CN103766834A - Multi-flavor natural cucurbit vinasse sauce - Google Patents
Multi-flavor natural cucurbit vinasse sauce Download PDFInfo
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- CN103766834A CN103766834A CN201210395799.XA CN201210395799A CN103766834A CN 103766834 A CN103766834 A CN 103766834A CN 201210395799 A CN201210395799 A CN 201210395799A CN 103766834 A CN103766834 A CN 103766834A
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- melon
- vinasse
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- sauce
- poor sauce
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
The invention discloses multi-flavor natural cucurbit vinasse sauce, and relates to a vinasse sauce preparation method including the process steps of the equipment allocation, raw material preparation and high temperature setrilization, the vinasse sauce preparation method and process is mainly as follows: according to the ratio of 3-5:2:2:2:2:2:2:0.3:0.2: 0.2: 0.2: 0.2-0.4:0.1-0.3, respectively weighing vinasse and in-advance cleaned processed and prepared winter melon, pepino, pumpkin, papaya, bitter melon, watermelon, sweet potato, pepper, garlic, spice, salt, seasoning and other primary and secondary raw materials and ingredients for compounding, then adding into a crusher for crushing, using a mixer to evenly mix, then filling into a special bottle for sealing storage, then putting into a high temperature sterilization device for steaming and boiling for sterilization for 30-32 min, then storing in a shady and cool place for 15 days of natural mixing upgrading to obtain the multi-flavor natural cucurbit vinasse sauce with good color, aroma and taste. The multi-flavor natural cucurbit vinasse sauce can be directly used for cooking for enjoying and packaging for sales. The freshness and shelf life are more than food hygiene standards of the state.
Description
Technical field
The present invention relates to the natural melon poor sauce of a kind of poor sauce, particularly a kind of multi-flavor.
Background technology
People are everlasting in the cooking, when western-style food day, mostly can't do without making seasoning matter and flavouring with jam etc., but these jam seasoning matter and flavouring are got the raw materials ready temporarily, processing need to spend plenty of time and energy, not only loaded down with trivial details but also easily cause waste, and with putting unhygienic and difficult preservation and carrying, finished product jam production cost and sale price are higher simultaneously.Therefore, people more need a kind of natural melon poor sauce of integrated-type multi-flavor convenient, good and cheap and that can match in excellence or beauty with jam that configures comprehensively, eats.At present, though there is some melon jam in market, town and country, can not find mainly by vinasse and multiple melon and green batching and join ingeniously the natural melon poor sauce of refining integrated-type multi-flavor.Meanwhile, various liquor-making enterprises and workshop are also mostly made the simple process such as waste material or feed with the remaining vinasse of institute after main coarse cereals ferment wine brewing and are fallen, and cause the great edible wasting of resources and have reduced relevant overall economic efficiency development.
Summary of the invention
The object of the invention is for the natural melon poor sauce shortage of market multi-flavor and needs of problems, provide that a kind of preparation technique advanced person, melon raw material essence are joined, wide, the green safety environmental protection energy-conservation with portable, high yield and high quality of the easy health of multi-flavor, material benefit, promote the use of the natural melon poor sauce compound method of the significant multi-flavor of overall economic efficiency.
The technical scheme that the present invention adopted is for achieving the above object: the natural melon poor sauce method for making of a kind of multi-flavor, it is characterized in that, this melon poor sauce compound method is mainly first by vinasse with the wax gourd of cleaning in advance the seed of peeling (seed of also can not peeling), eggplant melon, pumpkin, pawpaw, balsam pear, watermelon, pachyrhizus, pepper, garlic rice, spices, the primary and secondary raw materials such as salt and the weighing in proportion of preparing burden drop in the lump pulverizer and pulverize, and with machinery or manually stir evenly and be filled in application specific standard health Bottle & Can, arrange and seal upgrading up for safekeeping after heat sterilization and obtain the natural melon poor sauce of multi-flavor with high-temperature sterilization again.
Manner of formulation:
1, equipment is put and is joined: get the settings such as large-scale melon fresh-keeping stacking warehouse, platform scale, the free machine of cleaning, pulverizer, mixer, bottle placer, high-temperature sterilization unit and standard specialized package Bottle & Can ready, and required setting is cleaned up for subsequent use;
2, raw material preparation: first with cleaning free machine (also can clean by hand) by wax gourd, eggplant melon, pumpkin, pawpaw, balsam pear, watermelon, pachyrhizus, pepper, garlic rice, the cleanings such as spices select and the seed of peeling (seed of also can not peeling), again take 10 as base rate, press vinasse and wax gourd, eggplant melon, pumpkin, pawpaw, balsam pear, watermelon, pachyrhizus, pepper, garlic rice, spices, salt, flavor enhancement ratio is 3-5: 2: 2: 2: 2: 2: 2: 0.3: 0.2: 0.2: 0.2: 0.2-0.4: 0.1-0.3 weighs respectively assembly, and primary and secondary raw material good assembly is dropped in the lump in pulverizer and carried out about height dispersion and fining to 30 order, with mixer, melon gained poor sauce is stirred immediately, and be filled in special sanitary Bottle & Can with bottle placer,
3, high-temperature sterilization: preparation filling good melon poor sauce are dropped in efficient sealed high-temperature sterilization unit and carry out hot digestion sterilization treatment after 30-32 minute, again the sealing of filling institute Bottle & Can is preserved and within 15 days, allows its natural upgrading, 15 days afterwards Kaifeng obtain all good natural melon poor sauce of multi-flavor of color, smell and taste.In addition,, because containing anticorrosion, antibacterial, the sterilization materials such as fermentation material and low wine and balsam pear, pepper, garlic rice, spices, salt, flavor enhancement in melon poor sauce, therefore melon poor sauce is fresh-keeping and shelf-life overlength, meet or exceed national food hygienic standard requirement.
So constantly carry out above-mentioned continuous item running, can be fast, efficient, high-quality and produce in a large number the natural melon poor sauce of multi-flavor.
Beneficial effect: the present invention is through repeatedly practising and summing up, successfully utilize the new method of the refining natural melon poor sauce of high-quality multi-flavor of various vinasse, its compound method science, simply, easy row and effectively, can consume in a large number described various vinasse and melon, and can realize fast high efficiency high quality and produce the natural melon poor sauce of multi-flavor, to promote jam market to further develop and to meet the growing living needs of people.
Embodiment 1:
First with cleaning free machine (also can clean by hand) by wax gourd, eggplant melon, pumpkin, pawpaw, balsam pear, watermelon, pachyrhizus, pepper, garlic rice, the cleanings such as spices select and the seed of peeling (seed of also can not peeling), again take 10 as base rate, press vinasse and wax gourd, eggplant melon, pumpkin, pawpaw, balsam pear, watermelon, pachyrhizus, pepper, garlic rice, spices, salt, flavor enhancement ratio is 3: 2: 2: 2: 2: 2: 2: 0.3: 0.2: 0.2: 0.2: 0.2: 0.1 weighs respectively vinasse 30Kg, wax gourd 20kg, eggplant melon 20kg, pumpkin 20kg, pawpaw 20kg, balsam pear 20kg, watermelon 20kg, pachyrhizus 3kg, pepper 2kg, garlic rice 2kg, spices 2kg, salt 2kg, flavor enhancement 1kg carries out assembly, and primary and secondary raw material good assembly is dropped in the lump in pulverizer and carried out about height dispersion and fining to 30 order, with mixer, melon gained poor sauce is stirred immediately, and be filled in special sanitary Bottle & Can with bottle placer,
Preparation filling good melon poor sauce are dropped in efficient sealed high-temperature sterilization unit and carry out hot digestion sterilization treatment after 30 minutes, again the sealing of filling institute Bottle & Can is preserved and within 15 days, allows its natural upgrading, 15 days afterwards Kaifeng obtain all good natural melon poor sauce of multi-flavor of color, smell and taste.In addition,, because containing anticorrosion, antibacterial, the sterilization materials such as fermentation material and low wine and balsam pear, pepper, garlic rice, spices, salt, flavor enhancement in melon poor sauce, therefore melon poor sauce is fresh-keeping and shelf-life overlength, meet or exceed national food hygienic standard requirement.
Embodiment 2:
First with cleaning free machine (also can clean by hand) by wax gourd, eggplant melon, pumpkin, pawpaw, balsam pear, watermelon, pachyrhizus, pepper, garlic rice, the cleanings such as spices select and the seed of peeling (seed of also can not peeling), again take 10 as base rate, press vinasse and wax gourd, eggplant melon, pumpkin, pawpaw, balsam pear, watermelon, pachyrhizus, pepper, garlic rice, spices, salt, flavor enhancement ratio is 4: 2: 2: 2: 2: 2: 2: 0.3: 0.2: 0.2: 0.2: 0.3: 0.2 weighs respectively vinasse 40Kg, wax gourd 20kg, eggplant melon 20kg, pumpkin 20kg, pawpaw 20kg, balsam pear 20kg, watermelon 20kg, pachyrhizus 3kg, pepper 2kg, garlic rice 2kg, spices 2kg, salt 3kg, flavor enhancement 2kg carries out assembly, and primary and secondary raw material good assembly is dropped in the lump in pulverizer and carried out about height dispersion and fining to 30 order, with mixer, melon gained poor sauce is stirred immediately, and be filled in special sanitary Bottle & Can with bottle placer,
Preparation filling good melon poor sauce are dropped in efficient sealed high-temperature sterilization unit and carry out hot digestion sterilization treatment after 31 minutes, again the sealing of filling institute Bottle & Can is preserved and within 15 days, allows its natural upgrading, 15 days afterwards Kaifeng obtain all good natural melon poor sauce of multi-flavor of color, smell and taste.In addition,, because containing anticorrosion, antibacterial, the sterilization materials such as fermentation material and low wine and balsam pear, pepper, garlic rice, spices, salt, flavor enhancement in melon poor sauce, therefore melon poor sauce is fresh-keeping and shelf-life overlength, meet or exceed national food hygienic standard requirement.
Embodiment 3:
First with cleaning free machine (also can clean by hand) by wax gourd, eggplant melon, pumpkin, pawpaw, balsam pear, watermelon, pachyrhizus, pepper, garlic rice, the cleanings such as spices select and the seed of peeling (seed of also can not peeling), again take 10 as base rate, press vinasse and wax gourd, eggplant melon, pumpkin, pawpaw, balsam pear, watermelon, pachyrhizus, pepper, garlic rice, spices, salt, flavor enhancement ratio is 5: 2: 2: 2: 2: 2: 2: 0.3: 0.2: 0.2: 0.2: 0.4: 0.3 weighs respectively vinasse 50Kg, wax gourd 20kg, eggplant melon 20kg, pumpkin 20kg, pawpaw 20kg, balsam pear 20kg, watermelon 20kg, pachyrhizus 3kg, pepper 2kg, garlic rice 2kg, spices 2kg, salt 4kg, flavor enhancement 3kg carries out assembly, and primary and secondary raw material good assembly is dropped in the lump in pulverizer and carried out about dispersion and fining to 30 order, with mixer, melon gained poor sauce is stirred immediately, and be filled in special sanitary Bottle & Can with bottle placer,
Preparation filling good melon poor sauce are dropped in efficient sealed high-temperature sterilization unit and carry out hot digestion sterilization treatment after 32 minutes, again the sealing of filling institute Bottle & Can is preserved and within 15 days, allows its natural upgrading, 15 days afterwards Kaifeng obtain all good natural melon poor sauce of multi-flavor of color, smell and taste.In addition,, because containing anticorrosion, antibacterial, the sterilization materials such as fermentation material and low wine and balsam pear, pepper, garlic rice, spices, salt, flavor enhancement in melon poor sauce, therefore melon poor sauce is fresh-keeping and shelf-life overlength, meet or exceed national food hygienic standard requirement.
Claims (3)
1. the natural melon poor sauce method for making of multi-flavor, is characterized in that, this melon poor sauce compound method is mainly first with cleaning free machine (also can clean by hand) by wax gourd, eggplant melon, pumpkin, pawpaw, balsam pear, watermelon, pachyrhizus, pepper, garlic rice, the cleanings such as spices select and the seed of peeling (seed of also can not peeling), then take 10 as base rate, by vinasse and wax gourd, eggplant melon, pumpkin, pawpaw, balsam pear, watermelon, pachyrhizus, pepper, garlic rice, spices, salt, flavor enhancement ratio is 3-5: 2: 2: 2: 2: 2: 2: 0.3: 0.2: 0.2: 0.2: 0.2-0.4: 0.1-0.3 weighs respectively assembly, and primary and secondary raw material good assembly is dropped in the lump in pulverizer and carried out about height dispersion and fining to 30 order, with mixer, melon gained poor sauce is stirred thereupon, and be filled in special sanitary Bottle & Can and carried out hot digestion sterilization treatment after 30-32 minute with bottle placer, the sealing of filling institute Bottle & Can is preserved again and within 15 days, allow its natural upgrading, after this Kaifeng obtain all good natural melon poor sauce of multi-flavor of color, smell and taste.
2. because containing anticorrosion, antibacterial, the sterilization materials such as fermentation material and low wine and balsam pear, pepper, garlic rice, spices, salt, flavor enhancement in melon poor sauce, therefore melon poor sauce is fresh-keeping and shelf-life overlength, meet or exceed national food hygienic standard requirement.
3. the natural melon poor sauce method for making of multi-flavor as claimed in claim 1, is characterized in that, described vinasse comprise that solid-state, the liquid state of raw material, grog and semisolid, semi liquid state fermentation steam the remaining vinasse of institute after drinking.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210395799.XA CN103766834A (en) | 2012-10-18 | 2012-10-18 | Multi-flavor natural cucurbit vinasse sauce |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210395799.XA CN103766834A (en) | 2012-10-18 | 2012-10-18 | Multi-flavor natural cucurbit vinasse sauce |
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| CN103766834A true CN103766834A (en) | 2014-05-07 |
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| CN201210395799.XA Pending CN103766834A (en) | 2012-10-18 | 2012-10-18 | Multi-flavor natural cucurbit vinasse sauce |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104489549A (en) * | 2014-12-12 | 2015-04-08 | 柳州市京阳节能科技研发有限公司 | Five-material multi-flavor can |
| CN105685942A (en) * | 2015-12-10 | 2016-06-22 | 柳州市京阳节能科技研发有限公司 | Natural gourd competitive vinasse sauce |
| CN105685943A (en) * | 2015-12-10 | 2016-06-22 | 柳州市京阳节能科技研发有限公司 | Natural multielement delicious vinasse sauce |
Citations (5)
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|---|---|---|---|---|
| KR100192619B1 (en) * | 1991-05-31 | 1999-06-15 | 손경식 | Seasoning composition |
| CN1498547A (en) * | 2002-11-06 | 2004-05-26 | 赵立军 | Method for preparing watermelon jam |
| CN1939150A (en) * | 2005-09-28 | 2007-04-04 | 孙元山 | Process of papaya pickle |
| CN102342488A (en) * | 2011-09-02 | 2012-02-08 | 湖南兴薇农业发展有限公司 | Method for making hot pepper-pumpkin sauce |
| CN102461835A (en) * | 2010-11-12 | 2012-05-23 | 魏希宁 | Pickled pumpkin |
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2012
- 2012-10-18 CN CN201210395799.XA patent/CN103766834A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100192619B1 (en) * | 1991-05-31 | 1999-06-15 | 손경식 | Seasoning composition |
| CN1498547A (en) * | 2002-11-06 | 2004-05-26 | 赵立军 | Method for preparing watermelon jam |
| CN1939150A (en) * | 2005-09-28 | 2007-04-04 | 孙元山 | Process of papaya pickle |
| CN102461835A (en) * | 2010-11-12 | 2012-05-23 | 魏希宁 | Pickled pumpkin |
| CN102342488A (en) * | 2011-09-02 | 2012-02-08 | 湖南兴薇农业发展有限公司 | Method for making hot pepper-pumpkin sauce |
Non-Patent Citations (1)
| Title |
|---|
| 垄坚: "《酱菜淹菜泡菜》", 28 February 2010, 延边人民出版社, article "糟腌黄瓜", pages: 46 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104489549A (en) * | 2014-12-12 | 2015-04-08 | 柳州市京阳节能科技研发有限公司 | Five-material multi-flavor can |
| CN105685942A (en) * | 2015-12-10 | 2016-06-22 | 柳州市京阳节能科技研发有限公司 | Natural gourd competitive vinasse sauce |
| CN105685943A (en) * | 2015-12-10 | 2016-06-22 | 柳州市京阳节能科技研发有限公司 | Natural multielement delicious vinasse sauce |
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Application publication date: 20140507 |