High-quality flavor lees sauce production method

Abstract

The invention provides a high-quality flavor lees sauce production method, and relates to a lees sauce preparation method, which comprises processes such as equipment arrangement, raw material preparation, fine brewing of a sauce, and sterilization-quality retention, and mainly comprises: arranging related equipment, cleaning main materials such as corn, soybean and black bean, ingredients such as ginger and garlic clove, and spices such as illicium verum hook.f and cinnamomum tamala, respectively weighing according to ratios of 2-3:3-2:2-1, 2-1:1-2 and 0.3-0.2:0.1-0.2, crushing, thinning, weighing lees, the main materials, the ingredients, the spices and the flavoring agent according to a ratio of 5:6-5:3-5:0.2-0.1:0.1-0.2, uniformly stirring to obtain a base sauce, adding a spicy material, a pungent material, a sour material, a salty material and oil to the base sauce, uniformly stirring, mixing, filling into a bottle, carrying out heating sterilization treatment, and carrying out sealed storage and quality improvement for 13-15 days so as to obtain the multi-flavor lees sauce having different flavors. According to the present invention, the multi-flavor lees sauce contains the fermentation material, the lees acid agent and the low alcoholicity wine, such that the fresh keeping period and the shelf life are super-long.

Description

technical field [0001] The invention relates to a method for preparing bad sauce, in particular to a method for making high-quality and tasty bad sauce. Background technique [0002] For a long time, various winemaking enterprises and workshops have left a large amount of distiller's grains after fermentation and brewing. However, due to problems such as recycling technology, most of the distiller's grains are simply disposed of as waste or feed without being reused, or are only used in general, and cannot be used. Deep and full utilization will result in the waste of residual material resources in the later stage of brewing, increase the cost of the production chain and reduce the comprehensive economic benefits. Although individual brewing companies have also reused the remaining distiller's grains, they failed to achieve sustained good development results due to technical lag and improper use. Therefore, be necessary to invent a kind of method science, simple and easy to...

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a kind of advanced comprehensive technology, practical and easy to promote, refined and simplified ingredients, fermentation of distiller’s grain raw material, and rapid liquid fermentation in order to solve the problems of shortage of distiller’s grain utilization technology in various existing brewing enterprises and the demand of the distiller’s sauce market. , High-efficiency preparation of lees sauce, high-yield, high-quality, energy-saving, green, safe and environmentally friendly, and a new method of efficiently preparing lees sauce with liquid fermentation of distiller's grains and raw meal with remarkable comprehensive economic and social benefits