Composite multi-use pickling salt seasoning pack, and preparation method and application of same

A technology of pickling salt and seasoning packs, which is applied in the fields of application, food ingredients as odor improvers, food ingredients as antioxidants, etc. It can solve the problems of single type of seasoning and marinade, poor deodorization, freshness and crispness, flat and single flavor, etc. problems, to achieve the effect of increasing product added value, reducing fat storage, and unique flavor

Active Publication Date: 2018-06-01
SICHUAN ACAD OF FOOD & FERMENTATION INDS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At the same time, when common salt is used to pickle meat and vegetables, there are problems such as dull color, poor freshness and crispness, flat and single flavor, and harmful substances to human body will also be produced during the pickling process.
[0003] There are only one type of seasoning and marinating material in the market

Method used

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  • Composite multi-use pickling salt seasoning pack, and preparation method and application of same
  • Composite multi-use pickling salt seasoning pack, and preparation method and application of same
  • Composite multi-use pickling salt seasoning pack, and preparation method and application of same

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] Example 1: Cured Bacon

[0050] (1) Preparation of salt and pepper buns: Take 150g of fine salt in a preheated iron pan at 40°C, and fry it dry over low heat. Take 4g of red peppercorns and fry them in an iron pan at 50°C until they are browned, crush them with a grinder, add fried fine salt and mix well.

[0051] (2) Preparation of spice packs: Take 50g of water and heat to 30°C, add crushed 1g of star anise, 5g of pepper, 3g of pepper, 2g of cinnamon, and 1g of cumin, cook at 80°C for 20min, add 20g of salt to dissolve, and cool to room temperature ,spare.

[0052] (3) Preparation of marinade package: 0.5g yellow tea, 2g Artemisia annua, 1g orange peel, and 0.5g allspice were crushed to 30 mesh powder, and mixed with 40g salt, 30g sucrose, and 5g maltitol.

[0053](4) Preparation of color protection pack: 0.8 g of sodium D-isoascorbate and 0.2 g of citric acid were made into powder and mixed evenly.

[0054] Take fresh pork ribs, remove the minced meat, clean up th...

Embodiment 2

[0055] Example 2: Cured bacon

[0056] (1) Preparation of salt and pepper buns: Take 100g of fine salt in a preheated iron pan at 40°C, and fry it dry over low heat. Take 4g of red peppercorns and fry them in an iron pan at 50°C until they are browned, crush them with a grinder, add fried fine salt and mix well.

[0057] (2) Preparation of spice packs: Take 100g of water and heat to 30°C, add crushed 1g of star anise, 5g of pepper, 3g of pepper, 2g of cinnamon, and 1g of cumin, cook at 80°C for 20 minutes, add 30g of salt to dissolve, and cool to room temperature ,spare.

[0058] (3) Preparation of marinade package: crush 0.5g yellow tea, 2g Artemisia annua, 1g orange peel, and 0.5g allspice to 30 mesh powder, mix with 30g salt, 30g sucrose, and 5g maltitol.

[0059] (4) Preparation of color protection pack: 0.7 g of sodium D-isoascorbate and 0.2 g of citric acid were made into powder and mixed evenly.

[0060] Take fresh pork, remove the minced meat, clean up the blood, cu...

Embodiment 3

[0061] Example 3: pickled pickles

[0062] 1) Preparation of salt and pepper buns: Take 150g of fine salt in a preheated iron pan at 40°C, and fry it dry over low heat. Take 10g red prickly ash and fry it in an iron pan at 60°C until it is browned, crush it with a grinder, add fried fine salt and mix well.

[0063] 2) Preparation of spice packs: Heat 100g of water to 30°C, add crushed 1g of star anise, 3g of pepper, 5g of pepper, 1g of cinnamon, and 1g of cumin, cook at 95°C for 10 minutes, add 50g of salt to dissolve, and cool to room temperature. spare.

[0064] 3) Preparation of marinade package: crush 0.5g of yellow tea, 1g of Artemisia annua, 1g of orange peel, and 0.5g of allspice to 30-mesh powder, and mix with 20g of salt, 15g of sucrose, and 5g of maltitol.

[0065] 4) Preparation of color protection pack: 2 g of D-sodium erythorbate and 1 g of citric acid were made into powder and mixed evenly.

[0066] Take 1000g lotus white, wash with water, drain, cut into smal...

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PUM

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Abstract

The invention belongs to the field of foods and particularly discloses a composite multi-use pickling salt seasoning pack, and a preparation method and an application of same. The seasoning pack includes a Sichuan pepper salt pack, a spice pack, a marinade pack and a color protection pack. The Sichuan pepper salt pack contains salt and red Chinese prickly ash; the spice pack includes salt, star anise, chili, pepper, cinnamon and fennel; the marinade pack includes salt, sucrose, maltitol, yellow tea powder, artemisia stelleriana powder, tangerine peel powder and allspice powder; and the color protection pack contains sodium D-erythorbate and lemon. By specially adding the yellow tea powder, artemisia stelleriana powder, tangerine peel powder and allspice powder, when being used for picklingvegetables or meat, the pickling salt seasoning pack allows bacteria-reduced dry pickling and wet pickling, can eliminate greasy and odor taste of meat and plump mouth feel, forms a unique flavor inthe pickled food and maintains the color and original flavor of the product, is safe to use and has multiple application modes, can satisfy different demands, and can be used as a healthy seasoning pack product in both household use and industrial production.

Description

technical field [0001] The invention belongs to the field of food, especially the technical field of condiment preparation in the food industry, and specifically relates to a composite multipurpose pickled salt seasoning bag and its preparation method and application. Background technique [0002] Pickling salt is one of the most commonly used seasonings in food preparation. Traditional cured meat or dishes usually add a large amount of salt, sucrose, nitrite or nitrate to achieve seasoning and long-term preservation. Medical research shows that the intake of high sodium salt, high sugar, nitrite or nitrate is extremely harmful to human health. Simultaneously, when common table salt is used for pickling meat and vegetables, there are problems such as dim color, deodorization, freshness and crispness, flat and single flavor, etc., and substances harmful to human body will also be produced during the pickling process. [0003] There are only one type of seasoning and marinat...

Claims

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Application Information

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IPC IPC(8): A23L27/00A23L27/10A23L27/20
CPCA23V2002/00A23L27/00A23L27/10A23L27/20A23V2250/032A23V2250/628A23V2250/6416A23V2200/15A23V2200/02
Inventor 陈功卢付青游敬刚李益恩潘红梅黄静邓楷罗丹
Owner SICHUAN ACAD OF FOOD & FERMENTATION INDS
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