CN1849923A - Shallot-garlic-gingtr compound paste seasoning and preparing method - Google Patents
Shallot-garlic-gingtr compound paste seasoning and preparing method Download PDFInfo
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- CN1849923A CN1849923A CNA2006100508423A CN200610050842A CN1849923A CN 1849923 A CN1849923 A CN 1849923A CN A2006100508423 A CNA2006100508423 A CN A2006100508423A CN 200610050842 A CN200610050842 A CN 200610050842A CN 1849923 A CN1849923 A CN 1849923A
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Abstract
The present invention discloses an onion garlic ginger compounded flavouring material and its preparation method. Said product is made up by using onion, garlic and ginger as raw material and adding the auxiliary materials of color protecting agent, embedding agent beta-cyclodextrin and thickening agent through a certain preparation process.
Description
Technical field
The invention belongs to the food seasoning technical field, especially belong to Shallot-garlic-gingtr compound paste seasoning and preparation method thereof.
Background technology
Onion, garlic, ginger are as the agricultural resource and the fragrant hot seasoning vegetable of medicine-food two-purpose tradition of China's characteristic, and cultivation history is long, in close relations with people's daily life.The multi-efficiency of its medicine-food two-purpose is not only extensively paid attention in the exploitation of health food, also gains great popularity in the exploitation of daily flavouring.
Make a general survey of both at home and abroad, monomer is the principal mode of green onion garlic ginger flavouring exploitation.And in actual life, comprise seasoning and be the different occasions of main purpose that green onion garlic ginger is often many again to carry out in the mode that is used to remove raw meat, to remove peculiar smell etc.; Simultaneously, green onion garlic ginger simultaneously is again the difficult storage of a class and is difficult for fresh-keeping spice vegetables, and regular, the inconvenience of indispensable in daily life role and use and trace make consumers in general feel the inconvenience used and helpless again; In addition, the characteristic of the peculiar easy variable color of the bright product of green onion garlic ginger and so-called excitant oxidation " garlic odour " have also influenced the picked-up desire of people to the green onion garlic in many occasions.Thus, exploitation can be fit to that various different food and drink occasions use, and has that the seasoning mode is easy, the local flavor effect is various and do not have obviously that the novel built flavoring products of " garlic odour " has become the current striving direction of enriching flavouring market designs and varieties both at home and abroad and satisfying consumer's current demand.
Summary of the invention
The objective of the invention is at the bright product of above-mentioned onion, garlic, ginger cannot say for sure aquatic foods, process existing inconvenience and the fresh feed easy problems such as " garlic odours " after look change and the oxidation in process immediately, develop a kind of with garlic be the theme local flavor, have compound seasoning function and can be fit to that various different food and drink occasions use, the seasoning mode is easy, the local flavor effect is various, the Shallot-garlic-gingtr compound paste seasoning of long shelf-life; Another object of the present invention is the supporting preparation method who proposes this product.
The object of the invention realizes by following technical scheme:
A kind of Shallot-garlic-gingtr compound paste seasoning, this product is formulated by the weight portion of following component and each component:
The composite color stabilizer 0.2-0.7 of onion 20-35
Garlic 50-80 beta-schardinger dextrin-1.5-4.5
Ginger 15-25 thickener 1-3
Water 15-25.
The optimization of C of described flavouring, for formulated by the weight portion of following component and each component:
Onion 25 composite color stabilizers 0.4
Garlic 65 beta-schardinger dextrin-s 3.5
Ginger 20 thickeners 2
Water 20
Described flavouring, its composite color stabilizer is a raw material with citric acid, vitamin C and L-cysteine, 1: 2: 7 ratio is formulated by weight.
Described flavouring, its thickener is a raw material with xanthans and carragheen, 1: 3 ratio is formulated by weight.
A kind of method for preparing described Shallot-garlic-gingtr compound paste seasoning, specifically undertaken by following step:
(1) preparation of onion base-material: by the prescription weighing, the peeling impurity elimination is cleaned, and cuts, and making beating is filtered, and is standby;
(2) preparation of garlic base-material: by the prescription weighing, the peeling impurity elimination is cleaned, and after cutting, garlic and water 1: 0.25 ratio by weight add water, and making beating is standby;
(3) preparation of ginger base-material: by the prescription weighing, the peeling impurity elimination is cleaned, and after cutting, ginger and water 1: 1 ratio by weight add water, making beating, and filter and remove residue, the filtrate high speed centrifugation is abandoned supernatant and got ginger cream, and is standby;
(4) preparation of composite color stabilizer: take by weighing citric acid, vitamin C and L-cysteine respectively, 1: 2: 7 ratio is mixed by weight, and is standby;
(5) preparation of embedding medium, thickener: take by weighing beta-schardinger dextrin-by institute's certainty ratio and be embedding medium, standby; Take by weighing xanthans and carragheen by weight 1: 3 ratio mix, standby;
(6) preparation of Shallot-garlic-gingtr compound paste: step (1), (2), (3), (4) are mixed with base-material and the auxiliary material that produce (5), the glue mill, standby;
(7) flexible pipe filling, pasteurization or radiation sterilizing are handled: after step (6) paste body filling being gone into the transparent composite soft tube or opaque plastic-aluminum combined flexible pipe of high-barrier, put 70-80 ℃ (water-bath) 10-20 minute or 10-30 ten thousand (rad) processing.
Beneficial effect of the present invention:
The one, this product is with onion, garlic, and ginger is a raw material, after the composite processing of special ratios, has obtained local flavor reorganization preferably and comprehensive seasoning effect.And use with keeping on also extremely convenient, solved needed instant trouble of making and fresh raw material to cannot say for sure problems such as aquatic foods in the past;
The 2nd, this product has used many technology synergies principle, keeping under the normal garlicky prerequisite, the passivation three that ginger is handled allinase the embedding effect of covering effect, cycloheptaamylose and the moderate-heat of garlic odour when composite organically combines, when alleviating garlic odour to greatest extent, also make and garlickyly kept and optimize, but and the different consumers' of root a tree name needs appropriateness control and regulate the garlicky flavor intensity that is, thereby be fit to more consumers' needs;
The 3rd, research and propose based on the composite color stabilizer of multiple-effect on the different monomers color stabilizer control green onion garlic ginger variable color basis, it protects the more single color stabilizer of chromatic effect and has and significantly protect the look property taken into account, validity and economy (reducing more than 30%) under equal consumption condition;
The 4th, product of the present invention is convenient and healthy, seasoning is effective, 25 ℃ to assign the shelf-life more than six months, be suitable for different seasoning applications such as dip in, mix in restaurant, restaurant, family, stir-fry; Technical process of the present invention is simple, less demanding to appointed condition simultaneously, and production cost is lower, so tool production DEVELOPMENT PROSPECT preferably.
The specific embodiment
Below in conjunction with embodiment the present invention is further described specifically:
Embodiment 1:
A kind of Shallot-garlic-gingtr compound paste seasoning, this product is formulated by the weight portion of following component and each component:
Onion 20 composite color stabilizers 0.2
Garlic 75 beta-schardinger dextrin-s 4.5
Ginger 15 thickeners 1
Water 15.
Wherein, described composite color stabilizer is a raw material with citric acid, vitamin C and L-cysteine, and 1: 2: 7 ratio is formulated by weight;
Described thickener is a raw material with xanthans and carragheen, and 1: 3 ratio is formulated by weight;
The preparation method of described Shallot-garlic-gingtr compound paste seasoning, specifically undertaken by following step:
(1) preparation of onion base-material: by the prescription weighing, the peeling impurity elimination is cleaned, and cuts, and adopts the making beating of JYF2F21 two pass beater, and is after removing slag, standby;
(2) preparation of garlic base-material: by the prescription weighing, the peeling impurity elimination is cleaned, and after cutting, garlic and water 1: 0.25 ratio by weight add water, adopts JYF2F21 two pass beater making beating back standby;
(3) preparation of ginger base-material: by the prescription weighing, the peeling impurity elimination is cleaned, after cutting, ginger and water 1: 1 ratio by weight add water, adopt the making beating of JYF2F21 two pass beater, remove slag with four layers of filtered through gauze, filtrate with 3000 rev/mins centrifugal 15 minutes, abandon supernatant and get ginger cream, standby;
(4) preparation of composite color stabilizer: take by weighing monomer color stabilizer citric acid, vitamin C and L-cysteine respectively, 1: 2: 7 ratio is mixed by weight, and is standby;
(5) preparation of inclusion agents, thickener: take by weighing beta-schardinger dextrin-by prescription and be inclusion agents, standby; Take by weighing xanthans and carragheen by weight 1: 3 ratio be mixed into thickener, standby;
(6) preparation of Shallot-garlic-gingtr compound paste: onion, garlic and the ginger base-material of step (1), (2), (3), (4) and (5) preparation and composite color stabilizer and inclusion agents, thickener are mixed together evenly, drop into the grinding of JMN100 type colloid mill after, standby;
(7) filling, sealing and heat treated: the transparent composite soft tube that step (6) paste body filling is gone into high-barrier with the sealing of ultrasonic wave end sealing machine after, put the full chain type pasteurize of MLG machine, handled 15 minutes for 70 ℃, reach the double effects of sterilization and passivation allinase.
Embodiment 2:
A kind of Shallot-garlic-gingtr compound paste seasoning, this product is formulated by the weight portion of following component and each component:
Onion 30 composite color stabilizers 0.7
Garlic 50 beta-schardinger dextrin-s 1.5
Ginger 25 thickeners 3
Water 25.
This product is put 10-30 ten thousand rads and is carried out radiation treatment after step (6) lotion is charged into opaque plastic-aluminum combined flexible pipe sealing.All the other processing steps all are same as embodiment 1.
Embodiment 3:
A kind of Shallot-garlic-gingtr compound paste seasoning, this product is formulated by the weight portion of following component and each component:
Onion 25 composite color stabilizers 0.4
Garlic 65 beta-schardinger dextrin-s 3.5
Ginger 20 thickeners 2
Water 20.
This product charges into the transparent composite soft tube of high-barrier with step (6) lotion, after the sealing of ultrasonic wave end sealing machine, puts the full chain type pasteurize of MLG machine, handles 10 minutes for 75 ℃; All the other processing step conditions all are same as embodiment 1.
Claims (5)
1, Shallot-garlic-gingtr compound paste seasoning is characterized in that this product is formulated by the weight portion of following component and each component:
The composite color stabilizer 0.2-0.7 of onion 20-35
Garlic 50-80 beta-schardinger dextrin-1.5-4.5
Ginger 15-25 thickener 1-3
Water 15-25.
2, flavouring according to claim 1 is characterized in that described product is formulated by the weight portion of following component and each component:
Onion 25 composite color stabilizers 0.4
Garlic 65 beta-schardinger dextrin-s 3.5
Ginger 20 thickeners 2
Water 20
3, flavouring according to claim 1 and 2 is characterized in that described composite color stabilizer is a raw material with citric acid, vitamin C and L-cysteine, and 1: 2: 7 ratio is formulated by weight.
4, flavouring according to claim 1 and 2 is characterized in that described thickener is a raw material with xanthans and carragheen, and 1: 3 ratio is formulated by weight.
5, a kind of method for preparing claim 1 or 2 described Shallot-garlic-gingtr compound paste seasonings is characterized in that being undertaken by following step:
(1) preparation of onion base-material: weighing, the peeling impurity elimination is cleaned, and cuts, and is after making beating is removed slag, standby;
(2) preparation of garlic base-material: weighing, the peeling impurity elimination is cleaned, and after cutting, garlic and water 1: 0.25 ratio by weight add water, and making beating is standby;
(3) preparation of ginger base-material: weighing, the peeling impurity elimination is cleaned, and after cutting, ginger and water 1: 1 ratio by weight add water, making beating, filter and remove residue, the filtrate high speed centrifugation is abandoned supernatant and got ginger cream, and is standby;
(4) preparation of composite color stabilizer: take by weighing citric acid, vitamin C and L-cysteine respectively, 1: 2: 7 ratio is mixed by weight, and is standby;
(5) preparation of inclusion agents, thickener: take by weighing beta-schardinger dextrin-and be inclusion agents, standby; Take by weighing xanthans and carragheen by weight 1: 3 ratio mix, standby;
(6) preparation of Shallot-garlic-gingtr compound paste: step (1), (2), (3), (4) are mixed with base-material and the assistant agent that produce (5), the glue mill, standby;
(7) flexible pipe filling, heating or radiation sterilizing are handled: after step (6) lotion being charged into the transparent composite soft tube or opaque plastic-aluminum combined flexible pipe of high-barrier, seal, put 70-80 ℃ of 10-20 minute or 10-30 ten thousand (rad) and handle.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2006100508423A CN100417340C (en) | 2006-05-19 | 2006-05-19 | Shallot-garlic-gingtr compound paste seasoning and preparing method |
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| CNB2006100508423A CN100417340C (en) | 2006-05-19 | 2006-05-19 | Shallot-garlic-gingtr compound paste seasoning and preparing method |
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| CN1849923A true CN1849923A (en) | 2006-10-25 |
| CN100417340C CN100417340C (en) | 2008-09-10 |
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| CNB2006100508423A Expired - Fee Related CN100417340C (en) | 2006-05-19 | 2006-05-19 | Shallot-garlic-gingtr compound paste seasoning and preparing method |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102488171A (en) * | 2011-11-28 | 2012-06-13 | 天津春宇食品配料有限公司 | Cooking flavour seasoning scallion paste and preparation method thereof |
| CN103251018A (en) * | 2013-03-10 | 2013-08-21 | 肖岚 | Chinese prickly ash seasoning paste |
| CN106036638A (en) * | 2016-07-04 | 2016-10-26 | 徐州工程学院 | Composite garlic powder processing method |
| CN106974249A (en) * | 2016-11-11 | 2017-07-25 | 福建安井食品股份有限公司 | Fishy smell removing auxiliary material and application thereof |
| CN110810797A (en) * | 2019-12-03 | 2020-02-21 | 宁夏春升源生物科技有限公司 | Preparation method of fried onion oil seasoning paste |
| CN115316640A (en) * | 2022-09-15 | 2022-11-11 | 佛山市海天(宿迁)调味食品有限公司 | Garlic and onion flavoring agent and preparation method and application thereof |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1176069A (en) * | 1996-09-10 | 1998-03-18 | 鲁兴福 | Seasoning pulp of red chilli, ginger, garlic and scallion and its use |
| CN1324579A (en) * | 2000-05-21 | 2001-12-05 | 李冠军 | Health seasoning and its making process |
-
2006
- 2006-05-19 CN CNB2006100508423A patent/CN100417340C/en not_active Expired - Fee Related
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102488171A (en) * | 2011-11-28 | 2012-06-13 | 天津春宇食品配料有限公司 | Cooking flavour seasoning scallion paste and preparation method thereof |
| CN103251018A (en) * | 2013-03-10 | 2013-08-21 | 肖岚 | Chinese prickly ash seasoning paste |
| CN106036638A (en) * | 2016-07-04 | 2016-10-26 | 徐州工程学院 | Composite garlic powder processing method |
| CN106974249A (en) * | 2016-11-11 | 2017-07-25 | 福建安井食品股份有限公司 | Fishy smell removing auxiliary material and application thereof |
| CN106974249B (en) * | 2016-11-11 | 2020-12-04 | 福建安井食品股份有限公司 | Fishy smell removing auxiliary material and application thereof |
| CN110810797A (en) * | 2019-12-03 | 2020-02-21 | 宁夏春升源生物科技有限公司 | Preparation method of fried onion oil seasoning paste |
| CN115316640A (en) * | 2022-09-15 | 2022-11-11 | 佛山市海天(宿迁)调味食品有限公司 | Garlic and onion flavoring agent and preparation method and application thereof |
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| CN100417340C (en) | 2008-09-10 |
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