Mutton chop seasoning and preparation method thereof
A production method and seasoning technology, applied in the field of seasoning, can solve the problems of seasoning without lamb chops and the like
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Embodiment 1
[0046] The preparation method of seasoning for lamb chops comprises the following steps:
[0047] S1: Grind Zanthoxylum bungeanum and pass through a 30-mesh sieve to obtain Zanthoxylum bungeanum powder; mix Zanthoxylum bungeanum powder with ethanol with a mass fraction of 75% (that is, an aqueous solution of ethanol, wherein the mass fraction of ethanol is 75%) at a solid-to-liquid mass ratio of 1:10 Uniform, under the condition of ultrasonic power 300W, ultrasonic frequency 35kHz, carry out ultrasonic extraction at 65°C for 2.5 hours to obtain the extract; centrifuge the extract at 3000 rpm for 15 minutes, discard the precipitate, take the supernatant at temperature Carry out rotary evaporation at 50°C, vacuum degree of 0.08MPa, and rotating speed of 60 rpm to remove the solvent, and obtain Zanthoxylum bungeanum oleoresin;
[0048] S2: uniformly mix Zanthoxylum bungeanum oleoresin, maltodextrin, and cornstarch in a mass ratio of 1:8:1 to obtain adsorption type Zanthoxylum bun...
Embodiment 2
[0052] The preparation method of seasoning for lamb chops comprises the following steps:
[0053]S1: Grind Zanthoxylum bungeanum and pass through a 30-mesh sieve to obtain Zanthoxylum bungeanum powder; mix Zanthoxylum bungeanum powder with ethanol with a mass fraction of 75% (that is, an aqueous solution of ethanol, wherein the mass fraction of ethanol is 75%) at a solid-to-liquid mass ratio of 1:10 Evenly, under the condition of microwave power 300W, carry out microwave extraction at 65°C for 2.5 hours to obtain the extract; centrifuge the extract at a speed of 3000 rpm for 15 minutes, discard the precipitate, and take the supernatant at a temperature of 50°C. The vacuum degree is 0.08MPa, and the rotation speed is 60 rpm to carry out rotary evaporation to remove the solvent to obtain the pepper oleoresin;
[0054] S2: uniformly mix Zanthoxylum bungeanum oleoresin, maltodextrin, and cornstarch in a mass ratio of 1:8:1 to obtain adsorption type Zanthoxylum bungeanum oleoresin;...
Embodiment 3
[0058] The preparation method of seasoning for lamb chops comprises the following steps:
[0059] S1: Grind Zanthoxylum bungeanum and pass through a 30-mesh sieve to obtain Zanthoxylum bungeanum powder; mix Zanthoxylum bungeanum powder with ethanol with a mass fraction of 75% (that is, an aqueous solution of ethanol, wherein the mass fraction of ethanol is 75%) at a solid-to-liquid mass ratio of 1:10 Evenly, carry out Soxhlet extraction for 2.5 hours to obtain the extract; centrifuge the extract at a speed of 3000 rpm for 15 minutes, discard the precipitate, and take the supernatant at a temperature of 50 °C, a vacuum of 0.08 MPa, and a speed of 60 Carry out rotary evaporation to remove solvent under rev / min, obtain Zanthoxylum bungeanum oleoresin;
[0060] S2: uniformly mix Zanthoxylum bungeanum oleoresin, maltodextrin, and cornstarch in a mass ratio of 1:8:1 to obtain adsorption type Zanthoxylum bungeanum oleoresin;
[0061] S3: Weigh each raw material by weight: 50 parts o...
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