CN104305127A

CN104305127A - Shallot chive oil

Info

Publication number: CN104305127A
Application number: CN201410626828.8A
Authority: CN
Inventors: 束瑞兰; 肖建; 任玲
Original assignee: HUAIBEI SHUNFA FOOD CO Ltd
Current assignee: HUAIBEI SHUNFA FOOD CO Ltd
Priority date: 2014-11-10
Filing date: 2014-11-10
Publication date: 2015-01-28

Abstract

The invention discloses a shallot chive oil. The shallot chive oil comprises the following raw materials: 50-60% of vegetable oil, 25-35% of shallot, 7-7.5% of garlic, 4-5% of soybean sauce, 1.5-2% of hot pepper and 0.8-1.2% of ginger. The invention also discloses a preparation method of the shallot chive oil. The shallot chive oil is relatively simple in production equipment, low in production cost and high in efficiency; through careful raw material selection and special pretreatment, special fresh scent of shallot can be well soaked in the oil; for the characteristics of different raw materials, an optimal raw material adding sequence is set, so that the character flavors of various materials are perfectly represented, and thus the finished product of chive oil is golden yellow and transparent in appearance, mellow in mouth feeling and rich in taste; the product can be directly eaten, can be eaten together with rice or bread or can be used together with other seasoning powders in the application of convenient food.

Description

A kind of red onion chive oil

Technical field

The present invention relates to a kind of red onion chive oil, belong to food processing technology field.

Background technology

Red onion generally by the food materials as Titian, is directly used in food and drink with raw-food material, or is processed into green onion sheet, green onion powder or scallion oil, and after being processed into green onion sheet, green onion powder, taste change has obvious impact to the maintenance of the taste of chive and recovery greatly.Fresh red onion storage is a difficult problem, and red onion is passed the winter needs insulation storage, and general temperature could safety be passed the winter at the constant heat storage of 10-15 degree, otherwise very easily rotten, and is easy to spring germinate.Therefore, being processed into red onion chive oil is best storage means, and existing red onion chive oil processing method mainly contains: carbon dioxide extraction method, and the method equipment investment is many, and production cost is high, and concentration is large, also needs dilution time edible; Frying method equipment investment is few, but the green onion fragrance flavored oils taste made is single, and oil colours is easily muddy, impure, and taste fragrance is impure and strong not.

In order to retain the local flavor of red onion as far as possible, becoming that a kind of outward appearance is penetrating, the red onion chive oil of aromatic flavour, good taste, needing a kind of equipment investment few, the processing technology that production cost is low.

Summary of the invention

For solving problems of the prior art, the object of the present invention is to provide that a kind of outward appearance is penetrating, the red onion chive oil of aromatic flavour, good taste, its production equipment less investment, production cost are low, are applicable to suitability for industrialized production.

For achieving the above object, the technological means that the present invention takes is: a kind of red onion chive oil, and its raw material is: vegetable oil 50 ~ 60%, red onion 25 ~ 35%, garlic 7 ~ 7.5%, soy sauce 4 ~ 5%, capsicum 1.5 ~ 2%, ginger 0.8 ~ 1.2%.

Further, described vegetable oil 55%, red onion 30%, garlic 7.2%, soy sauce 5%, capsicum 1.8%, ginger 1%.

Further, described vegetable oil is soya-bean oil; Described capsicum is chilli.

The preparation method of described red onion chive oil, step is as follows:

One, Feedstock treating: garlic removed stalk, go must, remove the peel, broken, soak with soy sauce; Red onion peeling, be cut into graininess, ginger is removed the peel, and is cut into graininess, and capsicum chopping is stand-by;

Two, boil: vegetable oil is heated to boiling, the red onion particle cut in step one is poured in vegetable oil and heats, infusion becomes coke yellow, add broken for the garlic soaked again, continue infusion, add and be cut into granular ginger, finally the capsicum of chopping is added frying, drag for residue after frying terminates, obtain thick chive oil;

Three, purified treatment: thick chive oil filtration, primary sedimentation that step 2 is obtained, refilter, secondary precipitation, refilter obtained transparent chive oil.

Further, described garlic is crossed meat grinder and is rubbed into graininess 8*8 mm; Red onion is cut into graininess 10*10mm through shredding machine; Ginger is crossed meat grinder and is rubbed into graininess 8*8mm.

Further, in described step 2, soya-bean oil is heated to 150 DEG C ~ 155 DEG C, and granular red onion infusion 33min ~ 35min, to coke yellow, rises lifting frame, after being drained by oil, green onion shortcake poured out; Pour in pot by broken for the garlic be immersed in soy sauce, boil 25min, treat that garlic is broken and explode to brown, rise lifting frame, after oil is drained, garlic shortcake is poured out; Add and be cut into granular ginger, infusion is about 10min and treats that ginger is broken and explode to golden yellow, rises lifting frame, after being drained by oil, ginger shortcake is poured out; Chilli is poured in pot, after boiling 1 ~ 2min, rise lifting frame, after oil is drained, pour out dry for capsicum.

Further, primary sedimentation 8 ~ 12 hours in described step 3, pumps into oil tank secondary precipitation 48 ~ 72 hours after filtration.

The invention has the beneficial effects as follows: production equipment is relatively simple, and production cost is low, efficiency is high; Meticulous raw material is selected and specific pretreatment, ensures that the distinctive fragrant of red onion can well infiltrate in oil; For the characteristic of different material, formulate best raw material order of addition, make various material perfection present its feature taste, thus make finished product chive oil outward appearance golden yellow transparent, mellow in taste, thick taste; This product is direct-edible, going with rice or bread or coordinating with other seasoning powder material applies to instant food.

Detailed description of the invention

Below in conjunction with embodiment, the present invention is further elaborated.

embodiment 1

A kind of red onion chive oil, its raw material is: vegetable oil 50 ~ 60%, red onion 25 ~ 35%, garlic 7 ~ 7.5%, soy sauce 4 ~ 5%, capsicum 1.5 ~ 2%, ginger 0.8 ~ 1.2%.

The preparation method of described red onion chive oil, step is as follows:

Three, purified treatment: thick chive oil step 2 obtained filters, precipitates, refilters, precipitates, refilters obtained transparent chive oil.

embodiment 2

A kind of red onion chive oil, its raw material choose: soya-bean oil 55%, red onion 30%, garlic 7.2%, soy sauce 5%, chilli 1.8%, ginger 1%.

Garlic is gone stalk, go must, stripping lobe, peeling, cross meat grinder rub into graininess 8*8 mm, add soy sauce soak;

Little red onion is removed the peel, is cut into graininess 10*10mm through shredding machine;

Ginger is removed the peel, cross meat grinder rubs into graininess 8*8mm;

In temperature automatically controlled oleo kettle, add soya-bean oil, be heated to 150 DEG C ~ 155 DEG C, add and be cut into granular red onion, infusion is about 33min ~ 35min to coke yellow, rises lifting frame, after being drained by oil, green onion shortcake is poured out;

Pour in pot by broken for the garlic be immersed in soy sauce, boil 25min, treat that garlic is broken and explode to brown, rise lifting frame, after oil is drained, garlic shortcake is poured out;

Add and be cut into granular ginger, infusion is about 10min and treats that ginger is broken and explode to golden yellow, rises lifting frame, after being drained by oil, ginger shortcake is poured out;

Chilli is poured in pot, after boiling 1 ~ 2min, rise lifting frame, after oil is drained, pour out dry for capsicum;

Filter after pulling above raw material residue out, oil is taken the dish out of the pot and puts into container precipitation 8 ~ 12 hours, pump into oil tank precipitation 48 ~ 72 hours after filtration, can pack after filtration.

Use stripping lobe machine, peeling machine, meat grinder, dicer, temperature automatically controlled oleo kettle can complete above-mentioned production in the present embodiment, production equipment is relatively simple, and production cost is low, efficiency is high.Meticulous raw material is selected and specific pretreatment, ensures that the distinctive fragrant of red onion can well infiltrate in oil.For the characteristic of different material, formulate best raw material order of addition, make various material perfection present its feature taste, thus make finished product chive oil outward appearance golden yellow transparent, mellow in taste, thick taste.This product is direct-edible, going with rice or bread or coordinating with other seasoning powder material applies to instant food.

Above-described embodiment is not as a limitation of the invention, those skilled in the art without creationary variation all within protection scope of the present invention.

Claims

1. a red onion chive oil, its raw material is: vegetable oil 50 ~ 60%, red onion 25 ~ 35%, garlic 7 ~ 7.5%, soy sauce 4 ~ 5%, capsicum 1.5 ~ 2%, ginger 0.8 ~ 1.2%.

2. red onion chive oil according to claim 1, is characterized in that: described raw material is: vegetable oil 55%, red onion 30%, garlic 7.2%, soy sauce 5%, capsicum 1.8%, ginger 1%.

3. red onion chive oil according to claim 1 and 2, is characterized in that: described vegetable oil is soya-bean oil; Described capsicum is chilli.

4. red onion chive oil as claimed in claim 1, its preparation method, is characterised in that, step is as follows:

5. the preparation method of red onion chive oil according to claim 4, is characterized in that: described garlic is crossed meat grinder and rubbed into graininess 8*8 mm; Red onion is cut into graininess 10*10mm through shredding machine; Ginger is crossed meat grinder and is rubbed into graininess 8*8mm.

6. the preparation method of red onion chive oil according to claim 4, it is characterized in that: in described step 2, soya-bean oil is heated to 150 DEG C ~ 155 DEG C, granular red onion infusion 33min ~ 35min, to coke yellow, rises lifting frame, after oil is drained, green onion shortcake is poured out; Pour in pot by broken for the garlic be immersed in soy sauce, boil 25min, treat that garlic is broken and explode to brown, rise lifting frame, after oil is drained, garlic shortcake is poured out; Add and be cut into granular ginger, infusion is about 10min and treats that ginger is broken and explode to golden yellow, rises lifting frame, after being drained by oil, ginger shortcake is poured out; Chilli is poured in pot, after boiling 1 ~ 2min, rise lifting frame, after oil is drained, pour out dry for capsicum.

7. the preparation method of red onion chive oil according to claim 4, is characterized in that: primary sedimentation 8 ~ 12 hours in described step 3, pumps into oil tank secondary precipitation 48 ~ 72 hours after filtration.