Method for preparing spice salt for inhibiting enterococcus faecalis in salted preserved duck
A technology of Enterococcus faecalis and spices, which is applied in the directions of food ingredients containing natural extracts, food ingredients as antimicrobial preservation, food ingredients as antioxidants, etc. problems, to achieve the effect of extending stability and shelf life, avoiding insufficient leaching, isolating oxygen and light
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Embodiment 1
[0033] Grind the mixed spices with a weight ratio of 30% cloves, 25% nutmeg, 25% licorice and 20% star anise and pass through a 30-mesh sieve, add 50% (v / v) aqueous ethanol solution 20 times the weight of the spice powder at 50 °C After soaking for 3 hours, after press filtration, the spice extract was obtained, and the spice extract of 2 times its weight was added to the salt, and 5% beta-cyclodextrin and 5% maltodextrin of the salt weight were added respectively. 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-crystallization embedding 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 Enterococcus faecalis in salted duck.
[0034] The prepared spice s...
Embodiment 2
[0036] Grind the mixed spices with a weight ratio of 30% cloves, 25% nutmeg, 25% licorice and 20% star anise and pass through a 30-mesh sieve, add 50% (v / v) ethanol aqueous solution 20 times the weight of the spice powder at 65 °C Soak down for 2h, after pressure filtration, the spice extract is obtained, add spice extract 3 times its weight in the salt, and add β-cyclodextrin of 5% salt weight, 7.5% maltodextrin and 5% % monosodium glutamate, boiled by high-pressure steam, heated and concentrated, recovered ethanol, stirred while heating, and the peripheral speed of the outer edge of the anchor stirrer blade was 0.7m / s, until the water was dried, the material was completely crystallized, and the spices and salts were obtained. The embedding material of crystallization is crushed, passed through a 30-mesh sieve, weighed, and bagged to obtain a finished product of spice salt without slag for inhibiting Enterococcus faecalis in salted duck.
[0037] The prepared spice salt produ...
Embodiment 3
[0039] Grind the mixed spices with a weight ratio of 30% cloves, 25% nutmeg, 25% licorice and 20% star anise and pass through a 20-mesh sieve, add 50% (v / v) aqueous ethanol solution 10 times the weight of the spice powder at 70°C Soak under water 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 two extractions Spice extract, after twice extraction, the active ingredient extraction in the spice is more fully, add the spice extract of its weight 2 times in table salt, and add the β-cyclodextrin of table salt weight 5% and salt weight 5% % maltodextrin, boiled with high-pressure steam, heated and concentrated, recovered ethanol, stirred while heating, and the peripheral speed of the outer edge of the anchor stirrer blade was 0.6 m / s, until the water was dry, the material was completely crystallized, and the spice was obtained The...
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