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Pickling seasoning packet for improving nutrition and flavor of meat, and preparation method thereof

A technology for seasoning packets and meat, which is applied to bacteria used in food preparation, the function of food ingredients, and food ingredients as taste improvers, etc., can solve the problems of long marinating time, unsafe food, single type and use , to achieve the effect of improving meat texture and color, eliminating greasy feeling and fishy smell, and enhancing the added value of products

Inactive Publication Date: 2019-03-29
SICHUAN ACAD OF FOOD & FERMENTATION INDS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Traditional meat curing usually uses a large amount of salt, sucrose, nitrite or nitrate to achieve the purpose of seasoning and preservation. There are often problems such as poor texture, loss of nutritional damage, and gastrointestinal discomfort.
Sometimes in order to prolong the storage time, too much salt is used to make the finished product salty, and the pickling time is longer, and substances harmful to human body may also be produced during the pickling process, resulting in unsafe food
At present, the types and uses of seasoning and marinating materials on the market are relatively single, and there is no marinating seasoning package aimed at improving the nutrition and flavor of meat, so as to meet the market and consumers' pursuit of flavor, color, texture and nutrition of cured meat. healthcare needs

Method used

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  • Pickling seasoning packet for improving nutrition and flavor of meat, and preparation method thereof
  • Pickling seasoning packet for improving nutrition and flavor of meat, and preparation method thereof
  • Pickling seasoning packet for improving nutrition and flavor of meat, and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A marinated seasoning package for improving the nutrition and flavor of meat, which contains the following raw materials in terms of mass percentage:

[0029] 3% polydextrose, 3.5% fructooligosaccharide, 9% starch, 25% salt, 5% complex phosphate, 5% glycerol monostearate, 0.5% sucrose fatty acid ester, 5% milk, 10% pickle juice, 9% lemon juice, 9% ginger juice, 6% papaya juice, 9% salad oil.

[0030] Composite phosphate is the compounded substance of sodium pyrophosphate, sodium tripolyphosphate and sodium hexametaphosphate. Based on the total mass of 100%, sodium pyrophosphate accounts for 2%, sodium tripolyphosphate accounts for 26%, and sodium hexametaphosphate accounts for 72%. %.

[0031] The preparation method of this seasoning bag is:

[0032]1) Wash and dry the selected lemons, peel and remove seeds, press the juice with a hydraulic press, heat the juice at 90°C for 5 minutes, add 0.015% sodium D-isoascorbate, 0.009% pectinase and 0.004% cellulase, and make i...

Embodiment 2

[0038] A marinated seasoning package for improving the nutrition and flavor of meat, which contains the following raw materials in terms of mass percentage:

[0039] 1% polydextrose, 1% fructooligosaccharides, 5% starch, 36% salt, 2% complex phosphate, 1% glyceryl monostearate, 2% sucrose fatty acid ester, 1% milk, 23% pickle juice, 15% lemon juice, 5% ginger juice, 3% papaya juice, 5% salad oil.

[0040] The preparation method of this pickling seasoning bag is the same as embodiment 1.

Embodiment 3

[0042] A marinated seasoning package for improving the nutrition and flavor of meat, which contains the following raw materials in terms of mass percentage:

[0043] 2% polydextrose, 2% fructooligosaccharides, 7% starch, 30% salt, 3.5% complex phosphate, 3% glyceryl monostearate, 1.2% sucrose fatty acid ester, 3% milk, 16% pickle juice, 12% lemon juice, 7% ginger juice, 4.5% papaya juice, 7% salad oil.

[0044] The preparation method of this pickling seasoning bag is the same as embodiment 1.

[0045] Randomly choose embodiment 1, the pickling seasoning bag that obtains in embodiment 2 or embodiment 3 is applied:

[0046] Take fresh pork, remove the minced meat, clean up the blood, and cut the meat with a knife. Take 500g of cut pork, put in 50g of marinating seasoning, mix well, put it under 0.08MPa vacuum marinating at 3-4°C for 12-24h, and you are done. The cured meat obtained is dried in the traditional way, and the final product has a bright color, which eliminates the...

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Abstract

The invention belongs to the field of foods, and concretely relates to a pickling seasoning packet for improving the nutrition and the flavor of meat, and a preparation method thereof. The pickling seasoning packet includes milk, a pickled vegetable juice, a lemon juice, a ginger juice, a papaya juice, polydextrose, fructo-oligosaccharide, salad oil, starch, edible salt, complex phosphate, glyceryl monostearate and sucrose fatty acid ester. Specially selected raw materials in the invention are obtained by vacuum emulsification, and the components of the raw materials interact with each other to achieve synergistic effects, so the pickling seasoning packet can eliminate the greasy feeling and the fishy smell of the meat, give a unique flavor and improve the quality, the color and nutritionof the meat when used to pickle the meat; and the introduction of water-soluble dietary fibers can promote calcium absorption and regulate the digestive function of the human stomach, so the picklingseasoning packet is safe to eat, and meet a variety of consumption needs.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to the technical field of pickling and seasoning preparation in the food industry, and specifically relates to a pickling seasoning package for improving the nutrition and flavor of meat and a preparation method thereof. Background technique [0002] Cured meat is a popular food, loved by people because of its unique fragrance, and it has become a must-have item for entertaining guests on the table and presenting to relatives and friends when visiting. [0003] Traditional meat curing usually uses a large amount of salt, sucrose, nitrite or nitrate to achieve the purpose of seasoning and preservation. There are often problems such as poor texture, nutrient destruction and loss, and gastrointestinal discomfort. Sometimes in order to prolong the storage time, too much salt is used to make the finished product salty, and the pickling time is longer, and substances harmful to h...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L13/40A23L33/10
CPCA23L13/428A23L27/00A23L33/10A23V2002/00A23V2400/121A23V2400/169A23V2200/32A23V2200/15A23V2200/14A23V2200/04A23V2250/192A23V2250/21A23V2250/28A23V2250/5118A23V2200/02A23V2200/048
Inventor 卢付青游敬刚陈功黄静李益恩潘红梅邓楷罗丹
Owner SICHUAN ACAD OF FOOD & FERMENTATION INDS
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