Fermented black allium chinensis food and preparation method thereof

A technology for scallops and food is applied in the field of fermented black scallops food and its preparation, and achieves the effects of increasing appetite for food, simple production process, and widening the scope of application.

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 used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Raw material processing: choose fresh onion heads with white color, plumpness, uniform size, crisp texture, and no green buds as raw materials, cut off the roots and long buds of the onion heads, peel off the old skin, and wash them repeatedly with clean water to remove the soil and skin flakes, after cleaning, put them into bamboo baskets and control the moisture; drying: put the cleaned and dried onions in a ventilated and sunny place to dry until the water content is 70-80%; fermentation: Put the dried onion into a stainless steel container and send it to the fermentation room. Set the temperature in the fermentation room at 62°C and 100% humidity to allow the natural fermentation of the onion. After 6 days, fermented black onion will be obtained; drying: put The fermented black scallions are dried in an oven at 55°C to keep the water content at 50%; packaging and sterilization: use polyethylene packaging bags to vacuum exhaust and seal, then sterilize in boiling wate...

Embodiment 2

[0024] Raw material processing: choose fresh onion heads with white color, plumpness, uniform size, crisp texture, and no green buds as raw materials, cut off the roots and long buds of the onion heads, peel off the old skin, and wash them repeatedly with clean water to remove the soil and skin flakes, after cleaning, put them into bamboo baskets and control the moisture; drying: put the cleaned and dried onions in a ventilated and sunny place to dry until the water content is 70-80%; fermentation: Put the dried onion into a stainless steel container and send it to the fermentation room. Set the temperature in the fermentation room at 76°C and 100% humidity to let the onion ferment naturally. After 5 days, fermented black onion will be obtained; drying: put The fermented black scallops are dried at 65°C to control the water content to 42%. Packaging and sterilization: use polyethylene packaging bags to vacuum exhaust and seal, then sterilize in boiling water at 100°C for 25 min...

Embodiment 3

[0026] Raw material processing: choose fresh onion heads with white color, plumpness, uniform size, crisp texture, and no green buds as raw materials, cut off the roots and long buds of the onion heads, peel off the old skin, and wash them repeatedly with clean water to remove the soil and skin flakes, after cleaning, put them into bamboo baskets and control the moisture; drying: put the cleaned and dried onions in a ventilated and sunny place to dry until the water content is 70-80%; fermentation: Put the dried onion into a stainless steel container and send it to the fermentation room. Set the temperature in the fermentation room at 70°C and the humidity at 95% to allow the natural fermentation of the onion. After 6 days, fermented black onion will be obtained; drying: put The fermented black cucumbers are dried at 60°C to control the water content to 45%; packaging and sterilization: use polyethylene packaging bags to vacuum exhaust and seal, then sterilize in boiling water ...

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PUM

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Abstract

The invention discloses fermented black allium chinensis food and a preparation method thereof and relates to the field of processing of agricultural products. The fermented black allium chinensis food is prepared by the following steps: fermenting the allium chinensis which is treated in advance for 5 to 6 days under the conditions of temperature of 62 to 76 DEG C and humidity of 95 to 100 percent; drying; packaging; and sterilizing. The product has fine mouthfeel and is slagless, sweet, fragrant and mellow. The product can be prepared into different flavors by adding different condiments and is tasty and refreshing when serving as a dinner dish. The preparation process is simple, so that industrialized production is promoted; the product has long storage life, so that commercialization is promoted; and the requirements of people on food selection are met.

Description

technical field [0001] The invention relates to the field of agricultural product processing, in particular to a fermented black allium food and a preparation method thereof. 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 ...

Claims

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Application Information

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IPC IPC(8): A23L1/218A23L1/015A23L1/29A23L19/20A23L5/20A23L33/00
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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