CN105639595A

CN105639595A - Special spicy meat sauce

Info

Publication number: CN105639595A
Application number: CN201510905303.2A
Authority: CN
Inventors: 韦战
Original assignee: Liuzhou Jingyang Energy Conservation Technology Research and Development Ltd Co
Current assignee: Liuzhou Jingyang Energy Conservation Technology Research and Development Ltd Co
Priority date: 2015-12-10
Filing date: 2015-12-10
Publication date: 2016-06-08

Abstract

The invention discloses special spicy meat sauce. A special spicy meat sauce preparation method comprises process steps of equipment configuration, raw material preparation and heating and upgrading. The sauce preparation method mainly comprises the steps of preparing distillers' grains according to the ratio of 6-4, weighing chicken, pork, beef and mutton in the ratio of (3-2):(2-1):1:1, mincing with a meat mincer and uniformly stirring with a blender; weighing pickled Chinese cabbages, tomatoes, soybeans, pepper, hot pepper and garlic gloves in the ratio of (5-4):(5-4):(5-4):(0.3-0.1):(0.2-0.1):0.1 and sesame, aniseed and cassia barks in the ratio of (0.3-0.1):(0.5-0.3):0.1, respectively grinding with a grinder and refining for later use; weighing distillers' grains, meat, ingredient, spices and salt in the ratio of (6-4):(3-2):(8-6):(0.3-0.1):(0.2-0.1); filling into a special bottle, heat sterilizing for 1-2.5 h and then sealing up for safekeeping and upgrading for 5 days to obtain the special spicy meat sauce with excellent color aroma and taste.

Description

Speciality spicy meat grain sauce

Technical field

The present invention relates to a kind of grain sauce, particularly a kind of speciality spicy meat grain sauce.

Technical background

People are everlasting and boil when eating ground rice, noodles and other food day, mostly can't do without making seasoning matter and seasonings with sauerkraut, tomato, pepper, capsicum, garlic rice, spices, salt etc., but these seasoning matter and seasonings are got the raw materials ready, processing needs cost plenty of time and energy, not only loaded down with trivial details but also easily cause waste, and seasoning matter with putting unhygienic and not easily preserves and portably uses. Though and various sauce a multitude of names in town and country market, but to can not find be comprehensively the poor sauce that main batching and spices and seasonings mixture are refined by vinasse and meat, sauerkraut, tomato, soya bean, pepper, capsicum, garlic rice, spices, salt etc. Therefore, people need badly a kind of configure comprehensively, edible convenient, nutritious and tasty integrated-type speciality spicy meat grain sauce.

Summary of the invention

It is an object of the invention to for market relevant grain sauce shortage and needs of problems, there is provided that a kind of complex art is advanced, material benefit wide with easily taking, join, the quick health of many tastes, high yield and high quality are energy-conservation, green safety environmental protection by essence for seasoning matter meat grain, the poor sauce of speciality spicy meat that net effect is better.

The technical scheme that the present invention adopts for achieving the above object is: a kind of speciality spicy meat grain sauce method, it is characterized in that, this grain sauce preparation method mainly by vinasse with clean the good meat of grinding and processing such as chicken, pork, beef, mutton in advance, batching is such as sauerkraut, tomato, soya bean, pepper, capsicum, garlic rice, spices is such as sesame, anise, cassia bark, and seasonings salt etc. weighs mixture respectively in proportion, it is filled in special-purpose bottle tank with filling machine again carry out heat sterilization and seal upgrading up for safekeeping, namely obtains the speciality spicy meat grain sauce that color, smell and taste are all good.

Blending process

1, equipment is put and is joined: put settings such as preparing mincer, pulverizer, stirrer, filling machine, special-purpose bottle tank.

2, preparation of raw material: first get required vinasse ready, and separately by meat (chicken, pork, beef, mutton) and batching (sauerkraut, tomato, soya bean, pepper, capsicum, garlic rice) and spices (sesame, anistree, cassia bark) etc. clean clean, press chicken again, pork, beef, mutton ratio is that 3-2: 2-1: 1: 1 weighing mincer rubs and stirrer stirs even for subsequent use, press sauerkraut again, tomato, soya bean, pepper, capsicum, garlic rice ratio is 5-4: 5-4: 5-4: 0.3-0.1: 0.2-0.1: 0.1 weighing and sesame, anistree, cassia bark ratio is that 0.3-0.1: 0.5-0.3: 0.1 weighing is for subsequent use with pulverizer dispersion and fining respectively, press vinasse and meat again, batching, spices, salt ratio is 6-4: 3-2: 8-6: 0.3-0.1: 0.2-0.1 weighing, and drop into stirrer simultaneously and stir even, it is filled in special-purpose bottle tank with filling machine again and closes tight.

3, heating is guaranteed the quality: is dropped in the efficient special heat sterilization equipment of sealing by the filling speciality spicy meat grain sauce obturaged and carries out heat sterilization after 1-2.5 hour, seal the speciality spicy meat grain sauce after heat sterilization process up for safekeeping nature upgrading more than 5 days again, break a seal after 5 days and namely obtain all good speciality spicy meat grain sauce of color, smell and taste.

So constantly press the running of 1-3 item, can quick, efficient, high-quality and a large amount of production speciality spicy meat grain sauce.

All containing vinasse fermentation material and anti-corrosive antibacterial and the sterilization material such as low alcohol and sauerkraut, tomato, pepper, capsicum, garlic rice, sesame, anise, cassia bark, salt in described speciality spicy meat grain sauce, therefore its freshness date and quality guaranteed period overlength.

Owing to taking above-mentioned technical matters, the present invention has following useful effect:

The present invention takes synthetic innovation and idea of development, by vinasse and the meat good with cleaning grinding and processing in advance if chicken, pork, beef, mutton and batching are if sauerkraut, tomato, soya bean, pepper, capsicum, garlic rice and spices are such as sesame, anise, cassia bark, and seasonings salt etc. weighs mixture in proportion, then it is filled in special-purpose bottle tank with filling machine to carry out heat sterilization and seal upgrading up for safekeeping and obtain the speciality spicy meat grain sauce that color, smell and taste are all good. This speciality spicy meat grain sauce can not only meet town and country market and growing life needs of people, can consume after required meat, batching, spices and various liquor-making enterprise ferment wine brewing abandoned vinasse more than institute in a large number simultaneously. For this reason, the technology of the present invention is superior, simple, widely applicable, energy-efficient, promote the use of economic benefit and social benefit obvious.

Embodiment

Embodiment 1

All taking 10 as base rate.

Get required vinasse ready, and separately meat (chicken, pork, beef, mutton) and batching (sauerkraut, tomato, soya bean, pepper, capsicum, garlic rice) and spices (sesame, anise, cassia bark) etc. are cleaned totally for subsequent use.

In chicken, pork, beef, mutton ratio be 3: 2: 1: 1 weighing chicken 30kg, pork 20kg, beef 10kg, mutton 10kg mincer rubs and stirrer stirs even for subsequent use.

In sauerkraut, tomato, soya bean, pepper, capsicum, garlic rice ratio, to be 5: 5: 5: 0.3: 0.2: 0.1 weighing sauerkraut 50kg, tomato 50kg, soya bean 50kg, pepper 3kg, 2kg, 1kg and sesame, anise, cassia bark ratio be that 0.3: 0.5: 0.1 to weigh sesame 3kg, 5kg, 1kg for subsequent use with pulverizer dispersion and fining respectively.

Again in vinasse and meat, batching, spices, salt ratio be 6: 3: 8: 0.3: 0.2 weigh meat 60kg, 30kg, 80kg, 3kg, 2kg, drop into stirrer in the lump stirs even simultaneously, it is filled in special-purpose bottle tank with filling machine again and obturages, and drop in the efficient special heat sterilization equipment of sealing and carry out heat sterilization after 1 hour, seal nature upgrading again up for safekeeping more than 5 days, break a seal after 5 days and namely obtain all good speciality spicy meat grain sauce of color, smell and taste.

Embodiment 2

All taking 10 as base rate.

Get required vinasse ready, and respectively meat (chicken, pork, beef, mutton) and batching (sauerkraut, tomato, soya bean, pepper, capsicum, garlic rice) and spices (sesame, anise, cassia bark) etc. are cleaned totally for subsequent use as required.

In chicken, pork, beef, mutton ratio be 2.5: 1.5: 1: 1 weighing chicken 25kg, 15kg pork, 10kg beef, 10kg mutton mincer rubs and stirrer stirs even for subsequent use.

For subsequent use with pulverizer dispersion and fining respectively in sauerkraut, tomato, soya bean, pepper, capsicum, garlic rice ratio to be 4.5: 4.5: 4.5: 0.2: 0.15: 0.1 weighing sauerkraut 45kg, tomato 45kg, soya bean 45kg, pepper 2kg, capsicum 1.5kg, garlic rice 1kg and sesame, anise, cassia bark ratio be 0.2: 0.4: 0.1 weighing sesame 2kg, anistree 4kg, cassia bark 1kg.

Again in vinasse and meat, batching, spices, salt ratio be 5: 2.5: 7: 0.2: 0.15 weigh vinasse 50kg, 25kg meat, 70kg batching, 2kg spices, 1.5kg salt, and drop into stirrer simultaneously and stir even, it is filled in special-purpose bottle tank with filling machine again and obturages, and drop in the efficient special heat sterilization equipment of sealing and carry out heat sterilization after 2 hours, seal nature upgrading again up for safekeeping more than 5 days, break a seal after 5 days and namely obtain all good speciality spicy meat grain sauce of color, smell and taste.

Embodiment 3

All taking 10 as base rate.

In chicken, pork, beef, mutton ratio be 2: 1: 1: 1 weighing chicken 20kg, pork 10kg, beef 10kg, mutton 10kg mincer rubs and stirrer stirs even for subsequent use.

For subsequent use with pulverizer dispersion and fining respectively in sauerkraut, tomato, soya bean, pepper, capsicum, garlic rice ratio to be 4: 4: 4: 0.1: 0.1: 0.1 weighing sauerkraut 40kg, tomato 40kg, soya bean 40kg, pepper 1kg, capsicum 1kg, garlic rice 1kg and sesame, anise, cassia bark ratio be 0.1: 0.3: 0.1 weighing sesame 1kg, anistree 3kg, cassia bark 1kg.

Again in vinasse and meat, batching, spices, salt ratio be 4: 2: 6: 0.1: 0.1 weighing vinasse 40kg, meat 20kg, batching 60kg, spices 1kg, salt 1kg, and drop into stirrer simultaneously and stir even, it is filled in special-purpose bottle tank with filling machine again and obturages, and input is sealed in efficient special heat sterilization equipment and carries out heat sterilization after 2.5 hours, seal nature upgrading again up for safekeeping more than 5 days, break a seal after 5 days and namely obtain all good speciality spicy meat grain sauce of color, smell and taste.

Claims

1. a speciality spicy meat grain sauce method, it is characterised in that, first get required vinasse ready, and separately by meat (chicken, pork, beef, mutton) and batching (sauerkraut, tomato, soya bean, pepper, capsicum, garlic rice) and spices (sesame, anistree, cassia bark) etc. clean clean, then press chicken, pork, beef, mutton ratio is that 3-2: 2-1: 1: 1 weighing mincer rubs and stirrer stirs even, then presses sauerkraut, tomato, soya bean, pepper, capsicum, garlic rice ratio is 5-4: 5-4: 5-4: 0.3-0.1: 0.2-0.1: 0.1 weighing and sesame, anistree, cassia bark ratio is that 0.3-0.1: 0.5-0.3: 0.1 weighing is for subsequent use with pulverizer dispersion and fining respectively, then presses vinasse and meat, batching, spices, salt ratio is 6-4: 3-2: 8-6: 0.3-0.1: 0.2-0.1 weighing, and drop into stirrer simultaneously and stir even, it is filled in special-purpose bottle tank with filling machine again and obturages, and drop in the efficient special heat sterilization equipment of sealing and carry out heat sterilization after 1-2.5 hour, seal nature upgrading again up for safekeeping more than 5 days, break a seal after 5 days and namely obtain all good speciality spicy meat grain sauce of color, smell and taste.

2. speciality spicy meat grain sauce as claimed in claim 1, it is characterized in that, all containing vinasse fermentation material and anti-corrosive antibacterial and the sterilization material such as low alcohol and sauerkraut, tomato, pepper, capsicum, garlic rice, sesame, anise, cassia bark, salt in described speciality spicy meat grain sauce, therefore its freshness date and quality guaranteed period overlength.