Meat pickling condiment

A seasoning and cured meat technology, applied in the direction of food science, etc., can solve the problems of easy change of meat taste, easy production of nitrite, harm to health, etc., and achieve the effect of increasing fresh flavor

Inactive Publication Date: 2017-06-13
广西南宁市唐郎食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The present invention aims at the problems in the prior art that the meat taste is easy to change in the process of curing meat with salt, and it is easy to produce nitrite, which is harmful to health. Meat tastes good, retains the original flavor, and is a healthy and safe seasoning

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Leaves of dill, dried at 25°C until the water content is 40%, and ground through a 100-mesh sieve to obtain dill powder for later use; ground nutmeg into powder and passed through a 100-mesh sieve to obtain nutmeg powder for later use; fresh fragrance Chopped and ground mackerel into powder to obtain lemongrass powder for later use; dried lily slices were ground through a 200-mesh sieve to obtain lily powder for later use; ginger was dried to a moisture content of 10%, and ground through a 100-mesh sieve to obtain ginger powder , standby; flavoring agent in g as the unit, weigh the following components raw materials: garlic powder 10g, salt 1g, pepper 2g, buckwheat paste 5g, Polygonatum 3g, Piper 1g, magnolia 2g, crab powder 0.5g and bay leaf extract 1.1 g. Mix and stir the raw materials of each component evenly, and set aside; among them, fresh fragrant leaves are taken, dried at 35°C for 10 minutes, taken out, coated with honey on both sides of the fragrant leaves, and...

Embodiment 2

[0022] Leaves of dill are dried at ~45°C until the moisture content is 50%, and ground through a 220-mesh sieve to obtain dill powder for later use; ground nutmeg into powder and passed through a 200-mesh sieve to obtain nutmeg powder for later use; fresh fragrance Chopped and ground the grass into powder to get lemongrass powder for later use; dried lily slices were ground through a 300-mesh sieve to get lily powder for later use; dried ginger to a water content of 12% and ground through a 220-mesh sieve to get ginger powder , standby; flavoring agent in g as the unit, weigh the following components of raw materials: garlic powder 15g, salt 3g, pepper 5g, buckwheat paste 7g, Polygonatum 5g, bamboo 2g, magnolia 3g, crab powder 2.5g and bay leaf extract 3.1 g. Mix and stir the raw materials of each component evenly, and set aside; among them, take fresh fragrant leaves, dry them at 40°C for 20 minutes, take them out, coat both sides of the fragrant leaves with honey, and keep dr...

Embodiment 3

[0025] Leaves of dill are dried at 35°C until the water content is 45%, and ground through a 160-mesh sieve to obtain dill powder for later use; ground nutmeg into powder and passed through a 150-mesh sieve to obtain nutmeg powder for later use; fresh fragrance Chopped and ground mackerel into powder to get citronella powder for later use; dried lily slices were ground through a 250-mesh sieve to get lily powder for later use; ginger was dried to a moisture content of 11%, and ground through a 160-mesh sieve to get ginger powder , standby; flavoring agent in g, weigh the following components raw materials: garlic powder 12g, salt 2g, chili 4g, buckwheat paste 6g, Polygonatum 4g, Piper 1g, magnolia 3g, crab powder 1.5g and bay leaf extract 2.1 g. Mix and stir the raw materials of each component evenly, and set aside; among them, fresh fragrant leaves are taken, dried at 37°C for 15 minutes, taken out, coated with honey on both sides of the fragrant leaves, and then kept at 55°C ...

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PUM

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Abstract

The invention discloses a meat pickling condiment, which is prepared from the following constituent raw materials in parts by weight: 10 to 30 parts of dill powder, 5 to 10 parts of coriander, 1 to 2 parts of aniseed, 5 to 8 parts of netmeg powder, 7 to 17 parts of amomum fruit powder, 10 to 12 parts of cornstarch, 1 to 3 parts of ginger powder, 2 to 3 parts of lemon grass powder, 1 to 3 parts of lily root flour, 2 to 6 parts of acorus calamus and 3 to 5 parts of flavoring agent. By using the meat pickling condiment which is provided by the invention, the fishy and goaty smells of various meat and fish food materials can be effectively removed; the delicious and fragrant tastes of the various meat and fish food materials are increased; a pickled meat product is enabled to have a saline taste, but the quality and the delicious taste of meat are not destroyed; the harmful excessive nitrite also cannot be generated.

Description

technical field [0001] The invention relates to a seasoning, in particular to a cured meat seasoning. Background technique [0002] Cured meat is mainly cured with salt. When fresh meat is marinated, the amount of salt used to marinate fresh meat is one of the important factors for preparing cured meat. When using a high-concentration salt solution, the osmotic pressure is large, the water loss is fast, the taste is too salty and the taste is not fresh; but the salt content is less than 7%, and the antiseptic ability is poor. At the same time, the soaking time is prolonged, the maturity is delayed, and the nutrition Reduced value. In short, too much salt will hinder the flavor of the finished product, and too little salt will not achieve the purpose of preservation, and at the same time affect the quality of meat taste. [0003] The information disclosed in this Background section is only for enhancing the understanding of the general background of the present invention a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/10
Inventor 唐德胜
Owner 广西南宁市唐郎食品有限公司
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