JPH0789853B2 - Onion Sote-Manufacturing method of canned food - Google Patents

Description

TECHNICAL FIELD The present invention relates to a method for producing canned onion saute.

[Conventional technology]

Conventionally, chilled products or frozen products of onion saute are known as commercialized products of onion saute.

[Problems to be solved by the invention]

However, onion sauteed chilled products or frozen products have limited distribution conditions, and it is the actual situation that it is difficult to maintain the distribution conditions.

Further, when such a chilled product or a frozen product is canned so as not to be affected by distribution conditions, it is browned, has a bad texture, and has a small flavor, so that a product having commercial value cannot be obtained.

Therefore, an object of the present invention is to provide a novel method for producing a canned onion sauteed product which does not cause browning, has a good texture and flavor, and is not limited in distribution conditions.

[Means for solving problems]

The present invention, the peeled onion, sterilized by chemicals, dehydrated after being fragmented, then immersed in a calcium chloride solution and then dehydrated again, in hot water of 80 ~ 100 ℃ 0.5 The above object is achieved by providing a method for producing a canned onion sauteed product, which comprises blanching for about 10 minutes, then injecting it, sealing it, and sterilizing by heating.

Hereinafter, the method for producing the canned onion saute according to the present invention will be described in detail.

The variety of raw material onion used in the method for producing onion sauteed canned food of the present invention is not particularly limited, and has good storage storability such as Sapporo Huang, Senshu Huang, etc. All white onions can be used. The quality of the onion to be used is not particularly limited, but it is preferable that the onion has a glossy surface, is elastic when pressed on the upper part, and is firm and firm. In this case, the one with a thin stem is a measure of firmness. Moreover, the spherical shape is better than the flat shape, and this has better storage stability. The white and greenish color is evidence that the fibers are stiff, and they are dried in a well-ventilated place. In any case, when using dried onion, select one that is well dried. This is because the speed of decay remarkably differs depending on the quality. In the method for producing canned onion sauteed according to the present invention, fresh onion is usually used. However, when dry onion is used, it is preferable to use it after exposing it to cold water (about 5 ° C.) overnight.

Thus, in order to carry out the method for manufacturing a canned onion sauteed product of the present invention, first, the outer skin of the onion is peeled, and the peeled onion is washed well with cold water such as soil fungus attached thereto. Then, sterilize with chemicals. Sterilization with this chemical is performed for the purpose of sterilizing a large number of bacteria in the soil that produce heat-resistant spores, for example, by peeling the peeled onion in a sodium hypochlorite 50-500 ppm solution. It can be carried out.

Next, the sterilized onion is cut into pieces and then dehydrated. The onion can be cut into small pieces by cutting the onion into an appropriate size and then cutting it into fine pieces (about 5 to 6 mm square). In this case, it is preferable to make fine pieces uniformly by using a fine dust cutter. The onion that has been cut into pieces is drained and then dehydrated. Dehydration is performed for the purpose of dehydrating the onion from the meat quality and removing the sulfide compound. In the dehydration, 1 to 10% by weight of salt is evenly sprinkled on the whole diced onion. It is preferable to leave the solution for about 15 minutes, drain it, and immediately wash it thoroughly with cold water to thoroughly reduce the salt concentration, and then dehydrate with a centrifuge or the like. The degree of dehydration should be such that when the onion is grasped with the hand, water will seep out.

The shredded onion is then immersed in a calcium chloride solution and then dehydrated again. Immersion of onion in calcium chloride solution is intended to solidify the texture of the onion and improve the texture of the onion, and the concentration of water is about 1 to 10 times that of the onion.
It is preferable to immerse the shredded onion for about 5 to 60 minutes in a 0.01 to 1% calcium chloride solution. After draining the onion soaked in the calcium chloride solution, drain it with cold water.
After washing with water about once, dehydrate with a centrifuge. The degree of this dehydration may be the same as in the above case.

Then, the onion re-dehydrated as described above is blanched in hot water at 80 to 100 ° C for 0.5 to 10 minutes. This blanching is intended to suppress the action of the enzyme in the onion that changes the color tone, taste, aroma, texture, etc., and to perform the above-mentioned sterilization treatment and sulfide compound removal treatment again. If the temperature is too low or the blanching time is too short, this objective cannot be achieved. Conversely,
If the blanching temperature is too high or the blanching time is too long, the texture of the onion cannot be obtained and the texture becomes poor. Also, it is preferable to use 1 to 10 times the amount of hot water as the onion, and add 0.01 to 1% acid solution (pH 2
Up to 5) are preferably used. It is preferable that the blanched onion is immediately taken in a sardine and cooled with cold water such as ice water. This is because if the excess heat is left, the texture unique to the onion will be impaired. When it is completely cooled, it is thinly placed in a basket and pressed lightly from above so that when it is grasped with your hand, the water will seep out.

Then, the blanched onion is packed in a can, poured and sealed, and then heat sterilized to obtain the desired canned onion saute. Injectable solution: Malic acid 0.01-1%
A solution (pH 2 to 5), rice oil, etc. may be mentioned.
It is preferably about 1 to 30 parts by weight with respect to 00 parts by weight.
The cans to be used include ordinary canned cans and acid-resistant containers. Heat sterilization is 20 ~ 60 at 90 ~ 110 ℃
It is preferable that the onion is kept for about 20 minutes at 80 to 110 ° C. for 20 to 60 minutes.

The canned onion sauteed product thus obtained does not cause browning, has a good texture and flavor, and is not limited in distribution conditions.

〔Example〕

Next, the method for producing a canned onion sauteed product of the present invention will be described more specifically with reference to examples.

Example 1 The onions were peeled off, and the peeled onions were thoroughly washed with cold water, dipped in a 200 ppm sodium hypochlorite solution for sterilization, and then cut into pieces of about 5 to 6 mm square.

Then, 8% by weight of salt was evenly sprinkled on the whole onion and left for about 5 minutes, drained, immediately washed well with cold water, and then, with a centrifuge,
The onion was dehydrated to such an extent that water oozes out when it is held by hand.

Next, the shredded onion is dipped in 3 times its volume of 0.15% calcium chloride solution for 30 minutes, drained and washed twice with cold water, and then the onion is gripped by hand with a centrifuge. And dehydrated to the extent that water oozes out.

Then, re-dehydrate the onion with 4 times the water
Blanching with 0.05% citric acid solution at 80-100 ° C for 2 minutes, immediately after blanching, put in a sardine and chill with ice water,
After cooling, it was thinly placed in a basket, lightly pressed from above, and dehydrated to such an extent that water oozes out when grasped by hand.

Then, blanched onion 100g was packed in a C3 can.
Inject 10 g of 0.7% malic acid solution and 10 g of rice oil, seal, and perform at 100 ℃ for 40 minutes, then keep the shredded onion solid core temperature at 85 ~ 96 ℃ for 25 minutes Thus, it was sterilized by heating to obtain canned sauteed onion.

The obtained onion sauteed canned product did not cause browning, had a good texture and flavor, and was not limited in distribution conditions.

〔The invention's effect〕

According to the method for producing canned onion sauteed according to the present invention, it is possible to produce a canned sauteed onion which does not cause browning, has a good texture and flavor, and is not limited in distribution conditions.

Claims (5)

[Claims] 1. A peeled onion is sterilized with a chemical agent, then is shredded and dehydrated, then immersed in a calcium chloride solution and then dehydrated again, and then at 80 to 100 ° C.
A method for producing canned onion saute, which comprises blanching with hot water for 0.5 to 10 minutes, then pouring, sealing and then heat sterilizing. 2. The method for producing canned onion saute according to claim 1, wherein the sterilization treatment with a chemical is performed using a sodium hypochlorite solution. 3. A canned onion according to claim 1, wherein the calcium chloride solution has a concentration of 0.01 to 1% and the onion is immersed in the solution for 5 to 60 minutes. Manufacturing method. 4. The method for producing canned onion saute according to claim 1, wherein the amount of the liquid to be poured is 5 to 50 parts by weight with respect to 100 parts by weight of the onion. 5. Heat sterilization is performed at 90 to 110 ° C. for 20 to 60 minutes,
A method for producing canned onion saute according to claim (1).