34 results about "Onion sauce" patented technology

The invention discloses a Chinese wolfberry clear-soup hotpot seasoning and a preparation method thereof, and belongs to the technical field of seasoning. The Chinese wolfberry plain hotpot seasoning comprises an oil packet, a seasoning packet, a spice packet, a vigour nourishing delicacy packet and a Chinese wolfberry packet according to the mass ratio of (5-20):(1-50):(0.5-3):(1-5):(0.5-10), wherein the oil packet mainly comprises raw materials as follows: 50-200 parts of edible vegetable oil, 3-8 parts of onions, 3-10 parts of zanthoxylum oil, 5-20 parts of Chinese wolfberry concentrated juice, 1-10 parts of red date concentrated juice, 1-10 parts of edible mushroom enzymatic hydrolysate, 5-10 parts of tomato onion sauce and 1-20 parts of concentrated soup stock. The raw materials are subjected to different pretreatment of microbial fermentation, enzymolysis, superfine grinding, boiling for concentration and the like and then subjected to stir-frying, heat preservation and soaking, so that the content of nutrient substances in the hotpot seasoning is guaranteed, various aromatic substances and flavor substances can be produced, and the hotpot seasoning is fresh, savoury and delicious, tastes mellow, is not dry and peppery and has rich nutrition.

The invention relates to a method for preparing an onion sauce. The method comprises the following steps: weighing the following raw materials in parts by weight: 2-3 parts of soybean salad oil, 0.3-0.5 part of chopped garlic, 0.9-1 part of chopped ginger, 10-30 parts of onion, 2-3 parts of soybean sauce, 0.06-0.08 part of black pepper, 4-4.2 parts of capsicum annuum, 0.4-0.5 part of chicken powder, 0.4-0.5 part of aginomoto, 0.5-0.6 part of salt, 0.08-0.09 part of flavor nucleotides disodium, 1-2 parts of beef, 0.5-0.8 part of kelp, 0.5-1 part of potatoes and 0.5-1 part of carrot, firstly preparing beef sauce soup, further preparing an onion and kelp concentrated material, mixing the beef sauce soup and the onion and kelp concentrated material, and adding the above seasonings, thereby reparing the onion sauce. The onion sauce is not only fragrant and mellow, but also not greasy or tasteless in taste, rich in nutrition and relatively good in fragrance and taste, and contains protein, multiple vitamins and elements such as iron, zinc and iodine, and nutrition of different raw materials can be maintained.

The invention discloses a method for protecting the color of Laba garlic, belonging to the technical field of the process development of the functional food production. The method is characterized in that a natural active substance, namely, propenyl cysteine sulphoxide, extracted from onion sauce is added in the Laba garlic such that the green pigment of the Laba garlic forms continuously and the garlic unable to be green is caused to turn green so as to produce the Laba garlic in any place at any time. The invention prolongs the shelf period of the Laba garlic from 1 month to 3-6 months, the selection range of the raw material garlic is widened, and the harvested garlic after being added with the color protection substance can also be used for producing the Laba garlic. Besides, the raw material obtaining is convenient and the eating safety is guaranteed.

The invention discloses an onion sauce can, and belongs to the field of canned food processing. An onion sauce comprises the following raw materials in parts by weight: 1,000 parts of shredded onion, 350-450 parts of fermented soybean sauce, 350-450 parts of edible oil, 70-90 parts of soybean sauce, 40-60 parts of white granulated sugar, 10-30 parts of seasoning, 0.3-0.5 part of potassium sorbate, 0.1-0.3 part of acesulfame, 0.1-0.2 part ethyl malt flour and 0.6-1 part of disodium nucleotide. The onion sauce can has the characteristics of being safe, healthful, good in taste, long in quality guarantee period and the like, and can be put into large-scale production; the processing method of the onion sauce can is capable of reducing the damage to onion nutrient substances to the maximal extent; in addition, the whole production process is rapid and efficient; and the entire assembly line work is facilitated.

The invention relates to the technical field of food processing, and specifically relates to a bamboo chicken product and a preparation method thereof. The bamboo chicken product is prepared through the following raw materials in parts by weight: 50-65 parts of bamboo chicken, 3-8 parts of fresh ginger, 8-13 parts of starch, 2-6 parts of sweet potato starch, 1-3 parts of pepper powder, 3-6 parts of edible salt, 5-8 parts of tomato sauce, 2-5 parts of hawthorn powder, 3-9 parts of onion sauce, and 5-9 parts of cooking wine. The preparation method of the bamboo chicken product comprises the following steps: processing the raw materials; curing; steaming; coating with starch; frying; packing. According to the preparation method, the cured bamboo chicken is sequentially steamed, coated with sauce, coated with starch, and fried, so that a hard shell is formed on the outer surface of the bamboo chicken, and the produced product is good in state, crispy in the coating, soft and succulent in inside, and long in expiration date; in addition, the nutritional components of the bamboo chicken can be prevented from being damaged by high-temperature oil, so that the bamboo chicken is high in nutritional value, and can be massively sold as packaged goods.

The invention discloses a laying hen formulation feed and a preparation method thereof. The laying hen formulation feed is prepared from the following raw materials in parts by weight: 70-80 parts of fine corn flour, 40-50 parts of barley flour, 15-20 parts of dried potato powder, 10-14 parts of sheep manure, 3-5 parts of radish seeds, 5-9 parts of onion sauce, 2-3 parts of dried porcine soluble, 5-10 parts of tofu, 5-7 parts of preserved meat, 8-13 parts of Pholiota namek, 5-9 parts of chrysanthemum petals, 20-25 parts of solanum tuberdsm stems, 20-25 parts of affine cudweed, 5-10 parts of Chinese toon sprouts, 1-2 parts of hypericum japonicum, 2-3 parts of adenophora tetraphylla, 1-2 parts of acalypha australis, 20-25 parts of yellow meal worm dejecta, 5-7 parts of syrup, 3-4 parts of saccharomycetes, 3-4 parts of a phagostimulant and a proper amount of water; according to the laying hen formulation feed, the fine corn flour and the barley flour are adopted as main raw materials, the added yellow meal worm dejecta can obviously improve the utilization rate of the feed, the digestion of laying hens is promoted, the cost of the feed is lowered, the added phagostimulant has the functions of boosting immunity, invigorating stomach, promoting digestion and the like, the raw materials for preparing the feed are rich in type, various nutrient requirements of laying hens at a high egg yield period can be met, the daily laying rate is obviously improved, and the culture benefit is improved.

The invention provides onion paste and a preparation method thereof. The onion paste comprises, by weight, 80-100 parts of onions, 5-10 parts of citric acid, 5-10 parts of hydrolase and an appropriate amount of condiment. Nutrient components of the onions in the onion paste mainly prepared from the onions are high, easiness in generating odor of meat and fish can be directly improved by the onion paste serving as seasoning, and the onion paste is good in solubility, delicious in taste, rich in nutrition and wide in market prospect and can be added into soup, a dessert and a vegetable salad, so that the use ratio of the onions is increased.

The invention discloses a needle mushroom red date preserved fruit which consists of the following raw materials by weight: 100-120 parts of needle mushroom, 40-50 parts of red date meat, 10-15 parts of silkie meat, 60-70 parts of fresh orange juice, 30-40 parts of onion sauce, 30-40 parts of yellow wine, 20-30 parts of mung bean, 10-15 parts of kidney bean, 0.5-1 part of rose essential oil, 10-15 parts of non-dairy creamer, 5-6 parts of Prunus humilis Bunge leaf, 3-4 parts of highland barley, 4-5 parts of gynostemma pentaphylla, 3-4 parts of rehmannia leaf, 3-4 parts of shepherd's purse seeds, 5-6 parts of motherwort, 3-4 parts of herba epimedii, 3-4 parts of glossy privet fruit, 6-8 parts of food additive, 50-60 parts of honey and 40-50 parts of brown sugar. According to the needle mushroom red date preserved fruit, the needle mushroom and red dates are taken as main materials, and the preserved fruit is rich in nutrition and good in taste. Moreover, extracts of traditional Chinese medicinal materials such as the gynostemma pentaphylla, rehmannia leaf, shepherd's purse seeds and motherwort are added, so that the preserved fruit has good health maintenance and health care effects and beneficial to human health.

The invention belongs to the technical field of seasoning food, and provides a special soy sauce seasoning for seafood. The special soy sauce seasoning for the seafood at least comprises the followingraw materials: soy sauce, perilla frutescens, black soya beans, ginger, salt and onion sauce. The invention also provides a preparation method of the special soy sauce seasoning for seafood. The preparation method at least comprises the following steps: peeling the ginger; and cleaning perilla frutescens leaves, the ginger and abelmoschus manihot and then pulping the perilla frutescens leaves, the ginger and the abelmoschus manihot together.

The present invention discloses a celery sauce for spaghetti and a preparation method thereof. The celery sauce comprises the following raw materials in weight percentages: 6-8% of fresh celery paste, 27-30% of tomato sauce, 6-9% of onion sauce, 1.5-2% of F90 type high fructose corn syrup, 0.7-1% of salt, 0.1-0.5% of citric acid, 0.5-1% of soybean dietary fiber, 1.1-1.5% of modified starch, 0.3-0.5% of soybean oil, 0.25%-0.5% of spices, and the balanced being of water. The prepared celery sauce for the spaghetti is sweet and sour, and delicate in tastes, also retains the natural flavors of the sauce for the spaghetti and celery, maximally retains the original nutritional content, and has health-care efficacies of preventing high blood pressure, moistening lungs and stopping cough, etc.

The invention discloses an onion paste and a preparation method thereof. The onion sauce is prepared from the following raw materials in parts by weight: 80-100 parts of shredded onion, 20-30 parts of fermented soybean paste, 25-35 parts of soybean oil, 5-15 parts of soybean sauce, 6-8 parts of white granulated sugar, 0.1-0.3 part of potassium sorbate, 0.1-0.3 part of ethyl maltol, 0.6-0.8 part of disodium ribonucleotide and 8-12 parts of Chinese wolfberry fruit extract, wherein the Chinese wolfberry fruit extract is prepared by the following steps of S1, steaming Chinese wolfberry fruits at 120 DEG C for 30 minutes, and conducting drying to obtain steamed Chinese wolfberry fruits; S2, conducting thermal reflux extraction on the steamed Chinese wolfberry fruits with boiling water for 2 hours to obtain a Chinese wolfberry fruit extracting solution, wherein the ratio of the weight of the Chinese wolfberry fruits to the volume of water is 1 to 10; and S3, adding 2g of activated carbon into every 100ml of the Chinese wolfberry fruit extracting solution, conducting standing for 40 minutes after stirring, conducting filtering with a filter membrane of 0.45[mu]m, concentrating the filtrate, and conducting spray drying to obtain the Chinese wolfberry fruit extract. Stable properties, long preservation period and easy storage of the onion paste are related to that whether the Chinese wolfberry fruit extract is added into the raw materials or not and the preparation method of the Chinese wolfberry fruit extract.

The invention provides an onion sauce with rich flavor and a preparation method thereof. The sauce comprises the following ingredients: salted onion juice, purified drinking water, white granulated sugar, ascorbic acid, edible gum, citric acid, potassium sorbate and D sodium erythorbate. The preparation process comprises the following steps: salting, pulping, filtering, blending, filling and sterilizing, wherein the salting step is to uniformly mix pretreated onions and salt in an amount which is 0.03 to 0.09 time the mass of the onions and hermetically pickle the onions at the temperature ofbetween 12 and 20 DEG C for 12 to 24 hours. The relative content of volatile sulfur-containing compounds in the onion sauce can be obviously increased by salting the onions at low temperature, and theprepared onion sauce has rich characteristic flavor and attractive color and can be used for seasoning various foods.

The invention provides a method for preparing an onion juice and the onion juice, and belongs to the technical field of food processing. The method comprises the following steps: (1) heating the onionat 90-100 DEG C for 10-60s; (2) cooling the onion heated by the step (1) to obtain cooled onion, wherein the cooling temperature is 0-5 DEG C, and the cooling time is 1-3 minutes; (3) juicing and filtering the cooled onion obtained in the step (2) to obtain an onion filtrate; (4) sterilizing the onion filtrate obtained in the step (3) to obtain the onion juice, wherein the sterilizing pressure is400-600 MPa, and the sterilization time is 3-8 minutes. The onion juice has a sweet taste and retains the nutritional value of the original onion to the utmost extent.

The invention discloses a preparation method of slightly-spicy selenium-enriched chili onion sauce. The method comprises the following steps: preparing a lactobacillus production strain; preparing a bacillus natto strain; fermenting selenium-enriched capsicum through lactic acid bacteria; preparing minced selenium-enriched onion; preparing selenium-enriched black sesame paste; preparing selenium-enriched black soybean natto; blending the slightly-spicy selenium-enriched chili onion sauce; in a sterile workshop, uniformly mixing the selenium-enriched capsicum fermented by the lactic acid bacteria and the minced selenium-enriched onion; putting a mixture at the bottom of a 150ml glass bottle; covering the surface with the selenium-enriched black sesame paste; finally, adding the selenium-enriched black soybean natto for covering the uppermost part; filling until 90 percent of a space of the bottle is filled; sealing and labeling for selling. The preparation method disclosed by the invention has the main advantages that natural organic selenium in selenium-enriched plants, such as chilies, onions, bagged grapes, black sesames and selenium-enriched black soybeans is used as a seleniumsource and the disadvantages in a conventional selenium-enriched food processing process that the selenium absorption and utilization rate is low, the toxicity is relatively great and the like, causedby the fact that inorganic selenium is added, are avoided; natural organic selenium is high in absorption and utilization rate, strong in bioactivity and small in side effect.

The invention discloses an onion slicer. The onion slicer comprises a cylindrical body with an upper opening and a lower opening and a blade carrier which is arranged in the cylindrical body, the blade carrier is in sliding fit with the inner wall of the cylindrical body, covers are arranged at upper and lower ends of the cylindrical body, grooves are symmetrically formed in two sides of the cylindrical body, blades which are vertical to cross section of the cylindrical body are uniformly distributed in the blade carrier, cutting edges are arranged at upper and lower ends of the blades, held handles are symmetrically disposed on two sides of the blade carrier, the held handles extend to outside of the cylindrical body through the grooves, the upper and lower ends of the cylindrical body can be sealed, released substances of an onion can not spread to air, onion juice can not contaminate a table board, the problem that the released substances of the onion irritate eyes and nose can be excellently solved, the cutting edges are arranged at the upper and lower ends of the blades of the onion slicer, continuous onion cutting can be achieved, moreover, layers of tightly stacked onion slices or blocks can be separated, and compared with onion slicers in the prior art, the onion slicer has the advantages that the structure is simple and the usage is convenient.

The invention provides a bamboo shoot pesticide. The bamboo shoot pesticide is characterized in that the bamboo shoot pesticide is prepared from, by weight, 25-35 parts of wormwood juice, 30-40 parts of bamboo vinegar, 15-25 parts of onion sauce, 10-20 parts of bitter melon juice, 5-15 parts of saline water, 12-16 parts of carbinol, and 1-5 parts of lemon essence. The bamboo shoot pesticide has the advantages of good insecticidal effect and no harm to bamboo shoots.

The invention discloses a Spaghetti sauce. The Spaghetti sauce is made from the following components in percentage by weight: 26-29% of tomato sauce, 3-6% of onion sauce, 0.8-1.5% of high fructose corn syrup, 0.7-1% of salt, 0.1-0.5% of citric acid, 0.5-1% of soybean dietary fibers, 1.0-1.5% of modified starch, 0.2-0.5% of soybean oil, 0.2-0.5% of spice and the balance water. According to the Spaghetti sauce disclosed by the invention, the spice is used for seasoning the Spaghetti sauce, proper spice varieties are used for compatibility, and the spice, the original fragrance and the original taste of the Spaghetti sauce can have the synergistic effects, so that the fragrance can be enhanced, and the delicious mouth feel of the Spaghetti sauce can be enhanced; and according to a preparation method of the Spaghetti sauce provided by the invention, the Spaghetti sauce obtained through industrial production is bright in sauce color, rich in fragrance and delicious in taste.

The invention provides onion sauce powder, comprising the following components in parts by weight: 40-50 parts of onion powder, 15-20 parts of white granulated sugar, 10-15 parts of beef powder, 10-15 parts of non-dairy creamer, 6-10 parts of pre-gelatinized starch, 3-5 parts of green Chinese onion, 3-5 parts of edible salt, and 0.3-0.5 part of white pepper powder. The onion sauce powder can be used for simply, conveniently and fast fabricating onion sauce; hot or cold onion sauce can be fabricated just by evenly mixing the onion sauce powder with quantitative hot water or cold water. Thus, the fabrication procedure is simplified, the technical requirements are lowered, and a condition is created for popularization of a sauce product on dining tables of common people.