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Special three-dish sauce

A vegetable sauce and pickled mustard technology, which is applied in the field of special three-taste vegetable sauce, can solve the problems that are not suitable for children and the elderly, and difficult to digest.

Inactive Publication Date: 2016-07-27
LIUZHOU JINGYANG ENERGY SAVING TECH RES DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, pickled mustard, head vegetable, and papaya all have certain hardness and are difficult to digest, which is not conducive to children and the elderly.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Use a cleaning machine (or manually) to clean the main ingredients mustard, head vegetable, papaya and ingredients such as pepper, ginger, garlic, spices, etc., and use 10 as the base rate:

[0019] Weigh 30kg of mustard mustard, 20kg of head vegetable and 20kg of papaya according to the ratio of 3:2:2 as the main ingredients, and then chop them into small cubes with a shredder.

[0020] According to the proportion of chili pepper, ginger, garlic, and spices in the ratio of 0.3:0.2:0.3:0.2, we weighed 3kg of pepper, 2kg of ginger, 3kg of garlic, and 2kg of spices, mixed them, and crushed them with a chopper.

[0021] Then weigh 60kg of distiller's grains, 50kg of main ingredients, 20kg of ingredients, and 2kg of seasoning according to the ratio of distiller's grains to main ingredients, ingredients, and flavoring agents of 6:5:2:0.2, and stir them evenly with a mixer or manually.

[0022] The raw materials of the three-flavor vegetable sauce that have been stirred and m...

Embodiment 2

[0025] Use a cleaning machine (or manually) to clean the main ingredients mustard, head vegetable, papaya and ingredients such as pepper, ginger, garlic, spices, etc., and use 10 as the base rate:

[0026] Weigh 25kg of mustard mustard, 25kg of head vegetable and 20kg of papaya according to the ratio of 2.5:2.5:2 as the main ingredients of mustard mustard, head vegetable and papaya, and mix them with each other, and chop them into pieces with a shredder.

[0027] Weigh 2.5kg of pepper, 2.5kg of ginger, 2.5kg of garlic, and 1.5kg of spices according to the ratio of 0.25:0.25:0.25:0.15, and mix them with a chopper.

[0028] Then weigh 55kg of distiller's grains, 55kg of main ingredients, 25kg of ingredients, and 1.5kg of seasoning according to the ratio of distiller's grains to main ingredients, ingredients, and flavoring agents of 5.5:5.5:2.5:0.15, and stir evenly with a mixer or manually.

[0029] The raw materials of the three-flavor vegetable sauce that have been stirred and...

Embodiment 3

[0032] Use a cleaning machine (or manually) to clean the main ingredients mustard, head vegetable, papaya and ingredients such as pepper, ginger, garlic, spices, etc., and use 10 as the base rate:

[0033] Weigh 20kg of mustard mustard, 30kg of head mustard and 20kg of papaya according to the ratio of 2:3:2 as the main ingredients, and then chop them into powder with a chopper.

[0034] According to the proportion of chili pepper, ginger, garlic, and spices in the proportion of 0.2:0.3:0.2:0.1, weigh 2kg of pepper, 3kg of ginger, 2kg of garlic, and 1kg of spices, mix them, and mash them with a chopper.

[0035] Then weigh 50kg of distiller's grains, 60kg of main ingredients, 30kg of ingredients, and 1kg of seasoning according to the ratio of distiller's grains to main ingredients, ingredients, and flavoring agents of 5:6:3:0.1, and stir them evenly with a mixer or manually.

[0036] The raw materials of the three-flavor vegetable sauce that have been stirred and mixed are fill...

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Abstract

The invention relates to a preparation method of special three-dish sauce and provides a special three-dish sauce. The method consists of the steps of equipment allocation, raw material preparation and high temperature sterilization. The preparation method of the three-dish sauce mainly includes: firstly cleaning the main materials hot pickled mustard tuber, kohlrabi, papaya and the accessories chili, ginger, garlic clove, spices and the like, and on a base rate of 10, weighing the main materials hot pickled mustard tuber, kohlrabi and papaya according to a ratio of 3-2:2-3:2 respectively, and cutting them into dices, broken grains and powder respectively with a chopper, then weighing the accessories chili, ginger, garlic clove, spices according to a ratio of 0.3-0.2:0.2-0.3:0.3-0.2:0.2-0.1 respectively, and mashing the substances with a chopper, then weighing vinasse, the main materials, the accessories and a flavoring agent according to a ratio of 6-5:5-6:2-3:0.2-0.1 respectively and stirring the substances evenly, then filling a special bottle with the mixture, conducting heating sterilization treatment, then carrying out sealing preservation and upgrading for 13-15 days, thus obtaining the delicious special three-dish sauce with rich features. The technology is scientific, simple, feasible and effective.

Description

technical field [0001] The invention relates to a vegetable sauce, in particular to a special three-taste vegetable sauce. technical background [0002] The pickled mustard, head vegetable and papaya in Southern Chuan, Gui and Qiong are the most local characteristic tuber and fruit vegetable raw materials. People's favorite. However, due to the different origins of the three and their respective production, processing and sales, people need to find and buy the three dishes separately and time-consuming processing and cooking to share their deliciousness. In addition, pickled mustard, head vegetable, and papaya all have certain hardness and are difficult to digest, which is not conducive to children and the elderly. For this reason, people urgently need to have a kind of mustard mustard, head dish, papaya three excellent and delicious in one, and after refined processing and preparation, not only can be instant and easy to digest, but also can be used as main course, side d...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24
Inventor 韦战
Owner LIUZHOU JINGYANG ENERGY SAVING TECH RES DEV
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