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Sweet oil condiment

A condiment and sweet oil technology, which is applied in the field of food oil preparation, can solve the problems of great influence on the quality of sweet oil, long preparation process cycle, and difference in quality of sweet oil, so as to improve the utilization rate of raw materials, reduce physical labor intensity, improve The effect of labor efficiency

Inactive Publication Date: 2014-12-03
JIANGSU SUQIAN SANYUAN CONDIMENT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The sweet oil currently on the market is still made according to the traditional sweet oil preparation process, but with the continuous expansion of the sweet oil market, the traditional sweet oil preparation process is far from meeting the market demand, and the traditional preparation process has a long cycle , the labor efficiency is relatively low, the quality of sweet oil is greatly affected by environmental conditions, and it is uncontrollable by humans, so the quality of sweet oil produced each time will be different

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A sweet oil condiment prepared according to the following steps:

[0033] (1) Raw material processing: the raw material is processed into flour after removing impurities from wheat.

[0034] (2) Slurry: Add 900kg of 14 ° Be' salt water to 500kg of flour for mixing to obtain flour slurry.

[0035] (3) Liquefaction: Put the finished flour slurry into a stainless steel liquefaction tank and keep it warm for 30 minutes at 70°C;

[0036] (4) Cooking: Cook the liquefied flour slurry obtained in step (3) at 98° C. for 10 minutes.

[0037] (5) Inoculation: the temperature of the liquefied flour slurry after cooking is reduced to 40°C, and the dry flour by mass ratio: the mixed koji is inserted into the mixed koji in a ratio of 49:7;

[0038] The koji mix is ​​prepared as follows:

[0039] 1) Koji material 1: Mix soybean meal and bran at a mass ratio of 1:1, moisten the water for 12 minutes, and then steam the material. Use the N·K type rotary steaming ball to steam the mater...

Embodiment 2

[0050] A sweet oil condiment prepared according to the following steps:

[0051] (1) Raw material processing: the raw material is processed into flour after removing impurities from wheat.

[0052] (2) Slurry: Add 1235kg of 13 ° Be' salt water to 650kg of flour for mixing and slurry to obtain flour slurry.

[0053] (3) Liquefaction: Put the finished flour slurry into a stainless steel liquefaction tank, and keep it warm for 30 minutes at 73°C;

[0054] (4) Cooking: Cook the liquefied flour slurry obtained in step (3) at 99° C. for 7 minutes.

[0055] (5) Inoculation: the temperature of the liquefied flour slurry after cooking is reduced to 42°C, and the dry flour by mass ratio: the mixed koji is inserted into the mixed koji in a ratio of 49:7;

[0056] The koji mix is ​​prepared as follows:

[0057] 1) Koji material 1: Mix soybean meal and bran at a mass ratio of 29:24, moisten the water for 15 minutes, and then steam the material. Use the N·K type rotary steaming ball to s...

Embodiment 3

[0068] A sweet oil condiment prepared according to the following steps:

[0069] (1) Raw material processing: the raw material is processed into flour after removing impurities from wheat.

[0070] (2) Slurry: Add 1500kg of 14 ° Be' salt water to 750kg of flour for mixing to obtain flour slurry.

[0071] (3) Liquefaction: Put the finished flour slurry into a stainless steel liquefaction tank and keep it warm for 30 minutes at 82°C;

[0072] (4) Cooking: Cook the liquefied flour slurry obtained in step (3) at 100° C. for 5 minutes.

[0073] (5) Inoculation: the temperature of the liquefied flour slurry after cooking is reduced to 45°C, and the dry flour by mass ratio: the mixed koji is inserted into the mixed koji in a ratio of 50:7;

[0074] The koji mix is ​​prepared as follows:

[0075] 1) Koji material 1: Mix soybean meal and bran according to the mass ratio of 39:24, moisten the water for 15 minutes, and then steam the material. Use the N·K type rotary steaming ball to ...

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Abstract

The invention discloses a sweet oil condiment which is prepared by fermenting two strains due to modes of raw material treatment, size mixing, liquefying, cooking, inoculating, thermal insulation and fermentation, squeezing, primary sterilization, oil blending, secondary sterilization and discharging. The obtained sweet oil is fresh, sweet, light in color, amber, strong in aroma and pure in flavor. According to the sweet oil provided by the invention, in the preparation process, the strain culture and fermentation temperature and time control are greatly innovated, compared with the original weather exposure, the production period is shortened from 6-12 months to 20 days due to a traditional natural fermentation process, the labor efficiency is improved, the physical labor intensity of workers is alleviated, and all characteristics of the sweet oil product are kept. According to the thermal insulation and fermentation sweet oil, a liquid enzyme process is adopted, so that mechanical and pipeline type sweet oil production is realized, and the physical labor intensity of workers is alleviated. Moreover, the raw material utilization rate is improved, the labor efficiency is improved, and the sweet oil condiment is an innovation of a biological fermentation technology in condiment brewing industry.

Description

technical field [0001] The invention belongs to the technical field of food oil preparation, and in particular relates to a sweet oil condiment. Background technique [0002] Sweet oil is mainly made of wheat and miscellaneous grains. It is a condiment with local characteristics. Because it is "fresh with sweetness", light in color, amber in shape, and oil-like in shape, it is traditionally called "sweet oil". It is the best among soy sauces. [0003] The production process and name of "sweet oil" have a history of nearly 1,500 years. According to legend, during the Tang Dynasty, Xue Rengui conquered the east: "Bingzhaguo Mine (later changed to Bingmazhuang), garrisoned Luoma Lake, Kaiken Lake Beach, planted wheat and miscellaneous grains. If there were surplus stocks, officers and soldiers would take wheat and miscellaneous grains to brew soy sauce "Natural fermentation, three-volt sun drying, after dozens of processes, a one-year fermentation cycle. The sauce is rich, ...

Claims

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Application Information

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IPC IPC(8): A23L1/221A23L27/10
CPCA23L27/50
Inventor 杨中梁万振国张跃格
Owner JIANGSU SUQIAN SANYUAN CONDIMENT
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