Onion paste

A technology of onion sauce and onion, which is applied in the direction of food science and the like, can solve the problems of short shelf life and unfavorable perennial consumption, and achieve the effects of enhancing taste, enriching nutrition and improving economic benefits.

Inactive Publication Date: 2018-05-04
徐州酱香居生态食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, once the onion is harvested, the shelf life is short, which is not conducive to people's consumption all year round.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] An onion sauce, including 50kg of onion, 6kg of soybean oil, 4kg of bean paste, 3kg of pepper, 2kg of soft white sugar, 1 kg of peppercorns, 1 kg of spices; 0.2 kg of potassium sorbate, 0.2 kg of sodium glutamate, 5'-flavor Nucleotide disodium 0.2 kg.

[0011] The production method is as follows: 1) Peel and wash the high-quality onion of the above weight, put it into a dicing machine and cut it into cubes, then put it into a dehydrator for dehydration, remove the water and spicy substances of the onion, and set aside; 2 ) Put bean paste, chili, soft white sugar, pepper, spices, potassium sorbate, sodium glutamate and 5'-flavored nucleotide disodium into the pot and put them into the soybean oil, put them into the pot and put them into the soybean oil , keep the oil temperature at about 150°C, simmer for 30 minutes on low heat, then add onions, bean paste, pepper, soft white sugar, pepper, potassium sorbate, sodium glutamate and 5'-taste nucleotide disodium for cooking ...

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PUM

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Abstract

The invention discloses an onion paste. The onion paste comprises a raw material, auxiliary materials and food additives, wherein the raw material comprises 50 parts by weight of onion; the auxiliarymaterials comprise 6 parts by weight of soybean oil, 4 parts by weight of thick broad-bean sauce, 3 parts by weight of pepper, 2 parts by weight of soft sugar, 1 part by weight of Chinese red pepper and 1 part by weight of spice; the food additives comprise 0.2 part by weight of potassium sorbate, 0.2 part by weight of glutamic acid and 0.2 part by weight of disodium 5'-ribonucleotide; and the floating value of the using amount of each component does not exceed 2%. According to the onion paste produced in the invention, on the basis of not losing nutrition ingredients of the onion paste, the taste of the onion paste is further strengthened, a flavor side dish is added for the dining table of people while rich nutrition is provided for people, and the economic benefit of onion is improved.

Description

technical field [0001] The invention relates to the field of pickles, in particular to an onion sauce. Background technique [0002] Onion is a vegetable that is more commonly grown. It contains prostaglandin A, which can reduce peripheral vascular resistance and blood viscosity. It can be used to lower blood pressure, refresh the mind, relieve stress, and prevent colds. In addition, onion can also remove oxygen free radicals in the body, enhance metabolism, anti-aging, and prevent osteoporosis. It is a health food suitable for middle-aged and elderly people. However, once the onion is harvested, the shelf life is short, which is not conducive to people's perennial consumption. Contents of the invention [0003] In order to solve the above problems, the present invention provides a kind of onion sauce, which is good for preservation and convenient for people to eat for many years by frying and processing onions; and after the onions are prepared into sauce, it enriches it...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60
CPCA23L27/60
Inventor 王洪
Owner 徐州酱香居生态食品有限公司
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