CN106880027A - Pickled and acid multi-flavor sauce - Google Patents
Pickled and acid multi-flavor sauce Download PDFInfo
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- CN106880027A CN106880027A CN201510905393.5A CN201510905393A CN106880027A CN 106880027 A CN106880027 A CN 106880027A CN 201510905393 A CN201510905393 A CN 201510905393A CN 106880027 A CN106880027 A CN 106880027A
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Abstract
Pickled and acid multi-flavor sauce of the present invention, it is related to a kind of sauce class to prepare, it include equipment put match somebody with somebody, raw material is prepared, high-temperature sterilizing process step, mainly first by vinasse with to clean clean tomato, ginger, capsicum, pepper, garlic rice, spices and salt, preservative be in proportion 43:3‑2:1‑0.8:1‑2:0.5:0.5‑0.7:0.3‑0.1:0.2‑0.4:0.1 0.3 weighing vinasse, tomato, ginger, capsicum, pepper, garlic rice, spices, salt, preservative are assembled, and dispersion and fining is stirred evenly in the lump will to assemble raw material, heat sterilization in Bottle ＆ Can is filled into again to process 12 hours, after sealing preserve nature upgrading 13 15 days, that is, obtain all good pickled and acid multi-flavor sauce of color, smell and taste.Because pickled and acid multi-flavor sauce contains poor acid and anti-corrosion, antibacterial, the sterilization material such as low wine and ginger, capsicum, pepper, garlic rice, spices, salt, flavor enhancement, therefore its is fresh-keeping with shelf-life overlength.
Description
Technical field
The present invention relates to a kind of sauce class, particularly a kind of pickled and acid multi-flavor sauce.
Technical background
People are daily when the heavier fish of fishy smell are cooked, mostly can't do without with seasoning and the fresh-keeping upgradings of flavouring deodorization such as tomato, ginger, capsicums, but these seasonings and flavouring processing needs of getting the raw materials ready take a significant amount of time and energy, not only cumbersome but also easily cause various wastes temporarily, also it is not easy to maintain with carry.Simultaneously, common finished product catsup class lacks ginger, peppery, numb taste or gives short measure and process cost and to sell price higher, and the remaining vinasse of institute are mostly made the simple process such as feed or waste material and are fallen after the wine brewing of various liquor-making enterprises, cause the edible wasting of resources and reduce overall economic efficiency development.Therefore, people need badly it is a kind of configure more comprehensively, component is sufficient, edible convenient, good and cheap and the comprehensive pickled and acid multi-flavor sauce that can be matched in excellence or beauty with similar import sauce class.
The content of the invention
The purpose of the present invention is directed to market grain Chinese lantern plant class shortage and needs of problems, there is provided that a kind of preparation technique is advanced, poor sour tomato master matches somebody with somebody, the peppery numb taste of ginger is various, exquisite easy health, material benefit delicious food portable, green safety environmental protection, the pickled and acid multi-flavor sauce of comprehensive utilization benefit and remarkable in economical benefits.
The technical scheme that is used to achieve the above object of the present invention is：A kind of pickled and acid multi-flavor sauce, it is characterized in that, the preparation technique method of the sauce and technological process are mainly first turns sour vinasse oxygen uptake 24 hours or so, crushed together with cleaning the main dispensings such as the ginger, capsicum, pepper, garlic rice, spices and the salt that process in advance and weighing in proportion again and stirred evenly, and with high-temperature sterilization unit heat sterilization 1-2 hours, then be filled into special-purpose bottle potting and deposit to guarantee the quality 3-5 days and obtain.
The spices is pulverized and mixed material for anise, peppermint, cassia bark are weighed in proportion.
Contain grain acid and anti-corrosion, the antibacterial material such as low wine and ginger, capsicum, pepper, garlic rice, spices, salt, flavor enhancement in the pickled and acid multi-flavor sauce.
Preparing process
1st, equipment is put and is matched somebody with somebody：According to production scale, the setting such as melon fresh-keeping stacking warehouse and platform scale, cleaner, pulverizer, mixer, bottle placer, high-temperature sterilization unit and the special filling Bottle ＆ Can of standard is got ready, and required setting is cleaned up standby.
2nd, raw material is prepared：First with cleaning free machine (can also clean by hand) by tomato, ginger, capsicum, pepper, garlic rice, spices etc. is cleaned, and with 10 for base rate, by vinasse and tomato, ginger, capsicum, pepper, garlic rice, spices, salt, preservative ratio weighs vinasse respectively for 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, tomato, ginger, capsicum, pepper, garlic rice, spices, salt, preservative is assembled, and the main dispensing that will be assembled put into pulverizer in the lump in carry out dispersion and fining, the sauce is stirred with mixer simultaneously, the sauce is filled into special Bottle ＆ Can with bottle placer again.
3rd, high-temperature sterilization：Will canned Bottle ＆ Can put into carry out in efficient sealed thermophilic digestion bactericidal unit heating cook with sterilization treatment 1-2 hour after, then institute's filling Bottle ＆ Can sealing preserve is promoted into sauce body nature upgrading for 13-15 days, it is to obtain all good pickled and acid multi-flavor sauce of color, smell and taste to break a seal.
Because containing grain acid agent and anti-corrosion, the antibacterial material such as low wine and ginger, capsicum, pepper, garlic rice, spices, salt, flavor enhancement, therefore pickled and acid multi-flavor sauce is fresh-keeping with shelf-life overlength in melon and fruit sauce.
So constantly carry out quick, efficient, high-quality and a large amount of production pickled and acid multi-flavor sauce by 1-3 running.
Due to taking above-mentioned technical matters, the present invention to have the advantages that：
The present invention makes full use of the remaining vinasse of various liquor-making enterprises institute after main coarse cereals ferment wine brewing finely to prepare pickled and acid multi-flavor sauce with tomato, ginger, capsicum, pepper, garlic rice, spices, salt, flavor enhancement.It is its compound method science, exquisiteness, easy and effective, and various vinasse and the related main dispensing of agricultural byproducts and flavor enhancement can be largely consumed, and promote sauce class market further to develop and meet the growing daily life needs of people.
Embodiment
Embodiment 1
With 10 for base rate.
Tomato, ginger, capsicum, pepper, garlic rice, spices etc. are cleaned with cleaning free machine (can also clean by hand) first standby.
In vinasse and tomato, ginger, capsicum, pepper, garlic rice, spices, salt, preservative ratio, for 4: 3: 1: 1: 0.5: 0.5: 0.3: 0.2: 0.1, weighing vinasse 40kg, tomato 30kg, ginger 10kg, capsicum 10kg, pepper 5kg, garlic rice 5kg, spices 3kg, salt 2kg, preservative 1kg are assembled respectively again.
And the main dispensing that will be assembled put into pulverizer in the lump in carry out dispersion and fining, while the sauce is stirred into mixing sauce with mixer, then be filled into special Bottle ＆ Can with bottle placer according to quantity.
Canned Bottle ＆ Can to be put into and carry out heat sterilization in efficient sealed high-temperature sterilization unit and process 1 hour again, and by institute filling Bottle ＆ Can sealing preserve nature upgrading 13 days after, Kaifeng obtains the pickled and acid multi-flavor sauce of unique flavor.
Embodiment 2
With 10 for base rate.
Tomato, ginger, capsicum, pepper, garlic rice, spices etc. are cleaned with cleaning free machine (can also clean by hand) first standby.
In vinasse and tomato, ginger, capsicum, pepper, garlic rice, spices, salt, preservative ratio, for 3.5: 2.5: 0.9: 1.5: 0.5: 0.6: 0.2: 0.3: 0.2, weighing vinasse 35kg, tomato 25kg, ginger 9kg, capsicum 15kg, pepper 5kg, garlic rice 6kg, spices 2kg, salt 3kg, preservative 2kg are assembled respectively again.
And the main dispensing that will be assembled put into pulverizer in the lump in carry out dispersion and fining, while the sauce is stirred into mixing sauce with mixer, then be filled into special Bottle ＆ Can with bottle placer according to quantity.
Canned Bottle ＆ Can to be put into and carry out heat sterilization in efficient sealed high-temperature sterilization unit and process 1.5 hours again, and by institute filling Bottle ＆ Can sealing preserve nature upgrading 14 days after, Kaifeng obtains the pickled and acid multi-flavor sauce of unique flavor.
Embodiment 3
With 10 for base rate.
Tomato, ginger, capsicum, pepper, garlic rice, spices etc. are cleaned with cleaning free machine (can also clean by hand) first standby.
In vinasse and tomato, ginger, capsicum, pepper, garlic rice, spices, salt, preservative ratio, for 3: 2: 0.8: 2: 0.5: 0.7: 0.1: 0.4: 0.3, weighing vinasse 30kg, tomato 20kg, ginger 8kg, capsicum 20kg, pepper 5kg, garlic rice 7kg, spices 1kg, salt 4kg, preservative 3kg are assembled respectively again.
And the main dispensing that will be assembled put into pulverizer in the lump in carry out dispersion and fining, while the sauce is stirred into mixing sauce with mixer, then be filled into special Bottle ＆ Can with bottle placer according to quantity.
Canned Bottle ＆ Can to be put into and carry out heat sterilization in efficient sealed high-temperature sterilization unit and process 2 hours again, and by institute filling Bottle ＆ Can sealing preserve nature upgrading 15 days after, Kaifeng obtains the pickled and acid multi-flavor sauce of unique flavor.
Claims (3)
1. a kind of pickled and acid multi-flavor sauce, it is characterised in that：The pickled and acid multi-flavor sauce is mainly first with cleaning free machine (can also clean by hand) by tomato, ginger, capsicum, pepper, garlic rice, spices etc. is cleaned, and with 10 for base rate, by vinasse and tomato, ginger, capsicum, pepper, garlic rice, spices, salt, preservative ratio weighs vinasse respectively for 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, tomato, ginger, capsicum, pepper, garlic rice, spices, salt, preservative is assembled, and the main dispensing that will be assembled put into pulverizer in the lump in carry out dispersion and fining, the sauce is stirred with mixer simultaneously, the sauce is filled into special-purpose bottle or tank with bottle placer again；
Will the canned sauce put into carry out in efficient sealed thermophilic digestion bactericidal unit heating cook with sterilization treatment 1-2 hour after, then institute's filling bottle or tank sealing preserve are promoted into sauce body nature upgrading for 13-15 days, it is to obtain all good pickled and acid multi-flavor sauce of color, smell and taste to break a seal.
2. pickled and acid multi-flavor sauce as claimed in claim 1, it is characterised in that：The spices is pulverized and mixed material for anise, peppermint, cassia bark are weighed in proportion.
3. pickled and acid multi-flavor sauce as claimed in claim 1, it is characterised in that：Contain grain acid and anti-corrosion, the antibacterial material such as low wine and ginger, capsicum, pepper, garlic rice, spices, salt, flavor enhancement in the pickled and acid multi-flavor sauce.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510905393.5A CN106880027A (en) | 2015-12-10 | 2015-12-10 | Pickled and acid multi-flavor sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510905393.5A CN106880027A (en) | 2015-12-10 | 2015-12-10 | Pickled and acid multi-flavor sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106880027A true CN106880027A (en) | 2017-06-23 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510905393.5A Pending CN106880027A (en) | 2015-12-10 | 2015-12-10 | Pickled and acid multi-flavor sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106880027A (en) |
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2015
- 2015-12-10 CN CN201510905393.5A patent/CN106880027A/en active Pending
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| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170623 |