Onion sauce with rich flavor and preparation method thereof

A sauce and onion juice technology, which is applied in the field of onion sauce with rich flavor and its preparation, can solve the problems of loss of alliinase activity and unprominent characteristic flavor of onion sauce, etc., so as to inhibit the growth of microorganisms and maintain the flavor of fresh onion , the effect of reducing solubility

Pending Publication Date: 2020-11-27
SICHUAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although blanching can inactivate polyphenol oxidase in fresh onions, thereby inhibiting enzymatic browning and helping to stabilize the color of onion juice, it will also cause the loss of a

Method used

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  • Onion sauce with rich flavor and preparation method thereof
  • Onion sauce with rich flavor and preparation method thereof
  • Onion sauce with rich flavor and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] In the present embodiment, the components and mass parts of the onion sauce ingredients with strong flavor are 95 kg of salted onion juice, 4.6 kg of drinking purified water, 0.2 kg of ascorbic acid, 0.15 kg of xanthan gum, 0.03 kg of citric acid, and sorbic acid Potassium 0.015kg, D-sodium erythorbate 0.005kg, its preparation method is as follows:

[0024] (1) Onion pretreatment

[0025] Get fresh purple-skinned onions, peel and wash them and cut them into diced onions of 0.5cm×0.5cm to obtain pretreated onions;

[0026] (2) Salted

[0027] Take 90kg of pretreated onions, add 2.7kg of salt (0.03 times the mass of onions) and mix well, seal and salt them at 12°C for 12 hours, stir 3 times during this period, to obtain salted onions;

[0028] (3) Beating and filtering

[0029] 92.7kg of salted onions are mixed with 37.1kg of drinking purified water (0.4 times of salted onion quality) and passed through a 100 mesh filter cloth after beating to obtain 95kg of salted oni...

Embodiment 2

[0035] In this example, the components and parts by mass of the onion sauce ingredients with strong flavor are 93 kg of salted onion juice, 5.5 kg of drinking purified water, 0.9 kg of white sugar, 0.26 kg of ascorbic acid, 0.18 kg of xanthan gum, and 0.18 kg of pectin 0.09kg, citric acid 0.04kg, potassium sorbate 0.022kg, D-sodium erythorbate 0.008kg, its preparation method is as follows:

[0036] (1) Onion pretreatment

[0037] Get fresh purple-skinned onions, peel, wash and cut into diced onions of 1.0cm×1.0cm to obtain pretreated onions;

[0038] (2) Salted

[0039] Take 80kg of pretreated onions, add 4.8kg of salt (0.06 times the mass of onions) and mix well, seal and salt them at 16°C for 18 hours, stir 3 times during this period, to obtain salted onions;

[0040] (3) Beating and filtering

[0041] 84.8kg salted onion and 42.4kg of drinking purified water (0.5 times of salted onion quality) are mixed and beaten and passed through 150 mesh filter cloths to obtain 93kg ...

Embodiment 3

[0047] In this example, the components and parts by mass of the onion sauce ingredients with strong flavor are 91kg of salted onion juice, 6.4kg of drinking purified water, 1.8kg of white sugar, 0.31kg of ascorbic acid, 0.2kg of xanthan gum, pectin 0.2kg, citric acid 0.05kg, potassium sorbate 0.03kg, D-sodium erythorbate 0.01kg, its preparation method is as follows:

[0048] (1) Onion pretreatment

[0049] Get fresh purple onion, peel, wash and cut into diced onion of 1.5cm×1.5cm to obtain pretreated onion;

[0050] (2) Salted

[0051] Take 70 kg of pretreated onions, add 6.3 kg of salt (0.09 times the mass of onions) and mix well, seal and salt them at 20°C for 24 hours, stir 4 times during this period, and obtain salted onions;

[0052] (3) Beating and filtering

[0053] 76.3kg of salted onions and 45.8kg of drinking purified water (0.6 times of salted onion quality) are mixed and beaten and passed through 200 mesh filter cloths to obtain 91kg of salted onion juice;

[0...

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PUM

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Abstract

The invention provides an onion sauce with rich flavor and a preparation method thereof. The sauce comprises the following ingredients: salted onion juice, purified drinking water, white granulated sugar, ascorbic acid, edible gum, citric acid, potassium sorbate and D sodium erythorbate. The preparation process comprises the following steps: salting, pulping, filtering, blending, filling and sterilizing, wherein the salting step is to uniformly mix pretreated onions and salt in an amount which is 0.03 to 0.09 time the mass of the onions and hermetically pickle the onions at the temperature ofbetween 12 and 20 DEG C for 12 to 24 hours. The relative content of volatile sulfur-containing compounds in the onion sauce can be obviously increased by salting the onions at low temperature, and theprepared onion sauce has rich characteristic flavor and attractive color and can be used for seasoning various foods.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to an onion sauce with rich flavor and a preparation method thereof. Background technique [0002] Onion is a biennial or perennial herb of the genus Allium in the Liliaceae family. It has a unique flavor and is rich in nutrition. It contains protein, dietary fiber, vitamin C, and vitamin B. 1 , Vitamin B 2 , niacin, calcium, magnesium, potassium, iron, selenium and other nutrients as well as organic sulfides, polysaccharides, polyphenols, prostaglandins and other active ingredients. Studies have shown that onions have functions such as lowering blood sugar, lowering blood fat, anti-platelet aggregation, antibacterial, anti-oxidation, and anti-tumor. [0003] The organosulfides contained in intact onions are S-alkyl-L-cysteine ​​sulfoxides (ACSOs), which exist in the cytoplasm of intact onions and are precursors for the formation of onion flavor. When the onion is cut, ...

Claims

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Application Information

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IPC IPC(8): A23L27/10A23L3/3508A23L3/3499A23L3/3544
CPCA23L27/105A23L3/3508A23L3/3499A23L3/3544A23V2002/00A23V2200/02A23V2200/10A23V2250/60A23V2250/708A23V2250/032A23V2250/5086A23V2250/5072
Inventor 贾冬英黄俊僮陈永丽曹俊杰姚开
Owner SICHUAN UNIV
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