CN105942453A - High-calcium locust onion sauce and manufacturing method thereof - Google Patents
High-calcium locust onion sauce and manufacturing method thereof Download PDFInfo
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- CN105942453A CN105942453A CN201610208428.4A CN201610208428A CN105942453A CN 105942453 A CN105942453 A CN 105942453A CN 201610208428 A CN201610208428 A CN 201610208428A CN 105942453 A CN105942453 A CN 105942453A
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- 235000015067 sauces Nutrition 0.000 title claims abstract description 17
- 235000002732 Allium cepa var. cepa Nutrition 0.000 title claims abstract description 15
- 239000011575 calcium Substances 0.000 title claims abstract description 12
- 229910052791 calcium Inorganic materials 0.000 title claims abstract description 12
- 241000234282 Allium Species 0.000 title description 9
- 238000004519 manufacturing process Methods 0.000 title description 2
- 108010059892 Cellulase Proteins 0.000 claims abstract description 8
- 229940106157 cellulase Drugs 0.000 claims abstract description 8
- 241000143060 Americamysis bahia Species 0.000 claims abstract description 7
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims abstract description 7
- 239000001768 carboxy methyl cellulose Substances 0.000 claims abstract description 7
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims abstract description 7
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 239000000835 fiber Substances 0.000 claims abstract description 4
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 4
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 4
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 4
- 150000003839 salts Chemical class 0.000 claims abstract description 4
- 244000291564 Allium cepa Species 0.000 claims abstract 6
- 210000000582 semen Anatomy 0.000 claims description 18
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims description 10
- 238000007599 discharging Methods 0.000 claims description 9
- 239000000463 material Substances 0.000 claims description 9
- 241000756943 Codonopsis Species 0.000 claims description 6
- 235000003143 Panax notoginseng Nutrition 0.000 claims description 6
- 241000180649 Panax notoginseng Species 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 6
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 4
- 240000004760 Pimpinella anisum Species 0.000 claims description 4
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 239000002304 perfume Substances 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 238000003825 pressing Methods 0.000 claims description 3
- 235000013599 spices Nutrition 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 210000000988 bone and bone Anatomy 0.000 abstract description 2
- 239000007787 solid Substances 0.000 abstract description 2
- 235000013399 edible fruits Nutrition 0.000 abstract 2
- 235000017060 Arachis glabrata Nutrition 0.000 abstract 1
- 244000105624 Arachis hypogaea Species 0.000 abstract 1
- 235000010777 Arachis hypogaea Nutrition 0.000 abstract 1
- 235000018262 Arachis monticola Nutrition 0.000 abstract 1
- 235000007650 Aralia spinosa Nutrition 0.000 abstract 1
- 235000002566 Capsicum Nutrition 0.000 abstract 1
- 235000002568 Capsicum frutescens Nutrition 0.000 abstract 1
- 240000008574 Capsicum frutescens Species 0.000 abstract 1
- 244000241463 Cullen corylifolium Species 0.000 abstract 1
- 244000304337 Cuminum cyminum Species 0.000 abstract 1
- 235000007129 Cuminum cyminum Nutrition 0.000 abstract 1
- 240000006927 Foeniculum vulgare Species 0.000 abstract 1
- 235000004204 Foeniculum vulgare Nutrition 0.000 abstract 1
- 240000007232 Illicium verum Species 0.000 abstract 1
- 235000008227 Illicium verum Nutrition 0.000 abstract 1
- 241000238814 Orthoptera Species 0.000 abstract 1
- 239000006002 Pepper Substances 0.000 abstract 1
- 235000016761 Piper aduncum Nutrition 0.000 abstract 1
- 235000017804 Piper guineense Nutrition 0.000 abstract 1
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 235000008184 Piper nigrum Nutrition 0.000 abstract 1
- 244000000231 Sesamum indicum Species 0.000 abstract 1
- 235000003434 Sesamum indicum Nutrition 0.000 abstract 1
- 241000949456 Zanthoxylum Species 0.000 abstract 1
- 230000000740 bleeding effect Effects 0.000 abstract 1
- 235000009508 confectionery Nutrition 0.000 abstract 1
- 235000020232 peanut Nutrition 0.000 abstract 1
- 235000019617 piquancy Nutrition 0.000 abstract 1
- 235000019633 pungent taste Nutrition 0.000 abstract 1
- 239000008678 sanqi Substances 0.000 abstract 1
- 235000020238 sunflower seed Nutrition 0.000 abstract 1
- 239000008492 tangshen Substances 0.000 abstract 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- PFRGXCVKLLPLIP-UHFFFAOYSA-N diallyl disulfide Chemical compound C=CCSSCC=C PFRGXCVKLLPLIP-UHFFFAOYSA-N 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 210000003128 head Anatomy 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- BGKHCLZFGPIKKU-UHFFFAOYSA-N (13E,15S)-15-hydroxy-9-oxo-prosta-10,13-dienoic acid Natural products CCCCCC(O)C=CC1C=CC(=O)C1CCCCCCC(O)=O BGKHCLZFGPIKKU-UHFFFAOYSA-N 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 238000010009 beating Methods 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 235000021185 dessert Nutrition 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000007937 eating Effects 0.000 description 1
- 235000005686 eating Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 235000012028 green salad Nutrition 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 210000000214 mouth Anatomy 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000149 penetrating effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 230000000638 stimulation Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000011593 sulfur Substances 0.000 description 1
- 229910052717 sulfur Inorganic materials 0.000 description 1
- -1 sulfur aminoacid Chemical class 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 235000019640 taste 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
- Seeds, Soups, And Other Foods (AREA)
- Medicines Containing Plant Substances (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a high-calcium locust onion sauce. The sauce is made from the following raw materials, by weight part, 200-210 of onions, 40-45 of locusts, 13-14 of dried small shrimps, 4-5 of Chinese liquor, 1-2 of roots and vines of manyprickle acanthopanax, 1-2 of malaytea scurfpea fruits, 3-4 of tangshen, 2-3 of sanqi, 10-11 of sesame, 8-9 of peanut kernels, 6-7 of sunflower seed kernels, 10-11 of hot peppers, 4-5 of Chinese star anise, 2-3 of fennels, 3-4 of pepper fruits, 1-2 of cumin seeds, 3-4 of pricklyash peels, 6-7 of salt, 5-6 of monosodium glutamate, 1.5-1.6 of cellulase, and 2-2.1 of sodium carboxymethylcellulose. The sauce is uniform and delicate, has no bleeding, and is light yellow. The sauce has a full flavor of onions, is sour and sweet and delicious, and has no visible fibers. The sauce is high in soluble solid content. Beaten onions are subjected to high-pressure treatment to enable a part of allinase to be passivated, and therefore, piquancy and pungency are reduced. The sauce can strength bones.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of high calcium locust onion sauce and preparation method thereof.
Background technology
Bulbus Allii Cepae is nutritious, is the seasoning vegetable of the east and west people all eatings.Clinical medicine and research in recent years proves, Bulbus Allii Cepae contains the compositions such as prostaglandin A, biological active substances diallyl disulfide, sulfur aminoacid and flavonoid.Thus Bulbus Allii Cepae is praised highly as the anticancer nutritional health food of multi-functional blood fat-reducing blood pressure-decreasing on nutrition dietary cure, enjoy the laudatory title of " queen in dish ".Bulbus Allii Cepae is the widest in China's distribution, all there is cultivation various places, north and south, and cultivated area is also constantly expanding, as seasoning vegetable, domestic converted products is less, as flavoring agent, can directly improve the fishy smell of meat, Fish using Bulbus Allii Cepae for the onion sauce that primary raw material is made, also can add in soup, dessert, green salad, there is wide market prospect.Japan, Korea S, Russia and Southeast Asia are the leading exporters of China Bulbus Allii Cepae, development along with international trade, export volume is also being constantly increasing, and strengthens research and development and the dynamics of production of Bulbus Allii Cepae product, and to increasing foreign exchange earnings from exports, extension industry chain, to improve multi-channel management significant.
Summary of the invention
The object of the invention is contemplated to make up the defect of prior art, it is provided that a kind of high calcium locust onion sauce and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of high calcium locust onion sauce, is prepared by the raw materials in:
Bulbus Allii Cepae 200-210, locust 40-45, dried small shrimps 13-14, Chinese liquor 4-5, Radix Et Caulis Acanthopanacis Senticosi 1-2, Fructus Psoraleae 1-2, Radix Codonopsis 3-4, Radix Notoginseng 2-3, Semen Sesami 10-11, Semen arachidis hypogaeae 8-9, Semen Helianthi 6-7, Fructus Capsici 10-11, anistree 4-5, Fructus Foeniculi 2-3, Fructus Piperis 3-4, Fructus Cumini Cymini 1-2, Pericarpium Zanthoxyli 3-4, edible salt 6-7, monosodium glutamate 5-6, cellulase 1.5-1.6, sodium carboxymethyl cellulose 2-2.1.
The preparation method of described high calcium locust onion sauce, comprises the following steps:
(1) Radix Et Caulis Acanthopanacis Senticosi, Fructus Psoraleae, Radix Codonopsis, Radix Notoginseng add water slow fire boiling 40-50 minute of 5-6 times, and filter cleaner, gained filtrate is spray-dried makes powder；
(2) by Bulbus Allii Cepae peeling, remove head root Lao Pi, must bud and bottle green fiber part, then break into serosity, carry out ultra high pressure treatment, wherein temperature be 20 DEG C, processing pressure be 300MPa, pressing time be 10 minutes；
(3) adding cellulase in step (2) gained material, at 45 DEG C, enzymolysis 20 minutes, are subsequently adding sodium carboxymethyl cellulose, are sufficiently stirred for；
(4) dried small shrimps and white spirit mixed are entered pot, the discharging after stewing 20-25 minute processed of little fire, pulverize after drying；
(5) Fructus Capsici is shredded, mix feeding oil cauldron with Semen Sesami, Semen arachidis hypogaeae, Semen Helianthi, anise, Fructus Foeniculi, Fructus Piperis, Fructus Cumini Cymini, Pericarpium Zanthoxyli, pull out after fried perfume (or spice), drain oil point, pulverize；
(6) locust is sent into oil cauldron, big fire explode to ninety percent ripe time discharging, send into baking box, discharging after baking 5-7 minute at 200-210 DEG C, pulverize, then with step (1), (3), (4), (5) gained material and leftover materials mixing and stirring, to obtain final product.
The invention have the advantage that the application beans body uniform and smooth, without bleed, light yellow in color, Bulbus Allii Cepae aromatic flavor, sweet and sour taste, and after cellulase degradation in beans without fibres visible, soluble solid content is high, in good taste, and through ultra high pressure treatment after Bulbus Allii Cepae making beating, part allinase can be passivated, reduce its pungent and penetrating odor, can avoid forming strong abnormal flavour the most in the oral cavity and be difficult to eliminate, and reduce the stimulation to stomach, additionally, calcium content of the present invention is high and containing multiple medicinal herb components, has effect of bone strengthening.
Detailed description of the invention
A kind of high calcium locust onion sauce, is made up of the raw material of following weight portion (kilogram):
Bulbus Allii Cepae 200, locust 40, dried small shrimps 13, Chinese liquor 4, Radix Et Caulis Acanthopanacis Senticosi 1, Fructus Psoraleae 1, Radix Codonopsis 3, Radix Notoginseng 2, Semen Sesami 10, Semen arachidis hypogaeae 8, Semen Helianthi 6, Fructus Capsici 10, anise 4, Fructus Foeniculi 2, Fructus Piperis 3, Fructus Cumini Cymini 1, Pericarpium Zanthoxyli 3, edible salt 6, monosodium glutamate 5, cellulase 1.5, sodium carboxymethyl cellulose 2.
The preparation method of described high calcium locust onion sauce, comprises the following steps:
(1) Radix Et Caulis Acanthopanacis Senticosi, Fructus Psoraleae, Radix Codonopsis, Radix Notoginseng add the water slow fire boiling 40 minutes of 5 times, and filter cleaner, gained filtrate is spray-dried makes powder；
(2) by Bulbus Allii Cepae peeling, remove head root Lao Pi, must bud and bottle green fiber part, then break into serosity, carry out ultra high pressure treatment, wherein temperature be 20 DEG C, processing pressure be 300MPa, pressing time be 10 minutes；
(3) adding cellulase in step (2) gained material, at 45 DEG C, enzymolysis 20 minutes, are subsequently adding sodium carboxymethyl cellulose, are sufficiently stirred for；
(4) dried small shrimps and white spirit mixed are entered pot, the stewing system discharging after 20 minutes of little fire, pulverize after drying；
(5) Fructus Capsici is shredded, mix feeding oil cauldron with Semen Sesami, Semen arachidis hypogaeae, Semen Helianthi, anise, Fructus Foeniculi, Fructus Piperis, Fructus Cumini Cymini, Pericarpium Zanthoxyli, pull out after fried perfume (or spice), drain oil point, pulverize；
(6) locust is sent into oil cauldron, big fire explode to ninety percent ripe time discharging, send into baking box, discharging after baking 5 minutes at 200 DEG C, pulverize, then with step (1), (3), (4), (5) gained material and leftover materials mixing and stirring, to obtain final product.
Claims (2)
1. a high calcium locust onion sauce, it is characterised in that be prepared by the raw materials in:
Bulbus Allii Cepae 200-210, locust 40-45, dried small shrimps 13-14, Chinese liquor 4-5, Radix Et Caulis Acanthopanacis Senticosi 1-2, Fructus Psoraleae 1-2, Radix Codonopsis 3-4, Radix Notoginseng 2-3, Semen Sesami 10-11, Semen arachidis hypogaeae 8-9, Semen Helianthi 6-7, Fructus Capsici 10-11, anistree 4-5, Fructus Foeniculi 2-3, Fructus Piperis 3-4, Fructus Cumini Cymini 1-2, Pericarpium Zanthoxyli 3-4, edible salt 6-7, monosodium glutamate 5-6, cellulase 1.5-1.6, sodium carboxymethyl cellulose 2-2.1.
The preparation method of high calcium locust onion sauce the most according to claim 1, it is characterised in that comprise the following steps:
(1) Radix Et Caulis Acanthopanacis Senticosi, Fructus Psoraleae, Radix Codonopsis, Radix Notoginseng add water slow fire boiling 40-50 minute of 5-6 times, and filter cleaner, gained filtrate is spray-dried makes powder；
(2) by Bulbus Allii Cepae peeling, remove head root Lao Pi, must bud and bottle green fiber part, then break into serosity, carry out ultra high pressure treatment, wherein temperature be 20 DEG C, processing pressure be 300MPa, pressing time be 10 minutes；
(3) adding cellulase in step (2) gained material, at 45 DEG C, enzymolysis 20 minutes, are subsequently adding sodium carboxymethyl cellulose, are sufficiently stirred for；
(4) dried small shrimps and white spirit mixed are entered pot, the discharging after stewing 20-25 minute processed of little fire, pulverize after drying；
(5) Fructus Capsici is shredded, mix feeding oil cauldron with Semen Sesami, Semen arachidis hypogaeae, Semen Helianthi, anise, Fructus Foeniculi, Fructus Piperis, Fructus Cumini Cymini, Pericarpium Zanthoxyli, pull out after fried perfume (or spice), drain oil point, pulverize；
(6) locust is sent into oil cauldron, big fire explode to ninety percent ripe time discharging, send into baking box, discharging after baking 5-7 minute at 200-210 DEG C, pulverize, then with step (1), (3), (4), (5) gained material and leftover materials mixing and stirring, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610208428.4A CN105942453A (en) | 2016-04-06 | 2016-04-06 | High-calcium locust onion sauce and manufacturing method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610208428.4A CN105942453A (en) | 2016-04-06 | 2016-04-06 | High-calcium locust onion sauce and manufacturing method thereof |
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| CN105942453A true CN105942453A (en) | 2016-09-21 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201610208428.4A Pending CN105942453A (en) | 2016-04-06 | 2016-04-06 | High-calcium locust onion sauce and manufacturing method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108552519A (en) * | 2018-03-28 | 2018-09-21 | 临沂新莒农生物科技股份有限公司 | A kind of Asiatic migrotory locust thick chilli sauce and preparation method thereof, health food |
| CN115553427A (en) * | 2022-09-29 | 2023-01-03 | 佛山市海天(高明)调味食品有限公司 | Table sauce and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104026560A (en) * | 2014-05-19 | 2014-09-10 | 何群 | Hot and spicy sauce and preparation method thereof |
| CN104041794A (en) * | 2014-05-19 | 2014-09-17 | 何群 | Health care vegetable sauce and preparation method thereof |
| CN104605332A (en) * | 2015-02-05 | 2015-05-13 | 许立国 | Method for processing and making grasshopper sauce foods |
-
2016
- 2016-04-06 CN CN201610208428.4A patent/CN105942453A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104026560A (en) * | 2014-05-19 | 2014-09-10 | 何群 | Hot and spicy sauce and preparation method thereof |
| CN104041794A (en) * | 2014-05-19 | 2014-09-17 | 何群 | Health care vegetable sauce and preparation method thereof |
| CN104605332A (en) * | 2015-02-05 | 2015-05-13 | 许立国 | Method for processing and making grasshopper sauce foods |
Non-Patent Citations (2)
| Title |
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| 田倩等: "超高压钝化蒜氨酸酶对洋葱降辣的工艺研究", 《安徽农业科学》 * |
| 陈栓等: "《农副产品综合利用和深加工技术 蔬菜类》", 31 March 2003, 陕西科学技术出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108552519A (en) * | 2018-03-28 | 2018-09-21 | 临沂新莒农生物科技股份有限公司 | A kind of Asiatic migrotory locust thick chilli sauce and preparation method thereof, health food |
| CN115553427A (en) * | 2022-09-29 | 2023-01-03 | 佛山市海天(高明)调味食品有限公司 | Table sauce and preparation method thereof |
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Application publication date: 20160921 |