Method for preparing spice salt for inhibiting oxidation of dry cured goose
A technology of spice and goose, which is applied to food ingredients as antioxidants, preservation of meat/fish with chemicals, food ingredients containing natural extracts, etc., can solve the problems of difficult to clean, difficult to mix evenly, time-consuming and water-consuming, Achieve the effect of avoiding insufficient extraction, inhibiting wind goose oxidation, and easy to use
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Embodiment 1
[0033] The mixed spices with a weight ratio of 25% cloves, 20% ginger, 20% pepper, 20% nutmeg and 15% star anise are crushed and passed through a 30-mesh sieve, and 50% (v / v) of 20 times the weight of the spice powder is added Soak the ethanol aqueous solution at 50°C for 3 hours, press filter to obtain the spice extract, add 2 times the weight of the spice extract to the salt, and add 5% of the salt weight β-cyclodextrin and 5% The maltodextrin is boiled by high-pressure steam, heated and concentrated, ethanol is recovered, stirred while heating, and the peripheral speed of the outer edge of the anchor stirrer blade is 0.6m / s, until the water is dried, the material is completely crystallized, and the spice salt is obtained The co-crystal embedding material is crushed, passed through a 30-mesh sieve, weighed, and packed into bags to obtain a slag-free spice salt product that inhibits wind eel oxidation.
[0034] The prepared spice salt product is added in an amount of 3% of th...
Embodiment 2
[0036] The mixed spices with a weight ratio of 25% cloves, 20% ginger, 20% pepper, 20% nutmeg and 15% star anise are crushed and passed through a 30-mesh sieve, and 50% (v / v) of 20 times the weight of the spice powder is added Soak the ethanol aqueous solution at 65°C for 2 hours, press filter to obtain 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% monosodium glutamate are boiled with high-pressure steam, heated and concentrated, and ethanol is recovered, stirred while heating, and the peripheral speed of the outer edge of the anchor stirrer blade is 0.7m / s, until the water is dried and the material is completely crystallized , to obtain the spice salt co-crystal embedding, the spice salt co-crystal embedding is crushed, passed through a 30-mesh sieve, weighed, and bagged to obtain a slag-free spice salt product that inhibits wind goose oxidation.
[0037] The prepared s...
Embodiment 3
[0039] The mixed spices with a weight ratio of 25% cloves, 20% ginger, 20% pepper, 20% nutmeg and 15% star anise are crushed and passed through a 20-mesh sieve, and 50% (v / v) of 10 times the weight of the spice powder is added Soak in ethanol water solution at 70°C for 2 hours, after pressure filtration, add 50% (v / v) ethanol water solution 10 times the weight of spice powder to the spice residue, soak at 70°C for 2 hours, after pressure filtration, combine The spice extract obtained by two extractions, after the two extractions, the active ingredients in the spices are more fully extracted, and the spice extract twice its weight is added to the salt, and β-cyclopaste with 5% of the salt weight is added. Maltodextrin with 5% weight of fine and table salt is boiled with high-pressure steam, heated and concentrated, and ethanol is recovered, stirred while heating, and the peripheral speed of the outer edge of the anchor stirrer blade is 0.6 m / s, until the water is dry, and the ma...
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