CN107149120A - Fragrant cure toppings in a kind of river and preparation method thereof - Google Patents
Fragrant cure toppings in a kind of river and preparation method thereof Download PDFInfo
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- CN107149120A CN107149120A CN201610121196.9A CN201610121196A CN107149120A CN 107149120 A CN107149120 A CN 107149120A CN 201610121196 A CN201610121196 A CN 201610121196A CN 107149120 A CN107149120 A CN 107149120A
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Abstract
The present invention relates to fragrant cure toppings in a kind of river and preparation method thereof, river perfume cure toppings are formulated by weight by following dispensing：25 27 parts of salt, 25 27 parts of white granulated sugar, 13.5 15.5 parts of chilli powder, 11.5 13.5 parts of numb green pepper powder, 8 10 parts of monosodium glutamate, 3.5 5.5 parts of powdered soy, 3 parts of garlic powder, the powder of ginger powder 2,1.0 parts of sodium acid carbonate, 1.0 parts of sodium tripolyphosphate, 0.5 part of the sapidity nucleotide disodium.Present invention also offers the preparation method of the fragrant cure toppings in above-mentioned river, it is intended to which using the various blending technologies raw material genuine with local flavor, the toppings river perfume (or spice) is spicy, fresh perfume is tasty, seasoning function cooks excellent in taste by force, after meat curing.
Description
Technical field
The invention belongs to compound seasoner, a kind of fragrant cure toppings in functional form river are referred in particular to.
Technical background
Cure is i.e. from high-quality natural flavor and functional raw material mixing through retrofit, flavoring for the various local flavors of cure foods, it is suitable for pickling for various meat products, vegetables and marine product, after being pickled using cure, assign the various local flavors of product and mouthfeel and outward appearance, make fresh fragrant, the soft, succulence of meat, attractive color, can effectively remove the fishy smell of meat in itself.
The content of the invention
It is an object of the invention to provide a kind of toppings of butcher's meat class, it has the fragrant spicy in river, and seasoning function is strong, nutritious, delicious flavour.
In order to reach above-mentioned purpose, the technical scheme is that：
(1) a kind of fragrant cure toppings in river, are formulated by weight by following dispensing：25-27 parts of salt, 25-27 parts of white granulated sugar, 13.5-15.5 parts of chilli powder, 11.5-13.5 parts of numb green pepper powder, 8-10 parts of monosodium glutamate, 3.5-5.5 parts of powdered soy, 3 parts of garlic powder, the powder of ginger powder 2,1.0 parts of sodium acid carbonate, 1.0 parts of sodium tripolyphosphate, 0.5 part of the sapidity nucleotide disodium.
(2) the invention provides a kind of preparation method of the fragrant cure toppings in above-mentioned river, comprise the following steps：Salt, white granulated sugar, monosodium glutamate are crushed, after being well mixed with chilli powder, numb green pepper powder, powdered soy, garlic powder, ginger powder, sodium acid carbonate, sodium tripolyphosphate, the sapidity nucleotide disodium, crossed after 40 eye mesh screens, that is, obtains the fragrant cure toppings in described river.
It is preferred that step (1) in, the addition of each supplementary material is：25-27 parts of salt, 25-27 parts of white granulated sugar, 13.5-15.5 parts of chilli powder, 11.5-13.5 parts of numb green pepper powder, 8-10 parts of monosodium glutamate, 3.5-5.5 parts of powdered soy, 3 parts of garlic powder, the powder of ginger powder 2,1.0 parts of sodium acid carbonate, 1.0 parts of sodium tripolyphosphate, 0.5 part of the sapidity nucleotide disodium.
It is preferred that step (2) in, salt, white granulated sugar, monosodium glutamate will be crushed, after being well mixed with chilli powder, numb green pepper powder, powdered soy, garlic powder, ginger powder, sodium acid carbonate, sodium tripolyphosphate, the sapidity nucleotide disodium, cross after 40 eye mesh screens, that is, obtain the fragrant cure toppings in described river.
Salt of the present invention, white granulated sugar, monosodium glutamate, chilli powder, numb green pepper powder, powdered soy, garlic powder, ginger powder, sodium acid carbonate, sodium tripolyphosphate, the sapidity nucleotide disodium can be obtained commercially.
After such scheme, reason salt powder of the present invention, powdered sugar, chilli powder, numb green pepper powder, monosodium glutamate powder, powdered soy, garlic powder, ginger powder, sodium acid carbonate, sodium tripolyphosphate, the sapidity nucleotide disodium compounding are well mixed and formed, so the toppings river perfume (or spice) is spicy, fresh perfume is tasty, seasoning function strong, excellent in taste is cooked after meat curing.
Embodiment
Below by specific embodiment, the present invention will be further described, but can not limit protection scope of the present invention with this.
Embodiment 1
A kind of fragrant cure toppings in river, are formulated by weight by following dispensing：27 parts of salt, 25 parts of white granulated sugar, 15.5 parts of chilli powder, 11.5 parts of numb green pepper powder, 10 parts of monosodium glutamate, 3.5 parts of powdered soy, 3 parts of garlic powder, the powder of ginger powder 2,1.0 parts of sodium acid carbonate, 1.0 parts of sodium tripolyphosphate, 0.5 part of the sapidity nucleotide disodium.
The preparation method of the fragrant cure toppings in the river, comprises the following steps：Salt, white granulated sugar, monosodium glutamate are crushed, after being well mixed with chilli powder, numb green pepper powder, powdered soy, garlic powder, ginger powder, sodium acid carbonate, sodium tripolyphosphate, the sapidity nucleotide disodium, crossed after 40 eye mesh screens, that is, obtains the fragrant cure toppings in described river.
It is in bronzing according to above-mentioned preparation method products obtained therefrom, it is powdered, with the fragrant distinctive fragrance of cure in river and flavour.
Embodiment 2
A kind of fragrant cure toppings in river, are formulated by weight by following dispensing：25 parts of salt, 27 parts of white granulated sugar, 13.5 parts of chilli powder, 13.5 parts of numb green pepper powder, 8 parts of monosodium glutamate, 5.5 parts of powdered soy, 3 parts of garlic powder, the powder of ginger powder 2,1.0 parts of sodium acid carbonate, 1.0 parts of sodium tripolyphosphate, 0.5 part of the sapidity nucleotide disodium.
The preparation method of the fragrant cure toppings in the river, comprises the following steps：Salt, white granulated sugar, monosodium glutamate are crushed, after being well mixed with chilli powder, numb green pepper powder, powdered soy, garlic powder, ginger powder, sodium acid carbonate, sodium tripolyphosphate, the sapidity nucleotide disodium, crossed after 40 eye mesh screens, that is, obtains the fragrant cure toppings in described river.
It is in bronzing according to above-mentioned preparation method products obtained therefrom, it is powdered, with the fragrant distinctive fragrance of cure in river and flavour.
Effect example
The fragrant cure toppings in 2 kinds of rivers, the fragrant cure toppings in commercially available river that the embodiment of the present invention is made are reconstituted as follows.6 those skilled in the art composition sensory evaluation groups are selected, under 23 DEG C of room temperature, available light, sensory evaluation is carried out from numb taste, pungent, delicate flavour, scoring method of inspection is taken, scoring scale integrates marking from 5 points of pleasant sensation scales, progress, its average value is taken, evaluation result is shown in Table 1.
Reconstitute method：
Take in the fragrant cure toppings in 5 grams of rivers, the beaker for being placed in 150 milliliters, add 100 grams of warm water, stirring to the fragrant cure toppings in river is completely dissolved.By the progress sense organ contrast in terms of numb taste, pungent and delicate flavour three of the fragrant cure toppings in the river of the present invention and the fragrant cure toppings in commercially available river, organoleptic analysis's result is as shown in table 1.
Methods of marking：
Numb taste：1- is without numb taste, and 2- fiber crops tastes are weak, and 3- fiber crops tastes are general, and 4- fiber crops tastes are stronger, and 5- fiber crops tastes are strong；
Pungent：1- does not have pungent, and 2- pungents are weak, and 3- pungents are general, and 4- pungents are stronger, and 5- pungents are strong；
Delicate flavour：1- is not fresh, 2- slightly delicate flavours, and 3- delicate flavours are general, and 4- is fresh, and 5- is especially fresh.
The sense organ evaluating meter of table 1
As can be seen from the above table, the fragrant cure toppings in river of the invention are significantly better than that the fragrant cure toppings in commercially available river on numb taste, pungent, delicate flavour and comprehensive grading.
Claims (2)
1. a kind of preparation method of the fragrant cure toppings in river, it is characterised in that：The raw material of river perfume cure toppings and the composition by weight of each raw material are as follows：
25-27 parts of salt, 25-27 parts of white granulated sugar, 13.5-15.5 parts of chilli powder, 11.5-13.5 parts of numb green pepper powder, 8-10 parts of monosodium glutamate, powdered soy 3.5-5.5
Part, 3 parts of garlic powder, the powder of ginger powder 2,1.0 parts of sodium acid carbonate, 1.0 parts of sodium tripolyphosphate, 0.5 part of the sapidity nucleotide disodium,
This method comprises the following steps：By salt, white granulated sugar, monosodium glutamate crush, with chilli powder, numb green pepper powder, powdered soy, garlic powder, ginger powder,
After sodium acid carbonate, sodium tripolyphosphate, the sapidity nucleotide disodium are well mixed, cross after 40 eye mesh screens, that is, obtain the fragrant cure toppings in described river.
2. perfume cure toppings in river made from preparation method according to claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610121196.9A CN107149120A (en) | 2016-03-04 | 2016-03-04 | Fragrant cure toppings in a kind of river and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610121196.9A CN107149120A (en) | 2016-03-04 | 2016-03-04 | Fragrant cure toppings in a kind of river and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
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| CN107149120A true CN107149120A (en) | 2017-09-12 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610121196.9A Pending CN107149120A (en) | 2016-03-04 | 2016-03-04 | Fragrant cure toppings in a kind of river 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 |
| CN108185383A (en) * | 2017-12-26 | 2018-06-22 | 山东龙盛食品股份有限公司 | A kind of river perfume (or spice) cure and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102919787A (en) * | 2012-11-05 | 2013-02-13 | 四川天味食品股份有限公司 | Poached sliced meat seasoning and preparation method thereof |
-
2016
- 2016-03-04 CN CN201610121196.9A patent/CN107149120A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102919787A (en) * | 2012-11-05 | 2013-02-13 | 四川天味食品股份有限公司 | Poached sliced meat seasoning and preparation method thereof |
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 |
| CN108185383A (en) * | 2017-12-26 | 2018-06-22 | 山东龙盛食品股份有限公司 | A kind of river perfume (or spice) cure and preparation method thereof |
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Application publication date: 20170912 |
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| WD01 | Invention patent application deemed withdrawn after publication |