CN1810160A - Seasoning sauce and its production process - Google Patents
Seasoning sauce and its production process Download PDFInfo
- Publication number
- CN1810160A CN1810160A CNA2005100027753A CN200510002775A CN1810160A CN 1810160 A CN1810160 A CN 1810160A CN A2005100027753 A CNA2005100027753 A CN A2005100027753A CN 200510002775 A CN200510002775 A CN 200510002775A CN 1810160 A CN1810160 A CN 1810160A
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- yibin
- bud dish
- tartar sauce
- finished product
- sauce
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Abstract
The seasoning sauce is produced with Yibin sprouts as main material, and through washing, chopping, crushing, adding supplementary material, fermentation for the second time, frying, vacuum packing and irradiation sterilizing. The seasoning sauce has the unique flavor of Yibin sprouts, improved taste, expanded application range, increased eating method, prolonged maintenance period. The filter residue and the soaked water from the production process may be used in producing side products Yibin sprouts powder and Yibin sprouts soy sauce.
Description
The present invention relates to a kind of tartar sauce and production method thereof, mainly is that Yibin bud dish with the preliminary working finished product is the tartar sauce and the production method thereof of raw material, belongs to field of seasoning.
Yibin bud dish is the characteristic salted vegetables in Yibin, Sichuan, and is very popular in the southwest, and it claims the bar dish again or claims the jar dish, be meant the green vegetables slitting is dried, pickle, drench with brown sugar through boiling with salt, it is airtight to be equipped with the syrup immersion that adds spices, a kind of salted vegetables through fermenting and forming in 4-6 month.Because of its unique flavor, cost of material is cheap, manufacture craft simply forms numerous producers, but owing to fibre-bearing material in the bud dish of Yibin is more, not facilitation slag, be restricted in the edible colony, now Yibin bud dish further is processed into crack rice shape or granular Yibin bud dish of cracking rice on this basis in some producers, does not also well address this problem, simultaneously, the link of not sterilizing in the bud dish production process of Yibin, open altar after the shelf-life extremely short; And packed Yibin bud dish of cracking rice adopts the pressure sintering sterilization, but color sensation, fragility variation, is difficult to keep the color and luster and the local flavor of traditional zymotic technology.
The purpose of this invention is to provide a kind of Yibin bud dish with the preliminary working finished product is the tartar sauce and the production method thereof of raw material, and the filter residue that produces in the production process in the production process, soaking water can production Yibin bud dish powder, Yibin bud dish soy sauce byproduct.
The object of the present invention is achieved like this.
Finished product Yibin bud dish is chopped into after cleaning to Yibin bud dish of cracking rice, obtains Yibin bud dish powder through pulverizing, obtain the semi-finished product tartar sauce after filtration, filter residue becomes byproduct Yibin bud dish powder after extruding, oven dry.After the semi-finished product tartar sauce adds various taste auxiliary materials stirrings, under syrup immersion closed environment, carry out secondary fermentation, after the adding of the tartar sauce after fermentation vegetable oil is stir-fried, carry out vacuum packaging, tartar sauce after the vacuum packaging is carried out radiation sterilization, obtain the finished product tartar sauce.The rinse water that immersion water in the bud dish of raw material Yibin, cleaning Yibin bud dish and extruding Yibin bud dish filter residue produce can be made into Yibin bud dish soy sauce byproduct through fermenting once more.
Enforcement of the present invention can keep Yibin bud dish original feature local flavor, improves mouthfeel, enlarges the scope of application, increases eating method, extends the shelf life.Irradiation technique is in the production process of bud dish sauce, work to do sterilization, to prolong the shelf-life of product, the characteristics of irradiation sterilization are carried out disinfecting action exactly under low-temperature condition, good sterilization effect can either be arranged, can under the state of low temperature, keep original local flavor of bud dish again.And, can in product, not add any anticorrisive agent, can reach the effect that extends the shelf life.Simultaneously, the immersion water that produces in the production process, rinse water, Yibin bud dish filter residue can be produced byproduct Yibin bud dish soy sauce and Yibin bud dish powder.
Fig. 1 is technological process of production figure of the present invention.
Below in conjunction with embodiment the present invention is further described.
Finished product Yibin bud dish shredded after cleaning to the following particle of 5mm becomes Yibin bud dish of cracking rice, and obtains the following Yibin of 0.5mm bud dish powder through pulverizing, obtains the semi-finished product tartar sauce after filtration, and filter residue becomes byproduct Yibin bud dish powder after extruding, oven dry.Add auxiliary materials stirrings such as fermented soya bean, capsicum, Chinese prickly ash ginger, garlic, brown sugar, peanut at the semi-finished product tartar sauce after, soaked under the airtight 30-45 ℃ environment secondary fermentation 25-28 days at syrup, bud dish sauce after the fermentation is added 1: 0.1 to 1: 0.4 vegetable oil after stir-frying 2-4 minute under 80-100 ℃, carry out vacuum packaging, with the irradiation 4-5 hour sterilization under close rate 2000-3000Gy/h condition of the tartar sauce after the vacuum packaging, obtain the finished product tartar sauce.The rinse water that immersion water in the bud dish of raw material Yibin, cleaning Yibin bud dish and extruding bud dish filter residue produce can be made into Yibin bud dish soy sauce through fermenting once more.
Claims (8)
1 one kinds of tartar sauces is characterized in that with preliminary working finished product Yibin bud dish be the tartar sauce of raw material.
2, a kind of production production method of tartar sauce according to claim 1, it is characterized in that finished product Yibin bud dish is chopped into after cleaning and be Yibin bud dish of cracking rice, obtain Yibin bud dish powder through pulverizing, obtain the semi-finished product tartar sauce after filtration, after the semi-finished product tartar sauce adds various taste auxiliary materials stirrings, tartar sauce after the fermentation is added after vegetable oil stir-fries, carry out vacuum packaging, obtain the finished product tartar sauce.
3, tartar sauce production method as claimed in claim 2 is characterized in that carrying out secondary fermentation under syrup immersion closed environment.
4, as claim 2 or 3 described tartar sauce production methods, it is characterized in that the tartar sauce after the vacuum packaging is carried out radiation sterilization.
5, tartar sauce production method as claimed in claim 3, it is characterized in that carry out syrup when soaking airtight secondary fermentation temperature range be 30-45 ℃, the secondary fermentation time range is 25-28 days.
6, tartar sauce production method as claimed in claim 4 is characterized in that the radiation dose rate scope is 2000-3000Gy/h, and the exposure time scope is 4-5 hour.
7,, as the described production method of one of claim 2-6, it is characterized in that filtering the filter residue that the semi-finished product tartar sauce produced and after extruding, oven dry, can produce byproduct Yibin bud dish powder.
8, as the described production method of one of claim 2-6, but it is characterized in that in the bud dish of raw material Yibin immersion water, clean rinse water that Yibin bud dish and extruding Yibin bud dish filter residue produce through fermentation production Yibin bud dish soy sauce once more.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2005100027753A CN1810160A (en) | 2005-01-26 | 2005-01-26 | Seasoning sauce and its production process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2005100027753A CN1810160A (en) | 2005-01-26 | 2005-01-26 | Seasoning sauce and its production process |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1810160A true CN1810160A (en) | 2006-08-02 |
Family
ID=36843389
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2005100027753A Pending CN1810160A (en) | 2005-01-26 | 2005-01-26 | Seasoning sauce and its production process |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1810160A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102077975A (en) * | 2010-11-24 | 2011-06-01 | 宜宾学院 | Method for producing Yibin bean sprout flavoring liquid (paste) |
| CN104605300A (en) * | 2015-02-03 | 2015-05-13 | 四川理工学院 | Cellar type bean sprout fermentation method |
| CN106690261A (en) * | 2016-12-23 | 2017-05-24 | 四川锦膳食品有限公司 | Processing method of burning noodle sauce |
| CN108902631A (en) * | 2018-05-03 | 2018-11-30 | 重庆沃野阳光电子商务有限公司 | It is a kind of to extend mixing sauce shelf-life method using irradiation technique |
-
2005
- 2005-01-26 CN CNA2005100027753A patent/CN1810160A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102077975A (en) * | 2010-11-24 | 2011-06-01 | 宜宾学院 | Method for producing Yibin bean sprout flavoring liquid (paste) |
| CN102077975B (en) * | 2010-11-24 | 2012-11-21 | 宜宾学院 | Method for producing Yibin bean sprout flavoring liquid (paste) |
| CN104605300A (en) * | 2015-02-03 | 2015-05-13 | 四川理工学院 | Cellar type bean sprout fermentation method |
| CN104605300B (en) * | 2015-02-03 | 2018-03-27 | 四川理工学院 | Cellar type bean sprout fermentation process |
| CN106690261A (en) * | 2016-12-23 | 2017-05-24 | 四川锦膳食品有限公司 | Processing method of burning noodle sauce |
| CN108902631A (en) * | 2018-05-03 | 2018-11-30 | 重庆沃野阳光电子商务有限公司 | It is a kind of to extend mixing sauce shelf-life method using irradiation technique |
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Open date: 20060802 |