CN107865399A - A kind of easily storage-type hoisin sauce production technology - Google Patents
A kind of easily storage-type hoisin sauce production technology Download PDFInfo
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- CN107865399A CN107865399A CN201711407558.1A CN201711407558A CN107865399A CN 107865399 A CN107865399 A CN 107865399A CN 201711407558 A CN201711407558 A CN 201711407558A CN 107865399 A CN107865399 A CN 107865399A
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- powder
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
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Abstract
The invention discloses a kind of easily storage-type hoisin sauce production technology, including following proportioning：Butter 750g,Salad oil 10500g,The 2300g of mashed garlic 2200,The 2300g of onion grain 2200,The 1550g of bruised ginger 1450,Hoisin sauce 15000g,Sesame paste 3750g,Peanut butter 3750g,Fermented bean curd 2250g,Stand oil 4500g,Remove the peel ripe sesame 300g,Chicken powder 300g,The 3050g of oyster sauce 2950,The 160g of Thirteen Spice 140,The 3800g of white wine 3700,The 1550g of lemon juice 1450,Pepper powder 75g,Peanut powder 300g,Salad oil,Butter is warming up to 150 DEG C of collocation mashed garlic,Onion,Ginger,Fry to 105 DEG C,Lower stand oil,Hoisin sauce,Sesame paste,Peanut butter,Fermented bean curd,Oyster sauce is fried to 102 DEG C,Tripping in chicken powder,Thirteen Spice,Peanut powder,Pepper powder,Ripe sesame is removed the peel to fry to 102 DEG C,Tripping in white wine and lemon juice, which are fried to 99 DEG C, closes fire,It is off the pot that 3 5min are mixed in stir-fry,Tank bag is packed,The present invention extends the shelf-life of hoisin sauce,Be advantageous to the storage of hoisin sauce,Help to ensure that the hoisin sauce of encapsulation without bacterium using ultraviolet sterilization light irradiation killing during encapsulation,Strengthen the security of food.
Description
Technical field
The invention belongs to hoisin sauce production technical field, and in particular to a kind of easily storage-type hoisin sauce production technology.
Background technology
Hoisin sauce is a kind of flavouring, and main material has white granulated sugar, soya bean, wheat flour, edible salt, wheat flour, brewages food
Vinegar, dehydrated garlic, salt marsh capsicum, xanthans, red yeast rice etc..Hoisin sauce can press down raw meat carry it is fresh, be cook seafood high-quality condiment,
Also it can be used for the Cooking Seasoning of fresh meat, it is exceptionally aromatic.
But existing hoisin sauce remains some irrational factors, existing sea during preparation is produced
Fresh sauce shelf-life after prepared by production is shorter, is unfavorable for the storage of hoisin sauce, reduces the sale of hoisin sauce, extends food preserving
Phase turns into one of hoisin sauce producer problem urgently to be resolved hurrily, increasing hoisin sauce manufacturer start to consider by packaging for foodstuff come
Ensure security and the shelf-life of food, the present invention provides a kind of easily storage-type hoisin sauce production technology.
The content of the invention
It is an object of the invention to provide a kind of easily storage-type hoisin sauce production technology, to solve to carry in above-mentioned background technology
The existing hoisin sauce gone out remains some irrational factors during preparation is produced, and existing hoisin sauce is in life
The shelf-life is shorter after prepared by production, is unfavorable for the storage of hoisin sauce, reduces the sale of hoisin sauce, and extending effective period of food quality turns into sea
One of Xian Jiang producers problem urgently to be resolved hurrily, increasing hoisin sauce manufacturer start to consider to ensure food by packaging for foodstuff
Security and the problem of the shelf-life.
To achieve the above object, the present invention provides following technical scheme：A kind of easily storage-type hoisin sauce production technology, it is described
Production method is as follows：
Step 1：Prepare dispensing, butter 750g, salad oil 10500g, mashed garlic 2200-2300g, onion grain 2200-
2300g, bruised ginger 1450-1550g, hoisin sauce 15000g, sesame paste 3750g, peanut butter 3750g, fermented bean curd 2250g, stand oil
4500g, the ripe sesame 300g of peeling, chicken powder 300g, oyster sauce 2950-3050g, Thirteen Spice 140-160g, white wine 3700-
3800g, lemon juice 1450-1550g, pepper powder 75g, peanut powder 300g；
Step 2：Salad oil, butter are warming up to 150 DEG C, tripping in mashed garlic, onion, ginger, fry to 105 DEG C；
Step 3：Salad oil described in step 2, butter are warming up to 150 DEG C, tripping in mashed garlic, onion, ginger, fried to 105
Lower stand oil, hoisin sauce, sesame paste, peanut butter, fermented bean curd, oyster sauce are fried to 102 DEG C after DEG C, then tripping in chicken powder, Thirteen Spice, peanut
Powder, pepper powder, the ripe sesame of peeling are fried to 102 DEG C；
Step 4：By the tripping in chicken powder described in step 3, Thirteen Spice, peanut powder, pepper powder, the ripe sesame of peeling are fried to 102
Tripping in white wine and lemon juice, which are fried to 99 DEG C, after DEG C closes fire, and stir-fry is mixed off the pot；
Step 5：Hoisin sauce off the pot is mixed into stir-fry described in step 4 it is put into bottle placer and close the lid, opens mixer and stir
Mix uniformly, and need to be sterilized, tank bag packing is carried out by 1 kilogram every bag of weight；
Step 6：Weight reaches being sealed with sealing machine for standard；
Step 7：Packed hoisin sauce sticks to mark is cased by 10 * 5 layers/casees of bag and to enter fresh-keeping warehouse in time close
Envelope processing, not over the product of metal detection, will do hand inspection, it is ensured that can be put in storage after product is qualified.
As a preferred technical solution of the present invention, including following proportioning：Butter 750g, salad oil 10500g, mashed garlic
2200-2300g, onion grain 2200-2300g, bruised ginger 1450-1550g, hoisin sauce 15000g, sesame paste 3750g, peanut butter
3750g, fermented bean curd 2250g, stand oil 4500g, the ripe sesame 300g of peeling, chicken powder 300g, oyster sauce 2950-3050g, Thirteen Spice 140-
160g, white wine 3700-3800g, lemon juice 1450-1550g, pepper powder 75g, peanut powder 300g, salad oil, butter heating
To 150 DEG C of collocation mashed garlic, onion, ginger, fry to 105 DEG C, lower stand oil, hoisin sauce, sesame paste, peanut butter, fermented bean curd, oyster sauce are fried and arrived
102 DEG C, tripping in chicken powder, Thirteen Spice, peanut powder, pepper powder, the ripe sesame of peeling are fried to 102 DEG C, tripping in white wine and lemon juice
Fry to 99 DEG C and close fire, stir-fry mixes that 3-5min is off the pot, and 1 kilogram every bag of weight carries out tank bag packing, and vanning is by 10 * 5 layers/casees of bag.
As a preferred technical solution of the present invention, in the step 3, sauce under small fire is tuned into after lower bruised ginger, garlic granule
Material.
As a preferred technical solution of the present invention, in the step 4, close and fry that to mix 3-5min off the pot after fire.
As a preferred technical solution of the present invention, in the step 5, sterilization can be entered using ultraviolet germicidal lamp
Row irradiation killing.
Compared with prior art, the beneficial effects of the invention are as follows：
(1) hoisin sauce of production packaging enters fresh-keeping warehouse encapsulation process, extends the shelf-life of hoisin sauce, is advantageous to hoisin sauce
Storage；
(2) killing is irradiated using ultraviolet germicidal lamp when encapsulating, helps to ensure that the hoisin sauce of encapsulation without bacterium, increases
The security of strong food.
Embodiment
Embodiment 1
A kind of easily storage-type hoisin sauce production technology, including following proportioning：Butter 750g, salad oil 10500g, mashed garlic
2200g, onion grain 2200g, bruised ginger 1450g, hoisin sauce 15000g, sesame paste 3750g, peanut butter 3750g, fermented bean curd 2250g,
Stand oil 4500g, the ripe sesame 300g of peeling, chicken powder 300g, oyster sauce 2950g, Thirteen Spice 140g, white wine 3700g, lemon juice
1450g, pepper powder 75g, peanut powder 300g, salad oil, butter are warming up to 150 DEG C of collocation mashed garlic, onion, ginger, fried to 105 DEG C,
Lower stand oil, hoisin sauce, sesame paste, peanut butter, fermented bean curd, oyster sauce are fried to 102 DEG C, tripping in chicken powder, Thirteen Spice, peanut powder, pepper
Powder, the ripe sesame of peeling are fried to 102 DEG C, and tripping in white wine and lemon juice, which are fried to 99 DEG C, closes fire, and it is off the pot that 3min is mixed in stir-fry, every bag 1,000
Gram weight carry out tank bag packing, vanning by 10 bag * 5 layers/casees.
Comprise the following steps：
Step 1：Prepare dispensing, butter 750g, salad oil 10500g, mashed garlic 2200-2300g, onion grain 2200-
2300g, bruised ginger 1450-1550g, hoisin sauce 15000g, sesame paste 3750g, peanut butter 3750g, fermented bean curd 2250g, stand oil
4500g, the ripe sesame 300g of peeling, chicken powder 300g, oyster sauce 2950-3050g, Thirteen Spice 140-160g, white wine 3700-
3800g, lemon juice 1450-1550g, pepper powder 75g, peanut powder 300g；
Step 2：Salad oil, butter are warming up to 150 DEG C, tripping in mashed garlic, onion, ginger, fry to 105 DEG C；
Step 3：Salad oil described in step 2, butter are warming up to 150 DEG C, tripping in mashed garlic, onion, ginger, fried to 105
Lower stand oil, hoisin sauce, sesame paste, peanut butter, fermented bean curd, oyster sauce are fried to 102 DEG C after DEG C, then tripping in chicken powder, Thirteen Spice, peanut
Powder, pepper powder, the ripe sesame of peeling are fried to 102 DEG C；
Step 4：By the tripping in chicken powder described in step 3, Thirteen Spice, peanut powder, pepper powder, the ripe sesame of peeling are fried to 102
Tripping in white wine and lemon juice, which are fried to 99 DEG C, after DEG C closes fire, and stir-fry is mixed off the pot；
Step 5：Hoisin sauce off the pot is mixed into stir-fry described in step 4 it is put into bottle placer and close the lid, opens mixer and stir
Mix uniformly, and need to be sterilized, tank bag packing is carried out by 1 kilogram every bag of weight；
Step 6：Weight reaches being sealed with sealing machine for standard；
Step 7：Packed hoisin sauce sticks to mark is cased by 10 * 5 layers/casees of bag and to enter fresh-keeping warehouse in time close
Envelope processing, not over the product of metal detection, will do hand inspection, it is ensured that can be put in storage after product is qualified.
Embodiment 2
A kind of easily storage-type hoisin sauce production technology, including following proportioning：Butter 750g, salad oil 10500g, mashed garlic
2250g, onion grain 2250g, bruised ginger 1500g, hoisin sauce 15000g, sesame paste 3750g, peanut butter 3750g, fermented bean curd 2250g,
Stand oil 4500g, the ripe sesame 300g of peeling, chicken powder 300g, oyster sauce 3000g, Thirteen Spice 150g, white wine 3750g, lemon juice
1500g, pepper powder 75g, peanut powder 300g, salad oil, butter are warming up to 150 DEG C of collocation mashed garlic, onion, ginger, fried to 105 DEG C,
Lower stand oil, hoisin sauce, sesame paste, peanut butter, fermented bean curd, oyster sauce are fried to 102 DEG C, tripping in chicken powder, Thirteen Spice, peanut powder, pepper
Powder, the ripe sesame of peeling are fried to 102 DEG C, and tripping in white wine and lemon juice, which are fried to 99 DEG C, closes fire, and it is off the pot that 4min is mixed in stir-fry, every bag 1,000
Gram weight carry out tank bag packing, vanning by 10 bag * 5 layers/casees.
Comprise the following steps：
Step 1：Prepare dispensing, butter 750g, salad oil 10500g, mashed garlic 2200-2300g, onion grain 2200-
2300g, bruised ginger 1450-1550g, hoisin sauce 15000g, sesame paste 3750g, peanut butter 3750g, fermented bean curd 2250g, stand oil
4500g, the ripe sesame 300g of peeling, chicken powder 300g, oyster sauce 2950-3050g, Thirteen Spice 140-160g, white wine 3700-
3800g, lemon juice 1450-1550g, pepper powder 75g, peanut powder 300g；
Step 2：Salad oil, butter are warming up to 150 DEG C, tripping in mashed garlic, onion, ginger, fry to 105 DEG C；
Step 3：Salad oil described in step 2, butter are warming up to 150 DEG C, tripping in mashed garlic, onion, ginger, fried to 105
Lower stand oil, hoisin sauce, sesame paste, peanut butter, fermented bean curd, oyster sauce are fried to 102 DEG C after DEG C, then tripping in chicken powder, Thirteen Spice, peanut
Powder, pepper powder, the ripe sesame of peeling are fried to 102 DEG C；
Step 4：By the tripping in chicken powder described in step 3, Thirteen Spice, peanut powder, pepper powder, the ripe sesame of peeling are fried to 102
Tripping in white wine and lemon juice, which are fried to 99 DEG C, after DEG C closes fire, and stir-fry is mixed off the pot；
Step 5：Hoisin sauce off the pot is mixed into stir-fry described in step 4 it is put into bottle placer and close the lid, opens mixer and stir
Mix uniformly, and need to be sterilized, tank bag packing is carried out by 1 kilogram every bag of weight；
Step 6：Weight reaches being sealed with sealing machine for standard；
Step 7：Packed hoisin sauce sticks to mark is cased by 10 * 5 layers/casees of bag and to enter fresh-keeping warehouse in time close
Envelope processing, not over the product of metal detection, will do hand inspection, it is ensured that can be put in storage after product is qualified.
Embodiment 3
A kind of easily storage-type hoisin sauce production technology, including following proportioning：Butter 750g, salad oil 10500g, mashed garlic
2300g, onion grain 2300g, bruised ginger 1550g, hoisin sauce 15000g, sesame paste 3750g, peanut butter 3750g, fermented bean curd 2250g,
Stand oil 4500g, the ripe sesame 300g of peeling, chicken powder 300g, oyster sauce 3050g, Thirteen Spice 160g, white wine 3700-3800g, lemon
Lemon juice 1550g, pepper powder 75g, peanut powder 300g, salad oil, butter are warming up to 150 DEG C of collocation mashed garlic, onion, ginger, fried to 105
DEG C, lower stand oil, hoisin sauce, sesame paste, peanut butter, fermented bean curd, oyster sauce are fried to 102 DEG C, tripping in chicken powder, Thirteen Spice, peanut powder, recklessly
Green pepper powder, the ripe sesame of peeling are fried to 102 DEG C, and tripping in white wine and lemon juice, which are fried to 99 DEG C, closes fire, and it is off the pot that 5min is mixed in stir-fry, every bag 1
Kilogram weight carry out tank bag packing, vanning by 10 bag * 5 layers/casees.
Comprise the following steps：
Step 1：Prepare dispensing, butter 750g, salad oil 10500g, mashed garlic 2200-2300g, onion grain 2200-
2300g, bruised ginger 1450-1550g, hoisin sauce 15000g, sesame paste 3750g, peanut butter 3750g, fermented bean curd 2250g, stand oil
4500g, the ripe sesame 300g of peeling, chicken powder 300g, oyster sauce 2950-3050g, Thirteen Spice 140-160g, white wine 3700-
3800g, lemon juice 1450-1550g, pepper powder 75g, peanut powder 300g；
Step 2：Salad oil, butter are warming up to 150 DEG C, tripping in mashed garlic, onion, ginger, fry to 105 DEG C；
Step 3：Salad oil described in step 2, butter are warming up to 150 DEG C, tripping in mashed garlic, onion, ginger, fried to 105
Lower stand oil, hoisin sauce, sesame paste, peanut butter, fermented bean curd, oyster sauce are fried to 102 DEG C after DEG C, then tripping in chicken powder, Thirteen Spice, peanut
Powder, pepper powder, the ripe sesame of peeling are fried to 102 DEG C；
Step 4：By the tripping in chicken powder described in step 3, Thirteen Spice, peanut powder, pepper powder, the ripe sesame of peeling are fried to 102
Tripping in white wine and lemon juice, which are fried to 99 DEG C, after DEG C closes fire, and stir-fry is mixed off the pot；
Step 5：Hoisin sauce off the pot is mixed into stir-fry described in step 4 it is put into bottle placer and close the lid, opens mixer and stir
Mix uniformly, and need to be sterilized, tank bag packing is carried out by 1 kilogram every bag of weight；
Step 6：Weight reaches being sealed with sealing machine for standard；
Step 7：Packed hoisin sauce sticks to mark is cased by 10 * 5 layers/casees of bag and to enter fresh-keeping warehouse in time close
Envelope processing, not over the product of metal detection, will do hand inspection, it is ensured that can be put in storage after product is qualified.
Although an embodiment of the present invention has been shown and described, for the ordinary skill in the art, can be with
A variety of changes, modification can be carried out to these embodiments, replace without departing from the principles and spirit of the present invention by understanding
And modification, the scope of the present invention is defined by the appended.
Claims (5)
1. a kind of easily storage-type hoisin sauce production technology, it is characterised in that the production method is as follows：
Step 1：Prepare dispensing, butter 750g, salad oil 10500g, mashed garlic 2200-2300g, onion grain 2200-2300g, ginger
Last 1450-1550g, hoisin sauce 15000g, sesame paste 3750g, peanut butter 3750g, fermented bean curd 2250g, stand oil 4500g, peeling
Ripe sesame 300g, chicken powder 300g, oyster sauce 2950-3050g, Thirteen Spice 140-160g, white wine 3700-3800g, lemon juice
1450-1550g, pepper powder 75g, peanut powder 300g；
Step 2：Salad oil, butter are warming up to 150 DEG C, tripping in mashed garlic, onion, ginger, fry to 105 DEG C；
Step 3：Salad oil described in step 2, butter are warming up to 150 DEG C, tripping in mashed garlic, onion, ginger, fried to after 105 DEG C
Lower stand oil, hoisin sauce, sesame paste, peanut butter, fermented bean curd, oyster sauce are fried to 102 DEG C, then tripping in chicken powder, Thirteen Spice, peanut powder, recklessly
Green pepper powder, the ripe sesame of peeling are fried to 102 DEG C；
Step 4：By the tripping in chicken powder described in step 3, Thirteen Spice, peanut powder, pepper powder, the ripe sesame of peeling are fried to after 102 DEG C
Tripping in white wine and lemon juice, which are fried to 99 DEG C, closes fire, and stir-fry is mixed off the pot；
Step 5：Hoisin sauce off the pot is mixed into stir-fry described in step 4 it is put into bottle placer and close the lid, it is equal opens mixer stirring
It is even, and need to be sterilized, carry out tank bag packing by 1 kilogram every bag of weight；
Step 6：Weight reaches being sealed with sealing machine for standard；
Step 7：Packed hoisin sauce is sticked mark and cased * 5 layers/casees and in time to enter at fresh-keeping warehouse sealing by 10 bags
Reason, not over the product of metal detection, will do hand inspection, it is ensured that can be put in storage after product is qualified.
2. a kind of easily storage-type hoisin sauce production technology according to claim 1, it is characterised in that including following proportioning：
Butter 750g, salad oil 10500g, mashed garlic 2200-2300g, onion grain 2200-2300g, bruised ginger 1450-1550g, hoisin sauce
15000g, sesame paste 3750g, peanut butter 3750g, fermented bean curd 2250g, stand oil 4500g, the ripe sesame 300g of peeling, chicken powder 300g,
Oyster sauce 2950-3050g, Thirteen Spice 140-160g, white wine 3700-3800g, lemon juice 1450-1550g, pepper powder 75g,
Peanut powder 300g, salad oil, butter are warming up to 150 DEG C of collocation mashed garlic, onion, ginger, fried to 105 DEG C, lower stand oil, hoisin sauce, sesame
Sesame paste, peanut butter, fermented bean curd, oyster sauce are fried to 102 DEG C, tripping in chicken powder, Thirteen Spice, peanut powder, pepper powder, the ripe sesame of peeling fry to
102 DEG C, tripping in white wine and lemon juice, which are fried to 99 DEG C, closes fire, and stir-fry mixes that 3-5min is off the pot, and 1 kilogram every bag of weight carries out tank bag
Packing, vanning is by 10 * 5 layers/casees of bag.
A kind of 3. easily storage-type hoisin sauce production technology according to claim 1, it is characterised in that：In the step 3,
Sauce under small fire is tuned into after lower bruised ginger, garlic granule.
A kind of 4. easily storage-type hoisin sauce production technology according to claim 1, it is characterised in that：In the step 4,
It is off the pot to mix 3-5min for stir-fry after the fire of pass.
A kind of 5. easily storage-type hoisin sauce production technology according to claim 1, it is characterised in that：In the step 5,
Sterilization can be irradiated killing using ultraviolet germicidal lamp.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711407558.1A CN107865399A (en) | 2017-12-22 | 2017-12-22 | A kind of easily storage-type hoisin sauce production technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711407558.1A CN107865399A (en) | 2017-12-22 | 2017-12-22 | A kind of easily storage-type hoisin sauce production technology |
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| CN107865399A true CN107865399A (en) | 2018-04-03 |
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|---|---|---|---|
| CN201711407558.1A Pending CN107865399A (en) | 2017-12-22 | 2017-12-22 | A kind of easily storage-type hoisin sauce production technology |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109527513A (en) * | 2018-11-08 | 2019-03-29 | 南京旅游职业学院 | Baked sauce of Yi Zhong Sheng and preparation method thereof |
| CN113615824A (en) * | 2021-08-16 | 2021-11-09 | 山东华畅食品股份有限公司 | Seafood sauce and preparation method thereof |
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| CN1452899A (en) * | 2002-04-24 | 2003-11-05 | 崔志彬 | Fragrant chilli paste and its making process |
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| CN103141813A (en) * | 2013-03-01 | 2013-06-12 | 泰祥集团技术开发有限公司 | Hoisin sauce and method for making same |
| CN105146478A (en) * | 2015-08-28 | 2015-12-16 | 安徽风酿调味品有限公司 | Seafood sauce and production method thereof |
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2017
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| CN103141813A (en) * | 2013-03-01 | 2013-06-12 | 泰祥集团技术开发有限公司 | Hoisin sauce and method for making same |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109527513A (en) * | 2018-11-08 | 2019-03-29 | 南京旅游职业学院 | Baked sauce of Yi Zhong Sheng and preparation method thereof |
| CN113615824A (en) * | 2021-08-16 | 2021-11-09 | 山东华畅食品股份有限公司 | Seafood sauce and preparation method thereof |
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