CN108157900A - A kind of processing method of paste flavor seasoning - Google Patents
A kind of processing method of paste flavor seasoning Download PDFInfo
- Publication number
- CN108157900A CN108157900A CN201810086958.5A CN201810086958A CN108157900A CN 108157900 A CN108157900 A CN 108157900A CN 201810086958 A CN201810086958 A CN 201810086958A CN 108157900 A CN108157900 A CN 108157900A
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- China
- Prior art keywords
- green onion
- sauce
- broken
- oil
- dry
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
Abstract
A kind of processing method of paste flavor seasoning, can add in vegetable, increase the scallion oil fragrance of vegetable.Include the following steps：Dispensing；Spice mixing will make broken broken green onion, chilli powder, dry green onion powder and put together and stir evenly；Red green onion perfume (or spice) sauce tanning, frying pan heats, add in soybean oil, after heating, broken red green onion, chilli powder, dry green onion powder mixture are slowly repeatedly added in, burning things which may cause a fire disaster is closed immediately when oil temperature rises to 150 DEG C, take out frying material, pour into light soy sauce, salt stirs, after temperature reduction after, fragrant sauce is sealed preservation.By red green onion perfume (or spice) sauce scallion oil aromatic flavour produced by the invention, oil juice is limpid, and sauce is dark brown.Addition can be obviously improved vegetable scallion oil fragrance on a small quantity in vegetable cooking process, it can also be used to wheaten food, green onion pancake making etc..
Description
Technical field
The present invention relates to cooking skill sauce manufacture fields, and in particular to a kind of processing method of paste flavor seasoning.
Background technology
Red green onion perfume (or spice) sauce be it is a kind of with dry onion, soybean oil, animal oil, chilli powder, salt, make soy sauce etc. as Raw material processing
The tartar sauce formed, scallion oil aromatic flavour, using extensive in the dish of Taiwan.In cooking, stew in addition can be promoted vegetable green onion perfume
Taste, it can also be used to make red green onion taste noodles served with soy sauce, sesame butter, etc., red green onion perfume (or spice) sauce taste cake etc..
Invention content
A kind of processing method of paste flavor seasoning proposed by the present invention, can add in vegetable, and the scallion oil for increasing vegetable is fragrant
Taste.
To achieve the above object, present invention employs following technical schemes：
A kind of processing method of paste flavor seasoning, includes the following steps：
Step 1：Dispensing weighs soybean oil, chilli powder, dry green onion powder, salt, light soy sauce；
Step 2：The pretreatment of dry onion, weighs dry onion, removes both ends inedible part, peels off clear after outer layer dead skin
Wash clean, it is broken that system is broken into green onion；
Step 3：Spice mixing will make broken broken green onion, chilli powder, dry green onion powder and put together and stir evenly；
Step 4：Red green onion perfume (or spice) sauce tanning, frying pan heat, add in soybean oil, after heating, it is broken, peppery slowly repeatedly to add in red green onion
Green pepper powder, dry green onion powder mixture, when tanning, should not stop to measure oil temperature, not stop to stir, fire is closed immediately when oil temperature rises to 150 DEG C
Source takes out frying material, pours into light soy sauce, salt stirs, and after temperature reduction, fragrant sauce is sealed preservation,
Red green onion perfume (or spice) sauce.
Further, the step 1 further includes animal oil.
Further, the step 2 further includes that enter in meat grinder to be processed into green onion after onion cleans up broken.
Further, the step 4, which further includes, adds in soybean oil and animal oil after frying pan heats, fire animal oil and melt
Afterwards, using infrared radiation thermometer thermometric, broken red green onion, chilli powder, dry green onion powder mixture are slowly repeatedly added in when burning to 150 DEG C of oil temperature.
Further, the step 4 further includes and wants side edged while adding in broken red green onion, chilli powder, dry green onion powder mixture
Agitation.
Further, the step 4 is further included when temperature is reduced to below 80 DEG C, and fragrant sauce is sealed preservation 24
Hour or more.
As shown from the above technical solution, the processing method of paste flavor seasoning of the invention has the advantages that：
1. by the red green onion perfume (or spice) sauce scallion oil aromatic flavour of this technique productions, oil juice is limpid, and sauce is dark brown.It is cooked in vegetable
A small amount of addition can be obviously improved vegetable scallion oil fragrance in the process, it can also be used to wheaten food, green onion pancake making etc..
2. stable quality, all dispensings and packaging are weighed using electronic scale in production process, oil temperature in production process
It is measured using temperature measurer, the product quality of each batch production is identical.
3. it is easy to use, frying again need not be carried out in cooking process into pinkish red green onion perfume (or spice) sauce after processing, is directly added
Use.
4. storage is convenient, long shelf-life, red green onion perfume (or spice) sauce main component is oil juice, product oil sealing, and content does perfume (or spice), and room temperature is close
The envelope state lower shelf-life was up to 12 months.
Specific embodiment
With reference to embodiment, the present invention will be further described：
The processing method of paste flavor seasoning described in the present embodiment, including：
1. dispensing weighs soybean oil 5000g, animal oil 2500g, chilli powder 100g, dry green onion powder 900g, salt 250g, life
It is spare to take out soy sauce 600g.
2. dry onion pretreatment, weighs dry onion 500g, removes both ends inedible part, cleaned after peelling off outer layer dead skin
Totally.It is broken into red green onion to enter in meat grinder processing one time.Red green onion fragrance is easier to extract when the broken red green onion Rong of shape boils.
3. spice mixing, by the red green onion of rubbing is broken, chilli powder, dry green onion powder are put together and stirred evenly, convenient for subsequently giving birth to
Produce process operation.
4. red green onion perfume (or spice) sauce tanning, frying pan heat, add in soybean oil and animal oil, burn to animal oil and melt completely.Using red
Outer temperature measurer thermometric slowly repeatedly adds in broken red green onion, chilli powder, dry green onion powder mixture when burning to 150 DEG C of oil temperature, and side edged stirs
It is dynamic, prevent knot blowing-in burden(ing).It should not stop to measure oil temperature during tanning, not stop to stir, burning things which may cause a fire disaster is closed immediately when oil temperature rises to 150 DEG C,
Frying material is taken out, pours into light soy sauce, salt stirs.When temperature is down to below 80 DEG C, fragrant sauce is sealed, is preserved
24 hours red green onion perfume (or spice) sauce.
Animal oil can promote red green onion perfume (or spice) paste flavor taste, enrich sauce mouthfeel.Fragrance matter multi-flavor oil-soluble in spice, is endured
Composite fragrant can be generated in heating process processed, spice is stood 24 hours after tanning, can fully discharge perfume (or spice) using principle is extracted
Fragrance in pungent material.Make sauce fragrance more mellow.
Embodiment described above is only that the preferred embodiment of the present invention is described, not to the model of the present invention
It encloses and is defined, under the premise of design spirit of the present invention is not departed from, those of ordinary skill in the art are to the technical side of the present invention
The various modifications and improvement that case is made, should all fall within the scope of protection of the present invention.
Claims (6)
1. a kind of processing method of paste flavor seasoning, it is characterised in that：Include the following steps：
Step 1：Dispensing weighs soybean oil, chilli powder, dry green onion powder, salt, light soy sauce；
Step 2：Dry onion pretreatment, weighs dry onion, removes both ends inedible part, and cleaning is dry after peelling off outer layer dead skin
Only, it is broken to be broken into green onion for system；
Step 3：Spice mixing will make broken broken green onion, chilli powder, dry green onion powder and put together and stir evenly；
Step 4：The tanning of red green onion perfume (or spice) sauce, frying pan heat, and add in soybean oil, after heating, slowly repeatedly add in broken red green onion, chilli powder,
Dry green onion powder mixture, when tanning, should not stop to measure oil temperature, not stop to stir, close burning things which may cause a fire disaster immediately when oil temperature rises to 150 DEG C, take out
Frying material, pours into light soy sauce, salt stirs, and after temperature reduction, fragrant sauce is sealed preservations, red green onion perfume
Sauce.
2. the processing method of paste flavor seasoning according to claim 1, it is characterised in that：The step 1 further includes animal
Oil.
3. the processing method of paste flavor seasoning according to claim 2, it is characterised in that：The step 2 further includes onion
It is broken to enter in meat grinder to be processed into green onion after cleaning up.
4. the processing method of paste flavor seasoning according to claim 3, it is characterised in that：The step 4 further includes frying pan
Soybean oil and pork are added in after heating, is fired after animal oil melts, using infrared radiation thermometer thermometric, is delayed when burning to 150 DEG C of oil temperature
Slowly broken red green onion, chilli powder, dry green onion powder mixture are repeatedly added in.
5. the processing method of paste flavor seasoning according to claim 4, it is characterised in that：The step 4 further includes addition
Red green onion is broken, chilli powder, dry green onion powder mixture while to agitate by adding.
6. the processing method of paste flavor seasoning according to claim 5, it is characterised in that：The step 4, which further includes, treats temperature
When degree is reduced to less than 80 DEG C, fragrant sauce is sealed preservation 24 hours or more.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810086958.5A CN108157900A (en) | 2018-01-30 | 2018-01-30 | A kind of processing method of paste flavor seasoning |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810086958.5A CN108157900A (en) | 2018-01-30 | 2018-01-30 | A kind of processing method of paste flavor seasoning |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108157900A true CN108157900A (en) | 2018-06-15 |
Family
ID=62515978
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810086958.5A Pending CN108157900A (en) | 2018-01-30 | 2018-01-30 | A kind of processing method of paste flavor seasoning |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108157900A (en) |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107411044A (en) * | 2017-09-11 | 2017-12-01 | 安徽杠岗香食品科技有限公司 | A kind of processing method of red green onion perfume (or spice) sauce flavoring |
-
2018
- 2018-01-30 CN CN201810086958.5A patent/CN108157900A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107411044A (en) * | 2017-09-11 | 2017-12-01 | 安徽杠岗香食品科技有限公司 | A kind of processing method of red green onion perfume (or spice) sauce flavoring |
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| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20180615 |