Spice flavoring agent capable of retaining freshness and use thereof

A seasoning agent and spice technology, applied in the field of fresh-keeping seasoning agent for pickled peppers and chicken feet, can solve the problems of being unable to cover up the fishy smell of chicken feet and highlighting the strong umami taste of chicken feet, so as to improve taste quality, reduce production costs, The effect of high safety factor

Inactive Publication Date: 2011-08-03
湖北远成赛创科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The taste quality of chicken feet with pickled peppers also directly affects the degree of purchase by consumers. Whether it is bulk or vacuum-packed chicken feet bought in the market, some pickled peppers greatly cover the taste of chicken feet, while others cannot. Covering the fishy smell of chicken feet cannot highlight the strong umami taste of chicken feet. Therefore, it is also very important to improve the taste and quality of chicken feet with pickled peppers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Spice fresh-keeping seasoning agent prescription is (each component is all in weight percent) in the present embodiment: 8% potassium cinnamate, 2% nisin, 15% D-sodium erythorbate, 20% compound phosphate, 25% Sodium Diacetate, 5% Citric Acid and 25% Potassium Sorbate.

[0023] In the process of pickling chicken feet with pickled peppers, the product of this formula is added to the marinade water with a weight of 0.1% to 0.3% by weight of the marinade water. Compared with the blank group, it was placed in a constant temperature and humidity box for accelerated testing. The test evaluation results are shown in Table 2:

[0024] Table 2. Embodiment 1 accelerated test evaluation result

[0025]

Embodiment 2

[0027] Spice fresh-keeping seasoning agent prescription is (each component is all by weight percent) in the present embodiment: 8% potassium cinnamate, 3% nisin, 15% D-sodium erythorbate, 24% compound phosphate, 25% Sodium Diacetate, 5% Citric Acid and 20% Potassium Sorbate.

[0028] In the process of pickling chicken feet with pickled peppers, the product of this formula is added to the marinade water with a weight of 0.1% to 0.3% by weight of the marinade water. Compared with the blank group, it was placed in a constant temperature and humidity box for accelerated testing. The test evaluation results are shown in Table 3:

[0029] Table 3. Embodiment 2 accelerated test evaluation results

[0030]

Embodiment 3

[0032] Spice fresh-keeping flavoring agent prescription is (each component is all in weight percent) in the present embodiment: 10% potassium cinnamate, 3% nisin, 15% D-sodium isoascorbate, 24% compound phosphate, 25% Sodium Diacetate, 5% Citric Acid and 18% Potassium Sorbate.

[0033] In the process of pickling chicken feet with pickled peppers, the product of this formula is added to the marinade water with a weight of 0.1% to 0.3% by weight of the marinade water. Compared with the blank group, it was placed in a constant temperature and humidity box for accelerated testing. The test evaluation results are shown in Table 4:

[0034] Table 4. Embodiment 3 accelerated test evaluation results

[0035]

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PUM

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Abstract

The invention discloses a spice flavoring agent capable of retaining freshness, which comprises the following components in percentage by weight: 8-20% of potassium cinnamate, 2-3% of nisin, 10-20% of D-sodium erythorbate, 20-30% of sodium diacetate, 15-25% of composite phosphate, 15-25% of potassium sorbate and 5-10% of citric acid. The shelf life of chicken feet with pickled peppers can be prolonged, the fishy smell of the chicken feet can be removed, and the taste quality of the chicken feet with pickled peppers can be improved through adding the flavoring agent capable of retaining the freshness during the pickling process of the chicken feet with pickled peppers; and the pickling liquid can be recycled for 2-3 times; therefore, the production cost of an enterprise is greatly reduced.

Description

technical field [0001] The invention relates to a fresh-keeping flavoring agent for spices and an application thereof, in particular to an application as a fresh-keeping seasoning agent for pickled pepper and chicken feet. Background technique [0002] Because chicken feet are meaty food, they are very suitable for the growth of microorganisms, especially in summer, when chicken feet with pickled peppers in bulk are sold at room temperature without any treatment, the number of microorganisms will increase exponentially within 24 hours, even in In the better environment of the supermarket, pickled peppers and chicken feet have deteriorated within 48 hours. In order to solve this problem, most manufacturers use chemical preservatives potassium sorbate or sodium benzoate as the main antiseptic ingredients. At the same time, there is a step of soaking chicken feet with pickled peppers in the production process, and they are usually soaked for about 12 hours in order to make them...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/226A23L3/3544A23L3/3571A23L27/20
Inventor 叶传发王晶朱如惠
Owner 湖北远成赛创科技有限公司
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