JPS63146766A - Preparation of sauce containing raw welsh onion - Google Patents

Abstract

PURPOSE:To obtain the titled product having excellent preservability and resistant to the increase of the smell and hot taste with time, by cutting a Welsh onion, preliminarily drying the sap contained in the onion and treating the dried Welsh onion together with a salt-containing liquid seasoning with a mixer. CONSTITUTION:A raw Welsh onion is cut into proper lengths, the sap contained in the onion is dried and the dried raw Welsh onion is treated with a mixer together with a salt-containing liquid seasoning such as soy sauce to obtain the objective pasty product. Preferably, the raw Welsh onion is cut along longitudinal direction and dried by directing the cut face upward. The preservability of the product can be improved by sterilizing the dried raw Welsh onion with dilute aqueous solution of chloric acid, washing with water and treating with a mixer.

Description

[Detailed Description of the Invention] <Industrial Application Field> The present invention relates to a method for producing a sauce containing raw onions, and more specifically, a method for producing a sauce containing raw onions that is suitable for being packaged in sachets and distributed as a product. The present invention relates to a method for producing a sauce.

<Conventional technology> When eating natto, tofu, etc., it is common practice to thinly slice or mince green onions and use them as a condiment along with various liquid seasonings such as soy sauce and dashi stock. .

However, raw green onions used as a condiment are/υ
Because the amount is so small, it is not only time-consuming but also non-mechanical to prepare a small amount each time at home.

Therefore, if there was a sauce containing raw green onions that could be put into small bags for small quantities and distributed as a product along with natto and tofu, it would be very easy to use it as a condiment.
At present, this type of sauce with good shelf life has not yet been put into practical use.

<Problems to be Solved by the Invention> The present inventor found that when fresh green onions were sliced into thin rounds or chopped and preserved for several days in a pickled vegetable, the smell of green onion sweat became stronger and the salt was absorbed into the green onions. It was absorbed by the humidity and became salty. Also, when raw green onions and soy sauce were made into a paste in a mixer, the odor of green onion juice became stronger and the spiciness of the green onions became stronger. Another disadvantage of these materials is that they are susceptible to spoilage during storage.

Therefore, the present inventor conducted further experiments with the aim of obtaining a sauce whose main ingredients are raw green onions and liquid seasoning, which does not become smelly or spicy over time, is resistant to spoilage, and has a good shelf life. , which led to the completion of this invention.

<Means for Solving the Problems> The inventor of the present invention has proposed that instead of chewing raw green onions as they are with liquid seasoning containing salt, the raw green onions are cut into pieces and the sticky green onion juice inside is extracted. (especially contained in the green part of raw green onions) is pre-dried, and this dried raw green onion is mixed with a liquid seasoning containing salt to make a paste, which does not have a strong odor, is not spicy, and does not rot. I found something very special.

In other words, the method for producing sauce containing raw onions according to the present invention is as follows:
This method is characterized by cutting raw green onions into appropriate pieces, drying the green onion juice inside, and then putting this together with a liquid seasoning mixture containing salt in a mixer to form a paste.

The purpose of the green onion drying process is to dry the sticky green onion juice inside the green onion, so it is desirable to cut the green onion in its longitudinal direction and dry it with the cut surface facing upward. When cutting into rounds, make sure to cut the length to less than 2-3 cm, otherwise the green onion juice inside will be difficult to dry out. This drying step may be carried out until the green onion juice inside the raw green onions dries, and generally it may be carried out at room temperature for about 4 to 6 hours. Do not let the green onions dry out so much that they turn yellow.

After drying, raw green onions are put into a mixer together with liquid seasoning of approximately the same size as the mixture, and mixed for several tens of seconds to obtain a paste.

As the liquid seasoning, it is mainly possible to use kake, but soup stock flavored with salt, soy sauce, or other seasonings can also be used.

If necessary, a small amount of the dough prepared in this manner may be filled into small bags made of polyester laminate 1 or film and sealed. The sachet filling is usually immersed in boiling water at 80°C for about 30 seconds or soaked in weakly salted hydrochloric acid water (2%).
Disinfect by soaking in water for about 10 minutes. The sauce filled in sachets produced in this manner does not spoil even after being stored at room temperature for 7 to 10 days, does not have a strong odor or spiciness, and can be enjoyed favorably as a sauce containing raw green onions.

In addition, the preservability of the resulting paste can be improved by sterilizing dried raw onions by soaking them in weak chloric acid water for about 10 minutes, washing them with water, thoroughly draining them, and then processing them in a mixer with liquid seasonings. You can improve.

Note that thinly sliced or finely chopped raw green onions may be mixed into the paste obtained according to the present invention, if necessary. At this time, the raw green onions to be sliced into rounds or chopped are also made by drying the green onion juice inside the green onions in advance, so that the odor of the raw green onions will not be strong and the raw green onions will not rot easily. In addition, green seaweed, cut seaweed, kneaded grains, various seasonings, etc. can also be appropriately mixed into this paste.

<Example> Cut a raw green onion into two along its length, roughly 5 to 6 cm long.
After cutting it into lengths, it was dried at room temperature of about 15°C for about 5 hours until the sticky green onion juice inside disappeared. 70 g of this dried raw green onion and 70 g of soy sauce were placed in a household mixer and the mixer was rotated for about 30 seconds to make a paste.

Separately, thinly slice the dried raw onion above 7
0 g was prepared and mixed with the dough to obtain a soy sauce sauce containing green onions.

Fill 1 q of the soy sauce sauce with green onions prepared in this manner into 7 g of polyester laminated film sachets.

The bag was sealed and sterilized by immersing the bag in weak chloric acid water for 10 minutes. This product does not spoil even after being stored for 10 days.
Also, no strong odor or spiciness was observed.

<Effects of the Invention> As explained above, according to the present invention, the green onion juice inside the green onion is dried in advance and then mixed with the liquid seasoning to form a paste. It did not have the strong odor or spiciness that is observed in other paste-like products, and its shelf life was also improved.

As a result, a small amount of this paste was filled into sachets.

It is now possible to seal it and distribute it as a product along with natto, tofu, cup ramen, etc.

Claims (1)

[Scope of Claims] 1. A raw onion-containing product characterized by cutting raw green onions into appropriate pieces, drying the green onion juice inside, and then blending this with a liquid seasoning containing salt to form a paste. How to make sauce. 2. After cutting the raw green onions appropriately and drying the green onion juice inside, mix this with a liquid seasoning containing salt to make a paste. Cut the raw green onions dried in the same way as above into thin rounds. Alternatively, a method for producing a sauce containing raw onions, which comprises mixing chopped raw onions with the paste.