CN105795238A - Unique multi-flavor vinasse sauce refining method - Google Patents
Unique multi-flavor vinasse sauce refining method Download PDFInfo
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- CN105795238A CN105795238A CN201410845772.5A CN201410845772A CN105795238A CN 105795238 A CN105795238 A CN 105795238A CN 201410845772 A CN201410845772 A CN 201410845772A CN 105795238 A CN105795238 A CN 105795238A
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Abstract
The invention discloses a unique multi-flavor vinasse sauce refining method, and relates to a grain sauce making method. The method comprises the following process flow: device preparation, raw material preparation, sauce flavor fine brewing, and disinfection quality guaranteeing. The grain sauce refining method mainly comprises the following steps: configuring related settings, cleaning main materials comprising corn, soybeans and black beans, ingredients comprising ginger and garlic cloves and perfumes comprising aniseed and cinnamon bark, weighing above main materials according to a ratio of 2-3:3-2:2-1, weighing the ingredients according to a ratio of 2-1:1-2, weighing the perfumes according to a ratio of 0.3-0.2:0.1-0.2, and crushing and refining all above materials; and weighing vinasse, the main materials, the ingredients, the perfumes and a seasoning according to a ratio of 5:6-5:3-5:0.2-0.1:0.1-0.2, and uniformly stirring the weighed materials to obtain a base sauce. The method has the advantages of advanced comprehensive technology, strong practicality, easy promotion, simple ingredient refinement, raw vinasse fermentation, rapid liquid fermentation, efficient preparation of the vinasse sauce, high yield, high quality, energy saving, high safety, environmental protection, and substantial comprehensive economic and social benefits.
Description
Technical field
The present invention relates to a kind of grain beans method for refining, particularly a kind of unique multi-flavor grain beans method for refining.
Background technology
For a long time, after various liquor-making enterprises and workshop ferment wine brewing all more than have a large amount of distiller grains, and because of problems such as reutilization technologies, distiller grains are mostly just made the simple process such as waste material or feedstuff without recycling and are fallen, or only carry out general simple utilization, cannot be carried out the degree of depth and make full use of, cause the wine brewing later stage clout wasting of resources and add production chain cost and reduce overall economic efficiency.Although, indivedual liquor-making enterprises also have and are recycled by remaining distiller grains, but because of the reason such as technological lag and improper use, and fail to realize continuing good development impact.Therefore, it is necessary to invent the new method of a kind of methodological science, the refining high-quality multi-flavor sauce of simple and effective distiller grains, in order to utilize various distiller grains in a large number and improve overall economic efficiency and the social benefit of wine-making industry further.
Summary of the invention
It is an object of the invention to utilize technology shortage and grain beans market demand problem for the remaining distiller grains of existing various liquor-making enterprises institute, there is provided a kind of complex art advanced, practical strong easily to promote, dispensing refinement is simplified, distiller grains raw material fermentation, quick liquid fermentation, efficiently preparation grain beans, high yield and high quality are energy-conservation, green safety environmental protection, and overall economic efficiency and the significant distiller grains of social benefit add raw material liquid fermentation efficiently preparation grain beans new method.
nullThe present invention be the technical scheme is that a kind of unique multi-flavor grain beans method for refining for achieving the above object，It is characterized in that，This grain beans preparation technique is mainly by clean major ingredient、Dispensing raw material and spice weigh and dispersion and fining and be compounded into base beans raw material respectively successively in proportion，Weigh distiller grains more in proportion、Raw material、Spice、Flavoring agent carries out mixture and stirs evenly and obtain base beans，And need in base beans, 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 and be configured to differently flavoured initial stage single and multi-flavor grain beans，Then initial stage single and multi-flavor grain beans are put in heat sterilization device and be heated sterilization treatment，After initial stage single and multi-flavor grain beans cool down with take out pump machine or artificial put into special cylinder or tank are sealed up for safekeeping carry out nature upgrading 13-15 days，Namely Kaifeng obtain all good single of color, smell and taste and multi-flavor grain beans.
Described major ingredient is corn and soybean, Semen sojae atricolor.
Described dispensing is Rhizoma Zingiberis Recens, Bulbus Allii rice.
Described spice is anistree, Cortex cinnamomi japonici (Ramulus Cinnamomi).
The natural green preparations such as described flavoring agent contains salt, monosodium glutamate, anticorrosion.
Described acid, fiber crops, peppery, salty, oily for sauerkraut, Fructus Piperis, Fructus Capsici, refined salt, edible oil.
Implementing process: 1, equipment is put and joined: put and prepare cleaner, pulverizer, blender, take out pump machine, filling machine, heat sterilization device, special Bottle & Can etc. are arranged, and all with 10 for base rate dispensing brew.2, preparation of raw material: first major ingredient corn and soybean, Semen sojae atricolor and dispensing Rhizoma Zingiberis Recens, Bulbus Allii rice are cleaned totally with spice anise, Cortex cinnamomi japonici (Ramulus Cinnamomi), again respectively in major ingredient corn and soybean, Semen sojae atricolor ratio be 2-3: 3-2: 2-1 weigh corn and soybean, Semen sojae atricolor, it is 2-1: 1-2 weighing Rhizoma Zingiberis Recens, Bulbus Allii rice in dispensing Rhizoma Zingiberis Recens, Bulbus Allii rice ratio,, Cortex cinnamomi japonici (Ramulus Cinnamomi) ratio anistree in spice is 0.3-0.2: 0.1-0.2 weighing anise, Cortex cinnamomi japonici (Ramulus Cinnamomi), and puts into pulverizer dispersion and fining respectively.It is 5: 6-5: 3-5: 0.2-0.1: 0.1-0.2 weigh distiller grains, major ingredient, dispensing, spice, flavoring agent more in proportion with the major ingredient crushed, dispensing, spice and flavoring agent by distiller grains, and puts in blender to stir simultaneously and namely obtain raw material base beans.3, beans monosodium glutamate is made: by different flavor requirement, gained base beans is properly added relevant dispensing, make that differently flavoured single is peppery or numb or acidic group beans and the spicy acid of multi-flavor or spicy salty or spicy oil base beans, namely by base beans and peppery or numb or acid ratio example be 8-9: 1-2 weigh base beans, peppery numb or sour and stir evenly mixture, be 7-8: 2-1 weigh base beans, spicy acid or spicy salty or spicy oil and stir evenly mixture by base beans and spicy acid or spicy salty or spicy oil ratio example.4, sterilizing is guaranteed the quality: various for gained local flavor base beans filling machines is poured in special Bottle & Can and is put in heat sterilization device heat sterilization and process 2-3 hour, 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 beans that local flavor is different.Because all containing a certain amount of distiller grains in single grain beans and multi-flavor grain beans, and containing certain fermentation material, grain acid agent and low wine in distiller grains, grain beans can be carried out nature sterilizing guarantees the quality, therefore multi-flavor grain beans is fresh-keeping with shelf-life overlength.
Constantly operate by above-mentioned 1-4, can rapidly and efficiently and in a large number produce high-quality multi-flavor grain beans.
Beneficial effect: though due to the fact that and understanding various sauce in advance in depth and produce raw materials used with technology a multitude of names, but distiller grains can be made full use of make major ingredient and directly process the actually rare of grain beans, and existing various sauce mostly belongs to old stuff low yield preparation technique and common pigments and flavoring agent and the method such as blends and prepare the practical problems such as in the majority.For this, repeatedly test through targetedly, successfully utilize after various ferment wine brewing the new technique of remaining distiller grains preparation high-quality multi-flavor sauce, these science of technology, simple, easy and efficient, not only can utilize various distiller grains resource in a large number but also fast high efficiency high quality production multi-flavor grain beans can be realized, to promote Condiment Market development and to meet the living needs that people are growing.
Embodiment 1: all with 10 for base rate.
Major ingredient corn and soybean, Semen sojae atricolor and dispensing Rhizoma Zingiberis Recens, Bulbus Allii rice are cleaned totally standby with spice anise, Cortex cinnamomi japonici (Ramulus Cinnamomi).
It is 2: 3: 2 weighing Semen Maydis 20kg, Semen sojae atricolor 30kg, Semen sojae atricolor 20kg in major ingredient corn and soybean, Semen sojae atricolor ratio, it is 2: 1 weighing Rhizoma Zingiberis Recens 20kg, Bulbus Allii rice 10kg in dispensing Rhizoma Zingiberis Recens, Bulbus Allii rice ratio,, Cortex cinnamomi japonici (Ramulus Cinnamomi) ratio anistree in spice is 0.3: 0.1 weighing anistree 3kg, Cortex cinnamomi japonici (Ramulus Cinnamomi) 1kg, and puts into pulverizer dispersion and fining respectively.
It is weigh distiller grains 50kg, major ingredient 60kg, dispensing 30kg, spice 2kg, flavoring agent 1kg at 5: 6: 3: 0.2: 0.1 in proportion with the major ingredient crushed, dispensing, spice and flavoring agent by distiller grains, and puts in blender to stir simultaneously and namely obtain raw material base beans.
Again by different flavor requirement, gained base beans is properly added relevant dispensing, make that differently flavoured single is peppery or numb or acidic group beans and the spicy acid of multi-flavor or spicy salty or spicy oil base beans, namely it is weigh base beans 80kg, peppery 20kgs and stir evenly mixture at 8: 2 in base beans and peppery ratio, is weigh base beans 70kg, spicy acid 20kg and stir evenly mixture at 7: 2 by base beans and spicy acid ratio example.
Again various for gained local flavor base beans filling machines are poured in special Bottle & Can and put in heat sterilization device heat sterilization to process 2 hours, then seal up for safekeeping and carry out nature upgrading 13 days, namely obtain being pleasant to the eye and taste and multi-flavor grain beans that local flavor is different.Because all containing a certain amount of distiller grains in single grain beans and multi-flavor grain beans, and containing certain fermentation material, grain acid agent and low wine in distiller grains, grain beans can be carried out nature sterilizing guarantees the quality, therefore multi-flavor grain beans is fresh-keeping with shelf-life overlength.
Embodiment 2: all with 10 for base rate.
Major ingredient corn and soybean, Semen sojae atricolor and dispensing Rhizoma Zingiberis Recens, Bulbus Allii rice are cleaned totally standby with spice anise, Cortex cinnamomi japonici (Ramulus Cinnamomi).
It is 2.5: 2.5: 1.5 weighing Semen Maydis 25kg, Semen sojae atricolor 25kg, Semen sojae atricolor 15kg in major ingredient corn and soybean, Semen sojae atricolor ratio, it is 1.5: 1.5 weighing Rhizoma Zingiberis Recens 15kg, Bulbus Allii rice 15kg in dispensing Rhizoma Zingiberis Recens, Bulbus Allii rice ratio,, Cortex cinnamomi japonici (Ramulus Cinnamomi) ratio anistree in spice is 0.25: 0.15 weighing anistree 2.5kg, Cortex cinnamomi japonici (Ramulus Cinnamomi) 1.5kg, and puts into pulverizer dispersion and fining respectively.
It is weigh distiller grains 50kg, major ingredient 55kg, dispensing 40kg, spice 1.5kg, flavoring agent 1.5kg at 5: 5.5: 4: 0.15: 0.15 in proportion with the major ingredient crushed, dispensing, spice and flavoring agent by distiller grains, and puts in blender to stir simultaneously and namely obtain raw material base beans.
Again by different flavor requirement, gained base beans is properly added relevant dispensing, make that differently flavoured single is peppery or numb or acidic group beans and the spicy acid of multi-flavor or spicy salty or spicy oil base beans, namely it is weigh base beans 85kgs, peppery numb or sour 15kg and stir evenly mixture at 8.5: 1.5 by base beans and acid ratio example, is 7.5: 1.5 base beans 75kg, spicy salty 15kg in base beans and spicy salty ratio and stirs evenly mixture.
Again various for gained local flavor base beans filling machines are poured in special Bottle & Can and put in heat sterilization device heat sterilization to process 2.5 hours, then seal up for safekeeping and carry out nature upgrading 14 days, namely obtain being pleasant to the eye and taste and multi-flavor grain beans that local flavor is different.Because all containing a certain amount of distiller grains in single grain beans and multi-flavor grain beans, and containing certain fermentation material, grain acid agent and low wine in distiller grains, grain beans can be carried out nature sterilizing guarantees the quality, therefore multi-flavor grain beans is fresh-keeping with shelf-life overlength.
Embodiment 3: all with 10 for base rate.
Major ingredient corn and soybean, Semen sojae atricolor and dispensing Rhizoma Zingiberis Recens, Bulbus Allii rice are cleaned totally standby with spice anise, Cortex cinnamomi japonici (Ramulus Cinnamomi).
It is 3: 2: 1 weighing Semen Maydis 3kg, Semen sojae atricolor 2kg, Semen sojae atricolor 1kg in major ingredient corn and soybean, Semen sojae atricolor ratio, it is 1: 2 weighing Rhizoma Zingiberis Recens 1kg, Bulbus Allii rice 20g in dispensing Rhizoma Zingiberis Recens, Bulbus Allii rice ratio,, Cortex cinnamomi japonici (Ramulus Cinnamomi) ratio anistree in spice is 0.2: 0.2 weighing anistree 2g, Cortex cinnamomi japonici (Ramulus Cinnamomi) 2g, and puts into pulverizer dispersion and fining respectively.
It is weigh distiller grains 50kg, major ingredient 5kg, dispensing 5kg, spice 1g, flavoring agent 2g at 5: 5: 5: 0.1: 0.2 in proportion with the major ingredient crushed, dispensing, spice and flavoring agent by distiller grains, and puts in blender to stir simultaneously and namely obtain raw material base beans.
Again by different flavor requirement, gained base beans is properly added relevant dispensing, make that differently flavoured single is peppery or numb or acidic group beans and the spicy acid of multi-flavor or spicy salty or spicy oil base beans, namely it is weigh base beans 9kgs, acid 20kg and stir evenly mixture at 9: 2 by base beans and acid ratio example, is weigh base beans 8kg, spicy oil 1kg and stir evenly mixture at 8: 1 by base beans and spicy oil ratio example.
Again various for gained local flavor base beans filling machines are poured in special Bottle & Can and put in heat sterilization device heat sterilization to process 3 hours, then seal up for safekeeping and carry out nature upgrading 15 days, namely obtain being pleasant to the eye and taste and multi-flavor grain beans that local flavor is different.Because all containing a certain amount of distiller grains in single grain beans and multi-flavor grain beans, and containing certain fermentation material, grain acid agent and low wine in distiller grains, grain beans can be carried out nature sterilizing guarantees the quality, therefore multi-flavor grain beans is fresh-keeping with shelf-life overlength.
Constantly operate by the 1-4 of the various embodiments described above, can rapidly and efficiently and in a large number produce required high-quality multi-flavor grain beans.
Claims (6)
1. a unique multi-flavor grain beans method for refining, it is characterized in that, described unique multi-flavor grain beans method for refining includes equipment and puts and join, preparation of raw material, beans monosodium glutamate is made, sterilizing is guaranteed the quality four processing steps, specifically first put and prepare cleaner, pulverizer, blender, take out pump machine, filling machine, heat sterilization device, special Bottle & Cans etc. are arranged, and all with 10 for base rate, first by major ingredient Semen Maydis, Semen sojae atricolor, Semen sojae atricolor and dispensing Rhizoma Zingiberis Recens, Bulbus Allii rice is anistree with spice, Cortex cinnamomi japonici (Ramulus Cinnamomi) is cleaned totally, press major ingredient Semen Maydis more respectively, Semen sojae atricolor, Semen sojae atricolor ratio is 2-3: 3-2: 2-1 weighing Semen Maydis, Semen sojae atricolor, Semen sojae atricolor, by dispensing Rhizoma Zingiberis Recens, Bulbus Allii rice ratio is 2-1: 1-2 weighing Rhizoma Zingiberis Recens, Bulbus Allii rice, anistree by spice, Cortex cinnamomi japonici (Ramulus Cinnamomi) ratio is 0.3-0.2: 0.1-0.2 weighing anise, Cortex cinnamomi japonici (Ramulus Cinnamomi), and put into pulverizer dispersion and fining respectively；
It is 5: 6-5: 3-5: 0.2-0.1: 0.1-0.2 weigh distiller grains, major ingredient, dispensing, spice, flavoring agent more in proportion with the major ingredient crushed, dispensing, spice and flavoring agent by distiller grains, and puts in blender to stir simultaneously and namely obtain raw material base beans；
It is properly added relevant dispensing again in gained base beans, make that differently flavoured single is peppery or numb or acidic group beans and the spicy acid of multi-flavor or spicy salty or spicy oil base beans, namely by base beans and peppery or numb or acid ratio example be 8-9: 1-2 weigh base beans, peppery numb or sour and stir evenly mixture, be 7-8: 2-1 weigh base beans, spicy acid or spicy salty or spicy oil and stir evenly mixture by base beans and spicy acid or spicy salty or spicy oil ratio example；
Various for gained local flavor base beans filling machines are poured in special Bottle & Can and put in heat sterilization device heat sterilization to process 2-3 hour, then seal up for safekeeping and carry out nature upgrading 13-15 days, namely obtain being pleasant to the eye and taste and multi-flavor grain beans that local flavor is different.
2. unique multi-flavor grain beans method for refining as claimed in claim 1, it is characterised in that described major ingredient is corn and soybean, Semen sojae atricolor.
3. unique multi-flavor grain beans method for refining as claimed in claim 1, it is characterised in that described dispensing is Rhizoma Zingiberis Recens, Bulbus Allii rice.
4. unique multi-flavor grain beans method for refining as claimed in claim 1, it is characterised in that described spice is anistree, Cortex cinnamomi japonici (Ramulus Cinnamomi).
5. unique multi-flavor grain beans method for refining as claimed in claim 2, it is characterised in that the natural green preparations such as described flavoring agent contains salt, monosodium glutamate, anticorrosion.
6. multi-flavor grain beans method for refining as claimed in claim 3 unique, it is characterised in that described acid, fiber crops, peppery, salty, oily for sauerkraut, Fructus Piperis, Fructus Capsici, refined salt, edible oil.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410845772.5A CN105795238A (en) | 2014-12-31 | 2014-12-31 | Unique multi-flavor vinasse sauce refining method |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410845772.5A CN105795238A (en) | 2014-12-31 | 2014-12-31 | Unique multi-flavor vinasse sauce refining method |
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| CN105795238A true CN105795238A (en) | 2016-07-27 |
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Application publication date: 20160727 |
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