Making technology of sauced onions

Abstract

The invention discloses a making technology of sauced onions. The making technology comprises the following steps: selecting materials: selecting onions which have plump and tight bud scales, and tender and crisp pulp quality, and are free from sprouting, free from odor, free from rot and deterioration, and consistent in size and shape; performing washing and impurity removal: cutting off the rootsegments and the top ends of the selected onions with a knife, stripping outer layer old skins, performing thorough washing by clean water, performing draining, and also cutting onions of large-scalevarieties into four uniform pieces or six uniform pieces by a knife; performing saucing: putting the treated onion heads or the onions which are cut into pieces in a jar, and directly adding a soy sauce, wherein the proper dosage of the soy sauce is that the onions are immersed by the soy sauce; performing storage: sealing an opening of the jar, and performing storage at a room-temperature, shadowy, cool, ventilated and dried environment; and performing packing: performing packing with polyethylene bags or glass bottles and performing sealing. The sauced onions, which are made through immersing the onions in a low-salt soy sauce, are more suitable for patients suffering from high blood pressure, high blood lipid, coronary heart disease and diabetics to eat; products conforming to the quality standard are brown, crisp, tender, slightly sweet, and capable of stimulating the appetite; the onion heads or onion slices are uniform in size, and not crushed or rotted; and the unique fragranceof the sauced onions is achieved.

Description

technical field [0001] The invention belongs to the technical field of food production, and in particular relates to a production process of sauced onions. Background technique [0002] Onions are also known as bulb onions, onions, onions, etc. It belongs to the Liliaceae Allium plant, and the edible part is a hypertrophic fleshy bulb. Humans have eaten onions for more than 5,000 years, and they were introduced into my country in the early 20th century. Every 100g of fresh onion contains about 88g of water, 1.1g of protein, 8.1g of carbohydrate, 0.9g of crude fiber, 0.2g of fat, 0.5g of ash, 0.02mg of carotene, 10.03mg of vitamin B, 0.02mg of vitamin B, and 8mg of vitamin C , vitamin E0.14mg, potassium 147mg, sodium 4.4mg, calcium 40mg and selenium, zinc, copper, iron, magnesium and other trace elements. In addition to general nutrients, onions also contain biologically active substances such as bactericidal, diuretic, lipid-lowering, blood pressure, and anti-cancer. All...

AI Technical Summary

Problems solved by technology

[0004] Onion has a strong pungent and pungent taste. People mostly use onions as cooked vegetables or cooking ingredients. There are few domestic processed products, mainly including sour onions, white sugar onions, sweet and sour onions, onion powder, etc., and the shelf life is short.