Sweet oil condiment

A condiment and sweet oil technology, which is applied in the field of food oil preparation, can solve the problems of great influence on the quality of sweet oil, long preparation process cycle, and low labor efficiency, so as to improve the utilization rate of raw materials, reduce physical labor intensity, and improve labor efficiency. efficiency effect

Inactive Publication Date: 2016-01-13
任佐彬
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The sweet oil currently on the market is still made according to the traditional sweet oil preparation process, but with the continuous expansion of the sweet oil market, the traditional sweet oil preparation process is far from meeting the market demand, and t

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A sweet oil condiment prepared according to the following steps:

[0033] (1) Raw material processing: the raw material is processed into flour after removing impurities from wheat.

[0034] (2) Slurry: Add 900kg of 14 ° Be' salt water to 500kg of flour for mixing to obtain flour slurry.

[0035] (3) Liquefaction: Put the finished flour slurry into a stainless steel liquefaction tank and keep it warm for 30 minutes at 70°C;

[0036] (4) Cooking: Cook the liquefied flour slurry obtained in step (3) at 98° C. for 10 minutes.

[0037] (5) Inoculation: the temperature of the liquefied flour slurry after cooking is reduced to 40°C, and the dry flour by mass ratio: the mixed koji is inserted into the mixed koji in a ratio of 49:7;

[0038] The koji mix is ​​prepared as follows:

[0039] 1) Koji material 1: Mix soybean meal and bran at a mass ratio of 1:1, moisten the water for 12 minutes, and then steam the material. Use the N·K type rotary steaming ball to steam the mater...

Embodiment 2

[0050] A sweet oil condiment prepared according to the following steps:

[0051] (1) Raw material processing: the raw material is processed into flour after removing impurities from wheat.

[0052] (2) Slurry: Add 1235kg of 13 ° Be' salt water to 650kg of flour for mixing and slurry to obtain flour slurry.

[0053] (3) Liquefaction: Put the finished flour slurry into a stainless steel liquefaction tank, and keep it warm for 30 minutes at 73°C;

[0054] (4) Cooking: Cook the liquefied flour slurry obtained in step (3) at 99° C. for 7 minutes.

[0055] (5) Inoculation: the temperature of the liquefied flour slurry after cooking is reduced to 42°C, and the dry flour by mass ratio: the mixed koji is inserted into the mixed koji in a ratio of 49:7;

[0056] The koji mix is ​​prepared as follows:

[0057] 1) Koji material 1: Mix soybean meal and bran at a mass ratio of 29:24, moisten the water for 15 minutes, and then steam the material. Use the N·K type rotary steaming ball to s...

Embodiment 3

[0068] A sweet oil condiment prepared according to the following steps:

[0069] (1) Raw material processing: the raw material is processed into flour after removing impurities from wheat.

[0070] (2) Slurry: Add 1500kg of 14 ° Be' salt water to 750kg of flour for mixing to obtain flour slurry.

[0071] (3) Liquefaction: Put the finished flour slurry into a stainless steel liquefaction tank and keep it warm for 30 minutes at 82°C;

[0072] (4) Cooking: Cook the liquefied flour slurry obtained in step (3) at 100° C. for 5 minutes.

[0073] (5) Inoculation: the temperature of the liquefied flour slurry after cooking is reduced to 45°C, and the dry flour by mass ratio: the mixed koji is inserted into the mixed koji in a ratio of 50:7;

[0074] The koji mix is ​​prepared as follows:

[0075] 1) Koji material 1: Mix soybean meal and bran according to the mass ratio of 39:24, moisten the water for 15 minutes, and then steam the material. Use the N·K type rotary steaming ball to ...

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PUM

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Abstract

The invention discloses a sweet oil condiment. The sweet oil condiment is prepared through fermenting two strains, and is prepared in a manner including the steps of processing raw materials, mixing flour and saline water to obtain flour paste, liquifying the flour paste, steaming the liquified flour paste, performing inoculation on the steamed flour paste, and performing heat preservation and fermentation on mixed materials so as to obtain mature soy sauce mash; squeezing the mature soy sauce mash so as to obtain oil materials, performing primary disinfection on the oil materials, blending the oil materials after primary disinfection; and performing secondary disinfection, and discharging sweet oil products. The obtained sweet oil is sweet and fresh, light in color, amber in color, rich in fragrance and pure in flavor. According to the sweet oil provided by the invention, bold innovation is performed on the culture of the strains, the fermentation temperature and the fermentation time in the preparation process of the sweet oil, compared with conventional sweet oil prepared by a conventional technology of weather exposure and natural fermentation, the sweet oil provided by the invention has the advantages that the production cycle is shortened to 20 days from the original 6-12 months, the labor efficiency is improved, the physical labor intensity of workers is alleviated, and all the characteristics of sweet oil products are reserved. According to the sweet oil prepared through heat preservation and fermentation, a liquid enzyme method technology is adopted, the mechanized production and the pipelining production of the sweet oil are realized, and the physical labor intensity of the workers is alleviated. The utilization rate of raw materials is increased, and the labor efficiency is improved. The sweet oil condiment belongs to the innovation of a bio-fermented technique in a brewing condiment trade.

Description

technical field [0001] The invention belongs to the technical field of food oil preparation, and in particular relates to a sweet oil condiment. Background technique [0002] Sweet oil is mainly made of wheat and miscellaneous grains. It is a condiment with local characteristics. Because it is "fresh with sweetness", light in color, amber in shape, and oil-like in shape, it is traditionally called "sweet oil". It is the best among soy sauces. [0003] The production process and name of "sweet oil" have a history of nearly 1,500 years. According to legend, during the Tang Dynasty, Xue Rengui conquered the east: "Bingzhaguo Mine (later changed to Bingmazhuang), garrisoned Luoma Lake, Kaiken Lake Beach, planted wheat and miscellaneous grains. If there were surplus stocks, officers and soldiers would take wheat and miscellaneous grains to brew soy sauce "Natural fermentation, three-volt sun drying, after dozens of processes, a one-year fermentation cycle. The sauce is rich, ...

Claims

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Application Information

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IPC IPC(8): A23L27/24
Inventor 任佐彬
Owner 任佐彬
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