CN105685935A

CN105685935A - Shallot pastry and production method thereof

Info

Publication number: CN105685935A
Application number: CN201610138297.7A
Authority: CN
Inventors: 张静; 徐华根; 张润杰; 陶颖; 李笑雨
Original assignee: Jiangsu Quanying Biological Technology Co Ltd
Current assignee: Jiangsu Quanying Biological Technology Co Ltd
Priority date: 2016-03-11
Filing date: 2016-03-11
Publication date: 2016-06-22
Anticipated expiration: 2036-03-11
Also published as: CN105685935B

Abstract

The invention discloses shallot pastry and a production method thereof. The shallot pastry is produced from raw materials in parts by weight as follows: 70-90 parts of fresh shallots, 5-10 parts of starch, 1-2 parts of egg white powder, 0.4-0.8 parts of edible salt and 0.05-0.1 parts of spice through raw material processing, low-temperature slicing, blending, mixing, freezing, oil frying, sieving, quick freezing and packaging and detection process steps. The shallot pastry tastes crisp and has heavy fragrance through the reasonable proportion; the raw materials are frozen twice to damage histiocyte, accordingly, tissue forms a porous net structure, and the crisp taste of the product is guaranteed; besides, the beneficial nutritional ingredients in the shallots are reserved to the greatest extent, and the taste and the flavor are further improved.

Description

A kind of fried shallot and production method thereof

Technical field

The present invention relates to a kind of deep-processing technical field of agricultural products, be specifically related to a kind of fried shallot and production method thereof。

Background technology

Allium ascalonicum L., another name: shallot, major part Herba Alii fistulosi, pearl Herba Alii fistulosi, Zhu Herba Alii fistulosi。Leaf is shorter and soft, dark green, and wax powder is few。Bulbus Allii Fistulosi (cauloid), base portion forms clove, spindle, squama clothing aubergine, meat grey violet white。Planting season is annual JIUYUE to November。Bulbus Eleutherines Plicatae energy appetite stimulator, helps digest, and has higher nutritive value。

Allium ascalonicum L. aromatic flavor, but taste is gentleer than Bulbus Allii Cepae, it is one of food materials increasing fragrance in Chinese food culinary art, there is dense chive original flavor, the features such as golden yellow color, Herba Alii fistulosi perfume (or spice) are pure, crispy in taste, giving off a strong fragrance are lasting, food and drink can be directly used in by raw-food material, it is possible to deep processing becomes flavorous condiment in the food industry such as ball based food, canned food, instant noodles, expanded leisure, cookies baking, freezing conditioning, instant soup stock, food and drink culinary art, for natural perfumery class flavoring agent。

Fresh Allium ascalonicum L. needs the constant heat storage being stored in 10 ~ 15 degree safety to pass the winter, otherwise very easily rotten, and very easily germinates spring。Therefore Allium ascalonicum L. deep processing become flavoring agent can effectively solve a fresh Allium ascalonicum L. storage difficult problem。

The fried shallot that existing processing method is made, color and luster is not good, and mouthfeel is poor, is highly vulnerable to breakage in Allium ascalonicum L. beneficiating ingredient yet, or causes beneficiating ingredient to run off。

Summary of the invention

For the problems referred to above, the invention provides a kind of fried shallot and production method thereof, its object is to: provide a kind of crispy in taste, aromatic flavor and beneficiating ingredient to retain intact fried shallot and preparation technology thereof。

The technical solution of the present invention:

A kind of fried shallot, is made up of following raw material: scarlet onion 70 ~ 90 parts, starch 5 ~ 10 parts, meringue powder 1 ~ 2 part, edible salt 0.4 ~ 0.8 part, spice 0.05 ~ 0.1 part；

Described starch is edible corn starch；

Described spice is made up of star aniseed powder, Cortex cinnamomi japonici powder, Radix Glycyrrhizae powder, Fructus Foeniculi XIANGFEN, and its weight ratio is (10-15): (5-10): (10-20): (13-16)；

The production method of a kind of fried shallot, comprises the following steps:

Step one: Feedstock treating, by fresh Allium ascalonicum L. roguing, peeling, dehydration after cleaning, moisture 1.5 ~ 2.5%；

Step 2: cryo-etching, Allium ascalonicum L. step one obtained, at 3 ~ 5 DEG C, cuts into the strip of wide 0.5cm ~ 1cm length 1 ~ 2cm；

Step 3: dispensing is puddled, weighs above-mentioned dispensing, puts in mixer, stirs together with the Bulbus Eleutherines Plicatae sheet in step 2, and mixing time is 4 ~ 7min, to stirring；

Step 4: freezing, mixture stirring obtained is sent into fridge and is cooled to-4 DEG C ~-3 DEG C；

Step 5: fried sieve, is placed in the Bulbus Eleutherines Plicatae mixture of fast frozen after rising again under room temperature and puts into the deep fryer containing vegetable oil, deep-fat frying time 2min ~ 3min, oil temperature 140 ~ 180 DEG C。In oil remover, removing oil 3min ~ 5min, is transported to vibrosieve；

Step 6: quick-freezing, puts into vacuum flash cooler, and cool time, 20min ~ 25min, was cooled to room temperature by product；

Step 7: packaging detection, by product by specification packaging, detects through metal detector, chooses defective products；

Described deep fryer, adopts heated by natural gas mode to work, associates with arranging of frying parameters, determines the special fragrance of product and mouthfeel, golden yellow color and luster。

Beneficial effects of the present invention:

The present invention is with Allium ascalonicum L. for raw material, and meringue powder, edible corn starch, edible vegetable oil are major auxiliary burden, through pretreatment of raw material, mix, freezing, fried sieve, quick-freezing, the operation such as packaging detection, be processed into a kind of Allium ascalonicum L. flavoring agent, i.e. fried shallot。Providing technological basis for fried shallot production of condiments, the industrialized production for fried class flavoring agent such as Bulbus Eleutherines Plicatae provides useful guidance。

The material rational proportion of the present invention so that fried shallot crispy in taste, aromatic flavor；The purpose of twice freezing is in that to destroy histiocyte, makes the network structure of organization formation porous, it is ensured that the mouthfeel that product is crisp, remains the nutritional benefit composition in Allium ascalonicum L. to greatest extent simultaneously, also improves its taste flavor further。

Detailed description of the invention

Below in conjunction with embodiment, the present invention is described further:

In order to make the object, technical solutions and advantages of the present invention clearly understand, below in conjunction with detailed description of the invention, the present invention is described in further details。

Embodiment 1:

A kind of fried shallot, is made up of following raw material: scarlet onion 70 parts, edible corn starch 6 parts, meringue powder 1 part, edible salt 0.5 part, spice 0.08 part；

Described spice is made up of star aniseed powder, Cortex cinnamomi japonici powder, Radix Glycyrrhizae powder, Fructus Foeniculi XIANGFEN, and its weight ratio is 10:5:10:13, and flavor, in perfume, promotes flavor taste and the fragrance of product uniqueness；

Step one: Feedstock treating, by fresh Allium ascalonicum L. roguing, peeling, dehydration after cleaning, moisture 2.5%；Adopt moisture be 2.5% low moisture fried time be not easy to be charred, it is ensured that the color and luster of product and local flavor；

Step 2: cryo-etching, Allium ascalonicum L. step one obtained, at 4 DEG C, cuts into the strip of 0.5cm*1cm；Cryo-etching at adopting 4 DEG C, ensures that in Allium ascalonicum L., nutritional benefit composition does not run off to greatest extent, also ensure that brittleness when product is fried and mouthfeel。0.5cm*1cm strip fast and easy is fried, and strip facilitates entrance, can retained product fragrance；

Step 3: dispensing is puddled, weighs above-mentioned dispensing, puts in mixer, stirs together with the Bulbus Eleutherines Plicatae sheet in step 2, and mixing time is 5min, stirs；

Step 4: freezing, mixture stirring obtained is sent into fridge and is cooled to-4 DEG C；The nutritional labeling that-4 DEG C of K cryogenic treatment had both protected Bulbus Eleutherines Plicatae is also the crucial rate-determining steps of crispy texture and strong fragrance；

Step 5: fried sieve, is placed in the Bulbus Eleutherines Plicatae mixture of fast frozen after rising again under room temperature and puts into the deep fryer containing vegetable oil, deep-fat frying time 3min, oil temperature 140 DEG C。Removing oil 5min in oil remover, is transported to vibrosieve；Such oil temperature is disposed to appropriate fried guarantee product fragrance and color and luster, also for the fried effect of matched gas mode of heating。Temperature is low, and the time reaching fried terminal is long, and the vaporization of water is not thorough, and products taste is hard, and the distinctive strong fragrance of product also cannot be made to be guaranteed；High temperature is fried, and dehydration is excessive, is easily charred meeting, affects product special flavour, can produce harmful side product simultaneously, the beneficiating ingredient in product also can be made to run off。Suitable oil temperature and deep-fat frying time are conducive to the maintenance of nutrition and color and luster, are also beneficial to the mouthfeel ensureing that product is crisp；

Step 6: quick-freezing, puts into vacuum flash cooler, and cool time, min, was cooled to room temperature by product；Quick-freezing is to make products taste crisp again, retains strong fragrance；

Step 7: packaging detection, by product by specification packaging, detects through metal detector, chooses defective products；Metal detector detection guarantees in product without metallic fine impurities；

Embodiment 2:

A kind of fried shallot, is made up of following raw material: scarlet onion 80 parts, starch 8 parts, meringue powder 1.5 parts, edible salt 0.6 part, spice 0.07 part；

Described spice is made up of star aniseed powder, Cortex cinnamomi japonici powder, Radix Glycyrrhizae powder, Fructus Foeniculi XIANGFEN, and its weight ratio is 15:8:12:16, and flavor, in perfume, promotes flavor taste and the fragrance of product uniqueness；

Further object is that the production method providing fried shallot, comprise the following steps:

Step one: Feedstock treating, by fresh Allium ascalonicum L. roguing, peeling, appropriateness dehydration (moisture 2%) after cleaning；

Step 2: cryo-etching, Allium ascalonicum L. step one obtained, at 3 ~ 5 DEG C, cuts into the strip of wide 1cm*2cm；

Step 3: dispensing is puddled, weighs above-mentioned dispensing, puts in mixer, stirs together with the Bulbus Eleutherines Plicatae sheet in step 2, and mixing time is 5.5min, to stirring；

Step 4: freezing, mixture stirring obtained is sent into fridge and is cooled to-3.5 DEG C；

Step 5: fried sieve, is placed in the Bulbus Eleutherines Plicatae mixture of fast frozen after rising again under room temperature and puts into deep fryer, deep-fat frying time 2.5min, oil temperature 170 DEG C。Removing oil 4min in oil remover, is transported to vibrosieve；

Step 6: quick-freezing, puts into vacuum flash cooler, and cool time, 23min, was cooled to room temperature by product；

Step 7: packaging detection, by product by specification packaging, detects through metal detector, chooses defective products。

Embodiment 3:

A kind of fried shallot, is made up of following raw material: scarlet onion 80 parts, edible corn starch 8 parts, meringue powder 1.5 parts, edible salt 0.5 part, spice 0.07 part；

Described spice is made up of star aniseed powder, Cortex cinnamomi japonici powder, Radix Glycyrrhizae powder, Fructus Foeniculi XIANGFEN, and its weight ratio is 12:8:15:14, and flavor, in perfume, promotes flavor taste and the fragrance of product uniqueness；

Step one: Feedstock treating, by fresh Allium ascalonicum L. roguing, peeling, dehydration after cleaning, moisture 2%；It is not easy when low moisture is fried to be charred, it is ensured that the color and luster of product and local flavor；

Step 2: cryo-etching, Allium ascalonicum L. step one obtained, at 4 DEG C, cuts into the strip of wide 0.8cm*1.5cm；Cryo-etching, ensures that in Allium ascalonicum L., nutritional benefit composition does not run off to greatest extent, also ensure that brittleness when product is fried and mouthfeel。Strip fast and easy is fried, retained product fragrance；

Step 3: dispensing is puddled, weighs above-mentioned dispensing, puts in mixer, stirs together with the Bulbus Eleutherines Plicatae sheet in step 2, and mixing time is 6min, stirs；

Step 4: freezing, mixture stirring obtained is sent into fridge and is cooled to-3 DEG C；K cryogenic treatment had both protected the crucial rate-determining steps that the nutritional labeling of Bulbus Eleutherines Plicatae is also crispy texture and strong fragrance；

Step 5: fried sieve, is placed in the Bulbus Eleutherines Plicatae mixture of fast frozen after rising again under room temperature and puts into deep fryer, deep-fat frying time 3min, oil temperature 160 DEG C。Removing oil 5min in oil remover, is transported to vibrosieve；Such oil temperature is disposed to appropriate fried guarantee product fragrance and color and luster, also for the fried effect of matched gas mode of heating。Temperature is low, and the time reaching fried terminal is long, and the vaporization of water is not thorough, and products taste is hard, and the distinctive strong fragrance of product also cannot be made to be guaranteed；High temperature is fried, and dehydration is excessive, is easily charred meeting, affects product special flavour, can produce harmful side product simultaneously, the beneficiating ingredient in product also can be made to run off。Suitable oil temperature and deep-fat frying time are conducive to the maintenance of nutrition and color and luster, are also beneficial to the mouthfeel ensureing that product is crisp；

Step 6: quick-freezing, puts into vacuum flash cooler, and cool time, 25min, was cooled to room temperature by product；Quick-freezing is to make products taste crisp again, retains strong fragrance；

The cleaning machine used in the present invention, dewaterer, microtome, pulverizer, blender, deep fryer, oil remover, vibrosieve etc. are food industry conventional machinery。

Relevant experimental data is as follows:

Experimental result and evaluation

Asterisk abnormal smells from the patient or mouthfeel, star more many expressions fragrance is more strong or mouthfeel is more crisp。

The organoleptic indicator of fried shallot, physical and chemical index that the production method of the fried shallot described in this method production produces are as follows:

Table 1 organoleptic indicator

Table 2 physical and chemical index

The above, it it is only presently preferred embodiments of the present invention, not the present invention is done any pro forma restriction, although the present invention is disclosed above with preferred embodiment, but it is not limited to the present invention, any those skilled in the art, without departing within the scope of technical solution of the present invention, when the technology contents of available the disclosure above makes a little change or is modified to the Equivalent embodiments of equivalent variations, in every case it is without departing from technical solution of the present invention content, technical spirit according to the present invention, within the spirit and principles in the present invention, the any simple amendment that above example is made, equivalent replacement and improvement etc., all still fall within the protection domain of technical solution of the present invention。

To sum up, the present invention accomplishes the end in view。

Claims

1. a fried shallot, is made up of following raw material: scarlet onion 70 ~ 90 parts, starch 5 ~ 10 parts, meringue powder 1 ~ 2 part, edible salt 0.4 ~ 0.8 part, spice 0.05 ~ 0.1 part。

2. fried shallot according to claim 1, it is characterised in that: described starch is edible corn starch。

3. fried shallot according to claim 1, it is characterised in that: described spice is made up of star aniseed powder, Cortex cinnamomi japonici powder, Radix Glycyrrhizae powder, Fructus Foeniculi XIANGFEN, and its weight ratio is 10-15:5-10:10-20:13-16。

4. a production method for fried shallot, comprises the following steps:

Step 5: fried sieve, is placed in the Bulbus Eleutherines Plicatae mixture of fast frozen after rising again under room temperature and puts into the deep fryer containing vegetable oil, and deep-fat frying time 2min ~ 3min, oil temperature 140 ~ 180 DEG C, in oil remover, removing oil 3min ~ 5min, is transported to vibrosieve；

5. fried shallot according to claim 4, it is characterised in that: deep fryer in described step 5, adopt heated by natural gas mode to work, associate with arranging of frying parameters, determine the special fragrance of product and mouthfeel, golden yellow color and luster。