Powder marinating material and preparation method thereof, and processing method of marinated meat products

A processing method and marinade technology, applied in climate change adaptation, food science, etc., can solve the problems of discarding, inefficient use, dissolution, diffusion and slow penetration of marinade and marinade

Pending Publication Date: 2021-06-15
WUHAN POLYTECHNIC UNIVERSITY
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The processing technology of stewed meat products is always closely related to spices. Spices in conventional forms are often packed together in bags during the conventional stewed process. It consumes a lot; moreover, the brine bag will be discarded after being used several times, and the use efficiency is not high, causing a lot of waste and certain environmental pollution; if powdered spices are used, it is theoretically beneficial to overcome the above problems and improve the use effect and economic benefits
[0003] Some stud

Method used

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  • Powder marinating material and preparation method thereof, and processing method of marinated meat products
  • Powder marinating material and preparation method thereof, and processing method of marinated meat products

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preparation example Construction

[0043] Further, the present invention also proposes a method for preparing the above-mentioned powdered brine, figure 1 Shown is an embodiment of the preparation method of the powdered brine provided by the present invention. refer to figure 1 Shown, in the present embodiment, the preparation method of described powder halogen material comprises the following steps:

[0044] Step S10, clean the dried chili, star anise, cinnamon, Chinese prickly ash, cumin, and fragrant leaves, put them into an oven, bake at 100-110° C. for 20-28 hours, and then cool to room temperature to obtain baked spices;

[0045] Step S20, put the roasted spices into a pulverizer, and perform multiple pulverization at a speed of 34,000-38,000 r / min, each pulverization time is 80-100 s, and the time for every two adjacent pulverization operations is The interval is 4 to 6 minutes. After the crushing is completed, sieve to obtain the crushed material;

[0046] Step S30, uniformly mix the pulverized mater...

Embodiment 1

[0057] (1) Clean the dried chili, star anise, cinnamon, Chinese prickly ash, cumin, and fragrant leaves, put them in an oven, bake them at 110°C for 24 hours, and then cool them down to room temperature;

[0058] (2) Put the spices baked and cooled in step (1) into a pulverizer for high-speed pulverization, the speed of the pulverizer is set at 36000r / min, and each spice is pulverized for 3 times, each time for 90s, and each time The time interval between two adjacent crushing operations is 5 minutes, and after the crushing is completed, pass through a 60-mesh sieve to obtain crushed spices;

[0059] (3) According to 18% dried chili, 5% star anise, 5% cinnamon, 3% fennel, 12% pepper, 15% white sugar, 3% bay leaves, 29% compound salt (potassium chloride and sodium chloride in the The mass fractions in the above-mentioned compound salt are respectively 20% and 80%), monosodium glutamate 5% and chicken essence 5% mass ratio, quantitatively weigh each raw material respectively, th...

Embodiment 2

[0061] (1) Clean the dried chili, star anise, cinnamon bark, Chinese prickly ash, cumin, and fragrant leaves, put them in an oven, bake them at 100°C for 28 hours, and then cool them down to room temperature;

[0062] (2) Put the spices baked and cooled in step (1) into a pulverizer for high-speed pulverization, the speed of the pulverizer is set at 34000r / min, and each spice is pulverized for 3 times, each time for 100s, and every time The time interval between two adjacent crushing operations is 4 minutes, and after the crushing is completed, pass through an 80-mesh sieve to obtain crushed spices;

[0063] (3) According to 19% dried chili, 4% star anise, 5% cinnamon, 2% cumin, 12% pepper, 15% white sugar, 2% bay leaf, 30% compound salt (potassium chloride and sodium chloride in the The mass fractions in the above-mentioned compound salt are respectively 25% and 75%), monosodium glutamate 6% and chicken essence 5% mass ratio, quantitatively weigh each raw material respectivel...

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Abstract

The invention discloses a powder marinating material, a preparation method thereof and a processing method of marinated meat products, the powder marinating material comprises the following components in percentage by mass: 18-19% of dry red pepper, 4-5% of star anise, 4-5% of cinnamon, 2-3% of fennel, 11-12% of Chinese prickly ash, 14-15% of white sugar, 2-3% of bay leaves, 29-30% of compound salt, 5-6% of monosodium glutamate and 5-6% of chicken essence, the compound salt comprises potassium chloride and sodium chloride, the mass fraction of the potassium chloride in the compound salt is 20-30%, and the mass fraction of the sodium chloride in the compound salt is 70-80%. The powder marinating material provided by the invention is more scientific in proportion, in the subsequent marinated meat product preparation process, on the basis of ensuring the marinating effect, the addition amount of the powder spices can be accurately controlled, the marinating time is shorter, and meanwhile, the reduction of the sodium salt content in the marinated meat products is also facilitated.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a powder stewed material, a preparation method thereof, and a processing method of stewed meat products. Background technique [0002] As people pay more attention to dietary nutrition and health, the demand for reduced-salt (reduced-sodium) food is rapidly increasing, including various reduced-salt stewed meat products. The processing technology of stewed meat products is always closely related to spices. Spices in conventional forms are often packed together in bags during the conventional stewed process. It consumes a lot; moreover, the brine bag will be discarded after being used several times, and the use efficiency is not high, causing a lot of waste and certain environmental pollution; if powdered spices are used, it is theoretically beneficial to overcome the above problems and improve the use effect and economic benefits . [0003] Some studies on powdered spic...

Claims

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Application Information

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IPC IPC(8): A23L27/00A23L27/40A23L13/40A23L13/50A23L13/70
CPCA23L27/00A23L27/40A23L13/428A23L13/50A23L13/72A23V2002/00Y02A40/90
Inventor 王海滨李晚成王玉洁廖鄂彭利娟
Owner WUHAN POLYTECHNIC UNIVERSITY
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