CN112159720A

CN112159720A - Production method of liquid essence

Info

Publication number: CN112159720A
Application number: CN202011053105.5A
Authority: CN
Inventors: 龚林; 陈琬盈
Original assignee: Hunan Fine Taste Biological Technology Co ltd
Current assignee: Hunan Fine Taste Biological Technology Co ltd
Priority date: 2020-09-29
Filing date: 2020-09-29
Publication date: 2021-01-01

Abstract

The invention provides a production method of liquid essence. The method comprises the following steps: a material preparing step, namely selecting materials to prepare liquid essence; a mixing and stirring step for uniformly stirring the materials; a filtering step for removing the residue. The liquid essence prepared by the method has good taste, uniform taste, guaranteed quality, low energy consumption and simple preparation method, and is healthy.

Description

Production method of liquid essence

Technical Field

The invention relates to the technical field of essence and spice processing, in particular to a production method of liquid essence.

Background

The essence is a mixture which is prepared by manual operation, contains more than two or even dozens of spices and has certain fragrance. The essence is divided into liquid and solid according to the formulation, wherein the liquid essence is the essence taking oil or oil-soluble substances as a solvent and water or water-soluble substances as a solvent. Generally liquid at room temperature.

The living standard of people is improved, people pay more attention to food and healthy diet, and on diet, people hope to have good taste and want to be healthy, most of the current edible spices are blended to only meet the requirement of good taste, and a new liquid essence production mode is needed and can be simply produced.

Disclosure of Invention

The invention provides a production method of liquid essence, which is used for solving the problems that the liquid essence is not healthy enough and the like.

A method for producing liquid essence comprises the following steps:

a material preparing step, namely selecting materials to prepare liquid essence;

a mixing and stirring step for uniformly stirring the materials;

a filtering step for removing the residue.

The method further comprises obtaining a flavor oil raw material, the obtaining raw material comprising:

and (4) checking and accepting the raw and auxiliary materials, performing sensory evaluation and physical and chemical inspection on the raw and auxiliary materials, checking whether an inspection report exists or not, and the like.

Storing raw and auxiliary materials for storing the raw materials, storing conventional auxiliary materials in an auxiliary material warehouse, and storing fresh raw materials in a refrigerator;

the method also comprises packaging, namely filling the materials into a packaging bag according to the required weight, fastening the bag opening by using a binding belt, filling the materials into a barrel according to the requirement, sticking a label, and covering a barrel cover.

The method also comprises the steps of checking and warehousing, putting the qualified finished products into a finished product warehouse in time, and neatly stacking the finished products at proper positions.

The ingredients also comprise a proper amount of additive.

The food additive comprises emulsifier, thickener, antiseptic and antioxidant.

Additional features and advantages of the invention will be set forth in the description which follows, and in part will be obvious from the description, or may be learned by practice of the invention. The objectives and other advantages of the invention will be realized and attained by the structure particularly pointed out in the written description and claims hereof as well as the appended drawings.

The technical solution of the present invention is further described in detail by the accompanying drawings and embodiments.

Drawings

The accompanying drawings, which are included to provide a further understanding of the invention and are incorporated in and constitute a part of this specification, illustrate embodiments of the invention and together with the description serve to explain the principles of the invention and not to limit the invention. In the drawings:

fig. 1 is a flow chart of a method for producing a liquid essence according to an embodiment of the present invention.

Detailed Description

The preferred embodiments of the present invention will be described in conjunction with the accompanying drawings, and it will be understood that they are described herein for the purpose of illustration and explanation and not limitation.

The embodiment of the invention provides a production method of liquid essence, which comprises the following steps:

a mixing and stirring step for uniformly stirring the materials;

a filtering step for removing the residue.

The working principle of the technical scheme is as follows: and (3) fully and uniformly stirring the solid chicken powder and the edible oil after all the solid chicken powder and the edible oil are put into the mixer, wherein no precipitation or layering phenomenon exists, the stirring is finished, and the solid chicken powder and the edible oil are filtered by a filter screen with 120 meshes.

The beneficial effects of the above technical scheme are: the chicken flavor liquid essence prepared by the method has good taste, uniform taste, guaranteed quality, delicious taste, guaranteed body health, low energy consumption and simple preparation method.

In one embodiment, the method further comprises obtaining a flavor oil raw material, the obtaining raw material comprising:

the working principle of the technical scheme is as follows: auxiliary material manufacturers need to have corresponding production resources, purchase and collect relevant data and archive the data, and each batch of auxiliary materials of the coming goods needs to provide a product inspection report of each batch, and an official inspection report is provided once a year; the quality control is responsible for detecting and accepting related items according to the 'raw and auxiliary material acceptance criteria'. Conventional auxiliary materials are stored in an auxiliary material warehouse, the auxiliary material warehouse well controls the sanitary environment and the environmental temperature and humidity, and fresh raw materials are stored in a refrigerator, wherein the temperature of the refrigerator is controlled to be 0-5 ℃.

The beneficial effects of the above technical scheme are: through certain quality inspection and spot check, check many-sided quarantine certificate, the sanitary conditions of delivery vehicle etc. can guarantee the freshness and the safety of material, will need the fresh raw materials refrigeration to preserve, prevent that the product from rotting.

In one embodiment, the method further comprises packaging, the materials are filled into the packaging bags according to the required weight, the bag openings are tightly tied through the binding tapes, the materials are filled into the barrel according to the requirement, the labels are attached, and the barrel cover is covered.

The working principle of the technical scheme is as follows: after the preparation is finished, packaging the beef essence, and sterilizing the beef essence for about 30 minutes by using an ultraviolet lamp before the beef essence is loaded into a workshop for operation; after the packing personnel strictly wash hands and sterilize and wear the disposable gloves, the packing operation can be carried out, and the disposable gloves are packed, then are received and put in storage.

The beneficial effects of the above technical scheme are: the packaging room is sterilized, and the packaging personnel can guarantee the quality and the safety of the product through multiple sterilization and cleaning.

In one embodiment, the method further comprises the steps of checking and warehousing, timely putting the qualified beef essence finished products into a finished product warehouse, and neatly stacking the beef essence finished products at proper positions.

The working principle of the technical scheme is as follows: and (4) putting the qualified finished products into a finished product warehouse in time, neatly stacking the finished products at proper positions, keeping the stacking height not more than 90 cm, and drying and ventilating the warehouse.

The beneficial effects of the above technical scheme are: finished beef essence is neatly stacked in a warehouse, the stacking height is not more than 90 cm, the stacking height of the product is guaranteed to be suitable, the occupied area is small, and the safety is high.

In one embodiment, the formulation further comprises a suitable amount of additive.

The working principle of the technical scheme is as follows: the food additive is subjected to spot check and food safety production permission check, an additive inspection report is checked, the additive is stored in a warehouse and taken at any time, the additive is accurately weighed according to the requirements of a batching table, and rechecking and account-standing records are made.

The beneficial effects of the above technical scheme are: and a large amount of inspection and acceptance are carried out on the additives, the safety of the materials can be ensured through certain quality inspection and sampling inspection, meanwhile, the safety of the chicken grease is ensured, and the additives are strictly added according to the proportion to ensure that the chicken grease can keep the same quality.

In one embodiment, the food additive comprises an emulsifier, a thickener, a preservative and an antioxidant.

The working principle of the technical scheme is as follows: mixing 2% emulsifier, 2% thickener, 3% antiseptic, 3% antioxidant, 30% solid chicken powder and 60% edible oil uniformly to obtain semi-finished chicken fat, and continuing to perform the next steps.

The beneficial effects of the above technical scheme are: the chicken fat additive is added in a small amount, so that the quality of the chicken fat is enhanced, the chicken fat additive is more convenient to use and longer in storage time on the basis of keeping the original flavor of the chicken fat, can be taken at any time, and is suitable for various cuisines.

It will be apparent to those skilled in the art that various changes and modifications may be made in the present invention without departing from the spirit and scope of the invention. Thus, if such modifications and variations of the present invention fall within the scope of the claims of the present invention and their equivalents, the present invention is also intended to include such modifications and variations.

Claims

1. The production method of the liquid essence is characterized by comprising the following steps:

a mixing and stirring step for uniformly stirring the materials;

a filtering step for removing the residue.

2. The method of claim 1, further comprising obtaining a flavor oil raw material, the obtaining raw material comprising:

the raw and auxiliary materials are accepted and used for carrying out sensory evaluation and physical and chemical inspection on the raw and auxiliary materials, checking whether an inspection report exists or not and the like;

the raw and auxiliary materials are stored for storing the raw materials, the conventional auxiliary materials are stored in an auxiliary material warehouse, and the fresh raw materials are stored in a refrigerator.

3. The method of claim 1, further comprising packaging, loading the material into a packaging bag in a desired weight, tightening the bag mouth with a tie, loading into a bucket as desired, labeling, and covering the lid.

4. The method of claim 1, further comprising a checking warehouse, wherein the finished products passing the checking warehouse are put into the finished product warehouse in time and are neatly stacked in proper positions.

5. The method of claim 1, wherein the compounding further comprises adding an additive in an amount suitable for the compounding.

6. The method of claim 1, wherein the food additives comprise emulsifiers, thickeners, preservatives, and antioxidants.