Spareribs rice flour seasonings and preparation method thereof
A technology of seasoning and ribs powder, which is applied in the field of seasonings, can solve the problems of being limited to providing delicious taste and few seasonings that pay attention to nutritional effects, so as to achieve rich ribs flavor, improve sub-health status, and regulate intestinal bacteria group effect
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Embodiment 1
[0027] Enzymatic preparation of laminarin oligosaccharides: take a certain amount of laminarin and dissolve it with distilled water to obtain a laminarin solution with a concentration of 10 mg / mL, mix 800 μL of laminarin solution with 200 μL of compound enzyme solution (cellulase and pectinase), and React at 40°C for 12 hours, then inactivate the enzyme at 100°C for 5 minutes, centrifuge at 4000rpm for 5 minutes to collect the supernatant, add 3 times the volume of 95% ethanol and place it in a refrigerator at 4°C for alcohol precipitation overnight to remove polysaccharides, centrifuge, and add baker's yeast to the supernatant The monosaccharide is removed by fermentation, and the obtained solution is subjected to vacuum freeze-drying to obtain kelp oligosaccharides.
[0028] Take 10 μL of the centrifuged supernatant after enzymatic hydrolysis and apply it on a thin-layer plate, put it into a thin-layer bar with a developing agent and react for 3 hours, take it out and blow dr...
Embodiment 2
[0030] Determination and evaluation of kelp oligosaccharides improving the probiotic activity of polysaccharides: the kelp oligosaccharides prepared in Example 1 have the effect of improving the probiotic activity of polysaccharides through in vitro glycolysis experiments; the specific process of in vitro glycolysis experiments is: mix well The feces inoculum solution was inoculated with 1% inoculum in the liquid culture medium using laminarin and laminarin oligosaccharides as carbon sources respectively, and placed in an incubator at 37°C for anaerobic culture for 0, 6, 12, and 24 hours, and the fermented Centrifuge the solution and take the supernatant.
[0031] Determination of SCFAs: take 0.45mL supernatant, add 0.02mL 6mol / L HCl and 0.03mL 2-ethylbutyric acid and mix well, connect DB-WAXetr column (30cm*0.25mm*0.25μm) and The FID detector performs separation detection. The results are shown in Table 1 (different superscript lowercase letters and capital letters in Table ...
Embodiment 3
[0038] A pork rib powder seasoning made from the following steps:
[0039] Preparation: Wash the kelp, cut it into small pieces, dry it at 100°C, grind it into powder with a powder machine, filter it through a 35-mesh sieve, and get the kelp powder for later use; cut off the original ribs, wash them, and add 2 times the quality of water , boiled under high heat and high pressure for 50 minutes, took out the boiled ribs, concentrated under reduced pressure until the weight of the ribs extract was equal to the weight of the original ribs, and obtained the ribs extract for later use.
[0040] Step 1: Take 20 parts of edible salt, 20 parts of lard, 30 parts of ribs extract, 10 parts of kelp powder, 7 parts of kelp oligosaccharides, 6 parts of spices, 6 parts of sodium glutamate, 20 parts of starch, and taste core 10 parts of disodium glycoside, 2 parts of garlic powder, 3 parts of ginger powder and 2 parts of green onion powder, mixed evenly to obtain a seasoning mixture;
[0041...
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