CN105614404A - Grapefruit shallot oil sauce - Google Patents
Grapefruit shallot oil sauce Download PDFInfo
- Publication number
- CN105614404A CN105614404A CN201510362954.1A CN201510362954A CN105614404A CN 105614404 A CN105614404 A CN 105614404A CN 201510362954 A CN201510362954 A CN 201510362954A CN 105614404 A CN105614404 A CN 105614404A
- Authority
- CN
- China
- Prior art keywords
- bulbus allii
- grapefruit
- oil
- citrua paradiai
- chive
- 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 50
- 235000015067 sauces Nutrition 0.000 title abstract description 10
- 240000000560 Citrus x paradisi Species 0.000 title abstract 13
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 title abstract 12
- 239000007864 aqueous solution Substances 0.000 claims abstract description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 238000002156 mixing Methods 0.000 claims abstract description 12
- 239000000203 mixture Substances 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 238000001816 cooling Methods 0.000 claims abstract description 5
- 238000011049 filling 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
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 31
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 31
- 235000001270 Allium sibiricum Nutrition 0.000 claims description 28
- 238000009835 boiling Methods 0.000 claims description 12
- 238000000034 method Methods 0.000 claims description 8
- 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
- 239000000463 material Substances 0.000 abstract description 3
- 238000010411 cooking Methods 0.000 abstract description 2
- 235000002732 Allium cepa var. cepa Nutrition 0.000 abstract 6
- 240000002234 Allium sativum Species 0.000 abstract 6
- 241000234314 Zingiber Species 0.000 abstract 6
- 235000006886 Zingiber officinale Nutrition 0.000 abstract 6
- 235000004611 garlic Nutrition 0.000 abstract 6
- 235000008397 ginger Nutrition 0.000 abstract 6
- 238000005406 washing Methods 0.000 abstract 2
- 238000001914 filtration Methods 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
- 238000002791 soaking Methods 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 description 3
- 239000002671 adjuvant Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 235000012054 meals Nutrition 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000008429 bread Nutrition 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
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 230000035943 smell Effects 0.000 description 1
- 239000000243 solution Substances 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
- Beans For Foods Or Fodder (AREA)
Abstract
The invention discloses a grapefruit shallot oil sauce. The grapefruit shallot oil sauce is prepared from washing shallots, raw ginger, garlic, onions, grapefruits and unboiled oil. The shallot oil sauce is prepared by the following steps of washing the raw materials, removing grapefruit pulp, keeping grapefruit peels, mincing and mashing the grapefruit peels, adding water which is 3-4 times of the amount of the grapefruit peels into the grapefruit peels, conducting uniform mixing, soaking the grapefruit peels in the water is heated to a temperature of 50-60 DEG C for 1-1.5 hours, and conducting filtering to obtain a grapefruit aqueous solution; then, mincing the shallots, completely mincing the raw ginger, garlic and onions after peels and roots of the raw ginger, garlic and onions are removed, mixing the treated shallots, raw ginger, garlic and onions, and conducting quick frying and uniform stirring in a dry pot at high temperature; mixing the mixture including the shallots, raw ginger, garlic and onions with the grapefruit aqueous solution which has the same amount as that of the mixture; 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 grapefruit aqueous solution into the oil in a ratio of 1:(5-8), and conducting cooking for 15-30 minutes to obtain shallot oil sauce; and cooling the shallot oil sauce, and conducting sterilizing, filling, sealing and storing. The shallot oil sauce is rich in taste and fragrant in smell.
Description
Technical field
The present invention relates to food processing field, specifically a kind of Citrua paradiai scallion oil beans.
Background technology
Scallion oil 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; Because the fresh taste of fresh chive is comparatively obvious, not all people likes it through eating frequently as spice, therefore limits it and uses; It addition, Citrua paradiai is the food that a kind of abnormal smells from the patient is pure and fresh, boils by appropriate or be modulated into sauce, giving full play to the characteristic taste of chive and Citrua paradiai, 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 to have Citrua paradiai local flavor, the Citrua paradiai scallion oil beans that many dish of can arranging in pairs or groups are edible.
The technical solution adopted for the present invention to solve the technical problems is:
A kind of Citrua paradiai scallion oil beans, including chive, Rhizoma Zingiberis Recens, Bulbus Allii, Bulbus Allii Cepae and Citrua paradiai, oil generation, first each raw material is cleaned up, Citrua paradiai fleshing is stayed skin, and shred, mash and add 3 ~ 4 times of water mixings after Citrua paradiai skin, it is heated under 50 ~ 60 DEG C of water temperatures and soaks 1 ~ 1.5 hour, filter subsequently and obtain Citrua paradiai aqueous solution; Chive is chopped into end, thoroughly shreds 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 mixing are mixed thoroughly through the high temperature quick quick-fried of dry pot; Then the Citrua paradiai aqueous solution of the mixture of chive, Rhizoma Zingiberis Recens, Bulbus Allii and Bulbus Allii Cepae Yu equivalent; 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 Citrua paradiai water is added according to the ratio relative to oil generation 1:5 ~ 8, and boiling becomes scallion oil beans in 15��30 minutes; 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 is put into by scallion oil beans in rolling blender and stirs evenly so that 1300 ~ 1800r/min rotating speed is centrifugal.
As the further improvement of technique scheme, after the Citrua paradiai aqueous solution of the mixture of described chive, Rhizoma Zingiberis Recens, Bulbus Allii and Bulbus Allii Cepae and equivalent, put in blender and be stirred.
Further, described oil generation is Oleum Brassicae campestris.
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: Citrua paradiai fragrance elite is attached in scallion oil sauce by this product flexibly, make the distinctive fragrant of the raw materials such as chive to infiltrate in oil beans in conjunction with Citrua paradiai perfume (or spice) very well; Finished product sauce pure and fresh simple and elegant, mellow in taste, fragrant taste, can be directly applied to going with rice or bread or matched with carrying out other seasoning of many common home cookings, effectively enriches ordinary meal seasoning and selects.
Detailed description of the invention
A kind of Citrua paradiai scallion oil beans of the present invention, conventional embodiment 1:
Raw material in chive, Rhizoma Zingiberis Recens, Bulbus Allii, Bulbus Allii Cepae and Citrua paradiai, oil generation is cleaned up, Citrua paradiai fleshing is stayed skin, and shred, mash and add 3 ~ 4 times of water mixings after Citrua paradiai skin, it is heated under 50 ~ 60 DEG C of water temperatures and soaks 1 ~ 1.5 hour, filter subsequently and obtain Citrua paradiai aqueous solution;
Chive is chopped into end, thoroughly shreds 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 mixing are mixed thoroughly through the high temperature quick quick-fried of dry pot;
Then the Citrua paradiai aqueous solution of the mixture of chive, Rhizoma Zingiberis Recens, Bulbus Allii and Bulbus Allii Cepae Yu equivalent;
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 Citrua paradiai water is added according to the ratio relative to oil generation 1:5, and boiling becomes scallion oil beans in 30 minutes;
After finally being cooled down by scallion oil beans, sterilization filling is sealed up for safekeeping.
Described scallion oil beans boiling completes, and is put into by scallion oil beans in rolling blender and stirs evenly so that 1600r/min rotating speed is centrifugal.
After the Citrua paradiai aqueous solution of the mixture of described chive, Rhizoma Zingiberis Recens, Bulbus Allii and Bulbus Allii Cepae and equivalent, put in blender and be stirred.
Described oil generation is preferably used Oleum Brassicae campestris.
After described scallion oil beans boiling, add the polyfructosan of 1.2% trace, phylloxanthin and Semen Vitis viniferae extract before cooling.
Embodiment 2:
Each raw material in chive, Rhizoma Zingiberis Recens, Bulbus Allii, Bulbus Allii Cepae and Citrua paradiai, oil generation is cleaned up, Citrua paradiai fleshing is stayed skin, and shred, mash and add 3 ~ 4 times of water mixings after Citrua paradiai skin, it is heated under 50 ~ 60 DEG C of water temperatures and soaks 1 ~ 1.5 hour, filter subsequently and obtain Citrua paradiai aqueous solution;
Chive is chopped into end, thoroughly shreds 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 mixing are mixed thoroughly through the high temperature quick quick-fried of dry pot;
Then the Citrua paradiai aqueous solution of the mixture of chive, Rhizoma Zingiberis Recens, Bulbus Allii and Bulbus Allii Cepae Yu equivalent;
Oil generation is poured in pot and heat to 170 DEG C, then the composite material of chive, Rhizoma Zingiberis Recens, Bulbus Allii, Bulbus Allii Cepae and Citrua paradiai water is added according to the ratio relative to oil generation 1:7, and boiling becomes scallion oil beans in 25 minutes;
After being cooled down by scallion oil beans, sterilization filling is sealed up for safekeeping again.
After described scallion oil beans boiling completes, scallion oil beans is put in rolling blender and stir evenly so that 1800r/min rotating speed is centrifugal.
After the Citrua paradiai aqueous solution of the mixture of described chive, Rhizoma Zingiberis Recens, Bulbus Allii and Bulbus Allii Cepae and equivalent, put in blender and be stirred.
Described oil generation is preferably Oleum Brassicae campestris.
After described scallion oil beans boiling, add the polyfructosan of 0.8% trace, phylloxanthin and Semen Vitis viniferae extract before cooling.
Universally, in fresh material, chive accounts for 30%, and Rhizoma Zingiberis Recens accounts for 30%, and Bulbus Allii accounts for 20%, Bulbus Allii Cepae 20%.
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 (5)
1. a Citrua paradiai scallion oil beans, it is characterized in that: include chive, Rhizoma Zingiberis Recens, Bulbus Allii, Bulbus Allii Cepae and Citrua paradiai, oil generation, first each raw material is cleaned up, Citrua paradiai fleshing is stayed skin, and shred, mash and add 3 ~ 4 times of water mixings after Citrua paradiai skin, it is heated under 50 ~ 60 DEG C of water temperatures and soaks 1 ~ 1.5 hour, filter subsequently and obtain Citrua paradiai aqueous solution; Chive is chopped into end, thoroughly shreds 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 mixing are mixed thoroughly through the high temperature quick quick-fried of dry pot; Then the Citrua paradiai aqueous solution of the mixture of chive, Rhizoma Zingiberis Recens, Bulbus Allii and Bulbus Allii Cepae Yu equivalent; 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 Citrua paradiai water is added according to the ratio relative to oil generation 1:5 ~ 8, and boiling becomes scallion oil beans in 15��30 minutes; After being cooled down by scallion oil beans, sterilization filling is sealed up for safekeeping.
2. a kind of Citrua paradiai scallion oil beans according to claim 1, it is characterised in that: described scallion oil beans boiling completes, and is put into by scallion oil beans in rolling blender and stirs evenly so that 1300 ~ 1800r/min rotating speed is centrifugal.
3. a kind of Citrua paradiai scallion oil beans according to claim 1, it is characterised in that: after the Citrua paradiai aqueous solution of the mixture of described chive, Rhizoma Zingiberis Recens, Bulbus Allii and Bulbus Allii Cepae and equivalent, put in blender and be stirred.
4. a kind of Citrua paradiai scallion oil beans according to claim 1, it is characterised in that: described oil generation is Oleum Brassicae campestris.
5. a kind of Citrua paradiai 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 |
|---|---|---|---|
| CN201510362954.1A CN105614404A (en) | 2015-06-29 | 2015-06-29 | Grapefruit shallot oil sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510362954.1A CN105614404A (en) | 2015-06-29 | 2015-06-29 | Grapefruit shallot oil sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105614404A true CN105614404A (en) | 2016-06-01 |
Family
ID=56030101
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510362954.1A Pending CN105614404A (en) | 2015-06-29 | 2015-06-29 | Grapefruit shallot oil sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105614404A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106509714A (en) * | 2016-10-13 | 2017-03-22 | 衢州职业技术学院 | Pummelo pericarp typical local dish and making method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2009189324A (en) * | 2008-02-15 | 2009-08-27 | Kao Corp | Liquid seasoning |
| CN104489133A (en) * | 2015-01-15 | 2015-04-08 | 刘金甫 | Ginger juice onion oil and manufacturing method thereof |
-
2015
- 2015-06-29 CN CN201510362954.1A patent/CN105614404A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2009189324A (en) * | 2008-02-15 | 2009-08-27 | Kao Corp | Liquid seasoning |
| CN104489133A (en) * | 2015-01-15 | 2015-04-08 | 刘金甫 | Ginger juice onion oil and manufacturing method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 无: "一牛三食牛气冲天（组图）", 《金羊网-羊城晚报》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106509714A (en) * | 2016-10-13 | 2017-03-22 | 衢州职业技术学院 | Pummelo pericarp typical local dish and making method thereof |
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| PB01 | Publication | ||
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| RJ01 | Rejection of invention patent application after publication | ||
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Application publication date: 20160601 |