CN102356863A - Xuanwei ham essence - Google Patents
Xuanwei ham essence Download PDFInfo
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- CN102356863A CN102356863A CN2011102692304A CN201110269230A CN102356863A CN 102356863 A CN102356863 A CN 102356863A CN 2011102692304 A CN2011102692304 A CN 2011102692304A CN 201110269230 A CN201110269230 A CN 201110269230A CN 102356863 A CN102356863 A CN 102356863A
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- hydrolyzate
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Abstract
The invention relates to a Xuanwei Ham essence, comprising the following raw materials, by weight: 0-10 parts of glucose, 0-3 parts of D-xylose, 0-5 parts of glycin, 0-4 parts of L-cysteine, 0-4 parts of DL-methionine, 0-4 parts of VC, 0-6 parts of VB1, 5-20 parts of pig bone oil, 10-40 parts of pig bone clear soup, 3-40 parts of pig bone hydrolyzate, 10-40 parts of Xuanwei Ham hydrolyzate and 10-30 parts of salt. The essence product of the invention is natural, has strong cooking sense, mellow and rich fragrance and lasting aftertaste.
Description
Technical field
The present invention relates to the food additives field, particularly a kind of Xuanwei ham essence.
Background technology
Meat essence is one of essence that develops rapidly in recent years; Along with the development of China's food industry, the raising of living standards of the people, people have higher requirement to the color of food; The local flavor of meat essence is less at present, can not satisfy client's demand.
Xuanwei ham is claimed Yunnan ham again, has aquatic foods, shortcake, characteristics such as crisp, tender, fragrant and sweet, for a long time with nutritious; Meat is grown tender, oily but not greasy, aromatic flavour; Salty fragrant Hui Tian is world-famous for, but the costing an arm and a leg of ham, it is too high directly to be used for the food price cost; If process after the ham essence, become instinct to reduce greatly, this just provides good basis for the development of ham essence.
Application number 200810147170.7 denominations of invention are a kind of preparation method of ham essence; Disclose a kind of Maillard reaction that utilizes and prepared Xuanwei ham essence; With the Xuanwei ham is initial raw material, through to its enzymolysis, afterwards add 10 surplus seed amino acid and reduced sugar carry out Maillard reaction and prepare ham essence base material, add single article blending at last and obtain final products; But the true degree of this product picture is not high, characteristic flavor on basis that can not fine embodiment Xuanwei ham.
Summary of the invention
The objective of the invention is to overcome the deficiency of prior art, a kind of Xuanwei ham essence is provided.
The technical scheme that the present invention adopts is:
A kind of Xuanwei ham essence is formed by the feedstock production that comprises following parts by weight:
Glucose: 0-10 part; D-wood sugar: 0-3 part; Glycine: 0-5 part; L-cysteine: 0-4 part; DL-methionine: 0-4 part; VC:0-4 part; VB1:0-6 part; Pig animal oil: 5-20 part; Pig bone plain soup: 10-40 part; Pork hydrolyzate: 3-40 part; Xuanwei ham hydrolyzate: 10-40 part; Salt: 10-30 part.
Preferably, the parts by weight of above-mentioned raw materials are:
Glucose: 3-8 part; D-wood sugar: 0-1 part; Glycine: 1-2 part; L-cysteine: 0.1-1 part; DL-methionine: 0-1 part; VC:0.5-1 part; VB1:0.5-1 part; Pig animal oil: 8-12 part; Pig bone plain soup: 20-25 part; Pork hydrolyzate: 5-15 part; Xuanwei ham hydrolyzate: 30-40 part; Salt: 10-15 part.
Preferably, the preparation method of said Xuanwei ham hydrolyzate is: Xuanwei ham is rubbed, add papain, 55-65 ℃ of following hydrolysis 0.5 hour, get the Xuanwei ham hydrolyzate; Preferably, the addition of papain is the 0.1%-0.3% of Xuanwei ham weight.
Preferably, the preparation method of said pork hydrolyzate is: fresh pork is rubbed, add papain, 55-65 ℃ of following hydrolysis 0.5 hour, get the pork hydrolyzate; Preferably, the addition of papain is the 0.1%-0.3% of Xuanwei ham weight.
Preferably, Xuanwei ham essence is to be prepared by the method that comprises the steps:
Take by weighing raw material by above-mentioned parts by weight, in agitated reactor, add Xuanwei ham hydrolyzate, pork hydrolyzate, pig bone plain soup successively, glucose, D-wood sugar, glycine, L-cysteine, DL-methionine, VB1, VC, pig animal oil and salt; Stir heat temperature raising, reaction temperature: 100-125 ℃; Reaction time: 1-4 hour; Reaction cools to 50 ℃ after finishing, and crosses the vibratory sieve discharging and gets Xuanwei ham essence.
Above-mentioned used pork, Xuanwei ham, pig bone plain soup, pig animal oil, glucose, D-wood sugar, glycine, L-cysteine, DL-methionine, salt, VC, VB1, papain are the commercially available prod, all can obtain from direct purchase on the market.
Arbitrary pig bone plain soup of selling on the market is applied among the present invention all can realize the object of the invention; Pig bone plain soup also can prepare through the universal method of prior art; As being raw material with the fresh pig bone; Long-time at low temperatures lixiviate concentrates etc. through filtration, separation, vacuum that technology is refining to form.In the whole machining process process, all adopt the processing mode of pure physical property, kept the nutritional labeling in the bone soup to greatest extent.
Arbitrary pig animal oil of selling on the market is applied among the present invention all can realize the object of the invention, and the pig animal oil also can prepare through the universal method of prior art, makes with extra care like technologies such as warp extraction separation from fresh pig bone to form.
The pig bone made soup essence of commercially available prod, swine bone high-soup, soup-stock essence all can substitute pig bone plain soup of the present invention and realize the object of the invention, and the bone marrow oil of commercially available prod can substitute the pig animal oil and realize the object of the invention.
The beneficial effect that the present invention had:
Essence product of the present invention is natural, and cooking sense is strong, and strong and brisk in taste full, aftertaste is long, farthest guarantees the characteristic flavor on basis of Xuanwei ham, and is higher as true degree.
The present invention adds pig bone plain soup and the pig animal oil can obviously strengthen the flavor intensity of product and cook sense, and natural sense is stronger, and inlet back aftertaste is long, mellow lasting.Add the pork hydrolyzate and can make product in manufacturing process, add more flavor substance, the mouthfeel that makes product can be good at the local flavor characteristics of outstanding product more near natural.
The specific embodiment
Below in conjunction with specific embodiment the present invention is described further, but does not limit protection scope of the present invention.
Embodiment 1
A kind of Xuanwei ham essence is prepared by the method that comprises the steps:
Xuanwei ham is rubbed, add the papain of Xuanwei ham weight 0.1%,, get the Xuanwei ham hydrolyzate 55-65 ℃ of following hydrolysis 0.5 hour.Fresh pork rubs, and adds the papain of fresh pork weight 0.1%, 55-65 ℃ of following hydrolysis 0.5 hour, gets the pork hydrolyzate.
In agitated reactor, add 35 parts of Xuanwei ham hydrolyzates successively, 10 parts of pork hydrolyzates, 23.7 parts of pig bone plain soups, 4 parts of glucose; 0.8 part of D-wood sugar, 1.2 parts of glycine, 0.5 part of L-cysteine, VB1 are 0.6 part; VC is 1 part, 10.6 parts of pig animal oil, 12.6 parts of salt.Stirred 20 minutes, heat temperature raising, reaction temperature is controlled at 109-110 ℃, and the reaction time is 2 hours.Reaction cools to 50 ℃ after finishing, and crosses 40 order vibratory sieve dischargings and gets Xuanwei ham essence.The above-mentioned umber of mentioning is parts by weight.
Embodiment 2
A kind of Xuanwei ham essence is prepared by the method that comprises the steps:
Xuanwei ham is rubbed, add the papain of Xuanwei ham weight 0.1%,, get the Xuanwei ham hydrolyzate 55-65 ℃ of following hydrolysis 0.5 hour.Fresh pork rubs, and adds the papain of fresh pork weight 0.1%, 55-65 ℃ of following hydrolysis 0.5 hour, gets the pork hydrolyzate.
In agitated reactor, add 30 parts of Xuanwei ham hydrolyzates successively, 15 parts of pork hydrolyzates, 24 parts of pig bone plain soups, 4 parts of glucose; 0.8 part of D-wood sugar, 1.1 parts of glycine, 0.6 part of L-cysteine, VB1 are 0.6 part; VC is 0.8 part, 10.4 parts of pig animal oil, 12.3 parts of salt.Stirred 20 minutes, heat temperature raising, reaction temperature is controlled at 100-110 ℃, and the reaction time is 2 hours.Reaction cools to 50 ℃ after finishing, and crosses 40 order vibratory sieve dischargings and gets Xuanwei ham essence.The above-mentioned umber of mentioning 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. Xuanwei ham essence, it is characterized in that: the feedstock production by comprising following parts by weight forms:
Glucose: 0-10 part; D-wood sugar: 0-3 part; Glycine: 0-5 part; L-cysteine: 0-4 part; DL-methionine: 0-4 part; VC:0-4 part; VB1:0-6 part; Pig animal oil: 5-20 part; Pig bone plain soup: 10-40 part; Pork hydrolyzate: 3-40 part; Xuanwei ham hydrolyzate: 10-40 part; Salt: 10-30 part.
2. Xuanwei ham essence according to claim 1 is characterized in that: said raw materials in part by weight is:
Glucose: 3-8 part; D-wood sugar: 0-1 part; Glycine: 1-2 part; L-cysteine: 0.1-1 part; DL-methionine: 0-1 part; VC:0.5-1 part; VB1:0.5-1 part; Pig animal oil: 8-12 part; Pig bone plain soup: 20-25 part; Pork hydrolyzate: 5-15 part; Xuanwei ham hydrolyzate: 30-40 part; Salt: 10-15 part.
3. Xuanwei ham essence according to claim 1 and 2 is characterized in that: the preparation method of said Xuanwei ham hydrolyzate is: Xuanwei ham is rubbed, add papain, 55-65 ℃ of following hydrolysis 0.5 hour, get the Xuanwei ham hydrolyzate.
4. according to each described Xuanwei ham essence of claim 1-3, it is characterized in that: the preparation method of said pork hydrolyzate is: fresh pork is rubbed, add papain, 55-65 ℃ of following hydrolysis 0.5 hour, get the pork hydrolyzate.
5. according to each described Xuanwei ham essence of claim 1-4, it is characterized in that: this Xuanwei ham essence is to be prepared by the method that comprises the steps:
Take by weighing raw material by above-mentioned parts by weight, in agitated reactor, add Xuanwei ham hydrolyzate, pork hydrolyzate, pig bone plain soup successively, glucose, D-wood sugar, glycine, L-cysteine, DL-methionine, VB1, VC, pig animal oil and salt; Stir, heat temperature raising, reaction temperature is 100-125 ℃; Reaction time is 1-4 hour; Reaction cools to 50 ℃ after finishing, and crosses the vibratory sieve discharging and gets Xuanwei ham essence.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011102692304A CN102356863B (en) | 2011-09-13 | 2011-09-13 | Xuanwei ham essence |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011102692304A CN102356863B (en) | 2011-09-13 | 2011-09-13 | Xuanwei ham essence |
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| Publication Number | Publication Date |
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| CN102356863A true CN102356863A (en) | 2012-02-22 |
| CN102356863B CN102356863B (en) | 2013-06-12 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN2011102692304A Expired - Fee Related CN102356863B (en) | 2011-09-13 | 2011-09-13 | Xuanwei ham essence |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103141805A (en) * | 2013-03-28 | 2013-06-12 | 天津春发生物科技集团有限公司 | Pork essence and preparation method thereof |
| CN106260915A (en) * | 2015-06-09 | 2017-01-04 | 鲁宝斌 | A kind of Petaso essence and preparation method thereof and application |
| CN107927701A (en) * | 2017-11-30 | 2018-04-20 | 天津春宇食品配料有限公司 | A kind of preparation method of ham essence |
| CN112293719A (en) * | 2020-04-03 | 2021-02-02 | 北京味食源食品科技有限责任公司 | Preparation method of Jinhua ham flavor essence |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101690576A (en) * | 2009-09-03 | 2010-04-07 | 天津春发食品配料有限公司 | Ham essence |
-
2011
- 2011-09-13 CN CN2011102692304A patent/CN102356863B/en not_active Expired - Fee Related
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101690576A (en) * | 2009-09-03 | 2010-04-07 | 天津春发食品配料有限公司 | Ham essence |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103141805A (en) * | 2013-03-28 | 2013-06-12 | 天津春发生物科技集团有限公司 | Pork essence and preparation method thereof |
| CN106260915A (en) * | 2015-06-09 | 2017-01-04 | 鲁宝斌 | A kind of Petaso essence and preparation method thereof and application |
| CN107927701A (en) * | 2017-11-30 | 2018-04-20 | 天津春宇食品配料有限公司 | A kind of preparation method of ham essence |
| CN112293719A (en) * | 2020-04-03 | 2021-02-02 | 北京味食源食品科技有限责任公司 | Preparation method of Jinhua ham flavor essence |
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| Publication number | Publication date |
|---|---|
| CN102356863B (en) | 2013-06-12 |
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Granted publication date: 20130612 Termination date: 20180913 |