CN106858544A - The polynary poor sauce preparation method of high-quality - Google Patents
The polynary poor sauce preparation method of high-quality Download PDFInfo
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- CN106858544A CN106858544A CN201510905704.8A CN201510905704A CN106858544A CN 106858544 A CN106858544 A CN 106858544A CN 201510905704 A CN201510905704 A CN 201510905704A CN 106858544 A CN106858544 A CN 106858544A
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- sauce
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- poor
- spicy
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- 235000015067 sauces Nutrition 0.000 title claims abstract description 108
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 239000000796 flavoring agent Substances 0.000 claims abstract description 61
- 244000068988 Glycine max Species 0.000 claims abstract description 36
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 36
- 235000019634 flavors Nutrition 0.000 claims abstract description 31
- 239000004615 ingredient Substances 0.000 claims abstract description 26
- 235000013599 spices Nutrition 0.000 claims abstract description 26
- 238000005303 weighing Methods 0.000 claims abstract description 24
- 230000001954 sterilising effect Effects 0.000 claims abstract description 21
- 240000002234 Allium sativum Species 0.000 claims abstract description 18
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 18
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 18
- 240000007594 Oryza sativa Species 0.000 claims abstract description 18
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 18
- 240000008042 Zea mays Species 0.000 claims abstract description 18
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 18
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 18
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 18
- 235000005822 corn Nutrition 0.000 claims abstract description 18
- 235000004611 garlic Nutrition 0.000 claims abstract description 18
- 235000008397 ginger Nutrition 0.000 claims abstract description 18
- 235000009566 rice Nutrition 0.000 claims abstract description 18
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 15
- 239000002994 raw material Substances 0.000 claims abstract description 14
- 239000000203 mixture Substances 0.000 claims abstract description 13
- 238000003756 stirring Methods 0.000 claims abstract description 13
- 239000006185 dispersion Substances 0.000 claims abstract description 7
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 5
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 5
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 5
- 244000273928 Zingiber officinale Species 0.000 claims abstract 5
- 239000003921 oil Substances 0.000 claims description 8
- 235000019640 taste Nutrition 0.000 claims description 7
- 230000002378 acidificating effect Effects 0.000 claims description 5
- 235000002566 Capsicum Nutrition 0.000 claims description 4
- 150000003839 salts Chemical class 0.000 claims description 4
- 240000008574 Capsicum frutescens Species 0.000 claims description 2
- 239000006002 Pepper Substances 0.000 claims description 2
- 235000016761 Piper aduncum Nutrition 0.000 claims description 2
- 235000017804 Piper guineense Nutrition 0.000 claims description 2
- 244000203593 Piper nigrum Species 0.000 claims description 2
- 235000008184 Piper nigrum Nutrition 0.000 claims description 2
- 239000001390 capsicum minimum Substances 0.000 claims description 2
- 238000005260 corrosion Methods 0.000 claims description 2
- 239000008157 edible vegetable oil Substances 0.000 claims description 2
- 235000021108 sauerkraut Nutrition 0.000 claims description 2
- 235000013339 cereals Nutrition 0.000 abstract description 29
- 235000007265 Myrrhis odorata Nutrition 0.000 abstract description 13
- 240000004760 Pimpinella anisum Species 0.000 abstract description 13
- 235000012550 Pimpinella anisum Nutrition 0.000 abstract description 13
- 238000000034 method Methods 0.000 abstract description 11
- 239000002253 acid Substances 0.000 abstract description 7
- 238000000855 fermentation Methods 0.000 abstract description 7
- 230000004151 fermentation Effects 0.000 abstract description 7
- 239000003795 chemical substances by application Substances 0.000 abstract description 5
- 239000000463 material Substances 0.000 abstract description 5
- 150000001875 compounds Chemical class 0.000 abstract 1
- 238000007670 refining Methods 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 13
- 238000005516 engineering process Methods 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 3
- 239000007788 liquid Substances 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000004134 energy conservation Methods 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 238000004064 recycling Methods 0.000 description 1
- 238000011514 vinification Methods 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Seasonings (AREA)
Abstract
The polynary poor sauce preparation method of high-quality of the present invention, it is related to a kind of poor sauce compound method, it include equipment put match somebody with somebody, raw material is prepared, sauce monosodium glutamate is made, sterilizing is guaranteed the quality technological process, the poor sauce method for refining is mainly to be put with related setting, major ingredient corn and soybean, black soya bean and dispensing ginger, garlic rice and spices anise, cassia bark are cleaned totally again, then 2-3: 3-2: 2-1 and 2-1: 1-2 and 0.3-0.2: 0.1-0.2 weighs dispersion and fining in proportion respectively.Obtain base sauce for is stirred evenly in 5: 6-5: 3-5: 0.2-0.1: 0.1-0.2 weighing in vinasse, major ingredient, dispensing, spices, flavor enhancement ratio again, added in base sauce peppery, numb, sour, salty, oily and stir evenly mixture, upgrading is sealed up for safekeeping 13-15 days with being filled into after Bottle ＆ Can and heat sterilization are processed again, that is, obtain the poor sauce of the different multi-flavor of local flavor.Because containing fermentation material, grain acid agent and low wine, therefore multi-flavor grain sauce is fresh-keeping with shelf-life overlength in multi-flavor grain sauce.
Description
Technical field
The present invention relates to a kind of poor sauce preparation method, particularly a kind of polynary poor sauce preparation method of high-quality.
Background technology
For a long time, it is all remaining after various liquor-making enterprises and workshop ferment wine brewing to have a large amount of vinasse, and the problems such as because of reutilization technology, vinasse are mostly just made the simple process such as waste material or feed and are fallen without recycling, or only carry out general simple utilization, depth cannot be carried out and made full use of, caused the wine brewing later stage clout wasting of resources and increased production chain cost and reduce overall economic efficiency.Although indivedual liquor-making enterprises also have and are recycled remaining vinasse, because of reasons such as technological lag and improper uses, and fail to realize continuing good development impact.Therefore, it is necessary to a kind of new method of the refined high-quality multi-flavor sauce of methodological science, vinasse simple and easy to apply and effective is invented, largely to improve the overall economic efficiency and social benefit of wine-making industry using various vinasse and further.
The content of the invention
The purpose of the present invention is directed to the existing various remaining vinasse of liquor-making enterprise institute needs problem using technology shortage and poor sauce market, there is provided a kind of complex art it is advanced, it is practical it is strong easily promote, dispensing refinement is simplified, vinasse raw material fermentation, quick liquid state fermentation, efficiently prepare poor sauce, high yield and high quality energy-conservation, green safety environmental protection, overall economic efficiency and the significant vinasse of social benefit add raw material liquid to ferment poor sauce new method of efficiently prepare.
The technical scheme that is used to achieve the above object of the present invention is：A kind of polynary poor sauce preparation method of high-quality, it is characterized in that, the poor sauce preparation technique is mainly clean major ingredient, dispensing raw material and spices are weighed and dispersion and fining and are compounded into base sauce raw material respectively in proportion successively, weigh vinasse in proportion again, raw material, spices, flavor enhancement carries out mixture and stirs evenly to obtain base sauce, and needed to add acid in base sauce with local flavor by single or various and different proportion respectively according to different tastes, fiber crops, it is peppery, it is salty, oil etc., and stir respectively be configured to differently flavoured initial stage single and multi-flavor grain sauce, then heat sterilization treatment will be carried out in initial stage single and multi-flavor grain sauce input heat sterilization device, nature upgrading 13-15 days is carried out after being sealed up for safekeeping in taking out pump machine or manually putting into special cylinder or tank after initial stage single and multi-flavor grain sauce cooling, Kaifeng obtains all good single of color, smell and taste and multi-flavor grain sauce.
The major ingredient is corn and soybean, black soya bean.
The dispensing is ginger, garlic rice.
The spices is anistree, cassia bark.
The natural green preparations such as the flavor enhancement contains salt, monosodium glutamate, anti-corrosion.
It is described it is sour, numb, peppery, salty, oily be sauerkraut, pepper, capsicum, refined salt, edible oil.
Implementing process：1st, equipment is put and is matched somebody with somebody：Put prepare cleaner, pulverizer, mixer, take out pump machine, bottle placer, heat sterilization device, special Bottle ＆ Can etc. setting, and with 10 be base rate dispensing brew.2nd, raw material is prepared：First major ingredient corn and soybean, black soya bean and dispensing ginger, garlic rice and spices anise, cassia bark are cleaned totally, again respectively in major ingredient corn and soybean, black soya bean ratio be 2-3: 3-2: 2-1 weigh corn and soybean, black soya bean, it is 2-1: 1-2 weighing ginger, garlic rice in dispensing ginger, garlic rice ratio, it is 0.3-0.2: 0.1-0.2 weighing anise, cassia bark in spices anise, cassia bark ratio, and puts into pulverizer dispersion and fining respectively.Again by vinasse and major ingredient, dispensing, spices and the flavor enhancement for crushing in proportion for 5: 6-5: 3-5: 0.2-0.1: 0.1-0.2 weighs vinasse, major ingredient, dispensing, spices, flavor enhancement, and the raw material base sauce that obtain that stirred in input mixer simultaneously.3rd, sauce monosodium glutamate is made：By different flavor requirement, related dispensing is properly added in gained base sauce, make peppery or numb differently flavoured single or acidic group sauce and multi-flavor is spicy sour or spicy salty or spicy oil base sauce, it is 8-9: 1-2 weighing base sauce, peppery numb or sour and stir evenly mixture i.e. in base sauce and peppery numb or sour ratio, in base sauce and spicy sour or spicy salty or spicy oily ratio is 7-8: 2-1 weighing base sauce, spicy sour or spicy salty or spicy oil and stirs evenly mixture.4th, sterilizing is guaranteed the quality：The various local flavor base sauce bottle placers of gained are poured into special Bottle ＆ Can and heat sterilization is processed 2-3 hour in putting into heat sterilization device, then sealed up for safekeeping and carry out nature upgrading 13-15 days, that is, obtain the poor sauce of multi-flavor for being pleasant to the eye and taste different with local flavor.Because containing a certain amount of vinasse in single grain sauce and multi-flavor grain sauce, and containing certain fermentation material, grain acid agent and low wine in vinasse, nature sterilizing can be carried out to poor sauce guarantees the quality, therefore multi-flavor grain sauce is fresh-keeping with shelf-life overlength.
Constantly operated by above-mentioned 1-4, you can rapidly and efficiently and largely produce high-quality multi-flavor grain sauce.
Beneficial effect：Though the present invention due to understanding various sauces in depth and its producing raw materials used and technology a multitude of names in advance, but vinasse can be made full use of to make major ingredient and directly to process the actually rare of poor sauce, and existing various sauces mostly belong to old stuff low yield preparation technique and common pigments and flavor enhancement and the method such as blend and prepare the practical problem such as in the majority.For this, by targetedly testing repeatedly, success using the remaining vinasse preparation high-quality multi-flavor sauce of institute after various ferment wine brewings new technology, it is the technological sciences, simple, easy and efficient, not only largely using various vinasse resources but also fast high efficiency high quality production multi-flavor grain sauce can be realized, to promote Condiment Market to develop and meet the growing living needs of people.
Embodiment 1：With 10 for base rate.
Major ingredient corn and soybean, black soya bean and dispensing ginger, garlic rice are cleaned with spices anise, cassia bark clean standby.
It is 2: 3: 2 weighing corn 20kg, soybean 30kg, black soya bean 20kg in major ingredient corn and soybean, black soya bean ratio, it is 2: 1 weighing ginger 20kg, garlic rice 10kg in dispensing ginger, garlic rice ratio, it is 0.3: 0.1 weighing anise 3kg, cassia bark 1kg in spices anise, cassia bark ratio, and puts into pulverizer dispersion and fining respectively.
By vinasse with major ingredient, dispensing, spices and the flavor enhancement for crushing in proportion for weigh vinasse 50kg, major ingredient 60kg, dispensing 30kg, spices 2kg, flavor enhancement 1kg at 5: 6: 3: 0.2: 0.1, and the raw material base sauce that obtain that stirred in input mixer simultaneously.
Again by different flavor requirement, related dispensing is properly added in gained base sauce, make peppery or numb differently flavoured single or acidic group sauce and multi-flavor is spicy sour or spicy salty or spicy oil base sauce, i.e. in base sauce and peppery ratio are for 8: 2 weighing base sauce 80kg, peppery 20kg and stir evenly mixture, in base sauce and spicy sour ratio are for 7: 2 weighing base sauce 70kg, spicy sour 20kg and stir evenly mixture.
The various local flavor base sauce bottle placers of gained are poured into special Bottle ＆ Can again and heat sterilization is processed 2 hours in putting into heat sterilization device, then sealed up for safekeeping and carry out nature upgrading 13 days, that is, obtain the multi-flavor grain sauce for being pleasant to the eye and taste different with local flavor.Because containing a certain amount of vinasse in single grain sauce and multi-flavor grain sauce, and containing certain fermentation material, grain acid agent and low wine in vinasse, nature sterilizing can be carried out to poor sauce guarantees the quality, therefore multi-flavor grain sauce is fresh-keeping with shelf-life overlength.
Embodiment 2：With 10 for base rate.
Major ingredient corn and soybean, black soya bean and dispensing ginger, garlic rice are cleaned with spices anise, cassia bark clean standby.
It is 2.5: 2.5: 1.5 weighing corn 25kg, soybean 25kg, black soya bean 15kg in major ingredient corn and soybean, black soya bean ratio, it is 1.5: 1.5 weighing ginger 15kg, garlic rice 15kg in dispensing ginger, garlic rice ratio, it is 0.25: 0.15 weighing anise 2.5kg, cassia bark 1.5kg in spices anise, cassia bark ratio, and puts into pulverizer dispersion and fining respectively.
By vinasse with major ingredient, dispensing, spices and the flavor enhancement for crushing in proportion for weigh vinasse 50kg, major ingredient 55kg, dispensing 40kg, spices 1.5kg, flavor enhancement 1.5kg at 5: 5.5: 4: 0.15: 0.15, and the raw material base sauce that obtain that stirred in input mixer simultaneously.
Again by different flavor requirement, related dispensing is properly added in gained base sauce, make peppery or numb differently flavoured single or acidic group sauce and multi-flavor is spicy sour or spicy salty or spicy oil base sauce, i.e. in base sauce and sour ratio it is 8.5: 1.5 weighing base sauce 85kg, peppery numb or sour 15kg and stirs evenly mixture, in base sauce and spicy salty ratio is 7.5: 1.5 base sauce 75kg, spicy salty 15kg and stirs evenly mixture.
The various local flavor base sauce bottle placers of gained are poured into special Bottle ＆ Can again and heat sterilization is processed 2.5 hours in putting into heat sterilization device, then sealed up for safekeeping and carry out nature upgrading 14 days, that is, obtain the multi-flavor grain sauce for being pleasant to the eye and taste different with local flavor.Because containing a certain amount of vinasse in single grain sauce and multi-flavor grain sauce, and containing certain fermentation material, grain acid agent and low wine in vinasse, nature sterilizing can be carried out to poor sauce guarantees the quality, therefore multi-flavor grain sauce is fresh-keeping with shelf-life overlength.
Embodiment 3：With 10 for base rate.
Major ingredient corn and soybean, black soya bean and dispensing ginger, garlic rice are cleaned with spices anise, cassia bark clean standby.
It is 3: 2: 1 weighing corn 3kg, soybean 2kg, black soya bean 1kg in major ingredient corn and soybean, black soya bean ratio, it is 1: 2 weighing ginger 1kg, garlic rice 20g in dispensing ginger, garlic rice ratio, it is 0.2: 0.2 weighing anise 2g, cassia bark 2g in spices anise, cassia bark ratio, and puts into pulverizer dispersion and fining respectively.
By vinasse with major ingredient, dispensing, spices and the flavor enhancement for crushing in proportion for weigh vinasse 50kg, major ingredient 5kg, dispensing 5kg, spices 1g, flavor enhancement 2g at 5: 5: 5: 0.1: 0.2, and the raw material base sauce that obtain that stirred in input mixer simultaneously.
Again by different flavor requirement, related dispensing is properly added in gained base sauce, make peppery or numb differently flavoured single or acidic group sauce and multi-flavor is spicy sour or spicy salty or spicy oil base sauce, i.e. in base sauce with sour ratio is for 9: 2 weighing base sauce 9kg, acid 20kg and stirs evenly mixture, in base sauce and spicy oily ratio are for 8: 1 weighing base sauce 8kg, spicy oily 1kg and stir evenly mixture.
The various local flavor base sauce bottle placers of gained are poured into special Bottle ＆ Can again and heat sterilization is processed 3 hours in putting into heat sterilization device, then sealed up for safekeeping and carry out nature upgrading 15 days, that is, obtain the multi-flavor grain sauce for being pleasant to the eye and taste different with local flavor.Because containing a certain amount of vinasse in single grain sauce and multi-flavor grain sauce, and containing certain fermentation material, grain acid agent and low wine in vinasse, nature sterilizing can be carried out to poor sauce guarantees the quality, therefore multi-flavor grain sauce is fresh-keeping with shelf-life overlength.
Constantly operated by the 1-4 of the various embodiments described above, you can the high-quality multi-flavor grain sauce rapidly and efficiently and needed for a large amount of productions.
Claims (6)
1. the polynary poor sauce preparation method of a kind of high-quality, it is characterized in that, the polynary poor sauce preparation method of high-quality is put including equipment and is matched somebody with somebody, raw material is prepared, sauce monosodium glutamate is made, sterilize four processing steps of guaranteeing the quality, specifically first put and prepare cleaner, pulverizer, mixer, take out pump machine, bottle placer, heat sterilization device, special Bottle ＆ Can etc. is set, and with 10 for base rate, first by major ingredient corn, soybean, black soya bean and dispensing ginger, garlic rice is anistree with spices, cassia bark is cleaned totally, press major ingredient corn respectively again, soybean, black soya bean ratio is 2-3: 3-2: 2-1 weighing corn, soybean, black soya bean, by dispensing ginger, garlic rice ratio is 2-1: 1-2 weighing ginger, garlic rice, it is anistree by spices, cassia bark ratio is that 0.3-0.2: 0.1-0.2 weighing is anistree, cassia bark, and pulverizer dispersion and fining is put into respectively；
Again by vinasse and major ingredient, dispensing, spices and the flavor enhancement for crushing in proportion for 5: 6-5: 3-5: 0.2-0.1: 0.1-0.2 weighs vinasse, major ingredient, dispensing, spices, flavor enhancement, and the raw material base sauce that obtain that stirred in input mixer simultaneously；
Again related dispensing is properly added in gained base sauce, make peppery or numb differently flavoured single or acidic group sauce and multi-flavor is spicy sour or spicy salty or spicy oil base sauce, it is 8-9: 1-2 weighing base sauce, peppery numb or sour and stir evenly mixture i.e. in base sauce and peppery numb or sour ratio, in base sauce and spicy sour or spicy salty or spicy oily ratio is 7-8: 2-1 weighing base sauce, spicy sour or spicy salty or spicy oil and stirs evenly mixture；
The various local flavor base sauce bottle placers of gained are poured into special Bottle ＆ Can and heat sterilization is processed 2-3 hour in putting into heat sterilization device, then sealed up for safekeeping and carry out nature upgrading 13-15 days, that is, obtain the poor sauce of multi-flavor for being pleasant to the eye and taste different with local flavor.
2. the polynary poor sauce preparation method of high-quality as claimed in claim 1, it is characterised in that the major ingredient is corn and soybean, black soya bean.
3. the polynary poor sauce preparation method of high-quality as claimed in claim 1, it is characterised in that the dispensing is ginger, garlic rice.
4. the polynary poor sauce preparation method of high-quality as claimed in claim 1, it is characterised in that the spices is anistree, cassia bark.
5. the polynary poor sauce preparation method of high-quality as claimed in claim 2, it is characterised in that the natural green preparation such as the flavor enhancement contains salt, monosodium glutamate, anti-corrosion.
6. the polynary poor sauce preparation method of high-quality as claimed in claim 3, it is characterised in that it is described it is sour, numb, peppery, salty, oily be sauerkraut, pepper, capsicum, refined salt, edible oil.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510905704.8A CN106858544A (en) | 2015-12-10 | 2015-12-10 | The polynary poor sauce preparation method of high-quality |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510905704.8A CN106858544A (en) | 2015-12-10 | 2015-12-10 | The polynary poor sauce preparation method of high-quality |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106858544A true CN106858544A (en) | 2017-06-20 |
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ID=59237450
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510905704.8A Pending CN106858544A (en) | 2015-12-10 | 2015-12-10 | The polynary poor sauce preparation method of high-quality |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106858544A (en) |
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2015
- 2015-12-10 CN CN201510905704.8A patent/CN106858544A/en active Pending
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Application publication date: 20170620 |