CN112120202A - Ultrasonic wave oil-in-water system synergistic extraction method of plant effective ingredients and method for preparing compound seasoning for brine by using same - Google Patents
Ultrasonic wave oil-in-water system synergistic extraction method of plant effective ingredients and method for preparing compound seasoning for brine by using same Download PDFInfo
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Images
Classifications
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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
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
-
- 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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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
Abstract
The invention discloses an ultrasonic oil-in-water system for synergistically extracting plant effective components, which comprises the following raw materials in percentage by weight: the proportion of frozen meat (pork and chicken skeleton) is 25 percent, and the proportion of water is 25 percent. The ultrasonic wave oil-in-water system synergistic extraction method of the effective components of the plants and the method for preparing the compound seasoning for brine by using the ultrasonic wave oil-in-water system can ensure that water and oil enter plant cell cytoplasm at the highest speed so as to dissolve out water-soluble and oil-soluble active substances in the plant cell cytoplasm; the ultrasonic extraction can obviously shorten the extraction time, and the extraction conditions are moderate and mild, so that the extraction yield is obviously improved, the solubility of active substances of the spices in the active substances can be improved, and the extraction yield is improved; the prepared spice extract has high extraction yield, high activity and strong oxidation resistance; simple operation steps, cheap raw materials, less energy consumption and high economic value.
Description
Technical Field
The invention relates to the field of extraction and seasoning methods, in particular to a method for synergistically extracting effective ingredients of plants by using an ultrasonic oil-in-water system and preparing a compound seasoning for brine by using the same.
Background
The seasoning industry has the characteristics of high development speed, high yield, multiple varieties, wide sales range, good economic benefit and the like. In recent years, the Chinese seasoning industry has been greatly developed, enterprises create new products by scientific research and adopting new processes and new equipment, and the quality of the products is ensured by strict quality management, so that the products can achieve large-scale production while increasing varieties. Under the efforts of seasoning factories all over the country, a large number of high-quality products and new products, namely, famous, special, excellent and new products are successively created, the updating and updating of the products are accelerated, the most main selling channel of the seasoning is catering, the rapid development of the catering industry drives the development of the seasoning, the seasoning market is rapidly developed, along with the improvement of the living standard of people and the rapid development of the food industry, the unprecedented prosperity and prosperity of the production and the market of the seasoning appear, the production and the market of the seasoning are gradually developed towards the directions of nutrition, sanitation, convenience and palatability, a great number of biotechnology such as the application of cell fusion, domestic enzymes and the like is adopted in the technology, the products are further perfected and improved on the basis, and various technologies of extracting natural seasoning from plants and animals by utilizing the technologies such as extraction, distillation, concentration, supercritical extraction and the like are widely applied, the method has good extraction effect and low power consumption, and is widely applied to various fields;
however, the existing method for synergistically extracting effective ingredients of plants by using an ultrasonic oil-in-water system and preparing a compound seasoning for brine by using the ultrasonic oil-in-water system has certain disadvantages in use, the cell walls of spice plant cells are difficult to penetrate by using a traditional mode, so that water and oil are difficult to rapidly enter into cytoplasm of the plant cells, water-soluble and oil-soluble active substances in the spice plant cells are difficult to dissolve, the processing time is prolonged, the yield is low, the solubility of the active substances of spices in the spice plant cells is not improved, and the prepared spice extract has low extraction yield and complex operation.
Disclosure of Invention
The invention mainly aims to provide a method for synergistically extracting effective ingredients of plants by using an ultrasonic oil-in-water system and preparing a compound seasoning for brine by using the same, which can effectively solve the problems in the background art.
In order to achieve the purpose, the invention adopts the technical scheme that:
an ultrasonic oil-in-water system synergistically extracts plant active ingredients, wherein the plant active ingredients are prepared from the following raw materials in percentage by weight:
the frozen meat (pork and chicken skeleton) ratio is 25%, the water ratio is 25%, the compound enzyme ratio is 1%, the spices (anise, myrcia, tsaoko amomum fruits, pepper, hot pepper and old ginger) ratio is 18%, the maltodextrin ratio is 7%, the soybean extract ratio is 8%, the edible salt ratio is 5%, the flavor nucleotide disodium ratio is 5%, the corn oil ratio is 5%, and the polyglycerol fatty acid ester ratio is 1%.
Preferably, the ultrasonic oil-in-water system synergistically extracts the effective components of the plants by the following specific steps:
s1, checking and accepting the raw materials, checking according to related raw material inspection standards, and warehousing and storing after the raw materials are qualified;
s2, batching, weighing according to the formula quantity in the batching table, and checking to be correct;
s3, firstly, unfreezing 25% of frozen meat (pork and chicken skeletons) by using a microwave technology;
s4, thawing, mincing 25% frozen meat (pork and chicken skeleton), adding 25% water into the meat mincer, and heating to remove enzyme by high-temperature steaming;
s5, removing miscellaneous enzymes, cooling to 50 + -2 deg.C, adding 1% composite enzyme into meat, adjusting temperature control device to keep enzymolysis temperature at 50 + -2 deg.C
S6, after enzymolysis, sieving the mixture by a 30-mesh vibrating screen, extracting the mixture into an ultrasonic extraction tank, and sequentially adding 18% of spices (anise, bay leaves, tsaoko amomum fruits, pepper, hot peppers and old ginger), 8% of soybean extract, 7% of maltodextrin, 5% of edible salt, 5% of disodium ribonucleotide, 5% of corn oil and 1% of polyglycerol fatty acid ester into the ultrasonic extraction tank, and uniformly stirring;
s7, after stirring uniformly, covering the pot cover, adjusting a temperature control switch to enable the temperature to rise to 100 +/-2 ℃, and reacting and concentrating for 1 hour to enable the effective components of the polypeptide (meat polypeptide and soybean polypeptide) and the spice to be partially dissolved out.
Preferably, the complex enzyme in the S3 consists of protease and glutamine transaminase, and the enzymolysis time is 3 to 5 hours.
The method for preparing the compound seasoning for brine by using the ultrasonic oil-in-water system comprises the following operation steps:
s1, firstly, cooling the temperature to 40-50 ℃ through cooling equipment;
s2, opening an ultrasonic generating button, performing ultrasonic extraction treatment, and increasing the molecular motion frequency and speed of the substance and the solvent penetration force by utilizing the strong cavitation effect, mechanical vibration, disturbance effect, high acceleration, emulsification, diffusion, crushing, stirring and other multi-stage effects generated by ultrasonic radiation pressure, so as to accelerate the extraction to obtain more plant extracts rich in amino acid or protein, namely one or more water-soluble or oil-soluble mixtures in the spice extracts;
s3, after ultrasonic extraction treatment, sieving the obtained product by a 60-mesh sieve to remove impurities;
s4, removing the materials, and passing the materials through an emulsification homogenizer to obtain the stable compound seasoning of the oil-in-water system;
s5, when the preparation is finished, weighing, packaging and sealing the prepared product through a packaging machine, and then conveying the finished product to a storage warehouse through boxing;
s6, finished product warehousing: the product is stored in a clean, ventilated, cool and dry warehouse without direct sunshine insolation, and must not be mixed with toxic, harmful and miscellaneous gas substances, and is far away from a fire source, and when the finished product is transported, the compartment body for transporting the product must meet the sanitary requirement, and when the finished product is transported, the product is lightly loaded and unloaded, and is not cut and placed upside down, and the product must not be contacted with and mixed with the objects with peculiar smell, toxicity and miscellaneous gas.
Preferably, when the temperature is controlled in the step S1, the temperature of the ultrasonic extraction kettle needs to be monitored in multiple directions, and the temperature control in multiple directions is realized in real time, so as to prevent the temperature from being too high or too low.
Preferably, in S6, the packaged finished product is processed through an X-ray machine, and the sealed semi-finished product is processed through metal detection, so as to eliminate the existence of metal foreign matters.
Compared with the prior art, the invention has the following beneficial effects:
in the invention, the ultrasonic waves can penetrate the cell walls of spice plant cells, so that water and oil can enter the cytoplasm of the plant cells at the highest speed, and water-soluble and oil-soluble active substances in the plant cells can be dissolved out conveniently; the ultrasonic extraction can obviously shorten the extraction time, and the extraction conditions are moderate and mild, so that the extraction yield is obviously improved; corn oil is added into the extract liquid water for extraction, so that the solubility of active substances of the spices in the extract liquid water can be improved, and the extraction yield is improved; the prepared spice extract has high extraction yield, high activity and strong oxidation resistance; simple operation steps, cheap raw materials, less energy consumption and high economic value.
Drawings
FIG. 1 is a schematic view of the overall structure flow of the method for synergistically extracting effective components from plants by using an ultrasonic oil-in-water system and preparing a compound seasoning for brine by using the same;
Detailed Description
In order to make the technical means, the creation characteristics, the achievement purposes and the effects of the invention easy to understand, the invention is further described with the specific embodiments.
In the description of the present invention, it should be noted that the terms "upper", "lower", "inner", "outer", "front", "rear", "both ends", "one end", "the other end", and the like indicate orientations or positional relationships based on those shown in the drawings, and are only for convenience of description and simplicity of description, but do not indicate or imply that the referred device or element must have a specific orientation, be constructed in a specific orientation, and be operated, and thus, should not be construed as limiting the present invention. Furthermore, the terms "first" and "second" are used for descriptive purposes only and are not to be construed as indicating or implying relative importance.
In the description of the present invention, it is to be noted that, unless otherwise explicitly specified or limited, the terms "mounted," "disposed," "connected," and the like are to be construed broadly, such as "connected," which may be fixedly connected, detachably connected, or integrally connected; can be mechanically or electrically connected; they may be connected directly or indirectly through intervening media, or they may be interconnected between two elements. The specific meanings of the above terms in the present invention can be understood in specific cases to those skilled in the art.
The first embodiment is as follows:
as shown in fig. 1-1, an ultrasonic oil-in-water system synergistically extracts plant effective components, wherein the raw materials for extracting the plant effective components comprise, in percentage by weight:
the frozen meat (pork and chicken skeleton) ratio is 25%, the water ratio is 25%, the compound enzyme ratio is 1%, the spices (anise, myrcia, tsaoko amomum fruits, pepper, hot pepper and old ginger) ratio is 18%, the maltodextrin ratio is 7%, the soybean extract ratio is 8%, the edible salt ratio is 5%, the flavor nucleotide disodium ratio is 5%, the corn oil ratio is 5%, and the polyglycerol fatty acid ester ratio is 1%;
the ultrasonic oil-in-water system synergistically extracts the effective components of the plants by the following specific steps:
s1, checking and accepting the raw materials, checking according to related raw material inspection standards, and warehousing and storing after the raw materials are qualified;
s2, batching, weighing according to the formula quantity in the batching table, and checking to be correct;
s3, firstly, unfreezing 25% of frozen meat (pork and chicken skeletons) by using a microwave technology;
s4, thawing, mincing 25% frozen meat (pork and chicken skeleton), adding 25% water into the meat mincer, and heating to remove enzyme by high-temperature steaming;
s5, removing miscellaneous enzymes, cooling to 50 + -2 deg.C, adding 1% composite enzyme into meat, adjusting temperature control device to keep enzymolysis temperature at 50 + -2 deg.C
S6, after enzymolysis, sieving the mixture by a 30-mesh vibrating screen, extracting the mixture into an ultrasonic extraction tank, and sequentially adding 18% of spices (anise, bay leaves, tsaoko amomum fruits, pepper, hot peppers and old ginger), 8% of soybean extract, 7% of maltodextrin, 5% of edible salt, 5% of disodium ribonucleotide, 5% of corn oil and 1% of polyglycerol fatty acid ester into the ultrasonic extraction tank, and uniformly stirring;
s7, after uniformly stirring, covering a pot cover, adjusting a temperature control switch to enable the temperature to rise to 100 +/-2 ℃, and reacting and concentrating for 1 hour to enable the effective components of the polypeptide (meat polypeptide and soybean polypeptide) and the spices to be partially dissolved out; the compound enzyme in S3 is composed of protease and glutamine transaminase, and the enzymolysis time is 3-5 hours.
Example two:
as shown in fig. 1-1, a method for preparing a complex seasoning for brine by using an ultrasonic oil-in-water system comprises the following operation steps:
s1, firstly, cooling the temperature to 40-50 ℃ through cooling equipment;
s2, opening an ultrasonic generating button, performing ultrasonic extraction treatment, and increasing the molecular motion frequency and speed of the substance and the solvent penetration force by utilizing the strong cavitation effect, mechanical vibration, disturbance effect, high acceleration, emulsification, diffusion, crushing, stirring and other multi-stage effects generated by ultrasonic radiation pressure, so as to accelerate the extraction to obtain more plant extracts rich in amino acid or protein, namely one or more water-soluble or oil-soluble mixtures in the spice extracts;
s3, after ultrasonic extraction treatment, sieving the obtained product by a 60-mesh sieve to remove impurities;
s4, removing the materials, and passing the materials through an emulsification homogenizer to obtain the stable compound seasoning of the oil-in-water system;
s5, when the preparation is finished, weighing, packaging and sealing the prepared product through a packaging machine, and then conveying the finished product to a storage warehouse through boxing;
s6, finished product warehousing: the product is stored in a clean, ventilated, cool and dry warehouse without direct sunlight exposure, cannot be mixed with toxic, harmful and miscellaneous gas substances and is far away from a fire source, and when the finished product is transported, a compartment for transporting the product must meet the sanitary requirement, the product is lightly loaded and unloaded during transportation, and is not cut and placed upside down, and the product cannot be contacted with and mixed with objects with peculiar smell, toxicity and miscellaneous gas; in the S1, when the temperature is controlled, the temperature of the ultrasonic extraction kettle needs to be monitored in multiple directions, and the control of the temperature in multiple directions is realized in real time, so that the overhigh or overlow temperature is prevented; in S6, the packaged finished product is processed through an X-ray machine, and the sealed semi-finished product is subjected to metal detection so as to eliminate the existence of metal foreign matters.
The invention is a method for extracting plant effective components by ultrasonic wave oil-in-water system and preparing composite flavoring for bittern, when extracting and flavoring, firstly preparing raw materials, checking, then preparing corresponding ingredients, weighing the formula quantity, checking, then unfreezing frozen meat (pork, chicken skeleton) with a proportion of 25% by using microwave technology, unfreezing, mincing frozen meat (pork, chicken skeleton) with a proportion of 25%, adding water with a proportion of 25% into a meat mincer, heating to steam at high temperature to remove miscellaneous enzymes, reducing the temperature to 50 +/-2 ℃, adding composite enzymes with a proportion of 1% into meat, adjusting a temperature control device to keep the enzymolysis temperature at 50 +/-2 ℃, after enzymolysis, pumping the meat into an ultrasonic extraction tank through a 30-mesh vibrating screen, sequentially adding spice (star anise, bay leaves, tsaoko amomum fruits, pepper, hot pepper and old ginger) accounting for 18 percent, soybean extract accounting for 8 percent, maltodextrin accounting for 7 percent, edible salt accounting for 5 percent, disodium ribonucleotide accounting for 5 percent, corn oil accounting for 5 percent and polyglycerol fatty acid ester accounting for 1 percent into an ultrasonic extraction tank, uniformly stirring, covering a pot cover, adjusting a temperature control switch, raising the temperature to 100 +/-2 ℃, reacting and concentrating for 1 hour to dissolve the effective components of the polypeptide (meat polypeptide and soybean polypeptide) and the spice, wherein the compound enzyme consists of protease and glutamine transaminase, the enzymolysis time is 3 to 5 hours, and the corn oil is added into the extract water to extract together, so that the solubility of the active substances of the spice in the compound can be improved, the extraction yield is improved, the prepared spice extract has high extraction yield, high activity, strong oxidation resistance, simple operation steps, cheap raw materials, less energy consumption and high economic value, then the compound seasoning for brine is prepared by an ultrasonic oil-in-water system, when seasoning, the temperature is firstly reduced to 40-50 ℃ by cooling equipment, then an ultrasonic generating button is turned on for ultrasonic extraction treatment, and the multi-stage effects of strong cavitation response effect, mechanical vibration, disturbance effect, high acceleration, emulsification, diffusion, crushing, stirring and the like generated by ultrasonic radiation pressure are utilized to increase the molecular motion frequency and speed of substances and increase the penetrating power of a solvent, so that more plant extracts rich in amino acid or protein are obtained by accelerated extraction and are one or more water-soluble or oil-soluble mixtures in the spice extract, wherein the ultrasonic waves can penetrate the cell walls of spice plant cells, water and oil enter plant cell cytoplasm at the highest speed so as to dissolve out water-soluble and oil-soluble active substances in the plant cell cytoplasm, ultrasonic extraction can obviously shorten the extraction time, the extraction conditions are moderate and mild, the extraction yield is obviously improved, after ultrasonic extraction treatment, an obtained product is screened by a 60-mesh sieve to remove impurities, and after the impurities are removed, the obtained product is screened by an emulsification homogenizer to obtain a stable oil-in-water system composite seasoning, after preparation is finished, the prepared product can be weighed, packaged and sealed by a packaging machine, then a finished product is boxed and conveyed to a storage warehouse, when the finished product is warehoused, the product is stored in a clean, ventilated and shady and dry place without direct sunlight exposure, cannot be mixed with toxic, harmful and miscellaneous gas substances and is far away from a fire source, and when the finished product is transported, a box for transporting the product must meet the sanitary requirement, the product can be transported by light loading and unloading, and can not be placed upside down, and can not contact with and mix with foreign odor, toxic and miscellaneous gas.
The foregoing shows and describes the general principles and broad features of the present invention and advantages thereof. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, which are described in the specification and illustrated only to illustrate the principle of the present invention, but that various changes and modifications may be made therein without departing from the spirit and scope of the present invention, which fall within the scope of the invention as claimed. The scope of the invention is defined by the appended claims and equivalents thereof.
Claims (6)
1. An ultrasonic oil-in-water system synergistically extracts effective components of plants, which is characterized in that: the raw materials for extracting the effective components of the plants comprise the following components in percentage by weight:
the frozen meat (pork and chicken skeleton) ratio is 25%, the water ratio is 25%, the compound enzyme ratio is 1%, the spices (anise, myrcia, tsaoko amomum fruits, pepper, hot pepper and old ginger) ratio is 18%, the maltodextrin ratio is 7%, the soybean extract ratio is 8%, the edible salt ratio is 5%, the flavor nucleotide disodium ratio is 5%, the corn oil ratio is 5%, and the polyglycerol fatty acid ester ratio is 1%.
2. The ultrasonic oil-in-water system for synergistic extraction of plant active ingredients as claimed in claim 1, wherein: the ultrasonic oil-in-water system synergistically extracts the effective components of the plants by the following specific steps:
s1, checking and accepting the raw materials, checking according to related raw material inspection standards, and warehousing and storing after the raw materials are qualified;
s2, batching, weighing according to the formula quantity in the batching table, and checking to be correct;
s3, firstly, unfreezing 25% of frozen meat (pork and chicken skeletons) by using a microwave technology;
s4, thawing, mincing 25% frozen meat (pork and chicken skeleton), adding 25% water into the meat mincer, and heating to remove enzyme by high-temperature steaming;
s5, removing miscellaneous enzymes, cooling to 50 + -2 deg.C, adding 1% composite enzyme into meat, adjusting temperature control device to keep enzymolysis temperature at 50 + -2 deg.C
S6, after enzymolysis, sieving the mixture by a 30-mesh vibrating screen, extracting the mixture into an ultrasonic extraction tank, and sequentially adding 18% of spices (anise, bay leaves, tsaoko amomum fruits, pepper, hot peppers and old ginger), 8% of soybean extract, 7% of maltodextrin, 5% of edible salt, 5% of disodium ribonucleotide, 5% of corn oil and 1% of polyglycerol fatty acid ester into the ultrasonic extraction tank, and uniformly stirring;
s7, after stirring uniformly, covering the pot cover, adjusting a temperature control switch to enable the temperature to rise to 100 +/-2 ℃, and reacting and concentrating for 1 hour to enable the effective components of the polypeptide (meat polypeptide and soybean polypeptide) and the spice to be partially dissolved out.
3. The ultrasonic oil-in-water system for synergistic extraction of plant active ingredients as claimed in claim 4, wherein: the compound enzyme in the S3 consists of protease and glutamine transaminase, and the enzymolysis time is 3 to 5 hours.
4. A method for preparing a compound seasoning for brine by an ultrasonic oil-in-water system is characterized by comprising the following steps: the method for preparing the compound seasoning for brine by using the ultrasonic oil-in-water system comprises the following operation steps:
s1, firstly, cooling the temperature to 40-50 ℃ through cooling equipment;
s2, opening an ultrasonic generating button, performing ultrasonic extraction treatment, and increasing the molecular motion frequency and speed of the substance and the solvent penetration force by utilizing the strong cavitation effect, mechanical vibration, disturbance effect, high acceleration, emulsification, diffusion, crushing, stirring and other multi-stage effects generated by ultrasonic radiation pressure, so as to accelerate the extraction to obtain more plant extracts rich in amino acid or protein, namely one or more water-soluble or oil-soluble mixtures in the spice extracts;
s3, after ultrasonic extraction treatment, sieving the obtained product by a 60-mesh sieve to remove impurities;
s4, removing the materials, and passing the materials through an emulsification homogenizer to obtain the stable compound seasoning of the oil-in-water system;
s5, when the preparation is finished, weighing, packaging and sealing the prepared product through a packaging machine, and then conveying the finished product to a storage warehouse through boxing;
s6, finished product warehousing: the product is stored in a clean, ventilated, cool and dry warehouse without direct sunshine insolation, and must not be mixed with toxic, harmful and miscellaneous gas substances, and is far away from a fire source, and when the finished product is transported, the compartment body for transporting the product must meet the sanitary requirement, and when the finished product is transported, the product is lightly loaded and unloaded, and is not cut and placed upside down, and the product must not be contacted with and mixed with the objects with peculiar smell, toxicity and miscellaneous gas.
5. The method for preparing the compound seasoning for brine by using the ultrasonic oil-in-water system according to claim 4, wherein the method comprises the following steps: need diversely carry out temperature monitoring to the ultrasonic extraction cauldron when controlling the temperature in S1 to real-time diversified temperature of realization is controlled, thereby prevent that the temperature is too high or is low excessively.
6. The method for preparing the compound seasoning for brine by using the ultrasonic oil-in-water system according to claim 4, wherein the method comprises the following steps: in S6, the packaged finished product is processed through an X-ray machine, and the sealed semi-finished product is subjected to metal detection, so as to eliminate the existence of metal foreign matters.
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