CN103005350B - Method for producing cocktail onion - Google Patents
Method for producing cocktail onion Download PDFInfo
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- CN103005350B CN103005350B CN201210543343.3A CN201210543343A CN103005350B CN 103005350 B CN103005350 B CN 103005350B CN 201210543343 A CN201210543343 A CN 201210543343A CN 103005350 B CN103005350 B CN 103005350B
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- green onion
- pearl green
- dry
- onion
- cocktail
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Abstract
The invention discloses a method for producing a cocktail onion. The method comprises the steps of selecting, cleaning, and pickling the cocktail onion, sealing a pickling tank, washing and squeezing the pickled cocktail onion to be dry, proportioning materials, steeping the cocktail onion, draining the steeped cocktail onion, and packing, sterilizing, air drying and boxing the resulting cocktail onion. The proportioning is carried out based on the following mass: 60kg of dry cocktail onion, 40kg of purified water, 2.6-3.5kg of common salt, 9-12kg of white granulated sugar, 2.6-3.4kg of monosodium glutamate, 35-45g of aspartame, 280-320g of acetic acid, 96-110g of citric acid, 16-22g of sodium dehydroacetate, 56-65g of sodium benzoate, 45-55g of D-sodium erythorbate, and 45-55g of disodium diethylamine tetraacetate, and the steeping is carried out. In the production method, the fresh cocktail onion which is symmetric and full in grain is used as a raw material, the cocktail onion is subjected to specific pickling technology and proportioning and steeping steps, the salinity is controlled to be 3-4 DEG to ensure that the produced cocktail onion is a low-salinity food, and the produced cocktail onion is unique in flavor, with agreeable sweetness and agreeable sourness, spicy, tasty, fragrant in onion flavor, and is an instant good table food.
Description
Technical field
The invention belongs to a kind of production method of vegetable-pickling food, particularly relate to a kind of production method of pearl green onion ready-to-eat food.
Background technology
The ready-to-eat food of vegetable-pickling class is various in style, because region is different, taste is different, the shredded hot pickled mustard tuber of shape form formula, hot pickled mustard tube sheet, hot pickled mustard tube core, potherb mustard, preserved radish strip, bamboo shoot silk, eggplant, newborn melon and artemisia vegetable bamboo shoot file etc. in the past, though liked by the masses, still cannot meet the requirement of numerous eaters in vast scope.Manyly pickle class vegetables manufacturing enterprise to make great efforts research and development taste original and can meet as far as possible the instant vegetable new varieties of more numerous eaters' hobbies in more vast scope, to enrich people's food resource, meet people's dietary requirements.
Summary of the invention
The object of this invention is to provide a kind of method of producing pearl green onion, the pearl green onion being produced by the method, mouthfeel is pungent, and green onion perfume (or spice) is pleasant, meets the more numerous eaters' of more vast scope taste, and domestic wide geographic area people like edible.
The technical scheme that technical solution problem of the present invention is taked is:
A production method for pearl green onion, its processing step comprises: selection, clean, pickle envelope pond, eluriate, drain, prepare burden, flood, drain, packing, sterilizing, air-dry and vanning; It is characterized in that, described pickling in the step of envelope pond adds appropriate acetic acid, and concrete steps are as follows successively:
(1) selection: choosing the well-balanced full bright pearl green onion of particle is raw material;
(2) clean: by clean water, clean up;
(3) pickle envelope pond: the bright pearl green onion cleaning up is placed in to Jiao Chizhong, is sprinkled into equably salt and acetic acid and exerts pressure, pickle Bing Feng pond 3 months; The consumption of salt is counted every 100 parts of bright pearl green onions with 15 parts of salt by mass parts, and the consumption of acetic acid is counted every 100 parts of bright pearl green onions by mass parts and added 0.5 part of acetic acid;
(4) eluriate: pickle and finish to take out in Hou Congjiao pond, by clean water, clean up;
(5) drain: adopt machinery that the pearl green onion cleaning up is pressed dry and becomes dry pearl green onion, the quality of controlling dry pearl green onion is the 68-72% of bright pearl green onion;
(6) prepare burden: in mass, dry pearl green onion 60kg, pure water 40kg, salt 2.6 ~ 3.5kg, white granulated sugar 9 ~ 12kg, monosodium glutamate 2.6 ~ 3.4kg, Aspartame 35 ~ 45g, acetic acid 280 ~ 320g, citric acid 96 ~ 110g, sodium dehydroacetate 16 ~ 22g, Sodium Benzoate 56 ~ 65g, D-araboascorbic acid sodium 45 ~ 55g, Na2EDTA 45 ~ 55g;
(7) flood: supplementary material completes batching and is placed in cylinder, dipping 3-5 days, turns over cylinder midway once;
(8) drain: the pearl green onion after having flooded is taken out and drains from cylinder, maceration extract is retained in cylinder stand-by;
(9) packing: the pearl green onion metering draining be placed in packaging bag and add maceration extract after complete packing;
(10) sterilizing: adopt pasteurization, temperature is controlled at 81 ~ 86 ℃, and the time is controlled at 16min ~ 19min;
(11) air-dry: after sterilizing, packing to be placed in to ventilation and to dry;
(12) vanning: the packing of drying is cased.
As a kind of preferred, in above-mentioned concrete steps:
(5) the described step that drains is: adopt machinery that the pearl green onion cleaning up is pressed dry and becomes dry pearl green onion, the quality of controlling dry pearl green onion is 70% of bright pearl green onion;
(6) described batching step is: in mass, and dry pearl green onion 60kg, pure water 40kg, salt 3kg, white granulated sugar 10kg, monosodium glutamate 3kg, Aspartame 40g, acetic acid 300g, citric acid 100g, sodium dehydroacetate 20g, Sodium Benzoate 60g, D-araboascorbic acid sodium 50g, Na2EDTA 50g.
In the present invention, the well-balanced full bright pearl green onion of selected particle is raw material, and through special pickling process and batching and impregnation steps, salinity is controlled at 3 ~ 4 degree, belongs to Low-salinity food, and unique flavor is the instant bagged type good merchantable brand of going with rice or bread.
Pearl green onion unique flavor of the present invention, agreeably sweet, acid is not and puckery, pungent good to eat, and green onion perfume (or spice) is pleasant, adapts to compared with the more numerous eaters' of wide geographic area taste.
The specific embodiment
Embodiment 1:
Selected bright pearl green onion is raw material; By clean water, clean up; Be placed in Jiao Chizhong and pickle, the ratio in the bright pearl green onion of every 100kg with salt 15kg and acetic acid 0.5kg, is sprinkled into salt and acetic acid and the ，Feng pond 3 months of exerting pressure equably; Zai Congjiao takes out in pond, by clean water, cleans up; Press dry, make to become dry pearl green onion, the quality of controlling dry pearl green onion is 70% of bright pearl green onion; Then by following quality, prepare burden: dry pearl green onion 60kg, pure water 40kg, salt 3kg, white granulated sugar 10kg, monosodium glutamate 3kg, Aspartame 40g, acetic acid 300g, citric acid 100kg, sodium dehydroacetate 20g, Sodium Benzoate 60g, D-araboascorbic acid sodium 50g, Na2EDTA 50g; Batching is placed in cylinder, floods 4 days, turns over cylinder midway once; From cylinder, take out and drain again, maceration extract is retained in cylinder stand-by; The pearl green onion metering draining be placed in packaging bag and add maceration extract after complete packing; Adopt pasteurization sterilizing, temperature is controlled at 82 ℃ again, and the time is controlled at 18min; After sterilizing, packing being placed in to ventilation dries; Then vanning.
Embodiment 2:
Selected bright pearl green onion is raw material; By clean water, clean up; Be placed in Jiao Chizhong and pickle, the ratio in the bright pearl green onion of every 100kg with salt 15kg and acetic acid 0.5kg, is sprinkled into salt and acetic acid and the ，Feng pond 3 months of exerting pressure equably; Zai Congjiao takes out in pond, by clean water, cleans up; Press dry, make to become dry pearl green onion, the quality of controlling dry pearl green onion is 72% of bright pearl green onion; Then by following quality, prepare burden: dry pearl green onion 60kg, pure water 40kg, salt 3.2kg, white granulated sugar 9kg, monosodium glutamate 3.4kg, Aspartame 45g, acetic acid 280g, citric acid 110g, sodium dehydroacetate 16g, Sodium Benzoate 65g, D-araboascorbic acid sodium 45g, Na2EDTA 45g; Batching is placed in cylinder, floods 3 days, turns over cylinder midway once; From cylinder, take out and drain again, maceration extract is retained in cylinder stand-by; The pearl green onion metering draining be placed in packaging bag and add maceration extract after complete packing; Adopt pasteurization sterilizing, temperature is controlled at 84 ℃ again, and the time is controlled at 16min; After sterilizing, packing being placed in to ventilation dries; Then vanning.
Embodiment 3:
Selected bright pearl green onion is raw material; By clean water, clean up; Be placed in Jiao Chizhong and pickle, the ratio in the bright pearl green onion of every 100kg with salt 15kg and acetic acid 0.5kg, is sprinkled into salt and acetic acid and the ，Feng pond 3 months of exerting pressure equably; Zai Congjiao takes out in pond, by clean water, cleans up; Press dry, make to become dry pearl green onion, the quality of controlling dry pearl green onion is 68% of bright pearl green onion; Then by following quality, prepare burden: dry pearl green onion 60kg, pure water 40kg, salt 3.5kg, white granulated sugar 10kg, monosodium glutamate 2.6kg, Aspartame 38g, acetic acid 320g, citric acid 96g, sodium dehydroacetate 22g, Sodium Benzoate 56, D-araboascorbic acid sodium 45g, Na2EDTA 55g; Batching is placed in cylinder, floods 4 days, turns over cylinder midway once; From cylinder, take out and drain again, maceration extract is retained in cylinder stand-by; The pearl green onion metering draining be placed in packaging bag and add maceration extract after complete packing; Adopt pasteurization sterilizing, temperature is controlled at 81 ℃ again, and the time is controlled at 19min; After sterilizing, packing being placed in to ventilation dries; Then vanning.
Embodiment 4:
Drain in step, control moisture content, the quality that makes dry pearl green onion is 69% of bright pearl green onion; In batching step, by following quality, prepare burden: dry pearl green onion 60kg, pure water 40kg, salt 2.6kg, white granulated sugar 11kg, monosodium glutamate 3.2kg, Aspartame 36g, acetic acid 320g, citric acid 98g, sodium dehydroacetate 18g, Sodium Benzoate 62, D-araboascorbic acid sodium 48g, Na2EDTA 46g.
All the other each steps are all identical with embodiment 1.
Embodiment 5:
Drain in step, control moisture content, the quality that makes dry pearl green onion is 71% of bright pearl green onion; In batching step, by following quality, prepare burden: dry pearl green onion 60kg, pure water 40kg, salt 2.8kg, white granulated sugar 12kg, monosodium glutamate 2.8kg, Aspartame 35g, acetic acid 300g, citric acid 105g, sodium dehydroacetate 20g, Sodium Benzoate 60, D-araboascorbic acid sodium 45g, Na2EDTA 46g.
All the other each steps are all identical with embodiment 1.
Embodiment 6:
Drain in step, control moisture content, the quality that makes dry pearl green onion is 70% of bright pearl green onion; In batching step, by following quality, prepare burden: dry pearl green onion 60kg, pure water 40kg, salt 3kg, white granulated sugar 10kg, monosodium glutamate 2.8kg, Aspartame 38g, acetic acid 290g, citric acid 110g, sodium dehydroacetate 18g, Sodium Benzoate 62, D-araboascorbic acid sodium 55g, Na2EDTA 48g.
All the other each steps are all identical with embodiment 2.
Claims (2)
1. a production method for pearl green onion, its processing step is: selection, clean, pickle envelope pond, eluriate, drain, prepare burden, flood, drain, packing, sterilizing, air-dry and vanning; It is characterized in that, described pickling in the step of envelope pond adds appropriate acetic acid, and concrete steps are as follows successively:
(1) selection: choosing the well-balanced full bright pearl green onion of particle is raw material;
(2) clean: by clean water, clean up;
(3) pickle envelope pond: the bright pearl green onion cleaning up is placed in to Jiao Chizhong, is sprinkled into equably salt and acetic acid and exerts pressure, pickle Bing Feng pond 3 months; The consumption of salt is counted every 100 parts of bright pearl green onions with 15 parts of salt by mass parts, and the consumption of acetic acid is counted every 100 parts of bright pearl green onions by mass parts and added 0.5 part of acetic acid;
(4) eluriate: pickle and finish to take out in Hou Congjiao pond, by clean water, clean up;
(5) drain: adopt machinery that the pearl green onion cleaning up is pressed dry and becomes dry pearl green onion, the quality of controlling dry pearl green onion is the 68-72% of bright pearl green onion;
(6) prepare burden: in mass, dry pearl green onion 60kg, pure water 40kg, salt 2.6 ~ 3.5kg, white granulated sugar 9 ~ 12kg, monosodium glutamate 2.6 ~ 3.4kg, Aspartame 35 ~ 45g, acetic acid 280 ~ 320g, citric acid 96 ~ 110g, sodium dehydroacetate 16 ~ 22g, Sodium Benzoate 56 ~ 65g, D-araboascorbic acid sodium 45 ~ 55g, Na2EDTA 45 ~ 55g;
(7) flood: supplementary material completes batching and is placed in cylinder, dipping 3-5 days, turns over cylinder midway once;
(8) drain: the pearl green onion after having flooded is taken out and drains from cylinder, maceration extract is retained in cylinder stand-by;
(9) packing: the pearl green onion metering draining be placed in packaging bag and add maceration extract after complete packing;
(10) sterilizing: adopt pasteurization, temperature is controlled at 81 ~ 86 ℃, and the time is controlled at 16min ~ 19min;
(11) air-dry: after sterilizing, packing to be placed in to ventilation and to dry;
(12) vanning: the packing of drying is cased.
2. the production method of a kind of pearl green onion as claimed in claim 1, is characterized in that,
(5) the described step that drains is: adopt machinery that the pearl green onion cleaning up is pressed dry and becomes dry pearl green onion, the quality of controlling dry pearl green onion is 70% of bright pearl green onion;
(6) described batching step is: in mass, and dry pearl green onion 60kg, pure water 40kg, salt 3kg, white granulated sugar 10kg, monosodium glutamate 3kg, Aspartame 40g, acetic acid 300g, citric acid 100g, sodium dehydroacetate 20g, Sodium Benzoate 60g, D-araboascorbic acid sodium 50g, Na2EDTA 50g.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210543343.3A CN103005350B (en) | 2012-12-16 | 2012-12-16 | Method for producing cocktail onion |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210543343.3A CN103005350B (en) | 2012-12-16 | 2012-12-16 | Method for producing cocktail onion |
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| Publication Number | Publication Date |
|---|---|
| CN103005350A CN103005350A (en) | 2013-04-03 |
| CN103005350B true CN103005350B (en) | 2014-01-15 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201210543343.3A Expired - Fee Related CN103005350B (en) | 2012-12-16 | 2012-12-16 | Method for producing cocktail onion |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1085047C (en) * | 1999-08-20 | 2002-05-22 | 刘长雁 | Method for keeping scallion fresh |
| CN1291447A (en) * | 1999-10-11 | 2001-04-18 | 张险峰 | Hot prickled cactus |
| CN101181043B (en) * | 2007-11-19 | 2010-11-10 | 朱兴初 | Method for producing artemisia vegetable bamboo shoot file |
| CN101181035B (en) * | 2007-11-19 | 2010-06-09 | 朱兴初 | Method for producing fresh sieve bean |
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Denomination of invention: Method for producing cocktail onion Effective date of registration: 20150825 Granted publication date: 20140115 Pledgee: Zhejiang Haining rural commercial bank Limited by Share Ltd Xieqiao branch Pledgor: Zhu Xingchu Registration number: 2015330000042 |
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Granted publication date: 20140115 Termination date: 20181216 |
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