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Scallion juice seasoning

A technology of seasoning and onion juice, applied in the field of onion juice seasoning, can solve the problems of single storage and consumption method of shallots, short fresh-keeping period of shallots, perishability, etc., and achieve the effects of fine and uniform texture, prolonged fresh-keeping period and uniform consistency

Inactive Publication Date: 2020-06-16
湖南省溢味佳生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the storage and eating methods of shallots are relatively simple, and the fresh-keeping period of fresh shallots is very short, which is perishable and causes a lot of waste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] 1) Weigh the following raw materials for later use: scallion 25%, salt 5%, paprika 0.5%, xanthan gum 0.3%, citric acid 0.1%, the balance is water, and the total amount of raw materials is 100%;

[0024] 2) Take the white scallion, crush it to 50 mesh, and squeeze it into scallion juice;

[0025] 3) Put the scallion juice into a steamer, add salt, chili powder, citric acid, xanthan gum and water, stir, heat at 80°C for 2 minutes, cool down, and the product is ready.

Embodiment 2

[0027] 1) Weigh the following raw materials for later use: scallion 35%, salt 8%, pepper 1.5%, gelatin 0.4%, citric acid 0.2%, potassium sorbate 0.1%, the balance is water, the total amount is 100%;

[0028] 2) Take the white scallion, crush it to 70 mesh, and squeeze it into scallion juice;

[0029] 3) Put the scallion juice into a steamer, add salt, pepper, citric acid, gelatin, potassium sorbate and water, stir, heat at 85°C for 3 minutes, cool down, and the product is ready.

Embodiment 3

[0031] 1) Weigh the following raw materials for later use: scallion 30%, salt 6%, pepper powder 1%, monoglyceride 0.35%, citric acid 0.15%, potassium benzoate 0.05%, guanylic acid 0.1%, and the balance is water, Its total amount is 100%;

[0032] 2) Take the scallion white, crush it to 60 mesh, and squeeze it into scallion juice;

[0033] 3) Put the scallion juice into a steamer, add salt, pepper powder, citric acid, monoglyceride, potassium benzoate, guanylic acid and water, stir, heat at 82°C for 2.5 minutes, and cool to obtain.

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PUM

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Abstract

The invention discloses a scallion juice seasoning. The scallion juice seasoning is composed of the following raw materials in percentage by weight: 25%-35% of scallion stalks, 5%-8% of salt, 0.5%-1.5% of spices, 0.3%-0.4% of a stabilizer and 0.1%-0.2% of citric acid, with the balance being water. The scallion juice seasoning is obtained by crushing the scallion stalks and then carrying out steamheating treatment on the crushed scallion stalks and other ingredients. The scallion juice seasoning disclosed by the invention overcomes the defects that scallions are not easy to store, easy to rotand inconvenient to use; and the scallion juice seasoning is mellow in taste, unique in flavor and uniform in consistency, and is a good seasoning for removing fishy smell, improving taste and enhancing aroma.

Description

technical field [0001] The invention belongs to the technical field of food processing, and mainly relates to a shallot juice seasoning. Background technique [0002] Onions, also known as shallots, shallots, scallions, fire onions, four seasons onions, and fine rice onions. Allium belongs to Liliaceae. It is the stem and leaves of the perennial herb Allium scallion. The upper part is green green onion leaves, and the lower part is white scallion white. The scallion white contains a lot of allicin. It is a traditional seasoning and sterilization good product, which can promote appetite and help digestion. The seasoning nutrition and medical medicinal health care value and function, or the upper respiratory tract and enteritis good medicine. At present, the storage and eating methods of shallots are relatively simple, and the fresh-keeping period of fresh shallots is very short, which is perishable and causes a lot of waste. Contents of the invention [0003] The technica...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/10A23L27/00
CPCA23L27/00A23L27/105
Inventor 邝海峰
Owner 湖南省溢味佳生物科技有限公司
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