CN102613524A - Flavoring and preparation method thereof - Google Patents
Flavoring and preparation method thereof Download PDFInfo
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- CN102613524A CN102613524A CN2011100311454A CN201110031145A CN102613524A CN 102613524 A CN102613524 A CN 102613524A CN 2011100311454 A CN2011100311454 A CN 2011100311454A CN 201110031145 A CN201110031145 A CN 201110031145A CN 102613524 A CN102613524 A CN 102613524A
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Abstract
The invention relates to a flavoring and a preparation method thereof. Raw materials for the preparation of the flavoring comprise the following components, by weight, 10-15 parts of a pig bone zymolyte, 2-8 parts of a pork zymolyte, 2-8 parts of a chicken zymolyte, 10-15 parts of a yeast extract and 2.52-8.91 parts of an auxiliary material. The preparation method of the flavoring comprises the following steps: 1, carrying out enzyme killing on the pig bones, the pork and the chicken; 2, carrying out enzymatic hydrolysis on the pig bones, the pork and the chicken with papain; 3, mixing all the components; and 4, carrying out a Maillard reaction. The flavoring of the invention has a pure flavor and a light color, and will not affect the dish color during flavoring.
Description
Technical field
The present invention relates to a kind of flavoring and preparation method thereof, particularly with livestock and poultry kindred as flavoring of feedstock production and preparation method thereof.
Background technology
The Along with people's rhythm of life is accelerated and living standard improves, and requires to improve day by day for the flavor quality requirement of food dish and the convenience of cooking thereof.Thus, various flavorings, the research and development of flavoring that especially has a nature bone perfume (or spice) and meat fragrant breeze flavor become a big focus of food service industry.
At present, having the fragrant seasoner products with meat fragrant breeze flavor of nature bone that has miscellaneous on the market, mainly is to prepare carrying out Maillard reaction (thermal response) after making up as the fowl poultry kindred raw material of principal component and yeast extract and auxiliary material.Yeast extract is called yeast extraction again, is that the food yeast with rich in protein is a raw material, adopts the refining natural flavouring that forms of biotechnology, is rich in polypeptide, amino acid, flavour nucleotide, B family vitamin and trace element etc.When increasing food nutrition, yeast extract can also condensed food local flavor performance, covers some peculiar smell in the food, have pure natural, nutritious, delicious flavour is mellow, advantage such as high temperature resistant, increases abundant mouthfeel to product.Maillard reaction is the non-enzymatic browning of a kind of carbonyls (recuding sugars) and amino-compound reaction, in food industry, is widely used in the production of food flavor and flavour product.The raw material of Maillard reaction is different with condition, and the end-product composition constitutes different, thereby final local flavor also is not quite similar.
Publication number is to have disclosed pork type yeast extract and the production method thereof as flavoring in the Chinese invention patent Shen Qing Publication text of CN 101569391A (open day be on November 4th, 2009), and pig flesh flavor type yeast extract wherein is to be processed as raw material by pork, protease, yeast extract and auxiliary material.Its preparation technology comprises the go out operating procedure of enzyme, pork enzymolysis, thinning processing and Maillard reaction of pork preliminary treatment, pork; Wherein the concrete operations of Maillard reaction are for adding yeast extract and adding auxiliary material in the component slurries of processing in early stage; The adding adjusting PH with base is 4.5-6.5, under pressure 1-2Mpa, is warming up to 105-135 ℃ at 30-40 minute; Reacted 30-150 minute, and in 60 minutes, cooled the temperature to below 30 ℃.The product of this invention can be used in the food as flavoring, and can effectively improve the mouthfeel of finished product, strengthens the characteristic flavor on basis of its pork, improves nutritive value.
Publication number is that having disclosed a kind of in the Chinese invention patent Shen Qing Publication text of CN 101390602A (open day be on March 25th, 2009) is the method for feedstock production natural meat flavour essence with meat bone zymolyte, glucose, wood sugar, ispol and VB1.This method comprises the preliminary treatment of fowl poultry bone, and the adding mixed enzyme is carried out enzymolysis and got meat bone zymolyte, adds glucose, wood sugar, ispol and VB1 then, and regulating the pH value is 5-7, is incubated 1-2 hour down at 100-120 ℃ and carries out Maillard reaction.
Publication number is that to have disclosed a kind of pork, hydrolyzed vegetable protein and yeast extract of adopting in the Chinese invention patent Shen Qing Publication text of CN 101361556A (open day be on February 11st, 2009) be pork flavouring matter of main material preparation and preparation method thereof.The method of this invention mainly comprises carries out enzymolysis with pork; Add yeast extract and hydrolyzed vegetable protein and other auxiliary materials; Maillard reaction was carried out in reaction in 30-150 minute under the temperature of the pressure of the pH of 4.5-6.5 value, 0.1-0.2Mpa and 105-135 ℃, and obtained product after the cooling.This flavouring matter can add in various dish, the filling material, effectively improves the mouthfeel of end product, and enhancing flavor improves nutritive value.
Publication number is that having disclosed a kind of in the Chinese invention patent Shen Qing Publication text of CN 101874590A (open day be on November 3rd, 2010) is that feedstock production chicken pepsase is separated thing and added chicken essence base-material that yeast extract, plant protein hydrolysate and other auxiliary materials prepare and preparation method thereof with chicken bone leftover bits and pieces.Said preparation method mainly comprises enzymolysis chicken bone, mixes each raw material, in autoclave, in the pH of 5-6 value, 100 to 120 ℃ thermotonus 60 to 100 minutes, is cooled to 50 ℃ and make finished product afterwards.
" people such as Song Huanlu, the research that yeast extract-pork zymolyte-HVP and Maillard reaction produce the meat perfume compound, " Food Science "; 2002, the 23rd volume, the 1st phase; 117-122 page or leaf " disclosed and used pork zymolyte, yeast extract and hydrolyzed vegetable protein to carry out the method that Maillard reaction prepares flavoring as main component; Mainly comprise the pork enzymolysis, add yeast extract and hydrolyzed vegetable protein and auxiliary material, in high-pressure sterilizing pot, carried out Maillard reaction in 60 minutes in 120 ℃ of heating; Cooling stores for future use afterwards.
" people such as Yang Mingduo, the research that pig bone taste compound extracts, " Food Science "; 2007, the 28th volume the 9th phase 210-215 page or leaf " disclosed for each condition in the pig bone enzymolysis process and has been optimized and improves the quality of the pig bone taste compound that is used for flavoring, wherein adopts the pig bone as the raw material principal component; In pig bone enzymolysis processing, adopted papain and trypsase as proteolytic enzyme, wherein the enzymolysis optimal conditions is: 50 ℃, pH is 7.5; Enzyme is lived than 1: 1, enzymolysis 4 hours.
" people such as Song Huanlu, the research that chicken zymolyte/yeast extract-Maillard reaction produces the meat perfume compound, " Food Science "; calendar year 2001; the 22nd volume, the 10th phase, 83-85 page or leaf " disclosed use chicken zymolyte, yeast extract and hydrolyzed vegetable protein as main component in high-pressure sterilizing pot in 120 ℃ of heating 60 minutes; Cooling stores for future use afterwards.
The principal component of the flavoring that is disclosed in the above open source literature is more single; Thereby cause local flavor mellow inadequately; And wherein employed Maillard reaction is under high temperature and/or high pressure, to carry out in the method for preparing flavoring; Make easily the flavoring finished product have burnt stick with paste peculiar smell and color darker, thereby cause influencing the color and luster of final cooking dishes.
Still the relevant report of not having seasoner products of using bone zymolyte, meat zymolyte and yeast extract under temperate condition, to carry out Maillard reaction simultaneously and processing and preparation method thereof so far as primary raw material.
Summary of the invention
In order to overcome the defective of above-mentioned seasoner products and preparation method thereof with nature bone perfume and meat fragrant breeze flavor; Promptly; Principal component is single, and local flavor is mellow inadequately, in addition; Because the Maillard reaction among the preparation technology is under HTHP, to carry out; Make easily the flavoring finished product have burnt stick with paste peculiar smell and color darker, thereby cause influencing the color and luster of final cooking dishes, the invention provides a kind of flavoring that bone zymolyte, meat zymolyte and yeast extract process as the raw material principal component and preparation method thereof that uses simultaneously.
On the one hand; The present invention provides a kind of flavoring, it is characterized in that, is processed by the raw material that contains following substances by weight: 10 to 15 parts of pig bone zymolytes (preferred 11 to 14 parts); 2 to 8 parts of pork zymolytes (preferred 3 to 7 parts); 2 to 8 parts of chicken zymolytes (preferred 3 to 7 parts), 10 to 15 parts of yeast extracts (preferred 11 to 14 parts), and 2.52 to 8.91 parts of auxiliary materials (preferred 3 to 7 parts); Wherein, the weight of pig bone zymolyte, pork zymolyte and chicken zymolyte is respectively in the weight of pig bone, pork and chicken before the enzymolysis.
Like above-mentioned flavoring, wherein, said auxiliary material contains following substances: white sugar, I+G, garlic powder, cinnamomi cortex pulveratus, white pepper powder, glucose, xanthans, Shitake Mushroom P.E, glycine, ethyl maltol, ginger powder, dried orange peel powder, fennel seeds powder, and lard.
Like above-mentioned flavoring, wherein, said auxiliary material comprises: 1 to 3 part of white sugar, 0.1 to 1 part of I+G; 0.01 to 0.1 part of garlic powder, 0.005 to 0.02 part of cinnamomi cortex pulveratus, 0.01 to 0.05 part of white pepper powder, 0.1 to 1 part of glucose; 0.05 to 0.2 part of xanthans, 0.1 to 1 part of Shitake Mushroom P.E, 0.1 to 0.3 part of glycine, 0.02 to 0.07 part of ethyl maltol; 0.01 to 0.1 part in ginger powder, 0.01 to 0.05 part in dried orange peel powder, 0.005 to 0.02 part in fennel seeds powder, and 1 to 2 part of lard.
Like above-mentioned flavoring; Wherein, Said flavoring comprises: 12 parts of pig bone zymolytes; 5 parts of pork zymolytes, 5 parts of chicken zymolytes, 12 parts of yeast extracts; And 5.78 parts of auxiliary materials, said auxiliary material comprises 1.5 parts of 2 parts of white sugar, 0.5 part of I+G, 0.05 part of garlic powder, 0.01 part of cinnamomi cortex pulveratus, 0.03 part of white pepper powder, 0.5 part of glucose, 0.1 part of xanthans, 0.5 part of Shitake Mushroom P.E, 0.2 part of glycine, 0.05 part of ethyl maltol, 0.03 part in ginger powder, 0.03 part in dried orange peel powder, 0.01 part in fennel seeds powder and lards.
Like above-mentioned flavoring, wherein, said pig bone zymolyte, pork zymolyte and chicken zymolyte are to make through following manner:
(1) pig bone, pork and the chicken enzyme and sterilizing that goes out: pork and chicken are mixed and processes muddy flesh or said pork and chicken are separately processed muddy flesh; The pig bone is processed pig bone mud (annotating: can add water when the bone meal comminution is thin and also can not add water); At 6 to 15 minutes (preferred 10 minutes) enzyme and sterilizings that go out of 85 to 95 ℃ (preferred 90 ℃) insulation, be cooled to 50 to 60 ℃ (preferred 56 ℃) then; Carry out this when going out the enzyme and sterilizing step, separately go out separately enzyme and sterilizing or mix the enzyme and sterilizing that goes out of muddy flesh and bone mud preferably mixes the enzyme and sterilizing that goes out; In addition, in the present invention, need not add entry before the enzyme heating up to go out.
(2) pig bone, pork and chicken enzymolysis: interpolation accounts for the papain of bone mud and muddy flesh gross weight 1.0-2.0 ‰ (preferred 1.5 ‰) in the bone mud of said step (1) preparation and muddy flesh; React 3 to 6 hours (preferred 4 hours) down at 50 to 60 ℃ (preferred 56 ℃), obtain said pig bone zymolyte, pork zymolyte and chicken zymolyte; When carrying out this enzymolysis step, said bone mud and muddy flesh separately carry out enzymolysis or mix carrying out enzymolysis separately, preferably mix and carry out enzymolysis.
On the other hand, the present invention provides a kind of method for preparing flavoring, it is characterized in that, said method comprising the steps of:
(1) pig bone, pork and the chicken enzyme and sterilizing that goes out: pork 2 to 8 weight portions (preferred 3 to 7 parts) and chicken 2 to 8 weight portions (preferred 3 to 7 parts) are mixed and process muddy flesh or said pork and chicken are separately processed muddy flesh; Pig bone 10 to 15 weight portions (preferred 11 to 14 parts) are processed pig bone mud (annotating: can add water when the bone meal comminution is thin and also can not add water); At 6 to 15 minutes (preferred 10 minutes) enzyme and sterilizings that go out of 85 to 95 ℃ (preferred 90 ℃) insulation, be cooled to 50 to 60 ℃ (preferred 56 ℃) then; Carry out this when going out the enzyme and sterilizing step, separately go out separately enzyme and sterilizing or mix the enzyme and sterilizing that goes out of muddy flesh and bone mud preferably mixes the enzyme and sterilizing that goes out.In the present invention, need not add entry before the enzyme heating up to go out.
(2) pig bone, pork and chicken enzymolysis: interpolation accounts for the papain of bone mud and muddy flesh gross weight 1.0-2.0 ‰ (preferred 1.5 ‰) in the bone mud of said step (1) preparation and muddy flesh; React 3 to 6 hours (preferred 4 hours) down at 50 to 60 ℃ (preferred 56 ℃), obtain said pig bone zymolyte, pork zymolyte and chicken zymolyte; When carrying out this enzymolysis step, bone mud and muddy flesh separately carry out enzymolysis or mix carrying out enzymolysis separately, preferably mix and carry out enzymolysis;
(3) mix each component: pig bone zymolyte 10 to 15 weight portions, pork zymolyte 2 to 8 weight portions and chicken zymolyte 2 to 8 weight portions and yeast extract 10 to 15 weight portions (preferred 11 to 14 parts) and auxiliary material 2.52 to 8.91 weight portions (preferred 3 to 7 parts) of said step (2) gained are mixed;
(4) disease Maillard reaction: said step (3) gained mixture is reacted 30 to 60 minutes (preferred 40 minutes) time under 85 to 100 ℃ (preferred 95 ℃), pH value 4.5 to 7 (preferred 5.7) and normal pressure, be cooled to normal temperature then, obtain said flavoring.
Aforesaid method is characterized in that, said auxiliary material contains following substances: white sugar, I+G, garlic powder, cinnamomi cortex pulveratus, white pepper powder, glucose, xanthans, Shitake Mushroom P.E, glycine, ethyl maltol, ginger powder, dried orange peel powder, fennel seeds powder, and lard.
Aforesaid method is characterized in that, said auxiliary material comprises: 1 to 3 part of white sugar, 0.1 to 1 part of I+G; 0.01 to 0.1 part of garlic powder, 0.005 to 0.02 part of cinnamomi cortex pulveratus, 0.01 to 0.05 part of white pepper powder, 0.1 to 1 part of glucose; 0.05 to 0.2 part of xanthans, 0.1 to 1 part of Shitake Mushroom P.E, 0.1 to 0.3 part of glycine, 0.02 to 0.07 part of ethyl maltol; 0.01 to 0.1 part in ginger powder, 0.01 to 0.05 part in dried orange peel powder, 0.005 to 0.02 part in fennel seeds powder, and 1 to 2 part of lard.
Aforesaid method is characterized in that, said step (3) is: 5 parts of 5 parts of 12 parts of pig bone zymolytes, the pork zymolytes of said step (2) gained and chicken zymolytes are mixed for 5.78 parts with 12 parts of yeast extracts and auxiliary material, and said auxiliary material comprises 2 parts of white sugar; 0.5 part of I+G, 0.05 part of garlic powder, 0.01 part of cinnamomi cortex pulveratus, 0.03 part of white pepper powder; 0.5 part of glucose, 0.1 part of xanthans, 0.5 part of Shitake Mushroom P.E; 0.2 part of glycine, 0.05 part of ethyl maltol, 0.03 part in ginger powder; 0.03 part in dried orange peel powder, 0.01 part in fennel seeds powder, and 1.5 parts of lards.
In addition, the present invention also provides a kind of any resulting flavoring of method as stated.
Seasoner products of the present invention or prepare in the method for seasoner products, the pig bone can use any fresh wet pig bone of buying on the market, the about 51%-53% of moisture weight content in the new usually wet pig bone; Chicken can be any new fresh chicken meat that market is bought, the about usually 74%-76% of moisture weight content; Pork can be any fresh pork that market is bought, the about usually 74%-76% of moisture weight content; In addition, the yeast extract that is adopted can use the yeast extract of the commercially available about 66-69% of solid content weight content.
The present invention has adopted and has been different from employed in the market flavoring prescription; Promptly use pig bone, pork and chicken as primary raw material simultaneously; Be equipped with yeast extract and other auxiliary materials, under the Maillard reaction condition of gentleness, raw mix handled, seasoner products local flavor of the present invention is pure; Lighter color can not influence the color and luster of dish during seasoning.
The specific embodiment
One of composition technical characterstic of seasoner products of the present invention is to use the bone zymolyte, can increase the bone soup local flavor of product especially, except that meat flavor obviously, mouthfeel is mellow, and is long, the flavor characteristic that has bone to stew soup; Moreover the used enzyme of enzymolysis meat bone is a papain, can form the meat bone enzymolysis liquid of peculiar flavour.Prepare seasoner products of the present invention one of method characteristics be, thermal rection condition is the reaction of 85-100 degree, 30-60min can reduce the generation of the burnt burning of product that causes because of HTHP; And the product reaction condition is gentle, and the final products lighter color of production be used for the seasoning field of dish-cooking etc., but flavouring reduces the influence to the dish color and luster.
That is to say; The present invention uses chicken zymolyte, pork zymolyte and pig bone zymolyte, and the animal protein of various separate sources etc. is participated in thermal response with yeast extract, the unique flavor of its generation together; Meat fragrance is more coordinated strong, and the mouthfeel and the fragrance of bone soup are arranged.And independent a kind of meat zymolyte and yeast extract one react and can not reach this effect.In addition, thermal rection condition of the present invention is the 85-100 degree, is synthesis under normal pressure, is different from the operation with high pressure in the technology in the past.Atmospheric operation is avoided burnt the paste taken place in the product by heating process, avoids product too to react, thereby makes the component sex change such as meat enzymolysis liquid in the product, causes peculiar smell.
Do further detailed explanation through embodiment below, but protection scope of the present invention is not limited to concrete embodiment.
Below embodiment and reference examples in manufacturer's title of used experiment material and equipment following:
Pork: commercially available fresh pig lean pork taken under the spinal column of a hog
Chicken: commercially available fresh grade breast
Pig bone: commercially available fresh wet pig bone
Yeast extract: Angel Yeast Co.,Ltd, model: LA00, it is a paste, solid content is 68%.
Vitamin B1: Jiangxi Tianxin Pharmaceutical Co., Ltd.
HVP (hydrolyzed vegetable protein): Baoding flavor crowd food science and technology limited company
Monosodium glutamate: Shandong, Shandong monosodium glutamate Group Co.,Ltd
Alanine: dimension promise great achievement biological products Co., Ltd
Neutral proteinase: Novozymes Company
Papain: Novozymes Company
White sugar: rich day sugar industry limited company
I+G: Zhaoqing, Guangdong Xing Hu limited company
Garlic powder: the good Food Co., Ltd of Beijing flavor
Cinnamomi cortex pulveratus: the good Food Co., Ltd of Beijing flavor
White pepper powder: the good Food Co., Ltd of Beijing flavor
Glucose: Hebei holy snow glucose Co., Ltd
Xanthans: Zibo is along reaching bio tech ltd
Shitake Mushroom P.E: female limited company in the Xiamen
Glycine: Nantong Acetic Acid Co., Ltd
Ethyl maltol: the vast great Chinese workers in Shanghai Science and Technology Ltd.
Ginger powder: the good Food Co., Ltd of Beijing flavor
Dried orange peel powder: the good Food Co., Ltd of Beijing flavor
Fennel seeds powder: the good Food Co., Ltd of Beijing flavor
Lard: the two groups that compile in Henan
Jacketed pan: Jiangsu Yixing City pharmaceutical equipment factory
Agitated reactor: Jiangsu Yixing City pharmaceutical equipment factory
Colloid mill: dragon Xinghua, Shandong construction machinery group, model JM-85
Meat grinder: company of Guangdong Heng Lian Food Machinery Co., Ltd, model TJ32A
Pulverizer: the big Industry Co.,Ltd in Henan side, general beater grinder
Embodiment 1
Operate according to following steps:
(1) use meat grinder that 8kg pork and 8kg chicken are blended meat mud together, for use; Adopt pulverizer to pulverize in the wet pig bone of 10kg, carry out levigately with colloid mill is overground then, process behind the bone mud shape to mix and pour in the jacketed pan, be incubated 6 minutes enzyme and sterilizings that go out, be cooled to below 50 ℃ in 30 minutes then at 95 ℃ with muddy flesh;
(2) in the meat bone mixture of above-mentioned steps (1) preparation, add the papain that accounts for its gross weight 1.0 ‰; 50 ℃ of following enzyme digestion reactions 6 hours, obtain the mixture of 16kg meat zymolyte (being 8kg pork zymolyte and 8kg chicken zymolyte) and 10kg pig bone zymolyte; Wherein, The weight of pig bone zymolyte, pork zymolyte and chicken zymolyte is respectively in the weight of pig bone, pork and chicken before the enzymolysis; Wherein (the bone mud of directly getting making in the embodiments of the invention is surveyed moisture to solid content through this area common method 105 degree baking oven constant weight methods; The moisture of bone can carry out levigate earlier; Survey then) to measure and obtain, solid content is 48% in the pig bone, solid content is 25% in the pork, solid content is 25% (following examples with reference examples in identical) in the chicken.
(3) meat zymolyte and the bone zymolyte of getting above-mentioned steps (2) preparation mix according to amount shown in the table 1 with yeast extract and auxiliary material, and mixture is crossed the circulation colloid mill and carried out the material thinning processing, and stirs;
(4) mixture with above-mentioned steps (3) gained changes in the agitated reactor, uses food-grade Na
2CO
3The pH value is adjusted to 4.5, is warming up to 85 ℃, the beginning Maillard reaction, reaction pressure is a normal pressure, and the reaction time is 30 minutes, is cooled to normal temperature then, and packing gets final product.
Each material formula amount among table 1: the embodiment 1
| Name of material | Weight/kg | Name of material | Weight/kg |
| Pig bone zymolyte | 10 | Glucose | 1.0 |
| The pork zymolyte | 8 | Xanthans | 0.2 |
| The chicken zymolyte | 8 | Shitake Mushroom P.E | 1 |
| Yeast extract | 10 | Glycine | 0.3 |
| White sugar | 1 | Ethyl maltol | 0.07 |
| I+G | 1 | The ginger powder | 0.01 |
| Garlic powder | 0.01 | The dried orange peel powder | 0.05 |
| Cinnamomi cortex pulveratus | 0.02 | The fennel seeds powder | 0.005 |
| White pepper powder | 0.01 | Lard | 1 |
Embodiment 2
Operate according to following steps:
(1) use meat grinder that 2kg pork and 2kg chicken are blended meat mud together, for use; Adopt pulverizer to pulverize in the wet pig bone of 15kg, carry out levigately with colloid mill is overground then, process behind the bone mud shape to mix and pour in the jacketed pan, be incubated 15 minutes enzyme and sterilizings that go out, be cooled to below 60 ℃ in 30 minutes then at 90 ℃ with muddy flesh;
(2) in the meat bone mixture of above-mentioned steps (1) preparation, add the papain that accounts for its gross weight 2.0 ‰; 60 ℃ of following enzyme digestion reactions 4 hours, obtain the mixture of 4kg meat zymolyte (being 2kg pork zymolyte and 2kg chicken zymolyte) and 15kg pig bone zymolyte;
(3) meat zymolyte and the bone zymolyte of getting above-mentioned steps (2) preparation mix according to amount shown in the table 2 with yeast extract and other auxiliary materials, and mixture is crossed the circulation colloid mill and carried out the material thinning processing, and stirs;
(4) mixture with above-mentioned steps (3) gained changes in the agitated reactor, uses Na
2CO
3The pH value is adjusted to 7.0, is warming up to 100 ℃, the beginning Maillard reaction, reaction pressure is a normal pressure, and the reaction time is 60 minutes, is cooled to normal temperature then, and packing gets final product.
Each material formula amount among table 2: the embodiment 2
| Name of material | Weight/kg | Name of material | Weight/kg |
| Pig bone zymolyte | 15 | Glucose | 0.1 |
| The pork zymolyte | 2 | Xanthans | 0.05 |
| The chicken zymolyte | 2 | Shitake Mushroom P.E | 0.1 |
| Yeast extract | 15 | Glycine | 0.1 |
| White sugar | 3 | Ethyl maltol | 0.02 |
| I+G | 0.1 | The ginger powder | 0.1 |
| Garlic powder | 0.1 | The dried orange peel powder | 0.01 |
| Cinnamomi cortex pulveratus | 0.005 | The fennel seeds powder | 0.02 |
| White pepper powder | 0.05 | Lard | 2 |
Embodiment 3
Operate according to following steps:
(1) use meat grinder that 5kg pork and 5kg chicken are blended meat mud together, for use; Adopt pulverizer to pulverize in the wet pig bone of 12kg, carry out levigately with colloid mill is overground then, process behind the bone mud shape to mix and pour in the jacketed pan, be incubated 10 minutes enzyme and sterilizings that go out, be cooled to below 56 ℃ in 30 minutes then at 90 ℃ with muddy flesh;
(2) in the meat bone mixture of above-mentioned steps (1) preparation, add the papain that accounts for its gross weight 1.5 ‰; 56 ℃ of following enzyme digestion reactions 4 hours, obtain the mixture of 10kg meat zymolyte (being 5kg pork zymolyte and 5kg chicken zymolyte) and 12kg pig bone zymolyte;
(3) meat zymolyte and the pig bone zymolyte of getting above-mentioned steps (2) preparation mix according to amount shown in the table 3 with yeast extract and other auxiliary materials, and mixture is crossed the circulation colloid mill and carried out the material thinning processing, and stirs;
(4) mixture with above-mentioned steps (3) gained changes in the agitated reactor, uses Na
2CO
3The pH value is adjusted to 5.7, is warming up to 95 ℃, the beginning Maillard reaction, reaction pressure is a normal pressure, and the reaction time is 40 minutes, is cooled to normal temperature then, and packing gets final product.
Each material formula amount among table 3: the embodiment 3
| Name of material | Weight/kg | Name of material | Weight/kg |
| Pig bone zymolyte | 12 | Glucose | 0.5 |
| The pork zymolyte | 5 | Xanthans | 0.1 |
| The chicken zymolyte | 5 | Shitake Mushroom P.E | 0.5 |
| Yeast extract | 12 | Glycine | 0.2 |
| White sugar | 2 | Ethyl maltol | 0.05 |
| I+G | 0.5 | The ginger powder | 0.03 |
| Garlic powder | 0.05 | The dried orange peel powder | 0.03 |
| Cinnamomi cortex pulveratus | 0.01 | The fennel seeds powder | 0.01 |
| White pepper powder | 0.03 | Lard | 1.5 |
Embodiment 4
Operate according to following steps:
(1) use meat grinder that 6kg pork and 3kg chicken are blended meat mud together, for use; Adopt pulverizer to pulverize in the wet pig bone of 13kg, carry out levigately with colloid mill is overground then, process behind the bone mud shape to mix and pour in the jacketed pan, be incubated 10 minutes enzyme and sterilizings that go out, be cooled to below 56 ℃ in 30 minutes then at 90 ℃ with muddy flesh;
(2) in the meat bone mixture of above-mentioned steps (1) preparation, add the papain that accounts for its gross weight 1.5 ‰; 56 ℃ of following enzyme digestion reactions 4 hours, obtain the mixture of 9kg meat zymolyte (being 6kg pork zymolyte and 3kg chicken zymolyte) and 13kg pig bone zymolyte;
(3) meat zymolyte and the bone zymolyte of getting above-mentioned steps (2) preparation mix according to amount shown in the table 4 with yeast extract and other auxiliary materials, and mixture is crossed the circulation colloid mill and carried out the material thinning processing, and stirs;
(4) mixture with above-mentioned steps (3) gained changes in the agitated reactor, uses Na
2CO
3The pH value is adjusted to 7.0, is warming up to 100 ℃, the beginning Maillard reaction, reaction pressure is a normal pressure, and the reaction time is 60 minutes, is cooled to normal temperature then, and packing gets final product.
Each material formula amount among table 4: the embodiment 4
| Name of material | Weight/kg | Name of material | Weight/kg |
| Pig bone zymolyte | 13 | Glucose | 0.1 |
| The pork zymolyte | 6 | Xanthans | 0.05 |
| The chicken zymolyte | 3 | Shitake Mushroom P.E | 0.1 |
| Yeast extract | 13 | Glycine | 0.1 |
| White sugar | 1 | Ethyl maltol | 0.02 |
| I+G | 0.1 | The ginger powder | 0.01 |
| Garlic powder | 0.01 | The dried orange peel powder | 0.01 |
| Cinnamomi cortex pulveratus | 0.005 | The fennel seeds powder | 0.005 |
| White pepper powder | 0.01 | Lard | 1 |
Embodiment 5
Operate according to following steps:
(1) use meat grinder that 7kg pork and 5kg chicken are blended meat mud together, for use; Adopt pulverizer to pulverize in the wet pig bone of 14kg, carry out levigately with colloid mill is overground then, process behind the bone mud shape to mix and pour in the jacketed pan, be incubated 10 minutes enzyme and sterilizings that go out, be cooled to below 56 ℃ in 30 minutes then at 90 ℃ with muddy flesh;
(2) in the meat bone mixture of above-mentioned steps (1) preparation, add the papain that accounts for its gross weight 1.5 ‰; 56 ℃ of following enzyme digestion reactions 4 hours, obtain the mixture of 12kg meat zymolyte (being 7kg pork zymolyte and 5kg chicken zymolyte) and 14kg pig bone zymolyte;
(3) meat zymolyte and the bone zymolyte of getting above-mentioned steps (2) preparation mix according to measuring shown in the preceding text table 5 with yeast extract and other auxiliary materials, and mixture is crossed the circulation colloid mill and carried out the material thinning processing, and stirs;
(4) mixture with above-mentioned steps (3) gained changes in the agitated reactor, uses Na
2CO
3The pH value is adjusted to 4.5, is warming up to 85 ℃, the beginning Maillard reaction, reaction pressure is a normal pressure, and the reaction time is 30 minutes, is cooled to normal temperature then, and packing gets final product.
Each material formula amount among table 5: the embodiment 5
| Name of material | Weight/kg | Name of material | Weight/kg |
| Pig bone zymolyte | 14 | Glucose | 1 |
| The pork zymolyte | 7 | Xanthans | 0.2 |
| The chicken zymolyte | 5 | Shitake Mushroom P.E | 1 |
| Yeast extract | 11 | Glycine | 0.3 |
| White sugar | 3 | Ethyl maltol | 0.07 |
| I+G | 1 | The ginger powder | 0.1 |
| Garlic powder | 0.1 | The dried orange peel powder | 0.05 |
| Cinnamomi cortex pulveratus | 0.02 | The fennel seeds powder | 0.02 |
| White pepper powder | 0.05 | Lard | 2 |
Embodiment 6
Operate according to following steps:
(1) use meat grinder that 5kg pork and 5kg chicken are blended meat mud together, for use; Adopt pulverizer to pulverize in the wet pig bone of 12kg, carry out levigately with colloid mill is overground then, process behind the bone mud shape to mix and pour in the jacketed pan, be incubated 10 minutes enzyme and sterilizings that go out, be cooled to below 56 ℃ in 30 minutes then at 90 ℃ with muddy flesh;
(2) in the muddy flesh of above-mentioned steps (1) preparation and bone mud, add the papain that accounts for its gross weight 1.5 ‰, reacted 4 hours down, obtain 10kg meat zymolyte (being 10kg pork zymolyte and 10kg chicken zymolyte) and 12kg pig bone zymolyte at 56 ℃;
(3) meat zymolyte and the pig bone zymolyte of getting above-mentioned steps (2) preparation mix according to measuring shown in preceding text embodiment 3 tables 3 with yeast extract and other auxiliary materials, and mixture is crossed the circulation colloid mill and carried out the material thinning processing, and stirs;
(4) mixture with above-mentioned steps (3) gained changes in the autoclave, uses Na
2CO
3The pH value is adjusted to 5.5,120 ℃, and adjusting pressure is 1.0Mpa, the beginning Maillard reaction, and the reaction time is 100 minutes, is cooled to normal temperature then, packing gets final product.
Embodiment 7
Operate according to following steps:
(1) use meat grinder that 5kg pork and 5kg chicken are blended meat mud together, for use; Adopt pulverizer to pulverize in the wet pig bone of 12kg, carry out levigately with colloid mill is overground then, process behind the bone mud shape to mix and pour in the jacketed pan, be incubated 10 minutes enzyme and sterilizings that go out, be cooled to below 56 ℃ in 30 minutes then at 90 ℃ with muddy flesh;
(2) in the muddy flesh of above-mentioned steps (1) preparation and bone mud, add the neutral proteinase that accounts for its gross weight 1.5 ‰, reacted 4 hours down, obtain 10kg meat zymolyte (being 10kg pork zymolyte and 10kg chicken zymolyte) and 12kg pig bone zymolyte at 56 ℃;
(3) meat zymolyte and the pig bone zymolyte of getting above-mentioned steps (2) preparation mix according to measuring shown in preceding text embodiment 3 tables 3 with yeast extract and auxiliary material, and mixture is crossed the circulation colloid mill and carried out the material thinning processing, and stirs;
(4) mixture with above-mentioned steps (3) gained changes in the agitated reactor, uses Na
2CO
3The pH value is adjusted to 5.7, is warming up to 95 ℃, under normal pressure, begin Maillard reaction, the reaction time is 40 minutes, is cooled to normal temperature then, and packing gets final product.
Inventor of the present invention has also carried out following reference examples, describes technique effect of the present invention better through comparing with embodiments of the invention.
Reference examples 1
(1) 200kg pork is blended meat mud, pour in the jacketed pan,, be cooled to below 60 ℃ in 30 minutes then 90 ℃ of insulations 10 minutes;
(2) in the muddy flesh of above-mentioned steps (1) preparation, add the papain that accounts for its gross weight 1.5 ‰, reacted 4 hours down, obtain 200kg pork zymolyte at 56 ℃;
(3) the pork zymolyte of getting above-mentioned steps (2) preparation mixes according to amount shown in the table 6 with yeast extract and auxiliary material, and mixture is crossed the circulation colloid mill and carried out the material thinning processing, and stirs;
(4) mixture with above-mentioned steps (3) gained changes in the autoclave, uses Na
2CO
3The pH value is adjusted to 5.5,120 ℃, and adjusting pressure is 1.0Mpa, the beginning Maillard reaction, and the reaction time is 100 minutes, is cooled to normal temperature then, packing gets final product.
Table 6: each material formula amount in the reference examples 1
Reference examples 2
(1) 200kg pork is blended meat mud, pour in the jacketed pan,, be cooled to below 60 ℃ in 30 minutes then 90 ℃ of insulations 10 minutes;
(2) in the muddy flesh of above-mentioned steps (1) preparation, add the papain that accounts for its gross weight 1.5 ‰, reacted 4 hours down, obtain 200kg pork zymolyte at 56 ℃;
(3) the pork zymolyte of getting above-mentioned steps (2) preparation mixes according to measuring shown in preceding text reference examples 1 table 6 with yeast extract and auxiliary material, and mixture is crossed the circulation colloid mill and carried out the material thinning processing, and stirs;
(4) mixture with above-mentioned steps (3) gained changes in the agitated reactor, uses Na
2CO
3The pH value is adjusted to 5.7, is warming up to 95 ℃, under normal pressure, begin Maillard reaction, the reaction time is 40 minutes, is cooled to normal temperature then, and packing gets final product.
Reference examples 3
(1) use meat grinder that 5kg pork and 5kg chicken are blended meat mud together and pour in the jacketed pan, at 10 minutes enzyme and sterilizings that go out of 90 ℃ of insulations, cooling is led below 56 ℃ in 30 minutes then;
(2) in the muddy flesh of above-mentioned steps (1) preparation, add the papain that accounts for its gross weight 1.5 ‰, reacted 4 hours down, obtain 10kg meat zymolyte (being 10kg pork zymolyte and 10kg chicken zymolyte) at 56 ℃;
(3) the meat zymolyte of getting above-mentioned steps (2) preparation mixes according to amount (not containing the pig bone) shown in preceding text embodiment 3 tables 3 with yeast extract and auxiliary material, and mixture is crossed the circulation colloid mill and carried out the material thinning processing, and stirs;
(4) mixture with above-mentioned steps (3) gained changes in the agitated reactor, uses Na
2CO
3The pH value is adjusted to 5.7, is warming up to 95 ℃, under normal pressure, begin Maillard reaction, the reaction time is 40 minutes, is cooled to normal temperature then, and packing gets final product.
Reference examples 4
(1) use meat grinder that 5kg chicken is blended meat mud, for use; Adopt pulverizer to pulverize in the wet pig bone of 12kg, carry out levigately with colloid mill is overground then, process behind the bone mud shape to mix and pour in the jacketed pan, be incubated 10 minutes enzyme and sterilizings that go out, be cooled to below 56 ℃ in 30 minutes then at 90 ℃ with muddy flesh;
(2) in the muddy flesh of above-mentioned steps (1) preparation and bone mud, add the papain that accounts for its gross weight 1.5 ‰, reacted 4 hours down, obtain 5kg meat zymolyte and 12kg pig bone zymolyte at 56 ℃;
(3) meat zymolyte and the pig bone zymolyte of getting above-mentioned steps (2) preparation mix according to amount (not containing pork) shown in preceding text embodiment 3 tables 3 with yeast extract and auxiliary material, and mixture is crossed the circulation colloid mill and carried out the material thinning processing, and stirs;
(4) mixture with above-mentioned steps (3) gained changes in the agitated reactor, uses Na
2CO
3The pH value is adjusted to 5.7, is warming up to 95 ℃, under normal pressure, begin Maillard reaction, the reaction time is 40 minutes, is cooled to normal temperature then, and packing gets final product.
Reference examples 5
(1) use meat grinder that 5kg pork is blended meat mud, for use; Adopt pulverizer to pulverize in the wet pig bone of 12kg, carry out levigately with colloid mill is overground then, process behind the bone mud shape to mix and pour in the jacketed pan, be incubated 10 minutes enzyme and sterilizings that go out, be cooled to below 56 ℃ in 30 minutes then at 90 ℃ with muddy flesh;
(2) in the muddy flesh of above-mentioned steps (1) preparation and bone mud, add the papain that accounts for its gross weight 1.5 ‰, reacted 4 hours down, obtain 5kg meat zymolyte and 12kg pig bone zymolyte at 56 ℃;
(3) meat zymolyte and the pig bone zymolyte of getting above-mentioned steps (2) preparation mix according to amount (not containing chicken) shown in preceding text embodiment 3 tables 3 with yeast extract and auxiliary material, and mixture is crossed the circulation colloid mill and carried out the material thinning processing, and stirs;
(4) mixture with above-mentioned steps (3) gained changes in the agitated reactor, uses Na
2CO
3The pH value is adjusted to 5.7, is warming up to 95 ℃, under normal pressure, begin Maillard reaction, the reaction time is 40 minutes, is cooled to normal temperature then, and packing gets final product.
The effect assessment test:
The seasoner products sensory evaluation:
Take by weighing each 2g of product of above 7 embodiment of the present invention and 5 reference examples; Product is placed clean clear glass cup; Add 60 ℃ of warm water 100ml, invite 10 sensory evaluation persons that sample solution is estimated marking, standards of grading see the following form 7; And 10 sensory evaluation persons' scoring averaged, appraisal result sees the following form 8.
Table 7: flavoring methods of marking
The seasoner products sensory evaluation scores result of table 8: embodiment of the invention 1-7 and reference examples 1-5:
Applying examples:
Daikon & sparerib soup
Major ingredient (being commercial fresh article): radish 500g, chop 750g
Auxiliary material (being commercial fresh article): salt 10g, ginger splices 8g, green onion 8g, water 3000g
Way: 1. chop is cleaned, segment; Radish is cleaned, stripping and slicing.
2. put into clear water in the pot, add ginger splices, green onion, radish, chop and salt, big fire is boiled, and removes the foam of dehematizing with soupspoon, transfers to moderate heat again and boils 1 hour;
3. soup is divided into 9 parts, adds the flavoring of 7 embodiment of preceding text of the present invention and 5 reference examples respectively.
Invite 10 sensory evaluation persons that dish is carried out sensory evaluation (standards of grading see above table 7), the result is following:
The seasoner products of table 9: embodiment of the invention 1-7 and reference examples 1-5 is used for the sensory evaluation result of daikon & sparerib soup seasoning
Can find out from above effect assessment test; The comprehensive grading of the seasoner products of embodiment of the invention 1-7 apparently higher than the seasoner products of reference examples 1-5, still is that mouthfeel all is superior to the latter from color and luster, smell all, this shows; Seasoner products local flavor of the present invention is purer; Lighter color can not influence the color and luster of dish during seasoning, satisfied current rhythm of life day by day under the accelerated condition people for the fastidious requirement of dish.In addition, compare with reference examples 1, the daikon & sparerib soup sensory evaluation scores of being processed by the flavouring of reference examples 2 is higher; Compare with embodiment 6; The daikon & sparerib soup sensory evaluation scores of being processed by the flavouring of embodiment 7 is higher; This shows; In preparation during seasoner products, temperature, pressure, reaction time of Maillard reaction is controlled in the scope of the method for preparing seasoner products of the present invention, more help making made seasoner products local flavor to meet the demands.Can find out by reference examples 3-5; After pork zymolyte, chicken zymolyte and pig bone zymolyte three added yeast extract, auxiliary material simultaneously; After carrying out Maillard reaction according to Maillard reaction condition of the present invention, resulting seasoner products and obtaining significant raising effect aspect color and luster, smell and the mouthfeel by its daikon & sparerib soup of processing.
More than through embodiment the specific embodiment of the present invention has been described; It will be understood by those skilled in the art that preceding text embodiment only for example purposes, should not think the protection domain that limits the present invention with this; Those skilled in the art can make amendment, change or replace under the prerequisite that does not break away from spirit of the present invention it; But the various equivalent variations according to the present invention did still belong to the scope that the present invention is contained.
Claims (10)
1. a flavoring is characterized in that, is processed by the raw material that contains following substances by weight: 10 to 15 parts of pig bone zymolytes, 2 to 8 parts of pork zymolytes, 2 to 8 parts of chicken zymolytes, 10 to 15 parts of yeast extracts, and 2.52 to 8.91 parts of auxiliary materials; Wherein, the weight of pig bone zymolyte, pork zymolyte and chicken zymolyte is respectively in the weight of pig bone, pork and chicken before the enzymolysis.
2. flavoring according to claim 1 is characterized in that, said auxiliary material contains following substances: white sugar, I+G, garlic powder, cinnamomi cortex pulveratus; White pepper powder, glucose, xanthans, Shitake Mushroom P.E, glycine; Ethyl maltol, ginger powder, dried orange peel powder, fennel seeds powder, and lard.
3. flavoring according to claim 2 is characterized in that, said auxiliary material comprises: 1 to 3 part of white sugar, 0.1 to 1 part of I+G; 0.01 to 0.1 part of garlic powder, 0.005 to 0.02 part of cinnamomi cortex pulveratus, 0.01 to 0.05 part of white pepper powder; 0.1 to 1 part of glucose, 0.05 to 0.2 part of xanthans, 0.1 to 1 part of Shitake Mushroom P.E; 0.1 to 0.3 part of glycine, 0.02 to 0.07 part of ethyl maltol, 0.01 to 0.1 part in ginger powder; 0.01 to 0.05 part in dried orange peel powder, 0.005 to 0.02 part in fennel seeds powder, and 1 to 2 part of lard.
4. flavoring according to claim 3; It is characterized in that; Said raw material comprises: 12 parts of pig bone zymolytes; 5 parts of pork zymolytes, 5 parts of chicken zymolytes, 12 parts of yeast extracts; And 5.78 parts of auxiliary materials, said auxiliary material comprises 1.5 parts of 2 parts of white sugar, 0.5 part of I+G, 0.05 part of garlic powder, 0.01 part of cinnamomi cortex pulveratus, 0.03 part of white pepper powder, 0.5 part of glucose, 0.1 part of xanthans, 0.5 part of Shitake Mushroom P.E, 0.2 part of glycine, 0.05 part of ethyl maltol, 0.03 part in ginger powder, 0.03 part in dried orange peel powder, 0.01 part in fennel seeds powder and lards.
5. according to each described flavoring of claim 1-4, it is characterized in that said pig bone zymolyte, pork zymolyte and chicken zymolyte are to make through following manner:
(1) pig bone, pork and the chicken enzyme and sterilizing that goes out: pork and chicken are mixed and processes muddy flesh or said pork and chicken are separately processed muddy flesh; The pig bone is processed pig bone mud; At 6 to 15 minutes enzyme and sterilizings that go out of 85 to 95 ℃ of insulations, be cooled to 50 to 60 ℃ then; Carry out this when going out the enzyme and sterilizing step, separately go out separately enzyme and sterilizing or mix the enzyme and sterilizing that goes out of muddy flesh and bone mud preferably mixes the enzyme and sterilizing that goes out;
(2) pig bone, pork and chicken enzymolysis: interpolation accounts for the papain of bone mud and muddy flesh gross weight 1.0-2.0 ‰ (preferred 1.5 ‰) in the bone mud of said step (1) preparation and muddy flesh; Reacted 3 to 6 hours down at 50 to 60 ℃, obtain said pig bone zymolyte, pork zymolyte and chicken zymolyte; When carrying out this enzymolysis step, said bone mud and muddy flesh separately carry out enzymolysis or mix carrying out enzymolysis separately, preferably mix and carry out enzymolysis.
6. a method for preparing flavoring is characterized in that, said method comprising the steps of:
(1) pig bone, pork and the chicken enzyme and sterilizing that goes out: pork 2 to 8 weight portions and chicken 2 to 8 weight portions are mixed and process muddy flesh or said pork and chicken are separately processed muddy flesh; Pig bone 10 to 15 weight portions are processed pig bone mud; At 6 to 15 minutes enzyme and sterilizings that go out of 85 to 95 ℃ of insulations, be cooled to 50 to 60 ℃ then; Carry out this when going out the enzyme and sterilizing step, separately go out separately enzyme and sterilizing or mix the enzyme and sterilizing that goes out of muddy flesh and bone mud preferably mixes the enzyme and sterilizing that goes out;
(2) pig bone, pork and chicken enzymolysis: interpolation accounts for the papain of bone mud and muddy flesh gross weight 1.0-2.0 ‰ in the bone mud of said step (1) preparation and muddy flesh; Reacted 3 to 6 hours down at 50 to 60 ℃, obtain said pig bone zymolyte, pork zymolyte and chicken zymolyte; When carrying out this enzymolysis step, bone mud and muddy flesh separately carry out enzymolysis or mix carrying out enzymolysis separately, preferably mix and carry out enzymolysis;
(3) mix each component: pig bone zymolyte 10 to 15 weight portions, pork zymolyte 2 to 8 weight portions and chicken zymolyte 2 to 8 weight portions of said step (2) gained are mixed with yeast extract 10 to 15 weight portions and auxiliary material 2.52 to 8.91 weight portions;
(4) Maillard reaction: said step (3) gained mixture is reacted 30 to 60 minutes (preferred 40 minutes) time under 85 to 100 ℃ (preferred 95 ℃), pH value 4.5 to 7 (preferred 5.7) and normal pressure, be cooled to normal temperature then, obtain said flavoring.
7. method according to claim 6 is characterized in that, said auxiliary material contains following substances: white sugar, I+G, garlic powder, cinnamomi cortex pulveratus; White pepper powder, glucose, xanthans, Shitake Mushroom P.E, glycine; Ethyl maltol, ginger powder, dried orange peel powder, fennel seeds powder, and lard.
8. method according to claim 7 is characterized in that, said auxiliary material comprises: 1 to 3 part of white sugar, 0.1 to 1 part of I+G; 0.01 to 0.1 part of garlic powder, 0.005 to 0.02 part of cinnamomi cortex pulveratus, 0.01 to 0.05 part of white pepper powder, 0.1 to 1 part of glucose; 0.05 to 0.2 part of xanthans, 0.1 to 1 part of Shitake Mushroom P.E, 0.1 to 0.3 part of glycine, 0.02 to 0.07 part of ethyl maltol; 0.01 to 0.1 part in ginger powder, 0.01 to 0.05 part in dried orange peel powder, 0.005 to 0.02 part in fennel seeds powder, and 1 to 2 part of lard.
9. according to claim 7 or 8 described methods, it is characterized in that said step (3) is: 5 parts of 5 parts of 12 parts of pig bone zymolytes, the pork zymolytes of said step (2) gained and chicken zymolytes are mixed for 5.78 parts with 12 parts of yeast extracts and auxiliary material, and said auxiliary material comprises 2 parts of white sugar; I+G0.5 part, 0.05 part of garlic powder, 0.01 part of cinnamomi cortex pulveratus, 0.03 part of white pepper powder; 0.5 part of glucose, 0.1 part of xanthans, 0.5 part of Shitake Mushroom P.E; 0.2 part of glycine, 0.05 part of ethyl maltol, 0.03 part in ginger powder; 0.03 part in dried orange peel powder, 0.01 part in fennel seeds powder, and 1.5 parts of lards.
10. the flavoring that obtains of the method for each said claim of claim 6-9.
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| CN103621960A (en) * | 2013-11-19 | 2014-03-12 | 安徽强旺调味品有限公司 | Multifunctional condiment composition and preparation method thereof |
| CN103783588A (en) * | 2013-12-06 | 2014-05-14 | 中国农业科学院农产品加工研究所 | Preparation method of chicken flavored soup blend |
| CN103907891A (en) * | 2014-03-18 | 2014-07-09 | 成都圣恩生物科技有限公司 | Method of preparing chicken flavor material by utilization of compound enzyme |
| CN104799250A (en) * | 2015-04-08 | 2015-07-29 | 英鹏（天津）食品科技有限公司 | Concentrated pork bone sauce and preparation method thereof |
| JP2015221005A (en) * | 2014-05-22 | 2015-12-10 | 興人ライフサイエンス株式会社 | Flavor promoter for cinnamon |
| CN105146463A (en) * | 2015-07-30 | 2015-12-16 | 安徽竞赛食品有限公司 | Green abelmoschus esculentus seasoning and preparation method thereof |
| CN105266123A (en) * | 2015-09-11 | 2016-01-27 | 北京工商大学 | Pork rib thick soup flavoring base material and preparation method thereof |
| CN105533611A (en) * | 2015-12-23 | 2016-05-04 | 云南卓一食品有限公司 | Fragrant bone-flavored granular solid seasoning and preparation method thereof |
| CN106509771A (en) * | 2015-09-09 | 2017-03-22 | 伽力森主食产业（江苏）有限公司 | Preparation method of bagged enzymatically digested pork concentrated juice product |
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| CN107373601A (en) * | 2017-09-01 | 2017-11-24 | 成都珪食品开发股份有限公司 | A kind of pig flesh flavor material and its formula, preparation method |
| CN107518372A (en) * | 2017-08-31 | 2017-12-29 | 广州公孙策信息科技有限公司 | It is a kind of using monosodium glutamate flavor enhancement of edible fungus and preparation method thereof |
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| CN111134310A (en) * | 2020-03-16 | 2020-05-12 | 福建正味生物科技有限公司 | Concentrated meat flavor seasoning and preparation method thereof |
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| CN103783588A (en) * | 2013-12-06 | 2014-05-14 | 中国农业科学院农产品加工研究所 | Preparation method of chicken flavored soup blend |
| CN103783588B (en) * | 2013-12-06 | 2015-07-01 | 中国农业科学院农产品加工研究所 | Preparation method of chicken flavored soup blend |
| CN103907891A (en) * | 2014-03-18 | 2014-07-09 | 成都圣恩生物科技有限公司 | Method of preparing chicken flavor material by utilization of compound enzyme |
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Application publication date: 20120801 |