Preparation method and application of small peptide barbecue seasoning

A technology of seasoning and nacre, which is applied in the field of preparation of small peptide barbecue seasoning, which can solve the problems of loss of nutrition, flavor substances, and easy oxidation

Inactive Publication Date: 2018-03-23
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 solve the problem of easy oxidation, loss of nutrients and flavor substances in the preparation process of barbecue materials, and at the same time, to solve the problems that the barbecue food itself causes damage to the human gastrointestinal tract and eyesight, etc. Small peptide barbecue seasonings such as rosemary, bay leaves, tangerine peel, palm oil, snail protein powder, nacre protein freeze-dried powder, nacre liquid, shell powder, maltodextrin, etc., not only keep the original barbecue seasoning after grilling 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 small peptide barbecue seasoning
  • Preparation method and application of small peptide barbecue seasoning
  • Preparation method and application of small peptide barbecue seasoning

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0070] Embodiment 1 Preparation of snail protein powder

[0071] The preparation method of snail protein powder comprises the steps:

[0072] (1) Preparation of snail feed liquid: 3 parts of Hericium erinaceus, 3 parts of bamboo leaves, 3 parts of licorice, 5 parts of Qinpi, 10 parts of green tea, 4 parts of lotus leaves, 2 parts of rosemary, 1.5 parts of basil, 6 parts, 1.5 parts of mint leaves, and 60 parts of water are mixed according to weight ratio, steamed at 100°C for 10-30 minutes, after beating, cooled to room temperature, mixed with 25 parts of brown sugar and 6 parts of honey, and homogenized to obtain snail feed liquid;

[0073] (2) before the selection is about to enter the summer dormancy period or before the hibernation period, the body weight is 50 grams, and the age of the month is a snail of 5 months, and the snail is fed with the nutritional slurry, and the daily feeding amount is 12% of the snail body weight, and the temperature is adjusted. 25°C, 70% air ...

Embodiment 2

[0078] Embodiment 2 Preparation of nacre protein freeze-dried powder

[0079] The preparation method of nacre protein freeze-dried powder comprises the steps:

[0080] (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;

[0081] (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 35kV / cm and a pulse number of 16;

[0082] (3) Afterwards, the nacre liquid is subjected to decompression treatment, the distillation pressure is -0.1MPa, the distillation temperature is 45°C, and the distillation time is 25min, a...

Embodiment 3

[0091] Example 3 Preparation of Nacre Liquid

[0092] The preparation method of nacre liquid, comprises the steps:

[0093] (1) The nacre is trimmed, and the treated nacre is ultrafinely pulverized, and then transferred to a microwave device for 5 minutes of microwave treatment with a microwave power of 200W;

[0094] (2) Pump the nacre particles into the high-voltage pulse electric field treatment chamber through a peristaltic pump at a flow rate of 20mL / min, the electric field strength is 26kV / cm, and the number of pulses is 18; (3) Put the treated nacre particles into the extraction and purification chamber Equipment for self-igniting continuous dry distillation carbonization, the temperature is controlled at 550°C; then two-stage condensation is performed, and the liquid obtained by the two-stage condensation is mixed in a mixing tank and then left to stand; Carry out one-stage distillation under the above conditions until the distilled volume is 80-90% of the volume of t...

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PUM

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Abstract

The invention relates to the field of flavoring, in particular to a preparation method and an application of small peptide barbecue seasoning. The preparation method aims to solve the problems of easyoxidation, lose of nutrition and flavors, harm to human gastrointestinal tract, vision and the like caused by barbecue food and provides the small peptide barbecue seasoning including garlic, rosemary, myrcia, dried tangerine peel, palm oil, snail protein powder, nacre protein freeze-dried powder, nacre liquid, shell powder, maltodextrin and the like. The preparation method and application of thesmall peptide barbecue seasoning has the advantages of not only retaining the original flavor of barbecue seasoning after grilling but also effectively improving the flavor of grilled food, possessing high temperature resistance, protecting nutrients from loss, effectively relieving the damage to health caused by food barbecue with antioxidative effect thereof, and effectively alleviating the damage to the human gastrointestinal tract and eyesight of young people caused by eating grilled food.

Description

technical field [0001] The invention relates to the field of condiments, in particular to a preparation method and application of a small peptide 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 barbecu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/10A23L27/20A23L27/21A23L27/30A23L5/30A23P10/30
CPCA23L5/32A23L5/34A23L27/10A23L27/105A23L27/20A23L27/21A23L27/33A23P10/30A23V2002/00A23V2200/02A23V2200/30A23V2200/314A23V2200/32A23V2200/326A23V2250/5114A23V2250/542A23V2250/55A23V2300/48
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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