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Sweet oil seasoning

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

Inactive Publication Date: 2018-12-21
甘丘平
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] 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

[0034] A sweet oil condiment prepared according to the following steps:

[0035] (1) Raw material processing: The raw material is wheat to remove impurities and then processed into flour.

[0036] (2) Mixing: Add 900kg of 14° Be' salt water to 500kg of flour for mixing and mixing to obtain flour slurry.

[0037] (3) Liquefaction: Put the flour slurry that has been adjusted into a stainless steel liquefaction tank, and keep it warm for 30 minutes at 70°C;

[0038] (4) Cooking: Cook the liquefied flour slurry obtained in step (3) at 98°C for 10 minutes.

[0039] (5) Inoculation: Reduce the temperature of the liquefied flour slurry after cooking to 40°C, and add the mixed koji material at a ratio of 49:7 by mass to dry flour: mixed koji material;

[0040] The mixture is prepared as follows:

[0041] Qu 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 N·K type rotary steaming ball for steaming. The ...

Embodiment 2

[0052] A sweet oil condiment prepared according to the following steps:

[0053] (1) Raw material processing: The raw material is wheat to remove impurities and then processed into flour.

[0054] (2) Blending: Add 1235kg of 13° Be' brine to 650kg of flour for mixing and blending to obtain flour slurry.

[0055] (3) Liquefaction: Put the flour slurry that has been adjusted into a stainless steel liquefaction tank, and keep it warm for 30 minutes at 73°C;

[0056] (4) Cooking: Cook the liquefied flour slurry obtained in step (3) at 99°C for 7 minutes.

[0057] (5) Inoculation: Reduce the temperature of the liquefied flour slurry after cooking to 42°C, and add the mixed koji material at a ratio of 49:7 to dry flour: mixed koji material;

[0058] The mixture is prepared as follows:

[0059] 1) Koji material 1: Mix soybean meal and bran at a mass ratio of 29:24, moisten the material for 15 minutes, and then steam the material. Use the N·K type rotary steaming ball to steam the ...

Embodiment 3

[0070] A sweet oil condiment prepared according to the following steps:

[0071] (1) Raw material processing: The raw material is wheat to remove impurities and then processed into flour.

[0072] (2) Blending: Add 1500kg of 14° Be' brine to 750kg of flour for mixing and blending to obtain flour slurry.

[0073] (3) Liquefaction: Put the flour slurry that has been adjusted into a stainless steel liquefaction tank, and keep it warm for 30 minutes at 82°C;

[0074] (4) Cooking: Cook the liquefied flour slurry obtained in step (3) at 100°C for 5 minutes.

[0075] (5) Inoculation: reduce the temperature of the liquefied flour slurry after cooking to 45°C, and add the mixed koji material at a ratio of 50:7 by mass to dry flour: mixed koji material;

[0076] The mixture is prepared as follows:

[0077] 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 ...

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Abstract

The invention disclose a sweet oil seasoning which is fermented by two strains and is prepared by the steps: raw material treatment, size mixing, liquefying, stewing, inoculating, insulating and fermenting, squeezing, primary sterilizing, oil regulating, secondary sterilizing and discharging. The obtained sweet oil is sweet and fresh, light in color which is amber, strong in aroma and pure in flavor. According to the sweet oil, strain culture to control of fermenting temperature in the preparation process is innovated boldly. Compared with an original natural fermenting process of weather exposure, the production period is shortened from 6-12 months to 20 days, so that the labor efficiency is increased, the physical power strength of workers is alleviated, and all characteristics of the product sweet oil are kept. The insulated and fermented sweet oil is prepared by a liquid enzyme method process, so that mechanical and pipeline production of the sweet oil is achieved, and the physicalpower intensity of the workers is alleviated. The utilization ratio of raw materials is improved, and the labor efficiency is improved. The sweet oil seasoning is innovation of bio-fermenting technology of brewed seasoning 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 i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L27/50
CPCA23L27/00A23L27/50
Inventor 甘丘平
Owner 甘丘平
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