Appetizing allium macrostemon delicious food and making method thereof

Abstract

The invention belongs to the field of food processing, and particularly relates to an appetizing allium macrostemon delicious food and a preparation method thereof. Alias of allium macrostemon include allium chinense, fire onion, allium ascalonicum, garlic sprout and the like, and the alias are different in different regions. The allium macrostemon is an underground bulb of a perennial herbaceous liliaceae plant, has a long leaf line, has purple florets, and is edible in tender leaves. The mature allium chinense is large, thick, white, glittering and translucent, spicy, tender and glutinous, and contains various nutrient substances such as sugar, protein, calcium, phosphorus, iron, carotene, vitamin C and the like. The longstamen onion bulb has the effects of promoting appetite, helping digestion, relieving greasiness, tonifying spleen, promoting appetite and the like. As the allium macrostemon is low in yield and high in edible value, the allium macrostemon is listed in a high-grade vegetable list in China, and is called lucid ganoderma in vegetables. The allium macrostemon, red pepper, green pepper, flat sharp bamboo shoot, green prickleyash, ginger and other carrier plants are scientifically prepared. The canned food is prepared by adopting low-temperature inactivation and sterile cold processing in the whole process of the preparation process. The problems that the allium macrostemon is low in yield, not easy to purchase and preserve freshness and pungent in taste are solved.

Description

Technical Field

[0001] The present invention belongs to the field of food processing, and particularly relates to an appetizing allium macrostemon bunge gourmet dish and a production method thereof. Background Art

[0002] At present: Since allium macrostemon bunge is the underground bulb of a perennial herbaceous liliaceae plant, the yield of edible allium macrostemon bunge is small, the taste of allium macrostemon bunge is pungent, warm in nature, and enters the heart and liver. The edible value of allium macrostemon bunge has not been developed, the planting cost is high, there are very few large-scale planting areas, the allium macrostemon bunge sold in existing vegetable markets are all wild, the quantity is small, the picking is inconvenient, and there is no good production method yet. Summary of the Invention

[0003] For the above reasons, the present invention provides an appetizing allium macrostemon bunge gourmet dish and a production method thereof. The purpose of the invention is to solve the problems of insufficient understanding of the edible value of allium macrostemon bunge and inconvenient picking. By adding allium macrostemon bunge, red pepper, green pepper, flat sharp bamboo shoots, green prickly ash, ginger, edible vegetable oil, edible salt, and food additives to the allium macrostemon bunge gourmet dish, the allium macrostemon bunge gourmet dish is prepared by mixing.

[0004] In order to achieve the above purpose, the technical solution of the present invention discloses an appetizing allium macrostemon bunge gourmet dish and a production method thereof, including: adding allium macrostemon bunge, red pepper, green pepper, flat sharp bamboo shoots, green prickly ash, ginger, edible vegetable oil, edible salt, and food additives (including edible essence, citric acid, sodium dehydroacetate, lactic acid, sodium benzoate, potassium sorbate, disodium ethylenediaminetetraacetate, D-isoascorbic acid sodium) to the allium macrostemon bunge gourmet dish and mixing to prepare the allium macrostemon bunge gourmet dish.

[0005] Further, the addition ratio of the allium macrostemon bunge, red pepper, green pepper, flat sharp bamboo shoots, green prickly ash, and ginger is 100:60:40:20:15:10.

[0006] Further, the addition ratio of the edible vegetable oil and the edible salt is 30:1%.

[0007] Further, the addition ratio of the food additives (including edible essence, citric acid, sodium dehydroacetate, lactic acid, sodium benzoate, potassium sorbate, disodium ethylenediaminetetraacetate, D-isoascorbic acid sodium) is (0.5%:1%:0.3%:0.3%:0.2%:0.5%:0.15%:0.2%).

[0008] Further, the carriers are sequentially mixed in a sterile container and stirred evenly by regular micro-stirring to obtain the allium macrostemon bunge gourmet dish.

[0009] Further, the whole production process adopts low-temperature inactivation and aseptic cold processing to make canned food to obtain the allium macrostemon bunge gourmet dish.

[0010] The present invention also discloses a Scallion white gourmet dish prepared according to the above manufacturing method.

[0011] Advantages of the present invention: High edible value, wide range of consumers, convenient to eat, healthy, safe, hygienic, appetizing and delicious. Detailed implementation manners

[0012] The technical solution of the present invention will be explained below in conjunction with embodiments. Those skilled in the art will understand that the following embodiments are only used to illustrate the present invention and should not be regarded as limiting the scope of the present invention. For those not specified in the embodiments regarding specific technologies or conditions, they shall be carried out according to the technologies or conditions described in the literature in this field or according to the product specifications. For reagents or instruments not specified by the manufacturer, they are all conventional products that can be obtained through commercial purchase.

[0013] All mixing ratios in the present invention are in parts by weight.

[0014] The first embodiment of the present invention provides a method for making an appetizing Scallion white gourmet dish, including: adding Scallion white, red pepper, green pepper, flat tip bamboo shoots, green Chinese prickly ash, ginger, edible vegetable oil, edible salt, food additives (including edible essence, citric acid, sodium dehydroacetate, lactic acid, sodium benzoate, potassium sorbate, disodium ethylenediaminetetraacetate, D-isoascorbic acid sodium) to the Scallion white gourmet dish. Mix to obtain the Scallion white gourmet dish.

[0015] In the above embodiment, the Scallion white is the edible part of the Scallion, which is washed, drained and cut into pieces 2 mm thick after washing. Eating Scallion has the effects of increasing appetite, helping digestion, relieving greasiness, strengthening the spleen and promoting appetite.

[0016] In the above embodiment, both the red pepper and the green pepper are fresh edible peppers. After washing and draining, they are cut into pepper slices 3 mm thick. Green and red peppers have the effects of appetizing and promoting digestion, increasing appetite, and being rich in a large amount of vitamin C.

[0017] In the above embodiment, the flat tip bamboo shoots should be blanched in water first and then drained, and cut into small pieces 1 mm thick. Flat tip bamboo shoots are low-fat and low-calorie vegetables, rich in dietary fiber, and have the function of promoting food digestion and intestinal peristalsis.

[0018] In the above embodiment, the green Chinese prickly ash is fresh green Chinese prickly ash. After washing, deseeding and draining, it is ground into fine powder.

[0019] In the above embodiment, the ginger is fresh ginger. After washing and draining, it is cut into ginger shreds less than 1 mm.

[0020] In some specific implementation manners, the addition ratios of the Scallion white, red pepper, green pepper, flat tip bamboo shoots, green Chinese prickly ash, and ginger are 100:60:40:20:15:10.

[0021] In some specific embodiments, the addition ratio of the edible vegetable oil to the edible salt is 30:1.

[0022] In some specific embodiments, the addition ratio of the food additives (including edible essence, citric acid, sodium dehydroacetate, lactic acid, sodium benzoate, potassium sorbate, disodium ethylenediaminetetraacetate, sodium D-isoascorbate) is (0.5%:1%:0.3%:0.3%:0.2%:0.5%:0.15%:0.2%).

[0023] In some specific embodiments, the carriers are sequentially mixed in a sterile container and stirred evenly by gentle agitation at regular intervals to obtain the Allium macrostemon Bunge gourmet dish.

[0024] In some specific embodiments, the manufacturing process adopts low-temperature inactivation and aseptic cold processing throughout to produce canned food, thus obtaining the Allium macrostemon Bunge gourmet dish.

[0025] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention and are not intended to limit them. Although the present invention has been described in detail with reference to the foregoing embodiments, those of ordinary skill in the art should understand that they can still modify the technical solutions described in the foregoing embodiments, or perform equivalent replacements for some or all of the technical features. These modifications or replacements do not cause the essence of the corresponding technical solutions to deviate from the scope of the technical solutions of the embodiments of the present invention.

Claims

1. A method for preparing an appetizing white food dish, characterized in that: scallion, red pepper, green pepper, flat-tipped bamboo shoots, green pepper, ginger, edible vegetable oil, edible salt, and food additives (including edible flavors, citric acid, sodium dehydroacetate, lactic acid, sodium benzoate, potassium sorbate, disodium ethylenediaminetetraacetate, and sodium D-isoascorbate) are added to the white food dish, and the mixture is mixed to prepare the scallion dish.

2. The method according to claim 1, characterized in that: The adding ratio of the leek, red pepper, green pepper, flat-pointed bamboo shoots, green pepper and ginger is 100:60:40:20:15:

10.

3. The method according to claim 1, characterized in that: The added ratio of the edible vegetable oil and edible salt is 30:1%.

4. The method according to claim 1, characterized in that: The added ratio of the food additives (including edible flavors, citric acid, sodium dehydroacetate, lactic acid, sodium benzoate, potassium sorbate, disodium ethylenediaminetetraacetate, and sodium D-isoascorbate) is (0.5%:1%:0.3%:0.3%:0.2%:0.5%:0.15%:0.2%).

5. The method according to claim 2-4, characterized in that: The carriers are mixed in sequence in a sterile container, and stirred evenly with micro-movement at regular intervals to obtain a delicious Allium macrostemon dish.

6. The method according to claim 1-5, characterized in that The whole production process adopts low-temperature inactivation and aseptic cold processing to make canned food, thereby obtaining Xiebai delicious dish.

7. A canned food prepared according to the preparation method of claims 1 to 6, which is a Xiebai gourmet dish.