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A Rapid Processing Method of Crystal Scallops

A processing method and the technology of scallions, which are applied in the field of scallions production, can solve the problems of poor pickling processing equipment, improper pickling processing methods, toxicity and irritation, etc., and achieve bright color, traditional flavor and unique fragrance. Effect

Inactive Publication Date: 2017-02-15
ZHEJIANG UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But two kinds of existing salty and sour onions and sweet and sour onions, the processing method of pickling is simple and crude, and the process is rough and takes a long time
As a result, various onion products have appeared on the market with repeated tastes and unstable quality.
Because the onion and garlic have a special pungent smell, the production of the onion is a wet lactic acid fermentation product. Improper pickling and processing methods not only taste bad, but also have certain toxicity and irritation

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Embodiment 1: Vinegar-flavored crystal scallions, using big-leaved scallions as raw materials, it is a scallion produced in Xixi Shuangfeng Fork Road with beautiful mountains and clear waters in Ninghai, Zhejiang. It is a perennial herb crop, and its bulbs are strong, large and round, almost spherical , the white is delicate and translucent, the stubble stalk is short, and the yield is high. It has the medicinal functions of regulating qi and widening the chest, eliminating phlegm, promoting yang and appetizing. Favored by diners, it has been a habit of planting and eating for more than a hundred years. However, most of the scallions in the area have a special strong spicy smell similar to onions and garlic. If they are not processed properly, they will taste bad. In the period of self-sufficient small-scale peasant economy, it often appeared that "last year's onions were delicious, but this year's onions were not tasty", "San Zhang's onions were delicious, but Li's fo...

Embodiment 2

[0040]Embodiment 2: Sweet and sour crystal scallions, adopting the scallions of thin leaves as raw material, the scallions of fine leaves, also known as purple scallions and black scallions, are produced in the Liyang and Yishi areas of Ninghai, Zhejiang. The leaves are small and have strong tillering ability. Generally, each bulb has 15-20 tillers. The bulb is small, the stubble stalk is short, and the yield is high. White and tender, good quality. Known as "pearl scallions". Its processing method is basically the same as the vinegar-flavored crystal onion of embodiment 1, so it is not repeated here.

[0041] Its difference is: 1) the 5th step, adopt multiple irrigation method. That is, after the water filling process, the water in the onion head container is drained, heated, boiled, poured back into the container while it is hot, and left for 3 days. Do this several times until the pungent taste disappears completely. While achieving the purpose of quick pickling, the c...

Embodiment 3

[0042] Embodiment 3: honey pickled sweet and sour crystal scallops, its processing method is basically the same as the sweet and sour crystal scallops product of embodiment 2, so it is not repeated here. The difference is that the sweet and sour crystal scallops are made in the sixth step of sugaring process. Add 30% honey of onion mass percentage to make honey soaked sweet and sour crystal onion.

[0043] There are also honey-soaked hot and sour crystal scallops and spicy crystal scallops made by adding chili and so on.

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PUM

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Abstract

The invention provides a quick processing method of crystal allium chinense and belongs to a deep processing technology of agricultural products. The quick processing method of the allium chinense is advantageous for health and good taste. The quick processing method comprises the processing steps of sifting and classifying, washing and peeling, cutting and soaking, draining and pickling, injecting water and heating, and desalting and seasoning. The processed crystal allium chinense has the advantages of rich nutrition, good color and luster, pure and mild fragrance, good taste and thick texture. No pesticide is used in the planting process. No chemicals and additives are added in the production process. The crystal allium chinense is green healthy food which is capable of promoting hormone secretion in vivo, promoting appetite and tonifying spleen, resisting bacteria and preventing diseases and whetting the appetite.

Description

technical field [0001] The invention relates to a method for making scallions, which belongs to the deep processing technology of agricultural products. Background technique [0002] Allium chinense is also called Alliumchinense G.Don. Liliaceae Allium is a perennial herb, a vegetable plant. Buckwheat is native to eastern Asia and has been cultivated in my country since ancient times, with a history of 3,000 to 4,000 years. According to the Secretary of the Han Dynasty: "So he was the prefect of Bohai Sea, advised the people to do farming and mulberry, and ordered the mouth to plant hundreds of scallions." The bulbs are multiplied and can be cooked, but they are mostly pickled and processed. Mature scallions are big and thick, white and crystal clear, spicy and tender, and contain sugar, protein, calcium, phosphorus, iron, carotene, vitamin C and other nutrients. They are good condiments and tableware. It has the functions of sterilization, greasy relief, appetizer, heart...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L19/20
CPCA23L19/20A23L33/00A23V2002/00A23V2200/32
Inventor 陶松垒洪涛陶钧炳陈丽君滕一峰毛晨露
Owner ZHEJIANG UNIVERSITY OF SCIENCE AND TECHNOLOGY
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