CN101301052A

CN101301052A - Onion-based vegetable food product and preparation thereof

Info

Publication number: CN101301052A
Application number: CNA2007101068586A
Authority: CN
Inventors: 赵文建; 郇延军
Original assignee: NANTONG SHOUXING FOODSTUFF CO Ltd
Current assignee: NANTONG SHOUXING FOODSTUFF CO Ltd
Priority date: 2007-05-11
Filing date: 2007-05-11
Publication date: 2008-11-12
Anticipated expiration: 2027-05-11
Also published as: CN101301052B

Abstract

The invention provides a vegetable food based on onion and preparation thereof, the vegetable food uses onion as the basic raw material, which is further processed and matched with salt, sugar, shortening, gelling starch, oxidized starch and other supplementary materials, and then is treated with a plurality of working procedures before the final product is prepared. The food prepared by the method not only can retain nutrition compositions of onion, but also can reduce irritant odor thereof, and the product can be taken along, which is suitable for all age group people to eat.

Description

A kind of is the vegetable food and preparation method thereof of base-material with the onion

Technical field

A kind of food, especially a kind of is the food of base-material with the onion.

Background technology

Onion is a kind of widely vegetables of plantation, 41 kilocalories of the onion heat content of 100g, moisture 89.1g, crude protein 1.0g, crude fat 0.4g, carbohydrate 9.0g, crude fibre 0.5g, dietary fiber 1.6g also contains abundant vitamin and potassium, calcium, phosphorus and sulfur-containing compound, special dictionary ketone, volatility wet goods.It can prevent bone-loss, can also be to Green Tea Extract, and directly suppress cancer cell and bring high blood pressure down.Present onion processing method mostly is direct cooking or makes dried onion, lacks a kind of effective ingredient that can keep onion, can carry again, and is delicious tasty and refreshing, is fit to each age, the onion goods that the people of each stratum eats.

Summary of the invention

For overcoming the above problems, the invention provides a kind of is the vegetable food and preparation method thereof of base-material with the onion, mainly be made up of onion, flour, salt, sugar, shortening, egg, gelatinized starch, oxidized starch, water, its weight portion is as follows: onion 150-200 part, flour 20-30 part, salt 2-5 part, sugared 2-5 part, shortening 3-6 part, gelatinized starch 2.5-3.5 part, oxidized starch 2.6-4 part, water 40-60 part, egg 30-40 part.

Its preparation method is as follows:

A. the preliminary treatment of onion, decaptitate tail and exodermis

B. clean: section, water cleans

C. blanching: boiling water is cooked

D. cooling: drain away the water after the cooling

E. cut and mix: it is moderate to cut the spice degree

F. dehydration

G. prepare burden: add salt, sugar, gelatinized starch, oxidized starch and shortening

H. mold filling moulding: the onion after will preparing burden is stuck with paste and divides on Die and mould plate, wipes off with scraping template

I. quick-frozen

J. the demoulding: mould is inverted above the stainless steel cylinder mould

K. hanging: with the finished product after the demoulding, immerse the container that slurry is housed, take out rapidly afterwards

L. go up powder: evenly sprinkle breadcrumbs above the product after hanging

M. fried: Rotating Stainless Steel Cage is placed in the deep fryer, fried to the little Huang of product surface

N. cooling: edible or packing

Described preparation process F can be centrifuge or manual compression dehydration, and dehydration rate is at 50%-70%.

In the described preparation process G batching, the ratio that adds salt, sugar, gelatinized starch, oxidized starch and shortening is: with 150 parts of onions is that example adds gelatinized starch 1-3 part, oxidized starch 1.5-2.5 part, salt 1-2.5 part, sugared 1-2.5 part, shortening 1-3 part.

The moulding of described preparation process H mold filling, mould are the stainless steel tank of indent, and the back side of groove is evenly distributed with the aperture of some.

Described preparation process K hanging, the proportioning of the slurry of hanging is: water 40-60 part, egg 30-40 part, sugared 1-2.5 part, salt 1-2.5 part, shortening 2-3 part, oxidized starch 1.1-1.5 part, flour 20-30 part.

This is the food of base-material with the onion, can keep the effective ingredient of onion effectively, reduces its penetrating odor, can carry again simultaneously, and delicious tasty and refreshing, be fit to each age, the people of each stratum is edible, especially needs the people of tonic, and health-care effect is obvious.

The specific embodiment

The raw material onion is carried out preliminary treatment, and decaptitate tail and exodermis go to such an extent that influence yield too much, go to such an extent that then influence the homogeneity of taste and quality very little.Wash with circulating water, cut into slices after removing silt, dust, be cut into the onion sheet that is of moderate size, with the onion sheet put into boiling water advance blanching, blanching treatment time was advisable with 1-2 minute, note the blanching degree, time, oversize then dehydration was serious, the taste variation, and the time is short, it is easily loose to freeze back matter structure, and influence is shaped.

Onion sheet after the blanching is filtered cooling with circulating water, behind the drain well, cut and mix, cut and mix the granular of size appropriateness, after this dewater, available centrifuge dewaters, dehydration rate is controlled at about 50%-70%, and the dehydration rate high product yield is low, and dehydration rate low yield quality structure is easily loose.

Take by weighing onion 15kg through dehydration, salt 0.25kg, sugared 2.5kg, shortening 0.1kg, gelatinized starch 0.3kg, oxidized starch 0.5kg carries out batch mixing, requires batching evenly.

Onion after batching paste is divided on Die and mould plate, utilize template to wipe off, in quick freezing unit, carry out quick-frozen afterwards, after quick-frozen is finished, just can the demoulding, mould is inverted above the stainless steel cylinder mould, because the back side of mould is distributed with the hole of some, allow steam enter the hole at the back side rapidly, the semi-finished product onion ring is dropped on the stainless steel cylinder mould fast, and it is dissolved.

Take by weighing salt 0.25kg, sugared 0.25kg, flour 2kg, egg 3kg, shortening 0.3kg, water 4kg, oxidized starch 0.15kg is mixed into slurry, places in the slurry container, the stainless steel cylinder mould is immersed taking-up rapidly in the container, and this process should be operated rapidly, in order to avoid semi-finished product thaw, influences the shaping rate of product.

Hanging is after short time drop slurry, after the stainless steel wire cylinder mould is placed directly on the breadcrumbs, simultaneously evenly sprinkle breadcrumbs more in the above, then the stainless steel cylinder mould is gently shaken, remove after the unnecessary breadcrumbs, the stainless steel cylinder mould is placed deep fryer, carry out fried, the extruding bonding of not having between semi-finished product phenomenon, fried to surperficial little Huang, after carrying out normal temperature cooling, i.e. edible, or pack.

Claims

1. food, with the onion is base-material, it is characterized in that: mainly be made up of onion, flour, salt, sugar, shortening, egg, gelatinized starch, oxidized starch, water, its weight portion is as follows: onion 150-200 part, flour 20-30 part, salt 2-5 part, sugared 2-5 part, shortening 3-6 part, gelatinized starch 2.5-3.5 part, oxidized starch 2.6-4 part, water 40-60 part, egg 30-40 part.

2. food according to claim 1 is characterized in that its preparation method is as follows:

A. the preliminary treatment of onion, decaptitate tail and exodermis

B. clean: section, water cleans

C. blanching: boiling water is cooked

D. cooling: drain away the water after the cooling

E. cut and mix: it is moderate to cut the spice degree

F. dehydration

I. quick-frozen

J. the demoulding: mould is inverted above the stainless steel cylinder mould

K. hanging:, immerse the container that slurry is housed with the finished product after the demoulding

L. go up powder: evenly sprinkle breadcrumbs above the product after hanging

N. cooling: edible or packing

3. food according to claim 2 is characterized in that preparation process F can be centrifuge or manual compression dehydration, and dehydration rate is at 50%-70%.

4. food according to claim 2, it is characterized in that among the preparation process G, the ratio that adds salt, sugar, gelatinized starch, oxidized starch and shortening is: with 150 parts of onions is that example adds gelatinized starch 1-3 part, oxidized starch 1.5-2.5 part, salt 1-2.5 part, sugar 1-2.5 part, shortening 1-3 part.

5. food according to claim 2 is characterized in that among the preparation process H, and mould is the stainless steel tank of indent, and the back side of groove is evenly distributed with the aperture of some.

6. food according to claim 2 is characterized in that among the preparation process K, the proportioning of the slurry of hanging is: water 40-60 part, and egg 30-40 part,, sugared 1-2.5 part, salt 1-2.5 part, shortening 2-3 part, oxidized starch 1.1-1.5 part, flour 20-30 part.