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High-quality three-main-material native product refined sauce

A special and high-quality technology, applied in the field of refined sauce, can solve the problems of not being good for children and the elderly to eat, indigestion and other problems

Inactive Publication Date: 2017-06-20
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

[0019] 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:

[0020] 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.

[0021] 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.

[0022] 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.

[0023] The raw materials of the three-flavor vegetable sauce that have been stirred and m...

Embodiment 2

[0026] 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:

[0027] 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.

[0028] 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.

[0029] 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.

[0030] The raw materials of the three-flavor vegetable sauce that have been stirred and...

Embodiment 3

[0033] 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:

[0034] 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.

[0035] 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.

[0036] 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.

[0037] The raw materials of the three-flavor vegetable sauce that have been stirred and mixed are fill...

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Abstract

The invention provides a high-quality three-main-material native product refined sauce, and relates to a three-main-material dish sauce preparation method, which comprises comprehensive steps such as equipment arrangement, raw material preparation and high-temperature sterilization, and mainly comprises: cleaning main materials such as brassica juncea, toucai and papaya and ingredients such as hot pepper, ginger, garlic clove, a spice and the like; by adopting 10 as a base rate, respectively weighing the main materials such as the brassica juncea, the toucai and the papaya according to a ratio of 3-2:2-3:2, and respectively chopping into small blocks, broken particles and powders by using a chopping machine; respectively weighing the ingredients such as the hot pepper, the ginger, the garlic clove and the spice according to a ratio of 0.3-0.2:0.2-0.3:0.3-0.2:0.2-0.1, and pounding with the chopping machine; and respectively weighing lees, the main materials, the ingredients and a flavoring agent according to a ratio of 6-5:5-6:2-3:0.2-0.1, uniformly stirring, filling into a special bottle, carrying out heating sterilization treatment, and carrying out sealed storage and quality improvement for 13-15 days so as to obtain the high-quality three-main-material native product refined sauce with characteristics of rich characteristic and delicious taste.

Description

technical field [0001] The invention relates to a refined sauce, in particular to a high-quality three-flavored specialty refined sauce. [0002] technical background [0003] 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 ...

Claims

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Application Information

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IPC IPC(8): A23L27/60
Inventor 韦战
Owner LIUZHOU JINGYANG ENERGY SAVING TECH RES DEV
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