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Spice compound liquid for corrosion prevention and preparation method thereof
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A technology of spices and liquid preparation, which is applied in the field of antisepsis and can solve problems such as physical effects
Inactive Publication Date: 2016-08-31
BEIJING UNIV OF AGRI
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[0002] The shelf life of food, especially meat, has always been the most concerned issue for people. Usually, in order to improve its shelf life, it is necessary to add preservatives to food, but most of the preservatives used in the market are chemical preservatives, which will cause harm to the body. influences
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preparation example Construction
[0029] According to one aspect of the present invention, there is provided a method for preparing a spice compound liquid for antisepsis, said method comprising the following steps:
[0030] Step 1, respectively pulverizing and sieving cinnamon, cloves and star anise to obtain cinnamon powder, clove powder and star anise powder;
[0031] Step 2, dissolving the cinnamon powder, clove powder and star anise powder obtained in step 1 respectively in a solvent, and optionally performing ultrasonication;
[0033] Step 4. Mix the cinnamon extract, clove extract and star anise extract obtained in step 3 in proportion to obtain the spice compound solution.
[0034] According to a preferred embodiment of the present invention, in step 1, after crushing, pass through a 30-50 mesh sieve.
[0035] In a further preferred embodiment, in step 1, after crushing, pass through a 40-mesh siev...
Embodiment 1
[0080] The preparation of embodiment 1 spice compound liquid
[0081] Grind cinnamon, cloves and star anise, pass through a 40-mesh sieve, and then dissolve them in Niulanshan Erguotou at 65 degrees. The ratio of solid to liquid is 1:10. , rotary steamed to 1g / mL, respectively to obtain cinnamon extract, clove extract and star anise extract, and placed in the refrigerator for future use.
[0082] The above-prepared cinnamon extract, clove extract and star anise extract are mixed in a ratio of 0.063:1:0.81 to obtain a spice compound solution.
Embodiment 2
[0083] The preparation of embodiment 2 spice compound liquid
[0084] Grind cinnamon, cloves and star anise respectively, pass through a 30-mesh sieve, and then dissolve them in Niulanshan Erguotou at 65 degrees, wherein the ratio of solid to liquid is 1:15. Steam to 1.5g / mL to obtain cinnamon extract, clove extract and star anise extract respectively, and store them in the refrigerator for later use.
[0085] The cinnamon extract, the clove extract and the star anise extract prepared above are mixed in a ratio of 0.04:0.8:1 to obtain a spice compound liquid.
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Abstract
The invention discloses a spice compound liquid for corrosion prevention and a preparation method thereof. The method includes: extracting cinnamon extracted solution, a clove extracted solution and a star anise extracted solution from cinnamon, clove and star anise respectively, preferably by ultrasound-assisted extraction, then mixing the extracted solutions in certain proportion to obtain the spice compound liquid. The spice compound liquid prepared according to the method contains the cinnamon extracted solution, the clove extracted solution and the star anise extracted solution, the cinnamon extracted solution, the clove extracted solution and the star anise extracted solution are respectively extracted from cinnamon, clove and star anise. The spice compound liquid can be used for corrosion prevention, especially for corrosion prevention of meat tripe. The preparation method provided by the invention is simple and is easy to realize, and the spice compound liquid prepared by the method is a natural material and has anticorrosion function, also the meat tripe prepared with the spice compound liquid has long shelf life and has good taste.
Description
technical field [0001] The invention belongs to the field of anticorrosion, and in particular relates to a compound liquid, in particular to a spice compound liquid for anticorrosion. Background technique [0002] The shelf life of food, especially meat, has always been the most concerned issue for people. Usually, in order to improve its shelf life, it is necessary to add preservatives to food, but most of the preservatives used in the market are chemical preservatives, which will cause harm to the body. influences. In modern society, with the improvement of people's requirements and attention to their own dietary health, it has become an inevitable development trend to replace chemical preservatives with natural preservatives. [0003] As a natural material, spices are one of the important auxiliary materials in meat products. They not only play a role in removing fishy smell and increasing flavor in meat products, but also inhibit spoilage bacteria in meat products and d...
Claims
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