CN104738544A - Spicy and hot, ginger, sour and sesame oil vinasse sauce - Google Patents
Spicy and hot, ginger, sour and sesame oil vinasse sauce Download PDFInfo
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- CN104738544A CN104738544A CN201310725025.3A CN201310725025A CN104738544A CN 104738544 A CN104738544 A CN 104738544A CN 201310725025 A CN201310725025 A CN 201310725025A CN 104738544 A CN104738544 A CN 104738544A
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Abstract
The present invention discloses a spicy and hot, ginger, sour and sesame oil vinasse sauce, and relates to a vinasse sauce preparation method which contains steps of equipment setting, raw material preparation, sterilization and quality enhancing. The detail preparation method is as follows: firstly setting the necessary equipment, then washing and cleaning fresh ginger, pepper, chilli, minced garlic, pickled bamboo shoot (pickled cabbage or tomato) and spices at a ratio of 2-1 : 0.02 : 1-2 : 0.2-0.1 : 0.5-0.3 : 0.2-0.1, refining the above materials, at the same time putting into a mixer to stir evenly to obtain mixed ingredients, weighing the vinasse, the mixed ingredients, edible salt, and cooking oil at a ratio of 5-4 : 4-5 : 0.2-0.1 : 0.1-0.2, stirring evenly to obtain a primary spicy and hot, ginger, sour and sesame oil vinasse sauce, filling the primary spicy and hot, ginger, sour and sesame oil vinasse sauce into special bottles and tanks, then putting into efficient sealed special heat-sterilizer to conduct heat-sterilization for 1-2 hours, then sealing to preserve, and natural quality enhancing for 5-7 days to obtain the spicy and hot, ginger, sour and sesame oil vinasse sauce with a perfect combination of color, aroma and taste.
Description
Technical field
The present invention relates to a kind of oily poor sauce, particularly a kind of spicy ginger acid sesame oil grain sauce.
Technical background
People mostly be can't do without with ginger, pepper, capsicum, garlic rice, sour bamboo shoot (sauerkraut or tomato), spices, salt etc. as seasoning matter and flavouring in the conventional food cooking, but these seasoning matter and flavouring clean from selecting and purchasing to, cut that chopping gets the raw materials ready needs cost plenty of time and energy, not only loaded down with trivial details but also easily cause wastage of material and waste time, and required seasoning matter is not easily preserved.Though but in modernization supermarket, town and country various sauce a multitude of names, but can not find by vinasse and edible oil and ginger, pepper, capsicum, garlic rice, sour bamboo shoot (sauerkraut or tomato), spices, salt etc. is this type of integrated poor sauce of primary and secondary raw material mixture manufacturing, and the remaining vinasse of institute are mostly made the simple process such as feed or waste material and fallen after various liquor-making enterprise and workshop ferment wine brewing, cause the great wasting of resources and add and produce chain cost and reduce comprehensive productivity effect.Therefore, people expect a kind of widely applicable, edible convenient and that effect is better integrated-type spicy ginger acid sesame oil grain sauce.
Summary of the invention
The object of the invention is for seasoning matter and the sauce class shortage of Condiment Market grain and needs of problems, there is provided a kind of complex art advancedly, practical easily to promote by force, raw material preparation various, poor sauce seasoning matter essence is mixed, Quick-filling sterilizing, high yield and high quality are energy-conservation, green safety environmental protection, the significant spicy ginger acid sesame oil grain sauce of overall economic efficiency.
The technical scheme that the present invention is adopted for achieving the above object is: a kind of spicy ginger acid sesame oil grain sauce, it is characterized in that, major ingredient and spices, salt, the edible oil etc. such as the ginger processed in advance, pepper, capsicum, garlic rice, sour bamboo shoot (sauerkraut or tomato) are mainly prepared burden and are weighed mixture by different proportion by this poor sauce compound method, then weigh mixture refining and filling heat sterilization and gained after sealing upgrading up for safekeeping in proportion with vinasse.Meanwhile, as shorter in the required poor sauce spicy ginger acid sesame oil grain sauce shelf-life also can not heat sterilization, and after directly pouring in special-purpose bottle or tank and sealing up for safekeeping and carry out nature upgrading, also can obtain genuine spicy ginger acid sesame oil grain sauce.
Containing fermentation material and low wine and anticorrosion, antibacterial, the sterilization material such as ginger, pepper, capsicum, garlic rice, sour bamboo shoot (sauerkraut, tomato), spices, salt in described poor sauce.
Described major ingredient is vinasse, ginger, pepper, capsicum, garlic rice, sour bamboo shoot (sauerkraut or tomato);
Described batching is spices, salt, edible oil.
Detailed description of the invention
1, equipment is put and is joined: put settings such as preparing cleaner, shredding machine, mixer, bottle placer, heat sterilization device, special Bottle & Can.
2, raw material preparation: be all base rate with 10, first the ginger cleaned up, capsicum, garlic rice, sour bamboo shoot (sauerkraut, tomato) are carried out stripping and slicing or mince or pulverize and pepper, spices are pulverized, be 2-1: 0.02: 1-2: 0.2-0.1: 0.5-0.3: 0.2-0.1 weigh ginger, pepper, capsicum, garlic rice, sour bamboo shoot (sauerkraut, tomato), spices respectively in ginger, pepper, capsicum, garlic rice, sour bamboo shoot (sauerkraut, tomato), spices ratio again, drop in mixer more simultaneously and stir, namely obtain mix.Be 5-4: 4-5: 0.2-0.1: 0.1-0.2 weigh vinasse, batching, salt, edible oil stirring evenly in vinasse and batching, salt, edible oil ratio again, namely obtain elementary spicy ginger acid sesame oil grain sauce.
3, sterilizing upgrading: elementary spicy ginger acid sesame oil grain sauce is filled in special Bottle & Can with bottle placer, drop into again in efficient sealed special heat sterilization device and carry out heat sterilization process 1-2 hour, seal preservation again and carry out nature upgrading 5-7 days, namely Kaifeng obtain all good spicy ginger acid sesame oil grain sauce of color, smell and taste.
Because of in poor sauce containing fermentation material and low wine and anticorrosion, antibacterial, the sterilization material such as ginger, pepper, capsicum, garlic rice, sour bamboo shoot (sauerkraut, tomato), spices, salt, as shorter in the required poor sauce spicy ginger acid sesame oil grain sauce shelf-life also can not heat sterilization, and directly pour in special-purpose bottle or tank to seal up for safekeeping and carry out nature upgrading 15-17 days, also can obtain genuine spicy ginger acid sesame oil grain sauce.
So constantly carry out the running of 2-3 item, can fast, efficient, high-quality and produce spicy ginger acid sesame oil grain sauce in a large number.
Owing to taking above-mentioned technical matters, the present invention has following beneficial effect:
The present invention is through prolonged and repeated experiment, successfully utilize solid-state, remaining various vinasse and edible oil after liquid state fermentation wine brewing, ginger, pepper, capsicum, garlic rice, acid bamboo shoot (sauerkraut or tomato), spices, the poor sauce of the meticulous preparation such as the salt spicy acid of branded oil ginger, this poor sauce preparation technique craft science, simple and effective, both remaining vinasse after can having consumed described characteristic agricultural byproducts in a large number and having utilized various wine brewing, fast high efficiency high quality can be realized again to produce oil the poor sauce of the spicy acid of ginger, in order to promoting the living needs that town and country seasoning matter and Condiment Market development and people are growing.It promotes the use of overall economic efficiency and social benefit is particularly evident.
Embodiment 1
Be all base rate with 10, first the ginger cleaned up, capsicum, garlic rice, sour bamboo shoot are carried out stripping and slicing or mince or pulverize and pepper, spices are pulverized, be respectively weigh ginger 20kg, pepper 0.2kg, capsicum 10kg, garlic rice 2kg, sour bamboo shoot 5kg, spices 2kg at 2: 0.02: 1: 0.2: 0.5: 0.2 in ginger, pepper, capsicum, garlic rice, sour bamboo shoot, spices ratio again, drop in mixer more simultaneously and stir, namely obtain mix.Again in vinasse and batching, salt, edible oil ratio be weigh vinasse 50kg at 5: 4: 0.2: 0.1, the 40kg for preparing burden, salt 2kg, edible oil 1kg stir evenly, namely obtain elementary spicy ginger acid sesame oil grain sauce.
With bottle placer, elementary spicy ginger acid sesame oil grain sauce is filled in special Bottle & Can, drop into again in efficient sealed special heat sterilization device and carry out heat sterilization process 1 hour, seal preservation again and carry out nature upgrading 5 days, namely Kaifeng obtain all good spicy ginger acid sesame oil grain sauce of color, smell and taste.
Because containing fermentation material and anticorrosion, antibacterial, the sterilization material such as low wine and ginger, pepper, capsicum, garlic rice, sour bamboo shoot, spices, salt in poor sauce, as shorter in the required poor sauce spicy ginger acid sesame oil grain sauce shelf-life also can not heat sterilization, and directly pour in special-purpose bottle or tank to seal up for safekeeping and carry out nature upgrading 15 days, also can obtain genuine spicy ginger acid sesame oil grain sauce.
Embodiment 2
Be all base rate with 10, first the ginger cleaned up, capsicum, garlic rice, sauerkraut are carried out stripping and slicing or mince or pulverize and pepper, spices are pulverized, be respectively weigh ginger 15kg, pepper 0.2kg, capsicum 15kg, garlic rice 1.5kg, sauerkraut 4kg, spices 1.5kg at 1.5: 0.02: 1.5: 0.15: 0.4: 0.15 in ginger, pepper, capsicum, garlic rice, sauerkraut, spices ratio again, drop in mixer more simultaneously and stir, namely obtain mix.Again in vinasse and batching, salt, edible oil ratio be weigh vinasse 45kg at 4.5: 4.5: 0.15: 0.15, the 45kg for preparing burden, salt 1.5kg, edible oil 1.5kg stir evenly, namely obtain elementary spicy ginger acid sesame oil grain sauce.
With bottle placer, elementary spicy ginger acid sesame oil grain sauce is filled in special Bottle & Can, drop into again in efficient sealed special heat sterilization device and carry out heat sterilization process 1.5 hours, seal preservation again and carry out nature upgrading 6 days, namely Kaifeng obtain all good spicy ginger acid sesame oil grain sauce of color, smell and taste.
Because containing fermentation material and anticorrosion, antibacterial, the sterilization material such as low wine and ginger, pepper, capsicum, garlic rice, sauerkraut, spices, salt in poor sauce, as shorter in the required poor sauce spicy ginger acid sesame oil grain sauce shelf-life also can not heat sterilization, and directly pour in special-purpose bottle or tank to seal up for safekeeping and carry out nature upgrading 16 days, also can obtain genuine spicy ginger acid sesame oil grain sauce.
Embodiment 3
Be all base rate with 10, first the ginger cleaned up, capsicum, garlic rice, tomato are carried out stripping and slicing or mince or pulverize and pepper, spices are pulverized, be respectively weigh ginger 10kg, pepper 0.2kg, capsicum 20kg, garlic rice 1kg, tomato 3kg, spices 1kg at 1: 0.02: 2: 0.1: 0.3: 0.1 in ginger, pepper, capsicum, garlic rice, tomato, spices ratio again, drop in mixer more simultaneously and stir, namely obtain mix.Again in vinasse and batching, salt, edible oil ratio be weigh vinasse 40kg at 4: 5: 0.1: 0.2, the 50kg for preparing burden, salt 1kg, edible oil 2kg stir evenly, namely obtain elementary spicy ginger acid sesame oil grain sauce.
With bottle placer, elementary spicy ginger acid sesame oil grain sauce is filled in special Bottle & Can, drop into again in efficient sealed special heat sterilization device and carry out heat sterilization process 2 hours, seal preservation again and carry out nature upgrading 7 days, namely Kaifeng obtain all good spicy ginger acid sesame oil grain sauce of color, smell and taste.
Because containing fermentation material and anticorrosion, antibacterial, the sterilization material such as low wine and ginger, pepper, capsicum, garlic rice, tomato, spices, salt in poor sauce, as shorter in the required poor sauce spicy ginger acid sesame oil grain sauce shelf-life also can not heat sterilization, and directly pour in special-purpose bottle or tank to seal up for safekeeping and carry out nature upgrading 17 days, also can obtain genuine spicy ginger acid sesame oil grain sauce.
Claims (7)
1. a spicy ginger acid sesame oil grain sauce, it is characterized in that, described spicy ginger acid sesame oil grain sauce is all mainly base rate with 10, the ginger first will cleaned up, capsicum, garlic rice, acid bamboo shoot (sauerkraut, tomato) carry out stripping and slicing or mince or pulverize and by pepper, spices is pulverized, press ginger again, pepper, capsicum, garlic rice, acid bamboo shoot (sauerkraut, tomato), spices ratio is 2-1: 0.02: 1-2: 0.2-0.1: 0.5-0.3: 0.2-0.1 weigh ginger respectively, pepper, capsicum, garlic rice, acid bamboo shoot (sauerkraut, tomato), spices, drop in mixer more simultaneously and stir, namely mix is obtained.
2. be 5-4: 4-5: 0.2-0.1: 0.1-0.2 weigh vinasse, batching, salt, edible oil stirring evenly in vinasse and batching, salt, edible oil ratio again, namely obtain elementary spicy ginger acid sesame oil grain sauce.
3. with bottle placer, elementary spicy ginger acid sesame oil grain sauce is filled in special Bottle & Can, drop into again in efficient sealed special heat sterilization device and carry out heat sterilization process 1-2 hour, seal preservation again and carry out nature upgrading 5-7 days, namely Kaifeng obtain all good spicy ginger acid sesame oil grain sauce of color, smell and taste.
4. spicy ginger acid sesame oil grain sauce described in is as shorter in the required shelf-life also can not heat sterilization, and directly pours in special-purpose bottle or tank to seal up for safekeeping and carry out nature upgrading 15-17 days, also can obtain genuine spicy ginger acid sesame oil grain sauce.
5. spicy ginger acid sesame oil grain sauce as claimed in claim 1, it is characterized in that, containing fermentation material and low wine and anticorrosion, antibacterial, the sterilization material such as ginger, pepper, capsicum, garlic rice, sour bamboo shoot (sauerkraut, tomato), spices, salt in described poor sauce.
6. poor sauce as claimed in claim 1 spicy ginger acid sesame oil grain sauce, it is characterized in that, described major ingredient is vinasse, ginger, pepper, capsicum, garlic rice, sour bamboo shoot (sauerkraut or tomato).
7. poor sauce as claimed in claim 1 spicy ginger acid sesame oil grain sauce, it is characterized in that, described batching is spices, salt, edible oil.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310725025.3A CN104738544A (en) | 2013-12-25 | 2013-12-25 | Spicy and hot, ginger, sour and sesame oil vinasse sauce |
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| CN201310725025.3A CN104738544A (en) | 2013-12-25 | 2013-12-25 | Spicy and hot, ginger, sour and sesame oil vinasse sauce |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105639594A (en) * | 2015-12-10 | 2016-06-08 | 柳州市京阳节能科技研发有限公司 | Special taste spicy sauce |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2011239725A (en) * | 2010-05-18 | 2011-12-01 | Asahi Kasei Chemicals Corp | Emulsified dressing |
| CN102845734A (en) * | 2012-10-01 | 2013-01-02 | 柳州市京阳节能科技研发有限公司 | Preparation method for high-quality multi-flavored pickled sauce |
| CN103099186A (en) * | 2012-11-15 | 2013-05-15 | 柳州市京阳节能科技研发有限公司 | Fragrant spicy and hot seafood sauce |
-
2013
- 2013-12-25 CN CN201310725025.3A patent/CN104738544A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2011239725A (en) * | 2010-05-18 | 2011-12-01 | Asahi Kasei Chemicals Corp | Emulsified dressing |
| CN102845734A (en) * | 2012-10-01 | 2013-01-02 | 柳州市京阳节能科技研发有限公司 | Preparation method for high-quality multi-flavored pickled sauce |
| CN103099186A (en) * | 2012-11-15 | 2013-05-15 | 柳州市京阳节能科技研发有限公司 | Fragrant spicy and hot seafood sauce |
Non-Patent Citations (1)
| Title |
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| 邓志会，等: "浅谈复合调味品的研制与开发", 《四川食品与发酵》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105639594A (en) * | 2015-12-10 | 2016-06-08 | 柳州市京阳节能科技研发有限公司 | Special taste spicy sauce |
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Application publication date: 20150701 |