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Brine for vinasse-made foods, preparation method and application thereof

One aspect, the technology of fermenting, which is applied in the field of drunken brine and its preparation, can solve the problems of consumers' health injury, no health benefit, accumulation, etc., and achieves the effects of unique taste, avoiding complicated production and simple preparation process.

Inactive Publication Date: 2021-05-11
上海宝鼎酿造有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In order to further increase the shelf life of drunken stewed food, relevant food processing factories will also add industrial chemicals such as food preservatives during the stewed process, and these industrial chemicals have no benefit to consumers' health and are consumed in large quantities. Finally, industrial chemicals such as preservatives are easy to accumulate in the human body, thus causing serious harm to the health of consumers

Method used

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  • Brine for vinasse-made foods, preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

preparation example 1

[0042] A plant extract, the specific steps are: crush 1kg of Cordyceps militaris and 0.5kg of wild ginseng into 8-mesh mixed powder, then add it to an extraction tank, add 20L of water and reflux for 2 hours in a boiling state to obtain plant extract The solution is filtered through a 0.18 μm microporous membrane, concentrated and then spray-dried to obtain the plant extract.

preparation example 2

[0044]A plant extract, the specific steps are: crush 1kg of Cordyceps militaris and 1kg of wild ginseng into 8-mesh mixed powder, then add it to an extraction tank, add 30L of water and reflux extraction for 3 hours in a boiling state to obtain a plant extract , filtered through a 0.2 μm microporous membrane, concentrated and then spray-dried to obtain the plant extract.

Embodiment 1

[0047] A kind of drunk bittern, each component and its corresponding weight are as shown in Table 1, and obtain through following steps preparation:

[0048] S11, spice cooking: mix cinnamon bark, orange peel, Chinese prickly ash, and fennel, add water, heat to 90°C, boil for 45 minutes, filter, and cool to obtain spice water;

[0049] S12, blending and seasoning: add propolis and chitosan to the spice water, stir to dissolve, continue to add rice wine, white sugar, monosodium glutamate, salt, alcohol, freshness enhancer, and stir evenly;

[0050] S13, Sterilization and packaging: Sterilize at 75°C for 15 minutes, fill and seal.

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PUM

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Abstract

The invention relates to the technical field of food seasonings, and particularly discloses a brine for vinasse-made foods, a preparation method and an application thereof. The invention is characterized in that the brine for vinasse-made foods comprises 80-120 parts of yellow rice wine, 8-12 parts of white granulated sugar, 2-6 parts of monosodium glutamate, 18-22 parts of edible salt, 1-2 parts of alcohol, 0.1-0.3 part of cinnamon, 0.1-0.3 part of citrus peel, 0.1-0.2 part of Chinese prickly ash, 0.1-0.2 part of fennel, 0.1-0.2 part of freshener, 8-12 parts of water, 0.1-0.2 part of propolis and 0.05-0.1 part of chitosan. The brine for vinasse-made foods is mainly prepared by three steps of S11, boiling of spice ingredients, S12, blending and seasoning, and S13, sterilization. The brine for vinasse-made foods can be used for making vinasse-made foods such as seafoods, poultries and poultry egg products. The vinasse-made foods prepared from the brine has the advantages of high nutritional value and long shelf life.

Description

technical field [0001] The present application relates to the technical field of food seasoning, more specifically, it relates to a kind of drunken bittern and its preparation method and application. Background technique [0002] Drunken food has a long history in our country. When various ingredients are marinated in rice wine, the aroma of the wine is tangy. It is not only a way to preserve the ingredients but also to enhance the flavor of the ingredients. [0003] For example, the Chinese invention patent with the authorized public announcement number CN100387132C discloses a method for intoxicating river crabs. By rinsing the river crabs and soaking them in water, the surface moisture is de-dried, and then put into a container and add high-alcohol liquor for intoxicating. After intoxication, add seasoning marinade cooked with rice wine, soy sauce, chili, garlic, onion, ginger, and sugar, seal and refrigerate for 7-15 hours, and it is ready. [0004] Another example is t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L27/10A23L3/3472A23L3/3562A23L13/40A23L13/50A23L15/00A23L17/10A23L17/40A23L21/20A23L29/30A23L33/105A23L5/10
CPCA23L27/00A23L27/10A23L3/3472A23L3/3562A23L33/105A23L21/20A23L29/30A23L13/50A23L13/428A23L15/30A23L17/10A23L17/40A23L5/13A23V2002/00
Inventor 施怀德乔慧嵘
Owner 上海宝鼎酿造有限公司
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