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A kind of green plum seasoning sauce and its preparation method and application

A technology for sauces and green plums, applied in the application, function of food ingredients, food ingredients containing natural extracts, etc., can solve the problems of single variety and no novelty, achieve smooth taste, prevent adverse chemical changes, and solve browning problems. Effect

Active Publication Date: 2020-02-21
XIHUA UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Most of the plum products on the market today are pickled dried fruit or candied fruit, fruit juice or fruit wine, with a single variety and no novelty

Method used

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  • A kind of green plum seasoning sauce and its preparation method and application
  • A kind of green plum seasoning sauce and its preparation method and application
  • A kind of green plum seasoning sauce and its preparation method and application

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] An anti-oxidation health-care green plum meat product seasoning, which is suitable for adding to meat products, consists of the following raw materials: 2.5kg of beef, 2.5kg of beef bones, 1.6kg of green plum, 1.2kg of onion, 1.2kg of celery, Salt 0.5kg, olive oil 0.5kg.

[0031] A preparation method of anti-oxidation health-care green plum meat product seasoning is carried out by the following steps:

[0032] Beef processing: Take 2.5kg of fresh beef bones, remove the excess grease on the bones, saw off, wash them, and bake them in an oven at 190°C for 1 hour until they turn brown; take 2.5kg of fresh beef, cut them into Divide into small pieces for later use;

[0033] Boiling: Add 40L of drinking water, quickly heat to 120°C, keep for 30min, then boil at 80-100°C for 6-8h, add water regularly during this period, keep the liquid level unchanged, filter out the filtrate after boiling, and get the base material liquid;

[0034] Greengage pretreatment: select 1.6kg of ...

Embodiment 2

[0058] The difference between this example and Example 1 is that the pretreatment color protection method of greengage adopts 0.2% isoascorbic acid (D-AA)+0.05% N-formyl-L-cysteine ​​(AC)+1.0% citric acid (CA) mixture soaked for 10min. Its characteristic is that the color protection effect is better, no heating is required, and the loss of greengage active substances can be reduced.

Embodiment 3

[0060] The difference between this example and Examples 1 and 2 is that the greengage polyphenols are extracted by microwave: after beating the greengage, extract with 55% ethanol for 5-10 minutes at a microwave power of 500W and 50°C, and filter to obtain the greengage extract.

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Abstract

The application provides green plum seasoning juice as well as a preparation method and application thereof. The seasoning juice consists of green plum extraction liquid, meat juice and fruit and vegetable juice. According to the nature that green plums are rich in phenols, the green plums are made into oxidation-resistant health-care green plum flesh product seasoning juice. The green plum seasoning juice is smooth in mouth feel, has rich plum fragrance and is rich in nutrients; and the usable way of the green plums is increased, the market of the green plums is widened, and the color of theseasoning juice is also increased.

Description

technical field [0001] The invention relates to the technical field of food and its processing, in particular to greengage sauce and its preparation method and application. Background technique [0002] Green plum has been planted in my country for a long time, also known as "sour plum", "dry branch plum" etc., it is the fruit of Rosaceae plant plum. Greengage is a fruit of the same origin as food and medicine, rich in organic acids, minerals, vitamins, biologically active substances, etc., especially the flavonoids and polyphenols contained in it can remove oxygen free radicals in the human body, and have strong antioxidant properties effect. Studies have shown that green plum is rich in superoxide dismutase, its total activity is as high as 5415.74U / mg protein, and its specific activity is 25.34U / mg. Sex is better than vitamin C and vitamin E. The chloroform extract of green plum has better antioxidant effect on lard and peanut oil than isonicotinamide and BHT. [0003...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/10A23L27/00A23L33/105A23L3/36A23L23/00A23L13/10
CPCA23L3/36A23L13/10A23L23/00A23L27/00A23L27/10A23L33/105A23V2002/00A23V2200/30A23V2250/21
Inventor 马嫄罗鸣张桂容罗钰婕杨洪涛高滢琦
Owner XIHUA UNIV
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