Onion sauce can

A technology for onion sauce and canning, applied in application, food preparation, food science and other directions, can solve the problems of not forming a fast and efficient assembly line processing mode, the quality of finished products is reduced, and the nutrients of onion are damaged. Fast production process and long shelf life

Active Publication Date: 2015-01-07
SHANDONG QI SHENG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The processing of existing onion sauce is mostly simple routine processing, without strict sanitation management, and has not formed a fast and efficient assembly line processing mode. Taking the processing of bottled onion sauce as an example, it generally goes through raw material selection-ingredients-frying The process of making-bottling-packing-warehousing has just completed the whole processing process, and the whole processing process will cause great damage to the nutrients of onions and reduce the quality of the finished product; short, not suitable for long-term storage

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] First select onions of good quality, remove those with black spots and other problems, clean them and cut them into uniform filaments; put 1000kg shredded onions, 70kg soy sauce, 40kg white sugar, 10kg monosodium glutamate, 0.3kg potassium sorbate, 0.1kg Acesulfame potassium, 0.1kg of ethyl malt powder and 0.6kg of disodium nucleotides were put into a stirring pot, stirred evenly, and set aside; 350kg of soybean oil was added to the oil pot, heated with high heat until the soybean oil boiled, and then added The above-mentioned uniformly stirred materials and 350kg of tempeh sauce (purchased from Sichuan Shifu Condiment Co., Ltd.) were stirred and fried for 25 minutes, and then deep-fried for 70 minutes on low heat until the materials were cooked and cooked; Put the material into the canning bottle within 1 hour, and use the screw cap for vacuum sealing; the sealed canning bottle is sent to the sterilization pot, and the temperature of the sterilization line is 110 0 At ...

Embodiment 2

[0022] First choose good onions, remove those with black spots and other problems, clean them and cut them into uniform filaments; put 1000kg onion shreds, 90kg soy sauce, 60kg white sugar, 30kg chicken essence, 0.5kg potassium sorbate, 0.3kg Acesulfame potassium, 0.2kg of ethyl malt powder and 1kg of disodium nucleotides were placed in a stirring pot, stirred evenly, and set aside; 450 kg of peanut oil was added to the oil pot, heated to peanut oil with high heat, boiled, and then added with the above stirring Homogeneous material and 450kg of fermented soybean paste (purchased from Sichuan Shifu Condiment Co., Ltd.), stir fry the material for 35 minutes, and then fry it with low heat for 90 minutes until the material is cooked and cooked; then within 4 hours Put the material into the canning bottle, and use the screw cap for vacuum sealing; the sealed canning bottle is sent to the sterilization pot, and the temperature of the sterilization line is 130 0 At the temperature of...

Embodiment 3

[0024] First select onions of good quality, remove those with black spots and other problems, clean them and cut them into uniform filaments; put 1000kg of shredded onions, 80kg of soy sauce, 50kg of white sugar, 2kg of monosodium glutamate, 0.4kg of potassium sorbate, 0.2kg of Acesulfame potassium, 0.15kg ethyl malt powder and 0.8kg flavor disodium nucleotide are put into a stirring pot, stir evenly, and set aside; add 400kg rapeseed oil to the oil pot, heat it with high heat until the rapeseed oil boils, Then add the above-mentioned uniformly stirred materials and 400kg of fermented soybean paste (purchased from Sichuan Shifu Condiment Co., Ltd.), stir and fry the materials for 30 minutes, and then fry them with low heat for 80 minutes until the materials are cooked and cooked; then Put the material into the canning bottle within 3 hours, and use the screw cap for vacuum sealing; the sealed canning bottle is sent to the sterilization pot, and the temperature of the sterilizat...

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PUM

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Abstract

The invention discloses an onion sauce can, and belongs to the field of canned food processing. An onion sauce comprises the following raw materials in parts by weight: 1,000 parts of shredded onion, 350-450 parts of fermented soybean sauce, 350-450 parts of edible oil, 70-90 parts of soybean sauce, 40-60 parts of white granulated sugar, 10-30 parts of seasoning, 0.3-0.5 part of potassium sorbate, 0.1-0.3 part of acesulfame, 0.1-0.2 part ethyl malt flour and 0.6-1 part of disodium nucleotide. The onion sauce can has the characteristics of being safe, healthful, good in taste, long in quality guarantee period and the like, and can be put into large-scale production; the processing method of the onion sauce can is capable of reducing the damage to onion nutrient substances to the maximal extent; in addition, the whole production process is rapid and efficient; and the entire assembly line work is facilitated.

Description

technical field [0001] The invention relates to the field of canned food processing, in particular to a canned onion sauce. Background technique [0002] The processing of the existing onion sauce is mostly simple routine processing, there is no strict sanitation management, and no fast and efficient assembly line processing mode has been formed. Take the processing of bottled onion sauce as an example, it is generally through the selection of raw materials - ingredients - frying The process of making-bottling-packing-warehousing completes the entire processing process. The entire processing process will cause great damage to the nutrients of the onion and reduce the quality of the finished product. In addition, the shelf life of the onion sauce processed by the above traditional process Short, not suitable for long-term storage. SUMMARY OF THE INVENTION [0003] The technical task of the present invention is to provide a canned onion sauce. [0004] The technical task o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L1/212A23L27/60A23L19/00
CPCA23L19/00A23L27/60
Inventor 周忠强赵登李湘利
Owner SHANDONG QI SHENG FOOD
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