Scallion oil flour sauce and preparation method thereof

A technology of mixing noodle sauce and scallion oil, which is applied in the field of food processing, can solve the problems of uneven quality of scallion oil, easy deterioration of storage time, difficult temperature control, etc., and achieve stable product quality, long storage time, and easy storage. Effect

Pending Publication Date: 2021-03-02
上海哇饭饭品牌管理有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The noodles are tough and smooth. The varieties include open onion oil noodles, scallion oil shredded pork noodles, and scallion oil three-prawn noodles. The aroma is completely extracted and dissolved in the oil. It is difficult to preserve after it is made. The taste is volatile with time, and it is easy to deteriorate if it is left for a long time. It is troublesome to make and use it every time. The quality of onion oil also varies together

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] This embodiment provides a kind of scallion oil noodle sauce, made from the following raw materials:

[0034] 9g soybean oil, 3g shallot, 3g brewed soy sauce, 0.01g edible salt, 0.15g oyster sauce and 0.03g white sugar;

[0035] The preparation method of scallion oil mixed noodle sauce comprises the following steps:

[0036] (1) Separate the scallion and scallion leaves, cut the scallion into sections, add 60% vegetable oil to mix, first heat to 120°C for 1.5 hours, then boil for the first time at 75-80°C for 2.5 hours , get the first seasoning;

[0037] (2) Cut the scallion leaves obtained in step (1) into sections, heat the remaining vegetable oil to 160° C., put in the scallions, and stir-fry for 20 seconds to obtain the second seasoning;

[0038] (3) Reduce the temperature of the first seasoning obtained in step (1) to 65°C, add brewed soy sauce, edible salt, oyster sauce and white granulated sugar, mix well, and boil for the second time for 50 minutes to obtain t...

Embodiment 2

[0041] This embodiment provides a kind of scallion oil noodle sauce, made from the following raw materials:

[0042] 7g soybean oil, 7g shallot, 1g brewed soy sauce, 0.03g edible salt, 0.05g oyster sauce and 0.07g white sugar;

[0043] The preparation method of scallion oil mixed noodle sauce comprises the following steps:

[0044] (1) Separate the scallion and scallion leaves, cut the scallion into sections, add 60% vegetable oil to mix, heat to 120°C for 1.5 hours, and then boil for the first time at 75-80°C for 3.5 hours , get the first seasoning;

[0045] (2) Cut the scallion leaves obtained in step (1) into sections, heat the remaining vegetable oil to 150° C., put in the scallions, and stir-fry for 60 seconds to obtain the second seasoning;

[0046] (3) Reduce the temperature of the first seasoning obtained in step (1) to 60°C, add brewed soy sauce, edible salt, oyster sauce and white granulated sugar, mix well, and boil for the second time for 70 minutes to obtain two...

Embodiment 3

[0049] This embodiment provides a kind of scallion oil noodle sauce, made from the following raw materials:

[0050] 8g soybean oil, 5g shallot, 2g brewed soy sauce, 0.02g edible salt, 0.1g oyster sauce and 0.05g white sugar;

[0051] The preparation method of scallion oil mixed noodle sauce comprises the following steps:

[0052] (1) Separate the scallion white and scallion leaves, cut the scallion into sections, add 60% vegetable oil to mix, first heat to 120°C for 1.5 hours, and then boil for the first time at 75-80°C for 3 hours , get the first seasoning;

[0053] (2) Cut the scallion leaves obtained in step (1) into sections, heat the remaining vegetable oil to 155° C., put in the scallions, and stir-fry for 40 seconds to obtain the second seasoning;

[0054] (3) Reduce the temperature of the first seasoning obtained in step (1) to 62°C, add brewed soy sauce, edible salt, oyster sauce and white granulated sugar, mix well, and boil for the second time for 60 minutes to o...

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PUM

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Abstract

The invention relates to scallion oil flour sauce and a preparation method thereof, and the scallion oil flour sauce is prepared by taking vegetable oil, shallots, fermented soy sauce, edible salt, oyster sauce and white granulated sugar as raw materials through the methods of boiling, frying, re-boiling and the like. The scallion oil noodle sauce has the beneficial effects that the scallion stalks and the scallion leaves are separately treated in the preparation process, so that the scallion oil noodle sauce is good in taste, attractive, bottled in a sterile environment, longer in preservation time and more convenient to use, the scallion sauce is rich in scallion fragrance and strong in salty and fresh taste and is suitable for noodles, fried rice, cooked food, cold dishes and the like,and the flavoring agent can be well fused with meals, and has a good flavoring effect.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a scallion oil noodle sauce and a preparation method thereof. Background technique [0002] The existing scallion noodles are a home-cooked pasta made with noodles, lard, shredded cucumber, green onion, ginger, salt, chicken essence, soy sauce, white sugar, cooking wine, cinnamon, and aniseed ingredients. It is usually eaten with boiled noodles mixed with scallion oil. The noodles are tough and smooth. The varieties include open onion oil noodles, scallion oil shredded pork noodles, and scallion oil three-prawn noodles. The aroma is completely extracted and dissolved in the oil. It is difficult to preserve after it is made. The taste is volatile with time, and it is easy to deteriorate if it is left for a long time. It is troublesome to make and use it every time. The quality of onion oil also varies together. [0003] In view of this, apply for this patent...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L27/10A23L5/10
CPCA23L27/60A23L27/10A23L5/11A23L5/12
Inventor 姜贤静
Owner 上海哇饭饭品牌管理有限公司
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