A can of onion sauce

A technology of onion sauce and canning, which is applied in the direction of food science, etc., can solve problems such as the lack of a fast and efficient assembly line processing mode, the reduction of finished product quality, and the damage of onion nutrients, so as to facilitate the entire assembly line operation, fast production process, and long shelf life long effect

Active Publication Date: 2016-03-30
SHANDONG QI SHENG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The processing of existing onion sauce is mostly simple routine processing, without strict sanitation management, and has not formed a fast and efficient assembly line processing mode. Taking the processing of bottled onion sauce as an example, it generally goes through raw material selection-ingredients-frying The process of making-bottling-packing-warehousing has just completed the whole processing process, and the whole processing process will cause great damage to the nutrients of onions and reduce the quality of the finished product; short, not suitable for long-term storage

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] First, select onions with good quality, remove those with black spots and other problems, clean them and cut them into uniform filaments; mix 1000kg of onions, 70kg of soy sauce, 40kg of white sugar, 10kg of monosodium glutamate, 0.3kg of potassium sorbate, and 0.1kg of onions. Acesulfame K, 0.1kg of ethyl malt powder and 0.6kg of flavored nucleotide disodium were put into a stirring pot, stirred evenly, and set aside; 350kg of soybean oil was added into the oil pot, heated over high heat until the soybean oil boiled, and then added Stir the above materials and 350kg fermented soy sauce (purchased from Sichuan Shifu Condiment Co., Ltd.), stir and fry the materials for 25 minutes, and then fry them with low heat for 70 minutes until the materials are raw and cooked; Put the material into the can bottle within 1 hour, and use the screw cap to vacuum seal; the sealed can bottle is sent to the sterilizer, and the temperature of the sterilizing line is 110 0 At C temperature...

Embodiment 2

[0022] First, select onions with good quality, remove those with black spots and other problems, clean them and cut them into uniform filaments; mix 1000kg of onion shreds, 90kg of soy sauce, 60kg of white sugar, 30kg of chicken bouillon, 0.5kg of potassium sorbate, and 0.3kg of Put acesulfame-K, 0.2kg of ethyl malt powder and 1kg of flavored nucleotide disodium into a stirring pot, stir evenly, and set aside; add 450kg of peanut oil into the oil pot, heat it until the peanut oil boils, then add the above stirring Uniform materials and 450kg fermented soy sauce (purchased from Sichuan Shifu Seasoning Co., Ltd.), stir and fry the materials for 35 minutes, and then fry them with low heat for 90 minutes until the materials are raw and cooked; then within 4 hours Put the materials into cans and seal them in a vacuum with screw caps; the sealed cans are sent to the sterilizer, and the temperature of the sterilization line is 130 0 Under the temperature of C, sterilize for 40 second...

Embodiment 3

[0024] First, select onions with good quality, remove those with black spots and other problems, clean them and cut them into uniform filaments; mix 1000kg onion shreds, 80kg soy sauce, 50kg white sugar, 2kg monosodium glutamate, 0.4kg potassium sorbate, 0.2kg Put acesulfame-K, 0.15kg of ethyl malt powder and 0.8kg of disodium nucleotides into a stirring pot, stir evenly, and set aside; add 400kg of rapeseed oil into the oil pot, heat over high heat until the rapeseed oil boils, Then add the above-mentioned uniformly stirred materials and 400kg fermented soybean sauce (purchased from Sichuan Shifu Condiment Co., Ltd.), stir and fry the materials for 30 minutes, and then fry them with low heat for 80 minutes until the materials are raw and cooked; then Within 3 hours, put the material into the canned bottle, and use the screw cap to vacuum seal; the sealed canned bottle is sent to the sterilizer, and the temperature of the sterilized line is 120 0 At C temperature, carry out st...

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PUM

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Abstract

The invention discloses an onion sauce can, and belongs to the field of canned food processing. An onion sauce comprises the following raw materials in parts by weight: 1,000 parts of shredded onion, 350-450 parts of fermented soybean sauce, 350-450 parts of edible oil, 70-90 parts of soybean sauce, 40-60 parts of white granulated sugar, 10-30 parts of seasoning, 0.3-0.5 part of potassium sorbate, 0.1-0.3 part of acesulfame, 0.1-0.2 part ethyl malt flour and 0.6-1 part of disodium nucleotide. The onion sauce can has the characteristics of being safe, healthful, good in taste, long in quality guarantee period and the like, and can be put into large-scale production; the processing method of the onion sauce can is capable of reducing the damage to onion nutrient substances to the maximal extent; in addition, the whole production process is rapid and efficient; and the entire assembly line work is facilitated.

Description

technical field [0001] The invention relates to the field of canned food processing, in particular to a canned onion sauce. Background technique [0002] The processing of existing onion sauce is mostly simple routine processing, without strict sanitation management, and has not formed a fast and efficient assembly line processing mode. Taking the processing of bottled onion sauce as an example, it generally goes through raw material selection-ingredients-frying The process of making-bottling-packing-warehousing has just completed the whole processing process, and the whole processing process will cause great damage to the nutrients of onions and reduce the quality of the finished product; Short, not suitable for long-term storage. Contents of the invention [0003] The technical task of the present invention is to provide a kind of canned onion paste. [0004] Technical task of the present invention is realized in the following manner, this onion paste comprises main ma...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/60A23L19/00
CPCA23L19/00A23L27/60
Inventor 周忠强赵登李湘利
Owner SHANDONG QI SHENG FOOD
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