CN115211554A - Novel green Chinese onion sauce and preparation method thereof - Google Patents
Novel green Chinese onion sauce and preparation method thereof Download PDFInfo
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- CN115211554A CN115211554A CN202210876379.7A CN202210876379A CN115211554A CN 115211554 A CN115211554 A CN 115211554A CN 202210876379 A CN202210876379 A CN 202210876379A CN 115211554 A CN115211554 A CN 115211554A
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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
- 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
- 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
- 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
- A23L27/12—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils
-
- 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
- A23L27/50—Soya sauce
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- 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
The invention relates to the technical field of seasoning processing, in particular to a novel welsh onion sauce and a manufacturing method thereof, wherein the raw materials for preparing the welsh onion sauce comprise 45-70 parts by weight of welsh onion compound material and 400-500 parts by weight of brewed soy sauce, and the welsh onion compound material is prepared from pretreated welsh onion material, passion fruit juice, dandelion extract and purslane extract; the preparation method comprises the steps of adding the green Chinese onion composite material into brewed soy sauce, stirring for 15-20 min, standing for 3-4 d, and filtering with multilayer filter cloth to remove impurities to obtain soy sauce leaching liquor; adding 2-4 g of caramel pigment and 20-40 g of table salt into 1L of the soy sauce leaching liquor until the concentration of the soluble salt-free solid is more than or equal to 8.0g/100mL, filtering, canning and pasteurizing to obtain the finished product of the scallion sauce. The green Chinese onion sauce is prepared by compounding the green Chinese onion and the seasoning soy sauce, is rich in nutrition, has special flavor, integrates seasoning and health care, and is used for meeting the requirements of consumers.
Description
Technical Field
The invention relates to the technical field of seasoning processing, in particular to a novel large onion sauce and a manufacturing method thereof.
Background
The scallion has cylindrical and hollow leaves, sheaths and stems containing pseudostems, and herbaceous plants growing in two or three years are vegetables widely cultivated in China. The literature describes that the origin of green Chinese onions is siberia, northwest and northeast and central asia of china, etc. The Chinese green Chinese onion has a long history, and a large number of local varieties are formed due to strong adaptability and wide cultivation region. The scallion is a seasoning which is frequently eaten by people all the year round, is a vegetable with rich nutrition, contains phytoncin, and has the functions of improving appetite, enhancing digestion and sterilizing and diminishing inflammation. The research proves that the scallion has the functions of reducing blood fat, blood sugar and blood pressure and nourishing brain, and the sulfide contained in the scallion can reduce the deposition of cholesterol in blood vessels of a human body and prevent thrombus, so the edible value of the scallion is more and more valued by people in the world. The traditional Chinese medicine considers that the scallion is warm in nature and pungent in taste, and has the effects of dispelling cold, invigorating stomach, eliminating phlegm, sterilizing, benefiting lung, activating yang, inducing sweat, relieving exterior syndrome, promoting lactation, stopping bleeding, relieving pain and treating injury.
At present, the eating method of the green Chinese onions is single, and most of the green Chinese onions are eaten directly or eaten as seasonings. The soy sauce is an indispensable seasoning in life of people, but the soy sauce has few varieties and single package, cannot meet the requirements of consumers, and less soy sauce integrates nutrition and health care into a whole. The traditional soy sauce can not meet the requirements of people more and more, and people put forward new requirements on the quality of the seasoning soy sauce, namely, the soy sauce is rich in nutrition, has special flavor and integrates seasoning and health care into a whole. At present, products compounded by scallion and soy sauce are hardly available in the market.
Disclosure of Invention
In view of the above, the invention aims to provide a novel green Chinese onion sauce and a preparation method thereof, which are characterized in that green Chinese onions and seasoning soy sauce are compounded to prepare the green Chinese onion sauce which is rich in nutrition, has unique flavor, integrates seasoning and health care into a whole and meets the requirements of consumers.
The invention solves the technical problems by the following technical means:
one aspect of the invention provides a novel welsh onion sauce, which is prepared from 45-70 parts by weight of welsh onion composite material and 400-500 parts by weight of brewed soy sauce, wherein the welsh onion composite material is prepared from pretreated welsh onion material, passion fruit juice, dandelion extract and purslane extract.
Preferably, the scallion composite material comprises the following raw materials in parts by weight: 80-100 parts of pretreated scallion material, 5-15 parts of passion fruit juice, 5-15 parts of dandelion extract and 5-15 parts of purslane extract.
Preferably, the pretreated scallion material is one of scallion powder, concentrated scallion juice and scallion extracting solution.
Another aspect of the present invention provides a preparation method of the above novel large onion sauce, comprising the following steps:
s1, adding the green Chinese onion composite material into brewed soy sauce, stirring for 15-20 min, standing for 3-4 d, and filtering with multiple layers of filter cloth to remove impurities to obtain soy sauce leaching liquor;
s2, adding 2-4 g of caramel pigment and 20-40 g of table salt into 1L of the soy sauce leaching liquor until the concentration of soluble salt-free solid is more than or equal to 8.0g/100mL, filtering, canning and pasteurizing to obtain the finished product of the large onion sauce.
Preferably, the preparation method of the green Chinese onion composite material comprises the following steps:
adding passion fruit juice, dandelion extract and purslane extract into the pretreated scallion material, uniformly stirring, then placing the mixture into a ball mill for ball milling for 1-2 hours, and naturally air-drying the obtained powder to obtain a scallion composite material;
the pretreated scallion material is scallion powder.
Preferably, the preparation method of the green Chinese onion powder comprises the following steps:
A1. processing fresh green Chinese onions with complete surfaces, no mechanical damage and no rot into threads, and naturally drying to obtain green Chinese onion threads;
A2. and (3) crushing the chopped green Chinese onions in a high-speed multifunctional crusher to obtain green Chinese onions powder.
Preferably, the preparation method of the green Chinese onion composite material comprises the following steps:
adding the passion fruit juice, the dandelion extract and the purslane extract into the pretreated scallion material, and stirring for 2-4 h to obtain the scallion composite material.
Preferably, the pretreated scallion material is concentrated scallion juice, and the preparation method of the concentrated scallion juice comprises the following steps:
B1. cutting fresh green Chinese onions which are complete in surface, free of mechanical damage and free of decay into sections to obtain fresh green Chinese onion sections;
B2. mixing the fresh onion sections and distilled water according to a mass ratio of 1:2, adding the mixture into a high-speed multifunctional grinder for grinding, and then filtering scallion juice by using gauze; concentrating the scallion juice in a rotary evaporator to 1/3 of the original volume to obtain concentrated scallion juice.
Preferably, the pretreated scallion material is scallion extracting solution, and the preparation method of the scallion extracting solution comprises the following steps:
C1. processing fresh green Chinese onions with complete surfaces, no mechanical damage and no rot into threads, and naturally drying to obtain green Chinese onion threads;
C2. crushing the chopped green Chinese onions in a high-speed multifunctional crusher to obtain green Chinese onion powder;
C3. adding 70% of ethanol with food-grade volume concentration into the scallion powder, wherein the feed liquid mass ratio is 1:8, leaching at 40-60 ℃, extracting for 2-3 times, wherein each leaching time is 40min, then filtering to obtain filtrate, concentrating the filtrate at 40-45 ℃ under reduced pressure, and recovering ethanol to obtain the scallion powder extract.
Preferably, the dandelion extract and the purslane extract are both obtained by a decoction extraction method.
After the green Chinese onion and the brewed soy sauce are compounded, because phytoncin contained in the green Chinese onion can improve appetite and enhance digestion function, the green Chinese onion and the brewed soy sauce have delicious taste and rich nutrition after being compounded, particularly contain various amino acids necessary for human bodies, have the health-care functions of enhancing appetite, reducing blood fat, blood sugar and blood pressure and preventing thrombus, and are ideal seasoning integrating nutrition and health care. According to the invention, the welsh onion sauce is also added with the dandelion extract and the purslane extract, the dandelion has a strong bactericidal effect on staphylococcus aureus drug-resistant strains and hemolytic streptococcus, has a certain bactericidal effect on diplococcus pneumoniae, meningococcus, various bacilli and catacoccus, can inhibit bacterial breeding, the purslane has a strong inhibition effect on escherichia coli, bacillus dysenteriae, typhoid bacillus and the like, and the purslane and the streptococcus pneumoniae have strong inhibition effects, so that the welsh onion sauce can be prevented from going bad and changing taste, and the shelf life of the welsh onion sauce can be prolonged. The passion fruit juice is added into the green Chinese onion sauce, so that the taste of the green Chinese onion sauce is enhanced, and the green Chinese onion sauce is delicious in taste.
The invention adopts the high-speed multifunctional grinder to grind the green Chinese onions, and the high-speed multifunctional grinder has simple and firm structure, stable operation and good grinding effect, so the green Chinese onions have low noise, high efficiency and high grinding fineness in the grinding process, and are beneficial to dissolving out the effective ingredients in the green Chinese onions.
Detailed Description
The technical solutions in the embodiments of the present invention will be described clearly and completely with reference to the following embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The raw materials for preparing the welsh onion sauce comprise 45-70 parts by weight of welsh onion composite material and 400-500 parts by weight of brewed soy sauce, wherein the welsh onion composite material is prepared from pretreated welsh onion material, passion fruit juice, dandelion extract and purslane extract. The scallion composite material comprises the following raw materials in parts by weight: 80-100 parts of pretreated scallion material, 5-15 parts of passion fruit juice, 5-15 parts of dandelion extract and 5-15 parts of purslane extract. The pretreated scallion material is one of scallion powder, concentrated scallion juice and scallion extract.
The method for obtaining passion fruit juice comprises the following steps: collecting fresh and non-deteriorated mature passion fruit, taking out the content of the passion fruit, and filtering the content by using gauze to obtain passion fruit juice.
The dandelion extract is obtained by a decoction extraction method, and the specific preparation method comprises the following steps:
cleaning herba Taraxaci, air drying, pulverizing in high speed multifunctional pulverizer, mixing the obtained herba Taraxaci powder with water at a ratio of 100g/1000ml, stirring, standing for 3 hr, boiling, maintaining boiling for 3 hr, filtering to obtain herba Taraxaci water, and concentrating to 1/3 of the original volume to obtain herba Taraxaci extract.
The purslane extract is also obtained by a decoction extraction method, and the specific preparation method is as follows:
cleaning herba Portulacae, air drying, pulverizing in high-speed multifunctional pulverizer, mixing the obtained herba Portulacae powder with water at a ratio of 200g/1000ml, stirring, standing for 3 hr, boiling, keeping boiling for 3 hr, filtering to obtain herba Portulacae water, and concentrating to 1/3 of the original volume to obtain herba Portulacae extract.
Example 1
The raw materials for preparing the welsh onion sauce in the embodiment comprise 45 parts by weight of welsh onion compound material and 400 parts by weight of brewed soy sauce, wherein the welsh onion compound material comprises the following raw materials in parts by weight: 80 parts of pretreated scallion material, 5 parts of passion fruit juice, 5 parts of dandelion extract and 5 parts of purslane extract. Wherein, the pretreated scallion material is scallion powder.
The preparation method of the welsh onion sauce of the embodiment is as follows:
s1, adding the green Chinese onion composite material into brewed soy sauce, stirring for 15min, standing for 3d, and filtering with multiple layers of filter cloth to remove impurities to obtain a soy sauce leaching liquor;
s2, adding 2g of caramel pigment and 20g of table salt into 1L of the soy sauce leaching liquor until the concentration of the soluble salt-free solid is more than or equal to 8.0g/100mL, filtering, canning and pasteurizing to obtain the finished product of the scallion sauce.
The preparation method of the green Chinese onion composite material comprises the following steps:
A1. processing fresh green Chinese onions with complete surfaces, no mechanical damage and no rot into threads, and naturally drying to obtain green Chinese onion threads;
A2. and (3) crushing the chopped green Chinese onions in a high-speed multifunctional crusher (model: SL-500A) to obtain green Chinese onions powder.
Adding the passion fruit juice, the dandelion extract and the purslane extract into the green Chinese onion powder, uniformly stirring, and then placing the mixture into a ball mill for ball milling for 2 hours, so that the passion fruit juice, the dandelion extract and the purslane extract can be fully mixed with the pretreated green Chinese onion material, and naturally air-drying the obtained powder to obtain the green Chinese onion composite material.
Example 2
The raw materials for preparing the welsh onion sauce in the embodiment comprise 50 parts by weight of welsh onion compound material and 450 parts by weight of brewed soy sauce, wherein the welsh onion compound material comprises the following raw materials in parts by weight: 90 parts of pretreated scallion material, 10 parts of passion fruit juice, 10 parts of dandelion extract and 10 parts of purslane extract. Wherein, the pretreated scallion material is concentrated scallion juice.
The preparation method of the welsh onion sauce of the embodiment is as follows:
s1, adding the green Chinese onion composite material into brewed soy sauce, stirring for 18min, standing for 3.5d, and filtering with multiple layers of filter cloth to remove impurities to obtain soy sauce leaching liquor;
s2, adding 3g of caramel pigment and 30g of table salt into 1L of the soy sauce leaching liquor until the concentration of the soluble salt-free solid is more than or equal to 8.0g/100mL, filtering, canning and pasteurizing to obtain the finished product of the scallion sauce.
The preparation method of the green Chinese onion composite material comprises the following steps:
B1. cutting fresh green Chinese onions which are complete in surface, free of mechanical damage and free of decay into sections to obtain fresh green Chinese onion sections;
B2. mixing the fresh onion sections and distilled water according to a mass ratio of 1:2 adding the mixture into a high-speed multifunctional grinder for grinding, and then filtering the green Chinese onion juice by using gauze; concentrating the scallion juice in a rotary evaporator to 1/3 of the original volume to obtain concentrated scallion juice.
Adding passion fruit juice, dandelion extract and purslane extract into the concentrated scallion juice, and stirring for 3 hours to obtain the scallion composite material.
Example 3
The raw materials for preparing the welsh onion sauce in the embodiment comprise 60 parts by weight of welsh onion compound material and 480 parts by weight of brewed soy sauce, wherein the welsh onion compound material comprises the following raw materials in parts by weight: 90 parts of pretreated scallion material, 12 parts of passion fruit juice, 12 parts of dandelion extract and 12 parts of purslane extract. Wherein, the scallion material after pretreatment is scallion extract.
The preparation method of the welsh onion sauce of the embodiment is as follows:
s1, adding the green Chinese onion composite material into brewed soy sauce, stirring for 16min, standing for 3d, and filtering with multiple layers of filter cloth to remove impurities to obtain a soy sauce leaching liquor;
s2, adding 3.5g of caramel pigment and 35g of table salt into 1L of the soy sauce leaching liquor until the concentration of the soluble salt-free solid is more than or equal to 8.0g/100mL, filtering, canning and pasteurizing to obtain the finished product of the scallion sauce.
The preparation method of the green Chinese onion composite material comprises the following steps:
C1. processing fresh green Chinese onions with complete surfaces, no mechanical damage and no rot into threads, and naturally drying to obtain green Chinese onion threads;
C2. crushing the chopped green Chinese onions in a high-speed multifunctional crusher to obtain green Chinese onion powder;
C3. adding 70% of ethanol with food-grade volume concentration into the scallion powder, wherein the feed liquid mass ratio is 1: and 8, leaching at 50 ℃, wherein the leaching time is 2.5 times, each leaching time is 40min, filtering to obtain filtrate, concentrating the filtrate at 40-45 ℃ under reduced pressure, and recovering ethanol to obtain the scallion extracting solution.
Adding passion fruit juice, dandelion extract and purslane extract into the pretreated scallion extracting solution, and stirring for 3 hours to obtain the scallion composite material.
Example 4
The raw materials for preparing the welsh onion sauce in the embodiment comprise 70 parts by weight of welsh onion compound material and 500 parts by weight of brewed soy sauce, wherein the welsh onion compound material comprises the following raw materials in parts by weight: 100 parts of pretreated scallion material, 15 parts of passion fruit juice, 15 parts of dandelion extract and 15 parts of purslane extract. Wherein, the pretreated scallion material is concentrated scallion juice.
The preparation method of the welsh onion sauce of the embodiment is as follows:
s1, adding the green Chinese onion composite material into brewed soy sauce, stirring for 20min, standing for 4d, and filtering with multiple layers of filter cloth to remove impurities to obtain a soy sauce leaching liquor;
s2, adding 4g of caramel pigment and 40g of table salt into 1L of the soy sauce leaching liquor until the concentration of the soluble salt-free solid is more than or equal to 8.0g/100mL, filtering, canning and pasteurizing to obtain the finished product of the scallion sauce.
The preparation method of the green Chinese onion composite material comprises the following steps:
B1. cutting fresh green Chinese onions which are complete in surface, free of mechanical damage and free of decay into sections to obtain fresh green Chinese onion sections;
B2. mixing the fresh onion sections and distilled water according to a mass ratio of 1:2, adding the mixture into a high-speed multifunctional grinder for grinding, and then filtering scallion juice by using gauze; concentrating the scallion juice in a rotary evaporator to 1/3 of the original volume to obtain concentrated scallion juice.
Adding the passion fruit juice, the dandelion extract and the purslane extract into the pretreated concentrated green Chinese onion juice, and stirring for 4 hours to obtain the green Chinese onion composite material.
Example 5
The raw materials for preparing the welsh onion sauce comprise 60 parts by weight of welsh onion compound and 450 parts by weight of brewed soy sauce, wherein the welsh onion compound comprises the following raw materials in parts by weight: 90 parts of pretreated scallion material, 10 parts of passion fruit juice, 10 parts of dandelion extract and 10 parts of purslane extract. Wherein, the scallion material after pretreatment is scallion extract.
The preparation method of the welsh onion sauce of the embodiment is as follows:
s1, adding the green Chinese onion composite material into brewed soy sauce, stirring for 18min, standing for 4d, and filtering with multiple layers of filter cloth to remove impurities to obtain a soy sauce leaching liquor;
s2, adding 3g of caramel pigment and 30g of table salt into 1L of the soy sauce leaching liquor until the concentration of the soluble salt-free solid is more than or equal to 8.0g/100mL, filtering, canning and pasteurizing to obtain the finished product of the scallion sauce.
The preparation method of the green Chinese onion composite material comprises the following steps:
C1. processing fresh green Chinese onions with complete surfaces, no mechanical damage and no rot into threads, and naturally drying to obtain green Chinese onion threads;
C2. crushing the chopped green Chinese onions in a high-speed multifunctional crusher to obtain green Chinese onion powder;
C3. adding 70% of ethanol with food-grade volume concentration into the scallion powder, wherein the feed liquid mass ratio is 1: and 8, leaching at 40 ℃, wherein the leaching time is 2 times, each leaching time is 40min, filtering to obtain filtrate, concentrating the filtrate at 40-45 ℃ under reduced pressure, and recovering ethanol to obtain the scallion extracting solution.
Adding the passion fruit juice, the dandelion extract and the purslane extract into the scallion extracting solution, and stirring for 3 hours to obtain the scallion composite material.
Example 6
The raw materials for preparing the welsh onion sauce comprise 60 parts by weight of welsh onion compound and 450 parts by weight of brewed soy sauce, wherein the welsh onion compound comprises the following raw materials in parts by weight: 90 parts of pretreated scallion material, 10 parts of passion fruit juice, 10 parts of dandelion extract and 10 parts of purslane extract. Wherein, the scallion material after pretreatment is scallion extract.
The preparation method of the welsh onion sauce of the embodiment is as follows:
s1, adding the green Chinese onion composite material into brewed soy sauce, stirring for 18min, standing for 4d, and filtering with multiple layers of filter cloth to remove impurities to obtain a soy sauce leaching liquor;
s2, adding 3g of caramel pigment and 30g of table salt into 1L of the soy sauce leaching liquor until the concentration of the soluble salt-free solid is more than or equal to 8.0g/100mL, filtering, canning and pasteurizing to obtain the finished product of the scallion sauce.
The preparation method of the green Chinese onion composite material comprises the following steps:
C1. processing fresh green Chinese onions with complete surfaces, no mechanical damage and no rot into threads, and naturally drying to obtain green Chinese onion threads;
C2. crushing the chopped green Chinese onions in a high-speed multifunctional crusher to obtain green Chinese onion powder;
C3. adding 70% of ethanol with food-grade volume concentration into the scallion powder, wherein the feed liquid mass ratio is 1: and 8, leaching at 60 ℃, extracting for 3 times, wherein the leaching time is 40min each time, filtering to obtain filtrate, concentrating the filtrate at 40-45 ℃ under reduced pressure, and recovering ethanol to obtain the scallion extracting solution.
Adding the passion fruit juice, the dandelion extract and the purslane extract into the scallion extracting solution, and stirring for 3 hours to obtain the scallion composite material.
Comparative example
The raw materials for preparing the welsh onion paste of this example include 60 parts by weight of welsh onion powder and 450 parts by weight of brewed soy sauce. The preparation method of the welsh onion sauce of the embodiment is as follows:
s1, adding green Chinese onion powder into brewed soy sauce, stirring for 15min, standing for 3d, and filtering with multiple layers of filter cloth to remove impurities to obtain soy sauce leaching liquor;
s2, adding 2g of caramel pigment and 20g of table salt into 1L of the soy sauce leaching liquor until the concentration of the soluble salt-free solid is more than or equal to 8.0g/100mL, filtering, canning and pasteurizing to obtain the finished product of the scallion sauce.
The shelf life of the green Chinese onion sauces of examples 1 to 6 and the comparative example after unsealing was measured, and the results thereof are shown in the following table:
the data in the table show that the green Chinese onion sauce can still keep the original taste for a long time after being unsealed, and is not easy to deteriorate and turn into taste.
After the green Chinese onion and the brewed soy sauce are compounded, the phytoncin contained in the green Chinese onion can improve appetite and enhance digestion function, and after the phytoncin is compounded with the brewed soy sauce, the green Chinese onion and the brewed soy sauce are delicious in taste and rich in nutrition, particularly contain various amino acids necessary for human bodies, have the health-care functions of enhancing appetite, reducing blood fat, blood sugar and blood pressure and preventing thrombus, and are ideal seasonings integrating nutrition and health care. According to the invention, the welsh onion sauce is also added with the dandelion extract and the purslane extract, the dandelion has a strong bactericidal effect on staphylococcus aureus drug-resistant strains and hemolytic streptococcus, has a certain bactericidal effect on diplococcus pneumoniae, meningococcus, various bacilli and catacoccus, can inhibit bacterial breeding, the purslane has a strong inhibition effect on escherichia coli, bacillus dysenteriae, typhoid bacillus and the like, and the purslane and the streptococcus pneumoniae have strong inhibition effects, so that the welsh onion sauce can be prevented from going bad and changing taste, and the shelf life of the welsh onion sauce can be prolonged. The passion fruit juice is added into the scallion sauce, so that the taste of the scallion sauce is enhanced, and the scallion sauce is more delicious.
Although the present invention has been described in detail with reference to the preferred embodiments, it will be understood by those skilled in the art that various changes may be made and equivalents may be substituted without departing from the true spirit and scope of the present invention, which is defined by the claims appended hereto. The techniques, shapes, and configurations not described in detail in the present invention are all known techniques.
Claims (10)
1. The novel welsh onion sauce is characterized in that raw materials for preparing the welsh onion sauce comprise 45-70 parts by weight of welsh onion composite material and 400-500 parts by weight of brewed soy sauce, wherein the welsh onion composite material is prepared from pretreated welsh onion material, passion fruit juice, dandelion extract and purslane extract.
2. The novel welsh onion sauce as claimed in claim 1, wherein the welsh onion composite material comprises the following raw materials in parts by weight: 80-100 parts of pretreated scallion material, 5-15 parts of passion fruit juice, 5-15 parts of dandelion extract and 5-15 parts of purslane extract.
3. The novel welsh onion sauce as claimed in claim 2, wherein the pretreated welsh onion material is one of welsh onion powder, concentrated welsh onion juice and welsh onion extract.
4. A method for preparing novel Allium fistulosum sauce according to any one of claims 1-3, wherein the method comprises the following steps:
s1, adding the green Chinese onion composite material into brewed soy sauce, stirring for 15-20 min, standing for 3-4 d, and filtering with multiple layers of filter cloth to remove impurities to obtain soy sauce leaching liquor;
s2, adding 2-4 g of caramel pigment and 20-40 g of table salt into 1L of the soy sauce leaching liquor until the concentration of soluble salt-free solid is more than or equal to 8.0g/100mL, filtering, canning and pasteurizing to obtain the finished product of the large onion sauce.
5. The preparation method of the novel welsh onion sauce as claimed in claim 4, wherein the preparation method of the welsh onion compound material is as follows:
adding passion fruit juice, dandelion extract and purslane extract into the pretreated scallion material, uniformly stirring, then placing the mixture into a ball mill for ball milling for 1-2 hours, and naturally air-drying the obtained powder to obtain a scallion composite material;
the pretreated scallion material is scallion powder.
6. The method for preparing novel welsh onion sauce according to claim 5, wherein the method for preparing welsh onion powder comprises:
A1. processing fresh green Chinese onions with complete surfaces, no mechanical damage and no rot into threads, and naturally drying to obtain green Chinese onion threads;
A2. and (3) crushing the chopped green Chinese onions in a high-speed multifunctional crusher to obtain green Chinese onions powder.
7. The preparation method of the novel welsh onion sauce as claimed in claim 4, wherein the preparation method of the welsh onion compound material is as follows:
adding the passion fruit juice, the dandelion extract and the purslane extract into the pretreated scallion material, and stirring for 2-4 h to obtain the scallion composite material.
8. The method for preparing novel welsh onion sauce according to claim 7, wherein the pre-treated welsh onion material is concentrated welsh onion juice, and the method for preparing the concentrated welsh onion juice comprises the following steps:
B1. cutting fresh green Chinese onions which are complete in surface, free of mechanical damage and free of decay into sections to obtain fresh green Chinese onion sections;
B2. mixing the fresh onion sections and distilled water according to a mass ratio of 1:2, adding the mixture into a high-speed multifunctional grinder for grinding, and then filtering scallion juice by using gauze; concentrating the scallion juice in a rotary evaporator to 1/3 of the original volume to obtain concentrated scallion juice.
9. The preparation method of the novel welsh onion sauce as claimed in claim 7, wherein the pretreated welsh onion material is a welsh onion extract, and the preparation method of the welsh onion extract comprises the following steps:
C1. processing fresh green Chinese onions with complete surfaces, no mechanical damage and no rot into threads, and naturally drying to obtain green Chinese onion threads;
C2. crushing the chopped green Chinese onions in a high-speed multifunctional crusher to obtain green Chinese onion powder;
C3. adding 70% of ethanol with food-grade volume concentration into the scallion powder, wherein the feed liquid mass ratio is 1:8, leaching at 40-60 ℃, extracting for 2-3 times, wherein each leaching time is 40min, then filtering to obtain filtrate, concentrating the filtrate at 40-45 ℃ under reduced pressure, and recovering ethanol to obtain the scallion powder extract.
10. The method for preparing novel welsh onion sauce as claimed in claim 9, wherein the dandelion extract and the purslane extract are both obtained by decoction extraction.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR20040093310A (en) * | 2003-04-29 | 2004-11-05 | 학교법인 후성학원 | Production method of soy |
| KR100736004B1 (en) * | 2006-03-07 | 2007-07-06 | 진도군 | Traditional fermented source using the green onion and a method thereof |
| CN105231157A (en) * | 2015-11-20 | 2016-01-13 | 何飞燕 | Method for preparing soy sauce containing passion fruit and lemon |
| CN110522004A (en) * | 2019-10-10 | 2019-12-03 | 中国科学院西北高原生物研究所 | A kind of onion soybean sauce product and preparation method thereof |
| CN114668137A (en) * | 2022-04-21 | 2022-06-28 | 马鞍山市十月丰食品有限公司 | Chili sauce capable of preventing acid off-flavor and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20040093310A (en) * | 2003-04-29 | 2004-11-05 | 학교법인 후성학원 | Production method of soy |
| KR100736004B1 (en) * | 2006-03-07 | 2007-07-06 | 진도군 | Traditional fermented source using the green onion and a method thereof |
| CN105231157A (en) * | 2015-11-20 | 2016-01-13 | 何飞燕 | Method for preparing soy sauce containing passion fruit and lemon |
| CN110522004A (en) * | 2019-10-10 | 2019-12-03 | 中国科学院西北高原生物研究所 | A kind of onion soybean sauce product and preparation method thereof |
| CN114668137A (en) * | 2022-04-21 | 2022-06-28 | 马鞍山市十月丰食品有限公司 | Chili sauce capable of preventing acid off-flavor and preparation method thereof |
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