Onion soybean sauce and preparation method thereof

A technology of onion soy sauce and onion, which is applied in food preparation, food preservation, and the function of food ingredients, etc. It can solve the problems of soy sauce being easy to cause cancer, bad taste, and bad taste

Inactive Publication Date: 2014-01-22
熊玲燕
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The technical problem to be solved by the present invention is to overcome the traditional soy sauce that is easy to cause cancer, has poor taste and bad taste, and proposes a kind of onion soy sauce and its preparation method

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] An onion soy sauce, in parts by weight, its components are: 100 parts of onion, 50 parts of pigeon pea, 10 parts of hawthorn, 1 part of citric acid, 1 part of star anise, 1 part of granulated sugar, 1 part of table salt, 1 part of pepper, bird 1 part of sodium glycoside, 200 parts of water.

[0019] Above-mentioned onion soy sauce is obtained by following preparation method:

[0020] (1) Test and screen raw materials according to national food hygiene standards;

[0021] (2) Put the raw materials that have passed the inspection and screening into the cleaning tank, and use the cleaning machine to perform quick cleaning, cleaning 5 times in total, for a total of 5 minutes, and then centrifuging and drying at 2000r / min;

[0022] (3) Cook 33 parts of onion in water once, remove the onion dregs to obtain onion cooking liquid, then add 33 parts of onion to the onion cooking liquid for cooking, remove the onion dregs and add 34 parts of onion after cooking Carry out steamin...

Embodiment 2

[0027] An onion soy sauce, in parts by weight, its components are: 150 parts of onion, 70 parts of pigeon pea, 20 parts of hawthorn, 3 parts of citric acid, 2 parts of star anise, 2 parts of granulated sugar, 2 parts of table salt, 2 parts of pepper, bird 2 parts of sodium glycoside, 400 parts of water.

[0028] Above-mentioned onion soy sauce is obtained by following preparation method:

[0029] (1) Test and screen raw materials according to national food hygiene standards;

[0030] (2) Put the raw materials that have passed the inspection and screening into the cleaning tank, and use the cleaning machine to perform quick cleaning, cleaning 5 times in total, for a total of 5 minutes, and then centrifuging and drying at 2000r / min;

[0031] (3) Put 50 parts of onion in water and cook once, remove the onion residue to obtain onion cooking liquid, then add 50 parts of onion to the onion cooking liquid for cooking, remove the onion residue after cooking, and then add 50 parts of ...

Embodiment 3

[0036] An onion soy sauce, in parts by weight, its components are: 200 parts of onion, 100 parts of pigeon pea, 30 parts of hawthorn, 5 parts of citric acid, 5 parts of star anise, 5 parts of granulated sugar, 5 parts of table salt, 3 parts of pepper, bird 3 parts of sodium glycoside, 600 parts of water.

[0037] Above-mentioned onion soy sauce is obtained by following preparation method:

[0038] (1) Test and screen raw materials according to national food hygiene standards;

[0039] (2) Put the raw materials that have passed the inspection and screening into the cleaning tank, and use the cleaning machine to perform quick cleaning, cleaning 5 times in total, for a total of 5 minutes, and then centrifuging and drying at 2000r / min;

[0040] (3) Cook 66 parts of onions in water once, remove the onion residues to obtain onion cooking liquid, then add 67 parts of onions to the onion cooking liquid for cooking, remove the onion residues and add 67 parts of onions after cooking C...

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PUM

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Abstract

The invention discloses onion soybean sauce and a preparation method thereof. The onion soybean sauce comprises the following components in parts by weight: 100-300 parts of onion, 50-150 parts of potato, 10-50 parts of hawthorn, 1-10 parts of nitric acid, 1-10 parts of star anise, 1-10 parts of granulated sugar, 1-10 parts of edible salt, 1-5 parts of pepper, 1-5 parts of disodium guanylate, and 200-1,000 parts of water. The preparation method is safe and effective by applying ultraviolet ray for sterilization, microorganisms and spores capable of growing in the onion soybean sauce can be completely destroyed, and nutrition in the onion soybean sauce can be furthest maintained, and the onion soybean sauce has an effect of cancer resistance.

Description

technical field [0001] The invention belongs to the field of soy sauce processing research, in particular to an onion soy sauce and a preparation method thereof. Background technique [0002] The production method of traditional soy sauce is to adopt fermentation method, and it adopts grain or soybean as raw material. The method mainly includes that although the soy sauce produced has the advantages of strong flavor and good taste, the production cycle of the fermentation method is long, and the fermentation process only takes 50 to 60 days. substance. This year, people have been researching the production method of soy sauce. The invention patent application with publication date of October 25, 2006 and publication number CN1849925A discloses a mushroom soy sauce and its preparation method. Produce the defect of carcinogen, but the soy sauce taste of this method preparation is poor, the shortcoming of bad mouthfeel. [0003] Onion has the reputation of "Queen of Vegetab...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/238A23L27/50
CPCA23L33/00A23L3/28A23L27/50A23V2002/00A23V2200/308
Inventor 熊玲燕
Owner 熊玲燕
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