CN104738543A - A refining method for high quality and multi flavor dreg sauce - Google Patents
A refining method for high quality and multi flavor dreg sauce Download PDFInfo
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- CN104738543A CN104738543A CN201310724812.6A CN201310724812A CN104738543A CN 104738543 A CN104738543 A CN 104738543A CN 201310724812 A CN201310724812 A CN 201310724812A CN 104738543 A CN104738543 A CN 104738543A
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Abstract
The present invention discloses a refining method for high quality and multi flavor dreg sauce, and relates to a dreg sauce preparation method. The method comprises a process flow of (1) configuring equipment: mainly configuring related settings; (2) preparing raw materials: cleaning and separating main raw materials of corn, soybeans, black soya beans, ingredients of ginger and chopped garlic and spices of Chinese anise and Chinese cinnamon, then weighing the above-mentioned materials and according to a ratio of 2-3: 3-2: 2-3, 2-1: 1-2 and 0.3-0.2: 0.1-0.2, and grinding and refining the materials, weighing wine lees, the main raw materials, the ingredients, the spices, flavoring materials according to a ratio of 5: 6-5: 3-5: 0.2-0.1: 0.1-0.2, stirring the mixture evenly to obtain base sauce; (3) refining sauce flavor: adding Chinese sauerkraut, pepper, hot pepper, refined salt and edible oil into the base sauce, and stirring and mixing the mixture evenly; (4) sterilizing bacteria and guaranteeing quality: filling the mixture into bottles and cans with a filling machine, and then heating and sterilizing the mixture, sealing the bottles and cans and storing the mixture for upgrading for 13-15 days, thereby obtaining the multi flavor dreg sauce with different flavors. The multi flavor dreg sauce has very long freshness lifetime and shelf life since the multi flavor dreg sauce contains fermented materials, wine lees acid agent and low wine.
Description
Technical field
The present invention relates to a kind of poor sauce method for refining, particularly a kind of high-quality multi-flavor grain sauce method for refining.
Background technology
For a long time, after various liquor-making enterprise and workshop ferment wine brewing all more than have a large amount of vinasse, 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, the degree of depth cannot be carried out and make full use of, causing the wine brewing later stage clout wasting of resources and add and produce chain cost and reduce overall economic efficiency.Although indivedual liquor-making enterprise also has and recycled by remaining vinasse, because of the reason such as technological lag and improper use, and fail to realize continuing good development impact.Therefore, be necessary the new method of inventing a kind of methodological science, high-quality multi-flavor sauce refined by simple and effective vinasse, to utilize various vinasse and further overall economic efficiency and the social benefit improving wine-making industry in a large number.
Summary of the invention
The object 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, there is provided a kind of complex art advancedly, practical easily to promote by force, batching refinement is simplified, vinasse raw material fermentation, liquid state fermentation fast, the poor sauce of efficient preparation, high yield and high quality are energy-conservation, green safety environmental protection, overall economic efficiency and the significant vinasse of social benefit add the poor sauce new method of the efficient preparation of raw material liquid fermentation.
The technical scheme that the present invention is adopted for achieving the above object is: a kind of high-quality multi-flavor grain sauce method for refining, it is characterized in that, this poor sauce preparation technique is mainly by clean major ingredient, batching raw material and spices weigh in proportion successively and dispersion and fining becomes base sauce raw material with mixture respectively, weigh vinasse in proportion again, raw material, spices, flavor enhancement carries out mixture and stirs evenly obtaining base sauce, and need in base sauce, to add acid by single or multiple and different proportion and local flavor respectively according to difference taste, fiber crops, peppery, salty, wet goods, and stir respectively be mixed with differently flavoured initial stage single and multi-flavor grain sauce, then initial stage single and multi-flavor grain sauce are dropped in heat sterilization device and carry out heat sterilization process, nature upgrading 13-15 days is carried out with taking out pump machine or manually dropping in special cylinder or tank to seal up for safekeeping after initial stage single and the cooling of multi-flavor grain sauce, namely Kaifeng obtain all good single of color, smell and taste and 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 joined: put and prepare cleaner, pulverizer, mixer, take out pump machine, the setting such as bottle placer, heat sterilization device, special Bottle & Can, and all with 10 for the brew of base rate batching.2, raw material preparation: first major ingredient corn, soybean, black soya bean and batching ginger, garlic rice and spices is anistree, cassia bark is cleaned totally, be 2-3: 3-2: 2-1 weigh corn, soybean, black soya bean in major ingredient corn, soybean, black soya bean ratio respectively again, be 2-1: 1-2 weigh ginger, garlic rice in batching ginger, garlic rice ratio,, cassia bark ratio anistree in spices is that 0.3-0.2: 0.1-0.2 weighing is anistree, cassia bark, and drops into pulverizer dispersion and fining respectively.Be 5: 6-5: 3-5: 0.2-0.1: 0.1-0.2 weighs vinasse, major ingredient, batching, spices, flavor enhancement more in proportion by vinasse and the major ingredient, batching, spices and the flavor enhancement that crush, and stir in input mixer simultaneously and namely obtain raw material base sauce.3, sauce monosodium glutamate is made: by different flavor requirement, relevant batching is suitably added in gained base sauce, make peppery or the numb or acidic group sauce of differently flavoured single and the spicy acid of multi-flavor or spicy salty or spicy oil base sauce, namely be 8-9: 1-2 weigh base sauce, peppery numb or sour and stir evenly mixture in base sauce and peppery numb or sour ratio, weigh base sauce, spicy acid or spicy salty or spicy oil by base sauce and spicy acid or spicy salty or spicy oil ratio example and stir evenly mixture for 7-8: 2-1.4, sterilizing is guaranteed the quality: to be poured into by various for gained local flavor base sauce bottle placer in special Bottle & Can and to drop into heat sterilization process 2-3 hour in heat sterilization device, then seals up for safekeeping and carry out nature upgrading 13-15 days, namely obtains being pleasant to the eye and taste and multi-flavor grain sauce that local flavor is different.Because of in single grain sauce and multi-flavor grain sauce all containing a certain amount of vinasse, and containing certain fermentation material, poor sour agent and low wine in vinasse, nature sterilizing can be carried out to poor sauce and guarantee the quality, therefore the poor sauce of multi-flavor is fresh-keeping with shelf-life overlength.
Constantly operate by above-mentioned 1-4, can rapidly and efficiently with a large amount of production high-quality multi-flavor grain sauce.
Beneficial effect: though the present invention is owing to understanding various sauce in advance in depth and producing raw materials used with technology a multitude of names, but vinasse can be made full use of make major ingredient and directly process the actually rare of poor sauce, and existing various sauce mostly belongs to old stuff low yield preparation technique and common pigments and the flavor enhancement method such as to blend prepares the practical problems such as in the majority.For this reason, through repeatedly testing targetedly, successfully to utilize after various ferment wine brewing the new technology of remaining vinasse preparation high-quality multi-flavor sauce, these technological sciences, simple, easy and efficient, not only can utilize various vinasse resource in a large number but also fast high efficiency high quality production multi-flavor grain sauce can be realized, to promote that Condiment Market develops and meets the growing living needs of people.
Embodiment 1: be all base rate with 10.
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 weigh corn 20kgs, soybean 30kg, black soya bean 20kg at 2: 3: 2 in major ingredient corn, soybean, black soya bean ratio, be weigh ginger 20kgs, garlic rice 10kg at 2: 1 in batching ginger, garlic rice ratio,, cassia bark ratio anistree in spices is 0.3: 0.1 weighing anistree 3kg, cassia bark 1kg, and drops into pulverizer dispersion and fining respectively.
By vinasse and the major ingredient, batching, spices and the flavor enhancement that crush be in proportion weighs vinasse 50kg, major ingredient 60kg at 5: 6: 3: 0.2: 0.1, the 30kg for preparing burden, spices 2kg, flavor enhancement 1kg, and stir in input mixer simultaneously and namely obtain raw material base sauce.
Again by different flavor requirement, relevant batching is suitably added in gained base sauce, make peppery or the numb or acidic group sauce of differently flavoured single and the spicy acid of multi-flavor or spicy salty or spicy oil base sauce, namely being weigh base sauce 80kg, peppery 20kg and stir evenly mixture at 8: 2 in base sauce and peppery ratio, is weigh base sauce 70kg, spicy sour 20kg and stir evenly mixture at 7: 2 in base sauce and spicy sour ratio.
Again various for gained local flavor base sauce bottle placer to be poured in special Bottle & Can and to drop in heat sterilization device heat sterilization process 2 hours, then sealing up for safekeeping and carry out nature upgrading 13 days, namely obtaining being pleasant to the eye and taste and multi-flavor grain sauce that local flavor is different.Because of in single grain sauce and multi-flavor grain sauce all containing a certain amount of vinasse, and containing certain fermentation material, poor sour agent and low wine in vinasse, nature sterilizing can be carried out to poor sauce and guarantee the quality, therefore the poor sauce of multi-flavor is fresh-keeping with shelf-life overlength.
Embodiment 2: be all base rate with 10.
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 weigh corn 25kgs, soybean 25kg, black soya bean 15kg at 2.5: 2.5: 1.5 in major ingredient corn, soybean, black soya bean ratio, be weigh ginger 15kgs, garlic rice 15kg at 1.5: 1.5 in batching ginger, garlic rice ratio,, cassia bark ratio anistree in spices is 0.25: 0.15 weighing anistree 2.5kg, cassia bark 1.5kg, and drops into pulverizer dispersion and fining respectively.
By vinasse and the major ingredient, batching, spices and the flavor enhancement that crush be in proportion weighs vinasse 50kg, major ingredient 55kg at 5: 5.5: 4: 0.15: 0.15, the 40kg for preparing burden, spices 1.5kg, flavor enhancement 1.5kg, and stir in input mixer simultaneously and namely obtain raw material base sauce.
Again by different flavor requirement, relevant batching is suitably added in gained base sauce, make peppery or the numb or acidic group sauce of differently flavoured single and the spicy acid of multi-flavor or spicy salty or spicy oil base sauce, namely be weigh base sauce 85kg, peppery numb or sour 15kg and stir evenly mixture at 8.5: 1.5 in base sauce and sour ratio, be 7.5: 1.5 base sauce 75kg, spicy salty 15kg in base sauce and spicy salty ratio and stir evenly mixture.
Again various for gained local flavor base sauce bottle placer to be poured in special Bottle & Can and to drop in heat sterilization device heat sterilization process 2.5 hours, then sealing up for safekeeping and carry out nature upgrading 14 days, namely obtaining being pleasant to the eye and taste and multi-flavor grain sauce that local flavor is different.Because of in single grain sauce and multi-flavor grain sauce all containing a certain amount of vinasse, and containing certain fermentation material, poor sour agent and low wine in vinasse, nature sterilizing can be carried out to poor sauce and guarantee the quality, therefore the poor sauce of multi-flavor is fresh-keeping with shelf-life overlength.
Embodiment 3: be all base rate with 10.
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 weigh corn 3kgs, soybean 2kg, black soya bean 1kg at 3: 2: 1 in major ingredient corn, soybean, black soya bean ratio, be weigh ginger 1kg, garlic rice 20g at 1: 2 in batching ginger, garlic rice ratio,, cassia bark ratio anistree in spices is 0.2: 0.2 weighing anistree 2g, cassia bark 2g, and drops into pulverizer dispersion and fining respectively.
By vinasse and the major ingredient, batching, spices and the flavor enhancement that crush be in proportion weighs vinasse 50kg, major ingredient 5kg at 5: 5: 5: 0.1: 0.2, the 5kg for preparing burden, spices 1g, flavor enhancement 2g, and stir in input mixer simultaneously and namely obtain raw material base sauce.
Again by different flavor requirement, relevant batching is suitably added in gained base sauce, make peppery or the numb or acidic group sauce of differently flavoured single and the spicy acid of multi-flavor or spicy salty or spicy oil base sauce, namely being weigh base sauce 9kg, sour 20kg and stir evenly mixture at 9: 2 in base sauce and sour ratio, is weigh base sauce 8kg, spicy oily 1kg and stir evenly mixture at 8: 1 by base sauce and spicy oil ratio example.
Again various for gained local flavor base sauce bottle placer to be poured in special Bottle & Can and to drop in heat sterilization device heat sterilization process 3 hours, then sealing up for safekeeping and carry out nature upgrading 15 days, namely obtaining being pleasant to the eye and taste and multi-flavor grain sauce that local flavor is different.Because of in single grain sauce and multi-flavor grain sauce all containing a certain amount of vinasse, and containing certain fermentation material, poor sour agent and low wine in vinasse, nature sterilizing can be carried out to poor sauce and guarantee the quality, therefore the poor sauce of multi-flavor is fresh-keeping with shelf-life overlength.
Constantly operate by the 1-4 of the various embodiments described above, rapidly and efficiently and in a large number can produce required high-quality multi-flavor grain sauce.
Claims (6)
1. a high-quality multi-flavor grain sauce method for refining, it is characterized in that, described high-quality multi-flavor grain sauce method for refining comprises equipment and puts and join, raw material is prepared, sauce monosodium glutamate is made, sterilizing is guaranteed the quality four processing steps, specifically first put and prepare cleaner, pulverizer, mixer, take out pump machine, bottle placer, heat sterilization device, the settings such as special Bottle & Can, and be all base rate with 10, first by major ingredient corn, soybean, black soya bean and batching ginger, garlic rice and spices anise, cassia bark is cleaned totally, press major ingredient corn respectively again, soybean, black soya bean ratio is 2-3: 3-2: 2-1 weighing corn, soybean, black soya bean, by batching ginger, garlic rice ratio is 2-1: 1-2 weighing ginger, garlic rice, anistree by spices, cassia bark ratio is that 0.3-0.2: 0.1-0.2 weighing is anistree, cassia bark, and drop into pulverizer dispersion and fining respectively,
Be 5: 6-5: 3-5: 0.2-0.1: 0.1-0.2 weighs vinasse, major ingredient, batching, spices, flavor enhancement more in proportion by vinasse and the major ingredient, batching, spices and the flavor enhancement that crush, and stir in input mixer simultaneously and namely obtain raw material base sauce;
Relevant batching is suitably added again in gained base sauce, make peppery or the numb or acidic group sauce of differently flavoured single and the spicy acid of multi-flavor or spicy salty or spicy oil base sauce, namely be 8-9: 1-2 weigh base sauce, peppery numb or sour and stir evenly mixture in base sauce and peppery numb or sour ratio, weigh base sauce, spicy acid or spicy salty or spicy oil by base sauce and spicy acid or spicy salty or spicy oil ratio example and stir evenly mixture for 7-8: 2-1;
Various for gained local flavor base sauce bottle placer to be poured in special Bottle & Can and to drop into heat sterilization process 2-3 hour in heat sterilization device, then sealing up for safekeeping and carry out nature upgrading 13-15 days, namely obtaining being pleasant to the eye and taste and multi-flavor grain sauce that local flavor is different.
2. high-quality multi-flavor grain sauce method for refining as claimed in claim 1, it is characterized in that, described major ingredient is corn, soybean, black soya bean.
3. high-quality multi-flavor grain sauce method for refining as claimed in claim 1, it is characterized in that, described batching is ginger, garlic rice.
4. high-quality multi-flavor grain sauce method for refining as claimed in claim 1, it is characterized in that, described spices is anistree, cassia bark.
5. high-quality multi-flavor grain sauce method for refining as claimed in claim 2, is characterized in that, described flavor enhancement contains salt, monosodium glutamate, the natural green preparation such as anticorrosion.
6. high-quality multi-flavor grain sauce method for refining as claimed in claim 3, 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 (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| 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 |
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| CN102845735A (en) * | 2012-10-01 | 2013-01-02 | 柳州市京阳节能科技研发有限公司 | Spicy minced meat soy sauce with endive |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102845735A (en) * | 2012-10-01 | 2013-01-02 | 柳州市京阳节能科技研发有限公司 | Spicy minced meat soy sauce with endive |
| CN102845734A (en) * | 2012-10-01 | 2013-01-02 | 柳州市京阳节能科技研发有限公司 | Preparation method for high-quality multi-flavored pickled sauce |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| 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 |
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Application publication date: 20150701 |