CN101066118A - Bone and meat extract seasoning - Google Patents

Abstract

The bone and meat extract seasoning is prepared with fresh animal bone, and through washing, soaking, squeezing to obtain meat, oil and blood water, steaming squeezed product at 100-110 deg.c for 4-6 hr, abandoning oil, cooling to 55-60 deg.c, adding meat protein hydrolase to react while stirring for 3-5 hr, milling in a colloid mill, homogenizing in a homogenizer to form fine homogeneous stable emulsion, adding preservative and concentrating to form paste, which may be further produced into different products in different shapes. The bone and meat extract seasoning as one green seasoning has high content of calcium, unique flavor and good taste, and may be used in cooking and as additive for preparing other seasoning.

Description

Bone and meat extract seasoning

Technical field

The present invention relates to a kind of flavouring, particularly a kind of bone and meat extract seasoning.

Background technology

Flavouring on the market is of a great variety, the various essence that the method for utilizing chemistry to blend makes, and nutrition still is that the mouthfeel aspect is all relatively poor, along with improving constantly of people's living standard, all is tending towards environmental protection food.The various balms that have other animal flesh such as utilizing pork to make at present, but cost is higher, and calcium content is low.

Summary of the invention

The purpose of this invention is to provide a kind of calcium content height, unique flavor, bone and meat extract seasoning that production cost is low.

This bone and meat extract seasoning is characterized in that adopting following preparation method to make:

(1), get bright animal bone, fowl bone through cleaning, soak, after the squeezing, getting its meat that squeezes out, oil, watery blood through 100～110 ℃ of temperature boilings 4～6 hours, discard the oil of come-up;

(2), when treating that temperature is cooled to 55～60 ℃, add meat proteins hydrolysis specific enzyme and fully stir, enzyme digestion reaction 3～5 hours;

(3), grind, make that it effectively disperses, emulsification, obtain emulsion with colloid mill;

(4), utilize homogenizer with fine, the uniform and stable emulsion of emulsions poling;

(5), emulsion further is condensed into the paste bone and meat extract seasoning.

This flavouring can be made into various forms, as further spraying, drying make powdered flavouring afterwards in step (5).

The present invention can select for use 202 type squeezers to squeeze, the meat in the animal bone, oil, watery blood squeezed out to greatest extent, and animal bone such as pig bone, ox bone, sheep bone etc., also available fowl bone is as chicken bone, duck bone etc.Various trace elements in the sclerotin particularly calcium, phosphorus etc. provide the calcium content in the flavouring like this along with entering meat, oil, watery blood.Through the thermophilic digestion slaking, the oil that discards the upper strata can reduce fat content, adds meat proteins hydrolysis specific enzyme after cooling and carries out enzyme digestion reaction, under the effect of enzyme, protein breakdown is become amino acid, polypeptide, produces fragrance, improves mouthfeel.

Can be adjusted to different flavor as required afterwards in step (2), proceed later step again.No matter raw material is any animal bone, all can regulate as required.As add chicken flavor perfume base, just can make the bone and meat extract seasoning of chicken fragrance.If do not use immediately, before concentrating, step (5) adds the anticorrisive agent mixing, as potassium sorbate.The present invention is a raw material with the animal bone on the basis of existing technology, greatly reduces production cost.

The invention has the beneficial effects as follows: nutritional labeling is abundant, particularly the calcium content height; Unique flavor also can be modulated into various tastes, and mouthfeel is better; Not needing additive, is to be natural green flavouring; Also greatly reduce production cost on this basis.The flavouring that the present invention can do to cook directly uses, and also can be used as the additive of other flavouring of preparation such as chickens' extract, chafing dish bottom flavorings etc.

Specific embodiment

(1), get 1000 kilograms of Fresh Os Sus domesticas through cleaning, soaking, after squeezing with 202 type squeezers, get its meat that squeezes out, oil, watery blood through 110 ℃ of temperature boilings 4～6 hours, discard the oil of come-up;

(2), when treating that temperature naturally cools to 58 ℃, add meat proteins hydrolysis specific enzyme (market can be buied) and fully stir, reacted 5 hours;

(3) advance to grind with colloid mill, make its effective dispersion, emulsification, pulverize, obtain emulsion;

(4), utilize homogenizer with fine, the uniform and stable emulsion of emulsions poling;

(5), add potassium sorbate preservative, mixing further is condensed into the paste flavouring with emulsion; Further spraying, drying make powdered flavouring again.

Claims (3)

1. bone and meat extract seasoning is characterized in that making through following preparation method:

(1), get bright animal bone, fowl bone through cleaning, soak, after the squeezing, getting its meat that squeezes out, oil, watery blood through 100～110 ℃ of temperature boilings 4～6 hours, discard the oil of come-up;

(2), when treating that temperature is cooled to 55～60 ℃, add meat proteins hydrolysis specific enzyme and fully stir, enzyme digestion reaction 3～5 hours;

(3), grind, make that it effectively disperses, emulsification, obtain emulsion with colloid mill;

(4), utilize homogenizer with fine, the uniform and stable emulsion of emulsions poling;

(5), emulsion further is condensed into the paste bone and meat extract seasoning.

2. bone and meat extract seasoning as claimed in claim 1, further spraying, drying make powdered flavouring afterwards in preparation method's step (5).

3. bone and meat extract seasoning as claimed in claim 1 or 2 is adjusted to different flavor afterwards as required in step (2), proceeds later step again.