Sweet and sour buckwheat cake with improved flavor and preparation method thereof
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2026-06-23
- Publication Date
- 2026-08-11
AI Technical Summary
[0004]本发明的目的是提供一种提升风味的甜酸荞头及其制备方法，通过对荞头的腌渍工艺、灌装味液配方进行改良，解决了现有技术中甜酸荞头在加工和储存过程中易褐变、口感变软及微生物超标等的问题
[0027]（1）整体设计构思巧妙：本发明并非单一环节的改进，而是从腌渍、发酵、脱盐到灌装、杀菌的全流程、系统性的工艺优化。通过“隔绝空气+酸梅汁抗氧化”解决褐变问题；通过“动态控盐+分段降温杀菌”解决口感变软问题；通过“发酵期加醋+酸性脱盐+分段杀菌”解决微生物问题。各个环节相互配合、协同作用，共同实现了提升产品综合品质的最终目的。
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Abstract
Description
Technical Field
[0001] This invention relates to the field of food processing technology, and in particular to a sweet and sour pickled shallot with enhanced flavor and its preparation method. Background Technology
[0002] Sweet and sour shallots, a traditional pickled food, are beloved by consumers for their unique flavor and crisp texture. Traditional processing methods primarily involve high-salt pickling or simple sugar-vinegar marinating. However, existing technologies generally suffer from the following drawbacks in production and storage: First, shallots are prone to enzymatic or non-enzymatic browning during pickling and subsequent processing, causing the product's color to change from milky white to dark yellow or even brownish-red, severely affecting its appearance. Second, inappropriate pickling processes (such as excessively low or high brine concentrations) can lead to excessive loss of texture-supporting substances like pectin or excessive microbial fermentation, softening the shallot tissue and causing it to lose its crispness. Finally, traditional processes lack sufficient microbial control, easily leading to problems such as excessive microbial levels, bloating, and spoilage during the product's shelf life.
[0003] Therefore, developing a method for preparing sweet and sour shallots that can effectively maintain their white color, crisp texture, unique flavor, and long shelf life is a technical problem that urgently needs to be solved in this field. Summary of the Invention
[0004] The purpose of this invention is to provide a flavor-enhancing sweet and sour shallot and its preparation method. By improving the pickling process of shallots and the formula of the filling liquid, the problems of browning, softening and excessive microorganisms in sweet and sour shallots during processing and storage in the prior art are solved.
[0005] To achieve the above objectives, the present invention adopts the following technical solution:
[0006] In a first aspect, the present invention provides a method for preparing sweet and sour shallots with enhanced flavor, comprising the following steps:
[0007] (1) Pickling: Mix the washed fresh shallots with salt, add water to dissolve the salt, and repeat the process of rinsing and pickling.
[0008] (2) Sealed fermentation: After pickling, drain the brine, press the shallots, add white vinegar, plum juice and salt water, and repeat the process. Then cover with plastic film for sealed fermentation. The fermentation process is divided into two stages: the first fermentation stage controls the concentration of the pickling water to 13-15 Baume degrees, and the second fermentation stage increases the concentration of the pickling water to 15-17 Baume degrees.
[0009] (3) Desalination: Trim the fermented shallots and then soak them in a vinegar solution to desalinate them;
[0010] (4) Bottling: The desalted shallots are mixed with sweet and sour sauce and bottled, wherein the sweet and sour sauce contains white rice vinegar, white sugar, fructose syrup and plum juice;
[0011] (5) Sterilization: The bottled product is sterilized and cooled in stages by water bath to obtain a sweet and sour buckwheat product with enhanced flavor.
[0012] The preparation method provided by this invention effectively solves the above-mentioned technical problems by synergistically improving multiple stages of the entire process.
[0013] Specifically, adding white vinegar during the sealed fermentation process effectively inhibits the growth of harmful pathogens during pickling, ensuring the safety of the product for consumption, while also giving the shallots a distinctive sour taste. Adding plum juice, rich in natural antioxidants, significantly enhances the shallots' antioxidant capacity, fundamentally inhibiting browning and preventing the shallots from darkening in color during long-term storage; at the same time, plum juice also brings a unique complex fruity flavor to the product.
[0014] During fermentation, the use of stones to compact the mixture and sealing it with plastic film effectively isolates the air and prevents the phenolic substances in the shallots from oxidizing and turning brown under aerobic conditions. This is one of the key steps in maintaining the milky white color of the product.
[0015] Crucially, this invention proposes a phased and precise control of the pickling brine concentration. In the early pickling stage (days 6-30), the concentration is controlled at 13-15 Baume. This concentration ensures normal lactic acid fermentation while preventing the rapid dissolution of pectin, sugars, and other organic matter from the shallot cells due to excessive osmotic pressure, thus effectively protecting the cell wall structure and ensuring the crispness of the finished product. In the later pickling stage (days 31-90), the concentration is increased to 15-17 Baume, which moderately inhibits excessive microbial growth and metabolic activity, preventing over-fermentation that could produce undesirable flavors or cause tissue softening. This dynamic concentration control strategy is the core of achieving a balance between good taste, pure flavor, and stable quality.
[0016] As a specific technical solution of the present invention, in the pickling step, the amount of salt added is 4% to 6% of the weight of the shallots, and the concentration of the brine after the salt is dissolved reaches 9 to 12 Baume degrees.
[0017] As a specific technical solution of this invention, in the pickling step, the pickling time is 5 days, with repeated rinsing 3-5 times a day, each time lasting 15-30 minutes. This initial pickling, through repeated rinsing, allows the salt to penetrate the shallots quickly and evenly, and effectively dissipates the "raw material taste," laying a good foundation for subsequent sealed fermentation.
[0018] As a specific technical solution of the present invention, in the sealed fermentation step, the white vinegar has an alcohol content of 10 degrees, the amount of white vinegar added is 3% to 6% of the weight of the shallots, the amount of plum juice added is 3% to 6% of the weight of the shallots, and the amount of salt water added is to the point that the liquid surface submerges the shallots by 15cm.
[0019] As a specific technical solution of the present invention, in the sealed fermentation step, the first fermentation stage is from day 6 to day 30 of pickling, and the concentration of pickling water is controlled at 14 Baume degrees during the first fermentation stage; the second fermentation stage is from day 31 to day 90 of pickling, and the concentration of pickling water is controlled at 16 Baume degrees during the second fermentation stage.
[0020] As a specific technical solution of this invention, in the desalination step, the trimmed shallots are mixed with a 1.2%~2.0% vinegar solution at a 1:1 ratio and soaked. The vinegar solution is replaced every 24 hours, and the soaking is continued for more than 3 days until the salt content of the shallots is ≤4%. Using a vinegar solution instead of water for desalination can maintain a slightly acidic environment, further inhibiting microbial growth and maintaining the stability of the shallot tissue, preventing a deterioration in taste due to sudden changes in pH value.
[0021] As a specific technical solution of this invention, in the filling step, the sweet and sour sauce, by weight percentage, comprises 15%~25% white rice vinegar, 12%~20% white sugar, 40%~50% high-fructose corn syrup, 0.5%~1.5% plum juice, and the balance being water. This specific ratio of sweet and sour sauce utilizes white rice vinegar to provide a refreshing sour taste, while the combination of white sugar and high-fructose corn syrup provides a rich and layered sweetness (the sweetness of high-fructose corn syrup is purer and better complements the flavor of the shallots themselves). Plum juice is added again to enhance the antioxidant and color-protecting effects and the flavor profile. This sweet and sour sauce perfectly combines with the shallots that have undergone the aforementioned special fermentation treatment, resulting in a final product that is pleasantly sweet and sour with a unique flavor.
[0022] As a specific technical solution of this invention, in the filling step, the mass ratio of the sweet and sour sauce to the shallots is 1:1. This ratio ensures that the shallots are fully soaked in the sweet and sour sauce, guaranteeing a uniform flavor.
[0023] As a specific technical solution of this invention, the segmented water bath sterilization and cooling steps are as follows: after bottling, the product is first sterilized in a water bath at 80℃~85℃ for 5min~20min, then treated in a water bath at 60℃~65℃ for 4min~8min, and finally cooled in a water bath at 10℃~15℃ for 40min~50min. This segmented water bath sterilization method first effectively kills microorganisms in the product at a medium temperature (80℃~85℃), ensuring commercial sterility; then, through gradual cooling at a medium temperature (60℃~65℃) and a low temperature (10℃~15℃), it avoids glass bottle breakage due to sudden temperature changes, and also minimizes the impact of thermal shock on the crispness of the shallots, making it an important post-processing step to maintain the crisp taste of the product.
[0024] Preferably, the segmented water bath sterilization and cooling steps are as follows: after bottling, the product is first sterilized in a water bath at 80℃~85℃ for 10min~15min, then treated in a water bath at 60℃~65℃ for 4min~8min, and finally cooled in a water bath at 10℃~15℃ for 40min~50min.
[0025] Secondly, the present invention further provides a flavor-enhanced sweet and sour shallot, prepared using any of the above-mentioned methods. This sweet and sour shallot is white or milky white in color, glossy, crisp in texture, pleasantly sweet and sour, and possesses a unique fermented shallot flavor and a subtle plum aroma. It also maintains good color and taste over a shelf life of more than 6 months.
[0026] Compared with the prior art, the present invention provides a sweet and sour shallot with enhanced flavor and its preparation method, which has the following beneficial effects:
[0027] (1) Ingenious overall design concept: This invention is not an improvement of a single link, but a systematic optimization of the entire process from pickling, fermentation, desalination to filling and sterilization. The browning problem is solved by "isolating air + anti-oxidation of plum juice"; the softening problem is solved by "dynamic salt control + staged cooling sterilization"; and the microbial problem is solved by "adding vinegar during fermentation + acidic desalination + staged sterilization". Each link cooperates and works synergistically to achieve the ultimate goal of improving the overall quality of the product.
[0028] (2) Significantly improves product color stability: This invention constructs multiple antioxidant defenses by adding plum juice for anti-oxidation in the early stage of fermentation, combined with the entire process of sealed oxygen-free fermentation with plastic film, and adding plum juice again to the sweet and sour sauce. Comparative experiments (such as Comparative Example 1) confirmed that the product without added plum juice showed severe browning after 6 months of storage (score of only 1 point), while the product of Example 1 of this invention had a color score as high as 5 points and maintained a milky white color after long-term storage.
[0029] (3) Perfectly maintains the crisp texture of the product: This invention effectively prevents the rapid loss of substances such as pectin by precisely controlling the salt concentration (14 Baume) in the early stage of fermentation. At the same time, the segmented cooling and sterilization process minimizes the damage to the cell walls of the shallots caused by heat treatment. The taste scores of Comparative Example 2 (fermentation without vinegar) and Comparative Example 6 (increased salt concentration) were 2 and 4 points respectively, both lower than the 5 points of Example 1, proving the superiority of this invention in maintaining a crisp texture.
[0030] (4) Imparting a unique and harmonious flavor to the product: This invention utilizes the acidity of white vinegar, the fruity aroma and slight acidity of plum juice, and the complex sweetness of white sugar and fructose syrup, combined with the flavor substances produced by the fermentation of shallots themselves, to form a distinctive flavor that is sweet and sour, rich in layers, and has a unique plum aroma. Comparative Examples 3 to 5, by changing the ratio of sweet and sour sauce, all had flavor scores lower than Example 1 (5 points), indicating that the optimal ratio of sweet and sour sauce determined by this invention can best present the sweet and sour flavor of the product.
[0031] (5) Extending product shelf life: This invention ensures the microbial safety of the product through the application of multiple barrier technologies, including the addition of vinegar during fermentation to inhibit bacteria, an acidic desalination environment, a reasonable osmotic pressure of the sweet and sour sauce, and segmented water bath sterilization and cooling. All products in the embodiments did not show microbial spoilage during a storage period of more than 6 months, while the comparative examples showed varying degrees of quality deterioration. Detailed Implementation
[0032] The technical solution of the present invention will be clearly and completely described below through detailed embodiments. Obviously, the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the scope of protection of the present invention.
[0033] Unless otherwise specified, the experimental methods used in the examples and comparative examples are conventional methods, and the raw materials and reagents used are all commercially available products that can be purchased through commercial channels.
[0034] Example 1
[0035] This embodiment provides a sweet and sour shallot with enhanced flavor, and its preparation method includes the following steps:
[0036] S1. Cleaning and Mixing: Weigh fresh shallots, clean them with production water, and then add them to the pickling tank. At the same time, add salt equal to 4% of the total weight of the shallots, adding the salt while adding the shallots to ensure that the shallots and salt are mixed evenly.
[0037] S2. Re-rinsing to promote penetration: After all the shallots are placed in the pool and covered with salt, add production water of about 20% of the shallot weight and spray it evenly to dissolve the salt. The brine concentration is measured to reach 9 Baume degrees. Then start the circulation pump to extract the brine from the bottom of the pool and re-rinse it evenly on the surface of the shallots. Continue to circulate until a large amount of foam is produced.
[0038] S3. Initial pickling: Continue pickling for 5 days. During this period, perform 4 cycles of re-rinsing daily, with each re-rinsing lasting 15 minutes.
[0039] S4. Sealing and Adding Auxiliary Materials: After pickling for 5 days, drain the brine from the bottom of the pool. First, lay a layer of food-grade thick PE mesh on the surface of the shallots, then lay a food-grade PE board (approximately 20mm thick) and press the shallots firmly. Next, add 5% of the shallots' weight in 10-degree white vinegar and 5% of the shallots' weight in plum juice to the pool, and pump in 14 Baume's degree brine until the liquid level submerges the shallots by 15cm. Restart the circulation pump to extract the mixture from the bottom of the pool and re-pour it onto the shallots until a large amount of foam is produced. Then, lay a food-grade high-barrier plastic film (20s thick) on the surface, ensuring that the plastic film covers an area larger than the area of the pickling pool, completely covering the surface. Finally, press it down with clean granite blocks to isolate it from the air.
[0040] S5. First Fermentation Stage: Continue pickling from day 6 to day 30. During this period, check the concentration of the pickling brine every 5 days to ensure it is maintained at 14 Baume degrees. If the concentration is insufficient, add salt as needed to adjust.
[0041] S6. Second Fermentation Stage: From day 31 to day 90 of pickling, adjust the concentration of the pickling brine to 16 Baume degrees. Check the concentration every 10 days; if the concentration is insufficient, add salt as needed. After this stage, the shallots are basically fermented and matured.
[0042] S7. Trimming and Desalination: Remove the fermented shallots, trim them, and shape them into ellipsoids. Mix the trimmed shallots with a 1.5% vinegar solution at a 1:1 mass ratio and soak them to desalinate. Replace the vinegar solution every 24 hours and continue soaking and desalting for at least 3 days until the salt content of the shallots is ≤2.5%.
[0043] S8. Preparation and Bottling of Sweet and Sour Sauce: Prepare the sweet and sour sauce according to the following weight percentages: 21% white rice vinegar, 15% white sugar, 45% fructose syrup, 1% plum juice, and 18% tap water. Mix all ingredients and heat to boiling for sterilization. After sterilization, cool the sweet and sour sauce to room temperature. Mix the desalted shallots and sweet and sour sauce in a 1:1 mass ratio, bottle, and seal.
[0044] S9. Segmented water bath sterilization and cooling: After bottling, first sterilize in an 80℃ water bath for 10 minutes; then transfer to a 60℃ water bath for 5 minutes; finally cool in a 15℃ water bath for 45 minutes to complete the segmented cooling. Drain the outer layer of moisture from the bottle, label and package to obtain the flavorful sweet and sour shallot product.
[0045] Example 2
[0046] This embodiment provides another sweet and sour shallot with enhanced flavor. Its preparation method is basically the same as that of Example 1, except that the process parameters and formula ratios are different.
[0047] Specifically, the preparation method of sweet and sour shallots in this embodiment includes the following steps:
[0048] S1. Washing and Mixing: Weigh fresh shallots, wash them thoroughly with production water, and then add them to the pickling tank. At the same time, add salt equal to 5% of the total weight of the shallots, adding the salt while adding the shallots to ensure that the shallots and salt are mixed evenly.
[0049] S2. Re-rinsing to promote penetration: After all the shallots are placed in the pool and covered with salt, add production water of about 20% of the shallot weight and spray it evenly to dissolve the salt. The brine concentration is measured to reach 10 Baume degrees. Then start the circulation pump to extract the brine from the bottom of the pool and re-rinse it evenly on the surface of the shallots. Continue to circulate until a large amount of foam is produced.
[0050] S3. Initial pickling: Continue pickling for 5 days. During this period, perform 4 cycles of re-rinsing daily, with each re-rinsing lasting 15 minutes.
[0051] S4. Sealing and Adding Auxiliary Materials: After pickling for 5 days, drain the brine from the bottom of the pool. First, lay a layer of food-grade thick PE mesh on the surface of the shallots, then lay a food-grade PE board (approximately 20mm thick) and press the shallots firmly. Next, add 4% by weight of 10-degree white vinegar and 4% by weight of plum juice to the pool, and pump in 14 Baume brine until the liquid level submerges the shallots by 15cm. Restart the circulation pump to extract the mixture from the bottom of the pool and re-pour it onto the shallots until a large amount of foam is produced. Then, lay a layer of food-grade high-barrier plastic film (20s thick) on the surface, ensuring that the plastic film covers an area larger than the area of the pickling pool, completely covering the surface. Finally, press it down with clean granite blocks to isolate it from the air.
[0052] S5. First Fermentation Stage: Continue pickling from day 6 to day 30. During this period, check the concentration of the pickling brine every 5 days to ensure it is maintained at 14 Baume degrees. If the concentration is insufficient, add salt as needed to adjust.
[0053] S6. Second Fermentation Stage: From day 31 to day 90 of pickling, adjust the concentration of the pickling brine to 16 Baume degrees. Check the concentration every 10 days; if the concentration is insufficient, add salt as needed. After this stage, the shallots are basically fermented and matured.
[0054] S7. Trimming and Desalination: Remove the fermented shallots, trim them, and shape them into ellipsoids. Mix the trimmed shallots with a 1.5% vinegar solution at a 1:1 mass ratio and soak them to desalinate. Replace the vinegar solution every 24 hours and continue soaking and desalting for at least 3 days until the salt content of the shallots is ≤3.5%.
[0055] S8. Preparation and Bottling of Sweet and Sour Sauce: Prepare the sweet and sour sauce according to the following weight percentages: 19% white rice vinegar, 12% white sugar, 48% fructose syrup, 0.8% plum juice, and 20.2% tap water. Mix all ingredients and heat to boiling for sterilization. After sterilization, cool the sweet and sour sauce to room temperature. Mix the desalted shallots and sweet and sour sauce in a 1:1 mass ratio, bottle, and seal.
[0056] S9. Segmented water bath sterilization and cooling: After bottling, first sterilize in an 80℃ water bath for 12 minutes; then transfer to a 60℃ water bath for 5 minutes; finally cool in a 15℃ water bath for 45 minutes to complete the segmented cooling. Drain the outer layer of moisture from the bottle, label and package to obtain the flavorful sweet and sour shallot product.
[0057] Example 3
[0058] This embodiment provides another sweet and sour shallot with enhanced flavor. Its preparation method is basically the same as that in Example 1, except that the process parameters and formula ratios are different.
[0059] Specifically, the preparation method of sweet and sour shallots in this embodiment includes the following steps:
[0060] S1. Washing and Mixing: Weigh fresh shallots, wash them thoroughly with production water, and then add them to the pickling tank. At the same time, add salt equal to 5% of the total weight of the shallots, adding the salt while adding the shallots to ensure that the shallots and salt are mixed evenly.
[0061] S2. Re-rinsing to promote penetration: After all the shallots are placed in the pool and covered with salt, add production water of about 20% of the shallot weight and spray it evenly to dissolve the salt. The brine concentration is measured to reach 10 Baume degrees. Then start the circulation pump to extract the brine from the bottom of the pool and re-rinse it evenly on the surface of the shallots. Continue to circulate until a large amount of foam is produced.
[0062] S3. Initial pickling: Continue pickling for 5 days. During this period, perform 4 cycles of re-rinsing daily, with each re-rinsing lasting 15 minutes.
[0063] S4. Sealing and Adding Auxiliary Materials: After pickling for 5 days, drain the brine from the bottom of the pool. First, lay a layer of food-grade thick PE mesh on the surface of the shallots, then lay a food-grade PE board (approximately 20mm thick) and press the shallots firmly. Next, add 5% of the shallots' weight in 10-degree white vinegar and 5% of the shallots' weight in plum juice to the pool, and pump in 14 Baume's degree brine until the liquid level submerges the shallots by 15cm. Restart the circulation pump to extract the mixture from the bottom of the pool and re-pour it onto the shallots until a large amount of foam is produced. Then, lay a food-grade high-barrier plastic film (20s thick) on the surface, ensuring that the plastic film covers an area larger than the area of the pickling pool, completely covering the surface. Finally, press it down with clean granite blocks to isolate it from the air.
[0064] S5. First Fermentation Stage: Continue pickling from day 6 to day 30. During this period, check the concentration of the pickling brine every 5 days to ensure it is maintained at 14 Baume degrees. If the concentration is insufficient, add salt as needed to adjust.
[0065] S6. Second Fermentation Stage: From day 31 to day 90 of pickling, adjust the concentration of the pickling brine to 16 Baume degrees. Check the concentration every 10 days; if the concentration is insufficient, add salt as needed. After this stage, the shallots are basically fermented and matured.
[0066] S7. Trimming and Desalination: Remove the fermented shallots, trim them, and shape them into ellipsoids. Mix the trimmed shallots with a 1.5% vinegar solution at a 1:1 mass ratio and soak them to desalinate. Replace the vinegar solution every 24 hours and continue soaking and desalting for at least 3 days until the salt content of the shallots is ≤3.5%.
[0067] S8. Preparation and Bottling of Sweet and Sour Sauce: Prepare the sweet and sour sauce according to the following weight percentages: 24% white rice vinegar, 16% white sugar, 48% fructose syrup, 1% plum juice, and 11% tap water. Mix all ingredients and heat to boiling for sterilization. After sterilization, cool the sweet and sour sauce to room temperature. Mix the desalted shallots and sweet and sour sauce in a 1:1 mass ratio, bottle, and seal.
[0068] S9. Segmented water bath sterilization and cooling: After bottling, first sterilize in an 80℃ water bath for 12 minutes; then transfer to a 60℃ water bath for 5 minutes; finally cool in a 15℃ water bath for 45 minutes to complete the segmented cooling. Drain the outer layer of moisture from the bottle, label and package to obtain the flavorful sweet and sour shallot product.
[0069] Comparative Example 1 (without added plum juice)
[0070] This comparative example provides a sweet and sour shallot and its preparation method.
[0071] This comparative example was used to test the effect of plum juice on preserving the quality and color of shallots. Its preparation steps were basically the same as in Example 1, with the difference being:
[0072] In step "S4, sealing and adding auxiliary materials", plum juice is not added;
[0073] In step "S8, preparation and filling of sweet and sour sauce", the sweet and sour sauce recipe does not contain plum juice and the amount of tap water is adjusted to 19%.
[0074] Comparative Example 2 (pickled and fermented without adding vinegar)
[0075] This comparative example provides a sweet and sour shallot and its preparation method.
[0076] This comparative example is used to test the necessity of adding vinegar during the pickling and fermentation stage. Its preparation steps are basically the same as those in Example 1, except that:
[0077] In step "S4, sealing and adding auxiliary materials", no 10-degree white vinegar is added, only 5% of the weight of the scallions in plum juice is added.
[0078] Comparative Example 3 (Increasing the proportion of white sugar in sweet and sour sauce)
[0079] This comparative example provides a sweet and sour shallot and its preparation method.
[0080] This comparative example is used to test the effect of the sweetener ratio in sweet and sour sauce on the product. Its preparation steps are basically the same as in Example 1, with the difference being:
[0081] In step "S8, preparation and bottling of sweet and sour sauce", the raw materials for sweet and sour sauce include 21% white rice vinegar, 65% white sugar, 1% plum juice and 13% tap water.
[0082] Comparative Example 4 (Sweet and sour sauce with increased proportion of fructose syrup)
[0083] This comparative example provides a sweet and sour shallot and its preparation method.
[0084] This comparative example is used to test the effect of the sweetener ratio in sweet and sour sauce on the product. Its preparation steps are basically the same as in Example 1, with the difference being:
[0085] In step "S8, preparation and bottling of sweet and sour sauce", the raw materials for sweet and sour sauce include 21% white rice vinegar, 60% fructose syrup, 1% plum juice and 18% tap water.
[0086] Comparative Example 5 (Sweet and sour sauce with reduced vinegar content)
[0087] This comparative example provides a sweet and sour shallot and its preparation method.
[0088] This comparative example is used to test the effect of the proportion of acidulant in sweet and sour sauce on the product. Its preparation steps are basically the same as in Example 1, with the difference being:
[0089] In step "S8, preparation and bottling of sweet and sour sauce", the raw materials for sweet and sour sauce include 10% white rice vinegar, 15% white sugar, 45% fructose syrup, 1% plum juice and 29% tap water.
[0090] Comparative Example 6 (Increasing the salt ratio in pickled shallots)
[0091] This comparative example provides a sweet and sour shallot and its preparation method.
[0092] This comparative example is used to test the effect of increasing the overall pickling concentration on the product. Its preparation steps are basically the same as in Example 1, with the difference being:
[0093] In step "S1, Washing and Mixing", the amount of salt added is 8% of the total weight of the shallots;
[0094] In step "S2, repeated rinsing to promote osmosis", the salt concentration was measured to be 14 Baume degrees after the salt was dissolved.
[0095] In step "S4, sealing and adding auxiliary materials", the concentration of the saline solution pumped in is 16 Baume degrees.
[0096] In step "S5, First Fermentation Stage", the concentration of the pickling brine is maintained at 16 Baume.
[0097] In step "S6, Second Fermentation Stage", the concentration of the pickling brine is maintained at 18 Baume.
[0098] In step "S7, Trimming and Desalting", the scallion heads are continuously soaked and desalted until the salt content is ≤5%.
[0099] Sensory evaluation and analysis
[0100] To objectively evaluate the quality of the sweet and sour shallots prepared in each embodiment and comparative example, the present invention adopted the following sensory evaluation criteria. The sensory evaluation panel consisted of 7 members, including 1 national judge for condiments and 6 food inspectors. Blind sample evaluations were conducted and scored in four aspects: color, texture, taste, and shelf life, with each aspect having a maximum score of 5 points. The scoring criteria are shown in Table 1.
[0101] Table 1. Sensory evaluation criteria for sweet and sour shallots
[0102] The sweet and sour shallot products obtained in Examples 1-3 and Comparative Examples 1-6 were stored at room temperature away from light for 6 months, and then subjected to sensory evaluation according to the standards in Table 1. The evaluation results are recorded in Table 2.
[0103] Table 2. Sensory evaluation results of sweet and sour shallots
[0104] Results analysis:
[0105] (1) As can be seen from the results in Table 2, Examples 1 to 3 using the technical solution of the present invention are superior to the comparative examples in terms of overall quality. Among them, Example 1 has full marks in all aspects and is the best implementation of the present invention. This solution successfully produced sweet and sour shallots with excellent color, taste, flavor and shelf life by precisely controlling the parameters of each step.
[0106] (2) Comparing Example 1 and Comparative Example 1, it can be seen that adding plum juice is crucial to preventing product browning. Comparative Example 1, which did not add plum juice, had a color score of only 1 point after 6 months, indicating that the product had severely browned.
[0107] (3) Comparing Example 1 and Comparative Example 2, it can be seen that adding white vinegar during the pickling and fermentation stage not only gives the product a sour taste, but more importantly, it inhibits the over-fermentation that leads to a softer texture. The taste score of Comparative Example 2 is only 2 points, and the product has lost its crispness.
[0108] (4) As can be seen from the comparison between Example 1 and Comparative Examples 3-5, the sweet and sour sauce ratio determined by the present invention (a specific combination of white rice vinegar, white sugar, fructose syrup, and plum juice) is the core of coordinating the flavor of the product. Any attempt to deviate from this ratio, such as simply increasing the white sugar (Comparative Example 3) or fructose syrup (Comparative Example 4), or decreasing the proportion of white rice vinegar (Comparative Example 5), will lead to an imbalance in flavor and affect the long-term storage stability of the product to varying degrees.
[0109] (5) Comparing Example 1 and Comparative Example 6, it can be seen that even if the pickling concentration is increased (Comparative Example 6), although the preservation effect can be improved (preservation effect score 5), it will seriously disrupt the normal fermentation process of the product, resulting in a single flavor and poor harmony (taste score of only 1 point). This proves the superiority of the "staged precise salt control" strategy of the present invention, that is, while ensuring stability, it preserves the natural fermentation flavor of the product to the maximum extent.
[0110] Therefore, it can be seen that the sweet and sour shallots and their preparation method provided by the present invention effectively solve the technical problems of existing products such as easy browning, easy softening, and unstable flavor through their unique overall process design, and have significant technological progress and industrial practical value.
[0111] The above embodiments are merely illustrative of the concept and technical solution of the present invention and are not intended to limit the present invention. Any person skilled in the art can modify or alter the above embodiments without departing from the spirit and scope of the present invention. Therefore, all equivalent modifications or alterations made by those skilled in the art without departing from the spirit and technical concept disclosed in the present invention should still be covered by the claims of the present invention.
[0112] Furthermore, it should be understood that although this specification describes embodiments, not every embodiment contains only one independent technical solution. This narrative style is merely for clarity. Those skilled in the art should consider the specification as a whole, and the technical solutions in each embodiment can also be appropriately combined to form other embodiments that can be understood by those skilled in the art.
Claims
1. A method for preparing sweet and sour shallots with enhanced flavor, characterized in that, Includes the following steps: (1) Pickling: Mix the washed fresh shallots with salt, add water to dissolve the salt, and repeat the process of rinsing and pickling. (2) Sealed fermentation: After pickling, drain the brine, press the shallots, add white vinegar, plum juice and salt water, and repeat the process. Then cover with plastic film for sealed fermentation. The fermentation process is divided into two stages: the first fermentation stage controls the concentration of the pickling water to 13-15 Baume degrees, and the second fermentation stage increases the concentration of the pickling water to 15-17 Baume degrees. (3) Desalination: Trim the fermented shallots and then soak them in a vinegar solution to desalinate them; (4) Bottling: The desalted shallots are mixed with sweet and sour sauce and bottled, wherein the sweet and sour sauce contains white rice vinegar, white sugar, fructose syrup and plum juice; (5) Sterilization: The bottled product is sterilized and cooled in stages by water bath to obtain a sweet and sour buckwheat product with enhanced flavor.
2. The method for preparing sweet and sour shallots with enhanced flavor according to claim 1, characterized in that, During the pickling process, the amount of salt added is 4% to 6% of the weight of the shallots, and the concentration of the brine after the salt is dissolved reaches 9 to 12 Baume degrees.
3. The method for preparing sweet and sour shallots with enhanced flavor according to claim 1, characterized in that, During the pickling process, the pickling time is 5 days, and the pickling is repeated 3 to 5 times a day, each time lasting 15 to 30 minutes.
4. The method for preparing sweet and sour shallots with enhanced flavor according to claim 1, characterized in that, In the sealed fermentation process, the white vinegar has an alcohol content of 10 degrees and is added at a rate of 3% to 6% of the weight of the shallots. The plum juice is also added at a rate of 3% to 6% of the weight of the shallots, and the salt water is added until the liquid level submerges the shallots by 15cm.
5. The method for preparing sweet and sour shallots with enhanced flavor according to claim 1, characterized in that, In the sealed fermentation process, the first fermentation stage is from day 6 to day 30 of pickling, and the concentration of the pickling water is controlled at 14 Baume degrees during the first fermentation stage. The second fermentation stage is from day 31 to day 90 of pickling, and the concentration of the pickling water is controlled at 16 Baume degrees during the second fermentation stage.
6. The method for preparing sweet and sour shallots with enhanced flavor according to claim 1, characterized in that, In the desalination process, the trimmed shallots are mixed with a 1.2% to 2.0% vinegar solution at a 1:1 ratio and soaked. The vinegar solution is replaced every 24 hours and soaked for more than 3 days until the salt content of the shallots is ≤4%.
7. The method for preparing sweet and sour shallots with enhanced flavor according to claim 1, characterized in that, During the filling process, the sweet and sour sauce, by weight percentage, comprises 15%~25% white rice vinegar, 12%~20% white sugar, 40%~50% fructose syrup, 0.5%~1.5% plum juice, and the remainder water.
8. The method for preparing sweet and sour shallots with enhanced flavor according to claim 1, characterized in that, During the filling process, the mass ratio of sweet and sour sauce to shallots is 1:
1.
9. The method for preparing sweet and sour shallots with enhanced flavor according to claim 1, characterized in that, The segmented water bath sterilization and cooling steps are as follows: after bottling, the product is first sterilized in a water bath at 80℃~85℃ for 5min~20min, then treated in a water bath at 60℃~65℃ for 4min~8min, and finally cooled in a water bath at 10℃~15℃ for 40min~50min.
10. A sweet and sour shallot variety with enhanced flavor, characterized in that, It is prepared by any one of the preparation methods described in claims 1 to 9.