CN105725090A - Composite celery powder pickling agent - Google Patents
Composite celery powder pickling agent Download PDFInfo
- Publication number
- CN105725090A CN105725090A CN201610066169.6A CN201610066169A CN105725090A CN 105725090 A CN105725090 A CN 105725090A CN 201610066169 A CN201610066169 A CN 201610066169A CN 105725090 A CN105725090 A CN 105725090A
- Authority
- CN
- China
- Prior art keywords
- celery powder
- pickling agent
- powder
- celery
- organic solvent
- 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
- URQMEZRQHLCJKR-UHFFFAOYSA-N 3-Methyl-5-propyl-2-cyclohexen-1-one Chemical compound CCCC1CC(C)=CC(=O)C1 URQMEZRQHLCJKR-UHFFFAOYSA-N 0.000 title claims abstract description 38
- 239000003795 chemical substances by application Substances 0.000 title claims abstract description 21
- 239000002131 composite material Substances 0.000 title claims abstract description 20
- 238000005554 pickling Methods 0.000 title claims abstract description 19
- 150000008442 polyphenolic compounds Chemical class 0.000 claims abstract description 22
- 235000013824 polyphenols Nutrition 0.000 claims abstract description 22
- 239000000843 powder Substances 0.000 claims abstract description 21
- 244000294611 Punica granatum Species 0.000 claims abstract description 11
- 235000014360 Punica granatum Nutrition 0.000 claims abstract description 11
- 244000269722 Thea sinensis Species 0.000 claims abstract description 11
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 10
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims abstract description 5
- 229930003268 Vitamin C Natural products 0.000 claims abstract description 5
- 235000019154 vitamin C Nutrition 0.000 claims abstract description 5
- 239000011718 vitamin C Substances 0.000 claims abstract description 5
- 239000003960 organic solvent Substances 0.000 claims description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 20
- 229940112950 sage extract Drugs 0.000 claims description 19
- 235000020752 sage extract Nutrition 0.000 claims description 19
- 238000004880 explosion Methods 0.000 claims description 15
- 239000006228 supernatant Substances 0.000 claims description 15
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 10
- 230000001580 bacterial effect Effects 0.000 claims description 10
- 239000008367 deionised water Substances 0.000 claims description 10
- 229910021641 deionized water Inorganic materials 0.000 claims description 10
- 239000012510 hollow fiber Substances 0.000 claims description 10
- 239000012528 membrane Substances 0.000 claims description 10
- 239000002244 precipitate Substances 0.000 claims description 10
- 238000000108 ultra-filtration Methods 0.000 claims description 10
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 claims description 8
- 229930003944 flavone Natural products 0.000 claims description 8
- 150000002212 flavone derivatives Chemical class 0.000 claims description 8
- 235000011949 flavones Nutrition 0.000 claims description 8
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 claims description 8
- 241000779819 Syncarpia glomulifera Species 0.000 claims description 6
- 239000001739 pinus spp. Substances 0.000 claims description 6
- 229940036248 turpentine Drugs 0.000 claims description 6
- 241000194108 Bacillus licheniformis Species 0.000 claims description 5
- 241000186226 Corynebacterium glutamicum Species 0.000 claims description 5
- 241000186660 Lactobacillus Species 0.000 claims description 5
- 244000295490 Salvia japonica Species 0.000 claims description 5
- 235000005794 Salvia japonica Nutrition 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 5
- 238000000855 fermentation Methods 0.000 claims description 5
- 230000004151 fermentation Effects 0.000 claims description 5
- 239000000706 filtrate Substances 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 5
- 238000011081 inoculation Methods 0.000 claims description 5
- 239000002054 inoculum Substances 0.000 claims description 5
- 229940039696 lactobacillus Drugs 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 229910052757 nitrogen Inorganic materials 0.000 claims description 5
- 238000000643 oven drying Methods 0.000 claims description 5
- 238000004321 preservation Methods 0.000 claims description 5
- 238000001694 spray drying Methods 0.000 claims description 5
- YNJBWRMUSHSURL-UHFFFAOYSA-N trichloroacetic acid Chemical compound OC(=O)C(Cl)(Cl)Cl YNJBWRMUSHSURL-UHFFFAOYSA-N 0.000 claims description 5
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 claims description 3
- 238000007323 disproportionation reaction Methods 0.000 claims description 3
- 239000000047 product Substances 0.000 claims description 3
- NIFIFKQPDTWWGU-UHFFFAOYSA-N pyrite Chemical compound [Fe+2].[S-][S-] NIFIFKQPDTWWGU-UHFFFAOYSA-N 0.000 claims 1
- 229910052683 pyrite Inorganic materials 0.000 claims 1
- 239000011028 pyrite Substances 0.000 claims 1
- 235000013622 meat product Nutrition 0.000 abstract description 12
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 abstract description 6
- 235000017166 Bambusa arundinacea Nutrition 0.000 abstract 2
- 235000017491 Bambusa tulda Nutrition 0.000 abstract 2
- 244000082204 Phyllostachys viridis Species 0.000 abstract 2
- 235000015334 Phyllostachys viridis Nutrition 0.000 abstract 2
- 240000007164 Salvia officinalis Species 0.000 abstract 2
- 235000002912 Salvia officinalis Nutrition 0.000 abstract 2
- 239000011425 bamboo Substances 0.000 abstract 2
- 229930003935 flavonoid Natural products 0.000 abstract 2
- 150000002215 flavonoids Chemical class 0.000 abstract 2
- 235000017173 flavonoids Nutrition 0.000 abstract 2
- 235000002020 sage Nutrition 0.000 abstract 2
- 235000013372 meat Nutrition 0.000 description 6
- 238000000034 method Methods 0.000 description 3
- ROSDSFDQCJNGOL-UHFFFAOYSA-N Dimethylamine Chemical compound CNC ROSDSFDQCJNGOL-UHFFFAOYSA-N 0.000 description 2
- 230000008030 elimination Effects 0.000 description 2
- 238000003379 elimination reaction Methods 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- NHNBFGGVMKEFGY-UHFFFAOYSA-N nitrate group Chemical group [N+](=O)([O-])[O-] NHNBFGGVMKEFGY-UHFFFAOYSA-N 0.000 description 2
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000002703 mutagenesis Methods 0.000 description 1
- 231100000350 mutagenesis Toxicity 0.000 description 1
- 150000002832 nitroso derivatives Chemical class 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000009467 reduction Effects 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
Abstract
The invention discloses a composite celery powder pickling agent which is prepared from the following components: 100-200mg/kg of pomegranate peel polyphenols, 0.2-0.4% of celery powder, 270-330mg/kg of vitamin C, 360-440mg/kg of tea polyphenol, 150-250mg/kg of bamboo leaf flavonoid and 150-320mg/kg of salvia officinalis extract powder. On premise that the quality of a pickled meat product is ensured, bamboo leaf flavonoid, tea polyphenol, user-made celery powder, user-made salvia officinalis extract powder and pomegranate peel polyphenols are compounded to prepare the pickling agent, then the residual amount of nitrite in the pickled meat product can be effectively reduced, and meanwhile the quality of the pickled meat product can be improved.
Description
Technical field
The present invention relates to food field of deep, be specifically related to a kind of celery powder composite pickling agent.
Background technology
Butcher's meat is unique due to local flavor, quality, can preserve for a long time again, so deeply being liked by consumer.But being usually added into nitrite in butcher's meat curing process, it can react generation N～nitroso compound with dimethylamine under certain condition and have mutagenesis and carcinogenecity, is excessively used and there is safety issue.Therefore, it is necessary to seek natural materials to replace being directly added into nitrite in meat products, produce natural meat products.Domestic and international many scholars have carried out a large amount of reduction or have removed residue of nitrite in meat products and improve butcher's meat matter quantifier elimination.But its method only discusses different additive to the external elimination effect of nitrite or the experiment of single factor impact on marinated meat product, studies still few on the composite pickling agent of the residual affecting Nitrite in Meat Products and butcher's meat quality at present.
Summary of the invention
For solving the problems referred to above, the invention provides a kind of celery powder composite pickling agent, under the premise taking into account marinated meat product quality, undertaken Folium Bambosae flavone, tea polyphenols, homemade celery powder, self-control sage extract powder and Punica granatum L. polyphenol composite preparing curing agent, can effectively reduce butcher's meat nitrate residue, improve marinated meat product quality simultaneously.
For achieving the above object, the technical scheme that the present invention takes is:
A kind of celery powder composite pickling agent, is prepared from by following components:
Pomegranate peel polyphenol 100～200mg/kg, celery powder 0.2～0.4%, Catergen 70～330mg/kg, tea polyphenols 360～440mg/kg, Folium Bambosae flavone 150～250mg/kg, sage extract powder 150～320mg/kg.
Preferably, described celery powder is prepared from by following steps:
S1, take 60～70 parts clean after fresh Herba Apii graveolentis, cutting, be placed in steam-explosion jar, passing into nitrogen to steam explosion pressure inside the tank is 0.7～1.3MPa, and after explosion treatment 8～25min, room temperature is concentrated into relative density 1.10～1.20, spray drying, obtains powder body；
S2,10～15 parts of room temperature pure water of addition, and even, then according to the ratio microbe inoculation leaven of inoculum concentration 1.5～2.5%, keep temperature 35～41 DEG C, ferment 53 hours, oven drying at low temperature after fermentation ends, obtain celery powder.
Preferably, the composition of described microbe leaven is: according to bacterial strain quantity than lactobacillus: Bacillus licheniformis: Corynebacterium glutamicum is: the proportions of 2: 1: 3: 2 becomes 1.6～1.8 × 107The leaven of bacterial strain/ml.
Preferably, described sage extract powder passes through following steps gained:
Being processed by dry Salvia japonica Thunb. flash extracter, gained extracting solution first heats with high heat, heats 1.3～1.5h with slow fire after boiling, and hollow fiber ultrafiltration membrane filters；Medicinal residues add 10～15 times of soak by water twice, and hollow fiber ultrafiltration membrane filters, and merges three filtrates, is concentrated into 1.5g/ml；It is slowly added to 85～95% organic solvents, until organic solvent concentration is 55～65%, cold preservation 7～9 hours, supernatant is removed after the centrifugal 17～23min of 3000～4000r/min, precipitate with deionized water is dissolved to original volume, with organic solvent deposit 2 times, organic solvent concentration respectively 65～75%, 75～85%；Precipitate with deionized water is dissolved to original volume, adds the solution of trichloroacetic acid of 1/6～1/5 volume 11～13%, fully stands 4～6h after mixing, go to precipitate to obtain supernatant after the centrifugal 16～24min of 3000～4000r/min, by gained supernatant sucking filtration, dry, obtain sage extract.
Preferably, described organic solvent is the turpentine derivatives of natural origin.
Preferably, described turpentine derivatives is the isomery of pinene, disproportionation products.
Preferably, above-mentioned celery powder composite pickling agent, following components it is prepared from:
Pomegranate peel polyphenol 150mg/kg, celery powder 0.3%, vitamin C 300mg/kg, tea polyphenols 400mg/kg, Folium Bambosae flavone 200mg/kg, sage extract powder 235mg/kg.
The method have the advantages that
Under the premise taking into account marinated meat product quality, undertaken Folium Bambosae flavone, tea polyphenols, homemade celery powder, self-control sage extract powder and pomegranate peel polyphenol composite preparing curing agent, can effectively reduce butcher's meat nitrate residue, improve marinated meat product quality simultaneously.
Detailed description of the invention
In order to make objects and advantages of the present invention clearly understand, below in conjunction with embodiment, the present invention is further elaborated.Should be appreciated that specific embodiment described herein is only in order to explain the present invention, is not intended to limit the present invention.
The organic solvent used in following example is the turpentine derivatives of natural origin；Turpentine derivatives is the isomery of pinene, disproportionation products.
Embodiment 1
A kind of celery powder composite pickling agent, is prepared from by following components:
Pomegranate peel polyphenol 100mg/kg, celery powder 0.2%, Catergen 70mg/kg, tea polyphenols 360mg/kg, Folium Bambosae flavone 150mg/kg, sage extract powder 150mg/kg.
Described celery powder is prepared from by following steps:
S1, take 60 parts clean after fresh Herba Apii graveolentis, cutting, be placed in steam-explosion jar, passing into nitrogen to steam explosion pressure inside the tank is 0.7MPa, and after explosion treatment 8min, room temperature is concentrated into relative density 1.10, spray drying, obtains powder body；
S2,10 parts of room temperature pure water of addition, and even, then according to the ratio microbe inoculation leaven of inoculum concentration 1.5%, keep temperature 35 DEG C, ferment 53 hours, oven drying at low temperature after fermentation ends, obtain celery powder；The composition of described microbe leaven is: according to bacterial strain quantity than lactobacillus: Bacillus licheniformis: Corynebacterium glutamicum is: the proportions of 2: 1: 3: 2 becomes 1.6 × 107The leaven of bacterial strain/ml.
Described sage extract powder passes through following steps gained:
Being processed by dry Salvia japonica Thunb. flash extracter, gained extracting solution first heats with high heat, heats 1.3h with slow fire after boiling, and hollow fiber ultrafiltration membrane filters；Medicinal residues add 10 times of soak by water twice, and hollow fiber ultrafiltration membrane filters, and merges three filtrates, is concentrated into 1.5g/ml；It is slowly added to 85% organic solvent, until organic solvent concentration is 55%, cold preservation 7 hours, remove supernatant after the centrifugal 17min of 3000r/min, precipitate with deionized water is dissolved to original volume, with organic solvent deposit 2 times, organic solvent concentration respectively 65%, 75%；Precipitate with deionized water is dissolved to original volume, adds the solution of trichloroacetic acid of 1/6 volume 11%, goes to precipitate to obtain supernatant, by gained supernatant sucking filtration, dry, obtain sage extract after fully standing the centrifugal 16min of 4h, 3000r/min after mixing.
Embodiment 2
A kind of celery powder composite pickling agent, is prepared from by following components:
Pomegranate peel polyphenol 200mg/kg, celery powder 0.4%, vitamin C 330mg/kg, tea polyphenols 440mg/kg, Folium Bambosae flavone 250mg/kg, sage extract powder 320mg/kg.
Described celery powder is prepared from by following steps:
S1, take 70 parts clean after fresh Herba Apii graveolentis, cutting, be placed in steam-explosion jar, passing into nitrogen to steam explosion pressure inside the tank is 1.3MPa, and after explosion treatment 25min, room temperature is concentrated into relative density 1.20, spray drying, obtains powder body；
S2,15 parts of room temperature pure water of addition, and even, then according to the ratio microbe inoculation leaven of inoculum concentration 2.5%, keep temperature 41 DEG C, ferment 53 hours, oven drying at low temperature after fermentation ends, obtain celery powder；The composition of described microbe leaven is: according to bacterial strain quantity than lactobacillus: Bacillus licheniformis: Corynebacterium glutamicum is: the proportions of 2: 1: 3: 2 becomes 1.8 × 107The leaven of bacterial strain/ml.
Described sage extract powder passes through following steps gained:
Being processed by dry Salvia japonica Thunb. flash extracter, gained extracting solution first heats with high heat, heats 1.5h with slow fire after boiling, and hollow fiber ultrafiltration membrane filters；Medicinal residues add 15 times of soak by water twice, and hollow fiber ultrafiltration membrane filters, and merges three filtrates, is concentrated into 1.5g/ml；It is slowly added to 95% organic solvent, until organic solvent concentration is 65%, cold preservation 9 hours, remove supernatant after the centrifugal 23min of 4000r/min, precipitate with deionized water is dissolved to original volume, with organic solvent deposit 2 times, organic solvent concentration respectively 75%, 85%；Precipitate with deionized water is dissolved to original volume, adds the solution of trichloroacetic acid of 1/5 volume 13%, goes to precipitate to obtain supernatant, by gained supernatant sucking filtration, dry, obtain sage extract after fully standing the centrifugal 24min of 6h, 4000r/min after mixing.
Embodiment 3
A kind of celery powder composite pickling agent, is prepared from by following components:
Pomegranate peel polyphenol 150mg/kg, celery powder 0.3%, vitamin C 300mg/kg, tea polyphenols 400mg/kg, Folium Bambosae flavone 200mg/kg, sage extract powder 235mg/kg.
Described celery powder is prepared from by following steps:
S1, take 65 parts clean after fresh Herba Apii graveolentis, cutting, be placed in steam-explosion jar, passing into nitrogen to steam explosion pressure inside the tank is 1MPa, and after explosion treatment 16.5min, room temperature is concentrated into relative density 1.15, spray drying, obtains powder body；
S2,12.5 parts of room temperature pure water of addition, and even, then according to the ratio microbe inoculation leaven of inoculum concentration 2%, keep temperature 36 DEG C, ferment 53 hours, oven drying at low temperature after fermentation ends, obtain celery powder；The composition of described microbe leaven is: according to bacterial strain quantity than lactobacillus: Bacillus licheniformis: Corynebacterium glutamicum is: the proportions of 2: 1: 3: 2 becomes 1.7 × 107The leaven of bacterial strain/ml.
Described sage extract powder passes through following steps gained:
Being processed by dry Salvia japonica Thunb. flash extracter, gained extracting solution first heats with high heat, heats 1.4h with slow fire after boiling, and hollow fiber ultrafiltration membrane filters；Medicinal residues add 12.5 times of soak by water twice, and hollow fiber ultrafiltration membrane filters, and merges three filtrates, is concentrated into 1.5g/ml；It is slowly added to 90% organic solvent, until organic solvent concentration is 55～65%, cold preservation 7～9 hours, supernatant is removed after the centrifugal 20min of 3500r/min, precipitate with deionized water is dissolved to original volume, with organic solvent deposit 2 times, and organic solvent concentration respectively 70%, 80%；Precipitate with deionized water is dissolved to original volume, adds the solution of trichloroacetic acid of 11/60 volume 12%, goes to precipitate to obtain supernatant, by gained supernatant sucking filtration, dry, obtain sage extract after fully standing the centrifugal 20min of 5h, 3500r/min after mixing.
The above is only the preferred embodiment of the present invention; it should be pointed out that, for those skilled in the art, under the premise without departing from the principles of the invention; can also making some improvements and modifications, these improvements and modifications also should be regarded as protection scope of the present invention.
Claims (7)
1. a celery powder composite pickling agent, it is characterised in that be prepared from by following components:
Pomegranate peel polyphenol 100～200mg/kg, celery powder 0.2～0.4%, Catergen 70～330mg/kg, tea polyphenols 360～440mg/kg, Folium Bambosae flavone 150～250mg/kg, sage extract powder 150～320mg/kg.
2. a kind of celery powder composite pickling agent according to claim 1, it is characterised in that described celery powder is prepared from by following steps:
S1, take 60～70 parts clean after fresh Herba Apii graveolentis, cutting, be placed in steam-explosion jar, passing into nitrogen to steam explosion pressure inside the tank is 0.7～1.3MPa, and after explosion treatment 8～25min, room temperature is concentrated into relative density 1.10～1.20, spray drying, obtains powder body；
S2,10～15 parts of room temperature pure water of addition, and even, then according to the ratio microbe inoculation leaven of inoculum concentration 1.5～2.5%, keep temperature 35～41 DEG C, ferment 53 hours, oven drying at low temperature after fermentation ends, obtain celery powder.
3. a kind of celery powder composite pickling agent according to claim 2, it is characterized in that, the composition of described microbe leaven is: according to bacterial strain quantity than lactobacillus: Bacillus licheniformis: Corynebacterium glutamicum is: the proportions of 2: 1: 3: 2 becomes 1.6～1.8 × 107The leaven of bacterial strain/ml.
4. a kind of celery powder composite pickling agent according to claim 1, it is characterised in that described sage extract powder passes through following steps gained:
Being processed by dry Salvia japonica Thunb. flash extracter, gained extracting solution first heats with high heat, heats 1.3～1.5h with slow fire after boiling, and hollow fiber ultrafiltration membrane filters；Medicinal residues add 10～15 times of soak by water twice, and hollow fiber ultrafiltration membrane filters, and merges three filtrates, is concentrated into 1.5g/ml；It is slowly added to 85～95% organic solvents, until organic solvent concentration is 55～65%, cold preservation 7～9 hours, supernatant is removed after the centrifugal 17～23min of 3000～4000r/min, precipitate with deionized water is dissolved to original volume, with organic solvent deposit 2 times, organic solvent concentration respectively 65～75%, 75～85%；Precipitate with deionized water is dissolved to original volume, adds the solution of trichloroacetic acid of 1/6～1/5 volume 11～13%, fully stands 4～6h after mixing, go to precipitate to obtain supernatant after the centrifugal 16～24min of 3000～4000r/min, by gained supernatant sucking filtration, dry, obtain sage extract.
5. a kind of celery powder composite pickling agent according to claim 1, it is characterised in that described organic solvent is the turpentine derivatives of natural origin.
6. a kind of celery powder composite pickling agent according to claim 1, it is characterised in that described turpentine derivatives is the isomery of pinene, disproportionation products.
7. a kind of celery powder composite pickling agent according to claim 1, it is characterised in that be prepared from by following components:
Pomegranate peel polyphenol 150mg/kg, celery powder 0.3%, vitamin C 300mg/kg, tea polyphenols 400mg/kg, Folium Bambusae pyrite 200mg/kg, sage extract powder 235mg/kg.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610066169.6A CN105725090A (en) | 2016-01-25 | 2016-01-25 | Composite celery powder pickling agent |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610066169.6A CN105725090A (en) | 2016-01-25 | 2016-01-25 | Composite celery powder pickling agent |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105725090A true CN105725090A (en) | 2016-07-06 |
Family
ID=56247169
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610066169.6A Pending CN105725090A (en) | 2016-01-25 | 2016-01-25 | Composite celery powder pickling agent |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105725090A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106262668A (en) * | 2016-08-10 | 2017-01-04 | 中盐新干盐化有限公司 | A kind of preparation method of bacon salt |
| CN106722722A (en) * | 2016-12-30 | 2017-05-31 | 重庆汤嫂食品有限公司 | The processing technology of Pickling Powder |
| CN107950979A (en) * | 2017-12-26 | 2018-04-24 | 山东龙盛食品股份有限公司 | A kind of spices cure and preparation method thereof |
| CN108041547A (en) * | 2017-12-08 | 2018-05-18 | 定远县南德调味品加工厂 | A kind of vegetables element fresh seasoning and preparation method thereof |
| CN111317106A (en) * | 2020-03-25 | 2020-06-23 | 吉林大学 | Preparation method for improving quality of low-nitrite western-style smoked and cooked ham |
| CN113080388A (en) * | 2021-05-19 | 2021-07-09 | 吉林大学 | Method for making low-nitrite western-style smoked and cooked ham |
| CN114098013A (en) * | 2021-10-21 | 2022-03-01 | 湖南省嘉品嘉味生物科技有限公司 | Pickling process for reducing nitrite content of meat product |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101406296A (en) * | 2008-10-13 | 2009-04-15 | 江苏迈斯克食品有限公司 | Green composite additive agent for sauced beef |
| CN104068410A (en) * | 2007-06-11 | 2014-10-01 | 杰伯里国际有限公司 | Method and composition for preparing cured meat products |
| CN104082699A (en) * | 2014-06-16 | 2014-10-08 | 天津农学院 | Preparation method of fermented celery powder based on natural preserving |
-
2016
- 2016-01-25 CN CN201610066169.6A patent/CN105725090A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104068410A (en) * | 2007-06-11 | 2014-10-01 | 杰伯里国际有限公司 | Method and composition for preparing cured meat products |
| CN101406296A (en) * | 2008-10-13 | 2009-04-15 | 江苏迈斯克食品有限公司 | Green composite additive agent for sauced beef |
| CN104082699A (en) * | 2014-06-16 | 2014-10-08 | 天津农学院 | Preparation method of fermented celery powder based on natural preserving |
Non-Patent Citations (2)
| Title |
|---|
| 任小青等: "发酵芹菜粉对风干肠冷藏过程中理化特性的影响", 《食品研究与开发》 * |
| 何玲等: "浆水芹菜发酵过程中硝酸还原酶活性和亚硝酸盐含量的变化", 《西北农林科技大学学报(自然科学版)》 * |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106262668A (en) * | 2016-08-10 | 2017-01-04 | 中盐新干盐化有限公司 | A kind of preparation method of bacon salt |
| CN106722722A (en) * | 2016-12-30 | 2017-05-31 | 重庆汤嫂食品有限公司 | The processing technology of Pickling Powder |
| CN108041547A (en) * | 2017-12-08 | 2018-05-18 | 定远县南德调味品加工厂 | A kind of vegetables element fresh seasoning and preparation method thereof |
| CN107950979A (en) * | 2017-12-26 | 2018-04-24 | 山东龙盛食品股份有限公司 | A kind of spices cure and preparation method thereof |
| CN111317106A (en) * | 2020-03-25 | 2020-06-23 | 吉林大学 | Preparation method for improving quality of low-nitrite western-style smoked and cooked ham |
| CN113080388A (en) * | 2021-05-19 | 2021-07-09 | 吉林大学 | Method for making low-nitrite western-style smoked and cooked ham |
| CN114098013A (en) * | 2021-10-21 | 2022-03-01 | 湖南省嘉品嘉味生物科技有限公司 | Pickling process for reducing nitrite content of meat product |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105725090A (en) | Composite celery powder pickling agent | |
| CN103120294B (en) | Quick preparation method for pickled vegetable containing biodiasmin | |
| CN105211930B (en) | A kind of smoke instant abalone and its processing method | |
| CN103907950B (en) | A kind of Quick production method of pickled chicken claw | |
| CN105851212A (en) | Pear preservative and preparation method thereof | |
| CN103610003B (en) | Pickling method for preserved vegetable | |
| CN103815321B (en) | A kind of method reducing salted & preserved vegetable nitrite | |
| CN105707647A (en) | Environment-friendly and non-toxic preservative for condiments and preparation method of preservative | |
| CN103882063B (en) | A kind of preparation method of high light stability monascus red pigment | |
| CN106036772B (en) | Method for preparing fermented soy sauce by using pickled vegetable soaking water | |
| CN102669731B (en) | Processing method for carrying out oil stain type high-pressure cooking on engraulis japonius | |
| CN105454389B (en) | The method for improving modified casing sausage shelf life | |
| CN104351733A (en) | Preparation method of leek flower sauce | |
| CN105918450A (en) | Fruit preservative as well as preparation method and use thereof | |
| CN103211248A (en) | Method for processing freshwater fish in non-fried way | |
| CN103622134A (en) | Method of preparing antioxidant and antibacterial food preservative by using molasses as raw material | |
| CN102987339A (en) | Method for processing tomato sauce | |
| CN105362300A (en) | Method for using seaweed to prepare concentrated solution rich in seaweed polyphenols | |
| CN104783132A (en) | Delicious and fresh health sauce and preparation method thereof | |
| JP2011030531A (en) | Method for making dried "sea cucumber" as powder, and method for making the same as extract by enzymatic decomposition | |
| CN108850884A (en) | A kind of yolk fuel-displaced i.e. zone of eclipse shell roasted egg and its processing method | |
| CN112385807A (en) | Preparation method of low-salinity crisp asparagus lettuce | |
| CN107048285A (en) | A kind of okra can and preparation method thereof | |
| CN109019814B (en) | Sewage treatment agent prepared from edible fungus residues and preparation method thereof | |
| CN105146557A (en) | Preparation method of ready-to-eat giant salamander livers and products of ready-to-eat giant salamander livers |
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 |
Application publication date: 20160706 |
|
| RJ01 | Rejection of invention patent application after publication |