CN102429199B - High-temperature-resistance pork paste essence and preparation method thereof - Google Patents
High-temperature-resistance pork paste essence and preparation method thereof Download PDFInfo
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- CN102429199B CN102429199B CN2011104433713A CN201110443371A CN102429199B CN 102429199 B CN102429199 B CN 102429199B CN 2011104433713 A CN2011104433713 A CN 2011104433713A CN 201110443371 A CN201110443371 A CN 201110443371A CN 102429199 B CN102429199 B CN 102429199B
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Abstract
The invention discloses a high-temperature-resistance pork paste essence. The pork paste essence comprises the following components in parts by weight: 90-98 parts of thermal reaction pork paste and 2-10 parts of pork flavoring base, wherein, the thermal reaction pork paste is prepared from the following raw materials according to a certain mass ratio: a pork thermal reactant, edible salt, white granulated sugar, sodium glutamate, disodium 5'-ribonucleotide, disodium succinate, corn starch, hydroxypropyl distarch phosphate, beta-cyclodextrine and glycerin monostearate; and the pork thermal reactant is prepared from the following raw materials according to a certain mass ratio: a pork zymolyte, a yeast extract, glucose, xylose, dark soy sauce, animal fat, sodium glutamate, amino acid, ginger powder, cinnamon powder and water. After high-temperature treatment, the pork paste essence disclosed by the invention still has the characteristics of rich and durable flavor and strong high temperature resistance. Meanwhile, the invention further discloses a preparation method of the high-temperature-resistance pork paste essence.
Description
Technical field
The present invention relates to a kind of pork paste essence and preparation method thereof, especially a kind of resistant to elevated temperatures pork paste essence and preparation method thereof.
Background technology
The saline taste food flavor mainly is the mixture that is made of one or more and food carriers in the flavor components such as thermal response spices, food flavor compound, spice (or its extract) and other food additives.Can be divided into three kinds of liquid, powder and lotions according to shape, be widely used in the industries such as meat products, instant noodles, flavouring, leisure food.
In the process of food, product will pass through the manufacturing procedure of high temperature, high humidity usually, and temperature tolerance is the important indicator of selecting essence.Heatproof generally is divided into two sections more than 80 ~ 100 ℃ and 121 ℃, is tolerance main local flavor additive of high temperature meat product and bakery product during the essence of high temperature more than 121 ℃ sometimes.At present, the salt taste essence that prior art is produced on the market has the characteristics such as give off a strong fragrance, meat flavour is true to nature, but the relatively poor problem of ubiquity resistance to elevated temperatures.Its reason is, the selected material rate of thermal response is science not, and the carrier system of fragrance matter is very little to the fragrance retention role of flavor component.Therefore, exploitation can adapt to the requirement of different processing environments, has lasting fragrance retention and stable on heating hot reaction essence and has become more and more important.
Summary of the invention
The object of the present invention is to provide a kind ofly give off a strong fragrance, lasting is lasting, resistance to elevated temperatures pork paste essence preferably; Simultaneously, the present invention also provides a kind of preparation method of described high-temperature-resistance pork pork paste essence.
For achieving the above object, the technical scheme of taking of the present invention is: a kind of high-temperature-resistance pork paste essence comprises the component of following weight portion:
Thermal response pork cream 90-98 part, pork perfume base 2-10 part;
Described thermal response pork cream is prepared from by the component of following weight portion: pork thermal response thing 70-90 part, edible salt 3-6 part, white granulated sugar 1-5 part, sodium glutamate 2-6 part, 5 '-flavour nucleotide disodium 0.1-0.4 part, disodium succinate 0.1-0.4 part, cornstarch 1-4 part, hydroxypropyl PASELLI EASYGEL 1-4 part, cycloheptaamylose 1-4 part, single stearine 0.2-1 part;
Pork thermal response thing in the described thermal response pork paste is prepared from by the component of following weight portion: pork zymolyte 20-40 part, yeast extract 3-8 part, glucose 10-30 part, wood sugar 0.3-1 part, dark soy sauce 0.02-0.1 part, animal fat 5-10 part, sodium glutamate 0.2-0.8 part, amino acid/11 0-15 part, ginger powder 0.1-0.4 part, cinnamomi cortex pulveratus 10-15 part, water 2-8 part.
Described pork zymolyte is the material that pork process enzymolysis obtains, and can make by oneself also and can directly buy from the market; Described yeast extract is the said yeast extract of ordinary meaning, be yeast behind broken wall with the wherein extractings such as protein, nucleic acid, vitamin, 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, can directly buy from the market again; Described pork perfume base can directly be bought from the market.
Preferred embodiment as high-temperature-resistance pork paste essence of the present invention, pork zymolyte in the described pork thermal response thing is prepared from by the component of following weight portion: pork 50-60 part, compound protease 0.05-0.1 part, flavor protease 0.05-0.1 part, water 10-40 part, edible salt 10-20 part.Adopt the two enzyme enzymolysis of compound protease and flavor protease to prepare the pork zymolyte, under the acting in conjunction of restriction endonuclease and excision enzyme, enzymolysis product amino acid and be the gustin rich content, mouthfeel is mellow.
As the preferred embodiment of high-temperature-resistance pork paste essence of the present invention, the compound protease that comprises in the described pork zymolyte and the mass ratio of flavor protease are: compound protease: flavor protease=1:2.
As the preferred embodiment of high-temperature-resistance pork paste essence of the present invention, the amino acid in the described pork thermal response thing is at least a in glycine, Cys, ALANINE, the Pidolidone.
As the preferred embodiment of high-temperature-resistance pork paste essence of the present invention, described pork perfume base contains following flavor component: furanone, difurfuryl sulfide, capric acid, 2-methyltetrahydrofuran-3-mercaptan, 2-methyl-3-methylsulfonyl furan.
The preparation method of as mentioned above high-temperature-resistance pork paste essence provided by the present invention comprises following steps:
(1) preparation of pork thermal response thing: according to described parts by weight, pork zymolyte, yeast extract, glucose, wood sugar, dark soy sauce, animal fat, sodium glutamate, amino acid, ginger powder, cinnamomi cortex pulveratus and water are mixed in the rear input retort, cooling gets pork thermal response thing after the reaction;
(2) preparation of thermal response pork cream: according to described parts by weight, pork thermal response thing with step (1) preparation, and edible salt, white granulated sugar, sodium glutamate, 5 '-flavour nucleotide disodium, disodium succinate, cornstarch, hydroxypropyl two starch templates, cycloheptaamylose and single stearine mix, heat up, stirring also is incubated an end after the time, cooling gets thermal response pork cream;
(3) preparation of high-temperature-resistance pork paste essence: according to described parts by weight, thermal response pork cream and pork perfume base that step (2) is obtained mix, and namely get high-temperature-resistance pork paste essence.
Preferred embodiment as the preparation method of high-temperature-resistance pork paste essence of the present invention, pork zymolyte in the described step (1) adopts following methods to be prepared from: in parts by weight, get pork 50-60 part, after the slicer section, crossing meat grinder blends, the drinking water that adds 10-40 part, drop into enzymatic vessel, warming while stirring 50-60 ℃, then add compound protease 0.05-0.1 part, flavor protease 0.05-0.1 part, insulation was also stirred 2-5 hour, be warming up to again 90-100 ℃, kept 10-20 minute, protease is lost activity, keep stirring in enzymolysis process and the enzyme process that goes out, going out is cooled to room temperature behind the enzyme, adds edible salt 10-20 part, after stirring the pork zymolyte.Adopt Novi's letter compound protease and Novi's two enzyme enzymolysis of trade wind flavor protease to prepare the pork zymolyte, under the acting in conjunction of restriction endonuclease and excision enzyme, enzymolysis product amino acid and be the gustin rich content, mouthfeel is mellow.The basic theories that meets " taste substance homology " take pork as raw material prepares pork essence, that is: livestock and poultry meat, bone, fat, fish, shrimp, crab, shellfish and spice are the basic materials of salt taste essence, make the salt taste essence of which kind of meat fragrance and will do raw material with which kind of meat, make pork essence and make raw material with pork.Be the pork flavor food flavor that primary raw material is made with pork, meet that food industry is natural, the world trends of nutrition, safety, back to nature.This enzymolysis process, hydrolysis temperature and time are easy to control, mild condition.
Preferred embodiment as the preparation method of high-temperature-resistance pork paste essence of the present invention, in the described step (1), mixing the material in the rear input retort, is 90-100 ℃ of lower stirring reaction 1-2 hour in temperature, then be cooled to 70 ℃, get pork thermal response thing.
As the preparation method's of high-temperature-resistance pork paste essence of the present invention preferred embodiment, in the described step (2), raw material is warming up to 85-95 ℃ after mixing, and stirs also insulation 10-20 minute, then is cooled to 65 ℃, gets thermal response pork cream.
As the preparation method's of high-temperature-resistance pork paste essence of the present invention preferred embodiment, the amino acid that contains in the pork thermal response thing in the described step (1) is at least a in glycine, Cys, ALANINE, the Pidolidone; In the described step (3), described pork perfume base contains following flavor component: furanone, difurfuryl sulfide, capric acid, 2-methyltetrahydrofuran-3-mercaptan, 2-methyl-3-methylsulfonyl furan.
High-temperature-resistance pork paste essence of the present invention, take pork zymolyte, yeast extract, reduced sugar, amino acid, animal fat and spice as the thermal response raw material, adopt rational proportion to optimize thermal rection condition, preparation natural pork thermal response thing, then by adding the food additives such as thickener, emulsifying agent, flavoring agent, flavorant, the pork paste essence of finally given off a strong fragrance, lasting is lasting, resistance to elevated temperatures is good.Compared with prior art, high-temperature-resistance pork paste essence of the present invention has following technique effect: (1) adopts the Maillard reaction technology, it mainly is the reaction between amino-compound and reduced sugar or other carbonyls, this reaction extensively is present in food processing and the food Long-term Storage process, can give the fragrance of food happiness and tempting color and luster, make food aroma strong, taste pure and pleasant is one of important sources of food characteristic flavor on basis.Flavor essence spices because of it raw materials used and process be similar to natural animal-plant baking, bake, steam, boil, fried, food flavor industrial organization (IOFI) is pointed out, utilize natural material and processing conditions to be similar to the cooking of food, the food flavor extract of producing, fragrance matter and reaction food flavor material, needn't just can use through further estimating, therefore list response type spices in the natural perfume material category, can be used as natural essence and use safely.By selective reduction sugar and amino acid whose kind and ratio, control reaction temperature and time, prepare the pork thermal response thing that pork gives off a strong fragrance, local flavor is true to nature, lasting is lasting.(2) select that fragrance matter is had good fragrance retention and stable thickener and emulsifying agent.An amount of additive list that uses of need of production can be pressed by China's " food additives use the health mark " (GB2760-2007) Table A .3(in varieties of food items) in, hydroxypropyl PASELLI EASYGEL and cycloheptaamylose, function is thickener, does not limit the highest consumption, can add as required.After the hydroxypropyl PASELLI EASYGEL gelatinization thickening, stable high to temperature, acidity and shearing force.The hydrophobic cavity of cycloheptaamylose has the ability that generates inclusion complex; can make that many active components generate with it compound in the food industry; reach stable by the inclusion complex physico-chemical property; reduce oxidation, passivation light sensitivity and thermal sensitivity; reduce volatile purpose, so cyclodextrin can be used for protecting the stable of fragrance matter.Single stearine is at " food additives use sanitary standard " (GB2760-2007) the Table A .3(additive list that can use in right amount by need of production in varieties of food items) in function be emulsifying agent, can add by need of production, single stearine can prevent the phenomenons such as water-oil separating, layering, improves product stability.(3) strengthened pork fragrance characteristic composition.Contain the naturally occurring pork flavor component of having identified in a large number in the pork perfume base, such as furanone, difurfuryl sulfide, capric acid, 2-methyltetrahydrofuran-3-mercaptan, 2-methyl-3-furans etc., these flavor components replenish and reinforcement as pork fragrance, strengthened the fragrance concentration of pork paste essence, reduce the addition of product, saved production cost.
The specific embodiment
For the purpose, technical solutions and advantages of the present invention better are described, the invention will be further described below in conjunction with the specific embodiment.
Embodiment 1
A kind of high-temperature-resistance pork paste essence, adopt following steps to be prepared from:
(1) according to the parts by weight meter, take by weighing 40 parts of pork zymolytes, 6 parts of yeast extracts (available from Angel Yeast Co.,Ltd), 15 parts of glucose, 0.4 part of wood sugar, 0.04 part of dark soy sauce (available from sea day seasoned food Co., Ltd), 7 parts of animal fats, 0.2 part of sodium glutamate, 5 parts of Cys, 5 parts of glycine, 0.3 part of ginger powder, 10 parts of cinnamomi cortex pulveratuses, 8 parts in water, after the raw material that takes by weighing mixed, dropping in the retort, is under 95 ℃ in reaction temperature, stirring reaction 1 hour, be cooled to 70 ℃, get pork thermal response thing;
(2) according to the parts by weight meter, take by weighing 70 parts of the pork thermal response things that step (1) prepares, then take by weighing 6 parts of edible salts, 2 parts of white granulated sugars, 6 parts of sodium glutamates, 0.4 part of 5 '-flavour nucleotide disodium, 0.3 part of disodium succinate, 1 part of cornstarch, 1.5 parts of hydroxypropyl PASELLI EASYGELs, 1 part of cycloheptaamylose, 0.4 part of single stearine is after the described raw material that takes by weighing mixed, be warming up to 90 ℃, stirring also is incubated 15 minutes, is cooled to 65 ℃, gets thermal response pork cream;
(3) according to the parts by weight meter, get 93 parts of the thermal response pork cream that step (2) prepares, take by weighing again 7 parts of pork perfume bases (river, Guangdong large and the production of wind essence and flavoring agent Co., Ltd), mix, seal after crossing colloid mill, packing namely gets high temperature resistant pig's head paste essence.
Wherein, the used pork zymolyte of step (1) adopts following methods to be prepared from: according to the mass fraction meter, get 60 parts of Frozen Porks, normal temperature unfreezing 1 hour is after the slicer section, crossing meat grinder blends, the drinking water that adds 20 parts drops into enzymatic vessel, and warming while stirring is to 50-60 ℃, add compound protease (available from Novozymes Company) 0.05 part, 0.1 part of flavor protease (available from Novozymes Company) was incubated and stirs 3 hours, was warming up to 95 ℃ again, kept 20 minutes, protease is lost activity, keep stirring in enzymolysis process and the enzyme process that goes out, be cooled to room temperature behind the enzyme that goes out, add 20 parts of edible salts, namely get the pork zymolyte after stirring.
Embodiment 2
A kind of high-temperature-resistance pork paste essence, adopt following steps to be prepared from:
(1) according to the parts by weight meter, take by weighing 30 parts of pork zymolytes, 3 parts of yeast extracts (available from Angel Yeast Co.,Ltd), 10 parts of glucose, 0.3 part of wood sugar, 0.03 part of dark soy sauce (available from sea day seasoned food Co., Ltd), 8 parts of animal fats, 0.2 part of sodium glutamate, 4 parts of Cys, 6 parts of ALANINEs, 0.4 part of ginger powder, 11 parts of cinnamomi cortex pulveratuses, 8 parts in water, after the raw material that takes by weighing mixed, dropping in the retort, is under 97 ℃ in reaction temperature, stirring reaction 1.5 hours, be cooled to 70 ℃, get pork thermal response thing;
(2) according to the parts by weight meter, take by weighing 80 parts of the pork thermal response things that step (1) prepares, then take by weighing 5 parts of edible salts, 1 part of white granulated sugar, 6 parts of sodium glutamates, 0.4 part of 5 '-flavour nucleotide disodium, 0.3 part of disodium succinate, 1.5 parts of cornstarch, 1 part of hydroxypropyl PASELLI EASYGEL, 1 part of cycloheptaamylose, 0.2 part of single stearine is after the described raw material that takes by weighing mixed, be warming up to 90 ℃, stirring also is incubated 15 minutes, is cooled to 65 ℃, gets thermal response pork cream;
(3) according to the parts by weight meter, get 90 parts of the thermal response pork cream that step (2) prepares, take by weighing again 10 parts of pork perfume bases (river, Guangdong large and the production of wind essence and flavoring agent Co., Ltd), mix, seal after crossing colloid mill, packing namely gets high temperature resistant pig's head paste essence.
Wherein, the used pork zymolyte of step (1) adopts following methods to be prepared from: according to the mass fraction meter, get 60 parts of Frozen Porks, normal temperature unfreezing 1 hour is after the slicer section, crossing meat grinder blends, the drinking water that adds 10 parts drops into enzymatic vessel, and warming while stirring is to 50-60 ℃, add compound protease (available from Novozymes Company) 0.05 part, 0.1 part of flavor protease (available from Novozymes Company) was incubated and stirs 3 hours, was warming up to 95 ℃ again, kept 20 minutes, protease is lost activity, keep stirring in enzymolysis process and the enzyme process that goes out, be cooled to room temperature behind the enzyme that goes out, add 20 parts of edible salts, namely get the pork zymolyte after stirring.
Embodiment 3
A kind of high-temperature-resistance pork paste essence, adopt following steps to be prepared from:
(1) according to the parts by weight meter, take by weighing 35 parts of pork zymolytes, 5 parts of yeast extracts (available from Angel Yeast Co.,Ltd), 15 parts of glucose, 0.4 part of wood sugar, 0.04 part of dark soy sauce (available from sea day seasoned food Co., Ltd), 10 parts of animal fats, 0.7 part of sodium glutamate, 6 parts of Pidolidones, 4 parts of ALANINEs, 2 parts of glycine, 0.2 part of ginger powder, 10 parts of cinnamomi cortex pulveratuses, 3 parts in water after the raw material that takes by weighing mixed, drops in the retort, be under 100 ℃ in reaction temperature, stirring reaction 1 hour is cooled to 70 ℃, gets pork thermal response thing;
(2) according to the parts by weight meter, take by weighing 80 parts of the pork thermal response things that step (1) prepares, then take by weighing 5 parts of edible salts, 4 parts of white granulated sugars, 5 parts of sodium glutamates, 0.4 part of 5 '-flavour nucleotide disodium, 0.3 part of disodium succinate, 1.5 parts of cornstarch, 2 parts of hydroxypropyl PASELLI EASYGELs, 2 parts of cycloheptaamyloses, 0.8 part of single stearine is after the described raw material that takes by weighing mixed, be warming up to 85 ℃, stirring also is incubated 20 minutes, is cooled to 65 ℃, gets thermal response pork cream;
(3) according to the parts by weight meter, get 95 parts of the thermal response pork cream that step (2) prepares, take by weighing again 5 parts of pork perfume bases (river, Guangdong large and the production of wind essence and flavoring agent Co., Ltd), mix, seal after crossing colloid mill, packing namely gets high temperature resistant pig's head paste essence.
Wherein, the used pork zymolyte of step (1) adopts following methods to be prepared from: according to the mass fraction meter, get 50 parts of Frozen Porks, normal temperature unfreezing 1 hour is after the slicer section, crossing meat grinder blends, the drinking water that adds 15 parts drops into enzymatic vessel, and warming while stirring is to 50-60 ℃, add compound protease (available from Novozymes Company) 0.05 part, 0.1 part of flavor protease (available from Novozymes Company) was incubated and stirs 5 hours, was warming up to 90 ℃ again, kept 20 minutes, protease is lost activity, keep stirring in enzymolysis process and the enzyme process that goes out, be cooled to room temperature behind the enzyme that goes out, add 20 parts of edible salts, namely get the pork zymolyte after stirring.
Embodiment 4
A kind of high-temperature-resistance pork paste essence, adopt following steps to be prepared from:
(1) according to the parts by weight meter, take by weighing 20 parts of pork zymolytes, 8 parts of yeast extracts (available from Angel Yeast Co.,Ltd), 30 parts of glucose, 1 part of wood sugar, 0.1 part of dark soy sauce (available from sea day seasoned food Co., Ltd), 5 parts of animal fats, 0.8 part of sodium glutamate, 15 parts of Pidolidones, 0.1 part of ginger powder, 15 parts of cinnamomi cortex pulveratuses, 2 parts in water after the raw material that takes by weighing mixed, drops in the retort, be under 90 ℃ in reaction temperature, stirring reaction 2 hours is cooled to 70 ℃, gets pork thermal response thing;
(2) according to the parts by weight meter, take by weighing 90 parts of the pork thermal response things that step (1) prepares, then take by weighing 3 parts of edible salts, 5 parts of white granulated sugars, 2 parts of sodium glutamates, 0.1 part of 5 '-flavour nucleotide disodium, 0.1 part of disodium succinate, 4 parts of cornstarch, 4 parts of hydroxypropyl PASELLI EASYGELs, 4 parts of cycloheptaamyloses, 1 part of single stearine is after the described raw material that takes by weighing mixed, be warming up to 95 ℃, stirring also is incubated 10 minutes, is cooled to 65 ℃, gets thermal response pork cream;
(3) according to the parts by weight meter, get 98 parts of the thermal response pork cream that step (2) prepares, take by weighing again 2 parts of pork perfume bases (river, Guangdong large and the production of wind essence and flavoring agent Co., Ltd), mix, seal after crossing colloid mill, packing namely gets high temperature resistant pig's head paste essence.
Wherein, the used pork zymolyte of step (1) adopts following methods to be prepared from: according to the mass fraction meter, get 55 parts of porks, after the slicer section, cross meat grinder and blend, add 40 parts drinking water, drop into enzymatic vessel, warming while stirring adds compound protease (available from Novozymes Company) 0.1 part, 0.05 part of flavor protease (available from Novozymes Company) to 50-60 ℃, insulation was also stirred 2 hours, be warming up to again 100 ℃, kept 10 minutes, protease is lost activity, keep stirring in enzymolysis process and the enzyme process that goes out, going out is cooled to room temperature behind the enzyme, adds 10 parts of edible salts, namely gets the pork zymolyte after stirring.
Embodiment 5
A kind of high-temperature-resistance pork paste essence, adopt following steps to be prepared from:
(1) according to the parts by weight meter, take by weighing 25 parts of pork zymolytes, 4 parts of yeast extracts (available from Angel Yeast Co.,Ltd), 20 parts of glucose, 0.8 part of wood sugar, 0.06 part of dark soy sauce (available from sea day seasoned food Co., Ltd), 6 parts of animal fats, 0.5 part of sodium glutamate, 14 parts of glycine, 0.2 part of ginger powder, 13 parts of cinnamomi cortex pulveratuses, 5 parts in water after the raw material that takes by weighing mixed, drops in the retort, be under 92 ℃ in reaction temperature, stirring reaction 2 hours is cooled to 70 ℃, gets pork thermal response thing;
(2) according to the parts by weight meter, take by weighing 85 parts of the pork thermal response things that step (1) prepares, then take by weighing 4 parts of edible salts, 3 parts of white granulated sugars, 4 parts of sodium glutamates, 0.2 part of 5 '-flavour nucleotide disodium, 0.2 part of disodium succinate, 2 parts of cornstarch, 3 parts of hydroxypropyl PASELLI EASYGELs, 3 parts of cycloheptaamyloses, 0.6 part of single stearine is after the described raw material that takes by weighing mixed, be warming up to 88 ℃, stirring also is incubated 16 minutes, is cooled to 65 ℃, gets thermal response pork cream;
(3) according to the parts by weight meter, get 96 parts of the thermal response pork cream that step (2) prepares, take by weighing again 8 parts of pork perfume bases (river, Guangdong large and the production of wind essence and flavoring agent Co., Ltd), mix, seal after crossing colloid mill, packing namely gets high temperature resistant pig's head paste essence.
Wherein, the used pork zymolyte of step (1) adopts following methods to be prepared from: according to the mass fraction meter, get 56 parts of porks, after the slicer section, cross meat grinder and blend, add 30 parts drinking water, drop into enzymatic vessel, warming while stirring is to 50-60 ℃, add papain (available from Pangbo Bioengineering Co Ltd, Nanning) 0.1 part, be incubated and stir 4 hours, be warming up to again 92 ℃, kept 15 minutes, protease is lost activity, keep stirring in enzymolysis process and the enzyme process that goes out, be cooled to room temperature behind the enzyme that goes out, add 15 parts of edible salts, namely get the pork zymolyte after stirring.
Embodiment 6
The resistance to elevated temperatures test
Get respectively the pork paste essence of embodiment 1,2,3,4,5 preparations, be used for the preparation of ham sausage, the addition of pork paste in ham sausage is 0.8-2%, the ham sausage of preparation was through 115 ℃, 20 minutes high-temperature sterilization treatment, through 7 veteran sensory evaluation engineer evaluations, the pork aromatic flavour degree of existing product is "+", and the pork aromatic flavour degree of the pork paste essence of embodiment 1-5 preparation is " +++"; Existing product is through after the above-mentioned high-temperature process, and the lasting duration is 8 hours, and the lasting duration of the pork paste essence of embodiment 1-5 preparation is 24 hours.
Get respectively the pork paste essence of embodiment 1,2,3,4,5 preparations, be used for the preparation of ham sausage, the addition of pork paste in ham sausage is 0.8-2%, the ham sausage of preparation was through 121 ℃, 15 minutes high-temperature sterilization treatment, through 7 veteran sensory evaluation engineer evaluations, the pork aromatic flavour degree of existing product is "+", and the pork aromatic flavour degree of the pork paste essence of embodiment 1-5 preparation is " +++"; Existing product is through after the above-mentioned high-temperature process, and the lasting duration is 6 hours, and the lasting duration of the pork paste essence of embodiment 1-5 preparation is 20 hours.
Can be found out by the present embodiment, pork paste essence of the present invention is after the high-temperature process through two sections more than 80-100 ℃ and 121 ℃, still have strong fragrance, fragrance retention is lasting, therefore, pork paste essence of the present invention has preferably resistance to elevated temperatures.
The above only is preferred embodiment of the present invention but not limiting the scope of the invention; should be understood that; for those skilled in the art; under the prerequisite that does not break away from the principle of the invention; can make amendment or be equal to replacement technical solution of the present invention, these modifications or be equal to replacement and also should be considered as protection scope of the present invention.
Claims (10)
1. a high-temperature-resistance pork paste essence is characterized in that, comprises the component of following weight portion:
Thermal response pork cream 90-98 part, pork perfume base 2-10 part;
Described thermal response pork cream is prepared from by the component of following weight portion: pork thermal response thing 70-90 part, edible salt 3-6 part, white granulated sugar 1-5 part, sodium glutamate 2-6 part, 5 '-flavour nucleotide disodium 0.1-0.4 part, disodium succinate 0.1-0.4 part, cornstarch 1-4 part, hydroxypropyl PASELLI EASYGEL 1-4 part, cycloheptaamylose 1-4 part, single stearine 0.2-1 part;
Pork thermal response thing in the described thermal response pork paste is prepared from by the component of following weight portion: pork zymolyte 20-40 part, yeast extract 3-8 part, glucose 10-30 part, wood sugar 0.3-1 part, dark soy sauce 0.02-0.1 part, animal fat 5-10 part, sodium glutamate 0.2-0.8 part, amino acid/11 0-15 part, ginger powder 0.1-0.4 part, cinnamomi cortex pulveratus 10-15 part, water 2-8 part.
2. high-temperature-resistance pork paste essence as claimed in claim 1, it is characterized in that, pork zymolyte in the described pork thermal response thing is prepared from by the component of following weight portion: pork 50-60 part, compound protease 0.05-0.1 part, flavor protease 0.05-0.1 part, water 10-40 part, edible salt 10-20 part.
3. high-temperature-resistance pork paste essence as claimed in claim 2 is characterized in that, the compound protease that comprises in the described pork zymolyte and the mass ratio of flavor protease are: compound protease: flavor protease=1:2.
4. high-temperature-resistance pork paste essence as claimed in claim 1 is characterized in that, the amino acid in the described pork thermal response thing is at least a in glycine, Cys, ALANINE, the Pidolidone.
5. high-temperature-resistance pork paste essence as claimed in claim 1 is characterized in that, described pork perfume base contains following flavor component: furanone, difurfuryl sulfide, capric acid, 2-methyltetrahydrofuran-3-mercaptan, 2-methyl-3-methylsulfonyl furan.
6. the preparation method of high-temperature-resistance pork paste essence as claimed in claim 1 is characterized in that, comprises following steps:
(1) preparation of pork thermal response thing: according to described parts by weight, pork zymolyte, yeast extract, glucose, wood sugar, dark soy sauce, animal fat, sodium glutamate, amino acid, ginger powder, cinnamomi cortex pulveratus and water are mixed in the rear input retort, cooling gets pork thermal response thing after the reaction;
(2) preparation of thermal response pork cream: according to described parts by weight, pork thermal response thing with step (1) preparation, and edible salt, white granulated sugar, sodium glutamate, 5 '-flavour nucleotide disodium, disodium succinate, cornstarch, hydroxypropyl two starch templates, cycloheptaamylose and single stearine mix, heat up, stirring also is incubated an end after the time, cooling gets thermal response pork cream;
(3) preparation of high-temperature-resistance pork paste essence: according to described parts by weight, thermal response pork cream and pork perfume base that step (2) is obtained mix, and namely get high-temperature-resistance pork paste essence.
7. the preparation method of high-temperature-resistance pork paste essence as claimed in claim 6, it is characterized in that, pork zymolyte in the described step (1) adopts following methods to be prepared from: in parts by weight, get pork 50-60 part, after the slicer section, crossing meat grinder blends, the drinking water that adds 10-40 part drops into enzymatic vessel, warming while stirring 50-60 ℃, then add compound protease 0.05-0.1 part, flavor protease 0.05-0.1 part, insulation was also stirred 2-5 hour, was warming up to 90-100 ℃ again, kept 10-20 minute, protease is lost activity, keep stirring in enzymolysis process and the enzyme process that goes out, be cooled to room temperature behind the enzyme that goes out, add edible salt 10-20 part, get the pork zymolyte after stirring.
8. the preparation method of high-temperature-resistance pork paste essence as claimed in claim 6 is characterized in that, in the described step (1), mix the material in the rear input retort, be 90-100 ℃ of lower stirring reaction 1-2 hour in temperature, then be cooled to 70 ℃, get pork thermal response thing.
9. the preparation method of high-temperature-resistance pork paste essence as claimed in claim 6 is characterized in that, in the described step (2), raw material is warming up to 85-95 ℃ after mixing, and then stirring and insulation 10-20 minute are cooled to 65 ℃, get thermal response pork cream.
10. the preparation method of high-temperature-resistance pork paste essence as claimed in claim 6 is characterized in that, the amino acid that contains in the pork thermal response thing in the described step (1) is at least a in glycine, Cys, ALANINE, the Pidolidone; In the described step (3), described pork perfume base contains following flavor component: furanone, difurfuryl sulfide, capric acid, 2-methyltetrahydrofuran-3-mercaptan, 2-methyl-3-methylsulfonyl furan.
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| CN103330177B (en) * | 2013-07-17 | 2015-05-06 | 东莞市永益食品有限公司 | Abalone sauce condiment and preparation method thereof |
| CN103315260B (en) * | 2013-07-17 | 2015-04-01 | 东莞市永益食品有限公司 | Broth flavoring and its preparation method |
| CN103750264B (en) * | 2014-01-03 | 2015-09-23 | 漯河双汇生物工程技术有限公司 | A kind of High-temperature-resmicrocapsule microcapsule pork flavor and preparation method thereof |
| CN106135854A (en) * | 2014-08-11 | 2016-11-23 | 慧康利兹生物科技(北京)有限公司 | A kind of pot-stewed fowl cream and preparation method |
| CN105105074A (en) * | 2015-08-27 | 2015-12-02 | 湖南省汇湘轩生物科技有限公司 | Spicy compound-flavor pasty essence and preparation method thereof |
| CN105249406B (en) * | 2015-09-07 | 2017-11-10 | 山东天博食品配料有限公司 | A kind of pork luncheon meat flavor cream and preparation method thereof |
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| CN106036763B (en) * | 2016-06-24 | 2019-07-26 | 山东天博食品配料有限公司 | A kind of abalone flavor essence and preparation method thereof |
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| CN108244597A (en) * | 2018-01-25 | 2018-07-06 | 河南创新研霖食品科技有限公司 | A kind of fragrant meat extract of fermentation and preparation method thereof |
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| CN109601951B (en) * | 2019-01-28 | 2022-03-22 | 广东聿津食品有限公司 | Bone-flavor soup paste for fish dish and preparation method thereof |
| 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 |
| CN111418813A (en) * | 2020-04-23 | 2020-07-17 | 广州华宝食品有限公司 | Coconut chicken paste essence and preparation method thereof |
| CN112655904A (en) * | 2020-12-25 | 2021-04-16 | 湖南唐人神肉制品有限公司 | Emulsified skin for ham sausages and preparation method thereof |
| WO2022190847A1 (en) * | 2021-03-10 | 2022-09-15 | 味の素株式会社 | Method for enhancing saltiness of food |
| CN113287724A (en) * | 2021-04-15 | 2021-08-24 | 东莞市保利德食品添加剂有限公司 | Preparation method of roast sausage flavored meat paste |
| CN117694501A (en) * | 2024-01-15 | 2024-03-15 | 东莞市华井生物科技有限公司 | Thermal reaction black duck flavor paste and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1762231B (en) * | 2004-10-18 | 2010-07-14 | 上海应用技术学院 | Natural paste-form meat taste essence and its preparation method |
| CN101569394B (en) * | 2008-04-29 | 2012-05-30 | 安琪酵母股份有限公司 | Flavor-enhancing paste and production method thereof |
| CN101715938B (en) * | 2009-11-26 | 2012-12-26 | 天津春发生物科技集团有限公司 | Method for preparing thermal reaction essence |
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