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Method for preparing crispy shredded onion by using low-temperature vacuum oil bath technology

A technology of low-temperature vacuum and onion shreds, which is applied in food science and other fields, can solve the problems of onions being difficult to preserve, onion shreds difficult to form, and easy to break, so as to shorten the cooking time, ensure the color and taste, ensure the shape and taste effect

Active Publication Date: 2020-09-22
河南省万源蒜业食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, because cooked onions are not easy to preserve, are easily spoiled, and cannot be eaten as snacks at any time, it is difficult to meet the needs of the masses for onions.
At present, although some technicians make onions into onion rings for snacks, due to the lack of practice and research on the process, there are often many problems in the prepared onion shreds, such as onion shreds are difficult to shape, easy to break, poor taste, additives, etc. too much wait

Method used

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  • Method for preparing crispy shredded onion by using low-temperature vacuum oil bath technology

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Experimental program
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Effect test

Embodiment 1

[0035] The present invention utilizes the low-temperature vacuum oil bath technology to prepare the method for crisp shredded onion, comprising the following steps:

[0036] (1) Selection of raw materials: select fresh onions with uniform size, no damage, and no mildew, and remove stones, metal substances and other impurities through screening by a destoner machine;

[0037] (2) Root cutting: the selected onion is cut into roots, and the size of the cut roots is 3-5mm upward along the bottom of the root;

[0038] (3) peeling: the onion of step (2) is peeled, and the impurity that onion entrains is removed while peeling;

[0039] (4) Cleaning: Utilize the conveyor belt to pass the onion of step (3) through the clear water pool, wash away the impurities attached to the onion surface, the speed of the conveyor belt is 1.5m / min, and the cleaning time is 10min;

[0040] (5) secondary selection, keep clean and intact onions;

[0041] (6) Shred: the onion of step (5) is cut into sh...

Embodiment 2

[0050] The present invention utilizes the low-temperature vacuum oil bath technology to prepare the method for crisp shredded onion, comprising the following steps:

[0051] (1) Selection of raw materials: select fresh onions with uniform size, no damage, and no mildew, and remove stones, metal substances and other impurities through screening by a destoner machine;

[0052] (2) Root cutting: the selected onion is cut into roots, and the size of the cut roots is 3-5mm upward along the bottom of the root;

[0053] (3) peeling: the onion of step (2) is carried out artificial peeling, removes the impurity that onion entrains while peeling;

[0054] (4) Cleaning: Utilize the conveyor belt to pass the onion of step (3) through the clear water pool, wash away the impurities attached to the onion surface, the speed of the conveyor belt is 2.5m / min, and the cleaning time is 6min;

[0055] (5) secondary selection, keep clean and intact onions;

[0056] (6) Shred: the onion of step (5...

Embodiment 3

[0065] The present invention utilizes the low-temperature vacuum oil bath technology to prepare the method for crisp shredded onion, comprising the following steps:

[0066] (1) Selection of raw materials: select fresh onions with uniform size, no damage, and no mildew, and remove stones, metal substances and other impurities through screening by a destoner machine;

[0067] (2) Root cutting: use root cutting equipment to cut the selected onions in a clean environment. The size of the cut roots is 3-5mm upward along the bottom of the root; put the cut onions in a clean plastic basket store;

[0068] (3) peeling: the onion of step (2) is carried out artificial peeling, removes the impurity that onion entrains while peeling;

[0069] (4) cleaning: utilize conveyor belt to pass the onion of step (3) through the clear water pool, wash off the impurity attached to the onion surface, the speed of conveyor belt is 3m / min, and the cleaning time is 5min;

[0070] (5) secondary select...

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PUM

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Abstract

The invention discloses a method for preparing dry and crisp shredded onion through a low-temperature vacuum oil bath technology. The method comprises the following steps for processing onion: picking a raw material, cutting roots, peeling, cleaning, picking secondarily, shredding, water controlling, killing out and cooling, freezing and shaping, performing low-temperature vacuum oil bath, cooling, sorting, removing sundries, weighing, packaging and finally obtaining shredded onion. The steps of the preparation method disclosed by the invention are all linked with one another; by means of optimizing and adjusting a shredded onion preparation technology, the purposes of guaranteeing that most piquancy of the onion is removed and remaining nutritional ingredients of the onion at the same time on the shredded onion are achieved; in addition, the shredded onion prepared through the preparation method is even in color, fragrant and crispy in taste, free of irritation taste, good in shaping effect and convenient to eat.

Description

technical field [0001] The invention relates to a method for preparing onion shreds, in particular to a method for preparing crisp onion shreds by using a low-temperature vacuum oil bath technology. Background technique [0002] Onion (scientific name: Allium cepa), also known as bulb onion, round onion, jade onion, shallot, Dutch onion, Piyazi, etc., is a biennial herb of Liliaceae and Allium. Onions contain prostaglandin A, which can reduce peripheral vascular resistance and blood viscosity, and can be used to lower blood pressure, refresh the mind, relieve stress, and prevent colds. Moreover, onions can also remove oxygen free radicals in the body, enhance metabolism, anti-aging, and prevent osteoporosis. In addition, studies have shown that onions can also prevent cancer, stimulate appetite, help digestion, and sterilize. [0003] Because onions have a pungent feel, the smell is more irritating when eaten raw, so onions are more eaten by cooking. But because the cooke...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L19/00A23L5/20A23L5/10
Inventor 魏富原
Owner 河南省万源蒜业食品有限公司