High-quality multi-flavor fragrant lees sauce

Abstract

The invention provides a high-quality multi-flavor fragrant lees sauce, and relates to a lees sauce preparation method, which comprises equipment arrangement, raw material preparation, and sterilization and quality improvement, and specially comprises: arranging required equipment, respectively weighing washed ginger, piper nigrum l, hot pepper, garlic clove, pickled bamboo shoots (pickled vegetables, tomato), and a spice according to a ratio of 2-1:0.02:1-2:0.2-0.1:0.5-0.3:0.2-0.1, thinning, simultaneously pouring into a stirrer, uniformly stirring to obtain a mixed ingredient, weighing lees, the mixed ingredient, edible salt and edible oil according to a ratio of 5-4:4-5:0.2-0.1:0.1-0.2, uniformly stirring to obtain a primary high-quality multi-flavor fragrant lees sauce, filling the primary high-quality multi-flavor fragrant lees sauce into a special bottle, pouring into a special efficient and sealed heating sterilizer, carrying out heating sterilization treatment for 1-2 h, and carrying out sealed storage and natural quality improvement for 5-7 days so as to obtain the high-quality multi-flavor fragrant lees sauce with characteristics of excellent color, excellent aroma, and excellent taste.

Description

Technical field [0001] The invention relates to a fermented bean paste, in particular to a high-quality multi-flavor fragrant fermented fermented bean paste. [0002] technical background [0003] People often use ginger, pepper, chili, garlic, sour bamboo shoots (sauerkraut or tomato), spices, salt, etc. as condiments and seasonings in daily food cooking. However, these condiments and condiments range from buying to cleaning and cutting. It takes a lot of time and energy to chop and prepare ingredients, which is cumbersome and easy to cause waste of raw materials and time, and the required condiments are not easy to store. However, although there are many different kinds of sauces in modern supermarkets in urban and rural areas, you can’t find the main ingredients such as vinasse, cooking oil, ginger, pepper, chili, garlic, sour bamboo shoots (sauerkraut or tomato), spices, salt, etc. Mixed production of this kind of integrated lees, and the remaining lees after fermentation by v...

AI Technical Summary

Problems solved by technology

[0003] People mostly use ginger, pepper, pepper, garlic, sour bamboo shoots (sauerkraut or tomato), spices, salt, etc. as condiments and condiments in daily food cooking, but these condiments and condiments are from purchasing to cleaning, cutting, etc. It takes a lot of time and energy to chop and prepare ingredients, which is cumbersome and easy to waste raw materials and delay time, and the required condiments are not easy to preserve

However, although there are various sauces in modern supermarkets in urban and rural areas, they cannot find distiller's grains, cooking oil, ginger, pepper, pepper, garlic, sour bamboo shoots (sauerkraut or tomato), spices, salt, etc. as the main and secondary raw materials. Mixed production of this kind of integrated distiller's sauce, and the remaining distiller's grains after fermentation and brewing in various winemaking enterprises and workshops are mostly simply disposed of as feed or waste, resulting in a great waste of resources, increasing the cost of the production chain and reducing the overall production efficiency.