveying, and solid accumulation thickness is no more than 10cm; 85 ~ 90 ℃ of sterilization temperatures, heating-up time 10 ~ 12min, constant temperature time 15 ~ 25min, cool time 15 ~ 25min;
(4) air-dry
With manual type the packaging bag surface is dried, or cure is wrapped in brute force dries up in the air-dry machine, perhaps the cure bag is divided in clean shady and cool ventilation place air-dryly, obtain the cure bag;
2) seasoning bag production technology
(1) weighing
By the component weighing of above-mentioned seasoning bag, mix is even;
(2) packing
With artificial or the just above-mentioned flavoring that mixes of the mechanical filling mode seasoning bag retort pouch of packing into, in vacuum sealer, carry out vacuum seal in vacuum 0.08 ~ 0.09MPa; Packaging bag and product are fitted closely, without gas leakage, pine bag phenomenon; Sealing closely, sealing part without scald, folding, impurity, oil stain phenomenon;
(3) sterilization
Seasoning after the vacuum packaging wraps in carries out sterilization in the 1h, continous way water-bath pasteurize is adopted in sterilization; It is online that material is put chain conveying, and solid accumulation thickness is no more than 10cm; 85 ~ 90 ℃ of sterilization temperatures, the heating-up time is 10 ~ 12min, constant temperature time 15 ~ 30min, sterilization 15 ~ 25min cool time;
(4) air-dry
With manual type the packaging bag surface is dried, or seasoning is wrapped in brute force dries up in the air-dry machine, perhaps the seasoning bag is divided in clean shady and cool ventilation place air-dryly, obtain the seasoning bag;
3) siccative bag production technology
(1) batching
Component weighing by above-mentioned siccative bag mixes in mixed powder machine;
(2) packing
With the just above-mentioned mixed powder quantitative package of Powder packaging machine in the siccative bag, and vacuum seal;
(3) sterilization cooling
Above-mentioned siccative is wrapped in carries out sterilization processing in the continuous-type microwave sterilization machine, with powerful air-cooled to room temperature, obtain the siccative bag;
4) external packing
The outer packaging bag spray printing date of manufacture, coding requires clear, correct, the content intact of writing; Cure bag, seasoning bag and siccative are packaged in the outer packaging bag; Carry out the external packing sealing with heat sealing machine; Sealing is tight, and sealing part is without scald, folding, impurity phenomenon, the warehouse-in of can casing.
The old duck soup condiment of the pickled radiss that the generation method of the old duck soup condiment of described pickled radiss prepares.
Performance test
The organoleptic indicator of the product that the present invention obtains, physical and chemical index and sanitary index all detect by the national standard detection method, and its physical and chemical index and sanitary index all meet national Its Relevant Technology Standards, can transport at normal temperatures, store and sell.
The present invention has the following advantages
1 separates packing with preserved materials and other flavorings, is conducive to pickle operation; Seasoning bag and siccative bag are separated packing, avoided the acid condition of seasoning bag within the maintenance phase to the destruction of siccative bag flavor substance, and the caking phenomenon that may cause; Simultaneously, dry material is packed separately, guaranteed the steady quality of material preservation under low water condition.
2 adopt vacuum-packedly, can prevent from quick-fried bag of phenomenon occurring because the bag internal pressure is too high in the sterilization process from making simultaneously to be in hypoxia in the bag, have not only suppressed microbial growth, and for the oxidation reaction that causes the bad change of food etc. inhibitory action are arranged.
3 cure bags and seasoning bag adopt pasteurize technique, have both guaranteed the security of product, reduce to greatest extent again thermal sterilization to the destruction of organoleptic quality, can transport, store and sell at normal temperature, have the long shelf-life.
4 siccative bags adopt microwave disinfection, utilize Electromagnetic Environmental Effect and biological effect to play killing action to microorganism, the original local flavor of food and nutrition reservation, shelf life of products and energy-conservation aspect obvious advantage is arranged.
5 products are easy to use, and the consumer need not to possess consummate cooking, only need that flavoring added entry in proportion and duck carries out infusion, can obtain the old duck soup of pickled radiss of traditional cuisines-delicious nutrition, are highly suitable for modern allegro life.
Description of drawings
Fig. 1 is the process chart of the old duck soup condiment of pickled radiss production method
1 cure, 2 batchings, 3 packings, 4 sterilizations, 5 is air-dry, 6 cure bags, 7 flavorings, 8 weighings, 9 packings, 10 sterilizations, 11 is air-dry, 12 seasoning bags, 13 powders, 14 batchings, 15 packings, 16 sterilizations cooling, 17 siccative bags, 18 outsourcings, 19 finished products
The specific embodiment
Below by embodiment the present invention is carried out concrete description, be necessary to be pointed out that at this present embodiment only is used for the present invention is further specified, can not be interpreted as limiting the scope of the invention.The person skilled in the art in this field can according to the content of the invention described above, make some nonessential improvement and adjustment to the present invention.
Embodiment 1
Press 50 parts of fermented glutinour rices, the ratio that liquor is 30 parts takes by weighing raw material, mixes in a mixing bowl, carries out quantitative filling and seals in vacuum 0.08MPa with the sauce bottle placer; Cure after the vacuum packaging wraps in and carries out sterilization in the 1h, and continous way water-bath pasteurize is adopted in sterilization; It is online that material is put chain conveying, and solid accumulation thickness is no more than 10cm; 85 ℃ of sterilization temperatures, heating-up time 10min, constant temperature time 25min, cool time 15min; With manual type the packaging bag surface is dried, obtain the cure bag; By 200 parts of pickled radishes, 10 parts of salt, 100 parts of bubble ginger, 50 parts of onions, 1 part of citric acid, the ratio that potassium sorbate is 0.01 part takes by weighing raw material, and mix is even; , seal in vacuum 0.08MPa in vacuum sealer the flavoring seasoning bag retort pouch of packing into the mechanical filling mode; Seasoning after the vacuum packaging wraps in carries out sterilization in the 1h, continous way water-bath pasteurize is adopted in sterilization; It is online that material is put chain conveying, and solid accumulation thickness is no more than 10cm; 85 ℃ of sterilization temperatures, heating-up time 10min, constant temperature time 30min, cool time 15min; With manual type the packaging bag surface is dried, obtain the seasoning bag; By 10 parts of matrimony vines, 0.1 part of white pepper powder, 0.3 part in spiceleaf powder, 0.1 part in white cool powder, 0.05 part in three naphthalene powder, 10 parts of green starch, the ratio that monosodium glutamate is 2 parts takes by weighing raw material, and mixes in mixed powder machine; With Powder packaging machine with the mixed powder quantitative package in the siccative bag, and vacuum seal; Siccative is wrapped in carries out sterilization processing in the continuous-type microwave sterilization machine, and it is air-cooled to room temperature to carry out brute force, obtains the siccative bag; The outer packaging bag spray printing date of manufacture, coding requires clear, correct, the content intact of writing; Cure bag, seasoning bag and siccative are packaged in the outer packaging bag; Carry out the outer packaging bag sealing with heat sealing machine; Sealing closely, sealing part without scald, the phenomenon such as folding, impurity, the warehouse-in of can casing.
Embodiment 2
Press 50 parts of fermented glutinour rices, the ratio that cooking wine is 40 parts takes by weighing raw material, mixes in a mixing bowl, carries out quantitative filling and seals in vacuum 0.09MPa with the sauce bottle placer; Cure after the vacuum packaging wraps in and carries out sterilization in the 1h, and continous way water-bath pasteurize is adopted in sterilization; It is online that material is put chain conveying, and solid accumulation thickness is no more than 10cm; 90 ℃ of sterilization temperatures, heating-up time 12min, constant temperature time 15min, cool time 25min; Cure is wrapped in brute force dries up in the air-dry machine, obtains the cure bag; By 500 parts of pickled radishes, 0.5 part of salt, 30 parts of bubble ginger, 10 parts of onions, 0.5 part of lactic acid, the ratio that potassium sorbate is 0.05 part takes by weighing raw material, and mix is even; , seal in vacuum 0.09MPa in vacuum sealer the flavoring seasoning bag retort pouch of packing into the mechanical filling mode; Seasoning after the vacuum packaging wraps in carries out sterilization in the 1h, continous way water-bath pasteurize is adopted in sterilization; It is online that material is put chain conveying, and solid accumulation thickness is no more than 10cm; 90 ℃ of sterilization temperatures, heating-up time 12min, constant temperature time 15min, cool time 25min; Seasoning is wrapped in brute force dries up in the air-dry machine, obtains the seasoning bag; By 1 part of matrimony vine, 1 part of zanthoxylum powder, 0.5 part of white pepper powder, 0.8 part in spiceleaf powder, 0.4 part in white cool powder, 0.2 part in three naphthalene powder, 15 parts of sweet potato starch, the ratio that monosodium glutamate is 6 parts takes by weighing raw material, and mixes in mixed powder machine; With Powder packaging machine with the mixed powder quantitative package in the siccative bag, and vacuum seal; Siccative is wrapped in carries out sterilization processing in the continuous-type microwave sterilization machine, and it is air-cooled to room temperature to carry out brute force, obtains the siccative bag; The outer packaging bag spray printing date of manufacture, coding requires clear, correct, the content intact of writing; Cure bag, seasoning bag and siccative are packaged in the outer packaging bag; Carry out the outer packaging bag sealing with heat sealing machine; Sealing closely, sealing part without scald, the phenomenon such as folding, impurity, the warehouse-in of can casing.
Press 30 parts of fermented glutinour rices, 20 parts of cooking wine, the ratio that liquor is 15 parts takes by weighing raw material, mixes in a mixing bowl, carries out quantitative filling and seals in vacuum 0.09MPa with the sauce bottle placer; Cure after the vacuum packaging wraps in and carries out sterilization in the 1h, and continous way water-bath pasteurize is adopted in sterilization; It is online that material is put chain conveying, and solid accumulation thickness is no more than 10cm; 87 ℃ of sterilization temperatures, heating-up time 11min, constant temperature time 20min, cool time 20min; The cure bag is divided in clean shady and cool ventilation place air-dry, obtained the cure bag; By 300 parts of pickled radishes, 6 parts of salt, 50 parts of bubble ginger, 20 parts of onions, 0.8 part of citric acid, 0.3 part of lactic acid, the ratio that potassium sorbate is 0.04 part takes by weighing raw material, and mix is even; , seal in vacuum 0.08MPa in vacuum sealer the flavoring seasoning bag retort pouch of packing into the mechanical filling mode; Seasoning after the vacuum packaging wraps in carries out sterilization in the 1h, continous way water-bath pasteurize is adopted in sterilization; It is online that material is put chain conveying, and solid accumulation thickness is no more than 10cm; 87 ℃ of sterilization temperatures, heating-up time 11min, constant temperature time 22min, cool time 20min; The seasoning bag is divided in clean shady and cool ventilation place air-dry, obtained the seasoning bag; By 5 parts of matrimony vines, 0.5 part of zanthoxylum powder, 0.25 part of white pepper powder, 0.5 part in spiceleaf powder, 0.25 part in white cool powder, 0.1 part in three naphthalene powder, 10 parts of tapiocas, 10 parts of sweet potato starch, the ratio that monosodium glutamate is 4 parts takes by weighing raw material, and mixes in mixed powder machine; With Powder packaging machine with the mixed powder quantitative package in the siccative bag, and vacuum seal; Siccative is wrapped in carries out sterilization processing in the continuous-type microwave sterilization machine, and it is air-cooled to room temperature to carry out brute force, obtains the siccative bag; The outer packaging bag spray printing date of manufacture, coding requires clear, correct, the content intact of writing; Cure bag, seasoning bag and siccative are packaged in the outer packaging bag; Carry out the outer packaging bag sealing with heat sealing machine; Sealing closely, sealing part without scald, the phenomenon such as folding, impurity, the warehouse-in of can casing.
Embodiment 4
Press 20 parts of fermented glutinour rices, 30 parts of cooking wine, the ratio that liquor is 20 parts takes by weighing raw material, mixes in a mixing bowl, carries out quantitative filling and seals in vacuum 0.08MPa with the sauce bottle placer; Cure after the vacuum packaging wraps in and carries out sterilization in the 1h, and continous way water-bath pasteurize is adopted in sterilization; It is online that material is put chain conveying, and solid accumulation thickness is no more than 10cm; 86 ℃ of sterilization temperatures, heating-up time 10min, constant temperature time 22min, cool time 17min; Cure is wrapped in brute force dries up in the air-dry machine, obtains the cure bag; By 400 parts of pickled radishes, 2 parts of salt, 80 parts of bubble ginger, 40 parts of onions, 0.3 part of citric acid, 0.4 part of lactic acid, the ratio that potassium sorbate is 0.02 part takes by weighing raw material, and mix is even; , seal in vacuum 0.09MPa in vacuum sealer the flavoring seasoning bag retort pouch of packing into manual type; Seasoning after the vacuum packaging wraps in carries out sterilization in the 1h, continous way water-bath pasteurize is adopted in sterilization; It is online that material is put chain conveying, and solid accumulation thickness is no more than 10cm; 86 ℃ of sterilization temperatures, heating-up time 10min, constant temperature time 20min, cool time 18min; Seasoning is wrapped in brute force dries up in the air-dry machine, obtains the seasoning bag; By 3 parts of matrimony vines, 0.3 part of zanthoxylum powder, 0.2 part of white pepper powder, 0.6 part in spiceleaf powder, 0.3 part in white cool powder, 0.15 part in three naphthalene powder, 20 parts of cornstarch, 10 parts of Rhizoma Nelumbinis starch, the ratio that monosodium glutamate is 3 parts takes by weighing raw material, and mixes in mixed powder machine; With Powder packaging machine with the mixed powder quantitative package in the siccative bag, and vacuum seal; Siccative is wrapped in carries out sterilization processing in the continuous-type microwave sterilization machine, and it is air-cooled to room temperature to carry out brute force, obtains the siccative bag; The outer packaging bag spray printing date of manufacture, coding requires clear, correct, the content intact of writing; Cure bag, seasoning bag and siccative are packaged in the outer packaging bag; Carry out the outer packaging bag sealing with heat sealing machine; Sealing closely, sealing part without scald, the phenomenon such as folding, impurity, the warehouse-in of can casing.
Press 40 parts of fermented glutinour rices, 10 parts of cooking wine, the ratio that liquor is 10 parts takes by weighing raw material, mixes in a mixing bowl, carries out quantitative filling and seals in vacuum 0.09MPa with the sauce bottle placer; Cure after the vacuum packaging wraps in and carries out sterilization in the 1h, and continous way water-bath pasteurize is adopted in sterilization; It is online that material is put chain conveying, and solid accumulation thickness is no more than 10cm; 88 ℃ of sterilization temperatures, heating-up time 11min, constant temperature time 18min, cool time 18min; With manual type the packaging bag surface is dried, obtain the cure bag; By 350 parts of pickled radishes, 50 parts of salt, 650 parts of bubble ginger, 30 parts of onions, 0.5 part of citric acid, 0.25 part of lactic acid, the ratio that potassium sorbate is 0.03 part takes by weighing raw material, and mix is even; , seal in vacuum 0.08MPa in vacuum sealer the flavoring seasoning bag retort pouch of packing into manual type; Seasoning after the vacuum packaging wraps in carries out sterilization in the 1h, continous way water-bath pasteurize is adopted in sterilization; It is online that material is put chain conveying, and solid accumulation thickness is no more than 10cm; 88 ℃ of sterilization temperatures, heating-up time 11min, constant temperature time 25min, cool time 22min; With manual type the packaging bag surface is dried, obtain the seasoning bag; By 8 parts of matrimony vines, 0.8 part of zanthoxylum powder, 0.4 part in spiceleaf powder, 0.2 part in white cool powder, 0.08 part in three naphthalene powder, 10 parts of farinas, 10 parts of water caltrop starchs, the ratio that monosodium glutamate is 5 parts takes by weighing raw material, and mixes in mixed powder machine; With Powder packaging machine with the mixed powder quantitative package in the siccative bag, and vacuum seal; Siccative is wrapped in carries out sterilization processing in the continuous-type microwave sterilization machine, and it is air-cooled to room temperature to carry out brute force, obtains the siccative bag; The outer packaging bag spray printing date of manufacture, coding requires clear, correct, the content intact of writing; Cure bag, seasoning bag and siccative are packaged in the outer packaging bag; Carry out the outer packaging bag sealing with heat sealing machine; Sealing closely, sealing part without scald, the phenomenon such as folding, impurity, the warehouse-in of can casing.
Claims (3)
1. the production method of the old duck soup condiment of pickled radiss is characterized in that this flavoring is comprised of cure bag, seasoning bag and siccative bag, counts by weight:
1) cure bag
20 ~ 50 parts of fermented glutinour rices
0 ~ 40 part of cooking wine
0 ~ 30 part of liquor
Wherein, cooking wine and liquor can not be zero simultaneously;
2) seasoning bag
Wherein, citric acid and lactic acid can not be zero simultaneously;
3) siccative bag
Wherein, zanthoxylum powder and white pepper powder can not be zero simultaneously;
And by following processing step and technological parameter production
1) cure bag production technology
(1) batching
Divide weighing by above-mentioned cure package, in a mixing bowl, mix;
(2) packing
With the sauce bottle placer the above-mentioned cure that mixes is carried out quantitative filling, seal at vacuum 0.08 ~ 0.09MPa; Packaging bag enclosing is tight, sealing part without scald, folding, impurity, oil stain phenomenon;
(3) sterilization
Cure after the vacuum packaging wraps in and carries out sterilization in the 1h, and continous way water-bath pasteurize is adopted in sterilization; It is online that material is put chain conveying, and solid accumulation thickness is no more than 10cm; 85 ~ 90 ℃ of sterilization temperatures, heating-up time 10 ~ 12min, constant temperature time 15 ~ 25min, cool time 15 ~ 25min;
(4) air-dry
With manual type the packaging bag surface is dried, or cure is wrapped in brute force dries up in the air-dry machine, perhaps the cure bag is divided in clean shady and cool ventilation place air-dryly, obtain the cure bag;
2) seasoning bag production technology
(1) weighing
By the component weighing of above-mentioned seasoning bag, mix is even;
(2) packing
With artificial or the just above-mentioned flavoring that mixes of the mechanical filling mode seasoning bag retort pouch of packing into, in vacuum sealer, carry out vacuum seal in vacuum 0.08 ~ 0.09MPa; Packaging bag and product are fitted closely, without gas leakage, pine bag phenomenon; Sealing closely, sealing part without scald, folding, impurity, oil stain phenomenon;
(3) sterilization
Seasoning after the vacuum packaging wraps in carries out sterilization in the 1h, continous way water-bath pasteurize is adopted in sterilization; It is online that material is put chain conveying, and solid accumulation thickness is no more than 10cm; 85 ~ 90 ℃ of sterilization temperatures, the heating-up time is 10 ~ 12min, constant temperature time 15 ~ 30min, sterilization 15 ~ 25min cool time;
(4) air-dry
With manual type the packaging bag surface is dried, or seasoning is wrapped in brute force dries up in the air-dry machine, perhaps the seasoning bag is divided in clean shady and cool ventilation place air-dryly, obtain the seasoning bag;
3) siccative bag production technology
(1) batching
Component weighing by above-mentioned siccative bag mixes in mixed powder machine;
(2) packing
With the just above-mentioned mixed powder quantitative package of Powder packaging machine in the siccative bag, and vacuum seal;
(3) sterilization cooling
Above-mentioned siccative is wrapped in carries out sterilization processing in the continuous-type microwave sterilization machine, with powerful air-cooled to room temperature, obtain the siccative bag;
4) external packing
The outer packaging bag spray printing date of manufacture, coding requires clear, correct, the content intact of writing; Cure bag, seasoning bag and siccative are packaged in the outer packaging bag; Carry out the external packing sealing with heat sealing machine; Sealing is tight, and sealing part is without scald, folding, impurity phenomenon, the warehouse-in of can casing.
2. the generation method of the old duck soup condiment of described pickled radiss according to claim 1 is characterized in that starch in the siccative bag is at least a in green starch, tapioca, sweet potato starch, farina, water caltrop starch, Rhizoma Nelumbinis starch and the cornstarch.
3. the old duck soup condiment of pickled radiss for preparing of the generation method of the old duck soup condiment of described pickled radiss according to claim 1.
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| CN103110080A (en) * | 2013-02-28 | 2013-05-22 | 四川金宫川派味业有限公司 | Method for manufacturing pickled radish stewed duck soup seasoning |
| CN104957725A (en) * | 2015-07-20 | 2015-10-07 | 柳州市国祥食品有限公司 | Process for flexibly packaging snail vermicelli marinating liquid before sterilization |
| CN105146456A (en) * | 2015-07-22 | 2015-12-16 | 成都百味坊贸易有限公司 | Pickled radish duck soup seasoner and production technology thereof |
| CN106722709A (en) * | 2016-12-08 | 2017-05-31 | 成都古味觉食品有限公司 | A kind of secret acid bamboo shoot beef condiment and preparation method thereof |
| CN107684066A (en) * | 2017-09-21 | 2018-02-13 | 四川天味食品集团股份有限公司 | A kind of pickled radish and duck soup condiment and preparation method thereof |
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| KR20090082987A (en) * | 2008-01-29 | 2009-08-03 | 이송면 | Seasoning for hot pepper powder and a process for preparing it |
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| CN105146456A (en) * | 2015-07-22 | 2015-12-16 | 成都百味坊贸易有限公司 | Pickled radish duck soup seasoner and production technology thereof |
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