Shallot pastry and production method thereof

A production method and technology of shallot crisps, which are applied in shallot crisps and its production field, can solve problems such as destruction of beneficial ingredients of shallots, loss of beneficial ingredients, poor color, etc., and achieve the effect of improving taste, flavor, strong fragrance, and crispy taste

Active Publication Date: 2016-06-22
JIANGSU QUANYING BIOLOGICAL TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The shallot crisps made by the existing processing methods have poor color and poor taste, and are also very easy to destroy the beneficial components in the shallots, or cause the loss of beneficial components

Method used

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  • Shallot pastry and production method thereof
  • Shallot pastry and production method thereof
  • Shallot pastry and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A red onion crisp, made from the following raw materials in parts by weight: 70 parts of fresh shallots, 6 parts of edible cornstarch, 1 part of egg white powder, 0.5 parts of edible salt, and 0.08 parts of spices;

[0027] The spices are composed of star anise powder, cinnamon powder, licorice powder and cumin powder, the weight ratio of which is 10:5:10:13, and the taste is fragrant, which promotes the unique taste and aroma of the product;

[0028] A production method of shallot crisps, comprising the following steps:

[0029] Step 1: Raw material processing, fresh shallots are removed from impurities, peeled, washed and dehydrated, with a moisture content of 2.5%; it is not easy to burn when fried with a low moisture content of 2.5%, which can ensure the color and flavor of the product;

[0030] Step 2: Slicing at low temperature, cut the shallots obtained in step 1 into small pieces of 0.5cm*1cm at 4°C; use low-temperature slices at 4°C to ensure that the beneficia...

Embodiment 2

[0038] A shallot crisp, made from the following raw materials in parts by weight: 80 parts of fresh shallots, 8 parts of starch, 1.5 parts of egg white powder, 0.6 parts of edible salt, and 0.07 parts of spices;

[0039] The spices are composed of star anise powder, cinnamon powder, licorice powder, and cumin powder, with a weight ratio of 15:8:12:16. The flavor is fragrant and promotes the unique taste and aroma of the product;

[0040] Another object of the present invention is to provide a production method of shallot crisps, comprising the following steps:

[0041] Step 1: Raw material processing, fresh shallots are removed from impurities, peeled, moderately dehydrated after cleaning (moisture content 2%);

[0042] Step 2: Slicing at low temperature, cut the shallots obtained in Step 1 into small slices with a width of 1cm*2cm at 3~5°C;

[0043] Step 3: Mix the ingredients, weigh the above ingredients, put them into the mixer, and stir together with the shallot slices in...

Embodiment 3

[0049] A shallot crisp, made of the following raw materials in parts by weight: 80 parts of fresh shallots, 8 parts of edible cornstarch, 1.5 parts of egg white powder, 0.5 parts of edible salt, and 0.07 parts of spices;

[0050] The spices are composed of star anise powder, cinnamon powder, licorice powder, and cumin powder, with a weight ratio of 12:8:15:14, which has a taste and fragrance, and promotes the unique taste and aroma of the product;

[0051] A production method of shallot crisps, comprising the following steps:

[0052] Step 1: Raw material processing, fresh shallots are removed from impurities, peeled, washed and dehydrated, with a moisture content of 2%; it is not easy to burn when low-moisture frying, which can ensure the color and flavor of the product;

[0053] Step 2: Slicing at low temperature, cut the shallots obtained in step 1 into small slices with a width of 0.8cm*1.5cm at 4°C; slicing at low temperature ensures that the beneficial nutrients in the s...

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Abstract

The invention discloses shallot pastry and a production method thereof. The shallot pastry is produced from raw materials in parts by weight as follows: 70-90 parts of fresh shallots, 5-10 parts of starch, 1-2 parts of egg white powder, 0.4-0.8 parts of edible salt and 0.05-0.1 parts of spice through raw material processing, low-temperature slicing, blending, mixing, freezing, oil frying, sieving, quick freezing and packaging and detection process steps. The shallot pastry tastes crisp and has heavy fragrance through the reasonable proportion; the raw materials are frozen twice to damage histiocyte, accordingly, tissue forms a porous net structure, and the crisp taste of the product is guaranteed; besides, the beneficial nutritional ingredients in the shallots are reserved to the greatest extent, and the taste and the flavor are further improved.

Description

technical field [0001] The invention relates to the technical field of deep processing of agricultural products, in particular to crispy shallots and a production method thereof. Background technique [0002] Shallots, aliases: divided onions, scallions, pearl onions, shallots. The leaves are short and soft, turquoise, with less wax powder. Scallion white (pseudostem), with small bulbs formed at the base, spindle-shaped, purple-red scales, light purple-white flesh. The planting period is from September to November every year. Shallots can increase appetite, help digestion, and have high nutritional value. [0003] Shallots have strong aroma, but the taste is milder than onions. It is one of the ingredients that increase the aroma in Chinese cooking. It has strong original flavor of shallots, golden color, pure onion fragrance, crisp taste, and long-lasting fragrance. It can be directly used in catering, and can also be further processed into flavor-enhancing condiments f...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/20
Inventor 张静徐华根张润杰陶颖李笑雨
Owner JIANGSU QUANYING BIOLOGICAL TECH CO LTD
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