A method for avoiding the typical kitchens onion flavor by means of stabilizing the lsoalliins in kitchens, onion, and the use of the produced by the method of onion hold strength mixture

摘要

The present invention relates to a process for the avoidance of the typical kitchens onion flavor by means of stabilizing the isoalliins in the kitchens onion (lat. Allium cepa) and the use of the produced by the method of onion hold strength mixture. The aim of the invention, it is the typical onion taste in the meat product to be avoided in order to significantly increase the bulb amount to be able to make and the bioavailability isoalliin. With the method is a proportion by weight of the kitchens onion of up to 50 w -%, based on the fresh material (sum of the raw meat mixture contains and onion raw mass) can be achieved. The typical onion taste, the sulfur-containing degradation products of the isoalliins, mainly the disulphide and the propionaldehyde, from. In the invented method, a path has been found which, isoalliin in front of the catalytic decomposition and to protect stabilize.The isoalliin of the bulb is otherwise as a result of the damage to the onion skin in the case of the food processing by the enzyme allii lug to form tears stimulus ends substances degraded.With this method, it is possible, the operating handles of the bad nutrition the ‘ almost - food ", hamburger sausage and scalded-emulsion sausage meat patties and to make to extraordinarily healthy food.