Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

A kind of composite multi-purpose pickled salt seasoning bag and its preparation method and application

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: 2021-04-13
SICHUAN ACAD OF FOOD & FERMENTATION INDS
View PDF7 Cites 0 Cited by
  • 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, and there is a single use. There is no compound multi-purpose pickling salt for different products and different methods of use. In order to meet the multiple needs of the market and consumers and the pursuit of product flavor and color, a new type of salt is developed Compound multi-purpose pickling salt seasoning pack is imminent

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • A kind of composite multi-purpose pickled salt seasoning bag and its preparation method and application
  • A kind of composite multi-purpose pickled salt seasoning bag and its preparation method and application
  • A kind of composite multi-purpose pickled salt seasoning bag and its preparation method and application

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 of yellow tea, 2g of Artemisia annua, 1g of orange peel, and 0.5g of allspice were crushed to 30-mesh powder, and mixed with 40g of salt, 30g of sucrose, and 5g of 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 min...

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...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention belongs to the field of food, and specifically relates to a compound multipurpose pickled salt seasoning bag and its preparation method and application. The seasoning package includes a salt and pepper package, a spice package, a marinade package and a color protection package; the salt and pepper package contains salt and red peppercorns, the spice package contains salt, star anise, pepper, pepper, cinnamon and cumin, and the marinade package contains Salt, sucrose, maltitol, yellow tea powder, white wormwood powder, orange peel powder and allspice powder, color protection pack contains sodium D-erythorbate and lemon. The pickling salt seasoning pack is specially added with yellow tea powder, white wormwood powder, orange peel powder, and allspice powder. When used for pickling vegetables or meat, it can be used for dry pickling, wet pickling, and digestion. The greasy and fishy smell of the meat, the rich taste, endows the dishes with a unique fragrance, maintains the color and traditional flavor of the product, is safe to eat, and can be used in a variety of ways to meet different consumer needs. It can be used as a healthy pickle for family and food industrial production Salt seasoning package products.

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

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(China)
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
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com