KR100772357B1 - An onion jam and it's process of manufacture - Google Patents

Abstract

The present invention relates to 쨈 using a red onion and a manufacturing method thereof, which will be described in more detail, the raw material processing step (10) for cutting the roots and roots of red onions and removing impurities; A grinding step 20 of grinding the red onion which has passed through the raw material processing step 10 to a size of 2 mm to 5 mm; A steaming (steaming) step of steaming the crushed red onions in a pot at 65 ° C. to 75 ° C. on medium heat (steaming); A stirring step 40 of stirring the cooked red onion and the sugar; Concentrating step (50) of heating and stirring the mixture of the steamed red onion and the sugar at three temperature differences over three hours; It characterized in that it comprises a packaging step (60) to put in a packaging container in the state of maintaining the temperature of the finished 쨈 through the concentration step (50), red cardiac cardiovascular disease prevention effect, thrombosis treatment effect, hypoglycemic The present invention relates to a method and a method for preparing red onions using red onions, which can remove the onion-specific odor and prevent the formation of sediment while maintaining the effect, antioxidant effect, antibacterial action, antifungal action and heavy metal detoxification effect.

Red onion, cooked, concentrated, fried

Description

An onion jam and it's process of manufacture using red onion

Figure 1 is a flow chart of the manufacturing method of using the red onion of the present invention

      The present invention relates to 쨈 using a red onion and a manufacturing method thereof, which will be described in more detail, the raw material processing step (10) for cutting the roots and roots of red onions and removing impurities; A grinding step 20 of grinding the red onion which has passed through the raw material processing step 10 to a size of 2 mm to 5 mm; A steaming (steaming) step of steaming the crushed red onions in a pot at 65 ° C. to 75 ° C. on medium heat (steaming); A stirring step 40 of stirring the cooked red onion and the sugar; Concentrating step (50) of heating and stirring the mixture of the steamed red onion and the sugar at three temperature differences over three hours; After the concentration step (50) to maintain the temperature of the completed 쨈, characterized in that it comprises a packaging step 60 to put in a packaging container, red onions prevent cardiovascular disease, thrombosis treatment effect, blood sugar The present invention relates to a method using red onions and a method of manufacturing the same, which maintains a lowering effect, an antioxidant effect, an antibacterial action, an antifungal action and a heavy metal detoxification effect, removes an onion-specific odor, and prevents the formation of sediment.

       In general, onions are the cultivars of Changnyeong, one of Changnyeong's specialties, which are produced both early and late varieties. It is known to have a longer shelf life compared to the crude species. Onion is effective in eliminating the smell of meat and improving the taste, and is widely used as an intermediate material for food processing such as fresh onion, onion dry meat processing, scoops, sauces, natural dry seasonings, confectionery, and baking. In addition to spices, it was used as an medicinal herb in ancient Egypt, Rome, India, China, etc. as a medicine for antipyretic, antiparasitic, detoxification, enteritis, and tumor treatment. Recent studies have shown that cardiovascular disease preventive effect, thrombosis treatment effect, blood sugar It has a lowering effect, antioxidant effect, antibacterial effect, antifungal effect and heavy metal detoxification effect. Currently, onions are used to buy raw onions and cook them by heating, etc., or to add them to foods in order to use unique spicy and flavored foods. For food processing, dried onion noodles, dried onion powder, It is made of onion vinegar, etc., and has only been made in onion pickles at home.

        However, prices have plunged due to overproduction of onions in the last two to three years, which is causing a great economic impact on farmers. On the other hand, when onion production decreases, onion prices are soaring, which greatly affects consumer prices. Such plunge and soaring onion prices are repeated every three to four years every year. In order to stabilize onion prices, onion processing technology must be developed and onion price fluctuations can be stably prevented by keeping onion demand constant. In order to control the mass consumption and supply and demand of onions, the development of new processed foods based on onions is urgently needed.Inhibition of sediment formation, preliminary removal of sediment formation possible or removal of onion-specific odors that reduce the value of processed foods Although attempted in many aspects, no groundbreaking method has been developed yet.

Therefore, an object of the present invention is to devise to improve the various problems as described above, raw material processing step (10) for cutting the roots and roots of red onions, and remove impurities; A grinding step 20 of grinding the red onion which has passed through the raw material processing step 10 to a size of 2 mm to 5 mm; A steaming (steaming) step of steaming the crushed red onions in a pot at 65 ° C. to 75 ° C. on medium heat (steaming); A stirring step 40 of stirring the cooked red onion and the sugar; Concentrating step (50) of heating and stirring the mixture of the steamed red onion and the sugar at three temperature differences over three hours; After the concentration step (50) to maintain the temperature of the completed 쨈, characterized in that it comprises a packaging step 60 to put in a packaging container, red onions prevent cardiovascular disease, thrombosis treatment effect, blood sugar The purpose of the present invention is to provide a red onion and a method for producing the same, which are capable of preventing the formation of sediments while maintaining the deterioration effect, antioxidant effect, antibacterial action, antifungal action and heavy metal detoxification effect, and removing onion-specific odor. have.

      The present invention relates to 쨈 using a red onion and a manufacturing method thereof, which will be described in more detail, the raw material processing step (10) for cutting the roots and roots of red onions and removing impurities; A grinding step 20 of grinding the red onion which has passed through the raw material processing step 10 to a size of 2 mm to 5 mm; A steaming (steaming) step of steaming the crushed red onions in a pot at 65 ° C. to 75 ° C. on medium heat (steaming); A stirring step 40 of stirring the cooked red onion and the sugar; Concentrating step (50) of heating and stirring the mixture of the steamed red onion and the sugar at three temperature differences over three hours; After the concentration step (50) to maintain the temperature of the completed 쨈, characterized in that it comprises a packaging step 60 to put in a packaging container, red onions prevent cardiovascular disease, thrombosis treatment effect, blood sugar The present invention relates to a method and a method for preparing red onions using red onions, which can maintain the lowering effect, antioxidant effect, antibacterial effect, antifungal effect and heavy metal detoxification effect, remove onion-specific odor and prevent the formation of sediment.

      When described in more detail through the accompanying drawings and embodiments of the present invention will be described.

      1 is a flow chart of the manufacturing method of the using red onion of the present invention,

      The raw material processing step 10 is a step of cutting the roots and roots of red onions and removing impurities, and when processing the red onions, cutting the roots and root roots that cause sediment, and peeling the red onions It removes impurities such as soil around it by washing with water.

      The crushing step 20 is a step of finely crushing the red onion that passed through the raw material processing step 10, it is to be crushed to a size of 2mm ~ 5mm.

      The steaming step 30 is to steam (red) the crushed red onions using a pot, and the crushed red onions are steamed (steamed) with a medium heat of 65 ° C. to 75 ° C. in the pot.

      Stirring step 40 is a step of stirring the steamed red onion and sugar, the mixing ratio can be variously applied depending on the concentration and taste of the to be processed, red onion 65% by weight and sugar 35 weight It is most preferable to mix and stir at the ratio of%.

      The concentration step 50 is a step of heating and concentrating the mixture of the steamed red onion and sugar, and heating and concentrating at a temperature difference of three steps over about three hours, and the heating temperature and time of the first step are Concentrate for 1 hour at 60 ℃ ~ 70 ℃, heating temperature and time of 2 stages are concentrated for 1 hour at 50 ℃ ~ 60 ℃, heating temperature and time of 3 stages are 40 ℃ ~ 50 ℃ Concentrate for 1 hour.

      The process of step 1 to step 3 is a process that is concentrated for 3 hours and is a step that is continuously performed by the temperature control as described above.

      The packaging step 60 is a step of putting the packaging container in a state of maintaining the temperature (40 ° C. to 50 ° C.) of the completed steam through the concentration step 50, by being put in a package while maintaining the temperature. The inside of the packaging container is brought into a vacuum state, whereby it is possible to prevent spoilage.

As described above, although the present invention has been described with reference to the above embodiments, it is not necessarily limited thereto, and various modifications can be made without departing from the scope and spirit of the present invention.

       Referring to the effects of the above-described configuration and operation in detail as follows.

 쨈 using the red onion of the present invention and a manufacturing method thereof, red onions prevent cardiovascular disease, thrombosis treatment effect, hypoglycemic effect, antioxidant effect, antibacterial action, antifungal action and heavy metal detoxification effect, while at the same time onion-specific It removes odors, prevents the formation of deposits, and provides effects.

Claims (2)

      In the manufacturing method of the 쨈 using red onion,       Raw material processing step (10) of cutting the roots and roots and removing impurities;       A grinding step 20 of grinding the red onion which has passed through the raw material processing step 10 to a size of 2 mm to 5 mm;       The cooked red steamed steamed red onions in a pot of steamed (steamed) with a medium heat of 65 ℃ ~ 75 ℃ (30),       And stirring step (40) of stirring the steamed red onion 65% by weight and 35% by weight of sugar,      1 step of condensing the stirred mixture of the steamed red onion and sugar for 1 hour at 60 ℃ ~ 70 ℃, 2 steps to concentrate for 1 hour at 50 ℃ ~ 60 ℃, and 1 to 40 ℃ ~ 50 ℃ Concentrating step (50) and heat-concentrated by continuously proceeding the whole process of three steps to concentrate for time.       Keeping the temperature of the 쨈 completed through the concentration step (50), the manufacturing method of 이용한 using the red onion, characterized in that consisting of a packaging step 60 to put in a packaging container.     According to the manufacturing method of the 쨈 using red onion of claim 1,      Raw material processing step (10) of cutting the roots and roots and removing impurities;       A grinding step 20 of grinding the red onion which has passed through the raw material processing step 10 to a size of 2 mm to 5 mm;       The cooked red steamed steamed red onions in a pot of steamed (steamed) with a medium heat of 65 ℃ ~ 75 ℃ (30),       And stirring step (40) of stirring the steamed red onion 65% by weight and 35% by weight of sugar,      1 step of condensing the stirred mixture of the steamed red onion and sugar for 1 hour at 60 ℃ ~ 70 ℃, 2 steps to concentrate for 1 hour at 50 ℃ ~ 60 ℃, and 1 to 40 ℃ ~ 50 ℃ Concentrating step (50) and heat-concentrated by continuously proceeding the whole process of three steps to concentrate for time.  붉은 using the red onion, characterized in that the manufacturing step 60 to put in the packaging container in the state of maintaining the temperature of the completed 거쳐 through the concentration step (50).

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