Onion sauce processing technology

Onions, also known as onion, onion, onion, onion, etc., have high food value and medicinal value. Each 100g onion contains 87-90 grams of water, protein 1-1.8 grams, and carbohydrates 6.3-10.8 grams. Crude fiber 0.6-1.7 g, ash 0.4-1 g, calcium 19-40 mg, phosphorus 24-55 mg, iron 1.4-1.8 mg, potassium 138 mg, sodium 6.7 mg, magnesium 12.4 mg, and vitamin 0.3-0.9 mg. Onion sauce can be used as a condiment to directly improve the offensive odor of meat and fish, and can be added to soups, snacks, and vegetable salads, and is deeply loved by people.

First, the process: Fresh Onion → peeled → cut root → washing → slicing → shredded → broken → rubber grinding → acid → heating → enzymatic hydrolysis → beating → plastic grinding → heating → concentration → canning → sealing → sterilization → Cooling → Finished product.

Second, the operating point

(1) Raw material acceptance. With pungent, fresh onions, soluble solids reach more than 8%, and no mildew is found.

(2) go to the root and peel. Peel the skin with a rubbing method, cut the root plate with a vegetable multi-function machine, and leave no residue fiber and old skin.

(3) Sliced ​​wire. Cut into 0.3-0.5 cm thick discs or wires.

(4) broken. The size of the crushing sieve is adjusted to 0.8 cm.

(5) Rubber grinding. The glue grinding gap was adjusted to 30 microns.

(6) heating acid. The onion pH was adjusted to 4.4-4.6 with 0.25-0.3% citric acid solution and the onion pulp was heated at 85-90°C for 8-10 minutes.

(7) Enzymatic hydrolysis. The soluble solid content of onion pulp was adjusted to 6-7%, the enzyme addition amount was 0.15-0.2%, the enzymolysis temperature was 40-45°C, the pH value was 4, the time was 15-20 minutes, and the soluble solids after enzymatic hydrolysis were generally 6.5- 7.5%.

(8) Beating. The two-channel beater was used for pulping. The first sieve was 0.8 mm and the second sieve was 0.6 mm.

(9) Rubber grinding. The gap between the rubber mills is 10 micron at the head and 5 micron at the second.

(10) Concentrate. The secondary concentration temperature is 65-68°C, the vacuum degree is 0.077-0.080Npa, and the end point soluble solids is 16-18%.

(11) Warm up. The temperature is 90-95°C and the time is 6-8s.

(12) canning, sealing. 198 g tinplate cans, top clearance 6-8 mm, sauce temperature 85-88°C.

(13) Sterilization and cooling. Sterilization formula 5-25-5 minutes / 85 °C, cooling to about 45 °C.

(14) Inspection. It was incubated at 30°C for 10 days and tested according to commercial sterility standards.

Third, quality standards

1, sensory standards. The sauce body is uniform and delicate, without water analysis, light yellow color, rich onion aroma, sweet and sour taste, no visible fiber and impurities.

2, physical and chemical indicators. Soluble solids 16-18%, total sugar <15%, pH 3.8-4.2, viscosity 6-9 cm/30 s.

3, microbiological indicators. The number of molds is < 40/100 fields, and pathogenic bacteria cannot be detected. Tszh

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