CN106036520A - Compound curing seasoning and preparation method thereof - Google Patents
Compound curing seasoning and preparation method thereof Download PDFInfo
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- CN106036520A CN106036520A CN201610487939.4A CN201610487939A CN106036520A CN 106036520 A CN106036520 A CN 106036520A CN 201610487939 A CN201610487939 A CN 201610487939A CN 106036520 A CN106036520 A CN 106036520A
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- cure
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/24—Inorganic compounds
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- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
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- Inorganic Chemistry (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Confectionery (AREA)
Abstract
The invention discloses a compound curing seasoning and a preparation method thereof and specifically discloses the compound curing seasoning. The compound curing seasoning comprises a basic curing seasoning component which is composed of white granulated sugar, salt, monosodium glutamate, spice, chilli powder, chicken powder, sodium tripolyphosphate, disodium 5'-ribonucleotide, silicon dioxide and capsanthin. The compound curing seasoning provided by the invention can obviously prolong the shelf life of curing products and can effectively reduce the food safety risk. The chicken cured with the compound curing seasoning disclosed by the invention has soft color and natural flavor, has unique and tender taste after being cooked, has pleasant natural herb flavor and tastes salty and fragrant.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of compound cure and preparation method thereof.
Background technology
Along with the quickening of expanding economy people's rhythm of life, fresh conditioning muscle goods having with high protein and low fat
Point, more and more welcomed by the people.Carnis Gallus domesticus as the principal item of Fowl meat with its high protein, low fat, low cholesterol, low in calories
Etc. feature, it is increasingly subject to the favor of consumer.Carnis Gallus domesticus is the most perishable food, degree of spoilage with butcher post-treatment, packaging and
Stored with close relationship.In order to meet the demand of popular taste, it is generally required to butcher segmentation to carrying out Carnis Gallus domesticus, as closely linked as flesh and blood is
Chicken leg meat after dividing processing and pigeon chest gristle are pickled, after pickling, wear string quick-freezing pin, microwave heating or fried can be real
With, it is the consumer products of a kind of main flow masses.As closely linked as flesh and blood is subject to microorganism pollution, shelf life in process of manufacture
Shorter.And, in manufacture, sales section, it being easily separated from cold chain, cause rotten risk to increase, the situation is tense in food safety.Separately
Outward, the little brisket raw materials market degree of recognition ratio after segmentation is relatively low, causes factory to be detained stock, needs exploitation with the little brisket of chicken for this
Based on new product, solve stock's retention problems.
During storage, it is susceptible to, in order to solving chicken products, the problem that meat is rotten, mostly needs to use anticorrosion
Agent.And preservative Main Function is growth and the breeding of suppression microorganism, to extend the holding time of food, inhibiting substances is corrupt
Medicament.Food preservative can suppress microbial activities, prevents food apoilage, thus extends the shelf-life of food.At present,
Chicken products Shelf-life is frequently with some single preservative or assists the method with high temperature sterilization.This method not only can
Make shelf life can not be guaranteed, also result in meat products mouthfeel and nutrient component damages.Therefore, this area needs both to have developed one
Can improve the shelf-life of chicken products, the Carnis Gallus domesticus processing technique of the mouthfeel of meat products can not be affected again.
Summary of the invention
Present invention aim at providing compound cure of one and preparation method thereof, it is provided that one is safe and reliable, freshness by force
Compound cure.
A first aspect of the present invention, it is provided that a kind of compound cure, described compound cure includes a basis cure component, its
Described in basis cure component include:
White sugar, Sal, monosodium glutamate, spice, Fructus Capsici powder, chicken powder, sodium tripolyphosphate, 5 ＇-disodium 5'-ribonucleotide, dioxy
SiClx and capsicum red pigment.
Preferably, described basis cure component includes:
Preferably, described basis cure component includes:
Preferably, described spice includes: onion powder, black pepper, Zanthoxyli Bungeani powder, Bulbus Allii powder, Rhizoma Zingiberis powder and star aniseed powder.
Preferably, in described spice, the ratio of weight and number of each component is as follows:
Onion powder: black pepper: Zanthoxyli Bungeani powder: Bulbus Allii powder: Rhizoma Zingiberis powder: star aniseed powder is 3:0.5:0.3:2:1:0.1.
Preferably, described compound cure also includes that fresh-keeping cure component, described fresh-keeping cure component include: citric acid, breast
Acid streptococci element and Flos Lonicerae extract.
Preferably, described fresh-keeping cure component includes:
Citric acid 0.5-1.5 weight portion；
Nisin 1-3 weight portion；
Flos Lonicerae extract 5-15 weight portion.
Preferably, described fresh-keeping cure component includes:
Citric acid 1 weight portion；
Nisin 2 weight portion；
Flos Lonicerae extract 10 weight portion.
A second aspect of the present invention provides the preparation method of a kind of compound cure, and described method includes step:
(1) preparation basis cure
Weigh each component of following weight portion respectively:
It is sufficiently mixed above-mentioned each component, prepares described basis cure；
Wherein, in described spice, the ratio of weight and number of each component is as follows:
Onion powder: black pepper: Zanthoxyli Bungeani powder: Bulbus Allii powder: Rhizoma Zingiberis powder: star aniseed powder is 3:0.5:0.3:2:1:0.1；
(2) fresh-keeping cure is prepared
Weigh each component of following weight portion respectively:
Citric acid 0.5-1.5 weight portion；
Nisin 1-3 weight portion；
Flos Lonicerae extract 5-15 weight portion；
It is sufficiently mixed above-mentioned each component, prepares described fresh-keeping cure component；
In curing process, first pickle 0.5～1.5 hour with described fresh-keeping cure；Then described basis cure is re-used
Pickle.
Preferably, the preparation method of described Flos Lonicerae extract is as follows:
Extracting honeysuckle dry product is put in steeping tank, add volume fraction 3%-5% ethanol water, described Flos Lonicerae with
The solid-liquid ratio of ethanol water is 1-5kg:10-50L, and 50-80 DEG C of stirring is soaked 4-8 hour, obtains extracting solution, is dried by extracting solution
After i.e. obtain described Flos Lonicerae extract.
Preferably, in step (2), weigh each component of following weight portion respectively:
Citric acid 1 weight portion；
Nisin 2 weight portion；
Flos Lonicerae extract 10 weight portion.
Compared with prior art, the compound cure of the present invention has the advantage that
(1) present invention is combined cure and can significantly extend the shelf life of meat curing food, effectively reduces food safety risk.
(2) using the meat that the compound cure of the present invention is pickled, color and luster is soft, and fragrance is natural, after being processed as prepared food,
The unique tender succulence of mouthfeel, has pleasant natural herbal fragrance, the salty perfume (or spice) of mouthfeel.
Detailed description of the invention
Embodiment 1 is combined the preparation of cure
The preparation method of the compound cure of the present embodiment is as follows:
(1) preparation basis cure
Weigh each component of following weight portion respectively:
Wherein, in spice, the ratio of weight and number of each component is as follows:
Onion powder: black pepper: Zanthoxyli Bungeani powder: Bulbus Allii powder: Rhizoma Zingiberis powder: star aniseed powder is 3:0.5:0.3:2:1:0.1.
It is sufficiently mixed above-mentioned each component, prepares described basis cure；
(2) fresh-keeping cure is prepared
Weigh each component of following weight portion respectively:
Citric acid 1g；
Nisin 2g；
Flos Lonicerae extract 10g；
It is sufficiently mixed above-mentioned each component, prepares described fresh-keeping cure component.
Wherein, the preparation method of described Flos Lonicerae extract is as follows:
Extracting honeysuckle dry product 5kg puts in steeping tank, adds the ethanol water 30L of volume fraction 4%, 70 DEG C of stirring leachings
Steep 6 hours, obtain extracting solution, after extracting solution concentrates, be spray-dried and i.e. obtain described Flos Lonicerae extract.Inventor sends out under study for action
Existing, use the Flos Lonicerae extract that the ethanol water of higher concentration extracts, bitterness is denseer, affects pickled products mouthfeel, not
Cure is prepared in adaptation, and the water extract fresh-keeping effect of Flos Lonicerae is the best, through repetition test, finally determines use 3%-5%
The Flos Lonicerae extract that ethanol water extracts suitably prepares meat products cure, and tenderization is moderate, and fresh-keeping effect is splendid.
Embodiment 2 Carnis Gallus domesticus is pickled
Experimental group: the fresh-keeping cure that embodiment 1 prepares is added in 300ml water, stirs, add and be cut to the cold of strip
Chicken in jelly little brisket raw material 500g, pickles 1h.It is subsequently adding in embodiment 1 the basic cure powder of preparation, mix homogeneously, continues to salt down
System, maintaining temperature in curing process is 15 DEG C, carries out subjective appreciation every 4h sampling in curing process.
Matched group: do not use fresh-keeping cure, only uses the basic cure of preparation in embodiment 1 to pickle, and other is with real
Testing group, in curing process, same sampling carries out subjective appreciation.
Subjective appreciation method is as follows:
Subjective appreciation is carried out in food subjective appreciation room.Subjective appreciation group is made up of 5 people, under natural light from color and luster,
The aspects such as viscosity, abnormal smells from the patient, elasticity carry out overall merit.
With reference to GB 16869-2005 " fresh, freeze poultry product formulate the sensory evaluation standard of sample ", and use williams's
9 point systems are given a mark: 9 are divided into fabulous, and 8 is very well, and 7 preferably, and 6 be time good, and 5 be general, 4 be typically below, 3 is poor, 2
For very poor, 1 is and poor.Finally obtain the meansigma methods often organizing score.It is acceptable that experiment takes 6 points and more than 6, is judgement shelf
The terminal of phase.
Result shows, the shelf life of experimental group is 64h, the shelf life of matched group is about 28h, shelf life extension about a times
Above.The compound cure of the present invention is particularly suitable for pickling the little brisket of chicken, the pickled products of experimental group, and color and luster is soft, and fragrance is natural,
After being processed as prepared food, the unique tender succulence of mouthfeel, there is pleasant natural herbal fragrance, the salty perfume (or spice) of mouthfeel.
The preferred embodiment of the present invention described in detail above.Should be appreciated that the ordinary skill of this area is without wound
The property made work just can make many modifications and variations according to the design of the present invention.Therefore, all technical staff in the art
The most on the basis of existing technology by the available technology of logical analysis, reasoning, or a limited experiment
Scheme, all should be in the protection domain being defined in the patent claims.
Claims (9)
1. a compound cure, it is characterised in that described compound cure includes a basis cure component, wherein said basis cure
Component includes:
White sugar, Sal, monosodium glutamate, spice, Fructus Capsici powder, chicken powder, sodium tripolyphosphate, 5 ＇-disodium 5'-ribonucleotide, titanium dioxide
Silicon and capsicum red pigment.
2. compound cure as claimed in claim 1, it is characterised in that described basis cure component includes:
3. compound cure as claimed in claim 1, it is characterised in that described basis cure component includes:
4. compound cure as claimed in claim 1, it is characterised in that described spice includes: onion powder, black pepper, flower
Green pepper powder, Bulbus Allii powder, Rhizoma Zingiberis powder and star aniseed powder.
5. compound cure as claimed in claim 1, it is characterised in that in described spice, the parts by weight of each component are such as
Under:
Onion powder: black pepper: Zanthoxyli Bungeani powder: Bulbus Allii powder: Rhizoma Zingiberis powder: star aniseed powder is 3:0.5:0.3:2:1:0.1.
6. compound cure as claimed in claim 1, it is characterised in that described compound cure also includes fresh-keeping cure component, institute
State fresh-keeping cure component to include: citric acid, nisin and Flos Lonicerae extract.
7. compound cure as claimed in claim 1, it is characterised in that described fresh-keeping cure component includes:
Citric acid 0.5-1.5 weight portion；
Nisin 1-3 weight portion；
Flos Lonicerae extract 5-15 weight portion.
8. compound cure as claimed in claim 1, it is characterised in that described fresh-keeping cure component includes:
Citric acid 1 weight portion；
Nisin 2 weight portion；
Flos Lonicerae extract 10 weight portion.
9. the preparation method of a compound cure, it is characterised in that described method includes step:
(1) preparation basis cure
Weigh each component of following weight portion respectively:
It is sufficiently mixed above-mentioned each component, prepares described basis cure；
Wherein, in described spice, the ratio of weight and number of each component is as follows:
Onion powder: black pepper: Zanthoxyli Bungeani powder: Bulbus Allii powder: Rhizoma Zingiberis powder: star aniseed powder is 3:0.5:0.3:2:1:0.1；
(2) fresh-keeping cure is prepared
Weigh each component of following weight portion respectively:
Citric acid 0.5-1.5 weight portion；
Nisin 1-3 weight portion；
Flos Lonicerae extract 5-15 weight portion；
It is sufficiently mixed above-mentioned each component, prepares described fresh-keeping cure component；
In curing process, first pickle 0.5～1.5 hour with described fresh-keeping cure；Then re-use described basis cure to pickle
?.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610487939.4A CN106036520A (en) | 2016-06-27 | 2016-06-27 | Compound curing seasoning and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610487939.4A CN106036520A (en) | 2016-06-27 | 2016-06-27 | Compound curing seasoning and preparation method thereof |
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| Publication Number | Publication Date |
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| CN106036520A true CN106036520A (en) | 2016-10-26 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201610487939.4A Pending CN106036520A (en) | 2016-06-27 | 2016-06-27 | Compound curing seasoning and preparation method thereof |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106539052A (en) * | 2016-11-29 | 2017-03-29 | 滁州润泰清真食品有限公司 | A kind of honeydew cure 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 |
| CN108013423A (en) * | 2017-12-26 | 2018-05-11 | 山东龙盛食品股份有限公司 | A kind of meat products pickling material and preparation method thereof |
| CN108095013A (en) * | 2017-12-26 | 2018-06-01 | 山东龙盛食品股份有限公司 | A kind of Orleans cure and preparation method thereof |
| CN108157897A (en) * | 2017-12-26 | 2018-06-15 | 山东龙盛食品股份有限公司 | A kind of black pepper cure and preparation method thereof |
| CN108157896A (en) * | 2017-12-26 | 2018-06-15 | 山东龙盛食品股份有限公司 | It is a kind of for cure of gold chicken fillet and preparation method thereof |
| CN108185383A (en) * | 2017-12-26 | 2018-06-22 | 山东龙盛食品股份有限公司 | A kind of river perfume (or spice) cure and preparation method thereof |
| CN108813522A (en) * | 2018-07-10 | 2018-11-16 | 上海高更食品科技股份有限公司 | A kind of giving off a strong fragrance compound seasoner and preparation method thereof |
| CN108936521A (en) * | 2018-07-10 | 2018-12-07 | 上海高更食品科技股份有限公司 | Low peppery compound seasoner of one kind and preparation method thereof |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106539052A (en) * | 2016-11-29 | 2017-03-29 | 滁州润泰清真食品有限公司 | A kind of honeydew cure 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 |
| CN108013423A (en) * | 2017-12-26 | 2018-05-11 | 山东龙盛食品股份有限公司 | A kind of meat products pickling material and preparation method thereof |
| CN108095013A (en) * | 2017-12-26 | 2018-06-01 | 山东龙盛食品股份有限公司 | A kind of Orleans cure and preparation method thereof |
| CN108157897A (en) * | 2017-12-26 | 2018-06-15 | 山东龙盛食品股份有限公司 | A kind of black pepper cure and preparation method thereof |
| CN108157896A (en) * | 2017-12-26 | 2018-06-15 | 山东龙盛食品股份有限公司 | It is a kind of for cure of gold chicken fillet and preparation method thereof |
| CN108185383A (en) * | 2017-12-26 | 2018-06-22 | 山东龙盛食品股份有限公司 | A kind of river perfume (or spice) cure and preparation method thereof |
| CN108813522A (en) * | 2018-07-10 | 2018-11-16 | 上海高更食品科技股份有限公司 | A kind of giving off a strong fragrance compound seasoner and preparation method thereof |
| CN108936521A (en) * | 2018-07-10 | 2018-12-07 | 上海高更食品科技股份有限公司 | Low peppery compound seasoner of one kind and preparation method thereof |
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Application publication date: 20161026 |