CN101390602A - Preparation method of natural meat flavor essence - Google Patents
Preparation method of natural meat flavor essence Download PDFInfo
- Publication number
- CN101390602A CN101390602A CNA2008101528118A CN200810152811A CN101390602A CN 101390602 A CN101390602 A CN 101390602A CN A2008101528118 A CNA2008101528118 A CN A2008101528118A CN 200810152811 A CN200810152811 A CN 200810152811A CN 101390602 A CN101390602 A CN 101390602A
- Authority
- CN
- China
- Prior art keywords
- meat
- bone
- mixture
- flavor
- ispol
- 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
Landscapes
- Seasonings (AREA)
Abstract
The invention discloses a method for preparing natural meat flavor, including the following steps: washing fowl or livestock bones and grinding the bones into mud, adding water based on weight ratio of 1:1, and preserving heat for 1-2h at 120-130DEG C; adding mixed enzymes in an amount of 0.2%-0.5%of the weight of the water and the bones for enzymatic hydrolysis for 3-4h at 50-55 DEG C to obtain meat and bone hydrolysate; getting the following materials by weight ratio: meat and bone hydrolysate : glucose: xylose: amino acid mixture:VB1: hydrolyzed vegetable protein solution : yeast extract=100:10:4:18:5:50:20, and reacting for 1-2h at 100-120DEG C under heat preservation condition; after the reaction, filtrating through a 40-mesh screen to get rid of impurities and getting the filtrate. In this way, reactive natural meat flavor can be obtained.
Description
Technical field
The invention belongs to the food ingredient technical field, particularly a kind of is the method for feedstock production natural meat flavour essence with fowl poultry bone.
Background technology
Along with the change of people life style, instant food has obtained flourish, and its production has received unprecedented concern, and meanwhile, people's pair industry relevant with instant food also had higher requirement.Color to the meat product essence that is used for instant food has proposed more and more higher requirement.The natural flavour mountaineous trend that has become the epoch of back to nature, pursuit food.
At present domestic meat flavor adopts various chemical monomer raw materials manually to allocate mostly and forms, and its aroma quality is poor, and stability is bad, natural sense deficiency, fragrance remaining time is short, and fragrance is mellow and full inadequately plentiful, meat feeling and mellow sense deficiency, and product non-refractory are prone to layering.
Summary of the invention
The purpose of this invention is to provide a kind of cheaply, be the method for feedstock production natural meat flavour essence with fowl poultry bone.
The inventive method is achieved through the following technical solutions, and step comprises:
(1) get fowl poultry bone, clean up, be ground into the mud shape, put into autoclave, 1:1 adds entry by fowl poultry bone mass, closed reactor, and the control temperature is incubated 1～2 hour and cools to 55 ℃ afterwards at 120 ℃～130 ℃.
(2) add mixed enzyme in step 1 products therefrom, enzyme concentration is 0.2%～0.5% of its quality, controls temperature at 50 ℃～55 ℃, enzymolysis 3～4 hours.Get meat bone zymolyte, standby.
(3) with meat bone zymolyte, glucose, wood sugar, ispol, VB
1Join in the reactor, add hydrolyzed vegetable protein liquid or yeast extract or their mixture again, adjust pH is 5.0～7.0,100～120 ℃ of control temperature, insulation reaction 1～2 hour.The quality of each reaction mass keeps following ratio: meat bone zymolyte: glucose: wood sugar: ispol: VB
1: hydrolyzed vegetable protein liquid: yeast extract=100:10:4:18:5:50:20.
Reaction finishes the back and removes by filter impurity with 40 eye mesh screens, and filtrate is natural meat flavour flavor essence.
Described ispol is meant a kind of in glycine, alanine, cysteine and their salt or their mixture.
Described mixed enzyme is the mixture of neutral proteinase and papain.
For obtain better effect ispol preferably by following quality than mixed preparing: glycine: alanine: cysteine hydrochloride=2:2:5
Described mixed enzyme is preferably mixed with papain neutral proteinase by mass ratio 2:1.
Advantage of the present invention and characteristics are:
1, to prepare the used raw material of essence be cheap meat packing accessory substance-meat bone in the present invention, and the protein resource that in the past is difficult to develop is utilized, and created good economic benefits.Can on local flavor and nutritional properties, unite simultaneously; promoted the economic worth of traditional food converted products; for bringing new growth engines, meat packing enterprise creates conditions; can raise the bone leftover bits and pieces to fowl again and carry out resource recovery, comprehensive utilization; reach the protection environment, purpose promotes sustainable development.
2, the product of the inventive method preparation overcome shortcomings such as existing poor, the natural sense deficiency of meat flavor aroma quality, mouthfeel are mellow inadequately, have naturally, lasting fragrance, resemble advantages such as Zhen Dugao, good heat resistance.
3, under very little perfuming amount, just can play the perfuming effect of tangible raising meat feeling and mellow sense.
The specific embodiment
In order to understand the present invention, further specify the present invention with embodiment below, but do not limit the present invention.
Embodiment 1:
Get fresh pig bone 1000 grams, it is ground into the mud shape, drop in the autoclave, add entry 1000 grams, be warming up to 120 ℃ of boilings, be incubated 2 hours with pulverizer.Cool to 55 ℃,
Add neutral proteinase 2 grams, papain 2 grams in reactor, heating and control temperature are 55 ℃, beginning enzymolysis, enzymolysis time 3 hours.Get pig bone zymolyte, standby.
Get pig bone zymolyte 100kg, glucose 10kg, wood sugar 4kg, glycine 4kg, alanine 4kg, cysteine hydrochloride 10kg, VB
15kg, HVP liquid 50kg, pig animal oil 5kg, water 20kg puts into reactor, is 5.5 with 30%NaOH solution adjust pH, is warming up to 110 ℃ of temperature, beginning Maillard reaction, 1 hour reaction time.Reaction finishes the back and removes by filter impurity with 40 eye mesh screens, and gained filtrate is natural meat flavour flavor essence.
The essence that obtains has harmony, natural meat fragrance, and meat flavour is mellow, good heat resistance; Perfuming amount with 0.3% is used for meat products, can obviously promote the meat fragrance that adds incense products, has lasting fragrance, aftertaste nature, resembles the flavor characteristics that are of Zhen Dugao.
Embodiment 2:
Get fresh ox bone 1000 grams, it is ground into the mud shape, drop in the autoclave, add entry 1000 grams, be warming up to 130 ℃ of boilings, be incubated 2 hours with pulverizer.Cool to 55 ℃, in reactor, add neutral proteinase 4 grams, papain 2 grams, mixing, the control temperature is 55 ℃, carries out enzymolysis, enzymolysis time 4 hours.Get the ox bone zymolyte, standby.
Get ox bone zymolyte 100kg, add glucose 10kg, wood sugar 4kg, glycine 4kg, alanine 4kg, cysteine hydrochloride 10kg,, VB
15kg, HVP liquid 50kg, yeast extract 20kg, butter 5kg, water 20kg puts into reactor, and adjust pH is 6.5, is warming up to 120 ℃ of temperature, beginning Maillard reaction, 1 hour reaction time.Reaction finishes the back and removes by filter impurity with 40 eye mesh screens, and gained filtrate is natural paste-form meat flavour flavor essence.The maltodextrin of adding 20% in gains behind the colloid mill mixing, carries out spray-drying excessively, is natural powdery beef reaction essence.
The natural powdery beef reaction of gained essence has the fragrance fragrance of Stewed beef feature clearly, and meat flavour is mellow, and meat perfume (or spice) is full, and lasting is long, is applied to condiment for instant noodles powder bag and can significantly improves beef characteristic and meat feeling.
Embodiment 3:
Get new freshly-slaughtered poultry bone 1000 grams, it is ground into the mud shape, drop in the autoclave, add entry 1000 grams, be warming up to 120 ℃ of boilings, be incubated 1 hour with pulverizer.Cool to 55 ℃,
Add neutral proteinase 4 grams, papain 2 grams in reactor, heating and control temperature are 55 ℃, beginning enzymolysis, enzymolysis time 3 hours.Get chicken bone zymolyte, standby.
Get chicken bone zymolyte 100kg, add glucose 10kg, wood sugar 4kg, glycine 4kg, alanine 4kg, cysteine hydrochloride 10kg, yeast extract 50kg, chicken fat 8kg, water 20kg puts into reactor, and adjust pH is 5.0, is warming up to 100 ℃ of temperature, the beginning Maillard reaction.In 1.5 hours reaction time, reaction finishes the back and removes by filter impurity with 40 eye mesh screens, and gained filtrate is natural paste-form meat flavour reaction flavor of raw material.The maltodextrin of adding 20% in products therefrom behind the colloid mill mixing, carries out spray-drying excessively, is natural paste-form chicken flavor essence.
The essence that obtains has the odor characteristic of stewed boiled chicken meat, has tangible chicken soup local flavor and delicious mouthfeel, can be widely used in chickens' extract and instant noodles product.
Claims (3)
1, a kind of preparing natural meat flavor, it is characterized in that: step comprises:
1) get fowl poultry bone, clean up, be ground into the mud shape, put into autoclave, 1:1 adds entry by fowl poultry bone mass, and closed reactor is controlled temperature at 120 ℃～130 ℃, is incubated to cool to 55 ℃ after 1～2 hour;
2) add mixed enzyme in the step 1) products therefrom, enzyme concentration is 0.2%～0.5% of its quality, controls temperature at 50 ℃～55 ℃, enzymolysis 3～4 hours; Get meat bone zymolyte, standby;
3) with meat bone zymolyte, glucose, wood sugar, ispol, VB1 join in the reactor, add hydrolyzed vegetable protein liquid or yeast extract or their mixture again, and adjust pH is 5.0～7.0,100～120 ℃ of control temperature, insulation reaction 1～2 hour; The mass ratio of each reaction mass keeps following ratio: meat bone zymolyte: glucose: wood sugar: ispol: VB1: hydrolyzed vegetable protein liquid: yeast extract=100:10:4:18:5:50:20;
Reaction finishes the back and removes by filter impurity with 40 eye mesh screens, gets filtrate and promptly gets natural meat flavour flavor essence.
Described ispol is meant a kind of in glycine, alanine, cysteine and their salt or their mixture.
Described mixed enzyme is the mixture of neutral proteinase and papain.
2, according to the described a kind of preparing natural meat flavor of claim 1, it is characterized in that: mixed enzyme is that neutral proteinase and papain mass ratio are the mixture of 2:1.
3, according to the described a kind of preparing natural meat flavor of claim 1, it is characterized in that: ispol is by the mixture of following quality than mixed preparing; Glycine: alanine: cysteine hydrochloride=2:2:5.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008101528118A CN101390602A (en) | 2008-11-05 | 2008-11-05 | Preparation method of natural meat flavor essence |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008101528118A CN101390602A (en) | 2008-11-05 | 2008-11-05 | Preparation method of natural meat flavor essence |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101390602A true CN101390602A (en) | 2009-03-25 |
Family
ID=40491266
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2008101528118A Pending CN101390602A (en) | 2008-11-05 | 2008-11-05 | Preparation method of natural meat flavor essence |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101390602A (en) |
Cited By (19)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102090607A (en) * | 2010-09-29 | 2011-06-15 | 天津春发食品配料有限公司 | Reaction-type crab-flavor essence and preparation method thereof |
| CN102396692A (en) * | 2010-09-15 | 2012-04-04 | 浙江上品鲜食品股份有限公司 | Calcium-enriched seasoning with chicken flavor and manufacturing method thereof |
| CN102488180A (en) * | 2011-12-22 | 2012-06-13 | 南京缇丰食品有限公司 | Method for preparing natural mutton flavour by utilizing sheep bone |
| CN101874590B (en) * | 2009-11-17 | 2012-07-04 | 福州大学 | Chicken bone protein zymolyte and chicken essence substrate prepared by same |
| CN102669715A (en) * | 2012-06-02 | 2012-09-19 | 成都大学 | Method for processing meat product rich in mineral substances of biological active calcium and the like |
| CN102697021A (en) * | 2012-07-04 | 2012-10-03 | 周永波 | Method for producing meat-flavor bone meal |
| CN103478672A (en) * | 2013-10-11 | 2014-01-01 | 成都圣恩生物科技有限公司 | Preparation method of chicken flavor material |
| CN103766845A (en) * | 2014-01-07 | 2014-05-07 | 北京工商大学 | Preparation method of bamboo fungi meat-flavored essence |
| CN103976335A (en) * | 2014-05-29 | 2014-08-13 | 天津市春升清真食品有限公司 | Sea crab flavor essence and preparation method thereof |
| CN105661463A (en) * | 2016-03-24 | 2016-06-15 | 河南京华食品科技开发有限公司 | Method for preparing compound condiments for braised beef brisket dish with tomatoes |
| CN106107895A (en) * | 2016-06-23 | 2016-11-16 | 郎艳明 | A kind of birds meat paste essence and preparation method thereof |
| CN106722760A (en) * | 2017-01-10 | 2017-05-31 | 天津农学院 | One kind fermentation bone balm and preparation method thereof |
| CN109043465A (en) * | 2018-10-12 | 2018-12-21 | 广西万寿谷投资集团股份有限公司 | A kind of preparation method of the chicken paste of flavour |
| CN109619208A (en) * | 2019-02-13 | 2019-04-16 | 黑龙江八农垦大学 | A kind of imitative meat product and its processing method enhancing flavor |
| CN110506921A (en) * | 2019-09-27 | 2019-11-29 | 湖南省嘉品嘉味生物科技有限公司 | A kind of pig bone element flavor peptide and preparation method |
| CN111134310A (en) * | 2020-03-16 | 2020-05-12 | 福建正味生物科技有限公司 | Concentrated meat flavor seasoning and preparation method thereof |
| CN114794443A (en) * | 2021-11-29 | 2022-07-29 | 山东龙盛科达产业技术研究院有限公司 | Meat-flavor essence produced from livestock blood and preparation method thereof |
| CN115969028A (en) * | 2022-12-23 | 2023-04-18 | 中国肉类食品综合研究中心 | Flavoring suitable for pork products and preparation method and application thereof |
| CN117265020A (en) * | 2023-11-21 | 2023-12-22 | 烟台融科生物科技有限公司 | Method for co-producing pig bone essence and bone collagen active peptide by using pig bone |
-
2008
- 2008-11-05 CN CNA2008101528118A patent/CN101390602A/en active Pending
Cited By (23)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101874590B (en) * | 2009-11-17 | 2012-07-04 | 福州大学 | Chicken bone protein zymolyte and chicken essence substrate prepared by same |
| CN102396692A (en) * | 2010-09-15 | 2012-04-04 | 浙江上品鲜食品股份有限公司 | Calcium-enriched seasoning with chicken flavor and manufacturing method thereof |
| CN102396692B (en) * | 2010-09-15 | 2013-08-14 | 浙江上品鲜食品股份有限公司 | Calcium-enriched seasoning with chicken flavor and manufacturing method thereof |
| CN102090607A (en) * | 2010-09-29 | 2011-06-15 | 天津春发食品配料有限公司 | Reaction-type crab-flavor essence and preparation method thereof |
| CN102488180A (en) * | 2011-12-22 | 2012-06-13 | 南京缇丰食品有限公司 | Method for preparing natural mutton flavour by utilizing sheep bone |
| CN102488180B (en) * | 2011-12-22 | 2013-09-25 | 南京缇丰食品有限公司 | Method for preparing natural mutton flavour by utilizing sheep bone |
| CN102669715A (en) * | 2012-06-02 | 2012-09-19 | 成都大学 | Method for processing meat product rich in mineral substances of biological active calcium and the like |
| CN102669715B (en) * | 2012-06-02 | 2013-07-31 | 成都大学 | Method for processing meat product rich in mineral substances of biological active calcium and the like |
| CN102697021A (en) * | 2012-07-04 | 2012-10-03 | 周永波 | Method for producing meat-flavor bone meal |
| CN103478672A (en) * | 2013-10-11 | 2014-01-01 | 成都圣恩生物科技有限公司 | Preparation method of chicken flavor material |
| CN103766845A (en) * | 2014-01-07 | 2014-05-07 | 北京工商大学 | Preparation method of bamboo fungi meat-flavored essence |
| CN103976335A (en) * | 2014-05-29 | 2014-08-13 | 天津市春升清真食品有限公司 | Sea crab flavor essence and preparation method thereof |
| CN105661463A (en) * | 2016-03-24 | 2016-06-15 | 河南京华食品科技开发有限公司 | Method for preparing compound condiments for braised beef brisket dish with tomatoes |
| CN106107895A (en) * | 2016-06-23 | 2016-11-16 | 郎艳明 | A kind of birds meat paste essence and preparation method thereof |
| CN106722760A (en) * | 2017-01-10 | 2017-05-31 | 天津农学院 | One kind fermentation bone balm and preparation method thereof |
| CN109043465A (en) * | 2018-10-12 | 2018-12-21 | 广西万寿谷投资集团股份有限公司 | A kind of preparation method of the chicken paste of flavour |
| CN109619208A (en) * | 2019-02-13 | 2019-04-16 | 黑龙江八农垦大学 | A kind of imitative meat product and its processing method enhancing flavor |
| CN110506921A (en) * | 2019-09-27 | 2019-11-29 | 湖南省嘉品嘉味生物科技有限公司 | A kind of pig bone element flavor peptide and preparation method |
| CN111134310A (en) * | 2020-03-16 | 2020-05-12 | 福建正味生物科技有限公司 | Concentrated meat flavor seasoning and preparation method thereof |
| CN114794443A (en) * | 2021-11-29 | 2022-07-29 | 山东龙盛科达产业技术研究院有限公司 | Meat-flavor essence produced from livestock blood and preparation method thereof |
| CN115969028A (en) * | 2022-12-23 | 2023-04-18 | 中国肉类食品综合研究中心 | Flavoring suitable for pork products and preparation method and application thereof |
| CN117265020A (en) * | 2023-11-21 | 2023-12-22 | 烟台融科生物科技有限公司 | Method for co-producing pig bone essence and bone collagen active peptide by using pig bone |
| CN117265020B (en) * | 2023-11-21 | 2024-02-20 | 烟台融科生物科技有限公司 | Method for co-producing pig bone essence and bone collagen active peptide by using pig bone |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101390602A (en) | Preparation method of natural meat flavor essence | |
| CN104664305B (en) | Flavor soup-stock seasoning and preparation method thereof | |
| CN101331936B (en) | Method for preparing meat essence by fermentation | |
| CN103750254B (en) | Chicken essence and preparation method thereof | |
| CN103932159B (en) | Preparation method of crab sauce | |
| CN105495531A (en) | Antarctic krill freshness seasoning based on Maillard reaction and preparation method thereof | |
| CN102090607B (en) | Reaction-type crab-flavor essence and preparation method thereof | |
| CN101455323A (en) | Meat flavor hot flavorings and production method thereof | |
| CN101986872A (en) | Natural fish meat flavor | |
| CN103907892A (en) | Preparation method of pure natural meat flavor seasoning | |
| CN104041790B (en) | A kind of radish sirloin essence and preparation method thereof | |
| CN103844241A (en) | Italian seasoning sauce and preparation method thereof | |
| CN101390603A (en) | Preparation method of natural beef flavor essence | |
| CN101361554A (en) | Chicken meat flavouring matter and production method thereof | |
| CN103960648B (en) | A kind of preparation method of canned flavor black bean sauce | |
| CN101455324B (en) | Preparation method of hard clam seafood flavoring peptides and products thereof | |
| CN102008064A (en) | Method for preparing pork-flavor powder flavor | |
| CN102150813A (en) | Aromatic meat gourmet powder and manufacturing process thereof | |
| CN102763830A (en) | Goose liver essence and preparation method thereof | |
| CN104705617A (en) | A preparation method of beef taste additives by maillard reaction | |
| CN104824595A (en) | A process of preparing a liquid flavouring by utilization of a clam enzymolysis product | |
| CN103181533B (en) | Compound seasoning and preparation method thereof | |
| CN104026547B (en) | A kind of high temperature resistant fried in fresh compound chicken powder and its preparation method | |
| CN102008063A (en) | Preparation method of meaty powdery flavors | |
| CN102058086B (en) | Powdery yeast extract with chicken flavor and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20090325 |