Preparation method of onion spare rib sauce

A technology of onion and ribs, applied in the functions of food ingredients, food ingredients containing natural extracts, food science, etc., can solve problems such as unfavorable development of onion processing industry

Pending Publication Date: 2021-09-14
GUANGDONG YUESHIFU FLAVOR FOOD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are few compound sauces made with onion as the main subst

Method used

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  • Preparation method of onion spare rib sauce
  • Preparation method of onion spare rib sauce
  • Preparation method of onion spare rib sauce

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] The preparation of embodiment 1 onion ribs sauce

[0023] (1) Onion pretreatment: Select onions with smooth surface and no lesions, remove the outer skin, wash and cut into pieces, blanching in hot water at 90°C for 50 seconds, drain and rinse with cold water for 30 seconds. The onion is placed in a blender, and the compound color-protecting agent (ascorbic acid: vitamin C: apigenin=3:1:1) that is made up of ascorbic acid, vitamin C and apigenin is added by the standard of every 80g onion adding 2g color-protecting agent , weight ratio), crushed for 2 minutes.

[0024] (2) Garlic pretreatment: cut the garlic into fine granules, put it into a grinder, and grind it for 1 minute.

[0025] (3) Cooking and boiling: add 8g of soybean oil after preheating the pan, keep the oil temperature at 110°C, add 50g of pretreated onion and 9g of pretreated garlic and stir-fry for 2 minutes; add 20g of tomato paste and 8g of white sugar , 3g bean paste, 4g oil consumption, 4g salt and ...

Embodiment 2

[0027] The preparation of embodiment 2 onion ribs sauce

[0028] (1) Onion pretreatment: Select onions with smooth surface and no lesions, remove the outer skin, wash and cut into pieces, blanching in 80°C hot water for 70 seconds, drain and rinse with cold water. The onion is placed in a blender, and the compound color-protecting agent (ascorbic acid: vitamin C: apigenin=3:1:1) that is made up of ascorbic acid, vitamin C and apigenin is added by the standard of every 90g onion adding 2g color-protecting agent , weight ratio), crushed for 4 minutes.

[0029] (2) Garlic pretreatment: cut the garlic into fine granules, put it into a grinder, and grind it for 3 minutes.

[0030] (3) Cooking and boiling: add 8g of soybean oil after preheating the pan, keep the oil temperature at 110°C, add 55g of pretreated onions and 7g of pretreated garlic and stir-fry for 2 minutes; add 20g of tomato paste and 15g of white sugar , 3g bean paste, 4g oil consumption, 5g salt and 2g vinegar, the...

Embodiment 3

[0032] The preparation of embodiment 3 onion ribs sauce

[0033] (1) Onion pretreatment: select onions with smooth surface and no lesions, remove the outer skin, wash and cut into pieces, blanching in hot water at 85°C for 60 seconds, drain and rinse with cold water. The onion is placed in a blender, and the compound color-protecting agent (ascorbic acid: vitamin C: apigenin=3:1:1) that is made up of ascorbic acid, vitamin C and apigenin is added by the standard of every 85g onion adding 2g color-protecting agent , weight ratio), crushed for 3 minutes.

[0034] (2) Garlic pretreatment: cut the garlic into fine granules, put it into a grinder, and grind it for 2 minutes.

[0035] (3) Cooking and boiling: add 8g of soybean oil after preheating the pan, keep the oil temperature at 110°C, add 60g of pretreated onions and 5g of pretreated garlic and stir-fry for 2 minutes; add 25g of tomato paste and 6g of white sugar , 3g bean paste, 4g oil consumption, 5g salt and 2g vinegar, t...

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Abstract

The invention belongs to the technical field of bechamel, and particularly relates to a preparation method of onion spare rib sauce. The preparation method comprises the steps of: blanching onions serving as a raw material with hot water, treating with a composite color fixative, and scientifically and reasonably processing with auxiliary materials such as garlic to prepare a composite sauce body, i.e., the onion spare rib sauce, which takes the onions as a main matrix. The prepared onion spare rib sauce is bright in color, moderate in salty and sweet taste, just right in onion flavor, soft and fine in taste, good in fluidity and high in nutritional value, has the effects of enhancing aroma and removing fishy smell for meat foods such as spare ribs, and meets the requirements of consumers; and meanwhile, the preparation method disclosed by the invention is simple in production process and suitable for industrial production, and can promote the development of the onion processing industry.

Description

technical field [0001] The invention belongs to the technical field of seasoning sauce, and in particular relates to a preparation method of onion rib sauce. Background technique [0002] The nutritional value of onion is quite rich, containing protein, crude fiber, vitamin C, vitamin B1, vitamin B2, calcium, iron, selenium and so on. In recent years, as consumers' awareness of health care has gradually increased, people have paid more attention to the medicinal and edible properties of onions. However, the current consumption of onions is relatively traditional, mostly as cooking ingredients, and a few as fresh foods. Therefore, the level of onion processed products is not high, and the added value is low. [0003] The average gross production value of seasoning products in my country is about 2.4 million tons, with an annual growth rate of up to 20%. Rib sauce has a relatively high proportion in condiments, and it has the effect of seasoning, flavoring and deodorizing m...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L27/10A23L5/41
CPCA23L27/60A23L27/105A23L5/41A23V2002/00A23V2200/048A23V2250/708A23V2250/21
Inventor 陈杰李湘銮赵文红陈德金钱敏白卫东
Owner GUANGDONG YUESHIFU FLAVOR FOOD
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