Special compound spicy seasoning oil for meat products and preparation method of seasoning oil

Abstract

The invention discloses special compound spicy seasoning oil for meat products and a preparation method of the seasoning oil. According to the invention, a reasonable raw material formula is adopted, a plurality of compound spice raw materials are extracted in one step, and a plurality of fragrant ingredients are extracted in one step, the special compound spicy seasoning oil can be widely applied to the production of meat products; as a result, the seasoning operation of the meat products can be carried out conveniently; the traditional complex process of extracting single spice raw materials and blending during food seasoning operation is avoided; during the meat product processing process, the operations are simplified, both time and labor are saved, the processing period is shortened and the production efficiency is improved; meanwhile, the production procedures can be controlled conveniently, the processing quality of the meat products can be further improved and good economic benefit can be obtained.

Description

Technical field [0001] The invention belongs to the technical field of plant spice extraction, and specifically relates to the use of supercritical CO 2 The extraction device extracts the special compound spice seasoning oil for meat products. Background technique [0002] Spices are used in food processing in the form of raw spices, powdered spices and spice extracts. The original spices and powdered spices have unstable aromas. During storage, more aroma components will evaporate with the passage of time. , Its internal composition will change, affecting its stability, and the microbial content is high, and the quality is difficult to guarantee, which seriously affects the actual effect and quality of use in food, incomplete taste in food, and low utilization rate. The main forms of spice extracts obtained by supercritical extraction technology are essential oils, oleoresins, spice emulsions, flavors, etc., which contain most of the aroma components and flavoring substances in ...

AI Technical Summary

Problems solved by technology

However, due to the particularly high concentration of its aroma components and taste substances, it needs to be precisely diluted and adjusted to control the taste before use, and in food processing, compound spices are often compounded and formulated from various spices. Compound blending of single spice components, because the extracted oleoresin is viscous and semi-fluid, it is not easy to weigh and weigh, it is almost insoluble in aqueous solution, and it is not easy to disperse evenly in solid products. Therefore, in food processing It is difficult to control the uniformity of the deployment, and it is not convenient for the standardization of food processing operations

[0003] At present, there are few types of domestic compound spice seasoning oil products, and the production process of traditional vegetable oil heating and extraction of spice raw materials is mainly used (Gao Yan et al., Research on the development of spiced seasoning oil and its oxidation stability, Chinese seasoning, 2012; Chen Wenxue et al., Development of Pepper Seasoning Oil, Chinese Seasoning, 2008), although supercritical technology has begun to be used in the extraction of spices, but all of them use supercritical extraction of a single type of spice raw material (Chen Xiuqing et al., supercritical extraction of star anise Research on Oil, Chinese Condiment, 2011; Zhou Lijian, Comparison of Three Extraction Methods of Fennel Essential Oil, Chinese Condiment, 2010; Wang Jialiang, Supercritical CO 2 Research on the extraction of prickly ash oleoresin, Chinese condiment, 2007), compound deployment in food processing and seasoning operations, the production process is complicated, the operation is not changed, labor-intensive and time-consuming, greatly reducing production efficiency