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Loose-packed wine sauce food and preparation method thereof

A kind of bad brine and food technology, which is applied in the field of food bulk brine and its preparation, can solve the problems of too long production cycle and limit the improvement of enterprise benefits, and achieve the effects of promoting hydrolysis speed, shortening production time and improving economic benefits

Inactive Publication Date: 2020-10-23
上海财治食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The above inventions and existing technologies are mainly used to produce fragrant brine by natural fermentation, and the general after-ripening period is more than 18 months. The too long production cycle limits the improvement of the benefits of related enterprises.

Method used

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  • Loose-packed wine sauce food and preparation method thereof
  • Loose-packed wine sauce food and preparation method thereof
  • Loose-packed wine sauce food and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] A kind of food bulk bittern and preparation method thereof, its main scheme is:

[0038] Add 100kg of 3% hydrochloric acid and 0.1kg of synergist to 50kg of rice wine grains, control the temperature at 60°C and stir the reaction for 30min. After completion, use 0.1% sodium hydroxide solution to neutralize the pH value to 6.3, and then add 0.3kg of protease , temperature control at 30°C, enzymatic hydrolysis for 8 hours, after completion, filter, add 0.8kg of activated carbon to the filtrate, control the temperature at 40°C, stir for 30 minutes, and filter after completion to obtain the hydrolyzate of rice distiller's grains, add 0.8kg of mixed spices to the hydrolyzate, 2.1kg of monosodium glutamate, 2kg of sucrose and 10kg of rice wine, mixed evenly, sterilized by pasteurization, and then sealed and packaged.

[0039] The titanium-silicon molecular sieve is a titanium-silicon molecular sieve modified by vinyltrimethoxysilane, and its preparation method is as follows: ...

Embodiment 2

[0051] A kind of food bulk bittern and preparation method thereof, its main scheme is:

[0052] Add 200kg of 7% hydrochloric acid and 0.6kg of synergist to 80kg of rice wine grains, control the temperature at 70°C and stir for 60min. After completion, use 0.3% sodium hydroxide solution to neutralize the pH value to 6.9, and then add 0.5kg of protease , control the temperature at 35°C, enzymatic hydrolysis for 10 hours, filter after completion, add 1.8kg of activated carbon to the filtrate, control the temperature at 60°C, stir for 40 minutes, and filter after completion to obtain the hydrolyzate of rice wine grains, add 2.6kg of mixed spices to the hydrolyzate, 3.6kg of monosodium glutamate, 4kg of sucrose and 13kg of rice wine, mixed evenly, sterilized by pasteurization, and then sealed and packaged.

[0053] The titanium-silicon molecular sieve is a titanium-silicon molecular sieve modified by vinyltrimethoxysilane, and its preparation method is as follows:

[0054] 25g of ...

Embodiment 3

[0065] A kind of food bulk bittern and preparation method thereof, its main scheme is:

[0066] Add 300 kg of 10% hydrochloric acid and 1 kg of synergist to 100 kg of rice wine grains, control the temperature at 80°C and stir for 120 minutes. After completion, use 0.5% sodium hydroxide solution to neutralize the pH value to 7.8, and then add 0.8 kg of protease. Control the temperature at 40°C, enzymatically hydrolyze for 12 hours, filter after completion, add 3kg of activated carbon to the filtrate, control the temperature at 70°C, stir for 60min, and filter after completion to obtain the hydrolyzate of rice distiller's grains, add 4kg of mixed spices and 5.3kg of monosodium glutamate to the hydrolyzate , 6kg of sucrose and 15kg of rice wine, mixed evenly, pasteurized, then sealed and packaged.

[0067] The titanium-silicon molecular sieve is a titanium-silicon molecular sieve modified by vinyltrimethoxysilane, and its preparation method is as follows:

[0068] 40g of titaniu...

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Abstract

The invention relates to the food processing field, and specifically relates to loose-packed wine sauce food and a preparation method thereof. By utilizing a method for combining acid hydrolysis withenzyme hydrolysis, yellow vinasse is prepared into hydrolysate, and the hydrolysate is seasoned to obtain the wine sauce, so that the production period of rice wine sauce is greatly shortened, and theeconomic benefit of a relevant enterprise is increased; and compared with traditional products, the wine sauce provided by the invention is higher in flavor, and the taste, comprehensive evaluation and popularity degree of the loose-packed wine sauce food are better; a wider way is opened up for comprehensive utilization of the yellow wine vinasse; and a lamellar nano-synergist provided by the invention is capable of increasing hydrolysis speeds of vegetable proteins, so that the working hour is shortened, and the economic benefit is increased.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a bulk food brine and a preparation method thereof. Background technique [0002] Dirty pickled food, full of mellow fragrance and strong taste, is a unique traditional food in our country. Due to the early origin of grain wine making in my country, the history of distilled products is also very long. Some modern methods of making drunken meat, fish, shrimp, crab, etc., are developed from the ancient method of soaking in wine. Therefore, when people talk about pickled food, they say that wine and lees have been widely used in meals as seasoning and flavoring condiments long before the Qin and Han dynasties. The distiller’s grains are made from high-quality glutinous rice, fermented by mold, yeast and other microorganisms to make rice wine, then the distiller’s grains are taken, and then spices such as cloves, peppercorns, licorice, tangerine peel, fennel, divine comedy, etc., as ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L27/20A23L27/10C01B39/02C01B39/08
CPCA23L27/00A23L27/20A23L27/201A23L27/10C01B39/085C01B39/026A23V2002/00A23V2200/16A23V2300/50
Inventor 张健谢贤军
Owner 上海财治食品有限公司
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