CN109288015A - A kind of New Orleans composite seasoning powder and preparation method thereof - Google Patents

A kind of New Orleans composite seasoning powder and preparation method thereof Download PDF

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Publication number
CN109288015A
CN109288015A CN201811101885.9A CN201811101885A CN109288015A CN 109288015 A CN109288015 A CN 109288015A CN 201811101885 A CN201811101885 A CN 201811101885A CN 109288015 A CN109288015 A CN 109288015A
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parts
powder
new orleans
composite
seasoning
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孙国庆
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Beijing Ovd Kitchen Food Technology Co Ltd
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Beijing Ovd Kitchen Food Technology Co Ltd
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    • 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
    • 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
    • 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
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/40—Colouring or decolouring of foods
    • A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/40—Colouring or decolouring of foods
    • A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
    • A23L5/43—Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/40—Colouring or decolouring of foods
    • A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
    • A23L5/43—Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives
    • A23L5/44—Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives using carotenoids or xanthophylls
    • 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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  • Life Sciences & Earth Sciences (AREA)
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  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
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  • Nutrition Science (AREA)
  • Chemical Kinetics & Catalysis (AREA)
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Abstract

The invention discloses a kind of New Orleans composite seasoning powder and preparation method thereof, which includes following parts by weight of component: 15-25 parts of white granulated sugar, 15-25 parts of edible salt, 1-7 parts of chilli powder, 1-4 parts of onion powder, 2-4 parts of black pepper, 1-5 parts of garlic powder, 2-5 parts of monosodium glutamate, 5-8 parts of starch, 1-6 parts of meat extract seasoning, 3-5 parts of yellow tea end, 3-5 parts of Artemisia stelleriana, 2-5 parts of hawthorn powder, 0.3-0.5 parts of spice, 0.5-0.9 parts of natural pigment, oil antioxidant 0.5-1.5 parts compound.Composite seasoning powder of the invention has the function of that digestion helps food, reducing blood lipid so that Meat Flavor obtained is pure, color glow, lasting is lasting and can eliminate the fishy smell of meat, nutritive value height.

Description

A kind of New Orleans composite seasoning powder and preparation method thereof
Technical field
The present invention relates to food processing technology fields, more specifically, it be related to a kind of New Orleans composite seasoning powder and Its production method.
Background technique
Seasoning, also referred to as condiment refer to the food composition for being used to be added on a small quantity in other foods and being used to improve taste, People must launch some condiments when cooking various dish could be tasty, some seasonings in other cases by with Eaten to make staple food or main component, it is most directly or indirectly to come from plant from source, minority be animal component or Person's synthetic ingredient.
New Orleans is the cradle of the top cuisines of continental United States, while being also the promoter of new cooking culture.Xin Aoer Good special flavor food becomes one of U.S. diet representative, has merged the eating habit on the ground such as France, Spain and to cuisines Understanding gradually form, the food appearance color is beautiful, and surface is rich in gloss, the tempting appetite that induces one of the fresh perfume of smell, sweet taste with it is peppery Taste mutually blends, and mutually sets off, and aftertaste is full, obtains liking for young man and children.
But Orleans cure taste bud is relatively simple currently on the market, flavor is insufficient, and color is more dim partially red, pickle and The meat fishy smell obtained cannot be eliminated, and nutritional ingredient is low, cannot excessively eat.
Summary of the invention
In view of the deficienciess of the prior art, the first purpose of this invention is to provide a kind of New Orleans complex flavor Powder has so that Meat Flavor obtained is pure, color glow, lasting is lasting and can eliminate the fishy smell of meat, nutritive value height Digestion helps the effect of food, reducing blood lipid.
Second object of the present invention is to provide a kind of production method of New Orleans complex flavor part have production Simply, easy to operate, improve production efficiency the advantages of.
To realize above-mentioned first purpose, the present invention provides the following technical scheme that
A kind of New Orleans composite seasoning powder includes following parts by weight of component: 15-25 parts of white granulated sugar, 15-25 parts of edible salt, peppery 1-7 parts of green pepper powder, 1-4 parts of onion powder, 2-4 parts of black pepper, 1-5 parts of garlic powder, 2-5 parts of monosodium glutamate, 5-8 parts of starch, meat extract 1-6 parts of object seasoning, 3-5 parts of yellow tea end, 3-5 parts of Artemisia stelleriana, 2-5 parts of hawthorn powder, 0.3-0.5 parts of spice, natural pigment 0.5- 0.9 part, it is oil antioxidant 0.5-1.5 parts compound.
By using above-mentioned technical proposal, yellow tea end and Artemisia stelleriana end are added in the present invention, wherein yellow tea is for pickling auxiliary material Can deodorization, the greasy, Titian of solution, assign meat dish faint scent flavor, while yellow tea contains a large amount of digestive ferments, is conducive to taste and digests, in tealeaves Tea polyphenols have strong anti-oxidation color-protecting function；Artemisia stelleriana has the gas of unique wild perfume, can remove meat fishy smell, while Artemisia stelleriana contains A variety of medicinal ingredients have the effects that antibacterial, reducing blood lipid.Hawthorn powder is added in the present invention, hawthorn powder is rich in multivitamin, wine Stone acid, citric acid, hawthorn acid etc. also containing minerals such as protein, phosphorus, iron, and contain fat splitting enzyme, after entering stomach, can enhance enzyme Effect promotes carnivorous digestion, facilitates cholesterol conversion, for feeling glutted people after eating meat or greasy object, hawthorn powder has Help digest, promotes gastric secretion.Compound oil antioxidant is added in the present invention simultaneously, so that product high temperature resistant, shelf-life Time is long, while being added to a variety of natural pigments and cooperating, so that the color glow of product is tempting, the soft delicious and crisp of mouthfeel.By Yellow tea end, the greasy feeling and fishy smell that Artemisia stelleriana is last, hawthorn powder mixture has cleared up meat is added in the present invention, is cooperateed with spice mixing Effect assigns the unique flavor of vegetable, keeps bright in color, achievees the purpose that bacteria reducing, preliminary color protection, deodorization remove astringent taste.
Preferably, the meat extract seasoning is by 10-15 parts of chicken meal, maltodextrin 1- based on parts by weight 5 parts, 1-5 parts of sodium glutamate, 2-3 parts of 5 '-the sapidity nucleotide disodium, 0.1-0.3 parts of edible essence, 0.2-0.5 parts of vitamin E, 0.3-0.5 parts of composite phosphate are uniformly mixed and obtain.
Preferably, the composite phosphate includes sodium tripolyphosphate, the calgon that weight ratio is 2-5:1-6:2-3 And tricalcium phosphate.
By using above-mentioned technical proposal, since composite phosphate is added, sodium tripolyphosphate can be with growth of microbial cells Divalent metal (the Ca that must be relied on2+And Mg2+) chelating, and its stability that cell wall can be reduced in cell point column, Effectively inhibit bacteria breed；The specific surface area of tricalcium phosphate is larger, can reduce other in seasoning in conjunction with more moisture The water absorption of raw material effectively inhibits toppings agglomeration, influences its use and mouthfeel, passes through sodium tripolyphosphate, six in the present invention The synergistic effect of sodium metaphosphate and tricalcium phosphate three can enhance the storage stability of food, extend the shelf life of food, improve Its durability.
Preferably, the natural pigment includes capsanthin, annatto and the maize that weight ratio is 3-5:1-3:1.
By using above-mentioned technical proposal, according to the proportion using three kinds of capsanthin, annatto and maize natural pigments It is prepared, is added in review people's toppings, so that bright, tempting with the color and luster of meat that the composite seasoning powder is pickled.
Preferably, the compound oil antioxidant is by 65-70 parts of butylated hydroxy anisole, tea based on parts by weight 13-16 parts of polyphenol, 3-5 parts of ascorbic acid, 0.3-0.5 parts of propylgallate be uniformly mixed and obtain.
By using above-mentioned technical proposal, since compound grease antioxidant being added in the present invention, so that product high temperature resistant, guarantor Time matter phase is long, in the case of a high temperature
Preferably, the spice is the group of one or more of Amomum cardamomum powder, lemongrass powder, tangerine peel powder and rosemary powder It closes.
By using above-mentioned technical proposal, due to be added the yellow tea being added in spice, with present invention end, Artemisia stelleriana end, Hawthorn powder mixture has cleared up the greasy feeling and fishy smell of meat, assigns the unique flavor of vegetable.
To realize above-mentioned second purpose, the present invention provides the following technical scheme that
A kind of production method of New Orleans composite seasoning powder, comprising the following steps:
(1) white granulated sugar, edible salt, chilli powder, onion powder, black pepper, garlic powder, monosodium glutamate, each raw material of starch point in being formulated It is not sieved, and removes iron；
(2) meat extract seasoning, yellow tea end, Artemisia stelleriana, hawthorn powder, spice, natural pigment, compound is weighed according to formula ratio Grease antioxidant；
(3) step (1) is weighed treated each raw material according to formula ratio, weighed each raw material in step (2), mixing is then added It stirs evenly, and removes iron；
(4) it weighs, pack according to demand, storage.
Preferably, it is 60 mesh that grit number is crossed in step (1).
Preferably, go out in step (1) and step (3) except the suction of iron is 12000 Kosé.
Preferably, it carries out disinfection processing before step (4) packaging to packaging material, disinfection way is using ozonization, when disinfection Between be 30-45min.
By using above-mentioned technical proposal, the production process of compound seasoner rationally, simply, convenient for operation, then uses suction Handle except iron for the magnet of 12000 Kosé, can guarantee all to remove metal iron tramp, ensure compound tune of the invention The safety that taste substance uses；It carries out disinfection processing to packaging material before packing simultaneously, achievees the purpose that bacteria reducing, disinfection.
In conclusion the invention has the following advantages:
The first, since the present invention is using yellow tea end, Artemisia stelleriana end, hawthorn powder mixture, the greasy feeling and fishy smell of meat, yellow tea have been cleared up Containing a large amount of digestive ferments, it is conducive to taste and digests, Artemisia stelleriana medicinal ingredient containing there are many has the effects that antibacterial, reducing blood lipid, hawthorn powder Containing fat splitting enzyme, after entering stomach, the effect of enzyme can be enhanced, promote carnivorous digestion, facilitate cholesterol conversion, for eating meat or greasy Glutted people is felt after object, hawthorn powder helps to digest, and promotes gastric secretion；Yellow tea end, Artemisia stelleriana end, hawthorn powder mixture simultaneously Synergistic effect is mixed with spice, assigns the unique flavor of vegetable, is kept bright in color, is obtained preliminary color protection, deodorization removes astringent taste Effect.
The second, composite seasoning powder prepared by the present invention is suitble to the conditioning of various meats to process, since present invention addition is compound Grease antioxidant, so that product high temperature resistant, shelf-life durations are long, while being added to a variety of natural pigments and cooperating, so that producing The color glow of product is tempting, the soft delicious and crisp of mouthfeel.
Contain composite phosphate in the meat extract seasoning that third, the present invention use, effectively inhibition bacteria breed, it can The storage stability for enhancing food, extends the shelf life of food, improves its durability.
4th, New Orleans compound seasoner prepared by the present invention it is fragrant and sweet it is long, pungent is soft, and with a variety of spice phases Mutually blending, so that the whole flavor taste of product is very full, long times of aftertaste.
Detailed description of the invention
Fig. 1 is production method flow chart of the present invention.
Specific embodiment
Invention is further described in detail with reference to embodiments.
Requirement of the present invention to raw material:
Spice: the requirement of GB/T15691 should be met；White granulated sugar should meet the requirement of GB/T317；Monosodium glutamate answers compound GB/T8967 Requirement；Edible salt should meet the requirement of GB/T5461；5 '-the sapidity nucleotide disodiums should meet the requirement of GB/T1886.171； Composite phosphate (sodium tripolyphosphate, calgon and tricalcium phosphate) should meet the requirement of GB26687；Chicken meal should meet The requirement of SB/T10415-2007.
One, preparation example
The preparation example 1 of composite phosphate
The tricalcium phosphate of the sodium tripolyphosphate of 2kg, the calgon of 1kg and 2kg is uniformly mixed and is obtained.
The preparation example 2 of composite phosphate
The tricalcium phosphate of the sodium tripolyphosphate of 3.5kg, the calgon of 4kg and 2.5kg is uniformly mixed and obtains
The preparation example 3 of composite phosphate
The tricalcium phosphate of the sodium tripolyphosphate of 5kg, the calgon of 6kg and 3kg is uniformly mixed and is obtained.
The preparation example 1 of meat extract seasoning
By chicken meal 10kg, maltodextrin 1kg, sodium glutamate 1kg, 5 '-the sapidity nucleotide disodium 2kg, practical essence 0.1kg, The composite phosphate 0.3kg provided in vitamin E 0.2kg, composite phosphate preparation example 1 is uniformly mixed.
The preparation example 2 of meat extract seasoning
By chicken meal 12kg, maltodextrin 3kg, sodium glutamate 3kg, 5 '-the sapidity nucleotide disodium 2.5kg, practical essence 0.2kg, vitamin E 0.3kg, the composite phosphate 0.4kg provided in composite phosphate preparation example 2 are uniformly mixed.
The preparation example 3 of meat extract seasoning
By chicken meal 15kg, maltodextrin 5kg, sodium glutamate 5kg, 5 '-the sapidity nucleotide disodium 3kg, practical essence 0.3kg, The composite phosphate 0.5kg provided in vitamin E 0.5kg, composite phosphate preparation example 3 is uniformly mixed.
The preparation example 1 of compound grease antioxidant
Butylated hydroxy anisole 65kg, tea polyphenols 13kg, ascorbic acid 3kg, propylgallate 0.3kg are mixed evenly And it obtains.
The preparation example 2 of compound grease antioxidant
Butylated hydroxy anisole 67kg, tea polyphenols 14.5kg, ascorbic acid 4kg, propylgallate 0.4kg are mixed equal It is even and obtain.
Compound grease antioxidant preparation example 3
Butylated hydroxy anisole 70kg, tea polyphenols 16kg, ascorbic acid 5kg, propylgallate 0.5kg are mixed evenly And it obtains.
Two, embodiment and comparative example
Embodiment 1
(1) white granulated sugar, edible salt, chilli powder, onion powder, black pepper, garlic powder, monosodium glutamate, each raw material of starch point in being formulated It is not sieved, and removes iron；
(2) the meat extract seasoning 1kg provided in meat extract seasoning preparation example 1, yellow tea are provided according to formula ratio Last 3kg, Artemisia stelleriana 3kg, hawthorn powder 2kg, Amomum cardamomum powder 0.3kg, capsanthin 0.3kg, annatto 0.1kg, maize 0.1kg and The compound grease antioxidant 1.5kg provided in compound grease antioxidant preparation example 1；
(3) step (1) is weighed treated each raw material according to formula ratio, weigh white granulated sugar 15kg, edible salt 15kg, chilli powder 1kg, onion powder 1kg, black pepper 2kg, garlic powder 1kg, monosodium glutamate 2kg, starch 5kg are uniformly mixed to obtain mixture；Then to mixed It closes and weighed each raw material in step (2) is added in material, be mixed evenly, and except iron is to get New Orleans compound seasoner；
(4) it weighs, pack according to demand, storage.
Embodiment 2
(1) white granulated sugar, edible salt, chilli powder, onion powder, black pepper, garlic powder, monosodium glutamate, each raw material of starch point in being formulated It is not sieved, and removes iron；
(2) the meat extract seasoning 3kg provided in meat extract seasoning preparation example 2, yellow tea are provided according to formula ratio Last 4kg, Artemisia stelleriana 4kg, hawthorn powder 3.5kg, tangerine peel powder 0.4kg, capsanthin 0.4kg, annatto 0.2kg, maize 0.1kg and The compound grease antioxidant 1kg provided in compound grease antioxidant preparation example 2；
(3) step (1) is weighed treated each raw material according to formula ratio, weigh white granulated sugar 20kg, edible salt 20kg, chilli powder 4kg, onion powder 3kg, black pepper 3kg, garlic powder 3kg, monosodium glutamate 3.5kg, starch 6.5kg are uniformly mixed to obtain mixture；Then Weighed each raw material in step (2) is added into mixture, is mixed evenly, and except iron is to get New Orleans complex flavor Material；
(4) it weighs, pack according to demand, storage.
Embodiment 3
(1) white granulated sugar, edible salt, chilli powder, onion powder, black pepper, garlic powder, monosodium glutamate, each raw material of starch point in being formulated It is not sieved, and removes iron；
(2) the meat extract seasoning 6kg provided in meat extract seasoning preparation example 3, yellow tea are provided according to formula ratio Last 35kg, Artemisia stelleriana 5kg, hawthorn powder 5kg, lemongrass powder 0.2kg, rosemary powder 0.3kg, capsanthin 0.5kg, annatto 0.3kg, The compound grease antioxidant 0.5 provided in maize 0.1kg and compound grease antioxidant preparation example 3；
(3) step (1) is weighed treated each raw material according to formula ratio, weigh white granulated sugar 25kg, edible salt 25kg, chilli powder 7kg, onion powder 4kg, black pepper 4kg, garlic powder 5kg, monosodium glutamate 5kg, starch 8kg are uniformly mixed to obtain mixture；Then to mixed It closes and weighed each raw material in step (2) is added in material, be mixed evenly, and except iron is to get New Orleans compound seasoner；
(4) it weighs, pack according to demand, storage.
Comparative example 1
The patent document that Authorization Notice No. is CN102578545B for 2013.05.08, authorized announcement date is used, the disclosure of the invention The mass fraction of a kind of New Orleans composite seasoning powder, including following raw material, each raw material and each raw material is as follows: black pepper 4 Part, 7 parts of capsicum, 1.5 parts of rosemary, sweet basil careless 1 part, 3 parts of nutmeg, 5 parts of caraway, 18 parts of salt, 10 parts of monosodium glutamate, white granulated sugar 30 Part, 4 parts of chicken essence, 1.4 parts of composite phosphate, 15 parts of cornstarch, 0.1 part of natural red colouring matter.
Comparative example 2
It is substantially the same manner as Example 3, the difference is that, capsanthin of the natural pigment only with 0.5kg.
Comparative example 3
It is substantially the same manner as Example 3, the difference is that, do not add yellow tea end, Artemisia stelleriana and hawthorn powder.
Comparative example 4
It is substantially the same manner as Example 3, the difference is that, grease antioxidant uses butylated hydroxy anisole single substance.
Three, performance detection and result
The test method of composite seasoning powder organoleptic requirements prepared by the present invention is as follows: randomly selecting sample, takes the sample of about 10g Product are laid in clean white porcelain dish, under available light, observe its color, form, impurity, hear its fragrance；Test result As shown in table 1.
The sensory test result of table 1 embodiment of the present invention and comparative example
Number Color Smell Form Impurity
Embodiment 1 Glow Normally, there is unique perfume It is powdered, it does not agglomerate uniformly, Without exogenous impurity
Embodiment 2 Glow Normally, there is unique perfume It is powdered, it does not agglomerate uniformly, Without exogenous impurity
Embodiment 3 Glow Normally, there is unique perfume It is powdered, it does not agglomerate uniformly, Without exogenous impurity
Comparative example 1 It is redder, it is glossy Normally It is powdered, uniformly Without exogenous impurity
Comparative example 2 It is dark red, matt Normally It is powdered, uniformly Without exogenous impurity
Comparative example 3 It is glossy Normally It is powdered, uniformly Without exogenous impurity
Comparative example 4 It is glossy Normally It is powdered, uniformly Without exogenous impurity
The present invention simultaneously detects the physicochemical property of prepared composite seasoning powder, and detection method is as follows:
Moisture: it is examined according to method as defined in GB5009.3；
Total arsenic: it is examined according to method as defined in GB5009.11；
Lead: it is examined according to method as defined in GB5009.12；
Chloride: it is examined according to method as defined in GB5009.44；
Amino-acid nitrogen: it is examined according to method as defined in GB5009.235；
Total nitrogen: it is examined according to method as defined in SB/T10371；
Aflatoxin B: it is examined according to method as defined in GB5009.22.Inspection result is as shown in table 2:
2 physicochemical property of table
It is a batch that the rule examined above, which is by the product of same production line, same shift,.Product using sampling method, from every One thousandth sample is randomly selected in a collection of product, is not less than 6 bags.
The New Orleans composite seasoning powder provided by embodiment 1-3 it can be seen from Tables 1 and 2 and comparative example 1-4 institute The physical and chemical index of the composite seasoning powder of offer is able to satisfy the requirement of standard.It can be seen that this according to sensory testing's structure The composite seasoning powder provided in invention is superior to comparative example in terms of color, smell, form.Due to the present invention using yellow tea end, Artemisia stelleriana end, hawthorn powder mixture, synergistic effect is mixed with spice, assigns the unique flavor of vegetable, keeps bright in color.
In order to further examine the compound composite seasoning powder in New Orleans provided by the invention to the marinated effect of meat, respectively Example 3 and comparative example 3 are tested as example.It will be in New Orleans composite seasoning powder prepared by the present invention and comparative example The composite seasoning powder of offer pickles identical meat in accordance with the following methods.
Orleans flavor cure operating procedure:
(a) raw meat is thawed and cleans, drains away the water；
(b) raw meat weight is weighed, is weighed according to raw meat, cure, water according to the ratio of 100:7:7, water and cure is mixed Uniformly, sufficiently dissolution, it is spare to be made pickling liquid；
(c) raw meat is uniformly mixed with pickling liquid, is placed in refrigerator cold-storage (0-4 DEG C).
Its color difference (brightness value L *, red scale value a*, yellow value degree b*) is measured with colour difference meter every three days, analyzes result such as table 3 It is shown.
The comparison of 3 color difference of table
From table 3 it can be seen that using New Orleans compound seasoner provided by the invention pickle meat from value of chromatism in terms of and The compound seasoner that comparative example 3 provides is compared, and brightness, red scale value are higher, and yellow value degree is lower, illustrates the Xin Aoer that the present invention obtains Good compound seasoner color glow.
The above-mentioned meat pickled is taken out, is put into oven (180-220 DEG C of temperature of baking), baking is mature, observes meat Color, taste the taste of meat.
Show that the marinated color and luster of meat glow of complex flavor part provided by the invention is tempting by tasting, the soft perfume (or spice) of mouthfeel It is crisp, it is fragrant and sweet it is long, pungent is soft, and mutually blend with a variety of spices so that the whole flavor taste of product is very full, Long times of aftertaste.
This specific embodiment is only explanation of the invention, is not limitation of the present invention, those skilled in the art Member can according to need the modification that not creative contribution is made to the present embodiment after reading this specification, but as long as at this All by the protection of Patent Law in the scope of the claims of invention.

Claims (10)

1. a kind of New Orleans composite seasoning powder, which is characterized in that include following parts by weight of component: 15-25 parts of white granulated sugar is eaten 15-25 parts of salt, 1-7 parts of chilli powder, 1-4 parts of onion powder, 2-4 parts of black pepper, 1-5 parts of garlic powder, 2-5 parts of monosodium glutamate, starch 5-8 Part, 1-6 parts of meat extract seasoning, 3-5 parts of yellow tea end, 3-5 parts of Artemisia stelleriana, 2-5 parts of hawthorn powder, 0.3-0.5 parts of spice, day It is right 0.5-0.9 parts of pigment, oil antioxidant 0.5-1.5 parts compound.
2. the compound good toppings of a kind of Xin Aoer according to claim 1, which is characterized in that the meat extract seasoning Material is by 1-5 parts of 1-5 parts of 10-15 parts of chicken meal, maltodextrin, sodium glutamate based on parts by weight, 5 '-the sapidity nucleotide disodiums 2-3 parts, 0.1-0.3 parts of edible essence, 0.2-0.5 parts of vitamin E, 0.3-0.5 parts of composite phosphate be uniformly mixed and obtain.
3. a kind of New Orleans complex flavor feed powder according to claim 2, which is characterized in that the composite phosphate packet Include sodium tripolyphosphate, calgon and the tricalcium phosphate that weight ratio is 2-5:1-6:2-3.
4. a kind of Orleans composite seasoning powder according to claim 1, which is characterized in that the natural pigment includes weight Than the capsanthin, annatto and maize for 3-5:1-3:1.
5. a kind of New Orleans composite seasoning powder according to claim 1, which is characterized in that the compound lipid-antioxidant activity Agent is by 3-5 parts of 13-16 parts of 65-70 parts of butylated hydroxy anisole, tea polyphenols, ascorbic acid, gallic acid based on parts by weight 0.3-0.5 parts of propyl ester are uniformly mixed and obtain.
6. a kind of New Orleans composite seasoning powder according to claim 1, which is characterized in that the spice is Amomum cardamomum The combination of one or more of powder, lemongrass powder, tangerine peel powder and rosemary powder.
7. a kind of production method of New Orleans composite seasoning powder as described in claim 1 to 6 any one, feature exist In, comprising the following steps:
(1) white granulated sugar, edible salt, chilli powder, onion powder, black pepper, garlic powder, monosodium glutamate, each raw material of starch point in being formulated It is not sieved, and removes iron；
(2) meat extract seasoning, yellow tea end, Artemisia stelleriana, hawthorn powder, spice, natural pigment, compound is weighed according to formula ratio Grease antioxidant；
(3) step (1) is weighed treated each raw material according to formula ratio, weighed each raw material in step (2), mixing is then added It stirs evenly, and removes iron；
(4) it weighs, pack according to demand, storage.
8. a kind of production method of New Orleans composite seasoning powder according to claim 7, which is characterized in that step (1) Middle grit number of crossing is 60 mesh.
9. a kind of production method of New Orleans composite seasoning powder according to claim 7, which is characterized in that step (1) It is 12000 Kosé with the suction for going out to remove iron in step (3).
10. a kind of production method of New Orleans compound seasoner according to claim 7, which is characterized in that step (4) It carries out disinfection processing before packaging to packaging material, disinfection way is using ozonization, disinfecting time 30-45min.
CN201811101885.9A 2018-09-20 2018-09-20 A kind of New Orleans composite seasoning powder and preparation method thereof Pending CN109288015A (en)

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN113632958A (en) * 2021-08-04 2021-11-12 潮州市顺冠生物科技有限公司 Coffee yogurt flavor seasoning and production process thereof
CN115191593A (en) * 2022-07-20 2022-10-18 上海太太乐食品有限公司 Convenient new Orleans flavor sauce and preparation method thereof
CN115720999A (en) * 2022-11-25 2023-03-03 安琪酵母股份有限公司 Compound seasoning and preparation method and application thereof

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Publication number Priority date Publication date Assignee Title
CN101803787A (en) * 2010-04-15 2010-08-18 周杰超 High-efficiency compound food antioxidant
CN103652766A (en) * 2013-11-30 2014-03-26 青岛海发利粮油机械有限公司 Chicken steaming marinade bag
CN106036757A (en) * 2016-06-01 2016-10-26 刘象玉 Meat seasoning ingredients and processing method of meat
CN106722756A (en) * 2016-11-29 2017-05-31 滁州润泰清真食品有限公司 A kind of New Orleans cure
CN108095017A (en) * 2018-01-26 2018-06-01 四川省食品发酵工业研究设计院 A kind of composite multipurpose pickle salt seasoning bag and its preparation method and application

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101803787A (en) * 2010-04-15 2010-08-18 周杰超 High-efficiency compound food antioxidant
CN103652766A (en) * 2013-11-30 2014-03-26 青岛海发利粮油机械有限公司 Chicken steaming marinade bag
CN106036757A (en) * 2016-06-01 2016-10-26 刘象玉 Meat seasoning ingredients and processing method of meat
CN106722756A (en) * 2016-11-29 2017-05-31 滁州润泰清真食品有限公司 A kind of New Orleans cure
CN108095017A (en) * 2018-01-26 2018-06-01 四川省食品发酵工业研究设计院 A kind of composite multipurpose pickle salt seasoning bag and its preparation method and application

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN113632958A (en) * 2021-08-04 2021-11-12 潮州市顺冠生物科技有限公司 Coffee yogurt flavor seasoning and production process thereof
CN115191593A (en) * 2022-07-20 2022-10-18 上海太太乐食品有限公司 Convenient new Orleans flavor sauce and preparation method thereof
CN115720999A (en) * 2022-11-25 2023-03-03 安琪酵母股份有限公司 Compound seasoning and preparation method and application thereof

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Application publication date: 20190201