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Fragrance-mixing preserved szechuan pickle and preparation method thereof

A production method and technology of mustard, which is applied in the field of food processing, can solve the problems of poor fusion and coordination of mustard flavor, unnatural product fragrance, and poor fragrance persistence, so as to achieve complete retention of flavor components, low peroxide value, mellow and long-lasting fragrance Effect

Inactive Publication Date: 2014-12-24
SICHUAN PROVINCE CHUANNAN BREWING
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The present invention aims at the problems existing in the above-mentioned prior art, and provides a mustard mustard with permeating fragrance and its preparation method, which solves the problem that the fusion and coordination of mustard mustard aroma in the prior art is poor, the product aroma is unnatural, the aroma is not prominent, and the aroma is not strong. poor durability

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] (1) Salting: soak the pickled mustard in salt water, and add pepper, garlic and ginger during the soaking process;

[0029] (2) Material selection: choose high-quality dried chili, star anise, peppercorns, cumin, cloves, cinnamon, kaempferia, fragrant leaves, pepper, tangerine peel, and licorice as the main raw materials for extraction;

[0030] (3) Drying: Dry the above raw materials at 60~80°C;

[0031] (4) Powder mixing: powder the dried spices to a particle size of 20-60 mesh; mix the powdered spices according to the following weight percentages: 35% pepper, 10% star anise, 25% pepper, Cumin 3%, clove 5%, cinnamon 5%, kaempferia 4%, bay leaves 3%, pepper 2%, tangerine peel 6%, licorice 2%;

[0032] (5) Extraction: Weigh the evenly mixed spices, carry out alcohol extraction under reduced pressure and vacuum, and then completely dealcoholize to obtain the aroma extract;

[0033] (6) Finished product: after washing, desalting, cutting and squeezing the soaked pickled...

Embodiment 2

[0035] (1) Salting: soak the pickled mustard in salt water, and add pepper, garlic and ginger during the soaking process;

[0036] (2) Material selection: choose high-quality dried chili, star anise, peppercorns, cumin, cloves, cinnamon, kaempferia, fragrant leaves, pepper, tangerine peel, and licorice as the main raw materials for extraction;

[0037] (3) Drying: Dry the above raw materials at 60~80°C;

[0038] (4) Powder mixing: the dried spices are respectively powdered to a particle size of 20-60 mesh; the powdered spices are mixed according to the following weight percentages: 37% pepper, 9% star anise, 27% pepper, Cumin 2%, clove 4%, cinnamon 4%, kaempferia 4%, bay leaf 4%, pepper 1%, tangerine peel 5%, licorice 3%;

[0039] (5) Extraction: Weigh the evenly mixed spices, carry out alcohol extraction under reduced pressure and vacuum, and then completely dealcoholize to obtain the aroma extract;

[0040] (6) Finished product: after washing, desalting, cutting and squeez...

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Abstract

The invention provides fragrance-mixing preserved szechuan pickle and a preparation method thereof, in order to solve the problems that in the prior art, the integration and coordination of fragrance of preserved szechuan pickle are poor, so that the fragrance of the product is not natural, not obvious and not durable. The preparation method of the fragrance-mixing preserved szechuan pickle comprises the following steps: soaking preserved szechuan pickle blank by using salt water, wherein during the soaking process, pepper, garlic and ginger are added; and extracting fragrance extractives of spices, washing the soaked preserved szechuan pickle blank, desalting, splitting, pressing, mixing the treated preserved szechuan pickle blank with the fragrance extractives of spices, and thus obtaining the preserved szechuan pickle product. According to the invention, the fragrance (namely, the added fragrance) and the fragrance of the raw material of the preserved szechuan pickle are integrated, so that the fragrance-mixing preserved szechuan pickle is bright in color, mellow and durable in fragrance, with the addition of the natural flavor generated by lactic acid fermentation, the product is appetizing, tasty and refreshing, delicious and crispy.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to mustard mustard with oozing fragrance and a preparation method thereof. Background technique [0002] Pickled mustard is one of the traditional fermented foods in my country. Its texture is crisp and tender, fragrant and refreshing, and it is appetizing and delicious. It is deeply loved by consumers. Most mustard mustard products sold in the market are based on salted mustard mustard as main raw material, and are produced through processes such as cleaning, salting, desalination, dehydration, seasoning, packaging and sterilization. [0003] The aroma of food is an important part of whether food is attractive to the product. At present, the method of adding flavor to mustard mustard products is to add spices directly to the dehydrated mustard or artificially synthesized spices to improve the aroma of food. The main use of spices After the spices are dried or d...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L19/20
CPCA23L27/14A23L19/20
Inventor 管过如陈功万鹏张其圣费敏
Owner SICHUAN PROVINCE CHUANNAN BREWING
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