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Onion paste and preparation method thereof

A technology of onion sauce and onion, which is applied in the direction of food science, etc., can solve the problems of easy water layering, affecting the taste of food, short shelf life of onion sauce, etc., and achieve the effect of not easy water layering, stable properties and long shelf life

Inactive Publication Date: 2016-08-24
蒋灵锟
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The onion sauce prepared by the existing method has a short shelf life, and it is easy to dehydrate when it exceeds 6 months, which affects the taste of food

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] Embodiment 1: the preparation of onion sauce

[0037] Prepared by the following raw materials in parts by weight: shredded onion, 90 parts; black bean sauce, 25 parts; soybean oil, 30 parts; soy sauce, 10 parts; white sugar, 7 parts; potassium sorbate, 0.2 parts; Ethyl maltol, 0.2 parts; Taste disodium nucleotides, 0.7 parts; Lycium barbarum extract, 10 parts; The wolfberry extract is prepared through the following steps:

[0038] Step S1, after steaming wolfberry at 120°C for 30 minutes, drying to obtain steamed wolfberry;

[0039] Step S2, steaming Lycium barbarum and boiling water under reflux for extraction for 2 hours, the ratio of Lycium barbarum weight to water volume is 1:10 to obtain Lycium barbarum extract;

[0040] In step S3, 2 g of activated carbon was added to every 100 ml of wolfberry extract, stirred and left to stand for 40 minutes, filtered through a 0.45 μm filter membrane, and the filtrate was concentrated and spray-dried to obtain the wolfberry ext...

Embodiment 2

[0048] Embodiment 2: the preparation of onion sauce

[0049] Prepared by the following raw materials in parts by weight: shredded onion, 80 parts; black bean sauce, 20 parts; soybean oil, 25 parts; soy sauce, 5 parts; white sugar, 6 parts; potassium sorbate, 0.1 part; Ethyl maltol, 0.1 part; Taste disodium nucleotide, 0.6 part; Lycium barbarum extract, 8 parts; The wolfberry extract is prepared through the following steps:

[0050] Step S1, after steaming wolfberry at 120°C for 30 minutes, drying to obtain steamed wolfberry;

[0051] Step S2, steaming Lycium barbarum and boiling water under reflux for extraction for 2 hours, the ratio of Lycium barbarum weight to water volume is 1:10 to obtain Lycium barbarum extract;

[0052] In step S3, 2 g of activated carbon was added to every 100 ml of wolfberry extract, stirred and left to stand for 40 minutes, filtered through a 0.45 μm filter membrane, and the filtrate was concentrated and spray-dried to obtain the wolfberry extract. ...

Embodiment 3

[0060]Embodiment 3: the preparation of onion paste

[0061] Prepared by the following raw materials in parts by weight: shredded onion, 100 parts; black bean sauce, 30 parts; soybean oil, 35 parts; soy sauce, 15 parts; white sugar, 8 parts; potassium sorbate, 0.3 parts; Ethyl maltol, 0.3 parts; Taste disodium nucleotides, 0.8 parts; Lycium barbarum extract, 12 parts; The Lycium barbarum extract is prepared through the following steps:

[0062] Step S1, after steaming wolfberry at 120°C for 30 minutes, drying to obtain steamed wolfberry;

[0063] Step S2, steaming Lycium barbarum and boiling water under reflux for extraction for 2 hours, the ratio of Lycium barbarum weight to water volume is 1:10 to obtain Lycium barbarum extract;

[0064] In step S3, 2 g of activated carbon was added to every 100 ml of wolfberry extract, stirred and left to stand for 40 minutes, filtered through a 0.45 μm filter membrane, and the filtrate was concentrated and spray-dried to obtain the wolfber...

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PUM

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Abstract

The invention discloses an onion paste and a preparation method thereof. The onion sauce is prepared from the following raw materials in parts by weight: 80-100 parts of shredded onion, 20-30 parts of fermented soybean paste, 25-35 parts of soybean oil, 5-15 parts of soybean sauce, 6-8 parts of white granulated sugar, 0.1-0.3 part of potassium sorbate, 0.1-0.3 part of ethyl maltol, 0.6-0.8 part of disodium ribonucleotide and 8-12 parts of Chinese wolfberry fruit extract, wherein the Chinese wolfberry fruit extract is prepared by the following steps of S1, steaming Chinese wolfberry fruits at 120 DEG C for 30 minutes, and conducting drying to obtain steamed Chinese wolfberry fruits; S2, conducting thermal reflux extraction on the steamed Chinese wolfberry fruits with boiling water for 2 hours to obtain a Chinese wolfberry fruit extracting solution, wherein the ratio of the weight of the Chinese wolfberry fruits to the volume of water is 1 to 10; and S3, adding 2g of activated carbon into every 100ml of the Chinese wolfberry fruit extracting solution, conducting standing for 40 minutes after stirring, conducting filtering with a filter membrane of 0.45[mu]m, concentrating the filtrate, and conducting spray drying to obtain the Chinese wolfberry fruit extract. Stable properties, long preservation period and easy storage of the onion paste are related to that whether the Chinese wolfberry fruit extract is added into the raw materials or not and the preparation method of the Chinese wolfberry fruit extract.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to an onion sauce and a preparation method thereof. Background technique [0002] Onion sauce is a famous Han nationality dish in Zhejiang, belonging to Zhejiang cuisine. The production method is also relatively simple: peel and slice the onion, open the lid and simmer in a non-stick pan for 5 minutes, pour wine vinegar and red wine and continue to cook, concentrate to one-third, add sugar and pomegranate juice, use Simmer for 30 minutes, put it in a jam cup while it is still hot, seal it with cellophane, and when it is cold, it can be eaten with game, boiled meat or even mutton cheese. [0003] The onion sauce prepared by the existing method has a short shelf life, and it is easy to dehydrate when it exceeds 6 months, which affects the taste of food. Contents of the invention [0004] The object of the present invention is to provide a kind of onion paste and preparation method ...

Claims

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Application Information

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IPC IPC(8): A23L11/00A23L27/60A23L5/10A23L19/00A23L11/50
Inventor 蒋灵锟
Owner 蒋灵锟
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