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Spicy Chinese allium black pickle and processing method thereof

A technology of onion and pickles, which is applied in the field of preparation of spicy onion black pickles, can solve the problems of short shelf life and inseparability of products, and achieve the effects of increasing appetite for food, enhancing fragrance, and facilitating industrial production

Inactive Publication Date: 2013-04-17
徐州绿之野生物食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The existing technology is to make sweet and sour scallops by salting scallions, spicy scallions, sauce-soaked scallions, spiced scallions, sweet and sour scallions, sugar-made sweet scallions and other products for sale, patented technology CN101926446A discloses a "low-salt pickled and fermented scallions and its processing method", CN102266027A discloses "a method for making canned scallions", and CN102511758A also discloses "a processing method for scallions". The innovations of these technologies , not only opened up the scope of application of scallions, but also enriched the market and met the needs of people's life. However, the finished products of these technologies are inseparable from the basic tastes of raw, crisp, sweet and salty, and the products Shelf life is all relatively short, for this reason, development has nutritive value more, taste is good, can put for a long time and can satisfy the demand product of the old people and the people with bad teeth urgently to be developed, as the development of a kind of spicy onion head black Pickles, there is no relevant report yet

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] (1) Cut off the fibrous roots of the crispy, white, uniform in size and undamaged fresh scallions, peel off the black and old skins, wash the sediment and dander with clean water, then control the water and set aside; ( 2) Take 10 grams of Zanthoxylum bungeanum, 20 grams of star anise, 10 grams of cinnamon, 5 grams of cumin, 3 grams of cloves, 5 grams of dried ginger, and 15 grams of dried red pepper, grind them into 200 mesh powder, add them to 1000 grams of water, and boil After 5 minutes, add 30 grams of table salt, turn to warm heat and boil, set the volume to 1 kg of pickling solution, and lower it to room temperature for later use; (3) Put the above-mentioned (1) dry-dried scallions into the pickling tank, Press the onion head: pickling solution = 1:1, add the pickling solution prepared in (2) above, compact the material with moso bamboo slices, cover it, put it in a cool and dry place, and marinate it at room temperature for 32 days, then remove it and drain it. ...

Embodiment 2

[0027] (1) Cut off the fibrous roots of the crispy, white, uniform in size and undamaged fresh scallions, peel off the black and old skins, wash the sediment and dander with clean water, then control the water and set aside; ( 2) Take 20 grams of Zanthoxylum bungeanum, 10 grams of star anise, 20 grams of cinnamon, 10 grams of cumin, 5 grams of cloves, 10 grams of dried ginger, 30 grams of dried red pepper, grind them into 200 mesh powder, add them to 1000 grams of water, and boil After 5 minutes, add 60 grams of salt, turn to warm heat and boil, set the volume to 1 kg of pickling solution, and lower it to room temperature for later use; (3) Put the above-mentioned (1) dry-dried scallions into the pickling tank, Press the onion head: pickle solution = 1:1, add the pickle solution prepared in (2) above, compact the material with moso bamboo slices, cover it, put it in a cool and dry place, and marinate it at room temperature for 40 days, then remove it and drain it Prepare the l...

Embodiment 3

[0029] (1) Cut off the fibrous roots of the crispy, white, uniform in size and undamaged fresh scallions, peel off the black and old skins, wash the sediment and dander with clean water, then control the water and set aside; ( 2) Take 15 grams of Zanthoxylum bungeanum, 15 grams of star anise, 15 grams of cinnamon, 7.5 grams of cumin, 4 grams of cloves, 7.5 grams of dried ginger, and 25 grams of dried red pepper, grind them into 200 mesh powder, add them to 1000 grams of water, and boil After 5 minutes, add 45 grams of table salt, turn to warm heat and boil, set the volume to 1 kg of pickling solution, and lower it to room temperature for later use; (3) Put the above-mentioned (1) dry-dried scallions into the pickling tank, Press the onion head: pickling solution = 1:1, add the pickling solution prepared in (2) above, compact the material with moso bamboo slices, cover it, put it in a cool and dry place, and marinate it at room temperature for 35 days, then remove it and drain i...

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PUM

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Abstract

The invention discloses spicy Chinese allium black pickle. The spicy Chinese allium black pickle takes Chinese allium as a basic raw material, and is prepared by pickling, airing, steam cooking, fermenting and packaging. The spicy Chinese allium black pickle is delicate and residue-free in mouth feel, sweet and mellow in taste, slightly sour with sweetness and slightly spicy, is very delicious as a side dish eaten together with rice or bread, and is particularly applicable to old people and people with bad teeth; a processing method of the spicy Chinese allium black pickle is simple in process and is conducive to industrial production; and the spicy Chinese allium black pickle can be stored for a long time, with no quality change after storage of 36 months at room temperature, and can be easily commercialized.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a preparation method of spicy onion head black pickles. Background technique [0002] Allium chinense G.Don. is the bulb of Liliaceae Allium chinense G.Don. Also known as Allium chinense G.Don. It is cultivated artificially for 2 years. It looks like garlic. It is eaten as bulbs and can be eaten all year round. Onion head is white in texture, crisp and tender in taste, rich in nutrition, contains 37.9 grams of water per 100 grams, 1.6 grams of protein, 0.6 grams of fat, 8 grams of carbohydrates, 64 mg of aluminum, 32 mg of phosphorus, 2.1 mg of iron, 1.46 mg of carotene, Vitamin B 1 0.02 mg, vitamin B 2 0.12 mg, niacin 0.8 mg, vitamin C 14 mg. Modern research, through chemical composition analysis, bulbs contain alliin (alliin, C 6 h 11 0 3 NS), methyl allinic acid, garlic sugar (Scorodose, C 24 h 42 0 21 ), has health effects such as invigorating the spleen and appetizin...

Claims

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Application Information

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IPC IPC(8): A23L1/218A23L19/20
Inventor 张志年张奎昌
Owner 徐州绿之野生物食品有限公司
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