CN104473137A - Delicacy hoisin sauce - Google Patents
Delicacy hoisin sauce Download PDFInfo
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- CN104473137A CN104473137A CN201410759987.5A CN201410759987A CN104473137A CN 104473137 A CN104473137 A CN 104473137A CN 201410759987 A CN201410759987 A CN 201410759987A CN 104473137 A CN104473137 A CN 104473137A
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Abstract
The invention provides delicacy hoisin sauce. The hoisin sauce is prepared by the steps of with 10 as a base rate, respectively weighing the delicacies of wild bamboo shoots, mountain mushrooms, haw and phyllanthus emblica according to a proportion of (5-7) to (6-5) to (4-3) to (3-2), crushing and stirring the delicacies into a delicacy mixture, respectively weighing the seafood of oyster, sea crab, prawn and conch according to a proportion of (5-6) to (4-5) to (2-3) to ( 2-1), and crushing and stirring the seafood into a seafood mixture, respectively weighing the additives of tomato, chili, pepper, anise, ginger, table salt and rice vinegar according to a proportion of (3-4) to (4-2) to (2-3) to (3-2) to (2-1) to (1-2) to ( 0.4-0.2), and crushing and uniformly mixing the additives into an additive mixture, with 100 as the base rate, weighing the delicacy mixture, the seafood mixture and the additive mixture according to a proportion of (8-7) to (7-6) to (0.5-0.3), and stirring uniformly to form mixed sauce, heating and cooking the mixed sauce for 50-60 minutes, filling a bottle with the mixed sauce, sealing to improve the quality for 5-7 days to obtain the delicacy hoisin sauce which has rich delicacy and seafood flavors and has high quality and is delicious.
Description
Technical field
The present invention relates to a kind of edible paste, particularly a kind of mountain delicacy hoisin sauce.
Technical background
In market, town and country, though various edible paste class a multitude of names, there is not the mountain delicacy hoisin sauce of the strong and green high quality of refining mountain and sea game characteristic of preparing burden for primary raw material adds with mountain delicacy of the present invention and seafood always.Meanwhile, along with the increase year by year of various places mountain delicacy class and seafood breeding area and output, as without more advanced optimization and practicable deep process technology support, will the unsalable devaluation of described mountain delicacy and seafood resource be caused and even waste.Therefore, be necessary that invention is a kind of to utilize and a large amount of to consume mountain delicacy with seafood for primary raw material carries out the technical matters that fine design produces mountain delicacy hoisin sauce, develop mountain delicacy hoisin sauce processing industry in order to further and meet the growing needs to green sauce of urban and rural residents.
Summary of the invention
The object of the invention is for the shortage of mountain delicacy hoisin sauce process technology and market product needs of problems, there is provided that a kind of preparing process is exquisite, all kinds of delicacies are excellently joined, green economical delicious food, high-grade high-quality are convenient, apply overall economic efficiency and the obvious mountain delicacy hoisin sauce of long-term benefit.
The technical scheme that the present invention is adopted for achieving the above object is: a kind of mountain delicacy hoisin sauce, it is characterized in that, the main compound method of this mountain delicacy hoisin sauce is first cleaned totally by required mountain delicacy and seafood delights major ingredient and batching, and weigh respectively by same base rate and different proportion and use pulverizer dispersion and fining, all kinds of delicacies mixing sauce is stirred evenly into again with mixer, weigh by the same base rate and different proportion that mix sauce and batching and drop into mixer again and stir, and drop into heat sterilization in precooker, then to be filled in health Bottle & Can with special bottle placer and seal up for safekeeping nature upgrading some time in the future, namely the mountain delicacy hoisin sauce that high-quality is graceful and green is strong is obtained.
Described mountain delicacy comprises mangosteen bamboo shoot, mountain mushroom, haw berry and Niuganguo.
Described seafood comprises oyster, sea crab, extra large shrimp and sea snail meat.
Described batching comprises tomato, capsicum, pepper, anise, old ginger, salt and rice vinegar.
manner of formulation
1, equipment is put and is joined: related raw material of having purchased is fresh-keeping deposits the setting such as warehouse and platform scale, cleaner, mixer, precooker, bottle placer and Bottle & Can, and cleans up for subsequent use by required setting.
2, raw material is prepared: first clean totally by required mountain delicacy and seafood delights major ingredient and batching, be base rate with 10, by the mangosteen bamboo shoot of mountain delicacy, mountain mushroom, haw berry, Niuganguo ratio is 5-7: 6-5: 4-3: 3-2 weigh mangosteen bamboo shoot respectively, mountain mushroom, haw berry, Niuganguo, and stir evenly into mountain delicacy batch mixing with pulverizer dispersion and fining with mixer, by the oyster of seafood delights, sea crab, sea shrimp, conch ratio is 5-6: 4-5: 2-3: 2-1 weigh oyster respectively, sea crab, sea shrimp, conch, and stir evenly into seafood delights batch mixing with pulverizer dispersion and fining with mixer, by the tomato of batching, capsicum, pepper, anistree, old ginger, salt, rice vinegar ratio is 3-4: 4-2: 2-3: 3-2: 2-1: 1-2: 0.4-0.2 weigh tomato respectively, capsicum, pepper, anistree, old ginger, salt, rice vinegar, and stir evenly into batching batch mixing with pulverizer dispersion and fining with mixer, being base rate with 100 again, is 8-7: 7-6: 0.5-0.3 weigh mountain delicacy batch mixing, seafood batch mixing, batching batch mixing drop into mixer and be stirred into mixing sauce in mountain delicacy batch mixing, seafood batch mixing, batching batch mixing ratio,
3, boiling is filling: will mix sauce and drop into hot digestion sterilizing 50-60 minute in precooker, to be then filled in health Bottle & Can with special bottle placer and to seal nature upgrading 5-7 days up for safekeeping, and namely Kaifeng obtain the mountain delicacy hoisin sauce of the strong and high-quality delicious food of all kinds of delicacies.
Because of in mountain delicacy hoisin sauce containing multiple odor type corrosion resistant and acid preservative substance, therefore mountain delicacy hoisin sauce environmental protection and fresh-keeping with shelf-life overlength, namely meets or exceeds the requirement of national relevant food sanitary standard.
So constantly carry out above-mentioned continuous item running, can fast, efficient, high-quality and a large amount of mountain delicacy hoisin sauce producing different content and class and quality.
Beneficial effect: the present invention takes complex optimum to prepare theory, success weighs and the bamboo shoots utilizing described mountain delicacy by same base rate and different proportion, mountain mushroom, haw berry, the oyster of Niuganguo and seafood delights, sea crab, sea shrimp, the tomato of sea snail meat and batching, capsicum, pepper, anistree, old ginger, salt, rice vinegar carries out excellently joining refining mountain delicacy hoisin sauce, this preparation technique technique is exquisite, green, easy, high-quality is with efficient, both described mountain delicacy and seafood delights and resource of preparing burden can have been consumed and make full use of in a large number, can effectively realize again fast and low-cost production uniqueness high-quality and all good mountain delicacy hoisin sauce of color, smell and taste.Try out and analytical proof, mountain delicacy hoisin sauce nutrient composition content is higher than common sauce by more than 50%, and economical and practical, decoct and fry roasting fried and Chinese and western dish assistant with all good, the further prosperity and development of described mountain delicacy and seafood and batching production and processing chain can be promoted simultaneously effectively, and enrich the growing demand to all kinds of delicacies sauce of the both urban and rural residents.Therefore, the present invention applies overall economic efficiency and long-term benefit is very obvious.
case study on implementation
Embodiment 1: first required mountain delicacy and seafood delights major ingredient and batching are cleaned totally, be base rate with 10, by the mangosteen bamboo shoot of mountain delicacy, mountain mushroom, haw berry, Niuganguo ratio is respectively weigh mangosteen bamboo shoot 50kg at 5: 6: 4: 3, mountain mushroom 60kg, haw berry 40kg, Niuganguo 30kg, and stir evenly into mountain delicacy batch mixing with pulverizer dispersion and fining with mixer, by the oyster of seafood delights, sea crab, sea shrimp, sea snail meat ratio is respectively weigh oyster 50kg at 5: 4: 2: 2, sea crab 40kg, sea shrimp 20kg, sea snail meat 20kg, and stir evenly into seafood delights batch mixing with pulverizer dispersion and fining with mixer, by the tomato of batching, capsicum, pepper, anistree, old ginger, salt, rice vinegar ratio is respectively weigh tomato 30kg at 3: 4: 2: 3: 2: 1: 0.4, capsicum 40kg, pepper 20kg, anistree 3kg, old ginger 20kg, salt 10kg, rice vinegar 4kg, and stir evenly into batching batch mixing with pulverizer dispersion and fining with mixer, being base rate with 100 again, is 8-7: 7-6: 0.5-0.3 weigh mountain delicacy batch mixing 800kg, seafood batch mixing 700kg, batching batch mixing 50kg drop into mixer and be stirred into mixing sauce in mountain delicacy batch mixing, seafood batch mixing, batching batch mixing ratio.
To mix sauce and drop in precooker hot digestion sterilizing 50 minutes, and to be then filled in health Bottle & Can with special bottle placer and to seal nature upgrading up for safekeeping 5 days, namely Kaifeng obtain the mountain delicacy hoisin sauce of the strong and high-quality delicious food of all kinds of delicacies.
Containing multiple odor type corrosion resistant and acid preservative substance in described mountain delicacy hoisin sauce, therefore mountain delicacy hoisin sauce environmental protection and fresh-keeping with shelf-life overlength, namely meet or exceed the requirement of national relevant food sanitary standard.
So constantly carry out above-mentioned continuous item running, can fast, the mountain delicacy hoisin sauce of efficient, high-quality and a large amount of production same amount and class and quality.
Embodiment 2: first required mountain delicacy and seafood delights major ingredient and batching are cleaned totally, be base rate with 10, by the mangosteen bamboo shoot of mountain delicacy, mountain mushroom, haw berry, Niuganguo ratio is respectively weigh mangosteen bamboo shoot 560kg at 6: 5.5: 3.5: 2.5, mountain mushroom 55kg, haw berry 35kg, Niuganguo 25kg, and stir evenly into mountain delicacy batch mixing with pulverizer dispersion and fining with mixer, by the oyster of seafood delights, sea crab, sea shrimp, sea snail meat ratio is respectively weigh oyster 55kg at 5.5: 4.5: 2.5: 1.5, sea crab 45kg, sea shrimp 25kg, sea snail meat 15kg, and stir evenly into seafood delights batch mixing with pulverizer dispersion and fining with mixer, by the tomato of batching, capsicum, pepper, anistree, old ginger, salt, rice vinegar ratio is respectively weigh tomato 35kg at 3.5: 3: 2.5: 2.5: 1.5: 1.5: 0.3, capsicum 30kg, pepper 25kg, anistree 25kg, old ginger 15kg, salt 15kg, rice vinegar 3kg, and stir evenly into batching batch mixing with pulverizer dispersion and fining with mixer, being base rate with 100 again, is weigh mountain delicacy batch mixing 750kgs, seafood batch mixing 650kg, batching batch mixing 40kg drop into mixer be stirred into mixing sauce at 7.5: 6.5: 0.4 in mountain delicacy batch mixing, seafood batch mixing, batching batch mixing ratio.
To mix sauce and drop in precooker hot digestion sterilizing 55 minutes, and to be then filled in health Bottle & Can with special bottle placer and to seal nature upgrading up for safekeeping 6 days, namely Kaifeng obtain the mountain delicacy hoisin sauce of the strong and high-quality delicious food of all kinds of delicacies.
Because of in mountain delicacy hoisin sauce containing multiple odor type corrosion resistant and acid preservative substance, therefore mountain delicacy hoisin sauce environmental protection and fresh-keeping with shelf-life overlength, namely meets or exceeds the requirement of national relevant food sanitary standard.
So constantly carry out above-mentioned continuous item running, can fast, the mountain delicacy hoisin sauce of efficient, high-quality and a large amount of production same amount and class and quality.
Embodiment 3: first required mountain delicacy and seafood delights major ingredient and batching are cleaned totally, be base rate with 10, by the mangosteen bamboo shoot of mountain delicacy, mountain mushroom, haw berry, Niuganguo ratio is respectively weigh mangosteen bamboo shoot 70kg at 7: 5: 3: 2, mountain mushroom 50kg, haw berry 30kg, Niuganguo 20kg, and stir evenly into mountain delicacy batch mixing with pulverizer dispersion and fining with mixer, by the oyster of seafood delights, sea crab, sea shrimp, sea snail meat ratio is respectively weigh oyster 60kg at 6: 5: 3: 1, sea crab 50kg, sea shrimp 30kg, sea snail meat 10kg, and stir evenly into seafood delights batch mixing with pulverizer dispersion and fining with mixer, by the tomato of batching, capsicum, pepper, anistree, old ginger, salt, rice vinegar ratio is respectively weigh tomato 40kg at 4: 2: 3: 2: 1: 2: 0.2, capsicum 20kg, pepper 30kg, anistree 20kg, old ginger 10kg, salt 20kg, rice vinegar 2kg, and stir evenly into batching batch mixing with pulverizer dispersion and fining with mixer, being base rate with 100 again, is weigh mountain delicacy batch mixing 700kgs, seafood batch mixing 600kg, batching batch mixing 30kg drop into mixer be stirred into mixing sauce at 7: 6: 0.3 in mountain delicacy batch mixing, seafood batch mixing, batching batch mixing ratio.
To mix sauce and drop in precooker hot digestion sterilizing 60 minutes, and to be then filled in health Bottle & Can with special bottle placer and to seal nature upgrading up for safekeeping 7 days, namely Kaifeng obtain the mountain delicacy hoisin sauce of the strong and high-quality delicious food of all kinds of delicacies.
Because of in mountain delicacy hoisin sauce containing multiple odor type corrosion resistant and acid preservative substance, therefore mountain delicacy hoisin sauce environmental protection and fresh-keeping with shelf-life overlength, namely meets or exceeds the requirement of national relevant food sanitary standard.
So constantly carry out above-mentioned continuous item running, can fast, the mountain delicacy hoisin sauce of efficient, high-quality and a large amount of production same amount and class and quality.
Claims (1)
1. a mountain delicacy hoisin sauce, is characterized in that:
First clean mountain delicacy and seafood delights major ingredient and batching will be cleaned, be base rate with 10, by the mangosteen bamboo shoot of mountain delicacy, mountain mushroom, haw berry, Niuganguo ratio is 5-7: 6-5: 4-3: 3-2 weigh mangosteen bamboo shoot respectively, mountain mushroom, haw berry, Niuganguo, and stir evenly into mountain delicacy batch mixing with pulverizer dispersion and fining with mixer, by the oyster of seafood delights, sea crab, sea shrimp, conch ratio is 5-6: 4-5: 2-3: 2-1 weigh oyster respectively, sea crab, sea shrimp, conch, and stir evenly into seafood delights batch mixing with pulverizer dispersion and fining with mixer, by the tomato of batching, capsicum, pepper, anistree, old ginger, salt, rice vinegar ratio is 3-4: 4-2: 2-3: 3-2: 2-1: 1-2: 0.4-0.2 weigh tomato respectively, capsicum, pepper, anistree, old ginger, salt, rice vinegar, and stir evenly into batching batch mixing with pulverizer dispersion and fining with mixer, be base rate with 100 again, be 8-7: 7-6: 0.5-0.3 weigh mountain delicacy batch mixing, seafood batch mixing, batching batch mixing drop into mixer and be stirred into mixing sauce in mountain delicacy batch mixing, seafood batch mixing, batching batch mixing ratio, sauce will be mixed and drop into hot digestion sterilizing 50-60 minute in precooker, then being filled in health Bottle & Can with special bottle placer and sealing nature upgrading 5-7 days up for safekeeping, namely Kaifeng obtain the mountain delicacy hoisin sauce of the strong and high-quality delicious food of all kinds of delicacies.
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| CN201410759987.5A CN104473137B (en) | 2014-12-12 | 2014-12-12 | Mountain delicacy hoisin sauce |
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| CN201410759987.5A CN104473137B (en) | 2014-12-12 | 2014-12-12 | Mountain delicacy hoisin sauce |
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| CN104473137A true CN104473137A (en) | 2015-04-01 |
| CN104473137B CN104473137B (en) | 2016-01-20 |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104855927A (en) * | 2015-04-14 | 2015-08-26 | 蚌埠市丰牧牛羊肉制品有限责任公司 | Freshwater mussel meat paste |
| CN105614399A (en) * | 2015-06-25 | 2016-06-01 | 开平市水口镇卡摩商行 | Seafood sauce for spaghetti |
| CN105918871A (en) * | 2016-04-26 | 2016-09-07 | 广西智宝科技有限公司 | Phyllanthus emblica fermented soya bean sauce and making method thereof |
| CN106490581A (en) * | 2016-10-31 | 2017-03-15 | 王永妍 | A kind of nourishing and health preserving seafood sauce and preparation method thereof |
| CN107822094A (en) * | 2017-11-30 | 2018-03-23 | 黄桂月 | A kind of preparation method of seafood spiral shell meat pulp |
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| US20120183664A1 (en) * | 2011-01-18 | 2012-07-19 | Project Japan Inc. | Liquid seasoning, beverages, method of seasoning food, and seasoned food |
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- 2014-12-12 CN CN201410759987.5A patent/CN104473137B/en not_active Expired - Fee Related
Patent Citations (5)
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104855927A (en) * | 2015-04-14 | 2015-08-26 | 蚌埠市丰牧牛羊肉制品有限责任公司 | Freshwater mussel meat paste |
| CN105614399A (en) * | 2015-06-25 | 2016-06-01 | 开平市水口镇卡摩商行 | Seafood sauce for spaghetti |
| CN105918871A (en) * | 2016-04-26 | 2016-09-07 | 广西智宝科技有限公司 | Phyllanthus emblica fermented soya bean sauce and making method thereof |
| CN106490581A (en) * | 2016-10-31 | 2017-03-15 | 王永妍 | A kind of nourishing and health preserving seafood sauce and preparation method thereof |
| CN107822094A (en) * | 2017-11-30 | 2018-03-23 | 黄桂月 | A kind of preparation method of seafood spiral shell meat pulp |
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| CN104473137B (en) | 2016-01-20 |
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Granted publication date: 20160120 Termination date: 20211212 |