CN102356863B - Xuanwei ham essence - Google Patents
Xuanwei ham essence Download PDFInfo
- Publication number
- CN102356863B CN102356863B CN2011102692304A CN201110269230A CN102356863B CN 102356863 B CN102356863 B CN 102356863B CN 2011102692304 A CN2011102692304 A CN 2011102692304A CN 201110269230 A CN201110269230 A CN 201110269230A CN 102356863 B CN102356863 B CN 102356863B
- Authority
- CN
- China
- Prior art keywords
- hydrolyzate
- parts
- xuanwei ham
- xuanwei
- essence
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Landscapes
- Meat, Egg Or Seafood Products (AREA)
- Seeds, Soups, And Other Foods (AREA)
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 fields, 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 claims again Yunnan ham, have aquatic foods, shortcake, the 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 ham is expensive, be directly used in the food price high cost, if after making ham essence, become instinct greatly to reduce, 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, take Xuanwei ham as initial raw material, through to its enzymolysis, add more than 10 seed amino acids and reduced sugar to carry out Maillard reaction afterwards to prepare ham essence base material, add at last single product blending to 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 deficiencies in the prior art, a kind of Xuanwei ham essence is provided.
The technical solution used in the present invention is:
A kind of Xuanwei ham essence is prepared from by the raw material that comprises following parts by weight:
Glucose: 0-10 part; D-wood sugar: 0-3 part; Glycine: 0-5 part; Cys: 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; Cys: 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 described Xuanwei ham hydrolyzate is: Xuanwei ham is rubbed, add papain, hydrolysis is 0.5 hour under 55-65 ℃, gets the Xuanwei ham hydrolyzate; Preferably, the addition of papain is the 0.1%-0.3% of Xuanwei ham weight.
Preferably, the preparation method of described pork hydrolyzate is: fresh pork is rubbed, add papain, hydrolysis is 0.5 hour under 55-65 ℃, gets 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 raw material by above-mentioned parts by weight, add successively Xuanwei ham hydrolyzate, pork hydrolyzate, pig bone plain soup in reactor, glucose, D-wood sugar, glycine, Cys, 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 pork used, Xuanwei ham, pig bone plain soup, pig animal oil, glucose, D-wood sugar, glycine, Cys, DL-METHIONINE, salt, VC, VB1, papain are the commercially available prod, all can be bought directly from the market.
Arbitrary pig bone plain soup of selling on market is applied in the present invention all can realize the object of the invention, pig bone plain soup also can prepare by the universal method of prior art, as take the fresh pig bone as raw material, long-time at low temperatures lixiviate, after filtration, technique is refining forms for separation, Vacuum Concentration etc.All adopt the processing mode of pure physical property in whole process, kept to greatest extent the nutritional labeling in bone soup.
Arbitrary pig animal oil of selling on market is applied in the present invention all can realize the object of the invention, and the pig animal oil also can prepare by the universal method of prior art, forms as making with extra care through techniques such as extraction separation from fresh pig bone.
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 has:
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 pig animal oil can obviously strengthen flavor intensity and the cooking sense of product, and natural sense is stronger, and after entrance, aftertaste is long, mellow lasting.Add the pork hydrolyzate can make product add more flavor substance in manufacturing process, make the mouthfeel of product more near natural, can be good at the flavor characteristics of outstanding product.
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 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%, hydrolysis is 0.5 hour under 55-65 ℃, gets the Xuanwei ham hydrolyzate.Fresh pork rubs, and adds the papain of fresh pork weight 0.1%, and hydrolysis is 0.5 hour under 55-65 ℃, gets the pork hydrolyzate.
Add successively 35 parts of Xuanwei ham hydrolyzates in reactor, 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 Cys, 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%, hydrolysis is 0.5 hour under 55-65 ℃, gets the Xuanwei ham hydrolyzate.Fresh pork rubs, and adds the papain of fresh pork weight 0.1%, and hydrolysis is 0.5 hour under 55-65 ℃, gets the pork hydrolyzate.
Add successively 30 parts of Xuanwei ham hydrolyzates in reactor, 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 Cys, 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 is only 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. Xuanwei ham essence is characterized in that: be prepared from by the raw material that comprises following parts by weight:
Glucose: 0-10 part; D-wood sugar: 0-3 part; Glycine: 0-5 part; Cys: 0-4 part; DL-METHIONINE: 0-4 part; V
C: 0-4 part; V
B1: 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, it is characterized in that: the parts by weight of described raw material are:
Glucose: 3-8 part; D-wood sugar: 0-1 part; Glycine: 1-2 part; Cys: 0.1-1 part; DL-METHIONINE: 0-1 part; V
C: 0.5-1 part; V
B1: 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, it is characterized in that: the preparation method of described Xuanwei ham hydrolyzate is: Xuanwei ham is rubbed, add papain, hydrolysis is 0.5 hour under 55-65 ℃, gets the Xuanwei ham hydrolyzate.
4. Xuanwei ham essence according to claim 1 and 2, it is characterized in that: the preparation method of described pork hydrolyzate is: fresh pork is rubbed, add papain, hydrolysis is 0.5 hour under 55-65 ℃, gets the pork hydrolyzate.
5. Xuanwei ham essence according to claim 1 and 2, it is characterized in that: this Xuanwei ham essence is to be prepared by the method that comprises the steps:
Take raw material by above-mentioned parts by weight, add successively Xuanwei ham hydrolyzate, pork hydrolyzate, pig bone plain soup in reactor, glucose, D-wood sugar, glycine, Cys, DL-METHIONINE, V
B1, V
C, pig animal oil and salt, stir, heat temperature raising, reaction temperature is 100-125 ℃, the 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 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102356863A CN102356863A (en) | 2012-02-22 |
| CN102356863B true CN102356863B (en) | 2013-06-12 |
Family
ID=45582288
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011102692304A Expired - Fee Related CN102356863B (en) | 2011-09-13 | 2011-09-13 | Xuanwei ham essence |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102356863B (en) |
Families Citing this family (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 |
| CN112293719B (en) * | 2020-04-03 | 2022-07-26 | 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 |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102356863A (en) | 2012-02-22 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103717093B (en) | There is the yeast extract of taste enhancement effect | |
| CN101513248B (en) | Yeast extract containing inosinic acid disodium salt and guanylic acid disodium and method for preparing same | |
| CN102726779B (en) | Nutrition soup can and preparation method thereof | |
| CN101669617B (en) | Natural beef flavor | |
| CN101642225B (en) | Improved method for preparing natural meat flavor essence | |
| CN102090607B (en) | Reaction-type crab-flavor essence and preparation method thereof | |
| CN103181536B (en) | Seasonings for grilling fish and preparation method thereof | |
| CN102356863B (en) | Xuanwei ham essence | |
| CN101690579B (en) | Method for preparing beef essence | |
| CN102342479A (en) | Pork-flavor essence and preparation method thereof | |
| CN105661463A (en) | Method for preparing compound condiments for braised beef brisket dish with tomatoes | |
| CN102860488A (en) | Pork-flavored paste essence and preparation method thereof | |
| CN102754811B (en) | Spiced pork taste essence and preparation method thereof | |
| CN102763830A (en) | Goose liver essence and preparation method thereof | |
| CN103181533B (en) | Compound seasoning and preparation method thereof | |
| CN102960710A (en) | Seafood mushroom seasoning sauce and preparation method thereof | |
| CN101317648A (en) | Method for preparing chicken essence with control oxidization--Maillard Reaction of chicken fat raw material | |
| CN103181534A (en) | Fish soup compound condiment and preparation method thereof | |
| CN101965880B (en) | Preparation method of natural enzymatic hydrolysis reaction flavored milk and application thereof in milk type essence | |
| CN103719800A (en) | Black bone chicken powder and preparation method thereof | |
| CN101715937B (en) | Essence with duck meat flavor | |
| CN102273613A (en) | Essence with pork flavor | |
| CN101703211B (en) | Natural duck-flavor essence | |
| CN103829221A (en) | Sauced chicken essence and preparation method thereof | |
| CN105249406A (en) | Luncheon meat flavor paste and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20130612 Termination date: 20180913 |
|
| CF01 | Termination of patent right due to non-payment of annual fee |