CN103355649A - Allium chinense thick broad-bean sauce and preparation method therefor - Google Patents
Allium chinense thick broad-bean sauce and preparation method therefor Download PDFInfo
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- CN103355649A CN103355649A CN2013103296173A CN201310329617A CN103355649A CN 103355649 A CN103355649 A CN 103355649A CN 2013103296173 A CN2013103296173 A CN 2013103296173A CN 201310329617 A CN201310329617 A CN 201310329617A CN 103355649 A CN103355649 A CN 103355649A
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Abstract
The invention discloses allium chinense thick broad-bean sauce and a preparation method therefor. Allium chinense and thick broad-bean sauce are employed as main raw materials, mixed uniformly, put into vats and pickled for 30 days to obtain allium chinense thick broad-bean sauce. The raw materials comprise, by weight, 40-50% of allium chinense and 50-60% of thick broad-bean sauce. The allium chinense thick broad-bean sauce is an ideal table side dish, and can be used as a seasoning raw material for cooking. A new member is additionally provided for allium chinense condiments. The preparation method is simple and is easy to operate and control. The allium chinense thick broad-bean sauce has low production cost, is suitable for industrial production and commercial operation, and has good market prospects.
Description
Technical field
The present invention relates to the flavouring manufacture field, relate in particular to a kind of Onion thick broad-bean sauce and preparation method thereof.
Background technology
Onion head another name Chinese onion or Onion green onion also claim Onion head, chinese bulbous onion.Liliaceae, the perennial root draft.Bulb is conical, and shape is like garlic, distinguish not, and look milky white.Annual all edibles have spleen benefiting and stimulating the appetite, and it is greasy to deoil, and increases the appetite effect.The tender crisp sour-sweet and pungent slightly of mouthfeel, very tasty and refreshing.As edible, salty Onion head in the prior art, pungent Onion head, sweet and sour Onion head, Onion head bubble sauerkraut etc., existing patented technology also discloses in the existing disclosed technology such as the processing method (20111044128.6) of low-salt pickled fermented Allium chinense and processing method (201010156995.2) thereof, a kind of hot pepper pickled Chinese onion and preparation method thereof (200710078349.7), a kind of Onion head can find out all are the pickles of going with rice or bread of Onion being made different tastes, its taste from not sour, sweet, salty, peppery, do not have outstanding characteristic.The Onion head is processed into the product that has more abundant nutrition and tool peculiar flavour, to satisfy the more selection of people's life, is the problem in the urgent need to exploitation.
Summary of the invention
According to the deficiency of an existing Onion product, the invention provides a kind of Onion thick broad-bean sauce.Make the new product that has more peculiar flavour with a kind of new preparation method.The present invention also provides a kind of Onion preparation method of a thick broad-bean sauce.For achieving the above object, the present invention has adopted following technical scheme:
A Onion of the present invention thick broad-bean sauce is take Onion head, thick broad-bean sauce as primary raw material, stirs evenly through mixing, and dress cylinder saucing was made after 30 days;
Described raw material carries out proportioning: a Onion 40-50%, thick broad-bean sauce 50-60% by following percentage by weight.
Wherein the Onion head can adopt salted, the rear application of desalinating process processing.
For the nutritive value that increases Onion thick broad-bean sauce and the taste that adapts to different consumer groups, can also add the additive of Onion head, thick broad-bean sauce total amount 0.5-8%.
Wherein additive mainly contains flavouring (such as monosodium glutamate, white sugar, plant edible food wet goods), and wherein vegetable edible oil adopts 120 ℃ of heating 10min to make the rear application of nature cooling.
Wherein thick broad-bean sauce can be ordered to manufacturer's contract of existing professional production thick broad-bean sauce, also can get according to the existing process technology self-control of thick broad-bean sauce.
The preparation method of a Onion of the present invention thick broad-bean sauce, be with fresh Onion head through removal of impurities, cleaning, mix with thick broad-bean sauce after salted, the desalination, the saucing of packing in the Porcelain Jar 30 days, stirred 1 time every 5 days therebetween, Onion the thick broad-bean sauce that saucing is good, specification is packed and be get final product as required.
Described salted, desalination be the Onion head that will clean up and salt in the ratio of 100:9, the first layer of one deck Onion salt is put into cylinder and is carried out saltedly, stirs every day 2 times, takes out afterwards in 10 days, puts into clear water and soaks 16-26 hour, can pull out, it is for subsequent use to drain away the water.
For the ease of storing and fresh-keeping, the packing of Onion thick broad-bean sauce, specification as required, adopt through clean, the glass bottle packaging of sterilization processing by 100 ℃ of sterilization 30min or employing complex pocket package encapsulation by 90 ℃ of sterilization 20min.
Beneficial effect of the present invention
1, a Onion of the present invention thick broad-bean sauce, that the Onion head is cleaned by the salted desalting processing of soaking again, put into clear water because the effect of directly changing of osmotic pressure, make most of salinity fully obtain replacing and being leached, can make the Onion head slough acid, keep simultaneously the fragility of Onion head better, the Onion head that is conducive to after the saucing is bright fragrant tasty and refreshing, can keep to greatest extent Onion original nutritional labeling and useful nourishing effect.
2, a Onion of the present invention thick broad-bean sauce, the Onion head is little yellow, and is mixed so in one with thick broad-bean sauce, has unique product form, and Onion quality is tender and crisp, and be not soft not mashed, and local flavor is little sweet, bright salty oiliness and tasty and refreshing.Through strengthening the bonding state of Onion head and thick broad-bean sauce after the saucing, farthest kept the strong taste of delicate fragrance of Onion head and thick broad-bean sauce.Be a kind of delicious pickles of going with rice or bread, can be used as again the Seasoning Ingredients of culinary art, for Onion flavouring family increased new member.
3, preparation method of the present invention is simple, easy operating control, and production cost is low, is easy to suitability for industrialized production and commercial operation, and product has good market prospects.
The specific embodiment
Embodiment 1
(1) the selection quality is tender and crisp, look white, and the stature size is even, and undamaged fresh Onion head is raw material, the fibrous root of pruning is peelled off casting skin and Lao Pi, cleans silt and scurf with clear water, then drain away the water, with Onion head and the salt ratio in 100:9, the first layer of one deck Onion salt, putting into cylinder carries out salted, stir every day 2 times, pickle 10 days after, take out and to put into clear water and soaked 16-26 hour, pull out, drain away the water;
(2) the Onion head after will pickling and thick broad-bean sauce mix with 40%, 60% percentage by weight and stir, and add the monosodium glutamate of Onion head and thick broad-bean sauce total amount 2% again, 5% white sugar, and after mixing, the sealing saucing is 30 days in the Porcelain Jar of packing into, stirs 1 time every 5 days therebetween;
(3) Onion the thick broad-bean sauce that saucing is good adopts to clean up and behind the glass bottle packaging of sterilization processing, through 100 ℃, sterilization 30min and get final product, and normal temperature storage life＞18 month.
Embodiment 2
(1) the selection quality is tender and crisp, look white, and the stature size is even, and undamaged fresh Onion head is raw material, the fibrous root of pruning is peelled off casting skin and Lao Pi, cleans silt and scurf with clear water, then drain away the water, with Onion head and the salt ratio in 100:9, the first layer of one deck Onion salt, putting into cylinder carries out salted, stir every day 2 times, pickle 10 days after, take out and to put into clear water and soaked 16-26 hour, pull out, drain away the water;
(2) the Onion head after will pickling and thick broad-bean sauce mix with 50%, 50% percentage by weight and stir, the monosodium glutamate that adds again Onion head and thick broad-bean sauce total amount 0.5%, 3% white sugar is after mixing, the sealing saucing of packing in the Porcelain Jar 30 days stirred 1 time every 5 days therebetween;
(3) Onion the thick broad-bean sauce that saucing is good, adopt complex pocket packing, sealing after, through 90 ℃, sterilization 20min and get final product, normal temperature storage life＞15 month.
Embodiment 3
(1) the selection quality is tender and crisp, look white, and the stature size is even, and undamaged fresh Onion head is raw material, the fibrous root of pruning is peelled off casting skin and Lao Pi, cleans silt and scurf with clear water, then drain away the water, with Onion head and the salt ratio in 100:9, the first layer of one deck Onion salt, putting into cylinder carries out salted, stir every day 2 times, pickle 10 days after, take out and to put into clear water and soaked 16-26 hour, pull out, drain away the water;
(2) the Onion head after will pickling and thick broad-bean sauce mix with 60%, 40% percentage by weight and stir, and add the monosodium glutamate of Onion head and thick broad-bean sauce total amount 1% again, 8% white sugar, and after mixing, the sealing saucing is 30 days in the Porcelain Jar of packing into, stirs 1 time every 5 days therebetween;
(3) Onion the thick broad-bean sauce that saucing is good, adopt complex pocket packing, sealing after, through 90 ℃, sterilization 20min and get final product, normal temperature storage life＞15 month.
Embodiment 4
(1) the selection quality is tender and crisp, look white, and the stature size is even, and undamaged fresh Onion head is raw material, the fibrous root of pruning is peelled off casting skin and Lao Pi, cleans silt and scurf with clear water, then drain away the water, with Onion head and the salt ratio in 100:9, the first layer of one deck Onion salt, putting into cylinder carries out salted, stir every day 2 times, pickle 10 days after, take out and to put into clear water and soaked 16-26 hour, pull out, drain away the water;
(2) the Onion head after will pickling and thick broad-bean sauce mix with 45%, 55% percentage by weight and stir, the monosodium glutamate that adds again Onion head and thick broad-bean sauce total amount 2%, 5% vegetable edible oil is after mixing, the sealing saucing of packing in the Porcelain Jar 30 days stirred 1 time every 5 days therebetween;
(3) Onion the thick broad-bean sauce that saucing is good, adopt complex pocket packing, sealing after, through 90 ℃, sterilization 20min and get final product, normal temperature storage life＞15 month.
Embodiment 5
(1) the selection quality is tender and crisp, look white, and the stature size is even, and undamaged fresh Onion head is raw material, the fibrous root of pruning is peelled off casting skin and Lao Pi, cleans silt and scurf with clear water, then drain away the water, with Onion head and the salt ratio in 100:9, the first layer of one deck Onion salt, putting into cylinder carries out salted, stir every day 2 times, pickle 10 days after, take out and to put into clear water and soaked 16-26 hour, pull out, drain away the water;
(2) the Onion head after will pickling and thick broad-bean sauce mix with 55%, 45% percentage by weight and stir, and add the monosodium glutamate of Onion head and thick broad-bean sauce total amount 1% again, 4% white sugar, and after mixing, the sealing saucing is 30 days in the Porcelain Jar of packing into, stirs 1 time every 5 days therebetween;
(3) Onion the thick broad-bean sauce that saucing is good adopts to clean up and behind the glass bottle packaging of sterilization processing, through 100 ℃, sterilization 30min and get final product, and normal temperature storage life＞18 month.
Above embodiment product, after reserved sample observing, check, microbiological indicator all can meet the state health standards requirement within the shelf-life.
Claims (8)
1. Onion thick broad-bean sauce mainly take Onion head, thick broad-bean sauce as raw material, stirs evenly through mixing, and dress cylinder saucing was made after 30 days;
Described raw material carries out proportioning: a Onion 40-50%, thick broad-bean sauce 50-60% by following percentage by weight.
2. a kind of Onion thick broad-bean sauce as claimed in claim 1 is characterized in that, salted, the rear application of desalinating process processing that the Onion head adopts.
3. a kind of Onion thick broad-bean sauce as claimed in claim 1 is characterized in that, comprises the additive of Onion head, thick broad-bean sauce total amount 0.5-8% in the raw material.
4. a kind of Onion thick broad-bean sauce according to claim 3 is characterized in that described additive comprises monosodium glutamate, white sugar, vegetable edible oil; Wherein vegetable edible oil is used after adopting 120 ℃ of heating 10min that it is cooled off naturally.
5. the preparation method of a kind of Onion thick broad-bean sauce according to claim 1, it is characterized in that, through removal of impurities, cleaning with fresh Onion head, mix with thick broad-bean sauce after salted, the desalination, the saucing of packing in the Porcelain Jar 30 days, stirred 1 time every 5 days therebetween, Onion the thick broad-bean sauce that saucing is good, specification is packed and be get final product as required.
6. the preparation method of a kind of Onion thick broad-bean sauce as claimed in claim 5, it is characterized in that, described salted, desalination is that the Onion head that will clean up and salt are in the ratio of 100:9, the first layer of one deck Onion salt is put into cylinder and is carried out saltedly, stirs every day 2 times, took out afterwards in 10 days, put into clear water and soaked 16-26 hour, pull out, drain away the water.
7. the preparation method of a kind of Onion thick broad-bean sauce as claimed in claim 5 is characterized in that, described packing, adopt through clean, the glass bottle packaging of sterilization processing is by 100 ℃ of sterilization 30min.
8. the preparation method of a kind of Onion thick broad-bean sauce as claimed in claim 5 is characterized in that, described packing adopts the complex pocket package encapsulation by 90 ℃ of sterilization 20min.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108402446A (en) * | 2018-05-30 | 2018-08-17 | 江口县厚谊科技开发有限责任公司 | A kind of flavor chilli sauce and preparation method thereof |
| CN110754650A (en) * | 2019-11-18 | 2020-02-07 | 周珍醒 | Chili sauce and preparation method thereof |
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| KR100821466B1 (en) * | 2007-02-07 | 2008-04-11 | 주식회사오뚜기 | Method of manufacturing tuna balls and tuna steak in retort pouch |
| KR20100078720A (en) * | 2008-12-30 | 2010-07-08 | 설악산김치영농조합법인 | A method for preparing squid spice pulgogi showing improved quality and advanced preservation |
| CN103039942A (en) * | 2012-12-28 | 2013-04-17 | 徐州绿之野生物食品有限公司 | Fermented black allium chinensis soy sauce and preparation method thereof |
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2013
- 2013-08-01 CN CN2013103296173A patent/CN103355649A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| KR100821466B1 (en) * | 2007-02-07 | 2008-04-11 | 주식회사오뚜기 | Method of manufacturing tuna balls and tuna steak in retort pouch |
| KR20100078720A (en) * | 2008-12-30 | 2010-07-08 | 설악산김치영농조합법인 | A method for preparing squid spice pulgogi showing improved quality and advanced preservation |
| CN103039942A (en) * | 2012-12-28 | 2013-04-17 | 徐州绿之野生物食品有限公司 | Fermented black allium chinensis soy sauce and preparation method thereof |
Non-Patent Citations (2)
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| 何运智，等: "藠头加工方法的现状与展望", 《江西农业学报》, vol. 19, no. 12, 31 December 2007 (2007-12-31), pages 91 - 92 * |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108402446A (en) * | 2018-05-30 | 2018-08-17 | 江口县厚谊科技开发有限责任公司 | A kind of flavor chilli sauce and preparation method thereof |
| CN110754650A (en) * | 2019-11-18 | 2020-02-07 | 周珍醒 | Chili sauce and preparation method thereof |
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Application publication date: 20131023 |