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Preparation method of oily red vinasse acid sauce

The technology of a red glutinous sour sauce and a production method, which are applied in the direction of food science and the like, can solve the problems of inconvenient storage of products, few types of erythromycin products, etc., so as to be beneficial to market development, sales, and the development and increase of taste richness. Kind of effect

Active Publication Date: 2022-07-05
GUANGXI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The object of the present invention is a method for making oily red grain sour sauce. The prepared red grain sour product maintains unique color, unique flavor and taste, the product is not easy to fade and become white, and has a long shelf life, and can also solve the problem of red grain acid. There are few types of products, and the products are not easy to carry, store and eat, etc.

Method used

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  • Preparation method of oily red vinasse acid sauce
  • Preparation method of oily red vinasse acid sauce
  • Preparation method of oily red vinasse acid sauce

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] The following steps can be used to prepare the oily red fermented sour sauce product:

[0024] (1) Take 50 parts of processed ginger, 11 parts of red glutinous rice, 3 parts of salt, 2 parts of garlic rice, 1 part of pepper, and 28 parts of rice wine by weight; Then, it is dried until the water content is lower than 60%; the garlic and pepper are washed and cut into small pieces; the rice wine is brewed from pure grains, and the alcohol content is 20°.

[0025] (2) Stir the ginger, salt, garlic, chili and rice wine evenly to obtain a mixture, set aside.

[0026] (3) Take a clean kimchi jar, put one-third of the red glutinous rice into the kimchi jar, then put the mixture into the jar, and evenly cover the top of the mixture with one-half of the remaining red glutinous rice, seal the jar After standing for 24 hours, add the remaining red grains to the altar and spread it on the top of the mixture without leaking the top of the mixture, and continue to seal the altar for...

Embodiment 2

[0032] The following steps can be used to prepare the oily red fermented sour sauce product:

[0033] (1) Take 52 parts of processed ginger, 12 parts of red glutinous rice, 4 parts of salt, 2 parts of garlic rice, 1 part of pepper, and 30 parts of rice wine by weight; Then, it is dried until the water content is lower than 60%; the garlic and pepper are washed and cut into small pieces; the rice wine is brewed from pure grains, and the alcohol content is 22°. Red grains are selected from Wuxuan, a guest of Guangxi, with bright color and distinct grains, and have been fermented for three days to achieve good pickling ability.

[0034] (2) Stir the ginger, salt, garlic, chili and rice wine evenly to obtain a mixture, set aside.

[0035] (3) Take a clean kimchi jar, put one-third of the red glutinous rice into the kimchi jar, then put the mixture into the jar, and evenly cover the top of the mixture with one-half of the remaining red glutinous rice, seal the jar After standing ...

Embodiment 3

[0041] The following steps can be used to prepare the oily red fermented sour sauce product:

[0042] (1) Take 55 parts of processed ginger, 15 parts of red glutinous rice, 5 parts of salt, 3 parts of garlic rice, 1.5 parts of pepper, and 32 parts of rice wine by weight; Then dry it until the water content is less than 60%; the garlic and pepper are washed and cut into small pieces; the rice wine is made from pure grains, and the alcohol content is 22°

[0043] (2) Stir the ginger, salt, garlic, chili and rice wine evenly to obtain a mixture, set aside.

[0044] (3) Take a clean kimchi jar, put one-half of the red glutinous rice into the kimchi jar, then put the mixture into the jar, and evenly cover the top of the mixture with two-thirds of the remaining red glutinous rice, seal the jar After standing for 24 hours, add the remaining red grains into the altar and spread it on top of the mixture without leaking the top of the mixture, and continue to seal the altar for natural...

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Abstract

The preparation method comprises the following steps: firstly, taking ginger, red vinasse, table salt, garlic cloves, chilies and rice wine in proportion; uniformly stirring other raw materials except the red vinasse to obtain a mixture; the red vinasse is divided into three parts for use, one part of the red vinasse is put into a pickle jar, then the mixture is put into the pickle jar, finally, one part of the red vinasse is used for sealing the top, after the jar is sealed and placed for 24-48 hours, the remaining red vinasse is added again for sealing the top, and the jar is continuously sealed for natural fermentation for 9-10 days; proportionally taking the fermented materials, soybean oil and potassium sorbate, and stirring the materials into red vinasse sauce; heating the soybean oil to 120-130 DEG C, adding the red vinasse sauce and the potassium sorbate, and frying; and filling while hot, naturally cooling to normal temperature in a sterile environment, capping, and packaging. The red vinasse acid product prepared by the method keeps unique color, flavor and taste, is not easy to fade and whiten, has a relatively long shelf life, and can solve the problems that the red vinasse acid product is relatively few in variety, inconvenient to carry and store and ready to eat and the like.

Description

technical field [0001] The invention relates to the technical field of processing fruit and vegetable fermentation products, in particular to a preparation method of oily red fermented sour sauce. Background technique [0002] Fruit and vegetable fermented red yeast rice is one of the characteristic products in the surrounding area of ​​Dayao Mountain, Guangxi. Red glutinous acid is a fruit and vegetable fermented red yeast rice fermented product. It is a red glutinous rice fermented by adding fruit and vegetable fermented red yeast rice to kimchi fermentation. Acidic products with a very distinctive taste that can be eaten directly or cooked. Due to the use of monascus as a raw material for fermentation, monascus acid is also endowed with a unique color and many beneficial factors are produced during the fermentation process, such as lovastatin, monascus pigment, γ-aminobutyric acid, etc. Not only a kind of special food, but also has certain health effects. [0003] After...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60
CPCA23L27/60A23V2002/00A23V2250/18Y02A40/90
Inventor 毛瑞丰覃丽崔越罗雨涵陆华瑜李凯
Owner GUANGXI UNIV
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