CN103461893B - Production method of spicy allium chinense leisure food - Google Patents
Production method of spicy allium chinense leisure food Download PDFInfo
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- CN103461893B CN103461893B CN201310388035.2A CN201310388035A CN103461893B CN 103461893 B CN103461893 B CN 103461893B CN 201310388035 A CN201310388035 A CN 201310388035A CN 103461893 B CN103461893 B CN 103461893B
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Abstract
The invention belongs to the field of food processing and in particular relates to a production method of spicy allium chinense leisure food. The brief process of the method comprises the steps of processing raw materials, airing, stir-frying for the first time, dipping, stir-frying for the second time, cooling and packaging to prepare the product. The spicy allium chinense leisure food produced by the method is clean and bright in surface, plump and full without pits, white, tender and crisp in quality, spicy and crisp in mouthfeel, and suitable for popular taste. The production method is simple and practical in production process, low in processing cost and favorable for market-oriented management of products.
Description
Technical field
The invention belongs to food processing field, be specifically related to the production method of the peppery Onion of an a kind of perfume (or spice) leisure food.
Background technology
Onion head is the fresh stem of liliaceous plant Chinese onion Allium chintngt GDon, claims again Longstamen Onion Bulb, Onion, Longstamen Onion Bulb head, shepherd's purse head, wild garlic etc.Perennial root draft, mostly manually is raw cultivation in 2 years, and shape is like garlic, but distinguish not steams thoroughly or put in boiling water with bulb and scald and thoroughly dry and be used as medicine, edible mainly with through curing food or cooking or boil edible, tender and crisp sour-sweet and slightly peppery mouthful of Onion draught animals sense, very tasty and refreshing.Onion quality is pure white, mouthfeel is tender and crisp, nutritious, be not only the food of delicious, and also there is fine medical applications value and effect, tool Pharmacopoeia of People's Republic of China is introduced: the pungent loose hardship of Longstamen Onion Bulb is fallen, the logical sliding profit of temperature, the stagnating of kind loose cold sensation of the genitalia, the heap soil or fertilizer over and around the roots knot of logical chest sun, for controlling the key medicine of the obstruction of qi in the chest, be applicable to that cold phlegm the moon is stagnant, obstruction of qi in the chest disease due to hypofunction of YANG QI in chest; The effects (Pharmacopoeia of People's Republic of China clinical application notice, prepared slices of Chinese crude drugs volume, the 615th, 617 page of version in 2010) such as modern pharmacological research Longstamen Onion Bulb has hemangiectasis, resists myocardial ischemia, antithrombotic forms, adjust fat, anti-oxidant.As edible, in prior art, have Onion head is pickled into salty Onion head, pungent Onion head, saucing Onion head, sweet and sour Onion head, Onion head bubble sauerkraut etc., Chinese patent (201010156995.2) discloses a kind of " low-salt pickled fermented Allium chinense and processing method thereof ", 201110440128.6 disclose " a kind of processing method of Onion head ", 201010198090.1 disclose a kind of " preparation method of sweet Onion head can ", 200710078349.7 disclose " a kind of hot pepper pickled Chinese onion and preparation method thereof ", 201210582271.3 disclose " preparation methods of the peppery Onion of an a kind of perfume (or spice) black salted vegetables ", 201210582207.5 disclose " black Onion head of a kind of biofermentation and preparation method thereof ", from existing disclosed technology, can find out, development is all as going with rice or bread with pickles or making cooking materials mostly, the product of the instant food that Onion head is developed as to a kind of nature of leisure food or need according to people self health care is also little, tinned food people carry inconvenience, Chinese patent 201210582340.0 disclosed " a kind of fermented black Onion head food and preparation method thereof ", product is more dull, selection is more provided can not to the people of suitable more taste demands.This product with health care and nourishing effect of Onion head can be prepared into the leisure food that has more characteristic local flavor, be purpose of the present invention with the people's that meet different taste eating habit demand.
Summary of the invention
The object of the invention is to develop a kind of Onion leisure food with fragrant peppery local flavor, the Onion head food that makes people both enjoy fresh Flavor in amusement and recreation benefits the beneficial functional of Onion head again, product prepared by prior art can not meet the demand of this respect, for this reason, the invention provides the production method of the peppery Onion of an a kind of perfume (or spice) leisure food.
For achieving the above object, the present invention has adopted following technical scheme:
A production method for the peppery Onion of a perfume (or spice) leisure food, is characterized in that, it comprises following processing step:
(1) raw material processing selecting quality is tender and crisp, and look white, full, and size evenly, fresh Onion head without green bud is raw material, by Onion head prune coring, sprout, peel off after Lao Pi, repeatedly wash by rubbing with the hands with clear water, remove earth and scurf, after cleaning up, drag for into bamboo basket, drain away the water;
(2) airing spreads the Onion head after cleaning on bamboo curtain splint, to put ventilation airing on the sunny side after 4-6 hour, packs up for subsequent use;
(3) fryings by through cleaning, the sand of 100 kilograms of grain of rice sizes is poured in iron pan and made popular after fried dry, are then mixed first of 30 kilograms of Onion after airing and are propagandized hotly, and constantly turn in advance, propagandize 25-35 minute hotly, when Onion the micro-Huang of epidermis, core is well-done can take the dish out of the pot, sieve removes sand, for subsequent use;
(4) dipping is got cumin powder 0.5-2%, zanthoxylum powder 1-3%, chilli powder 1.5-3% first by weight percentage, salt 2-4%, white sugar 3-6%, soy sauce 3-5%, the water of the broken last 2-5% of caraway and surplus is 100%, boils after 30min through heating, treats that nature is cooling, filter, make soak, then add through the Onion of frying head and soak, soak is at least immersed in Onion material, soak and pull out after 3 days, drain;
(5) secondary frying is first put sand in pot and is made popular, then the Onion head after soaking is poured in iron pan and fried, and constantly turns, and fries while being amber to Onion epidermis always and takes out, and sieve removes sand;
(6) the Onion head that cooling stir-fry is good spreads rapidly in the flat sieve with sieve aperture, and limit flange blows with electric fan, makes it be cooled to as early as possible room temperature;
(7) packing by cooling Onion head adopt as early as possible aluminium foil mould again bag vacuumize or nitrogen-filled packaging, make a fragrant green pepper Onion leisure food finished product.
The sand of above-mentioned employing is by river sand sand through fried dry after screening, cleaning up.
The fragrant peppery Onion leisure food of described one, is made by aforementioned production method.
Beneficial effect of the present invention
The peppery Onion of perfume (or spice) of the present invention the clean light in leisure food surface, full, fill and win without sunken, the crisp shortcake of meat, surface is amber, and meat is delicate, the fragrant peppery crisp and fragrant of entrance, the popular taste of suitable China, is people's amusement and recreation, the leisure food of selectable nationalization after the leisure, product processes is simple, processing cost is low, is beneficial to the market-oriented management of product, has good market prospects.
The specific embodiment
Embodiment 1
(1) select quality tender and crisp, look white, full, and size is evenly raw material without the fresh Onion head of green bud, and the coring of pruning, sprouts, and peels off Lao Pi, repeatedly washes by rubbing with the hands with clear water, removes earth and scurf, after cleaning up, drags for into bamboo basket and drains away the water;
(2) the Onion head after cleaning is spread and on bamboo curtain splint, is placed in ventilation airing on the sunny side after 4-6 hour, pack up for subsequent use;
(3) learn from else's experience screening, clean 100 kilograms of sands of fried dry and put into iron pan and make popular, the Onion after airing 30 kilograms are mixed and are propagandized hotly in the lump, propagandize 25-35 minute hotly, when Onion the micro-Huang of epidermis, core is well-done can take the dish out of the pot, sieve removes sand, for subsequent use;
(4) first get 2 kilograms of cumin powders, 1 kilogram of zanthoxylum powder, 1.5 kilograms, chilli powder, 2 kilograms of salt, 3 kilograms of white sugar, 5 kilograms, soy sauce, broken last 2 kilograms of caraway joins in 85.5 kg of water, 30min is boiled in heating, naturally cooling, when water shortage, can add a small amount of water to 100 kilogram, filter, make soak; The Onion head of above-mentioned frying of learning from else's experience adds in soak and soaks, and makes soak be immersed in Onion material, soaks and pulls out after 3 days, drains soak;
(5) the Onion head after soaking is poured in hot sand and is fried, and constantly turns, and fries while being amber to Onion epidermis and takes out, and sieve removes sand;
(6) the Onion head of having fried spreads rapidly in the flat sieve with sieve aperture, and limit is copied flange electric fan and blown, and makes it be cooled to as early as possible room temperature;
(7) cooled Onion head adopts aluminium foil to mould again bag and vacuumizes packing, gets product.
Embodiment 2
(1) select quality tender and crisp, look white, full, and size is evenly raw material without the fresh Onion head of green bud, and the coring of pruning, sprouts, and peels off Lao Pi, repeatedly washes by rubbing with the hands with clear water, removes earth and scurf, after cleaning up, drags for into bamboo basket and drains away the water;
(2) the Onion head after cleaning is spread and on bamboo curtain splint, is placed in ventilation airing on the sunny side after 4-6 hour, pack up for subsequent use;
(3) learn from else's experience screening, clean 100 kilograms of sands of fried dry and put into iron pan and make popular, the Onion after airing 30 kilograms are mixed and are propagandized hotly in the lump, propagandize 25-35 minute hotly, when Onion the micro-Huang of epidermis, core is well-done can take the dish out of the pot, sieve removes sand, for subsequent use;
(4) first get 0.5 kilogram of cumin powder, 3 kilograms of zanthoxylum powders, 3 kilograms, chilli powder, 4 kilograms of salt, 6 kilograms of white sugar, 3 kilograms, soy sauce, broken last 5 kilograms of caraway joins in 75.5 kg of water, 30min is boiled in heating, naturally cooling, when water shortage, can add a small amount of water to 100 kilogram, filter, make soak; The Onion head of above-mentioned frying of learning from else's experience adds in soak and soaks, and makes soak be immersed in Onion material, soaks and pulls out after 3 days, drains soak;
(5) the Onion head after soaking is poured in hot sand and is fried, and constantly turns, and fries while being amber to Onion epidermis and takes out, and sieve removes sand;
(6) the Onion head of having fried spreads rapidly in the flat sieve with sieve aperture, and limit is copied flange electric fan and blown, and makes it be cooled to as early as possible room temperature;
(7) cooled Onion head adopts aluminium foil to mould again a bag nitrogen-filled packaging, gets product.
Embodiment 3
(1) select quality tender and crisp, look white, full, and size is evenly raw material without the fresh Onion head of green bud, and the coring of pruning, sprouts, and peels off Lao Pi, repeatedly washes by rubbing with the hands with clear water, removes earth and scurf, after cleaning up, drags for into bamboo basket and drains away the water;
(2) the Onion head after cleaning is spread and on bamboo curtain splint, is placed in ventilation airing on the sunny side after 4-6 hour, pack up for subsequent use;
(3) learn from else's experience screening, clean 100 kilograms of sands of fried dry and put into iron pan and make popular, the Onion after airing 30 kilograms are mixed and are propagandized hotly in the lump, propagandize 25-35 minute hotly, when Onion the micro-Huang of epidermis, core is well-done can take the dish out of the pot, sieve removes sand, for subsequent use;
(4) first get 1 kilogram of cumin powder, 1.5 kilograms of zanthoxylum powders, 2 kilograms, chilli powder, 3 kilograms of salt, 5 kilograms of white sugar, 4 kilograms, soy sauce, broken last 3 kilograms of caraway joins in 80.5 kg of water, 30min is boiled in heating, naturally cooling, when water shortage, can add a small amount of water to 100 kilogram, filter, make soak; The Onion head of above-mentioned frying of learning from else's experience adds in soak and soaks, and makes soak be immersed in Onion material, soaks and pulls out after 3 days, drains soak;
(5) the Onion head after soaking is poured in hot sand and is fried, and constantly turns, and fries while being amber to Onion epidermis and takes out, and sieve removes sand;
(6) the Onion head of having fried spreads rapidly in the flat sieve with sieve aperture, and limit is copied flange electric fan and blown, and makes it be cooled to as early as possible room temperature;
(7) cooled Onion head adopts aluminium foil to mould again a bag nitrogen-filled packaging, gets product.
Embodiment 4
(1) select quality tender and crisp, look white, full, and size is evenly raw material without the fresh Onion head of green bud, and the coring of pruning, sprouts, and peels off Lao Pi, repeatedly washes by rubbing with the hands with clear water, removes earth and scurf, after cleaning up, drags for into bamboo basket and drains away the water;
(2) the Onion head after cleaning is spread and on bamboo curtain splint, is placed in ventilation airing on the sunny side after 4-6 hour, pack up for subsequent use;
(3) learn from else's experience screening, clean 100 kilograms of sands of fried dry and put into iron pan and make popular, the Onion after airing 30 kilograms are mixed and are propagandized hotly in the lump, propagandize 25-35 minute hotly, when Onion the micro-Huang of epidermis, core is well-done can take the dish out of the pot, sieve removes sand, for subsequent use;
(4) first get 1.5 kilograms of cumin powders, 2 kilograms of zanthoxylum powders, 2.5 kilograms, chilli powder, 2.5 kilograms of salt, 4 kilograms of white sugar, 4.5 kilograms, soy sauce, broken last 2.5 kilograms of caraway joins in 80.5 kg of water, 30min is boiled in heating, naturally cooling, when water shortage, can add a small amount of water to 100 kilogram, filter, make soak; The Onion head of above-mentioned frying of learning from else's experience adds in soak and soaks, and makes soak be immersed in Onion material, soaks and pulls out after 3 days, drains soak;
(5) the Onion head after soaking is poured in hot sand and is fried, and constantly turns, and fries while being amber to Onion epidermis and takes out, and sieve removes sand;
(6) the Onion head of having fried spreads rapidly in the flat sieve with sieve aperture, and limit is copied flange electric fan and blown, and makes it be cooled to as early as possible room temperature;
(7) cooled Onion head adopts aluminium foil to mould again bag and vacuumizes packing, gets product.
Above embodiment step (6) limit is copied flange electric fan and is blown, and the one, make product cooling as early as possible, in addition utilize wind to reach the dust of blowing away product surface remnants, reach the object of product cleaning.
Claims (2)
1. a production method for the peppery Onion of a perfume (or spice) leisure food, is characterized in that, it comprises following processing step:
(1) raw material processing selecting quality is tender and crisp, and look white, full, and size evenly, fresh Onion head without green bud is raw material, by Onion head prune coring, sprout, peel off after Lao Pi, repeatedly wash by rubbing with the hands with clear water, remove earth and scurf, after cleaning up, drag for into bamboo basket, drain away the water;
(2) airing spreads the Onion head after cleaning on bamboo curtain splint, to put ventilation airing on the sunny side after 4-6 hour, packs up for subsequent use;
(3) fryings by through cleaning, the sand of 100 kilograms of grain of rice sizes is poured in iron pan and made popular after fried dry, are then mixed first of 30 kilograms of Onion after airing and are propagandized hotly, and constantly turn in advance, propagandize 25-35 minute hotly, when Onion the micro-Huang of epidermis, core is well-done can take the dish out of the pot, sieve removes sand, for subsequent use;
(4) first dipping gets 1.5 kilograms of cumin powders, 2 kilograms of zanthoxylum powders, 2.5 kilograms, chilli powder, 2.5 kilograms of salt, 4 kilograms of white sugar, 4.5 kilograms, soy sauce, 2.5 kilograms, caraway powder joins in 80.5 kg of water, boils after 30min through heating, treats that nature is cooling, filter, make soak, then add through the Onion of frying head and soak, soak is at least immersed in Onion material, soak and pull out after 3 days, drain;
(5) secondary frying is first put sand in pot and is made popular, then the Onion head after soaking is poured in iron pan and fried, and constantly turns, and when frying Onion epidermis is amber always, takes out, and sieve removes sand;
(6) the Onion head that cooling stir-fry is good spreads rapidly in the flat sieve with sieve aperture, and limit flange blows with electric fan, makes it be cooled to as early as possible room temperature;
(7) packing by cooling Onion head adopt as early as possible aluminium foil mould again bag vacuumize or nitrogen-filled packaging, make fragrant peppery Onion leisure food finished product.
2. the peppery Onion of the perfume (or spice) leisure food that method claimed in claim 1 obtains.
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| CN201310388035.2A CN103461893B (en) | 2013-08-31 | 2013-08-31 | Production method of spicy allium chinense leisure food |
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| CN104286780A (en) * | 2014-07-28 | 2015-01-21 | 宿州市毅飞食品有限公司 | Squid tentacle allium chinense pickles and preparation method thereof |
| CN106539013A (en) * | 2016-10-21 | 2017-03-29 | 广西武宣县融通食品有限公司 | The production method of chinese bulbous onion leisure pickles |
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| CN1062305C (en) * | 1994-12-17 | 2001-02-21 | 李振钦 | Process for producing edible vinegar with vegetables and product thereof |
| CN101288451A (en) * | 2007-04-21 | 2008-10-22 | 柯大英 | Flavour instant food produced by yin red pepper and preparation method thereof |
| CN101455334A (en) * | 2007-12-15 | 2009-06-17 | 邹伟力 | Rakkyo powder salting method |
| CN102511758B (en) * | 2011-12-26 | 2013-07-17 | 江西省其门堂蔬菜食品有限公司 | Method for processing allium chinense |
| CN103039925A (en) * | 2012-12-28 | 2013-04-17 | 徐州绿之野生物食品有限公司 | Fermented black allium chinensis food and preparation method thereof |
| CN103039924A (en) * | 2012-12-28 | 2013-04-17 | 徐州绿之野生物食品有限公司 | Spicy Chinese allium black pickle and processing method thereof |
| CN103222653A (en) * | 2013-05-11 | 2013-07-31 | 张亚伟 | Frying method of peanuts having skins |
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