CN108077893A - 一种洋葱木耳酱 - Google Patents
一种洋葱木耳酱 Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- 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
Abstract
本发明公开了一种洋葱木耳酱，其特征是，包含原料、辅料和食品添加剂，它们各自所包含的组份以及各组份的质量比为：洋葱50、木耳10；辅料：大豆油6、豆瓣酱3、辣椒3、绵白糖2、花椒1、香辛料1；食品添加剂：山梨酸钾0.2、谷氨酸纳0.2，5'‑呈味核苷酸二钠0.2；各组份的用量上下浮动不超过2%。本发明生产的洋葱木耳酱在保持其营养成份不流失的基础上，进一步增强其口感，为人们提供丰富营养的同时，为人们的餐桌增添了一道风味小菜，且提高了洋葱的经济效益。
Description
技术领域
本发明涉及酱菜领域，具体涉及一种洋葱木耳酱。
背景技术
洋葱是一种种植较为普遍的蔬菜，其含有前列腺素A，能降低外周血管阻力，降低血黏度，可用于降低血压、提神醒脑、缓解压力、预防感冒。此外，洋葱还能清除体内氧自由基，增强新陈代谢能力，抗衰老，预防骨质疏松，是适合中老年人的保健食物，但是洋葱一旦收获以后保存期短，不利于人们常年食用。木耳中含有蛋白质、脂肪、多糖、胡萝卜素、B族维生素、磷脂和钙磷、铁等矿质元素，木耳中的铁元素含量很好，具有很好的补血功能；木耳中的膳食纤维能吸收肠道水分，促进身体废物排出，从而起到预防便秘的作用，同时加速身体中的有害物质排出，减少毒素对身体的伤害，木耳还有预防直肠癌的作用。生活中洋葱木耳是一道广受好评的凉拌菜，但是由于原料使用生洋葱，会给老年人的肠胃造成一定的负担。
发明内容
为了解决上述问题，本发明提供了一种洋葱木耳酱，对洋葱和木耳进行炒制加工，益于保存，方便人们长年食用；并且洋葱制备成酱以后，丰富了其口味，增加了其营养成份，更利于人体对其营养的吸收。
本发明解决其技术问题所采用的技术方案是: 一种洋葱木耳酱，包含原料、辅料和食品添加剂，它们各自所包含的组份以及各组份的质量比为：洋葱50、木耳10；辅料：大豆油6、豆瓣酱3、辣椒3、绵白糖2、花椒1、香辛料1；食品添加剂：山梨酸钾0.2、谷氨酸纳0.2，5'-呈味核苷酸二钠0.2；各组份的用量上下浮动不超过2%。
优选的，一种洋葱木耳酱，包含原料、辅料和食品添加剂，它们各自所包含的组份以及各组份所占总量的质量比为：原料：洋葱50、木耳10；辅料：大豆油6、豆瓣酱3、辣椒3、绵白糖2、花椒1、香辛料1；食品添加剂：山梨酸钾0.2、谷氨酸纳0.2，5'-呈味核苷酸二钠0.2。
本发明的制作方法为：1）选用优质洋葱去皮洗净，放入切丁机切成碎丁，然后放入脱水机进行脱水，去掉洋葱的水份和辛辣物质，待用；2）选优质木耳，泡发两小时沥干水，切丝待用；3）把豆瓣酱、辣椒、绵白糖、花椒、香辛料、山梨酸钾、谷氨酸纳和5'-呈味核苷酸二钠放入锅内入大豆油中，放入锅内入大豆油中，保持油温150℃左右，进行小火熬制30分钟，然后加入洋葱和木耳进行炒制，在油温200℃左右炒制20分钟出锅，灌入玻璃瓶中；3）将灌装好的洋葱木耳酱放入巴士杀菌线，保持水温80~100℃之间灭菌20分钟冷却；4）冷却好的洋葱木耳酱罐贴标存储。
通过以上方法生产的洋葱木耳酱，洋葱柔软，木耳爽脆，色泽润红，麻辣鲜香味俱全。
本发明的有益果是：本发明生产的洋葱木耳酱在保持洋葱和木耳营养成份不流失的基础上，进一步增强其口感，为人们提供丰富营养的同时，为人们的餐桌增添了一道风味小菜，且提高了洋葱的经济效益。
具体实施方式
实施例1
一种洋葱木耳酱，包含洋葱50kg、木耳10kg,大豆油6kg、豆瓣酱3kg、辣椒3kg、绵白糖2kg、花椒1 kg、香辛料1 kg；山梨酸钾0.2 kg、谷氨酸纳0.2 kg，5'-呈味核苷酸二钠0.2kg。。
制作方法为：1）将洋葱去皮洗净，放入切丁机切成碎丁，然后放入脱水机进行脱水，去掉洋葱的水份和辛辣物质，待用；2）将木耳泡发两小时沥干水，切丝待用；3）把豆瓣酱、辣椒、绵白糖、花椒、香辛料、山梨酸钾、谷氨酸纳和5'-呈味核苷酸二钠放入锅内入大豆油中，放入锅内入大豆油中，保持油温150℃左右，进行小火熬制30分钟，然后加入洋葱和木耳进行炒制，在油温200℃左右炒制20分钟出锅，灌入玻璃瓶中；3）将灌装好的洋葱木耳酱放入巴士杀菌线，保持水温80~100℃之间灭菌20分钟冷却；4）冷却好的洋葱木耳酱罐贴标存储。
Claims (3)
1.一种洋葱木耳酱，其特征是，包含原料、辅料和食品添加剂，它们各自所包含的组份以及各组份的质量比为：洋葱50、木耳10；辅料：大豆油6、豆瓣酱3、辣椒3、绵白糖2、花椒1、香辛料1；食品添加剂：山梨酸钾0.2、谷氨酸纳0.2，5'-呈味核苷酸二钠0.2；各组份的用量上下浮动不超过2%。
2.根据权利要求1所述的一种洋葱木耳酱，其特征是，包含原料、辅料和食品添加剂，它们各自所包含的组份以及各组份所占总量的质量比为：原料：洋葱50、木耳10；辅料：大豆油6、豆瓣酱3、辣椒3、绵白糖2、花椒1、香辛料1；食品添加剂：山梨酸钾0.2、谷氨酸纳0.2，5'-呈味核苷酸二钠0.2。
3.制备便利要求1所述的一种洋葱木耳酱的方法，其特征是，1）选用优质洋葱去皮洗净，放入切丁机切成碎丁，然后放入脱水机进行脱水，去掉洋葱的水份和辛辣物质，待用；2）选优质木耳，泡发两小时沥干水，切丝待用；3）把豆瓣酱、辣椒、绵白糖、花椒、香辛料、山梨酸钾、谷氨酸纳和5'-呈味核苷酸二钠放入锅内入大豆油中，放入锅内入大豆油中，保持油温150℃左右，进行小火熬制30分钟，然后加入洋葱和木耳进行炒制，在油温200℃左右炒制20分钟出锅，灌入玻璃瓶中；3）将灌装好的洋葱木耳酱放入巴士杀菌线，保持水温80~100℃之间灭菌20分钟冷却；4）冷却好的洋葱木耳酱罐贴标存储。
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113768140A (zh) * | 2021-09-13 | 2021-12-10 | 东宁山友食用菌科技研发有限公司 | 一种木耳小菜罐头及其制作方法 |
| CN114617247A (zh) * | 2020-12-10 | 2022-06-14 | 上海大山合菌物科技股份有限公司 | 一种木耳酱及其制备方法 |
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- 2017-12-22 CN CN201711407654.6A patent/CN108077893A/zh active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114617247A (zh) * | 2020-12-10 | 2022-06-14 | 上海大山合菌物科技股份有限公司 | 一种木耳酱及其制备方法 |
| CN113768140A (zh) * | 2021-09-13 | 2021-12-10 | 东宁山友食用菌科技研发有限公司 | 一种木耳小菜罐头及其制作方法 |
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