CN106858421A - Three delicacies special product dish sauce processing method - Google Patents
Three delicacies special product dish sauce processing method Download PDFInfo
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- CN106858421A CN106858421A CN201510905223.7A CN201510905223A CN106858421A CN 106858421 A CN106858421 A CN 106858421A CN 201510905223 A CN201510905223 A CN 201510905223A CN 106858421 A CN106858421 A CN 106858421A
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Abstract
Three delicacies special product dish sauce processing method of the present invention,It is related to a kind of three tastes dish sauce preparation method,It includes that equipment is put and matches somebody with somebody,Raw material is prepared,High-temperature sterilization combining step,The three tastes dish sauce preparation method is mainly major ingredient hot pickled mustard tube first,Head dish,Pawpaw and dispensing capsicum,Ginger,Garlic rice,Spices etc. is cleaned totally,And with 10 for base rate,By major ingredient hot pickled mustard tube,Head dish,Pawpaw ratio is weighed and is chopped into small fourth respectively with shredding machine respectively for 3-2: 2-3: 2,Particle,It is powdered,By dispensing capsicum,Ginger,Garlic rice,Spices ratio is weighed and smashed to pieces with shredding machine respectively for 0.3-0.2: 0.2-0.3: 0.3-0.2: 0.2-0.1,Weighed respectively and stirred evenly for 6-5: 5-6: 2-3: 0.2-0.1 in vinasse and major ingredient and dispensing and flavor enhancement ratio again,It is filled into again in special Bottle ＆ Can and after heat sterilization treatment,Sealing preserve upgrading 13-15 days,Obtain the strong and appetizing three delicacies special product dish sauce processing method of characteristic.
Description
Technical field
Planted vegetables sauce processing method, particularly a kind of three delicacies special product dish sauce processing method the present invention relates to one.
Technical background
Southern river, osmanthus, the hot pickled mustard tube of fine jade, head dish, pawpaw are the most stem tuber of local characteristic and fruit dish raw material, and three is respectively provided with the abundant and sharp and clear good to eat speciality of meat, and the single dish class for being formed also especially is liked by people.But because the three place of production is different and each production and processing and sale, to find three sample dishes of purchase and time-consuming processing culinary art when people need respectively could realize sharing their delicious food.Other hot pickled mustard tube, head dish, pawpaw have certain degree of hardness and compared with indigestibility, less favourable child and designed for old people.Therefore, people urgently have one kind integrate hot pickled mustard tube, head dish, pawpaw three it is excellent with it is delicious, and after being prepared through fine design, both can be instant easy to digest, entree, garnishes and the three delicacies special product dish sauce processing method of seasoning can be made again.
The content of the invention
The purpose of the present invention is directed to existing market three delicacies special product dish sauce processing method class shortage and needs of problems, there is provided a kind of advanced complex art, economical wide use portable, vinasse snake melon essence is matched somebody with somebody, the taste of characteristic three is excellent, the environmental protection of fast and simple health, green high quality, effectively can plant the three delicacies special product dish sauce processing method that economic benefit further develops by boosting agricultural special product.
The technical scheme that is used to achieve the above object of the present invention is：A kind of three delicacies special product dish sauce processing method, it is characterized in that, the three tastes dish sauce compound method be mainly first by major ingredient hot pickled mustard tube, head dish, pawpaw and dispensing capsicum, ginger, garlic rice, spices respectively in proportion weigh and dispersion and fining stir, in being weighed and poured into special Bottle ＆ Can with special bottle placer after stirring evenly in vinasse and major ingredient and dispensing and mineral water, flavor enhancement ratio again, nature upgrading is sealed up for safekeeping after heating through high-temperature sterilization equipment, that is, the three taste dish sauce for being looked good, smell good and taste good.
The three tastes dish is made a living, half-dried and dry hot pickled mustard tube, head dish, pawpaw.
The spices weighs dispersion and fining synthesis in proportion for anistree, cassia bark.
Contain natural salinity, chickens' extract, preservative in the flavor enhancement.
Preparing process
1st, equipment is put and is matched somebody with somebody：First get the setting such as major ingredient and the fresh-keeping stacking warehouse of dispensing, weighing apparatus, cleaner, shredding machine, mixer, bottle placer, high-temperature sterilization equipment and standard package bottle special (tank) ready, and required setting is cleaned up.
2nd, raw material is prepared：Cleaner (or manual) is first used by major ingredient hot pickled mustard tube, head dish, pawpaw and dispensing capsicum, ginger, garlic rice, spices etc. is cleaned totally, with 10 for base rate, by major ingredient hot pickled mustard tube, head dish, pawpaw ratio weighs mixture and is chopped into small fourth respectively with shredding machine respectively for 3-2: 2-3: 2, particle, it is powdered, by dispensing capsicum, ginger, garlic rice, spices ratio weighs mixture and is smashed to pieces with shredding machine respectively for 0.3-0.2: 0.2-0.3: 0.3-0.2: 0.2-0.1, weighed respectively for 6-5: 5-6: 2-3: 0.2-0.1 in vinasse and major ingredient and dispensing and flavor enhancement ratio again, and with mixer or manually stir, three good taste dish sauce raw material bottle placers of mixture will be stirred evenly again to be filled into special-purpose bottle or tank.
3rd, high-temperature sterilization：To prepare and canned three taste dish sauce will put into and carry out in efficient sealed high-temperature sterilization equipment after heat sterilization processes 1-2 hours, institute's filling bottle or tank sealing preserve are promoted into the nature upgrading of dish sauce for 13-15 days again, Kaifeng obtains all good three delicacies special product dish sauce processing method of color, smell and taste.
Additionally, because containing vinasse and capsicum, ginger, garlic rice, spices and flavor enhancement anti-corrosion, antibacterial, sterilization material, therefore three delicacies special product dish sauce processing method is fresh-keeping and shelf-life overlength in three taste sauce.
So constantly carry out 1-3 running, you can quick, efficient and a large amount of production high-quality three delicacies special product dish sauce processing methods.
Due to taking above-mentioned technical matters, the present invention to have the advantages that：
The present inventor is by repeatedly practising, success is using various vinasse and high-quality special product hot pickled mustard tube, head dish, pawpaw and capsicum, ginger, garlic rice, spices and the excellent novel technique with refined three taste dish sauce of flavor enhancement, the technical matters science, simply, it is easy and effective, it is capable of achieving fast high efficiency high quality production three delicacies special product dish sauce processing method, and can largely consume various vinasse and hot pickled mustard tube, head dish, pawpaw and capsicum, ginger, garlic rice, the related main dispensing of spices, promote production and sales scale and deep processing increment and the further development in pickles market of agriculture distinguishing products with profit, and the growing life of people is met with healthy needs.
Embodiment
Embodiment 1
Major ingredient hot pickled mustard tube, head dish, pawpaw and dispensing capsicum, ginger, garlic rice, spices etc. are cleaned totally with cleaner (or manual), and with 10 for base rate：
It is respectively to weigh hot pickled mustard tube 30kg, head dish 20kg, pawpaw 20kg mixture at 3: 2: 2 in major ingredient hot pickled mustard tube, head dish, pawpaw ratio, and is chopped into small fourth respectively with shredding machine.
It is respectively to weigh capsicum 3kg, ginger 2kg, garlic rice 3kg, spices 2kg mixture at 0.3: 0.2: 0.3: 0.2 in dispensing capsicum, ginger, garlic rice, spices ratio, and is smashed to pieces with shredding machine.
It is again respectively to weigh vinasse 60kg, major ingredient 50kg, dispensing 20kg, agent ratio 2kg at 6: 5: 2: 0.2 in vinasse and major ingredient, dispensing, flavor enhancement ratio, and with mixer or manually stirs.
Three good taste dish sauce raw material bottle placers of mixture will be stirred evenly to be filled into special-purpose bottle or tank.
Canned three taste dish sauce raw materials will be prepared again put into carry out in efficient sealed high-temperature sterilization unit after heat sterilization processes 1 hour, then sealing preserve promotes the nature upgrading of dish sauce for 13 days, Kaifeng obtains all good three delicacies special product dish sauce processing method of color, smell and taste.
Embodiment 2
Major ingredient hot pickled mustard tube, head dish, pawpaw and dispensing capsicum, ginger, garlic rice, spices etc. are cleaned totally with cleaner (or manual), and with 10 for base rate：
It is respectively to weigh hot pickled mustard tube 25kg, head dish 25kg, pawpaw 20kg mixture at 2.5: 2.5: 2 in major ingredient hot pickled mustard tube, head dish, pawpaw ratio, and particle is chopped into respectively with shredding machine.
It is respectively to weigh capsicum 2.5kg, ginger 2.5kg, garlic rice 2.5kg, spices 1.5kg mixture at 0.25: 0.25: 0.25: 0.15 in dispensing capsicum, ginger, garlic rice, spices ratio, and is smashed to pieces with shredding machine.
It is again respectively to weigh vinasse 55kg, major ingredient 55kg, dispensing 25kg, agent ratio 1.5kg at 5.5: 5.5: 2.5: 0.15 in vinasse and major ingredient, dispensing, flavor enhancement ratio, and with mixer or manually stirs.
Three good taste dish sauce raw material bottle placers of mixture will be stirred evenly to be filled into special-purpose bottle or tank.
Canned three taste dish sauce raw materials will be prepared again put into carry out in efficient sealed high-temperature sterilization unit after heat sterilization processes 1.5 hours, then sealing preserve promotes the nature upgrading of dish sauce for 14 days, Kaifeng obtains all good three delicacies special product dish sauce processing method of color, smell and taste.
Embodiment 3
Major ingredient hot pickled mustard tube, head dish, pawpaw and dispensing capsicum, ginger, garlic rice, spices etc. are cleaned totally with cleaner (or manual), and with 10 for base rate：
It is respectively to weigh hot pickled mustard tube 20kg, head dish 30kg, pawpaw 20kg mixture at 2: 3: 2 in major ingredient hot pickled mustard tube, head dish, pawpaw ratio, and is shredded respectively with shredding machine powdered.
It is respectively to weigh capsicum 2kg, ginger 3kg, garlic rice 2kg, spices 1kg mixture at 0.2: 0.3: 0.2: 0.1 in dispensing capsicum, ginger, garlic rice, spices ratio, and is smashed to pieces with shredding machine.
It is again respectively to weigh vinasse 50kg, major ingredient 60kg, dispensing 30kg, agent ratio 1kg at 5: 6: 3: 0.1 in vinasse and major ingredient, dispensing, flavor enhancement ratio, and with mixer or manually stirs.
Three good taste dish sauce raw material bottle placers of mixture will be stirred evenly to be filled into special-purpose bottle or tank.
Canned three taste dish sauce raw materials will be prepared again put into carry out in efficient sealed high-temperature sterilization unit after heat sterilization processes 2 hours, then sealing preserve promotes the nature upgrading of dish sauce for 15 days, Kaifeng obtains all good three delicacies special product dish sauce processing method of color, smell and taste.
Claims (4)
1. a kind of three delicacies special product dish sauce processing method method,It is characterized in that,The three delicacies special product dish sauce processing method is prepared and mainly first use cleaner (or manual) by major ingredient hot pickled mustard tube,Head dish,Pawpaw and dispensing capsicum,Ginger,Garlic rice,Spices etc. is cleaned totally,And and with 10 be base rate,By major ingredient hot pickled mustard tube,Head dish,Pawpaw ratio weighs mixture and is chopped into small fourth respectively with shredding machine respectively for 3-2: 2-3: 2,Particle,It is powdered,By dispensing capsicum,Ginger,Garlic rice,Spices ratio weighs mixture and is smashed to pieces with shredding machine respectively for 0.3-0.2: 0.2-0.3: 0.3-0.2: 0.2-0.1,Weighed respectively for 6-5: 5-6: 2-3: 0.2-0.1 in vinasse and major ingredient and dispensing and flavor enhancement ratio again,And with mixer or manually stir,Three good taste dish sauce raw material bottle placers of mixture will be stirred evenly to be filled into special-purpose bottle or tank,
Canned three taste dish sauce raw materials will be prepared again put into carry out in efficient sealed high-temperature sterilization unit after heat sterilization processes 1-2 hours, institute's filling bottle or tank sealing preserve are promoted into the nature upgrading of dish sauce for 13-15 days again, Kaifeng obtains all good three delicacies special product dish sauce processing method of color, smell and taste.
2. three delicacies special product dish sauce processing method as claimed in claim 1, it is characterised in that the three tastes dish is made a living, half-dried and dry hot pickled mustard tube, head dish, pawpaw.
3. three delicacies special product dish sauce processing method as claimed in claim 1, it is characterised in that the spices weighs dispersion and fining synthesis in proportion for anistree, cassia bark.
4. three delicacies special product dish sauce processing method as claimed in claim 1, it is characterised in that contain natural salinity, chickens' extract, preservative in the flavor enhancement.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510905223.7A CN106858421A (en) | 2015-12-10 | 2015-12-10 | Three delicacies special product dish sauce processing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510905223.7A CN106858421A (en) | 2015-12-10 | 2015-12-10 | Three delicacies special product dish sauce processing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106858421A true CN106858421A (en) | 2017-06-20 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510905223.7A Pending CN106858421A (en) | 2015-12-10 | 2015-12-10 | Three delicacies special product dish sauce processing method |
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|---|---|
| CN (1) | CN106858421A (en) |
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2015
- 2015-12-10 CN CN201510905223.7A patent/CN106858421A/en active Pending
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170620 |
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| WD01 | Invention patent application deemed withdrawn after publication |