Preparing method for salt for pickling food

A technology for edible salt and food, applied in food ingredients as anticaking agent, food ingredients containing natural extracts, food science, etc., can solve the deterioration of texture and nutritional quality, prone to mildew, affecting the quality and safety of bacon, etc. problem, to achieve the effect of simple operation and saving investment cost

Inactive Publication Date: 2016-12-21
中盐新干盐化有限公司
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Problems solved by technology

The small molecule aldehydes, ketones, acids, etc. produced by free radical oxidation have an unpleasant smell, which will seriously affect the taste, texture and nutritional quality of bacon products, and will also produce carcinogens
[0003] Fat oxidation of bacon is an important quality problem in the process of making and storing bacon. Studies have shown that if bacon and b

Method used

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  • Preparing method for salt for pickling food

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Embodiment 1

[0029] Preparation of nitrosohemoglobin excipients:

[0030] (1) Take fresh Houttuynia cordata, add appropriate amount of water to make a slurry, add 2% phytolactic acid bacteria and 0.3% bifidobacteria by weight of the slurry, raise the temperature to 40℃, adjust the pH to 5.7, and keep the temperature for 4 hours. , Add sodium erythorbate, continue to heat the reaction for 2 hours, filter with suction, and dry the filter cake completely at 90°C;

[0031] (2) Take the above-mentioned dried filter cake, add 1% by weight of rosehip polyphenols, stir evenly, add deionized water 10 times the weight of the mixture, and stir evenly;

[0032] (3) Add nitrosohemoglobin to a 32% ethanol solution that is 12 times its weight, stir evenly, add sodium carboxymethyl cellulose, and heat and stir at 60°C for 30 minutes. The nitrosohemoglobin The dosage is 4-6 times the weight of rosehip polyphenol, and the dosage of sodium carboxymethyl cellulose is 20 times the weight of rosehip polyphenol;

[003...

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Abstract

The invention discloses a preparing method for salt for pickling food. The table salt is prepared from, by weight, 83-90% of table salt, 10-16% of plant raw materials, 0.001-0.005% of an anti-caking agent, 0.8-2.0% of aromatic nitroso hemoglobin and the balance spice powder. According to the preparing method, simple modification is carried out in the traditional table salt preparing process, it is not needed to additionally build a production line, investment cost is greatly reduced, operation is simple and convenient, and the prepared salt for pickling food is low in cost and suitable for household home-made food prickled by consumers and food processing enterprises. According to the preparing method, nitroso hemoglobin serves as red pigment to replace nitrite to perform the color developing effect in meat product processing, and the residues of sodium nitrite can be effectively reduced; sodium carboxy methyl cellulose is used for wrapping nitroso hemoglobin, the stability of nitroso hemoglobin in the table salt is improved, and meanwhile, the aroma of the finished product can be improved through added rose hip polyphenols.

Description

Technical field [0001] The invention belongs to the field of food seasonings, and relates to functional edible salt and a preparation method thereof, more specifically, it is a functional salt for pickling. Background technique [0002] Bacon, ham, bacon, etc. can extend the storage time and add unique flavors, and are more popular in all parts of our country. Bacon, ham, bacon, etc. can extend the storage time and add unique flavors, and are more popular in all parts of our country. Meat products such as bacon are not long-lasting. When stored at room temperature, the fat in the meat will be oxidized, making the bacon toxic. The process of fat oxidation is a free radical chain reaction, and the free radicals produced by fat oxidation, namely hydroperoxide and its degradation products, can react with almost all molecules or cells in the human body, and it can react with proteins to cause protein interaction. Linkage polypeptide chain breaks, and chemical changes occur in indivi...

Claims

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Application Information

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IPC IPC(8): A23L27/40A23L33/105A23L29/00
CPCA23V2002/00A23V2200/208A23V2250/21
Inventor 王继明陈鹏杨文辉
Owner 中盐新干盐化有限公司
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