CN103976331A - Method for preparing cauline leaf seasoning powder of Chinese bulbous onion - Google Patents
Method for preparing cauline leaf seasoning powder of Chinese bulbous onion Download PDFInfo
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- CN103976331A CN103976331A CN201410230295.1A CN201410230295A CN103976331A CN 103976331 A CN103976331 A CN 103976331A CN 201410230295 A CN201410230295 A CN 201410230295A CN 103976331 A CN103976331 A CN 103976331A
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- Prior art keywords
- cauline leaf
- chinese bulbous
- bulbous onion
- blanching
- onion
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- 241000234282 Allium Species 0.000 title claims abstract description 54
- 235000002732 Allium cepa var. cepa Nutrition 0.000 title claims abstract description 54
- 238000000034 method Methods 0.000 title claims abstract description 9
- 239000000843 powder Substances 0.000 title abstract description 4
- 235000011194 food seasoning agent Nutrition 0.000 title abstract 3
- 206010033546 Pallor Diseases 0.000 claims abstract description 30
- 238000001035 drying Methods 0.000 claims abstract description 15
- 238000002360 preparation method Methods 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 8
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 8
- 230000018044 dehydration Effects 0.000 claims description 7
- 238000006297 dehydration reaction Methods 0.000 claims description 7
- 239000002994 raw material Substances 0.000 claims description 5
- 241000196324 Embryophyta Species 0.000 claims description 4
- 241001237160 Kallima inachus Species 0.000 claims description 4
- 239000004677 Nylon Substances 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- 239000007788 liquid Substances 0.000 claims description 4
- 229920001778 nylon Polymers 0.000 claims description 4
- 238000012856 packing Methods 0.000 claims description 4
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 4
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 4
- 229910000029 sodium carbonate Inorganic materials 0.000 claims description 4
- 238000011017 operating method Methods 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 239000006227 byproduct Substances 0.000 abstract description 2
- 235000013409 condiments Nutrition 0.000 abstract 1
- 235000013305 food Nutrition 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 238000007873 sieving Methods 0.000 abstract 1
- 239000000047 product Substances 0.000 description 4
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
- 235000019789 appetite Nutrition 0.000 description 2
- 230000036528 appetite Effects 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 241000234270 Amaryllidaceae Species 0.000 description 1
- 206010002383 Angina Pectoris Diseases 0.000 description 1
- 206010006458 Bronchitis chronic Diseases 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010008479 Chest Pain Diseases 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 206010029333 Neurosis Diseases 0.000 description 1
- JZRWCGZRTZMZEH-UHFFFAOYSA-N Thiamine Natural products CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 230000000202 analgesic effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 206010006451 bronchitis Diseases 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 208000007451 chronic bronchitis Diseases 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 208000001848 dysentery Diseases 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 210000002216 heart Anatomy 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000007721 medicinal effect Effects 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 208000015238 neurotic disease Diseases 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 210000004681 ovum Anatomy 0.000 description 1
- 230000002040 relaxant effect Effects 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 210000002435 tendon Anatomy 0.000 description 1
- 235000019157 thiamine Nutrition 0.000 description 1
- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- 239000011721 thiamine Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/14—Dried spices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Plant Substances (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a method for preparing cauline leaf seasoning powder of Chinese bulbous onion, relates to a preparation method of a condiment, and belongs to the field of food processing. The method is characterized by comprising the following main technological processes: cauline leaf pretreatment, blanching, color-protecting, dewatering, low-temperature drying, crushing, sieving and forming. By adopting the method, the problem of comprehensive utilization of Chinese bulbous onion processing by-products, including cauline leaves and the like is solved, the processed cauline leaf seasoning powder of the Chinese bulbous onion is unique in flavor, and abundant in nutrient, and the preparation method is simple to operate, convenient to implement and good in economic benefits.
Description
Technical field
The present invention relates to the preparation method of flavouring, specifically relate to a kind of preparation method of chinese bulbous onion cauline leaf toppings.
Background technology
Chinese bulbous onion is Amaryllidaceae, and perennial root crop does raw cultivation in 2 years, and tillering ability is strong, and bulb clusters on cripetura stem, is the short circle of ovum shape, and squama clothing and meat are white.Leafage is raw, and hollow is elongated, has unconspicuous corner angle, strong green, micro-band wax powder.
Chinese bulbous onion has certain medicinal health value, and the nutritional labeling of chinese bulbous onion is that every 100 grams of chinese bulbous onions contain: heat 94.00 (kilocalorie) riboflavin 0.12 (milligram) thiamine 0.02 (milligram) vitamin C 14.00 (milligram) iron 21.00 (milligram) P 32 .00 (milligram) calcium 64.00(milligram).Edible chinese bulbous onion improves a poor appetite, and helps digest, remove greasy, spleen benefiting and stimulating the appetite, Wen Zhongtong is cloudy, relaxing muscles and tendons benefit gas, logical god's peace soul, the medical effects such as blood stasis removing analgesic.Chinese bulbous onion taste is pungent, warm in nature, enters the heart, liver, lung channel.Aspect Chinese medicine, can treat coronary heart diseases and angina pectoris, gastric neurosis, enterogastritis, retch.Chronic bronchitis, the cough of panting, chest pain radiating to the back, protracted dysentery be cold the disease such as rushes down.
At present, chinese bulbous onion is mainly used in pickled processing and can processing, after processing using a large amount of accessory substances if cauline leaf, coring etc. are as offal treatment, cause waste, chinese bulbous onion cauline leaf, coring have abundant nutrition, and unique flavor is processed into toppings and can realizes its comprehensive utilization.
Summary of the invention
Technical problem to be solved by this invention be with chinese bulbous onion cauline leaf for processing raw material, the chinese bulbous onion cauline leaf toppings that process flavours is unique, nutritious, improve the comprehensive utilization to chinese bulbous onion cauline leaf.
The present invention solves the technical scheme that its technical problem takes:
A preparation method for chinese bulbous onion cauline leaf toppings, is characterized in that: technical process is cauline leaf pretreatment, blanching, protects look, dehydration, low temperature drying, pulverizes, sieves, and concrete preparation process and main points are as follows:
A, pretreatment of raw material: fresh chinese bulbous onion cauline leaf is rinsed well with clear water, removed Lao Ye, dead leaf, Huang Ye, draining dries standby;
B, blanching: the chinese bulbous onion cauline leaf that pretreatment is good carries out blanching processing, with adding the blanching solution of 0.01-0.03% sodium bicarbonate to carry out blanching, water temperature is 95-100 ℃, time 20-25 second, should control the blanching time well, prevents that blanching is excessive;
C, protect look: the aqua calcis that the good chinese bulbous onion cauline leaf of blanching is put into 0.05% sodium carbonate and 0.3% soaks and protects look, and the time is 1-1.5 hour, then with clear water, the Liquid Residue on chinese bulbous onion cauline leaf is cleaned, and cooling rear draining dries;
D, dehydration: cooled chinese bulbous onion cauline leaf is divided in Nylon Bag, puts into centrifugal dehydrator and dewater, so that follow-up, carry out low temperature drying;
E, low temperature drying: the chinese bulbous onion cauline leaf after predrainage is carried out to low temperature drying at 60-70 ℃;
F, pulverize, sieve: dried chinese bulbous onion cauline leaf is pulverized with plant pulverizer, then cross 60-70 mesh sieve, through packing, be finished product.
Beneficial effect: the invention solves the problem of complex utilization of chinese bulbous onion processed side product chinese bulbous onion cauline leaf etc., the chinese bulbous onion cauline leaf toppings of processing, product special flavour is unique, nutritious, and preparation method is simple to operate, and it is convenient to implement, and economic benefit is good.
The specific embodiment
Embodiment 1:
A preparation method for chinese bulbous onion cauline leaf toppings, is characterized in that: technical process is cauline leaf pretreatment, blanching, protects look, dehydration, low temperature drying, pulverizes, sieves, and concrete preparation process and main points are as follows:
A, pretreatment of raw material: fresh chinese bulbous onion cauline leaf is rinsed well with clear water, removed Lao Ye, dead leaf, Huang Ye, draining dries standby;
B, blanching: the chinese bulbous onion cauline leaf that pretreatment is good carries out blanching processing, with adding the blanching solution of 0.03% sodium bicarbonate to carry out blanching, water temperature is 95 ℃, 22 seconds time, should control the blanching time well, prevent that blanching is excessive;
C, protect look: the aqua calcis that the good chinese bulbous onion cauline leaf of blanching is put into 0.03% sodium carbonate and 0.2% soaks and protects look, and the time is 1.5 hours, then with clear water, the Liquid Residue on chinese bulbous onion cauline leaf is cleaned, and cooling rear draining dries;
D, dehydration: cooled chinese bulbous onion cauline leaf is divided in Nylon Bag, puts into centrifugal dehydrator and dewater, so that follow-up, carry out low temperature drying;
E, low temperature drying: the chinese bulbous onion cauline leaf after predrainage is carried out to low temperature drying at 65 ℃;
F, pulverize, sieve: dried chinese bulbous onion cauline leaf is pulverized with plant pulverizer, then cross 60 mesh sieves, through packing, be finished product.
embodiment 2:
A preparation method for chinese bulbous onion cauline leaf toppings, concrete preparation process and main points are as follows:
A, pretreatment of raw material: fresh chinese bulbous onion cauline leaf is rinsed well with clear water, removed Lao Ye, dead leaf, Huang Ye, clear water after the coring impurity elimination of chinese bulbous onion is clean, and gained chinese bulbous onion cauline leaf and coring respectively draining dry standby;
B, blanching: the good chinese bulbous onion cauline leaf of pretreatment, coring are carried out to blanching processing, and with adding the blanching solution of 0.01-0.03% sodium bicarbonate to carry out blanching, water temperature is 95-100 ℃, time 20-25 second, should control the blanching time well, prevents that blanching is excessive;
C, protect look: the aqua calcis that good chinese bulbous onion cauline leaf, the coring of blanching put into 0.05% sodium carbonate and 0.3% soaks and protects look, and the time is 1-1.5 hour, then with clear water, the Liquid Residue on chinese bulbous onion cauline leaf, coring is cleaned, and cooling rear draining dries;
D, dehydration: cooled chinese bulbous onion cauline leaf, coring are divided in Nylon Bag, put into centrifugal dehydrator and dewater;
E, low temperature drying: the chinese bulbous onion cauline leaf after predrainage, coring are carried out to low temperature drying at 60-65 ℃;
F, pulverize, sieve: chinese bulbous onion cauline leaf after drying, coring are pulverized with plant pulverizer by the weight ratio of 2:1, then cross 70 mesh sieves, through packing, get product.
Claims (1)
1. a preparation method for chinese bulbous onion cauline leaf toppings, is characterized in that: technical process is cauline leaf pretreatment, blanching, protects look, dehydration, low temperature drying, pulverizes, sieves, and specifically has following operating procedure and main points:
A, pretreatment of raw material: fresh chinese bulbous onion cauline leaf is rinsed well with clear water, removed Lao Ye, dead leaf, Huang Ye, draining dries standby;
B, blanching: the chinese bulbous onion cauline leaf that pretreatment is good carries out blanching processing, with adding the blanching solution of 0.01-0.03% sodium bicarbonate to carry out blanching, water temperature is 95-100 ℃, time 20-25 second;
C, protect look: the aqua calcis that the good chinese bulbous onion cauline leaf of blanching is put into 0.05% sodium carbonate and 0.3% soaks and protects look, and the time is 1-1.5 hour, then with clear water, the Liquid Residue on chinese bulbous onion cauline leaf is cleaned, and cooling rear draining dries;
D, dehydration: cooled chinese bulbous onion cauline leaf is divided in Nylon Bag, puts into centrifugal dehydrator and dewater;
E, low temperature drying: the chinese bulbous onion cauline leaf after predrainage is carried out to low temperature drying at 60-70 ℃;
F, pulverize, sieve: dried chinese bulbous onion cauline leaf is pulverized with plant pulverizer, then cross 60-70 mesh sieve, after packing, be finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410230295.1A CN103976331A (en) | 2014-05-28 | 2014-05-28 | Method for preparing cauline leaf seasoning powder of Chinese bulbous onion |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410230295.1A CN103976331A (en) | 2014-05-28 | 2014-05-28 | Method for preparing cauline leaf seasoning powder of Chinese bulbous onion |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103976331A true CN103976331A (en) | 2014-08-13 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410230295.1A Pending CN103976331A (en) | 2014-05-28 | 2014-05-28 | Method for preparing cauline leaf seasoning powder of Chinese bulbous onion |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103976331A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104544105A (en) * | 2015-02-17 | 2015-04-29 | 彭常安 | Making method of Chinese bulbous onion nutrition powder |
| CN105613665A (en) * | 2016-03-23 | 2016-06-01 | 华中农业大学 | Low-calorie allium chinense bread and preparation method thereof |
| CN109770298A (en) * | 2019-01-17 | 2019-05-21 | 江西广雅食品有限公司 | A kind of preparation method of sweet tea pickled leek can |
Citations (4)
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|---|---|---|---|---|
| EP1105145B1 (en) * | 1998-08-13 | 2007-06-13 | Wakunaga of America Co. Ltd. | Reducing serum homocysteine concentration by the use of allium and vitamins |
| CN101731538A (en) * | 2010-01-28 | 2010-06-16 | 蔡金安 | Process for preparing areca taro stalk whole powder |
| CN101919439A (en) * | 2010-08-10 | 2010-12-22 | 卢杨 | Process method for quickly dehydrating plant stems and leaves |
| CN103190578A (en) * | 2013-04-16 | 2013-07-10 | 江苏大学 | Preparation technology for ultra-fine powder of radish sprouts |
-
2014
- 2014-05-28 CN CN201410230295.1A patent/CN103976331A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1105145B1 (en) * | 1998-08-13 | 2007-06-13 | Wakunaga of America Co. Ltd. | Reducing serum homocysteine concentration by the use of allium and vitamins |
| CN101731538A (en) * | 2010-01-28 | 2010-06-16 | 蔡金安 | Process for preparing areca taro stalk whole powder |
| CN101919439A (en) * | 2010-08-10 | 2010-12-22 | 卢杨 | Process method for quickly dehydrating plant stems and leaves |
| CN103190578A (en) * | 2013-04-16 | 2013-07-10 | 江苏大学 | Preparation technology for ultra-fine powder of radish sprouts |
Non-Patent Citations (1)
| Title |
|---|
| 周向荣等: "盐渍藠头根与柄的加工技术", 《食品与发酵工业》 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104544105A (en) * | 2015-02-17 | 2015-04-29 | 彭常安 | Making method of Chinese bulbous onion nutrition powder |
| CN104544105B (en) * | 2015-02-17 | 2016-08-24 | 彭常安 | The manufacture method of chinese bulbous onion nutritive powder |
| CN105613665A (en) * | 2016-03-23 | 2016-06-01 | 华中农业大学 | Low-calorie allium chinense bread and preparation method thereof |
| CN105613665B (en) * | 2016-03-23 | 2019-09-13 | 华中农业大学 | A kind of onion head bread low in calories and preparation method thereof |
| CN109770298A (en) * | 2019-01-17 | 2019-05-21 | 江西广雅食品有限公司 | A kind of preparation method of sweet tea pickled leek can |
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Application publication date: 20140813 |