Seasoning for lamb chops and preparation method thereof

A production method and seasoning technology, which is applied in the field of seasoning, can solve the problems of seasoning without lamb chops, etc., and achieve the effect of short shelf life and suppressing quality changes

Active Publication Date: 2021-04-23
湖南佳元禄食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] There is currently no special seasoning for lamb chops

Method used

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  • Seasoning for lamb chops and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

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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Abstract

The invention discloses a seasoning for mutton chops and a production method thereof. The present invention aims at the unstable quality and short shelf life of mutton products at present, and provides a seasoning for mutton chops and a production method thereof. The seasoning for mutton chops can keep mutton The color and tenderness can inhibit the quality change of lamb chops during storage. The preparation method comprises the following steps: S1: raw materials: salt, white sugar, compound phosphate, L-sodium ascorbate, chili powder, cumin powder, green onion powder, garlic powder, white pepper powder; S2: mixing the above raw materials Get even.

Description

technical field [0001] The invention relates to the technical field of seasonings, in particular to a seasoning for lamb chops and a preparation method thereof. Background technique [0002] In recent years, my country's mutton consumption has grown rapidly, and mutton consumption groups are advancing from north to south and from west to east. Although the output of mutton is increasing year by year, it still cannot meet the needs of domestic and foreign markets. According to the data provided by the agricultural department, the contradiction between supply and demand of mutton in my country will show an intensifying trend. In the first quarter of 2002, the output of mutton in my country was 1.485 million tons. An increase of 6.76% over the same period in 2001. But the overall output is still far from meeting the needs of the market. At present, the national mutton output per capita is less than 2kg. Data from the United Nations Food and Oils Organization show that mutton ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/10A23L27/00A23L5/30
CPCA23L5/32A23L27/00A23L27/10A23L27/105
Inventor 杜星火
Owner 湖南佳元禄食品有限公司
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