Processing method of spicy and hot allium chinense

A processing method and technology for licorice, which are applied to the processing field of spicy licorice, can solve the problems of inconvenience of carrying canned food, monotonous products, etc., and achieve the effects of simple and easy processing method, neat size and full meat quality.

Inactive Publication Date: 2013-12-25
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 scallions pickled into salty scallops, spicy scallions, sauce-soaked scallions, sweet and sour scallions, pickled scallions, etc. Chinese patent (201010156995.2) discloses a "low Salted fermented scallions and their processing methods", 201110440128.6 disclosed "a processing method of scallions", 201010198090.1 disclosed a "method for making canned sweet scallions", 200710078349.7 disclosed "a kind of pepper pickled scallions and its preparation method", 201210582271.3 discloses "a preparation method of spicy onion black pickles", and 2012105...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] (1) Raw material processing: Choose fresh onion heads with white, plump, crisp and tender meat, and uniform size as raw materials. After peeling off the roots and stems, peel off the outer layer of old skin, put them in the pool and rinse them gently while rubbing them. Remove the dirt and skin flakes, wash them, remove and drain the water, put them in boiling water at 100°C for 30 minutes, remove and drain the water for later use;

[0019] (2) Spicy water preparation: Weigh 4 kg of Chinese prickly ash, add 85 kg of water and boil for 30 minutes, then add 5 kg of chopped dry red pepper, continue to boil for 10 minutes, then add 12 kg of white sugar and continue to boil for 10 minutes. pot, filter, add an appropriate amount of pure water to adjust the volume to 100 kg;

[0020] (3) Cooking: Weigh the scallions processed in Example 1 and the spicy water prepared in Example 2, and the ratio by weight of scallions: spicy water: salt: pure water = 30:30:2:38 Mix, put into a...

Embodiment 2

[0026] (1) Raw material processing: Choose fresh onion heads with white, plump, crisp and tender meat, and uniform size as raw materials. After peeling off the roots and stems, peel off the outer layer of old skin, put them in the pool and rinse them gently while rubbing them. Remove the dirt and skin flakes, wash them, remove and drain the water, put them in boiling water at 100°C for 30 minutes, remove and drain the water for later use;

[0027] (2) Spicy water preparation: Weigh 2 kg of Chinese prickly ash, add 90 kg of water and boil for 30 minutes, then add 2 kg of chopped dry red pepper, continue to boil for 10 minutes, then add 8 kg of white sugar and continue to boil for 10 minutes. pot, filter, add an appropriate amount of pure water to adjust the volume to 100 kg;

[0028] (3) Cooking: Weigh the scallions processed in Example 1 and the spicy water prepared in Example 2, and the ratio by weight of scallions: spicy water: salt: pure water = 30:30:2:38 Mix, put into a ...

Embodiment 3

[0034] (1) Raw material processing: Choose fresh onion heads with white, plump, crisp and tender meat, and uniform size as raw materials. After peeling off the roots and stems, peel off the outer layer of old skin, put them in the pool and rinse them gently while rubbing them. Remove the dirt and skin flakes, wash them, remove and drain the water, put them in boiling water at 100°C for 30 minutes, remove and drain the water for later use;

[0035] (2) Spicy water preparation: Weigh 3 kg of Chinese prickly ash, add it to 88 kg of water and boil for 30 minutes, then add 3.5 kg of chopped dry red pepper, continue to boil for 10 minutes, then add 10 kg of white sugar and continue to boil for 10 minutes. pot, filter, add an appropriate amount of pure water to adjust the volume to 100 kg;

[0036] (3) Cooking: Weigh the scallions processed in Example 1 and the spicy water prepared in Example 2, and the ratio by weight of scallions: spicy water: salt: pure water = 30:30:2:38 Mix, pu...

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PUM

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Abstract

The invention belongs to the field of food processing, and particularly discloses a processing method of spicy and hot allium chinense. The method comprises the steps of raw material treatment, spicy and hot water preparation, cooking, moisture removal, frying, oil removal and packing. The spicy and hot allium chinense prepared by the processing method is smooth in appearance, amber, bright, attractive, appropriately sweet and salty, full-bodied in spicy and hot flavor, fragrant, crisp and tasty, and convenient to carry, is suitable for leisure and entertainment of people, and is a delicious table dish of the people. The spicy and hot allium chinense is simple and easy in processing method, lower in cost, economical and practical, is more suitable for blue-and-white collar workers, and has a good market prospect.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a processing method of spicy onion. Background technique [0002] Allium chintngt G·Don is the fresh stem of Liliaceae plant Allium chintngt G·Don, also known as Allium chintngt G. Perennial herb, mostly 2-year-old cultivated artificially, looks like garlic, but not divided into petals, the bulbs are steamed or boiled in boiling water and dried in the sun to be used as medicine. The taste is crisp, sweet, sour and slightly spicy, very refreshing. The onion is white in texture, crisp and tender in taste, and rich in nutrition. It is not only a delicious food, but also has good medical application value and efficacy. It is introduced in the Pharmacopoeia of the People's Republic of China: Allium scallions are pungent and bitter, warm and smooth, and easy to disperse The stagnation of yin and cold and the stagnation of chest yang are the key medicines for treating chest ...

Claims

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Application Information

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IPC IPC(8): A23L1/212A23L19/00
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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