CN103099187A - Multi-flavor seafood sauce - Google Patents
Multi-flavor seafood sauce Download PDFInfo
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- CN103099187A CN103099187A CN2012104566122A CN201210456612A CN103099187A CN 103099187 A CN103099187 A CN 103099187A CN 2012104566122 A CN2012104566122 A CN 2012104566122A CN 201210456612 A CN201210456612 A CN 201210456612A CN 103099187 A CN103099187 A CN 103099187A
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Abstract
The invention discloses a multi-flavor seafood sauce which is prepared by the following steps of: respectively weighting squid, sea crab, oyster, sea snail and kelp according to the proportion of (6-7): (5-4): (2-3): (2-1): (1-2) based on the basic proportion of 10, grinding the seafood by using a grinder and uniformly stirring the seafood by using a stirrer to form mixed sauce; respectively weighting ingredients, i.e., tomato, hot pepper, black pepper, anise, mature ginger, chopped garlic and table salt according to the proportion of (5-6): (3-4): (2-1): (1-2): (2-1): (1-2): (2-3), grinding the ingredients by using the grinder, uniformly stirring the ingredients by using the stirrer to form a mixed auxiliary material; then, weighting the mixed sauce and the mixed auxiliary material according to the proportion of (7-6): (2-1) based on the basic proportion of 100, and meanwhile, placing the mixture into the stirrer for stirring uniformly; and placing the uniformly-stirred uncooked multi-flavor seafood sauce into a cooking machine to heat, cook and sterilize for 1-2h until the uncooked multi-flavor seafood sauce is cooked thoroughly, then, filling the cooked multi-flavor seafood sauce into a sanitary container by using a special filling machine, sealing, storing and upgrading for 7-9days, and then unsealing, wherein the obtained multi-flavor seafood sauce is high in quality, tasteful and excellent in color, flavor and taste.
Description
Technical field
The present invention relates to a kind of poor sauce, particularly a kind of multi-flavor seafood grain sauce.
Background technology
At present, though various sauce class a multitude of names in the market, town and country not yet have the poor sauce of the strong and appetizing multi-flavor seafood of seafood flavor characteristic take described multi-flavor seafood and vinasse and batching as the feedstock optimization preparation.And along with the increase year by year of marine eco-environment protection and described multi-flavor sea cucumber cultivation area, often cause described multi-flavor seafood products unsalable with devalue.Simultaneously, remaining vinasse after the main coarse cereals liquor-making enterprise wine brewing of various employings are mostly failed to take full advantage of because of technical problem and are caused available resources to waste.Therefore, be necessary to invent a kind of take utilize and a large amount of described multi-flavor seafood and vinasse and batching of consuming as the become more meticulous technical matters of processing multi-flavor seafood grain sauce of primary raw material, to further develop described multi-flavor seafood and the poor sauce processing industry of residue and to satisfy urban and rural residents' daily life needs.
Summary of the invention
The objective of the invention is for the process technology shortage of multi-flavor seafood grain sauce and market product needs of problems, provide that a kind of preparing process is exquisite, the multi-flavor seafood is joined ingeniously, green economical delicious food, high-grade high-quality be convenient, applies the significant multi-flavor seafood grain of overall economic efficiency sauce.
the technical scheme that the present invention adopts for achieving the above object is: a kind of multi-flavor seafood grain sauce, it is characterized in that, the main compound method of this multi-flavor seafood grain sauce is first required multi-flavor seafood and batching to be cleaned totally, and get all the vinasse ready, again by same base rate and different proportion difference weighing multi-flavor seafood and required various batching, and use respectively the pulverizer dispersion and fining, stir evenly into the multi-flavor seafood with mixer respectively again and mix sauce and mix, then by the same base rate with different proportion weighing mixing sauce and mix and drop into mixer and stir, drop into again hot digestion sterilization maturation in precooker, then be filled in the health Bottle ﹠ Can with special-purpose bottle placer and after sealing upgrading up for safekeeping, namely obtain the multi-flavor seafood grain sauce that high-quality is graceful and green is strong.
Described multi-flavor seafood comprises squid, sea crab, oyster, conch and sea-tangle.
Described vinasse are remaining vinasse after main coarse cereals ferment wine brewing.
Described batching comprises tomato, capsicum, pepper, tender ginger, garlic rice and salt.
Manner of formulation
1, equipment is put and joined: the needed raw material of having purchased is fresh-keeping deposits warehouse and the settings such as platform scale, cleaner, pulverizer, mixer, precooker, bottle placer and special-purpose Bottle ﹠ Can, and cleans up required setting standby;
2, raw material preparation: first with cleaner, required multi-flavor seafood and various batching are cleaned clean and join sufficient vinasse, take 10 as basic rate, squid, sea crab, oyster, conch, sea-tangle ratio in the multi-flavor seafood are 6-7: 5-4: 2-3: 2-1: 1-2 weighing squid, sea crab, oyster, conch, sea-tangle respectively, and pulverize and stir evenly into the mixing sauce with mixer with pulverizer; Tomato, capsicum, pepper, anise, old ginger, garlic rice and salt ratio in batching are 5-6: 3-4: 2-1: 1-2: 2-1: 1-2: 2-3 weighing tomato, capsicum, pepper, anise, old ginger, garlic rice, salt respectively, and pulverize and stir evenly into mix with mixer with pulverizer; Again take 100 as basic rate, in mix sauce, the mix ratio is 7-6: 2-1 weighing mixing sauce, mix, and drop into simultaneously mixer and stir;
3, boiling can: the multi-flavor seafood grain sauce raw material that mixer is stirred, in the input precooker, hot digestion is sterilized 1-2 hour to well-done, then be filled into special-purpose bottle placer and seal upgrading 7-9 days in the health Bottle ﹠ Can up for safekeeping, Kaifeng namely obtains high-quality grace and all good multi-flavor seafood grains of color, smell and taste sauce.
Because containing the multiple anticorrosion value preserving materials such as odor type, vinasse, acidity, salt in multi-flavor seafood grain sauce, therefore the grain sauce environmental protection of multi-flavor seafood and fresh-keeping and shelf-life overlength namely meet or exceed the requirement of national relevant food sanitary standard.
So constantly carry out the running of above-mentioned continuous item, can be fast, efficient, high-quality and produce in a large number different content and the poor sauce of the multi-flavor seafood of class and quality.
Beneficial effect: the present invention takes comprehensive preparation technique technique, success is made with extra care multi-flavor seafood grain sauce by same base rate and different proportion weighing with utilizing described multi-flavor seafood and vinasse and multiple batching optimization, this preparation technique technique is original, optimize, exquisite, green, easy row and effectively, both can consume in a large number and take full advantage of required multi-flavor seafood and vinasse and batching resource, can effectively realize again rapidly and efficiently strong with low-cost production seafood flavor in color, smell and taste all good multi-flavor seafood grain sauce.Practicality and analytical proof, the grain sauce nutrition of multi-flavor seafood and seasoning matter component content are higher more than 50% than common sauce, and economical and practical and Chinese and western dish is used all good, can promote effectively simultaneously relevant seafood delights cultivation and the further prosperity and development of make wine last vinasse and various batching production chain processing industry, and enrich the growing seafood delights sauce needs of the both urban and rural residents.Therefore, utilization and extention overall economic efficiency of the present invention and long-term benefit are particularly evident.
Embodiment 1:
First with cleaner, required multi-flavor seafood and various batching are cleaned clean and join sufficient vinasse, take 10 as basic rate, squid, sea crab, oyster, conch, sea-tangle ratio in the multi-flavor seafood are 6: 5: 2: distinguish weighing squid 60kg, sea crab 50kg, oyster 20kg, conch 20kg, sea-tangle 10kg at 2: 1, and pulverize and stir evenly into the mixing sauce with mixer with pulverizer;
Tomato, capsicum, pepper, anise, old ginger, garlic rice and salt ratio in batching are 5: 3: 2: 1: 2: 1: 2 difference weighing tomato 50kg, capsicum 30kg, pepper 20, anistree 10kg, old ginger 20kg, garlic rice 10kg, salt 20kg, and pulverize and stir evenly into mix with mixer with pulverizer;
Again take 100 as basic rate, in mix sauce, the mix ratio is 7: 2 weighing mixing sauce 700kg, mix 200kg, and drop into simultaneously mixer and stir;
The multi-flavor seafood grain sauce raw material that mixer is stirred, in the input precooker, hot digestion is sterilized 1-2 hour to well-done, then be filled into special-purpose bottle placer and seal upgrading 7-9 days in the health Bottle ﹠ Can up for safekeeping, Kaifeng namely obtains high-quality grace and all good multi-flavor seafood grains of color, smell and taste sauce.
Because containing the multiple anticorrosion value preserving materials such as odor type, vinasse, acidity, salt in multi-flavor seafood grain sauce, therefore the grain sauce environmental protection of multi-flavor seafood and fresh-keeping and shelf-life overlength namely meet or exceed the requirement of national relevant food sanitary standard.
So constantly carry out the running of above-mentioned continuous item, can be fast, efficient, high-quality and produce in a large number different content and the poor sauce of the multi-flavor seafood of class and quality.
Embodiment 2:
First with cleaner, required multi-flavor seafood and various batching are cleaned clean and join sufficient vinasse, take 10 as basic rate, squid, sea crab, oyster, conch, sea-tangle ratio in the multi-flavor seafood are 6.5: 4.5: 2.5: distinguish weighing squid 65kg, sea crab 45kg, oyster 25kg, conch 15kg, sea-tangle 15kg at 1.5: 1.5, and pulverize and stir evenly into the mixing sauce with mixer with pulverizer;
Tomato, capsicum, pepper, anise, old ginger, garlic rice and salt ratio in batching are 5.5: 3.5: 1.5: 1.5: 1.5: 1.5: 2.5 difference weighing tomato 55kg, capsicum 35kg, pepper 15kg, anistree 15kg, old ginger 15kg, garlic rice 15kg, salt 25kg, and pulverize and stir evenly into mix with mixer with pulverizer;
Again take 100 as basic rate, in mix sauce, the mix ratio is 6.5: 1.5 weighing mixing sauce 650kg, mix 150kg, and drop into simultaneously mixer and stir;
The multi-flavor seafood grain sauce raw material that mixer is stirred, in the input precooker, hot digestion is sterilized 1.5 hours to well-done, then be filled into special-purpose bottle placer and seal upgrading 8 days in the health Bottle ﹠ Can up for safekeeping, Kaifeng namely obtains high-quality grace and all good multi-flavor seafood grains of color, smell and taste sauce.
Because containing the multiple anticorrosion value preserving materials such as odor type, vinasse, acidity, salt in multi-flavor seafood grain sauce, therefore the grain sauce environmental protection of multi-flavor seafood and fresh-keeping and shelf-life overlength namely meet or exceed the requirement of national relevant food sanitary standard.
So constantly carry out the running of above-mentioned continuous item, can be fast, efficient, high-quality and produce in a large number different content and the poor sauce of the multi-flavor seafood of class and quality.
Embodiment 3:
First with cleaner, required multi-flavor seafood and various batching are cleaned clean and join sufficient vinasse, take 10 as basic rate, squid, sea crab, oyster, conch, sea-tangle ratio in the multi-flavor seafood are 7: 4: 3: distinguish weighing squid 70kg, sea crab 40kg, oyster 30kg, conch 10kg, sea-tangle 20kg at 1: 2, and pulverize and stir evenly into the mixing sauce with mixer with pulverizer;
Tomato, capsicum, pepper, anise, old ginger, garlic rice and salt ratio in batching are 6: 4: 1: 2: 1: 2: 3 difference weighing tomato 60kg, capsicum 40kg, pepper 10, anistree 20kg, old ginger 10kg, garlic rice 20kg, salt 30kg, and pulverize and stir evenly into mix with mixer with pulverizer;
Again take 100 as basic rate, in mix sauce, the mix ratio is 6: 1 weighing mixing sauce 600kg, mix 100kg, and drop into simultaneously mixer and stir;
The multi-flavor seafood grain sauce raw material that mixer is stirred, in the input precooker, hot digestion is sterilized 2 hours to well-done, then be filled into special-purpose bottle placer and seal upgrading 9 days in the health Bottle ﹠ Can up for safekeeping, Kaifeng namely obtains high-quality grace and all good multi-flavor seafood grains of color, smell and taste sauce.
Because containing the multiple anticorrosion value preserving materials such as odor type, vinasse, acidity, salt in multi-flavor seafood grain sauce, therefore the grain sauce environmental protection of multi-flavor seafood and fresh-keeping and shelf-life overlength namely meet or exceed the requirement of national relevant food sanitary standard.
So constantly carry out the running of above-mentioned continuous item, can be fast, efficient, high-quality and produce in a large number different content and the poor sauce of the multi-flavor seafood of class and quality.
Claims (5)
1. multi-flavor seafood grain sauce, comprise equipment put join, raw material preparation, three processing steps of boiling can, it is characterized in that:
With cleaner, required multi-flavor seafood and various batching are cleaned clean and join sufficient vinasse, take 10 as basic rate, squid, sea crab, oyster, conch, sea-tangle ratio in the multi-flavor seafood are 6-7: 5-4: 2-3: 2-1: 1-2 weighing squid, sea crab, oyster, conch, sea-tangle respectively, and pulverize and stir evenly into the mixing sauce with mixer with pulverizer;
Tomato, capsicum, pepper, anise, old ginger, garlic rice and salt ratio in batching are 5-6: 3-4: 2-1: 1-2: 2-1: 1-2: 2-3 weighing tomato, capsicum, pepper, anise, old ginger, garlic rice, salt respectively, and pulverize and stir evenly into mix with mixer with pulverizer;
Again take 100 as basic rate, in mix sauce, the mix ratio is 7-6: 2-1 weighing mixing sauce, mix, and drop into simultaneously mixer and stir.
2. the multi-flavor seafood grain sauce raw material that mixer stirred, in the input precooker, hot digestion is sterilized 1-2 hour to well-done, then be filled into special-purpose bottle placer and seal upgrading 7-9 days in the health Bottle ﹠ Can up for safekeeping, Kaifeng namely obtains high-quality grace and all good multi-flavor seafood grains of color, smell and taste sauce.
3. multi-flavor seafood as claimed in claim 1 grain sauce, it is characterized in that: described multi-flavor seafood comprises squid, sea crab, oyster, conch and sea-tangle.
4. multi-flavor seafood as claimed in claim 1 grain sauce, it is characterized in that: described vinasse are remaining vinasse after main coarse cereals ferment wine brewing.
5. multi-flavor seafood as claimed in claim 1 grain sauce, it is characterized in that: described batching comprises tomato, capsicum, pepper, tender ginger, garlic rice and salt.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104473137A (en) * | 2014-12-12 | 2015-04-01 | 柳州市京阳节能科技研发有限公司 | Delicacy hoisin 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 |
| 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 |
| CN105266135A (en) * | 2015-12-04 | 2016-01-27 | 湖南海佳食品科技有限公司 | Caviar and preparation method thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| 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 |
| CN104473137A (en) * | 2014-12-12 | 2015-04-01 | 柳州市京阳节能科技研发有限公司 | Delicacy hoisin sauce |
| CN104473137B (en) * | 2014-12-12 | 2016-01-20 | 柳州市京阳节能科技研发有限公司 | Mountain delicacy hoisin sauce |
| CN105266135A (en) * | 2015-12-04 | 2016-01-27 | 湖南海佳食品科技有限公司 | Caviar and preparation method thereof |
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| CN103099187B (en) | 2014-04-16 |
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