RU2736300C1 - Method for salt smoking - Google Patents

Abstract

FIELD: food industry.SUBSTANCE: invention relates to food industry, in particular to production of salt compositions. Method for cold smoking of salt on cedar cones is carried out on birch chips with addition of dried cedar cones for one hour at temperature 90°C with following ratio of components: salt - 83.4%; cedar cone - 8.3%; birch chips - 8.3%.EFFECT: proposed method of smoked salt widens range of methods for production of smoked salt, allows to produce a ready product with cedar cone scent and a light smoked aroma, and to use it for preparation of various dishes to impart a characteristic smoked taste to them.1 cl, 3 ex

Description

The invention relates to the food industry, in particular to the production of salt compositions.

A known method of obtaining a composition of salt and an enriching ingredient (RF patent No. 2710159, Published: 24.12.2019). This method involves mixing for 2-4 minutes starch-containing raw materials in the form of native and / or modified starch with salt, table and / or sea, and / or lake, as well as with one or more enriching ingredients, pre-dried to a moisture content of 7-8 % in a drying installation, crushed in a grinder to a particle size of 0.3-1.9 mm, sifted through a sieve with a size of 0.8-2.0 mm. Moreover, the enriching ingredient is chosen from the group including tea, ground coffee, asafoetida, star anise, vanilla, cloves, ginger, galangal, cardamom, cinnamon, turmeric, laurel, nutmeg, nutmeg, black pepper, white pepper, cubeb pepper, long pepper , African pepper, capsicum, cayenne pepper, bird pepper, flower bed, Jamaican pepper, Japanese pepper, malaguetta, rosemary, saffron, onion, tiered onion, shallots, leeks, batun onions, chives, mangir, Altai onions , Pskem onion, garlic, wild garlic, flask, garlic, garlic mushroom, parsley, parsnip, celery, fennel, horseradish, azhgon, calamus, anise, basil, black mustard, sarepta mustard, white mustard, gravilat, blue melilot, oregano, angelica , hyssop, kalufer, chervil, Spanish chervil, cmine, coluria, coriander, watercress, bitter watercress, meadow cress, garden cress, capuchin cress, lavender, lovage, marjoram, lemon balm, Moldavian snakehead, juniper, peppermint, curly mint , spicy mint, apple mint, on common wormwood, roman wormwood, wormwood paniculata, lemon wormwood, alpine wormwood, fragrant rue, thyme, caraway seeds, dill, fenugreek, savory, winter savory, thyme, nigella sativa, medicinal sage, tarragon, ginseng, and / or lemon peel , and / or orange, tangerine, and / or grapefruit. The resulting mixture is passed through a magnetic column with permanent magnets with a layer thickness of 6-8 mm, a speed of no more than 0.5 m / s. Then, one or multiple extrusion processing is carried out using a single or twin screw extruder at an operating temperature of 100-200 ° C, a rotational speed of the working screws 70-95 min-1, the diameter of the die used - 1-6 mm, with additional water supply until reaching the required amount of moisture in 20%, as well as the rotational speed of the metering screw 90-95 min-1 and the rotational speed of the cutting device 80-85 min-1. Then, crushing and metal-magnetic separation are carried out. In this case, the amount of salt should be at least 50% of the total mass.

The disadvantage of these inventions is the complexity of the manufacturing process and high cost.

Closest to the proposed method is patent for invention No. CN101006860, publication date: 08/01/2007, "Smoke-roasting bamboo salt and its making method (Smoked bamboo salt and its making method), including the addition of a white chrysanthemum flower and honeysuckle flower extract in the sea salt followed by calcination. The method includes soaking a white chrysanthemum flower and a honeysuckle flower in an aqueous solution of bamboo, degreasing, mixing with sea salt, placing the mixture in the hollow part of a bamboo cut, sealing with yellow slime, placing a sealed bamboo cut in ceramics, adding rosin, fumigation, calcining with a pine tree, cooling and shredding.

The technical result consists in expanding the range of methods for producing smoked salt.

To achieve this technical result, a method of cold smoking salt on cedar cones is proposed, characterized by the fact that smoking is carried out on birch chips with the addition of dried cedar cones for one hour at a temperature of 90 ⁰ C with the following ratio of components: salt - 83.4%; pine cone - 8.3%; birch chips - 8.3%.

The method allows you to obtain a product (spice) with aroma and properties of pine cones, including medicinal. Smoked salt can be used everywhere in all products that are salted during cooking, for example, in salads, side dishes and main dishes.

This method is carried out using special equipment - a smoker grill (smokehouse).

The method is carried out as follows:

- The required amount of salt is formed on a prepared gastronome container;

- The GN container is installed in the smokehouse, for example, VESTA-K;

- A mixture of cedar cones and birch chips is placed in the fuel compartment;

- the salt composition is smoked for one hour at a temperature of 90 ⁰ C.

A product is obtained with the following organoleptic properties:

Appearance: Salt.

Color: matches the ingredients, pleasantly lightly smoked.

Taste and smell: moderate, salty taste with a smoked aroma.

Example 1.

The smoking process was carried out using special equipment: smoker grill (smokehouse). For 1000 grams of coarse salt, they took 100 grams of cedar cones and birch chips. Smoking was carried out for one hour at a temperature of 90 ⁰ C, as a result, 980 grams of smoked salt was obtained.

Example 2.

The smoking process was carried out in a smoker grill. For 1000 grams of fine salt, they took 100 grams of cedar cones and birch chips. Smoking was carried out for one hour at a temperature of 90 ⁰ C, as a result, 980 grams of smoked salt was obtained.

Example 3.

The smoking process was carried out using special equipment: smoker grill (smokehouse). For 1000 grams of coarse salt, they took 100 grams of cedar cones and birch chips. Smoking was carried out for one hour at a temperature of 90 ⁰ C, as a result, 980 grams of smoked salt was obtained. 200 grams of pine nuts were added to the resulting smoked salt.

Claims (4)

The method of cold smoking salt on cedar cones, characterized by the fact that smoking is carried out on birch chips with the addition of dried cedar cones for one hour at a temperature of 90 ° C with the following ratio of components,%: salt (coarse / fine) - 83.4; cedar cone - 8.3; birch chips - 8.3.