CN106858537A - Fragrant spicy acid grain sauce - Google Patents
Fragrant spicy acid grain sauce Download PDFInfo
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- CN106858537A CN106858537A CN201510905442.5A CN201510905442A CN106858537A CN 106858537 A CN106858537 A CN 106858537A CN 201510905442 A CN201510905442 A CN 201510905442A CN 106858537 A CN106858537 A CN 106858537A
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Abstract
Fragrant spicy acid grain sauce of the invention, it is related to a kind of poor sauce compound method, it include equipment put match somebody with somebody, raw material prepare, sterilizing upgrading, first configure good required equipment, ginger, pepper, capsicum, garlic rice, acid bamboo shoot (sauerkraut, tomato), the spices that will be cleaned up again are uniformly mixing to obtain mix in proportion for 2-1: 0.02: 1-2: 0.2-0.1: 0.5-0.3: 0.2-0.1 weighs carry out micronization processes respectively, and simultaneously in input mixer.Weighed and stirred evenly and obtain primary fragrant spicy acid grain sauce for 5-4: 4-5: 0.2-0.1: 0.1-0.2 in vinasse and dispensing, salt, edible oil ratio again, primary fragrant spicy acid grain sauce is filled into special Bottle ＆ Can, put into again and carry out in efficient sealed special heat sterilization device heat sterilization and process 1-2 hours, sealing preserve carries out nature upgrading 5-7 days again, that is, obtain all good fragrant spicy acid grain sauce of color, smell and taste.
Description
Technical field
The present invention relates to a kind of poor sauce, particularly a kind of fragrant spicy acid grain sauce.
Technical background
People mostly be can't do without with ginger, pepper, capsicum, garlic rice, acid bamboo shoot (sauerkraut or tomato), spices, salt etc. as seasoning and flavouring in the conventional food cooking, but these seasonings and flavouring from selecting and purchasing to cleaning, cut and chop needs of getting the raw materials ready and take a significant amount of time and energy, not only it is cumbersome but also easily cause and wastage of material and waste time, and required seasoning is not easy to maintain.Though but town and country modernization supermarket in various sauce a multitude of names, but can not find by vinasse and edible oil and ginger, pepper, capsicum, garlic rice, acid bamboo shoot (sauerkraut or tomato), spices, salt etc. is the such integrated poor sauce of primary and secondary raw material mixture manufacturing, and the remaining vinasse of institute are mostly made the simple process such as feed or waste material and fallen after various liquor-making enterprises and workshop ferment wine brewing, cause the great wasting of resources and increased production chain cost and reduce comprehensive productivity effect.Therefore, people expect a kind of widely applicable, edible fragrant spicy acid grain sauce of convenient and better integrated-type.
The content of the invention
The purpose of the present invention is directed to seasoning and Condiment Market grain sauce class shortage and needs of problems, there is provided a kind of complex art it is advanced, it is practical it is strong easily promote, raw material prepares various, mixed poor sauce seasoning essence, Quick-filling sterilizing, the environmental protection of high yield and high quality energy-conservation, green safety, the significant fragrant spicy poor sauce of acid of overall economic efficiency.
The technical scheme that is used to achieve the above object of the present invention is：A kind of fragrant spicy acid grain sauce, it is characterized in that, the poor sauce compound method is mainly the dispensings such as major ingredient and spices, salt, edible oil such as ginger, pepper, capsicum, garlic rice, the acid bamboo shoot (sauerkraut or tomato) that will process in advance and weighs mixture by different proportion, then weighs refined mixture in proportion with vinasse and filling heat sterilization and seal up for safekeeping obtained by after upgrading.Meanwhile, such as needed for the grain paste flavor spicy acid grain sauce shelf-life it is shorter also can not heat sterilization, and after directly pouring into and seal up for safekeeping in special-purpose bottle or tank and carry out nature upgrading, also can obtain the poor sauce of fragrant spicy acid of genuineness.
Contain fermentation material and low wine and anti-corrosion, antibacterial, the sterilization material such as ginger, pepper, capsicum, garlic rice, acid bamboo shoot (sauerkraut, tomato), spices, salt in the poor sauce.
The major ingredient is vinasse, ginger, pepper, capsicum, garlic rice, acid bamboo shoot (sauerkraut or tomato)；
The dispensing is spices, salt, edible oil；
Preparing process
1st, equipment is put and is matched somebody with somebody：Put and prepare the setting such as cleaner, shredding machine, mixer, bottle placer, heat sterilization device, special Bottle ＆ Can.
2nd, raw material is prepared：With 10 for base rate, the ginger that to first clean up, capsicum, garlic rice, acid bamboo shoot (sauerkraut, tomato) carry out stripping and slicing or mince or crush and crushed pepper, spices, ginger, pepper, capsicum, garlic rice, acid bamboo shoot (sauerkraut, tomato), spices are weighed respectively for 2-1: 0.02: 1-2: 0.2-0.1: 0.5-0.3: 0.2-0.1 in ginger, pepper, capsicum, garlic rice, acid bamboo shoot (sauerkraut, tomato), spices ratio again, stirred in input mixer simultaneously again, that is, obtain mix.Again in vinasse and dispensing, salt, edible oil ratio are for 5-4: 4-5: 0.2-0.1: 0.1-0.2 weighing vinasse, dispensing, salt, edible oil and stir evenly, that is, obtain the primary fragrant spicy poor sauce of acid.
3rd, sterilize upgrading：Primary fragrant spicy acid grain sauce is filled into special Bottle ＆ Can with bottle placer, put into again and carry out in efficient sealed special heat sterilization device heat sterilization and process 1-2 hours, sealing preserve carries out nature upgrading 5-7 days again, and Kaifeng obtains all good fragrant spicy acid grain sauce of color, smell and taste.
Because containing fermentation material and low wine and anti-corrosion, antibacterial, the sterilization material such as ginger, pepper, capsicum, garlic rice, acid bamboo shoot (sauerkraut, tomato), spices, salt in poor sauce, the spicy acid grain sauce shelf-life of the grain paste flavor as needed for it is shorter also can not heat sterilization, and directly to pour into seal up for safekeeping in special-purpose bottle or tank and carry out nature upgrading 15-17 days, also can obtain the poor sauce of fragrant spicy acid of genuineness.
So constantly carry out 2-3 running, you can quick, efficient, high-quality and the fragrant spicy poor sauce of acid of a large amount of productions.
Due to taking above-mentioned technical matters, the present invention to have the advantages that：
The present invention is by prolonged and repeated experiment, successfully utilize solid-state, remaining various vinasse and edible oil after liquid state fermentation wine brewing, ginger, pepper, capsicum, garlic rice, acid bamboo shoot (sauerkraut or tomato), spices, salt etc. finely prepares the spicy acid grain sauce of branded oil ginger, the poor sauce preparation technique craft science, it is simple and easy to apply and effective, both the characteristic agricultural byproducts can largely have been consumed and using remaining vinasse after various wine brewing, the spicy acid grain sauce of the oily ginger of fast high efficiency high quality production can be realized again, town and country seasoning and Condiment Market development and the growing living needs of people are promoted with profit.It promotes the use of overall economic efficiency and social benefit is particularly evident.
Embodiment
Embodiment 1
With 10 for base rate, the ginger that to first clean up, capsicum, garlic rice, acid bamboo shoot carry out stripping and slicing or mince or crush and crushed pepper, spices, it is again respectively to weigh ginger 20kg, pepper 0.2kg, capsicum 10kg, garlic rice 2kg, acid bamboo shoot 5kg, spices 2kg at 2: 0.02: 1: 0.2: 0.5: 0.2 in ginger, pepper, capsicum, garlic rice, acid bamboo shoot, spices ratio, stirred in input mixer simultaneously again, that is, obtain mix.Again in vinasse and dispensing, salt, edible oil ratio are for 5: 4: 0.2: 0.1 weighing vinasse 50kg, dispensing 40kg, salt 2kg, edible oil 1kg and stir evenly, that is, obtain the primary fragrant spicy poor sauce of acid.
Primary fragrant spicy acid grain sauce is filled into special Bottle ＆ Can with bottle placer, then to be put into and carry out heat sterilization in efficient sealed special heat sterilization device and process 1 hour, then sealing preserve carries out nature upgrading 5 days, Kaifeng obtains all good poor sauce of fragrant spicy acid of color, smell and taste.
Because containing fermentation material and anti-corrosion, antibacterial, the sterilization material such as low wine and ginger, pepper, capsicum, garlic rice, acid bamboo shoot, spices, salt in poor sauce, the spicy acid grain sauce shelf-life of the grain paste flavor as needed for it is shorter also can not heat sterilization, and directly to pour into seal up for safekeeping in special-purpose bottle or tank and carry out nature upgrading 15 days, also can obtain the poor sauce of fragrant spicy acid of genuineness.
Embodiment 2
With 10 for base rate, the ginger that to first clean up, capsicum, garlic rice, sauerkraut carry out stripping and slicing or mince or crush and crushed pepper, spices, it is again respectively to weigh ginger 15kg, pepper 0.2kg, capsicum 15kg, garlic rice 1.5kg, sauerkraut 4kg, spices 1.5kg at 1.5: 0.02: 1.5: 0.15: 0.4: 0.15 in ginger, pepper, capsicum, garlic rice, sauerkraut, spices ratio, stirred in input mixer simultaneously again, that is, obtain mix.Again in vinasse and dispensing, salt, edible oil ratio are for 4.5: 4.5: 0.15: 0.15 weighing vinasse 45kg, dispensing 45kg, salt 1.5kg, edible oil 1.5kg and stir evenly, that is, obtain the primary fragrant spicy poor sauce of acid.
Primary fragrant spicy acid grain sauce is filled into special Bottle ＆ Can with bottle placer, then to be put into and carry out heat sterilization in efficient sealed special heat sterilization device and process 1.5 hours, then sealing preserve carries out nature upgrading 6 days, Kaifeng obtains all good poor sauce of fragrant spicy acid of color, smell and taste.
Because containing fermentation material and anti-corrosion, antibacterial, the sterilization material such as low wine and ginger, pepper, capsicum, garlic rice, sauerkraut, spices, salt in poor sauce, the spicy acid grain sauce shelf-life of the grain paste flavor as needed for it is shorter also can not heat sterilization, and directly to pour into seal up for safekeeping in special-purpose bottle or tank and carry out nature upgrading 16 days, also can obtain the poor sauce of fragrant spicy acid of genuineness.
Embodiment 3
With 10 for base rate, the ginger that to first clean up, capsicum, garlic rice, tomato carry out stripping and slicing or mince or crush and crushed pepper, spices, it is again respectively to weigh ginger 10kg, pepper 0.2kg, capsicum 20kg, garlic rice 1kg, tomato 3kg, spices 1kg at 1: 0.02: 2: 0.1: 0.3: 0.1 in ginger, pepper, capsicum, garlic rice, tomato, spices ratio, stirred in input mixer simultaneously again, that is, obtain mix.Again in vinasse and dispensing, salt, edible oil ratio are for 4: 5: 0.1: 0.2 weighing vinasse 40kg, dispensing 50kg, salt 1kg, edible oil 2kg and stir evenly, that is, obtain the primary fragrant spicy poor sauce of acid.
Primary fragrant spicy acid grain sauce is filled into special Bottle ＆ Can with bottle placer, then to be put into and carry out heat sterilization in efficient sealed special heat sterilization device and process 2 hours, then sealing preserve carries out nature upgrading 7 days, Kaifeng obtains all good poor sauce of fragrant spicy acid of color, smell and taste.
Because containing fermentation material and anti-corrosion, antibacterial, the sterilization material such as low wine and ginger, pepper, capsicum, garlic rice, tomato, spices, salt in poor sauce, the spicy acid grain sauce shelf-life of the grain paste flavor as needed for it is shorter also can not heat sterilization, and directly to pour into seal up for safekeeping in special-purpose bottle or tank and carry out nature upgrading 17 days, also can obtain the poor sauce of fragrant spicy acid of genuineness.
Claims (4)
1. a kind of fragrant spicy acid grain sauce,It is characterized in that,The spicy acid grain sauce of perfume is mainly with 10 as base rate,The ginger that will first clean up,Capsicum,Garlic rice,Acid bamboo shoot (sauerkraut,Tomato) carry out stripping and slicing or mince or crush and by pepper,Spices is crushed,Ginger is pressed again,Pepper,Capsicum,Garlic rice,Acid bamboo shoot (sauerkraut,Tomato),Spices ratio weighs ginger respectively for 2-1: 0.02: 1-2: 0.2-0.1: 0.5-0.3: 0.2-0.1,Pepper,Capsicum,Garlic rice,Acid bamboo shoot (sauerkraut,Tomato),Spices,Stirred in input mixer simultaneously again,Obtain mix,Vinasse and dispensing are pressed again,Salt,Edible oil ratio is 5-4: 4-5: 0.2-0.1: 0.1-0.2 weighing vinasse,Dispensing,Salt,Edible oil is simultaneously stirred evenly,Obtain primary fragrant spicy acid grain sauce,
Primary fragrant spicy acid grain sauce is filled into special Bottle ＆ Can with bottle placer, put into again and carry out in efficient sealed special heat sterilization device heat sterilization and process 1-2 hours, sealing preserve carries out nature upgrading 5-7 days again, and Kaifeng obtains all good fragrant spicy acid grain sauce of color, smell and taste
The perfume spicy acid grain sauce shelf-life as needed for it is shorter also can not heat sterilization, and directly to pour into seal up for safekeeping in special-purpose bottle or tank and carry out nature upgrading 15-17 days, also can obtain the fragrant spicy sour poor sauce of genuineness.
2. spicy acid grain sauce as claimed in claim 1 fragrant, it is characterised in that contain fermentation material and low wine and anti-corrosion, antibacterial, the sterilization material such as ginger, pepper, capsicum, garlic rice, acid bamboo shoot (sauerkraut, tomato), spices, salt in the poor sauce.
3. the spicy acid grain sauce of grain paste flavor as claimed in claim 1, it is characterised in that the major ingredient is vinasse, ginger, pepper, capsicum, garlic rice, acid bamboo shoot (sauerkraut or tomato).
4. the spicy acid grain sauce of grain paste flavor as claimed in claim 1, it is characterised in that the dispensing is spices, salt, edible oil.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510905442.5A CN106858537A (en) | 2015-12-10 | 2015-12-10 | Fragrant spicy acid grain sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510905442.5A CN106858537A (en) | 2015-12-10 | 2015-12-10 | Fragrant spicy acid grain sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106858537A true CN106858537A (en) | 2017-06-20 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510905442.5A Pending CN106858537A (en) | 2015-12-10 | 2015-12-10 | Fragrant spicy acid grain sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106858537A (en) |
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2015
- 2015-12-10 CN CN201510905442.5A patent/CN106858537A/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 |