CN104939019A - Pickling seasoning - Google Patents
Pickling seasoning Download PDFInfo
- Publication number
- CN104939019A CN104939019A CN201510290872.0A CN201510290872A CN104939019A CN 104939019 A CN104939019 A CN 104939019A CN 201510290872 A CN201510290872 A CN 201510290872A CN 104939019 A CN104939019 A CN 104939019A
- Authority
- CN
- China
- Prior art keywords
- pickling
- seasoning
- pickled
- foods
- soybean protein
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000005554 pickling Methods 0.000 title abstract description 21
- 235000011194 food seasoning agent Nutrition 0.000 title abstract 9
- 150000003839 salts Chemical class 0.000 claims abstract description 10
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 claims abstract description 8
- 244000247812 Amorphophallus rivieri Species 0.000 claims abstract description 8
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims abstract description 8
- 229920002581 Glucomannan Polymers 0.000 claims abstract description 8
- 229920002752 Konjac Polymers 0.000 claims abstract description 8
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 8
- 229940046240 glucomannan Drugs 0.000 claims abstract description 8
- 239000000252 konjac Substances 0.000 claims abstract description 8
- 235000010485 konjac Nutrition 0.000 claims abstract description 8
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 8
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims abstract description 5
- 235000021110 pickles Nutrition 0.000 claims description 18
- CEYULKASIQJZGP-UHFFFAOYSA-L disodium;2-(carboxymethyl)-2-hydroxybutanedioate Chemical compound [Na+].[Na+].[O-]C(=O)CC(O)(C(=O)O)CC([O-])=O CEYULKASIQJZGP-UHFFFAOYSA-L 0.000 claims description 6
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims description 4
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims description 4
- 235000013305 food Nutrition 0.000 abstract description 26
- 239000000463 material Substances 0.000 abstract description 14
- 235000002639 sodium chloride Nutrition 0.000 abstract description 10
- 238000000034 method Methods 0.000 abstract description 7
- 235000013311 vegetables Nutrition 0.000 abstract description 6
- 235000013372 meat Nutrition 0.000 abstract description 5
- 238000009835 boiling Methods 0.000 abstract description 4
- 239000000126 substance Substances 0.000 abstract description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract description 2
- 239000011780 sodium chloride Substances 0.000 abstract description 2
- 229920001661 Chitosan Polymers 0.000 abstract 2
- 239000001509 sodium citrate Substances 0.000 abstract 2
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 abstract 2
- 208000031888 Mycoses Diseases 0.000 abstract 1
- 238000009776 industrial production Methods 0.000 abstract 1
- 230000004584 weight gain Effects 0.000 abstract 1
- 235000019786 weight gain Nutrition 0.000 abstract 1
- 239000002994 raw material Substances 0.000 description 5
- 238000009938 salting Methods 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 206010064147 Gastrointestinal inflammation Diseases 0.000 description 1
- 206010061459 Gastrointestinal ulcer Diseases 0.000 description 1
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- QXDMQSPYEZFLGF-UHFFFAOYSA-L calcium oxalate Chemical class [Ca+2].[O-]C(=O)C([O-])=O QXDMQSPYEZFLGF-UHFFFAOYSA-L 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 210000001156 gastric mucosa Anatomy 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 231100000397 ulcer Toxicity 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Seasonings (AREA)
Abstract
The invention discloses a pickling seasoning. The pickling seasoning comprises, by mass, 40-97% of edible salt, 0.4-50% of mycose, 0-10% of chitosan, 0-10% of konjac glucomannan, 0-10% of soybean protein isolate and 0-6% of sodium citrate, wherein the mass percentages of chitosan, konjac glucomannan, soybean protein isolate and sodium citrate cannot be 0 simultaneously. When the pickling seasoning is used to pickling vegetables or meat, the pickling rate is high, the vegetables or meat are/is fast tasty, and generation of harmful substances is inhibited. The pickling seasoning is healthy. Food materials pickled by the pickling seasoning (in a dry pickling manner or a wet pickling manner) have high water retention rate, and have better full mouthfeel than traditional pickled foods, the pickling weight gain and the boiling loss of the foods pickled by the pickling seasoning are lower than those of common salt pickled foods, the yield is high, and the foods pickled by the pickling seasoning are suitable for both young and old. The pickling seasoning makes the pickling process simple, and is suitable for household and food industrial production.
Description
Technical field
The present invention relates to a kind of preparation method pickling flavoring, belong to field of food.
Background technology
Salted vegetables or marinated meat product are the food on many national dining tables.No matter salted vegetables or butcher's meat, adopts food grain salt to be aided with spice usually.The proportioning of salt and the addition of auxiliary material is many operates by rule of thumb, usually cause unstable product quality, what have is too salty, and the then salt quantity not sufficient had easily causes corruption, infested etc.In addition, the tissue dewatering of curing food raw material is relatively more serious, and mouthfeel is hardened, and esp meat goods can meet salt sex change because of protein, fat easily becomes sour, and produces unacceptable rancid flavor.
Meanwhile, traditional curing food also also exists many healthy hidden danger.Because vegetables are in curing process, vitamin C is by considerable damage.Calculus is formed in the easy lithosomic body of a large amount of calcium oxalates produced under acid condition.The impurity brought in curing process, easily causes the generation of nitrite.Traditional pickling process product, in order to avoid putrid and deteriorated, often add excessive salt, cause pickling salinity in finished product too high, easily cause the occurred frequently of angiocardiopathy, also can affect gastric mucosa system.Normal feed pickles based food person, the incidence of disease of gastrointestinal inflammation and ulcer is higher.
Summary of the invention
The object of the invention is to overcome the deficiencies in the prior art, provide a kind of enough quick tasty to preserving raw material, mouthfeel is plump, and can keep the original moisture of preserving raw material better, can suppress the generation of harmful substance in preserving raw material, healthy pickle flavoring.
Technical scheme of the present invention is summarized as follows:
One pickles flavoring, be made up of following component by quality: edible salt 40% ~ 97%, trehalose 0.4% ~ 50%, shitosan 0 ~ 10%, konjac glucomannan 0 ~ 10%, soybean protein isolate 0 ~ 10%, natrium citricum 0 ~ 6%, wherein shitosan, konjac glucomannan is 0 when soybean protein isolate is different with natrium citricum.
Preferably edible salt 85.7%, trehalose 10%, shitosan 0.6%, konjac glucomannan 3%, soybean protein isolate 0.1%, natrium citricum 0.6%.
Advantage of the present invention:
1. use and of the present inventionly pickles flavoring salted & preserved vegetable or meat, it is high to pickle speed, can fast tasty, suppresses the generation of harmful substance simultaneously.Be a kind of health pickle flavoring.
2. food materials are pickled after flavoring pickles (dry-salt, wet salting) through of the present invention, and water retention is high, have better plump mouthfeel compared with traditional pickling process food, and pickle weightening finish, cooking loss and be all better than common table salt and pickle, yield is high, suitable for all ages.
3. process processed is simple, is applicable to family and food industrialization production.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is further illustrated.
The standard-required of each raw material is in table 1.
Table 1
Embodiment 1-6 pickles flavoring formula in table 2
Table 2
Method for salting
Dry-salt: by pickling flavoring: food materials=1:10, will flavoring be pickled evenly be put on each position of food materials.Pickle 0.5 ~ 2 hour for 4 DEG C.
Wet salting: will flavoring be pickled: water in proportion: 5 ~ 6:100 is mixed with solution, and solution did not have food materials.Pickle 0.5 ~ 2 hour for 4 DEG C.
Food materials size: cutting is into about 3cm*3cm*1.5cm.
Evaluation index
Pickle yield rate=(pickling the quality of the front food materials of the quality of rear food materials/pickle) × 100%
Water retention (4 DEG C, 10000r, 10min)=(quality of the quality/centrifugal front food materials of centrifugal rear food materials) × 100%
Cooking loss rate=[(before boiling food materials quality-boiling after the quality of food materials) quality of food materials before/boiling] × 100%
Pickle effect in table 3
Table 3
Claims (2)
1. pickle flavoring for one kind, it is characterized in that being made up of following component by quality: edible salt 40% ~ 97%, trehalose 0.4% ~ 50%, shitosan 0 ~ 10%, konjac glucomannan 0 ~ 10%, soybean protein isolate 0 ~ 10%, natrium citricum 0 ~ 6%, wherein shitosan, konjac glucomannan is 0 when soybean protein isolate is different with natrium citricum.
2. one according to claim 1 pickles flavoring, it is characterized in that described edible salt is 85.7%, trehalose 10%, shitosan 0.6%, konjac glucomannan 3%, soybean protein isolate 0.1%, natrium citricum 0.6%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510290872.0A CN104939019A (en) | 2015-05-29 | 2015-05-29 | Pickling seasoning |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510290872.0A CN104939019A (en) | 2015-05-29 | 2015-05-29 | Pickling seasoning |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104939019A true CN104939019A (en) | 2015-09-30 |
Family
ID=54154543
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510290872.0A Pending CN104939019A (en) | 2015-05-29 | 2015-05-29 | Pickling seasoning |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104939019A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106234559A (en) * | 2016-08-04 | 2016-12-21 | 杭州大康腌腊食品有限公司 | A kind of method for salting of meat products |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101396128A (en) * | 2007-09-24 | 2009-04-01 | 大成美食（上海）有限公司 | Vacuum curing rolling method of meat products |
| CN101803757A (en) * | 2010-02-04 | 2010-08-18 | 江南大学 | Method for accelerating fish curing and flavor ripeness |
-
2015
- 2015-05-29 CN CN201510290872.0A patent/CN104939019A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101396128A (en) * | 2007-09-24 | 2009-04-01 | 大成美食（上海）有限公司 | Vacuum curing rolling method of meat products |
| CN101803757A (en) * | 2010-02-04 | 2010-08-18 | 江南大学 | Method for accelerating fish curing and flavor ripeness |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106234559A (en) * | 2016-08-04 | 2016-12-21 | 杭州大康腌腊食品有限公司 | A kind of method for salting of meat products |
| CN114931161A (en) * | 2016-08-04 | 2022-08-23 | 杭州大康腌腊食品有限公司 | Polysaccharide composition, application and meat product pickling method |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103238854B (en) | Production method of air-dried yak meat | |
| CN104687077B (en) | A kind of low cholesterol beefsteak and preparation method thereof | |
| CN102657340B (en) | Fresh conditioning duck breast meat product and production process thereof | |
| CN106722225A (en) | A kind of production technology of low salt preserved ham | |
| CN103504322B (en) | The preparation method that Saute beef with cayenne pepper is dry | |
| CN104223174B (en) | A kind of cured fragrant bowel lavage and processing method thereof | |
| CN105124648A (en) | Ready-to-eat smoked sturgeon pieces and processing method thereof | |
| CN104905295B (en) | Instant dried meat with seasoning and its preparation method | |
| CN102894281A (en) | High-protein nutrient dried noodles | |
| CN103960691B (en) | The processing technology thereof of tea Flavor envelope bream | |
| CN109566717B (en) | Composite fresh-keeping color fixative and application thereof in processing of quick-frozen mutton shashlik products | |
| CN101756264A (en) | Zhangde fu nutritious pork meat patties | |
| CN104432229A (en) | Making method for quick-frozen salmon fillets | |
| CN106616547B (en) | Production method of frozen tilapia fillets | |
| CN102894276A (en) | Seafood noodles | |
| Nath et al. | Dry surimi powder from Pangasianodon hypophthalmus: A raw material for protein fortification | |
| JP6782020B2 (en) | Food protein binders, food compositions containing them, and methods for producing foods using them. | |
| CN105325921A (en) | Processing method of crisp grass carp dried meat floss | |
| CN104939019A (en) | Pickling seasoning | |
| KR101324505B1 (en) | Deer beef jerky and method for manufacture method | |
| KR101942386B1 (en) | Manufacturing method for half-dried and half-cooked fishes and fishes manufactured therefrom | |
| CN103330234A (en) | Ass meat sausage added with honey dry powder and preparation method thereof | |
| KR101092737B1 (en) | Meat stock and making method thereof using Snow Crab, seafood, vegetables and fruit | |
| CN104012842A (en) | Freeze-dried spicy rice noodles and making method thereof | |
| KR101659531B1 (en) | The method for making a enhanced preservation of the low-salt Kimchi |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150930 |