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Preparation method of spice and fresh raw material extraction liquid

A technology of spices and extracts, applied in the field of condiment processing, which can solve problems such as high filtration pressure, low production feasibility and efficiency, and blockage of filtration equipment, and achieve the effects of less loss, reduced equipment failure rate, and reduced filtration pressure

Inactive Publication Date: 2019-12-06
SHANGHAI TOTOLE FOOD LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Nowadays, many soy sauce or sauce products use soaking to prepare spices or fresh raw material extracts, and use the seasoning synergy between spices and soy sauce or sauce to enrich the taste of the product; but for products with a large amount of spices, the solid content High content, high filtration pressure after soaking, especially for spices with small particle size, the filtration equipment will be clogged during the filtration process, the production feasibility and production efficiency are low, and the incomplete filtration will lead to powdery residue-like precipitation in the final product, affecting the appearance of the product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] 1) Pulverization: 15kg capsicum and 2kg black pepper are pulverized, and the particle size is 40 mesh;

[0023] 2) Soaking: add the crushed spices to 510kg of water and soak for 12 hours, the weight ratio of the total amount of spices added to water is 1:30;

[0024] 3) Cooking: Turn on stirring, raise the temperature to ≥95°C, and heat for 90 minutes;

[0025] 4) Vibrating sieve filtration: the sieve is 2 layers, the first layer is 40 mesh, the second layer is 100 mesh, and the filter residue and filtrate obtained by filtration are collected respectively;

[0026] 5) centrifugation: step 4) the filter residue obtained by vibrating screen filtration and collection is transferred to a centrifuge for centrifugation, and a layer of 100 mesh filter cloth is installed in the centrifuge;

[0027] 6) plate and frame filtration: the filtrate obtained by step 4) vibrating screen filtration and the filtrate obtained after step 5) centrifugation are pumped into the plate and fram...

Embodiment 2

[0030] 1) Grinding: Grinding 30kg of pepper, 1kg of nutmeg, 1kg of grass fruit, 0.5kg of amomum, 1kg of kaempferen, 1kg of tangerine peel, and 0.5kg of fragrant leaves to 20 mesh, 2kg of coriander and 3kg of celery to 5 mesh;

[0031] 2) Soaking: add crushed spices to 800kg fermented soy sauce and soak for 24 hours, the weight ratio of the total amount of spices added to fermented soy sauce is 1:20;

[0032] 3) Cooking: start stirring, raise the temperature to ≥95°C, and heat for 60 minutes;

[0033] 4) Vibrating sieve filtration: the sieve is 2 layers, the first layer is 30 mesh, the second layer is 80 mesh, and the filter residue and filtrate obtained by filtration are collected respectively;

[0034] 5) centrifugation: step 4) the filter residue obtained by vibrating screen filtration and collection is transferred to a centrifuge for centrifugation, and a layer of 100 mesh filter cloth is installed in the centrifuge;

[0035] 6) plate and frame filtration: the filtrate obt...

Embodiment 3

[0038] 1) Grinding: Grinding 20kg of pepper, 5kg of black pepper, 5kg of white pepper, 1kg of anise, 1kg of clove, 1kg of Chinese prickly ash, 1kg of cinnamon, 5kg of ginger, and 5kg of garlic, with a particle size of 5 mesh;

[0039] 2) Soaking: add crushed spices to 440kg fermented soy sauce and soak for 48 hours, the weight ratio of the total amount of spices added to fermented soy sauce is 1:10;

[0040] 3) Cooking: start stirring, raise the temperature to ≥95°C, and heat for 40 minutes;

[0041] 4) Vibrating sieve filtration: the screen is 2 layers, the first layer is 10 mesh, the second layer is 40 mesh, and the filter residue and filtrate obtained by filtration are collected respectively;

[0042] 5) centrifugation: step 4) the filter residue obtained by vibrating sieve filtration and collection is transferred to a centrifuge for centrifugation, and a layer of 200 mesh filter cloth is installed in the centrifuge;

[0043] 6) plate and frame filtration: the filtrate obt...

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Abstract

The invention discloses a preparation method of a spice and fresh raw material extraction liquid. The preparation method comprises the steps as follows: 1) crushing: crushing spices and fresh raw materials by a crusher; 2) soaking: adding the crushed spices and fresh raw materials to fermented soy sauce, sauce or water to be soaked for cooking; 3) cooking: carrying heating while stirring; 4) filtration by a vibrating screen: pumping the cooked materials into the vibrating screen for coarse filtration to obtain a filtrate I and filter residues I; 5) centrifugation: transferring the filter residues I into a centrifuge for centrifugation to obtain a filtrate II and filter residues II; 6) plate-frame filtration: mixing the filtrate I with the filtrate II uniformly, then, pumping the mixed filtrate into a plate-frame filter for filtration to obtain a final filtrate III; and 7) discharging: discharging the filtrate III. The preparation method is applicable to filtration of sauce or soy saucewith higher residue content, and can reduce the content of powder residues in systems to the greatest extent, reduce precipitation and improve production feasibility.

Description

technical field [0001] The invention belongs to the technical field of condiment processing, and in particular relates to a method for preparing spices and fresh raw material extracts. Background technique [0002] Nowadays, many soy sauce or sauce products use soaking to prepare spices or fresh raw material extracts, and use the seasoning synergy between spices and soy sauce or sauce to enrich the taste of the product; but for products with a large amount of spices, the solid content High content, high filtration pressure after soaking, especially for spices with small particle size, the filtration equipment will be clogged during the filtration process, the production feasibility and production efficiency are low, and the incomplete filtration will lead to powdery residue-like precipitation in the final product, affecting the appearance of the product . Contents of the invention [0003] The present invention aims to overcome the deficiencies in the above-mentioned tech...

Claims

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Application Information

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IPC IPC(8): A23L27/10A23L27/50
CPCA23L27/105A23L27/10A23L27/50A23V2002/00
Inventor 张建忠马云标焦慧王吉庄李丹凤
Owner SHANGHAI TOTOLE FOOD LTD
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