CN110754649A - Preparation process of pepper sauce and preparation device of pepper sauce - Google Patents
Preparation process of pepper sauce and preparation device of pepper sauce Download PDFInfo
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- CN110754649A CN110754649A CN201911063370.9A CN201911063370A CN110754649A CN 110754649 A CN110754649 A CN 110754649A CN 201911063370 A CN201911063370 A CN 201911063370A CN 110754649 A CN110754649 A CN 110754649A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 109
- 235000002566 Capsicum Nutrition 0.000 title claims abstract description 68
- 239000006002 Pepper Substances 0.000 title claims abstract description 68
- 235000016761 Piper aduncum Nutrition 0.000 title claims abstract description 68
- 235000017804 Piper guineense Nutrition 0.000 title claims abstract description 68
- 235000008184 Piper nigrum Nutrition 0.000 title claims abstract description 68
- 235000015067 sauces Nutrition 0.000 title claims abstract description 62
- 241000722363 Piper Species 0.000 title claims abstract 18
- 238000003756 stirring Methods 0.000 claims abstract description 75
- 239000000203 mixture Substances 0.000 claims abstract description 5
- 239000000843 powder Substances 0.000 claims description 20
- 239000010775 animal oil Substances 0.000 claims description 17
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 17
- 239000008158 vegetable oil Substances 0.000 claims description 17
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 16
- 240000008067 Cucumis sativus Species 0.000 claims description 16
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 claims description 16
- 244000291564 Allium cepa Species 0.000 claims description 15
- 235000017784 Mespilus germanica Nutrition 0.000 claims description 15
- 244000182216 Mimusops elengi Species 0.000 claims description 15
- 235000000560 Mimusops elengi Nutrition 0.000 claims description 15
- 235000007837 Vangueria infausta Nutrition 0.000 claims description 15
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 15
- 235000008397 ginger Nutrition 0.000 claims description 15
- 238000000034 method Methods 0.000 claims description 13
- 239000003921 oil Substances 0.000 claims description 13
- 235000019198 oils Nutrition 0.000 claims description 13
- 238000004140 cleaning Methods 0.000 claims description 12
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 11
- 229930006000 Sucrose Natural products 0.000 claims description 11
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 claims description 10
- 238000010411 cooking Methods 0.000 claims description 10
- 239000008159 sesame oil Substances 0.000 claims description 10
- 235000011803 sesame oil Nutrition 0.000 claims description 10
- 238000004321 preservation Methods 0.000 claims description 9
- 230000008569 process Effects 0.000 claims description 9
- 238000002347 injection Methods 0.000 claims description 7
- 239000007924 injection Substances 0.000 claims description 7
- 238000002156 mixing Methods 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 235000007650 Aralia spinosa Nutrition 0.000 claims description 6
- 241000949456 Zanthoxylum Species 0.000 claims description 6
- 238000007599 discharging Methods 0.000 claims description 6
- 230000006872 improvement Effects 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 6
- 238000007605 air drying Methods 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 238000005360 mashing Methods 0.000 claims description 5
- 230000000694 effects Effects 0.000 claims description 4
- 235000019483 Peanut oil Nutrition 0.000 claims description 3
- 235000005687 corn oil Nutrition 0.000 claims description 3
- 239000002285 corn oil Substances 0.000 claims description 3
- 230000008878 coupling Effects 0.000 claims description 3
- 238000010168 coupling process Methods 0.000 claims description 3
- 238000005859 coupling reaction Methods 0.000 claims description 3
- 239000000312 peanut oil Substances 0.000 claims description 3
- 235000013312 flour Nutrition 0.000 claims description 2
- 239000010699 lard oil Substances 0.000 claims description 2
- 239000003549 soybean oil Substances 0.000 claims description 2
- 235000012424 soybean oil Nutrition 0.000 claims description 2
- 235000020238 sunflower seed Nutrition 0.000 claims description 2
- 244000273928 Zingiber officinale Species 0.000 claims 3
- 238000007790 scraping Methods 0.000 claims 1
- 239000000463 material Substances 0.000 abstract description 14
- 239000007921 spray Substances 0.000 abstract description 5
- 239000003205 fragrance Substances 0.000 abstract description 4
- 240000003889 Piper guineense Species 0.000 description 50
- 241000234314 Zingiber Species 0.000 description 12
- 230000002457 bidirectional effect Effects 0.000 description 8
- 230000009471 action Effects 0.000 description 4
- 238000010438 heat treatment Methods 0.000 description 4
- 230000009286 beneficial effect Effects 0.000 description 3
- 244000241872 Lycium chinense Species 0.000 description 2
- 235000015468 Lycium chinense Nutrition 0.000 description 2
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- 235000008429 bread Nutrition 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
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Images
Classifications
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
- B01F27/00—Mixers with rotary stirring devices in fixed receptacles; Kneaders
- B01F27/05—Stirrers
- B01F27/11—Stirrers characterised by the configuration of the stirrers
- B01F27/19—Stirrers with two or more mixing elements mounted in sequence on the same axis
- B01F27/192—Stirrers with two or more mixing elements mounted in sequence on the same axis with dissimilar elements
- B01F27/1921—Stirrers with two or more mixing elements mounted in sequence on the same axis with dissimilar elements comprising helical elements and paddles
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
- B01F27/00—Mixers with rotary stirring devices in fixed receptacles; Kneaders
- B01F27/80—Mixers with rotary stirring devices in fixed receptacles; Kneaders with stirrers rotating about a substantially vertical axis
- B01F27/90—Mixers with rotary stirring devices in fixed receptacles; Kneaders with stirrers rotating about a substantially vertical axis with paddles or arms
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
- B01F27/00—Mixers with rotary stirring devices in fixed receptacles; Kneaders
- B01F27/80—Mixers with rotary stirring devices in fixed receptacles; Kneaders with stirrers rotating about a substantially vertical axis
- B01F27/92—Mixers with rotary stirring devices in fixed receptacles; Kneaders with stirrers rotating about a substantially vertical axis with helices or screws
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
- B01F35/00—Accessories for mixers; Auxiliary operations or auxiliary devices; Parts or details of general application
- B01F35/10—Maintenance of mixers
- B01F35/12—Maintenance of mixers using mechanical means
- B01F35/123—Maintenance of mixers using mechanical means using scrapers for cleaning mixers
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
- B01F35/00—Accessories for mixers; Auxiliary operations or auxiliary devices; Parts or details of general application
- B01F35/10—Maintenance of mixers
- B01F35/145—Washing or cleaning mixers not provided for in other groups in this subclass; Inhibiting build-up of material on machine parts using other means
- B01F35/1452—Washing or cleaning mixers not provided for in other groups in this subclass; Inhibiting build-up of material on machine parts using other means using fluids
- B01F35/1453—Washing or cleaning mixers not provided for in other groups in this subclass; Inhibiting build-up of material on machine parts using other means using fluids by means of jets of fluid, e.g. air
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
- B01F2101/00—Mixing characterised by the nature of the mixed materials or by the application field
- B01F2101/06—Mixing of food ingredients
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- Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Mechanical Engineering (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a pepper sauce preparation process and a pepper sauce preparation device, wherein the preparation device comprises a preparation kettle, a support leg is arranged at the bottom of the preparation kettle, a universal wheel with a brake is arranged at the bottom of the support leg, a charging opening is formed in the upper end of the side surface of the preparation kettle, a discharge valve is arranged on a discharge pipe at the bottom of the preparation kettle, a stirring shaft is arranged inside the preparation kettle, a first stirring blade and a second stirring blade are respectively sleeved on the stirring shaft, a blanking auger is fixed at the bottom end of the stirring shaft and arranged in the discharge pipe at the bottom of the preparation kettle, and the top end of the stirring shaft penetrates through the top surface of the preparation kettle and is fixedly connected with an output shaft of a first motor through a coupler. According to the invention, the scraper plate, the spray head, the first stirring blade and the second stirring blade are arranged, so that the fragrance and the freshness of the prepared pepper sauce are improved, the preparation device can thoroughly mix materials, and the residual materials on the inner wall are more convenient to clean.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a pepper sauce preparation process and a pepper sauce preparation device.
Background
The pepper is a crop which is grown in a warm and humid environment, so that the pepper is common in the south of China, particularly Sichuan people like putting pepper and pepper together to make delicious food, so that the effects of dispelling cold and removing dampness can be achieved, the pepper is a very practical and delicious spice in the south with humid climate, the pepper is made into sauce, the pepper sauce is also a method for eating, the pepper sauce can be used for mixing noodles, clamping steamed bread and dipping cucumber with the sauce, the taste is very good, people with heavy moisture, improper spleen and stomach and poor appetite can eat more pepper sauce, dampness removal is facilitated, the metabolic function of the body can be adjusted, the pepper sauce is very popular and deeply accepted by people, but the prepared pepper sauce is not ideal in fragrance and freshness in the existing pepper sauce preparation process and pepper sauce preparation device, the mixed materials of the preparation device are inconvenient, and the residual materials on the inner wall are inconvenient to clean, there is therefore a need for improvements in the prior art to address the above-mentioned problems.
Disclosure of Invention
Technical problem to be solved
The invention aims to provide a pepper sauce preparation process and a pepper sauce preparation device, and aims to solve the problems that the prepared pepper sauce is unsatisfactory in fragrance and freshness, the preparation device is inconvenient in material mixing, and residual materials on the inner wall are inconvenient to clean in the conventional pepper sauce preparation process and pepper sauce preparation device in the background art.
(II) technical scheme
In order to achieve the purpose, the invention provides the following technical scheme: a pepper sauce preparation device comprises a preparation kettle, wherein the bottom of the preparation kettle is provided with a supporting leg, the bottom of the supporting leg is provided with a universal wheel with a brake, the upper end of the side surface of the preparation kettle is provided with a charging opening, a discharge valve is arranged on a discharge pipe at the bottom of the preparation kettle, a stirring shaft is arranged in the preparation kettle, a first stirring blade and a second stirring blade are respectively sleeved on the stirring shaft, the bottom end of the stirring shaft is fixed with a blanking auger which is arranged in the discharge pipe at the bottom of the preparation kettle, the top end of the stirring shaft penetrates through the top surface of the preparation kettle and is fixedly connected with an output shaft of a first motor through a coupler, the first motor is fixed on a supporting plate, the two ends of the supporting plate are supported through cylinders, the cylinders are fixed at the top of the preparation kettle, a scraper is also arranged in the preparation kettle and is fixed at the bottom, the utility model discloses a two-way lead screw, including two-way lead screw, first bevel gear, second bevel gear, pivot, first bearing, second bearing, carousel, first lead screw cover, lead screw cover movable sleeve establish on two-way lead screw, two-way lead screw passes through first bearing and supports, the tip of two-way lead screw is fixed with first bevel gear, first bevel gear meshes with second bevel gear mutually, the fixed cover of second bevel gear is established in the pivot, the pivot passes through second bearing and supports, the output shaft fixed connection of shaft coupling and second motor is passed through to the tip of pivot, first bearing, second bearing and second motor are all.
Preferably, the outside cover of preparation cauldron is equipped with the heat preservation, be formed with the steam chamber between heat preservation and the preparation cauldron, just be provided with steam inlet pipe and steam outlet pipe on the heat preservation respectively.
Preferably, the first stirring blade is arranged above the second stirring blade, the first stirring blade is in a spiral shape, and the shape of the second stirring blade is adapted to the shape of the bottom of the preparation kettle.
Preferably, both ends are provided with water injection pipe and thermometer respectively about the top of preparation cauldron, the water injection pipe is linked together with the ring pipe that sets up in the preparation cauldron inside, be provided with the shower nozzle on the ring pipe, the shower nozzle slope sets up, just the shower nozzle is provided with a plurality of, a plurality of the shower nozzle evenly sets up on the ring pipe along the circumference.
Preferably, the number of the scrapers is two, and the two scrapers are symmetrically arranged on two sides of the stirring shaft.
The invention also provides a preparation process of the pepper sauce, which comprises the following steps:
s1: removing leaves and stems of fresh pricklyash peel, cleaning, air drying, mashing, cleaning cucumber, ginger, shallot, medlar and mushroom, and dicing by a dicing machine for later use;
s2: adding vegetable oil into a preparation kettle from a feeding port, heating the preparation kettle through high-temperature steam, adding the smashed pepper into the preparation kettle when the temperature of the oil rises to about 70 ℃, frying the pepper with the oil, and driving a stirring shaft to rotate through a first motor during frying to continuously stir the pepper;
s3: adding animal oil, stirring, and parching while adding cooking wine;
s4: then adding the cucumber, the ginger, the shallot and the diced mushroom, further mixing and stir-frying, keeping the temperature at 60-65 ℃, and stir-frying at high temperature for 10-15 minutes;
s5: and adding the medlar powder and the yam powder, cooling to 55-60 ℃, slowly frying the sauce, adding white sugar for freshness improvement, continuously stirring in the sauce frying process until the sauce is viscous, and finally adding a little sesame oil to obtain the sauce.
Preferably, the pepper sauce is prepared from the following raw materials in parts by weight: 50-55 parts of pepper, 20-25 parts of vegetable oil, 10-15 parts of animal oil, 0.5-1 part of cooking wine, 5-8 parts of cucumber, 1-2 parts of ginger, 1-2 parts of scallion, 1-2 parts of mushroom, 0.5-1 part of medlar powder, 0.5-1 part of yam flour, 1-3 parts of white sugar and 1-3 parts of sesame oil.
Preferably, the animal oil in S3 is lard oil.
Preferably, the vegetable oil in S2 is one of peanut oil, corn oil, soybean oil or sunflower oil or a mixture thereof.
(III) advantageous effects
Compared with the prior art, the invention has the beneficial effects that:
(1) according to the invention, by arranging the vegetable oil and the animal oil, the animal oil and the vegetable oil are mixed for eating, which is the most beneficial and healthy, and the damage caused by eating one oil alone can be avoided.
(2) According to the invention, the freshness and the fragrance of the pepper sauce are improved by arranging the mushroom, the Chinese wolfberry powder, the yam powder and the white sugar, and the Chinese wolfberry and the yam have medicinal effects on a human body, so that the pepper sauce is very beneficial to health.
(3) The invention can thoroughly and uniformly mix materials by arranging the first stirring blade, the second stirring blade and the scraper, can clean the residual materials on the inner wall of the preparation kettle by arranging the scraper and the spray head, and before cleaning, the position of the scraper is firstly adjusted, the second motor is started, the second motor drives the rotating shaft to rotate, the rotating shaft drives the second bevel gear to rotate, the second bevel gear drives the first bevel gear to rotate, the first bevel gear drives the bidirectional screw rod to rotate, the bidirectional screw rod drives the screw rod sleeve to move, so that the scraper moves to the inner wall of the preparation kettle to abut against the inner wall, when the first motor rotates, the scraper scrapes the materials attached to the inner wall, and meanwhile, the spray head washes the inner wall of the preparation kettle to clean the preparation kettle.
Drawings
FIG. 1 is a front cross-sectional view of the present invention in its entirety;
FIG. 2 is a schematic view of the bottom structure of the turntable according to the present invention;
FIG. 3 is a schematic view of the structure of the annular tube of the present invention.
The reference numbers in the figures are: 1. preparing a kettle; 2. supporting legs; 3. universal wheels with brakes; 4. a feed inlet; 5. a discharge valve; 6. a heat-insulating layer; 7. a steam chamber; 8. a steam inlet pipe; 9. a steam outlet pipe; 10. a stirring shaft; 11. a first stirring blade; 12. a second stirring blade; 13. a blanking auger; 14. a first motor; 15. a support plate; 16. a cylinder; 17. a squeegee; 18. a screw rod sleeve; 19. a bidirectional screw rod; 20. a first bearing housing; 21. a first bevel gear; 22. a second bevel gear; 23. a rotating shaft; 24. a second bearing housing; 25. a second motor; 26. a turntable; 27. a water injection pipe; 28. a thermometer; 29. an annular tube; 30. and (4) a spray head.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Referring to fig. 1-3, a pepper sauce preparation device comprises a preparation kettle 1, a support leg 2 is arranged at the bottom of the preparation kettle 1, a universal wheel 3 with a brake is arranged at the bottom of the support leg 2, the device is convenient to move due to the arrangement of the universal wheel 3 with the brake, a charging opening 4 is arranged at the upper end of the side surface of the preparation kettle 1, a discharge valve 5 is arranged on a discharge pipe at the bottom of the preparation kettle 1, a stirring shaft 10 is arranged in the preparation kettle 1, a first stirring blade 11 and a second stirring blade 12 are respectively sleeved on the stirring shaft 10, a discharging auger 13 is fixed at the bottom end of the stirring shaft 10, the discharging auger 13 is arranged in the discharge pipe at the bottom of the preparation kettle 1, the material is prevented from being blocked in the discharge pipe due to the arrangement of the discharging auger 13, the top end of the stirring shaft 10 penetrates through the top surface of the preparation kettle 1 and is fixedly connected, the two ends of the supporting plate 15 are supported by the air cylinders 16, the air cylinders 16 are fixed at the top of the preparation kettle 1, the scraper 17 is also arranged inside the preparation kettle 1, the scraper 17 is fixed at the bottom of the screw rod sleeve 18, the screw rod sleeve 18 is movably sleeved on the bidirectional screw rod 19, the bidirectional screw rod 19 is supported by the first bearing block 20, the end of the bidirectional screw rod 19 is fixed with the first bevel gear 21, the first bevel gear 21 is meshed with the second bevel gear 22, the second bevel gear 22 is fixedly sleeved on the rotating shaft 23, the rotating shaft 23 is supported by the second bearing block 24, the end of the rotating shaft 23 is fixedly connected with the output shaft of the second motor 25 by the shaft coupling, the first bearing block 20, the second bearing block 24 and the second motor 25 are all fixed at the bottom of the rotating disc 26.
Further, the outside cover of preparation cauldron 1 is equipped with heat preservation 6, is formed with steam chamber 7 between heat preservation 6 and the preparation cauldron 1, and is provided with steam inlet pipe 8 and steam outlet pipe 9 on the heat preservation 6 respectively, heats preparation cauldron 1 through high-temperature steam.
Further, first stirring vane 11 sets up in second stirring vane 12's top, and first stirring vane 11 sets up to the heliciform, and second stirring vane 12's shape suits with the bottom shape of preparation cauldron 1, and dual stirring can thoroughly be with the material misce bene, and at the stirring in-process, and cylinder 16 can make first motor 14 go up and down, and then drives first stirring vane 11 and second stirring vane 12 go up and down, further improves mixed effect.
Further, both ends are provided with water injection pipe 27 and thermometer 28 respectively about preparation cauldron 1's top, and water injection pipe 27 is linked together with the ring pipe 29 that sets up in preparation cauldron 1 inside, is provided with shower nozzle 30 on the ring pipe 29, and shower nozzle 30 slope sets up, and shower nozzle 30 is provided with a plurality of, and a plurality of shower nozzle 30 evenly sets up on ring pipe 29 along the circumference, washes preparation cauldron 1's inner wall through shower nozzle 30.
Further, two scrapers 17 are provided, and the two scrapers 17 are symmetrically arranged on two sides of the stirring shaft 10.
The present invention provides the following examples:
example 1
A preparation process of pepper sauce comprises the following steps:
s1: removing leaves and stems of fresh pricklyash peel, cleaning, air drying, mashing, cleaning cucumber, ginger, shallot, medlar and mushroom, and dicing by a dicing machine for later use;
s2: adding vegetable oil into a preparation kettle 1 from a feeding port 4, heating the preparation kettle 1 through high-temperature steam, putting smashed pepper into the preparation kettle when the temperature of the oil rises to about 70 ℃, frying the pepper with the oil, and driving a stirring shaft 10 to rotate through a first motor 14 during frying to continuously stir the pepper;
s3: adding animal oil, stirring, and parching while adding cooking wine;
s4: then adding the cucumber, the ginger, the shallot and the diced mushroom, further mixing and stir-frying, keeping the temperature at 60-65 ℃, and stir-frying at high temperature for 10-15 minutes;
s5: and adding the medlar powder and the yam powder, cooling to 55-60 ℃, slowly frying the sauce, adding white sugar for freshness improvement, continuously stirring in the sauce frying process until the sauce is viscous, and finally adding a little sesame oil to obtain the sauce.
Further, the pepper sauce is prepared from the following raw materials in parts by weight: 30 jin of pepper, 13 jin of vegetable oil, 7 jin of animal oil, 0.5 jin of cooking wine, 4 jin of cucumber, 1 jin of ginger, 1 jin of scallion, 1 jin of mushroom, 0.5 jin of medlar powder, 0.5 jin of yam powder, 1 jin of white sugar and 1 jin of sesame oil.
Further, the animal oil in S3 is set to lard.
Further, the vegetable oil in S2 is set to be peanut oil.
Example 2
A preparation process of pepper sauce comprises the following steps:
s1: removing leaves and stems of fresh pricklyash peel, cleaning, air drying, mashing, cleaning cucumber, ginger, shallot, medlar and mushroom, and dicing by a dicing machine for later use;
s2: adding vegetable oil into a preparation kettle 1 from a feeding port 4, heating the preparation kettle 1 through high-temperature steam, putting smashed pepper into the preparation kettle when the temperature of the oil rises to about 70 ℃, frying the pepper with the oil, and driving a stirring shaft 10 to rotate through a first motor 14 during frying to continuously stir the pepper;
s3: adding animal oil, stirring, and parching while adding cooking wine;
s4: then adding the cucumber, the ginger, the shallot and the diced mushroom, further mixing and stir-frying, keeping the temperature at 60-65 ℃, and stir-frying at high temperature for 10-15 minutes;
s5: and adding the medlar powder and the yam powder, cooling to 55-60 ℃, slowly frying the sauce, adding white sugar for freshness improvement, continuously stirring in the sauce frying process until the sauce is viscous, and finally adding a little sesame oil to obtain the sauce.
Further, the pepper sauce is prepared from the following raw materials in parts by weight: 40 jin of pepper, 17 jin of vegetable oil, 9 jin of animal oil, 0.7 jin of cooking wine, 5 jin of cucumber, 1.2 jin of ginger, 1.2 jin of scallion, 1.2 jin of mushroom, 0.7 jin of medlar powder, 0.7 jin of yam powder, 1.2 jin of white sugar and 1.2 jin of sesame oil.
Further, the animal oil in S3 is set to lard.
Further, the vegetable oil in S2 is set to corn oil.
Example 3
A preparation process of pepper sauce comprises the following steps:
s1: removing leaves and stems of fresh pricklyash peel, cleaning, air drying, mashing, cleaning cucumber, ginger, shallot, medlar and mushroom, and dicing by a dicing machine for later use;
s2: adding vegetable oil into a preparation kettle 1 from a feeding port 4, heating the preparation kettle 1 through high-temperature steam, putting smashed pepper into the preparation kettle when the temperature of the oil rises to about 70 ℃, frying the pepper with the oil, and driving a stirring shaft 10 to rotate through a first motor 14 during frying to continuously stir the pepper;
s3: adding animal oil, stirring, and parching while adding cooking wine;
s4: then adding the cucumber, the ginger, the shallot and the diced mushroom, further mixing and stir-frying, keeping the temperature at 60-65 ℃, and stir-frying at high temperature for 10-15 minutes;
s5: and adding the medlar powder and the yam powder, cooling to 55-60 ℃, slowly frying the sauce, adding white sugar for freshness improvement, continuously stirring in the sauce frying process until the sauce is viscous, and finally adding a little sesame oil to obtain the sauce.
Further, the pepper sauce is prepared from the following raw materials in parts by weight: 50 jin of pepper, 20 jin of vegetable oil, 10 jin of animal oil, 1 jin of cooking wine, 5 jin of cucumber, 1.5 jin of ginger, 1.5 jin of scallion, 1.5 jin of mushroom, 1 jin of medlar powder, 1 jin of yam powder, 1.8 jin of white sugar and 1.8 jin of sesame oil.
Further, the animal oil in S3 is set to lard.
Further, the vegetable oil in S2 is set as sunflower seed oil.
The working principle is as follows: each preparation raw material enters the preparation kettle 1 from the feed inlet 4, high-temperature steam enters the preparation kettle 1 from the steam inlet pipe 8 to heat the preparation kettle 1, the high-temperature steam rotates through the first motor 14 to drive the stirring shaft 10, the first stirring blade 11, the second stirring blade 12 and the scraper 17 to stir the materials so as to uniformly mix the materials, after preparation is completed, the discharge valve 5 is opened, the sauce is discharged out of the preparation kettle 1 under the action of the discharging auger 13, when the preparation device needs cleaning, the second motor 25 is started, the second motor 25 drives the rotating shaft 23 to rotate, the rotating shaft 23 drives the second bevel gear 22 to rotate, the second bevel gear 22 drives the first bevel gear 21 to rotate, the first bevel gear 21 drives the bidirectional screw rod 19 to rotate, the bidirectional screw rod 19 drives the screw rod sleeve 18 to move, so that the scraper 17 moves to abut against the inner wall of the preparation kettle 1, when the first motor 14 rotates, the scraper 17 scrapes off the materials attached to the inner wall, meanwhile, the inner wall of the preparation kettle 1 is washed by the spray head 30, and the preparation kettle 1 is cleaned up.
It is noted that, herein, relational terms such as first and second, and the like may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (9)
1. A prickly ash sauce preparation facilities, includes preparation cauldron (1), its characterized in that: the bottom of the preparation kettle (1) is provided with a supporting leg (2), the bottom of the supporting leg (2) is provided with a universal wheel (3) with a brake, the side upper end of the preparation kettle (1) is provided with a charging hole (4), a discharge valve (5) is arranged on a discharge pipe at the bottom of the preparation kettle (1), a stirring shaft (10) is arranged in the preparation kettle (1), the stirring shaft (10) is respectively sleeved with a first stirring blade (11) and a second stirring blade (12), a discharging auger (13) is fixed at the bottom end of the stirring shaft (10), the discharging auger (13) is arranged in the discharge pipe at the bottom of the preparation kettle (1), the top end of the stirring shaft (10) penetrates through the top surface of the preparation kettle (1) and an output shaft of a first motor (14) to be fixedly connected through a coupler, the first motor (14) is fixed on a supporting plate (15), the both ends of backup pad (15) all support through cylinder (16), the top at preparation cauldron (1) is fixed in cylinder (16), the inside of preparation cauldron (1) also is provided with scraper blade (17), scraper blade (17) are fixed in the bottom of lead screw cover (18), lead screw cover (18) activity cover is established on two-way lead screw (19), two-way lead screw (19) support through first bearing frame (20), the tip of two-way lead screw (19) is fixed with first bevel gear (21), first bevel gear (21) mesh with second bevel gear (22), the fixed cover of second bevel gear (22) is established on pivot (23), pivot (23) support through second bearing frame (24), the tip of pivot (23) passes through shaft coupling and second motor (25) output shaft fixed connection, first bearing frame (20), The second bearing block (24) and the second motor (25) are fixed at the bottom of the rotary table (26), and the rotary table (26) is fixed on the stirring shaft (10).
2. The pepper paste making apparatus of claim 1, wherein: the outer cover of preparation cauldron (1) is equipped with heat preservation (6), be formed with steam chamber (7) between heat preservation (6) and preparation cauldron (1), just be provided with steam inlet pipe (8) and steam outlet pipe (9) on heat preservation (6) respectively.
3. The pepper paste making apparatus of claim 1, wherein: the first stirring blade (11) is arranged above the second stirring blade (12), the first stirring blade (11) is spiral, and the shape of the second stirring blade (12) is adapted to the shape of the bottom of the preparation kettle (1).
4. The pepper paste making apparatus of claim 1, wherein: both ends are provided with water injection pipe (27) and thermometer (28) respectively about the top of preparation cauldron (1), water injection pipe (27) are linked together with setting up at inside toroidal tube (29) of preparation cauldron (1), be provided with shower nozzle (30) on toroidal tube (29), shower nozzle (30) slope sets up, just shower nozzle (30) are provided with a plurality of, a plurality of shower nozzle (30) evenly set up on toroidal tube (29) along the circumference.
5. The pepper paste making apparatus of claim 1, wherein: the two scraping plates (17) are symmetrically arranged on two sides of the stirring shaft (10).
6. A preparation process of a pepper sauce is characterized by comprising the following steps: the process comprises the following steps:
s1: removing leaves and stems of fresh pricklyash peel, cleaning, air drying, mashing, cleaning cucumber, ginger, shallot, medlar and mushroom, and dicing by a dicing machine for later use;
s2: adding vegetable oil into a preparation kettle (1) from a feeding port (4), starting to heat the preparation kettle (1) through high-temperature steam, putting smashed pepper into the preparation kettle when the temperature of the oil rises to about 70 ℃, frying the pepper with the oil, and driving a stirring shaft (10) to rotate through a first motor (14) in the frying process to continuously stir the pepper;
s3: adding animal oil, stirring, and parching while adding cooking wine;
s4: then adding the cucumber, the ginger, the shallot and the diced mushroom, further mixing and stir-frying, keeping the temperature at 60-65 ℃, and stir-frying at high temperature for 10-15 minutes;
s5: and adding the medlar powder and the yam powder, cooling to 55-60 ℃, slowly frying the sauce, adding white sugar for freshness improvement, continuously stirring in the sauce frying process until the sauce is viscous, and finally adding a little sesame oil to obtain the sauce.
7. The preparation process of the pepper sauce as claimed in claim 6, wherein: the pepper sauce is prepared from the following raw materials in parts by weight: 50-55 parts of pepper, 20-25 parts of vegetable oil, 10-15 parts of animal oil, 0.5-1 part of cooking wine, 5-8 parts of cucumber, 1-2 parts of ginger, 1-2 parts of scallion, 1-2 parts of mushroom, 0.5-1 part of medlar powder, 0.5-1 part of yam flour, 1-3 parts of white sugar and 1-3 parts of sesame oil.
8. The preparation process of the pepper sauce as claimed in claim 6, wherein: the animal oil in S3 is lard oil.
9. The preparation process of the pepper sauce as claimed in claim 6, wherein: the vegetable oil in the S2 is one or a mixture of peanut oil, corn oil, soybean oil or sunflower seed oil.
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