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Method for producing cocktail onion

A production method, pearl onion technology, applied in application, food preparation, food science and other directions, can solve problems such as inability to meet requirements, and achieve the effect of unique flavor

Inactive Publication Date: 2014-01-15
朱兴初
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] There are many kinds of ready-to-eat foods for preserved vegetables. Due to different regions and different tastes, in the past, shredded mustard mustard, slices of mustard mustard, cores of mustard mustard, pickled vegetables, radish sticks, shredded bamboo shoots, eggplant, milk melon and shredded wormwood bamboo shoots Etc., although being liked by the masses, still can't satisfy the requirements of numerous eaters in a wide range

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Choose fresh pearl onions as raw materials; wash them with clean water; marinate in a cellar, add 15kg of salt and 0.5kg of acetic acid per 100kg of fresh pearl onions, sprinkle salt and acetic acid evenly and apply pressure, seal Pond for 3 months; then take it out from the cellar and clean it with clean water; press dry to make dry pearl onion, control the quality of dry pearl onion to be 70% of fresh pearl onion; then carry out ingredients according to the following mass: dry Pearl onion 60kg, purified water 40kg, salt 3kg, white sugar 10kg, monosodium glutamate 3kg, aspartame 40g, acetic acid 300g, citric acid 100kg, sodium dehydroacetate 20g, sodium benzoate 60g, D-isoascorbate sodium 50g, diethyl Disodium amine tetraacetate 50g; place the ingredients in the vat, soak for 4 days, turn over the vat once in the middle; then take it out of the vat and drain, keep the soaking liquid in the vat for later use; measure the drained pearl onion and put it in a packaging bag ...

Embodiment 2

[0026] Choose fresh pearl onions as raw materials; wash them with clean water; marinate in a cellar, add 15kg of salt and 0.5kg of acetic acid per 100kg of fresh pearl onions, sprinkle salt and acetic acid evenly and apply pressure, seal Pond for 3 months; then take it out from the cellar and clean it with clean water; press dry to make dry pearl onion, and control the quality of dry pearl onion to be 72% of fresh pearl onion; then carry out ingredients according to the following mass: dry Pearl onion 60kg, purified water 40kg, salt 3.2kg, white sugar 9kg, monosodium glutamate 3.4kg, aspartame 45g, acetic acid 280g, citric acid 110g, sodium dehydroacetate 16g, sodium benzoate 65g, sodium D-isoascorbate 45g, 45g of disodium diethylamine tetraacetate; place the ingredients in the vat, soak for 3 days, turn over the vat once in the middle; Add the dipping solution into the packaging bag to complete the packaging; then pasteurize the pasteurization method, the temperature is contr...

Embodiment 3

[0028] Choose fresh pearl onions as raw materials; wash them with clean water; marinate in a cellar, add 15kg of salt and 0.5kg of acetic acid per 100kg of fresh pearl onions, sprinkle salt and acetic acid evenly and apply pressure, seal Pond for 3 months; then take it out from the cellar and clean it with clean water; press dry to make dry pearl onion, and control the quality of dry pearl onion to be 68% of fresh pearl onion; then carry out ingredients according to the following mass: dry Pearl onion 60kg, purified water 40kg, salt 3.5kg, white sugar 10kg, monosodium glutamate 2.6kg, aspartame 38g, acetic acid 320g, citric acid 96g, sodium dehydroacetate 22g, sodium benzoate 56, sodium D-isoascorbate 45g, Disodium diethylamine tetraacetate 55g; place the ingredients in the vat, soak for 4 days, turn over the vat once in the middle; then take it out of the vat and drain, and keep the soaking liquid in the vat for later use; measure the drained pearl onions and put them in Add ...

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PUM

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Abstract

The invention discloses a method for producing a cocktail onion. The method comprises the steps of selecting, cleaning, and pickling the cocktail onion, sealing a pickling tank, washing and squeezing the pickled cocktail onion to be dry, proportioning materials, steeping the cocktail onion, draining the steeped cocktail onion, and packing, sterilizing, air drying and boxing the resulting cocktail onion. The proportioning is carried out based on the following mass: 60kg of dry cocktail onion, 40kg of purified water, 2.6-3.5kg of common salt, 9-12kg of white granulated sugar, 2.6-3.4kg of monosodium glutamate, 35-45g of aspartame, 280-320g of acetic acid, 96-110g of citric acid, 16-22g of sodium dehydroacetate, 56-65g of sodium benzoate, 45-55g of D-sodium erythorbate, and 45-55g of disodium diethylamine tetraacetate, and the steeping is carried out. In the production method, the fresh cocktail onion which is symmetric and full in grain is used as a raw material, the cocktail onion is subjected to specific pickling technology and proportioning and steeping steps, the salinity is controlled to be 3-4 DEG to ensure that the produced cocktail onion is a low-salinity food, and the produced cocktail onion is unique in flavor, with agreeable sweetness and agreeable sourness, spicy, tasty, fragrant in onion flavor, and is an instant good table food.

Description

technical field [0001] The invention belongs to a production method of preserved vegetable food, in particular to a production method of pearl onion instant food. Background technique [0002] There are many kinds of ready-to-eat foods for preserved vegetables. Due to different regions and different tastes, in the past, shredded mustard mustard, slices of mustard mustard, cores of mustard mustard, pickled vegetables, radish sticks, shredded bamboo shoots, eggplant, milk melon and shredded wormwood bamboo shoots Etc., though be liked by masses, still can't satisfy the requirement of numerous eaters in wide range. Many pickled vegetable production enterprises strive to research and develop new varieties of ready-to-eat vegetables that have unique taste and can meet the preferences of more consumers in a wider range as much as possible, so as to enrich people's food resources and meet people's dietary needs. Contents of the invention [0003] The purpose of the present inven...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/218A23L19/20
Inventor 朱兴初
Owner 朱兴初
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