Black truffle scallion oil sauce and processing method thereof

Abstract

The invention discloses a perigord truffle scallion oil sauce and a processing method thereof, relates to the field of scallion oil sauce preparation and processing, and solves the problems that the existing scallion oil sauce is single in nutritional ingredient and taste and relatively weak in market competitiveness. The scallion oil sauce comprises the following raw materials in parts by weight: 20-45 parts of fermented soy sauce, 20-30 parts of soybean oil, 15-20 parts of chive, 15-20 parts of water, 10-15 parts of perigord truffle, 5-10 parts of grape seed oil, 5-10 parts of hemp seed oil, 10-20 parts of seasoning and 1-5 parts of an additive. The processing method comprises the following steps: pre-treating the raw materials, and weighing to obtain the pre-treated raw materials; pouring soybean oil into a container, heating to a first preset temperature, adding chive, turning off fire, cooling, and reducing the oil temperature to a second preset temperature; heating, adding the perigord truffle, the fermented soy sauce, the water, the grape seed oil, the hemp seed oil, the seasonings and the additives into a container, frying for a preset time, taking out from the pan, packaging to obtain a pre-finished product, and quantitatively sterilizing to obtain a finished product.

Description

Technical Field

[0001] The invention relates to the field of preparation and processing of scallion oil sauce, in particular to black truffle scallion oil sauce and a processing method thereof. Background Art

[0002] In recent years, with the rise of the overall economic level, people pay more attention to the taste, flavor and health of food. More consumers tend to buy healthy and delicious food. Therefore, in the field of food manufacturing, how to provide flavorful and healthy food has become a key research direction.

[0003] In the field of preparation of scallion oil sauce, the flavor of the existing commercially available scallion oil sauce is relatively single, basically a simple shallot flavor, and because the scallion oil sauce needs to add a considerable amount of oil, some consumers who pursue health will be discouraged.

[0004] Therefore, how to provide a scallion oil sauce that is flavorful, rich in nutrients, healthy and delicious becomes a difficult problem. Summary of the invention

[0005] The purpose of the invention is to solve the problems that the existing scallion oil sauce has single nutritional components and taste and weak market competitiveness. The invention provides a black truffle scallion oil sauce with unique flavor, rich nutritional components and stable product quality.

[0006] In order to achieve the above-mentioned purpose, the present invention specifically adopts the following technical solutions:

[0007] In a first aspect, the present invention provides a black truffle scallion oil sauce, comprising the following raw materials in parts by weight: 20-45 parts of brewed soy sauce, 20-30 parts of soybean oil, 15-20 parts of shallots, 15-20 parts of water, 10-15 parts of black truffles, 5-10 parts of grape seed oil, 5-10 parts of sesame seed oil, 10-20 parts of seasonings, and 1-5 parts of additives.

[0008] Furthermore, the seasoning includes 5-10 parts of white sugar and 5-10 parts of edible salt.

[0009] Furthermore, the additives include 1-5 parts of edible flavors.

[0010] In a second aspect, the present invention also provides a processing method of the black truffle scallion oil sauce, comprising the following steps:

[0011] S1, taking raw materials for pretreatment and weighing according to the formula to obtain pretreated raw materials;

[0012] S2, pour soybean oil into a container, heat it to a first preset temperature, add shallots, turn off the heat and cool it, and then reduce the oil temperature to a second preset temperature;

[0013] S3, turning on the fire, adding black truffle, brewed soy sauce, water, grape seed oil, sesame seed oil, seasoning and additives into a container, frying for a preset time, removing from the heat and packaging to obtain a pre-finished product;

[0014] S4. Quantitatively sterilize the pre-finished product to obtain the finished product.

[0015] Furthermore, the pretreatment in S1 specifically includes selecting chives, washing them, and cutting them into small pieces of 1-1.5 cm; and washing black truffles, and cutting them into small pieces of 0.3-0.4 cm.

[0016] Furthermore, in S2, the first preset temperature is 120°C.

[0017] Furthermore, in S2, the second preset temperature is 100°C.

[0018] Furthermore, in S3, the preset time is 10 minutes.

[0019] Furthermore, in S4, the sterilization temperature is 90-100°C.

[0020] Furthermore, in S4, the sterilization time is 15-25 minutes.

[0021] Compared with the prior art, the advantages of the present invention are:

[0022] 1. The black truffle scallion oil sauce provided by the present invention has a unique fragrance and taste by combining shallots and black truffles, and adds the flavor of black truffles to the taste of conventional shallots. In addition, the present invention optimizes the selection and proportion of raw materials, and adds grape seed oil and sesame seed oil to the raw materials, so that the oil composition of the scallion oil sauce is diverse and not limited to one kind of oil. The addition of multiple oils enriches the nutritional components of the finished product. In addition, the raw material composition of the overall scallion oil sauce is simple, with few additives, which further improves the healthiness of the black truffle scallion oil sauce.

[0023] In addition, the present invention adds grape seed oil; the polyphenol compounds and vitamin E in the grape seed oil help protect the unsaturated fatty acids in the oil and reduce oxidation, so that the nutritional components of the scallion oil sauce of the present invention are stable. The sesame seed oil added by the present invention is rich in nutrients such as α-linolenic acid, which further increases the nutrition of the black truffle scallion oil sauce. And the present invention can avoid the decomposition of beneficial components caused by overheating by accurately controlling the temperature and time, thereby further ensuring the nutritional health of the finished product.

[0024] 2. A processing method of a black truffle scallion oil sauce provided by the present invention adopts a low-temperature short-time processing method, which can retain the beneficial ingredients of black truffle to the greatest extent and extract the aroma of black truffle. In addition, by optimizing the parameters of each step, such as controlling the processing temperature within a suitable range and shortening the heating time, the loss of beneficial ingredients in the raw material can be minimized. For example, avoiding excessively high temperature will cause unsaturated fatty acids and other beneficial ingredients such as vitamin E, phytosterols, etc. in sesame oil to be oxidized and decomposed. Therefore, the black truffle scallion oil sauce prepared by the processing method of the present invention has a unique flavor and rich nutritional ingredients. BRIEF DESCRIPTION OF THE DRAWINGS

[0025] Figure 1 A reference schematic diagram of the processing method provided in the embodiment of the present invention.

[0026] In order to make the purpose, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only part of the embodiments of the present invention, rather than all the embodiments.

[0027] Therefore, the following detailed description of the embodiments of the present invention is not intended to limit the scope of the invention claimed for protection, but merely represents selected embodiments of the present invention. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention. DETAILED DESCRIPTION

[0028] In a first aspect, the present invention provides a black truffle scallion oil sauce, comprising the following raw materials in parts by weight: 20-45 parts of brewed soy sauce, 20-30 parts of soybean oil, 15-20 parts of shallots, 15-20 parts of water, 10-15 parts of black truffles, 5-10 parts of grape seed oil, 5-10 parts of sesame seed oil, 10-20 parts of seasonings, and 1-5 parts of additives.

[0029] In some embodiments of the present invention, the seasoning includes 5-10 parts of white sugar and 5-10 parts of edible salt.

[0030] It is understandable that the scallion oil sauce of the present invention has a unique fragrance and taste by combining shallots and black truffles, and adds the flavor of black truffles to the taste of conventional shallots. In addition, the present invention optimizes the selection and proportion of raw materials and adds grape seed oil and sesame seed oil to the raw materials, so that the oil composition of the scallion oil sauce is diverse and not limited to one kind of oil. The addition of multiple oils enriches the nutritional components of the finished product. In addition, the raw material composition of the overall scallion oil sauce is simple and has few additives, which further improves the healthiness of the black truffle scallion oil sauce.

[0031] In addition, grape seed oil is added in the present invention; polyphenol compounds and vitamin E in the grape seed oil help protect unsaturated fatty acids in the oil and reduce oxidation, so that the nutritional components of the scallion oil sauce of the present invention are stable. The sesame seed oil added in the present invention is rich in nutrients such as α-linolenic acid, which further increases the nutrition of the black truffle scallion oil sauce.

[0032] The α-linolenic acid contained in sesame seed oil can be converted into eicosapentaenoic acid and docosahexaenoic acid in the human body. It is the effective active ingredient in fish oil, which can prevent cholesterol from depositing on the blood vessel walls and reduce the content of triglycerides and cholesterol in the blood. Therefore, it has a certain effect on controlling blood lipids, thereby helping to prevent or reduce the incidence of atherosclerosis and coronary heart disease.

[0033] Furthermore, the present invention can avoid decomposition of beneficial ingredients caused by overheating by precisely controlling temperature and time, thereby further ensuring the nutritional health of the finished product.

[0034] In some embodiments of the present invention, the additive includes 1-5 parts of edible flavoring.

[0035] In some embodiments, the edible flavor is selected from chive flavor.

[0036] In a second aspect, the present invention also provides a processing method of the black truffle scallion oil sauce based on the above-mentioned method. Figure 1 , including the following steps:

[0037] S1, taking raw materials for pretreatment and weighing according to the formula to obtain pretreated raw materials;

[0038] S2, pour soybean oil into a container, heat it to a first preset temperature, add shallots, turn off the heat and cool it, and then reduce the oil temperature to a second preset temperature;

[0039] S3, turning on the fire, adding black truffle, brewed soy sauce, water, grape seed oil, sesame seed oil, seasoning and additives into a container, frying for a preset time, removing from the heat and packaging to obtain a pre-finished product;

[0040] S4. Quantitatively sterilize the pre-finished product to obtain the finished product.

[0041] It is understandable that the present invention adopts a low-temperature and short-time processing method, which can retain the beneficial ingredients of black truffle to the greatest extent and extract the aroma of black truffle. In addition, by optimizing the parameters of each step, such as controlling the processing temperature within a suitable range and shortening the heating time, the loss of beneficial ingredients in the raw materials can be minimized. For example, avoiding excessively high temperatures will cause unsaturated fatty acids and other beneficial ingredients such as vitamin E, phytosterols, etc. in sesame oil to oxidize and decompose. Therefore, the black truffle scallion oil sauce prepared by the processing method of the present invention has a unique flavor and rich nutritional ingredients.

[0042] In some embodiments of the present invention, the pretreatment in S1 specifically includes selecting chives, washing them, and cutting them into small pieces of 1-1.5 cm; and washing black truffles, and cutting them into small pieces of 0.3-0.4 cm.

[0043] Specifically in some embodiments, the criteria for selecting shallots are: the shallot heads are white, rootless, sand-free, and fresh; the shallot leaves are green, have a strong characteristic shallot aroma, are not rotten or moldy, and have no foreign impurities visible to the naked eye.

[0044] In some embodiments of the present invention, in S2, the first preset temperature is 120°C.

[0045] In some embodiments of the present invention, in S2, the second preset temperature is 100°C.

[0046] In some embodiments of the present invention, in S3, the preset time is 10 minutes.

[0047] In some embodiments of the present invention, in S4, the sterilization temperature is 90-100°C.

[0048] In some embodiments of the present invention, in S4, the sterilization time is 15-25 minutes. Experimental Example 1. Exploring the effects of different black truffle frying temperatures (second preset temperature) and frying time on the product

[0049] 1.1 Experimental design

[0050] Nine experimental groups were set up, with the frying temperature of groups 1-3 being 100°C, the frying temperature of groups 4-6 being 110°C, and the frying temperature of groups 7-9 being 120°C.

[0051] At the same time, the frying time of groups 1-3 was set to 10min, 15min, and 20min respectively. The frying time of groups 4-6 was set to 10min, 15min, and 20min respectively. The frying time of groups 7-9 was set to 10min, 15min, and 20min respectively.

[0052] The experimental groups were prepared and processed to obtain 9 sample groups. The states of the samples were recorded and the sensory evaluation was scored. The judging criteria for the sensory evaluation are shown in Table 1, and the results of the evaluation are shown in Table 2.

[0053] Table 1

[0054]

[0055]

[0056] 1.2 Test results

[0057] Table 2

[0058]

[0059] 1.3 Results Analysis

[0060] As shown in Table 2, the truffle temperature (second preset temperature) is controlled at 100-110°C and the frying time is controlled at 15-20 minutes, and the finished scallion oil sauce with good condition and good sensory score can be obtained. The optimal parameters are frying temperature of 100°C and frying time of 20 minutes, which can achieve the best sensory score.

[0061] It can be seen that in the processing method of the present invention, if the temperature (the second preset temperature) of the black truffle is low, the state of the finished product is good but the aroma is not enough, so that the aroma of the finished product is slightly poor. If the temperature (the second preset temperature) of the black truffle is too high, the state of the finished product is poor and the color is not good. If the frying time is too short, the flavor is not enough, so that the aroma of the finished product is slightly poor.

[0062] Test Example 2: Investigate the effects of different sterilization temperatures and times on the product

[0063] 2.1 Experimental design

[0064] Nine experimental groups were set up, with the sterilization temperature of groups 1-3 being 90°C, the sterilization temperature of groups 4-6 being 95°C, and the sterilization temperature of groups 7-9 being 100°C.

[0065] At the same time, the sterilization time of groups 1-3 was set to 15min, 20min, and 25min respectively. The sterilization time of groups 4-6 was set to 15min, 20min, and 25min respectively. The sterilization time of groups 7-9 was set to 15min, 20min, and 25min respectively.

[0066] The experimental groups were prepared and processed to obtain 9 sample groups, and the product morphology of the samples was evaluated respectively. The evaluation results are shown in Table 3.

[0067] The total colony count and coliform group were counted at 0d and 30d respectively. The statistical results are shown in Table 3.

[0068] 2.2 Test results

[0069] Table 3

[0070]

[0071] 2.3 Results Analysis

[0072] As shown in Table 3, when the sterilization temperature is 90-95°C and the sterilization time is 15-25 minutes, the sterilization effect is good. When the sterilization temperature is higher, such as 100°C, and the sterilization time is greater than 15 minutes, the fragrance of the product is weak and the state is not ideal.

[0073] If the temperature is low and the time is short, the product is not easy to keep, and if the temperature is high and the time is long, the product is in poor condition, the fat aroma is weak, and the effective ingredients are reduced. It can be seen that the processing method of the present invention can reasonably keep the finished scallion oil sauce by optimizing the temperature and time of sterilization, and ensure good sensory and taste.

[0074] The above embodiment is only one implementation of the present invention, and its description is relatively specific and detailed, but it cannot be understood as limiting the scope of the patent of the present invention. It should be pointed out that for ordinary technicians in this field, several modifications and improvements can be made without departing from the concept of the present invention, which all belong to the protection scope of the present invention. Therefore, the protection scope of the patent of the present invention shall be based on the attached claims.

Claims

1. A black truffle scallion oil sauce, characterized in that: The invention comprises the following raw materials in parts by weight: 20-45 parts of brewed soy sauce, 20-30 parts of soybean oil, 15-20 parts of chives, 15-20 parts of water, 10-15 parts of black truffles, 5-10 parts of grape seed oil, 5-10 parts of sesame seed oil, 10-20 parts of seasonings and 1-5 parts of additives.

2. The black truffle scallion oil sauce according to claim 1, characterized in that: The seasoning includes 5-10 parts of white sugar and 5-10 parts of edible salt.

3. The black truffle scallion oil sauce according to claim 1, characterized in that: The additives include 1-5 parts of edible flavors.

4. A method for processing black truffle scallion oil sauce according to any one of claims 1 to 3, characterized in that: The following steps are involved: S1, taking raw materials for pretreatment and weighing according to the formula to obtain pretreated raw materials; S2, pour soybean oil into a container, heat it to a first preset temperature, add shallots, turn off the heat and cool it, and then reduce the oil temperature to a second preset temperature; S3, turning on the fire, adding black truffle, brewed soy sauce, water, grape seed oil, sesame seed oil, seasoning and additives into a container, frying for a preset time, removing from the heat and packaging to obtain a pre-finished product; S4. Quantitatively sterilize the pre-finished product to obtain the finished product.

5. The method for processing black truffle scallion oil sauce according to claim 4, characterized in that: The pretreatment in S1 specifically includes selecting chives, washing them, and cutting them into small pieces of 1-1.5 cm; and washing black truffles, and cutting them into small pieces of 0.3-0.4 cm.

6. The method for processing black truffle scallion oil sauce according to claim 4, characterized in that: In S2, the first preset temperature is 120°C.

7. The black truffle scallion oil sauce according to claim 4, characterized in that: In S2, the second preset temperature is 100°C.

8. The black truffle scallion oil sauce according to claim 4, characterized in that: In S3, the preset time is 10 minutes.

9. The black truffle scallion oil sauce according to claim 4, characterized in that: In S4, the sterilization temperature is 90-100°C.

10. The black truffle scallion oil sauce according to claim 4, characterized in that: In S4, the sterilization time is 15-25 minutes.

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