CN107821983A - A kind of sea-tangle baste and preparation method for pork product - Google Patents

Abstract

The present invention relates to a kind of sea-tangle baste and preparation method for pork product, it is characterised in that the baste is made up of following raw material and parts by weight：15 20 parts of sea-tangle fermented juice, 5 10 parts of round onions juice, 10 25 parts of Celery Juice, 58 parts of raw green onion, 10 12 parts of ginger, 35 parts of coriander, 0.1 0.3 parts of Chinese prickly ash, anistree 0.2 0.5 parts, 0.1 0.12 parts of tsaoko, 0.1 0.12 parts of kaempferia galamga, 0.2 0.3 parts of nutmeg, 0.15 0.2 parts of fennel seeds, 0.3 0.5 parts of dried orange peel, 0.2 0.5 parts of cassia bark, 0.1 0.12 parts of cloves, 0.1 0.3 parts of the root of Dahurain angelica, 2.5 3 parts of salt.The present invention is theoretical according to tcm health preserving, scientific compatibility raw material, using modern zymotechnique, prepares the sea-tangle fermented juice containing a variety of biological functions, strengthen the fragrance of pork and without smell, taste lubrication and it is oiliness.The baste of the present invention can be used for going with rice or bread, being cold and dressed with sauce, cooking, dip in food etc..

Description

A kind of sea-tangle baste and preparation method for pork product

Technical field

The invention belongs to flavoring processing technique field, and in particular to a kind of sea-tangle baste and system for pork product Preparation Method.

Background technology

Baste be kitchen often one of with cooking condiment, for different food materials, applicable baste it is raw materials used and Preparation method is each variant.Pork product makes one to hang back because of its intrinsic smell.Therefore remove pork smell into To process charcuterie urgent problem.

At present, the method for removing pork product smell is a lot, and green onion ginger is used typically before pork culinary art or in culinary art Added when garlic and cooking wine are pickled or cooked to reach the purpose of removing smell.Existing pork product is removed using sea-tangle baste Pork smell has no report.

The content of the invention

The sea-tangle baste that the present invention removes pork product smell for existing market lacks, after a kind of culinary art of exploitation The baste of the removing pork smell used.

Technical scheme is as follows used by realizing the object of the invention：It is a kind of for the sea-tangle baste of pork product and preparation Method, it is made up of following raw material and parts by weight：Sea-tangle fermented juice 15-20 parts, round onions juice 5-10 parts, Celery Juice 10-25 parts, Raw green onion 5-8 parts, ginger 10-12 parts, coriander 3-5 parts, Chinese prickly ash 0.1-0.3 parts, anistree 0.2-0.5 parts, tsaoko 0.1-0.12 parts, mountain How 0.1-0.12 parts, nutmeg 0.2-0.3 parts, fennel seeds 0.15-0.2 parts, dried orange peel 0.3-0.5 parts, cassia bark 0.2-0.5 parts, cloves 0.1-0.12 parts, root of Dahurain angelica 0.1-0.3 parts, salt 2.5-3 parts.

Described a kind of sea-tangle baste and preparation method for pork product, it is characterised in that its preparation method is：

1) pretreatment of raw material

(1) prepared by sea-tangle fermented juice

Limnetic dry kelp 55-75 parts are taken, is eluted with water and soaks desalination, crushed with micronizer, add raw green onion 5-8 parts, ginger 10-12 parts, coriander 3-5 parts, Chinese prickly ash 0.1-0.3 parts, anistree 0.2-0.5 parts, tsaoko 0.1-0.12 parts, kaempferia galamga 0.1-0.12 parts, It is nutmeg 0.2-0.3 parts, fennel seeds 0.15-0.2 parts, dried orange peel 0.3-0.5 parts, cassia bark 0.2-0.5 parts, cloves 0.1-0.12 parts, white Root of Dahurian angelica 0.1-0.3 parts, add 100-200 part water, access 3-5% flavor proteases, 1-3% flavor yeasts, 3-5% pectases, in 35- 55 DEG C of constant temperature 60-180min, then centrifugation, takes supernatant, the solid content of vacuum concentration is 35-42%, produces sea-tangle fermented juice；

(2) prepared by Conditions of Onion Juice

Round onions is taken, electric outer layer green onion skin is removed, is crushed with pulverizer, adds the water of 1 times of weight, boils simultaneously constant temperature 30-90min, vacuum It is 60-65% to be concentrated into solid content, produces round onions juice；

(3) prepared by Celery Juice

Celery is taken, defoliation takes stem, cleans up, and is squeezed the juice with juice extractor, and it is 50-55% to control its solid content；

2) batch mixing

Sea-tangle fermented juice 15-20 parts in weighing 1), round onions juice 5-10 parts, Celery Juice 10-25 parts, add salt 2.5-3 parts, homogeneous Machine homogeneous, produce the sea-tangle baste for pork product.

3) pack

4) pasteurize

5) finished product

With reference to embodiment, the present invention will be described in detail, and described case study on implementation contributes to the reason to the present invention Solution and implementation, are not construed as limiting the invention.Protection scope of the present invention is not limited with embodiment, but

It is defined in the claims.

Embodiment：

Embodiment 1

1) pretreatment of raw material

(1) prepared by sea-tangle fermented juice

Take 55 parts of limnetic dry kelp, be eluted with water and soak desalination, crushed with micronizer, add raw 5 parts of green onion, 10 parts of ginger, 3 parts of coriander, 0.1 part of Chinese prickly ash, anistree 0.2 part, 0.1 part of tsaoko, 0.1 part of kaempferia galamga, 0.2 part of nutmeg, 0.15 part of fennel seeds, dried orange peel 0.3 part, 0.2 part of cassia bark, 0.1 part of cloves, 0.1 part of the root of Dahurain angelica, add 100 parts of water, access 3% flavor protease, 1% flavor yeast, 3% pectase, in 45 DEG C of constant temperature 120min, then centrifugation, supernatant is taken, the solid content of vacuum concentration is 35%, produces sea-tangle hair Ferment juice；

(2) prepared by Conditions of Onion Juice

Round onions is taken, electric outer layer green onion skin is removed, is crushed with pulverizer, adds the water of 1 times of weight, simultaneously constant temperature 30min is boiled, is concentrated in vacuo It is 60% to solid content, produces round onions juice；

(3) prepared by Celery Juice

Celery is taken, defoliation takes stem, cleans up, and is squeezed the juice with juice extractor, and it is 50% to control its solid content；

2) batch mixing

15 parts of sea-tangle fermented juice in weighing 1), 5 parts of round onions juice, 10 parts of Celery Juice, 2.5 parts of salt is added, homogenizer homogeneous, produced Sea-tangle baste for pork product.

3) pack

4) pasteurize

5) finished product

Embodiment 2

1) pretreatment of raw material

(1) prepared by sea-tangle fermented juice

Take 75 parts of limnetic dry kelp, be eluted with water and soak desalination, crushed with micronizer, add raw 8 parts of green onion, 12 parts of ginger, 5 parts of coriander, 0.3 part of Chinese prickly ash, anistree 0.5 part, 0.12 part of tsaoko, 0.12 part of kaempferia galamga, 0.3 part of nutmeg, 0.2 part of fennel seeds, dried orange peel 0.5 part, 0.5 part of cassia bark, 0.12 part of cloves, 0.3 part of the root of Dahurain angelica, add 150 parts of water, access 5% flavor protease, 3% flavor yeast, 5% pectase, in 42 DEG C of constant temperature 180min, then centrifugation, supernatant is taken, the solid content of vacuum concentration is 42%, produces sea-tangle hair Ferment juice；

(2) prepared by Conditions of Onion Juice

Round onions is taken, electric outer layer green onion skin is removed, is crushed with pulverizer, adds the water of 1 times of weight, simultaneously constant temperature 30min is boiled, is concentrated in vacuo It is 65% to solid content, produces round onions juice；

(3) prepared by Celery Juice

Celery is taken, defoliation takes stem, cleans up, and is squeezed the juice with juice extractor, and it is 55% to control its solid content；

2) batch mixing

20 parts of sea-tangle fermented juice in weighing 1), 10 parts of round onions juice, 25 parts of Celery Juice, 3 parts of salt is added, homogenizer homogeneous, produced Sea-tangle baste for pork product.

3) pack

4) pasteurize

5) finished product

Claims (2)

1. the present invention relates to a kind of sea-tangle baste and preparation method for pork product, it is characterised in that the baste by Following raw material and parts by weight are made：Sea-tangle fermented juice 15-20 parts, round onions juice 5-10 parts, Celery Juice 10-25 parts, raw green onion 5-8 Part, ginger 10-12 parts, coriander 3-5 parts, Chinese prickly ash 0.1-0.3 parts, anistree 0.2-0.5 parts, tsaoko 0.1-0.12 parts, kaempferia galamga 0.1- 0.12 part, nutmeg 0.2-0.3 parts, fennel seeds 0.15-0.2 parts, dried orange peel 0.3-0.5 parts, cassia bark 0.2-0.5 parts, cloves 0.1- 0.12 part, root of Dahurain angelica 0.1-0.3 parts, salt 2.5-3 parts.

A kind of 2. sea-tangle baste and preparation method for pork product according to claim 1, it is characterised in that its Preparation method is：

1) pretreatment of raw material

(1) prepared by sea-tangle fermented juice

Limnetic dry kelp 55-75 parts are taken, is eluted with water and soaks desalination, crushed with micronizer, add raw green onion 5-8 parts, ginger 10-12 parts, coriander 3-5 parts, Chinese prickly ash 0.1-0.3 parts, anistree 0.2-0.5 parts, tsaoko 0.1-0.12 parts, kaempferia galamga 0.1-0.12 parts, It is nutmeg 0.2-0.3 parts, fennel seeds 0.15-0.2 parts, dried orange peel 0.3-0.5 parts, cassia bark 0.2-0.5 parts, cloves 0.1-0.12 parts, white Root of Dahurian angelica 0.1-0.3 parts, add 100-200 part water, access 3-5% flavor proteases, 1-3% flavor yeasts, 3-5% pectases, in 35- 55 DEG C of constant temperature 60-180min, then centrifugation, takes supernatant, the solid content of vacuum concentration is 35-42%, produces sea-tangle fermented juice；

(2) prepared by Conditions of Onion Juice

Round onions is taken, outer layer green onion skin is removed, is crushed with pulverizer, adds the water of 1 times of weight, boils and constant temperature 30-90min, vacuum is dense It is 60-65% to be reduced to solid content, produces round onions juice；

(3) prepared by Celery Juice

Celery is taken, defoliation takes stem, cleans up, and is squeezed the juice with juice extractor, and it is 50-55% to control its solid content；

2) batch mixing

Sea-tangle fermented juice 15-20 parts in weighing 1), round onions juice 5-10 parts, Celery Juice 10-25 parts, add salt 2.5-3 parts, homogeneous Machine homogeneous, produce the sea-tangle baste for pork product.

3) pack

Packed by product quality requirement.

4) sterilize

It is finished product in 85 DEG C of pasteurizes.