CN106036741A - Cumin marinade and method for preparing same - Google Patents
Cumin marinade and method for preparing same Download PDFInfo
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- CN106036741A CN106036741A CN201610409076.9A CN201610409076A CN106036741A CN 106036741 A CN106036741 A CN 106036741A CN 201610409076 A CN201610409076 A CN 201610409076A CN 106036741 A CN106036741 A CN 106036741A
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- cure
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- fructus
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- 238000000034 method Methods 0.000 title claims abstract description 16
- 235000007129 Cuminum cyminum Nutrition 0.000 title claims abstract description 11
- 244000304337 Cuminum cyminum Species 0.000 title claims description 3
- 235000015090 marinades Nutrition 0.000 title abstract 9
- 239000000843 powder Substances 0.000 claims abstract description 32
- 235000013599 spices Nutrition 0.000 claims abstract description 12
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 claims abstract description 3
- 240000008415 Lactuca sativa Species 0.000 claims abstract description 3
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 3
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 3
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 3
- 235000012045 salad Nutrition 0.000 claims abstract description 3
- 235000019832 sodium triphosphate Nutrition 0.000 claims abstract description 3
- 229940083466 soybean lecithin Drugs 0.000 claims abstract description 3
- UNXRWKVEANCORM-UHFFFAOYSA-I triphosphate(5-) Chemical compound [O-]P([O-])(=O)OP([O-])(=O)OP([O-])([O-])=O UNXRWKVEANCORM-UHFFFAOYSA-I 0.000 claims abstract description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 30
- 239000000284 extract Substances 0.000 claims description 19
- 241000628997 Flos Species 0.000 claims description 18
- 238000002360 preparation method Methods 0.000 claims description 14
- NVNLLIYOARQCIX-MSHCCFNRSA-N Nisin Chemical compound N1C(=O)[C@@H](CC(C)C)NC(=O)C(=C)NC(=O)[C@@H]([C@H](C)CC)NC(=O)[C@@H](NC(=O)C(=C/C)/NC(=O)[C@H](N)[C@H](C)CC)CSC[C@@H]1C(=O)N[C@@H]1C(=O)N2CCC[C@@H]2C(=O)NCC(=O)N[C@@H](C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(NCC(=O)N[C@H](C)C(=O)N[C@H](CC(C)C)C(=O)N[C@H](CCSC)C(=O)NCC(=O)N[C@H](CS[C@@H]2C)C(=O)N[C@H](CC(N)=O)C(=O)N[C@H](CCSC)C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(N[C@H](C)C(=O)N[C@@H]3C(=O)N[C@@H](C(N[C@H](CC=4NC=NC=4)C(=O)N[C@H](CS[C@@H]3C)C(=O)N[C@H](CO)C(=O)N[C@H]([C@H](C)CC)C(=O)N[C@H](CC=3NC=NC=3)C(=O)N[C@H](C(C)C)C(=O)NC(=C)C(=O)N[C@H](CCCCN)C(O)=O)=O)CS[C@@H]2C)=O)=O)CS[C@@H]1C NVNLLIYOARQCIX-MSHCCFNRSA-N 0.000 claims description 9
- 108010053775 Nisin Proteins 0.000 claims description 9
- 239000004309 nisin Substances 0.000 claims description 9
- 235000010297 nisin Nutrition 0.000 claims description 9
- 244000291564 Allium cepa Species 0.000 claims description 7
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 7
- 235000021110 pickles Nutrition 0.000 claims description 6
- 235000002566 Capsicum Nutrition 0.000 claims description 2
- 240000008574 Capsicum frutescens Species 0.000 claims description 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 2
- 235000015076 Shorea robusta Nutrition 0.000 claims description 2
- 229930006000 Sucrose Natural products 0.000 claims description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 2
- 239000001390 capsicum minimum Substances 0.000 claims description 2
- 239000004193 disodium 5'-ribonucleotide Substances 0.000 claims description 2
- 239000001054 red pigment Substances 0.000 claims description 2
- 229910052708 sodium Inorganic materials 0.000 claims description 2
- 239000011734 sodium Substances 0.000 claims description 2
- CIWBSHSKHKDKBQ-DUZGATOHSA-N D-araboascorbic acid Natural products OC[C@@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-DUZGATOHSA-N 0.000 claims 1
- 235000010350 erythorbic acid Nutrition 0.000 claims 1
- DINKXUCRJBUQAZ-UHFFFAOYSA-N tert-butyl 5-bromopyridine-3-carboxylate Chemical compound CC(C)(C)OC(=O)C1=CN=CC(Br)=C1 DINKXUCRJBUQAZ-UHFFFAOYSA-N 0.000 claims 1
- 241000287828 Gallus gallus Species 0.000 abstract description 15
- 235000013305 food Nutrition 0.000 abstract description 13
- 235000019640 taste Nutrition 0.000 abstract description 5
- 150000001875 compounds Chemical class 0.000 abstract description 3
- 241000510672 Cuminum Species 0.000 abstract 8
- 239000000796 flavoring agent Substances 0.000 abstract 2
- VYIRVAXUEZSDNC-TXDLOWMYSA-N (3R,3'S,5'R)-3,3'-dihydroxy-beta-kappa-caroten-6'-one Chemical compound C([C@H](O)CC=1C)C(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC(=O)[C@]1(C)C[C@@H](O)CC1(C)C VYIRVAXUEZSDNC-TXDLOWMYSA-N 0.000 abstract 1
- VYIRVAXUEZSDNC-LOFNIBRQSA-N Capsanthyn Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC(=O)C2(C)CC(O)CC2(C)C VYIRVAXUEZSDNC-LOFNIBRQSA-N 0.000 abstract 1
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- WRANYHFEXGNSND-LOFNIBRQSA-N capsanthin Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC(=O)C2(C)CCC(O)C2(C)C WRANYHFEXGNSND-LOFNIBRQSA-N 0.000 abstract 1
- 235000018889 capsanthin Nutrition 0.000 abstract 1
- 239000003086 colorant Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 235000021552 granulated sugar Nutrition 0.000 abstract 1
- 241000411851 herbal medicine Species 0.000 abstract 1
- 239000002773 nucleotide Substances 0.000 abstract 1
- 125000003729 nucleotide group Chemical group 0.000 abstract 1
- 235000012658 paprika extract Nutrition 0.000 abstract 1
- 239000001688 paprika extract Substances 0.000 abstract 1
- 230000002035 prolonged effect Effects 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 239000004320 sodium erythorbate Substances 0.000 abstract 1
- IDGUHHHQCWSQLU-UHFFFAOYSA-N ethanol;hydrate Chemical compound O.CCO IDGUHHHQCWSQLU-UHFFFAOYSA-N 0.000 description 5
- 238000005516 engineering process Methods 0.000 description 4
- 239000003205 fragrance Substances 0.000 description 4
- 239000002932 luster Substances 0.000 description 3
- 235000013372 meat Nutrition 0.000 description 3
- 235000013622 meat product Nutrition 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 241000205585 Aquilegia canadensis Species 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 235000004213 low-fat Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 239000002304 perfume Substances 0.000 description 2
- 235000008373 pickled product Nutrition 0.000 description 2
- 238000005554 pickling Methods 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 230000002335 preservative effect Effects 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 238000005070 sampling Methods 0.000 description 2
- 230000011218 segmentation Effects 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- GDSOZVZXVXTJMI-SNAWJCMRSA-N (e)-1-methylbut-1-ene-1,2,4-tricarboxylic acid Chemical compound OC(=O)C(/C)=C(C(O)=O)\CCC(O)=O GDSOZVZXVXTJMI-SNAWJCMRSA-N 0.000 description 1
- 206010034203 Pectus Carinatum Diseases 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000006978 adaptation Effects 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 230000003750 conditioning effect Effects 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000005452 food preservative Substances 0.000 description 1
- 235000019249 food preservative Nutrition 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 235000013613 poultry product Nutrition 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 230000035943 smell Effects 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
Classifications
-
- 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
- A23B4/20—Organic compounds; Microorganisms; Enzymes
- A23B4/22—Microorganisms; Enzymes; Antibiotics
-
- 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
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Inorganic Chemistry (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses cumin marinade and a method for preparing the same, and particularly discloses cumin marinade. The cumin marinade comprises a basic marinade component. The basic marinade component comprises white granulated sugar, table salt, monosodium glutamate, cumin powder, tripolyphosphate, spice, 5'-flavor nucleotide disodium, D-sodium erythorbate, soybean lecithin, salad oil and capsanthin. The cumin marinade and the method have the advantages that the shelf lives of salted products can be obviously prolonged by the cumin marinade, and safety risks of food can be effectively reduced; chicken pickled by the aid of the compound cumin marinade has soft colors and natural aroma, and cooked food obtained after the chicken is processed tastes unique, tender and succulent, has pleasant aroma of natural herbal medicines and strong flavor of cumin and has salty and fragrant taste.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of Fructus Cumini Cymini 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 a kind of Fructus Cumini Cymini cure and preparation method thereof, it is provided that one is safe and reliable, freshness by force
Compound Fructus Cumini Cymini cure.
A first aspect of the present invention, it is provided that a kind of Fructus Cumini Cymini cure, described Fructus Cumini Cymini cure includes a basis cure component, its
Described in basis cure component include:
White sugar, Sal, monosodium glutamate, cumin powder, tripolyphosphate, spice, 5 ＇-disodium 5'-ribonucleotide, D-are different anti-bad
Hematic acid sodium, soybean lecithin, salad oil and capsicum red pigment.
Preferably, described basis cure component includes:
Preferably, described basis cure component includes:
Preferably, described spice includes: onion powder, Fructus Piperis powder, Fructus Capsici powder and Zanthoxyli Bungeani powder.
Preferably, in described spice, the ratio of weight and number of each component is as follows:
Onion powder: Fructus Piperis powder: Fructus Capsici powder: Zanthoxyli Bungeani powder is 2:0.5:0.2:0.2.
Preferably, described Fructus Cumini Cymini 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 Fructus Cumini Cymini 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: Fructus Piperis powder: Fructus Capsici powder: Zanthoxyli Bungeani powder is 2:0.5:0.2:0.2；
(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 Fructus Cumini Cymini cure of the present invention has the advantage that
(1) Fructus Cumini Cymini cure of the present invention can significantly extend the shelf life of curing food, effectively reduces food safety risk.
(2) using the Carnis Gallus domesticus that the compound Fructus Cumini Cymini 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 and strong Fructus Cumini Cymini taste, the salty perfume (or spice) of mouthfeel.
Detailed description of the invention
The preparation of embodiment 1 Fructus Cumini Cymini cure
The preparation method of the Fructus Cumini Cymini 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: Fructus Piperis powder: Fructus Capsici powder: Zanthoxyli Bungeani powder is 2:0.5:0.2:0.2；
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 extreme difference.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 60-64h, and the shelf life of matched group is 24-28h, and shelf life is matched group
More than about 2.3 times.The Fructus Cumini Cymini 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,
Fragrance is natural, and after being processed as prepared food, mouthfeel uniqueness is tender, has pleasant natural herbal fragrance and strong Fructus Cumini Cymini taste, mouth
Feel salty perfume (or spice).
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 Fructus Cumini Cymini cure, it is characterised in that described Fructus Cumini Cymini cure includes a basis cure component, wherein said basis cure
Component includes:
White sugar, Sal, monosodium glutamate, cumin powder, tripolyphosphate, spice, 5 ＇-disodium 5'-ribonucleotide, D-araboascorbic acid
Sodium, soybean lecithin, salad oil and capsicum red pigment.
2. Fructus Cumini Cymini cure as claimed in claim 1, it is characterised in that described basis cure component includes:
3. Fructus Cumini Cymini cure as claimed in claim 1, it is characterised in that described basis cure component includes:
4. Fructus Cumini Cymini cure as claimed in claim 1, it is characterised in that described spice includes: onion powder, Fructus Piperis powder, Fructus Capsici
Powder and Zanthoxyli Bungeani powder.
5. Fructus Cumini Cymini 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: Fructus Piperis powder: Fructus Capsici powder: Zanthoxyli Bungeani powder is 2:0.5:0.2:0.2.
6. Fructus Cumini Cymini cure as claimed in claim 1, it is characterised in that described Fructus Cumini Cymini cure also includes fresh-keeping cure component, institute
State fresh-keeping cure component to include: citric acid, nisin and Flos Lonicerae extract.
7. Fructus Cumini Cymini 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. Fructus Cumini Cymini 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 Fructus Cumini Cymini 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: Fructus Piperis powder: Fructus Capsici powder: Zanthoxyli Bungeani powder is 2:0.5:0.2:0.2；
(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
?.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111772114A (en) * | 2020-07-14 | 2020-10-16 | 北京兴广餐饮管理有限公司 | Fried chicken marinade blending method |
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Application publication date: 20161026 |