Steady-state sesame salt

Abstract

The invention belongs to the technical field of seasonings, and particularly relates to steady-state sesame salt. The formula comprises sesame seeds, an adhesive and a seasoning; wherein the adhesiveis a compound of a starch substance and an edible gum, and the mass ratio of the starch substance to the edible gum is (1-9): 1; and the product form is granular. In the invention, the edible adhesiveis adopted to bond the fried sesame together, and the typical characteristic is that before eating, the sesame exists in the form of complete grains and is not crushed, and the coated edible adhesivealso plays a role in isolating from air and can play a secondary protection role. Compared with traditional commercial sesame salt, the steady-state sesame salt provided by the invention has the technical advantages that the oxidative rancidity process of grease can be delayed, the salt powder layering phenomenon is avoided, and the like, meanwhile, the steady-state sesame salt has the characteristics of fresh keeping, fidelity, taste keeping and quality guaranteeing, and the uniformity of flavor in storage and eating is kept.

Description

technical field [0001] The invention belongs to the technical field of condiments, and in particular relates to a stabilized sesame salt. Background technique [0002] Sesame salt is a condiment with a long history and tradition, which is favored by consumers. The traditional sesame salt is generally homemade, that is, after the sesame is fried in a household frying pan, it is ground and compounded with table salt, and it is eaten and made immediately, so it has a very strong and unique fresh flavor. Similar to homemade sesame salt, as industrialized and commercialized sesame salt, sesame is first roasted and then crushed, then compounded with salt in a certain proportion, and finally packed into bags or bottles. For example, CN201510159283.9 in the prior art discloses a processing technology of sesame salt, which includes 8 processes of impurity removal, water washing, heating, frying, cooling, grinding, adding salt, and packaging. [0003] However, actual research shows ...

AI Technical Summary

Problems solved by technology

One is that after the sesame is ground, the complete sesame tissue is destroyed, and the protected oil and other components are fully exposed, especially the unsaturated fatty acids rich in it are prone to oxidative rancidity, and it is easy to have bad flavor after opening the package. Change, or even lose edible value

Second, the flavor of the crushed sesame salt is exposed for a long time, and the volatile aroma substances are easily lost, resulting in a rapid decay of the flavor, which cannot present the unique flavor quality of traditional freshly ground sesame salt.

The third is that after the sesame salt has been stored for a long time, due to the difference in specific gravity and scattering of the fine salt grains and sesame seeds, stratification will occur, and the salt powder will easily deposit at the bottom, resulting in uneven taste of the upper and lower layers, and the exposure of salt is also easy to absorb moisture, resulting in Agglomeration, affecting the appearance and taste

And because the local moisture is too large, it is easy to cause the microorganisms to exceed the standard, resulting in safety risks

Images