CN108157898A - A kind of rattan green pepper cure and preparation method thereof - Google Patents
A kind of rattan green pepper cure and preparation method thereof Download PDFInfo
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- CN108157898A CN108157898A CN201711429937.0A CN201711429937A CN108157898A CN 108157898 A CN108157898 A CN 108157898A CN 201711429937 A CN201711429937 A CN 201711429937A CN 108157898 A CN108157898 A CN 108157898A
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- green pepper
- powder
- rattan green
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- 241000345998 Calamus manan Species 0.000 title claims abstract description 38
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 title claims abstract description 38
- 240000008384 Capsicum annuum var. annuum Species 0.000 title claims abstract description 38
- 235000012950 rattan cane Nutrition 0.000 title claims abstract description 38
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 239000000843 powder Substances 0.000 claims abstract description 43
- 239000000654 additive Substances 0.000 claims abstract description 24
- 230000000996 additive effect Effects 0.000 claims abstract description 24
- 235000013599 spices Nutrition 0.000 claims abstract description 22
- 239000002994 raw material Substances 0.000 claims abstract description 21
- 150000003839 salts Chemical class 0.000 claims abstract description 21
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 18
- 240000008574 Capsicum frutescens Species 0.000 claims abstract description 18
- 239000001390 capsicum minimum Substances 0.000 claims abstract description 18
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 claims abstract description 14
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 14
- 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 14
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 14
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 14
- 239000002773 nucleotide Substances 0.000 claims abstract description 14
- 125000003729 nucleotide group Chemical group 0.000 claims abstract description 14
- 239000001054 red pigment Substances 0.000 claims abstract description 14
- YIKYNHJUKRTCJL-UHFFFAOYSA-N Ethyl maltol Chemical compound CCC=1OC=CC(=O)C=1O YIKYNHJUKRTCJL-UHFFFAOYSA-N 0.000 claims abstract description 13
- 229940093503 ethyl maltol Drugs 0.000 claims abstract description 13
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 10
- 235000019832 sodium triphosphate Nutrition 0.000 claims abstract description 10
- 235000002639 sodium chloride Nutrition 0.000 claims abstract 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 28
- 239000000203 mixture Substances 0.000 claims description 26
- 150000008442 polyphenolic compounds Chemical class 0.000 claims description 15
- 235000013824 polyphenols Nutrition 0.000 claims description 15
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 14
- 229930003268 Vitamin C Natural products 0.000 claims description 14
- 235000019154 vitamin C Nutrition 0.000 claims description 14
- 239000011718 vitamin C Substances 0.000 claims description 14
- 239000000463 material Substances 0.000 claims description 13
- 238000002156 mixing Methods 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 7
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims description 6
- 239000003795 chemical substances by application Substances 0.000 claims description 6
- 229910052751 metal Inorganic materials 0.000 claims description 6
- 239000002184 metal Substances 0.000 claims description 6
- 238000007873 sieving Methods 0.000 claims description 6
- 244000203593 Piper nigrum Species 0.000 claims description 5
- 235000008184 Piper nigrum Nutrition 0.000 claims description 5
- 244000223014 Syzygium aromaticum Species 0.000 claims description 5
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 5
- 241000949456 Zanthoxylum Species 0.000 claims description 5
- 244000273928 Zingiber officinale Species 0.000 claims description 5
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 5
- 235000013614 black pepper Nutrition 0.000 claims description 5
- 229940029982 garlic powder Drugs 0.000 claims description 5
- 235000008397 ginger Nutrition 0.000 claims description 5
- 239000001931 piper nigrum l. white Substances 0.000 claims description 5
- 238000001514 detection method Methods 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 229910052742 iron Inorganic materials 0.000 claims description 3
- 239000001488 sodium phosphate Substances 0.000 claims description 3
- 229910000162 sodium phosphate Inorganic materials 0.000 claims description 3
- 238000005829 trimerization reaction Methods 0.000 claims description 3
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 claims description 3
- FGUUSXIOTUKUDN-IBGZPJMESA-N C1(=CC=CC=C1)N1C2=C(NC([C@H](C1)NC=1OC(=NN=1)C1=CC=CC=C1)=O)C=CC=C2 Chemical compound C1(=CC=CC=C1)N1C2=C(NC([C@H](C1)NC=1OC(=NN=1)C1=CC=CC=C1)=O)C=CC=C2 FGUUSXIOTUKUDN-IBGZPJMESA-N 0.000 claims description 2
- 244000269722 Thea sinensis Species 0.000 claims 4
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 abstract description 18
- 235000013372 meat Nutrition 0.000 abstract description 18
- 235000013305 food Nutrition 0.000 abstract description 7
- 230000000694 effects Effects 0.000 abstract description 6
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 239000002932 luster Substances 0.000 abstract description 4
- 235000008373 pickled product Nutrition 0.000 abstract description 4
- 238000009938 salting Methods 0.000 abstract description 4
- 230000036528 appetite Effects 0.000 abstract description 3
- 235000019789 appetite Nutrition 0.000 abstract description 3
- 235000012041 food component Nutrition 0.000 abstract description 3
- 239000005417 food ingredient Substances 0.000 abstract description 3
- 239000003205 fragrance Substances 0.000 abstract description 3
- 239000002304 perfume Substances 0.000 abstract description 3
- 239000000049 pigment Substances 0.000 abstract description 3
- 239000003755 preservative agent Substances 0.000 abstract description 3
- 230000002335 preservative effect Effects 0.000 abstract description 3
- 230000000630 rising effect Effects 0.000 abstract 1
- 239000007788 liquid Substances 0.000 description 16
- 241001122767 Theaceae Species 0.000 description 11
- 241000287828 Gallus gallus Species 0.000 description 8
- 239000000047 product Substances 0.000 description 6
- LPXPTNMVRIOKMN-UHFFFAOYSA-M sodium nitrite Chemical compound [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 235000005911 diet Nutrition 0.000 description 3
- 230000037213 diet Effects 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- -1 naphthalene hydrochloric acid diamino ethylene Chemical group 0.000 description 3
- 235000013311 vegetables Nutrition 0.000 description 3
- IOVCWXUNBOPUCH-UHFFFAOYSA-N Nitrous acid Chemical compound ON=O IOVCWXUNBOPUCH-UHFFFAOYSA-N 0.000 description 2
- 239000000706 filtrate Substances 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000013622 meat product Nutrition 0.000 description 2
- 235000021110 pickles Nutrition 0.000 description 2
- 235000010288 sodium nitrite Nutrition 0.000 description 2
- HVBSAKJJOYLTQU-UHFFFAOYSA-N 4-aminobenzenesulfonic acid Chemical compound NC1=CC=C(S(O)(=O)=O)C=C1 HVBSAKJJOYLTQU-UHFFFAOYSA-N 0.000 description 1
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000001554 Hemoglobins Human genes 0.000 description 1
- 108010054147 Hemoglobins Proteins 0.000 description 1
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 1
- 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 description 1
- RGAPVBWYXMTMAW-UHFFFAOYSA-N NC1=CC=C([S])C=C1 Chemical compound NC1=CC=C([S])C=C1 RGAPVBWYXMTMAW-UHFFFAOYSA-N 0.000 description 1
- 229910002651 NO3 Inorganic materials 0.000 description 1
- NHNBFGGVMKEFGY-UHFFFAOYSA-N Nitrate Chemical compound [O-][N+]([O-])=O NHNBFGGVMKEFGY-UHFFFAOYSA-N 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 229920000388 Polyphosphate Polymers 0.000 description 1
- 244000061458 Solanum melongena Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- DBJUEJCZPKMDPA-UHFFFAOYSA-N acetic acid;zinc Chemical compound [Zn].CC(O)=O DBJUEJCZPKMDPA-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000009835 boiling Methods 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
- 230000003197 catalytic effect Effects 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 210000001520 comb Anatomy 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 125000000664 diazo group Chemical group [N-]=[N+]=[*] 0.000 description 1
- 239000012954 diazonium Substances 0.000 description 1
- 150000001989 diazonium salts Chemical class 0.000 description 1
- IJGRMHOSHXDMSA-UHFFFAOYSA-O diazynium Chemical compound [NH+]#N IJGRMHOSHXDMSA-UHFFFAOYSA-O 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 125000001495 ethyl group Chemical group [H]C([H])([H])C([H])([H])* 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 230000036449 good health Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 150000002832 nitroso derivatives Chemical class 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 231100000572 poisoning Toxicity 0.000 description 1
- 230000000607 poisoning effect Effects 0.000 description 1
- 239000001205 polyphosphate Substances 0.000 description 1
- 235000011176 polyphosphates Nutrition 0.000 description 1
- 239000000276 potassium ferrocyanide Substances 0.000 description 1
- 230000001376 precipitating effect Effects 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 230000006920 protein precipitation Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000001603 reducing effect Effects 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229950000244 sulfanilic acid Drugs 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 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 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
-
- 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
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
Abstract
A kind of rattan green pepper cure and preparation method thereof, is characterized in that including following raw material：White granulated sugar, salt, monosodium glutamate, spice, chilli powder, rattan green pepper powder, sodium tripolyphosphate, 5,The sapidity nucleotide disodium, ethylmaltol, capsicum red pigment.The rattan green pepper cure of the present invention, color and luster is soft after pickled products, and fragrance improves a poor appetite naturally, assign food with flavor, the effect for helping digest and absorbing, product preservative free, and prosthetic pigment with the modern food ingredients technical of science, can set off out the fresh perfume (or spice) of meat；Selective additive packet of the invention another, can consider addition according to concrete conditions such as meat salting periods, can effectively eliminate nitrite, avoid meat it is overnight it is marinated caused by content of nitrite rising.
Description
Technical field
The invention belongs to food production ingredients technical field, specifically a kind of rattan green pepper cure and preparation method thereof.
Background technology
Cure is suitble to the marinated of various meat products, vegetables and marine product.After being pickled using cure, the various wind of product are assigned
Taste makes its succulence Fresh ＆ Tender in Texture, can effectively remove the fishy smell of meat in itself.The generation of cure is also gradually popularized from food and drink in family,
More recreational for family's cuisines creation, the Function of seasoning has been arrived maximization by cure, and the process culinary art is completely simple
Change, even if be ignorant of daily necessaries does not also influence to make top cuisines cooking, top U.S. is completed thereby using simplest mode
Taste.With the demand of the simple and fast of people, cure becomes the pith of Household diet.
But with the generation of food-safety problem, people increasingly focus on the strong of diet while food taste is focused on
Health, research shows that, fresh meat, vegetables are not in the case where adding any additive, itself is still containing a small amount of nitrite, vegetable
There are about 4 mg/kgs in dish, and meat is there are about 3 mg/kgs, this is because nitrite is widely present in natural environment, easily
Passive plant absorption.Edible nitrite is unhelpful to human body, and excessive eat easily causes nitrite poisoning.In addition, in meat
It is easily overnight marinated in order to which meat is made to fully absorb cure taste in class curing process, once salting period is longer, in enzyme
Under the catalytic action of mushroom, the content of nitrite inside meat will increase further, and is not conducive to good health after edible.
Traditional cure is numerous in variety, disclosure satisfy that different taste demands, but the decomposition of nitrite is not appointed
What effect, at the same for specification food production specification, food additives etc. in China by stringent control, some are traditional to salt down
Material its ingredient of product and content are no longer complies with national regulation, certainly will need newly to be formulated cure product to meet the needs of market,
In the case where meeting the needs of consumer health's diet, the taste, color and luster and mouthfeel of pickled products are improved.
Invention content
The present invention is in view of the above-mentioned problems of the prior art, providing a kind of scientific formula, can pressing down to a certain extent
Rattan green pepper cure that nitrite processed generates and preparation method thereof.
A kind of rattan green pepper cure and preparation method thereof, is characterized in that：Including basic cure, the basic cure packet
Following raw materials are included to be made：
29.5-30.5 parts of white granulated sugar, 21.1-21.8 parts of salt, 6.2-6.9 parts of monosodium glutamate, 16.95-17.55 parts of spice, capsicum
12.3-12.9 parts of powder, rattan green pepper powder 8.4-8.8,1.5-1.8 parts of sodium tripolyphosphate, 5,0.65-0.72 parts of the sapidity nucleotide disodium,
0.58-0.62 parts of ethylmaltol, 0.05 part of capsicum red pigment.
Further, the basic cure is made including following raw materials：
30 parts of white granulated sugar, 21.6 parts of salt, 6.7 parts of monosodium glutamate, 17.25 parts of spice, 12.6 parts of chilli powder, rattan green pepper powder 8.6, trimerization
1.6 parts of sodium phosphate, 5,0.7 part of the sapidity nucleotide disodium, 0.6 part of ethylmaltol, 0.05 part of capsicum red pigment.
The spice is made including following raw materials：6.75-6.81 parts of garlic powder, ginger powder 5.56-
5.64 parts, 2.34-2.39 parts of white pepper powder, 1.23-1.28 parts of zanthoxylum powder, 1.07-1.11 parts of Ground Cloves.
The cure further includes selective additive, and the selective additive includes following original by weight ratio
Material is made：3-4 parts of vitamin C, 1-2.5 parts of tea polyphenols.
The selective additive is made including following raw materials：3.5 parts of vitamin C, tea polyphenols 2
Part.
The preparation method of the rattan green pepper cure, it is characterized in that：Include the following steps：
1）Prepare basic cure
a）It measures, accurately weighs the materials for later use of following parts by weight：
29.5-30.5 parts of white granulated sugar, 21.1-21.8 parts of salt, 6.2-6.9 parts of monosodium glutamate, 16.95-17.55 parts of spice, capsicum
12.3-12.9 parts of powder, rattan green pepper powder 8.4-8.8,1.5-1.8 parts of sodium tripolyphosphate, 5,0.65-0.72 parts of the sapidity nucleotide disodium,
0.58-0.62 parts of ethylmaltol, 0.05 part of capsicum red pigment；
b）Mixing, by step a）In sodium tripolyphosphate, 5,The sapidity nucleotide disodium, ethylmaltol, capsicum red pigment carry out
It is uniformly mixed so as to obtain additive agent mixture；By step a）In white granulated sugar, salt, monosodium glutamate, chilli powder, rattan green pepper powder be separately added into and add
Add in agent composition and stir, obtain basic mixture；Spice is added in basic mixture and is sufficiently mixed uniformly, is obtained
Cure mixture；
c）Sieving, by step b）In cure mixture add in vibrating screen in carry out impurity removal；
d）Too strong magnetic carries out iron foreign body removal with magnetic bar to the cure mixture after sieving；
e）Metal detection is crossed, metallic foreign body is removed to the cure mixture after too strong magnetic using metal detector, basis is obtained and salts down
Material；
2）Prepare selective additive
f）Selectivity addition raw material is measured, accurately weighs the materials for later use of following parts by weight：
3-4 parts of vitamin C, 1-2.5 parts of tea polyphenols；
g）Mixing, by step f）In vitamin C and tea polyphenols be sufficiently mixed to obtain selective additive.
The rattan green pepper cure of the present invention is embodied using the rattan green pepper fruit of high mountain growth as main flavor, with reference to market demand taste
In peppery meat products pickling material.Color and luster is soft after pickled products, and fragrance is naturally, imparting food is improved a poor appetite with flavor, helped to disappear
The effect changed and absorbed, product preservative free, prosthetic pigment with the modern food ingredients technical of science, can be set off out
The fresh perfume (or spice) of meat；Another selective additive packet of the invention, addition can be considered according to concrete conditions such as meat salting periods, is expected in packet
Vitamin C and tea polyphenols can effectively eliminate nitrite, avoid meat it is overnight it is marinated caused by content of nitrite
It rises.
Specific embodiment
Below by embodiment, technical scheme of the present invention is described in further detail.
Embodiment 1
A kind of rattan green pepper cure, including cure basic made of following raw materials：
29.5 parts of white granulated sugar, 21.1 parts of salt, 6.2 parts of monosodium glutamate, 16.95 parts of spice, 12.3 parts of chilli powder, 8.4 parts of rattan green pepper powder,
1.5 parts of sodium tripolyphosphate, 5,0.65 part of the sapidity nucleotide disodium, 0.58 part of ethylmaltol, 0.05 part of capsicum red pigment.
Wherein spice is made including following raw materials：6.75 parts of garlic powder, 5.56 parts of ginger powder, white pepper
2.34 parts of powder, 1.23 parts of zanthoxylum powder, 1.07 parts of Ground Cloves.
Above-mentioned rattan green pepper cure further includes selective additive made of following raw materials：
3 parts of vitamin C, 1 part of tea polyphenols.
Embodiment 2
A kind of rattan green pepper cure, including cure basic made of following raw materials：
30 parts of white granulated sugar, 21.6 parts of salt, 6.7 parts of monosodium glutamate, 17.25 parts of spice, 12.6 parts of chilli powder, rattan green pepper powder 8.6, trimerization
1.6 parts of sodium phosphate, 5,0.7 part of the sapidity nucleotide disodium, 0.6 part of ethylmaltol, 0.05 part of capsicum red pigment.
Wherein spice is made including following raw materials：6.78 parts of garlic powder, 5.60 parts of ginger powder, white pepper
2.37 parts of powder, 1.26 parts of zanthoxylum powder, 1.09 parts of Ground Cloves.
Above-mentioned rattan green pepper cure further includes selective additive made of following raw materials：
3.5 parts of vitamin C, 2 parts of of tea polyphenols
Embodiment 3
A kind of rattan green pepper cure, including cure basic made of following raw materials：
30.5 parts of white granulated sugar, 21.8 parts of salt, 6.9 parts of monosodium glutamate, 17.55 parts of spice, 12.9 parts of chilli powder, rattan green pepper powder 8.8, three
1.8 parts of polyphosphate sodium, 5,0.72 part of the sapidity nucleotide disodium, 0.62 part of ethylmaltol, 0.05 part of capsicum red pigment.
Wherein spice is made including following raw materials：6.81 parts of garlic powder, 5.64 parts of ginger powder, white pepper
2.39 parts of powder, 1.28 parts of zanthoxylum powder, 1.11 parts of Ground Cloves.
Above-mentioned rattan green pepper cure further includes selective additive made of following raw materials：Vitamin C 4
Part, 2.5 parts of tea polyphenols.
The preparation method of rattan green pepper cure includes the following steps in above-mentioned any embodiment：
1）Prepare basic cure
a）It measures, accurately measures following materials for later use as requested：
White granulated sugar, salt, monosodium glutamate, spice, chilli powder, rattan green pepper powder, sodium tripolyphosphate, 5,The sapidity nucleotide disodium, ethyl wheat
Bud phenol, capsicum red pigment；
b）Mixing, by step a）In sodium tripolyphosphate, 5,The sapidity nucleotide disodium, ethylmaltol, capsicum red pigment carry out
It is uniformly mixed so as to obtain additive agent mixture；By step a）In white granulated sugar, salt, monosodium glutamate, chilli powder, rattan green pepper powder be separately added into and add
Add in agent composition and stir, obtain basic mixture；Spice is added in basic mixture and is sufficiently mixed uniformly, is obtained
Cure mixture.Above-mentioned cure mixture is added in mixing kettle and is mixed, equipment stirring frequency be 10 turns/min, equipment
It clockwise after stirring 15min, is stirred counterclockwise, after stirring 15min counterclockwise, terminates that process is mixed；
c）Sieving, by step b）The cure mixture that middle stirring is completed, which adds in, carries out impurity removal in vibrating screen；It combs in vibrating screen
Specific item number is 12 mesh；
d）Too strong magnetic carries out iron foreign body removal with magnetic bar to the cure mixture after sieving；Wherein, magnetic bar used is
4 groups, every group of magnetic force：12000 Gausses；
e）Metal detection is crossed, metallic foreign body is removed to the cure mixture after too strong magnetic using metal detector, can be removed
The a diameter of 0.8mm of metallic foreign body obtains basic cure after completing metallic foreign body removal；
2）Prepare selective additive
f）Selectivity addition raw material is measured, accurately measures following materials for later use as requested：
Vitamin, tea polyphenols；
g）Vitamin C and tea polyphenols are sufficiently mixed to obtain selective additive by mixing；
3）Packaging
h）Unified entire package is carried out after basic cure is first independently packed with selective additive again.
Embodiment 4：Chicken pickles nitrate content determination experiment
Principle：Sample is through precipitating proteins, after removing fat, nitrite and p-aminophenyl sulphur under mild acid conditions in sample
The diazonium compound of sour diazonium generation, then it is coupled the diazo colours into aubergine, the color of generation with naphthalene hydrochloric acid diamino ethylene
The depth is directly proportional to nitrite anions content.
Sample treatment：Three parts of the small brisket of chicken is taken, every part of 500g is cut into strip, and the selective additive in embodiment is added
Enter and stirred evenly in 250ml water, is added thereto in a small brisket of strip chicken, and basic cure is added to strip chicken simultaneously
As experimental group in small brisket, separately have in the small brisket of a chicken and only add with the basic cure of experimental group equivalent as a control group
One, the only salt of addition and cure equivalent basic in control group one as a control group two in a small brisket of chicken.
Three groups of small briskets of chicken are pickled in the environment of 20 DEG C, pickle 12h.Respectively this is sampled in three groups of small briskets of chicken
3g is rubbed through meat grinder, is added in 30ml70 DEG C of water, is placed in heating 15min in boiling water bath, taking-up postcooling to room temperature,
The potassium ferrocyanide solution 5ml of a concentration of 0.106g/ml is added in, the acetic acid zinc solution of 0.22g/ml is added after shaking up
5ml carries out the precipitation of protein, adds water 50ml, and mixing simultaneously carries out precipitation 0.5h, removes upper-layer fat, and again plus water reaches solution
To 100ml, with filter paper filtering solution, 30 ml of primary filtrate is discarded, obtains three groups of spare filtrates, respectively experimental group reserve liquid, right
According to one reserve liquid of group, two reserve liquid of control group, and every group of solution is 70 ml.
Prepare standard color solution：The accurate sodium nitrite solution 200ml for preparing 5ug/ml is as standard color solution.It inhales respectively
The standard color solution of 0.00ml, 0.20ml, 0.40ml, 0.60ml, 0.80ml, 1.00ml, 1.5ml, 2.0ml, 2.5ml is taken to distinguish
It is added in 1-9 colorimetric cylinders, is equivalent in each colorimetric cylinder and is added to 0 ug, 1 ug, 2 ug, 3 ug, 4 ug, 5 ug, 7.5
Ug, 10 ug, 12.5 ug sodium nitrite.These colorimetric cylinders for containing different content sodium nitrite form colorimetric control group,
It measures：
Experimental group reserve liquid, one reserve liquid of control group, two reserve liquid of control group are respectively placed in different colorimetric cylinders, experimental group
2ml0.4% is added in colorimetric cylinder in reserve liquid, one reserve liquid of control group, two reserve liquid of control group and colorimetric control group
P-aminobenzene sulfonic acid solution, stand 5min after mixing, it is molten in the hydrochloride naphthodiamide for being separately added into 1 milliliter a concentration of 0.2%
Liquid stands 15 min respectively after mixing.
Observation
Observation experiment group reserve liquid, one reserve liquid of control group, two reserve liquid of control group and the color of colorimetric control group, find experiment
Group reserve liquid color is more likely to No. 2 colorimetric cylinders between No. 2 and No. 3 colorimetric cylinders, it can be considered that experimental group nitrous acid
The content of salt is between 1.5-2 ug；Reserve liquid color in control group one is more likely between No. 6 and No. 7 colorimetric cylinders
No. 7 colorimetric cylinders, it is believed that the content of the nitrite in control group one is between 6.25-7.5 ug；Reserve liquid in control group two
Color is more likely to No. 8 colorimetric cylinders between No. 7 and No. 8 colorimetric cylinders, it is believed that the content of the nitrite in control group one
Between 8.75-10 ug.It is minimum by testing the nitrite anions content that can be seen that in experimental group above, it can prove to add
After selectivity material packet, there is remarkable effect for the nitrous acid eliminated in meat.And in two groups of control groups, control group one adds
Basic cure in the present invention, and control group two is added to the salt of equivalent, it is clear that, basic cure further includes in addition to salt
Other compositions, therefore, the salinity added in control group one are less than control group two, cause two Nitrite of control group most
It is more.
The rattan green pepper cure of the present invention, color and luster is soft after pickled products, and fragrance improves a poor appetite naturally, assign food with flavor,
The effect for helping digest and absorbing, product preservative free, prosthetic pigment, can with the modern food ingredients technical of science
Set off out the fresh perfume (or spice) of meat；Selective additive packet of the invention another, if meat salting period it is longer such as it is overnight it is marinated can basis
Concrete condition considers addition, does not interfere with the taste of basic cure, can but have by the strong reducing property of vitamin C and tea polyphenols
The elimination nitrite of effect, avoid meat it is overnight it is marinated caused by content of nitrite rise, while can neutralize original in meat
Nitrite, improve internal hemoglobin oxygen carrying capacity, selectivity adds condiment and human body will not be damaged, can be one
Determine to reduce the synthesis of internal carcinogen nitroso compound in degree.
Claims (6)
1. a kind of rattan green pepper cure, is characterized in that：Including basic cure, the basic cure include it is following by weight
The raw material of proportioning is made：
29.5-30.5 parts of white granulated sugar, 21.1-21.8 parts of salt, 6.2-6.9 parts of monosodium glutamate, 16.95-17.55 parts of spice, capsicum
12.3-12.9 parts of powder, rattan green pepper powder 8.4-8.8,1.5-1.8 parts of sodium tripolyphosphate, 5,0.65-0.72 parts of the sapidity nucleotide disodium,
0.58-0.62 parts of ethylmaltol, 0.05 part of capsicum red pigment.
2. rattan green pepper cure according to claim 1, is characterized in that：It is described basis cure include it is following by weight
The raw material of proportioning is made：
30 parts of white granulated sugar, 21.6 parts of salt, 6.7 parts of monosodium glutamate, 17.25 parts of spice, 12.6 parts of chilli powder, rattan green pepper powder 8.6, trimerization
1.6 parts of sodium phosphate, 5,0.7 part of the sapidity nucleotide disodium, 0.6 part of ethylmaltol, 0.05 part of capsicum red pigment.
3. rattan green pepper cure according to claim 1, is characterized in that：The spice include it is following by weight
The raw material of proportioning is made：6.75-6.81 parts of garlic powder, 5.56-5.64 parts of ginger powder, 2.34-2.39 parts of white pepper powder, zanthoxylum powder
1.23-1.28 parts, 1.07-1.11 parts of Ground Cloves.
4. rattan green pepper cure according to claim 1, is characterized in that：The cure further includes selective additive,
The selective additive is made including following raw materials：3-4 parts of vitamin C, 1-2.5 parts of tea polyphenols.
5. rattan green pepper cure according to claim 4, the selective additive includes following original by weight ratio
Material is made：3.5 parts of vitamin C, 2 parts of tea polyphenols.
6. the preparation method of rattan green pepper cure according to claim 1, it is characterized in that：Include the following steps：
1）Prepare basic cure
a）It measures, accurately weighs the materials for later use of following parts by weight：
29.5-30.5 parts of white granulated sugar, 21.1-21.8 parts of salt, 6.2-6.9 parts of monosodium glutamate, 16.95-17.55 parts of spice, capsicum
12.3-12.9 parts of powder, rattan green pepper powder 8.4-8.8,1.5-1.8 parts of sodium tripolyphosphate, 5,0.65-0.72 parts of the sapidity nucleotide disodium,
0.58-0.62 parts of ethylmaltol, 0.05 part of capsicum red pigment；
b）Mixing, by step a）In sodium tripolyphosphate, 5,The sapidity nucleotide disodium, ethylmaltol, capsicum red pigment carry out
It is uniformly mixed so as to obtain additive agent mixture；By step a）In white granulated sugar, salt, monosodium glutamate, chilli powder, rattan green pepper powder be separately added into and add
Add in agent composition and stir, obtain basic mixture；Spice is added in basic mixture and is sufficiently mixed uniformly, is obtained
Cure mixture；
c）Sieving, by step b）In cure mixture add in vibrating screen in carry out impurity removal；
d）Too strong magnetic carries out iron foreign body removal with magnetic bar to the cure mixture after sieving；
e）Metal detection is crossed, metallic foreign body is removed to the cure mixture after too strong magnetic using metal detector, basis is obtained and salts down
Material；
2）Prepare selective additive
f）Selectivity addition raw material is measured, accurately weighs the materials for later use of following parts by weight：
3-4 parts of vitamin C, 1-2.5 parts of tea polyphenols；
g）Mixing, by step f）In vitamin C and tea polyphenols be sufficiently mixed to obtain selective additive.
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| CN108835604A (en) * | 2018-07-26 | 2018-11-20 | 贵州芙蓉江生态食品有限公司 | A kind of rattan green pepper thick chilli sauce and preparation method thereof |
| CN110037285A (en) * | 2019-05-16 | 2019-07-23 | 广州天惠食品股份有限公司 | A kind of rattan green pepper fish sauce and preparation method thereof |
| CN113180223A (en) * | 2021-04-19 | 2021-07-30 | 幺麻子食品股份有限公司 | Preparation method of zanthoxylum schinifolium oil microcapsule and preparation method of zanthoxylum schinifolium monosodium glutamate |
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