CN105685935B - A kind of fried shallot and its production method - Google Patents
A kind of fried shallot and its production method Download PDFInfo
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- CN105685935B CN105685935B CN201610138297.7A CN201610138297A CN105685935B CN 105685935 B CN105685935 B CN 105685935B CN 201610138297 A CN201610138297 A CN 201610138297A CN 105685935 B CN105685935 B CN 105685935B
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Abstract
A kind of fried shallot and its production method, it is made of following raw material: 80 parts of scarlet onion, 8 parts of starch, 1.5 parts of egg-white powder, 0.6 part of edible salt, 0.07 part of spice, it puddles, freeze by feedstock processing, cryo-etching, ingredient, fried sieving, quick-frozen, packaging detection processing step, rational proportion, so that fried shallot crispy in taste, aromatic flavour；The purpose freezed twice is to destroy histocyte, makes to organize the formation of porous reticular structure, guarantees the crisp mouthfeel of product, while remaining the nutritional benefit ingredient in red onion to greatest extent, also further improves its taste flavor.
Description
Technical field
The present invention relates to a kind of deep-processing technical field of agricultural products, and in particular to a kind of fried shallot and its production method.
Background technique
Red onion, alias: shallot, major part green onion, pearl green onion, Zhu green onion.Leaf is shorter and soft, dark green, and wax powder is few.Bulbus Allii Fistulosi is (false
Stem), base portion forms clove, spindle, squama clothing aubergine, meat grey violet white.Planting season is annual September to November.It is red
Green onion can improve a poor appetite, and help digest, nutritive value with higher.
Red onion aromatic flavour, but taste is milder than onion, is one of the food materials for increasing fragrance in middle dish culinary art, has
It the features such as dense chive original flavor, golden yellow color, green onion perfume (or spice) is pure, crispy in taste, lasting giving off a strong fragrance, can be directly used in raw-food material
Food and drink, can also deep processing at flavorous condiment for ball based food, can, instant noodles, extruding leisure, biscuit bake, freezing adjust
It is natural blending class flavouring in the food industry such as reason, fast food soup stock, food and drink culinary art.
The constant heat storage that new scarlet onion needs to be stored in 10 ~ 15 degree could pass the winter safely, otherwise easily rot, and spring
Easily germinate.Therefore red onion deep processing can effectively be solved into new scarlet onion at flavouring and stores problem.
Fried shallot made of existing processing method, color is bad, and mouthfeel is poor, be also highly vulnerable to breakage in red onion beneficial at
Point, or beneficiating ingredient is caused to be lost.
Summary of the invention
In view of the above-mentioned problems, the present invention provides a kind of fried shallot and its production method, its object is to: a kind of mouth is provided
Feel crisp, aromatic flavour and beneficiating ingredient retains intact fried shallot and its preparation process.
Technical solution of the invention:
A kind of fried shallot is made of following raw material: 70 ~ 90 parts of scarlet onion, and 5 ~ 10 parts of starch, egg-white powder 1 ~ 2
Part, 0.4 ~ 0.8 part of edible salt, 0.05 ~ 0.1 part of spice；
The starch is edible corn starch；
The spice is made of star aniseed powder, cinnamomi cortex pulveratus, licorice powder, fennel powder, and weight ratio is (10-15): (5-
10): (10-20): (13-16)；
A kind of production method of fried shallot, comprising the following steps:
Step 1: new scarlet onion impurity elimination, peeling are dehydrated, moisture content 1.5 ~ 2.5% by feedstock processing after cleaning；
Step 2: cryo-etching, the red onion that step 1 is obtained at 3 ~ 5 DEG C, cut into wide 0.5cm ~ 1cm long 1 ~
The strip of 2cm；
Step 3: ingredient is puddled, and weighs above-mentioned ingredient, is put into mixer, is stirred together with the red green onion piece in step 2,
Mixing time is 4 ~ 7min, until stirring evenly；
Step 4: the mixture stirred to get feeding refrigerator is cooled to -4 DEG C ~ -3 DEG C by freezing；
Step 5: the red green onion mixture of fast frozen is placed in after rising again at room temperature and is put into splendid attire vegetable oil by frying sieving
Deep fryer in, deep-fat frying time 2min ~ 3min, 140 ~ 180 DEG C of oil temperature.De-oiling 3min ~ 5min in oil remover is transported to vibration
Sieve；
Step 6: it is quick-frozen, it is put into vacuum flash cooler, cooling time, 20min ~ 25min, was cooled to room for product
Temperature；
Step 7: product is packed by specification, detects by metal detector, choose defective products by packaging detection；
The deep fryer is worked using heated by natural gas mode, is associated with the setting of frying parameters, determines that product is special
Fragrance and mouthfeel, golden yellow color.
Beneficial effects of the present invention:
The present invention is using red onion as raw material, and egg-white powder, edible corn starch, edible vegetable oil are major auxiliary burden, through raw material
The processes such as pretreatment, mix, freezing, fried sieving, quick-frozen, packaging detection, are processed into a kind of red onion flavouring, i.e., red
Green onion is crisp.Technological basis is provided for fried shallot production of condiments, the industrialized production for the fried class flavouring such as red green onion provides
Useful guidance.
Material rational proportion of the invention, so that fried shallot crispy in taste, aromatic flavour；The purpose freezed twice is broken
Bad histocyte makes to organize the formation of porous reticular structure, guarantees the crisp mouthfeel of product, while remaining to greatest extent red
Nutritional benefit ingredient in onion, also further improves its taste flavor.
Specific embodiment
The present invention is described further below with reference to embodiment:
It is illustrated to make the objectives, technical solutions, and advantages of the present invention clearer, it is right With reference to embodiment
The present invention is described in further details.
Embodiment 1:
A kind of fried shallot is made of following raw material: 70 parts of scarlet onion, and 6 parts of edible corn starch, egg-white powder 1
Part, 0.5 part of edible salt, 0.08 part of spice；
The spice is made of star aniseed powder, cinnamomi cortex pulveratus, licorice powder, fennel powder, weight ratio 10: 5: 10:
13, flavor promotes the unique flavor taste of product and fragrance in perfume；
A kind of production method of fried shallot, comprising the following steps:
Step 1: new scarlet onion impurity elimination, peeling are dehydrated, moisture content 2.5% by feedstock processing after cleaning；Using water
It is not easy to be charred when the low moisture frying that point content is 2.5%, it is ensured that the color and flavor of product；
Step 2: cryo-etching, the red onion that step 1 is obtained cut into the strip of 0.5cm*1cm at 4 DEG C；
Using cryo-etching at 4 DEG C, guarantee that nutritional benefit ingredient is not lost in red onion to greatest extent, when also ensuring product frying
Brittleness and mouthfeel.0.5cm*1cm strip fast and easy is fried, and strip facilitates entrance, can retained product fragrance；
Step 3: ingredient is puddled, and weighs above-mentioned ingredient, is put into mixer, is stirred together with the red green onion piece in step 2,
Mixing time is 5min, is stirred evenly；
Step 4: the mixture stirred to get feeding refrigerator is cooled to -4 DEG C by freezing；- 4 DEG C of low-temperature treatments were both protected
The nutritional ingredient of red green onion is also the crucial rate-determining steps of crispy texture and strong fragrance；
Step 5: the red green onion mixture of fast frozen is placed in after rising again at room temperature and is put into splendid attire vegetable oil by frying sieving
Deep fryer in, deep-fat frying time 3min, 140 DEG C of oil temperature.De-oiling 5min in oil remover, is transported to vibrating screen；Such oil temperature is set
Setting is to guarantee product fragrance and color in order to which appropriateness is fried, also for the fried effect of matched gas heating method.Temperature
Spend low, the time for reaching fried terminal is long, and the vaporization of water is not thorough, and product mouthfeel is hard, can not also make the distinctive strong perfume (or spice) of product
Taste is guaranteed；High temperature frying, dehydration excessively, are easily charred meeting, influence product special flavour, while can generate harmful side product, also can
It is lost the beneficiating ingredient in product.Suitable oil temperature and deep-fat frying time is conducive to nutrition and the holding of color, is also conducive to guarantee
The crisp mouthfeel of product；
Step 6: it is quick-frozen, it is put into vacuum flash cooler, cooling time, min, product was cooled to room temperature；It is fast again
Jelly is to retain strong fragrance to make product crispy in taste；
Step 7: product is packed by specification, detects by metal detector, choose defective products by packaging detection；Metal is visited
It surveys device and detects the fine impurities ensured in product without metallicity；
The deep fryer is worked using heated by natural gas mode, is associated with the setting of frying parameters, determines that product is special
Fragrance and mouthfeel, golden yellow color.
Embodiment 2:
A kind of fried shallot is made of following raw material: 80 parts of scarlet onion, 8 parts of starch, 1.5 parts of egg-white powder, eats
0.6 part of salt, 0.07 part of spice；
The spice is made of star aniseed powder, cinnamomi cortex pulveratus, licorice powder, fennel powder, and weight ratio 15:8:12:16 is in
Taste promotes the unique flavor taste of product and fragrance in perfume；
It is another object of the present invention to provide the production methods of fried shallot, comprising the following steps:
Step 1: new scarlet onion impurity elimination, peeling are moderately dehydrated (moisture content 2%) after cleaning by feedstock processing；
Step 2: cryo-etching, the red onion that step 1 is obtained cut into the small pieces of wide 1cm*2cm at 3 ~ 5 DEG C
Shape；
Step 3: ingredient is puddled, and weighs above-mentioned ingredient, is put into mixer, is stirred together with the red green onion piece in step 2,
Mixing time is 5.5min, until stirring evenly；
Step 4: the mixture stirred to get feeding refrigerator is cooled to -3.5 DEG C by freezing；
Step 5: the red green onion mixture of fast frozen is placed in after rising again at room temperature and is put into deep fryer by frying sieving, oil
Fried time 2.5min, 170 DEG C of oil temperature.De-oiling 4min in oil remover, is transported to vibrating screen；
Step 6: it is quick-frozen, it is put into vacuum flash cooler, cooling time, 23min, product was cooled to room temperature；
Step 7: product is packed by specification, detects by metal detector, choose defective products by packaging detection.
Embodiment 3:
A kind of fried shallot is made of following raw material: 80 parts of scarlet onion, and 8 parts of edible corn starch, egg-white powder
1.5 parts, 0.5 part of edible salt, 0.07 part of spice；
The spice is made of star aniseed powder, cinnamomi cortex pulveratus, licorice powder, fennel powder, weight ratio 12: 8: 15:
14, flavor promotes the unique flavor taste of product and fragrance in perfume；
A kind of production method of fried shallot, comprising the following steps:
Step 1: new scarlet onion impurity elimination, peeling are dehydrated, moisture content 2% by feedstock processing after cleaning；Low moisture oil
It is not easy to be charred when fried, it is ensured that the color and flavor of product；
Step 2: cryo-etching, the red onion that step 1 is obtained cut into the small pieces of wide 0.8cm*1.5cm at 4 DEG C
Shape；Cryo-etching guarantees that nutritional benefit ingredient is not lost in red onion, also ensures brittleness when product frying to greatest extent
And mouthfeel.Strip fast and easy is fried, retained product fragrance；
Step 3: ingredient is puddled, and weighs above-mentioned ingredient, is put into mixer, is stirred together with the red green onion piece in step 2,
Mixing time is 6min, is stirred evenly；
Step 4: the mixture stirred to get feeding refrigerator is cooled to -3 DEG C by freezing；Low-temperature treatment had both protected red
The nutritional ingredient of green onion is also the crucial rate-determining steps of crispy texture and strong fragrance；
Step 5: the red green onion mixture of fast frozen is placed in after rising again at room temperature and is put into deep fryer by frying sieving, oil
Fried time 3min, 160 DEG C of oil temperature.De-oiling 5min in oil remover, is transported to vibrating screen；Such oil temperature setting is for appropriate oil
It is fried to guarantee product fragrance and color, also for the fried effect of matched gas heating method.Temperature is low, reaches fried whole
The time of point is long, and the vaporization of water is not thorough, and product mouthfeel is hard, and the distinctive strong fragrance of product can not also be made to be guaranteed；High temperature
Frying, dehydration excessively, are easily charred meeting, influence product special flavour, while can generate harmful side product, can also make in product it is beneficial at
It shunts and loses.Suitable oil temperature and deep-fat frying time is conducive to nutrition and the holding of color, is also conducive to the mouthfeel for guaranteeing that product is crisp；
Step 6: it is quick-frozen, it is put into vacuum flash cooler, cooling time, 25min, product was cooled to room temperature；Again
Quick-frozen is to retain strong fragrance to make product crispy in taste；
Step 7: product is packed by specification, detects by metal detector, choose defective products by packaging detection；Metal is visited
It surveys device and detects the fine impurities ensured in product without metallicity；
The deep fryer is worked using heated by natural gas mode, is associated with the setting of frying parameters, determines that product is special
Fragrance and mouthfeel, golden yellow color.
Cleaning machine, dewaterer, slicer, pulverizer, blender, deep fryer, oil remover, the vibrating screen used in the present invention
Etc. being food industry conventional machinery.
Relevant experimental data is as follows:
Experimental result and evaluation
Asterisk smell or mouthfeel, star more multilist show that fragrance is stronger or mouthfeel is more crisp.
According to the organoleptic indicator of the fried shallot of the production method production of the fried shallot of this method production, physical and chemical index
It is as follows:
1 organoleptic indicator of table
2 physical and chemical index of table
The present invention is using red onion as raw material, and egg-white powder, edible corn starch, edible vegetable oil are major auxiliary burden, through raw material
The processes such as pretreatment, mix, freezing, fried sieving, quick-frozen, packaging detection, are processed into a kind of red onion flavouring, i.e., red
Green onion is crisp.Technological basis is provided for fried shallot production of condiments, the industrialized production for the fried class flavouring such as red green onion provides
Useful guidance.
Material rational proportion of the invention, so that fried shallot crispy in taste, aromatic flavour；The purpose freezed twice is broken
Bad histocyte makes to organize the formation of porous reticular structure, guarantees the crisp mouthfeel of product, while remaining to greatest extent red
Nutritional benefit ingredient in onion, also further improves its taste flavor.
The above described is only a preferred embodiment of the present invention, be not intended to limit the present invention in any form, though
So the present invention has been disclosed as a preferred embodiment, and however, it is not intended to limit the invention, any technology people for being familiar with this profession
Member, without departing from the scope of the present invention, when the technology contents using the disclosure above are modified or are modified
For the equivalent embodiment of equivalent variations, but without departing from the technical solutions of the present invention, according to the technical essence of the invention,
Within the spirit and principles in the present invention, any simple modifications, equivalent substitutions and improvements to the above embodiments etc., still
Belong within the protection scope of technical solution of the present invention.
To sum up, the present invention achieves the desired purpose.
Claims (4)
1. a kind of fried shallot, it is characterised in that: be made of following raw material: 80 parts of scarlet onion, 8 parts of starch, egg-white powder
1.5 parts, 0.6 part of edible salt, 0.07 part of spice；The production method of the fried shallot, comprising the following steps:
Step 1: new scarlet onion impurity elimination, peeling are dehydrated, moisture content 2% by feedstock processing after cleaning；
Step 2: cryo-etching, the red onion that step 1 is obtained cut into the strip of wide 1cm*2cm at 3 ~ 5 DEG C；
Step 3: ingredient is puddled, and weighs above-mentioned ingredient, is put into mixer, is stirred together with the red green onion piece in step 2, is stirred
Time is 5.5min, until stirring evenly；
Step 4: the mixture stirred to get feeding refrigerator is cooled to -3.5 DEG C by freezing；
Step 5: the red green onion mixture of fast frozen is placed in after rising again at room temperature and is put into deep fryer, when fried by frying sieving
Between 2.5min, 170 DEG C of oil temperature, de-oiling 4min in oil remover is transported to vibrating screen；
Step 6: it is quick-frozen, it is put into vacuum flash cooler, cooling time, 23min, product was cooled to room temperature；
Step 7: product is packed by specification, detects by metal detector, choose defective products by packaging detection.
2. fried shallot according to claim 1, it is characterised in that: the starch is edible corn starch.
3. fried shallot according to claim 1, it is characterised in that: the spice by star aniseed powder, cinnamomi cortex pulveratus, licorice powder,
Fennel powder composition, weight ratio 15: 8:12: 16.
4. fried shallot according to claim 1, it is characterised in that: deep fryer in the step 5, using heated by natural gas
Mode works, and is associated with the setting of frying parameters, determines the special fragrance of product and mouthfeel, golden yellow color.
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| CN111602795A (en) * | 2020-06-29 | 2020-09-01 | 海口橄爱餐饮管理有限公司 | Crispy red onion nuts and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101301052A (en) * | 2007-05-11 | 2008-11-12 | 南通寿星食品有限公司 | Onion-based vegetable food product and preparation thereof |
| CN104705371A (en) * | 2015-04-07 | 2015-06-17 | 聊城东大食品有限公司 | Processing method of sweet potato dessert |
| CN105166780A (en) * | 2015-07-23 | 2015-12-23 | 高广军 | Carrot and potato cake production method |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105341781A (en) * | 2015-10-09 | 2016-02-24 | 威远县金四方果业有限责任公司 | Freeze-dried fig slice pretreating technology |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101301052A (en) * | 2007-05-11 | 2008-11-12 | 南通寿星食品有限公司 | Onion-based vegetable food product and preparation thereof |
| CN104705371A (en) * | 2015-04-07 | 2015-06-17 | 聊城东大食品有限公司 | Processing method of sweet potato dessert |
| CN105166780A (en) * | 2015-07-23 | 2015-12-23 | 高广军 | Carrot and potato cake production method |
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