CN101124975B - Chinese onion season sauce and manufacturing method thereof - Google Patents

Abstract

The present invention discloses a scallion seasoning sauce and a manufacturing method, and the raw material ratio(according to the weight) is: 3 to 6 kg of the net scallion, 1.0 to 1.5 km of the soybean oil, 50 to 70 g of the pepper, 40 to 80 g of the common fennel, 50 to 80 g of the raw garlic, 50 to 80g of the raw ginger, 70 to100 g of the tomato paste, 30 to 50 g of the monosodium glutamate, 0.12 to 0.18 kg of the salt, 0.8 to0.5 g of the ethyl maltol, 3 to 5gof Beta-ring shaped dextrin, 0.3 to 0.8kg of the white sesame seed kernel, 0.3 to 0.6 kg of the groundnut kernel, 40 to 70g of the sugar, 25 to 50g of the TBHQ and 6 to 15 g of the potassium sorbate. The invention solves the problem that: the fresh scallion is uneasy to be stored, the traditional scallion product is difficult to keep the original nutrition and tasting of the scallion, which increases a novel variety of the seasoning for the market. The invention technique greatly improves the additional value of the fresh scallion, animates the economy and drives the development of the related industries. The product of the invention is delicious with tiny hot and special aroma and rich nutrition, which can mix vegetable, mix noodle, and be eaten with the steamed bread, and the invention is the needed good thing.

Description

A kind of shallot tartar sauce and manufacture method thereof

Technical field

The present invention relates to a kind of shallot tartar sauce and manufacture method thereof, belong to the food seasoning processing technique field.

Background technology

Green onion is the bulb of liliaceous plant green onion, and is warm in nature, and flavor is hot flat, goes into lung, stomach two warps.Document record, but green onion inducing sweat and dispelling exogenous evils, eliminating cold to invigorate yang, detoxifcation is loose and is coagulated; Cure mainly the light disease of anemofrigid cold, carbuncle sore tumefacting virus, dysentery weak pulse, cold stomachache, the illnesss such as difficult urination of coagulating.Modern study finds that green onion has analgesic, eliminates the phlegm; Promotion is digested and assimilated; Antibiotic, antiviral; Functions such as cancer-resisting.Per 100 gram green onions contain moisture 90 grams, protein 2.5 grams, fat 0.3 gram, carbohydrate 5.4 grams, 54 milligrams of calcium, 61 milligrams in phosphorus, 2.2 milligrams of iron, 0.46 milligram of carrotene, 15 milligrams of vitamin Cs.In addition, also contain multiple compositions such as protopectin, water soluble pectin, thiamine, riboflavin, niacin and allicin.Green onion has long history as the seasoning seasoning matter in China, but bright green onion is difficult for long term storage, rots easily, causes waste.The product category that in the prior art with the green onion is primary raw material is less, and the present invention overcomes the deficiencies in the prior art, and a kind of shallot tartar sauce and manufacture method thereof are provided.

Summary of the invention

The object of the invention provides a kind of shallot tartar sauce and manufacture method thereof.

Each raw material proportioning (by weight) of the present invention is as follows:

3～6 kilograms in clean shallot

1.0～1.5 kilograms of soybean oils

Chinese prickly ash 50～70 grams

Fennel seeds 40～80 grams

Living garlic 50～80 grams

Ginger 50～80 grams

Catsup 70～100 grams

Monosodium glutamate 30～50 grams

0.12～0.18 kilogram of salt

Ethyl maltol 0.8～0.5 gram

Cycloheptaamylose 3～5 grams

0.3～0.8 kilogram of white sesameseed benevolence

0.3～0.6 kilogram of shelled peanut

White sugar 40～70 grams

TBHQ 25～50 grams

Potassium sorbate 6～15 grams

Technical solution of the present invention is summarized as follows:

Technological process

Shallot → cleaning → cutting → fragmentation → fried flavor oil → endure green onion sauce → seasoning → with sesame peanut end → with antistaling agent → add very light blue end → bottling → sterilization → check

1. prepare material

Shallot peeling, decontamination are cleaned; Be divided into very light blue the shallot of cleaning and shallot two parts; Earlier become 0.5cm left and right sides segment, use vegetable-stuffing machine (or cutmixer) to break into the green onion end again with the vegetable-chopper crosscut; Shallot and the very light blue green onion end of making separately respectively are standby;

With the shelled peanut impurity elimination, fry, remove scarlet, it is standby to be crushed to red bean grain size particles;

With the white sesameseed impurity elimination, fry perfume, gently roll broken standby;

Garlic and fresh ginger are cleaned, and the beans size is cut in chopping;

2. fried system flavor oil

Soybean oil is heated to 110～125 ℃, puts into fennel seeds by prescription, Chinese prickly ash, the garlic end, bruised ginger, fried to the flavescence of garlic ginger with medium and small fire, Chinese prickly ash is variable color slightly, stops heating when oily temperature rise to 135～145 ℃, and oil cooling but back filter and remove residue promptly gets flavor oil;

3. the flavor oil after will filtering is heated to 140～145 ℃, moderate heat, put into 3～5 kilograms of shallot ends, the stirring that does not stop, prevent to be burned, when temperature arrives about 90～95 ℃, sauce is during than thickness (to be kept moderate heat about 30～40min), puts into flavorings such as catsup, salt, monosodium glutamate, white sugar, ethyl maltol, cycloheptaamylose, white sesameseed benevolence, the broken end of shelled peanut and stir;

4. get potassium sorbate and add in the sauce with 120 gram left and right sides water purification dissolving backs and stir, again TBHQ (ditert-butylhydro quinone) is stirred with 300 gram water purification dissolving back addings;

5. add 1～3 kilogram of very light blue end of residue, be heated with stirring to 80～85 ℃ of truces;

6. bottle and bottle cap are sterilized with disinfection agent of chlorine dioxide, use aseptic water washing again, drain away the water, take advantage of the hot-filling bottle capping;

7. green onion sauce bottle is put into the hot water sterilization, 80～85 ℃ of sterilization temperatures, sterilizing time 20～40min; Note not allowing water enter green onion sauce bottle, polluted product from bottleneck;

8. after the sterilization of bottled green onion sauce is finished, reduce to room temperature, get product with 40 ℃ of left and right sides water.

Advantage of the present invention and good effect are: the invention provides a kind of shallot tartar sauce and manufacture method thereof, the technical barrier that solved that bright green onion be difficult for to store, traditional green onion goods is difficult to keep former nutritious, the taste of green onion is for market has increased a kind of flavouring new varieties.The technology of the present invention has promoted the added value of bright green onion greatly, has enlivened economy, has driven the development of related industry.Product of the present invention is little peppery good to eat, and the fragrance uniqueness is nutritious, and adjustable dish, noodles served with soy sauce, sesame butter, etc. bar, folder steamed bun are the indispensable good merchantable brands of dining table.

The specific embodiment

The following examples help those skilled in the art more fully to understand the present invention, but do not limit the present invention in any way.

Embodiment

Raw material proportioning (by weight) is as follows:

3～6 kilograms in clean shallot

1.0～1.5 kilograms of soybean oils

Chinese prickly ash 50～70 grams

Fennel seeds 40～80 grams

Living garlic 50～80 grams

Ginger 50～80 grams

Catsup 70～100 grams

Monosodium glutamate 30～50 grams

0.12～0.18 kilogram of salt

Ethyl maltol 0.8～0.5 gram

Cycloheptaamylose 3～5 grams

0.3～0.8 kilogram of white sesameseed benevolence

0.3～0.6 kilogram of shelled peanut

White sugar 40～70 grams

TBHQ 25～50 grams

Potassium sorbate 6～15 grams

Technical scheme is summarized as follows:

1. prepare material

Shallot peeling, decontamination are cleaned; Be divided into very light blue the shallot of cleaning and shallot two parts; Earlier become 0.5cm left and right sides segment, use vegetable-stuffing machine (or cutmixer) to break into the green onion end again with the vegetable-chopper crosscut; Shallot and the very light blue green onion end of making separately respectively are standby;

With the shelled peanut impurity elimination, fry, remove scarlet, it is standby to be crushed to red bean grain size particles;

With the white sesameseed impurity elimination, fry perfume, gently roll broken standby;

Garlic and fresh ginger are cleaned, and the beans size is cut in chopping;

2. fried system flavor oil

Soybean oil is heated to 110～125 ℃, puts into fennel seeds by prescription, Chinese prickly ash, the garlic end, bruised ginger, fried to the flavescence of garlic ginger with medium and small fire, Chinese prickly ash is variable color slightly, stops heating when oily temperature rise to 135～145 ℃, and oil cooling but back filter and remove residue promptly gets flavor oil;

3. the flavor oil after will filtering is heated to 140～145 ℃, moderate heat, put into 3～5 kilograms of shallot ends, the stirring that does not stop, prevent to be burned, when temperature arrives about 90～95 ℃, sauce is during than thickness (to be kept moderate heat about 30～40min), puts into flavorings such as catsup, salt, monosodium glutamate, white sugar, ethyl maltol, cycloheptaamylose, white sesameseed benevolence, the broken end of shelled peanut and stir;

4. get potassium sorbate and add in the sauce with 120 gram left and right sides water purification dissolving backs and stir, again TBHQ (ditert-butylhydro quinone) is stirred with 300 gram water purification dissolving back addings;

5. add 1～3 kilogram of very light blue end of residue, be heated with stirring to 80～85 ℃ of truces;

6. bottle and bottle cap are sterilized with disinfection agent of chlorine dioxide, use aseptic water washing again, drain away the water, take advantage of the hot-filling bottle capping;

7. green onion sauce bottle is put into the hot water sterilization, 80～85 ℃ of sterilization temperatures, sterilizing time 20～40min; Note not allowing water enter green onion sauce bottle, polluted product from bottleneck;

8. after the sterilization of bottled green onion sauce is finished, reduce to room temperature, get product with 40 ℃ of left and right sides water.

Claims (3)

1. a shallot tartar sauce is characterized in that containing following composition: 3～6 kilograms in clean shallot, 1.0～1.5 kilograms of soybean oils, Chinese prickly ash 50～70 grams, fennel seeds 40～80 grams, living garlic 50～80 grams, ginger 50～80 grams, catsup 70～100 grams, monosodium glutamate 30～50 grams, 0.12～0.18 kilogram of salt, ethyl maltol 0.8～0.5 gram, cycloheptaamylose 3～5 grams, 0.3～0.8 kilogram of white sesameseed benevolence, 0.3～0.6 kilogram of shelled peanut, white sugar 40～70 grams, TBHQ25～50 grams, potassium sorbate 6～15 grams.

2. the manufacture method of a shallot tartar sauce is characterized in that making step is as follows:

1. prepare material

Shallot peeling, decontamination are cleaned; Be divided into very light blue the shallot of cleaning and shallot two parts; Earlier become 0.5cm left and right sides segment, break into the green onion end with vegetable-stuffing machine or cutmixer again with the vegetable-chopper crosscut; Shallot and the very light blue green onion end of making separately respectively are standby;

With the shelled peanut impurity elimination, fry, remove scarlet, it is standby to be crushed to red bean grain size particles;

With the white sesameseed impurity elimination, fry perfume, gently roll broken standby;

Garlic and fresh ginger are cleaned, and the beans size is cut in chopping;

2. fried system flavor oil

Soybean oil is heated to 110～125 ℃, puts into fennel seeds by prescription, Chinese prickly ash, the garlic end, bruised ginger, fried to the flavescence of garlic ginger with medium and small fire, Chinese prickly ash is variable color slightly, stops heating when oily temperature rise to 135～145 ℃, and oil cooling but back filter and remove residue promptly gets flavor oil;

3. the flavor oil after will filtering is heated to 140～145 ℃, moderate heat, put into 3～5 kilograms of shallot ends, the stirring that does not stop, prevent to be burned, when temperature arrives about 90～95 ℃, sauce keeps the about 30～40min of moderate heat during than thickness, puts into flavorings such as catsup, salt, monosodium glutamate, white sugar, ethyl maltol, cycloheptaamylose, white sesameseed benevolence, the broken end of shelled peanut and stirs;

4. get potassium sorbate and add in the sauce with 120 gram left and right sides water purification dissolving backs and stir, again TBHQ is stirred with 300 gram water purification dissolving back addings;

5. add 1～3 kilogram of very light blue end of residue, be heated with stirring to 80～85 ℃ of truces;

6. bottle and bottle cap are sterilized with disinfection agent of chlorine dioxide, use aseptic water washing again, drain away the water, take advantage of the hot-filling bottle capping;

7. green onion sauce bottle is put into the hot water sterilization;

8. after the sterilization of bottled green onion sauce is finished, reduce to room temperature, get product with 40 ℃ of left and right sides water.

3. the manufacture method of shallot tartar sauce according to claim 2 is characterized in that, described step is 80～85 ℃ of sterilization temperatures 7., sterilizing time 20～40min.