Black pepper pickling materials and making method thereof

Abstract

The invention relates to a black pepper pickling material and a making method thereof. The black pepper pickling material is characterized by comprising the following raw materials of white granulatedsugar, table salt, monosodium glutamate, spice, broken black peppers, tomato powder, sodium tripolyphosphate, disodium 5'-ribonucleotide, d-sodium erythorbate and ethyl maltol. Products pickled withthe black pepper pickling material are soft in color, and natural in fragrance, have the flavor of foods, have the effects of stimulating the appetite, promoting digestion and absorption, are free from preservatives and are free from artificial color. A scientific modern food ingredient technique is adopted, so that the delicious and fragrant taste of meat can be displayed. Only additive bags areadded selectively, the addition amount can be regulated according to specific conditions of meat quality, pickling time and the like, so that nitrite can be effectively eliminated, and the condition that the content of the nitrite is increased caused by pickling meat of the previous night can be avoided.

Description

technical field [0001] The invention belongs to the technical field of food preparation ingredients, in particular to a black pepper 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, wit...

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