Local sauce and preparation process thereof

A technology for edible vegetable oil and wheat, applied in the field of condiments, can solve the problems of complex sauce making process and short production cycle, and achieve the effects of simple process, convenient operation, good nutrition and flavor

Inactive Publication Date: 2013-01-16
吴光忠
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The ingredients of this scheme are unique, without any food additives, and the production cycle is short; but its sauce making process is relatively complicated

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Take 3.5kg of wheat and 0.5kg of oats, wash them with clean water, add water to cook them, put them into a container after cooling, add fermented koji, spread 0.3kg of mulberry leaves on the surface, and then cover and seal, so that microorganisms and raw materials Fully ferment in a sealed environment, take it out after the fermentation is complete, and put it in a cool place or in the sun to dry until dry;

[0027] Make the dried and fermented raw materials into powder, add 0.5kg of soybean paste, 0.5kg of salt, wild pepper and pepper mixture, and pour 0.5kg of black tea water, stir well to obtain the original sauce;

[0028] Put the original sauce in the hot sun or put it in the oven to dry, so that the water in the original sauce will continue to evaporate until the original sauce gradually turns from light red to brown, and the aroma is overflowing, and finally the earthy sauce is obtained; at the same time, the original sauce is served The sauce utensils are cover...

Embodiment 2

[0031] Take 3kg of wheat and 1kg of oats, wash them with clean water and cook them with water. After they are cooled, put them into a container, add fermented koji, spread 0.2kg of mulberry leaves on the surface, and then cover and seal them, so that microorganisms and raw materials are in the air. Fully ferment in the environment, take it out after the fermentation is complete, and put it in a cool place or in the sun to dry until dry;

[0032] Make the dried and fermented raw materials into powder, add 0.4kg of soybean paste, 0.1kg of salt, wild pepper and pepper mixture, and pour 1kg of black tea water, stir well to obtain the original sauce;

[0033] Put the original sauce in the hot sun or put it in the oven to dry, so that the water in the original sauce will continue to evaporate until the original sauce gradually turns from light red to brown, and the aroma is overflowing, and finally the earthy sauce is obtained; at the same time, the original sauce is served The sauc...

Embodiment 3

[0036] Take 2.5kg of wheat and 2kg of oats, wash them with water and cook them with water. After they are cooled, put them into a container, add fermented koji, spread 0.5kg of mulberry leaves on the surface, and then cover and seal, so that microorganisms and raw materials Fully ferment in a sealed environment, take it out after the fermentation is complete, and put it in a cool place or in the sun to dry until dry;

[0037] Make the dried and fermented raw materials into powder, add 0.3kg of soybean paste, 0.2kg of salt, wild pepper and pepper mixture, and pour 2kg of black tea water, stir well to obtain the original sauce;

[0038] Put the original sauce in the hot sun or put it in the oven to dry, so that the water in the original sauce will continue to evaporate until the original sauce gradually turns from light red to brown, and the aroma is overflowing, and finally the earthy sauce is obtained; at the same time, the original sauce is served The sauce utensils are cover...

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PUM

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Abstract

The invention provides local sauce and a preparation process thereof. The local sauce comprises the following components in part by weight: 2.5 to 3.5 parts of wheat, 0.5 to 1.5 parts of oats, 0.2 to 0.6 part of mashed lima bean, 0.1 to 0.3 part of paper mulberry leaves, 0.1 to 0.5 part of mixed materials of table salt, zanthoxylum simulans hance and hot pepper, 0.5 to 1 part of black tea water and 0.5 to 2 parts of edible vegetable oil. The preparation process comprises the following steps of: (1) boiling and fermenting; (2) grinding into powder, and charging; (3) airing the sauce or drying; and (4) adding the oil and packaging. The local sauce is natural in ingredients and unique in flavor, preservatives, thickeners and colorants are not needed to be added, the quality guarantee period is as long as three months, and the local sauce can be stored from one year to one and a half years under the sealing condition or by being covered on the surface by the edible vegetable oil; and the process is simple and convenient to operate, and the nutrition and flavor of wheat sauce can be stored better.

Description

technical field [0001] The invention relates to a soil sauce and a production process thereof, belonging to the field of condiments. Background technique [0002] Sauce is a pasty condiment made from foods such as beans, wheat flour, fruit, meat or fish and shrimp, which are processed by frying or fermentation. Sauce originated in China and has a long history; as early as in "Zhou Li", there was a saying of "hundreds of sauces". Judging from the records in ancient books such as "Zhou Li" and "Book of Rites", soy sauce was born as an important food; later, with the development and progress of the soy sauce making method, soy sauce has changed from a main food to a specific food. condiments. Wheat sauce is a sauce made of wheat, sesame, soybeans, glutinous rice, edible vegetable oil and other raw materials; the common method is to cook the wheat and put it in a dark place to produce mold, then grind it into a sauce, add boiling water and salt and put it on a sunny day Dry a...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L1/29A23L27/60A23L33/00
Inventor 吴光忠虞倪瑶
Owner 吴光忠
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