CN108850988A - The spice salt production process of Staphylococcus sciuri in a kind of inhibition pressed salted duck - Google Patents
The spice salt production process of Staphylococcus sciuri in a kind of inhibition pressed salted duck Download PDFInfo
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- CN108850988A CN108850988A CN201810657936.XA CN201810657936A CN108850988A CN 108850988 A CN108850988 A CN 108850988A CN 201810657936 A CN201810657936 A CN 201810657936A CN 108850988 A CN108850988 A CN 108850988A
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- spice
- salt
- pressed salted
- salted duck
- staphylococcus sciuri
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- 235000013599 spices Nutrition 0.000 title claims abstract description 141
- 150000003839 salts Chemical class 0.000 title claims abstract description 114
- 241000272525 Anas platyrhynchos Species 0.000 title claims abstract description 85
- 241000192097 Staphylococcus sciuri Species 0.000 title claims abstract description 36
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 23
- 230000005764 inhibitory process Effects 0.000 title abstract description 6
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 38
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 22
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 22
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 22
- 238000002288 cocrystallisation Methods 0.000 claims abstract description 20
- 238000002386 leaching Methods 0.000 claims abstract description 20
- 229920000858 Cyclodextrin Polymers 0.000 claims abstract description 19
- 239000001116 FEMA 4028 Substances 0.000 claims abstract description 19
- 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 abstract description 19
- 235000011175 beta-cyclodextrine Nutrition 0.000 claims abstract description 19
- 229960004853 betadex Drugs 0.000 claims abstract description 19
- 235000019441 ethanol Nutrition 0.000 claims abstract description 18
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 13
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 13
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 13
- 235000009421 Myristica fragrans Nutrition 0.000 claims abstract description 12
- 239000001702 nutmeg Substances 0.000 claims abstract description 12
- 239000000463 material Substances 0.000 claims abstract description 11
- 238000010438 heat treatment Methods 0.000 claims abstract description 9
- 238000003756 stirring Methods 0.000 claims abstract description 9
- 238000003825 pressing Methods 0.000 claims abstract description 8
- 239000000203 mixture Substances 0.000 claims description 23
- 235000013409 condiments Nutrition 0.000 claims description 15
- 230000002401 inhibitory effect Effects 0.000 claims description 13
- 239000000843 powder Substances 0.000 claims description 13
- 239000002893 slag Substances 0.000 claims description 12
- 241000498779 Myristica Species 0.000 claims description 11
- IDGUHHHQCWSQLU-UHFFFAOYSA-N ethanol;hydrate Chemical compound O.CCO IDGUHHHQCWSQLU-UHFFFAOYSA-N 0.000 claims description 8
- 230000002093 peripheral effect Effects 0.000 claims description 8
- 229920001353 Dextrin Polymers 0.000 claims description 2
- 239000004375 Dextrin Substances 0.000 claims description 2
- 235000019425 dextrin Nutrition 0.000 claims description 2
- 230000000844 anti-bacterial effect Effects 0.000 abstract description 10
- 239000003963 antioxidant agent Substances 0.000 abstract description 7
- 230000003078 antioxidant effect Effects 0.000 abstract description 7
- 238000004140 cleaning Methods 0.000 abstract description 6
- 244000270834 Myristica fragrans Species 0.000 abstract 1
- 238000000227 grinding Methods 0.000 abstract 1
- 238000007873 sieving Methods 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 9
- 239000007788 liquid Substances 0.000 description 9
- 235000006708 antioxidants Nutrition 0.000 description 6
- 230000002209 hydrophobic effect Effects 0.000 description 5
- 239000002304 perfume Substances 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 241000194032 Enterococcus faecalis Species 0.000 description 4
- 239000012267 brine Substances 0.000 description 4
- 239000013078 crystal Substances 0.000 description 4
- 229940032049 enterococcus faecalis Drugs 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 239000003205 fragrance Substances 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 244000005700 microbiome Species 0.000 description 4
- 238000002360 preparation method Methods 0.000 description 4
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 4
- 239000000243 solution Substances 0.000 description 4
- 239000002699 waste material Substances 0.000 description 4
- 241001478240 Coccus Species 0.000 description 3
- 241000555745 Sciuridae Species 0.000 description 3
- 235000009754 Vitis X bourquina Nutrition 0.000 description 3
- 235000012333 Vitis X labruscana Nutrition 0.000 description 3
- 240000006365 Vitis vinifera Species 0.000 description 3
- 235000014787 Vitis vinifera Nutrition 0.000 description 3
- 239000000654 additive Substances 0.000 description 3
- 230000000996 additive effect Effects 0.000 description 3
- 239000000284 extract Substances 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 230000003647 oxidation Effects 0.000 description 3
- 238000007254 oxidation reaction Methods 0.000 description 3
- 239000003755 preservative agent Substances 0.000 description 3
- 230000002335 preservative effect Effects 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- UFWIBTONFRDIAS-UHFFFAOYSA-N Naphthalene Chemical compound C1=CC=CC2=CC=CC=C21 UFWIBTONFRDIAS-UHFFFAOYSA-N 0.000 description 2
- 125000003118 aryl group Chemical group 0.000 description 2
- 229920002678 cellulose Polymers 0.000 description 2
- 239000001913 cellulose Substances 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 210000003746 feather Anatomy 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000003642 hunger Nutrition 0.000 description 2
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 2
- 238000005286 illumination Methods 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 229920005610 lignin Polymers 0.000 description 2
- 239000008601 oleoresin Substances 0.000 description 2
- 238000003672 processing method Methods 0.000 description 2
- 230000002829 reductive effect Effects 0.000 description 2
- 230000002000 scavenging effect Effects 0.000 description 2
- 230000037351 starvation Effects 0.000 description 2
- 239000000341 volatile oil Substances 0.000 description 2
- OTEKOJQFKOIXMU-UHFFFAOYSA-N 1,4-bis(trichloromethyl)benzene Chemical compound ClC(Cl)(Cl)C1=CC=C(C(Cl)(Cl)Cl)C=C1 OTEKOJQFKOIXMU-UHFFFAOYSA-N 0.000 description 1
- 241000251468 Actinopterygii Species 0.000 description 1
- 244000061520 Angelica archangelica Species 0.000 description 1
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 241000193755 Bacillus cereus Species 0.000 description 1
- 241000167854 Bourreria succulenta Species 0.000 description 1
- 244000037364 Cinnamomum aromaticum Species 0.000 description 1
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 description 1
- 235000019542 Cured Meats Nutrition 0.000 description 1
- 241000194033 Enterococcus Species 0.000 description 1
- 241001522957 Enterococcus casseliflavus Species 0.000 description 1
- 241000194030 Enterococcus gallinarum Species 0.000 description 1
- 240000006927 Foeniculum vulgare Species 0.000 description 1
- 235000004204 Foeniculum vulgare Nutrition 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 235000001287 Guettarda speciosa Nutrition 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
- 240000007232 Illicium verum Species 0.000 description 1
- 235000008227 Illicium verum Nutrition 0.000 description 1
- 244000062241 Kaempferia galanga Species 0.000 description 1
- 235000013421 Kaempferia galanga Nutrition 0.000 description 1
- 241000218394 Magnolia liliiflora Species 0.000 description 1
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 1
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000004599 antimicrobial Substances 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 239000003637 basic solution Substances 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 235000019693 cherries Nutrition 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000002425 crystallisation Methods 0.000 description 1
- 230000008025 crystallization Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000006356 dehydrogenation reaction Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- -1 diazanyl free radical Chemical class 0.000 description 1
- HHEAADYXPMHMCT-UHFFFAOYSA-N dpph Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1[N]N(C=1C=CC=CC=1)C1=CC=CC=C1 HHEAADYXPMHMCT-UHFFFAOYSA-N 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 230000001408 fungistatic effect Effects 0.000 description 1
- 230000008595 infiltration Effects 0.000 description 1
- 238000001764 infiltration Methods 0.000 description 1
- 239000002054 inoculum Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 238000012803 optimization experiment Methods 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 235000017281 sodium acetate Nutrition 0.000 description 1
- 239000001632 sodium acetate Substances 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
- 238000005303 weighing Methods 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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/11—Natural spices, flavouring agents or condiments; Extracts thereof obtained by solvent extraction
-
- 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
- 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
- A23B4/24—Inorganic compounds
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/432—Addition of inorganic compounds, e.g. minerals; oligo-elements
-
- 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
- A23L27/40—Table salts; Dietetic salt substitutes
-
- 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
- A23L27/70—Fixation, conservation, or encapsulation of flavouring agents
-
- 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
- A23L27/70—Fixation, conservation, or encapsulation of flavouring agents
- A23L27/72—Encapsulation
-
- 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
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
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- Wood Science & Technology (AREA)
- Zoology (AREA)
- Microbiology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Seasonings (AREA)
Abstract
The spice salt production process of Staphylococcus sciuri, includes the following steps in a kind of inhibition pressed salted duck：1）By the spice mix grinding and sieving of cloves, Chinese prickly ash, nutmeg and tsaoko, 10-30 times of ethanol solution is added and impregnates 2-5h at 30-80 DEG C, filters pressing obtains spice leaching liquor；2）1-6 times of spice leaching liquor is added into salt, and is separately added into the beta-cyclodextrin of salt weight 2-10% and the maltodextrin of 2-10%, boils heating concentration, ethyl alcohol is recycled, is heated while stirring, is done until moisture is received, material is fully crystallized, and obtains spice salt cocrystallization embedded object；3）It crushes, crosses 30 meshes.The present invention can effectively prevent antibacterial and antioxidant content loss in spice, and effective component can be evenly distributed on duck body surface face with salt, and it is fast to penetrate into duck body speed, and duck body surface face is without spice fines, without cleaning, it is easy to accomplish the standardization green production of pressed salted duck.
Description
Technical field
The invention belongs to food processing technology field, it is related to inhibiting the spice salt preparation of Staphylococcus sciuri in pressed salted duck.
Background technique
Pressed salted duck is one of famous traditional native article in China, is cured meat and fish good merchantable brand, has production history in thousand.Although various regions
Processing technology is different, but is to be salted after fattening duck through salt.Traditional pressed salted duck is to produce in winter, salt dosage
Up to 10%, storage period is 3-6 months, based on producing with handicraft workshop, often because hygienic control is not tight, causes content of microorganisms
Exceeded, with the raising of temperature, microorganism is quickly bred, and causes pressed salted duck putrid and deteriorated.Studies have shown that Staphylococcus sciuri
（Staphylococcus sciuri）, chicken enterococcus（Enterococcus gallinarum), enterococcus faecalis
（Enterococcus faecalis）And E. casselflavus（Enterococcus casseliflavus）It is to cause pressed salted duck corrupt
Major microorganisms.Using vacuum packaging can suitably delay because microorganism it is exceeded caused by corruption, but cannot be asked from basic solution
Topic, effect are limited.Some producers are by adding chemically synthesized preservative, such as：Dehydroactic acid sodium etc., to inhibit pressed salted duck corrupt,
But the preservative of addition chemistry is just receiving more and more consumers conflict.Therefore, pressed salted duck production is badly in need of efficiently inhibiting pressed salted duck
The natural antiseptic agent of middle spoilage organisms.
Spice is common seasoning, has the function of that flavouring is dispelled raw meat, the effect of improving a poor appetite.Research also indicates that spice
With antibacterial and oxidation resistant effect.But it is used to inhibit in pressed salted duck spoilage organisms there are following main problem spice, first,
Can effectively inhibit the spice composition of spoilage organisms in pressed salted duck to be screened and optimized just can determine that；Second, graininess perfume (or spice) is pungent
Material, aromatic condiment essential oil or oleoresin are difficult to be uniformly mixed with raw duck when marinated；Third, the spice of powdery still contain compared with
It is slow to have that effective component penetrates into duck body when marinated for more cellulose, lignin；4th, the spice fines of powdery
It can attach to duck body surface face, the time-consuming water wasting of when cleaning, and be difficult to clean up, influence pressed salted duck product appearance.
Summary of the invention
The purpose of the present invention is in view of the deficiencies of the prior art, propose that a kind of perfume for inhibiting Staphylococcus sciuri in pressed salted duck is pungent
Expect salt production process, be effectively retained the ingredients such as the flavors such as fragrance and antibacterial substance in spice, product is easy to use without slag, easily
It is tasty fast in mixing, Staphylococcus sciuri in pressed salted duck is significantly inhibited, the discharge of salt dosage and brine waste is substantially reduced, is extended
Shelf-life helps the standardization green production for realizing pressed salted duck.
The present invention is achieved by the following technical solutions.
A kind of spice salt production process inhibiting Staphylococcus sciuri in pressed salted duck of the present invention, including following step
Suddenly.
（1）The preparation of spice leaching liquor：It is 20-40% cloves, 20-30% Chinese prickly ash, 20-30% nutmeg and 10- by weight ratio
The spice mix of 30% tsaoko smashes it through 10-60 mesh, and the ethanol solution of 10-30 times of condiment powder weight is added in 30-80
2-5h is impregnated at DEG C, after filters pressing, obtains spice leaching liquor.
（2）The preparation of spice salt cocrystallization embedded object：The spice extraction of 1-6 times of salt weight is added into salt
Liquid, and it is separately added into the beta-cyclodextrin of salt weight 2-10% and the maltodextrin of 2-10%, heating concentration is boiled, ethyl alcohol is recycled,
It heats while stirring, the peripheral speed of anchor agitator blade outer rim is 0.2-1.5m/s, is done until moisture is received, material is tied completely
Crystalline substance obtains spice salt cocrystallization embedded object.
（3）The packaging of spice salt：Spice salt cocrystallization embedded object is crushed, and 30 meshes are crossed, and the inhibition without slag is made
The spice salt finished product of Staphylococcus sciuri in pressed salted duck.
Step of the present invention（1）Middle preferred weight ratio is that the mixing perfume (or spice) of 30% cloves, 25% Chinese prickly ash, 25% nutmeg and 20% tsaoko is pungent
Material.
Step of the present invention（1）In spice mix is preferably smashed it through into 30 meshes.
Step of the present invention（1）In be preferably added to 20 times of condiment powder weight of ethanol solution and impregnate 3 h at 50 DEG C.
Step of the present invention（1）Middle preferred alcohol solution is 50%（v/v）Ethanol water.
Step of the present invention（2）In 2 times of salt weight of spice leaching liquor is added preferably into salt.
Step of the present invention（2）In be preferably separately added into the beta-cyclodextrin of salt weight 5% and 5% maltodextrin.
Step of the present invention（2）In the peripheral speed of preferably blade outer rim be 0.6m/s.
It is comparative studies illiciumverum, cassia bark, Chinese prickly ash, spiceleaf, cloves, meat bandit, tsaoko, fennel seeds, the root of Dahurain angelica, careless button, mountain naphthalene, old
Skin, Radix Glycyrrhizae, the flower bud of lily magnolia, galanga, fructus amomi etc. more than 20 commonly uses spice and inhibits Staphylococcus sciuri（Staphylococcus sciuri）The ability of CGMCC 1.10845 finds that the bacteriostasis of different spices is different, the water extract of same spice and
The bacteriostasis of alcohol extract is also different, chooses the stronger four kinds of spices of bacteriostasis and is combined optimization experiment, and perfume (or spice) is made
Pungent material salt is used for pressed salted duck processing experiment, as a result, it has been found that weight ratio is the mixing of 30% cloves, 25% Chinese prickly ash, 25% nutmeg and 20% tsaoko
Spice object can effectively inhibit Staphylococcus sciuri（Staphylococcus sciuri）Pressed salted duck caused by CGMCC 1.10845
Corruption, when initial Staphylococcus sciuri inoculum concentration is 103When cfu/g pressed salted duck, the marinated plate of the spice salt for weighing 2.7% with fresh duck
Staphylococcus sciuri amount after duck product is placed at room temperature for 9 months is 3 × 103Cfu/g pressed salted duck, and with addition chemical preservative dehydrogenation
The effect of sodium acetate is suitable, and the Staphylococcus sciuri amount for the pressed salted duck product that traditional dry salt method is pickled is 8 × 105cfu/g
Pressed salted duck, the results are shown in attached figure 1.Same variation tendency is also presented in the total plate count of three experimental groups.Therefore, determined by the present invention
Spice mix composition can effectively inhibit Staphylococcus sciuri in pressed salted duck, achieve in pressed salted duck production application unexpected aobvious
Write effect.
It is difficult to be uniformly mixed with raw duck when marinated for graininess spice, aromatic condiment essential oil or oleoresin, and
The spice of powdery still contains more cellulose, lignin, there is a problem of that effective component infiltration duck body is slow when marinated,
The present invention removes bits by the way that the effective component in four kinds of cloves, Chinese prickly ash, nutmeg and tsaoko spice mix to be leached out
Afterwards, then with salt hybrid process at instant spice salt without slag.Effective component in spice can be evenly distributed on duck with salt
It is fast to penetrate into duck body speed for body surface face, and duck body surface face is without spice fines, without cleaning, it is easy to accomplish the standardization of pressed salted duck is green
Color production.
The present invention four kinds of cloves, Chinese prickly ash, nutmeg and tsaoko spice mix are crushed after with 50%（v/v）Ethyl alcohol it is water-soluble
Liquid impregnates, and can sufficiently be leached out the molten and water-soluble fragrance matter of the alcohol in spice, antibacterial and antioxidant content, effectively
It avoids and extracts insufficient, the larger problem of loss of effective components in spice when being extracted with ethyl alcohol or water merely.
By adding beta-cyclodextrin into spice leaching liquor, the hydrophobic combination in spice can be made to include to β-ring paste
In the cavity of essence, maltodextrin, which is added, can sufficiently embed the beta-cyclodextrin containing the hydrophobic combination in spice, make β-ring paste
Smart cavity is closed at both ends, effectively prevent the volatilization and oxidational losses of the hydrophobic combination in spice, to significantly extend product
Stability and the shelf-life.
The effective components such as the fragrance matter in smashed condiment powder are volatile or aoxidize, and the easy moisture absorption, unsuitable long-term
Storage.Spice leaching liquor is added in salt by the present invention, boils heating concentration, in salt crystallization, spice leaching liquor
In hydrophilic composition can enter salt crystals, with salt cocrystallization.Maltodextrin, which is added, sufficiently to be embedded containing in spice
The salt cocrystallization object of hydrophilic composition, effective starvation and illumination prevent the oxidation of the hydrophilic composition in spice from damaging
It loses, to significantly extend stability and the shelf-life of product.
The present invention heats while stirring in heating crystalline, so that the crystal of salt and beta-cyclodextrin is smaller, and with stirring
The crystal of the increase of speed, salt and beta-cyclodextrin can become very tiny, and the specific surface area of the salt of Unit Weight sharply increases
Add, the amount of hydrophilic composition also dramatically increases in spice leaching liquor entrained by cocrystallization.
To compare different processing methods to flavor, antibacterial and antioxidant content preservation effect in spice, in the present invention
Optimal conditions under, by weight ratio be 30% cloves, 25% Chinese prickly ash, 25% nutmeg and 20% tsaoko spice mix smash it through 30
The 50% of 20 times of spice weight is added in mesh（v/v）Ethanol water impregnate 3h at 50 DEG C, after filters pressing, obtain fragrant pungent
Expect leaching liquor, the spice leaching liquor of 2 times of its weight is added into salt, and be separately added into salt weight 5% beta-cyclodextrin and
5% maltodextrin boils heating concentration, heats while stirring, and the peripheral speed of anchor agitator blade outer rim is 0.6m/s,
Until material is fully crystallized, spice salt cocrystallization embedded object is crushed, after crossing 30 meshes, is weighed, pack is made without slag
Inhibit the spice salt finished product of Staphylococcus sciuri in pressed salted duck（Labeled as spice liquid+salt+beta-cyclodextrin+maltodextrin）；
Under equal conditions, the spice salt finished product that maltodextrin is not added is prepared respectively（Labeled as spice liquid+salt+β-ring paste
Essence）, the spice salt finished product of beta-cyclodextrin is not added（Labeled as spice liquid+salt+maltodextrin）, the spice of salt is not added
Salt finished product（Labeled as spice liquid+beta-cyclodextrin+maltodextrin）, the spice salt finished product of beta-cyclodextrin and maltodextrin is not added
（Labeled as spice liquid+salt）, the spice salt finished product of salt and maltodextrin is not added（Labeled as spice liquid+β-ring paste
Essence）, the spice salt finished product of salt and beta-cyclodextrin is not added（Labeled as spice liquid+maltodextrin）, and traditionally
The spice salt finished product of preparation（Labeled as condiment powder+salt）.After all samples are stored 12 months, them are measured respectively and is removed
Hydroxy radical (OH) and inhibition Staphylococcus sciuri（Staphylococcus sciuri）The ability of CGMCC 1.10845, knot
Fruit sees attached drawing 2 and 3.
From attached drawing 2 and 3 as can be seen that being removed after spice salt products storage 12 months using made from the method for the present invention
OH and the equal highest of ability for inhibiting Staphylococcus sciuri, traditional product remove the ability of OH not as good as its one third, antibacterial energy
Power is less than its half.Show that the present invention can effectively save flavor, antibacterial and antioxidant content in spice.Malt is not added
The antibacterial and oxidation resistance of dextrin group than adding maltodextrin group low, shows that maltodextrin can not only sufficiently embed β-ring paste
Essence keeps beta-cyclodextrin cavity closed at both ends, moreover it is possible to embed spice salt cocrystallization object；The antibacterial and anti-oxidant of salt group is not added
Ability than adding the low of salt group, shows that salt can be with the water-soluble flavor and antioxidant content formation cocrystallization in spice
Object, to significantly extend stability and the shelf-life of product.
The present invention has the following advantages that compared with prior art.
The composition of spice mix determined by the present invention can effectively inhibit Staphylococcus sciuri in pressed salted duck, and pressed salted duck product is in room
It is gentle to put the shelf-life up to 9 months or more, pressed salted duck salt content≤4.5%.The present invention spice mix is crushed after with 50%（v/v）'s
Ethanol water impregnates, and the molten and water-soluble fragrance matter of the alcohol in spice, antibacterial and antioxidant content are sufficiently extracted out
Come, after removing bits, with salt cocrystallization at instant spice salt without slag.Spice salt is easy to use, having in spice
Effect ingredient can be evenly distributed on duck body surface face with salt, it is fast penetrate into duck body speed, and duck body surface face is without spice fines, Wu Xuqing
It washes, it is easy to accomplish the standardization green production of pressed salted duck.
The present invention pastes β-ring by the hydrophobic combination in beta-cyclodextrin inclusion compound spice, and by maltodextrin embedding
Smart cavity is closed at both ends, effectively prevent the volatilization and oxidational losses of the hydrophobic combination in spice.Meanwhile the parent in spice
Water composition and salt cocrystallization, sufficiently embed, effective starvation and illumination into salt crystals, and by maltodextrin, prevent
The only oxidational losses of the hydrophilic composition in spice.Compared with traditional condiment powder, the present invention no slag spice produced
Product salt has the advantages that stability is good and long shelf-life.
Detailed description of the invention
Fig. 1 is influence diagram of the different processing methods to Staphylococcus sciuri in pressed salted duck.
Fig. 2 is capable of trying hard to for different sample scavenging hydroxyls (OH).
Fig. 3 is that different samples inhibit capable of trying hard to for Staphylococcus sciuri.
Specific embodiment
The present invention is further described by following embodiment.
Embodiment 1.
The spice mix that weight ratio is 30% cloves, 25% Chinese prickly ash, 25% nutmeg and 20% tsaoko is smashed it through into 30 meshes,
It is added the 50% of 20 times of condiment powder weight（v/v）Ethanol water impregnate 3h at 50 DEG C, after filters pressing, obtain spice
Leaching liquor, the spice leaching liquor of 2 times of its weight is added into salt, and is separately added into the beta-cyclodextrin and 5% of salt weight 5%
Maltodextrin, boiled through high steam, heating concentration, recycle ethyl alcohol, heat while stirring, anchor agitator blade outer rim
Peripheral speed is 0.6m/s, is done until moisture is received, material is fully crystallized, and spice salt cocrystallization embedded object is obtained, by spice
Salt cocrystallization embedded object is crushed, and after crossing 30 meshes, is weighed, pack, is made and is inhibited Staphylococcus sciuri in pressed salted duck without slag
Spice salt finished product.
For obtained spice product salt in the red duck with feather of marinated fattening, additive amount is the 3% of fresh light duck weight, easy to use,
Effective component in spice can be evenly distributed on duck body surface face with salt, it is fast penetrate into duck body speed, and duck body surface face is without spice
Fines, without cleaning, substantially reduce the discharge of brine waste, it can be achieved that pressed salted duck standardization green production, inhibit squirrel grape
Coccus significant effect, shelf life of products can significantly reduce the salt content of pressed salted duck up to 9 months（≤5%）.Obtained spice
After product salt is stored 12 months in bag, scavenging hydroxyl (OH) and hexichol are for bitter taste diazanyl free radical (DPPH)
Ability is all remarkably higher than traditional condiment powder product, inhibits spoilage organisms enterococcus faecalis in food（Enterococcus faecalis）CGMCC1.2135 and Bacillus cercus（Bacillus cereus）The ability of CGMCC1.260 is also significantly stronger than
Traditional condiment powder product shows that the present invention no slag spice product salt produced has the stability good and long shelf-life is shown
Work feature.
Embodiment 2.
The spice mix that weight ratio is 30% cloves, 25% Chinese prickly ash, 25% nutmeg and 20% tsaoko is smashed it through into 30 meshes,
It is added the 50% of 20 times of condiment powder weight（v/v）Ethanol water impregnate 2h at 65 DEG C, after filters pressing, obtain spice
Leaching liquor, the spice leaching liquor of 3 times of its weight is added into salt, and the beta-cyclodextrin of salt weight 5%, 7.5% is added
Maltodextrin and 5% monosodium glutamate, boiled through high steam, heating concentration, recycle ethyl alcohol, heat while stirring, anchor agitator paddle
The peripheral speed of leaf outer rim is 0.7m/s, is done until moisture is received, and material is fully crystallized, and obtains spice salt cocrystallization embedded object,
Spice salt cocrystallization embedded object is crushed, after crossing 30 meshes, is weighed, squirrel Portugal in the inhibition pressed salted duck without slag is made in pack
The spice salt finished product of grape coccus.
For obtained spice product salt in marinated fattening cherry valley duck, additive amount is the 2.7% of fresh light duck weight, is used
Convenient, the effective component in spice can be evenly distributed on duck body surface face with salt, it is fast penetrate into duck body speed, and duck body surface face is without perfume (or spice)
Pungent material fines, without cleaning, substantially reduce the discharge of brine waste, it can be achieved that pressed salted duck standardization green production, fungistatic effect
Significantly, shelf life of products was up to 9 months, and can significantly reduce the salt content of pressed salted duck（≤4.5%）.
Embodiment 3.
The spice mix that weight ratio is 30% cloves, 25% Chinese prickly ash, 25% nutmeg and 20% tsaoko is smashed it through into 20 meshes,
It is added the 50% of 10 times of condiment powder weight（v/v）Ethanol water impregnate 2h at 70 DEG C, after filters pressing, to spice slag
In add 10 times of condiment powder weight 50%（v/v）Ethanol water 2 h are impregnated at 70 DEG C, after filters pressing, merge two
Secondary to extract obtained spice leaching liquor, after extracting twice, the effective component extraction in spice is more abundant, into salt
The spice leaching liquor of 2 times of its weight is added, and the beta-cyclodextrin of salt weight 5% and the maltodextrin of salt weight 5% is added,
It is boiled through high steam, heating concentration recycles ethyl alcohol, heats while stirring, the peripheral speed of anchor agitator blade outer rim is
0.6 m/s is done until moisture is received, and material is fully crystallized, and spice salt cocrystallization embedded object is obtained, by spice salt cocrystallization packet
Object is buried to be crushed, cross 30 meshes after, weigh, pack, be made without slag inhibit pressed salted duck in Staphylococcus sciuri spice salt at
Product.
For obtained spice product salt in the red duck with feather of marinated fattening, additive amount is the 3% of fresh light duck weight, easy to use,
Effective component in spice can be evenly distributed on duck body surface face with salt, it is fast penetrate into duck body speed, and duck body surface face is without spice
Fines, without cleaning, substantially reduce the discharge of brine waste, it can be achieved that pressed salted duck standardization green production, inhibit squirrel grape
Coccus significant effect, and the salt content of pressed salted duck can be significantly reduced（≤5%）.
Claims (8)
1. a kind of spice salt production process for inhibiting Staphylococcus sciuri in pressed salted duck, it is characterized in that including the following steps：
（1）The spice mix that weight ratio is 20-40% cloves, 20-30% Chinese prickly ash, 20-30% nutmeg and 10-30% tsaoko is crushed
10-60 mesh is crossed afterwards, the ethanol solution that 10-30 times of condiment powder weight is added impregnates 2-5h at 30-80 DEG C, after filters pressing,
Obtain spice leaching liquor；
（2）The spice leaching liquor of 1-6 times of salt weight is added into salt, and is separately added into β-ring of salt weight 2-10%
The maltodextrin of dextrin and 2-10% boils heating concentration, recycles ethyl alcohol, heat while stirring, anchor agitator blade outer rim
Peripheral speed is 0.2-1.5m/s, is done until moisture is received, material is fully crystallized, and obtains spice salt cocrystallization embedded object；
（3）Spice salt cocrystallization embedded object is crushed, and 30 meshes are crossed, and is made and is inhibited Staphylococcus sciuri in pressed salted duck without slag
Spice salt finished product.
2. a kind of spice salt production process for inhibiting Staphylococcus sciuri in pressed salted duck according to claim 1, feature
It is step（1）Middle weight ratio be 30% cloves, 25% Chinese prickly ash, 25% nutmeg and 20% tsaoko spice mix.
3. a kind of spice salt production process for inhibiting Staphylococcus sciuri in pressed salted duck according to claim 1, feature
It is step（1）It is middle that spice mix is smashed it through into 30 meshes.
4. a kind of spice salt production process for inhibiting Staphylococcus sciuri in pressed salted duck according to claim 1, feature
It is step（1）The middle ethanol solution for being added 20 times of condiment powder weight impregnates 3 h at 50 DEG C.
5. a kind of spice salt production process for inhibiting Staphylococcus sciuri in pressed salted duck according to claim 1, feature
It is step（1）Middle ethanol solution is 50%（v/v）Ethanol water.
6. a kind of spice salt production process for inhibiting Staphylococcus sciuri in pressed salted duck according to claim 1, feature
It is step（2）The middle spice leaching liquor that 2 times of salt weight are added into salt.
7. a kind of spice salt production process for inhibiting Staphylococcus sciuri in pressed salted duck according to claim 1, feature
It is step（2）In be separately added into the beta-cyclodextrin of salt weight 5% and 5% maltodextrin.
8. a kind of spice salt production process for inhibiting Staphylococcus sciuri in pressed salted duck according to claim 1, feature
It is step（2）The peripheral speed of middle blade outer rim is 0.6m/s.
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