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Spice for pork cooked in soy sauce and preparation method of spice

A technology for spices and sauce meat, applied in chemical preservation of meat/fish, food science, etc., to achieve the effects of long shelf life, soft smell, and strong anti-oxidation

Inactive Publication Date: 2018-09-04
洛阳泮甡园科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

And to the research of sauced meat products, domestic and foreign mainly focus on the research of the processing technique of research sauced meat and the research of the volatile flavor substance in the sauced meat, for the research of flavoring technology of spices, there is no report yet

Method used

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  • Spice for pork cooked in soy sauce and preparation method of spice

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A method for preparing spices for sauces, including the following steps:

[0025] (1) After cleaning and chopped fresh chives and ginger of the same weight, the chopped plant spices are completely immersed in a 0.1% sodium bicarbonate solution for 3 minutes; then the plant spices are completely immersed in Soak in a mixed solution of 10% sodium chloride and 15% glucose for 15 minutes, remove and dry; then place it in a centrifuge with a speed of 1200r / min for centrifugal dehydration for 4 minutes, and then heat it at 50°C Dry and dehydrate in the drying box until the moisture content of the plant fragrance does not exceed 3.5%, and the dehydrated plant fragrance is prepared for use;

[0026] (2) Select fresh tea leaves to be cracked and crushed, then add purified water 10 times the weight of the tea leaves and distill at 100°C to obtain a distillate; extract the obtained distillate using a rotating cone distillation tower method to obtain the tea liquid, and add it to the te...

Embodiment 2

[0032] A method for preparing spices for sauces, including the following steps:

[0033] (1) After cleaning and chopping fresh parsley and onion with the same weight, completely immerse the chopped plant spices in a 0.1% sodium bicarbonate solution for 2 minutes; then completely immerse the plant spices in Soak in a mixed solution of 10% sodium chloride and 15% glucose for 10 minutes, remove and dry; then place it in a centrifuge with a rotation speed of 1500r / min for centrifugal dehydration for 3 minutes, and then heat it at 45°C. Dry and dehydrate in the drying box until the moisture content of the plant fragrance does not exceed 3.5%, and the dehydrated plant fragrance is prepared for use;

[0034] (2) Select fresh tea leaves to be cracked and crushed, then add pure water 5 times the weight of the tea leaves and distill at 100°C to obtain distillate; extract the obtained distillate using the rotating cone distillation tower method to obtain the tea liquid, and add it to the tea ...

Embodiment 3

[0040] A method for preparing spices for sauces, including the following steps:

[0041] (1) After cleaning and chopping fresh fennel, immerse the chopped plant spices in a 0.1% sodium bicarbonate solution for 1 min; then completely immerse the plant spices in 10% chlorine Soak in a mixed solution of sodium sulfide and 15% glucose for 20 minutes, remove and dry; then place it in a centrifuge with a speed of 1350 r / min for centrifugal dehydration for 5 minutes, and then dry it in a drying cabinet at 55°C until it reaches The water content of plant spices does not exceed 3.5%, and dehydrated plant spices are prepared for use;

[0042] (2) Select fresh tea leaves to be cracked and crushed, then add pure water 8 times the weight of the tea leaves and distill at 100°C to obtain a distillate; extract the obtained distillate using a rotating cone distillation tower method to obtain a tea liquid, and add it to the tea liquid The weight of 0.1% amylase was enzymatically hydrolyzed under th...

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Abstract

The invention relates to spice for pork cooked in a soy sauce and a preparation method of the spice. The spice consists of the following raw materials in parts by weight of 10-15 parts of dehydrated plant spice, 15-25 parts of radix angelicae, 15-25 parts of villous amomum fruits, 15-25 parts of amomum cardamomum, 25-30 parts of star aniseeds, 10-15 parts of semen myristicae, 10-15 parts of fructus tsaoko, 10-15 parts of cinnamon, 10-15 parts of licorice roots, 25-100 parts of tea powder, 10-15 parts of rhizoma kaempferiae, 15-30 parts of galanga, 10-15 parts of alpinia hainanensis K. Schum.,6-8 parts of cloves, 6-8 parts of bay leaves, 8-10 parts of Chinese toon powder, 6-8 parts of thyme, 6-8 parts of jamaica peppers, 10-20 parts of peony flower powder, 6-8 parts of radix angelica sinensis, 8 parts of dried orange peel, 6-8 parts of radix astragali, 6-8 parts of long peppers, 25-30 parts of Chinese prickly ash and 10-15 parts of netmeg.

Description

Technical field [0001] The invention relates to the technical field of food processing, in particular to a spice for sauced meat and a preparation method thereof. Background technique [0002] Spices are mainly used to reconcile the taste of food, and play an important role in the formation of flavor characteristics such as color, aroma, taste and quality of food. Spices are indispensable in people's daily life. Although they are not the main ingredient in meals, they form part of the dishes. According to the records of "Lu Shi Chunqiu · Benwei Pian", there were sauces and vinegar and other seasonings in the Zhou Dynasty. According to the seasonal changes, "Fanhe, more sour in spring, bitter in summer, more pungent in autumn, The law of application of "more salty". [0003] As a traditional meat product in my country, sauced meat products are characterized in that the raw meat is pre-cooked and then cooked together with seasonings and spices. The finished products of sauced meat ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/40A23L27/10A23B4/20
CPCA23B4/20A23L13/428A23L27/10
Inventor 田保山田燏甲宁青何旭初
Owner 洛阳泮甡园科技有限公司
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