CN106262668A - A kind of preparation method of bacon salt - Google Patents
A kind of preparation method of bacon salt Download PDFInfo
- Publication number
- CN106262668A CN106262668A CN201610649599.0A CN201610649599A CN106262668A CN 106262668 A CN106262668 A CN 106262668A CN 201610649599 A CN201610649599 A CN 201610649599A CN 106262668 A CN106262668 A CN 106262668A
- Authority
- CN
- China
- Prior art keywords
- salt
- fructus
- bacon
- plant
- weight
- 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
- 150000003839 salts Chemical class 0.000 title claims abstract description 47
- 235000015241 bacon Nutrition 0.000 title claims abstract description 43
- 238000002360 preparation method Methods 0.000 title claims description 15
- 241000196324 Embryophyta Species 0.000 claims abstract description 34
- 239000000463 material Substances 0.000 claims abstract description 32
- 238000002156 mixing Methods 0.000 claims abstract description 24
- 239000000843 powder Substances 0.000 claims abstract description 24
- 239000003112 inhibitor Substances 0.000 claims abstract description 18
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 13
- 235000013599 spices Nutrition 0.000 claims abstract description 13
- 229920001661 Chitosan Polymers 0.000 claims abstract description 9
- 238000000855 fermentation Methods 0.000 claims abstract description 8
- 230000004151 fermentation Effects 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 230000000844 anti-bacterial effect Effects 0.000 claims abstract 2
- 238000003756 stirring Methods 0.000 claims description 18
- 241000628997 Flos Species 0.000 claims description 17
- 238000000605 extraction Methods 0.000 claims description 17
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 16
- 239000000203 mixture Substances 0.000 claims description 16
- 210000000582 semen Anatomy 0.000 claims description 16
- 239000004255 Butylated hydroxyanisole Substances 0.000 claims description 13
- 235000019282 butylated hydroxyanisole Nutrition 0.000 claims description 13
- CZBZUDVBLSSABA-UHFFFAOYSA-N butylated hydroxyanisole Chemical compound COC1=CC=C(O)C(C(C)(C)C)=C1.COC1=CC=C(O)C=C1C(C)(C)C CZBZUDVBLSSABA-UHFFFAOYSA-N 0.000 claims description 11
- 229940043253 butylated hydroxyanisole Drugs 0.000 claims description 11
- 238000000034 method Methods 0.000 claims description 11
- 241000510672 Cuminum Species 0.000 claims description 10
- 239000004615 ingredient Substances 0.000 claims description 9
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 8
- 235000007129 Cuminum cyminum Nutrition 0.000 claims description 8
- IDGUHHHQCWSQLU-UHFFFAOYSA-N ethanol;hydrate Chemical compound O.CCO IDGUHHHQCWSQLU-UHFFFAOYSA-N 0.000 claims description 8
- 239000012065 filter cake Substances 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 239000002253 acid Substances 0.000 claims description 7
- 230000000845 anti-microbial effect Effects 0.000 claims description 7
- 238000004321 preservation Methods 0.000 claims description 6
- 230000008569 process Effects 0.000 claims description 6
- 239000000047 product Substances 0.000 claims description 6
- 239000002671 adjuvant Substances 0.000 claims description 5
- 230000033228 biological regulation Effects 0.000 claims description 5
- 229960001617 ethyl hydroxybenzoate Drugs 0.000 claims description 5
- NUVBSKCKDOMJSU-UHFFFAOYSA-N ethylparaben Chemical compound CCOC(=O)C1=CC=C(O)C=C1 NUVBSKCKDOMJSU-UHFFFAOYSA-N 0.000 claims description 5
- GYCKQBWUSACYIF-UHFFFAOYSA-N o-hydroxybenzoic acid ethyl ester Natural products CCOC(=O)C1=CC=CC=C1O GYCKQBWUSACYIF-UHFFFAOYSA-N 0.000 claims description 5
- 239000002304 perfume Substances 0.000 claims description 5
- 241001116389 Aloe Species 0.000 claims description 4
- 235000010082 Averrhoa carambola Nutrition 0.000 claims description 4
- 240000006063 Averrhoa carambola Species 0.000 claims description 4
- 241000219198 Brassica Species 0.000 claims description 4
- 235000003351 Brassica cretica Nutrition 0.000 claims description 4
- 235000011291 Brassica nigra Nutrition 0.000 claims description 4
- 244000180419 Brassica nigra Species 0.000 claims description 4
- 235000003343 Brassica rupestris Nutrition 0.000 claims description 4
- 241000722721 Capparis Species 0.000 claims description 4
- 235000005747 Carum carvi Nutrition 0.000 claims description 4
- 240000000467 Carum carvi Species 0.000 claims description 4
- 239000001692 EU approved anti-caking agent Substances 0.000 claims description 4
- 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 4
- 241000212322 Levisticum officinale Species 0.000 claims description 4
- 240000009023 Myrrhis odorata Species 0.000 claims description 4
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 4
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 4
- 244000294611 Punica granatum Species 0.000 claims description 4
- 235000014360 Punica granatum Nutrition 0.000 claims description 4
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 4
- 241000194017 Streptococcus Species 0.000 claims description 4
- 235000009392 Vitis Nutrition 0.000 claims description 4
- 241000219095 Vitis Species 0.000 claims description 4
- 235000011399 aloe vera Nutrition 0.000 claims description 4
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims description 4
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 claims description 4
- 229940041514 candida albicans extract Drugs 0.000 claims description 4
- 239000008367 deionised water Substances 0.000 claims description 4
- 229910021641 deionized water Inorganic materials 0.000 claims description 4
- 239000000284 extract Substances 0.000 claims description 4
- 239000001645 levisticum officinale Substances 0.000 claims description 4
- 235000010460 mustard Nutrition 0.000 claims description 4
- 235000010298 natamycin Nutrition 0.000 claims description 4
- 239000004311 natamycin Substances 0.000 claims description 4
- NCXMLFZGDNKEPB-FFPOYIOWSA-N natamycin Chemical compound O[C@H]1[C@@H](N)[C@H](O)[C@@H](C)O[C@H]1O[C@H]1/C=C/C=C/C=C/C=C/C[C@@H](C)OC(=O)/C=C/[C@H]2O[C@@H]2C[C@H](O)C[C@](O)(C[C@H](O)[C@H]2C(O)=O)O[C@H]2C1 NCXMLFZGDNKEPB-FFPOYIOWSA-N 0.000 claims description 4
- 229960003255 natamycin Drugs 0.000 claims description 4
- 230000000050 nutritive effect Effects 0.000 claims description 4
- 238000004537 pulping Methods 0.000 claims description 4
- 238000010992 reflux Methods 0.000 claims description 4
- 239000002002 slurry Substances 0.000 claims description 4
- 229910052708 sodium Inorganic materials 0.000 claims description 4
- 239000011734 sodium Substances 0.000 claims description 4
- UAJTZZNRJCKXJN-UHFFFAOYSA-M sodium;2-dodecoxy-2-oxoethanesulfonate Chemical compound [Na+].CCCCCCCCCCCCOC(=O)CS([O-])(=O)=O UAJTZZNRJCKXJN-UHFFFAOYSA-M 0.000 claims description 4
- 238000005303 weighing Methods 0.000 claims description 4
- 239000012138 yeast extract Substances 0.000 claims description 4
- 235000010323 ascorbic acid Nutrition 0.000 claims description 3
- 239000011668 ascorbic acid Substances 0.000 claims description 3
- 229960005070 ascorbic acid Drugs 0.000 claims description 3
- 230000008859 change Effects 0.000 claims description 3
- 240000007087 Apium graveolens Species 0.000 claims description 2
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 claims description 2
- 235000010591 Appio Nutrition 0.000 claims description 2
- 241001465180 Botrytis Species 0.000 claims description 2
- 235000011302 Brassica oleracea Nutrition 0.000 claims description 2
- 240000007124 Brassica oleracea Species 0.000 claims description 2
- 235000017048 Garcinia mangostana Nutrition 0.000 claims description 2
- 240000006053 Garcinia mangostana Species 0.000 claims description 2
- 241000981924 Juniperus oxycedrus Species 0.000 claims description 2
- 241000208204 Linum Species 0.000 claims description 2
- 235000010676 Ocimum basilicum Nutrition 0.000 claims description 2
- 240000007926 Ocimum gratissimum Species 0.000 claims description 2
- 235000006990 Pimenta dioica Nutrition 0.000 claims description 2
- 240000008474 Pimenta dioica Species 0.000 claims description 2
- 235000004298 Tamarindus indica Nutrition 0.000 claims description 2
- 240000004584 Tamarindus indica Species 0.000 claims description 2
- 240000000851 Vaccinium corymbosum Species 0.000 claims description 2
- 235000003095 Vaccinium corymbosum Nutrition 0.000 claims description 2
- 235000017537 Vaccinium myrtillus Nutrition 0.000 claims description 2
- 235000009499 Vanilla fragrans Nutrition 0.000 claims description 2
- 244000263375 Vanilla tahitensis Species 0.000 claims description 2
- 235000012036 Vanilla tahitensis Nutrition 0.000 claims description 2
- 235000021014 blueberries Nutrition 0.000 claims description 2
- 210000002318 cardia Anatomy 0.000 claims description 2
- 235000009508 confectionery Nutrition 0.000 claims description 2
- 238000001914 filtration Methods 0.000 claims description 2
- 235000011194 food seasoning agent Nutrition 0.000 claims description 2
- 238000007602 hot air drying Methods 0.000 claims description 2
- 241000193830 Bacillus <bacterium> Species 0.000 claims 1
- 239000004278 EU approved seasoning Substances 0.000 claims 1
- CWYNVVGOOAEACU-UHFFFAOYSA-N Fe2+ Chemical compound [Fe+2] CWYNVVGOOAEACU-UHFFFAOYSA-N 0.000 claims 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 claims 1
- 239000012141 concentrate Substances 0.000 claims 1
- JMANVNJQNLATNU-UHFFFAOYSA-N glycolonitrile Natural products N#CC#N JMANVNJQNLATNU-UHFFFAOYSA-N 0.000 claims 1
- 238000002386 leaching Methods 0.000 claims 1
- 238000004806 packaging method and process Methods 0.000 claims 1
- 229910052700 potassium Inorganic materials 0.000 claims 1
- 239000011591 potassium Substances 0.000 claims 1
- URQMEZRQHLCJKR-UHFFFAOYSA-N 3-Methyl-5-propyl-2-cyclohexen-1-one Chemical compound CCCC1CC(C)=CC(=O)C1 URQMEZRQHLCJKR-UHFFFAOYSA-N 0.000 abstract description 2
- 230000002421 anti-septic effect Effects 0.000 abstract description 2
- 239000003963 antioxidant agent Substances 0.000 abstract description 2
- 230000003078 antioxidant effect Effects 0.000 abstract description 2
- 235000002639 sodium chloride Nutrition 0.000 description 31
- 235000013622 meat product Nutrition 0.000 description 9
- 230000003647 oxidation Effects 0.000 description 8
- 238000007254 oxidation reaction Methods 0.000 description 8
- 238000006243 chemical reaction Methods 0.000 description 4
- 235000018602 Elettaria cardamomum Nutrition 0.000 description 3
- 240000002943 Elettaria cardamomum Species 0.000 description 3
- 241000390128 Eutrema Species 0.000 description 3
- 235000000760 Wasabia japonica Nutrition 0.000 description 3
- 244000195452 Wasabia japonica Species 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 235000013372 meat Nutrition 0.000 description 3
- 239000000276 potassium ferrocyanide Substances 0.000 description 3
- XOGGUFAVLNCTRS-UHFFFAOYSA-N tetrapotassium;iron(2+);hexacyanide Chemical compound [K+].[K+].[K+].[K+].[Fe+2].N#[C-].N#[C-].N#[C-].N#[C-].N#[C-].N#[C-] XOGGUFAVLNCTRS-UHFFFAOYSA-N 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 235000019542 Cured Meats Nutrition 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000009413 insulation Methods 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000000874 microwave-assisted extraction Methods 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 150000003254 radicals Chemical group 0.000 description 2
- 239000011780 sodium chloride Substances 0.000 description 2
- LPXPTNMVRIOKMN-UHFFFAOYSA-M sodium nitrite Chemical compound [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 description 2
- 241000186016 Bifidobacterium bifidum Species 0.000 description 1
- 229920002101 Chitin Polymers 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 235000019082 Osmanthus Nutrition 0.000 description 1
- 241000333181 Osmanthus Species 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 235000010358 acesulfame potassium Nutrition 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 231100000357 carcinogen Toxicity 0.000 description 1
- 239000003183 carcinogenic agent Substances 0.000 description 1
- 230000030833 cell death Effects 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 238000013467 fragmentation Methods 0.000 description 1
- 238000006062 fragmentation reaction Methods 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 229910052736 halogen Inorganic materials 0.000 description 1
- 150000002367 halogens Chemical class 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 150000002432 hydroperoxides Chemical class 0.000 description 1
- 230000008595 infiltration Effects 0.000 description 1
- 238000001764 infiltration Methods 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000002068 microbial inoculum Substances 0.000 description 1
- 102000039446 nucleic acids Human genes 0.000 description 1
- 108020004707 nucleic acids Proteins 0.000 description 1
- 150000007523 nucleic acids Chemical class 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 230000008439 repair process Effects 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 239000000779 smoke Substances 0.000 description 1
- 235000010288 sodium nitrite Nutrition 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
- 230000001988 toxicity Effects 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 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
- 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)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Microbiology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Plant Substances (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kind of bacon salt, it is made up of the raw material of following weight percentage ratio: edible salt 86 95%, plant material 4 12%, anti-caking agent 0.001 0.002%, moldproof inhibitor 0.8 2%, remaining for spice powder, the celery powder of fermentation is effectively combined by the present invention with antibacterial, antioxidant etc., efficient antiseptic property can be played, then it is coated with by chitosan, dry powder heat-resisting, that stability is strong can be obtained, after mixing with tradition Sal, it is difficult to deliquescence.
Description
Technical field
The invention belongs to food dressing field, relate to functional edible salt and preparation method thereof, be one in particular
Kind has functional pickling and uses Sal.
Background technology
Bacon, Petaso, bacon etc. can extend the holding time, and increase distinctive local flavor, the most general in the various places of China
And.Bacon, Petaso, bacon etc. can extend the holding time, and increase distinctive local flavor, all compare universal in the various places of China.Cured
The meat productss such as meat, not the worst, preserve at normal temperatures, the fat in meat can aoxidize, and makes bacon produce toxicity.Fat
The process of fat oxidation is radical chain reaction, and free radical produced by fat oxidation i.e. hydroperoxides and catabolite thereof are several
All molecules or cell can react with in human body, it can react with protein, makes protein crosslink and many
Fragmentation, and make Individual amino acids generation chemical change, destroy DNA and cellularity, cause nucleic acid base to destroy, produce and lose
Pass sudden change, make cell generation canceration；Also can damage cells structure, making cell be badly damaged can not repair, cause cell death and
Human senility.The little molecule aldehyde of free-radical oxidation generation, ketone, acid etc. have offensive odour i.e. rancidity, can be serious
Affect the deterioration of the mouthfeel of cured meat product, quality and nutritional quality, also can produce carcinogen.
Cured meat fat oxidation is important quality problems during bacon makes and preserves, and research shows in humidity
Under environment, bacon and bacon are placed one month, and fat oxidation value (acid value) can increase by 1 times；And in the sun, the oxidation speed of fat
Degree also can be further added by 1 times, unfavorable the most unfavorable to health.
Bacon in humid area and bacon etc. also easily go mouldy, and the toxin that mycete and pathogenic bacterium produce can be residual
Stay in bacon, quality and the safety of bacon can be had a strong impact on.
Summary of the invention
Bacon salt is used table salt and functional plants composition to be refined by modern food biotechnology and forms
It is specifically designed to the functional table salt product that the meat productss such as family's bacon, sausage, Petaso, bacon, bacon are pickled.Have and quickly ooze
Thoroughly, suppression fat oxidation, prevent from going mouldy, local flavor regulation etc. is for the corresponding function of domestic curing meat products
Bacon salt contains the natural plants antioxidant content through extracting, and is fully contacted with fat and can block fat oxygen
The free chain reaction changed, reduces the fat oxidation of meat products, bacon quality, continues fresh-keeping, solves halogen meat, bacon, bacon
" mummy " problem.
Bacon salt contains natural plant antimicrobial component, and it is attached to bacon surface, it is possible to reduce because long-term storage is drawn
That rises goes mouldy, and improves the safety of meat products.
Bacon salt uses instant technology, is spray-dried the granule formed rapidly dissolvable, can be fast on meat products surface
Speed infiltration, forms fast dewatering layer, had both served antiseptical effect, maintains again moisture and the tenderness of inside, improves bacon
Quality and mouthfeel with Petaso.
Bacon salt contains the meat products processing spices such as Flos Caryophylli, Cortex cinnamomi japonici (Ramulus Cinnamomi), Semen Myristicae, Fructus Foeniculi, Fructus Amomi, strengthens bacon
Mouthfeel, the smoke fumigating time reducing bacon adds the convenience of making.
The present invention solves above-mentioned technical problem and be the technical scheme is that
A kind of bacon salt, it is made up of the raw material of following weight percentage ratio:
Edible salt 86～90%, plant material 10～12%, anti-caking agent 0.001～0.002%, moldproof inhibitor 0.8
～2%, remaining for spice powder.
Described plant material include Herba Houttuyniae, mustard, Wasabia japonic (Euterma Wasabi), Aloe, Punica granatum L., Herba Portulacae, Radix Artemisia ordosicae, Radix Glycyrrhizae, Flos Lonicerae,
Flos Chrysanthemi Indici, Semen Plantaginis, Herba Kalimeridis, Semen Vitis viniferae, Flos Caryophylli, Pericarpium Zanthoxyli, Rhizoma Alpiniae Officinarum, Fructus Mume, Radix Sophorae Flavescentis, Fructus Momordicae charantiae, Pericarpium Citri grandis, Cortex Magnoliae Officinalis, Garcinia mangostana, tea
In leaf, Fructus Crataegi, Radix Dauci Sativae, Fructus Lycopersici esculenti, blue berry, Brassica oleracea L. var. botrytis L., Germinatus Phragmitis a kind of or any several mixing composition.
Described spice powder is to be that the major ingredient of 20-30:1-2:0.3-1, Galbitang, yeast extract mix by mass ratio
Close, be spray-dried after stirring and prepare；Described major ingredient includes anise, Flos Caryophylli, Pericarpium Zanthoxyli, Radix Glycyrrhizae, Rhizoma Zingiberis, Fructus Piperis, Fructus Amomi, osmanthus
Skin, Rhizoma Acori Graminei, Rhizoma Alpiniae Officinarum, Fructus Amomi Rotundus, Fructus Amomi subulati, Semen Myristicae, Elettaria cardamomum (L.) Maton, Fructus Tsaoko, cumin, levisticum officinale, Fructus Capsici, Radix Cochleariae officinalis, carambola,
Black mustard seed, Cortex Capparis Spinosae Radicis, caraway, cloudy perfume, cumin, Herba Cymbopogonis Citrari, Resina Ferulae, Juniperus oxycedrus, Rhizoma Kaempferiae, koenigii, Herba Rosmarini Officinalis, sweet basil,
One or many in sweet Adeps Bovis seu Bubali, Adeps Bovis seu Bubali, allspice, Fructus Piperis Longi, linum, tamarindus indica L., Herba thymi vulgaris, Cuminum celery, Semen Trigonellae, vanilla
Kind.
Described anticaking agents is artificial anti-caking agent potassium ferrocyanide.
Described edible salt can be that the daily seasoning such as nutritive salt, snow salt, naturally brilliant salt, Cardia Salt, purified salt is commonly used
Sal.
The preparation method of described moldproof inhibitor comprises the following steps:
(1) take fresh Herba Apii graveolentis, add suitable quantity of water pulping, add slurry weight 1～the yeast of 2%, 0.3～0.5%
Bacillus bifidus, rise temperature to 30～50 DEG C, regulation pH be 5.0～6.0, heat-preservation fermentation 6～10 hours, add above-mentioned Vitamin C
Acid, continuation insulation reaction 1～2 hours, sucking filtration, by filter cake hot air drying at 90～120 DEG C；
(2) take above-mentioned dried filter cake, add the Butylated hydroxyanisole of its weight 1-2%, stir, add mixed
Close the deionized water of material weight 10-14 times, stir；
(3) by ethyl hydroxybenzoate and natamycin, streptococcus acidi lactici, anti-(1:1:1:1) the microbial inoculum mixture of dehydroactic acid sodium
Join in its weight 10-12 times, 30-37% ethanol solution, stir, add chitosan, at 57-60 DEG C
Lower insulated and stirred 20-30 minute, described 4-6 times that antimicrobial mix consumption is Butylated hydroxyanisole weight, deacetylated
Chitin consumption is 20-30 times of Butylated hydroxyanisole weight；
(4) material mixing above-mentioned steps (2), (3) obtained, high-speed stirred is disperseed 20-30 minute, is spray-dried,
Moldproof inhibitor.
The preparation method of a kind of bacon salt, its preparation method mainly comprises the steps that
A, various plant materials are cleaned, cut into slices, dry after, be broken into powder, plant material is mixed in proportion；
B, the plant powder after above-mentioned mix homogeneously is extracted with ethanol water at normal temperatures, extracting solution is carried out
Concentrating under reduced pressure；In described ethanol water, the concentration of ethanol is 70% to 98% (volume ratio)；Extracting method be reflux, extract,
One in microwave extraction method, ultrasonic continuous countercurrent extraction method；In extraction process, material is 1:3～1 with the ratio of extracting solution:
10, extraction temperature is 55～90 DEG C, and extraction time 2～4 times, the time is between 30～60min；The temperature of enrichment process between
80～95 DEG C, between vacuum-0.05～-0.1MPa；
C, step B gained concentrated solution is uniformly sprayed into spice powder the most by evenly mixing, mixing, make plant auxiliary
Material；
D, step C gained plant adjuvant is mixed homogeneously with anti-caking agent, edible salt, moldproof inhibitor, carry out weighing, wrapping
Dress etc. operates to obtain finished product.
The present invention has only done simple transformation in tradition Sal production technology, it is not necessary to separately builds production line, greatly saves throwing
Money cost, easy and simple to handle, the present invention add moldproof inhibitor with fresh Herba Apii graveolentis as major ingredient, the Herba Apii graveolentis obtained the most afterwards
Powder can effectively substitute sodium nitrite effect in meat products curing process, safety and environmental protection, and can improve in meat products
Dietary fiber, vitamins and other nutritious components, the present invention is by celery powder and ethyl hydroxybenzoate, the Butylated hydroxyanisole etc. of fermentation
Be effectively combined, efficient antiseptic property can be played, be then coated with by chitosan, can obtain heat-resisting,
The dry powder that stability is strong, after mixing with tradition Sal, is difficult to deliquescence.
Detailed description of the invention
Following example are used for the present invention is described, but are not limited to the scope of the present invention.
Embodiment 1
A kind of bacon salt, it is made up of the raw material of following weight percentage ratio:
Edible salt 86%, plant material 10%, anti-caking agent 0.002%, moldproof inhibitor 2%, remaining for spice
Powder.
Described plant material include Herba Houttuyniae, mustard, Wasabia japonic (Euterma Wasabi), Aloe, Punica granatum L., Herba Portulacae, Radix Artemisia ordosicae, Radix Glycyrrhizae, Flos Lonicerae,
Flos Chrysanthemi Indici, Semen Plantaginis, Herba Kalimeridis, Semen Vitis viniferae, Flos Caryophylli, Pericarpium Zanthoxyli, Rhizoma Alpiniae Officinarum, Fructus Mume, Radix Sophorae Flavescentis, Fructus Momordicae charantiae, Pericarpium Citri grandis, Cortex Magnoliae Officinalis.
Described spice powder be by mass ratio be the major ingredient of 30:1:0.5, Galbitang, yeast extract mixing, stirring
It is spray-dried after uniformly and prepares；Described major ingredient includes anise, Flos Caryophylli, Pericarpium Zanthoxyli, Radix Glycyrrhizae, Rhizoma Zingiberis, Fructus Piperis, Fructus Amomi, Cortex cinnamomi japonici (Ramulus Cinnamomi), Chang
Pu, Rhizoma Alpiniae Officinarum, Fructus Amomi Rotundus, Fructus Amomi subulati, Semen Myristicae, Elettaria cardamomum (L.) Maton, Fructus Tsaoko, cumin, levisticum officinale, Fructus Capsici, Radix Cochleariae officinalis, carambola, black mustard
Seed, Cortex Capparis Spinosae Radicis, caraway, cloudy perfume, cumin, Herba Cymbopogonis Citrari, Resina Ferulae.
Described anticaking agents is artificial anti-caking agent potassium ferrocyanide.
Described edible salt can be nutritive salt.
The preparation method of described moldproof inhibitor comprises the following steps:
(1) take fresh Herba Apii graveolentis, add suitable quantity of water pulping, add the yeast of slurry weight 2%, the bifid bar of 0.5%
Bacterium, liter temperature is to 45 DEG C, and regulation pH is 5.7, and heat-preservation fermentation 6 hours adds ascorbic acid, continues insulation reaction 1 hour, takes out
Filter, is dried filter cake completely at 100 DEG C；
(2) take above-mentioned dried filter cake, add the Butylated hydroxyanisole of its weight 2%, stir, add mixing
The deionized water of material weight 14 times, stirs；
(3) by ethyl hydroxybenzoate and natamycin, streptococcus acidi lactici, dehydroactic acid sodium (1:1:1:1) antimicrobial mix
Join in its weight 10 times, the ethanol solution of 30%, stir, add chitosan, be incubated at 57 DEG C and stir
Mixing 20 minutes, described antimicrobial mix consumption is Butylated hydroxyanisole weight 4 times, chitosan consumption is fourth
25 times of base BHA weight；
(4) the material mixing obtained in above-mentioned steps (2), (3), high-speed stirred is disperseed 30 minutes, is spray-dried, obtains mildew-resistant
Inhibitor.
The preparation method of a kind of bacon salt, its preparation method mainly comprises the steps that
A, various plant materials are cleaned, cut into slices, dry after, be broken into powder, plant material is mixed in proportion；
B, the plant powder after above-mentioned mix homogeneously is extracted with ethanol water at normal temperatures, extracting solution is entered
Row concentrating under reduced pressure；In described ethanol water, the concentration of ethanol is 98% (volume ratio)；Extracting method is reflux, extract, microwave
One in extraction, ultrasonic continuous countercurrent extraction method；In extraction process, material is 1:3 with the ratio of extracting solution, extraction temperature
Being 90 DEG C, extraction time 4 times, the time is between 40min；The temperature of enrichment process is 95 DEG C, vacuum-0.05MPa；
C, step B gained concentrated solution is uniformly sprayed into spice powder the most by evenly mixing, mixing, make plant auxiliary
Material；
D, step C gained plant adjuvant is mixed homogeneously with anti-caking agent, edible salt, moldproof inhibitor, carry out weighing, wrapping
Dress etc. operates to obtain finished product.
Embodiment 2
A kind of bacon salt, it is made up of the raw material of following weight percentage ratio:
Edible salt 93%, plant material 5%, anti-caking agent 0.001%, moldproof inhibitor 1%, remaining for condiment powder
End.
Described plant material include Herba Houttuyniae, mustard, Wasabia japonic (Euterma Wasabi), Aloe, Punica granatum L., Herba Portulacae, Radix Artemisia ordosicae, Radix Glycyrrhizae, Flos Lonicerae,
Flos Chrysanthemi Indici, Semen Plantaginis, Herba Kalimeridis, Semen Vitis viniferae, Flos Caryophylli, Pericarpium Zanthoxyli, Rhizoma Alpiniae Officinarum, Fructus Mume, Radix Sophorae Flavescentis, Fructus Momordicae charantiae, Pericarpium Citri grandis, Cortex Magnoliae Officinalis.
Described spice powder be by mass ratio be the major ingredient of 30:1:0.5, Galbitang, yeast extract mixing, stirring
It is spray-dried after uniformly and prepares；Described major ingredient includes anise, Flos Caryophylli, Pericarpium Zanthoxyli, Radix Glycyrrhizae, Rhizoma Zingiberis, Fructus Piperis, Fructus Amomi, Cortex cinnamomi japonici (Ramulus Cinnamomi), Chang
Pu, Rhizoma Alpiniae Officinarum, Fructus Amomi Rotundus, Fructus Amomi subulati, Semen Myristicae, Elettaria cardamomum (L.) Maton, Fructus Tsaoko, cumin, levisticum officinale, Fructus Capsici, Radix Cochleariae officinalis, carambola, black mustard
Seed, Cortex Capparis Spinosae Radicis, caraway, cloudy perfume, cumin, Herba Cymbopogonis Citrari, Resina Ferulae.
Described anticaking agents is artificial anti-caking agent potassium ferrocyanide.
Described edible salt can be nutritive salt.
The preparation method of described moldproof inhibitor comprises the following steps:
(1) take fresh Herba Apii graveolentis, add suitable quantity of water pulping, add the yeast of slurry weight 2%, the bifid bar of 0.5%
Bacterium, liter temperature is to 40 DEG C, and regulation pH is 5.2, and heat-preservation fermentation 8 hours adds ascorbic acid, continues heat-preservation fermentation 2 hours, takes out
Filter, is dried filter cake completely at 100 DEG C；
(2) take above-mentioned dried filter cake, add the Butylated hydroxyanisole of its weight 2%, stir, add mixing
The deionized water of material weight 14 times, stirs；
(3) by ethyl hydroxybenzoate and natamycin, streptococcus acidi lactici, dehydroactic acid sodium (1:1:1:1) antimicrobial mix
Join in its weight 12 times, the ethanol solution of 35%, stir, add chitosan, be incubated at 60 DEG C and stir
Mixing 30 minutes, described antimicrobial mix consumption is Butylated hydroxyanisole weight 5 times, chitosan consumption is fourth
30 times of base BHA weight；
(4) the material mixing obtained in above-mentioned steps (2), (3), high-speed stirred is disperseed 30 minutes, is spray-dried, obtains mildew-resistant
Inhibitor.
The preparation method of a kind of bacon salt, its preparation method mainly comprises the steps that
A, various plant materials are cleaned, cut into slices, dry after, be broken into powder, plant material is mixed in proportion；
B, the plant powder after above-mentioned mix homogeneously is extracted with ethanol water at normal temperatures, extracting solution is carried out
Concentrating under reduced pressure；In described ethanol water, the concentration of ethanol is 98% (volume ratio)；Extracting method is reflux, extract, microwave extraction
Follow the example of, one in ultrasonic continuous countercurrent extraction method；In extraction process, material is 1:3 with the ratio of extracting solution, and extraction temperature is
90 DEG C, extraction time 4 times, the time is between 40min；The temperature of enrichment process is 95 DEG C, vacuum-0.05MPa；
C, step B gained concentrated solution is uniformly sprayed into spice powder the most by evenly mixing, mixing, make plant auxiliary
Material；
D, step C gained plant adjuvant is mixed homogeneously with anti-caking agent, edible salt, moldproof inhibitor, carry out weighing, wrapping
Dress etc. operates to obtain finished product.
Claims (7)
1. a bacon salt, it is characterised in that it is made up of the raw material of following weight percentage ratio:
Edible salt 86-95%, plant material 4-12%, anti-caking agent 0.001-0.002%, moldproof inhibitor 0.8-2%, residue
For spice powder.
Bacon salt the most according to claim 1, it is characterised in that described plant material includes Herba Houttuyniae, mustard, mountain
Certain herbaceous plants with big flowers, Aloe, Punica granatum L., Herba Portulacae, Radix Artemisia ordosicae, Radix Glycyrrhizae, Flos Lonicerae, Flos Chrysanthemi Indici, Semen Plantaginis, Herba Kalimeridis, Semen Vitis viniferae, Flos Caryophylli, Pericarpium Zanthoxyli, Gao Liang
In Rhizoma Zingiberis Recens, Fructus Mume, Radix Sophorae Flavescentis, Fructus Momordicae charantiae, Pericarpium Citri grandis, Cortex Magnoliae Officinalis, Garcinia mangostana, Folium Camelliae sinensis, Fructus Crataegi, Radix Dauci Sativae, Fructus Lycopersici esculenti, blue berry, Brassica oleracea L. var. botrytis L., Germinatus Phragmitis one
Plant or any several mixing composition.
Bacon salt the most according to claim 1, it is characterised in that described spice powder is to be 20-by mass ratio
The major ingredient of 30:1-2:0.3-1, Galbitang, yeast extract mix, and be spray-dried and prepare after stirring；Described major ingredient bag
Include anise, Flos Caryophylli, Pericarpium Zanthoxyli, Radix Glycyrrhizae, Rhizoma Zingiberis, Fructus Piperis, Fructus Amomi, Cortex cinnamomi japonici (Ramulus Cinnamomi), Rhizoma Acori Graminei, Rhizoma Alpiniae Officinarum, Fructus Amomi Rotundus, Fructus Amomi subulati, Semen Myristicae, Semen Phaseoli
Cool, Fructus Tsaoko, cumin, levisticum officinale, Fructus Capsici, Radix Cochleariae officinalis, carambola, black mustard seed, Cortex Capparis Spinosae Radicis, caraway, cloudy perfume, cumin, Herba Cymbopogonis Citrari, Ah
Wei, Juniperus oxycedrus, Rhizoma Kaempferiae, koenigii, Herba Rosmarini Officinalis, sweet basil, sweet Adeps Bovis seu Bubali, Adeps Bovis seu Bubali, allspice, Fructus Piperis Longi, linum, tamarindus indica L., hundred
In one or more in perfume, Cuminum celery, Semen Trigonellae, vanilla.
Bacon salt the most according to claim 1, it is characterised in that described anticaking agents is artificial anti-caking agent ferrous iron cyanogen
Change potassium.
Bacon salt the most according to claim 1, it is characterised in that described edible salt can be nutritive salt, snow salt,
Sal is commonly used in the daily seasonings such as naturally brilliant salt, Cardia Salt, purified salt.
Bacon salt the most according to claim 1, it is characterised in that the preparation method of described moldproof inhibitor include with
Lower step:
(1) take fresh Herba Apii graveolentis, add the double of suitable quantity of water pulping, addition slurry weight 1～the yeast of 2%, 0.3～0.5%
Discrimination bacillus, liter temperature is to 30～50 DEG C, and regulation pH is 5.0～6.0, and heat-preservation fermentation 6～10 hours add above-mentioned ascorbic acid,
Continuing heat-preservation fermentation 1～2 hours, sucking filtration, by filter cake hot air drying at 90～120 DEG C；
(2) take above-mentioned dried filter cake, add its weight 1～Butylated hydroxyanisole of 2%, stir, add mixing
Material weight 10～the deionized water of 14 times, stir；
(3) antibacterial mixing ethyl hydroxybenzoate and natamycin, streptococcus acidi lactici, dehydroactic acid sodium (1:1:1:1) formed
Thing join its weight 10～12 times, 30～37% ethanol solution in, stir, add chitosan, 50
～insulated and stirred 20～30 minutes, described antimicrobial mix consumption is Butylated hydroxyanisole weight 4～6 at 60 DEG C
Times, chitosan consumption is 20～30 times of Butylated hydroxyanisole weight；
(4) the material mixing obtained in above-mentioned steps (2), (3), high-speed stirred is disperseed 20～30 minutes, is spray-dried, obtains mildew-resistant
Inhibitor.
7. a preparation method for the bacon salt as described in claim 1-6, its preparation method mainly comprises the steps that
A, various plant materials are cleaned, cut into slices, dry after, be broken into powder, plant material is mixed in proportion；
B, the plant powder after above-mentioned mix homogeneously is extracted with ethanol water at normal temperatures, extracting solution is reduced pressure
Concentrate；In described ethanol water, the concentration of ethanol is 70% to 98% (volume ratio)；Extracting method is reflux, extract, microwave
One in extraction, ultrasonic continuous countercurrent extraction method；In extraction process, material is 1:3～1:10 with the ratio of extracting solution, leaching
Temperature raising degree is 55～90 DEG C, and extraction time 2～4 times, the time is between 30～60min；The temperature of enrichment process between 80～
95 DEG C, between vacuum-0.05～-0.1MPa；
C, step B gained concentrated solution is uniformly sprayed into spice powder the most by evenly mixing, mixing, make plant adjuvant；
D, step C gained plant adjuvant is mixed homogeneously with anti-caking agent, edible salt, moldproof inhibitor, carry out weighing, packaging etc.
Operate to obtain finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610649599.0A CN106262668A (en) | 2016-08-10 | 2016-08-10 | A kind of preparation method of bacon salt |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610649599.0A CN106262668A (en) | 2016-08-10 | 2016-08-10 | A kind of preparation method of bacon salt |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106262668A true CN106262668A (en) | 2017-01-04 |
Family
ID=57667529
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610649599.0A Pending CN106262668A (en) | 2016-08-10 | 2016-08-10 | A kind of preparation method of bacon salt |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106262668A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107549289A (en) * | 2017-07-20 | 2018-01-09 | 通化师范学院 | A kind of Chinese herbal medicine preservative of the Salvelinus malma flesh of fish and application thereof |
| CN107897739A (en) * | 2017-11-29 | 2018-04-13 | 芜湖县石坝土鸡养殖有限公司 | A kind of production method of reed catkins chicken bacon product |
| CN108433081A (en) * | 2018-02-07 | 2018-08-24 | 山东天博食品配料有限公司 | A kind of preparation method of the fermentation vegetable juice rich in natural type nitrite |
| CN110037098A (en) * | 2019-04-28 | 2019-07-23 | 浙江大学 | For controlling the composite preservative of postharvest diseases of fruit |
Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1709166A (en) * | 2005-07-05 | 2005-12-21 | 江南大学 | Method for preparing natural food antiseptic chitin and its use |
| CN101584361A (en) * | 2008-05-19 | 2009-11-25 | 株式会社金湖化成 | Chitosan powder for salting, salting object using the chitosan powder and pickled vegetable made by using chitosan powder |
| CN101795572A (en) * | 2007-06-11 | 2010-08-04 | 凯里集团服务国际有限公司 | Method and composition for preparing cured meat products |
| CN101878888A (en) * | 2010-06-25 | 2010-11-10 | 四川高福记生物科技有限公司 | Pickled vegetable salt and preparation method thereof |
| CN102078342A (en) * | 2010-12-22 | 2011-06-01 | 天津泰阳制药有限公司 | Preparation method of water-soluble ginkgo biloba extract (GBE) |
| CN102613417A (en) * | 2012-04-12 | 2012-08-01 | 海口双胞胎饲料有限公司 | Mould-proof antioxidant capable of increasing palatability of pig feed |
| CN104082699A (en) * | 2014-06-16 | 2014-10-08 | 天津农学院 | Preparation method of fermented celery powder based on natural preserving |
| CN105248880A (en) * | 2015-11-17 | 2016-01-20 | 陶新田 | Preparing method for mould-proof protection powder |
| CN105725090A (en) * | 2016-01-25 | 2016-07-06 | 蚌埠学院 | Composite celery powder pickling agent |
-
2016
- 2016-08-10 CN CN201610649599.0A patent/CN106262668A/en active Pending
Patent Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1709166A (en) * | 2005-07-05 | 2005-12-21 | 江南大学 | Method for preparing natural food antiseptic chitin and its use |
| CN101795572A (en) * | 2007-06-11 | 2010-08-04 | 凯里集团服务国际有限公司 | Method and composition for preparing cured meat products |
| CN101584361A (en) * | 2008-05-19 | 2009-11-25 | 株式会社金湖化成 | Chitosan powder for salting, salting object using the chitosan powder and pickled vegetable made by using chitosan powder |
| CN101878888A (en) * | 2010-06-25 | 2010-11-10 | 四川高福记生物科技有限公司 | Pickled vegetable salt and preparation method thereof |
| CN102078342A (en) * | 2010-12-22 | 2011-06-01 | 天津泰阳制药有限公司 | Preparation method of water-soluble ginkgo biloba extract (GBE) |
| CN102613417A (en) * | 2012-04-12 | 2012-08-01 | 海口双胞胎饲料有限公司 | Mould-proof antioxidant capable of increasing palatability of pig feed |
| CN104082699A (en) * | 2014-06-16 | 2014-10-08 | 天津农学院 | Preparation method of fermented celery powder based on natural preserving |
| CN105248880A (en) * | 2015-11-17 | 2016-01-20 | 陶新田 | Preparing method for mould-proof protection powder |
| CN105725090A (en) * | 2016-01-25 | 2016-07-06 | 蚌埠学院 | Composite celery powder pickling agent |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107549289A (en) * | 2017-07-20 | 2018-01-09 | 通化师范学院 | A kind of Chinese herbal medicine preservative of the Salvelinus malma flesh of fish and application thereof |
| CN107897739A (en) * | 2017-11-29 | 2018-04-13 | 芜湖县石坝土鸡养殖有限公司 | A kind of production method of reed catkins chicken bacon product |
| CN108433081A (en) * | 2018-02-07 | 2018-08-24 | 山东天博食品配料有限公司 | A kind of preparation method of the fermentation vegetable juice rich in natural type nitrite |
| CN110037098A (en) * | 2019-04-28 | 2019-07-23 | 浙江大学 | For controlling the composite preservative of postharvest diseases of fruit |
| CN110037098B (en) * | 2019-04-28 | 2022-07-26 | 浙江大学 | Composite antistaling agent for controlling postharvest disease of fruit |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104026394B (en) | A kind of mandarin fish soy formulations feed and preparation method thereof | |
| CN105010519B (en) | A kind of antistaling agent and preparation method thereof of Qarnet Chinese yam | |
| CN106235260A (en) | A kind of preparation method of food curing salt | |
| CN106262668A (en) | A kind of preparation method of bacon salt | |
| CN104256737A (en) | Chinese chestnut snack food and processing method thereof | |
| CN103330191A (en) | Processing method of nostoc commune and mushroom nutrition powder | |
| CN106562376A (en) | Microcapsule chicken essence seasoning and preparation method thereof | |
| CN105580883A (en) | Biological fresh-keeping agent effervescent granules or tablets | |
| CN103564364B (en) | Preparation method of malus micromalus makino powder | |
| CN103637130A (en) | Low-salt sauced radish and preparation method thereof | |
| CN102524453A (en) | Saussurea involucrate fruit tea | |
| CN103653080A (en) | Leisure Chinese-chestnut food and processing method thereof | |
| CN106036659A (en) | Pickling method of chili leaves | |
| CN104026400B (en) | A kind of mandarin fish feed improving disease resistance and preparation method thereof | |
| CN111034815A (en) | Preparation method of flavored dark tea | |
| CN108719718A (en) | A kind of solid beverage and preparation method thereof improving functions of intestines and stomach | |
| CN105124260A (en) | Attractant-type beef cattle feed and preparation method thereof | |
| CN105124267A (en) | Feed easy to digest for beef cattle and preparation method of feed | |
| KR101837437B1 (en) | The manufacturing method of powder-typed juice tea containing green tea-powder enriched with gaba and theanine | |
| CN106213109A (en) | A kind of formula of i.e. rushing nutrition tea beverage containing Fructus Hippophae fruit grain and preparation method thereof | |
| CN104798882B (en) | A kind of mulberries Chinese wolfberry health-care Yoghourt and preparation method thereof | |
| CN103932305A (en) | Sweet-scented osmanthus, Chinese chestnut and peanut butter | |
| CN113892598A (en) | Novel conditioning pork chop and preparation method thereof | |
| CN103300326B (en) | A kind of preparation method of screw dish pickles | |
| CN108684901B (en) | Macadamia nut peel tea and preparation method and application thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170104 |