Low-sodium-salt light-truck pure natural meat product pickling material and preparation process thereof

Abstract

The invention discloses a low-sodium-salt light-truck pure natural meat product pickling material and a preparation process, and the raw materials comprise the following components in parts by weight: 10-15 parts of Albi Mountain natural low-sodium salt, 5-10 parts of pineapple juice, 0.5-2.5 parts of beet juice, 1-3 parts of sweet pepper powder, 5-10 parts of momordica grosvenori powder, 0.5-1.5 parts of ginger juice, 5-10 parts of black pepper, 5-10 parts of onion juice and 2-3 parts of white pepper powder. 5-15 parts of fruit and vegetable fibers and 5-15 parts of water; compared with the prior art, the method has the advantages that sodium salt is replaced by natural low-sodium salt of Albesan mountain, so that the content of the sodium salt is reduced by 50%; the siraitia grosvenorii powder contains siraitia grosvenorii glucoside which replaces white granulated sugar to play a role of light truck; the pineapple juice plays a role in tenderizing meat; the beet juice and the sweet pepper powder have a coloring effect; the ginger juice, the black pepper, the white pepper and the onion juice have the flavor effect, the production process is simple, the yield is high, and health, nutrition, delicious taste and no burden are achieved.

Description

Technical Field

[0001] The invention relates to the technical field of food pickles, in particular to a low-sodium, light-calorie, pure natural meat pickle and a preparation process thereof. Background Art

[0002] The current pickle products on the market generally have high levels of sodium salt, sugar additives, and flavors. Excessive sodium intake can lead to risks such as cardiovascular disease, and excessive sugar intake can increase calorie intake, which is contrary to the current health mainstream. Principle: This product uses natural low-sodium salt from the Alps to replace sodium salt, reducing the sodium content by 50%; monk fruit powder contains monk fruit glycosides, which replaces white sugar to reduce calories; freeze-dried pineapple juice is rich in papain to tenderize meat; beet powder and sweet pepper powder have a coloring effect; freeze-dried ginger powder, black pepper, white pepper, and freeze-dried onion juice have a flavoring effect; fruit and vegetable fiber powder has a role in collecting juice, improving taste, and promoting digestion. Summary of the invention

[0003] The technical problem to be solved by the present invention is to overcome the above technical defects and provide a low-sodium, light-calorie, pure natural meat marinade and preparation process, which has simple production process, high output, healthy nutrition, deliciousness and no burden.

[0004] In order to solve the above problems, the technical solution of the present invention is a low-sodium salt, light-calorie pure natural meat product marinade and a preparation process: the raw materials include the following ingredients: Albis Mountain natural low-sodium salt, pineapple juice, beet juice, sweet pepper powder, monk fruit powder, ginger juice, black pepper, onion juice, white pepper powder, fruit and vegetable fiber, water, and the raw materials include the following ingredients by weight: 10-15 parts of Albis Mountain natural low-sodium salt, 5-10 parts of pineapple juice, 0.5-2.5 parts of beet juice, 1-3 parts of sweet pepper powder, 5-10 parts of monk fruit powder, 0.5-1.5 parts of ginger juice, 5-10 parts of black pepper, 5-10 parts of onion juice, 2-3 parts of white pepper powder, 5-15 parts of fruit and vegetable fiber, and 5-15 parts of water.

[0005] Furthermore, the raw materials include the following ingredients by weight: 10 parts of Albis Mountain natural low-sodium salt, 5 parts of pineapple juice, 0.5 parts of beet juice, 1 part of sweet pepper powder, 5 parts of monk fruit powder, 0.5 parts of ginger juice, 5 parts of black pepper, 5 parts of onion juice, 2 parts of white pepper powder, 5 parts of fruit and vegetable fiber, and 5 parts of water.

[0006] Furthermore, the raw materials include the following ingredients by weight: 12.5 parts of Albis natural low-sodium salt, 7.5 parts of pineapple juice, 1.5 parts of beet juice, 2 parts of sweet pepper powder, 7.5 parts of monk fruit powder, 1 part of ginger juice, 7.5 parts of black pepper, 7.5 parts of onion juice, 2.5 parts of white pepper powder, 10 parts of fruit and vegetable fiber, and 10 parts of water.

[0007] Furthermore, the raw materials include the following ingredients by weight: 15 parts of Albis natural low-sodium salt, 10 parts of pineapple juice, 2.5 parts of beet juice, 3 parts of sweet pepper powder, 10 parts of monk fruit powder, 1.5 parts of ginger juice, 10 parts of black pepper, 10 parts of onion juice, 3 parts of white pepper powder, 15 parts of fruit and vegetable fiber, and 15 parts of water.

[0008] Furthermore, the preparation method comprises the following steps:

[0009] Step 1: Mix Albis Mountain natural low sodium salt, monk fruit powder, fruit and vegetable fiber, sweet pepper powder, black pepper and white pepper and grind them evenly in a universal grinder;

[0010] Step 2: Mix the above powder with pineapple juice, beet juice, onion juice and water;

[0011] Step 3, homogenizing the above product through a homogenizer;

[0012] Step 4: Allow to cool naturally.

[0013] Furthermore, in the step 1, the fineness of the finished product of the universal grinder is 0.173-0.117 (80-120 mech), the content is greater than 85%, and the maximum feed particle size is 8 mm.

[0014] Furthermore, in step 3, the flow rate of the homogenizer is 800 / h.

[0015] The advantages of the present invention compared with the prior art are:

[0016] 1. The present invention utilizes natural low-sodium salt from the Alps to replace sodium salt, reducing the sodium salt content by 50%; monk fruit powder contains monk fruit glycosides, replacing white sugar to reduce calories; pineapple juice tenderizes meat; beet juice and sweet pepper powder color; ginger juice, black pepper, white pepper and onion juice flavor; the production process is simple, the yield is high, the product is healthy and nutritious, and the taste is delicious without burden. DETAILED DESCRIPTION

[0017] In order to make the contents of the present invention more clearly understood, the technical solutions in the embodiments of the present invention will be clearly and completely described below in combination with the embodiments of the present invention.

[0018] Embodiment 1

[0019] A low-sodium, light-calorie, pure natural meat marinade and a preparation process thereof. The raw materials include the following ingredients: Albis Mountain natural low-sodium salt, pineapple juice, beet juice, sweet pepper powder, monk fruit powder, ginger juice, black pepper, onion juice, white pepper powder, fruit and vegetable fiber, and water. The raw materials include the following ingredients by weight: 10 parts of Albis Mountain natural low-sodium salt, 5 parts of pineapple juice, 0.5 parts of beet juice, 1 part of sweet pepper powder, 5 parts of monk fruit powder, 0.5 parts of ginger juice, 5 parts of black pepper, 5 parts of onion juice, 2 parts of white pepper powder, 5 parts of fruit and vegetable fiber, and 5 parts of water.

[0020] The preparation method comprises the following steps:

[0021] Step 1, 10 parts of Albis Mountain natural low sodium salt, 5 parts of monk fruit powder, 5 parts of fruit and vegetable fiber, 1 part of sweet pepper powder, 5 parts of black pepper, and 2 parts of white pepper are mixed and evenly crushed in a universal grinder. The fineness of the finished product of the universal grinder is 0.173-0.117 (80-120 mech), the content is greater than 85%, and the maximum feed particle size is 8 mm;

[0022] Step 2: Mix the above powder with 5 parts of pineapple juice, 0.5 parts of beet juice, 5 parts of onion juice and 5 parts of water;

[0023] Step 3, homogenize the above product through a homogenizer with a flow rate of 800 / h;

[0024] Step 4: Allow to cool naturally.

[0025] Embodiment 2

[0026] A low-sodium, light-calorie, pure natural meat marinade and a preparation process thereof. The raw materials include the following ingredients: Albis Mountain natural low-sodium salt, pineapple juice, beet juice, sweet pepper powder, monk fruit powder, ginger juice, black pepper, onion juice, white pepper powder, fruit and vegetable fiber, and water. The raw materials include the following ingredients by weight: 12.5 parts of Albis Mountain natural low-sodium salt, 7.5 parts of pineapple juice, 1.5 parts of beet juice, 2 parts of sweet pepper powder, 7.5 parts of monk fruit powder, 1 part of ginger juice, 7.5 parts of black pepper, 7.5 parts of onion juice, 2.5 parts of white pepper powder, 10 parts of fruit and vegetable fiber, and 10 parts of water.

[0027] The preparation method comprises the following steps:

[0028] Step 1, 12.5 parts of Albis Mountain natural low sodium salt, 7.5 parts of monk fruit powder, 10 parts of fruit and vegetable fiber, 2 parts of sweet pepper powder, 7.5 parts of black pepper, and 2.5 parts of white pepper are mixed and evenly crushed in a universal grinder. The fineness of the finished product of the universal grinder is 0.173-0.117 (80-120 mech), the content is greater than 85%, and the maximum feed particle size is 8 mm;

[0029] Step 2: Mix the above powder with 7.5 parts of pineapple juice, 1.5 parts of beet juice, 7.5 parts of onion juice and 10 parts of water;

[0030] Step 3, homogenize the above product through a homogenizer with a flow rate of 800 / h;

[0031] Step 4: Allow to cool naturally.

[0032] Embodiment 3

[0033] A low-sodium, light-calorie, pure natural meat marinade and a preparation process thereof. The raw materials include the following ingredients: Albis Mountain natural low-sodium salt, pineapple juice, beet juice, sweet pepper powder, monk fruit powder, ginger juice, black pepper, onion juice, white pepper powder, fruit and vegetable fiber, and water. The raw materials include the following ingredients by weight: 15 parts of Albis Mountain natural low-sodium salt, 10 parts of pineapple juice, 2.5 parts of beet juice, 3 parts of sweet pepper powder, 10 parts of monk fruit powder, 1.5 parts of ginger juice, 10 parts of black pepper, 10 parts of onion juice, 3 parts of white pepper powder, 15 parts of fruit and vegetable fiber, and 15 parts of water.

[0034] The preparation method comprises the following steps:

[0035] Step 1, 15 parts of Albis Mountain natural low sodium salt, 10 parts of monk fruit powder, 15 parts of fruit and vegetable fiber, 3 parts of sweet pepper powder, 10 parts of black pepper, and 3 parts of white pepper are mixed and evenly crushed in a universal grinder. The fineness of the finished product of the universal grinder is 0.173-0.117 (80-120 mech), the content is greater than 85%, and the maximum feed particle size is 8 mm;

[0036] Step 2: Mix the above powder with 10 parts of pineapple juice, 2.5 parts of beet juice, 10 parts of onion juice and 15 parts of water;

[0037] Step 3, homogenize the above product through a homogenizer with a flow rate of 800 / h;

[0038] Step 4: Allow to cool naturally.

[0039] The present invention and its implementation methods are described above, and such description is not restrictive. In short, if ordinary technicians in the field are inspired by it, without departing from the purpose of the invention, they can design structures and embodiments similar to the technical solution without creativity, which should all fall within the protection scope of the present invention.

Claims

1. A low-sodium, light-calorie, pure natural meat marinade and preparation process, characterized in that: The raw materials include the following ingredients: Albis Mountain natural low-sodium salt, pineapple juice, beet juice, sweet pepper powder, monk fruit powder, ginger juice, black pepper, onion juice, white pepper powder, fruit and vegetable fiber, and water. The raw materials include the following ingredients by weight: 10-15 parts of Albis Mountain natural low-sodium salt, 5-10 parts of pineapple juice, 0.5-2.5 parts of beet juice, 1-3 parts of sweet pepper powder, 5-10 parts of monk fruit powder, 0.5-1.5 parts of ginger juice, 5-10 parts of black pepper, 5-10 parts of onion juice, 2-3 parts of white pepper powder, 5-15 parts of fruit and vegetable fiber, and 5-15 parts of water.

2. The low-sodium, light-calorie, pure natural meat marinade and preparation process according to claim 1, characterized in that: The raw materials include the following ingredients by weight: 10 parts of Albis Mountain natural low-sodium salt, 5 parts of pineapple juice, 0.5 parts of beet juice, 1 part of sweet pepper powder, 5 parts of monk fruit powder, 0.5 parts of ginger juice, 5 parts of black pepper, 5 parts of onion juice, 2 parts of white pepper powder, 5 parts of fruit and vegetable fiber, and 5 parts of water.

3. The low-sodium, light-calorie, pure natural meat marinade and preparation process according to claim 1, characterized in that: The raw materials include the following ingredients by weight: 12.5 parts of Albis Mountain natural low-sodium salt, 7.5 parts of pineapple juice, 1.5 parts of beet juice, 2 parts of sweet pepper powder, 7.5 parts of monk fruit powder, 1 part of ginger juice, 7.5 parts of black pepper, 7.5 parts of onion juice, 2.5 parts of white pepper powder, 10 parts of fruit and vegetable fiber, and 10 parts of water.

4. The low-sodium, light-calorie, pure natural meat marinade and preparation process according to claim 1, characterized in that: The raw materials include the following ingredients by weight: 15 parts of Albis Mountain natural low-sodium salt, 10 parts of pineapple juice, 2.5 parts of beet juice, 3 parts of sweet pepper powder, 10 parts of monk fruit powder, 1.5 parts of ginger juice, 10 parts of black pepper, 10 parts of onion juice, 3 parts of white pepper powder, 15 parts of fruit and vegetable fiber, and 15 parts of water.

5. The low-sodium, light-calorie, pure natural meat marinade and preparation process according to claim 1, characterized in that: The preparation method comprises the following steps: Step 1: Mix Albis Mountain natural low sodium salt, monk fruit powder, fruit and vegetable fiber, sweet pepper powder, black pepper and white pepper and grind them evenly in a universal grinder; Step 2: Mix the above powder with pineapple juice, beet juice, onion juice and water; Step 3, homogenizing the above product through a homogenizer; Step 4: Allow to cool naturally.

6. The low-sodium, light-calorie, pure natural meat marinade and preparation process according to claim 1, characterized in that: The fineness of the finished product of the universal pulverizer in step 1 is 0.173-0.117 (80-120 mech), the content is greater than 85%, and the maximum feed particle size is 8 mm.

7. The low-sodium, light-calorie, pure natural meat marinade and preparation process according to claim 1, characterized in that: The homogenizer flow rate in step 3 is 800 / h.