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Preparation method and application of biologically active barbecue seasoning

A technology of biological activity and seasoning, applied in the field of preparation of biological active barbecue seasoning, can solve the problems of loss of nutrition, flavor substances, easy oxidation and the like

Inactive Publication Date: 2018-03-20
宁夏红山河食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0012] The purpose of the present invention is to provide a kind of licorice smilax and fennel which is easy to oxidize and lose nutrients and flavor substances in the preparation process of the barbecue material, and at the same time, to solve the problems that the barbecue food itself causes damage to the human gastrointestinal tract and eyesight, etc. , bay leaf, fennel, linseed oil, snail protein powder, nacre protein freeze-dried powder, nacre liquid, shell powder, maltodextrin and other biologically active barbecue seasonings, not only keep the original barbecue seasoning after barbecue It has a certain flavor, and can effectively improve the flavor of grilled food. It has the characteristics of high temperature resistance and protects nutrients from being lost; at the same time, with its anti-oxidation effect, it can effectively alleviate the damage to health caused by food grilling , while effectively alleviating the damage to the gastrointestinal tract of the human body and the damage to the vision of young people caused by eating barbecued food

Method used

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  • Preparation method and application of biologically active barbecue seasoning
  • Preparation method and application of biologically active barbecue seasoning
  • Preparation method and application of biologically active barbecue seasoning

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0067] Embodiment 1 Preparation of snail protein powder

[0068] The preparation method of snail protein powder comprises the steps:

[0069] (1) Preparation of snail feed liquid: 3 parts of tangerine peel, 3 parts of honeysuckle, 3 parts of licorice, 10 parts of cumin, 4 parts of cloth hawthorn leaves, 2 parts of anise, 1.5 parts of basil, 6 parts of jelly grass, and 8 parts of wolfberry , 60 parts of water are mixed according to the weight ratio, steamed at 100°C for 10-30min, after beating, cooled to room temperature, mixed with 25 parts of brown sugar and 6 parts of honey, and homogenized; 160rpm, after fermentation finishes, obtain snail feed liquid;

[0070] (2) Select before entering the summer dormancy period or before the hibernation period, the body weight is 45-55 grams, and the month age is a snail of 4.5 months, and the snail is fed with the nutritional slurry, and the daily feeding amount is 12% of the snail body weight, and at The temperature is 25°C, the air ...

Embodiment 2

[0074] Embodiment 2 Preparation of nacre protein freeze-dried powder

[0075] The preparation method of nacre protein freeze-dried powder comprises the steps:

[0076] (1) Mechanically pulverize the treated nacre, pass through a 100-200 mesh sieve to obtain nacre powder; add 30% acetic acid solution with a mass volume ratio to the nacre powder, stir until the nacre powder is completely dissolved, and filter , to obtain the filtrate, and wash the precipitate with distilled water, transfer the washing liquid to the filtrate, and finally obtain the nacre supernatant;

[0077] (2) Pump the nacre clear liquid through a peristaltic pump to a high-voltage pulsed electric field treatment chamber at a flow rate of 20mL / min, with an electric field strength of 35k V / cm and a pulse number of 16;

[0078] (3) Fermentation-microwave extraction: adjust the pH of the nacre clear liquid to 5.0-6.5, add yeast and lactic acid bacteria to the nacre clear liquid, mix well, ferment at 100rpm at 28...

Embodiment 3

[0083] Example 3 Preparation of Nacre Liquid

[0084] The preparation method of nacre liquid, comprises the steps:

[0085] (1) Carry out edge trimming to the nacre, and mechanically pulverize the treated nacre, so that the average diameter of the pulverized particles is not greater than 1-2cm;

[0086] (2) The nacre particles are pumped into the high-voltage pulsed electric field treatment chamber through a peristaltic pump at a flow rate of 25mL / min, the electric field strength is 20k V / cm, and the number of pulses is 15. After that, the nacre particles are placed in a microwave device, and the Next, process for 5 minutes;

[0087] (3) Put the treated nacre particles into the extraction and purification equipment for self-ignition continuous dry distillation carbonization, the temperature is controlled at 600°C; then two-stage condensation is carried out, and the liquid obtained from the two-stage condensation is mixed in a mixing tank After standing still; the mixed solut...

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Abstract

The invention relates to the field of seasonings, in particular relates to a preparation method and application of a biologically active barbecue seasoning. The biologically active barbecue seasoningcomprises licorice, rhizoma smilacis glabrae, star anise, myrcia, folium isatidis, linseed oil, snail protein powder, nacre protein freeze-dried powder, nacre liquid, shell powder, maltodextrin, and the like, and aims at the problems that in the preparing process of the barbecue seasoning, the barbecue seasoning is easy to oxidize, nutrients and flavor substances are lost, and meanwhile barbecuedfood itself may cause harm to human gastrointestinal tract, vision and the like. After roasting, the original flavor of the barbecue seasoning can be kept, the flavor of the barbecued food can be effectively improved, and the barbecue seasoning has the characteristics of high temperature resistance and protection of the nutrients from being lost. At the same time, the barbecue seasoning has an anti-oxidant effect, can effectively relieve damage to the health of food barbecue, and effectively alleviates the damage to the human gastrointestinal tract and the damage to the eyesight of young people caused by eating of the barbecued food.

Description

technical field [0001] The invention relates to the field of condiments, in particular to a preparation method and application of bioactive barbecue seasoning. Background technique [0002] The condiment industry is an important part of the food industry and is closely related to people's lives. As the saying goes, "Food is the most important thing for the people, and taste is the first food." Food is inseparable from delicious food. According to the data, foreign countries began to study compound seasonings in the 1950s. In the 1970s, they became the subject of scrambled development. The share of seasoning has accounted for more than 80%. And though the annual growth rate of my country's compound seasoning is as high as 20%, in terms of the total amount, it is far from meeting the demand. As far as varieties are concerned, they also focus on a few flavors such as spicy. Compound seasoning is still in the strong development stage in China. [0003] And for barbecue seas...

Claims

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Application Information

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IPC IPC(8): A23L27/00A23L27/10A23L33/10A23L33/105A01K67/033A23K50/90A23K10/30A23K10/26A23K20/158A23K20/163A23K20/147
CPCA01K67/033A23V2002/00A23K10/26A23K10/30A23K20/147A23K20/158A23K20/163A23K50/90A23L27/00A23L27/10A23L33/10A23L33/105A23V2200/30A23V2200/14A23V2200/32A23V2200/314A23V2200/318A23V2200/326A23V2250/21A23V2300/14A23V2300/48A23V2300/38Y02P60/87
Inventor 杨正苍王占河张瑞华马学云刘立方袁鹏周世平
Owner 宁夏红山河食品股份有限公司
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