CN105795237A

CN105795237A - Vinasse type tomato-containing alliaceous, hot and sour sauce

Info

Publication number: CN105795237A
Application number: CN201410845686.4A
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: 2014-12-31
Filing date: 2014-12-31
Publication date: 2016-07-27

Abstract

The invention discloses a vinasse type tomato-containing alliaceous, hot and sour sauce, and relates to a sauce production method. The method comprises device configuration, raw material preparation and high temperature disinfection. The method concretely comprises the following steps: weighing vinasse, cleaned tomatoes, ginger, chili, pepper, garlic cloves, a perfume, edible salt and an antiseptic according to a ratio of 4-3:3-2:1-0.8:1-2:0.5:0.5-0.7:0.3-0.1:0.2-0.4:0.1-0.3, mixing the weighed raw materials, crushing, refining and uniformly stirring the mixed raw materials, filling a bottle with the obtained mixture, carrying out heating disinfection treatment for 1-2h, and carrying out sealing, preservation and natural quality improvement for 13-15d. The sauce has the advantages of advanced production method, main mixing of vinasse acid and tomatoes, alliaceous, hot and spicy taste integration, delicateness, simplicity, healthiness, high economical property, deliciousness, portability, high safety, environmental protection, and substantial comprehensive use benefit and economy benefit.

Description

Grain class adds the peppery Chinese lantern plant of Fructus Lycopersici esculenti Rhizoma Zingiberis Recens

Technical field

The present invention relates to a kind of material beans, particularly a kind of grain class adds the peppery Chinese lantern plant of Fructus Lycopersici esculenti Rhizoma Zingiberis Recens.

Technical background

People be everlasting day cooking fishy smell heavier Fish time, mostly can't do without going the fresh-keeping upgrading of raw meat with the condiment such as Fructus Lycopersici esculenti, Rhizoma Zingiberis Recens, Fructus Capsici and flavoring agent, but these condiment and flavoring agent are got the raw materials ready temporarily, processing needs cost plenty of time and energy, not only loaded down with trivial details but also easily cause multiple waste, also not easily preserves and carries.Simultaneously, common finished product tomato sauce class lacks Rhizoma Zingiberis Recens, taste peppery, numb or gives short measure and processing cost and the biased height of sale price, and after the wine brewing of various liquor-making enterprise, the remaining distiller grains of institute are mostly made the simple process such as feedstuff or waste material and are fallen, and cause the edible wasting of resources and reduce overall economic efficiency development.Therefore, people need badly a kind of configuration more comprehensively, component comprehensive grain class that is sufficient, edible convenient, good and cheap and that can match in excellence or beauty with similar import beans class add the peppery Chinese lantern plant of Fructus Lycopersici esculenti Rhizoma Zingiberis Recens.

Summary of the invention

It is an object of the invention to for the shortage of market grain Chinese lantern plant class and needs of problems, there is provided that a kind of preparation technique is advanced, grain acid Fructus Lycopersici esculenti master joins, Rhizoma Zingiberis Recens peppery fiber crops taste easy health various, exquisite, material benefit delicious portable, green safety environmental protection, the poor class of comprehensive utilization benefit and remarkable in economical benefits adds the peppery Chinese lantern plant of Fructus Lycopersici esculenti Rhizoma Zingiberis Recens.

The present invention be the technical scheme is that a kind of grain class adds the peppery Chinese lantern plant of Fructus Lycopersici esculenti Rhizoma Zingiberis Recens for achieving the above object, it is characterized in that, the preparation technique method of this beans and technological process are mainly 24 hours that first distiller grains oxygen uptake turned sour, pulverize together with cleaning the main dispensings such as the Rhizoma Zingiberis Recens, Fructus Capsici, Fructus Piperis, Bulbus Allii rice, spice and the Sal that process in advance and weighing in proportion again and stir evenly, and with high-temperature sterilization unit heat sterilization 1-2 hour, then it is filled into special-purpose bottle potting and deposits to guarantee the quality 3-5 days and namely obtain.

Described spice weighs in proportion for anise, Herba Menthae, Cortex cinnamomi japonici (Ramulus Cinnamomi) and is pulverized and mixed material.

Described grain class adds in the peppery Chinese lantern plant of Fructus Lycopersici esculenti Rhizoma Zingiberis Recens containing grain acid and anticorrosion, the antibiotic substance such as low wine and Rhizoma Zingiberis Recens, Fructus Capsici, Fructus Piperis, Bulbus Allii rice, spice, Sal, flavoring agent.

Preparing process

1, equipment is put and is joined: according to production scale, gets melon fresh-keeping stacking warehouse and the special fill Bottle & Can of platform scale, cleaner, pulverizer, blender, filling machine, high-temperature sterilization unit and standard etc. ready and arranges, and cleans up standby by required setting.

2, preparation of raw material: first with cleaning free machine (also can clean by hand) by Fructus Lycopersici esculenti, Rhizoma Zingiberis Recens, Fructus Capsici, Fructus Piperis, Bulbus Allii rice, spice etc. are cleaned, and with 10 for base rate, by distiller grains and Fructus Lycopersici esculenti, Rhizoma Zingiberis Recens, Fructus Capsici, Fructus Piperis, Bulbus Allii rice, spice, Sal, preservative ratio is 4-3: 3-2: 1-0.8: 1-2: 0.5: 0.5-0.7: 0.3-0.1: 0.2-0.4: 0.1-0.3 weigh distiller grains respectively, Fructus Lycopersici esculenti, Rhizoma Zingiberis Recens, Fructus Capsici, Fructus Piperis, Bulbus Allii rice, spice, Sal, preservative carries out group and joins, and main dispensing group prepared puts in the lump and carries out dispersion and fining in pulverizer, with blender, this beans is stirred simultaneously, with filling machine, this beans is filled in special Bottle & Can again.

3, high temperature sterilize: good for fill Bottle & Can is put in efficient sealed high temperature steaming bactericidal unit be heated cooking with sterilization treatment 1-2 hour after, sealing to preserve by institute's fill Bottle & Can again and within 13-15 days, promote beans body nature upgrading, namely Kaifeng obtain all good poor class of color, smell and taste and add the peppery Chinese lantern plant of Fructus Lycopersici esculenti Rhizoma Zingiberis Recens.

Because of in melon and fruit beans containing grain acid agent and anticorrosion, the antibiotic substance such as low wine and Rhizoma Zingiberis Recens, Fructus Capsici, Fructus Piperis, Bulbus Allii rice, spice, Sal, flavoring agent, therefore grain class adds, and the peppery Chinese lantern plant of Fructus Lycopersici esculenti Rhizoma Zingiberis Recens is fresh-keeping and shelf-life overlength.

So constantly carry out the running of 1-3 item can quickly, efficiently, high-quality and a large amount of grain class that produces add the peppery Chinese lantern plant of Fructus Lycopersici esculenti Rhizoma Zingiberis Recens.

Owing to taking above-mentioned technical matters, there is advantages that

The present invention makes full use of the remaining distiller grains of various liquor-making enterprise institute after main miscellaneous grain crops ferment wine brewing and Fructus Lycopersici esculenti, Rhizoma Zingiberis Recens, Fructus Capsici, Fructus Piperis, Bulbus Allii rice, spice, Sal, flavoring agent are finely prepared grain class and added the peppery Chinese lantern plant of Fructus Lycopersici esculenti Rhizoma Zingiberis Recens.Its compound method science, exquisiteness, easy and effective, and various distiller grains and the main dispensing of relevant agricultural byproducts and flavoring agent can be consumed in a large number, and promote beans class market to develop further and meet the daily life needs that people are growing.

Embodiment

Embodiment 1

All with 10 for base rate.

First with the free machine of cleaning (also can clean by hand), Fructus Lycopersici esculenti, Rhizoma Zingiberis Recens, Fructus Capsici, Fructus Piperis, Bulbus Allii rice, spice etc. are cleaned standby.

Again in distiller grains and Fructus Lycopersici esculenti, Rhizoma Zingiberis Recens, Fructus Capsici, Fructus Piperis, Bulbus Allii rice, spice, Sal, preservative ratio be respectively weigh distiller grains 40kg at 4: 3: 1: 1: 0.5: 0.5: 0.3: 0.2: 0.1, Fructus Lycopersici esculenti 30kg, Rhizoma Zingiberis Recens 10kg, Fructus Capsici 10kg, Fructus Piperis 5kg, Bulbus Allii rice 5kg, spice 3kg, Sal 2kg, preservative 1kg carry out group and join.

And main dispensing group prepared puts in the lump and carries out dispersion and fining in pulverizer, with blender, this beans is stirred into mixing sauce simultaneously, then is filled in special Bottle & Can with filling machine according to quantity.

Again Bottle & Can good for fill is put in efficient sealed high-temperature sterilization unit and be heated sterilization treatment 1 hour, and by after institute's fill Bottle & Can sealing preservation nature upgrading 13 days, namely Kaifeng obtain the poor class of unique flavor and add the peppery Chinese lantern plant of Fructus Lycopersici esculenti Rhizoma Zingiberis Recens.

Embodiment 2

All with 10 for base rate.

Again in distiller grains and Fructus Lycopersici esculenti, Rhizoma Zingiberis Recens, Fructus Capsici, Fructus Piperis, Bulbus Allii rice, spice, Sal, preservative ratio be respectively weigh distiller grains 35kg at 3.5: 2.5: 0.9: 1.5: 0.5: 0.6: 0.2: 0.3: 0.2, Fructus Lycopersici esculenti 25kg, Rhizoma Zingiberis Recens 9kg, Fructus Capsici 15kg, Fructus Piperis 5kg, Bulbus Allii rice 6kg, spice 2kg, Sal 3kg, preservative 2kg carry out group and join.

Again Bottle & Can good for fill is put in efficient sealed high-temperature sterilization unit and be heated sterilization treatment 1.5 hours, and by after institute's fill Bottle & Can sealing preservation nature upgrading 14 days, namely Kaifeng obtain the poor class of unique flavor and add the peppery Chinese lantern plant of Fructus Lycopersici esculenti Rhizoma Zingiberis Recens.

Embodiment 3

All with 10 for base rate.

Again in distiller grains and Fructus Lycopersici esculenti, Rhizoma Zingiberis Recens, Fructus Capsici, Fructus Piperis, Bulbus Allii rice, spice, Sal, preservative ratio be respectively weigh distiller grains 30kg at 3: 2: 0.8: 2: 0.5: 0.7: 0.1: 0.4: 0.3, Fructus Lycopersici esculenti 20kg, Rhizoma Zingiberis Recens 8kg, Fructus Capsici 20kg, Fructus Piperis 5kg, Bulbus Allii rice 7kg, spice 1kg, Sal 4kg, preservative 3kg carry out group and join.

Again Bottle & Can good for fill is put in efficient sealed high-temperature sterilization unit and be heated sterilization treatment 2 hours, and by after institute's fill Bottle & Can sealing preservation nature upgrading 15 days, namely Kaifeng obtain the poor class of unique flavor and add the peppery Chinese lantern plant of Fructus Lycopersici esculenti Rhizoma Zingiberis Recens.

Claims

1. a poor class adds the peppery Chinese lantern plant of Fructus Lycopersici esculenti Rhizoma Zingiberis Recens, it is characterized in that: described grain class adds the peppery Chinese lantern plant of Fructus Lycopersici esculenti Rhizoma Zingiberis Recens mainly first with cleaning free machine by Fructus Lycopersici esculenti, Rhizoma Zingiberis Recens, Fructus Capsici, Fructus Piperis, Bulbus Allii rice, spice is cleaned, and with 10 for base rate, by distiller grains and Fructus Lycopersici esculenti, Rhizoma Zingiberis Recens, Fructus Capsici, Fructus Piperis, Bulbus Allii rice, spice, Sal, preservative ratio is 4-3: 3-2: 1-0.8: 1-2: 0.5: 0.5-0.7: 0.3-0.1: 0.2-0.4: 0.1-0.3 weigh distiller grains respectively, Fructus Lycopersici esculenti, Rhizoma Zingiberis Recens, Fructus Capsici, Fructus Piperis, Bulbus Allii rice, spice, Sal, preservative carries out group and joins, and main dispensing group prepared puts in the lump and carries out dispersion and fining in pulverizer, with blender, this beans is stirred simultaneously, with filling machine, this beans is filled in special-purpose bottle or tank again；

Good for fill this beans is put in efficient sealed high temperature steaming bactericidal unit be heated cooking with sterilization treatment 1-2 hour after, sealing to preserve by institute's filling bottle or tank again and within 13-15 days, promote beans body nature upgrading, namely Kaifeng obtain all good poor class of color, smell and taste and add the peppery Chinese lantern plant of Fructus Lycopersici esculenti Rhizoma Zingiberis Recens.

2. grain class as claimed in claim 1 adds the peppery Chinese lantern plant of Fructus Lycopersici esculenti Rhizoma Zingiberis Recens, it is characterised in that: described spice weighs in proportion for anise, Herba Menthae, Cortex cinnamomi japonici (Ramulus Cinnamomi) and is pulverized and mixed material.

3. grain class as claimed in claim 1 adds the peppery Chinese lantern plant of Fructus Lycopersici esculenti Rhizoma Zingiberis Recens, it is characterised in that: described grain class adds in the peppery Chinese lantern plant of Fructus Lycopersici esculenti Rhizoma Zingiberis Recens containing grain acid and low wine and Rhizoma Zingiberis Recens, Fructus Capsici, Fructus Piperis, Bulbus Allii rice, spice, Sal, the anticorrosion of flavoring agent, antibiotic substance.