Seasoning spice for marinated products
A technology of stewed products and spices, applied in the direction of food science, etc., can solve the problem that consumers cannot accept the taste of Chinese medicinal materials, and achieve the effect of fresh and sweet taste and flavor
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Embodiment 1
[0012] Example 1 A stewed product seasoning spice, prepared from the following raw materials in parts by weight: 18 parts of fruit extract, 6 parts of lemongrass, 4 parts of basil, 4 parts of perilla, 4 parts of tangerine peel, 6 parts of cloves, and 5 parts of pepper , 1 part of sand ginger, 1 part of cardamom, 2 parts of mint, 2 parts of rose, 2 parts of licorice, 5 parts of angelica, 3 parts of marjoram. Preparation steps:
[0013] (1) Preparation of fruit extract: Take passion fruit pulp and pineapple pulp at a mass ratio of 1:3, mix them together, squeeze juice together, add 2 times the quality of water, homogenize twice at 18MPa, add 0.06% of the total mass of pulp pectinase at 60-65°C and pH 6.6-7.6 for 40 minutes, then add 0.02% protease and carry out enzymatic hydrolysis at 60-65°C and pH 6.6-7.6 for 35 minutes to obtain enzymatic hydrolysis solution and heat Keep at 110°C for 3-5 minutes, inactivate the enzyme, cool to room temperature, concentrate, and freeze-dry t...
Embodiment 2
[0015] Example 2 A seasoning spice for stewed products, prepared from the following raw materials in parts by weight: 26 parts of fruit extract, 10 parts of lemongrass, 3 parts of basil, 2 parts of perilla, 2 parts of tangerine peel, 10 parts of cloves, and 2 parts of pepper , 3 parts of sand ginger, 2 parts of cardamom, 1 part of mint, 1 part of rose, 1 part of licorice, 3 parts of angelica, 1 part of marjoram. Preparation steps:
[0016] (1) Preparation of fruit extract: take passion fruit pulp, mix pineapple pulp at a mass ratio of 1:2, squeeze juice together, add 2 times the quality of water, homogenate, add pectinase of 0.05% of the total mass of pulp , hydrolyze at 60-65°C, pH6.6-7.6 for 40min, then add 0.04% protease, enzymolyze at 60-65°C, pH6.6-7.6 for 40min, get enzymolyzate, heat to 110°C 3-5min, inactivate the enzyme, cool to room temperature, concentrate, and freeze-dry to obtain the fruit extract;
[0017] (2) Wash other raw materials except fruit extracts, bak...
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