Preparation method of pickled food seasoning

Abstract

The present invention discloses a preparation method of pickled food seasoning and belongs to the preparation field of food seasoning. Fresh hemerocallis citrine is used as a raw material, an ultrasonic oscillation is used to extract active ingredients in the hemerocallis citrina, and cellulase and pectinase are used for treatment, so that active ingredients are further released from cells. Primary starch hydrolyzate and glucosidase are used to effectively prevent the oxidization of the active ingredients and at the same time to partially hydrolyze the active ingredients into small molecular active ingredients. Then a treated filtrate is mixed with a plant ash extract, the pH of the mixture is adjusted to be slightly alkaline with diluted hydrochloric acids, the pH adjusted mixture is refined to obtain the pickled food crystals, the pickled food seasoning is applied on the food surface, the contained salt can enable the food to be dehydrated, and the contained hemerocallis citrine extract in the seasoning can effectively inhibit the produce of sodium nitrite in the pickling process. The seasoning is non-toxic and after the pickling, the food can be instantly consumed by a simple washing.

Description

Technical field [0001] The invention discloses a preparation method of pickled food seasoning, which belongs to the field of food seasoning preparation. Background technique [0002] Pickled foods are loved by people because of their unique taste and flavor, but their safety has always been controversial. This is because the content of nitrite in pickled foods is too high and has strong carcinogenicity, so explore A pickling method that can effectively improve the edible safety of pickled food is particularly important to ensure people's diet safety. [0003] Plant extracts contain natural substances that have the ability to remove nitrite, and at the same time can inhibit the conversion of nitrite to nitrosamines, thereby improving the quality of pickled foods and reducing carcinogenicity. The production of day lily in my country is large. Except for part of the harvest, it is directly put on the market. Most of it is dehydrated and dried to meet the market demand in the off-seas...

AI Technical Summary

Problems solved by technology

[0004] The main technical problem to be solved by the present invention is to provide a solution for the problem that the content of nitrite in the food is too high and nitrosamines with strong carcinogenic effect are easily generated in the human body during the eating process of the existing pickled food. A method for preparing pickled food seasoning. The invention uses fresh day lily as raw material, uses ultrasonic vibration to extract active ingredients of day lily, uses cellulase and pectinase to further release the active ingredients from cells, and utilizes the primary starch The hydrolyzate and glucosidase prevent the active ingredient from being oxidized, and at the same time partially hydrolyze it into a small molecular active ingredient, then mix it with the plant ash extract, adjust the pH to weak alkaline with dilute hydrochloric acid, and refine it to obtain pickled food seasoning Crystals, after the obtained pickled food seasoning is coated on the surface of the food, the salt contained in it can dehydrate the food, and the daylily extract contained in the seasoning can effectively inhibit the production of sodium nitrite during the pickling process, and the seasoning is non-toxic, pickled The finished food can be eaten after simple cleaning