Composite flavoring agent preparing system and method based on uniform and continuous changes of temperature

Abstract

The invention relates to a composite flavoring agent preparing method based on uniform and continuous changes of temperature. The composite flavoring agent preparing method comprises the working procedures of measuring, crushing, baking and stir-frying, oil draining and screening, color selection, metal detection, blending and paste grinding, and filling. The invention further relates to a composite flavoring agent preparing system based on uniform and continuous changes of temperature. The composite flavoring agent preparing system comprises an automatic metering device, a coarse crushing device, a fine crushing device, a baking and stir-frying device, an oil draining and screening device, a color selection apparatus, a metal detecting device, a paste grinding pot, a metering and packaging machine, a waste material collecting and treating device and an automatic control system. The invention aims to provide the composite flavoring agent preparing system and method based on uniform andcontinuous changes of temperature. When the treating technology and the preparing system are adopted, mixing of various grains for preparing paste can be realized, besides, the temperature in uniformchanges at different stages in the baking and stir-frying process can be better controlled, the mouth feel of a flavoring agent is increased, besides, cereal oil produced in the heating course is incyclic utilization, waste materials are treated, the environmental-friendly purpose is achieved, and besides, the processing efficiency and the quality of finished products are also improved.

Description

technical field

[0001] The invention relates to the field of food flavoring processing, in particular to a compound flavoring preparation system and method based on uniform and continuous temperature changes. Background technique

[0002] With the development of the automatic food processing industry in the current society, the demand for seasoning agents for various ingredients or dishes is also increasing. Traditional seasoning agents are mainly based on a single raw material, combined with some such as salt, monosodium glutamate and essence, etc. Seasoning accessories, so as to produce flavoring agents with relatively single taste and general nutritional value. With the advancement of science and technology and the development of society, food products mixed with various grains are also highly respected. It has a balanced diet, balanced nutrition and improved Digestion and other effects that are beneficial to the health of human diet; some trace elements in coarse grains ...

Examples

Embodiment 1

[0045] The compound flavoring agent is prepared by weight ratio from the following ingredients: stir-frying material 6, white sugar 11, salt 11, tempeh 7, soy sauce 5 and monosodium glutamate 2; wherein the stir-fry ingredients are prepared by weight ratio: peanut 7, corn 4. Rice 4, barley 2 and wheat 2; and the processing technology thereof comprises the following steps:

[0046] ① Metering, after mixing the raw materials of rice, corn, peanut, barley and wheat, they enter the automatic metering device for weighing and metering;

[0047] ②, crushing, step ① The measured raw materials are transported to the crushing device by the automatic conveyor belt for crushing, and the crushed raw materials are particles with a diameter of 4mm;

[0048] ③, roasting and stir-frying, firstly preheat the roasting and stirring device for 10 minutes; then send the crushed granular raw materials in step ② to the oven of the roasting and stirring device through the material conveying auger, In...

Embodiment 2

[0055] The compound flavoring agent is prepared by weight ratio from the following ingredients: stir-fry material 7, white sugar 12, salt 12, tempeh 8, soy sauce 6 and monosodium glutamate 3; wherein the stir-fry ingredients are prepared by weight ratio: peanut 8, corn 3~5, rice 5, barley 3 and wheat 3; and the treatment process includes the following steps:

[0056] ① Metering, after mixing the raw materials of rice, corn, peanut, barley and wheat, they enter the automatic metering device for weighing and metering;

[0057] ②, crushing, step ① The measured raw materials are transported to the crushing device by the automatic conveyor belt for crushing, and the crushed raw materials are particles with a diameter of 3mm;

[0058] ③, roasting and stir-frying, firstly preheat the roasting and stirring device for 10 minutes; then send the crushed granular raw materials in step ② to the oven of the roasting and stirring device through the material conveying auger, In the oven, the...

Embodiment 3

[0065] The compound flavoring agent is prepared by weight ratio from the following ingredients: stir-fry material 5, white sugar 10, salt 10, tempeh 6, soy sauce 4 and monosodium glutamate 1; wherein the stir-fry ingredients are prepared by weight ratio: peanut 6, corn 3. Rice 3, barley 1 and wheat 1; and the treatment process includes the following steps:

[0066] ① Metering, after mixing the raw materials of rice, corn, peanut, barley and wheat, they enter the automatic metering device for weighing and metering;

[0067] ②, crushing, step ① The measured raw materials are transported to the crushing device by the automatic conveyor belt for crushing, and the crushed raw materials are particles with a diameter of 5mm;

[0068] ③, roasting and stir-frying, firstly preheat the roasting and stirring device for 10 minutes; then send the crushed granular raw materials in step ② to the oven of the roasting and stirring device through the material conveying auger, In the oven, the f...

technical field

[0001] The invention relates to the field of food flavoring processing, in particular to a compound flavoring preparation system and method based on uniform and continuous temperature changes. Background technique

[0002] With the development of the automatic food processing industry in the current society, the demand for seasoning agents for various ingredients or dishes is also increasing. Traditional seasoning agents are mainly based on a single raw material, combined with some such as salt, monosodium glutamate and essence, etc. Seasoning accessories, so as to produce flavoring agents with relatively single taste and general nutritional value. With the advancement of science and technology and the development of society, food products mixed with various grains are also highly respected. It has a balanced diet, balanced nutrition and improved Digestion and other effects that are beneficial to the health of human diet; some trace elements in coarse grains ...

Examples

Embodiment 1

[0045] The compound flavoring agent is prepared by weight ratio from the following ingredients: stir-frying material 6, white sugar 11, salt 11, tempeh 7, soy sauce 5 and monosodium glutamate 2; wherein the stir-fry ingredients are prepared by weight ratio: peanut 7, corn 4. Rice 4, barley 2 and wheat 2; and the processing technology thereof comprises the following steps:

[0046] ① Metering, after mixing the raw materials of rice, corn, peanut, barley and wheat, they enter the automatic metering device for weighing and metering;

[0047] ②, crushing, step ① The measured raw materials are transported to the crushing device by the automatic conveyor belt for crushing, and the crushed raw materials are particles with a diameter of 4mm;

[0048] ③, roasting and stir-frying, firstly preheat the roasting and stirring device for 10 minutes; then send the crushed granular raw materials in step ② to the oven of the roasting and stirring device through the material conveying auger, In...

Embodiment 2

[0055] The compound flavoring agent is prepared by weight ratio from the following ingredients: stir-fry material 7, white sugar 12, salt 12, tempeh 8, soy sauce 6 and monosodium glutamate 3; wherein the stir-fry ingredients are prepared by weight ratio: peanut 8, corn 3~5, rice 5, barley 3 and wheat 3; and the treatment process includes the following steps:

[0056] ① Metering, after mixing the raw materials of rice, corn, peanut, barley and wheat, they enter the automatic metering device for weighing and metering;

[0057] ②, crushing, step ① The measured raw materials are transported to the crushing device by the automatic conveyor belt for crushing, and the crushed raw materials are particles with a diameter of 3mm;

[0058] ③, roasting and stir-frying, firstly preheat the roasting and stirring device for 10 minutes; then send the crushed granular raw materials in step ② to the oven of the roasting and stirring device through the material conveying auger, In the oven, the...

Embodiment 3

[0065] The compound flavoring agent is prepared by weight ratio from the following ingredients: stir-fry material 5, white sugar 10, salt 10, tempeh 6, soy sauce 4 and monosodium glutamate 1; wherein the stir-fry ingredients are prepared by weight ratio: peanut 6, corn 3. Rice 3, barley 1 and wheat 1; and the treatment process includes the following steps:

[0066] ① Metering, after mixing the raw materials of rice, corn, peanut, barley and wheat, they enter the automatic metering device for weighing and metering;

[0067] ②, crushing, step ① The measured raw materials are transported to the crushing device by the automatic conveyor belt for crushing, and the crushed raw materials are particles with a diameter of 5mm;

[0068] ③, roasting and stir-frying, firstly preheat the roasting and stirring device for 10 minutes; then send the crushed granular raw materials in step ② to the oven of the roasting and stirring device through the material conveying auger, In the oven, the f...

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