CN102406151A

CN102406151A - Preparation method of original taste pork essence

Info

Publication number: CN102406151A
Application number: CN2010101984283A
Authority: CN
Inventors: 廖永红; 孙宝国; 周晓宏
Original assignee: Beijing Technology and Business University
Current assignee: Beijing Technology and Business University
Priority date: 2010-06-12
Filing date: 2010-06-12
Publication date: 2012-04-11

Abstract

The invention provides a preparation method of original taste pork essence, which belongs to the technical field of food processing and is characterized in that the pork with the enzyme quantity being 5 to 20 IU/g is subject to the multi-stage target pork protein enzymolysis for 1 to 5h by using composite protease under the conditions of the pH range being 4.5 to 8.5 and the temperature being 35 to 70 DEG C, the hydrolysis degree is controlled in a range being 10 to 80 percent, the heat insulation is carried out for 0.05 to 2h at 70 to 121 DEG C, and the pork utilization rate is higher than or equal to 85 percent. Materials such as 1500g of pork multi-stage target enzymolysis products, 1 to 30kg of oxidation lard with the peroxide value being 5 to 1000 eq/kg and the fennel ammonia value being 1 to 252, 0 to 10g of xylose, 5 to 20g of glucose, 5 to 20g of cooking wine, 0 to 50g of soy and the like take reaction for 0.1 to 5h at 80 to 130 DEG C, and the original taste pork essence is obtained after the filtering through a screen being 40 to 100 meshes. The product has the original juice and original taste as well as the polypeptide amino acid composition of the traditional stewed pork broth.

Description

A kind of preparation method of original flavor pork essence

Technical field

The present invention relates to a kind of preparation method of original flavor pork essence, belong to food processing technology field.

Technical background

The local flavor of tradition cook food is that original flavor is consumer's pursuit always, and pork is the maximum meat kind of China people consumption figure, and the stew pig flesh flavor of Canton style roast pork of tradition is the local flavor of the favorite meat of China people.Because the change of development of modern industry and people's lives mode, people adopt the conventional method Canton style roast pork that stews seldom if having time, so appearing on the market of emerging rapidly in large numbersBamboo shoots after a spring rain of various salt taste essences relevant with the local flavor of meat and flavouring.Yet the salt taste essence product in the market or the local flavor of meat flavoring all can't compare favourably with the stew local flavor of Canton style roast pork of tradition.

Domestic first generation pork essence mainly uses spice, natural perfume material and synthetic perfume through the blending preparation, the pork essence that this kind technology is produced; Cost is low, but fragrance coarsely fling, fine and smooth true to nature inadequately, do not have the mouthfeel of meat; Owing to used more synthetic, security is not high.Pork primary enzymolysis technology is adopted in existing pork essence production; The zymolyte of pork and each the seed amino acid reduced sugar that adds etc. are carried out thermal response and modify through the seasoning and adjusting incense technology; The product aroma strength of being produced is big, and mouthfeel is dense, in pork essence is produced, uses on a large scale.But existing pork essence technology also has two aspects to need to improve: 1. disposable enzymolysis can produce bitter taste polypeptides; So can only adopt slight enzymolysis; Degree of hydrolysis is about 10%; Pork protein fully is not converted into polypeptide and the amino acid with delicate flavour with this understanding, causes the utilization rate of pork low, and the zymolyte local flavor is thin; 2. meat flavor production at present is owing to added seasoning, blending that each seed amino acid, sugar etc. carry out thermal response and carried out the later stage, and the main body local flavor is not by pork itself, but is formed by the various raw materials that add, so the genuineness of shortage pork.

Present situation to domestic pork essence and zymolysis technique; The local flavor that adopts advanced Q-TOF polypeptide analysis technical Analysis China tradition to stew system pork soup forms mechanism; And adopt the multistage target zymolysis technique of multistage, multienzyme kind; Make the abundant enzymolysis of pork protein be and the stewed polypeptide amino acid that boils the similar composition of pork soup, be used for the production of original flavor pork essence.

Summary of the invention

Technical problem

Mechanism according to the formation of pork soup local flavor; Preparation original flavor pork essence has two key points: the one, and how to adopt multistage target zymolysis technique that pork protein is degraded to and have original flavor meat soup polypeptide and amino acids like the degradation product of forming, overcome formation bitter taste polypeptides problem in the present primary enzymolysis process; The 2nd, how to form elegant soft original flavor pork fragrance; How will have similar original flavor meat soup polypeptide and amino acid multistage target zymolyte of forming of pork and pork fat oxidation product and carry out thermal response, and produce and have the stew original flavor pork essence of local flavor of traditional pork with specific indexes.

Technical scheme

The present invention is a kind of preparation method of original flavor pork essence, comprising: the multistage target enzymolysis of raw material pre-treatment, pork, three aspects of low thermal response.

The raw material pre-treatment: the main production raw material of original flavor pork essence is pork and oxidation lard.Pork can be the mixture of shoulder neck, back of the body loin, stern das Beinfleisch, rib abdomen meat, horseshoe piece etc. or various raw materials, is with bone or is not with bone, and wherein the ratio of lean meat and fat meat is 1～10: 1; With 3～10: 1 is good, and the pork rinsing is clean, and bone is picked out; Belt leather or belt leather earlier be twisted into graininess through meat grinder; Cut through cutmixer and be muddy flesh, subsequent use, bone adopts broken bone crusher machine to be 1～2cm fragment or further to adopt bone mud machine to cut to be the mud shape; Oxidation lard adopts the patent applied for technology to produce (CN1561820A, 2005), and its peroxide value is 5～1000eq/kg, and fennel ammonia value is 1～252.

The multistage target enzymolysis of pork: according to polypeptide and the amino acid characteristic distributions in stewing system pork soup process; Search the amino acid primary structure of major protein such as myosin, actin the pork protein from international bioinformatic database website; Choose protease with different target enzymolysis site; Make it enzyme and cut that these major protein compositions are different length and different polypeptide of sequence fragments in the pork, the pork zymolyte is formed and is stewed that to make pork soup similar, and concrete grammar is following:

Get 1500g and add the good pork mud of water allotment in the 2000mL there-necked flask; Speed of agitator is selected 50～500 rev/mins; Adopt the multistage target zymolysis technique of complex enzyme to carry out protein digestion: the addition of complex enzyme is 5～20IU/g pork, multistage target enzymatic hydrolysis condition: pH4.5～3～4 graded of 8.5 scopes, 35～70 ℃ of insulations; Enzymolysis 1～5 hour, degree of hydrolysis is controlled at 10～80% scopes; 70～121 ℃ of insulation 0..05～2 hour.

3 hours porks are stewed Stewed Dish, adopt the pork enzymolysis liquid of single papain enzymolysis and adopted the pork enzymolysis product of multistage target zymolysis technique enzymolysis to carry out the Q-TOF analysis, and polypeptide and the amino acid total through the TIC evaluation distribute: finding to stew the stewed Stewed Dish meat fragrance that boils pork is because meat albumen is the polypeptide of relative homogeneous distribution and (Fig. 1) that aminoacid ingredient produces in the long-time heating posthydrolysis; Find that the zymolyte bitter taste of meat albumen under single enzymatic hydrolysis condition is (Fig. 2) that is caused by bitter taste polypeptides of concentrating relatively and aminoacid ingredient; The enzymolysis product that the multistage target zymolysis technique of pork protein obtains; Polypeptide, amino acid distribute and also compare evenly (Fig. 3); Polypeptide, the amino acid composition of stewing Stewed Dish with pork are similar, though still have a spot of polypeptide more concentrated, more much lower than primary enzymolysis thing concentration degree.Explained that the immanent cause that original flavor pork essence product has natural pork soup mouthfeel and fragrance is because its polypeptide is similar with the composition of natural pork soup with the amino acid composition.

Low thermal response technology: the multistage target zymolyte of 1500g pork protein and 1～30g peroxide value are that 5～1000eq/kg, fennel ammonia value are that materials such as 1～252 oxidation lard, 0～10g wood sugar, 5～20g glucose, 5～20g cooking wine, 0～50g soy sauce are packed in the 2000mL there-necked flask; 80～130 ℃ of reactions 0.1～5 hour; Make various compositions that the Maillard reaction of appropriateness take place, carry out the filtration of 40～100 eye mesh screens at last and promptly get the original flavor pork essence.

Original flavor pork essence technical indicator: the degree of hydrolysis 10～80% of meat albumen, be gustin and amino acid whose amount in the utilization rate of meat >=85%, the zymolyte reach natural 50 times of stewing the soup of cooking meat, and the composition of zymolyte is similar with the composition of stewing the soup of cooking meat.

The application of original flavor pork essence: can be applied in the food industries such as instant noodles, meat products, flavouring, quick-freezing boiled dumplings, leisure food, catering trade, the suggestion addition is 2～10%.

Description of drawings

Fig. 1 is that 3 hours pork is stewed Stewed Dish Q-TOF analysis, and curve is mild, and polypeptide, amino acid are evenly distributed, and explains that stewing the meat fragrance that boils pork is because meat albumen is that polypeptide and the aminoacid ingredient that relative homogeneous distributes produces in the long-time heating posthydrolysis.Fig. 2 adopts the pork enzymolysis liquid Q-TOF of single papain enzymolysis to analyze; Curve has obvious peak value; The polypeptide of enzymolysis liquid and amino acid skewness, the bitter taste that the primary enzymolysis thing is described are because meat albumen enzymolysis under the effect of single enzyme causes for bitter taste polypeptides, the aminoacid ingredient of concentrating relatively; Fig. 3 is that the Q-TOF of the enzymolysis product of the multistage target zymolysis technique acquisition of pork protein analyzes; Polypeptide, amino acid distribute also relatively evenly; The polypeptide, the amino acid composition that boil pork soup are similar with stewing, though still have a spot of polypeptide more concentrated, more much lower than primary enzymolysis thing concentration degree.Explained that original flavor pork essence product has the immanent cause of natural pork soup mouthfeel and fragrance.

Embodiment 1

The raw material pre-treatment: selected pig rib row, kindred separately is processed as muddy flesh or bone mud respectively; Oxidation lard adopts the patent applied for technology to produce (CN1561820A, 2005), and its peroxide value is 50～100eq/kg, and fennel ammonia value is 20～60.

The meat bone water of getting 1500g pig rib row muddy flesh, bone mud mixes thing in the 2000mL there-necked flask, adds complex enzyme 18IU/g pork, and control pH is a nature, 8.5,5.5, and each is 1.5 hours; 35,45,70 ℃ of temperature insulation each 1,0.5,3 hour, speed of agitator is selected 380～420 rev/mins, and degree of hydrolysis is controlled at 20～30% scopes, meat bone utilization rate >=70%, 121 ℃ insulation 0.1 hour.

Low thermal response technology: 1500g meat bone zymolyte and 20g oxidation lard, 2g wood sugar, 10g glucose, 8g cooking wine are packed in the 2000mL there-necked flask; 100 ℃ of reactions 0.5 hour; Make various compositions that the Maillard reaction of appropriateness take place, carry out the filtration of 60 eye mesh screens at last and promptly get chop local flavor original flavor pork essence.

Embodiment 2

The raw material pre-treatment: the ratio of selecting lean meat and fat meat is 2～4: 1 no bone fore shank, and gross weight band meat is processed as muddy flesh respectively; Oxidation lard adopts the patent applied for technology to produce (CN 1561820A, 2005), and its peroxide value is 100～200eq/kg, and fennel ammonia value is 50～100.

Get belt leather foreleg muddy flesh 100g in the 500mL there-necked flask, add the 300mL running water,

Add complex enzyme 10IU/g pork, control pH is a nature, 7.5,5.5, and each is 1 hour; Do not stop to stir under 35,55,70 ℃ of the temperature insulation each 0.5,1.5,1 hour, 250～300 rev/mins of rotating speeds, degree of hydrolysis is controlled at the 35-40% scope, meat utilization rate >=80%, 115 ℃ insulation 0.5 hour.

Low thermal response technology: 100g pork zymolyte and 1g oxidation lard, 1.5g wood sugar, 5g glucose, 1g cooking wine, 4g soy sauce are packed in the 500mL there-necked flask; 125～130 ℃ of reactions 0.1 hour; Make various composition generation Maillard reactions, carry out the filtration of 50 eye mesh screens at last and promptly get pork braised in brown sauce local flavor original flavor pork essence.

Embodiment 3

The raw material pre-treatment: the ratio of selecting lean meat and fat meat is that 2～4: 1 muddy flesh is subsequent use; Oxidation lard adopts the patent applied for technology to produce (CN1561820A, 2005), and its peroxide value is 80～150eq/kg, and fennel ammonia value is 40～80.

Get pork mud 500g in the 2000mL there-necked flask, add the 1000mL running water, add complex enzyme 3IU/g pork, control pH is nature, 7.0,6.5 respectively 1,1,2 hour; Do not stop to stir under 35,45,60 ℃, 65 ℃ of the temperature insulation each 1,0.5,1.5,1 hour, 50～100 rev/mins of rotating speeds, degree of hydrolysis is controlled at the 40-50% scope, meat utilization rate >=85%, 115 ℃ insulation 0.3～0.35 hour.

Low thermal response technology: 1500g pork zymolyte and 10g oxidation lard, 8g wood sugar, 2g glucose, 15g cooking wine, 30g soy sauce are packed in the 2000mL there-necked flask; 105～110 ℃ of reactions 0.25～0.35 hour; Make various compositions that the Maillard reaction of appropriateness take place; Add 8 gram chopped spring onion at last, 40 eye mesh screens filter and promptly get braised pork shoulder with soy sauce local flavor original flavor pork essence.

Claims

1. the preparation method of an original flavor pork essence; It is characterized in that utilizing multistage target enzymolysis, oxidation of fat and low thermal response technology; With the enzyme amount is that 5～20IU/g pork interpolation compound protease descended multistage target enzymolysis pork proteins 1～5 hour for 35～70 ℃ in pH4.5～8.5 scopes; Control degree of hydrolysis 10～80% scopes; 70～121 ℃ of insulations after 0.05～2 hour pork enzymolysis product and oxidation of fat, reduced sugar, cooking wine etc. carried out low thermal response 0.1～5 hour 80～130 ℃ of scopes, 40～100 eye mesh screens filter to prepare to have tradition and stewes the original flavor pork essence that boils pork polypeptide amino acid composition and genuine local flavor.

2. the preparation method of a kind of original flavor pork essence according to claim 1 is characterized in that the original flavor pork essence is gustin and amino acid content reaches natural 50 times of stewing the soup of cooking meat, the utilization rate of meat >=85%.