CN107006831A - A kind of fillings special slow release salt and preparation method thereof - Google Patents
A kind of fillings special slow release salt and preparation method thereof Download PDFInfo
- Publication number
- CN107006831A CN107006831A CN201710224290.1A CN201710224290A CN107006831A CN 107006831 A CN107006831 A CN 107006831A CN 201710224290 A CN201710224290 A CN 201710224290A CN 107006831 A CN107006831 A CN 107006831A
- Authority
- CN
- China
- Prior art keywords
- salt
- parts
- fillings
- slow release
- special slow
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
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
- A23L27/40—Table salts; Dietetic salt substitutes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/15—Apparatus or processes for coating with liquid or semi-liquid products
- A23P20/18—Apparatus or processes for coating with liquid or semi-liquid products by spray-coating, fluidised-bed coating or coating by casting
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
A kind of fillings special slow release salt, it is as made from sustained-release liquid is sprayed on salt particle skin drying；The sustained-release liquid is as made from the raw material of following parts by weight：100 parts of water, 35 parts of carragheen, 46 parts of γ polyglutamic acids, 0.5 1.0 parts of sodium citrate, 0.8 1.2 parts of lactose, 0.3 0.8 parts of transglutaminase, Tea Polyphenols 0.01.The invention also discloses its preparation method.The fillings special slow release salt of the present invention has good slow release effect, add insoluble after fillings, the fillings juice during packing is avoided, convenient dumpling/steamed stuffed bun operation farthest retains the genuineness of fillings, it is heated to 60 80 DEG C of just dissolvings, ensure the mouthfeel of dumpling/steamed stuffed bun, the gained dumpling/delicious succulence of steamed stuffed bun improves the quality and mouthfeel of dumpling/steamed stuffed bun, it is not only suitable for family to use, is also suitable for quick-frozen industry large-scale promotion application.
Description
Technical field
The invention belongs to food technology field, and in particular to a kind of fillings special slow release salt and preparation method thereof.
Background technology
Salt, also known as dining table salt, it, to one of most important material of human survival, is also seasoning the most frequently used in cooking to be
Material, is that institute is indispensable during people live.The main chemical sodium chloride (chemical formula NaCl) of salt, the content in salt
For 99%, chlorine and both elements of sodium are main in human body plays a part of to maintain acid-base balance and adjust osmotic pressure, shortage salt
When, the content of internal sodium ion is reduced, and potassium ion enters blood from cell, it may occur that the disease such as blood thickens, oliguria, cholesteroderma
Disease, can cause indigestion, anorexia, hypopiesi, the physiological reaction such as powerless tired out.But eat salt and cross and at most impair one's health,
The diseases such as oedema, high blood pressure, artery sclerosis can be caused, increase cardiorenal function burden, it is also unfavorable to breathing problem, heavy breathing can be made
Breathe heavily and aggravate with chronic bronchitis shape, and increase amount of expectoration, it is hard to canker, rheumatic fever, obesity, coronary heart disease, liver
Change ascites phase etc. also adversely affects.It follows that salt is essential to human body, to the most important material of human survival
One of.
Salt is as flavouring, the need for being not only human physiology, is also in gastronomical process the need for seasoning.The nature and flavor work(of salt
It can determine that it all plays sour, bitter, sweet, pungent any other " taste " irreplaceable effect, nothing in human body or in seasoning
It is ashamed to be yes " generals of hundred tastes ".Dumpling and steamed stuffed bun be all it is a kind of fill filling food by skin of face, be more traditional in north of China
Food, is the Main Foods that northerner receives guests in the Spring Festival holidays.Filling is made of vegetables such as leek, Chinese cabbages, the juice in vegetables after salt is added
It can flow out, filling is thinning, make dumplings or during steamed stuffed bun, musculus cutaneus is easily stained with profit and pinches unreal on side, is easily broken during boiling.
The content of the invention
In view of the deficiencies of the prior art, the present invention provides a kind of fillings special slow release salt for having and slowing down fillings juice.
Present invention also offers the preparation method of the fillings special slow release salt.
The purpose of the present invention is achieved by the following technical solution：
A kind of fillings special slow release salt, is as made from sustained-release liquid is sprayed on salt particle skin drying；
The sustained-release liquid is as made from the raw material of following parts by weight：100 parts of water, 3-5 parts of carragheen, gamma-polyglutamic acid 4-6
Part, 0.5-1.0 parts of sodium citrate, 0.8-1.2 parts of lactose, 0.3-0.8 parts of transglutaminase, Tea Polyphenols 0.01.
The sustained-release liquid and the mass ratio of salt particle are 2-4：100.
The salt particle refers to lake salt or well salt, its pure color, free from foreign meter, and content of beary metal reaches salt standard
It is required that, granularity is 0.3-1.5mm.
The molecular weight of the gamma-polyglutamic acid is 700kDa, purity >=92%, pH value 5-7.
The water is deionized water.
A kind of preparation method of fillings special slow release salt, is prepared by following steps：
1）Heat water to 50-70 DEG C, carragheen added in heating, stirring to being completely dissolved, add gamma-polyglutamic acid,
Sodium citrate, lactose, transglutaminase and Tea Polyphenols, stirring obtain sustained-release liquid to dissolving；
2）By sustained-release liquid even application to salt particle surface, dried under the conditions of 40 DEG C, pellet moisture control is 2% after drying
Hereinafter, pack, you can fillings special slow release salt is made.
Beneficial effects of the present invention：The fillings special slow release salt of the present invention has good slow release effect, adds after fillings
Insoluble, it is to avoid the fillings juice during packing, convenient dumpling/steamed stuffed bun operation, the Normal juice for farthest retaining fillings is former
Taste, is heated to 60-80 DEG C of just dissolving, it is ensured that the mouthfeel of dumpling/steamed stuffed bun, the gained dumpling/delicious succulence of steamed stuffed bun, improves dumpling/bag
The quality and mouthfeel of son, are not only suitable for family and use, be also suitable for quick-frozen industry large-scale promotion application.The preparation technology of the present invention
Simply, products obtained therefrom steady quality.
Embodiment
The present invention is explained in detail with reference to embodiment, the present invention is not restricted to.Do not departing from
In the case of above method thought of the present invention, the various replacements made according to ordinary skill knowledge and customary means and change
Enter, should be included in the scope of the protection.
Gamma-polyglutamic acid used in the present invention is purchased from Shandong bio tech ltd.
Remaining raw material is commercially available.
Embodiment 1
A kind of fillings special slow release salt, is as made from sustained-release liquid is sprayed on salt particle skin drying；
The sustained-release liquid is as made from the raw material of following parts by weight：100 parts of water, 5 parts of carragheen, 4 parts of gamma-polyglutamic acid, lemon
0.5 part of sodium of lemon acid, 1.2 parts of lactose, 0.3 part of transglutaminase, Tea Polyphenols 0.01.
The sustained-release liquid and the mass ratio of salt particle are 2：100.
The salt particle refers to lake salt or well salt, its pure color, free from foreign meter, and content of beary metal reaches salt standard
It is required that, granularity is 0.3-1.5mm.
The molecular weight of the gamma-polyglutamic acid is 700kDa, purity >=92%, pH value 5-7.
The water is deionized water.
A kind of preparation method of fillings special slow release salt, is prepared by following steps：
1）70 DEG C are heated water to, carragheen is added in heating, stirs to being completely dissolved, add gamma-polyglutamic acid, lemon
Sour sodium, lactose, transglutaminase and Tea Polyphenols, stirring obtain sustained-release liquid to dissolving；
2）By sustained-release liquid even application to salt particle surface, dried under the conditions of 40 DEG C, pellet moisture control is 2% after drying
Hereinafter, pack, you can fillings special slow release salt is made.
Embodiment 2
A kind of fillings special slow release salt, is as made from sustained-release liquid is sprayed on salt particle skin drying；
The sustained-release liquid is as made from the raw material of following parts by weight：100 parts of water, 4 parts of carragheen, 5 parts of gamma-polyglutamic acid, lemon
0.8 part of sodium of lemon acid, 1.0 parts of lactose, 0.5 part of transglutaminase, Tea Polyphenols 0.01.
The sustained-release liquid and the mass ratio of salt particle are 3：100.
A kind of preparation method of fillings special slow release salt, is prepared by following steps：
1）60 DEG C are heated water to, carragheen is added in heating, stirs to being completely dissolved, add gamma-polyglutamic acid, lemon
Sour sodium, lactose, transglutaminase and Tea Polyphenols, stirring obtain sustained-release liquid to dissolving；
2）By sustained-release liquid even application to salt particle surface, dried under the conditions of 40 DEG C, pellet moisture control is 2% after drying
Hereinafter, pack, you can fillings special slow release salt is made.
Remaining be the same as Example 1.
Embodiment 3
A kind of fillings special slow release salt, is as made from sustained-release liquid is sprayed on salt particle skin drying；
The sustained-release liquid is as made from the raw material of following parts by weight：100 parts of water, 3 parts of carragheen, 6 parts of gamma-polyglutamic acid, lemon
1.0 parts of sodium of lemon acid, 0.8 part of lactose, 0.8 part of transglutaminase, Tea Polyphenols 0.01.
The sustained-release liquid and the mass ratio of salt particle are 4：100.
A kind of preparation method of fillings special slow release salt, is prepared by following steps：
1）50 DEG C are heated water to, carragheen is added in heating, stirs to being completely dissolved, add gamma-polyglutamic acid, lemon
Sour sodium, lactose, transglutaminase and Tea Polyphenols, stirring obtain sustained-release liquid to dissolving；
2）By sustained-release liquid even application to salt particle surface, dried under the conditions of 40 DEG C, pellet moisture control is 2% after drying
Hereinafter, pack, you can fillings special slow release salt is made.
Remaining be the same as Example 1.
SR test
The fillings special slow release salt that respectively prepared by Example 1-3 is used as experimental group 1-3；Take Shandong salt industry Group Co., Ltd
Lake salt takes 10g to add in the 1L water of different temperatures as a control group, respectively, stirs 30s, observes the dissolving situation and salt particle of salt
The volume size of accumulation, as a result as shown in table 1.
The SR test result of table 1
Juice and sensory test
Four parts of pork leek filling is modulated respectively, wherein three portions of fillings special slow release salt for being separately added into embodiment 1-3 preparations, the 4th
Part（Comparative example）The lake salt of Shandong salt industry Group Co., Ltd is added, the juice situation of pork leek filling during observation 5min, as a result
As shown in table 1.
Wherein：The way of pork leek filling is that streaky pork 500g is chopped into filling, adds appropriate sesame oil, light soy sauce, green onion end and Hu
Green pepper powder；Leek 500g, which is cleaned, to be cut into end and is added thereto, and is added 15g salt, is stirred.
The juice result of the test of table 1
| Project | 10min juices | 20min juices |
| Embodiment 1 | Nothing | Nothing |
| Embodiment 2 | Nothing | Nothing |
| Embodiment 3 | Nothing | Nothing |
| Comparative example | There is 35mL juice | There is 60mL juice |
Experiment find, the pork leek filling of the fillings special slow release salt prepared using embodiment 1-3 without juice situation because
The sustained release salt of the application needs just to dissolve at 60-80 DEG C.And occur 35mL's using the pork leek filling 10min of comparative example lake salt
There is the 60mL juice juice time in juice, 20min.It follows that the fillings special slow release salt of the present invention has sustained release effect well
Really, add insoluble after fillings, it is to avoid the fillings juice during packing, convenient dumpling/steamed stuffed bun operation farthest retains
The genuineness of fillings, is heated to 60-80 DEG C of just dissolving, it is ensured that the mouthfeel of dumpling/steamed stuffed bun, the gained dumpling/delicious succulence of steamed stuffed bun,
The quality and mouthfeel of dumpling/steamed stuffed bun are improved, family is not only suitable for and uses, be also suitable for quick-frozen industry large-scale promotion application.
The embodiment to the present invention is described above, but the present invention is not limited to above description.For this
For the technical staff in field, any equal modifications and substitutions carried out to a kind of fillings special slow release salt and preparation method thereof are all
It is within the scope of the invention.Therefore, the impartial conversion and modification made without departing from the spirit and scope of the invention,
It all should be contained within the scope of the invention.
Claims (6)
1. a kind of fillings special slow release salt, it is characterised in that it is as made from sustained-release liquid is sprayed on salt particle skin drying；
The sustained-release liquid is as made from the raw material of following parts by weight：100 parts of water, 3-5 parts of carragheen, gamma-polyglutamic acid 4-6
Part, 0.5-1.0 parts of sodium citrate, 0.8-1.2 parts of lactose, 0.3-0.8 parts of transglutaminase, Tea Polyphenols 0.01.
2. fillings special slow release salt according to claim 1, it is characterised in that the quality of the sustained-release liquid and salt particle
Than for 2-4：100.
3. fillings special slow release salt according to claim 1, it is characterised in that the salt particle refers to lake salt or well
Salt, its pure color is free from foreign meter, and content of beary metal reaches the requirement of salt standard, and granularity is 0.3-1.5mm.
4. fillings special slow release salt according to claim 1, it is characterised in that the molecular weight of the gamma-polyglutamic acid is
700kDa, purity >=92%, pH value 5-7.
5. fillings special slow release salt according to claim 1, it is characterised in that the water is deionized water.
6. a kind of preparation method of the fillings special slow release salt any one of claim 1-5, it is characterised in that be by with
What lower step was prepared：
1）Heat water to 50-70 DEG C, carragheen added in heating, stirring to being completely dissolved, add gamma-polyglutamic acid,
Sodium citrate, lactose, transglutaminase and Tea Polyphenols, stirring obtain sustained-release liquid to dissolving；
2）By sustained-release liquid even application to salt particle surface, dried under the conditions of 40 DEG C, pellet moisture control is 2% after drying
Hereinafter, pack, you can fillings special slow release salt is made.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710224290.1A CN107006831A (en) | 2017-04-07 | 2017-04-07 | A kind of fillings special slow release salt and preparation method thereof |
| PCT/CN2017/103064 WO2018184362A1 (en) | 2017-04-07 | 2017-09-25 | Special sustained release salt for stuffing and preparation method therefor |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710224290.1A CN107006831A (en) | 2017-04-07 | 2017-04-07 | A kind of fillings special slow release salt and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107006831A true CN107006831A (en) | 2017-08-04 |
Family
ID=59446458
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710224290.1A Pending CN107006831A (en) | 2017-04-07 | 2017-04-07 | A kind of fillings special slow release salt and preparation method thereof |
Country Status (2)
| Country | Link |
|---|---|
| CN (1) | CN107006831A (en) |
| WO (1) | WO2018184362A1 (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109717447A (en) * | 2019-03-14 | 2019-05-07 | 山东省海洋化工科学研究院 | A kind of sustained release edible salt and preparation method thereof |
| CN114343161A (en) * | 2022-01-12 | 2022-04-15 | 山东民安食品股份有限公司 | Controlled-release salt for vegetable stuffing and preparation method thereof |
| CN115316644A (en) * | 2022-09-19 | 2022-11-11 | 淄博杜隆商贸有限公司 | Edible salt-containing product with blood sugar and blood fat reducing effects and application thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102349616A (en) * | 2011-10-28 | 2012-02-15 | 湖南农业大学 | Piquancy slow-release noodles and processing method thereof |
| CN106261840A (en) * | 2016-08-05 | 2017-01-04 | 句容市仑山湖生态卤制品有限公司 | A kind of slow-releasing composite material and the method pickling four monsoon geese with it |
| CN106418433A (en) * | 2016-10-11 | 2017-02-22 | 温县兴发生物科技有限公司 | Preparation method of adult type organic and nutritious low-sodium salt |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2005194308A (en) * | 2003-12-26 | 2005-07-21 | Mitsubishi Chemicals Corp | Sustained release perfume carrier and sustained release perfume |
| CN100546497C (en) * | 2005-05-17 | 2009-10-07 | 福建农林大学 | Sustained release series edible seasonings |
| CN104000165B (en) * | 2014-05-28 | 2015-07-08 | 浙江绿海制盐有限责任公司 | Quantitative table salt and preparation method thereof |
-
2017
- 2017-04-07 CN CN201710224290.1A patent/CN107006831A/en active Pending
- 2017-09-25 WO PCT/CN2017/103064 patent/WO2018184362A1/en active Application Filing
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102349616A (en) * | 2011-10-28 | 2012-02-15 | 湖南农业大学 | Piquancy slow-release noodles and processing method thereof |
| CN106261840A (en) * | 2016-08-05 | 2017-01-04 | 句容市仑山湖生态卤制品有限公司 | A kind of slow-releasing composite material and the method pickling four monsoon geese with it |
| CN106418433A (en) * | 2016-10-11 | 2017-02-22 | 温县兴发生物科技有限公司 | Preparation method of adult type organic and nutritious low-sodium salt |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109717447A (en) * | 2019-03-14 | 2019-05-07 | 山东省海洋化工科学研究院 | A kind of sustained release edible salt and preparation method thereof |
| CN109717447B (en) * | 2019-03-14 | 2022-06-07 | 山东省海洋化工科学研究院 | Slow-release edible salt and preparation method thereof |
| CN114343161A (en) * | 2022-01-12 | 2022-04-15 | 山东民安食品股份有限公司 | Controlled-release salt for vegetable stuffing and preparation method thereof |
| CN114343161B (en) * | 2022-01-12 | 2023-12-12 | 山东民安食品股份有限公司 | Controlled-release salt of vegetable stuffing and preparation method thereof |
| CN115316644A (en) * | 2022-09-19 | 2022-11-11 | 淄博杜隆商贸有限公司 | Edible salt-containing product with blood sugar and blood fat reducing effects and application thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| WO2018184362A1 (en) | 2018-10-11 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101009086B1 (en) | Method for making spice source | |
| CN105341725A (en) | Blood bean curd and production method thereof | |
| CN107006831A (en) | A kind of fillings special slow release salt and preparation method thereof | |
| CN103385423A (en) | Dry rice noodles containing seasoning and processing method of dry rice noodles | |
| CN106819892A (en) | A kind of quick-freezing pork volume | |
| CN104957574A (en) | Three-delicacy hotpot condiment and preparation method thereof | |
| CN103416678A (en) | Ready-to-eat rice vermicelli containing seasoning and processing method thereof | |
| CN107019194A (en) | A kind of boiled dumpling steamed stuffed bun special slow release salt and preparation method thereof | |
| CN104738397A (en) | First broth rice cake and preparation method thereof | |
| KR101205614B1 (en) | Meat broth with Angelica Utilis Makino for Korean cold noodles and method thereof | |
| CN110089719A (en) | A kind of compound tasty agents and preparation method thereof | |
| CN105212165B (en) | A kind of mellowness less salt dip and preparation method thereof | |
| KR101845940B1 (en) | A Method of Manufacturing of Tteokbokki Using Functional Broth | |
| CN103385499A (en) | Multi-flavor peanut containing low sodium salt and preparation method of multi-flavor peanut | |
| CN107950978A (en) | It is a kind of to facilitate the Fish with Chinese Sauerkraut condiment | |
| CN102204683B (en) | Method for processing pickle type livestock and poultry liver food | |
| CN109566952A (en) | A kind of chafing dish sesame paste dip and preparation method thereof | |
| KR101257337B1 (en) | Manufacturing method of multi-purpose powder sauce and multi-purpose powder sauce manufactured thereby | |
| CN108094997A (en) | Facilitate the Fish with Chinese Sauerkraut condiment | |
| CN109717447B (en) | Slow-release edible salt and preparation method thereof | |
| CN107969631A (en) | A kind of tartar sauce and preparation method thereof | |
| CN106722833A (en) | A kind of beef chili paste | |
| KR101695303B1 (en) | Spicy cream sauce using fermented shrimp and oyster, and manufacturing method thereof | |
| CN111528450A (en) | Spicy beef sauce and preparation method thereof | |
| CN110338393A (en) | A kind of preparation method of preserved egg yellow turkey flour paste |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |