CN113383944A - Preparation method of onion and spare rib sauce - Google Patents
Preparation method of onion and spare rib sauce Download PDFInfo
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- CN113383944A CN113383944A CN202110700661.5A CN202110700661A CN113383944A CN 113383944 A CN113383944 A CN 113383944A CN 202110700661 A CN202110700661 A CN 202110700661A CN 113383944 A CN113383944 A CN 113383944A
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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
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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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention belongs to the technical field of seasoning sauce, and particularly relates to a preparation method of an onion rib sauce, which takes onions as raw materials, and the onion rib sauce is subjected to hot water blanching combined with compound color fixative treatment, and then is scientifically and reasonably processed with garlic and other auxiliary materials to prepare the compound sauce, namely the onion rib sauce which takes onions as a main substrate, so that the prepared onion rib sauce has the advantages of transparent color, moderate salty and sweet taste, proper onion taste, soft, fine and greasy taste, good fluidity and high nutritional value, has the functions of enhancing aroma and removing fishy smell of meat foods such as ribs and the like, and meets the requirements of consumers; meanwhile, the invention has simple preparation process, is suitable for industrial production and can promote the development of onion processing industry.
Description
Technical Field
The invention belongs to the technical field of seasoning sauce, and particularly relates to a preparation method of onion and spare rib sauce.
Background
The onion has rich nutrition, and contains protein, crude fiber, vitamin C, vitamin B1, vitamin B2, calcium, ferrum, selenium, etc. In recent years, with the gradual enhancement of health care consciousness of consumers, people pay more attention to the medicine and food dual-purpose characteristic of onions. However, the consumption mode of the onion is more traditional at present, most of the onion is used as cooking food materials, and the onion is used as fresh food for a few times. Therefore, the processed product level of the onion is not high, and the additional value is low.
The average production total value of the seasoning products in China is about 240 ten thousand tons, and the annual growth rate is as high as 20%. The sparerib sauce has high content in flavoring agent, and has functions of flavoring, enhancing flavor and removing fishy smell of meat food. At present, the main seasoning sauces researched and developed mainly comprise sweet and sour pork rib sauce, braised pork rib sauce, spicy pork rib sauce, broad-flavor pork rib sauce and the like. With the rapid development of the seasoning industry, the traditional seasoning sauce with a single variety cannot meet the market demand, and people prefer a high-grade, nutritional and convenient compound seasoning sauce. The compound seasoning sauce is prepared by taking sauce as a main material and adding auxiliary materials with special flavor or functional components, and can better meet the dietary requirements of contemporary people. Currently, the composite seasoning sauce prepared by using the onion as the main matrix is less, which is not beneficial to the development of the onion processing industry. Therefore, the development of more novel and nutritional onion compound sauces meeting the requirements of consumers has important value.
Disclosure of Invention
In order to overcome the defects of the prior art, the invention provides a preparation method of the onion sparerib sauce, which takes onion as a main matrix to develop a novel and nutritional onion sparerib sauce, and can promote the development of the onion processing industry while meeting the requirements of consumers.
In order to achieve the purpose, the invention adopts the technical scheme that:
a preparation method of onion and sparerib sauce comprises the following steps:
s1, onion pretreatment: removing outer skin of Bulbus Allii Cepae, cleaning, cutting into pieces, blanching in 80-90 deg.C hot water for 50-70s, adding compound color fixative comprising ascorbic acid, vitamin C and apigenin, and mincing for 2-4 min;
s2, garlic pretreatment: cutting Bulbus Allii into fine granule, and mincing for 1-3 min;
s3, cooking, decocting and sterilizing: adding soybean oil after preheating the pan, keeping the oil temperature at 100-; adding tomato sauce, sugar, bean paste, oyster sauce, salt and edible vinegar, adding water, decocting for 18-22min, adding xanthan gum and erythrosine into water, mixing, dissolving, pouring into a pot, stirring, decocting for 2-4min, adding yellow wine, packaging, and sterilizing to obtain the onion and spare rib sauce.
Preferably, in step S1, the onion is smooth in surface and free of any lesion.
Preferably, in step S1, the mass ratio of the onion to the composite color fixative is 40-45: 1. Further, the mass ratio of the onions to the composite color fixative is 85: 2.
Preferably, in step S1, the mass ratio of the ascorbic acid, the vitamin C and the apigenin is 3:1: 1.
After being blanched by hot water, the composite color fixative consisting of ascorbic acid, vitamin C and apigenin is added, so that the enzyme activity of the onion can be effectively reduced, the browning can be effectively inhibited, and the influence on the sensory quality of the sauce can be reduced.
Preferably, in step S3, the addition mass relationship of each raw material is as follows: 7-14 parts of soybean oil, 50-60 parts of onion, 8-10 parts of garlic, 15-25 parts of tomato sauce, 3-9 parts of sugar, 2-6 parts of thick broad-bean sauce, 2-8 parts of oyster sauce, 2-6 parts of salt, 1-5 parts of table vinegar, 1-4 parts of xanthan gum, 0.01-0.05 part of erythrosine, 0.5-1.2 parts of yellow wine and 90-110 parts of water, wherein the water for dissolving the xanthan gum and the erythrosine accounts for 10% of the total amount of the water.
Preferably, in step S1, the blanching is blanching in hot water at 85 ℃ for 60S.
Preferably, in step S3, the sterilization is performed at 90 ℃ for 15 min.
Compared with the prior art, the invention has the beneficial effects that:
the invention provides a preparation method of onion pork rib sauce, which takes onion as raw material, and the onion is subjected to hot water blanching combined with compound color fixative treatment, and then is scientifically and reasonably processed with garlic and other auxiliary materials to prepare the onion pork rib sauce which is a compound sauce with onion as main matrix, wherein the prepared onion pork rib sauce has the advantages of transparent color, moderate salty and sweet taste, proper onion taste, soft, fine and greasy taste, good fluidity and high nutritional value, has the functions of increasing aroma and removing fishy smell of pork foods such as pork ribs and the like, and meets the requirements of consumers; meanwhile, the invention has simple preparation process, is suitable for industrial production and can promote the development of onion processing industry.
Drawings
Fig. 1 shows the appearance of onion-rib paste.
Detailed Description
The following further describes the embodiments of the present invention. It should be noted that the description of the embodiments is provided to help understanding of the present invention, but the present invention is not limited thereto. In addition, the technical features involved in the embodiments of the present invention described below may be combined with each other as long as they do not conflict with each other.
The experimental procedures in the following examples were carried out by conventional methods unless otherwise specified, and the test materials used in the following examples were commercially available by conventional methods unless otherwise specified.
Example 1 preparation of onion and pork rib paste
(1) Onion pretreatment: selecting smooth Bulbus Allii Cepae without any pathological changes, removing outer skin, cleaning, cutting into pieces, blanching in 90 deg.C hot water for 50s, draining, and rinsing with cold water for 30 s. Placing Bulbus Allii Cepae in a mincing machine, adding compound color fixative (ascorbic acid: vitamin C: apigenin: 3:1:1, weight ratio) composed of ascorbic acid, vitamin C and apigenin into per 80g Bulbus Allii Cepae, and mincing for 2 min.
(2) Garlic pretreatment: cutting Bulbus Allii into fine granule, and placing into a mincing machine, and mincing for 1 min.
(3) Cooking and boiling: preheating the pan, adding 8g soybean oil, maintaining the oil temperature at 110 deg.C, adding 50g pretreated Bulbus Allii Cepae and 9g pretreated Bulbus Allii, and parching for 2 min; adding 20g of tomato sauce, 8g of white granulated sugar, 3g of thick broad-bean sauce, 4g of oyster sauce, 4g of salt and 2g of vinegar, adding 90mL of water, decocting for 20min, adding 4g of xanthan gum and 0.04g of erythrosine into 10mL of water, uniformly mixing, pouring into a pot, stirring and decocting for 3min, and finally adding 0.8g of yellow wine to obtain the onion chop sauce.
(4) Canning and sterilizing: putting onion and sparerib sauce into a jar, placing into a sterilizing pot, and sterilizing at 90 deg.C for 15 min.
Example 2 preparation of onion and pork rib paste
(1) Onion pretreatment: selecting smooth Bulbus Allii Cepae without any pathological changes, removing its outer skin, cleaning, cutting into pieces, blanching in 80 deg.C hot water for 70s, draining, and rinsing with cold water. Placing Bulbus Allii Cepae in a mincing machine, adding compound color fixative (ascorbic acid: vitamin C: apigenin: 3:1:1, weight ratio) composed of ascorbic acid, vitamin C and apigenin into per 90g Bulbus Allii Cepae with 2g color fixative, and mincing for 4 min.
(2) Garlic pretreatment: cutting Bulbus Allii into fine granule, and placing into a mincing machine, and mincing for 3 min.
(3) Cooking and boiling: preheating the pan, adding 8g soybean oil, maintaining the oil temperature at 110 deg.C, adding 55g pretreated Bulbus Allii Cepae and 7g pretreated Bulbus Allii, and parching for 2 min; adding 20g of tomato sauce, 15g of white granulated sugar, 3g of thick broad-bean sauce, 4g of oyster sauce, 5g of salt and 2g of vinegar, adding 90mL of water, decocting for 20min, adding 4g of xanthan gum and 0.04g of erythrosine into 10mL of water, mixing uniformly, pouring into a pot, stirring and decocting for 3min, and finally adding 0.8g of yellow wine to obtain the onion chop sauce.
(4) Canning and sterilizing: putting onion and sparerib sauce into a jar, placing into a sterilizing pot, and sterilizing at 90 deg.C for 15 min.
Example 3 preparation of onion and pork rib paste
(1) Onion pretreatment: selecting smooth Bulbus Allii Cepae without any pathological changes, removing its outer skin, cleaning, cutting into pieces, blanching in 85 deg.C hot water for 60s, draining, and rinsing with cold water. Placing Bulbus Allii Cepae in a mincing machine, adding compound color fixative (ascorbic acid: vitamin C: apigenin: 3:1:1, weight ratio) composed of ascorbic acid, vitamin C and apigenin into 85g Bulbus Allii Cepae per weight, and mincing for 3 min.
(2) Garlic pretreatment: cutting Bulbus Allii into fine granule, and placing into a mincing machine for mincing for 2 min.
(3) Cooking and boiling: preheating the pan, adding 8g soybean oil, maintaining the oil temperature at 110 deg.C, adding 60g pretreated Bulbus Allii Cepae and 5g pretreated Bulbus Allii, and parching for 2 min; adding 25g of tomato sauce, 6g of white granulated sugar, 3g of thick broad-bean sauce, 4g of oyster sauce, 5g of salt and 2g of vinegar, adding 90mL of water, decocting for 20min, adding 4g of xanthan gum and 0.04g of erythrosine into 10mL of water, mixing uniformly, pouring into a pot, stirring and decocting for 3min, and finally adding 0.8g of yellow wine to obtain the onion chop sauce.
(4) Canning and sterilizing: putting onion and sparerib sauce into a jar, placing into a sterilizing pot, and sterilizing at 90 deg.C for 15 min.
Comparative example 1 preparation of onion and pork rib paste
The preparation method is the same as that of example 3, except that in the step (1), hot water blanching treatment is not carried out before the mincing, namely the treatment step of blanching in hot water at 85 ℃ for 60s is lacked.
Comparative example 2 preparation of onion and pork rib paste
The preparation method is the same as example 3, except that in the step (1), the color fixative used in the mincing process is vitamin C.
Comparative example 3 preparation of onion and pork rib paste
The preparation method is the same as example 3, except that in the step (1), no color fixative is added during the mashing.
Experimental example 1 sensory evaluation
The onion chops pastes prepared in examples 1 to 3 and comparative examples 1 to 3 were subjected to sensory quality evaluation by 6 professional sensory panelists in 4 aspects of color, smell, taste and appearance, and were full of 100 points. Specific evaluation criteria are shown in table 1:
TABLE 1 sensory Scoring criteria
TABLE 2 sensory quality evaluation results
As shown in table 2, it is understood from examples 1 to 3 that the color, smell, taste and texture of the onion chop paste are directly affected by the onion addition amount, the garlic addition amount, the tomato addition amount, the white granulated sugar addition amount and the like during the processing of the onion chop paste. The onion and pork rib sauce prepared by the method has the advantages of bright color (as shown in figure 1), moderate taste, soft and fine mouthfeel, strong sauce flavor and relatively good fluidity. Among these, the product prepared in example 3 had the best organoleptic quality.
Meanwhile, as can be seen from the example 3 and the comparative examples 1 to 3, different onion pretreatment modes have significant influence on the sensory quality of the onion and spare rib sauce, and the sensory scores are as follows in sequence: hot water blanching combined composite color fixative treatment group (example 3) > hot water blanching combined single color fixative treatment group (comparative example 2) > composite color fixative treatment group (comparative example 1) > hot water blanching treatment group (comparative example 3). The hot water blanching is combined with the ascorbic acid, vitamin C and apigenin composite color fixative, so that the enzyme activity of the onion can be obviously reduced, the browning of the onion is effectively inhibited, the influence on the sensory quality of the sauce is reduced, and the operation is simple and efficient.
The embodiments of the present invention have been described in detail, but the present invention is not limited to the described embodiments. It will be apparent to those skilled in the art that various changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, and the scope of protection is still within the scope of the invention.
Claims (7)
1. The preparation method of the onion and spare rib sauce is characterized by comprising the following steps:
s1, onion pretreatment: removing outer skin of Bulbus Allii Cepae, cleaning, cutting into pieces, blanching in 80-90 deg.C hot water for 50-70s, adding compound color fixative comprising ascorbic acid, vitamin C and apigenin, and mincing for 2-4 min;
s2, garlic pretreatment: cutting Bulbus Allii into fine granule, and mincing for 1-3 min;
s3, cooking, decocting and sterilizing: adding soybean oil after preheating the pan, keeping the oil temperature at 100-; adding tomato sauce, sugar, bean paste, oyster sauce, salt and edible vinegar, adding water, decocting for 18-22min, adding xanthan gum and erythrosine into water, mixing, dissolving, pouring into a pot, stirring, decocting for 2-4min, adding yellow wine, packaging, and sterilizing to obtain the onion and spare rib sauce.
2. The method of claim 1, wherein in step S1, the onion is smooth in surface and free of any lesions.
3. The method for preparing the onion-pork rib paste as claimed in claim 1, wherein the mass ratio of the onion to the composite color fixative in step S1 is 40-45: 1.
4. The preparation method of the onion-sparerib sauce as claimed in claim 1, wherein in the step S1, the mass ratio of the ascorbic acid to the vitamin C to the apigenin is 3:1: 1.
5. The method for preparing the onion pork rib paste as claimed in claim 1, wherein in the step S3, the addition mass relationship of the raw materials is as follows: 7-14 parts of soybean oil, 50-60 parts of onion, 8-10 parts of garlic, 15-25 parts of tomato sauce, 3-9 parts of sugar, 2-6 parts of thick broad-bean sauce, 2-8 parts of oyster sauce, 2-6 parts of salt, 1-5 parts of table vinegar, 1-4 parts of xanthan gum, 0.01-0.05 part of erythrosine, 0.5-1.2 parts of yellow wine and 90-110 parts of water, wherein the water for dissolving the xanthan gum and the erythrosine accounts for 10% of the total amount of the water.
6. The method for preparing the onion pork rib paste as claimed in claim 1, wherein the blanching is performed in hot water at 85 ℃ for 60S in step S1.
7. The method for preparing the onion pork rib paste as claimed in claim 1, wherein the sterilization is performed at 90 ℃ for 15min in step S3.
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| Application Number | Priority Date | Filing Date | Title |
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| CN202110700661.5A CN113383944A (en) | 2021-06-23 | 2021-06-23 | Preparation method of onion and spare rib sauce |
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