Semi-solid composite seasoning, preparation method and device

Abstract

The invention relates to the technical field of food manufacturing, in particular to a semi-solid composite seasoning and a preparation method and device thereof. Comprising beef tallow, vegetable oil, chilli king, red dragon pepper, chafing dish bean halves, monosodium glutamate, fruit and vegetable fermentation liquor, chicken essence seasoning powder, disodium 5 '-ribonucleotide, Youxian peptide, edible salt, fresh ginger, garlic, converted red pepper, red pepper, spices, soybean seeds, white granulated sugar, white spirit, pure beef paste, chicken paste, chafing dish aroma enhancement paste, white pepper powder, yeast extract, capsanthin, fresh spice powder and meat flavor essence. Concentrated green prickleyash (zanthoxylum armatum) oil, capsicum oleoresin and red prickleyash oleoresin. The layering sense and the taste of the seasoning can be improved while the original flavor is kept, and the seasoning is suitable for making various hotpots and other dishes needing aroma enhancement and flavor improvement.

Description

Technical Field

[0001] The invention relates to the technical field of food manufacturing, and in particular to a semi-solid composite seasoning, a preparation method and a device. Background Art

[0002] Hot pot seasoning is an indispensable part of hot pot culture, which greatly enriches the taste of hot pot and enhances the dining experience. Hot pot seasoning can be selected according to personal taste preferences, usually including oil sauce, sauce, dipping sauce and other types.

[0003] Semi-solid compound seasoning is a kind of seasoning that combines the characteristics of liquid and solid, and is between liquid seasoning and solid seasoning. This kind of seasoning usually contains a variety of seasoning ingredients, such as natural spices, cooking oil, sauce, vegetable particles, fruit pulp, etc. Sometimes some thickeners are added to adjust the texture so that it has a certain fluidity but is not too thin.

[0004] However, the existing hot pot soup base has a bad taste when used, and thus cannot meet the growing needs. Summary of the invention

[0005] The purpose of the present invention is to provide a semi-solid composite seasoning, a preparation method and a device, which are intended to maintain the original flavor while increasing the layering and taste of the seasoning, and are suitable for making various hot pots and other dishes that require flavor enhancement.

[0006] To achieve the above-mentioned purpose, in the first aspect, the present invention provides a semi-solid composite seasoning, comprising 20-23wt% of butter, 10-13wt% of vegetable oil, 10-13wt% of dried chili powder, 10-12wt% of hot pot bean paste, 2-3wt% of monosodium glutamate, 5-7wt% of fruit and vegetable fermentation liquid, 3-5wt% of chicken seasoning powder, 0.5-1wt% of 5'-flavor nucleotide disodium, 1-2wt% of eugenol, 5-6wt% of edible salt, 3-4wt% of ginger, 3-4wt% of garlic, and red pepper. 2-4wt%, spices 3-6wt%, soy beans 5-7wt%, white sugar 3-4wt%, white wine 2-5wt%, pure beef paste 2-3wt%, chicken paste 1-2wt%, hot pot flavoring paste 1-2wt%, white pepper powder 1-2wt%, yeast extract 1-2wt%, chili red 0.5-1wt%, fresh fragrance powder 1-2wt%, meat flavor 0.5-1wt%, concentrated green pepper oil 1-2wt%, chili oil resin 1-2wt%, red pepper oil resin 1-2wt%.

[0007] The fruit and vegetable fermentation liquid comprises 5-7wt% of ginkgo, 10-14wt% of papaya, 10-13wt% of snow lotus, 20-30wt% of watermelon, 10-14wt% of pomegranate, 15-20wt% of apple, 2-3wt% of prickly ash and 3-5wt% of pepper.

[0008] In a second aspect, the present invention also provides a method for preparing a semi-solid composite seasoning, comprising: washing ginkgo, papaya, snow lotus, watermelon, pomegranate, and apple to obtain washed fruit;

[0009] The washed fruits are placed in a wall breaking machine and crushed by centrifugal crushing to obtain a turbid liquid raw material;

[0010] The turbid liquid raw material is placed in a fermentation barrel, and then solid isomaltooligosaccharide and lactic acid bacteria Bifidobacterium acidophilus are added according to a proportion and sealed for fermentation, and the pH value and total colony count are tested in each cycle;

[0011] After 12 months of fermentation, the juice and residue are separated. The fermented juice is first released, and the remaining residue is pumped out with a screw pump and separated in a juice and residue separator. After all the fermented juice is taken out, it is placed in the second stage fermentation tank for secondary chelation, and a proportion of liquid isomaltooligosaccharide is added for the second stage of chelation fermentation;

[0012] After fermentation is completed, take it out and stir-fry it with pepper and chili to obtain fruit and vegetable fermentation liquid.

[0013] The specific steps of washing ginkgo, papaya, snow lotus, watermelon, pomegranate and apple include:

[0014] Soak all fruits in clean water;

[0015] Rinse the soaked fruits with clean water;

[0016] Place the washed fruits in a ventilated place to dry naturally.

[0017] The steps of putting the prepared turbid liquid raw material into a fermentation barrel, and then adding solid isomaltooligosaccharide and lactic acid bacteria Bifidobacterium and Lactobacillus acidophilus in proportion for sealed fermentation, and detecting the pH value and total colony count in each cycle include:

[0018] Transfer the washed fruit and vegetable turbid liquid to the fermentation tank;

[0019] Weigh solid isomaltooligosaccharide according to the required fermentation formula, dissolve the solid isomaltooligosaccharide in warm water, and add it into the fermentation tank after it is completely dissolved;

[0020] Weigh lactic acid bacteria and bifidobacteria and dissolve them in warm water for a few minutes, then add the activated lactic acid bacteria and bifidobacteria solution evenly into the turbid liquid in the fermentation tank;

[0021] Set the fermentation temperature to 15-20 degrees, use a pH meter to regularly measure the pH value of the fermentation liquid, and record the results of each measurement;

[0022] Samples were taken regularly and the total number of colonies was determined by plate count method.

[0023] In the third aspect, the present invention also provides a semi-solid composite seasoning preparation device, including a supporting assembly, a stirring assembly, a sampling assembly and a pH detection assembly, the supporting assembly including a base, a supporting frame, a fermentation tank and a heater, the supporting frame is fixedly connected to the base and is located on the top of the base, the fermentation tank is fixedly connected to the supporting frame and is located on the top of the supporting frame, the heater is arranged on one side of the fermentation tank, the stirring assembly is arranged in the fermentation tank, the sampling assembly includes a sampling shell, a sampling tube, a sampling pump, a control cylinder and a storage tube, the sampling shell is connected to the fermentation tank and is located on the top of the fermentation tank, the control cylinder is arranged in the sampling shell, the sampling tube is arranged on the output end of the control cylinder, the sampling pump is connected to the sampling tube, the storage tube is connected to the sampling pump, and the pH detection assembly is arranged on the fermentation tank.

[0024] Among them, the stirring assembly includes a stirring motor, a stirring rod and a stirring blade. The stirring rod is rotatably arranged in the fermentation tank, the output end of the stirring motor is connected to the stirring rod, and the stirring blade is fixedly connected to the stirring rod and is located on one side of the stirring rod.

[0025] Wherein, the sampling assembly further comprises a return spring, and the return spring is arranged between the control cylinder and the sampling tube.

[0026] The invention discloses a semi-solid composite seasoning, a preparation method and a device, comprising 20-23wt% of butter, 10-13wt% of vegetable oil, 10-13wt% of dried chili powder, 10-12wt% of hot pot bean paste, 2-3wt% of monosodium glutamate, 5-7wt% of fruit and vegetable fermentation liquid, 3-5wt% of chicken seasoning powder, 0.5-1wt% of 5'-flavor nucleotide disodium, 1-2wt% of eugenol, 5-6wt% of edible salt, 3-4wt% of ginger, 3-4wt% of garlic, 2-4wt% of red pepper, and 1-2wt% of sesame oil. wt%, spices 3-6wt%, soya bean seed 5-7wt%, white sugar 3-4wt%, liquor 2-5wt%, pure beef paste 2-3wt%, chicken paste 1-2wt%, hot pot flavoring paste 1-2wt%, white pepper powder 1-2wt%, yeast extract 1-2wt%, capsicum red 0.5-1wt%, fresh flavor powder 1-2wt%, meat flavor 0.5-1wt%, concentrated green pepper oil 1-2wt%, capsicum oleoresin 1-2wt%, red pepper oleoresin 1-2wt%. The composite seasoning can increase the layering and taste of the seasoning while maintaining the original flavor through the proportions of the above ingredients, and is suitable for making various hot pots and other dishes that need to be flavored and flavored. BRIEF DESCRIPTION OF THE DRAWINGS

[0027] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings required for use in the embodiments or the description of the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative work.

[0028] Figure 1 The present invention is a flow chart of a method for preparing a semi-solid composite seasoning.

[0029] Figure 2 The present invention discloses a flow chart for washing ginkgo, papaya, snow lotus, watermelon, pomegranate and apple.

[0030] Figure 3 The invention discloses a flow chart of putting the prepared turbid liquid raw material into a fermentation barrel, then putting solid isomaltooligosaccharide and lactic acid bacteria Bifidobacterium and Lactobacillus acidophilus into the barrel according to a proportion for sealed fermentation, and detecting the pH value and total colony count in each cycle.

[0031] Figure 4 It is a structural diagram of a semi-solid composite seasoning preparation device of the present invention.

[0032] Figure 5 It is the right structural diagram of a semi-solid composite seasoning preparation device of the present invention.

[0033] Figure 6 It is a cross-sectional structural diagram of a semi-solid composite seasoning preparation device of the present invention.

[0034] Figure 7 yes Figure 6 A partial enlargement of detail A.

[0035] Support assembly 101, stirring assembly 102, sampling assembly 103, pH detection assembly 104, base 105, support frame 106, fermentation tank 107, heater 108, sampling shell 109, sampling tube 110, sampling pump 111, control cylinder 112, storage tube 113, stirring motor 114, stirring rod 115, stirring blade 116, return spring 117, tube body 118, joint 119, sealing ring 120, exhaust valve 121. DETAILED DESCRIPTION

[0036] Embodiments of the present invention are described in detail below, examples of which are shown in the accompanying drawings, wherein the same or similar reference numerals throughout represent the same or similar elements or elements having the same or similar functions. The embodiments described below with reference to the accompanying drawings are exemplary and are intended to be used to explain the present invention, and should not be construed as limiting the present invention.

[0037] In the description of the present invention, it should be understood that the terms "length", "width", "up", "down", "front", "back", "left", "right", "vertical", "horizontal", "top", "bottom", "inside", "outside" and the like indicate positions or positional relationships based on the positions or positional relationships shown in the drawings, and are only for the convenience of describing the present invention and simplifying the description, rather than indicating or implying 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 limiting the present invention. In addition, in the description of the present invention, "multiple" means two or more, unless otherwise clearly and specifically defined.

[0038] First embodiment

[0039] The invention provides a semi-solid composite seasoning, which comprises 20wt% of butter, 10wt% of vegetable oil, 10wt% of dried chili powder, 10wt% of hot pot bean paste, 2wt% of monosodium glutamate, 5wt% of fruit and vegetable fermentation liquid, 3wt% of chicken seasoning powder, 0.5wt% of 5'-flavor nucleotide disodium, 1wt% of eugenol, 5wt% of edible salt, 3wt% of ginger, 3wt% of garlic, 2wt% of red pepper, 3wt% of spices, 5wt% of bean curd, 3wt% of white sugar, 2wt% of white wine, 2wt% of pure beef paste, 1wt% of chicken paste, 1wt% of hot pot flavoring paste, 1wt% of white pepper powder, 1wt% of yeast extract, 0.5wt% of chili red, 1wt% of fresh fragrance powder, 0.5wt% of meat flavor essence, 1wt% of concentrated green pepper oil, 1wt% of chili oleoresin and 1wt% of red pepper oleoresin.

[0040] The fruit and vegetable fermentation liquid comprises 5wt% of ginkgo, 10wt% of papaya, 10wt% of snow lotus, 20wt% of watermelon, 10wt% of pomegranate, 15wt% of apple, 2wt% of prickly ash and 3wt% of pepper.

[0041] See also Figure 1 to Figure 3 The present invention also provides a method for preparing a semi-solid composite seasoning, comprising:

[0042] S201: washing ginkgo, papaya, snow lotus, watermelon, pomegranate, and apple to obtain washed fruits;

[0043] The specific steps include:

[0044] S301 Soak all fruits in clean water;

[0045] Soak all the fruits one by one in a large container filled with clean water to soften the dust and impurities on the surface of the fruits.

[0046] S302 rinse the soaked fruits with clean water;

[0047] S303: placing the washed fruits in a ventilated place to dry naturally.

[0048] Place the fruits that have undergone the above treatment in a well-ventilated environment to dry naturally, ensuring that the surface moisture is completely evaporated, and prepare for the next step of processing.

[0049] S202: putting the washed fruits into a wall breaking machine, breaking and crushing the fruits by centrifugal crushing to obtain a turbid liquid raw material;

[0050] The physical wall breaking treatment is carried out by centrifugal crushing to rupture the fruit cell walls, release more nutrients and flavor components, and finally obtain a turbid fruit and vegetable raw material liquid.

[0051] S203: putting the turbid liquid raw material into a fermentation barrel, and then adding solid isomaltooligosaccharide and lactic acid bacteria Bifidobacterium acidophilus according to a proportion, and sealing for fermentation, and detecting the pH value and total bacterial count in each cycle;

[0052] The specific steps include:

[0053] S401 transfers the washed fruit and vegetable turbid liquid into a fermentation tank;

[0054] S402 weighs solid isomaltooligosaccharide according to the required fermentation formula, dissolves the solid isomaltooligosaccharide in warm water, and adds the solid isomaltooligosaccharide into the fermentation barrel after the solid isomaltooligosaccharide is completely dissolved;

[0055] According to the pre-set fermentation formula, accurately weigh the required solid isomaltooligosaccharide and dissolve it in warm water at an appropriate temperature. After ensuring that the sugar is completely dissolved, slowly add it to the fermentation barrel.

[0056] S403 weigh lactic acid bacteria and bifidobacteria and dissolve them in warm water for several minutes, and then evenly add the activated lactic acid bacteria and bifidobacteria solution to the turbid liquid in the fermentation tank;

[0057] Weigh a certain amount of lactic acid bacteria, bifidobacteria and Lactobacillus acidophilus respectively, dissolve them in warm water for a few minutes to activate the vitality of the bacteria, and then add the activated probiotic solution evenly to the turbid liquid in the fermentation tank.

[0058] S404 sets the fermentation temperature to 15-20 degrees, uses a pH meter to regularly measure the pH value of the fermentation liquid, and records the results of each measurement;

[0059] S405 was sampled regularly and the total number of colonies was determined by plate count method.

[0060] S204 After 12 months of fermentation, juice and residue separation is performed. The fermented juice is first released, and the remaining residue is pumped out by a screw pump and separated in a juice and residue separator. After all the fermented juice is taken out, it is placed in the second stage fermentation tank for secondary chelation, and a proportion of liquid isomaltooligosaccharide is added for the second stage of chelation fermentation;

[0061] After the fermentation in S205 is completed, take it out and stir-fry it with pepper and chili to obtain fruit and vegetable fermentation liquid.

[0062] After the secondary fermentation is completed, the obtained fruit and vegetable fermentation liquid is taken out and fried with pepper and chili to make a unique fruit and vegetable fermentation liquid product. This process can not only increase the taste level of the product, but also give it a richer flavor.

[0063] Second embodiment

[0064] The invention provides a semi-solid composite seasoning, which comprises 23wt% of butter, 13wt% of vegetable oil, 13wt% of dried chili powder, 12wt% of hot pot bean paste, 3wt% of monosodium glutamate, 7wt% of fruit and vegetable fermentation liquid, 5wt% of chicken seasoning powder, 1wt% of 5'-flavor nucleotide disodium, 2wt% of eugenol, 6wt% of edible salt, 4wt% of ginger, 4wt% of garlic, 4wt% of red pepper, 6wt% of spices, 7wt% of bean curd, 4wt% of white sugar, 5wt% of white wine, 3wt% of pure beef paste, 2wt% of chicken paste, 2wt% of hot pot flavoring paste, 2wt% of white pepper powder, 2wt% of yeast extract, 1wt% of chili red, 2wt% of fresh fragrance powder, 1wt% of meat flavor essence, 2wt% of concentrated green pepper oil, 2wt% of chili oleoresin and 2wt% of red pepper oleoresin.

[0065] The fruit and vegetable fermentation liquid comprises 7wt% of ginkgo, 14wt% of papaya, 13wt% of snow lotus, 30wt% of watermelon, 14wt% of pomegranate, 20wt% of apple, 3wt% of prickly ash and 5wt% of pepper.

[0066] The present invention also provides a method for preparing a semi-solid composite seasoning, comprising:

[0067] S201: washing ginkgo, papaya, snow lotus, watermelon, pomegranate, and apple to obtain washed fruits;

[0068] The specific steps include:

[0069] S301 Soak all fruits in clean water;

[0070] Soak all the fruits one by one in a large container filled with clean water to soften the dust and impurities on the surface of the fruits.

[0071] S302 rinse the soaked fruits with clean water;

[0072] S303: placing the washed fruits in a ventilated place to dry naturally.

[0073] S202: putting the washed fruits into a wall breaking machine, breaking and crushing the fruits by centrifugal crushing to obtain a turbid liquid raw material;

[0074] S203: putting the turbid liquid raw material into a fermentation barrel, and then adding solid isomaltooligosaccharide and lactic acid bacteria Bifidobacterium acidophilus according to a proportion, and sealing for fermentation, and detecting the pH value and total bacterial count in each cycle;

[0075] The specific steps include:

[0076] S401 transfers the washed fruit and vegetable turbid liquid into a fermentation tank;

[0077] S402 weighs solid isomaltooligosaccharide according to the required fermentation formula, dissolves the solid isomaltooligosaccharide in warm water, and adds the solid isomaltooligosaccharide into the fermentation barrel after the solid isomaltooligosaccharide is completely dissolved;

[0078] S403 weigh lactic acid bacteria and bifidobacteria and dissolve them in warm water for several minutes, and then evenly add the activated lactic acid bacteria and bifidobacteria solution to the turbid liquid in the fermentation tank;

[0079] S404 sets the fermentation temperature to 15-20 degrees, uses a pH meter to regularly measure the pH value of the fermentation liquid, and records the results of each measurement;

[0080] S405 was sampled regularly and the total number of colonies was determined by plate count method.

[0081] S204 After 12 months of fermentation, juice and residue separation is performed. The fermented juice is first released, and the remaining residue is pumped out by a screw pump and separated in a juice and residue separator. After all the fermented juice is taken out, it is placed in the second stage fermentation tank for secondary chelation, and a proportion of liquid isomaltooligosaccharide is added for the second stage of chelation fermentation;

[0082] After the fermentation in S205 is completed, take it out and stir-fry it with pepper and chili to obtain fruit and vegetable fermentation liquid.

[0083] Based on the rose comprehensive enzyme of Examples 1-2, 160 people were selected, with 40 people in each group. Three groups tried the semi-solid composite seasoning prepared in Examples 1-3 respectively, and the last group tried the commercially available hot pot seasoning. A questionnaire survey was conducted, and the comparison results were as follows:

[0084] Example 1 Example 2 Commercially available Taste better better generally

[0085] Third embodiment

[0086] See also Figures 4 to 7The present invention also provides a semi-solid composite seasoning preparation device, comprising a support component 101, a stirring component 102, a sampling component 103 and a pH detection component 104, wherein the support component 101 comprises a base 105, a support frame 106, a fermentation tank 107 and a heater 108, wherein the support frame 106 is fixedly connected to the base 105 and is located on the top of the base 105, the fermentation tank 107 is fixedly connected to the support frame 106 and is located on the top of the support frame 106, the heater 108 is arranged on one side of the fermentation tank 107, and the stirring component 102 is arranged on the In the fermentation tank 107, the sampling assembly 103 includes a sampling shell 109, a sampling tube 110, a sampling pump 111, a control cylinder 112 and a storage tube 113. The sampling shell 109 is communicated with the fermentation tank 107 and is located at the top of the fermentation tank 107. The control cylinder 112 is arranged in the sampling shell 109, the sampling tube 110 is arranged on the output end of the control cylinder 112, the sampling pump 111 is connected to the sampling tube 110, the storage tube 113 is connected to the sampling pump 111, and the PHPH detection assembly 104 is arranged on the fermentation tank 107.

[0087] In this embodiment, the support assembly 101 is the basis of the entire device, which includes a base 105, a support frame 106, a fermenter 107 and a heater 108. The base 105 serves as the base of the device and provides a stable support surface; the support frame 106 is connected to the base 105 in a fixed manner and is located above the base 105 to support the entire fermenter 107. The fermenter 107 is the main container for storing materials in the preparation process of the composite seasoning, and it is fixedly installed on the top of the support frame 106. The heater 108 is located on one side of the fermenter 107 and is used to heat the materials in the fermenter 107 to ensure that the temperature conditions in the fermentation process are met. The stirring assembly 102 is installed inside the fermenter 107 to evenly mix the seasoning raw materials in the tank to ensure that the various seasonings can be fully integrated, and it also helps to evenly distribute the microorganisms during the fermentation process.

[0088] The sampling assembly 103 is composed of a sampling shell 109, a sampling tube 110, a sampling pump 111, a control cylinder 112 and a storage tube 113. The sampling shell 109 is connected to the fermentation tank 107 and is located at the top of the fermentation tank 107, so as to facilitate the extraction of samples from the fermentation tank 107. The control cylinder 112 is arranged inside the sampling shell 109, and the sampling process can be accurately controlled. The sampling tube 110 is installed at the output end of the control cylinder 112 and is connected to the sampling pump 111 so as to extract the sample. Finally, the sample enters the storage tube 113 through the sampling pump 111, and the storage tube 113 can temporarily store the obtained sample for subsequent analysis. Thereby, the impact on the internal fermentation environment can be minimized during sampling, so as to avoid affecting the fermentation progress and improve the fermentation quality.

[0089] In addition, the device is also equipped with a pH detection component 104, which is installed on the fermentation tank 107 and is used to monitor the changes in the pH value of the environment in the fermentation tank 107 in real time, which plays an important role in ensuring the quality of the seasoning.

[0090] The design of the composite seasoning preparation device not only improves production efficiency, but also ensures the quality of the seasoning, and is suitable for the needs of industrial production.

[0091] The stirring assembly 102 includes a stirring motor 114, a stirring rod 115 and a stirring blade 116. The stirring rod 115 is rotatably arranged in the fermentation tank 107. The output end of the stirring motor 114 is connected to the stirring rod 115. The stirring blade 116 is fixedly connected to the stirring rod 115 and is located on one side of the stirring rod 115.

[0092] The stirring rod 115 is designed to be installed in a rotatable manner inside the fermentation tank 107, so that it can effectively stir the seasoning materials in the tank. The stirring motor 114 is the power source for driving the stirring rod 115 to rotate, and its output shaft is directly connected to the stirring rod 115, thereby transmitting the rotational motion of the motor to the stirring rod 115. The stirring blade 116 is fixedly connected to one side of the stirring rod 115, and stirs the materials in the fermentation tank 107 as the stirring rod 115 rotates to ensure that the various ingredients are mixed evenly.

[0093] The sampling assembly 103 further includes a return spring 117 , and the return spring 117 is disposed between the control cylinder 112 and the sampling tube 110 .

[0094] The return spring 117 is installed between the control cylinder 112 and the sampling tube 110. After the sampling is completed, the elastic force of the spring can help the sampling tube 110 return to the initial position to ensure the accuracy and repeatability of each sampling.

[0095] The storage tube 113 includes a tube body 118, a joint 119, a sealing ring 120 and an exhaust valve 121. The joint 119 is detachably connected to the sampling chamber, the tube body 118 is connected to the joint 119, the sealing ring 120 is arranged on one side of the joint 119, and the exhaust valve 121 is arranged on the tube body 118.

[0096] The joint 119 is designed to be detachably connected to the sampling cavity, which is convenient for cleaning and replacement. The tube body 118 is tightly connected to the joint 119 and is used to store the sample extracted by the sampling pump 111. In order to prevent sample leakage or external contamination, a sealing ring 120 is provided on one side of the joint 119 to ensure the sealing of the connection. In addition, an exhaust valve 121 is provided on the tube body 118. When it is necessary to exhaust the gas in the tube body 118 or adjust the pressure, it can be achieved by operating the exhaust valve 121, thereby avoiding the sampling effect being affected or causing safety hazards due to excessive pressure.

[0097] Through these detailed designs, the device can not only effectively complete the preparation of seasonings, but also ensure the accuracy and safety of sampling, thereby improving the overall production efficiency and product quality.

[0098] What is disclosed above is only a preferred embodiment of the present invention, and it certainly cannot be used to limit the scope of rights of the present invention. Ordinary technicians in this field can understand that all or part of the processes of the above embodiment and equivalent changes made according to the claims of the present invention still fall within the scope of the invention.

Claims

1. A semi-solid composite seasoning, characterized in that: The invention comprises 20-23wt% of butter, 10-13wt% of vegetable oil, 10-13wt% of dried chili powder, 10-12wt% of hot pot bean paste, 2-3wt% of monosodium glutamate, 5-7wt% of fruit and vegetable fermentation liquid, 3-5wt% of chicken seasoning powder, 0.5-1wt% of disodium 5'-flavor nucleotide, 1-2wt% of eugenol, 5-6wt% of edible salt, 3-4wt% of ginger, 3-4wt% of garlic, 2-4wt% of red pepper, 3-6wt% of spices. %, bean mother 5-7wt%, white sugar 3-4wt%, white wine 2-5wt%, pure beef paste 2-3wt%, chicken paste 1-2wt%, hot pot flavoring paste 1-2wt%, white pepper powder 1-2wt%, yeast extract 1-2wt%, chili red 0.5-1wt%, fresh fragrance powder 1-2wt%, meat flavor 0.5-1wt%, concentrated green pepper oil 1-2wt%, chili oil resin 1-2wt%, red pepper oil resin 1-2wt%.

2. A semi-solid composite seasoning as claimed in claim 1, characterized in that: The fruit and vegetable fermentation liquid comprises 5-7wt% of ginkgo, 10-14wt% of papaya, 10-13wt% of snow lotus, 20-30wt% of watermelon, 10-14wt% of pomegranate, 15-20wt% of apple, 2-3wt% of prickly ash and 3-5wt% of pepper.

3. A method for preparing a semi-solid composite seasoning, which is used to prepare the fruit and vegetable fermentation liquid as claimed in claim 2, It is characterized in that The method comprises: washing ginkgo, papaya, snow lotus, watermelon, pomegranate and apple to obtain washed fruits; The washed fruits are placed in a wall breaking machine and crushed by centrifugal crushing to obtain a turbid liquid raw material; The turbid liquid raw material is placed in a fermentation barrel, and then solid isomaltooligosaccharide and lactic acid bacteria Bifidobacterium acidophilus are added according to a proportion and sealed for fermentation, and the pH value and total colony count are tested in each cycle; After 12 months of fermentation, the juice and residue are separated. The fermented juice is first released, and the remaining residue is pumped out with a screw pump and separated in a juice and residue separator. After all the fermented juice is taken out, it is placed in the second stage fermentation tank for secondary chelation, and a proportion of liquid isomaltooligosaccharide is added for the second stage of chelation fermentation; After fermentation is completed, take it out and stir-fry it with pepper and chili to obtain fruit and vegetable fermentation liquid.

4. The method for preparing a semi-solid composite seasoning according to claim 3, characterized in that: The specific steps of washing ginkgo, papaya, snow lotus, watermelon, pomegranate and apple include: Soak all fruits in clean water; Rinse the soaked fruits with clean water; Place the washed fruits in a ventilated place to dry naturally.

5. The method for preparing a semi-solid composite seasoning according to claim 4, characterized in that: The specific steps of putting the prepared turbid liquid raw material into a fermentation barrel, and then adding solid isomaltooligosaccharide and lactic acid bacteria Bifidobacterium and Lactobacillus acidophilus according to a proportion for sealed fermentation, and detecting the pH value and total colony count in each cycle include: Transfer the washed fruit and vegetable turbid liquid to the fermentation tank; Weigh solid isomaltooligosaccharide according to the required fermentation formula, dissolve the solid isomaltooligosaccharide in warm water, and add it into the fermentation tank after it is completely dissolved; Weigh lactic acid bacteria and bifidobacteria and dissolve them in warm water for a few minutes, then add the activated lactic acid bacteria and bifidobacteria solution evenly into the turbid liquid in the fermentation tank; Set the fermentation temperature to 15-20 degrees, use a pH meter to regularly measure the pH value of the fermentation liquid, and record the results of each measurement; Samples were taken regularly and the total number of colonies was determined by plate count method.

6. A semi-solid composite seasoning preparation device, applied to the method for preparing a semi-solid composite seasoning according to claim 3, characterized in that: The invention comprises a supporting component, a stirring component, a sampling component and a pH detection component, wherein the supporting component comprises a base, a supporting frame, a fermentation tank and a heater, the supporting frame is fixedly connected to the base and is located on the top of the base, the fermentation tank is fixedly connected to the supporting frame and is located on the top of the supporting frame, the heater is arranged on one side of the fermentation tank, the stirring component is arranged in the fermentation tank, the sampling component comprises a sampling shell, a sampling tube, a sampling pump, a control cylinder and a storage tube, the sampling shell is communicated with the fermentation tank and is located on the top of the fermentation tank, the control cylinder is arranged in the sampling shell, the sampling tube is arranged on the output end of the control cylinder, the sampling pump is connected to the sampling tube, the storage tube is connected to the sampling pump, and the pH detection component is arranged on the fermentation tank.

7. A semi-solid composite seasoning preparation device as claimed in claim 6, characterized in that: The stirring assembly includes a stirring motor, a stirring rod and a stirring blade. The stirring rod is rotatably arranged in the fermentation tank, the output end of the stirring motor is connected to the stirring rod, and the stirring blade is fixedly connected to the stirring rod and is located on one side of the stirring rod.

8. A semi-solid composite seasoning preparation device as claimed in claim 7, characterized in that: The sampling assembly further includes a return spring, and the return spring is arranged between the control cylinder and the sampling tube.

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