CN101444290A - Engineering technique preparation method of traditional Chinese bacon-flavor essence - Google Patents
Engineering technique preparation method of traditional Chinese bacon-flavor essence Download PDFInfo
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- CN101444290A CN101444290A CNA2008102203306A CN200810220330A CN101444290A CN 101444290 A CN101444290 A CN 101444290A CN A2008102203306 A CNA2008102203306 A CN A2008102203306A CN 200810220330 A CN200810220330 A CN 200810220330A CN 101444290 A CN101444290 A CN 101444290A
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Abstract
The invention discloses an engineering technique preparation method of traditional Chinese bacon-flavor essence. The method is used for preparing the Chinese traditional bacon-flavor essence by controlling enzymatic hydrolysis of pork lean, hydrolysis of pig fat, Maillard reaction, and the like. The method is simple and feasible, and is suitable for industrial production; the prepared Chinese traditional bacon-flavor essence can be added to bacon-flavor products during the production process so as to effectively solve the technical difficult problem that the bacon-flavor essence processed by the modern process, such as baking dehydration and the like, has no good flavor and improves the bacon taste of the bacon-flavor products; furthermore, the prepared Chinese traditional bacon-flavor essence can be more widely applied to the food processing fields such as household condiment, instant noodle, deep processing of Chinese and western meat products, milk products and the like. The Chinese traditional bacon-flavor essence is made of natural material, is healthy and nutritional and has wide application.
Description
Technical field
The invention belongs to food processing field, be specifically related to a kind of preparation technique of meat products essence, specifically, relate to a kind of engineering preparation method of traditional Chinese bacon flavor essence.
Technical background
Through the low temperature maturity period about 2 weeks, form the cured local flavor that salts down of uniqueness owing to process proteolysis, lipolysis and oxidation, Maillard reaction in the traditional salted and cured meat products process.But the pickle cured meat product that prior art is made is that dehydration was finished process in 3 days under the temperature about 55 ℃, and the consumer reflects that generally the cured meat product local flavor of processes such as " modern baking dehydrations " is not good enough.
Do not have Chinese style bacon flavor essence at present, therefore, usually add pork essence, chicken essence during the processing of traditional Chinese cured food product,, lack traditional Chinese cured meat and fish fragrance and local flavor though can tart up.
Summary of the invention
The objective of the invention is to overcome the deficiencies in the prior art, a kind of engineering preparation method of traditional Chinese bacon flavor essence is provided.
Another object of the present invention is the not good enough problem of cured meat product local flavor at existing Chinese style cured food product explained hereafter such as " baking dehydrations ", provide the application of described flavor essence aspect the processing cured meat product, the security that is used to strengthen Chinese style cured meat and fish local flavor and improves the Chinese style cured food product.The application of described Chinese style bacon flavor essence in food processing fields such as family expenses flavoring, instant noodles, the Chinese and western meat products of deep processing, dairy produce is provided simultaneously.
Purpose of the present invention is achieved by the following technical programs:
A kind of preparation method by engineering control traditional Chinese bacon flavor essence is provided, may further comprise the steps:
(1) lean pork enzymolysis and pork fat hydrolysis oxidation:
The lean pork enzymolysis: lean pork through cleaning, thaw, rub, add auxiliary material, precook, enzymolysis and the enzyme that goes out make the lean pork zymolyte;
The pork fat hydrolysis oxidation: add auxiliary material in the lard, heating hydrolysis, oxidation make the hydrolysis oxidation lard;
(2) Maillard reaction: the lean pork zymolyte of step (1) preparation and hydrolysis oxidation lard are added auxiliary material carry out Maillard reaction and prepare maillard reaction product, maillard reaction product;
(3) maillard reaction product is added boil and be boiled into aqueous or paste can obtain flavor essence; Perhaps also can further make the Chinese style bacon flavor essence of powdery by spray drying process or freeze-drying method.
Above-mentioned steps (3) also can be that lean pork zymolyte, hydrolysis oxidation pork fat, Maillard reaction thing are mixed with into flavor essence with auxiliary material.
Among the preparation method of above-mentioned Chinese style bacon flavor essence, described auxiliary material preferably accounts for raw material gross weight 2.0～25%, described raw material is meant lean pork or the lard weight in the step (1), lean pork zymolyte in the step (2) and hydrolysis oxidation lard gross weight, by that analogy, also can determine the amount of auxiliary material according to routine techniques and seasoning experience.These auxiliary materials are flavorings such as salt, sucrose, natrium nitrosum, VC, glucose, wood sugar, L-cysteine hydrochloride, glycine, alanine, Cobastab, protease, pepper powder, monosodium glutamate, meat essence, five-spice powder, perfect powder aniseed powder.
The described lean pork of step (1) temperature of precooking is 70～100 ℃, and the time of precooking is 10～30min; Preferred flavor protease of enzyme and papain that described enzymolysis adds; The described enzyme that goes out is 85～100 ℃ of heating of heating, 10～30min.
The heating hydrolysis of the described pork fat of step (1) is to add auxiliary materials such as rubbing thin pork, vitamin E, salt, sucrose and cooking wine in pork fat, stirs and is warming up to 90～180 ℃, and air velocity is 0.5～3.0/min, temperature retention time 60～140min.
The auxiliary material that the described Maillard reaction step of step (2) is added is salt, sucrose, glucose, natrium nitrosum, L-cysteine hydrochloride, glycine, vitamin B1; The temperature of described Maillard reaction is 100～160 ℃, and the reaction time is 30～120min.Lean pork zymolyte, the heating of hydrolysis oxidation lard interpolation auxiliary material of step (1) preparation are mixed the back and keep 30～120min for 100～160 ℃, boil to be boiled into and make flavor essence.According to the mass percent meter, the lean meat zymolyte accounts for 25～90% during mixing; The oxidation lard accounts for 5～70%; Auxiliary material accounts for 5～30%.
Described flavor essence can adopt common process preparation to become aqueous, paste, powdery or granular.
After also lean pork zymolyte, hydrolysis oxidation pork fat and Maillard reaction thing can being mixed according to different proportion (ratio is not done specific (special) requirements) according to concrete taste demand, be heated to 65～100 ℃, add auxiliary material simultaneously, prepare flavor essence, described auxiliary material comprises starch, dextrin and salt etc.Described flavor essence can be aqueous, paste, powdery or granular.
The present invention provides the application of described Chinese style bacon flavor essence simultaneously, can make an addition in the traditional Chinese cured meat and fish, also can be used for food processing fields such as family expenses flavoring, instant noodles, the Chinese and western meat products of deep processing, dairy produce.
The present invention has following beneficial effect:
(1) provides a kind of Chinese style bacon flavor essence, not only can increase the fragrance of meat products, and can make meat products especially cured food product have traditional Chinese cured meat and fish fragrance and local flavor, effectively solve the not good enough technical barrier of sausage local flavor of processes such as modern baking dehydration.
(2) add traditional Chinese bacon flavor essence of the present invention in Chinese style cured food product production process, can shorten the production cycle under the prerequisite that strengthens the traditional salted and cured local flavor of pickle cured meat product, control acid value and peroxide value are improved the quality of products;
(3) traditional Chinese bacon flavor essence of the present invention is drawn materials natural, the essence health-nutrition for preparing, not only can be used for the production of traditional Chinese cured food product, and can be used for food processing fields such as family expenses flavoring, instant noodles, the Chinese and western meat products of deep processing, dairy produce widely.
(4) the inventive method is simple, is suitable for promoting and suitability for industrialized production.
The specific embodiment
Further describe the present invention below in conjunction with specific embodiment.
Embodiment 1
(1) selected thin pork 90kg and pork fat 10kg after cleaning, thaw, rubbing, sneak into salt 0.5kg, sucrose 2kg, 95 ℃ of heating 30min that precooks; Add flavor protease 160g, papain 230g adjusts pH to 5.5, behind 55 ℃ of insulation 5.0h, is warming up to 100 ℃ of insulation 20min, makes the lean pork zymolyte;
Add vitamin E 0.2kg among 80kg lard and the selected thin pork 20kg, salt 1kg, sucrose 4kg, cooking wine 0.6kg stirs and is warming up to 120 ℃, and air velocity is controlled at 2.0L/min, and insulation 90min makes the hydrolysis oxidation lard;
(2) step (1) described lean pork zymolyte 70kg and hydrolysis oxidation lard 30kg are added salt 1kg, sucrose 3kg, glucose 2kg, natrium nitrosum 25g, L-cysteine hydrochloride 1.3kg, glycine 0.1kg, vitaminB10 .2kg.Heating mixes back 140 ℃ and keeps 70min, and 90 ℃ are boiled and are boiled into aqueous or paste gets final product.Also can further make powdery traditional Chinese bacon flavor essence by spray drying process or freeze-drying method.
The traditional Chinese bacon flavor essence local flavor that this method is produced is soft fragrant and sweet, suitable processing Cantonese cured food product, and addition gets final product according to concrete taste custom.
Add traditional Chinese bacon flavor essence of the present invention in Cantonese cured meat product production process, the traditional salted and cured local flavor of pickle cured meat product has strengthened, and the production cycle also shortens greatly, has controlled acid value and peroxide value, effectively improves the quality of products.
Embodiment 2
(1) selected thin pork 70kg and pork fat 30kg after cleaning, thaw, rubbing, sneak into salt 0.5kg, sucrose 2kg, 85 ℃ of heating 30min that precooks; Add flavor protease 120g, papain 200g adjusts pH to 5.5, behind 55 ℃ of insulation 5.0h, is warming up to 100 ℃ of insulation 20min, makes the lean pork zymolyte;
Add vitamin E 0.15kg among 90kg lard and the selected thin pork 10kg, salt 1.5kg, sucrose 2kg, cooking wine 0.5kg stirs and is warming up to 140 ℃, and air velocity is controlled at 2.5L/min, and insulation 140min makes the hydrolysis oxidation lard;
(2) with above-mentioned enzymolysis lean pork 60kg, hydrolysis oxidation lard 40kg adds salt 1kg, sucrose 2kg, glucose 2kg, natrium nitrosum 15g, L-cysteine hydrochloride 0.5kg, glycine 0.3kg, alanine 0.3kg, five-spice powder 0.9kg, heating mixes back 130 ℃ and keeps 120min.90 ℃ are boiled and are boiled into aqueous or paste promptly gets flavor essence.
Flavor essence also can further be made powdery traditional Chinese bacon flavor essence by spray drying process or freeze-drying method.
The traditional Chinese bacon flavor essence that this method is produced is with rich flavor long, suitable processing spices or the outstanding cured food product of Chinese style flavoring.
Embodiment 3
(1) selected thin pork 70kg and pork fat 30kg after cleaning, thaw, rubbing, sneak into salt 0.5kg, sucrose 2kg, 100 ℃ of heating 10min that precooks; Add flavor protease 120g, papain 200g adjusts pH to 5.5, behind 55 ℃ of insulation 5.0h, is warming up to 85 ℃ of insulation 30min, makes the lean pork zymolyte;
Add vitamin E 0.15kg among 90kg lard and the selected thin pork 10kg, salt 1.5kg, sucrose 2kg, cooking wine 0.5kg stirs and is warming up to 90 ℃, and air velocity is controlled at 3.0L/min, and insulation 60min makes the hydrolysis oxidation lard;
(2) with above-mentioned enzymolysis lean pork 60kg, hydrolysis oxidation lard 40kg adds salt 1kg, sucrose 2kg, glucose 2kg, natrium nitrosum 15g, L-cysteine hydrochloride 0.5kg, glycine 0.3kg, alanine 0.3kg, five-spice powder 0.9kg, pork essence 0.5kg, heating mixes back 100 ℃ and keeps 70min.90 ℃ are boiled and are boiled into aqueous or paste promptly gets flavor essence.
Flavor essence also can further be made powdery traditional Chinese bacon flavor essence by spray drying process or freeze-drying method.
Embodiment 4
(1) selected thin pork 70kg and pork fat 30kg after cleaning, thaw, rubbing, sneak into salt 0.5kg, sucrose 2kg, 70 ℃ of heating 30min that precooks; Add flavor protease 120g, papain 200g adjusts pH to 5.5, behind 55 ℃ of insulation 5.0h, is warming up to 95 ℃ of insulation 10min, makes the lean pork zymolyte;
Add vitamin E 0.15kg among 90kg lard and the selected thin pork 10kg, salt 1.5kg, sucrose 2kg, cooking wine 0.5kg stirs and is warming up to 180 ℃, and air velocity is controlled at 0.5L/min, and insulation 120min makes the hydrolysis oxidation lard;
(2) with above-mentioned enzymolysis lean pork 60kg, hydrolysis oxidation lard 40kg adds salt 1kg, sucrose 2kg, glucose 2kg, natrium nitrosum 15g, L-cysteine hydrochloride 0.5kg, glycine 0.3kg, alanine 0.3kg, five-spice powder 0.9kg, heating mixes back 160 ℃ and keeps 30min.90 ℃ are boiled and are boiled into aqueous or paste promptly gets flavor essence.
Flavor essence also can further be made powdery traditional Chinese bacon flavor essence by spray drying process or freeze-drying method.
Embodiment 5
Step (1) and step (2) are with embodiment 1 and embodiment 2, and different is that step (2) enzymolysis lean pork, the heating of hydrolysis oxidation lard interpolation auxiliary material are mixed insulation and make the Maillard reaction thing; After mixing according to the salt ratio of 25% lean pork zymolyte, 40% hydrolysis oxidation pork fat and 20% Maillard reaction thing, 5% starch, 3% dextrin and 7% again, be heated to 65 ℃, insulation 30min promptly can be made into aqueous or paste traditional Chinese bacon flavor essence.
Described flavor essence also can further be made powdery traditional Chinese bacon flavor essence by spray drying process or freeze-drying method.
The traditional Chinese bacon flavor essence bacon fragrance that present embodiment is produced is the most outstanding.And can be according to taste needs flexible Application in food processing fields such as family expenses flavoring, instant noodles, the Chinese and western meat products of deep processing, dairy produces.
Embodiment 6
Step (1) and step (2) are with embodiment 1 and embodiment 2, different is adds the auxiliary material heating with step (2) enzymolysis lean pork, hydrolysis oxidation lard and mixes after insulation makes the Maillard reaction thing and mix according to the salt ratio of 20% lean pork zymolyte, 60% hydrolysis oxidation pork fat and 20% Maillard reaction thing, 5% starch, 3% dextrin and 7%, be heated to 65 ℃, insulation 30min promptly can be made into aqueous or paste traditional Chinese bacon flavor essence.
Described flavor essence also can further be made powdery traditional Chinese bacon flavor essence by spray drying process or freeze-drying method.
The traditional Chinese bacon flavor essence bacon fragrance of the present invention preparation is outstanding, can make an addition in the cured food product goods according to the taste needs, also can flexible Application in food processing fields such as family expenses flavoring, instant noodles, the Chinese and western meat products of deep processing, dairy produces.
Claims (10)
1, a kind of engineering preparation method of traditional Chinese bacon flavor essence is characterized in that may further comprise the steps:
(1) lean pork enzymolysis and pork fat hydrolysis oxidation:
The lean pork enzymolysis: lean pork through cleaning, thaw, rub, add auxiliary material, precook, enzymolysis and the enzyme that goes out make the lean pork zymolyte;
The pork fat hydrolysis oxidation: add auxiliary material in the lard, heating hydrolysis, oxidation make the hydrolysis oxidation lard;
(2) Maillard reaction: the lean pork zymolyte of step (1) preparation and hydrolysis oxidation lard are added auxiliary material carry out Maillard reaction and prepare maillard reaction product;
(3) maillard reaction product is further allocated processing and obtained traditional Chinese bacon flavor essence.
2,, it is characterized in that step (3) is for being mixed with into lean pork zymolyte, hydrolysis oxidation pork fat, Maillard reaction thing and auxiliary material in traditional Chinese bacon flavor essence according to the engineering preparation method of the described traditional Chinese bacon flavor of claim 1 essence.
3, according to the engineering preparation method of claim 1 or 2 described traditional Chinese bacon flavor essence, it is characterized in that described auxiliary material preferably accounts for raw material gross weight 2.0～25%.
4,, it is characterized in that described auxiliary material is one or more the mixture in salt, sucrose, natrium nitrosum, VC, glucose, wood sugar, L-cysteine hydrochloride, glycine, alanine, Cobastab, protease, pepper powder, monosodium glutamate, meat essence, five-spice powder or the perfect powder aniseed powder according to the engineering preparation method of claim 1 or 2 described traditional Chinese bacon flavor essence.
5, according to the engineering preparation method of the described traditional Chinese bacon of claim 1 flavor essence, it is characterized in that the described lean pork of step (1) temperature of precooking is 70～100 ℃, the time of precooking is 10～30min; The enzyme that described enzymolysis adds is flavor protease and/or papain; The described enzyme that goes out is 85～100 ℃ of heating of heating, 10～30min.
6, according to the engineering preparation method of the described traditional Chinese bacon of claim 1 flavor essence, it is characterized in that the described pork fat hydrolysis of step (1), oxidation are to add to rub thin pork and auxiliary material in pork fat, stirring is warming up to 90～180 ℃, air velocity is 0.5～3.0/min, temperature retention time 60～140min.
7,, it is characterized in that auxiliary material that the described Maillard reaction step of step (2) is added is one or more a mixture of salt, sucrose, glucose, natrium nitrosum, L-cysteine hydrochloride, glycine or vitamin B1 according to the engineering preparation method of the described traditional Chinese bacon of claim 1 flavor essence.
8, according to the engineering preparation method of the described traditional Chinese bacon flavor of claim 1 essence, it is characterized in that the temperature of the described Maillard reaction of step (2) is 100～160 ℃, the reaction time is 30～120min.
9, according to the engineering preparation method of the described traditional Chinese bacon flavor of claim 1 essence, it is characterized in that according to the mass percent meter the described lean meat zymolyte of step (2) accounts for 25～90%; The oxidation lard accounts for 5～70%; Auxiliary material accounts for 5～30%.
10, the application of the traditional Chinese bacon flavor essence for preparing of the described preparation method of a kind of claim 1, it is characterized in that as additive be applied in the cured food product or family expenses flavoring, instant noodles, deep processing in, in the food such as preparation of Western-style meat products, dairy produce.
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| CN101595967B (en) * | 2009-06-19 | 2012-09-26 | 天津春宇食品配料有限公司 | Natural beef flavor |
| CN101697825B (en) * | 2009-10-28 | 2012-11-21 | 河南省南街村（集团）有限公司 | Technology for preparing broth powder by cooking and enzymatic hydrolysis |
| CN103202485A (en) * | 2013-03-19 | 2013-07-17 | 南通玉兔集团有限公司 | Technology for quickly enhancing flavor of traditional preserved meat product |
| CN104543926A (en) * | 2013-10-17 | 2015-04-29 | 爱普香料集团股份有限公司 | Preparation method of lipid natural meat flavor |
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| CN105249406A (en) * | 2015-09-07 | 2016-01-20 | 山东天博食品配料有限公司 | Luncheon meat flavor paste and preparation method thereof |
| CN105176681B (en) * | 2015-09-07 | 2018-08-24 | 山东天博食品配料有限公司 | A kind of bacon essential oil 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 |
| CN105919006A (en) * | 2016-04-28 | 2016-09-07 | 成都大学 | Smoking-free low-nitre-content matsutake pickling seasoning and processing method thereof |
| CN108433080A (en) * | 2018-02-07 | 2018-08-24 | 山东天博食品配料有限公司 | It is a kind of to be free of the spiral shell liquid flavor and preparation method thereof that cause people's allergy spiral shell |
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