Method for preparing onion sauce

A technology of onion sauce and onion, which is applied in the directions of food preparation, function of food ingredients, food science, etc., can solve the problems of indigestion, fishy smell of kelp, etc., and achieve the effects of good aroma and taste, simple process and rich nutrition.

Inactive Publication Date: 2015-06-03
JINAN JINGRONG FOODSTUFF
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, kelp has a fishy smell and is not easy t

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A kind of preparation method of onion sauce, comprises steps as follows:

[0020] (1) Weigh raw materials according to the following weight ratio: 2 parts of soybean salad oil, 0.3 part of minced garlic, 0.9 part of minced ginger, 10 parts of onion, 2 parts of soybean paste, 0.06 part of black pepper, 4 parts of pepper, 0.4 part of chicken powder, 0.4 parts of monosodium glutamate, 0.5 parts of salt, 0.08 parts of flavored nucleotide disodium, 1 part of beef, 0.5 parts of kelp, 0.5 parts of potatoes, and 0.5 parts of carrots;

[0021] (2) Dice beef, potatoes, and carrots smaller than 5mm, add half the amount of soybean salad oil to heat, add minced garlic, minced ginger, beef, potatoes, carrots, and black pepper, stir fry, and add the total mass of beef, potatoes, and carrots 1 -1.5 times the hot water and boil for 3-6 minutes to get beef sauce soup;

[0022] (3) Dice the onion and kelp (cooked) to less than 5mm, add the other half of the amount of soybean salad oil to...

Embodiment 2

[0026] A kind of preparation method of onion sauce, comprises steps as follows:

[0027] (1) Weigh raw materials according to the following weight ratios: 3 parts of soybean salad oil, 0.5 part of minced garlic, 1 part of minced ginger, 30 parts of onion, 3 parts of soybean paste, 0.08 part of black pepper, 4.2 parts of pepper, 0.5 part of chicken powder, 0.5 parts of monosodium glutamate, 0.6 parts of salt, 0.09 parts of flavored nucleotide disodium, 2 parts of beef, 0.8 parts of kelp, 1 part of potatoes, and 1 part of carrots;

[0028] (2) Dice beef, potatoes, and carrots smaller than 5mm, add half the amount of soybean salad oil to heat, add minced garlic, minced ginger, beef, potatoes, carrots, and black pepper, stir fry, and add the total mass of beef, potatoes, and carrots 1 -1.5 times the hot water and boil for 3-6 minutes to get beef sauce soup;

[0029] (3) Dice the onion and kelp (cooked) to less than 5mm, add the other half of the amount of soybean salad oil to hea...

Embodiment 3

[0033] A kind of preparation method of onion sauce, comprises steps as follows:

[0034] (1) Weigh the raw materials according to the following weight ratio: 3 parts of soybean salad oil, 0.4 part of minced garlic, 0.9 part of minced ginger, 25 parts of onion, 3 parts of soybean paste, 0.08 part of black pepper, 4 parts of pepper, 0.5 part of chicken powder, 0.4 parts of monosodium glutamate, 0.5 parts of salt, 0.08 parts of flavored nucleotide disodium, 2 parts of beef, 0.5 parts of kelp, 0.5 parts of potatoes, and 0.8 parts of carrots;

[0035] (2) Dice beef, potatoes, and carrots smaller than 5mm, add half the amount of soybean salad oil to heat, add minced garlic, minced ginger, beef, potatoes, carrots, and black pepper, stir fry, and add the total mass of beef, potatoes, and carrots 1 -1.5 times the hot water and boil for 3-6 minutes to get beef sauce soup;

[0036] (3) Dice the onion and kelp (cooked) to less than 5mm, add the other half of the amount of soybean salad o...

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PUM

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Abstract

The invention relates to a method for preparing an onion sauce. The method comprises the following steps: weighing the following raw materials in parts by weight: 2-3 parts of soybean salad oil, 0.3-0.5 part of chopped garlic, 0.9-1 part of chopped ginger, 10-30 parts of onion, 2-3 parts of soybean sauce, 0.06-0.08 part of black pepper, 4-4.2 parts of capsicum annuum, 0.4-0.5 part of chicken powder, 0.4-0.5 part of aginomoto, 0.5-0.6 part of salt, 0.08-0.09 part of flavor nucleotides disodium, 1-2 parts of beef, 0.5-0.8 part of kelp, 0.5-1 part of potatoes and 0.5-1 part of carrot, firstly preparing beef sauce soup, further preparing an onion and kelp concentrated material, mixing the beef sauce soup and the onion and kelp concentrated material, and adding the above seasonings, thereby reparing the onion sauce. The onion sauce is not only fragrant and mellow, but also not greasy or tasteless in taste, rich in nutrition and relatively good in fragrance and taste, and contains protein, multiple vitamins and elements such as iron, zinc and iodine, and nutrition of different raw materials can be maintained.

Description

technical field [0001] The invention relates to a processing technology of seasoning sauce. Background technique [0002] Seasoning sauce is an important seasoning. At present, seasoning sauce is developing from the traditional seasoning function to the direction of diversification, nutrition and compounding. The compound nutritional seasoning has gradually become a development direction that can meet people's needs. [0003] Onions have the effect of dispersing wind and cold; can stimulate the secretion of stomach, intestines and digestive glands, increase appetite and promote digestion; lower blood pressure and blood sugar, prevent thrombosis; have a certain refreshing effect, and contain a substance called "quercetin" 9 , which is one of the most effective natural anti-cancer substances known at present; the trace element selenium contained in it is a strong antioxidant, which can eliminate free radicals in the body, enhance cell vitality and metabolism, and has anti-canc...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L1/29A23L27/60A23L33/00
CPCA23V2002/00A23V2200/30
Inventor 李静
Owner JINAN JINGRONG FOODSTUFF
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