Satay powder and preparation method thereof

A technology for satay and ingredients, applied in the field of satay powder and its preparation, can solve the problems of heavy taste, poor taste, uneven technology and the like of seasonings, and achieve the effects of moderate taste and simple composition of raw materials

Inactive Publication Date: 2018-03-23
兴化市华荣食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the uneven formula and ingredient technology, the satay powder currently sold in the market has a poor taste and cannot achieve the effect of fragrance and refreshing. Moreover, some satay powder abuses too many spices and medicinal materials, and the difference between raw materials and raw materials The interaction between them has not been f

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] A kind of satay powder, satay powder is made up of following composition according to percentage by weight: 18% of cinnamon, 15% of ginger, 13% of turmeric, 12% of kangaroo, 12% of tangerine peel, 9% of red pepper, 6% of amomum, 6% of star anise %, cumin 5%, grass fruit 4%.

[0038] Above-mentioned satay powder adopts following preparation method to prepare:

[0039] (1) Select the above raw materials.

[0040] (2) Pulverization and granulation: The raw material is pulverized, stirred evenly, and then placed in a granulator for granulation.

[0041] (3) Screening and magnetic screening: Pass the granulated material through a 60-mesh sieve, and pass it through a magnetic device for testing. If it is qualified, it will enter the next step.

[0042] (4) Steam sterilization: steam sterilization is carried out to the material after sieving and magnetic field, the temperature of steam sterilization is 110° C., and the time is 7 minutes.

[0043] (5) Drying: The steam steri...

Embodiment 2

[0048] A kind of satay powder, satay powder is made up of following composition according to percentage by weight: 17% of cinnamon, 13% of ginger, 11% of turmeric, 10% of kangaroo, 10% of tangerine peel, 8% of red pepper, 5% of amomum, and 5% of star anise %, cumin 4%, grass fruit 3%.

[0049] Above-mentioned satay powder adopts following preparation method to prepare:

[0050] (1) Select the above raw materials.

[0051] (2) Pulverization and granulation: The raw material is pulverized, stirred evenly, and then placed in a granulator for granulation.

[0052] (3) Screening and magnetic screening: Pass the granulated material through a 60-mesh sieve, and pass it through a magnetic device for testing. If it is qualified, it will enter the next step.

[0053] (4) steam sterilization: steam sterilization is carried out to the material after sieving and magnetic field, the steam sterilization temperature is 100° C., and the time is 8 minutes.

[0054] (5) Drying: The steam ster...

Embodiment 3

[0059]A kind of satay powder, satay powder is made up of following composition according to weight percentage: cinnamon 20%, ginger 17%, turmeric 11-15%, kaempferen 14%, tangerine peel 15%, red pepper 10%, amomum 7%, 8% star anise, 6% cumin, 5% grass fruit.

[0060] Above-mentioned satay powder adopts following preparation method to prepare:

[0061] (1) Select the above raw materials.

[0062] (2) Pulverization and granulation: The raw material is pulverized, stirred evenly, and then placed in a granulator for granulation.

[0063] (3) Screening and magnetic screening: pass the granulated material through an 80-mesh sieve, and pass it through a magnetic device for testing, and if it is qualified, it will enter the next step.

[0064] (4) steam sterilization: steam sterilization is carried out to the material after sieving and magnetic treatment, the steam sterilization temperature is 120° C., and the time is 6 minutes.

[0065] (5) Drying: The steam sterilized materials ar...

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Abstract

The present invention discloses satay powder and a preparation method thereof. The satay powder comprises the following components in percentages by weight: 17-20% of cortex cinnamomi, 13-17% of freshginger, 11-15% of rhizoma curcumae longae, 10-14% of rhizoma kaempferiae, 10-15% of dried orange peel, 8-10% of red chilies, 5-7% of fructus amomi, 5-8% of star anise, 4-6% of fennel and 3-5% of fructus tsaoko. The satay powder is moderate in taste and beneficial to body health, and can retain fresh flavors of edible materials.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to satay powder and a preparation method thereof. Background technique [0002] Satay powder is mainly used in meat products, etc., and is a commonly used seasoning in Chinese and Western food. Due to the uneven formula and ingredient technology, the satay powder currently sold in the market has a poor taste and cannot achieve the effect of fragrance and refreshing. Moreover, some satay powder abuses too many spices and medicinal materials, and the difference between raw materials and raw materials The interaction between them has not been fully considered, and the final seasoning may not be a collection of the functions of the raw materials, but may be harmful to the body due to the effects of the raw materials. Moreover, too many raw materials will also lead to the overpowering taste of the seasoning, which will affect the fresh fragrance of the ingredients themselves. Contents ...

Claims

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Application Information

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IPC IPC(8): A23L27/10
CPCA23L27/10
Inventor 胥广荣
Owner 兴化市华荣食品有限公司
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