Chive seasoning and preparation method thereof

Abstract

The present invention discloses a chive seasoning and a preparation method thereof, and belongs to the field of food processing, the chive seasoning comprises the following raw material components in parts by weight: 15-40 parts of fresh chive, 15-20 parts of soy sauce, 15-20 parts of edible oil, 3-5 parts of white granulated sugar, 10-20 parts of oyster sauce, 1-2 parts of edible salt, 5-15 parts of sesame sauce and 0.5-2 parts of spices. The chive seasoning is prepared by the following steps: removing water, exploding at high temperature to produce fragrance, decocting, sealing and filling, and packaging, the content of chive flavor fragrance component dimethyl sulfide in the chive seasoning is 3.5 ppb-4. 0ppb, and the chive solid content is 20-35%; the noodle is suitable for direct eating or especially suitable for noodle mixing; the salty and delicious taste is palatable, and the chive is suitable for people of all ages to eat.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, and in particular to a chive seasoning and a preparation method thereof. Background Art

[0002] Chives have a strong thioether-stimulating and spicy flavor, and a particularly strong grassy aroma, making them a must-have in everyday kitchens. The unique volatile flavor substances in chives mainly include thioethers, aldehydes, alcohols, ketones, lipids, etc. Among them, thioether compounds have a typical fresh onion and sulfur aroma, and are an important source of the characteristic flavor of Allium plants. Among them, dimethyl trisulfide has the highest content in the flavor of fried chives, which is its characteristic flavor component. Because chives contain a pungent smell, they can remove the fishy smell in dishes and produce a special aroma, so they are indispensable when making fish, beef, and mutton dishes; the chive flavor is widely accepted.

[0003] With the great improvement of social material, the pace of life of modern people is gradually accelerating, and more and more people choose quick ways to eat. There are few products on the market that can be eaten directly with chives, so it is necessary to provide people with a chive product that can be eaten directly with staple food.

[0004] Fresh chives have high water content and complex flavor substances, so it is technically difficult to develop products with pure and rich chive flavor. Chives can only produce a strong aroma when substances react at a certain temperature, and long-term heating will cause the loss of aroma substances and bring other adverse effects.

[0005] In view of this, the present invention is proposed. Summary of the invention

[0006] The first purpose of the present invention is to provide a chive seasoning, the raw materials of which include the following components in parts by weight: 15-40 parts of fresh chives, 15-20 parts of soy sauce, 15-20 parts of edible oil, 3-5 parts of white sugar, 10-20 parts of oyster sauce, 1-2 parts of edible salt, 5-15 parts of sesame seasoning sauce and 0.5-2 parts of spices.

[0007] In some preferred embodiments, the fresh chives are from Yunnan fresh chives, with a moisture content of 90%-92% and a spiciness index of 10-15, wherein the spiciness index is the dilution multiple at which the spiciness is tasted after the fresh chives are ground and diluted to 1%, 5%, or 10%.

[0008] In some preferred embodiments, the edible oil is soybean oil, sunflower oil, rapeseed oil, chicken oil and lard.

[0009] In some preferred embodiments, the spices include star anise, cinnamon, prickly ash, white pepper and black pepper.

[0010] In some preferred embodiments, the sesame seasoning sauce refers to pure sesame sauce or sesame peanut butter.

[0011] Another object of the present invention is to provide a method for preparing the above-mentioned onion-flavored seasoning, comprising the following steps: washing and removing impurities from fresh onions, cutting into segments for later use, then pumping edible oil into a vacuum dehydration device, sucking in fresh onion segments, dehydrating, and putting the dehydrated onion segments into edible oil for frying;

[0012] Weigh soy sauce, oyster sauce, sugar, salt, sesame seasoning sauce and spices according to the recipe, and boil them together with green onion leaves and scallion oil;

[0013] Finally, the chive seasoning is made by filling and packaging through pipeline transportation.

[0014] In some preferred embodiments, the dehydration process is carried out at a dehydration temperature of 40°C-60°C and a vacuum degree of ≥-0.085Mpa to -0.095Mpa. After the fresh chives are processed, 100kg of chives produce 55-60kg of water.

[0015] In some preferred embodiments, the frying process refers to adding the chive raw materials at an oil temperature of 130-150°C after water is removed, the final temperature is 140-150°C, and the dimethyl trisulfide content of the fried chive oil is 3.5ppb-4.0ppb.

[0016] In some preferred embodiments, the chive flavor aroma component dimethyl sulfide content in the chive seasoning is 3.5ppb-4.0ppb, and the chive solids content is 20%-35%.

[0017] In some preferred embodiments, the chive seasoning can be used for direct consumption or cooking to produce chive aroma, and is suitable for mixing with noodles.

[0018] The present invention has the following beneficial effects:

[0019] The invention provides a chive seasoning and a preparation method thereof. Fresh chives from Yunnan are used as raw materials. A processing method combining dehydration and sautéing is adopted to reduce the heating time in the processing process and retain the chive aroma. The chive seasoning is then combined with soy sauce, oyster sauce and other seasonings to develop a chive-flavor series of seasoning products, which can be used for cooking, and are particularly suitable for mixing noodles. DETAILED DESCRIPTION

[0020] In order to make the purpose, technical scheme and advantages of the embodiments of the present invention clearer, the technical scheme in the embodiments of the present invention will be described clearly and completely below. If the specific conditions are not specified in the embodiments, they are carried out according to conventional conditions or conditions recommended by the manufacturer. If the manufacturer of the reagents or instruments used is not specified, they are all conventional products that can be purchased commercially.

[0021] The following is a detailed description of a chive seasoning and a preparation method thereof proposed in the present application.

[0022] The invention provides a chive seasoning, the raw materials of which comprise the following components in parts by weight: 15-40 parts of fresh chives, 15-20 parts of soy sauce, 15-20 parts of edible oil, 3-5 parts of white sugar, 10-20 parts of oyster sauce, 1-2 parts of edible salt, 5-15 parts of sesame seasoning sauce and 0.5-2 parts of spices.

[0023] In some preferred embodiments, the fresh chives are from Yunnan fresh chives, with a moisture content of 90%-92% and a spiciness index of 10-15, wherein the spiciness index is the dilution multiple at which the spiciness is tasted after the fresh chives are ground and diluted to 1%, 5%, 10% and 15%.

[0024] Among them, Yunnan chives have a unique aroma and flavor due to their growing environment and variety characteristics, and are relatively spicy, so fresh Yunnan chives are selected. After being picked in Yunnan, they are transported in refrigerated trucks with ice cubes and stored in a cold storage at 0-5℃ for less than 3 days.

[0025] In some preferred embodiments, the edible oil is soybean oil, sunflower oil, rapeseed oil, chicken oil and lard.

[0026] In some preferred embodiments, the spices include star anise, cinnamon, prickly ash, white pepper and black pepper.

[0027] In some preferred embodiments, the sesame seasoning sauce refers to pure sesame sauce or sesame peanut butter.

[0028] Among them, sesame paste or sesame peanut butter has a unique aroma and rich taste, which can add extra flavor layers to the chive seasoning, and sesame paste or sesame peanut butter can make the taste of the seasoning more delicate and smooth.

[0029] In addition, the present application also provides a method for preparing the above-mentioned chive seasoning, comprising the following steps: washing and removing impurities from fresh chives, cutting into segments for later use, then pumping edible oil into a vacuum dehydration device, sucking in fresh onion segments, dehydrating, and putting the dehydrated onion segments into edible oil for frying;

[0030] Weigh soy sauce, oyster sauce, sugar, salt, sesame seasoning sauce and spices according to the recipe, and boil them together with green onion leaves and scallion oil;

[0031] Finally, the chive seasoning is made by filling and packaging through pipeline transportation.

[0032] In some preferred embodiments, the dehydration process is carried out at a dehydration temperature of 40°C-60°C and a vacuum degree of ≥-0.085Mpa to -0.095Mpa. After the fresh chives are processed, 100kg of chives produce 55-60kg of water.

[0033] In the present application, the fresh chives are dehydrated at a water temperature of 40-60° C., which can better maintain the nutrients and natural color of the fresh chives and reduce the loss of nutrients, especially heat-sensitive nutrients.

[0034] In some preferred embodiments, the frying process refers to adding the chive raw materials at an oil temperature of 130-150°C after water is removed, the final temperature is 140-150°C, and the dimethyl trisulfide content of the fried chive oil is 3.5ppb-4.0ppb.

[0035] In the present application, the dehydrated scallion segments are added at 130-150 degrees. At this temperature, the scallion aroma can be successfully stimulated, and the key compound in the scallion aroma is dimethyl sulfide. Under high-temperature preparation, dimethyl sulfide will evaporate rapidly, so it is necessary to control the frying time, and take out the prepared scallion leaves from the oil and set aside before the aroma substances are lost.

[0036] In some preferred embodiments, the chive flavor aroma component dimethyl sulfide content in the chive seasoning is 3.5ppb-4.0ppb, and the chive solids content is 20%-35%.

[0037] The content of dimethyl sulfide is 3.5ppb-4.0ppb, and its content in chive seasoning is controlled at a low level to ensure that it will not have a negative impact on the flavor of the final product; the chive solids are controlled at 20%-35%, which can ensure that the seasoning can provide sufficient onion flavor during the cooking process while maintaining appropriate texture and concentration.

[0038] In some preferred embodiments, the chive seasoning can be used for direct consumption or cooking to produce chive aroma, and is suitable for mixing with noodles.

[0039] The features and performance of the present invention are further described in detail below in conjunction with the embodiments.

[0040] Example 1

[0041] This embodiment provides a chive seasoning, which is made from the following raw materials:

[0042] 1000kg fresh shallots, 1000kg soybean oil, 67.5kg soy sauce, 56.5kg oyster sauce, 16.5kg sugar, 5.8kg salt, 45kg sesame paste and 3.75kg spices.

[0043] Preparation method of the above-mentioned shallot seasoning:

[0044] Select fresh chives from Yunnan with a tube diameter of about 0.2-0.5 cm, a length of about 30-45 cm, a moisture content of 90%, and a spiciness index of 10; wash the fresh chives, remove impurities, cut into sections and set aside.

[0045] Then, 1000 kg of first-grade soybean oil was pumped into the vacuum dehydration device, and then 1000 kg of fresh scallion segments were pumped into the device. The parameters of the vacuum dehydration device were adjusted to a vacuum degree of -0.082 MPa and a temperature of 60°C for dehydration. The scallion segments were dehydrated to about 550 kg, and then the material was discharged.

[0046] The dehydrated scallion segments are evenly put into a frying machine via a conveyor belt. There is 1000 kg of first-grade soybean oil in the frying machine, the oil temperature is 130°C, and the belt speed is 30HZ. When the terminal oil temperature is 140°C, the scallion leaves are discharged, and they are brown and crispy. The content of dimethyl trisulfide in the fried scallion oil is 3.5ppb, and the material is discharged.

[0047] Add 67.5kg of soy sauce, 56.5kg of oyster sauce, 16.5kg of sugar, 5.8kg of salt, 45kg of sesame paste and 3.75kg of spices according to the appropriate amount, add 8.5kg of scallion leaves and 75kg of scallion oil, and bring to a boil.

[0048] The filling and packaging are completed through the entire pipeline transportation to make chive seasoning.

[0049] The final chive seasoning product has a dimethyl trisulfide content of 3.5 ppb in the onion oil, 20% onion solids, 8.5% salt, and 40% water content.

[0050] Example 2

[0051] This embodiment provides a chive seasoning, which is made from the following raw materials:

[0052] 1000kg fresh shallots, 1000kg soybean oil, 80kg soy sauce, 65kg oyster sauce, 20kg sugar, 7.1kg salt, 55kg sesame paste and 3.5kg spices.

[0053] Preparation method of the above-mentioned shallot seasoning:

[0054] Select fresh chives from Yunnan with a tube diameter of about 0.2-0.5 cm, a length of about 30-45 cm, a moisture content of 92%, and a spiciness index of 15; wash the fresh chives, remove impurities, cut into sections and set aside.

[0055] Then, 1000 kg of first-grade soybean oil is pumped into the vacuum dehydration device, and then 1000 kg of fresh scallion segments are pumped in. The parameters of the vacuum dehydration device are adjusted to vacuum degree -0.095 MPa and temperature 40°C for dehydration; dehydration is performed until the scallion segments have a water content of about 650 kg, and then the material is discharged.

[0056] The dehydrated scallion segments are evenly put into a frying machine via a conveyor belt. There is 1000 kg of first-grade soybean oil in the frying machine, the oil temperature is 150°C, and the belt speed is 30HZ. When the terminal oil temperature is 150°C, the material is discharged, and the scallion leaves are brown and crispy; the content of dimethyl trisulfide in the fried scallion oil is 4.0ppb, and the material is discharged.

[0057] Add 80kg soy sauce, 65kg oyster sauce, 20kg sugar, 7.1kg salt, 55kg sesame paste and 3.5kg spices in appropriate amounts, along with 15kg scallion leaves and 60kg scallion oil, and bring to a boil.

[0058] The filling and packaging are completed through the entire pipeline transportation to make chive seasoning.

[0059] The final chive seasoning product has a dimethyl trisulfide content of 4.0 ppb in the onion oil, 30% onion solids, 12% salt, and 35% water content.

[0060] Example 3

[0061] This embodiment provides a chive seasoning, which is made from the following raw materials:

[0062] 1000kg fresh shallots, 1000kg soybean oil, 77.5kg soy sauce, 63.5kg oyster sauce, 16.5kg sugar, 10.8kg salt, 55kg sesame paste and 3.75kg spices.

[0063] Preparation method of the above-mentioned shallot seasoning:

[0064] Select fresh chives from Yunnan with a tube diameter of about 0.2-0.5 cm, a length of about 30-45 cm, a moisture content of 90%, and a spiciness index of 12; wash the fresh chives, remove impurities, cut into sections and set aside.

[0065] Then, 1000 kg of first-grade soybean oil was pumped into the vacuum dehydration device, and then 1000 kg of fresh scallion segments were pumped into the device. The parameters of the vacuum dehydration device were adjusted to a vacuum degree of -0.088 MPa and a temperature of 50°C for dehydration. The scallion segments were dehydrated until about 600 kg of water was discharged, and then the material was discharged.

[0066] The dehydrated scallion segments are evenly put into a frying machine via a conveyor belt. There is 1000 kg of first-grade soybean oil in the frying machine, the oil temperature is 140°C, and the belt speed is 30HZ. When the terminal oil temperature is 145°C, the scallion leaves are discharged, and they are brown and crispy. The content of dimethyl trisulfide in the fried scallion oil is 3.8ppb, and the material is discharged.

[0067] Add 77.5kg of soy sauce, 63.5kg of oyster sauce, 16.5kg of sugar, 10.8kg of salt, 55kg of sesame paste and 3.75kg of spices according to the appropriate amount, add 12kg of scallion leaves and 65kg of scallion oil, and bring to a boil.

[0068] The filling and packaging are completed through the entire pipeline transportation to make chive seasoning.

[0069] The final chive seasoning product has a dimethyl trisulfide content of 3.8 ppb in the onion oil, 26% onion solids, 10% salt, and 38% water content.

[0070] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. For those skilled in the art, the present invention may have various modifications and variations. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention shall be included in the protection scope of the present invention.

Claims

1. A chive seasoning, characterized in that: The raw materials include the following components in parts by weight: 15-40 parts of fresh shallots, 15-20 parts of soy sauce, 15-20 parts of edible oil, 3-5 parts of white sugar, 10-20 parts of oyster sauce, 1-2 parts of edible salt, 5-15 parts of sesame seasoning sauce and 0.5-2 parts of spices.

2. The chive seasoning according to claim 1, characterized in that: The fresh chives are from Yunnan fresh chives, with a moisture content of 90%-92% and a spiciness index of 10-15. The spiciness index is the dilution multiple at which the spiciness is tasted after the fresh chives are ground and diluted to 1%, 5%, 10% and 15%.

3. The chive seasoning according to claim 1, characterized in that: The edible oils are soybean oil, sunflower oil, rapeseed oil, chicken oil and lard.

4. The chive seasoning according to claim 1, characterized in that: The spices include star anise, cinnamon, prickly ash, white pepper and black pepper.

5. The chive seasoning according to claim 1, characterized in that: The sesame seasoning sauce refers to pure sesame sauce or sesame peanut sauce.

6. The method for preparing chive seasoning according to any one of claims 1 to 5, characterized in that: The following steps are involved: The fresh shallots are washed, cleaned, cut into sections for later use, and then the edible oil is pumped into a vacuum dehydration device, the fresh shallot sections are sucked in, and the water is removed, and the dehydrated shallot sections are put into the edible oil for frying; Weigh soy sauce, oyster sauce, sugar, salt, sesame seasoning sauce and spices according to the recipe, and boil them together with green onion leaves and scallion oil; Finally, the chive seasoning is made by filling and packaging through pipeline transportation.

7. The method for preparing chive seasoning according to claim 6, characterized in that: The dehydration is carried out under the conditions of a dehydration temperature of 40°C-60°C and a vacuum degree of ≥-0.085Mpa to -0.095Mpa. After the fresh chives are processed, 100kg of chives produce 55-60kg of water.

8. The method for preparing chive seasoning according to claim 6, characterized in that: The frying process refers to removing water from the chive raw materials, adding the materials at an oil temperature of 130-150° C., and the final temperature is 140-150° C. The dimethyl trisulfide content of the fried chive oil is 3.5ppb-4.0ppb.

9. The method for preparing chive seasoning according to claim 6, characterized in that: The chive seasoning has a chive flavor aroma component dimethyl sulfide content of 3.5ppb-4.0ppb, and the chive solid content is 20%-35%.

10. The method for preparing chive seasoning according to claim 6, characterized in that: The chive seasoning can be used for direct consumption or cooking to produce chive fragrance, and is suitable for mixing with noodles.