CN105105062A - Beauty seasoning and preparation method thereof - Google Patents
Beauty seasoning and preparation method thereof Download PDFInfo
- Publication number
- CN105105062A CN105105062A CN201510588344.3A CN201510588344A CN105105062A CN 105105062 A CN105105062 A CN 105105062A CN 201510588344 A CN201510588344 A CN 201510588344A CN 105105062 A CN105105062 A CN 105105062A
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- CN
- China
- Prior art keywords
- parts
- seasoning
- beauty
- vitamin
- pig skin
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- Pending
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- 230000003796 beauty Effects 0.000 title claims abstract description 15
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 235000011194 food seasoning agent Nutrition 0.000 title abstract 6
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 18
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 claims abstract description 14
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims abstract description 9
- 229930003268 Vitamin C Natural products 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 235000019154 vitamin C Nutrition 0.000 claims abstract description 9
- 239000011718 vitamin C Substances 0.000 claims abstract description 9
- 244000144730 Amygdalus persica Species 0.000 claims abstract description 7
- 244000020518 Carthamus tinctorius Species 0.000 claims abstract description 7
- 235000003255 Carthamus tinctorius Nutrition 0.000 claims abstract description 7
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 7
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 7
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims abstract description 7
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims abstract description 7
- 235000009685 Crataegus X maligna Nutrition 0.000 claims abstract description 7
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims abstract description 7
- 235000009486 Crataegus bullatus Nutrition 0.000 claims abstract description 7
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims abstract description 7
- 235000009682 Crataegus limnophila Nutrition 0.000 claims abstract description 7
- 235000004423 Crataegus monogyna Nutrition 0.000 claims abstract description 7
- 235000002313 Crataegus paludosa Nutrition 0.000 claims abstract description 7
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims abstract description 7
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 7
- 239000004471 Glycine Substances 0.000 claims abstract description 7
- 108090000526 Papain Proteins 0.000 claims abstract description 7
- 239000004365 Protease Substances 0.000 claims abstract description 7
- 235000006040 Prunus persica var persica Nutrition 0.000 claims abstract description 7
- 239000008103 glucose Substances 0.000 claims abstract description 7
- 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 7
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 7
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 7
- 229940055729 papain Drugs 0.000 claims abstract description 7
- 235000019834 papain Nutrition 0.000 claims abstract description 7
- 238000006243 chemical reaction Methods 0.000 claims abstract description 5
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 4
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 4
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 4
- 240000000171 Crataegus monogyna Species 0.000 claims abstract 3
- SRBFZHDQGSBBOR-LECHCGJUSA-N alpha-D-xylose Chemical compound O[C@@H]1CO[C@H](O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-LECHCGJUSA-N 0.000 claims description 6
- 235000013399 edible fruits Nutrition 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 6
- 239000006188 syrup Substances 0.000 claims description 6
- 235000020357 syrup Nutrition 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 229960003487 xylose Drugs 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 5
- 235000002566 Capsicum Nutrition 0.000 claims description 4
- 240000008574 Capsicum frutescens Species 0.000 claims description 4
- 239000001390 capsicum minimum Substances 0.000 claims description 4
- 239000001054 red pigment Substances 0.000 claims description 4
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- -1 lard Chemical compound 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 238000010992 reflux Methods 0.000 claims description 3
- 238000005507 spraying Methods 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 235000015277 pork Nutrition 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 238000006731 degradation reaction Methods 0.000 abstract description 2
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 abstract 2
- VYIRVAXUEZSDNC-TXDLOWMYSA-N (3R,3'S,5'R)-3,3'-dihydroxy-beta-kappa-caroten-6'-one Chemical compound C([C@H](O)CC=1C)C(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC(=O)[C@]1(C)C[C@@H](O)CC1(C)C VYIRVAXUEZSDNC-TXDLOWMYSA-N 0.000 abstract 1
- 241000382455 Angelica sinensis Species 0.000 abstract 1
- VYIRVAXUEZSDNC-LOFNIBRQSA-N Capsanthyn Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC(=O)C2(C)CC(O)CC2(C)C VYIRVAXUEZSDNC-LOFNIBRQSA-N 0.000 abstract 1
- 241000405414 Rehmannia Species 0.000 abstract 1
- 238000009825 accumulation Methods 0.000 abstract 1
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 abstract 1
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 abstract 1
- WRANYHFEXGNSND-LOFNIBRQSA-N capsanthin Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC(=O)C2(C)CCC(O)C2(C)C WRANYHFEXGNSND-LOFNIBRQSA-N 0.000 abstract 1
- 235000018889 capsanthin Nutrition 0.000 abstract 1
- 235000012658 paprika extract Nutrition 0.000 abstract 1
- 239000001688 paprika extract Substances 0.000 abstract 1
- 241001092040 Crataegus Species 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 239000010985 leather Substances 0.000 description 3
- 241000282898 Sus scrofa Species 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 241001189642 Theroa Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000384 rearing effect Effects 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 230000000192 social effect Effects 0.000 description 1
Classifications
-
- 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
- Seasonings (AREA)
Abstract
Provided are beauty seasoning and a preparation method thereof. The beauty seasoning is prepared from, by weight parts, 200-210 parts of pig skin, 20-22 parts of hawthorn, 13-15 parts of lemon, 2-3 parts of carthamus tinctorius, 1-2 parts of peach blossom, 3-4 parts of angelica sinensis, 1-2 parts of prepared rehmannia root, 2-2.5 parts of papain, 4-4.2 parts of glycine, 4-4.2 parts of monosodium glutamate, 10-11 parts of glucose, 2-2.1 parts of xylose, 2-2.1 parts of lard, 0.2-0.3 part of vitamin C, 0.4-0.5 part of capsanthin and 60-65 parts of maltodextrin. The pig skin serves as a raw material, plenty of accumulation of the pig skin is reduced, the profitability of the pig skin is improved, and the pork seasoning produced by enzymolysis and thermal reaction of the pig skin is low in cost, small in fat content, short in production cycle and full in flavor. The vitamin C is added to the beauty seasoning in the thermal reaction process, the strecker degradation reaction strength can be improved, and the effect of aroma enhancement is achieved. In addition, the seasoning can be used for beauty.
Description
Technical field
The invention belongs to food processing technology field, particularly relate to a kind of beauty treatment flavoring and preparation method thereof.
Background technology
Modern society's people's living standard improves constantly, and rhythm of life is constantly accelerated, and eating habit there occurs great changes, and the requirement of people to local flavor is more and more higher.The propensity to consume of novelty, convenience, safety, health is outstanding day by day.In recent years, flavor industry obtains and develops rapidly, and thermal response meat flavouring has catered to people's liking food meat-like flavor.At present, China's flavoring industry designs and varieties are few, hinder the further expansion of China's food industry scale.China is the large swine rearing state of the first in the world and country of consumption, the annual pigskin obtained by raising live pig is very large, and pigskin is used as outside leftover bits and pieces in pork processing, very most of for leather industry, but due to the quality of pigskin own not good, less use in leather industry, in addition, although commercially available belt leather pork is very general, pigskin directly uses consumption figure right and wrong limited, and this all causes a large amount of of pigskin and overstocks.Therefore be that raw material production flavoring has stronger social effect and economic implications with pigskin.
Summary of the invention
The object of this invention is to provide a kind of beauty treatment flavoring and preparation method thereof, the present invention has unique flavor, nutritious feature.
The technical solution adopted in the present invention is:
A kind of beauty treatment flavoring, is characterized in that being made up of the raw material of following weight portion:
Pigskin 200-210, hawthorn 20-22, lemon 13-15, safflower 2-3, peach blossom 1-2, Radix Angelicae Sinensis 3-4, cultivated land 1-2, papain 2-2.5, glycine 4-4.2, monosodium glutamate 4-4.2, glucose 10-11, wood sugar 2-2.1, lard 2-2.1, vitamin C 0.2-0.3, capsicum red pigment 0.4-0.5, maltodextrin 60-65.
The preparation method of described beauty treatment flavoring, is characterized in that comprising the following steps:
(1) safflower, peach blossom, Radix Angelicae Sinensis, cultivated land are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, obtains liquid;
(2) by hawthorn stoning, mix with lemon and squeeze the juice, obtain fruit syrup;
(3) pigskin is scraped fat, clean, rub after, add the water of twice, then add papain, at 48 DEG C be hydrolyzed 6 hours;
(4) step (3) gained material is mixed with glycine, monosodium glutamate, glucose, wood sugar, lard, vitamin C, isothermal reaction 60 minutes in 105 DEG C of oil baths, simultaneously condensing reflux;
(5) raw material that step (4) gained material and liquid, fruit syrup and above-mentioned technique are not used is mixed, EAT be 150 DEG C, leaving air temp carries out spraying dry under being the condition of 75 DEG C, to obtain final product.
Beneficial effect of the present invention is:
The present invention adopts pigskin as raw material, decrease a large amount of of pigskin to overstock, improve the ROA of pigskin and pigskin passes through enzymolysis, the pork flavoring cost that thermal response produces is low, fat content is few, with short production cycle, taste is full, and the present invention adds vitamin C in thermal process reactor, the intensity of Strecker degradation reaction can be increased, play flavouring effect, owing to there occurs brown stain in thermal process reactor, add capsicum red pigment toning, make lovely luster of the present invention attractive in appearance, its bacteriostasis had can extend delivery date of the present invention simultaneously, in addition, the present invention is also containing multiple medicinal herb components, often edible effect that can play beauty treatment.
Detailed description of the invention
A kind of beauty treatment flavoring, is characterized in that being made up of the raw material of following weight portion (kilogram):
Pigskin 200, hawthorn 20, lemon 13, safflower 2, peach blossom 1, Radix Angelicae Sinensis 3, cultivated land 1, papain 2, glycine 4, monosodium glutamate 4, glucose 10, wood sugar 2, lard 2, vitamin C 0.2, capsicum red pigment 0.4, maltodextrin 60.
The preparation method of described beauty treatment flavoring, comprises the following steps:
(1) safflower, peach blossom, Radix Angelicae Sinensis, cultivated land are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, obtains liquid;
(2) by hawthorn stoning, mix with lemon and squeeze the juice, obtain fruit syrup;
(3) pigskin is scraped fat, clean, rub after, add the water of twice, then add papain, at 48 DEG C be hydrolyzed 6 hours;
(4) step (3) gained material is mixed with glycine, monosodium glutamate, glucose, wood sugar, lard, vitamin C, isothermal reaction 60 minutes in 105 DEG C of oil baths, simultaneously condensing reflux;
(5) raw material that step (4) gained material and liquid, fruit syrup and above-mentioned technique are not used is mixed, EAT be 150 DEG C, leaving air temp carries out spraying dry under being the condition of 75 DEG C, to obtain final product.
Claims (2)
1. a beauty treatment flavoring, is characterized in that being made up of the raw material of following weight portion:
Pigskin 200-210, hawthorn 20-22, lemon 13-15, safflower 2-3, peach blossom 1-2, Radix Angelicae Sinensis 3-4, cultivated land 1-2, papain 2-2.5, glycine 4-4.2, monosodium glutamate 4-4.2, glucose 10-11, wood sugar 2-2.1, lard 2-2.1, vitamin C 0.2-0.3, capsicum red pigment 0.4-0.5, maltodextrin 60-65.
2. the preparation method of beauty treatment flavoring according to claim 1, is characterized in that comprising the following steps:
(1) safflower, peach blossom, Radix Angelicae Sinensis, cultivated land are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, obtains liquid;
(2) by hawthorn stoning, mix with lemon and squeeze the juice, obtain fruit syrup;
(3) pigskin is scraped fat, clean, rub after, add the water of twice, then add papain, at 48 DEG C be hydrolyzed 6 hours;
(4) step (3) gained material is mixed with glycine, monosodium glutamate, glucose, wood sugar, lard, vitamin C, isothermal reaction 60 minutes in 105 DEG C of oil baths, simultaneously condensing reflux;
(5) raw material that step (4) gained material and liquid, fruit syrup and above-mentioned technique are not used is mixed, EAT be 150 DEG C, leaving air temp carries out spraying dry under being the condition of 75 DEG C, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510588344.3A CN105105062A (en) | 2015-09-16 | 2015-09-16 | Beauty seasoning and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510588344.3A CN105105062A (en) | 2015-09-16 | 2015-09-16 | Beauty seasoning and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105105062A true CN105105062A (en) | 2015-12-02 |
Family
ID=54653391
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510588344.3A Pending CN105105062A (en) | 2015-09-16 | 2015-09-16 | Beauty seasoning and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105105062A (en) |
-
2015
- 2015-09-16 CN CN201510588344.3A patent/CN105105062A/en active Pending
Non-Patent Citations (3)
| Title |
|---|
| 巫亮: "酶解猪皮制备猪肉调味料的研究", 《中国优秀硕士学位论文全文数据库工程科技I辑》 * |
| 张岩磊等: "《卷烟降焦工程》", 31 October 2000 * |
| 晏志勇等: "《美容营养学基础（医学美容技术专业用）》", 31 January 2006 * |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20151202 |
|
| RJ01 | Rejection of invention patent application after publication |