Local specialty vegetable sauce preparation technology

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

Inactive Publication Date: 2016-06-29
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 address the shortage and demand of local specialties in the existing market for making vegetable sauces, and to provide a comprehensive technology that is advanced, affordable, widely used, easy to carry, finely prepared with distiller's grains and vegetable melon, excellent in three flavors, fast, simple and hygienic, green and high-quality Environmental protection, a local specialty vegetable sauce process that can effectively promote the further development of the economic benefits of agricultural specialty planting

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] 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:

[0019] 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.

[0020] 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.

[0021] 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.

[0022] The raw materials of the three-flavor vegetable sauce that have been stirred and m...

Embodiment 2

[0025] 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:

[0026] 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.

[0027] 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.

[0028] 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.

[0029] The raw materials of the three-flavor vegetable sauce that have been stirred and...

Embodiment 3

[0032] 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:

[0033] 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.

[0034] 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.

[0035] 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.

[0036] 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 local specialty vegetable sauce preparation technology and relates to a three-flavored vegetable sauce preparation method. The preparation method includes following synthetic steps: device setting, raw material preparing, and high-temperature sterilizing. The three-flavored vegetable sauce preparation method comprises the following steps: firstly main materials of hot pickled mustard tubers, tuberous-rooted mustards and papayas, and accessory materials of peppers, fresh gingers, garlic cloves, spices, etc. are selected and cleaned. Then by using 10 as a base ratio, the main materials of the hot pickled mustard tubers, tuberous-rooted mustards and papayas are weighed respectively at a ratio of 3-2 : 2-3 : 2, and the weighed materials are shredded using a shredding machine into small cubes, broken grains, and powders respectively. Accessory materials of chilies, fresh gingers, garlic cloves, and spices at a ratio of 0.3-0.2 : 0.2-0.3 : 0.3-0.2 : 0.2-0.1 are weighed, and the weighed accessory materials are mashed using a masher. Then distillers' grains, the main materials, accessory materials and seasoning agents are respectively weighed at a ratio of 6-5 : 5-6 : 2-3 : 0.2-0.1, the weighed materials are stirred evenly, the stirred materials are put filled into special bottles, the filled materials are subjected to heating and sterilizing treatment, the sterilized materials are subjected to sealing and quality improving for 13-15 days, and thereby the local specialty vegetable sauce which is characteristic, mellow, delicious and tasty is obtained.

Description

technical field [0001] The invention relates to a vegetable sauce, in particular to a local specialty vegetable sauce preparation process. 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 dish, papaya three excellent and delicious in one, and after refined processing and preparation, not only can be instant and easy to digest, but also can be used as mai...

Claims

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Application Information

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