CN102293395B - Method for preparing meat-flavored essence - Google Patents
Method for preparing meat-flavored essence Download PDFInfo
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- CN102293395B CN102293395B CN2011102566477A CN201110256647A CN102293395B CN 102293395 B CN102293395 B CN 102293395B CN 2011102566477 A CN2011102566477 A CN 2011102566477A CN 201110256647 A CN201110256647 A CN 201110256647A CN 102293395 B CN102293395 B CN 102293395B
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Abstract
The invention relates to a method for preparing meat-flavored essence. The method comprises the following steps of: (1) mincing fresh beef, adding papain, and hydrolyzing the beef to obtain beef hydrolyzate; mincing fresh pork, adding the 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) sequentially adding the beef hydrolyzate, the pork hydrolyzate and the chicken hydrolyzate, reducing sugar, amino acid, vitamin B1 (VB1) and table salt into a reaction kettle, fully stirring, heating and raising the temperature, controlling the reaction temperature to 100 to 200 DEG C and the reaction time to 1 to 3 hours, reducing the temperature after the reaction is finished, sieving with a vibrating screen, and discharging to obtain the meat-flavored essence. The meat-flavored essence prepared by the method has natural flavor, strong cooking feeling, mellow and full meat taste and long-lasting aftertaste.
Description
Technical field
The invention belongs to the food additives preparation field, particularly a kind of THE PREPARATION OF MEAT FLAVOR method.
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 reaction flavor that obtains again, 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 produces beef flavor with the beef hydrolyzate, and the pork hydrolyzate is produced pork essence, and hydrolysis of chicken meat liquid is produced chicken meat flavor.The local flavor of product is very limited.For this reason, the present invention is through a large amount of tests, and for the production of meat flavor, the product special flavour that obtains is natural with beef hydrolyzate, pork hydrolyzate and hydrolysis of chicken meat liquid, 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 THE PREPARATION OF MEAT FLAVOR method is provided.
The technical solution used in the present invention is:
A kind of THE PREPARATION OF MEAT FLAVOR method comprises the steps:
(1), fresh beef is rubbed, add papain, carry out the beef hydrolysis, get the beef hydrolyzate; Fresh pork is rubbed, add papain, carry out the pork hydrolysis, get the pork hydrolyzate; Fresh chicken rubs, and adds papain, carries out hydrolysis of chicken meat, gets hydrolysis of chicken meat liquid;
(2), in reactor, add beef hydrolyzate, pork hydrolyzate, hydrolysis of chicken meat liquid, reduced sugar, amino acid, VB1, salt successively, fully stir, heat temperature raising, reaction temperature control is at 100-120 ℃, reaction time is 1-3 hour, after reaction finished, cooling was crossed the vibratory sieve discharging and is got meat flavor.
Preferably, among the preparation method of above-mentioned essence, the preparation method of described beef hydrolyzate is rubbed fresh beef, adds papain, 60-65 ℃ of following hydrolysis 0.5 hour, gets the beef hydrolyzate.More preferably, the addition of described papain is the 0.1%-0.3% that fresh beef is added weight.
Preferably, among the preparation method of above-mentioned essence, the preparation method of described pork hydrolyzate is rubbed fresh pork, adds papain, 60-65 ℃ of following hydrolysis 0.5 hour, gets the pork hydrolyzate.The addition of described papain is the 0.1%-0.3% that fresh pork adds weight.
Preferably, among the preparation method of above-mentioned essence, the preparation method of described 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.The addition of described papain is the 0.1%-0.3% that new fresh chicken meat adds weight.
Preferably, among the above-mentioned preparation method, used raw materials in part by weight is that beef hydrolyzate 10-30 part, pork hydrolyzate 10-30 part, hydrolysis of chicken meat liquid 10-30 part, reduced sugar 0.1-10 part, amino acid 0.1-9 part, VB1 are 0.001-6 part, salt 10-30 part, more preferably, described raw materials in part by weight is that beef hydrolyzate 25-30 part, pork hydrolyzate 20-30 part, hydrolysis of chicken meat liquid 20-30 part, reduced sugar 1-5 part, amino acid/11-3 part, VB1 are 0.1-1.5 part, salt 10-15 part.
Preferably, among the preparation method of above-mentioned essence, described reduced sugar is glucose.
Preferably, among the preparation method of above-mentioned essence, described amino acid is one or both of glycine, L-cysteine, more preferably, described amino acid is the composition of glycine, L-cysteine, and wherein the ratio of weight and number of glycine and L-cysteine is 1 part: 0.1-10 part.
Preferably, among the preparation method of above-mentioned essence, be cooled to 40-50 ℃, crossing vibratory sieve was 40-50 order vibratory sieve.
The beneficial effect that the present invention has:
The essence product that the present invention makes has adopted beef hydrolyzate, pork hydrolyzate, hydrolysis of chicken meat liquid to react simultaneously, and the meat flavor local flavor that obtains is natural, and cooking sense is strong, and meat flavour is mellow full, and aftertaste is long.
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 THE PREPARATION OF MEAT FLAVOR method comprises the steps:
Fresh beef is rubbed, add 0.1% papain of fresh beef weight, 65 ℃ of following hydrolysis 0.5 hour, get the beef hydrolyzate; Fresh pork is rubbed, add 0.1% papain of fresh pork weight, 65 ℃ of following hydrolysis 0.5 hour, get the pork hydrolyzate; Fresh chicken is rubbed, add 0.1% papain of new fresh chicken meat weight, 65 ℃ of following hydrolysis 0.5 hour, get hydrolysis of chicken meat liquid.
In reactor, add 30 parts of beef hydrolyzates successively, 22.7 parts of pork hydrolyzates, 28.7 parts of hydrolysis of chicken meat liquid, 4 parts of glucose, 1 part of glycine, 0.5 part of L-cysteine, VB1 is 0.5 part, and 12.6 parts of salt stirred 20 minutes, heat temperature raising, reaction temperature control is at 114-115 ℃, and the reaction time is 1 hour, after reaction finishes, cool to 50 ℃, cross 40 order vibratory sieve dischargings and get meat flavor.
The umber of mentioning among the embodiment 1 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 does.
Claims (5)
1. a THE PREPARATION OF MEAT FLAVOR method is characterized in that: comprise the steps:
(1), fresh beef is rubbed, add papain, carry out the beef hydrolysis, get the beef hydrolyzate; Fresh pork is rubbed, add papain, carry out the pork hydrolysis, get the pork hydrolyzate; Fresh chicken rubs, and adds papain, carries out hydrolysis of chicken meat, gets hydrolysis of chicken meat liquid;
(2), in reactor, add beef hydrolyzate, pork hydrolyzate, hydrolysis of chicken meat liquid, reduced sugar, amino acid, V successively
B1, salt, fully stir, heat temperature raising, reaction temperature control at 100-120 ℃, the reaction time is 1-3 hour, after reaction finishes, cooling, the vibratory sieve discharging get meat flavor;
Used raw materials in part by weight is beef hydrolyzate 10-30 part, pork hydrolyzate 10-30 part, hydrolysis of chicken meat liquid 10-30 part, reduced sugar 0.1-10 part, amino acid 0.1-9 part, V
B1Be 0.001-6 part, salt 10-30 part, described reduced sugar is glucose, and described amino acid is the composition of glycine, L-cysteine, and wherein the ratio of weight and number of glycine and L-cysteine is 1 part: 0.1-10 part.
2. THE PREPARATION OF MEAT FLAVOR method according to claim 1 is characterized in that: the preparation method of described beef hydrolyzate adds papain for fresh beef is rubbed, and 60-65 ℃ of following hydrolysis 0.5 hour, gets the beef hydrolyzate.
3. THE PREPARATION OF MEAT FLAVOR method 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.
4. THE PREPARATION OF MEAT FLAVOR method according to claim 1 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.
5. according to each described THE PREPARATION OF MEAT FLAVOR method of claim 1-4, it is characterized in that: described raw materials in part by weight is beef hydrolyzate 25-30 part, pork hydrolyzate 20-30 part, hydrolysis of chicken meat liquid 20-30 part, reduced sugar 1-5 part, amino acid/11-3 part, V
B1Be 0.1-1.5 part, salt 10-15 part.
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| CN2011102566477A CN102293395B (en) | 2011-09-01 | 2011-09-01 | Method for preparing meat-flavored essence |
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| CN102293395B true CN102293395B (en) | 2013-07-10 |
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| CN103181533B (en) * | 2011-12-30 | 2014-07-02 | 安琪酵母股份有限公司 | Compound seasoning and preparation method thereof |
| CN102640951B (en) * | 2012-05-18 | 2013-11-06 | 淮南白蓝企业集团有限公司 | Preparation method of convenience beef soup |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101715938A (en) * | 2009-11-26 | 2010-06-02 | 天津春发食品配料有限公司 | Method for preparing thermal reaction essence |
| CN101986873A (en) * | 2010-10-19 | 2011-03-23 | 天津市春晖生物科技有限公司 | Preparation method of beef flavor |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101715938A (en) * | 2009-11-26 | 2010-06-02 | 天津春发食品配料有限公司 | Method for preparing thermal reaction essence |
| CN101986873A (en) * | 2010-10-19 | 2011-03-23 | 天津市春晖生物科技有限公司 | Preparation method of beef flavor |
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