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Preparation method of special liquid spice for sausage product

A technology of spices and products, which is applied in food preparation, application, food science, etc., can solve the problems of uneven product flavor, microbial contamination of spice powder, and affect the sensory quality of products, and achieve consistent taste, unique flavor and reasonable design. Effect

Active Publication Date: 2015-04-08
SHANXI YANGYIZHAI NATURAL PLANT DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

First of all, if the ratio of spices is different, the flavor of meat pot products will be different. The existing spices specially used for meat pot products have a single ratio, and there are problems and deficiencies in adding spice raw material powder to meat pot products. Many, but mainly in the following aspects: affecting the sensory quality of the product, too many black spots on the surface of the product, which are easy to be mistaken for impurities; affecting the shelf life of the product, serious microbial contamination of spice powder, and high original bacterial load; adding and using is inconvenient, very Difficult to mix evenly with fillings, the flavor of the product cannot be uniform; it affects the stability of the flavor of the product, and various spice raw materials are affected by factors such as variety, origin, harvesting, and storage, and the flavor intensity is changeable

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A method for preparing special liquid spices for meat filling products, comprising the steps of:

[0033] (1) Weigh 100kg of spice mixture: the spice mixture is composed of the following raw materials: 30kg of white pepper, 10kg of black pepper, 20kg of nutmeg, 12kg of cardamom, 20kg of coriander seed, and 8kg of galangal;

[0034] (2) Dust and impurity removal by winnowing: the above prepared spice mixture is passed through winnowing (for example, by a dry cleaning machine) to remove dust and impurities;

[0035] (3), pulverization: pulverize the spice mixture obtained in step (2) through a pulverizer with a built-in 40-mesh screen;

[0036] (4) Solvent impregnation: Put the pulverized material in step (3) into the extraction tank and add food-grade ethanol with a concentration of 95%. The weight ratio of material to ethanol is 1:9. minute;

[0037] (5) Ultrasonic cycle extraction: temperature 50°C, time 1 hour, working frequency 20KHZ;

[0038] (6) Filtration: Suct...

Embodiment 2

[0041] A method for preparing special liquid spices for meat filling products, comprising the steps of:

[0042] (1) Weigh 200kg of spice mixture: the spice mixture is composed of the following raw materials: 60kg of white pepper, 20kg of black pepper, 40kg of nutmeg, 24kg of cardamom, 40kg of coriander seed, and 16kg of galangal;

[0043] (2) Air selection for dust and impurity removal: the spice mixture obtained in step (2) is air selected (for example, by a dry cleaning machine) to remove dust and impurities;

[0044] (3), pulverization: pulverize the above prepared spice mixture through a pulverizer with a built-in 40-mesh screen;

[0045] (4) Solvent impregnation: Put the pulverized material in step (3) into the extraction tank and add food-grade ethanol with a concentration of 95%. The weight ratio of material to ethanol is 1:9. minute;

[0046] (5) Ultrasonic cycle extraction: temperature 50°C, time 1 hour, working frequency 20KHZ;

[0047] (6) Filtration: Suction fi...

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PUM

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Abstract

The invention relates to the technical field of manufacturing of novel compound aromatic seasonings for a sausage product, and particularly relates to a preparation process of special aromatic seasonings for a sausage product. The preparation process comprises the following steps: (1) weighing a spice mixture; (2) performing air separation, dust removal and impurity removal; (3) pulverizing; (4) impregnating in solvent; (5) performing ultrasonic cyclic extraction; (6) filtering; and (7) recovering the solvent. According to the invention, the preparation method is reasonable in design; and compared with the currently used spice powder, the liquid spice prepared through the method has obvious advantages.

Description

technical field [0001] The invention relates to the technical field of making novel compound spice seasonings for meat filling products, in particular to a preparation process of spice seasonings specially used for meat filling products. Background technique [0002] At present, most of the spices used in various high and low temperature meat filling products (such as sausage, ham, canned food, etc.) are added in the form of spice raw material powder, that is, the spice raw material used in the product is crushed separately Then mix them in proportion or use them after mixing and crushing in proportion. First of all, if the ratio of spices is different, the flavor of meat pot products will be different. The existing spices specially used for meat pot products have a single ratio, and there are problems and deficiencies in adding spice raw material powder to meat pot products. Many, but mainly in the following aspects: affecting the sensory quality of the product, too many b...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/221A23L27/10
CPCA23L27/11
Inventor 秦胜利
Owner SHANXI YANGYIZHAI NATURAL PLANT DEV
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