Method for preparing spice salt for inhibiting chicken enterococcus in salted preserved duck
A technology of spices and chicken intestines, which is applied in the direction of food ingredients containing natural extracts, food ingredients as antimicrobial preservation, food ingredients as antioxidants, etc., can solve problems such as difficult cleaning, time-consuming and water-consuming, and penetration of active ingredients. Achieve the effects of avoiding insufficient extraction, convenient use, and no need for cleaning
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Image
Examples
Embodiment 1
[0033] Grind the mixed spices with a weight ratio of 30% licorice, 25% cloves, 25% cinnamon and 20% Angelica dahurica, pass through a 30-mesh sieve, add 50% (v / v) ethanol aqueous solution that is 20 times the weight of the spice powder, and set the temperature at 50 ° C. Soak for 3h, after press filtration, obtain the spice extract, add the spice extract of 2 times its weight in the salt, and add the beta-cyclodextrin of 5% of salt weight and the maltodextrin of 5% respectively, through Boil with high-pressure steam, heat and concentrate, recover ethanol, stir while heating, the peripheral speed of the outer edge of the anchor stirrer blade is 0.6m / s, until the water is dry, the material is completely crystallized, and the spice salt co-crystal embedding is obtained. The spice salt co-crystal embedding is pulverized, passed through a 30-mesh sieve, weighed, and packed into bags to obtain a finished product of spice salt that inhibits Enterococcus gallinarum in salted duck witho...
Embodiment 2
[0036] Grind the mixed spices with a weight ratio of 30% licorice, 25% cloves, 25% cinnamon and 20% Angelica dahurica, pass through a 30-mesh sieve, add 50% (v / v) ethanol aqueous solution that is 20 times the weight of the spice powder, and set the temperature at 65°C Soak for 2 hours, press filter to get the spice extract, add 3 times the weight of the spice extract to the salt, and add 5% of the salt weight β-cyclodextrin, 7.5% of the maltodextrin and 5% of the salt The monosodium glutamate is boiled by high-pressure steam, heated and concentrated, ethanol is recovered, stirred while heating, the peripheral speed of the outer edge of the anchor stirrer blade is 0.7m / s, until the water is dried, the material is completely crystallized, and the spice salt co-crystallization is obtained. The embedding material, the co-crystal embedding material of the spice salt is crushed, passed through a 30-mesh sieve, weighed, and bagged to obtain a finished product of spice salt that inhibi...
Embodiment 3
[0039] Grind the mixed spices with a weight ratio of 30% licorice, 25% cloves, 25% cinnamon and 20% Angelica dahurica, pass through a 20-mesh sieve, add 50% (v / v) aqueous ethanol solution that is 10 times the weight of the spice powder, and set the temperature at 70°C Soak for 2 hours, after pressure filtration, add 50% (v / v) ethanol aqueous solution 10 times the weight of spice powder to the spice residue, soak at 70°C for 2 hours, after pressure filtration, combine the spices obtained by two extractions Extraction solution, after two extractions, the active ingredients in the spices are extracted more fully, add the spices extraction solution of 2 times its weight in table salt, and add β-cyclodextrin of 5% by weight of table salt and 5% by weight of table salt The maltodextrin is boiled by high-pressure steam, heated and concentrated, ethanol is recovered, and stirred while heating, the peripheral speed of the outer edge of the anchor stirrer blade is 0.6 m / s, until the wate...
PUM
Login to View More Abstract
Description
Claims
Application Information
Login to View More