Method for preparing spice salt for inhibiting staphylococcus sciuri in salted preserved duck
A technology of Staphylococcus squirrel and spices, which is applied in the directions of food ingredients containing natural extracts, food ingredients as anti-microbial preservation, food ingredients as antioxidants, etc. problems, to extend stability and shelf life, prevent oxidative loss, and achieve the effect of fast speed
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Embodiment 1
[0033] A 30-mesh sieve is passed after the mixed spices with a weight ratio of 30% cloves, 25% Chinese prickly ash, 25% nutmeg and 20% grass fruit are pulverized, and 50% (v / v) aqueous ethanol solution of 20 times the weight of the spice powder is added at 50 Soak at ℃ 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% maltodextrin , boiled with high-pressure steam, heated and concentrated, recovered ethanol, stirred 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-crystallization is obtained. The spice salt co-crystal embedding is pulverized, passed through a 30-mesh sieve, weighed, and bagged to obtain a slag-free spice salt product for inhibiting Staphylococcus squirrel in salted duck.
[0034] The prepared spice salt product is added...
Embodiment 2
[0036] A 30-mesh sieve is passed after crushing the mixed spices with a weight ratio of 30% cloves, 25% Chinese prickly ash, 25% nutmeg and 20% grass fruit, and adding 50% (v / v) ethanol aqueous solution of 20 times the weight of the spice powder at 65 Soak at ℃ 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% maltodextrin and 5% monosodium glutamate, boiled by high-pressure steam, heated and concentrated, recovered ethanol, stirred while heating, the peripheral speed of the outer edge of the anchor stirrer blade is 0.7m / s, until the water is dry, 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 bagged to obtain a slag-free spice salt product for inhibiting Staphylococcus squirrel in salted duck.
[0037] The prepared spice salt product is added in an amoun...
Embodiment 3
[0039] A 20-mesh sieve is passed after crushing the mixed spices with a weight ratio of 30% cloves, 25% Chinese prickly ash, 25% nutmeg and 20% grass fruit, and adding 50% (v / v) aqueous ethanol solution of 10 times the weight of the spice powder at 70 Soak at ℃ 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℃ for 2 hours, after pressure filtration, combine two extractions to obtain Spice extract, after two extractions, the active ingredients in the spices are more fully extracted, add 2 times the weight of the spice extract to the salt, and add β-cyclodextrin and salt weight 5% of the salt weight 5% maltodextrin is boiled with 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 0.6 m / s, until the water is dried, and the material is completely crystallized to obtain Sp...
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