Kidney bean-long bean chili ginger dry vinasse sauce

A technology of bad sauce and spicy ginger, which is applied in the field of Doudou spicy ginger dried bad sauce, can solve the problems of increasing production chain costs, reducing production benefits, waste of resources, etc., and achieves obvious comprehensive economic and social benefits, scientific preparation technology, The effect of promoting market development

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 a wide variety of sauces in the mall, there is no such thing as distiller's grains, green beans, dried beans, pepper, chili, and ginger, which are mixed with spices, cooking oil, and salt as ingredients. Most of the distiller's grains left after solid state and liquid fermentation in various brewing enterprises are simply disposed of as waste or feed, which causes a great waste of resources, increases the cost of the production chain and reduces the production efficiency.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] First use a cleaning machine to clean green beans, dried beans, pepper, pepper, ginger, spices, etc., and use a shredder to refine them and then dry them in the sun. The main ingredients of pepper and ginger, spices, edible oil, and salt are in the ratio of 4:5:6:0.2:1:2:0.2:0.1:0.1 Weighing 40kg of distiller's grains, 50kg of green beans, 60kg of dried beans, 2kg of pepper, 10kg of pepper, 20kg of ginger, 2kg of spices, 1kg of edible oil, and 1kg of salt are optimally mixed, stirred evenly with a blender, and then filled into a special bottle with a filling machine to obtain the primary raw material peas, spicy ginger and dry dregs sauce;

[0019] Then put the primary raw material Doudou Spicy Ginger Dried Grass Sauce into the high-efficiency sealed special heat sterilization equipment for heat sterilization for 1 hour, and then seal and store for natural quality improvement for 5 days, and you can get mature high-grade soybeans with excellent color, fragrance and flavo...

Embodiment 2

[0021] First use a cleaning machine to clean green beans, dried beans, pepper, pepper, ginger, spices, etc., and use a shredder to refine them and then dry them in the sun. The main ingredients of pepper and ginger, spices, edible oil, and salt are in the ratio of 4.5:5.5:5.5:0.15:1.5:1.5:0.15:0.08:0.15. Weigh 45kg of distiller's grains, 55kg of green beans, 55kg of dried beans, and 1.5kg of pepper , pepper 15kg, ginger 15kg, spices 1.5kg, edible oil 0.8kg, salt 1.5kg for optimal matching, and after stirring evenly with a mixer, fill it into a special bottle with a filling machine, that is, the primary raw material Doudou Spicy Dried Ginger Bad sauce;

[0022] Then put the primary raw material Doudou Spicy Ginger Dried Grass Sauce into the high-efficiency sealed special heat sterilization equipment for heat sterilization for 1.5 hours, and then seal and store for natural quality improvement for 6 days, and you can get mature high-grade beans with excellent color, fragrance and...

Embodiment 3

[0024] First use a cleaning machine to clean green beans, dried beans, pepper, pepper, ginger, spices, etc., and use a shredder to refine them and then dry them in the sun. The main ingredients of chili, ginger, spices, edible oil, and salt are in the ratio of 5:6:5:0.1:2:1:0.1:0.06:0.2 Weighing 50kg of distiller's grains, 60kg of green beans, 50kg of dried beans, 1kg of pepper, 20kg of pepper, 10kg of ginger, 1kg of spices, 0.6kg of edible oil, and 2kg of salt are optimally mixed, stirred evenly with a mixer, and then filled into a special bottle with a filling machine to obtain the primary raw material peas, spicy ginger, and dry lees sauce;

[0025] Then put the primary raw material Doudou Spicy Ginger Dried Grass Sauce into the high-efficiency sealed special heat sterilization equipment for heat sterilization for 2 hours, and then seal and store for natural quality improvement for 7 days, and you can get mature high-grade beans with excellent color, fragrance and flavor aft...

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PUM

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Abstract

The invention discloses kidney bean-long bean chili ginger dry vinasse sauce, and relates to a vinasse sauce preparation method including three process steps of the equipment allocation, raw material preparation and sterilization for upgrading, the vinasse sauce preparation method is as follows: finely cutting up cleaned kidney bean, dry bean, pepper, chili, fresh ginger and spices, drying in the sun, taking 10 as the base rate, according to ratio of 4-5: 5-6: 6-5: 0.2-0.1: 1-2: 2-1: 0.2-0.1: 0.1-0.06: 0.1-0.2, respectively weighing main materials of the vinasse, the kidney bean, the dry bean, the pepper, the chili and the fresh ginger and ingredients of the spice, cooking oil and salt for optimizing matching, using a mixer to evenly mix, then using a filling machine for filling into a special bottle, then putting into special heating sterilization equipment for heating sterilization for 1-2 hours, and then sealing for the natural upgrading for 5-7 days to obtain the kidney bean-long bean chili ginger dry vinasse sauce with good color, aroma and taste. By the efficient continuous operation, rapid, efficient, high-quality and mass production of the bean-bean chili ginger dry vinasse sauce can be realized.

Description

technical field [0001] The invention relates to a bad sauce, in particular to a peas spicy ginger dried bad sauce. Background technique [0002] In daily food cooking and eating, it is mostly indispensable to use various sauces as condiments. However, although there are a wide variety of sauces in the mall, there is no such thing as distiller's grains, green beans, dried beans, pepper, chili, and ginger, which are mixed with spices, cooking oil, and salt as ingredients. Most of the distiller's grains left after solid and liquid fermentation in various brewing enterprises are simply disposed of as waste or feed, which causes a great waste of resources and increases the cost of the production chain and reduces the production efficiency. Therefore, it is necessary to invent a kind of integrated type peas spicy ginger dry dregs sauce that can consume a large amount of relevant main ingredients and is convenient to eat and good in taste. Contents of the invention [0003] The...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/221A23L27/10
CPCA23L27/60
Inventor 韦战
Owner LIUZHOU JINGYANG ENERGY SAVING TECH RES DEV
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