CN113768124A - Preparation method of food composite seasoning juice - Google Patents
Preparation method of food composite seasoning juice Download PDFInfo
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- CN113768124A CN113768124A CN202111038739.8A CN202111038739A CN113768124A CN 113768124 A CN113768124 A CN 113768124A CN 202111038739 A CN202111038739 A CN 202111038739A CN 113768124 A CN113768124 A CN 113768124A
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- 235000013305 food Nutrition 0.000 title claims abstract description 22
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 239000002131 composite material Substances 0.000 title claims abstract description 13
- 235000021419 vinegar Nutrition 0.000 claims abstract description 96
- 239000000052 vinegar Substances 0.000 claims abstract description 96
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 54
- 238000002156 mixing Methods 0.000 claims abstract description 43
- 230000001954 sterilising effect Effects 0.000 claims abstract description 41
- 238000000855 fermentation Methods 0.000 claims abstract description 40
- 230000004151 fermentation Effects 0.000 claims abstract description 40
- 235000015067 sauces Nutrition 0.000 claims abstract description 39
- 239000002994 raw material Substances 0.000 claims abstract description 37
- 150000003839 salts Chemical class 0.000 claims abstract description 23
- 238000004140 cleaning Methods 0.000 claims abstract description 21
- 238000001914 filtration Methods 0.000 claims abstract description 20
- 238000002791 soaking Methods 0.000 claims abstract description 16
- 150000001875 compounds Chemical class 0.000 claims abstract description 13
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- 238000010438 heat treatment Methods 0.000 claims abstract description 6
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- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 5
- 229910000589 SAE 304 stainless steel Inorganic materials 0.000 claims description 5
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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
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
-
- 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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- 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
- A23L27/50—Soya sauce
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
- C12J1/08—Addition of flavouring ingredients
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Organic Chemistry (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- General Health & Medical Sciences (AREA)
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- General Engineering & Computer Science (AREA)
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- Seasonings (AREA)
Abstract
The invention relates to the technical field of seasoning juice, and discloses a preparation method of food composite seasoning juice; the preparation method of the food compound seasoning juice comprises the following steps: s1: primarily selecting raw materials; s2: cleaning and soaking; s3: preparing raw materials; s4: brewing vinegar by hand; s5: manually brewing soy sauce; s6: mixing; s7: heating and sterilizing; s8: filtering; s9: the sauce can be used for series dishes such as cold dishes and cooked dishes, has rich taste, can replace necessary condiments such as soy sauce, table vinegar, monosodium glutamate, chicken essence, salt, sugar and the like at home, ensures that people can use the sauce in daily life, does not need to use various condiments, and reduces the living cost of people; by combining the vinegar and the soy sauce which are brewed by pure hands, the seasoning juice is not added with any additive in the preparation process, belongs to natural fermentation, not only ensures the taste and flavor of the seasoning juice, but also is beneficial to the physical health of consumers.
Description
Technical Field
The invention belongs to the technical field of seasoning juice, and particularly relates to a preparation method of food composite seasoning juice.
Background
With the rapid development of the living standard of people, the sauce is more and more frequently eaten in the life of people, the sauce is a cooking sauce for adjusting the taste, and the sauce is various and mainly salty, sour, bitter, spicy, sweet, spicy, fragrant and fresh; the variety can be varied, and different types of sauce are added into different foods, so that the eating mouthfeel of the foods can be improved, and the appetite of people can be improved.
The conventional sauce has single taste, can not replace essential household seasonings such as table vinegar, soy sauce and the like, and a large amount of additives are added into the conventional sauce, so that the conventional sauce causes harm to the health of people; therefore, improvements are now needed in view of the current situation.
Disclosure of Invention
Aiming at the situation, in order to overcome the defects of the prior art, the invention provides the preparation method of the food compound seasoning juice, which effectively solves the problems that the conventional seasoning juice has single taste, can not replace essential household seasonings such as table vinegar, soy sauce and the like, and a large amount of additives are added into a large amount of conventional seasoning juice to cause harm to the health of people.
In order to achieve the purpose, the invention provides the following technical scheme:
a preparation method of food compound seasoning sauce comprises the following steps:
s1: primary selection of raw materials: preparing 50kg of selected glutinous rice, 500kg of bran, 6kg of vinegar yeast, 700kg of selected high-quality soybean, 300kg of wheat, 400kg of table salt, 600kg of white granulated sugar and 600g of soy sauce yeast extract for later use;
s2: cleaning and soaking: cleaning 50kg of glutinous rice, 700kg of soybeans and 300kg of wheat in the step S1 with clear water, removing surface impurities, and soaking in the clear water for 3-6 hours respectively;
s3: preparing raw materials: the method comprises the following steps: cleaning the soaked sticky rice, soybeans and wheat in the step S2 with water, draining, then respectively putting into a steamer for steaming, controlling the steaming temperature at about 100 ℃, steaming for 1-2 hours, taking out after steaming, and cooling for later use;
③: cleaning the soaked wheat in the step S2 with water, draining, frying the wheat in a frying pan, taking out the fried wheat for cooling, crushing the wheat in a crusher after cooling, selecting an air-cooled crusher cutter disc, wherein the rotation speed of the crusher is 2500 plus 3500r/min, and the crushing fineness is 40-80 meshes respectively, so as to obtain the wheat flour for later use;
③: dissolving water and salt in a ratio of 100:20 to obtain brine for later use;
s4: manual vinegar brewing: putting the materials into a pool: putting the cooked and cooled glutinous rice in the step S3 into a fermentation tank for fermentation, and controlling the temperature to be 28-30 ℃;
② saccharification: adding 500kg of water and 6kg of vinegar koji into the glutinous rice which is put into a fermentation tank for fermentation, and saccharifying and liquefying the glutinous rice;
mixing: mixing the saccharified raw materials for 12-15 days with 500kg of bran, and stirring thoroughly;
fourthly, bilateral: performing alcohol fermentation and acetic acid fermentation on the mixed bran, naturally reducing the temperature after about 12 days, producing acid, and mixing with 10kg of salt;
filling the jar: filling the cooled and salted fermented vinegar into an outdoor jar;
sixthly, trampling: manually trampling the vinegar grains filled in the jar to tightly press the vinegar grains, sealing the jar with salt with the thickness of five centimeters, and covering the jar with a pottery cover;
and (c) drying the lotion: after one year of sunshine, rain and dew, the raw materials of the vinegar grains in the jar can feel the temperature change and the wind change of the four seasons;
eighthly, turning over the jar: turning over all the raw materials in one jar after one year, putting into another jar, treading tightly, sealing with salt, covering with pottery cover, and making vinegar mash completely mature and form flavor after one year of sunshine, rain and dew;
ninthly, covering vinegar: putting mature vinegar grains into a vinegar sleeving pool, putting 800kg of edible purified water, and sleeving 600kg of vinegar liquid to obtain the manual vinegar;
s5: manual soy sauce brewing: mixing: steaming and cooling the soybeans and the wheat flour which are subjected to the step S3 to within 40 ℃, and putting 600g of soy sauce koji into a stirrer for stirring and mixing, wherein the rotation speed of the stirrer is 20-25/min, and the soybean is clockwise stirred for 30-40min, so that the surfaces of the soybeans are fully wrapped with the wheat flour;
entering a bending chamber: putting the mixed raw materials into a koji making chamber, and making koji for the raw materials;
③ making yeast: the environment temperature is preferably 23-30 ℃, the highest material temperature is not more than 35 ℃, the humidity is 50-80%, and the starter propagation period is generally 2-4 d;
fourthly, koji discharging: when the yeast material is loose and soft in hand feeling, elastic, rich in hypha, yellow green in surface and fragrant in yeast, the yeast can be produced successfully;
and fifthly, drying the crock in the sun: putting the koji material in a tile jar, adding 20% saline water, stirring, transferring the tile jar to the outdoor for sun-drying and night exposure, and stirring the koji material in the tile jar periodically during the sun-drying and night exposure;
sixthly, mature soy sauce mash: after one year of crock solarization and fermentation, mature soy sauce mash can be obtained;
and seventhly, squeezing: after the soy sauce mash is mature, putting the soy sauce mash into a squeezer for squeezing, thereby obtaining the hand soy sauce;
s6: mixing: mixing the handmade vinegar obtained in the step S3, the handmade soy sauce obtained in the step S4 and the white granulated sugar obtained in the step S1 according to a ratio of 25%: 50%: adding 25% of the mixture into a stirrer for stirring and mixing, wherein the rotating speed of the stirrer is 50-70/min, and clockwise stirring is carried out for 30-50min, so as to obtain edible compound seasoning juice;
s7: heating and sterilizing: placing the seasoning juice obtained by mixing in the step S5 into a sterilization pot for sterilization, controlling the temperature of the sterilization pot at 90-100 ℃ and the time at 30-40min, and taking out the seasoning juice for cooling for later use after sterilization;
s8: and (3) filtering: placing the sterilized flavoring juice obtained in the step S6 into a filter for coarse filtration, and then performing fine filtration on the coarse-filtered flavoring juice for 3-4 times;
s9: filling: and (4) filling the sauce filtered in the step (S7) into a finished product can, and then filling, labeling, inspecting and sealing the can by a filling machine.
Preferably, the sticky rice is soaked for 12-16h in the step S2 at the temperature of below 15 ℃ in winter and spring; soaking at 25 deg.C above in summer and autumn for 8-10 hr; in summer, water should be changed for 1-2 times to prevent rice from souring.
Preferably, the jar for brewing vinegar in step S4 is a pottery jar with a small mouth.
Preferably, in the step S3, a high-temperature and high-pressure cooker is adopted, the model of the high-temperature and high-pressure cooker is ZDJT-wc066, and the volume is 300L.
Preferably, in the step S5, the stirrer is a stainless steel horizontal U-shaped stirrer, the model of the stirrer is JBJ-bxg02, and the stirrer is a bidirectional S-shaped ribbon, so that the stirring is rapid and uniform.
Preferably, the sterilization pot in the step S7 is a vertical high-pressure steam sterilization pot, the model is YXQ-100SII, and the inner container of the vertical high-pressure steam sterilization pot is a 304 stainless steel inner container.
Preferably, the filter in the step S8 adopts a food grade grain and oil filter, the model of the filter is SHLX7540001, and the fine filtration uses an ultra-filter screen.
Preferably, the crusher in the step S3 adopts a BMFS-200 model multifunctional crusher, the press in the step S5 adopts a GYZ-150 model multifunctional fully automatic press, and the press volume is 150L.
Compared with the prior art, the invention has the beneficial effects that: 1. the compound seasoning juice can be used for series dishes such as cold dishes and cooked dishes, has rich taste, can replace essential seasonings such as soy sauce, table vinegar, monosodium glutamate, chicken essence, salt, sugar and the like at home, ensures that people can use the seasoning juice in daily life, does not need to use various seasonings, and reduces the living cost of people;
2. by combining the vinegar and the soy sauce which are brewed by pure hands, the seasoning juice is not added with any additive in the preparation process, belongs to natural fermentation, not only ensures the taste and flavor of the seasoning juice, but also is beneficial to the health of people;
3. the high-quality glutinous rice is selected, the glutinous rice has high starch proportion, high water absorption speed, high viscosity and difficult aging, ester aromatic substances are favorably generated, the flavor of the table vinegar is convenient to improve, bran and the traditional Chinese medicine vinegar koji are added in the manufacturing process, the bran can absorb vinegar mash and moisture, the vinegar mash and moisture can play a role of loosening and containing air, the vinegar mash contains rich protein, the traditional Chinese medicine vinegar koji contains rich microorganisms and components, the vinegar mash is favorable for better fermentation of the vinegar mash, the foundation is laid for later-stage preparation of the seasoning juice, and the taste and the flavor of the seasoning juice are ensured.
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 preparing the composite seasoning juice for food according to the present invention;
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.
Example one
A preparation method of food compound seasoning sauce comprises the following steps:
s1: primary selection of raw materials: preparing 50kg of selected glutinous rice, 500kg of bran, 6kg of vinegar yeast, 700kg of selected high-quality soybean, 300kg of wheat, 400kg of table salt, 600kg of white granulated sugar and 600g of soy sauce yeast extract for later use;
s2: cleaning and soaking: cleaning 50kg of glutinous rice, 700kg of soybeans and 300kg of wheat in the step S1 with clear water, removing surface impurities, and soaking in the clear water for 4 hours respectively;
s3: preparing raw materials: the method comprises the following steps: cleaning the soaked sticky rice, soybeans and wheat in the step S2 with water, draining, then respectively putting into a steamer for steaming, controlling the steaming temperature at about 100 ℃, steaming for 1 hour, taking out after steaming, and cooling for later use;
③: cleaning the soaked wheat in the step S2 with water, draining, frying the wheat in a frying pan, taking out the fried wheat for cooling, crushing the wheat in a crusher after cooling, selecting an air-cooled crusher cutter disc, and obtaining the wheat flour for later use, wherein the rotation speed of the crusher is 2500r/min, and the crushing fineness is 40 meshes respectively;
③: dissolving water and salt in a ratio of 100:20 to obtain brine for later use;
s4: manual vinegar brewing: putting the materials into a pool: putting the cooked and cooled glutinous rice in the step S3 into a fermentation tank for fermentation, and controlling the temperature at 28 ℃;
② saccharification: adding 500kg of water and 6kg of vinegar koji into the glutinous rice which is put into a fermentation tank for fermentation, and saccharifying and liquefying the glutinous rice;
mixing: mixing the saccharified raw materials for 12 days with 500kg of bran, and stirring thoroughly;
fourthly, bilateral: performing alcohol fermentation and acetic acid fermentation on the mixed bran, naturally reducing the temperature after about 12 days, producing acid, and mixing with 10kg of salt;
filling the jar: filling the cooled and salted fermented vinegar into an outdoor jar;
sixthly, trampling: manually trampling the vinegar grains filled in the jar to tightly press the vinegar grains, sealing the jar with salt with the thickness of five centimeters, and covering the jar with a pottery cover;
and (c) drying the lotion: after one year of sunshine, rain and dew, the raw materials of the vinegar grains in the jar can feel the temperature change and the wind change of the four seasons;
eighthly, turning over the jar: turning over all the raw materials in one jar after one year, putting into another jar, treading tightly, sealing with salt, covering with pottery cover, and making vinegar mash completely mature and form flavor after one year of sunshine, rain and dew;
ninthly, covering vinegar: putting mature vinegar grains into a vinegar sleeving pool, putting 800kg of edible purified water, and sleeving 600kg of vinegar liquid to obtain the manual vinegar;
s5: manual soy sauce brewing: mixing: steaming and cooling the soybeans and the wheat flour which are subjected to the step S3 to within 40 ℃, and putting 600g of soy sauce koji into a stirrer to be stirred and mixed, wherein the rotating speed of the stirrer is 20/min, and the soybean is stirred clockwise for 30min, so that the surfaces of the soybeans are fully wrapped with the wheat flour;
entering a bending chamber: putting the mixed raw materials into a koji making chamber, and making koji for the raw materials;
③ making yeast: the environment temperature is preferably 23 ℃, the highest material temperature is not more than 35 ℃, the humidity is 50 percent, and the starter propagation period is generally 2 d;
fourthly, koji discharging: when the yeast material is loose and soft in hand feeling, elastic, rich in hypha, yellow green in surface and fragrant in yeast, the yeast can be produced successfully;
and fifthly, drying the crock in the sun: putting the koji material in a tile jar, adding 20% saline water, stirring, transferring the tile jar to the outdoor for sun-drying and night exposure, and stirring the koji material in the tile jar periodically during the sun-drying and night exposure;
sixthly, mature soy sauce mash: after one year of crock solarization and fermentation, mature soy sauce mash can be obtained;
and seventhly, squeezing: after the soy sauce mash is mature, putting the soy sauce mash into a squeezer for squeezing, thereby obtaining the hand soy sauce;
s6: mixing: mixing the handmade vinegar obtained in the step S3, the handmade soy sauce obtained in the step S4 and the white granulated sugar obtained in the step S1 according to a ratio of 25%: 50%: adding 25% of the mixture into a stirrer for stirring and mixing, wherein the rotating speed of the stirrer is 50min, and clockwise stirring is carried out for 30min, so as to obtain edible compound seasoning juice;
s7: heating and sterilizing: placing the sauce obtained by mixing in the step S5 into a sterilizing pot for sterilization, controlling the temperature of the sterilizing pot at 90 ℃ and the time at 30min, and taking out the sauce for cooling for later use after sterilization;
s8: and (3) filtering: placing the sauce sterilized in the step S6 into a filter for rough filtration, and then carrying out fine filtration on the sauce subjected to rough filtration for 3 times;
s9: filling: and (4) filling the sauce filtered in the step (S7) into a finished product can, and then filling, labeling, inspecting and sealing the can by a filling machine.
In the step S2, the temperature of the sticky rice is below 15 ℃ in winter and spring when the sticky rice is soaked, and the sticky rice is soaked for 12 hours; soaking at 25 deg.C above in summer and autumn for 8 hr; in summer, water should be changed for 1 time to prevent rice from souring.
The jar for brewing vinegar in step S4 is preferably a pottery jar with a small mouth and a big belly.
And in the step S3, a high-temperature and high-pressure cooking pot is adopted, the model of the high-temperature and high-pressure cooking pot is ZDJT-wc066, and the volume is 300L.
And in the step S5, the stirrer adopts a stainless steel horizontal U-shaped stirrer, the model of the stirrer is JBJ-bxg02, and the stirrer adopts a bidirectional S-shaped spiral belt, so that the stirring is rapid and uniform.
The sterilization pot in the step S7 is a vertical high-pressure steam sterilization pot with the model of YXQ-100SII, and the inner container of the vertical high-pressure steam sterilization pot is a 304 stainless steel inner container.
The filter in the step S8 adopts a food-grade grain and oil filter, the model of the filter is SHLX7540001, and the fine filter uses an ultra-filter screen.
The crusher in the step S3 adopts a BMFS-200 type multifunctional crusher, the squeezer in the step S5 adopts a GYZ-150 type multifunctional full-automatic squeezer, and the volume of the squeezer is 150L.
The compound seasoning juice can be used for series dishes such as cold dishes and cooked dishes, has rich taste, can replace essential seasonings at home such as soy sauce, table vinegar, monosodium glutamate, chicken essence, salt, sugar and the like, ensures that people can use the seasoning juice in daily life without using various seasonings, and reduces the living cost of people.
Example two
A preparation method of food compound seasoning sauce comprises the following steps:
s1: primary selection of raw materials: preparing 50kg of selected glutinous rice, 500kg of bran, 6kg of vinegar yeast, 700kg of selected high-quality soybean, 300kg of wheat, 400kg of table salt, 600kg of white granulated sugar and 600g of soy sauce yeast extract for later use;
s2: cleaning and soaking: cleaning 50kg of glutinous rice, 700kg of soybeans and 300kg of wheat in the step S1 with clear water, removing surface impurities, and soaking in the clear water for 4.5 hours respectively;
s3: preparing raw materials: the method comprises the following steps: cleaning the soaked sticky rice, soybeans and wheat in the step S2 with water, draining, then respectively putting into a steamer for steaming, controlling the steaming temperature at about 100 ℃, steaming for 1.5 hours, taking out after steaming, and cooling for later use;
③: cleaning the soaked wheat in the step S2 with water, draining, frying the wheat in a frying pan, taking out the fried wheat for cooling, crushing the wheat in a crusher after cooling, selecting an air-cooled crusher cutter disc, and crushing the wheat into 60 meshes respectively at 2800r/min of the rotation speed of the crusher to obtain the wheat flour for later use;
③: dissolving water and salt in a ratio of 100:20 to obtain brine for later use;
s4: manual vinegar brewing: putting the materials into a pool: putting the cooked and cooled glutinous rice in the step S3 into a fermentation tank for fermentation, and controlling the temperature to be 29 ℃;
② saccharification: adding 500kg of water and 6kg of vinegar koji into the glutinous rice which is put into a fermentation tank for fermentation, and saccharifying and liquefying the glutinous rice;
mixing: mixing the saccharified raw materials for 13d with 500kg of bran, and stirring thoroughly;
fourthly, bilateral: performing alcohol fermentation and acetic acid fermentation on the mixed bran, naturally reducing the temperature after about 12 days, producing acid, and mixing with 10kg of salt;
filling the jar: filling the cooled and salted fermented vinegar into an outdoor jar;
sixthly, trampling: manually trampling the vinegar grains filled in the jar to tightly press the vinegar grains, sealing the jar with salt with the thickness of five centimeters, and covering the jar with a pottery cover;
and (c) drying the lotion: after one year of sunshine, rain and dew, the raw materials of the vinegar grains in the jar can feel the temperature change and the wind change of the four seasons;
eighthly, turning over the jar: turning over all the raw materials in one jar after one year, putting into another jar, treading tightly, sealing with salt, covering with pottery cover, and making vinegar mash completely mature and form flavor after one year of sunshine, rain and dew;
ninthly, covering vinegar: putting mature vinegar grains into a vinegar sleeving pool, putting 800kg of edible purified water, and sleeving 600kg of vinegar liquid to obtain the manual vinegar;
s5: manual soy sauce brewing: mixing: steaming and cooling the soybeans and the wheat flour which are subjected to the step S3 to within 40 ℃, and putting 600g of soy sauce koji into a stirrer to be stirred and mixed, wherein the rotating speed of the stirrer is 23/min, and the soybean is stirred clockwise for 35min, so that the surfaces of the soybeans are fully wrapped with the wheat flour;
entering a bending chamber: putting the mixed raw materials into a koji making chamber, and making koji for the raw materials;
③ making yeast: the environment temperature is preferably 27 ℃, the maximum material temperature is not more than 35 ℃, the humidity is 60 percent, and the starter propagation period is generally 3 d;
fourthly, koji discharging: when the yeast material is loose and soft in hand feeling, elastic, rich in hypha, yellow green in surface and fragrant in yeast, the yeast can be produced successfully;
and fifthly, drying the crock in the sun: putting the koji material in a tile jar, adding 20% saline water, stirring, transferring the tile jar to the outdoor for sun-drying and night exposure, and stirring the koji material in the tile jar periodically during the sun-drying and night exposure;
sixthly, mature soy sauce mash: after one year of crock solarization and fermentation, mature soy sauce mash can be obtained;
and seventhly, squeezing: after the soy sauce mash is mature, putting the soy sauce mash into a squeezer for squeezing, thereby obtaining the hand soy sauce;
s6: mixing: mixing the handmade vinegar obtained in the step S3, the handmade soy sauce obtained in the step S4 and the white granulated sugar obtained in the step S1 according to a ratio of 25%: 50%: adding 25% of the mixture into a stirrer for stirring and mixing, wherein the rotating speed of the stirrer is 60/min, and clockwise stirring is carried out for 40min, so that the edible compound seasoning juice can be obtained;
s7: heating and sterilizing: placing the flavoring sauce obtained by mixing in step S5 into a sterilizing pot for sterilization, wherein the sterilizing pot temperature is controlled at 95 deg.C, the time is controlled at 35min, and after sterilization, taking out the flavoring sauce and cooling;
s8: and (3) filtering: placing the sauce sterilized in the step S6 into a filter for rough filtration, and then carrying out fine filtration on the sauce subjected to rough filtration for 3 times;
s9: filling: and (4) filling the sauce filtered in the step (S7) into a finished product can, and then filling, labeling, inspecting and sealing the can by a filling machine.
In the step S2, the temperature of the sticky rice is below 15 ℃ in winter and spring when the sticky rice is soaked, and the sticky rice is soaked for 14 h; soaking at 25 deg.C above for 9 hr in summer and autumn; in summer, water should be changed for 1 time to prevent rice from souring.
The jar for brewing vinegar in step S4 is preferably a pottery jar with a small mouth and a big belly.
And in the step S3, a high-temperature and high-pressure cooking pot is adopted, the model of the high-temperature and high-pressure cooking pot is ZDJT-wc066, and the volume is 300L.
And in the step S5, the stirrer adopts a stainless steel horizontal U-shaped stirrer, the model of the stirrer is JBJ-bxg02, and the stirrer adopts a bidirectional S-shaped spiral belt, so that the stirring is rapid and uniform.
The sterilization pot in the step S7 is a vertical high-pressure steam sterilization pot with the model of YXQ-100SII, and the inner container of the vertical high-pressure steam sterilization pot is a 304 stainless steel inner container.
The filter in the step S8 adopts a food-grade grain and oil filter, the model of the filter is SHLX7540001, and the fine filter uses an ultra-filter screen.
The crusher in the step S3 adopts a BMFS-200 type multifunctional crusher, the squeezer in the step S5 adopts a GYZ-150 type multifunctional full-automatic squeezer, and the volume of the squeezer is 150L.
By combining the vinegar and the soy sauce which are brewed by pure hands, the seasoning juice is not added with any preservative in the preparation process, belongs to natural fermentation, not only ensures the taste and flavor of the seasoning juice, but also is beneficial to the physical health of consumers.
Example three:
a preparation method of food compound seasoning sauce comprises the following steps:
s1: primary selection of raw materials: preparing 50kg of selected glutinous rice, 500kg of bran, 6kg of vinegar yeast, 700kg of selected high-quality soybean, 300kg of wheat, 400kg of table salt, 600kg of white granulated sugar and 600g of soy sauce yeast extract for later use;
s2: cleaning and soaking: cleaning 50kg of glutinous rice, 700kg of soybeans and 300kg of wheat in the step S1 with clear water, removing surface impurities, and soaking in the clear water for 6 hours respectively;
s3: preparing raw materials: the method comprises the following steps: cleaning the soaked sticky rice, soybeans and wheat in the step S2 with water, draining, then respectively putting into a steamer for steaming, controlling the steaming temperature at about 100 ℃, steaming for 2 hours, taking out after steaming, and cooling for later use;
③: cleaning the soaked wheat in the step S2 with water, draining, frying the wheat in a frying pan, taking out the fried wheat for cooling, crushing the wheat in a crusher after cooling, selecting an air-cooled crusher cutter disc, wherein the rotation speed of the crusher is 3500r/min, and the crushing fineness is 80 meshes respectively, so as to obtain the wheat flour for later use;
③: dissolving water and salt in a ratio of 100:20 to obtain brine for later use;
s4: manual vinegar brewing: putting the materials into a pool: putting the cooked and cooled glutinous rice in the step S3 into a fermentation tank for fermentation, and controlling the temperature at 30 ℃;
② saccharification: adding 500kg of water and 6kg of vinegar koji into the glutinous rice which is put into a fermentation tank for fermentation, and saccharifying and liquefying the glutinous rice;
mixing: mixing the saccharified raw materials for 15 days with 500kg of bran, and stirring thoroughly;
fourthly, bilateral: performing alcohol fermentation and acetic acid fermentation on the mixed bran, naturally reducing the temperature after about 12 days, producing acid, and mixing with 10kg of salt;
filling the jar: filling the cooled and salted fermented vinegar into an outdoor jar;
sixthly, trampling: manually trampling the vinegar grains filled in the jar to tightly press the vinegar grains, sealing the jar with salt with the thickness of five centimeters, and covering the jar with a pottery cover;
and (c) drying the lotion: after one year of sunshine, rain and dew, the raw materials of the vinegar grains in the jar can feel the temperature change and the wind change of the four seasons;
eighthly, turning over the jar: turning over all the raw materials in one jar after one year, putting into another jar, treading tightly, sealing with salt, covering with pottery cover, and making vinegar mash completely mature and form flavor after one year of sunshine, rain and dew;
ninthly, covering vinegar: putting mature vinegar grains into a vinegar sleeving pool, putting 800kg of edible purified water, and sleeving 600kg of vinegar liquid to obtain the manual vinegar;
s5: manual soy sauce brewing: mixing: steaming and cooling the soybeans and the wheat flour which are subjected to the step S3 to within 40 ℃, and putting 600g of soy sauce koji into a stirrer to be stirred and mixed, wherein the rotating speed of the stirrer is 25/min, and the soybean is stirred clockwise for 40min, so that the surfaces of the soybeans are fully wrapped with the wheat flour;
entering a bending chamber: putting the mixed raw materials into a koji making chamber, and making koji for the raw materials;
③ making yeast: the environment temperature is preferably 30 ℃, the highest material temperature is not more than 35 ℃, the humidity is 80 percent, and the starter propagation period is generally 4 d;
fourthly, koji discharging: when the yeast material is loose and soft in hand feeling, elastic, rich in hypha, yellow green in surface and fragrant in yeast, the yeast can be produced successfully;
and fifthly, drying the crock in the sun: putting the koji material in a tile jar, adding 20% saline water, stirring, transferring the tile jar to the outdoor for sun-drying and night exposure, and stirring the koji material in the tile jar periodically during the sun-drying and night exposure;
sixthly, mature soy sauce mash: after one year of crock solarization and fermentation, mature soy sauce mash can be obtained;
and seventhly, squeezing: after the soy sauce mash is mature, putting the soy sauce mash into a squeezer for squeezing, thereby obtaining the hand soy sauce;
s6: mixing: mixing the handmade vinegar obtained in the step S3, the handmade soy sauce obtained in the step S4 and the white granulated sugar obtained in the step S1 according to a ratio of 25%: 50%: adding 25% of the mixture into a stirrer for stirring and mixing, wherein the rotating speed of the stirrer is 70/min, and clockwise stirring is carried out for 50min, so as to obtain edible compound seasoning juice;
s7: heating and sterilizing: placing the flavoring sauce obtained by mixing in step S5 into a sterilizing pot for sterilization, wherein the sterilizing pot temperature is controlled at 100 deg.C, the time is controlled at 40min, and after sterilization, taking out the flavoring sauce and cooling;
s8: and (3) filtering: placing the sauce sterilized in the step S6 into a filter for rough filtration, and then carrying out fine filtration on the sauce subjected to rough filtration for 4 times;
s9: filling: and (4) filling the sauce filtered in the step (S7) into a finished product can, and then filling, labeling, inspecting and sealing the can by a filling machine.
In the step S2, the temperature of the sticky rice is below 15 ℃ in winter and spring when the sticky rice is soaked, and the sticky rice is soaked for 16 hours; soaking at 25 deg.C above for 10 hr in summer and autumn; in summer, water should be changed for 2 times to prevent rice from souring.
The jar for brewing vinegar in step S4 is preferably a pottery jar with a small mouth and a big belly.
And in the step S3, a high-temperature and high-pressure cooking pot is adopted, the model of the high-temperature and high-pressure cooking pot is ZDJT-wc066, and the volume is 300L.
And in the step S5, the stirrer adopts a stainless steel horizontal U-shaped stirrer, the model of the stirrer is JBJ-bxg02, and the stirrer adopts a bidirectional S-shaped spiral belt, so that the stirring is rapid and uniform.
The sterilization pot in the step S7 is a vertical high-pressure steam sterilization pot with the model of YXQ-100SII, and the inner container of the vertical high-pressure steam sterilization pot is a 304 stainless steel inner container.
The filter in the step S8 adopts a food-grade grain and oil filter, the model of the filter is SHLX7540001, and the fine filter uses an ultra-filter screen.
The crusher in the step S3 adopts a BMFS-200 type multifunctional crusher, the squeezer in the step S5 adopts a GYZ-150 type multifunctional full-automatic squeezer, and the volume of the squeezer is 150L.
Through choosing high-quality glutinous rice for use, the starch proportion of glutinous rice is high, the speed of absorbing water is fast, the viscidity is big, difficult ageing, be favorable to the formation of ester aromatic, be convenient for improve the flavor of table vinegar, in the course of making, add bran and sweethearts, bran can absorb vinegar unstrained spirits and moisture, play loose and contain the effect of air, contain abundant protein, sweethearts mainly play the effect of loose vinegar unstrained spirits, be favorable to the better fermentation of vinegar unstrained spirits, establish the basis for the preparation seasoning juice of later stage, the taste of seasoning juice has been guaranteed.
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 (8)
1. A preparation method of food composite seasoning sauce is characterized by comprising the following steps: the method comprises the following steps:
s1: primary selection of raw materials: preparing 50kg of selected glutinous rice, 500kg of bran, 6kg of vinegar yeast, 700kg of selected high-quality soybean, 300kg of wheat, 400kg of table salt, 600kg of white granulated sugar and 600g of soy sauce yeast extract for later use;
s2: cleaning and soaking: cleaning 50kg of glutinous rice, 700kg of soybeans and 300kg of wheat in the step S1 with clear water, removing surface impurities, and soaking in the clear water for 3-6 hours respectively;
s3: preparing raw materials: the method comprises the following steps: cleaning the soaked sticky rice, soybeans and wheat in the step S2 with water, draining, then respectively putting into a steamer for steaming, controlling the steaming temperature at about 100 ℃, steaming for 1-2 hours, taking out after steaming, and cooling for later use;
③: cleaning the soaked wheat in the step S2 with water, draining, frying the wheat in a frying pan, taking out the fried wheat for cooling, crushing the wheat in a crusher after cooling, selecting an air-cooled crusher cutter disc, wherein the rotation speed of the crusher is 2500 plus 3500r/min, and the crushing fineness is 40-80 meshes respectively, so as to obtain the wheat flour for later use;
③: dissolving water and salt in a ratio of 100:20 to obtain brine for later use;
s4: manual vinegar brewing: putting the materials into a pool: putting the cooked and cooled glutinous rice in the step S3 into a fermentation tank for fermentation, and controlling the temperature to be 28-30 ℃;
② saccharification: adding 500kg of water and 6kg of vinegar koji into the glutinous rice which is put into a fermentation tank for fermentation, and saccharifying and liquefying the glutinous rice;
mixing: mixing the saccharified raw materials for 12-15 days with 500kg of bran, and stirring thoroughly;
fourthly, bilateral: performing alcohol fermentation and acetic acid fermentation on the mixed bran, naturally reducing the temperature after about 12 days, producing acid, and mixing with 10kg of salt;
filling the jar: filling the cooled and salted fermented vinegar into an outdoor jar;
sixthly, trampling: manually trampling the vinegar grains filled in the jar to tightly press the vinegar grains, sealing the jar with salt with the thickness of five centimeters, and covering the jar with a pottery cover;
and (c) drying the lotion: after one year of sunshine, rain and dew, the raw materials of the vinegar grains in the jar can feel the temperature change and the wind change of the four seasons;
eighthly, turning over the jar: turning over all the raw materials in one jar after one year, putting into another jar, treading tightly, sealing with salt, covering with pottery cover, and making vinegar mash completely mature and form flavor after one year of sunshine, rain and dew;
ninthly, covering vinegar: putting mature vinegar grains into a vinegar sleeving pool, putting 800kg of edible purified water, and sleeving 600kg of vinegar liquid to obtain the manual vinegar;
s5: manual soy sauce brewing: mixing: steaming and cooling the soybeans and the wheat flour which are subjected to the step S3 to within 40 ℃, and putting 600g of soy sauce koji into a stirrer for stirring and mixing, wherein the rotation speed of the stirrer is 20-25/min, and the soybean is clockwise stirred for 30-40min, so that the surfaces of the soybeans are fully wrapped with the wheat flour;
entering a bending chamber: putting the mixed raw materials into a koji making chamber, and making koji for the raw materials;
③ making yeast: the environment temperature is preferably 23-30 ℃, the highest material temperature is not more than 35 ℃, the humidity is 50-80%, and the starter propagation period is generally 2-4 d;
fourthly, koji discharging: when the yeast material is loose and soft in hand feeling, elastic, rich in hypha, yellow green in surface and fragrant in yeast, the yeast can be produced successfully;
and fifthly, drying the crock in the sun: putting the koji material in a tile jar, adding 20% saline water, stirring, transferring the tile jar to the outdoor for sun-drying and night exposure, and stirring the koji material in the tile jar periodically during the sun-drying and night exposure;
sixthly, mature soy sauce mash: after one year of crock solarization and fermentation, mature soy sauce mash can be obtained;
and seventhly, squeezing: after the soy sauce mash is mature, putting the soy sauce mash into a squeezer for squeezing, thereby obtaining the hand soy sauce;
s6: mixing: mixing the handmade vinegar obtained in the step S3, the handmade soy sauce obtained in the step S4 and the white granulated sugar obtained in the step S1 according to a ratio of 25%: 50%: adding 25% of the mixture into a stirrer for stirring and mixing, wherein the rotating speed of the stirrer is 50-70/min, and clockwise stirring is carried out for 30-50min, so as to obtain edible compound seasoning juice;
s7: heating and sterilizing: placing the seasoning juice obtained by mixing in the step S5 into a sterilization pot for sterilization, controlling the temperature of the sterilization pot at 90-100 ℃ and the time at 30-40min, and taking out the seasoning juice for cooling for later use after sterilization;
s8: and (3) filtering: placing the sterilized flavoring juice obtained in the step S6 into a filter for coarse filtration, and then performing fine filtration on the coarse-filtered flavoring juice for 3-4 times;
s9: filling: and (4) filling the sauce filtered in the step (S7) into a finished product can, and then filling, labeling, inspecting and sealing the can by a filling machine.
2. A method of preparing a composite sauce for food according to claim 1, wherein: in the step S2, the temperature of the sticky rice is below 15 ℃ in winter and spring when the sticky rice is soaked, and the sticky rice is soaked for 12-16 h; soaking at 25 deg.C above in summer and autumn for 8-10 hr; in summer, water should be changed for 1-2 times to prevent rice from souring.
3. A method of preparing a composite sauce for food according to claim 1, wherein: the jar for brewing vinegar in step S4 is preferably a pottery jar with a small mouth and a big belly.
4. A method of preparing a composite sauce for food according to claim 1, wherein: and in the step S3, a high-temperature and high-pressure cooking pot is adopted, the model of the high-temperature and high-pressure cooking pot is ZDJT-wc066, and the volume is 300L.
5. A method of preparing a composite sauce for food according to claim 1, wherein: and in the step S5, the stirrer adopts a stainless steel horizontal U-shaped stirrer, the model of the stirrer is JBJ-bxg02, and the stirrer adopts a bidirectional S-shaped spiral belt, so that the stirring is rapid and uniform.
6. A method of preparing a composite sauce for food according to claim 1, wherein: the sterilization pot in the step S7 is a vertical high-pressure steam sterilization pot with the model of YXQ-100SII, and the inner container of the vertical high-pressure steam sterilization pot is a 304 stainless steel inner container.
7. A method of preparing a composite sauce for food according to claim 1, wherein: the filter in the step S8 adopts a food-grade grain and oil filter, the model of the filter is SHLX7540001, and the fine filter uses an ultra-filter screen.
8. A method of preparing a composite sauce for food according to claim 1, wherein: the crusher in the step S3 adopts a BMFS-200 type multifunctional crusher, the squeezer in the step S5 adopts a GYZ-150 type multifunctional full-automatic squeezer, and the volume of the squeezer is 150L.
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| CN115125078A (en) * | 2022-08-22 | 2022-09-30 | 肖水芽 | Preparation method of special-flavor Daqu |
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