CN100496295C

CN100496295C - Preparation method of primary taste Flavoring of onion sauce

Info

Publication number: CN100496295C
Application number: CNB2006102008662A
Authority: CN
Inventors: 张强
Original assignee: Individual
Current assignee: Individual
Priority date: 2006-09-13
Filing date: 2006-09-13
Publication date: 2009-06-10
Anticipated expiration: 2026-09-13
Also published as: CN1915084A

Abstract

An original-taste scallion paste as condiment is proportionally prepared from slitted scallion, plant oil, iodine-enriched salt, sugar, gourmet powder and chicken extract. Its preparing process is also disclosed.

Description

Original flavor green onion sauce condiment and preparation method thereof

Technical field

The present invention relates to a kind of food seasoning and preparation method thereof, particularly a kind of green onion sauce condiment and preparation method thereof.

Background technology

The chemical composition of green onion contains: protein, and fat, carbohydrate, carotene, vitamin B1, B2, C, calcium, magnesium, iron contains volatile oil in addition, and main component is the green onion allicin in the oil, also is green onion garlic bacteriocidin.

Green onion, nature and flavor: hot, warm, nontoxic, be a kind of traditional acid condiment, use very extensive, be the thing that the daily life of a family is cooked the indispensability of seasoning, directly add seasoning in the dish after the form peeling of diet Chang Yisheng green onion, for example in mutton cooked in a chafing pot, people only add onion parts or chopped spring onion in rolling soup, mostly be sesame paste and leek and dip in edible chafing dish seasoning, there is no green onion Rong condiment, kind is very dull.The bright green onion output of China is huge, but mostly with former green onion outlet, the green onion goods seldom.Because of bright green onion can not long preservation, be not the sauce shape flavouring that major ingredient is made in the existing condiment with the green onion.Green onion goods on the existing market are based on dehydrated products, and green onion is after processed, and its color, taste, mouthfeel and nutritional labeling all have destruction to a certain degree.The flavouring of existing band green onion flavor can not use green onion to cook major ingredient based on scallion oil in a large number.

Patent CN1456090A discloses a kind of preparation method of seasoning chopped spring onion oil, and green onion and fennel, Chinese prickly ash, cassia bark, the root of Dahurain angelica, river ginger are pulled green onion out after the frying together as flavoring, obtain flavored oils's finished product.Wherein green onion is not a major ingredient, and all different with preparation method of the present invention and product.

Existing patent of invention CN1088342C discloses a kind of production technology of pure salad oil with natural Chinese onion fragrancy, be characterized in a kind of flavored oils that bright green onion obtains with the salad oil lixiviate after crushed, green onion is not to use in a large number as major ingredient, can not keep Normal juice, primary colors, the original flavor of green onion.

Summary of the invention

The purpose of this invention is to provide a kind of original flavor green onion sauce condiment and preparation method thereof, solve that existing green onion goods kind is single, original flavor is not enough, with the few problem of green onion amount, solve and can not preserve Normal juice, primary colors, original flavor behind the bright green onion system Rong for a long time, easily produce the problem of oxidation and flavour variation.

Technical scheme of the present invention: this original flavor green onion sauce condiment is major ingredient with green onion, vegetable oil, it is characterized in that with the raw material gross mass being that the proportioning of radix is:

Green onion Rong: 55%～85%,

Vegetable oil: 10%～30%,

Salt: 1%～8%,

Sugar: 1%～3%,

Flavor enhancement: 1.0%～5%.

Above-mentioned flavor enhancement comprises monosodium glutamate and chickens' extract.

The preparation method of above-mentioned original flavor green onion sauce condiment is characterized in that making step is as follows:

Step 1 is cleaned fresh shallot, sterilize, and makes Rong's shape or thread.

Step 2 is with 70 ℃-100 ℃ hot water blanching green onion Rongs.

Step 3, green onion Rong promptly goes into cool ripe vegetable oil behind the normal temperature natural air drying.

Step 4 fully stirs into green onion sauce by formula rate adding salt, sugar, flavor enhancement, and flavor enhancement can need collocation to taste.

Step 5 is packed green onion sauce in the container into, and sealed, and places 12～24 hours at constant temperature below 10 ℃, and is tasty to green onion sauce.

Step 6, green onion sauce after sterilization, vacuum packaging.

The beneficial effect that the present invention had: the present invention has broken through the prejudice that green onion can only be cooked auxiliary and condiment, and is big with the green onion amount, need not dewater.To add after the green onion Rong blanching in the cool vegetable oil that dries in the air, adding flavor enhancement again placed 12-24 hour, solve the technical barrier that traditional green onion goods can not keep Normal juice, primary colors, original flavor for a long time, solved the problem that the green onion flavouring is edible, storage is inconvenient, can't be fresh-keeping.Can avoid the loss of green onion juice, it is rotten to prevent that green onion Rong juice is directly exposed in the air oxidation by air.Mouthfeel of the present invention is bright fragrant, and nutritional labeling is not destroyed, and preparation method is simple, is convenient to develop and spread, helps the long preservation of bright green onion, eats, stores convenient.The present invention has increased considerably the added economic value of green onion, has enriched flavouring market, has increased the kind of green onion goods on the market, can be used for dish condiment such as chafing dish and kitchen and cooks materials.

The specific embodiment

Embodiment one:

This original flavor green onion sauce condiment is radix with the gross mass of raw material, presses following proportioning:

Green onion Rong 70%,

Vegetable oil 20%,

Salt compounded of iodine 4.5%,

Sugar 2.5%,

Monosodium glutamate 1.5%,

Chickens' extract 1.5%.

Step 1 is cleaned fresh shallot, sterilize, and makes Rong's shape or thread;

Step 2, with 80 ℃ of hot water blanchings, instantaneous green onion Rong is scalded scalded ripely to 3 minutes, keeps the primary colors of bright green onion;

Step 3 is promptly gone into cool ripe vegetable oil behind the normal temperature natural air drying, keep Normal juice, the original flavor of bright green onion;

Step 4 fully stirs by formula rate adding salt compounded of iodine, sugar, chickens' extract, monosodium glutamate; Flavor enhancement can be allocated according to taste.

Step 5, container closure was placed 18 hours under the constant temperature below 10 ℃ Celsius, and is tasty to green onion sauce;

Step 6, finished product green onion sauce carries out the vacuum inner wrapping behind ultraviolet sterilization.

Embodiment two:

Green onion Rong 65%,

Vegetable oil 30%,

Salt compounded of iodine 3%,

Sugar 1%,

Monosodium glutamate 1.5%,

Chickens' extract 1.5%.

Step 1 is cleaned fresh shallot, sterilize, and makes Rong's shape or thread;

Step 2,80 ℃ of hot water blanchings;

Step 3 is promptly gone into cool ripe vegetable oil behind the normal temperature natural air drying;

Step 4 fully stirs by formula rate adding salt compounded of iodine, sugar, chickens' extract, monosodium glutamate;

Step 5, container closure was placed 16 hours under constant temperature, and is tasty to green onion sauce;

Step 6, finished product green onion sauce through the baking sterilization after, vacuum packaging.

Embodiment three:

This original flavor green onion sauce condiment is the proportioning of radix with the gross mass of raw material: green onion Rong 80%, vegetable oil 10%, salt compounded of iodine 7.5%, sugar 1.5%, monosodium glutamate 1.0%.

Embodiment four:

This original flavor green onion sauce condiment is the proportioning of radix with the gross mass of raw material: green onion Rong 75%, vegetable oil 15%, salt compounded of iodine 6.5%, sugar 1.5%, monosodium glutamate 2.0%.

Embodiments of the invention are not limited to said ratio, can allocate in the scope of technical scheme according to different taste.

Claims

The preparation method of [claim 1] a kind of original flavor green onion sauce condiment is characterized in that making step is as follows:

Step 1 is cleaned fresh shallot, sterilize, and makes Rong's shape or thread;

Step 2 is with hot water blanching green onion Rong;

Step 3, green onion Rong promptly goes into cool ripe vegetable oil behind the normal temperature natural air drying;

Step 4 fully stirs into green onion sauce by formula rate adding salt, sugar, flavor enhancement;

Step 5 is packed green onion sauce in the container into, and sealed, and places at constant temperature below 10 ℃, and is tasty to green onion sauce;

Step 6, green onion sauce after sterilization, vacuum packaging;

Above-mentioned original flavor green onion sauce condiment is that the proportioning of radix is with the raw material gross mass:

Green onion Rong: 55%～85%,

Vegetable oil: 10%～30%,

Salt: 1%～8%,

Sugar: 1%～3%,

Flavor enhancement: 1.0%～5%.
The preparation method of [claim 2] original flavor green onion according to claim 1 sauce condiment is characterized in that: the temperature of hot water blanching is controlled at 70 ℃-100 ℃ in the above-mentioned steps 2.
The preparation method of [claim 3] original flavor green onion according to claim 1 sauce condiment, it is characterized in that: the time of placing under constant temperature in the above-mentioned steps 5 is 12～24 hours.
The preparation method of [claim 4] original flavor green onion according to claim 1 sauce condiment, it is characterized in that: above-mentioned flavor enhancement comprises monosodium glutamate and chickens' extract.