Five-spice curing material and preparation method thereof

Abstract

Disclosed are a five-spice curing material and a preparation method thereof. The five-spice curing material is characterized by comprising white granulated sugar, salt, aginomoto, spice, chilli powder, chicken powder, sodium tripolyphosphate, disodium 5'-ribonucleotide, ethyl maltol and sodium erythorbate. The five-spice curing material after pickling products has gentle color and natural fragrance, provides flavor for food, improves appetite, helps digestion and absorption, contains no preservative or artificial pigment, and adopts scientific modern food ingredient technology to foil the freshness and fragrance of meat; the invention further selectively provides condiment packages, the condiment packages can be appropriately added according to specific conditions of meat pickling time andthe like, nitrite can be effectively eliminated, and increase in nitrite content due to the fact that the meat is pickled overnight is avoided.

Description

technical field [0001] The invention belongs to the technical field of ingredients for food production, in particular to a five-spice marinade and a preparation method thereof. Background technique [0002] The marinade is suitable for marinating various meat products, vegetables and seafood. After being marinated with marinade, the product is endowed with various flavors, making the meat tender and juicy, and can effectively remove the fishy smell of the meat itself. The production of marinade has also gradually become popular in the family from catering, creating more entertainment for family food. The marinade maximizes the function of seasoning and completely simplifies the cooking process. Even if you don’t know oil, salt, sauce and vinegar Influence to make top-level gourmet dishes, so as to use the simplest way to complete top-level deliciousness. With people's need for quick and easy, marinades have become an important part of the family diet. [0003] However, wi...

AI Technical Summary

Problems solved by technology

Eating nitrite is not beneficial to the human body, and excessive consumption can easily cause nitrite poisoning

In addition, in the process of marinating meat, in order to make the meat fully absorb the taste of the marinade, it is easy to marinate overnight. Once the marinating time is long, the nitrite content inside the meat will decrease under the catalysis of enzymes and fungi. It will further increase, which is not conducive to health after eating

[0004] Traditional marinade has a variety of varieties, which can meet different taste requirements, but it has no effect on the decomposition of nitrite. At the same time, in order to standardize food production standards, food additives are strictly controlled in our country. The ingredients of some traditional marinade products And the content no longer meets the national regulations, and new formula marinade products are bound to be needed to meet the needs of the market, and to improve the taste, color and texture of pickled products while meeting the needs of consumers for a healthy diet