Tujia wheat sauce and processing technology thereof

A wheat sauce and Tujia technology, applied in the field of condiments, can solve the problems of ineffective appetite enhancement, lack of nutrition, and single taste, and achieve the effects of natural ingredients, unique flavor and convenient operation.

Inactive Publication Date: 2017-05-10
张家界隆馥苑食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, with the rapid development of the national economy, people's living standards are getting higher and higher, and the requirements for condiments are also constantly improving, especially for chili sauce. Chili sauce, such as bean paste, chili sauce, spicy sauce, noodle sauce, etc., mostly has the disadvantages of single taste and too much saltiness. It is generally only used for cooking and cooking noodles, and cannot effectively enhance people's appetite. And not rich in nutrition

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Take 110 kg of wheat, wash it with clean water, add water to cook, wait for it to cool down, put it into a container, add fermented koji, seal it, let the microorganisms and raw materials fully ferment in the sealed environment, take it out after the fermentation is completed, and dry it;

[0020] Make the dried raw materials into powder, and then add 20 kg of celery powder, 100 kg of pepper, 3 kg of salt, 1 kg of wild pepper, 2 kg of garlic, and 1 kg of ginger in parts by weight. After secondary fermentation, Tujia wheat sauce is obtained; the whole celery powder is obtained by drying and pulverizing stems, leaves and roots of celery.

[0021] Take 3kg of edible vegetable oil and pour it on the wheat sauce, seal it and pack it.

Embodiment 2

[0023] Take 100 kg of wheat, wash it with clean water, add water and cook it, after it cools down, put it into a container, add fermented koji, seal it, make the microorganisms and raw materials fully ferment in the sealed environment, take it out after the fermentation is completed, and dry it;

[0024] Make the dried raw materials into powder, and then add 15 kg of celery powder, 90 kg of pepper, 2 kg of salt, 1.5 kg of wild pepper, 1 kg of garlic, and 1.5 kg of ginger in parts by weight, stir well, and put it into the altar for a second time ferment to obtain Tujia wheat sauce; the whole celery powder is obtained by drying and pulverizing the stems, leaves and roots of celery.

[0025] Take 2kg of edible vegetable oil and pour it on the wheat sauce, seal it and pack it.

Embodiment 3

[0027] Take 120 kg of wheat, wash it with clear water, add water to cook, wait for it to cool down, put it into a container, add fermented koji, seal it, make the microorganisms and raw materials fully ferment in the sealed environment, take it out after the fermentation is completed, and dry it;

[0028] Make the dried raw materials into powder, and then add 30 kg of celery powder, 110 kg of pepper, 4 kg of salt, 2 kg of wild pepper, 3 kg of garlic, and 2 kg of ginger in parts by weight. After secondary fermentation, Tujia wheat sauce is obtained; the whole celery powder is obtained by drying and pulverizing stems, leaves and roots of celery.

[0029] Take 4kg of edible vegetable oil and pour it on the wheat sauce, seal it and pack it.

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PUM

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Abstract

Tujia wheat sauce comprises the following components in parts by weight: wheat 100-120 parts, full powder of celery 15-30 parts, chilli 90-110 parts, edible vegetable oil 2-4 parts, salt 2-4 parts, zanthoxylum simulans hance 1-2 parts, garlic 1-3 parts and ginger 1-2 parts. The processing technology comprises the following steps: (1) primary fermenting; (2) secondary fermenting; and (3) blending with oil and packing. The wheat sauce has natural ingredients, is unique in flavor, is not added with any preservatives, thickening agents or colorants and is convenient to store; the expiration date reaches three months; under the sealing condition or if edible vegetable oil covers the surface of the Tujia wheat sauce, the Tujia wheat sauce can be stored for one year to one and a half years; the process is simple and is convenient to operate; and nutrition and flavor of the wheat sauce can be stored well.

Description

technical field [0001] The invention belongs to the field of condiments, and in particular relates to a Tujia barley sauce and a production process thereof. Background technique [0002] 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 and stir every morning. The recipe and manufacturing process of the sauce are different, and the texture and taste brought are also different. At present, with the rapid development of the national economy, people's living standards are getting higher and higher, and the requirements for condiments are also constantly improving, especially for chili sauce. Chili sauce, such as bean paste, chili sauce, spicy sauce, noodle sauce, etc., mostly has the disadvantages of single taste and too much saltiness. It is g...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L33/00
Inventor 赵育苑
Owner 张家界隆馥苑食品有限公司
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