CN107095240A

CN107095240A - A kind of production technology of liquid compound condiment

Info

Publication number: CN107095240A
Application number: CN201610097878.0A
Authority: CN
Inventors: 刘小蕾
Original assignee: Individual
Current assignee: Individual
Priority date: 2016-02-23
Filing date: 2016-02-23
Publication date: 2017-08-29

Abstract

The invention discloses a kind of production technology of liquid compound condiment, the technique system is impregnated the raw materials such as anise, Chinese prickly ash, crab meat, cassia bark, dried shrimps, press filtration, directly extruded fresh ginger, green onion, garlic, then residue is concentrated, adds size-reduced FRUCTUS CRATAEGI and stir evenly, the water flowing steam into mixture, then mixture is soaked, after extruding filtering, salt and boiling water are added in residue, continues to soak, all filtrates after extruding merge, and are finished product through toning, seasoning, heat sterilization.Obtained finished product is easy to storage, without harmful chemical addition agent, can be rated as pollution-free food condiment.

Description

A kind of production technology of liquid compound condiment

Technical field

Condiment is dish-cooking, makes highly important Seasoning Ingredients in food products, sometimes simultaneous to play toning.

Background technology

With the increasingly raising of people's living standard, people it is also proposed new requirement to condiment.Traditional condiment, such as green onion, ginger, garlic and salt, sugar, vinegar, soy sauce, material are spilt, anistree, cassia bark, conclusive effect is played to the taste of dish or food in cooking process, in such a country based on family cooking of China, buy and using such miscellaneous condiment, really many housewifves are made to puzzle one's brains, and the utilization rate of condiment is also very low.

The content of the invention

The purpose of the present invention is just to provide for a kind of production technology of liquid compound condiment, so as to be conducive to people to buy and use, and makes the dish or food of culinary art more nutritious, excellent in color.

The purpose of the present invention adopts the following technical scheme that to realize：

In terms of producing 100kg production liquid condiment：

A：Take anistree 750-1000g, Chinese prickly ash 1000-1250g, crab meat 400-500g, dried shrimps 500-2000g, anise seed 1000-1500g, cassia bark 50-100g, black pepper 300-400g, white pepper 300-400g, leek seed 400-500g, Chinese cassia tree 400-500g, adds impregnating autoclave, separately adds 90-100 DEG C of boiling water 30Kg, dipping 24 hours, take out, be placed in extruding filtering in extruder, obtain filtrate L₁And residue S₁;

B：Mustard 500-750g is taken, container is inserted, 90-100 DEG C of boiling water 2Kg is added, impregnated 24 hours, press filtration obtains filtrate L₂And residue S₂;

C：Fresh ginger 2500-3000g, green onion 4000-5000g, garlic 1000-1500g are taken, is cleaned, extruding in extruder is placed in, obtains filtrate L₃And residue S₃, filtrate is heated to boiling, then cooled down;

D：Core hawthorn 1000-1500g is removed, is crushed, addition can be incubated closed container, it is another to add the residue obtained S of step A₁, the residue obtained S of step B₂And the residue obtained S of step C₃, stir, water flowing steam 0.5-1.5 hours adds boiling water 20kg, soaks 0.5 hour, extruding filtering obtains filtrate L₄And residue S₄;

E：Take residue S₄, salt 1000-1500g is added, it is another to add boiling water 20kg, soak 3-6 hours, extruding filtering obtains filtrate L₅And residue S₅;

F：By filtrate L obtained by each step of A, B, C, D, E₁、L₂、L₃、L₄、L₅Merge, add white sugar 1500-2000g, monosodium glutamate 50-100g, salt 1000-1500g, mixed colours with a little soy sauce, mixed liquor is then heated to boiling, kept for 15-20 minutes, metered boiling water, be 100kg, as cooling, finished product to mixed liquor weight.

Due to present invention employs above-mentioned technical proposal, so as to fully extract the active ingredient in various condiment raw materials, and then improving the value of condiment.

Residue is further processed in addition, the present invention is participated in using hawthorn, is not only very beneficial for extracting remaining active ingredient, and make it that production liquid condiment local flavor is softer, suitable public demand.

The present invention becomes readily apparent from being advantageous in that：Because each processing step experienced higher temperature, so as to be conducive to sterilizing, many raw materials that the present invention is used in addition have antisepsis in itself, so as to make purpose product be easier to storage.

The above-mentioned advantage of the present invention can be embodied below in an example：

In terms of producing 100kg production liquid condiment：

A：Selected anistree 750-1000g, Chinese prickly ash 1000-1250g, crab meat 400- 500g, dried shrimps 500-2000g, anise seed 1000-1500g, cassia bark 50-100g, black pepper 300-400g, white pepper 300-400g, leek seed 400-500g, Chinese cassia tree 400-500g, adds impregnating autoclave, separately adds 90-100 DEG C of boiling water 30kg, dipping 24 hours, take out, be placed in extruding filtering in extruder, obtain filtrate L₁And residue S₁;

F：By filtrate L obtained by each step of A, B, C, D, E₁、L₂、L₃、L₄、L₅Merge, add white sugar 1500-2000g, monosodium glutamate 50-100g, salt 1000-1500g, mixed colours with a little soy sauce, mixed liquor is then heated to boiling, kept for 15-20 minutes, metered boiling water, it is 100kg to mixed liquor weight, is cooled to room temperature, the filling finished product that can be used as dispatches from the factory.

In addition to salt and monosodium glutamate, the product of production of the invention is free of other chemical addition agents, nutritious, can be rated as pollution-free food condiment.

Claims

1. a kind of production technology of liquid compound condiment, it is characterised in that： A：Take anistree 750-1000g, Chinese prickly ash 1000-1250g, crab meat 400-500g, dried shrimps 500-2000g, anise seed 1000-1500g, cassia bark 50-100g, black pepper 300-400g, white pepper 300-400g, leek seed 400-500g, Chinese cassia tree 400-500g, adds impregnating autoclave, separately adds 90-100 DEG C of boiling water 30kg, dipping 24 hours, take out, be placed in extruding filtering in extruder, obtain filtrate L₁And residue S₁, B：Mustard 500-750g is taken, container is inserted, 90-100 DEG C of boiling water 2kg is added, impregnated 24 hours, press filtration obtains filtrate L₂And residue S₂, C：Fresh ginger 2500-3000g, green onion 4000-5000g, garlic 1000-1500g are taken, is cleaned, extruding in extruder is placed in, obtains filtrate L₃And residue S₃, filtrate is heated to boiling, then cooled down, D：Core hawthorn 1000-1500g is removed, is crushed, addition can be incubated closed container, it is another to add the residue obtained S of step A₁, the residue obtained S of step B₂And the residue obtained S of step C₃, stir, water flowing steam 0.5-1.5 hours adds boiling water 20kg, soaks 0.5 hour, extruding filtering obtains filtrate L₄And residue S₄, E：Take residue S₄, salt 1000-1500g is added, it is another to add boiling water 20kg, soak 3-6 hours, extruding filtering obtains filtrate L₅And residue S₅, F：By filtrate L obtained by each step of A, B, C, D, E₁、L₂、L₃、L₄、L₅Merge, add white sugar 1500-2000g, monosodium glutamate 50-100g, salt 1000-1500g, mixed colours with a little soy sauce, mixed liquor is then heated to boiling, kept for 15-20 minutes, metered boiling water, be 100kg, as cooling, finished product to mixed liquor weight.