Making method of onion and ginger flavoring

Abstract

The invention relates to the field of food flavoring processing and particularly relates to a making method of an onion and ginger flavoring. The making method of the green onion and ginger flavoring comprises the following steps of: (1) removing yellow onion leaves from the onions, stripping old skins and root hairs, cleaning by flowing water and draining; (2) cleaning fresh gingers by flowing water, draining and pickling; (3) mixing the onion and pickled ginger in proportion, putting into a container, and adding live oxygen water for soaking 3-5 minutes; (4) bailing the soaked onion and ginger, draining, and blending into a paste by a sterilized blender; (5) taking the live oxygen water, 7%-13% of the onion and ginger paste weight, together with the onion and ginger paste to put into a blending pot for stirring, and simultaneously adding sodium dehydroacetate, accounting for 0.1 per mill to 0.3 per mill of the total weight of the onion and ginger paste and the live oxygen water during stirring; and (6) bottling after evenly stirring, and extracting the air in the bottle to enable the atmospheric pressure to be 0.05-0.09 MPa. The making method provided by the invention has the advantages of unique materials, delicious in taste, health care in seasoning and convenient for use.

Description

technical field [0001] The invention relates to the field of food seasoning processing, in particular to a method for preparing onion and ginger seasoning. Background technique [0002] Green onions and ginger are essential condiments for Chinese food. Green onions are rich in vitamin A, vitamin B1, vitamin C, calcium, chlorophyll, carotenoids, etc., while ginger is rich in beneficial ingredients such as zingerone, zingerol, fiber and vitamins. . Existing onion and ginger condiments include green onion powder, ginger powder, ginger juice, etc. These products are all processed by high-temperature solvent dissolution or high-temperature drying, which leads to the destruction of the heat-sensitive nutrients of onion and ginger, the loss of nutrients, and the loss of original flavor and flavor. Freshness. After the ginger juice is mechanically squeezed, the original fresh ginger juice cannot be kept in the fresh ginger particles, and the original flavor and the mouthfeel of t...

AI Technical Summary

Problems solved by technology

Existing onion and ginger condiments include green onion powder, ginger powder, ginger juice, etc. These products are all processed by high-temperature solvent dissolution or high-temperature drying, which leads to the destruction of the heat-sensitive nutrients of onion and ginger, the loss of nutrients, and the loss of original flavor and flavor. freshness

After the ginger juice is mechanically squeezed, the original fresh ginger juice cannot be kept in the fresh ginger granules, and the original taste and taste of the fresh ginger cannot be maintained.