CN106070533A - A kind of honeydew cure and preparation method thereof - Google Patents
A kind of honeydew cure and preparation method thereof Download PDFInfo
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- CN106070533A CN106070533A CN201610408629.9A CN201610408629A CN106070533A CN 106070533 A CN106070533 A CN 106070533A CN 201610408629 A CN201610408629 A CN 201610408629A CN 106070533 A CN106070533 A CN 106070533A
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- Prior art keywords
- cure
- honeydew
- powder
- component
- weight portion
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Classifications
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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
Abstract
The invention discloses a kind of honeydew cure and preparation method thereof, specifically the invention discloses a kind of honeydew cure, described honeydew cure includes that a basis cure component, wherein said basis cure component include: white sugar, Sal, monosodium glutamate, tripolyphosphate, spice, 5 ＇ disodium 5'-ribonucleotide, D sodium erythorbate, silicon dioxide and capsicum red pigment.Honeydew cure of the present invention can significantly extend the shelf life of curing food, effectively reduces food safety risk.Using the Carnis Gallus domesticus that the compound honeydew cure of the present invention is pickled, color and luster is soft, and fragrance is natural, and after being processed as prepared food, mouthfeel uniqueness is tender, has pleasant natural herbal fragrance and light fruital taste.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of honeydew 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 honeydew cure and preparation method thereof, it is provided that one is safe and reliable, freshness by force
Honeydew be combined cure.
A first aspect of the present invention, it is provided that a kind of honeydew cure, described honeydew cure includes a basis cure component, its
Described in basis cure component include:
White sugar, Sal, monosodium glutamate, tripolyphosphate, spice, 5 ＇-disodium 5'-ribonucleotide, sodium D-isoascorbate,
Silicon dioxide and capsicum red pigment.
Preferably, described basis cure component includes:
Preferably, described basis cure component includes:
Preferably, described spice includes: Rhizoma Zingiberis powder, onion powder, Bulbus Allii powder, Fructus Capsici powder, Fructus Piperis powder and Zanthoxyli Bungeani powder.
Preferably, in described spice, the ratio of weight and number of each component is as follows:
Rhizoma Zingiberis powder: onion powder: Bulbus Allii powder: Fructus Capsici powder: Fructus Piperis powder: Zanthoxyli Bungeani powder is 1:3:2:0.2:0.5:0.3.
Preferably, described honeydew 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 honeydew 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:
Rhizoma Zingiberis powder: onion powder: Bulbus Allii powder: Fructus Capsici powder: Fructus Piperis powder: Zanthoxyli Bungeani powder is 1:3:2:0.2:0.5:0.3；
(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 honeydew cure of the present invention has the advantage that
(1) honeydew cure of the present invention can significantly extend the shelf life of meat curing food, effectively reduces food safety risk.
(2) using the meat that the compound honeydew cure of the present invention is pickled, color and luster is soft, and fragrance is natural, after being processed as prepared food,
Mouthfeel uniqueness is tender, has pleasant natural herbal fragrance and light fruital taste.
Detailed description of the invention
The preparation of embodiment 1 honeydew cure
The preparation method of the honeydew 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:
Rhizoma Zingiberis powder: onion powder: Bulbus Allii powder: Fructus Capsici powder: Fructus Piperis powder: Zanthoxyli Bungeani powder is 1:3:2:0.2:0.5:0.3.
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 24-28h, and shelf life extension is about
More than one times.The honeydew 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
Natural, after being processed as prepared food, the unique tender succulence of mouthfeel, there is pleasant natural herbal fragrance and light fruital taste.
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 honeydew cure, it is characterised in that described honeydew cure includes a basis cure component, wherein said basis cure
Component includes:
White sugar, Sal, monosodium glutamate, tripolyphosphate, spice, 5 ＇-disodium 5'-ribonucleotide, sodium D-isoascorbate, dioxy
SiClx and capsicum red pigment.
2. honeydew cure as claimed in claim 1, it is characterised in that described basis cure component includes:
3. honeydew cure as claimed in claim 1, it is characterised in that described basis cure component includes:
4. honeydew cure as claimed in claim 1, it is characterised in that described spice includes: Rhizoma Zingiberis powder, onion powder, Bulbus Allii powder, peppery
Green pepper powder, Fructus Piperis powder and Zanthoxyli Bungeani powder.
5. honeydew 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:
Rhizoma Zingiberis powder: onion powder: Bulbus Allii powder: Fructus Capsici powder: Fructus Piperis powder: Zanthoxyli Bungeani powder is 1:3:2:0.2:0.5:0.3.
6. honeydew cure as claimed in claim 1, it is characterised in that described honeydew cure also includes fresh-keeping cure component, institute
State fresh-keeping cure component to include: citric acid, nisin and Flos Lonicerae extract.
7. honeydew 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. honeydew 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 honeydew 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:
Rhizoma Zingiberis powder: onion powder: Bulbus Allii powder: Fructus Capsici powder: Fructus Piperis powder: Zanthoxyli Bungeani powder is 1:3:2:0.2:0.5:0.3；
(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 |
|---|---|---|---|
| CN201610408629.9A CN106070533A (en) | 2016-06-07 | 2016-06-07 | A kind of honeydew cure and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610408629.9A CN106070533A (en) | 2016-06-07 | 2016-06-07 | A kind of honeydew cure and preparation method thereof |
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| Publication Number | Publication Date |
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| CN106070533A true CN106070533A (en) | 2016-11-09 |
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| CN201610408629.9A Pending CN106070533A (en) | 2016-06-07 | 2016-06-07 | A kind of honeydew cure and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107927691A (en) * | 2017-12-06 | 2018-04-20 | 苏州闻达食品配料有限公司 | A kind of honeydew bakes fowl cure and its application method |
| 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 |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104585786A (en) * | 2015-01-21 | 2015-05-06 | 那钦那 | Bacon and preparation method thereof |
-
2016
- 2016-06-07 CN CN201610408629.9A patent/CN106070533A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104585786A (en) * | 2015-01-21 | 2015-05-06 | 那钦那 | Bacon and preparation method thereof |
Non-Patent Citations (4)
| Title |
|---|
| 姚焕章: "《食品添加剂》", 28 February 2001, 中国物资出版社 * |
| 崔璐娟等: "《精细化学品化学及应用研究》", 28 February 2015, 中国水利水电出版社 * |
| 斯波: "《麻辣风味食品调味技术与配方》", 28 February 2011, 中国轻工业出版社 * |
| 田启建等: "《湘西主要特色药用植物栽培与利用》", 31 May 2015, 西南交通大学出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107927691A (en) * | 2017-12-06 | 2018-04-20 | 苏州闻达食品配料有限公司 | A kind of honeydew bakes fowl cure and its application method |
| 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 |
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Application publication date: 20161109 |