CN113812607A - Onion wine flavored mixed flour sauce and preparation method thereof - Google Patents
Onion wine flavored mixed flour sauce and preparation method thereof 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
-
- 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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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
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- Seeds, Soups, And Other Foods (AREA)
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Abstract
The invention provides an onion wine flavored mixed flour sauce and a preparation method thereof, wherein the onion wine flavored mixed flour sauce comprises the following components in percentage by mass: 15-25% of beer, 10-20% of onion oil, 5-15% of onion residue, 5-12% of chilli powder, 4-10% of corn starch, 4-8% of edible salt, 4-8% of white granulated sugar, 3-6% of monosodium glutamate, 2-5% of brewed soy sauce, 2-5% of chilli oil, 2-4% of oyster sauce and 1.5-3% of shallot powder. The onion wine-flavored noodle sauce is prepared by taking onions and beer as main raw materials and adding various auxiliary materials, has strong onion fragrance, is accompanied with comfortable wine fragrance, tastes full and fresh, is very harmonious, and is suitable for noodle mixing, rice mixing and dish seasoning cooking.
Description
Technical Field
The invention belongs to the field of food processing technology, and particularly relates to an onion wine flavored mixed flour sauce and a preparation method thereof.
Background
According to investigation, with the acceleration of life rhythm and the continuous upgrade of consumption, the pursuit of the popular taste and novel flavor becomes a trend. The method is particularly obvious on noodle mixing, and various noodle mixing pastes such as bamboo shoots appear in the market after the rain, such as sesame paste mixed noodle paste, onion oil mixed noodle paste, tomato egg mixed noodle paste, mushroom mixed noodle paste, beef mixed noodle paste, Chongqing small noodle paste, assorted cold mixed noodle paste and other flavor sauces are full of meshes.
The existing noodle mixing is usually to mix the cooked noodles with flavor sauce for eating, and the noodle mixing sauce is prepared by a series of processing of various natural food material flavor main raw materials and auxiliary materials. Patent publication No. CN112425765A discloses a noodle sauce mixed with scallion oil and a preparation method thereof, which is prepared by using vegetable oil, scallion and the like as raw materials through the methods of decoction, frying, re-decoction and the like. However, the raw material shallot is volatile and decays in the processing process, the process is complex, and the industrialized production is not easy to realize.
Most of the prior flavor sauces are prepared at present, the kitchen cooking type controls the temperature, the aroma in the raw materials is difficult to extract and dissolve in oil as much as possible, the flavor components of natural food materials cannot be completely reserved, and the prepared flavor sauces are easy to decay, easy to deteriorate, short in shelf life, inconvenient to use and difficult to meet the requirement of large-scale application in the food industry.
Disclosure of Invention
In view of the above, the invention aims to provide the onion wine flavored flour paste and the preparation method thereof, which are characterized in that the onion and the beer are matched, so that the onion wine flavored flour paste has the advantages of strong aroma, strong taste, fresh and unique mouthfeel, high nutritional value, long shelf life, simple preparation process and capability of realizing industrial production.
In order to achieve the purpose, the technical scheme of the invention is realized as follows:
the onion wine flavored mixed flour sauce comprises the following components in percentage by mass:
15-25% of beer, 10-20% of onion oil, 5-15% of onion residue, 5-12% of chilli powder, 4-10% of corn starch, 4-8% of edible salt, 4-8% of white granulated sugar, 3-6% of monosodium glutamate, 2-5% of brewed soy sauce, 2-5% of chilli oil, 2-4% of oyster sauce and 1.5-3% of shallot powder.
A preparation method of the onion wine flavored mixed flour sauce comprises the following steps:
(1) mixing the edible oil and the chopped onions, putting the mixture into a reaction kettle, stirring and heating the mixture, and cooling and centrifuging the mixture to obtain onion oil and onion dregs;
(2) putting beer, onion oil, onion dregs, chilli powder, corn starch, edible salt, white granulated sugar, monosodium glutamate, brewed soy sauce, chilli oil, oyster sauce and shallot into a sauce frying pot, uniformly mixing, heating, frying, cooling and sieving to obtain the onion wine flavor mixed flour sauce.
Further, the diameter of the onion pieces is 2-6 mm.
Furthermore, the mass ratio of the edible oil to the chopped onions is 2:1-1.5, and the ratio can ensure that the flavor of the onions is completely extracted and dissolved in the oil, and the onion flavor is not generated.
Further, the stirring and heating method in the step (1) is as follows: the stirring speed is 200rpm, the mixture is heated to 100-105 ℃ for 40-80min, then the mixture is rapidly heated to 120-130 ℃ for heat preservation for 2-5min, the temperature and the time for the first heating are very critical, uneven bubbles appear when the temperature is too high, color difference appears, the onion fragrance cannot be released when the temperature is too low or the time is too short, moisture cannot be evaporated, the onion wine fragrance noodle sauce does not have onion fragrance or bitter taste when the time is too long, dregs are dehydrated too much, the subsequent heating is burnt and hard, the color of the onion dregs can be rapidly intensified to become reddish brown when the second rapid heating is carried out, but the burnt state cannot appear, and the onion fragrance are easily emitted.
Further, in the step (2), the frying temperature is 80-95 ℃, the frying time is 25-35min, the cooling temperature is 40-60 ℃, and the mesh number of the screen is 20 meshes.
Compared with the prior art, the onion wine flavored mixed flour sauce and the preparation method thereof have the following advantages:
(1) the onion wine-flavored noodle sauce is prepared by taking onions and beer as main raw materials and adding various auxiliary materials, has strong onion fragrance, is accompanied with comfortable wine fragrance, tastes full and fresh, is very harmonious, and is suitable for noodle mixing, rice mixing and dish seasoning cooking;
(2) the onion wine fragrance mixed flour sauce can ensure that the flavor of the onion is completely extracted and dissolved in oil, does not generate onion flavor, solves the problems of easy volatilization, difficult preservation and short quality guarantee period of the onion fragrance, and is low in cost, short in processing time, simple in process and easy for industrial production.
Detailed Description
Unless defined otherwise, technical terms used in the following examples have the same meanings as commonly understood by one of ordinary skill in the art to which the present invention belongs. The test reagents used in the following examples, unless otherwise specified, are all conventional biochemical reagents; the experimental methods are conventional methods unless otherwise specified.
In a plurality of vegetables and fruits, the onion has strong fragrance, the flavor is not easy to fade, and the onion is easy to keep. Has high nutritive value, and contains various proteins, sugar, dietary fiber, and nutritional components such as carotene, thiamine, riboflavin, nicotinic acid, and ascorbic acid. Because the onion contains allicin, the fragrance can stimulate gastric acid secretion and promote gastrointestinal peristalsis, thereby playing a role in appetizing, and having obvious improvement effect on inappetence caused by atrophic gastritis, stomach power deficiency, dyspepsia and the like. Allicin and phytoncide of Bulbus Allii Cepae have strong bactericidal effect, and can be used for preventing common cold. Therefore, regardless of the medicinal and edible values, onion undoubtedly becomes the mainstream choice for people seeking health and nutrition.
At present, cooking wine is added into a plurality of dishes to remove fishy smell and flavor in kitchen cooking, and beer is selected to replace water to increase the flavor and taste, for example, the spicy crayfish is added with the beer for cooking. Beer contains various amino acids, saccharides, and other nutrients. CO in wine2The fresh taste of the flour paste can be increased, and the alcohol can play a certain antibacterial effect, so that the shelf life of the product can be prolonged. However, there is no beer in the sauce, and there is no sauce in which onion is matched with beer to provide a distinctive flavor.
The onion wine flavored mixed flour paste is finally prepared by using onions and beer as main raw materials and adding various auxiliary materials through the processes of oil immersion, frying, compounding, frying and the like, has the advantages of strong fragrance, strong taste, fresh and unique mouthfeel, high nutritional value, long shelf life and simple preparation process, can realize industrial production, and is explained in detail in combination with the embodiment below.
Example 1
The preparation method of the onion wine flavored mixed flour sauce in the embodiment comprises the following steps:
(1) crushing fresh onion with a tissue crusher, and processing into 2mm onion pieces with a pre-crusher for later use (completing feeding within 1 hour after crushing);
(2) mixing soybean oil and the onion pieces obtained in the step (1) according to a ratio of 2:1, heating to 100 ℃ in a reaction kettle for reaction, keeping the reaction temperature for 80min, stirring at a rotating speed of 200r/min, and rapidly heating to 120 ℃ for 2-3min (ensuring that the onion dregs are reddish brown and have a soft, fragrant and sweet taste);
(3) reducing the temperature of the onion oil obtained in the step (2) to 60-65 ℃, and separating the onion oil and the residual onion dregs for later use by centrifugal separation equipment, wherein the yield of the onion oil is 48.3%, and the yield of the onion dregs is 10.5%;
(4) the auxiliary materials are sequentially added into the sauce frying pan as follows: mixing beer 25%, onion oil 20%, onion dregs 7%, chili powder 10%, corn starch 10%, edible salt 8%, white granulated sugar 4%, monosodium glutamate 6%, brewed soy sauce 2%, chili oil 2%, oyster sauce 4%, shallot powder 2% and the like;
(5) parching while heating to 80 deg.C in sauce frying pan, parching for 35min, cooling to 40 deg.C, sieving with 20 mesh sieve, aseptically packaging into glass bottle, sealing, and storing at room temperature.
Example 2
The preparation method of the onion wine flavored mixed flour sauce in the embodiment comprises the following steps:
(1) crushing fresh onion with a tissue crusher, and processing the onion into onion pieces of about 6mm by a pre-crusher for later use (completing feeding within 1 hour after crushing);
(2) mixing soybean oil and the onion pieces obtained in the step (1) according to the weight ratio of 2: mixing at a ratio of 1.5, heating to 105 ℃ in a reaction kettle for reaction, keeping the temperature for 40min, stirring at a rotating speed of 200r/min, and then quickly heating to 130 ℃ for 2-3min (ensuring that the onion residue is reddish brown and has a soft, fragrant and sweet taste);
(3) reducing the temperature of the onion oil obtained in the step (2) to 60-65 ℃, and separating the onion oil and the residual onion dregs for later use by centrifugal separation equipment, wherein the yield of the onion oil is 52.6%, and the yield of the onion dregs is 14.2%;
(4) the auxiliary materials are sequentially added into the sauce frying pan as follows: mixing beer 15%, onion oil 20%, onion dregs 15%, chili powder 7%, corn starch 9%, edible salt 10%, white granulated sugar 6%, monosodium glutamate 3%, brewed soy sauce 5%, chili oil 5%, oyster sauce 2%, shallot powder 3% and the like;
(5) parching while heating to 95 deg.C in sauce frying pan, parching for 25min, cooling to 60 deg.C, sieving with 20 mesh sieve, aseptically packaging into glass bottle, sealing, and storing at room temperature.
Example 3
The preparation method of the onion wine flavored mixed flour sauce in the embodiment comprises the following steps:
(1) crushing fresh onion with a tissue crusher, and processing the onion into onion pieces with the size of about 4mm by a pre-crusher for later use (completing feeding within 1 hour after crushing);
(2) mixing soybean oil and the onion pieces obtained in the step (1) according to the weight ratio of 2: mixing at a ratio of 1.3, heating to 103 ℃ in a reaction kettle for reaction, keeping the temperature for 30min, stirring at a rotating speed of 200r/min, and then quickly heating to 125 ℃ for 2-3min (ensuring that the onion residue is reddish brown and has a soft, fragrant and sweet taste);
(3) reducing the temperature of the onion oil obtained in the step (2) to 60-65 ℃, and separating the onion oil and the residual onion dregs for later use by centrifugal separation equipment, wherein the yield of the onion oil is 50.4%, and the yield of the onion dregs is 12.7%;
(4) the auxiliary materials are sequentially added into the sauce frying pan as follows: mixing beer 21%, onion oil 18%, onion dregs 12%, chili powder 8%, corn starch 9%, edible salt 8%, white granulated sugar 6%, monosodium glutamate 5%, brewed soy sauce 4%, oyster sauce 4%, chili oil 3%, shallot powder 2% and the like;
(5) parching while heating to about 90 deg.C, parching for 30min, cooling to 60 deg.C, sieving with 20 mesh sieve, aseptically packaging into glass bottle, sealing, and storing at room temperature.
Comparative example 1
The difference from example 3 is that the beer is replaced by water, and the formulation is as follows: water 21%, onion oil 18%, onion dregs 12%, chili powder 8%, corn starch 9%, edible salt 8%, white granulated sugar 6%, monosodium glutamate 5%, brewed soy sauce 4%, oyster sauce 4%, chili oil 3%, shallot powder 2%, etc., and the other steps are the same as in example 3.
Comparative example 2
The difference from example 3 is that the beer is replaced by cooking wine, and the formula is as follows: cooking wine 21%, onion oil 18%, onion dregs 12%, chili powder 8%, corn starch 9%, edible salt 8%, white granulated sugar 6%, monosodium glutamate 5%, brewed soy sauce 4%, oyster sauce 4%, chili oil 3%, shallot powder 2%, and the like, and the other steps are the same as in example 3.
Comparative example 3
Using green onions as raw materials, processing fresh green onions into coarse fragments of about 4mm by using a crusher, mixing soybean oil and crushed green onions according to a ratio of 2: 1.3, frying at 130 ℃ until the shallot is fried to have the flavor of scallion oil. Cooling to 60 ℃, and then sequentially adding 8% of chilli powder, 9% of corn starch, 8% of edible salt, 6% of white granulated sugar, 5% of monosodium glutamate, 4% of brewed soy sauce, 4% of oyster sauce, 3% of chili oil, 22% of water and the like into a sauce frying pan. Heating to about 90 deg.C while parching, parching for 30min, and cooling to 60 deg.C. Sieving with 20 mesh sieve to obtain herba Alii Fistulosi mixed flour sauce.
Comparative example 4
The difference from the example 3 is that the end temperature of the second rapid temperature rise is 135 ℃, and the temperature is kept for 2-3min, and other steps are the same as the example 3.
Comparative example 5
The difference from the embodiment 3 is that the temperature is raised to about 95 ℃ while stir-frying in a sauce stir-frying pan, then stir-frying is carried out for 30min, and cooling is carried out to 60 ℃, and other steps are the same as the embodiment 3.
Comparative example 6
The difference from the embodiment 3 is that the temperature is raised to about 75 ℃ while stir-frying in a sauce frying pan, then stir-frying is carried out for 30min, and the temperature is cooled to 60 ℃, and other steps are the same as the embodiment 3.
The onion wine flavored sauce prepared in examples 1-2 and comparative examples 1-2 of the invention and the commercially available sauce of the same type are stored for 3 months, 6 months and 12 months respectively according to a standard storage method, and three main quality indexes of acid value (GB5009.229), peroxide value (GB 5009.227) and coliform group (GB/T4789.3 plate counting method) are detected, and the detection results are shown in Table 1.
TABLE 1 quality index test results
The detection results in table 1 show that compared with the flour paste produced by the same type of the flour paste and the prior art of the company in the market, the flour paste prepared by the invention has better biological stability than the flour paste sold in the market and the prior art of the company, because the onion has the antibacterial function, and the beer contains alcohol which can play a good role in sterilization, the stability of the product is facilitated, and the difference of the oxidation rancidity degree of the oil is obvious, after 3 months, 6 months and 12 months of storage, the rancidity and the oxidation degree of the lipid of the flour paste prepared by the invention are far smaller than those of the products sold in the market and the prior art of the company, and the quality guarantee period of the flour paste can reach 12 months, so that the flour paste has better innovation and applicability.
The pasta mixes prepared in examples 1 to 3 and comparative examples 1 to 6 were applied to pasta and subjected to sensory evaluation with commercially available pasta, and 15 persons including panelists and non-panelists (wherein the panelists accounted for 10 persons, and evaluated according to the evaluation criteria shown in table 2 in terms of characteristic taste, cooking sensation, harmonization, palatability, and the like, respectively, and the evaluation results were averaged as shown in table 3.
TABLE 2 Scoring criteria
Table 3 evaluation results
| Grouping | Sample name | Adding amount of the additive | Characteristic taste | Cooking sensation | Coordination of | Preference for food |
| 1 | Onion oil mixed noodle (self-made) | 15% of example 1 | 8 | 9 | 8 | 8 |
| 2 | Onion oil mixed noodle (self-made) | 15% of example 2 | 9 | 9 | 8 | 9 |
| 3 | Onion oil mixed noodle (self-made) | 15%/example 3 | 9 | 8 | 8 | 9 |
| 4 | Onion oil mixed noodle (self-made) | 15% comparative example 1 | 5 | 6 | 7 | 6 |
| 5 | Chive oil mixed noodle (self-made) | 15% comparative example 2 | 7 | 6 | 6 | 5 |
| 6 | Onion oil mixed noodle (self-made) | 15% comparative example 3 | 6 | 5 | 6 | 5 |
| 7 | Onion oil mixed noodle (self-made) | 15% comparative example 4 | 5 | 3 | 5 | 5 |
| 8 | Onion oil mixed noodle (self-made) | 15% comparative example 5 | 5 | 4 | 6 | 5 |
| 9 | Onion oil mixed noodle (self-made) | 15% comparative example 6 | 6 | 5 | 5 | 4 |
| 10 | Scallion oil mixed noodle 1 (market) | 7 | 5 | 6 | 6 | |
| 11 | Scallion oil mixed noodle 2 (market) | 6 | 5 | 5 | 6 |
According to the evaluation results in table 3, the sauce for noodles prepared by the invention has better characteristics, cooking feeling and coordination than the proportional effect when applied to noodles; compared with the method of adding the onion oil into the mixed noodles in the comparative example 4, the method in the technical scheme is shown in the embodiment 3, wherein the heating temperature in the step (2) cannot exceed 135 ℃, the sweet and soft taste of the onion dregs can be affected due to too high temperature, and the onion oil has uncoordinated burnt flavor, so that the whole cooking feeling of the mixed noodles is affected; the temperature of the sauce added to the noodles in example 3 was not less than 75 ℃ nor more than 95 ℃ as compared with comparative examples 5 to 6. When the temperature is too low, the whole flavor of the fried sauce cannot reach the optimum, and when the temperature is too high, the fried sauce is easy to be burnt. Compared with the noodle mixed with onion oil on the market, the noodle mixed with onion oil on the market has better effect in all aspects, and the novel taste of combining beer and onion is not rejected from the perspective of hobby, is loved consistently and is worthy of popularization.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.
Claims (6)
1. The onion wine flavored mixed flour sauce is characterized by comprising the following components in percentage by mass:
15-25% of beer, 10-20% of onion oil, 5-15% of onion residue, 5-12% of chilli powder, 4-10% of corn starch, 4-8% of edible salt, 4-8% of white granulated sugar, 3-6% of monosodium glutamate, 2-5% of brewed soy sauce, 2-5% of chilli oil, 2-4% of oyster sauce and 1.5-3% of shallot powder.
2. The method of preparing the onion wine flavored sauce of claim 1, comprising the steps of:
(1) mixing the edible oil and the chopped onions, putting the mixture into a reaction kettle, stirring and heating the mixture, and cooling and centrifuging the mixture to obtain onion oil and onion dregs;
(2) putting beer, onion oil, onion dregs, chilli powder, corn starch, edible salt, white granulated sugar, monosodium glutamate, brewed soy sauce, chilli oil, oyster sauce and shallot into a sauce frying pot, uniformly mixing, heating, frying, cooling and sieving to obtain the onion wine flavor mixed flour sauce.
3. The method of claim 2, wherein: the diameter of the onion pieces is 2-6 mm.
4. The method of claim 2, wherein: the mass ratio of the edible oil to the chopped onions is 2: 1-1.5.
5. The production method according to claim 2, wherein the stirring heating in the step (1) is as follows: the stirring speed is 200rpm, the mixture is heated to 105 ℃ for 40-80min, then the temperature is rapidly raised to 130 ℃ for 120 ℃ and the temperature is kept for 2-5 min.
6. The method of claim 2, wherein: in the step (2), the frying temperature is 80-95 ℃, the frying time is 25-35min, the cooling temperature is 40-60 ℃, and the mesh number of the screen is 20 meshes.
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