CN103766835A - Scallion juice condiment - Google Patents

Scallion juice condiment Download PDF

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Publication number
CN103766835A
CN103766835A CN201210407462.6A CN201210407462A CN103766835A CN 103766835 A CN103766835 A CN 103766835A CN 201210407462 A CN201210407462 A CN 201210407462A CN 103766835 A CN103766835 A CN 103766835A
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CN
China
Prior art keywords
green onion
onion juice
flavoring
citric acid
spice
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN201210407462.6A
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Chinese (zh)
Inventor
李雄骥
Original Assignee
李雄骥
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 李雄骥 filed Critical 李雄骥
Priority to CN201210407462.6A priority Critical patent/CN103766835A/en
Publication of CN103766835A publication Critical patent/CN103766835A/en
Pending legal-status Critical Current

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Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10Natural spices, flavouring agents or condiments; Extracts thereof
    • A23L27/105Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/03Organic compounds
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/269Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention discloses a scallion juice condiment, which includes the following raw materials by weight: 25%-35% of fistular onion stalk, 5-8% of salt, 0.5-1.5% of spice, 0.3-0.4% of a stabilizer, 0.1-0.2% of citric acid, and the balance water. The scallion juice condiment is obtained by crushing the fistular onion stalk, and subjecting the crushed fistular onion stalk and other ingredients to steam heating treatment. The scallion juice condiment provided by the invention overcomes the disadvantages of difficult storage, putrescibility and inconvenient use in chives, and has the advantages of delicious and mellow taste, unique flavor and uniform consistency, thus being an excellent seasoning product for deodorization, taste improving and flavor enhancing.

Description

A kind of green onion juice flavoring
Technical field
The invention belongs to food processing technology field, relate generally to a kind of green onion juice flavoring.
Background technology
Green onion, claim again spring onion, chive, continuous green onion, fiery green onion, the four seasons green onion, thin rice green onion.Allium Liliaceae, stem and the leaf of herbaceos perennial green onion, top is cyan green onion leaf, bottom is white Bulbus Allii Fistulosi, contains a large amount of allicins in Bulbus Allii Fistulosi, is traditional seasoning sterilization good merchantable brand, can promote appetite, help digest, have certain seasoning nutrition and medical medicinal health value and function, or the upper respiratory tract and enteritis good medicine.At present, storage and the eating method of spring onion are more single, and the freshness date of fresh spring onion is very short, perishable, causes a large amount of wastes.
Summary of the invention
The technical problem to be solved in the present invention is to provide a kind of green onion juice flavoring, and this product taste is aromatic thick, easy to use, and the storage time is long.
The technical scheme that the present invention will provide is a kind of green onion juice flavoring, comprises the raw material composition of following weight percentage: Bulbus Allii Fistulosi 25%~35%, salt 5~8%, spice 0.5~1.5%, stabilizing agent 0.3~0.4%, citric acid 0.1~0.2%, surplus are water; Its preparation method is as follows:
1) take the raw material for standby of formula ratio;
2) get Bulbus Allii Fistulosi, be crushed to 50~70 orders, squeeze into green onion juice;
3) green onion juice is sent in steamer, added salt, spice, citric acid, stabilizing agent and water, stir, at 80~85 ℃, heat 2~3 minutes, cooling, to obtain final product.
As preferably, green onion juice flavoring of the present invention comprises the raw material composition of following weight percentage: Bulbus Allii Fistulosi 25%~35%, salt 5~8%, spice 0.5~1.5%, stabilizing agent 0.3~0.4%, citric acid 0.1~0.2%, anticorrisive agent 0.01~0.1%, surplus are water; Its preparation method is as follows:
1) take the raw material for standby of formula ratio;
2) get Bulbus Allii Fistulosi, be crushed to 50~70 orders, squeeze into green onion juice;
3) green onion juice is sent in steamer, added salt, spice, citric acid, stabilizing agent, anticorrisive agent and water, stir, at 80~85 ℃, heat 2~3 minutes, cooling, to obtain final product.
Further preferably, green onion juice flavoring of the present invention comprises the raw material composition of following weight percentage: Bulbus Allii Fistulosi 25%~35%, salt 5~8%, spice 0.5~1.5%, stabilizing agent 0.3~0.4%, citric acid 0.1~0.2%, anticorrisive agent 0.01~0.1%, flavoring agent 0.01~0.25%, surplus are water; Its preparation method is as follows:
1) take the raw material for standby of formula ratio;
2) get Bulbus Allii Fistulosi, be crushed to 50~70 orders, squeeze into green onion juice;
3) green onion juice is sent in steamer, added salt, spice, citric acid, stabilizing agent, anticorrisive agent, flavoring agent and water, stir, at 80~85 ℃, heat 2~3 minutes, cooling, to obtain final product.
As preferably, described anticorrisive agent is potassium sorbate or Potassium Benzoate.
As preferably, described flavoring agent is guanylic acid.
As preferably, described stabilizing agent is xanthans, gelatin, agar, single monoglyceride or sodium carboxymethylcellulose.
As preferably, described spice is one or more in chilli powder, pepper powder, zanthoxylum powder and garlic powder.
Green onion juice flavoring of the present invention, take Bulbus Allii Fistulosi as primary raw material, selected auxiliary material processes by scientific method, quality is fine and smooth evenly, taste aromatic thick, denseness is even, can improve food color, can stimulate again people's appetite, be the render palatable seasoning matter good merchantable brand of flavouring of raw meat.Green onion juice flavoring of the present invention can extend fresh green onion freshness date greatly, and it is extremely convenient to use.
The specific embodiment
With following specific embodiment, the present invention is further elaborated, but not as a limitation of the invention.
Embodiment 1
1) take following raw material for standby: Bulbus Allii Fistulosi 25%%, salt 5%, chilli powder 0.5%, xanthans 0.3%, citric acid 0.1%, surplus are water, raw material total amount is 100%;
2) get Bulbus Allii Fistulosi, be crushed to 50 orders, squeeze into green onion juice;
3) green onion juice is sent in steamer, added salt, chilli powder, citric acid, xanthans and water, stir, at 80 ℃, heat 2 minutes, cooling, to obtain final product.
Embodiment 2
1) take following raw material for standby: Bulbus Allii Fistulosi 35%, salt 8%, pepper powder 1.5%, gelatin 0.4%, citric acid 0.2%, potassium sorbate 0.1%, surplus are water, its total amount is 100%;
2) get Bulbus Allii Fistulosi, be crushed to 70 orders, squeeze into green onion juice;
3) green onion juice is sent in steamer, added salt, pepper powder, citric acid, gelatin, potassium sorbate and water, stir, at 85 ℃, heat 3 minutes, cooling, to obtain final product.
Embodiment 3
1) take following raw material for standby: Bulbus Allii Fistulosi 30%, salt 6%, zanthoxylum powder 1%, single monoglyceride 0.35%, citric acid 0.15%, Potassium Benzoate 0.05%, guanylic acid 0.1%, surplus are water, its total amount is 100%;
2) get Bulbus Allii Fistulosi, be crushed to 60 orders, squeeze into green onion juice;
3) green onion juice is sent in steamer, added salt, zanthoxylum powder, citric acid, single monoglyceride, Potassium Benzoate, guanylic acid and water, stir, at 82 ℃, heat 2.5 minutes, cooling, to obtain final product.
Embodiment 4
1) take following raw material for standby: Bulbus Allii Fistulosi 25%, salt 8%, garlic powder 0.5%, agar 0.4%, citric acid 0.1%, Potassium Benzoate 0.1%, surplus are water, its total amount is 100%;
2) get Bulbus Allii Fistulosi, be crushed to 50 orders, squeeze into green onion juice;
3) green onion juice is sent in steamer, added salt, garlic powder, citric acid, agar, Potassium Benzoate and water, stir, at 85 ℃, heat 2 minutes, cooling, to obtain final product.
Embodiment 5
1) take following raw material for standby: the mixed-powder 1.5% of Bulbus Allii Fistulosi 35%, salt 5%, chilli powder, pepper powder, zanthoxylum powder and garlic, sodium carboxymethylcellulose 0.3%, citric acid 0.2%, potassium sorbate 0.01%, guanylic acid 0.25%, surplus are water; Its total amount is 100%
2) get Bulbus Allii Fistulosi, be crushed to 70 orders, squeeze into green onion juice;
3) green onion juice is sent in steamer, added mixed-powder, citric acid, sodium carboxymethylcellulose, potassium sorbate, guanylic acid and the water of salt, chilli powder, pepper powder, zanthoxylum powder and garlic, stir, at 80 ℃, heat 3 minutes, cooling, to obtain final product.

Claims (7)

1. a green onion juice flavoring, is characterized in that: the raw material composition that comprises following weight percentage: Bulbus Allii Fistulosi 25%~35%, salt 5~8%, spice 0.5~1.5%, stabilizing agent 0.3~0.4%, citric acid 0.1~0.2%, surplus are water; Its preparation method is as follows:
1) take the raw material for standby of formula ratio;
2) get Bulbus Allii Fistulosi, be crushed to 50~70 orders, squeeze into green onion juice;
3) green onion juice is sent in steamer, added salt, spice, citric acid, stabilizing agent and water, stir, at 80~85 ℃, heat 2~3 minutes, cooling, to obtain final product.
2. green onion juice flavoring according to claim 1, is characterized in that: the raw material composition that comprises following weight percentage: Bulbus Allii Fistulosi 25%~35%, salt 5~8%, spice 0.5~1.5%, stabilizing agent 0.3~0.4%, citric acid 0.1~0.2%, anticorrisive agent 0.01~0.1%, surplus are water; Its preparation method is as follows:
1) take the raw material for standby of formula ratio;
2) get Bulbus Allii Fistulosi, be crushed to 50~70 orders, squeeze into green onion juice;
3) green onion juice is sent in steamer, added salt, spice, citric acid, stabilizing agent, anticorrisive agent and water, stir, at 80~85 ℃, heat 2~3 minutes, cooling, to obtain final product.
3. green onion juice flavoring according to claim 1, is characterized in that: the raw material composition that comprises following weight percentage: Bulbus Allii Fistulosi 25%~35%, salt 5~8%, spice 0.5~1.5%, stabilizing agent 0.3~0.4%, citric acid 0.1~0.2%, anticorrisive agent 0.01~0.1%, flavoring agent 0.01~0.25%, surplus are water; Its preparation method is as follows:
1) take the raw material for standby of formula ratio;
2) get Bulbus Allii Fistulosi, be crushed to 50~70 orders, squeeze into green onion juice;
3) green onion juice is sent in steamer, added salt, spice, citric acid, stabilizing agent, anticorrisive agent, flavoring agent and water, stir, at 80~85 ℃, heat 2~3 minutes, cooling, to obtain final product.
4. according to a kind of green onion juice flavoring described in claim 2 or 3, it is characterized in that: described anticorrisive agent is potassium sorbate or Potassium Benzoate.
5. a kind of green onion juice flavoring according to claim 3, is characterized in that: described flavoring agent is guanylic acid.
6. according to a kind of green onion juice flavoring described in any one in claim 1~3, it is characterized in that: described stabilizing agent is xanthans, gelatin, agar, single monoglyceride or sodium carboxymethylcellulose.
7. according to a kind of green onion juice flavoring described in claim 1~3, it is characterized in that: described spice is one or more in chilli powder, pepper powder, zanthoxylum powder and garlic powder.
CN201210407462.6A 2012-10-23 2012-10-23 Scallion juice condiment Pending CN103766835A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201210407462.6A CN103766835A (en) 2012-10-23 2012-10-23 Scallion juice condiment

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201210407462.6A CN103766835A (en) 2012-10-23 2012-10-23 Scallion juice condiment

Publications (1)

Publication Number Publication Date
CN103766835A true CN103766835A (en) 2014-05-07

Family

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Family Applications (1)

Application Number Title Priority Date Filing Date
CN201210407462.6A Pending CN103766835A (en) 2012-10-23 2012-10-23 Scallion juice condiment

Country Status (1)

Country Link
CN (1) CN103766835A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108077879A (en) * 2017-12-28 2018-05-29 上海大学 Preparation method with the small chive characteristic perfume foodstuff flavouring agent of hot-working
EP3437490A1 (en) * 2017-08-04 2019-02-06 The GB Foods, SA Taste enhancer liquid composition

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CA1246930A1 (en) * 1984-11-09 1988-12-20 Youichi Ueda Process for the production of flavor enhancing seasonings
CN1518892A (en) * 2003-09-01 2004-08-11 林子超 Scallion juice and preparation method
JP2006238814A (en) * 2005-03-04 2006-09-14 Ogawa & Co Ltd Flavor enhancing agent, seasoning, food and drink containing the enhancing agent and the seasoning, and flavor enhancing method
CN102273606A (en) * 2011-09-01 2011-12-14 天津春发生物科技集团有限公司 Cooking flavor green Chinese onion powder and preparation method thereof
CN102524729A (en) * 2010-12-28 2012-07-04 郭敏 Old fistular onion leaf essence

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CA1246930A1 (en) * 1984-11-09 1988-12-20 Youichi Ueda Process for the production of flavor enhancing seasonings
CN1518892A (en) * 2003-09-01 2004-08-11 林子超 Scallion juice and preparation method
JP2006238814A (en) * 2005-03-04 2006-09-14 Ogawa & Co Ltd Flavor enhancing agent, seasoning, food and drink containing the enhancing agent and the seasoning, and flavor enhancing method
CN102524729A (en) * 2010-12-28 2012-07-04 郭敏 Old fistular onion leaf essence
CN102273606A (en) * 2011-09-01 2011-12-14 天津春发生物科技集团有限公司 Cooking flavor green Chinese onion powder and preparation method thereof

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP3437490A1 (en) * 2017-08-04 2019-02-06 The GB Foods, SA Taste enhancer liquid composition
CN108077879A (en) * 2017-12-28 2018-05-29 上海大学 Preparation method with the small chive characteristic perfume foodstuff flavouring agent of hot-working

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Application publication date: 20140507

C05 Deemed withdrawal (patent law before 1993)