Allium chinense thick broad-bean sauce and preparation method therefor

A technology of scallion bean paste and bean paste, which is applied in the field of condiment processing, can solve the problems that the taste is inseparable from sour, sweet, salty, spicy, and has no outstanding characteristics, so as to achieve good market prospects and facilitate industrial production and commercial operation , slightly sweet effect

Inactive Publication Date: 2013-10-23
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

As food, in the prior art, there are salty scallions, spicy scallions, sweet and sour scallions, pickled scallions, etc. The existing patent technology also discloses low-salt pickled and fermented scallions and their processing methods (201010156995.2), a It can be seen from the existing disclosed technologies such as a kind of chilli pickled scallion head and its preparation method (200710078349.7), a processing method of scallion head (20111044128.6), etc., it can be seen that the scallion is made into side dishes with different tastes, and its taste is inseparable from sour , sweet, salty, spicy, no outstanding features

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] (1) Choose crisp, white, uniform size, and undamaged fresh onion heads as raw materials, peel off the fibrous roots, peel off the black skin and old skin, wash the sediment and dander with clean water, and then drain the water. Put the scallions and salt in a ratio of 100:9, put a layer of scallions and a layer of salt in the tank for salting, turn it over twice a day, after 10 days of marinating, take it out and soak it in clean water for 16-26 hours, and remove it. out, drain the water;

[0019] (2) Mix the marinated scallions and bean paste at a weight percentage of 40% and 60% and stir evenly, then add 2% monosodium glutamate and 5% sugar in the total amount of scallions and bean paste, and mix well, Put it into a porcelain jar and seal the sauce for 30 days, during which time stir once every 5 days;

[0020] (3) The pickled scallion bean paste is packaged in cleaned and sterilized glass bottles, sterilized at 100°C for 30 minutes, and the shelf life at room temper...

Embodiment 2

[0022] (1) Choose crisp, white, uniform size, and undamaged fresh onion heads as raw materials, peel off the fibrous roots, peel off the black skin and old skin, wash the sediment and dander with clean water, and then drain the water. Put the scallions and salt in a ratio of 100:9, put a layer of scallions and a layer of salt in the tank for salting, turn it over twice a day, after 10 days of marinating, take it out and soak it in clean water for 16-26 hours, and remove it. out, drain the water;

[0023] (2) Mix the marinated scallions and bean paste at 50% and 50% by weight and stir evenly, then add 0.5% monosodium glutamate and 3% sugar in the total amount of scallions and bean paste, and mix well, Put it into a porcelain jar and seal the sauce for 30 days, during which time stir once every 5 days;

[0024] (3) The pickled scallion bean paste is packaged in composite bags, sealed, and sterilized at 90°C for 20 minutes. The storage period at room temperature is >15 months. ...

Embodiment 3

[0026] (1) Choose crisp, white, uniform size, and undamaged fresh onion heads as raw materials, peel off the fibrous roots, peel off the black skin and old skin, wash the sediment and dander with clean water, and then drain the water. Put the scallions and salt in a ratio of 100:9, put a layer of scallions and a layer of salt in the tank for salting, turn it over twice a day, after 10 days of marinating, take it out and soak it in clean water for 16-26 hours, and remove it. out, drain the water;

[0027] (2) Mix the marinated scallions and bean paste at 60% and 40% by weight and stir evenly, then add 1% monosodium glutamate and 8% sugar in the total amount of scallions and bean paste, and mix well. Put it into a porcelain jar and seal the sauce for 30 days, during which time stir once every 5 days;

[0028] (3) The pickled scallion bean paste is packaged in composite bags, sealed, and sterilized at 90°C for 20 minutes. The storage period at room temperature is >15 months.

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PUM

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Abstract

The invention discloses allium chinense thick broad-bean sauce and a preparation method therefor. Allium chinense and thick broad-bean sauce are employed as main raw materials, mixed uniformly, put into vats and pickled for 30 days to obtain allium chinense thick broad-bean sauce. The raw materials comprise, by weight, 40-50% of allium chinense and 50-60% of thick broad-bean sauce. The allium chinense thick broad-bean sauce is an ideal table side dish, and can be used as a seasoning raw material for cooking. A new member is additionally provided for allium chinense condiments. The preparation method is simple and is easy to operate and control. The allium chinense thick broad-bean sauce has low production cost, is suitable for industrial production and commercial operation, and has good market prospects.

Description

technical field [0001] The invention relates to the field of condiment processing, in particular to a leek bean paste and a preparation method thereof. Background technique [0002] Scallion head is also known as scallion or shallot, also known as scallion head and buckwheat head. Liliaceae, perennial herb. The bulb is conical, shaped like garlic, not divided into petals, and the color is milky white. It can be eaten throughout the year, and has the effects of invigorating the spleen and appetizing, removing greasy, and increasing appetite. The taste is tender, crisp, sweet, sour and slightly spicy, very refreshing. As food, in the prior art, there are salty scallions, spicy scallions, sweet and sour scallions, pickled scallions, etc. The existing patent technology also discloses low-salt pickled and fermented scallions and their processing methods (201010156995.2), a It can be seen from the existing disclosed technologies such as a kind of chilli pickled scallion head a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L1/218A23L27/60A23L19/20
Inventor 张志年其他发明人请求不公开姓名
Owner 徐州绿之野生物食品有限公司
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