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Extraction method of composite spice for marinated meat products

An extraction method and technology of spices, applied in the field of condiment extraction, can solve the problems of difficult quality control and large flavor differences, achieve uninterrupted extraction time and improve extraction efficiency

Inactive Publication Date: 2020-04-17
韩城市宏达花椒香料有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0004] The purpose of the present invention is to solve the problem that existing stewed products have residues of compound spices, large flavor differences and difficult quality control

Method used

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  • Extraction method of composite spice for marinated meat products

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Embodiment 1

[0050] Raw material formula:

[0051] 26 parts star anise, 21 parts cumin, 20 parts cinnamon, 9 parts prickly ash, 4 parts tangerine peel, 5 parts white pepper, 11 parts chili, 4 parts cloves.

[0052] Mix the eight spices evenly and crush them into powder;

[0053] Using supercritical CO in the extraction kettle 2 Compound essential oil extracted from spice powder;

[0054] After the extraction is completed, the compound essential oil is sequentially separated by five separation tanks; there are five separation tanks, and the pressures of the five separation tanks are 20Mpa, 17Mpa, 14Mpa, 10Mpa and 7Mpa, which is equivalent to a multi-stage separation system , the substances separated in each separation tank are different. The substances with large molecular weight are separated first, so the heavy components are concentrated in the first separation tank 7 and the second separation tank 8, and the heavier components are concentrated in the third separation tank. In the sti...

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Abstract

The invention discloses an extraction method of a composite spice for marinated meat products. The extraction method comprises the following steps: uniformly mixing various spices and crushing the spices into powder; extracting the composite essential oil of the spice powder by using supercritical CO2 in an extraction kettle; after the extraction is completed, sequentially separating the compoundessential oil through a plurality of separation kettles; and selecting a separation product of each separation kettle according to a preset proportion, and blending the separation products to obtain atarget product. After supercritical carbon dioxide extraction is carried out on various spices, five separation kettles are used for separating an extraction product, and separation products of the five separation kettles are sequentially blended according to a ratio to obtain the composite spice. The flavor of the composite spice is controlled by controlling the quantity of products separated bydifferent separation kettles in the blending process, and the situation that the flavor of meat products is unstable due to the difference of production places and years of spice raw materials is avoided. Meanwhile, oil-water emulsification can be conducted on the composite spice, and industrial production is facilitated.

Description

【Technical field】 [0001] The invention belongs to the field of condiment extraction, and in particular relates to a method for extracting compound spices for marinated meat products. 【Background technique】 [0002] Stewed meat products, also known as stewed meat and stewed vegetables, are dishes made by boiling the raw materials after preliminary processing and blanching in the prepared marinade. Generally, it can be divided into three categories: red brine, yellow brine, and white brine. Sichuan brine is the most common in the whole country, and most of them are red brine. The stewed meat in Chaoshan area is the most famous and has gone abroad. Braised pork is mainly processed with spices and meat as the main raw materials. Most of the stewed seasonings have the effects of appetizing, strengthening the skin and spleen, and digestion and stagnation. The reason why stewed products are popular all over the country and favored by consumers is inseparable from its own charact...

Claims

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Application Information

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IPC IPC(8): A23L27/10A23L13/40A23L13/70B01D11/02C11B9/02
CPCA23L27/10A23L27/11A23L13/428A23L13/72C11B9/025C11B9/022B01D11/0203B01D11/0284B01D11/0288
Inventor 李荣陈自强党利辉
Owner 韩城市宏达花椒香料有限公司
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