Scallion juice condiment

A technology for seasoning and onion juice, which is applied in the field of onion juice seasoning, can solve the problems of single storage and consumption method of shallots, short fresh-keeping period of shallots, perishability, etc., and achieves the effects of fine and uniform texture, prolonged fresh-keeping period and uniform consistency

Inactive Publication Date: 2014-05-07
李雄骥
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the storage and eating methods of shallots are relatively simple, and the fresh-keeping period of fresh shallots is very short, which is perishable and causes a lot of waste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] 1) Weigh the following raw materials for later use: scallion 25%, salt 5%, chili powder 0.5%, xanthan gum 0.3%, citric acid 0.1%, the balance is water, and the total amount of raw materials is 100%;

[0024] 2) Take the scallion white, crush it to 50 mesh, and squeeze it into scallion juice;

[0025] 3) Put the green onion juice into the steamer, add salt, chili powder, citric acid, xanthan gum and water, stir, heat at 80°C for 2 minutes, cool down, and it is ready.

Embodiment 2

[0027] 1) Weigh the following raw materials for use: scallion 35%, salt 8%, pepper 1.5%, gelatin 0.4%, citric acid 0.2%, potassium sorbate 0.1%, the balance is water, and the total amount is 100%;

[0028] 2) Take the scallion white, crush it to 70 mesh, and squeeze it into scallion juice;

[0029] 3) Put the scallion juice into a steamer, add salt, pepper, citric acid, gelatin, potassium sorbate and water, stir, heat at 85°C for 3 minutes, cool down, and serve.

Embodiment 3

[0031] 1) Weigh the following raw materials for use: scallion 30%, salt 6%, pepper powder 1%, monoglyceride 0.35%, citric acid 0.15%, potassium benzoate 0.05%, guanylic acid 0.1%, and the balance is water. The total amount is 100%;

[0032] 2) Take the scallion white, crush it to 60 mesh, and squeeze it into scallion juice;

[0033] 3) Put the scallion juice into the steamer, add salt, pepper powder, citric acid, monoglyceride, potassium benzoate, guanylic acid and water, stir, heat at 82°C for 2.5 minutes, cool, and the product is ready.

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PUM

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Abstract

The invention discloses a scallion juice condiment, which includes the following raw materials by weight: 25%-35% of fistular onion stalk, 5-8% of salt, 0.5-1.5% of spice, 0.3-0.4% of a stabilizer, 0.1-0.2% of citric acid, and the balance water. The scallion juice condiment is obtained by crushing the fistular onion stalk, and subjecting the crushed fistular onion stalk and other ingredients to steam heating treatment. The scallion juice condiment provided by the invention overcomes the disadvantages of difficult storage, putrescibility and inconvenient use in chives, and has the advantages of delicious and mellow taste, unique flavor and uniform consistency, thus being an excellent seasoning product for deodorization, taste improving and flavor enhancing.

Description

technical field [0001] The invention belongs to the technical field of food processing, and mainly relates to a shallot juice seasoning. Background technique [0002] Onions, also known as shallots, shallots, scallions, fire onions, four seasons onions, and fine rice onions. Allium belongs to Liliaceae. It is the stem and leaves of the perennial herb Allium scallion. The upper part is green green onion leaves, and the lower part is white scallion white. The scallion white contains a lot of allicin. It is a traditional seasoning and sterilization good product, which can promote appetite and help digestion. The seasoning nutrition and medical medicinal health care value and function, or the upper respiratory tract and enteritis good medicine. At present, the storage and eating methods of shallots are relatively simple, and the fresh-keeping period of fresh shallots is very short, which is perishable and causes a lot of waste. Contents of the invention [0003] The technica...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/221A23L27/10
CPCA23L27/105A23L29/03A23L29/20A23L29/269A23V2002/00
Inventor 李雄骥
Owner 李雄骥
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