High-quality multi-flavor fragrant lees sauce

A high-quality, fragrant lees technology, applied in the field of lees sauce, can solve the problems of reducing comprehensive production benefits, cumbersome raw materials, and delaying time, and achieve the goal of promoting market development, scientific preparation technology, and promoting the use of comprehensive economic and social benefits. Effect

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

[0003] People mostly use ginger, pepper, pepper, garlic, sour bamboo shoots (sauerkraut or tomato), spices, salt, etc. as condiments and condiments in daily food cooking, but these condiments and condiments are from purchasing to cleaning, cutting, etc. It takes a lot of time and energy to chop and prepare ingredients, which is cumbersome and easy to waste raw materials and delay time, and the required condiments are not easy to preserve
However, although there are various sauces in modern supermarkets in urban and rural areas, th...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] All ginger, chili, garlic, and sour bamboo shoots are cut or chopped or crushed and the pepper and spices are crushed, and then ginger, pepper, chili, garlic, and sour bamboo shoots. , The spice ratio is 2: 0.02:1: 0.2: 0.5: 0.2. Weigh 20kg of ginger, 0.2kg of pepper, 10kg of chili, 2kg of garlic, 5kg of sour bamboo shoots, 2kg of spices, and put them into the mixer at the same time and mix them evenly. Ingredients. Then according to the ratio of distiller's grains to ingredients, table salt and cooking oil of 5:4:0.2:0.1, weigh 50kg of distiller's grains, 40kg of ingredients, 2kg of table salt, and 1kg of cooking oil, and stir them to obtain the primary high-quality multi-flavored lees sauce.

[0020] Use the filling machine to fill the primary high-quality multi-flavored glutinous rice sauce into a special bottle and jar, then put it into an efficient and sealed special heating sterilizer for heating and sterilization for 1 hour, and then seal and store for natural upgra...

Embodiment 2

[0023] All are based on 10, first cut the cleaned ginger, chili, garlic, and sauerkraut into pieces or chop or crush and crush the pepper and spices, and then press the ginger, pepper, chili, garlic, sauerkraut, and spices The ratio is 1.5: 0.02: 1.5: 0.15: 0.4: 0.15. Weigh 15kg of ginger, 0.2kg of pepper, 15kg of chili, 1.5kg of garlic, 4kg of sauerkraut, 1.5kg of spices, and put them into the mixer at the same time and mix them evenly to obtain the mixed ingredients. . Then weigh 45kg of distiller's grains, ingredients, salt and cooking oil at a ratio of 4.5:4.5:0.15:0.15, weigh 45kg of distiller's grains, 45kg of ingredients, 1.5kg of salt, and 1.5kg of cooking oil, and stir them evenly to obtain a primary high-quality multi-flavored lees sauce.

[0024] Use the filling machine to fill the primary high-quality multi-flavored fermented glutinous rice sauce into a special bottle and jar, then put it into an efficient and sealed special heating sterilizer for heating and steriliz...

Embodiment 3

[0027] Based on 10, first cut or chop or smash the cleaned ginger, chili, garlic, tomato and crush the pepper and spices, and then press the ginger, pepper, chili, garlic, tomato, and spices The ratio is 1: 0.02: 2: 0.1: 0.3: 0.1. Weigh 10 kg of ginger, 0.2 kg of pepper, 20 kg of chili, 1 kg of garlic, 3 kg of tomato, and 1 kg of spices, and then put them in a mixer and mix them evenly to obtain mixed ingredients. Then according to the ratio of distiller's grains to ingredients, salt and cooking oil of 4:5:0.1:0.2, weigh 40kg of distiller's grains, 50kg of ingredients, 1kg of table salt, and 2kg of cooking oil, and stir them evenly to obtain the primary high-quality multi-flavored lees sauce.

[0028] Use the filling machine to fill the primary high-quality multi-flavored fermented glutinous rice sauce into a special bottle and jar, then put it into an efficient and sealed special heating sterilizer for heating and sterilization for 2 hours, and then seal and store for natural upg...

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PUM

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Abstract

The invention provides a high-quality multi-flavor fragrant lees sauce, and relates to a lees sauce preparation method, which comprises equipment arrangement, raw material preparation, and sterilization and quality improvement, and specially comprises: arranging required equipment, respectively weighing washed ginger, piper nigrum l, hot pepper, garlic clove, pickled bamboo shoots (pickled vegetables, tomato), and a spice according to a ratio of 2-1:0.02:1-2:0.2-0.1:0.5-0.3:0.2-0.1, thinning, simultaneously pouring into a stirrer, uniformly stirring to obtain a mixed ingredient, weighing lees, the mixed ingredient, edible salt and edible oil according to a ratio of 5-4:4-5:0.2-0.1:0.1-0.2, uniformly stirring to obtain a primary high-quality multi-flavor fragrant lees sauce, filling the primary high-quality multi-flavor fragrant lees sauce into a special bottle, pouring into a special efficient and sealed heating sterilizer, carrying out heating sterilization treatment for 1-2 h, and carrying out sealed storage and natural quality improvement for 5-7 days so as to obtain the high-quality multi-flavor fragrant lees sauce with characteristics of excellent color, excellent aroma, and excellent taste.

Description

Technical field [0001] The invention relates to a fermented bean paste, in particular to a high-quality multi-flavor fragrant fermented fermented bean paste. [0002] technical background [0003] People often use ginger, pepper, chili, garlic, sour bamboo shoots (sauerkraut or tomato), spices, salt, etc. as condiments and seasonings in daily food cooking. However, these condiments and condiments range from buying to cleaning and cutting. It takes a lot of time and energy to chop and prepare ingredients, which is cumbersome and easy to cause waste of raw materials and time, and the required condiments are not easy to store. However, although there are many different kinds of sauces in modern supermarkets in urban and rural areas, you can’t find the main ingredients such as vinasse, cooking oil, ginger, pepper, chili, garlic, sour bamboo shoots (sauerkraut or tomato), spices, salt, etc. Mixed production of this kind of integrated lees, and the remaining lees after fermentation by v...

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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