Preparation method of primary taste Flavoring of onion sauce

A production method and a technology for onion sauce, which are applied in the directions of food preparation, application, food science, etc., can solve the problems of inability to preserve the original juice for a long time, easy to produce oxidative taste, single variety of onion products, etc., so as to increase additional economic value and facilitate development. The effect of promotion and production method is simple

Inactive Publication Date: 2009-06-10
张强
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to provide a seasoning of original shallot sauce and its preparation method, which can solve the problems of single variety of onion products, lack of original flavor, and small amount of green onion, and solve the problem that the original juice, original color and original taste cannot be preserved for a long time after the fresh onion is made into puree. , prone to oxidation and taste variation

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] This original scallion sauce seasoning is based on the total mass of raw materials, and the ratio is as follows:

[0024] 70% minced green onion,

[0025] vegetable oil 20%,

[0026] Iodized salt 4.5%,

[0027] Sugar 2.5%,

[0028] MSG 1.5%,

[0029] Chicken essence 1.5%.

[0030] The preparation method of the above-mentioned original flavor onion sauce seasoning is characterized in that the preparation steps are as follows:

[0031] Step 1, wash and sterilize the fresh scallions, and make them into puree or silk;

[0032] Step 2, blanch with hot water at 80°C, and instantly blanch the minced green onions until they are cooked for 3 minutes to keep the original color of the fresh onions;

[0033] Step 3, after natural air-drying at room temperature, add cold cooked vegetable oil to keep the original juice and flavor of fresh shallots;

[0034] Step 4, add iodized salt, sugar, chicken essence, and monosodium glutamate according to the proportion of the formula and...

Embodiment 2

[0038] This original scallion sauce seasoning is based on the total mass of raw materials, and the ratio is as follows:

[0039] 65% minced green onion,

[0040] vegetable oil 30%,

[0041] Iodized salt 3%,

[0042] Sugar 1%,

[0043] MSG 1.5%,

[0044] Chicken essence 1.5%.

[0045] The preparation method of the above-mentioned original flavor onion sauce seasoning is characterized in that the preparation steps are as follows:

[0046] Step 1, wash and sterilize the fresh scallions, and make them into puree or silk;

[0047] Step 2, blanch in hot water at 80°C;

[0048] Step 3, after natural air-drying at room temperature, add cooled vegetable oil;

[0049] Step 4, add iodized salt, sugar, chicken essence and monosodium glutamate according to the formula ratio and stir thoroughly;

[0050] Step 5, seal the container and place it at a constant temperature for 16 hours until the onion sauce tastes good;

[0051] Step 6, after the finished green onion sauce is baked and...

Embodiment 3

[0053] The ratio of the original shallot sauce seasoning is based on the total mass of raw materials: 80% minced scallion, 10% vegetable oil, 7.5% iodized salt, 1.5% sugar, and 1.0% monosodium glutamate.

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PUM

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Abstract

An original-taste scallion paste as condiment is proportionally prepared from slitted scallion, plant oil, iodine-enriched salt, sugar, gourmet powder and chicken extract. Its preparing process is also disclosed.

Description

technical field [0001] The invention relates to a food seasoning and a preparation method thereof, in particular to a green onion sauce seasoning and a preparation method thereof. Background technique [0002] The chemical composition of onion contains: protein, fat, sugar, carotene, vitamin B1, B2, C, calcium, magnesium, iron, in addition to volatile oil, the main component of the oil is allicin, also known as onion garlic sterilization white. [0003] Green onion, nature and flavor: pungent, warm, non-toxic, is a traditional spicy seasoning, widely used, is a must for home cooking seasoning, the daily diet is often peeled in the form of raw green onions and directly added to dishes Seasoning, for example, in shabu-shabu, people only add scallions or chopped green onions to the boiling soup, while the hot pot seasonings for dipping are mostly sesame paste and chive flowers, and there is no seasoning of chopped green onions, so the variety is very monotonous. The output of...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/22A23L1/221A23L1/228A23L27/00A23L27/10A23L27/22
Inventor 张强
Owner 张强
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