CN101999625B - Solid flavoring and preparation process thereof - Google Patents
Solid flavoring and preparation process thereof Download PDFInfo
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- CN101999625B CN101999625B CN2009101949111A CN200910194911A CN101999625B CN 101999625 B CN101999625 B CN 101999625B CN 2009101949111 A CN2009101949111 A CN 2009101949111A CN 200910194911 A CN200910194911 A CN 200910194911A CN 101999625 B CN101999625 B CN 101999625B
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Abstract
The invention discloses a solid flavoring and a preparation process thereof. The preparation process of the solid flavoring of the invention comprises the following steps of: (1) crushing raw materials: uniformly crushing the raw materials, wherein the raw materials comprise 28.2 to 58.3 mass percent of ham, 20.8 to 62.5 mass percent of common salt, 3.1 to 10.4 mass percent of starch, 3.1 to 6.3 mass percent of wheat fiber and 3.1 to 4.2 mass percent of water; (2) uniformly mixing the crushed raw materials and granulating; and (3) drying the particles prepared in the step (2). In the solid flavoring, the ham is firstly prepared into the flavoring, so that the flavoring keeps the original characteristic flavor of the ham, can be conveniently taken and used, is difficult to oxidize and deteriorate, has long quality guarantee period and wide application range and can further promote healthy development of the ham industry.
Description
Technical field
The present invention relates to a kind of solid flavoring and preparation technology thereof.
Background technology
Ham is as the typical case of the traditional salted and cured meat products of China representative, and is with a long history, unique flavor, and color, shape are various, receive liking of domestic and international consumer deeply.Ham has higher nutritive value; Through long-term pickling and maturation; Ham muscle protein and fat are under the effect of muscle endogenous enzymes; Produce materials such as the micromolecule polypeptide that is easy in a large number to digest and assimilate, free amino acid, free fatty, and formed a large amount of volatile compounds, given ham unique fragrance.According to one's analysis; Jinhua ham contains each seed amino acid of needed by human; Wherein free aminoacid content is 14～16 times of fresh meat, especially leucine, isoleucine, phenylalanine, glutamic acid, serine, lysine etc., and its content is more than 30 times of fresh pork.And Jinhua ham has nourishing, medicinal and health care.According to record, Jinhua ham have the qi-restoratives of reposing and in the nourishing functions such as wide separated, kidney-reinforcing Yang-strengthening, the blood that promotes the production of body fluid, solid marrow of calming the nerves, whet the appetite, can be used for treatment choke separated, abdomen is sick, consumptive disease, empty dysentery, rush down with the women and divide the puerperium to approach diseases such as labor for a long time.
But; In the process of ham, the production technology that China mostly adopts tradition to fall behind, process equipment is simple and crude; Prolongation along with period of storage; Ham lipid oxidation problem is outstanding, becomes an important difficult problem that influences ham safe quality and consumer health, also is the obstacle that influences enterprise development and China's ham industry development; In addition, the ham overall volume is bigger, and the surface is stained with greasy dirt, is difficult for cleaning, and use is very inconvenient and in case cutting is exposed to air, its surface is with regard to very easily oxidation, rotten.Therefore; In order to satisfy consumer's taste demand, improve the security quality of ham, promote the development of China's ham industry; The deep processing of ham has become the trend that can not keep out; Also demand seeking a kind of consumption demand that can satisfy the consumer to Jinhua ham urgently, both kept the characteristic flavor on basis of Jinhua ham, again can be with the flavoring of getting with usefulness easy to use.
Summary of the invention
Technical problem to be solved by this invention is to have overcome existing ham storage time to prolong, and lipid oxidation is serious and use the defective of inconvenience etc. as flavoring, and a kind of solid flavoring and preparation technology thereof are provided.This solid flavoring is processed flavoring with ham first, makes flavoring both keep ham original characteristics local flavor, can be difficult for oxidation deterioration with getting with easy to use again, and long shelf-life is applied widely, can further advance the sound development of ham industry.
Solid flavoring of the present invention is formed by following feedstock production: 28.2%～58.3% ham, and 20.8%～62.5% salt, 3.1%～10.4% starch, 3.1%～6.3% Semen Tritici aestivi fiber, and 3.1%～4.2% water, percentage are mass percent.
Among the present invention, described ham preferably refers to Jinhua ham, is generally the Jinhua ham behind the fermenting-ripening.What the content of described ham was better is 30%～40%, and percentage is mass percent.
Among the present invention, described salt is the conventional raw material of this area, and what its content was better is 40%～50%, and percentage is mass percent.
Among the present invention, described starch is the conventional starch that uses in this area, one or more that preferable is in cornstarch, wheaten starch and the farina, and what content was better is 4%～6%, percentage is mass percent.
Among the present invention, described Semen Tritici aestivi fiber is the conventional Semen Tritici aestivi fiber that uses in this area, and the natural powder raw material that Semen Tritici aestivi fiber generally extracts from wheat plant through technologies such as specific physics grind can improve grain structure, keeps loose; What its content was better is 4%～5%, and percentage is mass percent.
Among the present invention, described water is the conventional water that meets China's drinking water standard that uses in this area.The effect of water is to make the powder raw material molding bonded, and what its content was better is 3.5%～3.8%, and percentage is mass percent.
What the raw material of solid flavoring of the present invention was preferable can also contain 10.0%～32.5% sodium glutamate, 0.5～1.0% flavour nucleotide disodium, 0.5～1.0%L-alanine; 1.6%～10% sweet taste material; Flavoring essence less than 2%, 1.6%～6.5% yeast extract, 0.4%～2.0% brewages one or more in sauce and 1.6%～6.5% hydrolyzed vegetable protein; Above-mentioned percentage does not comprise 0%, and percentage is mass percent.Wherein, the preferable material that also contains is one or more in sodium glutamate, sweet taste material and the flavoring essence.
Among the present invention, described sodium glutamate is the conventional flavoring agent that uses in this area.What described sodium glutamate content was better is 20%～30%, and percentage is mass percent.
Among the present invention, described sweet taste material is the conventional raw material that uses in this area, is generally natural sucrose material, one or more that preferable is in brown granulated sugar, soft white sugar and the white granulated sugar.What described sweet taste material content was better is 6%～8%, and percentage is mass percent.
Among the present invention, described flavoring essence is the conventional flavoring essence that uses in this area, one or more that preferable is in Jinhua ham essence, pork essence and the Jinhua ham oil essence.What described flavoring essence content was better is 1%～1.5%, and percentage is mass percent.
Among the present invention; Described yeast extract is the conventional raw material that uses in this area; It claims yeast extract or yeastex again; Be meant that the yeast cells internal protein is degraded into amino acid becomes flavour nucleotide with polypeptide, nucleolysis, and with other active ingredient, from yeast cells, extract the soluble nutrient that the human body that makes of processing can directly absorb and the concentrate of flavor substance together like B family vitamin, glutathione, mineral matter and trace element etc.What described yeast extract content was better is 3%～5%, and percentage is mass percent.
Among the present invention; The described sauce of brewageing is to be primary raw material with the beans of being rich in protein with the cereal and the byproduct thereof that are rich in starch; The fermented type pasty state flavouring that under the catalytic action of microbial enzyme, decomposes maturation, one or more that preferable is in thick broad-bean sauce, soya sauce, broad bean paste, sweet fermented flour sauce and the fermented soya bean.Described brewage sauce content better be 1%～2%, percentage is mass percent.
Among the present invention; Described hydrolyzed vegetable protein is to be raw material with the soybean protein, and protein is decomposed into 18 kinds of free amino acids and the little peptide of part, pass through deodorization, decolouring, removing heavy metals etc. again after; Spray-dried processing has the material of the peculiar fragrance of flavoring.What described hydrolyzed vegetable protein content was better is 3%～5%, and percentage is mass percent.
The present invention relates to utilize ham to prepare the preparation technology of solid compound seasoner, it comprises the steps:
(1) raw material pulverizing: raw material pulverizing is even; Wherein, in the described raw material ham before pulverizing be with the commercially available ham of buying clean and remove bone, skin and fat after be cut into meat gruel or meat cubelets, add the water infusion, deoil, and dry ham meat gruel or meat cubelets that make.
Wherein, the condition of described infusion preferable in meat of ham: after the ratio of water=1: 1～0.4: 1 adds water, under 70 ℃～95 ℃, infusion 2h～6h; The equipment that described infusion is used is the conventional infusion equipment in this area, and preferable is the stainless steel jacketed pan.What the temperature of described drying was preferable is 50 ℃～100 ℃, and that the time is preferable is 1h～3h; The particle diameter of described raw material pulverizing is conventional size; The equipment that described drying is used is the conventional drying equipment that uses in this area.Wherein, the material composition content that relates among the preparation technology of described solid flavoring is with aforementioned.
(2) each raw material after will pulverizing evenly mixes the back and granulates; Wherein, described even mixing can mix through this area usual manner, and the preferable blending tank that passes through mixes; The described particle of processing can be processed particle through this area conventional method, and the preferable granulator that passes through is granulated.
(3) particle that step (2) is made, dry getting final product.Moisture mass percent≤3% of said final products, percentage does not comprise 0%.Described drying can be dry through this area conventional drying method.
Preferably, the dried particle of the present invention carries out weighing, can after also can sieving and removing particle in small, broken bits and powder again, afterwards warehouse-in.
Agents useful for same of the present invention and raw material are all commercially available to be got.
Positive progressive effect of the present invention is:
1, the present invention processes the solid compound seasoner with ham first, has both kept ham original characteristics local flavor, gives the full delicate flavour of flavoring and unique delicious flavour again.
2, with getting, be difficult for the oxidation deterioration long shelf-life with easy to use, normal temperature storage under, the sealing situation intact in inner packing, the shelf-life can reach 12 months.
3, applied widely, can be used for the preparation of various soup, dish and flavoring, can further advance the sound development of ham industry.
The specific embodiment
Mode through embodiment further specifies the present invention below, but does not therefore limit the present invention among the described scope of embodiments.
Embodiment 1
The solid compound seasoner that a kind of Jinhua ham is made, its preparation technology comprises following processing step:
(1) takes by weighing 50 kilograms of Jinhua ham, clean, bone, cut into piece behind removal skin and the fat; In meat of ham: the ratio of water=1: 1, put into the stainless steel jacketed pan, add the water infusion; The infusion temperature is 90 ℃, and the infusion time is 3h, constantly skim the oil slick of soup surface after; Take out meat of ham at 100 ℃ of dry 1h, process powder with pulverizer more afterwards, subsequent use.Simultaneously, 0.5 kilogram of thick broad-bean sauce, 26 kilograms, 20 kilograms sodium glutamates of salt, 2 kilograms of white granulated sugars, 10 kg corn starch, 2 kilograms of yeast extracts, 2 kilograms of hydrolyzed vegetable proteins and 6 kilograms of Semen Tritici aestivi fibers are ground into powder, subsequent use.
(2) will be set by step (1) raw material of pulverizing mix with 4 kg water, process the graininess semi-finished product with granulator.
(3) the graininess semi-finished product being carried out drying and dehydrating to water content is less than 3%.
(4) dried particle carries out weighing, can again after particle in small, broken bits and powder are removed in screening.
Embodiment 2
The solid compound seasoner that a kind of Jinhua ham is made, its preparation technology comprises following processing step:
(1) takes by weighing 40 kilograms of Jinhua ham, clean, bone, cut into piece behind removal skin and the fat; In meat of ham: the ratio of water=1: 1, put into the stainless steel jacketed pan, add the water infusion; The infusion temperature is 95 ℃, and the infusion time is 2h, constantly skim the oil slick of soup surface after; Take out meat of ham at 80 ℃ of dry 3h, process powder with pulverizer more afterwards, subsequent use.Simultaneously, 2 kilograms of thick broad-bean sauce, 30 kilograms, 15 kilograms sodium glutamates of salt, 5 kilograms of white granulated sugars, 6 kg corn starch, 8 kilograms of yeast extracts, 8 kilograms of hydrolyzed vegetable proteins and 6 kilograms of Semen Tritici aestivi fibers are ground into powder, subsequent use.
(2) will be set by step (1) raw material and 4 kg water of pulverizing, this content please be revised not in the maximum magnitude that specification is pointed out) mix together become to be stirred to mix after, process the graininess semi-finished product with granulator.
(3) the graininess semi-finished product being carried out drying and dehydrating to water content is less than 3%.
(4) dried particle carries out weighing, can again after particle in small, broken bits and powder are removed in screening.
Embodiment 3
The solid compound seasoner that a kind of Jinhua ham is made, its preparation technology comprises following processing step:
(1) takes by weighing 29 kilograms of Jinhua ham (29.59%), clean, bone, cut into piece behind removal skin and the fat; In meat of ham: the ratio of water=1: 1, put into the stainless steel jacketed pan, add the water infusion; The infusion temperature is 80 ℃, and the infusion time is 5h, constantly skim the oil slick of soup surface after; Take out meat of ham at 90 ℃ of dry 2h, process powder with pulverizer more afterwards, subsequent use.Simultaneously; 2 kilograms of thick broad-bean sauce (2.04%), salt 36 kilograms of (36.73%), 10 kilograms of sodium glutamates (10.2%), 4 kilograms of white granulated sugars (4.08%), 4 kg corn starch (4.08%), 3 kilograms of yeast extracts (3.06%), 3 kilograms of hydrolyzed vegetable proteins (3.06%), 3 kilograms of Semen Tritici aestivi fibers (3.06%) and 1 kilogram of Jinhua ham essence (1.02%) are ground into powder, subsequent use.
(2) will be set by step (1) raw material of pulverizing with 3 kg water (3.06%) mix become to be stirred to mix after, process the graininess semi-finished product with granulator.
(3) the graininess semi-finished product being carried out drying and dehydrating to water content is less than 3%.
(4) dried particle carries out weighing, can again after particle in small, broken bits and powder are removed in screening.
Embodiment 4
(1) Jinhua ham is cleaned, boned, cut into piece after removing skin and fat, in meat of ham: the ratio of water=0.4: 1; Put into the stainless steel jacketed pan, add the water infusion, the infusion temperature is 70 ℃ of infusions 6 hours; After constantly skimming the oil slick of soup surface, take out meat of ham in 50 ℃ of dry 3h, subsequent use.Get the 58.3wt% ham, 20.8wt% salt, 10.4wt% starch (cornstarch) and 6.3wt% Semen Tritici aestivi fiber are ground into powder, and be subsequent use.
(2) will be set by step (1) raw material of pulverizing in blending tank, mix after mix with 4.2wt% water, process the graininess semi-finished product with granulator.
(3) the graininess semi-finished product being carried out drying and dehydrating to water content is less than 3wt%.
Embodiment 5
(1) Jinhua ham is cleaned, boned, cut into piece after removing skin and fat, in meat of ham: the ratio of water=1: 1; Put into the stainless steel jacketed pan, add the water infusion, the infusion temperature is 95 ℃ of infusions 2 hours; After constantly skimming the oil slick of soup surface, take out meat of ham in 100 ℃ of dry 3h, subsequent use.Get the 28.2wt% ham, 62.5wt% salt, 3.1wt% starch (wheaten starch) and 3.1wt% Semen Tritici aestivi fiber are ground into powder, and be subsequent use.
(2) will be set by step (1) raw material of pulverizing in blending tank, mix after mix with 3.1wt% water, process the graininess semi-finished product with granulator.
(3) the graininess semi-finished product being carried out drying and dehydrating to water content is less than 3wt%.
(4) dried particle carries out weighing, can again after particle in small, broken bits and powder are removed in screening.
Embodiment 6
(1) Jinhua ham is cleaned, boned, cut into piece after removing skin and fat, in meat of ham: the ratio of water=1: 1; Put into the stainless steel jacketed pan, add the water infusion, the infusion temperature is 95 ℃ of infusions 2 hours; After constantly skimming the oil slick of soup surface, take out meat of ham in 100 ℃ of dry 3h, subsequent use.Get the 30wt% ham, 50wt% salt, 4wt% starch (farina); The 5wt% Semen Tritici aestivi fiber, 1.0wt% flavour nucleotide disodium, 1.0wt%L-alanine; 1.6wt% sweet taste material (soft white sugar); 1.0wt% flavoring essence (0.5wt% Jinhua ham essence and 0.5wt% pork essence), 1.6wt% yeast extract and 1.7wt% hydrolytic plant protein powder are broken into powder, and be subsequent use.
(2) will be set by step (1) raw material of pulverizing in blending tank, mix after mix with 3.1wt% water, process the graininess semi-finished product with granulator.
(3) the graininess semi-finished product being carried out drying and dehydrating to water content is less than 3wt%.
(4) dried particle carries out weighing, can again after particle in small, broken bits and powder are removed in screening.
Embodiment 7
(1) Jinhua ham is cleaned, boned, cut into piece after removing skin and fat, in meat of ham: the ratio of water=1: 1; Put into the stainless steel jacketed pan, add the water infusion, the infusion temperature is 95 ℃ of infusions 4 hours; After constantly skimming the oil slick of soup surface, take out meat of ham in 100 ℃ of dry 1h, subsequent use.Get the 40wt% ham, 40wt% salt, 6wt% starch (3wt% wheaten starch and 3wt% farina); The 4wt% Semen Tritici aestivi fiber; 0.5wt% flavour nucleotide disodium, 0.5wt%L-alanine, 1.5wt% flavoring essence (0.5wt% Jinhua ham essence and 1.0wt% Jinhua ham oil essence); 3wt% yeast extract and 1.4wt% brewage sauce (0.5wt% thick broad-bean sauce, 0.5wt% soya sauce and 0.4wt% broad bean paste) and be ground into powder, and be subsequent use.
(2) will be set by step (1) raw material of pulverizing in blending tank, mix after mix with 3.1wt% water, process the graininess semi-finished product with granulator.
(3) the graininess semi-finished product being carried out drying and dehydrating to water content is less than 3wt%.
(4) dried particle carries out weighing, can again after particle in small, broken bits and powder are removed in screening.
Embodiment 8
(1) Jinhua ham is cleaned, boned, cut into piece after removing skin and fat, in meat of ham: the ratio of water=1: 1; Put into the stainless steel jacketed pan, add the water infusion, the infusion temperature is 95 ℃ of infusions 4 hours; After constantly skimming the oil slick of soup surface, take out meat of ham in 100 ℃ of dry 1h, subsequent use.Get the 30.1wt% ham, 40wt% salt, 4wt% starch (1wt% wheaten starch and 3wt% farina); The 4wt% Semen Tritici aestivi fiber; 6wt% sweet taste material (brown granulated sugar), 2.0wt% flavoring essence (1.0wt% Jinhua ham essence and 1.0wt% Jinhua ham oil essence), 1.6wt% hydrolyzed vegetable protein; 6.5wt% yeast extract and 2.0wt% brewage sauce (1.0wt% sweet fermented flour sauce and 1.0wt% fermented soya bean) and be ground into powder, and be subsequent use.
(2) will be set by step (1) raw material of pulverizing in blending tank, mix after mix with 3.8wt% water, process the graininess semi-finished product with granulator.
(3) the graininess semi-finished product being carried out drying and dehydrating to water content is less than 3wt%.
(4) dried particle carries out weighing, can again after particle in small, broken bits and powder are removed in screening.
Embodiment 9
(1) Jinhua ham is cleaned, boned, cut into piece after removing skin and fat, in meat of ham: the ratio of water=1: 1; Put into the stainless steel jacketed pan, add the water infusion, the infusion temperature is 95 ℃ of infusions 6 hours; After constantly skimming the oil slick of soup surface, take out meat of ham in 100 ℃ of dry 1h, subsequent use.Get the 28.6wt% ham, 20.8wt% salt, 3.1wt% starch (0.1wt% wheaten starch and 3wt% farina); The 3.1wt% Semen Tritici aestivi fiber, the 32.5wt% sodium glutamate, 8wt% sweet taste material (white granulated sugar) and 0.4wt% brewage sauce (sweet fermented flour sauce); Be ground into powder, subsequent use.
(2) will be set by step (1) raw material of pulverizing in blending tank, mix after mix with 3.5wt% water, process the graininess semi-finished product with granulator.
(3) the graininess semi-finished product being carried out drying and dehydrating to water content is less than 3wt%.
(4) dried particle carries out weighing, can again after particle in small, broken bits and powder are removed in screening.
Embodiment 10
(1) Jinhua ham is cleaned, boned, cut into piece after removing skin and fat, in meat of ham: the ratio of water=1: 1; Put into the stainless steel jacketed pan, add the water infusion, the infusion temperature is 95 ℃ of infusions 4 hours; After constantly skimming the oil slick of soup surface, take out meat of ham in 100 ℃ of dry 1h, subsequent use.Get the 28.9wt% ham, 20.8wt% salt, 3.1wt% starch (0.1wt% wheaten starch and 3wt% farina); The 3.1wt% Semen Tritici aestivi fiber, the 30wt% sodium glutamate, 10wt% sweet taste material (white granulated sugar) and 1.0wt% brewage sauce (sweet fermented flour sauce); Be ground into powder, subsequent use.
(2) will be set by step (1) raw material of pulverizing in blending tank, mix after mix with 3.1wt% water, process the graininess semi-finished product with granulator.
(3) the graininess semi-finished product being carried out drying and dehydrating to water content is less than 3wt%.
(4) dried particle carries out weighing, can again after particle in small, broken bits and powder are removed in screening.
Embodiment 11
(1) Jinhua ham is cleaned, boned, cut into piece after removing skin and fat, in meat of ham: the ratio of water=1: 1; Put into the stainless steel jacketed pan, add the water infusion, the infusion temperature is 95 ℃ of infusions 4 hours; After constantly skimming the oil slick of soup surface, take out meat of ham in 100 ℃ of dry 1h, subsequent use.Get the 38.4wt% ham, 20.8wt% salt, 3.1wt% starch (0.1wt% wheaten starch and 3wt% farina), the 3.1wt% Semen Tritici aestivi fiber, the 20wt% sodium glutamate, 5wt% yeast extract and 6.5wt% hydrolytic plant protein powder are broken into powder, and be subsequent use.
(2) will be set by step (1) raw material of pulverizing in blending tank, mix after mix with 3.1wt% water, process the graininess semi-finished product with granulator.
(3) the graininess semi-finished product being carried out drying and dehydrating to water content is less than 3wt%.
(4) dried particle carries out weighing, can again after particle in small, broken bits and powder are removed in screening.
Embodiment 12
(1) Jinhua ham is cleaned, boned, cut into piece after removing skin and fat, in meat of ham: the ratio of water=1: 1; Put into the stainless steel jacketed pan, add the water infusion, the infusion temperature is 95 ℃ of infusions 4 hours; After constantly skimming the oil slick of soup surface, take out meat of ham in 100 ℃ of dry 1h, subsequent use.Get the 49.9wt% ham, 20.8wt% salt, 3.1wt% starch (0.1wt% wheaten starch and 3wt% farina), the 3.1wt% Semen Tritici aestivi fiber, the 10wt% sodium glutamate, 5wt% yeast extract and 5wt% hydrolytic plant protein powder are broken into powder, and be subsequent use.
(2) will be set by step (1) raw material of pulverizing in blending tank, mix after mix with 3.1wt% water, process the graininess semi-finished product with granulator.
(3) the graininess semi-finished product being carried out drying and dehydrating to water content is less than 3wt%.
(4) dried particle carries out weighing, can again after particle in small, broken bits and powder are removed in screening.
Effect embodiment 1
The 100g egg is shelled, break into uniform egg liquid with chopsticks, subsequent use.Pot is put on the fire, after putting 400g water and boiling, adds the solid flavoring of the present invention (embodiment 1, embodiment 2, embodiment 3) about 3g salt and 2g, puts into egg liquid immediately, stirs promptly at a slow speed to get.
The 100g egg is shelled, break into uniform egg liquid with chopsticks, subsequent use.Pot is put on the fire, after putting 400g water and boiling, adds 4g salt, puts into egg liquid immediately, stirs promptly at a slow speed to get.
Get Jinhua ham and clean, cut into slices, subsequent use.Get the 100g egg again and shell, break into uniform egg liquid with chopsticks, subsequent use.Pot is put on the fire, and after putting before 400g water and the 2g sliced ham with the Jinhua ham preparation and boiling, adding 3g salt is put into egg liquid immediately, stirs promptly at a slow speed to get.
Select 5 flavoring professional and technical personnel to form subjective appreciation group, color and luster, delicate flavour, fragrance right under 20 ℃ of room temperatures, available light are evaluated, and adopt 5 point systems:
Color and luster: fine 5, general 3, relatively poor 1;
Delicate flavour: very bright 5, bright 3, delicate flavour very light 1;
Fragrance: distribute strong ham fragrance 5, ham fragrance is light slightly 3, does not have ham fragrance 0.
Mouthfeel: fine 5, general 3, relatively poor 1.
Comprehensively give a mark, get its mean value.Evaluation result is seen table 1.
Table 1. subjective appreciation table
| The solid flavoring | The color and luster scoring | The delicate flavour scoring | The fragrance scoring | Mouth feel score |
| Not with the blank test of flavoring | 3 | 0.8 | 0 | 1.5 |
| Jinhua ham | 3.9 | 1.2 | 3.0 | 3.1 |
| Embodiment 1 | 4.1 | 3.8 | 4.5 | 4.2 |
| Embodiment 2 | 4.3 | 4.5 | 4.3 | 4.1 |
| Embodiment 3 | 4.2 | 4.3 | 4.1 | 4.3 |
| Embodiment 4 | 4.2 | 4.3 | 4.1 | 4.3 |
| Embodiment 5 | 4.3 | 4.5 | 4.3 | 4.1 |
| Embodiment 6 | 4.1 | 3.8 | 4.5 | 4.2 |
| Embodiment 7 | 4.3 | 4.5 | 4.3 | 4.1 |
| Embodiment 8 | 4.2 | 4.3 | 4.1 | 4.3 |
| Embodiment 9 | 4.3 | 4.5 | 4.3 | 4.1 |
| Embodiment 10 | 4.1 | 3.8 | 4.5 | 4.2 |
| Embodiment 11 | 4.3 | 4.5 | 4.3 | 4.1 |
| Embodiment 12 | 4.2 | 4.3 | 4.1 | 4.3 |
Experimental result shows:
Flavoring of the present invention is made flavoring, is not compared with the flavoring of ham with direct use Jinhua ham, and its mouthfeel is better.
Effect embodiment 2
The shelf-life test condition is: will utilize the solid compound seasoner (embodiment 1, embodiment 2, embodiment 3) of ham preparation, the Jinhua ham stripping and slicing is stored down as for normal temperature and to be observed, every month observation sample color and luster, fragrance, flavour is tested.Test result is seen table 2.
Table 2 shelf-life evaluation form
| Liquid quelite | Place length in time, apparent condition changes to be described | Shelf-life |
| Jinhua ham | Color and luster deepens, and has tangible fat to breathe out and loses flavor and acerbity. | 3 months |
| Embodiment 1 | Color and luster deepens, and fragrance has slightly and weakens, and does not have obviously fat and breathes out and lose flavor. | 8 months |
| Embodiment 2 | Color and luster deepens, and fragrance has slightly and weakens, and does not have obviously fat and breathes out and lose flavor. | 12 months |
| Embodiment 3 | Color and luster deepens, and fragrance has slightly and weakens, and does not have obviously fat and breathes out and lose flavor. | 10 months |
Experimental result shows: flavoring of the present invention obviously prolonged than the shelf-life of Jinhua ham.
Claims (10)
1. the preparation technology of a solid flavoring, it comprises the steps:
(1) raw material pulverizing: raw material pulverizing is even; Wherein, described raw material contains 28.2%～58.3% ham, 20.8%～62.5% salt, and 3.1%～10.4% starch, 3.1%～6.3% Semen Tritici aestivi fiber, and 3.1%～4.2% water, percentage are mass percent; In the described raw material ham before pulverizing, ham cleaned and remove bone, skin and fat after be cut into meat gruel or meat cubelets, add the water infusion, deoil, and dry ham meat gruel or meat cubelets that make;
(2) each raw material after will pulverizing evenly mixes the back and granulates;
(3) particle that step (2) is made, dry getting final product.
2. preparation technology as claimed in claim 1 is characterized in that: in the described step (1), the condition of described ham infusion is in meat of ham: after the ratio of water=1: 1～0.4: 1 adds water, and under 70 ℃～95 ℃, infusion 2～6 hours; The dry temperature of described ham is 50 ℃～100 ℃, and the time is 1～3 hour.
3. preparation technology as claimed in claim 1 is characterized in that: in the described step (2), described even mixing mixes through blending tank, and described granulation is granulated through granulator.
4. preparation technology as claimed in claim 1 is characterized in that: in the described step (3), the parameter of described drying is that moisture is mass percent≤3%, and percentage does not comprise 0%.
5. preparation technology as claimed in claim 1 is characterized in that: the content of described ham is 30%～40%; The content of described salt is 40%～50%; Described contents of starch is 4%～6%; The content of described Semen Tritici aestivi fiber is 4%～5%; The content of described water is 3.5%～3.8%; Percentage is mass percent.
6. preparation technology as claimed in claim 1 is characterized in that: described starch is one or more in cornstarch, wheaten starch and the farina.
7. preparation technology as claimed in claim 1 is characterized in that: the raw material of described solid flavoring also contains 10.0%～32.5% sodium glutamate, 0.5～1.0% flavour nucleotide disodium; 0.5～1.0%L-alanine, 1.6%～10% sweet taste material, flavoring essence less than 2%; 1.6%～6.5% yeast extract; 0.4%～2.0% brewages one or more in sauce and 1.6%～6.5% hydrolyzed vegetable protein, and above-mentioned percentage does not comprise 0%, and percentage is mass percent.
8. preparation technology as claimed in claim 7; It is characterized in that: the raw material of described solid flavoring also contains 20%～30% sodium glutamate; 6%～8% sweet taste material, 1%～1.5% flavoring essence, 3%～5% yeast extract; 1%～2% brewages one or more in sauce and 3%～5% hydrolyzed vegetable protein, and percentage is mass percent.
9. preparation technology as claimed in claim 7 is characterized in that: described sweet taste material is one or more in brown granulated sugar, soft white sugar and the white granulated sugar; Described flavoring essence is one or more in Jinhua ham essence, pork essence and the Jinhua ham oil essence; The described sauce of brewageing is in thick broad-bean sauce, soya sauce, broad bean paste, sweet fermented flour sauce and the fermented soya bean one or more.
10. the solid flavoring that makes like each described preparation technology of claim 1～9.
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| CN2009101949111A CN101999625B (en) | 2009-09-01 | 2009-09-01 | Solid flavoring and preparation process thereof |
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| CN2009101949111A CN101999625B (en) | 2009-09-01 | 2009-09-01 | Solid flavoring and preparation process thereof |
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| CN101999625A CN101999625A (en) | 2011-04-06 |
| CN101999625B true CN101999625B (en) | 2012-11-07 |
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Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102578523B (en) * | 2012-01-25 | 2013-09-18 | 保定味群食品科技股份有限公司 | Sauce flavor powder |
| CN103535681A (en) * | 2013-10-15 | 2014-01-29 | 上海东锦食品集团有限公司 | Antioxidant solid compound seasoning and preparation method thereof |
| CN103652813B (en) * | 2013-11-21 | 2016-01-20 | 阜阳九珍食品有限公司 | A kind of corn sweet paste |
| CN103815460A (en) * | 2014-01-11 | 2014-05-28 | 河南工业大学 | Blocky peanut butter product and preparation method thereof |
| CN104323207A (en) * | 2014-10-10 | 2015-02-04 | 合肥跃杰生态农业科技有限公司 | Seasoning for noodles served with sauce and making method thereof |
| CN114128866A (en) * | 2021-10-25 | 2022-03-04 | 上海太太乐食品有限公司 | Plant-based compound seasoning rich in dietary fibers and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1045914A (en) * | 1990-01-22 | 1990-10-10 | 何松林 | The production method of ham essence |
| CN1620926A (en) * | 2004-12-17 | 2005-06-01 | 浙江省农业科学院 | Flavored ham seasoning and its production method |
| CN101366489A (en) * | 2008-09-27 | 2009-02-18 | 哈尔滨毛毛食品有限公司 | Concentrated bone soup flavourings and preparation method |
-
2009
- 2009-09-01 CN CN2009101949111A patent/CN101999625B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1045914A (en) * | 1990-01-22 | 1990-10-10 | 何松林 | The production method of ham essence |
| CN1620926A (en) * | 2004-12-17 | 2005-06-01 | 浙江省农业科学院 | Flavored ham seasoning and its production method |
| CN101366489A (en) * | 2008-09-27 | 2009-02-18 | 哈尔滨毛毛食品有限公司 | Concentrated bone soup flavourings and preparation method |
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