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

A seasoning oil and meat product technology, applied in food preparation, application, food science, etc., can solve problems such as difficult control of uniformity, difficulty in weighing and weighing, and reduced production efficiency, so as to achieve the benefits of production procedures and durability storage performance and hygiene safety, and the effect of improving production efficiency

Inactive Publication Date: 2015-02-25
HENAN MING TIAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0018] Example one

[0019] The preparation process of a special compound spicy seasoning oil for meat products:

[0020] 1) Raw material preparation: select high-quality star anise, fennel, Chinese pepper, cinnamon, dried ginger, tangerine peel, nutmeg, and control the moisture content of each raw material below 12%, and air-dry the raw materials that do not meet the requirements. Make it meet the moisture content requirements;

[0021] 2) Raw material processing: Weigh 300g of high-quality fennel, 90g of fennel, 30g of Chinese pepper, 50g of cinnamon, 30g of dried ginger, 50g of tangerine peel, and 10g of nutmeg, mix evenly and crush to 20 mesh;

[0022] 3) Supercritical CO 2 Extraction: Put the crushed raw materials into supercritical CO 2 Extraction is carried out in the extraction equipment, the packing density is 1.2kg / L, the extraction pressure is 20MPa, the extraction temperature is 35°C, and the extraction time is 2h, to obtain 4.48g of special compound spice seasoning oil fo...

Example Embodiment

[0023] Example two

[0024] The preparation process of a special compound spicy seasoning oil for meat products:

[0025] 1) Raw material preparation: select high-quality fennel, fennel, Chinese pepper, cinnamon, dried ginger, tangerine peel, nutmeg, and control the moisture content of each raw material below 8%, and air-dry the raw materials that do not meet the requirements. Make it meet the moisture content requirements;

[0026] 2) Raw material processing: Weigh high-quality fennel 400g, fennel 150g, Chinese pepper 50g, cinnamon 80g, dried ginger 50g, tangerine peel 60g, nutmeg 20g, mix evenly and crush to 40 mesh;

[0027] 3) Supercritical CO 2 Extraction: Put the crushed raw materials into supercritical CO 2 Extraction is carried out in the extraction equipment, the packing density is 1.8kg / L, the extraction pressure is 30MPa, the extraction temperature is 40°C, and the extraction time is 3h to obtain 7.58g of special compound spice seasoning oil for meat products.

Example Embodiment

[0028] Example three

[0029] The preparation process of a special ten-flavor compound spice seasoning oil for pork:

[0030] 1) Raw material preparation: select high-quality fennel, fennel, Chinese pepper, cinnamon, dried ginger, tangerine peel, nutmeg, clove, shan Na, and Amomum villosum, and control the moisture content of each raw material below 10%, which is not consistent with the moisture content The required raw materials are air-dried to make them meet the moisture content requirements;

[0031] 2) Raw material processing: Weigh 500g of high-quality fennel, 200g of fennel, 80g of Chinese pepper, 100g of cinnamon, 60g of dried ginger, 70g of dried tangerine peel, 30g of nutmeg, 20g of clove, 10g of shanner, 15g of Amomum villosum, mix evenly and crush to 40 Item

[0032] 3) Supercritical CO 2 Extraction: Put the crushed raw materials into supercritical CO 2 Extraction is carried out in the extraction equipment, with a charging bulk density of 2.4kg / L, an extraction pressure o...

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PUM

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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 ...

Claims

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Application Information

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IPC IPC(8): A23L1/221A23L1/29A23L1/314A23L27/10A23L13/40A23L33/00
Inventor 刘保明刘昭李慧清张中义
Owner HENAN MING TIAN FOOD
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