Preparation technology and application of special salt for raw-marinated vegetables
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A preparation process and vegetable technology, which is applied in the field of special raw brine vegetable salt preparation industry, can solve the problems of reducing the brittleness of brine vegetables, and achieve the effects of pure brine, convenient use and short processing time.
Pending Publication Date: 2018-06-15
SICHUAN ACAD OF FOOD & FERMENTATION INDS
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During the stewing process of vegetables, protopectin is hydrolyzed by enzymes, or pectinase secreted by some harmful
Method used
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Embodiment 1
[0043] The preparation process of special raw marinated vegetable salt comprises the following steps:
[0044] 1. Preparation of raw materials
[0045] (1) 1500g of fresh chicken skeleton, 350g of beef bone and 550g of pig bone are pulverized into bone paste by a pulverizer for subsequent use;
[0046] (2) Mix and chop fresh shiitake mushrooms, fresh mushrooms, and fresh oyster mushrooms with a mass ratio of 1:1:1, then mix them with distilled water at a mass ratio of 1:6.5, and use a beater to make a mushroom homogenate for later use;
[0047] (3) Chicken fat, butter and lard are boiled separately and cooled for later use;
[0048] (4) Weigh the auxiliary materials in proportion: 22g dried chili, 14.6g red pepper, 15.5g star anise, 35.2g green pepper, 1.8g fragrant leaves, 1.1g cloves, 4.7g tangerine peel, 2.1g cinnamon, 2.8g dill seeds, 12g of Angelica dahurica, 2.1g of three Nye, 18.4g of cinnamon, 1g of white pepper, 15.5g of rock sugar, and 11g of white sugar, respectiv...
Embodiment 2
[0053] The preparation process of special raw marinated vegetable salt comprises the following steps:
[0054] 1. Preparation of raw materials
[0055] (1) 1200g of fresh chicken skeleton, 450g of beef bone and 750g of pig bone are pulverized into bone paste by a pulverizer for subsequent use;
[0056] (2) Mix and chop fresh shiitake mushrooms, fresh mushrooms, and fresh oyster mushrooms with a mass ratio of 0.8:1.2:1, then mix them with distilled water at a mass ratio of 1:7.2, and use a beater to make a mushroom homogenate for later use;
[0057] (3) Chicken fat, butter and lard are boiled separately and cooled for later use;
[0058] (4) According to the weight of the auxiliary materials: 23.5g dried chili, 11.6g red pepper, 12.6g star anise, 33.5g green pepper, 1.6g fragrant leaves, 1.0g clove, 3.9g tangerine peel, 2.1g cinnamon, 2.3g dill seeds, 9.6g of Angelica dahurica, 1.8g of three Nye, 22g of cinnamon, 0.8g of white pepper, 12.5g of rock sugar, and 10g of white sug...
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Abstract
The invention belongs to the field of food processing, particular a preparation technology and application of special salt for raw-marinated vegetables. The preparation method of the special salt forraw-marinated vegetables comprises the following steps of firstly, crushing fresh chicken bones, cattle big bones and pig big bones to obtain bone paste for standby application; chopping fresh shiitake mushrooms, fresh mushrooms and fresh oyster mushrooms to obtain a chopped mushroom mixture, mixing the chopped mushroom mixture with distilled water, and performing pulping with a pulping machine toobtain mushroom homogenate for standby application; separately boiling chicken fat, beef tallow and lard, and then performing cooling for standby application; preparing spice composite powder; and mixing the bone paste with the mushroom homogenate to obtain a mixture, placing the mixture in a high-pressure place of 121 DEG C, performing cooling to form bone cream, regulating the pH to 6.2-6.5, adding an appropriate quantity of flavored proteases, an appropriate quantity of compound protein enzymes and an appropriate quantity of cellulases, maintaining the temperature to be 50-55 DEG C, performing vibration enzymolysis in water bath for 1.5-3h, and performing filtering to obtain bone cream enzymatic hydrolysate and the like. According to the special salt for raw-marinated vegetables made by the method, original taste and original brittleness of vegetables can be reserved, the marinated vegetables being tender and crisp in mouth feel can be made, and diversified requirements for marinated products of people can be met.
Description
technical field [0001] The invention belongs to the field of food processing, especially the technical field of seasoning preparation in the food industry, and specifically relates to a preparation process of special raw vegetable salt and its application. Background technique [0002] Stewed food refers to poultry, livestock, wild fowl, wild animal meat and their offal, aquatic products, vegetables, poultry eggs, bean products, nuts, etc. All kinds of cooked food products that are directly imported. The stewed food with good ingredients and fine cooking is popular with consumers of all ages because of its excellent color, fragrance, and convenience, and has become a popular daily delicacy in various places. [0003] As a kind of convenience food, cooked food stewed vegetables are more and more popular among consumers. It has become a frequent visitor on the dining table of ordinary people. However, the common brine stewed vegetables have swollen, soft, poor crispness, and...
Claims
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Application Information
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