CN101690576B

CN101690576B - Ham essence

Info

Publication number: CN101690576B
Application number: CN200910306522A
Authority: CN
Inventors: 李文方; 邢海鹏
Original assignee: Tianjin Chunfa Bio Technology Group Co Ltd
Current assignee: Tianjin Chunfa Bio Technology Group Co Ltd
Priority date: 2009-09-03
Filing date: 2009-09-03
Publication date: 2012-09-05
Anticipated expiration: 2029-09-03
Also published as: CN101690576A

Abstract

The invention discloses a ham essence, which is prepared by the following method: 1) taking 0 to 10 parts of glucose, 0 to 3 parts of D-xylose, 0 to 5 parts of glycine, 0 to 5 parts of DL-alanine, 0 to 6 parts of L-cysteine hydrochloride, 0 to 4 parts of L-cysteine, 0 to 4 parts of DL-methionine, 0 to 4 parts of VC, 0 to 6 parts of VB1, 10 to 50 parts of pork hydrolysate, 20 to 60 parts of Jinhuaham hydrolysate, 10 to 30 parts of salt by weight; 2) sequentially adding raw materials taken in a step 1) to a reaction kettle, stirring for 20 minutes at room temperature, heating to raise temperature at a speed between 1 and 3 DEG C/min, controlling reaction temperature between 100 and 110 DEG C, performing reaction for 2 hours and obtaining reaction materials; and 3) naturally reducing the temperature of the reaction materials to 50 DEG C, sieving the reaction materials through a 40-mesh vibrating screen, discharging the materials and obtaining the ham essence.

Description

A kind of ham essence

Technical field

The present invention relates to a kind of ham essence, particularly a kind of meat ham essence of pure natural belongs to food technology field.

Background technology

Meat essence is one of essence that develops rapidly in recent years, be widely used in instant food, dilated food and meat products blending, be the flavor aspect.Since the seventies; Extensive studies and application have been obtained at home and abroad; The IFF company of the many in the world essence corporations such as the U.S., the BBA company of Britain, the Firmenich company of Switzerland; The Takasago company of Japan etc. all produces meat essence in a large number, and domestic meat essence annual production has also reached eight over thousands of tons.

In order to simulate meat fragrance true to nature, people have done many work, and have obtained very big achievement.But development along with China's food industry; The raising day by day of living standards of the people, people have higher requirement to the color of meat product, along with the change of food configuration; Tourist industry flourish; The instant food industry also develops rapidly, and along with the raising day by day of living standards of the people, people have higher requirement to the color of food.Back to nature is sought the trend that pollution-free food has been the epoch, so the flavor enhancement that safer, more natural meat flavor is processed gradually becomes needs.

Present meat flavor mainly contains a few flavor types such as ox, pig, chicken, can not meet customer need.

Summary of the invention

The invention provides a kind of meat ham essence of using the pure natural of Jinhua ham preparation.

Ham essence of the present invention prepares through following method:

1, gets 0～10 part of glucose by weight, 0～3 part of D-wood sugar, 0～5 part of glycine; 0～5 part of DL-alanine, 0～6 part of L-cysteine hydrochloride, 0～4 part of L-cysteine; 0～4 part of DL-methionine, 0～4 part of VC, 0～6 part of VB1; 10～50 parts of pork hydrolyzates, 20～60 parts of Jinhua ham hydrolyzates, 10～30 parts of salt;

2, step 1 is got raw material and join successively in the agitated reactor, stirred 20 minutes under the room temperature, heat temperature raising, programming rate are 1-3 ℃/min, and reaction temperature is controlled at 100-110 ℃, and the reaction time is 2 hours, reaction mass;

3, make the reaction mass natural temperature reduce to 50 ℃, cross 40 order vibratory sieves, discharging; Get ham essence.

Said pork hydrolyzate can prepare through following method: get 99.9 parts of rubbing to 5 orders of fresh pork by weight, add 0.1 part of papain, 60-65 ℃ of following hydrolysis 0.5 hour, get the pork hydrolyzate.

Said Jinhua ham hydrolyzate can prepare through following method: getting high-quality does not by weight have 50 parts of rubbing to 5 orders of bone Jinhua ham, adds 49.9 parts in 0.1 part of papain and water, 60-65 ℃ of following hydrolysis 0.5 hour, gets the Jinhua ham hydrolyzate.

In order to obtain better effect, it is preferred to get material rate during preparation: 3.5 parts of glucose, 0.5 part of D-wood sugar, 0.5 part of glycine; 0.5 part of DL-alanine, 0.5 part of L-cysteine hydrochloride, 0.5 part of VB1; 1 part of VC, 30 parts of pork hydrolyzates, 12 parts of 51 portions of salt of Jinhua ham hydrolyzate.

Advantage of the present invention and characteristics are:

1, product pure natural, the ham characteristic is true to nature.

2, cooking sense is strong, and strong and brisk in taste full, aftertaste is long.

3, ham is the food that people like, ham essence has enriched the meat flavor type, helps the exploitation of food service industry new varieties.

The specific embodiment

In order to understand the present invention, be described further with embodiment below, but do not limit the present invention.

Embodiment:

1, preparation pork hydrolyzate

Get 99.9 parts of rubbing to 5 orders of fresh pork by weight, add 0.1 part of papain,, get the pork hydrolyzate 60-65 ℃ of following hydrolysis 0.5 hour.

2. prepare the Jinhua ham hydrolyzate

Getting high-quality does not by weight have 50 parts of rubbing to 5 orders of bone Jinhua ham, adds 49.9 parts in 0.1 part of papain and water, 60-65 ℃ of following hydrolysis 0.5 hour, gets the Jinhua ham hydrolyzate.

3. preparation ham essence

In agitated reactor, add 51 parts of Jinhua ham hydrolyzates, 30 parts of pork hydrolyzates, 3.5 parts of glucose, 0.5 part of D-wood sugar by weight successively; 0.5 part of glycine, 0.5 part of DL-alanine, 0.5 part of L-cysteine hydrochloride, VB1 are 0.5 part; VC is 1 part, and 12 parts of salt join in the agitated reactor successively, stirs 20 minutes under the room temperature; Heat temperature raising, programming rate are 1-3 ℃/min, and reaction temperature is controlled at 100-110 ℃, and the reaction time is 2 hours.Reaction is cooled to 50 ℃ after finishing naturally, crosses 40 order vibratory sieves, and discharging gets ham essence.

Claims

1. ham essence is characterized in that preparing through following method:

1) get 51 parts of Jinhua ham hydrolyzates by weight, 30 parts of pork hydrolyzates, 3.5 parts of glucose, 0.5 part of D-wood sugar, 0.5 part of glycine, 0.5 part of DL-alanine, 0.5 part of L-cysteine hydrochloride, VB1 are 0.5 part, VC is 1 part, 12 parts of salt;

2) raw material that step 1) is got is joined in the agitated reactor successively, stirred 20 minutes under the room temperature, heat temperature raising, programming rate are 1-3 ℃/min, and reaction temperature is controlled at 100-110 ℃, and the reaction time is 2 hours, get reaction mass;

3) make the reaction mass natural temperature reduce to 50 ℃, cross 40 order vibratory sieves, discharging; Get ham essence.

2. according to the said a kind of ham essence of claim 1, it is characterized in that said pork hydrolyzate prepares through following method:

Get 99.9 parts of rubbing to 5 orders of fresh pork by weight, add 0.1 part of papain, mix,, get the pork hydrolyzate 60-65 ℃ of following hydrolysis 0.5 hour.

3. according to the said a kind of ham essence of claim 1, it is characterized in that said Jinhua ham hydrolyzate prepares through following method:

Getting high-quality does not by weight have 50 parts of rubbing to 5 orders of bone Jinhua ham, adds 49.9 parts in 0.1 part of papain and water, mixes, and 60-65 ℃ of following hydrolysis 0.5 hour, gets the Jinhua ham hydrolyzate.