CN103766848A - Spicy, hot, sour and fragrant meat vinasse sauce - Google Patents
Spicy, hot, sour and fragrant meat vinasse sauce Download PDFInfo
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- CN103766848A CN103766848A CN201210395771.6A CN201210395771A CN103766848A CN 103766848 A CN103766848 A CN 103766848A CN 201210395771 A CN201210395771 A CN 201210395771A CN 103766848 A CN103766848 A CN 103766848A
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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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- Chemical & Material Sciences (AREA)
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- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
The invention discloses spicy, hot, sour and fragrant meat vinasse sauce, and relates to a vinasse sauce preparation method including the process steps of the equipment allocation, raw material preparation and heating for guaranteeing the quality, the vinasse sauce preparation method is as follows: preparing vinasse according to the ratio of 6:4, weighing chicken, pork, beef and mutton according to the ratio of 3-2:2-1:1:1, using a meat grinder for grinding, using a mixer for mixing evenly, weighing sour pickled cabbage, tomatoes, beans, pepper, chili and garlic according to the ratio of 5-4:5-4:5-4:0.3-0.1:0.2-0.1:0.1, weighing sesame, star anise and cinnamon according to the ratio of 0.3-0.1:0.5-0.3:0.1, using a crusher for respectively crushing and refinement for stand-by use, then weighing vinasse, meat, ingredients, spices and salt according to the ratio of 6-4:3-2:8-6:0.3-0.1:0.2-0.1, mixing evenly, filling into a special bottle for heating sterilization for 1-2.5 hours, and then sealing for storage for upgrading for 5 days to obtain the spicy, hot, sour and fragrant meat vinasse sauce with good color, aroma and taste.
Description
Technical field
The present invention relates to a kind of poor sauce, particularly the fragrant meat grain of a kind of spicy acid sauce.
Background technology
People are everlasting and boil while eating ground rice, noodles and other food day, mostly can't do without making seasoning matter and flavouring with sauerkraut, tomato, pepper, capsicum, garlic rice, spices, salt etc., but these seasoning matter and flavouring are got the raw materials ready, processing need to spend plenty of time and energy, not only loaded down with trivial details but also easily cause waste, and seasoning matter is with putting unhygienic and difficult preservation and portably using.Though and various sauce a multitude of names in town and country market, can not find comprehensively by vinasse and meat, sauerkraut, tomato, soya bean, pepper, capsicum, garlic rice, spices, salt etc. is the poor sauce of the fragrant meat of the spicy acid of integrated-type that main batching and spices and flavouring mix production.Therefore, people need a kind of convenient, the nutritious and fragrant meat grain of the spicy acid of appetizing integrated-type sauce that configures comprehensively, eats badly.
Summary of the invention
The object of the invention is for the fragrant meat grain sauce class shortage of the spicy acid in market and needs of problems, provide a kind of complex art advanced person, material benefit wide with portable, seasoning matter meat grain essence join, the quick health of multi-flavor, high yield and high quality are energy-conservation, green safety environmental protection, the poor sauce preparation method of the fragrant meat of the significant spicy acid of overall economic efficiency and social benefit.
The technical scheme that the present invention adopted is for achieving the above object: the fragrant meat grain of a kind of spicy acid sauce method, it is characterized in that, the fragrant meat grain of this spicy acid sauce preparation method is mainly by vinasse and cleans in advance and pulverize the meat processing as chicken, pork, beef, mutton, batching is as sauerkraut, tomato, soya bean, pepper, capsicum, garlic rice, spices is as sesame, anise, cassia bark, and flavouring salt philosophy weighs mixture in proportion, be filled into and in special Bottle & Can, carry out heat sterilization and seal upgrading up for safekeeping with bottle placer again, and obtain the fragrant meat grain of all good spicy acid of color, smell and taste sauce.
preparing process
1, equipment is put and is joined: put settings such as preparing meat grinder, pulverizer, mixer, bottle placer, special Bottle & Can;
2, raw material preparation: first get required vinasse ready, and on demand respectively by meat (chicken, pork, beef, mutton) and batching (sauerkraut, tomato, soya bean, pepper, capsicum, garlic rice) and spices (sesame, anistree, cassia bark) etc. clean up, press again chicken, pork, beef, mutton ratio is 3-2: 2-1: weighing in 1: 1 is rubbed with meat grinder and mixer stirs evenly, press again sauerkraut, tomato, soya bean, pepper, capsicum, garlic rice ratio is 5-4: 5-4: 5-4: 0.3-0.1: 0.2-0.1: 0.1 weighs and sesame, anistree, cassia bark ratio is 0.3-0.1: 0.5-0.3: 0.1 weighing uses respectively pulverizer dispersion and fining for subsequent use, press again vinasse and meat, batching, spices, salt ratio is that 6-4: 3-2: 8-6: 0.3-0.1: 0.2-0.1 weighs, and drop into mixer simultaneously and stir evenly and obtain the fragrant meat of spicy acid grain sauce, with filling mechanical irrigation, fragrant spicy acid meat grain sauce is packed in special Bottle & Can and obturaged again,
3, heating is guaranteed the quality: fragrant filling spicy acid of obturaging meat grain sauce is dropped in the efficient special heat sterilization equipment of sealing and carried out after heat sterilization 1-2.5 hour, to seal nature upgrading up for safekeeping more than 5 days through the fragrant meat of heat sterilization spicy acid after treatment grain sauce again, 5 days afterwards Kaifeng obtain the fragrant meat grain of all good spicy acid of color, smell and taste sauce.
So constantly by above-mentioned continuous item running, can be fast, efficient, high-quality and produce in a large number the fragrant meat grain of spicy acid sauce.
In the fragrant meat grain of described spicy acid sauce, all contain anti-corrosive antibacterial and the sterilization materials such as vinasse fermentation material and low wine and sauerkraut, tomato, pepper, capsicum, garlic rice, sesame, anise, cassia bark, salt, therefore its freshness date and shelf-life overlength.
Beneficial effect
The present invention takes synthetic innovation and idea of development, pulverize the meat that processes if chicken, pork, beef, mutton and batching are if sauerkraut, tomato, soya bean, pepper, capsicum, garlic rice and spices are as sesame, anise, cassia bark by vinasse with cleaning in advance, and flavouring salt etc. weighs mixture in proportion, then be filled into and in special Bottle & Can, carry out heat sterilization and seal upgrading up for safekeeping and obtain the fragrant meat grain of all good spicy acid of color, smell and taste sauce with bottle placer.The fragrant meat of this spicy acid grain sauce can not only meet town and country market and the growing living needs of people, can consume in a large number the remaining abandoned vinasse of institute after required meat, batching, spices and various liquor-making enterprise ferment wine brewing simultaneously.For this reason, the technology of the present invention is superior, simple, widely applicable, energy-efficient, promotes the use of economic benefit and social benefit is obvious.
Embodiment 1
Get required vinasse ready, and respectively meat (chicken, pork, beef, mutton) and batching (sauerkraut, tomato, soya bean, pepper, capsicum, garlic rice) and spices (sesame, anise, cassia bark) etc. are cleaned up on demand, and all prepare take 10 as base rate weighs:
It is 3: 2: 1 in chicken, pork, beef, mutton ratio: 1 weighs chicken 30kg, pork 20kg, beef 10kg, the rubbing of mutton 10kg meat grinder and mixer stirs evenly;
It is 5: 5: 5 in sauerkraut, tomato, soya bean, pepper, capsicum, garlic rice ratio: weighing sauerkraut 50kg, tomato 50kg, soya bean 50kg, pepper 3kg, 2kg, 1kg and sesame, anise, cassia bark ratio at 0.3: 0.2: 0.1 is that 0.3: 0.5: 0.1 weighing sesame 3kg, 5kg, 1kg use respectively pulverizer dispersion and fining;
It is 6: 3: 8 in vinasse and meat, batching, spices, salt ratio again: weigh meat 60kg, 30kg, 80kg, 3kg, 2kg at 0.3: 0.2, drop in the lump mixer simultaneously and stir evenly and obtain the fragrant meat grain of spicy acid sauce, more poor fragrant spicy acid meat sauce is packed in special Bottle & Can and obturaged with filling mechanical irrigation;
Fragrant filling spicy acid of obturaging meat grain sauce is dropped in the efficient special heat sterilization equipment of sealing and carries out heat sterilization after 1 hour, to seal nature upgrading up for safekeeping more than 5 days through the fragrant meat of heat sterilization spicy acid after treatment grain sauce again, 5 days afterwards Kaifeng obtain the fragrant meat grain of all good spicy acid of color, smell and taste sauce.
Embodiment 2
Get required vinasse ready, and respectively meat (chicken, pork, beef, mutton) and batching (sauerkraut, tomato, soya bean, pepper, capsicum, garlic rice) and spices (sesame, anise, cassia bark) etc. are cleaned up as required, and all prepare take 10 as base rate weighs:
It is 2.5: 1.5: 1 in chicken, pork, beef, mutton ratio: 1 weighs chicken 25kg, 15kg pork, 10kg beef, the rubbing of 10kg mutton meat grinder and mixer stirs evenly;
It is 4.5: 4.5: 4.5 in sauerkraut, tomato, soya bean, pepper, capsicum, garlic rice ratio: weighing sauerkraut 45kg, tomato 45kg, soya bean 45kg, pepper 2kg, capsicum 1.5kg, garlic rice 1kg and sesame, anise, cassia bark ratio at 0.2: 0.15: 0.1 is that 0.2: 0.4: 0.1 weighing sesame 2kg, anistree 4kg, cassia bark 1kg use respectively pulverizer dispersion and fining for subsequent use;
It is 5: 2.5: 7 in vinasse and meat, batching, spices, salt ratio again: weigh vinasse 50kg, 25kg meat, 70kg batching, 2kg spices, 1.5kg salt at 0.2: 0.15, and drop into mixer simultaneously and stir evenly and obtain the fragrant meat of spicy acid grain sauce, more poor fragrant spicy acid meat sauce is packed in special Bottle & Can and obturaged with filling mechanical irrigation;
Fragrant filling spicy acid of obturaging meat grain sauce is dropped in the efficient special heat sterilization equipment of sealing and carries out heat sterilization after 2 hours, to seal nature upgrading up for safekeeping more than 5 days through the fragrant meat of heat sterilization spicy acid after treatment grain sauce again, 5 days afterwards Kaifeng obtain the fragrant meat grain of all good spicy acid of color, smell and taste sauce.
Embodiment 3
Get required vinasse ready, and respectively meat (chicken, pork, beef, mutton) and batching (sauerkraut, tomato, soya bean, pepper, capsicum, garlic rice) and spices (sesame, anise, cassia bark) etc. are cleaned up on demand, and all prepare take 10 as base rate weighs:
It is 2: 1: 1 in chicken, pork, beef, mutton ratio: 1 weighs chicken 20kg, pork 10kg, beef 10kg, the rubbing of mutton 10kg meat grinder and mixer stirs evenly;
It is 4: 4: 4 in sauerkraut, tomato, soya bean, pepper, capsicum, garlic rice ratio: weighing sauerkraut 40kg, tomato 40kg, soya bean 40kg, pepper 1kg, capsicum 1kg, garlic rice 1kg and sesame, anise, cassia bark ratio at 0.1: 0.1: 0.1 is that 0.1: 0.3: 0.1 weighing sesame 1kg, anistree 3kg, cassia bark 1kg use respectively pulverizer dispersion and fining for subsequent use;
It is 4: 2: 6 in vinasse and meat, batching, spices, salt ratio again: weigh vinasse 40kg, meat 20kg, batching 06kg, spices 1kg, salt 1kg at 0.1: 0.1, and drop into mixer simultaneously and stir evenly and obtain the fragrant meat of spicy acid grain sauce, more poor fragrant spicy acid meat sauce is packed in special Bottle & Can and obturaged with filling mechanical irrigation;
Fragrant filling spicy acid of obturaging meat grain sauce is dropped in the efficient special heat sterilization equipment of sealing and carries out heat sterilization after 2.5 hours, to seal nature upgrading up for safekeeping more than 5 days through the fragrant meat of heat sterilization spicy acid after treatment grain sauce again, 5 days afterwards Kaifeng obtain the fragrant meat grain of all good spicy acid of color, smell and taste sauce.
Claims (3)
1. the fragrant meat grain of a spicy acid sauce method, it is characterized in that, first get required vinasse ready, and on demand respectively by meat (chicken, pork, beef, mutton) and batching (sauerkraut, tomato, soya bean, pepper, capsicum, garlic rice) and spices (sesame, anistree, cassia bark) etc. clean up, press again chicken, pork, beef, mutton ratio is 3-2: 2-1: weighing in 1: 1 is rubbed with meat grinder and mixer stirs evenly, press again sauerkraut, tomato, soya bean, pepper, capsicum, garlic rice ratio is 5-4: 5-4: 5-4: 0.3-0.1: 0.2-0.1: 0.1 weighs and sesame, anistree, cassia bark ratio is 0.3-0.1: 0.5-0.3: 0.1 weighing uses respectively pulverizer dispersion and fining for subsequent use, press again vinasse and meat, batching, spices, salt ratio is that 6-4: 3-2: 8-6: 0.3-0.1: 0.2-0.1 weighs, and drop into mixer simultaneously and stir evenly and obtain the fragrant meat of spicy acid grain sauce, with filling mechanical irrigation, fragrant spicy acid meat grain sauce is packed in special Bottle & Can and obturaged again.
2. fragrant filling spicy acid of obturaging meat grain sauce is dropped in the efficient special heat sterilization equipment of sealing and carried out after heat sterilization 1-2.5 hour, to seal nature upgrading up for safekeeping more than 5 days through the fragrant meat of heat sterilization spicy acid after treatment grain sauce again, 5 days afterwards Kaifeng obtain the fragrant meat grain of all good spicy acid of color, smell and taste sauce.
3. the fragrant meat grain of spicy acid as claimed in claim 1 sauce, it is characterized in that, in the fragrant meat grain of described spicy acid sauce, all contain anti-corrosive antibacterial and the sterilization materials such as vinasse fermentation material and low wine and sauerkraut, tomato, pepper, capsicum, garlic rice, sesame, anise, cassia bark, salt, therefore its freshness date and shelf-life overlength.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210395771.6A CN103766848A (en) | 2012-10-18 | 2012-10-18 | Spicy, hot, sour and fragrant meat vinasse sauce |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210395771.6A CN103766848A (en) | 2012-10-18 | 2012-10-18 | Spicy, hot, sour and fragrant meat vinasse sauce |
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| Publication Number | Publication Date |
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| CN103766848A true CN103766848A (en) | 2014-05-07 |
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| CN201210395771.6A Pending CN103766848A (en) | 2012-10-18 | 2012-10-18 | Spicy, hot, sour and fragrant meat vinasse sauce |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105639595A (en) * | 2015-12-10 | 2016-06-08 | 柳州市京阳节能科技研发有限公司 | Special spicy meat sauce |
| CN105707839A (en) * | 2015-12-10 | 2016-06-29 | 柳州市京阳节能科技研发有限公司 | Refined spicy, hot and sour meat sauce |
| CN105707841A (en) * | 2015-12-10 | 2016-06-29 | 柳州市京阳节能科技研发有限公司 | Oily, fragrant, spicy and sour meat distillers' grain sauce |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1274542A (en) * | 1999-05-22 | 2000-11-29 | 绍兴王宝和酒厂 | Fragrant vinasse gravy and preparation process thereof |
| CN1650749A (en) * | 2005-03-25 | 2005-08-10 | 周诗连 | Production technology of edible fungus wine pickled instant food |
| CN101637275A (en) * | 2008-07-28 | 2010-02-03 | 徐昭苏 | Wine lees meat |
| CN101897428A (en) * | 2009-06-01 | 2010-12-01 | 林戈非 | Eight-treasure spicy chili sauce and manufacturing thereof |
| JP2011239725A (en) * | 2010-05-18 | 2011-12-01 | Asahi Kasei Chemicals Corp | Emulsified dressing |
-
2012
- 2012-10-18 CN CN201210395771.6A patent/CN103766848A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1274542A (en) * | 1999-05-22 | 2000-11-29 | 绍兴王宝和酒厂 | Fragrant vinasse gravy and preparation process thereof |
| CN1650749A (en) * | 2005-03-25 | 2005-08-10 | 周诗连 | Production technology of edible fungus wine pickled instant food |
| CN101637275A (en) * | 2008-07-28 | 2010-02-03 | 徐昭苏 | Wine lees meat |
| CN101897428A (en) * | 2009-06-01 | 2010-12-01 | 林戈非 | Eight-treasure spicy chili sauce and manufacturing thereof |
| JP2011239725A (en) * | 2010-05-18 | 2011-12-01 | Asahi Kasei Chemicals Corp | Emulsified dressing |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105639595A (en) * | 2015-12-10 | 2016-06-08 | 柳州市京阳节能科技研发有限公司 | Special spicy meat sauce |
| CN105707839A (en) * | 2015-12-10 | 2016-06-29 | 柳州市京阳节能科技研发有限公司 | Refined spicy, hot and sour meat sauce |
| CN105707841A (en) * | 2015-12-10 | 2016-06-29 | 柳州市京阳节能科技研发有限公司 | Oily, fragrant, spicy and sour meat distillers' grain sauce |
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Application publication date: 20140507 |