A Sichuan-flavored prefabricated vegetable sauce and its preparation method

Abstract

The invention provides a Sichuan-style pre-prepared dish sauce and a preparation method thereof, and relates to the technical field of food production. The invention selects a variety of Sichuan specialty peppers, including Xindian Qixing pepper, Chaotian pepper, Shuangliu Erjingtiao pepper, Derong pepper, and Xinjin Erjingtiao pepper, giving full play to the characteristics of different varieties of peppers, and organically combining them, so that the obtained sauce is spicy, fresh and fragrant, has an excellent taste, and is rich in a variety of nutrients, increases appetite, and promotes digestion; the sauce of the invention also adds a variety of medicinal and edible spices such as cinnamon, fragrant sand, dried ginger, fennel, bay leaf, clove, and acanthopanax bark, which enhances the flavor of the sauce while supplementing a variety of nutrients, and is green and healthy. The method has a simple production process and is suitable for large-scale mechanized production.

Description

Technical Field

[0001] The invention relates to the technical field of food production, and in particular to a Sichuan-style pre-prepared dish sauce and a preparation method thereof. Background Art

[0002] The fast-paced urban life in modern society has made people spend less and less time cooking in the kitchen. Simple, convenient, fast and delicious pre-prepared dishes are increasingly accepted by the market. Sichuan and Chongqing flavor dishes are loved by the public. Sichuan has many varieties of peppers, which are not only spicy, but also contain a variety of nutrients such as vitamins, proteins, carotene, minerals, etc. At present, there are many Sichuan-style sauces on the market, but there are problems such as single raw materials, spicy but not fresh, and single nutrition, which cannot meet people's taste needs. Summary of the invention

[0003] 1. Technical issues to be resolved

[0004] In view of the deficiencies in the prior art, the present invention provides a Sichuan-style pre-prepared dish sauce and a preparation method thereof.

[0005] (II) Technical solution

[0006] To achieve the above objectives, the present invention is implemented through the following technical solutions:

[0007] On the one hand, the present invention provides a Sichuan-style pre-prepared dish sauce, which comprises the following raw materials in parts by weight: 10-30 parts of Xindian Qixing pepper, 10-30 parts of Chaotian pepper, 20-40 parts of Shuangliu Erjingtiao pepper, 20-40 parts of Derong pepper, 20-40 parts of Xinjin Erjingtiao pepper, 1-3 parts of Zanthoxylum bungeanum, 2-4 parts of Ma pepper, 1-3 parts of star anise, 0.1-0.5 parts of Angelica dahurica, 0.5-2 parts of Tsaoko, 0.2-2 parts of cinnamon, 0.5-2 parts of Xiangsha, 2-6 parts of dried ginger, 0.1-2 parts of fennel, 1-3 parts of bay leaf, 0.5-2 parts of cloves, 0.1-0.5 parts of Acanthopanax cortex, 10-20 parts of scallion, 10-20 parts of ginger, 10-20 parts of garlic, 20-30 parts of crystal sugar, 15-30 parts of salt, 10-20 parts of soy sauce, and 1-5 parts of vinegar.

[0008] Preferably, the Sichuan-style pre-prepared dish sauce comprises the following raw materials in parts by weight: 15-25 parts of Xindian Qixing pepper, 15-25 parts of Chaotian pepper, 25-35 parts of Shuangliu Erjingtiao pepper, 30-40 parts of Derong pepper, 30-40 parts of Xinjin Erjingtiao pepper, 1.5-2.5 parts of Sichuan pepper, 2.5-3.5 parts of Sichuan pepper, 1.5-2.5 parts of star anise, 0.2-0.4 parts of angelica dahurica, 0.8-0.9 parts of tsaoko. 1.6 parts, cinnamon bark 0.5-1.5 parts, fragrant sand 0.8-1.6 parts, dried ginger 3-5 parts, fennel 0.5-1.6 parts, bay leaves 1.5-2.5 parts, cloves 0.5-1.6 parts, acanthopanax bark 0.2-0.4 parts, onion 12-18 parts, ginger 12-18 parts, garlic 12-18 parts, rock sugar 24-30 parts, salt 20-30 parts, soy sauce 12-16 parts, vinegar 2-4 parts.

[0009] Preferably, the Sichuan-style pre-prepared dish sauce includes the following raw materials in parts by weight: 22 parts of Xindian Qixing pepper, 18 parts of Chaotian pepper, 32 parts of Shuangliu Erjingtiao pepper, 36 parts of Derong pepper, 34 parts of Xinjin Erjingtiao pepper, 2 parts of Sichuan pepper, 3.2 parts of Sichuan pepper, 1.8 parts of star anise, 0.3 parts of Angelica dahurica, 1.2 parts of Amomum villosum, 0.8 parts of cinnamon, 1.2 parts of Xiangsha, 4.5 parts of dried ginger, 1.2 parts of fennel, 1.8 parts of bay leaf, 0.8 parts of cloves, 0.28 parts of Acanthopanax cortex, 16 parts of scallion, 16 parts of ginger, 14 parts of garlic, 26 parts of rock sugar, 25 parts of salt, 14 parts of soy sauce, and 2.5 parts of vinegar.

[0010] On the other hand, the present invention also provides a method for preparing a Sichuan-style pre-prepared dish sauce, wherein the method uses a Sichuan-style pre-prepared dish sauce preparation device and follows the following steps:

[0011] (1) Weigh the following raw materials according to the weight proportions: Xindian Qixing pepper, Chaotian pepper, Shuangliu Erjingtiao pepper, Derong pepper, and Xinjin Erjingtiao pepper, wash, dry, cut into sections, and fry in 200-300° C. edible oil for 6-8 min. After frying, separate the pepper from the oil and set aside;

[0012] (2) Weigh the following raw materials according to the above weight proportions: Sichuan pepper, Sichuan pepper, star anise, angelica dahurica, tsaoko, cinnamon bark, fragrant sand, dried ginger, fennel, bay leaf, cloves, and acanthopanax cortex; wash and dry the above raw materials, fry them in 200-300° C. edible oil for 3-5 min, separate the oil and spices after frying, and set aside for later use;

[0013] (3) heating the oil separated in step (2) to below 200° C., chopping green onions, ginger, and garlic according to the weight proportions, adding them to the vegetable oil, and stir-frying for more than 2 minutes, then adding the weight proportions of rock sugar, salt, soy sauce, and vinegar, and continuing to stir-fry for 4-6 minutes to obtain a mixture;

[0014] (3) The chili peppers and spices obtained in step (1) and step (2) are crushed into uniform sizes again, added to the mixture in step (3), and stir-fried over low heat for 20 minutes. After adding an appropriate amount of water, the mixture is boiled for more than 15 minutes, then cooled to room temperature, sterilized, and packaged to obtain the Sichuan-style pre-prepared vegetable sauce of the present invention.

[0015] The invention uses Sichuan local multi-variety peppers to prepare, and different varieties of peppers have different characteristics. Xindian Seven-star pepper is a specialty of Weiyuan County, Sichuan Province. The fruits are clustered, like seven stars pointing upward, and the pepper stalks and fruits are slender and curved, with small tails and pointed ends. It is famous for its heavy capsaicin and sweet aftertaste. It has the characteristics of thin skin, thick flesh, spicy and mellow flavor, good taste, rich nutrition, etc. It is rich in vitamin C, multiple amino acids, carotene, capsanthin, calcium, phosphorus, iron and other minerals, and has extremely high nutritional value.

[0016] Chaotian pepper is a relatively famous pepper in Sichuan. It has a strong spicy taste and is rich in protein, sugar, organic acid, vitamins, and minerals such as calcium, phosphorus, iron, carotene, and capsaicin. It can increase appetite, aid digestion, promote metabolism, and has medicinal effects such as dispelling wind and cold, relaxing muscles and activating blood circulation.

[0017] Shuangliu Erjingtiao pepper is a specialty of Shuangliu County, Sichuan Province. The fruit is slender in shape, with a gradually tapering and pointed top, and most of the fruit tops are J-shaped. The peel is bright red, thin, tender in texture, moderately spicy, with a strong spicy flavor of dried peppers, and contains vitamins, multiple amino acids and capsaicin.

[0018] Derong pepper is a specialty of Derong County, Sichuan Province. It is a unique pepper variety with thin flesh, rich nutrition, strong spicy flavor, golden color, pure spicy flavor, good taste, unique spicy flavor and health care effect. Compared with other pepper varieties, it does not hurt the stomach after eating, has the effects of appetizing, strengthening the spleen, dispelling cold, and increasing appetite. It has been used in Tibetan medicine. It not only contains carotene, thiamine, riboflavin, vitamin E, calcium, phosphorus, iron, zinc and more than ten kinds of amino acids and other substances beneficial to the human body, but also contains selenium that ordinary peppers do not contain, and the calcium content is 20 times that of ordinary peppers. Calcium and selenium are both essential trace elements for the human body and play a vital role in human growth and development.

[0019] Xinjin Erjingtiao pepper is a specialty pepper from Xinjin District, Chengdu City, Sichuan Province. The peel and placenta contain capsaicin, which is the source of the spicy taste. The pepper grows vigorously, has many branches, and the fruit is long and slightly curved. When it matures, it is dark red, has a good luster, is relatively heat-resistant, is spicy and delicious, has a moderate spiciness, and is rich in oil. It is rich in vitamin C, protein, carotene, fatty oil, capsaicin, volatile oil, calcium, phosphorus, iron, ascorbic acid and other essential nutrients and substances for the human body.

[0020] Sichuan-flavor prefabricated vegetable sauce modulation device, including an oil pool, which is composed of a first oil pool and a second oil pool arranged closely side by side horizontally; a first frying component and a second frying component are respectively arranged in the first oil pool and the second oil pool.

[0021] The first frying component includes a first column fixedly arranged at one end outside the first oil pool, a first lead screw fixedly arranged on the first column, a first stepping motor drivingly matched with the first lead screw through a lead screw nut pair, a first telescopic rod fixedly connected to the lower end of the first stepping motor, and a first frying barrel rotatably arranged at the lower end of the first telescopic rod. The first stepping motor drives the first frying barrel to make a reciprocating motion along the first lead screw.

[0022] A first upper connecting plate is fixedly arranged at the upper end of the first frying barrel. The first upper connecting plate and the first telescopic rod are fixedly and rotatably arranged through a first steering motor; the bottom of the first frying barrel is a first orifice plate, and a first positioning hole is arranged at the center of the first orifice plate. A first stirring shovel is rotatably arranged in the first positioning hole; the first stirring shovel is divided into a first spiral shovel head at the upper end and a first stop block at the lower end; first piston push rods are fixedly arranged at the front and rear ends in the first oil pool, and the first piston rod and the first stop block are elastically blocked and matched; a first connecting rod is hinged between the first column and the telescopic end of the first telescopic rod.

[0023] The second frying component includes a second column fixedly arranged at one end outside the second oil pool, a second lead screw fixedly arranged on the second column, a second stepping motor drivingly matched with the second lead screw through a lead screw nut pair, a second telescopic rod fixedly connected to the lower end of the second stepping motor, and a second frying barrel rotatably arranged at the lower end of the second telescopic rod; a second stirring shovel is arranged in the second frying barrel, and the second stirring shovel and the first stirring shovel are parts with the same shape and matching; the second stepping motor drives the second frying barrel to make a reciprocating motion along the second lead screw; a second upper connecting plate is fixedly arranged at the upper end of the second frying barrel. The second upper connecting plate and the second telescopic rod are fixedly and rotatably arranged through a second steering motor.

[0024] A first inclined chute is arranged at the other end outside the first oil pool and is inclined downward, and a second inclined chute is arranged at the other end outside the second oil pool and is inclined downward; a mixing cylinder is fixedly arranged at the lower ends of the first inclined chute and the second inclined chute, a hydraulic pneumatic hammer is fixedly arranged in the mixing cylinder, a hammer head extends downward from the hydraulic pneumatic hammer, and a blade filter screen is fixedly arranged at the top of the mixing cylinder.

[0025] A base is fixedly arranged at the lower end of the mixing cylinder. The base is provided with an inclined chute, the upper end of the inclined chute is fixedly connected to the blade filter screen, and a finished product mixing pool is arranged at the lower end of the inclined chute.

[0026] An electromagnetic one-way valve one is arranged between the first oil pool and the second oil pool; the second oil pool is connected to a drum through an electromagnetic one-way valve two. The drum is provided with an oil inlet passage and an oil outlet passage. The oil inlet passage is communicated with the electromagnetic one-way valve two, and the oil outlet passage is communicated downward with the finished product mixing pool.

[0027] A first proximity switch is fixedly installed on the first stepping motor, and a second proximity switch is fixedly installed on the second stepping motor; the first proximity switch is electrically connected to the first stepping motor and the first steering motor through a control circuit, and the second proximity switch is electrically connected to the second stepping motor and the second steering motor through a control circuit.

[0028] The first stepping motor, the second stepping motor, the first steering motor, the second steering motor, the first electromagnetic one-way valve, the second electromagnetic one-way valve, the hydraulic pneumatic hammer, and the drum are electrically connected to a power supply through a control circuit.

[0029] When this device is in use, first, various chili mixes need to be processed and put into the first frying barrel. Cooking oil at 200 - 300 °C is poured into the first oil pool, and the cooking oil enters the first frying barrel through the first orifice plate; the first stepping motor is turned on, and the first stepping motor makes a reciprocating motion along the first lead screw, causing the first frying barrel to make a reciprocating motion in the first oil pool. The first piston push rod and the first stop block continuously make elastic collisions, causing the first stirring shovel to make a rotational motion, and repeatedly frying the chili mix inside the first frying barrel; after frying for 6 - 8 minutes, the first stepping motor stops making a reciprocating motion and continues to move forward until it reaches the first proximity switch, generating a distance control signal for the lead screw limit plate, causing the first stepping motor to stop moving. At the same time, the first steering motor is turned on to make the frying barrel rotate and turn the material, pouring the fried chili mix into the first slideway; at this time, due to the forward push of the first stepping motor, the first connecting rod pulls the first telescopic rod to move upward. Before turning the material, the first frying barrel has completely separated from the oil surface in the first oil pool, and the residual oil flows back to the first oil pool through the first orifice plate; the frying is completed through the movement of the first stepping motor and the elastic cooperation between the first stop block and the first piston push rod. The turning of the material is completed through the control of the first proximity switch on the first stepping motor and the first steering motor. The oil filtering before turning the material is completed through the cooperation of the first connecting rod and the first telescopic rod; the fried chili mix enters the mixing cylinder through the first slideway, and the first frying component completes the frying and oil filtering processes of the chili mix.

[0030] Cooking oil at 200 - 300 °C is added to the second oil pool, and spice mixes such as Chinese prickly ash, Sichuan pepper, star anise, angelica dahurica, tsaoko fruit, cinnamon, amomum villosum, dried ginger, fennel, myrtle, cloves, five - finger citron bark, etc. are added to the second frying barrel, and frying is carried out according to the above steps for 3 - 5 minutes; similarly, the fried spice mix enters the mixing cylinder through the second slideway, and the second frying component completes the frying and oil filtering processes of the spice mix.

[0031] Since the mixing cylinder is funnel-shaped, after the pepper mixture and the spice mixture enter the mixing cylinder, they can easily slide into the blade filter arranged on the top of the mixing cylinder. The blade filter is a grid filter composed of transverse blades and longitudinal blades; the mesh number of the blade filter is preferably 60 meshes; turn on the hydraulic air hammer, so that the hammer head repeatedly hits the blade filter, so that the pepper mixture and the spice mixture are divided into uniform sizes, and enter the finished product mixing pool through the oblique slide.

[0032] Furthermore, the device can prepare oil while completing the above steps, and the specific implementation method is as follows: the second oil pool is connected to the drum through the electromagnetic one-way valve 2, and the onion, ginger, and garlic mixed crushed materials are added to the drum in advance. After the pepper mixture and the spice mixture are divided into uniform sizes and enter the finished product mixing pool, the electromagnetic one-way valve 2 and the drum power supply are opened through the control circuit, and the hot oil after frying the spices passes through the onion, ginger, and garlic mixed crushed materials and the oil that is seasoned again enters the finished product mixing pool through the oil outlet passage.

[0033] Furthermore, an electromagnetic one-way valve is provided between the first oil pool and the second oil pool. If the spiciness needs to be increased, the electromagnetic one-way valve can be opened before the oil preparation step to add the stir-frying oil of the chili mixture in the first oil pool into the oil to increase the spiciness.

[0034] At this point, the finished sauce in the finished mixing pool is finally completed and can be used after being stirred evenly and cooled. Multiple processing techniques of Sichuan-style pre-prepared dish sauces are integrated together, and the processes of frying, oil filtering, mixing of chili mixture and spice mixture, uniform crushing, seasoning, etc. are completed at one time through the control circuit and its related devices, which improves the operating efficiency and ensures the unique taste of Sichuan-style pre-prepared dish sauces.

[0035] (III) Beneficial effects

[0036] The present invention provides a Sichuan-style pre-prepared dish sauce and a preparation method thereof. The present invention selects a variety of Sichuan specialty peppers, including Xindian Qixing pepper, Chaotian pepper, Shuangliu Erjingtiao pepper, Derong pepper, and Xinjin Erjingtiao pepper, giving full play to the characteristics of different varieties of peppers and organically combining them, so that the obtained sauce is spicy, fresh and fragrant, has an excellent taste, is rich in a variety of nutrients, increases appetite, and promotes digestion; the sauce of the present invention also adds a variety of medicinal and edible spices, which enhances the flavor of the sauce while supplementing a variety of nutrients, and is green and healthy. The method has a simple production process and is suitable for large-scale mechanized production. BRIEF DESCRIPTION OF THE DRAWINGS

[0037] FIG1 is a structural assembly view of a Sichuan-style pre-prepared dish sauce preparation device according to the present invention;

[0038] FIG2 is a schematic diagram of a local structure in FIG1 ;

[0039] FIG3 is a schematic diagram of the structure of the stir-fry barrel assembly of the present invention;

[0040] Figure 4 is a partial structural diagram of the Sichuan-flavor prefabricated vegetable sauce modulation device of the present invention;

[0041] Figure 5 is a top view of a partial structure of the Sichuan-flavor prefabricated vegetable sauce modulation device of the present invention;

[0042] Figure 6 is a schematic diagram of the blade filter structure in the present invention;

[0043] Figure 7 is a side view of the structure when the stir-frying barrel assembly of the invention turns the materials;

[0044] In the figures: 1. oil pool, 101. first oil pool, 102. first column, 103. first lead screw, 104. second oil pool, 105. second column, 106. second lead screw, 107. first slideway, 108. second slideway, 109. first piston push rod

[0045] 、110. second piston push rod, 112. electromagnetic one-way valve 1, 2. first stir-frying barrel, 201. first upper connecting plate, 202. first steering motor, 203. first orifice plate, 204. positioning hole 1, 205. limiting groove, 3. second stir-frying barrel, 301. second upper connecting plate, 302. second steering motor, 4. first stirring shovel, 401. first stop block, 402. first spiral shovel head, 501. second stop block, 6. mixing cylinder, 601. hydraulic pneumatic hammer, 602. hammer head, 603. vertical plate, 604. lead screw limiting plate, 7. base, 701. finished product mixing pool, 702. inclined slideway, 9. drum, 901. oil inlet passage, 902. electromagnetic one-way valve 2, 903. oil outlet passage, 10. blade filter, 11. first stepping motor, 12. first telescopic rod, 13. first connecting rod, 1301. first proximity switch, 14. second stepping motor, 15. second telescopic rod, 16. second connecting rod. Specific embodiments

[0046] To make the objectives, technical solutions, and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the embodiments of the present invention. Obviously, the described embodiments are part of the embodiments of the present invention, rather than all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative efforts fall within the scope of protection of the present invention. Embodiment

[0047] A Sichuan-flavor prefabricated vegetable sauce is prepared using the Sichuan-flavor prefabricated vegetable sauce modulation device, and the preparation method is as follows:

[0048] (1) Weigh the following raw materials according to the weight proportions: 10 parts of Xindian Qixing pepper, 10 parts of Chaotian pepper, 20 parts of Shuangliu Erjingtiao pepper, 20 parts of Derong pepper, and 20 parts of Xinjin Erjingtiao pepper; wash, dry, cut into sections, and fry in 200-300° C. edible oil for 6-8 minutes; after frying, separate the pepper from the oil and set aside;

[0049] (2) Weigh the following raw materials according to the above weight proportions: 1 part of Sichuan pepper, 2 parts of Sichuan pepper, 1 part of star anise, 0.1 part of angelica dahurica, 0.5 part of tsaoko, 0.2 part of cinnamon bark, 0.5 part of fragrant sand, 2 parts of dried ginger, 0.1 part of fennel, 1 part of bay leaf, 0.5 part of clove, and 0.1 part of acanthopanax cortex; wash and dry the above raw materials, fry them in 200-300° C. edible oil for 3-5 minutes, and separate the oil and spices after frying, and set aside for later use;

[0050] (3) heating the oil separated in step (2) to below 200° C., chopping 10 parts of green onion, 10 parts of ginger, and 10 parts of garlic according to the weight proportions, adding them to vegetable oil, and stir-frying for more than 2 minutes, then adding 20 parts of crystal sugar, 15 parts of salt, 10 parts of soy sauce, and 1 part of vinegar according to the weight proportions, and continuing to stir-fry for 4-6 minutes to obtain a mixture;

[0051] (3) The chili peppers and spices obtained in step (1) and step (2) are crushed into uniform sizes again, added to the mixture in step (3), and stir-fried over low heat for 20 minutes. After adding an appropriate amount of water, the mixture is boiled for more than 15 minutes, then cooled to room temperature, sterilized, and packaged to obtain the Sichuan-style pre-prepared vegetable sauce of the present invention.

[0052] The Sichuan-style pre-prepared dish sauce preparation device comprises an oil pool 1, which is composed of a first oil pool 101 and a second oil pool 104 which are arranged closely in a transverse direction. The first oil pool 101 is composed of a first frying component and a second frying component which are arranged in the second oil pool 104 respectively.

[0053] The first frying component includes a first column 102 fixedly arranged at one end of the outer side of the first oil pool 101, a first screw 103 fixedly arranged on the first column 102, a first stepper motor 11 on the first screw 103 which is driven by a screw nut pair, a first telescopic rod 12 fixedly connected to the lower end of the first stepper motor 11, a first frying barrel 2 fixedly and rotatably arranged at the lower end of the first telescopic rod 12, and the first stepper motor 11 drives the first frying barrel 2 to reciprocate along the first screw 103.

[0054] At the upper end of the first frying barrel 2, a first upper connecting plate 201 is fixedly arranged. The first upper connecting plate 201 and the first telescopic rod 12 are fixedly and rotatably arranged through a first steering motor 202. The bottom of the first frying barrel 2 is a first orifice plate 203. A first positioning hole 204 is arranged at the center of the first orifice plate 203. A first stirring shovel 4 is rotatably arranged in the first positioning hole 204. The first stirring shovel 4 is divided into a first spiral shovel head 402 at the upper end and a first stopper 401 at the lower end. The first stopper 401 passes through the limiting groove 205. At the front and rear ends in the first oil pool 101, a first piston push rod 109 is fixedly arranged. The first piston rod and the first stopper 401 are elastically blocked and matched. A first connecting rod 13 is hinged between the first upright column 102 and the telescopic end of the first telescopic rod 12.

[0055] The second frying assembly includes a second upright column 105 fixedly arranged at one outer end of the second oil pool 104, a second lead screw 106 fixedly arranged on the second upright column 105, a second stepping motor 14 drivingly matched with the second lead screw 106 through a lead screw nut pair. The second stepping motor 14 is fixedly connected to a second telescopic rod 15 at the lower end. A second frying barrel 3 is fixedly and rotatably arranged at the lower end of the second telescopic rod 15. A second stirring shovel is arranged in the second frying barrel 3. The second stirring shovel and the first stirring shovel 4 are parts with the same shape and matching. The second stepping motor 14 drives the second frying barrel 3 to make a reciprocating motion along the second lead screw 106. At the upper end of the second frying barrel 3, a second upper connecting plate 301 is fixedly arranged. The second upper connecting plate 301 and the second telescopic rod 15 are fixedly and rotatably arranged through a second steering motor 302.

[0056] At the other outer end of the first oil pool 101, a first slideway 107 is arranged obliquely downward. At the other outer end of the second oil pool 104, a second slideway 108 is arranged obliquely downward. At the lower ends of the first slideway 107 and the second slideway 108, a mixing cylinder 6 is fixedly arranged. A hydraulic pneumatic hammer 601 is fixedly arranged inside the mixing cylinder. A hammer head 602 extends downward from the hydraulic pneumatic hammer 601. A vertical plate 603 extends upward from the hydraulic pneumatic hammer 601. A lead screw limiting plate 604 is fixedly arranged on the vertical plate 603. A blade filter screen 10 is fixedly arranged at the top of the mixing cylinder 6.

[0057] At the lower end of the mixing cylinder 6, a base 7 is fixedly arranged. The base 7 is provided with an inclined slideway 702. The upper end of the inclined slideway 702 is fixedly connected to the blade filter screen 10. A finished product mixing pool 701 is arranged at the lower end of the inclined slideway 702.

[0058] An electromagnetic one-way valve 12 is arranged between the first oil pool 101 and the second oil pool 104. The second oil pool 104 is connected to a drum 9 through an electromagnetic one-way valve 902. The drum 9 is provided with an oil inlet passage 901 and an oil outlet passage 903. The oil inlet passage 901 is communicated with the electromagnetic one-way valve 902. The oil outlet passage 903 communicates downward with the finished product mixing pool 701.

[0059] A first proximity switch 1301 is fixedly provided on the first stepping motor 11, and a second proximity switch is fixedly provided on the second stepping motor 14; the first proximity switch 1301 is electrically connected to the first stepping motor 11 and the first steering motor 202 through a control circuit, and the second proximity switch is electrically connected to the second stepping motor 14 and the second steering motor 302 through a control circuit.

[0060] The first stepping motor 11, the second stepping motor 14, the first steering motor 202, the second steering motor 302, the electromagnetic one-way valve 12, the electromagnetic one-way valve two 902, the hydraulic hammer 601, and the roller 9 are electrically connected to a power supply through a control circuit.

[0061] When the device is in use, various chili mixtures need to be processed and then put into the first frying barrel 2 first. Cooking oil at 200 - 300 °C is poured into the first oil pool 101, and the cooking oil enters the first frying barrel 2 through the first orifice plate 203; the first stepping motor 11 is turned on, and the first stepping motor 11 makes a reciprocating motion along the first lead screw 103, causing the first frying barrel 2 to make a reciprocating motion in the first oil pool 101. The first piston push rod 109 and the first stop block continuously come into contact and elastically collide, causing the first stirring shovel 4 to make a rotational motion, and the chili mixture inside is repeatedly fried in the first frying barrel 2; after frying for 6 - 8 minutes, the first stepping motor 11 stops making a reciprocating motion and continues to move forward until the first proximity switch 1301 generates a distance control signal relative to the lead screw limit plate 604, causing the first stepping motor 11 to stop moving. At the same time, the first steering motor 202 is turned on to rotate and turn over the frying barrel, pouring the fried chili mixture into the first slideway 107; at this time, due to the forward push of the first stepping motor 11, the first connecting rod 13 pulls the first telescopic rod 12 to move upward. Before turning over the materials, the first frying barrel 2 has completely separated from the oil surface in the first oil pool 101, and the residual oil flows back to the first oil pool 101 through the first orifice plate 203; the frying is completed through the movement of the first stepping motor 11 and the elastic cooperation between the first stop block and the first piston push rod 109. The turning over of the materials is completed through the control action of the first proximity switch 1301 on the first stepping motor 11 and the first steering motor 202. The oil filtering before turning over the materials is completed through the cooperation of the first connecting rod 13 and the first telescopic rod 12; the fried chili mixture enters the mixing cylinder 6 through the first slideway 107, and the first frying assembly completes the frying and oil filtering processes of the chili mixture.

[0062] Add cooking oil at 200-300 °C into the second oil pool 104, and add the spice mixture of Chinese prickly ash, Sichuan pepper, star anise, angelica dahurica, tsaoko fruit, cinnamon, fragrant sand, dried ginger, fennel, cinnamon leaves, cloves, wujiapi, etc. into the second frying barrel 3. Stir-fry according to the above steps for 3-5 minutes. Similarly, after the fried spice mixture is sent into the mixing tank 6 through the second slideway 108, the second frying assembly completes the frying and oil filtering processes of the spice mixture.

[0063] Since the mixing tank 6 is funnel-shaped, after the chili mixture and the spice mixture enter the mixing tank 6, they can easily slide onto the blade filter 10 provided at the top of the mixing tank 6. The blade filter 10 is a grid-shaped filter composed of horizontal blades and vertical blades. The mesh number of the blade filter 10 is preferably 60 meshes. Turn on the hydraulic hammer 601 to make the hammer head 602 repeatedly strike the blade filter 10, so that the chili mixture and the spice mixture are divided into uniform sizes and enter the finished product mixing pool 701 through the inclined slideway 702.

[0064] Furthermore, while the above processes are completed, the device can also modulate the oil. The specific implementation method is as follows: The second oil pool 104 is connected to the drum 9 through the second electromagnetic one-way valve 902. Add the mixed chopped materials of green onions, ginger, and garlic into the drum 9 in advance. After the chili mixture and the spice mixture are divided into uniform sizes and enter the finished product mixing pool 701, turn on the second electromagnetic one-way valve 902 and the power supply of the drum 9 through the control circuit. The hot oil after frying the spices is re-seasoned by the mixed chopped materials of green onions, ginger, and garlic, and then enters the finished product mixing pool 701 through the oil outlet passage 903.

[0065] Furthermore, an electromagnetic one-way valve 12 is provided between the first oil pool 101 and the second oil pool 104. If it is necessary to increase the spiciness, the electromagnetic one-way valve 12 can be opened before the step of modulating the oil to add the frying oil of the chili mixture in the first oil pool 101 into the oil to increase the spiciness.

[0066] At this time, the finished sauce in the finished product mixing pool 701 is finally completed. After stirring evenly and cooling, it can be used. By integrating multiple processing technologies of the Sichuan-flavored prefabricated vegetable sauce, the processes of frying, oil filtering, mixing of the chili mixture and the spice mixture, uniform crushing, seasoning, etc. are completed at one time through the control circuit and its related devices, which improves the operation efficiency and ensures the unique taste of the Sichuan-flavored prefabricated vegetable sauce.

[0067] In the description of the present invention, it is to be understood that the terms "upper end", "lower end", "longitudinal", "lateral", "up", "down", "front", "back", "left", "right", "vertical", "horizontal", "top", "bottom", "inside", "outside", "clockwise", "counterclockwise", etc., indicating orientations or positional relationships, are based on the orientations or positional relationships shown in the accompanying drawings, and are only for the convenience of describing the present invention and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation, and therefore cannot be understood as a limitation on the present invention. Example

[0068] A Sichuan-style pre-prepared dish sauce, the sauce is prepared using a Sichuan-style pre-prepared dish sauce preparation device, and the method is prepared according to the following steps:

[0069] (1) Weigh the following raw materials according to the weight proportions: 30 parts of Xindian Qixing pepper, 30 parts of Chaotian pepper, 40 parts of Shuangliu Erjingtiao pepper, 40 parts of Derong pepper, and 40 parts of Xinjin Erjingtiao pepper; wash, dry, cut into sections, and fry in 200-300° C. edible oil for 6-8 minutes; after frying, separate the pepper from the oil and set aside;

[0070] (2) Weigh the following raw materials according to the above weight proportions: 3 parts of Sichuan pepper, 4 parts of Sichuan pepper, 3 parts of star anise, 0.5 parts of angelica dahurica, 2 parts of tsaoko, 2 parts of cinnamon bark, 2 parts of fragrant sand, 6 parts of dried ginger, 2 parts of fennel, 3 parts of bay leaves, 2 parts of cloves, and 0.5 parts of acanthopanax cortex; wash and dry the above raw materials, fry them in 200-300° C. edible oil for 3-5 minutes, and separate the oil and spices after frying for later use;

[0071] (3) heating the oil separated in step (2) to below 200° C., chopping 20 parts of green onion, 20 parts of ginger, and 20 parts of garlic according to the weight ratio, adding them to vegetable oil, and stir-frying for more than 2 minutes, then adding 30 parts of crystal sugar, 30 parts of salt, 20 parts of soy sauce, and 1-5 parts of vinegar according to the weight ratio, and continuing to stir-fry for 4-6 minutes to obtain a mixture;

[0072] (3) The chili peppers and spices obtained in step (1) and step (2) are crushed into uniform sizes again, added to the mixture in step (3), and stir-fried over low heat for 20 minutes. After adding an appropriate amount of water, the mixture is boiled for more than 15 minutes, then cooled to room temperature, sterilized, and packaged to obtain the Sichuan-style pre-prepared vegetable sauce of the present invention.

[0073] The Sichuan-style pre-prepared dish sauce preparation device is as in Example 1. Example

[0074] A Sichuan-style pre-prepared dish sauce, the sauce is prepared using a Sichuan-style pre-prepared dish sauce preparation device, and the method is prepared according to the following steps:

[0075] (1) Weigh the following raw materials according to the said weight portions: 15 portions of Xin Dian Qixing peppers, 15 portions of Chaotian peppers, 25 portions of Shuangliu Erjingtiao peppers, 30 portions of Derong peppers, and 30 portions of Xinjin Erjingtiao peppers. Wash, dry, and cut the above peppers, then fry them in edible oil at 200 - 300 °C for 6 - 8 minutes. After frying, separate the peppers from the oil and set them aside for later use.

[0076] (2) Weigh the following raw materials according to the said weight portions: 1.5 portions of Chinese prickly ash, 2.5 portions of Sichuan pepper, 1.5 portions of star anise, 0.2 portion of dahurian angelica root, 0.8 portion of tsaoko fruit, 0.5 portion of cassia bark, 0.8 portion of amomum villosum, 3 portions of dried ginger, 0.5 portion of fennel, 1.5 portions of cinnamon leaves, 0.5 portion of cloves, and 0.2 portion of wujiapi. Wash and dry the above raw materials, then fry them in edible oil at 200 - 300 °C for 3 - 5 minutes. After frying, separate the oil from the spices and set them aside for later use.

[0077] (3) Heat the oil separated in step (2) to below 200 °C. According to the said weight portions, take 12 portions of scallions, 12 portions of ginger, and 12 portions of garlic, chop them and put them into the vegetable oil, stir-fry for more than 2 minutes, then add 24 portions of rock sugar, 20 portions of salt, 12 portions of soy sauce, and 2 portions of vinegar according to the said weight portions and continue to stir-fry for 4 - 6 minutes to obtain a mixture.

[0078] (3) Pulverize the peppers and spices obtained in steps (1) and (2) again into uniform sizes, add them to the mixture in step (3), continue to stir-fry over low heat for 20 minutes, add an appropriate amount of water and boil for more than 15 minutes, then cool to room temperature, sterilize, and pack into bags to obtain the Sichuan-flavored prefabricated vegetable sauce of the present invention.

[0079] The Sichuan-flavored prefabricated vegetable sauce modulating device is as described in Example 1. Example

[0080] A Sichuan-flavored prefabricated vegetable sauce, which is prepared using the Sichuan-flavored prefabricated vegetable sauce modulating device, and is prepared according to the following steps:

[0081] (1) Weigh the following raw materials according to the said weight portions: 25 portions of Xin Dian Qixing peppers, 25 portions of Chaotian peppers, 35 portions of Shuangliu Erjingtiao peppers, 40 portions of Derong peppers, and 40 portions of Xinjin Erjingtiao peppers. Wash, dry, and cut the above peppers, then fry them in edible oil at 200 - 300 °C for 6 - 8 minutes. After frying, separate the peppers from the oil and set them aside for later use.

[0082] (2) Weigh the following raw materials according to the above weight proportions: 2.5 parts of Sichuan pepper, 3.5 parts of Sichuan pepper, 2.5 parts of star anise, 0.4 parts of angelica dahurica, 1.6 parts of tsaoko, 1.5 parts of cinnamon bark, 1.6 parts of fragrant sand, 5 parts of dried ginger, 1.6 parts of fennel, 2.5 parts of bay leaf, 1.6 parts of cloves, and 0.4 parts of acanthopanax cortex; wash and dry the above raw materials, fry them in edible oil at 200-300° C. for 3-5 minutes, separate the oil and spices after frying, and set aside for later use;

[0083] (3) heating the oil separated in step (2) to below 200° C., taking 18 parts of green onions, 18 parts of ginger, and 18 parts of garlic according to the weight proportions, chopping them, adding them to vegetable oil, and stir-frying for more than 2 minutes, then adding 30 parts of crystal sugar, 30 parts of salt, 16 parts of soy sauce, and 4 parts of vinegar according to the weight proportions, and continuing to stir-fry for 4-6 minutes to obtain a mixture;

[0084] (3) The chili peppers and spices obtained in step (1) and step (2) are crushed into uniform sizes again, added to the mixture in step (3), and stir-fried over low heat for 20 minutes. After adding an appropriate amount of water, the mixture is boiled for more than 15 minutes, then cooled to room temperature, sterilized, and packaged to obtain the Sichuan-style pre-prepared vegetable sauce of the present invention.

[0085] The Sichuan-style pre-prepared dish sauce preparation device is as in Example 1. Example

[0086] A Sichuan-style pre-prepared dish sauce, the sauce is prepared using a Sichuan-style pre-prepared dish sauce preparation device, and the method is prepared according to the following steps:

[0087] (1) Weigh the following raw materials according to the weight proportions: 22 parts of Xindian Qixing pepper, 18 parts of Chaotian pepper, 32 parts of Shuangliu Erjingtiao pepper, 36 parts of Derong pepper, and 34 parts of Xinjin Erjingtiao pepper; wash, dry, cut into sections, and fry in 200-300° C. edible oil for 6-8 minutes; after frying, separate the pepper from the oil and set aside;

[0088] (2) Weigh the following raw materials according to the above weight proportions: 2 parts of Sichuan pepper, 3.2 parts of Sichuan pepper, 1.8 parts of star anise, 0.3 parts of angelica dahurica, 1.2 parts of tsaoko, 0.8 parts of cinnamon bark, 1.2 parts of fragrant sand, 4.5 parts of dried ginger, 1.2 parts of fennel, 1.8 parts of bay leaves, 0.8 parts of cloves, and 0.28 parts of acanthopanax cortex; wash and dry the above raw materials, fry them in edible oil at 200-300° C. for 3-5 minutes, separate the oil and spices after frying, and set aside for later use;

[0089] (3) Heat the oil separated in step (2) to below 200°C. Take 16 parts of scallions, 16 parts of ginger, and 14 parts of garlic according to the said weight portions, chop them and put them into vegetable oil, stir-fry for more than 2 minutes, then add 26 parts of rock sugar, 25 parts of salt, 14 parts of soy sauce, and 2.5 parts of vinegar according to the said weight portions and continue to stir-fry for 4 - 6 minutes to obtain a mixture.

[0090] (3) Pulverize the chili peppers and spices obtained in step (1) and step (2) again into a uniform size, add them to the mixture in step (3), continue to stir-fry over low heat for 20 minutes, add an appropriate amount of water and boil for more than 15 minutes, then cool to room temperature, sterilize, and bag to obtain the Sichuan-flavored prefabricated vegetable sauce of the present invention.

[0091] The Sichuan-flavored prefabricated vegetable sauce modulating device is as in Example 1.

[0092] The above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit them; although the present invention has been described in detail with reference to the foregoing embodiments, those of ordinary skill in the art should understand that: they can still modify the technical solutions recorded in the foregoing embodiments, or perform equivalent replacements on some of the technical features; and these modifications or replacements do not make the essence of the corresponding technical solutions deviate from the spirit and scope of the technical solutions of the various embodiments of the present invention.

Claims

1. A preparation method of Sichuan-flavor prefabricated vegetable sauce, characterized in that, the sauce is prepared by using a Sichuan-flavor prefabricated vegetable sauce modulation device, and the Sichuan-flavor prefabricated vegetable sauce modulation device includes an oil pool, which is composed of a first oil pool and a second oil pool arranged closely side by side horizontally; a first frying component and a second frying component are respectively arranged in the first oil pool and the second oil pool; The first frying component includes a first column fixedly arranged at one end outside the first oil pool, a first lead screw fixedly arranged on the first column, a first stepping motor drivingly matched with the first lead screw through a lead screw nut pair, a first telescopic rod fixedly connected to the lower end of the first stepping motor, and a first frying barrel rotatably arranged at the lower end of the first telescopic rod; the first stepping motor drives the first frying barrel to reciprocate along the first lead screw; A first upper connecting plate is fixedly arranged at the upper end of the first frying barrel, and the first upper connecting plate and the first telescopic rod are rotatably arranged through a first steering motor; the bottom of the first frying barrel is a first orifice plate, a first positioning hole is arranged at the center of the first orifice plate, and a first stirring shovel is rotatably arranged in the first positioning hole; the first stirring shovel is divided into a first spiral shovel head at the upper end and a first stopper at the lower end; first piston push rods are fixedly arranged at the front and rear ends in the first oil pool, and the first piston rod and the first stopper are elastically blocked and matched; a first connecting rod is hinged between the first column and the telescopic end of the first telescopic rod; The second frying component includes a second column fixedly arranged at one end outside the second oil pool, a second lead screw fixedly arranged on the second column, a second stepping motor drivingly matched with the second lead screw through a lead screw nut pair, a second telescopic rod fixedly connected to the lower end of the second stepping motor, and a second frying barrel rotatably arranged at the lower end of the second telescopic rod; a second stirring shovel is arranged in the second frying barrel, and the second stirring shovel and the first stirring shovel are parts with the same shape and matching; the second stepping motor drives the second frying barrel to reciprocate along the second lead screw; a second upper connecting plate is fixedly arranged at the upper end of the second frying barrel, and the second upper connecting plate and the second telescopic rod are rotatably arranged through a second steering motor; A first inclined downward slideway is arranged at the other end outside the first oil pool, and a second inclined downward slideway is arranged at the other end outside the second oil pool; a mixing cylinder is fixedly arranged at the lower ends of the first slideway and the second slideway; a hydraulic pneumatic hammer is fixedly arranged in the mixing cylinder, a hammer head extends downward from the hydraulic pneumatic hammer, and a blade filter screen is fixedly arranged at the top of the mixing cylinder; A base is fixedly arranged at the lower end of the mixing cylinder, and the base is provided with an inclined slideway, the upper end of the inclined slideway is fixedly connected to the blade filter screen, and a finished product mixing pool is arranged at the lower end of the inclined slideway; An electromagnetic one-way valve one is arranged between the first oil pool and the second oil pool; the second oil pool is connected to a drum through an electromagnetic one-way valve two, and the drum is provided with an oil inlet passage and an oil outlet passage, the oil inlet passage is communicated with the electromagnetic one-way valve two, and the oil outlet passage is communicated downward with the finished product mixing pool; A first proximity switch is fixedly arranged on the first stepping motor, and a second proximity switch is fixedly arranged on the second stepping motor; the first proximity switch is electrically connected to the first stepping motor and the first steering motor through a control circuit, and the second proximity switch is electrically connected to the second stepping motor and the second steering motor through a control circuit; The first stepper motor, the second stepper motor, the first steering motor, the second steering motor, the first electromagnetic check valve, the second electromagnetic check valve, the hydraulic air hammer, and the roller are electrically connected through a control circuit and a power supply.

2. A method for preparing a Sichuan-style pre-prepared dish sauce as claimed in claim 1, It is characterized in that The sauce comprises the following raw materials in parts by weight: 10-30 parts of Xindian Qixing pepper, 10-30 parts of Chaotian pepper, 20-40 parts of Shuangliu Erjingtiao pepper, 20-40 parts of Derong pepper, 20-40 parts of Xinjin Erjingtiao pepper, 1-3 parts of Zanthoxylum bungeanum, 2-4 parts of Sichuan pepper, 1-3 parts of star anise, 0.1-0.5 parts of angelica dahurica, 0.5-2 parts of tsaoko, 0.2-2 parts of cinnamon bark, 0.5-2 parts of fragrant sand, 2-6 parts of dried ginger, 0.1-2 parts of fennel, 1-3 parts of bay leaf, 0.5-2 parts of cloves, 0.1-0.5 parts of acanthopanax bark, 10-20 parts of scallion, 10-20 parts of ginger, 10-20 parts of garlic, 20-30 parts of crystal sugar, 15-30 parts of salt, 10-20 parts of soy sauce, and 1-5 parts of vinegar.

3. A method for preparing a Sichuan-style pre-prepared dish sauce as claimed in claim 2, It is characterized in that The sauce is prepared according to the following steps: (1) Weigh the following raw materials according to the weight proportions: Xindian Qixing pepper, Chaotian pepper, Shuangliu Erjingtiao pepper, Derong pepper, and Xinjin Erjingtiao pepper, wash, dry, cut and fry the peppers in 200-300° C. cooking oil for 6-8 min, separate the peppers from the oil and set aside for later use; (2) Weigh the following raw materials according to the above weight proportions: Sichuan pepper, Sichuan pepper, star anise, angelica dahurica, tsaoko, cinnamon bark, fragrant sand, dried ginger, fennel, bay leaf, cloves, and acanthopanax cortex; wash and dry the above raw materials, fry them in 200-300° C. edible oil for 3-5 min, separate the oil and spices after frying, and set aside for later use; (3) heating the oil separated in step (2) to below 200° C., chopping green onions, ginger, and garlic according to the weight proportions, adding them to the vegetable oil, and stir-frying for more than 2 minutes, then adding the weight proportions of rock sugar, salt, soy sauce, and vinegar, and continuing to stir-fry for 4-6 minutes to obtain a mixture; (4) The chili peppers and spices obtained in step (1) and step (2) are crushed into uniform sizes again, added to the mixture in step (3), and stir-fried over low heat for 20 minutes. After adding an appropriate amount of water, the mixture is boiled for more than 15 minutes, then cooled to room temperature, sterilized, and packaged to obtain the Sichuan-style pre-prepared dish sauce.

4. The method for preparing a Sichuan-style pre-prepared dish sauce according to claim 1, It is characterized in that The Sichuan-style pre-prepared dish sauce comprises the following raw materials in parts by weight: 15-25 parts of Xindian Qixing pepper, 15-25 parts of Chaotian pepper, 25-35 parts of Shuangliu Erjingtiao pepper, 30-40 parts of Derong pepper, 30-40 parts of Xinjin Erjingtiao pepper, 1.5-2.5 parts of Sichuan pepper, 2.5-3.5 parts of Sichuan pepper, 1.5-2.5 parts of star anise, 0.2-0.4 parts of Angelica dahurica, 0.8-1. 6 parts, cinnamon bark 0.5-1.5 parts, fragrant sand 0.8-1.6 parts, dried ginger 3-5 parts, fennel 0.5-1.6 parts, bay leaves 1.5-2.5 parts, cloves 0.5-1.6 parts, acanthopanax bark 0.2-0.4 parts, onion 12-18 parts, ginger 12-18 parts, garlic 12-18 parts, rock sugar 24-30 parts, salt 20-30 parts, soy sauce 12-16 parts, vinegar 2-4 parts.

5. A method for preparing a Sichuan-style pre-prepared dish sauce according to claim 1, It is characterized in that The Sichuan-style pre-prepared dish sauce includes the following raw materials in parts by weight: 22 parts of Xindian seven-star pepper, 18 parts of Chaotian pepper, 32 parts of Shuangliu Erjingtiao pepper, 36 parts of Derong pepper, 34 parts of Xinjin Erjingtiao pepper, 2 parts of Sichuan pepper, 3.2 parts of Sichuan pepper, 1.8 parts of star anise, 0.3 parts of angelica dahurica, 1.2 parts of tsaoko, 0.8 parts of cinnamon, 1.2 parts of fragrant sand, 4.5 parts of dried ginger, 1.2 parts of fennel, 1.8 parts of bay leaf, 0.8 parts of cloves, 0.28 parts of acanthopanax bark, 16 parts of scallion, 16 parts of ginger, 14 parts of garlic, 26 parts of crystal sugar, 25 parts of salt, 14 parts of soy sauce, and 2.5 parts of vinegar.

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