CN102273613A - Essence with pork flavor - Google Patents
Essence with pork flavor Download PDFInfo
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- CN102273613A CN102273613A CN201110269342XA CN201110269342A CN102273613A CN 102273613 A CN102273613 A CN 102273613A CN 201110269342X A CN201110269342X A CN 201110269342XA CN 201110269342 A CN201110269342 A CN 201110269342A CN 102273613 A CN102273613 A CN 102273613A
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Abstract
The invention relates to essence with pork flavor. A method for preparing the essence comprises the following steps of: 1) mincing fresh pork, adding papain, and hydrolyzing the pork to obtain pork hydrolyzate; and mincing fresh chicken, adding the papain, and hydrolyzing the chicken to obtain chicken hydrolyzate; and 2) adding the pork hydrolyzate, the chicken hydrolyzate, pig bone clear soup, reducing sugar, amino acid, vitamin, pig bone oil and table salt into a reaction kettle sequentially, stirring fully, heating, reacting at the temperature of between 100 and 120 DEG C for 1 to 3 hours, cooling after the reaction is finished, sieving by using a vibrating screen and discharging to obtain the essence with the pork flavor. In the essence with the pork flavor, the pork hydrolyzate, the chicken hydrolyzate, the pig bone oil and the pig bone clear soup react simultaneously, so the obtained essence with the pork flavor is natural in flavor, strong in cooking sense, mellow and full in fragrance and long in aftertaste.
Description
Technical field
The invention belongs to the food additives field, particularly a kind of essence with pork taste.
Background technology
Meat flavor is a kind of instant noodles that are widely used in, meat products, the food additives of products such as flavouring, obtained development rapidly since nineteen nineties, the conventional production methods of meat flavor is as follows: the first step is with amino acid, various raw materials such as reduced sugar join according to a certain percentage and carry out Maillard reaction (reaction between amino acid and the reduced sugar) in the reactor, the local flavor of product is with composition of raw materials, the water activity of reaction system, reaction temperature, the variation in reaction pressure and reaction time and changing, product and maltodextrin, salt, other raw materials such as monosodium glutamate mix in material-compound tank and obtain the feed liquid of dusting, the spray-dried again reaction flavor that obtains, second step be with various natural and (or) natural equivalent spices and solvent be (as ethanol, propane diols, the salad wet goods) joins in the material-compound tank by a certain percentage and mix, obtain allocating spices.The 3rd step was reaction flavor, allotment spices and other raw materials (as carrier, drier etc.) to be joined in the positive mixer by a certain percentage mix, and obtained meat flavor, as USP4604290, and USP4094997 etc.
In the meat flavor production technology, using Maillard reaction production reaction flavor is the key technology of meat flavor.Reaction flavor provides mellow local flavor for meat flavor.And raw material be not both the key factor that influences the reaction flavor local flavor.The meat hydrolyzate is the important protein sources of carrying out Maillard reaction, generally uses the pork hydrolyzate to produce essence with pork taste.The local flavor of product is very limited, and mellow sense is not enough, the aftertaste deficiency.For this reason, the present invention is used to produce essence with pork taste through a large amount of tests with hydrolysis of chicken meat liquid, pig animal oil, pig bone plain soup, and the essence with pork taste product special flavour that obtains is natural, and cooking sense is strong, and meat flavour is mellow full, and aftertaste is long.
Summary of the invention
The objective of the invention is to overcome the deficiencies in the prior art, a kind of essence with pork taste is provided.
The technical solution used in the present invention is:
A kind of essence with pork taste is prepared from by the method that comprises the steps:
1), fresh pork is rubbed, add papain, carry out the pork hydrolysis, the pork hydrolyzate; Fresh chicken is rubbed, add papain, carry out hydrolysis of chicken meat, get hydrolysis of chicken meat liquid;
2), in reactor, add pork hydrolyzate, hydrolysis of chicken meat liquid, pig bone plain soup, reduced sugar, amino acid, vitamin, pig animal oil, salt successively, fully stir, heat temperature raising, reaction temperature is controlled at 100-120 ℃, reaction time is 1-3 hour, after reaction finished, cooling was crossed the vibratory sieve discharging and is got meat flavor; Described reduced sugar is one or both the mixture in glucose, the D-wood sugar, described amino acid is one or more mixture of glycine, L-cysteine or DL-methionine, and described vitamin is one or both the mixture of VC or VB1.
Preferably, in the above-mentioned essence, the preparation method of pork hydrolyzate is rubbed fresh pork, adds papain, 60-65 ℃ of following hydrolysis 0.5 hour, gets the pork hydrolyzate.More preferably, the addition of papain is the 0.1%-0.3% of fresh pork weight.
Preferably, in the above-mentioned essence, the preparation method of hydrolysis of chicken meat liquid is rubbed fresh chicken, adds papain, 60-65 ℃ of following hydrolysis 0.5 hour, gets hydrolysis of chicken meat liquid.More preferably, the addition of papain is the 0.1%-0.3% of new fresh chicken meat weight.
Preferably, in the above-mentioned essence, each raw material and parts by weight thereof are: pork hydrolyzate 10-40 part, hydrolysis of chicken meat liquid 3-40 part, pig bone plain soup 10-40 part, glucose 0.1-10 part, D-wood sugar 0.1-3 part, glycine 0.2-5 part, L-cysteine 0.1-4 part, DL-methionine 0-4 part, VC is 0.1-4 part, VB1 is 0.05-6 part, pig animal oil 5-20 part, salt 10-30 part.More preferably, each raw material and parts by weight thereof are: pork hydrolyzate 30-40 part, hydrolysis of chicken meat liquid 3-12 part, pig bone plain soup 25-40 part, glucose 1-4 part, D-wood sugar 0.1-1 part, glycine 0.2-1.5 part, L-cysteine 0.1-1 part, DL-methionine 0-1 part, VC is 0.1-1 part, VB1 is 0.3-1 part, pig animal oil 5-20 part, salt 10-15 part.
Preferably, in the above-mentioned essence, be cooled to 40-50 ℃, crossing vibratory sieve was 40-50 order vibratory sieve.
Above-mentioned used pork, chicken, pig bone plain soup, pig animal oil, glucose, D-wood sugar, glycine, L-cysteine, DL-methionine, salt, VC, VB1, papain all can be bought from the market and to obtain.Arbitrary pig bone plain soup, the pig animal oil sold on the market are applied among the present invention and all can realize the object of the invention.
Commercially available pig bone made soup essence, swine bone high-soup, soup-stock essence all can replace pig bone plain soup to realize the object of the invention simultaneously.
The beneficial effect that the present invention had:
Essence with pork taste of the present invention has adopted pork hydrolyzate and hydrolysis of chicken meat liquid, pig animal oil, pig bone plain soup to react simultaneously, and the essence with pork taste product special flavour that obtains is natural, and cooking sense is strong, and strong and brisk in taste full, aftertaste is long.The interpolation of hydrolysis of chicken meat liquid, pig bone plain soup can make the fragrance of product more mellow, full, strengthen cooking sense simultaneously, the interpolation of pig animal oil can make the aftertaste of product longer.
The specific embodiment
The invention will be further described below in conjunction with specific embodiment, but do not limit protection scope of the present invention.
Embodiment 1
A kind of preparation method of essence with pork taste comprises the steps:
Fresh pork is rubbed, add the papain that accounts for fresh pork weight 0.1%,, get the pork hydrolyzate 65 ℃ of following hydrolysis 0.5 hour; Fresh chicken is rubbed, add the papain that accounts for new fresh chicken meat weight 0.1%,, get hydrolysis of chicken meat liquid 65 ℃ of following hydrolysis 0.5 hour.
In reactor, add 30 parts of pork hydrolyzates successively, 10 parts of hydrolysis of chicken meat liquid, 28.7 parts of pig bone plain soups, 3.5 parts of glucose, 0.5 part of D-wood sugar, 1 part of glycine, 0.5 part of L-cysteine, VB1 are 0.5 part, VC is 1 part, 11.7 parts of pig animal oil, 12.6 parts of salt.Stirred heat temperature raising 20 minutes.Reaction temperature is controlled at 114-115 ℃, and the reaction time is 1 hour.Reaction cools to 50 ℃ after finishing, and crosses 40 order vibratory sieve dischargings and gets pork essence.
Embodiment 2
A kind of preparation method of essence with pork taste comprises the steps:
Fresh pork is rubbed, add the papain that accounts for fresh pork weight 0.1%,, get the pork hydrolyzate 65 ℃ of following hydrolysis 0.5 hour; Fresh chicken is rubbed, add the papain that accounts for new fresh chicken meat weight 0.1%,, get hydrolysis of chicken meat liquid 65 ℃ of following hydrolysis 0.5 hour.
In reactor, add 30 parts of pork hydrolyzates successively, 20 parts of hydrolysis of chicken meat liquid, 14.7 parts of pig bone plain soups, 3.5 parts of glucose, 0.5 part of D-wood sugar, 1 part of glycine, 0.5 part of L-cysteine, VB1 are 0.5 part, VC is 1 part, 15.7 parts of pig animal oil, 12.6 parts of salt.Stirred heat temperature raising 20 minutes.Reaction temperature is controlled at 114-115 ℃, and the reaction time is 1 hour.Reaction cools to 50 ℃ after finishing, and crosses 40 order vibratory sieve dischargings and gets pork essence.
The umber of mentioning among embodiment 1, the embodiment 2 is parts by weight.
The above only is preferred embodiment of the present invention, is not technical scheme of the present invention is done any pro forma restriction.Every foundation technical spirit of the present invention all still belongs in the scope of technical scheme of the present invention any simple modification, equivalent variations and modification that above embodiment did.
Claims (5)
1. essence with pork taste is characterized in that: be prepared from by the method that comprises the steps:
1), fresh pork is rubbed, add papain, carry out the pork hydrolysis, the pork hydrolyzate; Fresh chicken is rubbed, add papain, carry out hydrolysis of chicken meat, get hydrolysis of chicken meat liquid;
2), in reactor, add pork hydrolyzate, hydrolysis of chicken meat liquid, pig bone plain soup, reduced sugar, amino acid, vitamin, pig animal oil, salt successively, fully stir, heat temperature raising, reaction temperature is controlled at 100-120 ℃, reaction time is 1-3 hour, after reaction finished, cooling was crossed the vibratory sieve discharging and is got meat flavor; Described reduced sugar is one or both the mixture in glucose, the D-wood sugar, described amino acid is one or more mixture of glycine, L-cysteine or DL-methionine, and described vitamin is one or both the mixture of VC or VB1.
2. essence with pork taste according to claim 1 is characterized in that: the preparation method of described pork hydrolyzate adds papain for fresh pork is rubbed, and 60-65 ℃ of following hydrolysis 0.5 hour, gets the pork hydrolyzate.
3. essence with pork taste according to claim 1 and 2 is characterized in that: the preparation method of described hydrolysis of chicken meat liquid adds papain for fresh chicken is rubbed, and 60-65 ℃ of following hydrolysis 0.5 hour, gets hydrolysis of chicken meat liquid.
4. according to each described essence with pork taste of claim 1-3, it is characterized in that: each raw material and parts by weight thereof are: pork hydrolyzate 10-40 part, hydrolysis of chicken meat liquid 3-40 part, pig bone plain soup 10-40 part, glucose 0.1-10 part, D-wood sugar 0.1-3 part, glycine 0.2-5 part, L-cysteine 0.1-4 part, DL-methionine 0-4 part, VC is 0.1-4 part, VB1 is 0.05-6 part, pig animal oil 5-20 part, salt 10-30 part.
5. according to each described essence with pork taste of claim 1-4, it is characterized in that: each raw material and parts by weight thereof are: pork hydrolyzate 30-40 part, hydrolysis of chicken meat liquid 3-12 part, pig bone plain soup 25-40 part, glucose 1-4 part, D-wood sugar 0.1-1 part, glycine 0.2-1.5 part, L-cysteine 0.1-1 part, DL-methionine 0-1 part, VC is 0.1-1 part, VB1 is 0.3-1 part, pig animal oil 5-20 part, salt 10-15 part.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201110269342XA CN102273613A (en) | 2011-09-13 | 2011-09-13 | Essence with pork flavor |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201110269342XA CN102273613A (en) | 2011-09-13 | 2011-09-13 | Essence with pork flavor |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102669620A (en) * | 2012-05-30 | 2012-09-19 | 天津春发生物科技集团有限公司 | Sparerib powder condiment and preparation method thereof |
| JP2013172648A (en) * | 2012-02-23 | 2013-09-05 | Kirin Kyowa Foods Co Ltd | Agent for adding cooked texture, and method for producing the same |
| CN104172321A (en) * | 2014-09-17 | 2014-12-03 | 同福碗粥股份有限公司 | Pork soup stock and preparation method thereof |
| CN104543929A (en) * | 2014-12-31 | 2015-04-29 | 濮阳福德科技有限公司 | Fragrant meat-flavored jelly |
| CN104664305A (en) * | 2015-03-31 | 2015-06-03 | 湖北海顺达食品科技有限公司 | Flavor soup-stock seasoning and preparation method thereof |
| CN111887417A (en) * | 2020-07-21 | 2020-11-06 | 仲恺农业工程学院 | Method for preparing black bean-flavor rib-flavor spice |
Citations (3)
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| CN101642226A (en) * | 2009-06-19 | 2010-02-10 | 天津春发食品配料有限公司 | Natural pork flavor essence |
| CN101642225A (en) * | 2009-06-19 | 2010-02-10 | 天津春发食品配料有限公司 | Improved method for preparing natural meat flavor essence |
| CN101690578A (en) * | 2009-09-03 | 2010-04-07 | 天津春发食品配料有限公司 | Pork-flavor essence |
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2011
- 2011-09-13 CN CN201110269342XA patent/CN102273613A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101642226A (en) * | 2009-06-19 | 2010-02-10 | 天津春发食品配料有限公司 | Natural pork flavor essence |
| CN101642225A (en) * | 2009-06-19 | 2010-02-10 | 天津春发食品配料有限公司 | Improved method for preparing natural meat flavor essence |
| CN101690578A (en) * | 2009-09-03 | 2010-04-07 | 天津春发食品配料有限公司 | Pork-flavor essence |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2013172648A (en) * | 2012-02-23 | 2013-09-05 | Kirin Kyowa Foods Co Ltd | Agent for adding cooked texture, and method for producing the same |
| CN102669620A (en) * | 2012-05-30 | 2012-09-19 | 天津春发生物科技集团有限公司 | Sparerib powder condiment and preparation method thereof |
| CN104172321A (en) * | 2014-09-17 | 2014-12-03 | 同福碗粥股份有限公司 | Pork soup stock and preparation method thereof |
| CN104172321B (en) * | 2014-09-17 | 2016-04-20 | 同福碗粥股份有限公司 | A kind of pork soup-stock and preparation method thereof |
| CN104543929A (en) * | 2014-12-31 | 2015-04-29 | 濮阳福德科技有限公司 | Fragrant meat-flavored jelly |
| CN104664305A (en) * | 2015-03-31 | 2015-06-03 | 湖北海顺达食品科技有限公司 | Flavor soup-stock seasoning and preparation method thereof |
| CN104664305B (en) * | 2015-03-31 | 2017-02-01 | 湖北海顺达食品科技有限公司 | Flavor soup-stock seasoning and preparation method thereof |
| CN111887417A (en) * | 2020-07-21 | 2020-11-06 | 仲恺农业工程学院 | Method for preparing black bean-flavor rib-flavor spice |
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Application publication date: 20111214 |