Three specialty vegetable sauce refining method

A vegetable sauce and specialty technology, applied in the field of vegetable sauce

Inactive Publication Date: 2015-07-01
LIUZHOU JINGYANG ENERGY SAVING TECH RES DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to solve the shortage and demand of the three types of specialty refined vegetable sauce methods in the existing market, and provide a comprehensive technology advanced, affordable, widely used and easy to carry, finely prepared distiller's grains, vegetables and melons, excellent three flavors, fast, simple and hygienic, green High-quality and environmentally friendly, three types of special product refined vegetable sauce methods that can effectively promote the further development of agricultural special product planting economic benefits

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Use a cleaning machine (or manually) to clean the main ingredients mustard, head vegetable, papaya and ingredients such as pepper, ginger, garlic, spices, etc., and use 10 as the base rate:

[0017] Weigh 30kg of mustard mustard, 20kg of head vegetable and 20kg of papaya according to the ratio of 3:2:2 as the main ingredients, and then chop them into small cubes with a shredder.

[0018] According to the proportion of chili pepper, ginger, garlic, and spices in the ratio of 0.3:0.2:0.3:0.2, we weighed 3kg of pepper, 2kg of ginger, 3kg of garlic, and 2kg of spices, mixed them, and crushed them with a chopper.

[0019] Then weigh 60kg of distiller's grains, 50kg of main ingredients, 20kg of ingredients, and 2kg of seasoning according to the ratio of distiller's grains to main ingredients, ingredients, and flavoring agents of 6:5:2:0.2, and stir them evenly with a mixer or manually.

[0020] The raw materials of the three-flavor vegetable sauce that have been stirred and m...

Embodiment 2

[0023] Use a cleaning machine (or manually) to clean the main ingredients mustard, head vegetable, papaya and ingredients such as pepper, ginger, garlic, spices, etc., and use 10 as the base rate:

[0024] Weigh 25kg of mustard mustard, 25kg of head vegetable and 20kg of papaya according to the ratio of 2.5:2.5:2 as the main ingredients of mustard mustard, head vegetable and papaya, and mix them with each other, and chop them into pieces with a shredder.

[0025] Weigh 2.5kg of pepper, 2.5kg of ginger, 2.5kg of garlic, and 1.5kg of spices according to the ratio of 0.25:0.25:0.25:0.15, and mix them with a chopper.

[0026] Then weigh 55kg of distiller's grains, 55kg of main ingredients, 25kg of ingredients, and 1.5kg of seasoning according to the ratio of distiller's grains to main ingredients, ingredients, and flavoring agents of 5.5:5.5:2.5:0.15, and stir evenly with a mixer or manually.

[0027] The raw materials of the three-flavor vegetable sauce that have been stirred and...

Embodiment 3

[0030] Use a cleaning machine (or manually) to clean the main ingredients mustard, head vegetable, papaya and ingredients such as pepper, ginger, garlic, spices, etc., and use 10 as the base rate:

[0031] Weigh 20kg of mustard mustard, 30kg of head mustard and 20kg of papaya according to the ratio of 2:3:2 as the main ingredients, and then chop them into powder with a chopper.

[0032] According to the proportion of chili pepper, ginger, garlic, and spices in the proportion of 0.2:0.3:0.2:0.1, weigh 2kg of pepper, 3kg of ginger, 2kg of garlic, and 1kg of spices, mix them, and mash them with a chopper.

[0033] Then weigh 50kg of distiller's grains, 60kg of main ingredients, 30kg of ingredients, and 1kg of seasoning according to the ratio of distiller's grains to main ingredients, ingredients, and flavoring agents of 5:6:3:0.1, and stir them evenly with a mixer or manually.

[0034] The raw materials of the three-flavor vegetable sauce that have been stirred and mixed are fill...

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PUM

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Abstract

The present invention discloses a three specialty vegetable sauce refining method and relates to a three flavor vegetable sauce preparation method which includes the comprehensive steps of equipment setting, raw material preparation and high-temperature sterilization. The three flavor vegetable sauce preparation method mainly consists of the following steps: firstly selecting and cleaning main ingredients of preserved szechuan pickle, root-mustard and pawpaw and accessory ingredients of chili, fresh ginger, minced garlic, spices, etc., respectively weighing preserved szechuan pickle, root-mustard and pawpaw at a ratio of 3-2 : 2-3 : 2 (10 as base rate), cutting and chopping into cubes, crushed particles and powder using a cutting and chopping machine, respectively weighing and smashing and crushing the ingredients of chili, fresh ginger, minced garlic, spices at a ratio of 0.3-0.2 : 0.2-0.3 : 0.3-0.2 : 0.2-0.1 using the cutting and chopping machine, then respectively weighing and stirring lees, main ingredients, accessory ingredients and flavoring agents at a ratio of 6-5 : 5-6 : 2-3 : 0.2-0.1, then filling into special bottles and tanks, heat-sterilizing, and sealing, preserving and quality improving for 13-15 days, thereby obtaining the three specialty vegetable sauce with characteristic, mellow and delicious refined vegetable sauce.

Description

technical field [0001] The invention relates to a vegetable sauce, in particular to a method for refining the vegetable sauce of three types of special products. technical background [0002] The pickled mustard, head vegetable and papaya in Southern Chuan, Gui and Qiong are the most local characteristic tuber and fruit vegetable raw materials. People's favorite. However, due to the different origins of the three and their respective production, processing and sales, people need to find and buy the three dishes separately and time-consuming processing and cooking to share their deliciousness. In addition, pickled mustard, head vegetable, and papaya all have certain hardness and are difficult to digest, which is not conducive to children and the elderly. For this reason, people urgently need to have a kind of mustard mustard, head vegetable, papaya three excellent and delicious in one, and after refined processing and preparation, it can be instant and easy to digest, and c...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L1/212A23L27/60A23L19/00
Inventor 韦战
Owner LIUZHOU JINGYANG ENERGY SAVING TECH RES DEV
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