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Multi-flavor natural fruit vinasse sauce

A technology of fruit and bad sauce, applied in the fields of application, food preparation, food science, etc., can solve the problems of not finding, wasting edible resources, reducing the development of comprehensive economic benefits, etc.

Inactive Publication Date: 2014-05-07
LIUZHOU JINGYANG ENERGY SAVING TECH RES DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, although there are many kinds of jams in shopping malls in urban and rural areas, there is no integrated multi-flavored natural fruit jam that is fully refined by mixing distiller's grains with various fruits and green ingredients as the main and secondary raw materials. Most of the remaining distiller's grains after fermentation and brewing in brewing enterprises and workshops are simply disposed of as waste or feed, resulting in a huge waste of edible resources and reducing the development of comprehensive social economic benefits.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] Firstly, use a self-cleaning machine (can also be manually cleaned) to wash and select apples, pears, peaches, plums, oranges (citrus), sour plums, garlic, pepper, spices, etc., peel and remove seeds (or do not peel and remove the seeds) Seeds) are processed and set aside, then take 10 as the base rate, and use 10 as the base rate and according to the distiller's grains and the processed fruit apples, pears, peaches, plums, oranges (citrus), sour plums, garlic, pepper, spices and The ratio of table salt is 4-6:1:1:1:1:1:1:0.5:0.3:0.3:0.2 Weigh 40kg of distiller's grains, 10kg of apples, 10kg of Sydney, 10kg of peaches, 10kg of plums, 10kg of oranges (citrus), 10kg of sour plums, 5kg of garlic, 3kg of pepper, 3kg of spices, and 2kg of salt are put into a grinder for crushing and refining, and then the obtained fruit sauce is evenly stirred with a mixer or manually, and then the fruit is mixed with a filling machine. The bad sauce is filled into special bottles or jars an...

Embodiment 2

[0016] Firstly, use a self-cleaning machine (can also be manually cleaned) to wash and select apples, pears, peaches, plums, oranges (citrus), sour plums, garlic, pepper, spices, etc., peel and remove seeds (or do not peel and remove the seeds) Seeds) are processed and set aside, then take 10 as the base rate, and use 10 as the base rate and according to the distiller's grains and the processed fruit apples, pears, peaches, plums, oranges (citrus), sour plums, garlic, pepper, spices and The ratio of table salt is 5:1:1:1:1:1:1:0.5:0.4:0.4:0.3 Weigh 50kg of distiller's grains, 10kg of apples, 10kg of pears, 10kg of peaches, 10kg of plums, 10kg of oranges (citrus), and sour plums 10kg, 5kg of garlic, 4kg of pepper, 4kg of spices, 3kg of salt, and put them into the pulverizer for crushing and refining, then use a mixer or manually to mix the obtained fruit sauce evenly, and then use a filling machine to fill the fruit. The sauce is filled into special bottles or cans for storage;...

Embodiment 3

[0019] Firstly, use a self-cleaning machine (can also be manually cleaned) to wash and select apples, pears, peaches, plums, oranges (citrus), sour plums, garlic, pepper, spices, etc., peel and remove seeds (or do not peel and remove the seeds) Seeds) are processed and set aside, then take 10 as the base rate, and use 10 as the base rate and according to the distiller's grains and the processed fruit apples, pears, peaches, plums, oranges (citrus), sour plums, garlic, pepper, spices and The ratio of table salt is 6:1:1:1:1:1:1:0.5:0.5:0.5:0.4 Weigh 60kg of distiller's grains, 10kg of apples, 10kg of pears, 10kg of peaches, 10kg of plums, 10kg of oranges (citrus), and sour plums 10kg, 5kg of garlic, 5kg of pepper, 5kg of spices, 4kg of salt, and put them into the pulverizer for crushing and refining, then use a mixer or manually to mix the obtained fruit paste evenly, and then use a filling machine to fill the fruit The sauce is filled into special bottles or cans for storage; ...

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PUM

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Abstract

The invention discloses multi-flavor natural fruit vinasse sauce, and relates to a fruit vinasse sauce preparation method including the process steps of the equipment allocation, raw material preparation and high temperature setrilization, the vinasse sauce preparation method is mainly as follows: according to the ratio of 4-6:1:1:1:1:1:1:0.5:0.3-0.5:0.3-0.5:0.2-0.4, respectively weighing vinasse and in-advance cleaned processed and prepared apples, pears, peaches, plums, oranges(citrus), sour plum, garlic, pepper, spices, salt and other primary and secondary raw materials and ingredients, then simultaneously adding into a crusher for crushing, using a mixer to evenly mix, using a high efficient sterilization device for heating sterilization process for 30 min, then filling into a standard special bottle or pot for sealing storage for 15 days of natural upgrading, and after 15 days, opening the bottle or the pot to obtain the multi-flavor natural fruit vinasse sauce with good color, aroma and taste. The multi-flavor natural fruit vinasse sauce can be directly used for cooking for enjoying and packaging for sales.

Description

technical field [0001] The invention relates to a fruit sauce, in particular to a multi-flavored natural fruit sauce. Background technique [0002] When people are cooking Chinese and Western food, they mostly use jam as condiments and seasonings. However, the temporary preparation and processing of these jam condiments and condiments requires a lot of time and energy, which is cumbersome and easy to cause waste. Hygienic and difficult to store and carry. Therefore, people need badly a kind of comprehensive, edible and delicious integrated multi-flavor natural fruit sauce. However, although there are many kinds of jams in shopping malls in urban and rural areas, there is no integrated multi-flavored natural fruit jam that is fully refined by mixing distiller's grains with various fruits and green ingredients as the main and secondary raw materials. Most of the remaining distiller's grains after fermentation and brewing in winemaking enterprises and workshops are simply dis...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/064A23L1/24A23L21/12A23L27/60
CPCA23L21/12
Inventor 韦战
Owner LIUZHOU JINGYANG ENERGY SAVING TECH RES DEV