Pickling seasoning packet for improving nutrition and flavor of meat, and preparation method thereof
A technology for seasoning packets and meat, which is applied to bacteria used in food preparation, the function of food ingredients, and food ingredients as taste improvers, etc., can solve the problems of long marinating time, unsafe food, single type and use , to achieve the effect of improving meat texture and color, eliminating greasy feeling and fishy smell, and enhancing the added value of products
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Image
Examples
Embodiment 1
[0028] A marinated seasoning package for improving the nutrition and flavor of meat, which contains the following raw materials in terms of mass percentage:
[0029] 3% polydextrose, 3.5% fructooligosaccharide, 9% starch, 25% salt, 5% complex phosphate, 5% glycerol monostearate, 0.5% sucrose fatty acid ester, 5% milk, 10% pickle juice, 9% lemon juice, 9% ginger juice, 6% papaya juice, 9% salad oil.
[0030] Composite phosphate is the compounded substance of sodium pyrophosphate, sodium tripolyphosphate and sodium hexametaphosphate. Based on the total mass of 100%, sodium pyrophosphate accounts for 2%, sodium tripolyphosphate accounts for 26%, and sodium hexametaphosphate accounts for 72%. %.
[0031] The preparation method of this seasoning bag is:
[0032]1) Wash and dry the selected lemons, peel and remove seeds, press the juice with a hydraulic press, heat the juice at 90°C for 5 minutes, add 0.015% sodium D-isoascorbate, 0.009% pectinase and 0.004% cellulase, and make i...
Embodiment 2
[0038] A marinated seasoning package for improving the nutrition and flavor of meat, which contains the following raw materials in terms of mass percentage:
[0039] 1% polydextrose, 1% fructooligosaccharides, 5% starch, 36% salt, 2% complex phosphate, 1% glyceryl monostearate, 2% sucrose fatty acid ester, 1% milk, 23% pickle juice, 15% lemon juice, 5% ginger juice, 3% papaya juice, 5% salad oil.
[0040] The preparation method of this pickling seasoning bag is the same as embodiment 1.
Embodiment 3
[0042] A marinated seasoning package for improving the nutrition and flavor of meat, which contains the following raw materials in terms of mass percentage:
[0043] 2% polydextrose, 2% fructooligosaccharides, 7% starch, 30% salt, 3.5% complex phosphate, 3% glyceryl monostearate, 1.2% sucrose fatty acid ester, 3% milk, 16% pickle juice, 12% lemon juice, 7% ginger juice, 4.5% papaya juice, 7% salad oil.
[0044] The preparation method of this pickling seasoning bag is the same as embodiment 1.
[0045] Randomly choose embodiment 1, the pickling seasoning bag that obtains in embodiment 2 or embodiment 3 is applied:
[0046] Take fresh pork, remove the minced meat, clean up the blood, and cut the meat with a knife. Take 500g of cut pork, put in 50g of marinating seasoning, mix well, put it under 0.08MPa vacuum marinating at 3-4°C for 12-24h, and you are done. The cured meat obtained is dried in the traditional way, and the final product has a bright color, which eliminates the...
PUM
Abstract
Description
Claims
Application Information
- R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.
© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com