Chinese onion season sauce and manufacturing method thereof

Abstract

The present invention discloses a scallion seasoning sauce and a manufacturing method, and the raw material ratio(according to the weight) is: 3 to 6 kg of the net scallion, 1.0 to 1.5 km of the soybean oil, 50 to 70 g of the pepper, 40 to 80 g of the common fennel, 50 to 80 g of the raw garlic, 50 to 80g of the raw ginger, 70 to100 g of the tomato paste, 30 to 50 g of the monosodium glutamate, 0.12 to 0.18 kg of the salt, 0.8 to0.5 g of the ethyl maltol, 3 to 5gof Beta-ring shaped dextrin, 0.3 to 0.8kg of the white sesame seed kernel, 0.3 to 0.6 kg of the groundnut kernel, 40 to 70g of the sugar, 25 to 50g of the TBHQ and 6 to 15 g of the potassium sorbate. The invention solves the problem that: the fresh scallion is uneasy to be stored, the traditional scallion product is difficult to keep the original nutrition and tasting of the scallion, which increases a novel variety of the seasoning for the market. The invention technique greatly improves the additional value of the fresh scallion, animates the economy and drives the development of the related industries. The product of the invention is delicious with tiny hot and special aroma and rich nutrition, which can mix vegetable, mix noodle, and be eaten with the steamed bread, and the invention is the needed good thing.

Description

technical field [0001] The invention relates to a scallion seasoning sauce and a manufacturing method thereof, belonging to the technical field of food seasoning processing. Background technique [0002] Spring onion is the bulb of the plant Allium scallion of the Liliaceae family. It is warm in nature, pungent in taste, and enters the lung and stomach meridians. According to literature records, green onion can produce sweat and relieve the surface, dispel cold and unblock yang, detoxify and disperse condensate; it is mainly used to treat mild symptoms of wind-cold and cold, carbuncle and sore, dysentery, weak pulse, cold and coagulation abdominal pain, dysuria and other diseases. Modern studies have found that green onions have antipyretic and expectorant functions; promote digestion and absorption; antibacterial, antiviral; anticancer and anticancer functions. Every 100 grams of onion contains 90 grams of water, 2.5 grams of protein, 0.3 grams of fat, 5.4 grams of carbohy...

AI Technical Summary

Problems solved by technology

Green onions have a long history as seasoning in our country, but fresh onions are not easy to store for a long time, and they are easy to rot and deteriorate, resulting in waste

In the prior art, there are fewer types of products using green onions as the main raw material. The present invention overcomes the deficiencies in the prior art and provides a green onion sauce and its manufacturing method