CN105614403A - Porphyra-mixed flavor shallot oil sauce - Google Patents
Porphyra-mixed flavor shallot oil sauce Download PDFInfo
- Publication number
- CN105614403A CN105614403A CN201510362951.8A CN201510362951A CN105614403A CN 105614403 A CN105614403 A CN 105614403A CN 201510362951 A CN201510362951 A CN 201510362951A CN 105614403 A CN105614403 A CN 105614403A
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- CN
- China
- Prior art keywords
- oil
- bulbus allii
- beans
- scallion oil
- scallion
- 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
Links
- 244000291564 Allium cepa Species 0.000 title claims abstract description 54
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 13
- 235000019634 flavors Nutrition 0.000 title claims abstract description 12
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 title abstract 11
- 235000015067 sauces Nutrition 0.000 title abstract 6
- 239000000843 powder Substances 0.000 claims abstract description 9
- 238000001816 cooling Methods 0.000 claims abstract description 5
- 230000001954 sterilising effect Effects 0.000 claims abstract description 5
- 238000003756 stirring Methods 0.000 claims abstract description 5
- 239000003921 oil Substances 0.000 claims description 59
- 235000019198 oils Nutrition 0.000 claims description 59
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 37
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 37
- 235000001270 Allium sibiricum Nutrition 0.000 claims description 19
- 238000009835 boiling Methods 0.000 claims description 17
- 238000002156 mixing Methods 0.000 claims description 10
- 241000206607 Porphyra umbilicalis Species 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 8
- 239000002994 raw material Substances 0.000 claims description 7
- 229920000377 Sinistrin Polymers 0.000 claims description 5
- 235000009392 Vitis Nutrition 0.000 claims description 5
- 241000219095 Vitis Species 0.000 claims description 5
- 210000000582 semen Anatomy 0.000 claims description 5
- 239000002131 composite material Substances 0.000 claims description 4
- 238000005096 rolling process Methods 0.000 claims description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 4
- 239000008158 vegetable oil Substances 0.000 claims description 4
- 239000000463 material Substances 0.000 abstract description 5
- 238000010411 cooking Methods 0.000 abstract description 3
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 3
- 235000002732 Allium cepa var. cepa Nutrition 0.000 abstract 5
- 240000002234 Allium sativum Species 0.000 abstract 5
- 241000234314 Zingiber Species 0.000 abstract 5
- 235000006886 Zingiber officinale Nutrition 0.000 abstract 5
- 235000004611 garlic Nutrition 0.000 abstract 5
- 235000008397 ginger Nutrition 0.000 abstract 5
- 241000206609 Porphyra Species 0.000 abstract 4
- 244000223760 Cinnamomum zeylanicum Species 0.000 abstract 3
- 241000159443 Myrcia Species 0.000 abstract 3
- 235000017803 cinnamon Nutrition 0.000 abstract 3
- 230000037213 diet Effects 0.000 abstract 1
- 235000005911 diet Nutrition 0.000 abstract 1
- 238000010438 heat treatment Methods 0.000 abstract 1
- 238000005360 mashing Methods 0.000 abstract 1
- 238000007789 sealing Methods 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 235000013599 spices Nutrition 0.000 description 3
- 239000002671 adjuvant Substances 0.000 description 2
- 235000012054 meals Nutrition 0.000 description 2
- 230000032683 aging Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008878 coupling Effects 0.000 description 1
- 238000010168 coupling process Methods 0.000 description 1
- 238000005859 coupling reaction Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
Classifications
-
- 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
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a porphyra-mixed flavor shallot oil sauce. The shallot oil sauce is characterized by being prepared by the following steps of washing shallots, raw ginger, garlic, onions, porphyra, myrcia, cinnamon and un boiled oil, mincing the shallots and porphyra, removing peels and roots from the raw ginger, garlic and onions, and mincing the raw ginger, garlic and onions; conducting quick frying and uniform stirring on the treated shallots, raw ginger, garlic, onions and porphyra in a dry pot at high temperature; pouring the unboiled oil into the pot, heating the unboiled oil to 160-190 DEG C, adding the mixed material including the shallots, raw ginger, garlic onions and porphyra into the oil in a ratio of 1:(5-8), and conducting cooking for 15-30 minutes to obtain shallot oilsauce; mashing myrcia and cinnamon into powder, and adding the mashed myrcia and cinnamon into the cooked shallot oil sauce in a ratio of 1:(25-35); and cooling the shallot oil sauce, and conducting sterilizing, filling, sealing and storing. The shallot oil sauce is fresh and mild, is rich in taste and fragrant in smell, and can be used for effectively enriching options for daily diet seasoning.
Description
Technical field
The present invention relates to food processing field, specifically a main laver mixing local flavor scallion oil beans.
Background technology
Scallion oil beans is a kind of very general foodstuff flavouring adjuvant, it is generally common in the middle of the adjuvant of some specific cuisines, generally has cook together to boil in company with cuisine, and material and method for making are all very simple, general only for arranging in pairs or groups used by the cuisine followed, taste and component limit to very much; Thallus Porphyrae is very popular in daily cooking, the spice of many cuisines all can use Thallus Porphyrae, therefore scallion oil and Thallus Porphyrae can be combined, boiling by appropriate or modulating, scallion oil beans is made to give full play to the characteristic taste of chive and Thallus Porphyrae, better for people's ordinary meal.
Summary of the invention
In order to overcome the deficiencies in the prior art, the present invention provides one can easily arrange in pairs or groups different cuisine, the pure and fresh simple and elegant Thallus Porphyrae mixing local flavor scallion oil beans of taste.
The technical solution adopted for the present invention to solve the technical problems is:
One main laver mixing local flavor scallion oil beans, it is characterized in that: include chive, Rhizoma Zingiberis Recens, Bulbus Allii, Bulbus Allii Cepae, Thallus Porphyrae and Herba Pelargonii Graveolentis, Cortex cinnamomi japonici (Ramulus Cinnamomi), oil generation, first each raw material is cleaned up, chive and Thallus Porphyrae are chopped into end, shred again after Rhizoma Zingiberis Recens, Bulbus Allii and Bulbus Allii Cepae are removed root; Then the chive after process, Rhizoma Zingiberis Recens, Bulbus Allii, Bulbus Allii Cepae and Thallus Porphyrae are mixed thoroughly through the high temperature quick quick-fried of dry pot; Oil generation is poured in pot and heat to 160 190 DEG C, then the composite material of chive, Rhizoma Zingiberis Recens, Bulbus Allii, Bulbus Allii Cepae and Thallus Porphyrae is become scallion oil beans in 15��30 minutes according to the ratio addition boiling relative to oil generation 1:5 ~ 8; Herba Pelargonii Graveolentis is together smashed to pieces into Cortex cinnamomi japonici (Ramulus Cinnamomi) powder, joins after boiling completes in scallion oil beans with the ratio relative to oil generation 1:25��35; After being cooled down by scallion oil beans, sterilization filling is sealed up for safekeeping.
As the improvement of technique scheme, described scallion oil beans boiling completes and add Herba Pelargonii Graveolentis and Cortex cinnamomi japonici powder is last, is put into by scallion oil beans in rolling blender and stirs evenly so that 1000��1500r/min rotating speed is centrifugal.
As the further improvement of technique scheme, described oil generation is vegetable oil.
Further, after described scallion oil beans boiling, the polyfructosan of 0.3��1.2% trace, phylloxanthin and Semen Vitis viniferae extract are added before cooling.
The invention has the beneficial effects as follows: this scallion oil beans is all fairly simple from raw material to making, and production cost is low, efficiency is high; Meticulous material choice and specific processing mode, it is ensured that the distinctive fragrant of the raw material such as chive and Thallus Porphyrae can well infiltrate in oil; Finished product scallion oil beans pure and fresh simple and elegant, mellow in taste, fragrant taste, can be directly applied to the spice of many common home cookings, or it is matched to carry out other seasoning, effectively enriches ordinary meal seasoning and selects.
Detailed description of the invention
The one main laver mixing local flavor scallion oil beans of the present invention, conventional embodiment 1:
Prepare fresh chive, Rhizoma Zingiberis Recens, Bulbus Allii, Bulbus Allii Cepae, Thallus Porphyrae and Herba Pelargonii Graveolentis, Cortex cinnamomi japonici (Ramulus Cinnamomi), oil generation, first each raw material is cleaned up, chive and Thallus Porphyrae are chopped into end, shred again after Rhizoma Zingiberis Recens, Bulbus Allii and Bulbus Allii Cepae are removed root;
Then the chive after process, Rhizoma Zingiberis Recens, Bulbus Allii, Bulbus Allii Cepae and Thallus Porphyrae are mixed thoroughly through the high temperature quick quick-fried of dry pot;
Oil generation is poured in pot and heat to 180 DEG C, then the composite material of chive, Rhizoma Zingiberis Recens, Bulbus Allii, Bulbus Allii Cepae and Thallus Porphyrae is added boiling according to the ratio relative to oil generation 1:5 and become scallion oil beans in 20 minutes;
Herba Pelargonii Graveolentis is together smashed to pieces into Cortex cinnamomi japonici (Ramulus Cinnamomi) powder, joins after boiling completes in scallion oil beans with the ratio relative to oil generation 1:30; After being cooled down by scallion oil beans, sterilization filling is sealed up for safekeeping.
Described scallion oil beans boiling completes and add Herba Pelargonii Graveolentis and Cortex cinnamomi japonici powder is last, is put into by scallion oil beans in rolling blender and stirs evenly so that 1500r/min rotating speed is centrifugal.
Described oil generation is preferably vegetable oil.
After described scallion oil beans boiling, add the polyfructosan of 0.6% trace, phylloxanthin and Semen Vitis viniferae extract before cooling.
Embodiment 2:
Prepare fresh chive, Rhizoma Zingiberis Recens, Bulbus Allii, Bulbus Allii Cepae, Thallus Porphyrae and Herba Pelargonii Graveolentis, Cortex cinnamomi japonici (Ramulus Cinnamomi), oil generation, first each raw material is cleaned up, chive and Thallus Porphyrae are chopped into end, shred again after Rhizoma Zingiberis Recens, Bulbus Allii and Bulbus Allii Cepae are removed root;
Then the chive after process, Rhizoma Zingiberis Recens, Bulbus Allii, Bulbus Allii Cepae and Thallus Porphyrae are mixed thoroughly through the high temperature quick quick-fried of dry pot;
Oil generation is poured in pot and heat to 190 DEG C, then the composite material of chive, Rhizoma Zingiberis Recens, Bulbus Allii, Bulbus Allii Cepae and Thallus Porphyrae is added boiling according to the ratio relative to oil generation 1:7 and become scallion oil beans in 30 minutes;
Herba Pelargonii Graveolentis is together smashed to pieces into Cortex cinnamomi japonici (Ramulus Cinnamomi) powder, joins after boiling completes in scallion oil beans with the ratio relative to oil generation 1:35; After being cooled down by scallion oil beans, sterilization filling is sealed up for safekeeping.
Described scallion oil beans boiling completes and add Herba Pelargonii Graveolentis and Cortex cinnamomi japonici powder is last, is put into by scallion oil beans in rolling blender and stirs evenly so that 1000r/min rotating speed is centrifugal.
Described oil generation is preferably vegetable oil.
After described scallion oil beans boiling, add the polyfructosan of 1.0% trace, phylloxanthin and Semen Vitis viniferae extract before cooling.
Universally, in fresh material, chive accounts for 20%, and Rhizoma Zingiberis Recens accounts for 20%, and Bulbus Allii accounts for 20%, and Bulbus Allii Cepae accounts for 20%, and Thallus Porphyrae accounts for 20%; The relative above-mentioned 4 kinds of materials of two kinds of spice of Herba Pelargonii Graveolentis and Cortex cinnamomi japonici (Ramulus Cinnamomi) probably only need the ratio of 3��5%.
By by the processing of each primary raw material and organic mixing, effectively being had levels by several main taste, ground is appropriate to be combined, and forms a kind of unique local flavor pure and fresh, simple and elegant, abundant, it is possible to coupling is applied in many daily family's cuisines, particularly flavoring agent own is less, the dish that taste is lighter.
By adding trace polyfructosan, phylloxanthin and Semen Vitis viniferae extract, can suitably improve human body intestinal canal function, desired nutritional in added body, improve health state and slow down aging.
The above, the simply better embodiment of the present invention, but the present invention is not limited to above-described embodiment, as long as it reaches the technique effect of the present invention with any same or similar means, all should fall within protection scope of the present invention.
Claims (4)
1. a main laver mixing local flavor scallion oil beans, it is characterized in that: include chive, Rhizoma Zingiberis Recens, Bulbus Allii, Bulbus Allii Cepae, Thallus Porphyrae and Herba Pelargonii Graveolentis, Cortex cinnamomi japonici (Ramulus Cinnamomi), oil generation, first each raw material is cleaned up, chive and Thallus Porphyrae are chopped into end, shred again after Rhizoma Zingiberis Recens, Bulbus Allii and Bulbus Allii Cepae are removed root; Then the chive after process, Rhizoma Zingiberis Recens, Bulbus Allii, Bulbus Allii Cepae and Thallus Porphyrae are mixed thoroughly through the high temperature quick quick-fried of dry pot; Oil generation is poured in pot and heat to 160 190 DEG C, then the composite material of chive, Rhizoma Zingiberis Recens, Bulbus Allii, Bulbus Allii Cepae and Thallus Porphyrae is become scallion oil beans in 15��30 minutes according to the ratio addition boiling relative to oil generation 1:5 ~ 8; Herba Pelargonii Graveolentis is together smashed to pieces into Cortex cinnamomi japonici (Ramulus Cinnamomi) powder, joins after boiling completes in scallion oil beans with the ratio relative to oil generation 1:25��35; After being cooled down by scallion oil beans, sterilization filling is sealed up for safekeeping.
2. a main laver mixing local flavor scallion oil beans according to claim 1, it is characterized in that: described scallion oil beans boiling completes and add Herba Pelargonii Graveolentis and Cortex cinnamomi japonici powder is last, scallion oil beans is put in rolling blender and stir evenly so that 1000��1500r/min rotating speed is centrifugal.
3. a main laver mixing local flavor scallion oil beans according to claim 1, it is characterised in that: described oil generation is vegetable oil.
4. a main laver mixing local flavor scallion oil beans according to claim 1, it is characterised in that: after described scallion oil beans boiling, add the polyfructosan of 0.3��1.2% trace, phylloxanthin and Semen Vitis viniferae extract before cooling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510362951.8A CN105614403A (en) | 2015-06-29 | 2015-06-29 | Porphyra-mixed flavor shallot oil sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510362951.8A CN105614403A (en) | 2015-06-29 | 2015-06-29 | Porphyra-mixed flavor shallot oil sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105614403A true CN105614403A (en) | 2016-06-01 |
Family
ID=56030100
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510362951.8A Pending CN105614403A (en) | 2015-06-29 | 2015-06-29 | Porphyra-mixed flavor shallot oil sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105614403A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2009189324A (en) * | 2008-02-15 | 2009-08-27 | Kao Corp | Liquid seasoning |
| CN102845736A (en) * | 2012-10-25 | 2013-01-02 | 上海海洋大学 | Allium mongolicum regel sauce product |
| CN104489133A (en) * | 2015-01-15 | 2015-04-08 | 刘金甫 | Ginger juice onion oil and manufacturing method thereof |
-
2015
- 2015-06-29 CN CN201510362951.8A patent/CN105614403A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2009189324A (en) * | 2008-02-15 | 2009-08-27 | Kao Corp | Liquid seasoning |
| CN102845736A (en) * | 2012-10-25 | 2013-01-02 | 上海海洋大学 | Allium mongolicum regel sauce product |
| CN104489133A (en) * | 2015-01-15 | 2015-04-08 | 刘金甫 | Ginger juice onion oil and manufacturing method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 阿敏: "五香油和素香油", 《四川烹饪》 * |
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| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160601 |