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Natural gourd competitive vinasse sauce

A technology of melons and bad sauce, applied in the field of bad sauce, can solve the problems of cumbersomeness, waste, waste of edible resources, etc.

Inactive Publication Date: 2016-06-22
LIUZHOU JINGYANG ENERGY SAVING TECH RES DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] When people are cooking Chinese and Western food, they mostly use melon sauce as condiments and condiments, but the temporary preparation and processing of these melon sauce condiments and condiments needs to spend a lot of time and energy, which is cumbersome and easy to cause waste, and will be lost at any time. Unhygienic and difficult to store and carry
At present, although there are some single-flavored melon sauces with high production costs and high sales prices in urban and rural shopping malls, there are no integrated natural melon products that are mainly refined from distiller's grains, various melons and green ingredients. bad sauce
At the same time, most of the remaining distiller's grains after fermentation and brewing by various winemaking enterprises are simply disposed of as waste or feed, resulting in a great waste of edible resources and reducing the development of related comprehensive economic benefits.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Wash and select wax gourd, eggplant melon, pumpkin, papaya, bitter gourd, watermelon, sweet potato, pepper, garlic, spices, etc. with a washing machine (or manual cleaning) and peel and remove seeds (or not peel and remove seeds) , and then take 10 as the base ratio, according to the ratio of distiller's grains to wax gourd, eggplant melon, pumpkin, papaya, bitter gourd, watermelon, sweet potato, pepper, garlic, spices, salt, and seasoning agent is 3:2:2:2:2:2 : 2: 0.3: 0.2: 0.2: 0.2: 0.2: 0.1 Weigh 30kg of distiller's grains, 20kg of winter melon, 20kg of eggplant melon, 20kg of pumpkin, 20kg of papaya, 20kg of bitter melon, 20kg of watermelon, 3kg of sweet potato, 2kg of pepper, 2kg of garlic, and spices 2kg, 2kg of salt, and 1kg of flavoring agent are mixed, and the mixed primary and secondary raw materials are put into the pulverizer to be highly pulverized and refined to about 30 meshes, and then the obtained melon sauce is stirred evenly with a mixer, and mixed wit...

Embodiment 2

[0017] Wash and select wax gourd, eggplant melon, pumpkin, papaya, bitter gourd, watermelon, sweet potato, pepper, garlic, spices, etc. with a washing machine (or manual cleaning) and peel and remove seeds (or not peel and remove seeds) , and then take 10 as the base rate, according to the ratio of distiller's grains to wax gourd, eggplant melon, pumpkin, papaya, bitter gourd, watermelon, sweet potato, pepper, garlic, spices, salt, and seasoning agent is 4:2:2:2:2:2 : 2: 0.3: 0.2: 0.2: 0.2: 0.3: 0.2 Weigh 40kg of distiller's grains, 20kg of winter melon, 20kg of eggplant melon, 20kg of pumpkin, 20kg of papaya, 20kg of bitter melon, 20kg of watermelon, 3kg of sweet potato, 2kg of pepper, 2kg of garlic, and spices 2kg, 3kg of salt, and 2kg of flavoring agent are mixed, and the mixed primary and secondary raw materials are put into the pulverizer to be highly pulverized and refined to about 30 meshes, and then the obtained melon sauce is stirred evenly with a mixer, and mixed with...

Embodiment 3

[0020] Wash and select wax gourd, eggplant melon, pumpkin, papaya, bitter gourd, watermelon, sweet potato, pepper, garlic, spices, etc. with a washing machine (or manual cleaning) and peel and remove seeds (or not peel and remove seeds) , and then take 10 as the base ratio, according to the ratio of distiller's grains to wax gourd, eggplant melon, pumpkin, papaya, bitter gourd, watermelon, sweet potato, pepper, garlic, spices, salt, and seasoning agent is 5:2:2:2:2:2 : 2: 0.3: 0.2: 0.2: 0.2: 0.4: 0.3 Weigh 50kg of distiller's grains, 20kg of winter melon, 20kg of eggplant melon, 20kg of pumpkin, 20kg of papaya, 20kg of bitter melon, 20kg of watermelon, 3kg of sweet potato, 2kg of pepper, 2kg of garlic, and spices 2kg, 4kg of salt, and 3kg of flavoring agent are mixed, and the mixed primary and secondary raw materials are put into a pulverizer to pulverize and refine to about 30 meshes, and then the obtained melon sauce is mixed evenly with a mixer, and poured The filling machi...

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PUM

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Abstract

The invention provides natural gourd competitive vinasse sauce.A preparation method of the gourd vinasse sauce mainly comprises the steps of equipment arrangement, raw material compounding and high temperature sterilization, wherein major raw materials, minor raw materials and subsidiary materials such as vinasse and white gourds, eggplants, pumpkins, pawpaws, bitter gourds, watermelons, potatoes, pepper, garlic cloves, condiment, salt and flavoring agents which are cleaned, processed and prepared in advance are separately weighed and mixed according to the proportion of (3-5): 2: 2: 2: 2: 2: 2: 0.3: 0.2: 0.2: 0.2: (0.2-0.4): (0.1-0.3), all the materials are put into a pulverizer for pulverization, then after being stirred to be uniform with a stirring machine, the materials are packaged into special bottles and cans to be sealed, subsequently, steaming, boiling and sterilization are conducted for 30-32 minutes through a high temperature sterilization device, then the materials are stored in a shade place, natural mixed quality upgrading is conducted for 15 days, then the natural gourd competitive vinasse sauce which is good in color, aroma and taste can be obtained, and the natural gourd competitive vinasse sauce can be directly used for cooking and packaged for sales.The freshness lifetime and shelf life of the natural gourd competitive vinasse sauce are both superior to the national food hygienic standards.

Description

technical field [0001] The invention relates to a bad sauce, in particular to a fine natural melon sauce. Background technique [0002] When people are cooking Chinese and Western food, they mostly use melon sauce as condiments and condiments, but the temporary preparation and processing of these melon sauce condiments and condiments needs to spend a lot of time and energy, which is cumbersome and easy to cause waste, and will be lost at any time. It is unhygienic and difficult to store and carry. At present, although there are some single-flavored melon sauces with high production costs and high sales prices in urban and rural shopping malls, there are no integrated natural melon products that are mainly refined from distiller's grains, various melons and green ingredients. Bad sauce. Simultaneously, the remaining distiller's grains after fermentation and brewing of various winemaking enterprises with the main miscellaneous grains are also mostly simply disposed of as was...

Claims

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Application Information

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IPC IPC(8): A23L27/60
Inventor 韦战
Owner LIUZHOU JINGYANG ENERGY SAVING TECH RES DEV