Preparation method of sweet allium chinensis

A technology for sweet scallops and scallops, which is applied in the directions of food preparation, confectionery, confectionery industry, etc., can solve the problems of inconvenient carrying of canned foods, monotonous products, etc., and achieves a production method that is simple, convenient to carry, and has sufficient sweetness. Effect

Inactive Publication Date: 2014-01-01
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 2012105822

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Choose fresh, white, crisp, tender, plump, evenly sized scallions, cut off the roots, sprouts, peel off the old skin, put it in a clear water pool, and wash it while gently rubbing to remove the dirt and dander. Clean, remove and drain, immerse in 1% by weight salt solution for soaking and marinating for 5 days, remove, soak in clean water for 4 hours, change the water twice during the process, rinse clean, remove Drain the water and set aside; add white sugar and water to prepare a sugar solution with a concentration of 70% (W). After heating and boiling, pour the sugar solution and onion into the tank at a weight ratio of 1:1, mix well, and seal the tank Cover, candied for 3 days, and turn it every 12 hours during the period. After the candied, pour the mixture of sugar liquid and onion into a stainless steel cooking pot, heat and boil, and add an appropriate amount of white sugar at the same time to make the sugar When the liquid concentration reaches 75% (W), contin...

Embodiment 2

[0022] Choose fresh, white, crisp, tender, plump, evenly sized scallions, cut off the roots, sprouts, peel off the old skin, put it in a clear water pool, and wash it while gently rubbing to remove the dirt and dander. Clean, remove and drain the water, soak and marinate for 5 days in a salt solution containing 2% by weight, remove, soak in clean water for 4 hours, change the water twice during the period, rinse clean, remove Drain the water and set aside; add white sugar and water to prepare a sugar solution with a concentration of 70% (W). After heating and boiling, pour the sugar solution and onion into the tank at a weight ratio of 1:1, mix well, and seal the tank Cover, candied for 3 days, and turn it every 12 hours during the period. After the candied, pour the mixture of sugar liquid and onion into a stainless steel cooking pot, heat and boil, and add an appropriate amount of white sugar at the same time to make the sugar When the liquid concentration reaches 75% (W), c...

Embodiment 3

[0024] Choose fresh, white, crisp, tender, plump, evenly sized scallions, cut off the roots, sprouts, peel off the old skin, put it in a clear water pool, and wash it while gently rubbing to remove the dirt and dander. Clean, take out and drain the water, soak and marinate for 5 days in a salt solution containing 3% by weight, take out, soak in clean water for 4 hours, change the water twice during the period, then rinse clean, take out Drain the water and set aside; add white sugar and water to prepare a sugar solution with a concentration of 70% (W). After heating and boiling, pour the sugar solution and onion into the tank at a weight ratio of 1:1, mix well, and seal the tank Cover, candied for 3 days, and turn it every 12 hours during the period. After the candied, pour the mixture of sugar liquid and onion into a stainless steel cooking pot, heat and boil, and add an appropriate amount of white sugar at the same time to make the sugar When the liquid concentration reaches...

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PUM

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Abstract

The invention discloses a preparation method of sweet allium chinensis. The preparation method comprises the following steps of material treatment, salting, bleaching, soaking with sugar, boiling with sugar, secondary soaking with sugar, secondary boiling with sugar, drying and package. The sweet allium chinensis prepared by the method is 28-36% in water content, is oval and transparent in shape and dry instead of being viscous, is mellow in sugar taste, is enough in sweetness, is loose and soft when eating, is proper in crispness and softness, is convenient to carry, and is suitable for being eaten in traveling, field operation and spare time of people. The sweet allium chinensis is a leisure food with special flavor and a nourishing function; and the manufacturing process is simple, saves time and labor, is high in production efficiency and is suitable for industrial production to meet the market demand.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a preparation method of sweet potato. 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 ches...

Claims

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Application Information

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IPC IPC(8): A23L1/218A23L1/29A23L19/20A23L33/00
CPCA23G3/48A23L19/20
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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