CN102365993B - Compound preparation for inhibiting unpleasant odor generated during process of high temperature sterilization of meat products - Google Patents
Compound preparation for inhibiting unpleasant odor generated during process of high temperature sterilization of meat products Download PDFInfo
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- CN102365993B CN102365993B CN 201110302493 CN201110302493A CN102365993B CN 102365993 B CN102365993 B CN 102365993B CN 201110302493 CN201110302493 CN 201110302493 CN 201110302493 A CN201110302493 A CN 201110302493A CN 102365993 B CN102365993 B CN 102365993B
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Abstract
The invention discloses a compound preparation for inhibiting unpleasant odor generated during the process of high temperature sterilization of meat products. The compound preparation comprises the following components in parts by weight: a component I: 8-12 parts of ginger extract, 8-12 parts of garlic extract, 20-24 parts of onion extract, 6-8 parts of anise extract, 3-4 parts of cinnamon extract, 1-2 parts of a liquorice extract, 2-3 parts of Chinese spirit and 10-12 parts of vegetable oil; a component II: 4-6 parts of hydrolyzed vegetable protein and 4-6 parts of yeast extract; a component III: 0.13-0.17 part of xanthan gum, 5.5-6.5 parts of modified starch and 130-170 parts of water; and a component IV: 0.2-0.5 part of I+G (disodium inosine 5'-monophosphate +disodium guanosine-5'-monophosphate), 0.1-0.5 part of rosemary and 0.1-0.2 part of tea polyphenol. The compound preparation has the advantages of inhibiting and reducing unpleasant odor generated during the process of high temperature sterilization.
Description
Technical field
The present invention relates to a kind of complex preparation that suppresses the bad flavor of meat products high temperature sterilization generation.
Background technology
Current meat product industry development is rapid, and the meat products that makes things convenient for of high temperature sterilization gets more and more, and makes things convenient for meat products to produce bad flavor owing to can make in the sterilization process, and bad flavor can affect edible quality, therefore has the necessity that haves much room for improvement.
Summary of the invention
The invention provides the complex preparation of the bad flavor that suppresses the generation of meat products high temperature sterilization, it has overcome the deficiency that makes things convenient for the existing tool bad flavor of meat products in the background technology.
One of technical scheme that adopts that the present invention solves its technical problem is:
Suppress the complex preparation of the bad flavor of meat products high temperature sterilization generation, it comprises:
Component one: Ginger P.E 8-12 weight portion, garlic P.E 8-12 weight portion, Bulbus Allii Cepae extract 20-24 weight portion, star anise extract 6-8 weight portion, Cortex cinnamomi japonici (Ramulus Cinnamomi) extract 3-4 weight portion, licorice 1-2 part weight, liquor 2-3 part and vegetable oil 10-12 part;
Component two: hydrolyzed vegetable protein 4-6 weight portion and yeast extract 4-6 weight portion;
Component three: xanthans 0.13-0.17 weight portion, converted starch 5.5-6.5 weight portion and water 130-170 weight portion; And
Component four: I+G 0.2-0.5 weight portion, rosemary, Xue MingRosma rinus officinalis 0.1-0.5 weight portion and Tea Polyphenols 0.1-0.2 weight portion.
Among one preferred embodiment: described component three: xanthans 0.145-0.155 weight portion, converted starch 5.8-6.2 weight portion and water 145-155 weight portion.
Among one preferred embodiment: described component four: I+G0.2-0.5 weight portion, rosemary, Xue MingRosma rinus officinalis 0.2-0.4 weight portion and Tea Polyphenols 0.1-0.2 weight portion.
The present invention solve its technical problem the technical scheme that adopts 21 be:
The processing method of the complex preparation of the bad flavor that inhibition meat products high temperature sterilization produces, it comprises:
Step 1, component one heats under 85-99 degree condition, heats while stirring, and is cooled to the 50-80 degree again;
Step 2, component two adds in the component one, continues heating, heats while stirring;
Step 3 after the xanthans of component three and converted starch mix, in the even rear adding component one of hydration and component two, heats while stirring, and is cooled to the 20-30 degree after fully mixing again;
Step 4 adds component four in component one, component two, the component three, stirs until evenly.
Among one preferred embodiment: in the described step 1, component one heated 12-15 minute under 85-99 degree condition, heated while stirring, and was cooled to the 60-70 degree again.
Among one preferred embodiment: in the described step 2, component two adds in the component one, continues heating 10-15 minute, heats while stirring.
Among one preferred embodiment: in the described step 3, after the xanthans of component three and converted starch mix, in the even rear adding component one of hydration and component two, heated while stirring 10-12 minute, be cooled to again the 23-27 degree after fully mixing.
The technical program is compared with background technology, and it has following advantage:
1, described preparation can suppress and reduce the bad flavor that produces in the high-temperature sterilization process.
2, described preparation comprises: Ginger P.E 8-12 weight portion, garlic P.E 8-12 weight portion, Bulbus Allii Cepae extract 20-24 weight portion, star anise extract 6-8 weight portion, Cortex cinnamomi japonici (Ramulus Cinnamomi) extract 3-4 weight portion, licorice 1-2 part weight, liquor 2-3 part, vegetable oil 10-12 part, hydrolyzed vegetable protein 4-6 weight portion, yeast extract 4-6 weight portion, xanthans 0.13-0.17 weight portion, converted starch 5.5-6.5 weight portion, the I+G0.2-0.5 weight portion, rosemary, Xue MingRosma rinus officinalis 0.1-0.5 weight portion and Tea Polyphenols 0.1-0.2 weight portion, can suppress peculiar smell, increase the meat products taste, fragrance, mouthfeel.
3, described Tea Polyphenols has the good anti-damage effect of guaranteeing the quality, and has significant inhibition and killing action, has the stink of elimination, fishy smell, prevents the effect of oxidation stain.
The specific embodiment
Suppress the complex preparation of the bad flavor of meat products high temperature sterilization generation, it comprises:
Component one: Ginger P.E 8-12 weight portion, garlic P.E 8-12 weight portion, Bulbus Allii Cepae extract 20-24 weight portion, star anise extract 6-8 weight portion, Cortex cinnamomi japonici (Ramulus Cinnamomi) extract 3-4 weight portion, licorice 1-2 part weight, liquor made from sorghum 2-3 part and vegetable oil 10-12 part; Wherein: Ginger P.E, can on the existing market, directly buy, the Ginger P.E produced of Nuode Biological Ind Co., Ltd., Shanghai for example, perhaps, also can extract by prior art, understand some difference on the component content although different prior aries is extracted in, not affect the invention process, for example described Ginger P.E is selected Zingibers aqueous extract, namely obtains by soaking, concentrate to refine again; Garlic P.E, can on the existing market, directly buy, for example the garlic P.E that strong bio tech ltd is produced is closed in Xi'an, perhaps, also can extract by prior art, understand some difference on the component content although different prior aries is extracted in, not affect the invention process, for example described garlic P.E is selected the garlic water extract, namely obtains by soaking, concentrate to refine again; Bulbus Allii Cepae extract, can on the existing market, directly buy, the Bulbus Allii Cepae extract produced of Shaanxi Hao Yang bio tech ltd for example, perhaps, also can extract by prior art, understand some difference on the component content although different prior aries is extracted in, not affect the invention process, for example described Bulbus Allii Cepae extract is selected Onion Water-extraction, namely obtains by soaking, concentrate to refine again; Star anise extract, can on the existing market, directly buy, the star anise extract produced of this bioengineering of sky, Xi'an Co., Ltd for example, perhaps, also can extract by prior art, understand some difference on the component content although different prior aries is extracted in, not affect the invention process, for example described star anise extract is selected anistree water extract, namely obtains by soaking, concentrate to refine again; Cortex cinnamomi japonici (Ramulus Cinnamomi) extract, can on the existing market, directly buy, for example the Cortex cinnamomi japonici (Ramulus Cinnamomi) extract that strange Chemical Industry Science Co., Ltd produces is grasped in Shanghai, perhaps, also can extract by prior art, understand some difference on the component content although different prior aries is extracted in, not affect the invention process, for example described Cortex cinnamomi japonici (Ramulus Cinnamomi) extract is selected the cassia bark water extract, namely obtains by soaking, concentrate to refine again; Licorice, can on the existing market, directly buy, the licorice produced of Ningbo De Kang biological products Co., Ltd for example, perhaps, also can extract by prior art, understand some difference on the component content although different prior aries is extracted in, not affect the invention process, for example described licorice is selected the Radix Glycyrrhizae water extract, namely obtains by soaking, concentrate to refine again;
Component two: hydrolyzed vegetable protein 4-6 weight portion and yeast extract 4-6 weight portion; Wherein: hydrolyzed vegetable protein is the product after vegetable protein is hydrolyzed under acid catalysis, and constituent mainly is amino acid, therefore claim again aminoacids solution, past attempts claims " flavor liquid " at home; Yeast extract (yeastextract), be yeast behind broken wall with the wherein extractings such as protein, nucleic acid, vitamin, again through the material of the active skull cap components such as the micromolecular amino acid of being rich in of biological enzymolysis, peptide, nucleotides, vitamin.
Component three: xanthans 0.13-0.17 weight portion, converted starch 5.5-6.5 weight portion and water 130-170 weight portion; Best, get xanthans 0.145-0.155 weight portion, converted starch 5.8-6.2 weight portion and water 145-155 weight portion;
Component four: I+G 0.2-0.5 weight portion, rosemary, Xue MingRosma rinus officinalis 0.1-0.5 weight portion and Tea Polyphenols 0.1-0.2 weight portion; Best, I+G 0.2-0.5 weight portion, rosemary, Xue MingRosma rinus officinalis 0.2-0.4 weight portion and Tea Polyphenols 0.1-0.2 weight portion.Wherein: I+G, be two kinds of flavor enhancements in conjunction with the abbreviation that takes away an English alphabet, namely 5 ' Sodium Inosinate-IMP (DISODIUMINOSINE5 '-MONOPHOSPHATE) and 5 ' bird sodium nucleinate-GMP (DISODIUMGUANOSINE5 '-MONOPHOSPHATE) combination.
The processing method of complex preparation:
Step 1, component one heated 12-15 minute under 90-95 degree condition, heated while stirring, and were cooled to the 60-70 degree again, preferably were cooled to the 64-66 degree, can be to 65 degree;
Step 2, component two adds in the component one, continues heating 10-15 minute, heats while stirring; Heating condition can be 85-99, preferred 90-95 degree;
Step 3 after the xanthans of component three and converted starch mix, adds in component one and the component two after even with hydration, heats while stirring 10-12 minute, being cooled to the 23-27 degree after fully mixing again, can be to 25 degree; Heating condition can be 85-99, preferred 90-95 degree;
Step 4 adds component four in component one, component two, the component three, stirs until evenly.
Adopt above-mentioned processing method, make preparation suppress the peculiar smell effect better.
Complex preparation adds mass percent 0.5%-1% (relatively meat products) when using, and composite successful is easy to use, can be widely used in the meat products of high temperature sterilization.
The above, only for preferred embodiment of the present invention, therefore can not limit according to this scope of the invention process, the equivalence of namely doing according to claim of the present invention and description changes and modifies, and all should still belong in the scope that the present invention contains.
Claims (6)
1. suppress the complex preparation of the bad flavor of meat products high temperature sterilization generation, it is characterized in that: it comprises:
Component one: Ginger P.E 8-12 weight portion, garlic P.E 8-12 weight portion, Bulbus Allii Cepae extract 20-24 weight portion, star anise extract 6-8 weight portion, Cortex cinnamomi japonici (Ramulus Cinnamomi) extract 3-4 weight portion, licorice 1-2 part weight, liquor 2-3 part and vegetable oil 10-12 part;
Component two: hydrolyzed vegetable protein 4-6 weight portion and yeast extract 4-6 weight portion;
Component three: xanthans 0.13-0.17 weight portion, converted starch 5.5-6.5 weight portion and water 130-170 weight portion; And
Component four: I+G 0.2-0.5 weight portion, rosemary, Xue MingRosma rinus officinalis 0.1-0.5 weight portion and Tea Polyphenols 0.1-0.2 weight portion;
Described complex preparation adopts following method preparation:
Step 1, component one heats under 85-99 degree condition, heats while stirring, and is cooled to the 50-80 degree again;
Step 2, component two adds in the component one, continues heating, heats while stirring;
Step 3 after the xanthans of component three and converted starch mix, in the even rear adding component one of hydration and component two, heats while stirring, and is cooled to the 20-30 degree after fully mixing again;
Step 4 adds component four in component one, component two, the component three, stirs until evenly.
2. the complex preparation of the bad flavor of inhibition meat products high temperature sterilization generation according to claim 1 is characterized in that: described component three: xanthans 0.145-0.155 weight portion, converted starch 5.8-6.2 weight portion and water 145-155 weight portion.
3. the complex preparation of the bad flavor of inhibition meat products high temperature sterilization generation according to claim 1 is characterized in that: described component four: I+G 0.2-0.5 weight portion, rosemary, Xue MingRosma rinus officinalis 0.2-0.4 weight portion and Tea Polyphenols 0.1-0.2 weight portion.
4. according to claim 1 and 2 or the complex preparation of the bad flavor that produces of 3 described inhibition meat products high temperature sterilizations, it is characterized in that: in the described step 1, component one heated 12-15 minute under 85-99 degree condition, heated while stirring, and was cooled to the 60-70 degree again.
5. the complex preparation of the bad flavor of inhibition meat products high temperature sterilization generation according to claim 4 is characterized in that: in the described step 2, in the component two adding components one, continue heating 10-15 minute, heat while stirring.
6. the complex preparation of the bad flavor that produces of inhibition meat products high temperature sterilization according to claim 4, it is characterized in that: in the described step 3, after the xanthans of component three and converted starch mix, add in component one and the component two after even with hydration, heated while stirring 10-12 minute, and be cooled to again the 23-27 degree after fully mixing.
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| Application Number | Priority Date | Filing Date | Title |
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| CN 201110302493 CN102365993B (en) | 2011-09-30 | 2011-09-30 | Compound preparation for inhibiting unpleasant odor generated during process of high temperature sterilization of meat products |
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| CN 201110302493 CN102365993B (en) | 2011-09-30 | 2011-09-30 | Compound preparation for inhibiting unpleasant odor generated during process of high temperature sterilization of meat products |
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| CN102365993B true CN102365993B (en) | 2013-02-27 |
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| CN101361554A (en) * | 2007-08-07 | 2009-02-11 | 安琪酵母股份有限公司 | Chicken meat flavouring matter and production method thereof |
| CN101513246B (en) * | 2008-02-21 | 2012-12-05 | 安琪酵母股份有限公司 | Yeast extract, preparation method and application thereof |
| CN101390603A (en) * | 2008-11-05 | 2009-03-25 | 天津市双星香精香料有限公司 | Preparation method of natural beef flavor essence |
| CN101491324A (en) * | 2009-01-23 | 2009-07-29 | 南京雨润食品有限公司 | Meat flavor seasonings and processing method thereof |
| CN101986872A (en) * | 2010-09-02 | 2011-03-23 | 天津春发食品配料有限公司 | Natural fish meat flavor |
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Denomination of invention: Compound preparation for inhibiting unpleasant odor generated during process of high temperature sterilization of meat products Effective date of registration: 20181121 Granted publication date: 20130227 Pledgee: Oriental Quality Health Food Holding Co., Ltd. Pledgor: Xiamen Yintai Group Co., Ltd. Registration number: 2018340000664 |
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Date of cancellation: 20200828 Granted publication date: 20130227 Pledgee: Oriental Quality Health Food Holding Co.,Ltd. Pledgor: XIAMEN YINXIANG GROUP Co.,Ltd. Registration number: 2018340000664 |
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Effective date of registration: 20201224 Address after: 361000 No.7, 99 Meihe 6th Road, Xike Town, Tong'an District, Xiamen City, Fujian Province Patentee after: Xiamen YInxiang Meat Product Co.,Ltd. Address before: 361000 Yinxiang Food Industrial Park, Tongji Road, Xiamen, Fujian Province Patentee before: XIAMEN YINXIANG GROUP Co.,Ltd. |