Allium mongolicum regel sauce product

A technology of sauce products and shallots, which is applied in food preparation, application, food science, etc., can solve the problems of less processing and utilization, and achieve the effects of increasing consumption, promoting the further expansion of planting area, and maintaining the ecological environment

Active Publication Date: 2014-11-26
SHANGHAI OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the market survey found that at present, the onion is mainly eaten locally, and the processing and utilization are very little. Therefore, there is an urgent need to develop sand onion products with commodity value and a certain shelf life to meet the needs of consumers.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] (1) Cut the selected and cleaned fresh scallions into thin strips, take 30 parts by weight and add them to the beater, then add 6 parts by weight of salt, 1 part of white sugar and 15 parts of water, then mix and break into Slurry mixture, blade speed 1440r / min, beating time 1 minute, particle size 2.5-3.5mm;

[0037] (2) Take out the slurry mixture from the beater in step (1) and put it in a tank for fermentation, then refrigerate at 4°C for 6-8 days, divide the refrigerated slurry mixture into screw-top glass bottles, and put them in Pasteurize the screw-top glass bottle of the pasty mixture after refrigeration for 15 minutes in a 70°C water bath, and tighten the bottle cap after sterilization to obtain the shallot sauce product of the present invention, which is an original shallot sauce product.

Embodiment 2

[0039] (1) Cut the selected and cleaned fresh scallions into thin strips, take 30 parts by weight and add them to the beater, then add 6 parts by weight of salt, 1 part of white sugar and 15 parts of water, then mix and break into Slurry mixture, blade speed 1440r / min, beating time 1 minute, particle size 2.5-3.5mm;

[0040] (2) Take out the pulpy mixture from the beater in step (1) and put it in a tank for fermentation, then refrigerate at 4°C for 6-8 days, and use the refrigerated pulpy mixture for later use;

[0041] (3) Take 6 parts of ginger and 3 parts of garlic that are cut into cubes by a dicing machine according to parts by weight, and put them into the blender one by one, and put 5 parts of chili powder into the blender together according to parts by weight Internal stirring, speed 24r / min, stirring time 3min;

[0042] (4) Take 20 parts by weight of the peanut oil heated in the oil pan and pour it into the blender in step (3), and stir it with the chili powder mixed...

Embodiment 3

[0045] (1) Cut the selected and cleaned fresh scallions into thin strips, take 30 parts by weight and add them to the beater, then add 6 parts by weight of salt, 1 part of white sugar and 15 parts of water, then mix and break into Slurry mixture, blade speed 1440r / min, beating time 1 minute, particle size 2.5-3.5mm;

[0046] (2) Take out the pulpy mixture from the beater in step (1) and put it in a tank for fermentation, then refrigerate at 4°C for 6-8 days, and use the refrigerated pulpy mixture for later use;

[0047] (3) Take 1 part by weight of seaweed powder, 14 parts of chopped dried shrimps and the refrigerated slurry mixture obtained in step (2), then take 14 parts by weight of peanut oil, and add them into the mixer one by one to stir and mix well. The rotating speed is 24r / min, the stirring time is 3min, and then moved into the pot and boiled, constantly stir-fried in the boil, and boiled for 5min, then filled while it was hot, sealed, and the Shallot sauce product o...

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PUM

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Abstract

The invention provides an allium mongolicum regel sauce product. The product is characterized by being prepared from the following raw materials in parts by weight: 25 to 32 parts of allium mongolicu regel, 3 to 8 parts of edible salt, 0.5 to 2.5 parts of white granulated sugar, and 12 to 18 parts of water. According to the allium mongolicum regel sauce product, a broad market is opened for utilization of allium mongolicum regel, a delicious and rich seasoning is provided, the economic income of local peasants is increased, and the local ecological environment is maintained. The allium mongolicum regel sauce product can be used as a seasoning food.

Description

technical field [0001] The invention relates to a seasoning food, in particular to a shallot sauce product. Background technique [0002] Sand onion is called sand onion because it looks like a young onion. Sand onion is also known as Mongolian leek, wild onion, and mountain onion. It is a wild vegetable that grows on the edge of the pollution-free desert or in the crevices of rocks in Inner Mongolia, Gansu, and Xinjiang. For a long time, as a wild vegetable, shallots have been mainly eaten fresh. People in the western region have a long history of eating scallions. The main way of eating them is to stir-fry scallions with mutton. It is a unique special dish in the western region, and it is eaten with mutton stuffing. unique. In addition, no matter cold salad, fried food, stuffing, seasoning, pickling are all rare delicious. It has been determined that Sha Onion is rich in dietary fiber, minerals, vitamins and other nutrients needed by the human body, and is a pure natura...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/24A23L1/212A23L1/29A23L27/60A23L19/00A23L33/00
Inventor 王俊魁包斌吴文惠杨帆赵丽华马春景李继源
Owner SHANGHAI OCEAN UNIV
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