CN102813177A - Aroma-enhancing and coloring liquid for barbecuing meat product and preparation method thereof - Google Patents
Aroma-enhancing and coloring liquid for barbecuing meat product and preparation method thereof Download PDFInfo
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- CN102813177A CN102813177A CN2012103430197A CN201210343019A CN102813177A CN 102813177 A CN102813177 A CN 102813177A CN 2012103430197 A CN2012103430197 A CN 2012103430197A CN 201210343019 A CN201210343019 A CN 201210343019A CN 102813177 A CN102813177 A CN 102813177A
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Abstract
The invention relates to an aroma-enhancing and coloring liquid for a meat product and a preparation method of the aroma-enhancing and coloring liquid, in particular to a an aroma-enhancing and coloring liquid suitable for barbecuing meat products and a preparation method of the aroma-enhancing and coloring liquid. The preparation method comprises the following steps of: finishing and crushing the duck breast, adding a proper amount of distilled water, carrying out enzymolysis under a certain condition, preparing duck enzymatic hydrolysate by means of centrifuging and filtering, and adding a proper amount of xylose, L-cysteine hydrochloride and thiamine into the enzymatic hydrolysate, and carrying out the Maillard reaction under a certain condition so as to obtain the aroma-enhancing and coloring liquid. The aroma-enhancing and coloring liquid prepared by the invention can be used for barbecuing the meat product at a lower temperature (110-120DEG C), so that the product is bright in color, and fragrant in flavor, the generation of harmful substances in the product, such as benzo (a) pyrene and heterocyclic amine, can be effectively reduced, the absorptivity of nutrient substances such as protein and vitamins can be improved, and the product is safer. The preparation method is reasonable in technology, simple in operation, controlled in process, and moderate in cost, and is suitable for the large-scale industrial production.
Description
Technical field
The present invention relates to a kind of flavouring colouring liquid that is used for meat products and preparation method thereof, especially a kind of flavouring colouring liquid that is applicable to the barbecue meat products and preparation method thereof.
Background technology
The barbecue meat products is meant meat after pickling (or not pickling), and again through hot gas baking, or naked light directly roasts, or is that heat medium is simmered the roasting cold cuts based article of processing with solids such as salt, mud.The purpose of barbecue mainly contains: (1) makes product color ruddy bright-coloured, and outward appearance is good; (2) give special fragrance of meat products and epidermis crisp brittleness, improve mouthfeel; (3) meat is dehydrated, sterilizing prevents the putrid and deteriorated of meat products.
The processing temperature of barbecue meat products is higher at present, generally at 180-250 ℃.Under hot conditions, after the organic substance decomposes wherein, through cyclisation, polymerization and form materials such as benzo (a) pyrene and heterocyclic amine.Scientific research finds that these materials have stronger carcinogenic and mutagenicity.Simultaneously, meat is in the process of high temperature barbecue, and vitamin and amino acid are destroyed, and excessive sex change takes place protein, has seriously reduced the absorption of human body to these nutriments.
Meat protein is decomposed into amino acid, peptide matters after the enzyme effect.Free amino acid has the fabulous flavor ability that is, and delicious flavour, polypeptide then have the local flavor of delicate complicacy, and therefore, final enzymolysis product has the fragrant and mellow mouthfeel of meat of nature.
Maillard reaction can produce taste compound, suitably controls reactant, can produce the material with flavour.Simultaneously, contain the heterocyclic compound of melanoidin, reductone and a series of N of containing, S in the maillard reaction product, research shows that this type material has stronger antioxygenic property.
Therefore, can make the enzymolysis product of meat and sugar that Maillard reaction takes place under certain condition, make flavouring colouring liquid; Replace the surface of maltose spray at the raw meat of needs barbecue; Roast at a lower temperature, meat products is produced and identical color and the fragrance of high temperature barbecue, reduce the generation of poisonous and harmful substance; Minimizing is to the destruction of nutriments such as protein, vitamin, and this flavouring colouring liquid also has the long shelf-life.
Summary of the invention
Technical problem the objective of the invention is to barbecue meat products processing temperature is higher at present; Nutriment such as protein and vitamin destroys serious in the meat; Carcinogens such as benzo (a) pyrene and heterocyclic amine are residual than problems such as height, and a kind of flavouring colouring liquid that is used for barbecue meat products under cryogenic conditions and preparation method thereof is provided.
Technical scheme the present invention confirms the optimum condition (comprising the ratio of hydrolysis temperature, initial pH, material-water ratio, enzymolysis time, enzyme concentration and compound protease and flavor protease interpolation etc.) of duck brisket enzymolysis through related experiment; Make the duck enzymolysis liquid; Add wood sugar, L-cysteine hydrochloride, thiamine etc.; Maillard reaction takes place at a certain temperature, makes flavouring colouring liquid.Concrete preparation method is following:
1, material
Duck brisket Shandong Province sky favour Food Co., Ltd
Flavor protease BR (20u/mg) source, Shanghai leaf bio tech ltd is hereinafter to be referred as the F enzyme
Compound protease BR (120u/mg) source, Shanghai leaf bio tech ltd is hereinafter to be referred as the P enzyme
Wood sugar, L-cysteine hydrochloride, thiamine, NaOH (above all is that analysis is pure)
2, preparation method
A, finishing:, and remove connective tissue and fat with the peeling of duck brisket;
B, fragmentation: the duck brisket after will repairing is cut into small pieces, and smashs to pieces with tissue mashing machine;
C, precook: according to material-water ratio is that the ratio of 1:1-3 adds an amount of distilled water, and the 8-10min that under 85-100 ℃ condition, precooks ceaselessly stirs in the process of precooking;
D, cooling: the mixture after will precooking is cooled to room temperature, uses NaOH solution to regulate pH and is 6.0-8.0;
E, enzymolysis: under following condition, carry out enzymolysis: hydrolysis temperature 50-60 ℃, enzymolysis time 5-7h, enzyme concentration 2-4% (P enzyme: F enzyme=1-2: 1);
F, post-processed: reaction finishes the back boiling water bath 10-15min enzyme that goes out lives, centrifugal 15min under 4 ℃, the condition of 6000g, and filtered through gauze promptly makes the suitable duck enzymolysis liquid of degree of hydrolysis;
G, preparation flavouring colouring liquid: in the enzymolysis liquid that said method makes, add 3-5%L-cysteine hydrochloride, 3-5% thiamine and 8-15% wood sugar; Regulate pH to 7.0-8.0 with NaOH solution; With three layers of aluminium-foil paper parcel bottleneck; And an amount of aperture that punctures, with eight layers of gauze parcel bottleneck, under 100-120 ℃ of condition, react 60-90min then.
In the described process of precooking, solid-liquid ratio is preferably 1: 2.
In the described enzymolysis process, hydrolysis temperature is preferably 55 ℃, and enzymolysis time is preferably 6h, and enzyme concentration is preferably 3%, the P enzyme: the F enzyme is preferably 1.5: 1.
In the described preparation flavouring colouring liquid process, the addition of L-cysteine hydrochloride, thiamine and wood sugar preferably is respectively 5%, 5%, 15%, and reaction temperature is preferably 100 ℃, and the reaction time is preferably 90min.
Beneficial effect advantage of the present invention is following:
1, duck is nutritious, and protein content is high, can produce several amino acids behind the enzymolysis, and the local flavor when having strengthened Maillard reaction make not only aromatic flavour of flavouring colouring liquid, and color presents tempting dark brown yellow.
What 2, preparation process of the present invention was mainly carried out is Maillard reaction; Produced the heterocyclic compound of melanoidin, reductone and a series of N of containing, S; Have than strong anti-oxidation property, therefore, the flavouring colouring liquid of the present invention's preparation can store the long period under 0-4 ℃ condition.
3, after the flavouring colouring liquid that the present invention is prepared is diluted to finite concentration; Spray is on the raw material of needs barbecue; The barbecue certain hour can demonstrate bright-coloured brownish red under lower temperature (110-120 ℃) condition, and greatly increases the local flavor of product, and lower barbecue temperature has also effectively reduced the generation of benzo (a) pyrene and heterocyclic amine simultaneously; Improved the absorptivity of nutriments such as protein, vitamin, made product safer.
4, reasonable, easy and simple to handle, the controllable process of the flavouring among the present invention colouring liquid preparing process, cost are moderate, can carry out large-scale industrial production.
The specific embodiment
Embodiment 1
1, finishing:, and remove connective tissue and fat with the peeling of duck brisket;
2, fragmentation: the duck brisket after will repairing is cut into small pieces, and smashs to pieces with tissue mashing machine;
3, precook: according to material-water ratio is that 1: 1 ratio adds an amount of distilled water, and the 8-10min that under 85-100 ℃ condition, precooks ceaselessly stirs in the process of precooking;
4, cooling: the mixture after will precooking is cooled to room temperature, and using NaOH solution to regulate pH is 6.0;
5, enzymolysis: under following condition, carry out enzymolysis: 50 ℃ of hydrolysis temperatures, enzymolysis time 7h, enzyme concentration 2% (P enzyme: F enzyme=1: 1);
6, post-processed: reaction finishes the back boiling water bath 10-15min enzyme that goes out lives, centrifugal 15min under 4 ℃, the condition of 6000g, and filtered through gauze promptly makes the suitable duck enzymolysis liquid of degree of hydrolysis;
7, preparation flavouring colouring liquid: in the enzymolysis liquid that said method makes, add 3%L-cysteine hydrochloride, 3% thiamine and 8% wood sugar; Regulate pH to 7.0 with NaOH solution; With three layers of aluminium-foil paper parcel bottleneck, and an amount of aperture that punctures, then with eight layers of gauze parcel bottleneck; Under 100 ℃ of conditions, react 90min, promptly make flavouring colouring liquid.
Embodiment 2
1, finishing:, and remove connective tissue and fat with the peeling of duck brisket;
2, fragmentation: the duck brisket after will repairing is cut into small pieces, and smashs to pieces with tissue mashing machine;
3, precook: according to material-water ratio is that 1: 2 ratio adds an amount of distilled water, and the 8-10min that under 85-100 ℃ condition, precooks ceaselessly stirs in the process of precooking;
4, cooling: the mixture after will precooking is cooled to room temperature, and using NaOH solution to regulate pH is 7.0;
5, enzymolysis: under following condition, carry out enzymolysis: 55 ℃ of hydrolysis temperatures, enzymolysis time 6h, enzyme concentration 3% (P enzyme: F enzyme=1.5: 1);
6, post-processed: reaction finishes the back boiling water bath 10-15min enzyme that goes out lives, centrifugal 15min under 4 ℃, the condition of 6000g, and filtered through gauze promptly makes the suitable duck enzymolysis liquid of degree of hydrolysis;
7, preparation flavouring colouring liquid: in the enzymolysis liquid that said method makes, add 5%L-cysteine hydrochloride, 5% thiamine and 15% wood sugar; Regulate pH to 8.0 with NaOH solution; With three layers of aluminium-foil paper parcel bottleneck, and an amount of aperture that punctures, then with eight layers of gauze parcel bottleneck; Under 100 ℃ of conditions, react 90min, promptly make flavouring colouring liquid.
Embodiment 3
1, finishing:, and remove connective tissue and fat with the peeling of duck brisket;
2, fragmentation: the duck brisket after will repairing is cut into small pieces, and smashs to pieces with tissue mashing machine;
3, precook: according to material-water ratio is that 1: 3 ratio adds an amount of distilled water, and the 8-10min that under 85-100 ℃ condition, precooks ceaselessly stirs in the process of precooking;
4, cooling: the mixture after will precooking is cooled to room temperature, and using NaOH solution to regulate pH is 8.0;
5, enzymolysis: under following condition, carry out enzymolysis: 60 ℃ of hydrolysis temperatures, enzymolysis time 5h, enzyme concentration 4% (P enzyme: F enzyme=2: 1);
6, post-processed: reaction finishes the back boiling water bath 10-15min enzyme that goes out lives, centrifugal 15min under 4 ℃, the condition of 6000g, and filtered through gauze promptly makes the suitable duck enzymolysis liquid of degree of hydrolysis;
7, preparation flavouring colouring liquid: in the enzymolysis liquid that said method makes, add 4%L-cysteine hydrochloride, 4% thiamine and 12% wood sugar; Regulate pH to 7.0 with NaOH solution; With three layers of aluminium-foil paper parcel bottleneck, and an amount of aperture that punctures, then with eight layers of gauze parcel bottleneck; Under 120 ℃ of conditions, react 60min, promptly make flavouring colouring liquid.
Embodiment 4
1, finishing:, and remove connective tissue and fat with the peeling of duck brisket;
2, fragmentation: the duck brisket after will repairing is cut into small pieces, and smashs to pieces with tissue mashing machine;
3, precook: according to material-water ratio is that 1: 2 ratio adds an amount of distilled water, and the 8-10min that under 85-100 ℃ condition, precooks ceaselessly stirs in the process of precooking;
4, cooling: the mixture after will precooking is cooled to room temperature, and using NaOH solution to regulate pH is 7.0;
5, enzymolysis: under following condition, carry out enzymolysis: 55 ℃ of hydrolysis temperatures, enzymolysis time 6h, enzyme concentration 3% (P enzyme: F enzyme=1.5: 1);
6, post-processed: reaction finishes the back boiling water bath 10-15min enzyme that goes out lives, centrifugal 15min under 4 ℃, the condition of 6000g, and filtered through gauze promptly makes the suitable duck enzymolysis liquid of degree of hydrolysis;
7, preparation flavouring colouring liquid: in the enzymolysis liquid that said method makes, add 4%L-cysteine hydrochloride, 4% thiamine and 12% wood sugar; Regulate pH to 8.0 with NaOH solution; With three layers of aluminium-foil paper parcel bottleneck, and an amount of aperture that punctures, then with eight layers of gauze parcel bottleneck; Under 120 ℃ of conditions, react 60min, promptly make flavouring colouring liquid.
Claims (4)
1. one kind is used to flavouring colouring liquid of roasting meat products and preparation method thereof, it is characterized in that may further comprise the steps:
1) finishing:, and remove connective tissue and fat with the peeling of duck brisket;
2) fragmentation: the duck brisket after will repairing is cut into small pieces, and smashs to pieces with tissue mashing machine;
3) precook: according to material-water ratio is 1: the ratio of 1-3 adds an amount of distilled water, and the 8-10min that under 85-100 ℃ condition, precooks ceaselessly stirs in the process of precooking;
4) cooling: the mixture after will precooking is cooled to room temperature, uses NaOH solution to regulate pH and is 6.0-8.0;
5) enzymolysis: under following condition, carry out enzymolysis: hydrolysis temperature 50-60 ℃, enzymolysis time 5-7h, enzyme concentration 2-4% (compound protease: flavor protease=1-2: 1);
6) post-processed: reaction finishes the back boiling water bath 10-15min enzyme that goes out lives, centrifugal 15min under 4 ℃, the condition of 6000g, and filtered through gauze promptly makes the suitable duck enzymolysis liquid of degree of hydrolysis;
7) preparation flavouring colouring liquid: in the enzymolysis liquid that said method makes, add 3-5%L-cysteine hydrochloride, 3-5% thiamine and 8-15% wood sugar; Regulate pH to 7.0-8.0 with NaOH solution; With three layers of aluminium-foil paper parcel bottleneck; And an amount of aperture that punctures, with eight layers of gauze parcel bottleneck, under 100-120 ℃ of condition, react 60-90min then.
2. a kind of flavouring colouring liquid that is used to roast meat products according to claim 1 and preparation method thereof is characterized in that described material-water ratio is 1: 2.
3. a kind of flavouring colouring liquid that is used to roast meat products according to claim 1 and preparation method thereof is characterized in that described hydrolysis temperature is that 55 ℃, enzymolysis time are that 6h, enzyme concentration are 3% (compound protease: flavor protease=1.5: 1).
4. a kind of flavouring colouring liquid that is used to roast meat products according to claim 1 and preparation method thereof; The addition that it is characterized in that described L-cysteine hydrochloride, thiamine and wood sugar is respectively 5%, 5%, 15%; Reaction temperature is 100 ℃, and the reaction time is 90min.
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| CN2012103430197A CN102813177A (en) | 2012-09-17 | 2012-09-17 | Aroma-enhancing and coloring liquid for barbecuing meat product and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103948057A (en) * | 2014-05-19 | 2014-07-30 | 济南圣泉唐和唐生物科技有限公司 | Honey chicken wings and making method |
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| CN102763764A (en) * | 2012-08-03 | 2012-11-07 | 隆尧今野调味品有限公司 | Method for preparing chicken bone collagen powder |
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2012
- 2012-09-17 CN CN2012103430197A patent/CN102813177A/en active Pending
Patent Citations (5)
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| CN101744213A (en) * | 2008-12-04 | 2010-06-23 | 上海海洋大学 | Fatty-type duck meat essence technology |
| CN101744214A (en) * | 2010-01-14 | 2010-06-23 | 仲恺农业工程学院 | Preparation method of natural pork flavor essence |
| CN102240019A (en) * | 2011-06-08 | 2011-11-16 | 成都大帝汉克生物科技有限公司 | Process for preparing natural liver fresh flavoring agent through thermal reaction |
| CN102295710A (en) * | 2011-06-24 | 2011-12-28 | 王立杰 | Method of comprehensive utilization of fresh bone with cartilage and simultaneous production of chondroitin sulfate and meat flavor |
| CN102763764A (en) * | 2012-08-03 | 2012-11-07 | 隆尧今野调味品有限公司 | Method for preparing chicken bone collagen powder |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103948057A (en) * | 2014-05-19 | 2014-07-30 | 济南圣泉唐和唐生物科技有限公司 | Honey chicken wings and making method |
| CN103948057B (en) * | 2014-05-19 | 2016-04-27 | 济南圣泉唐和唐生物科技有限公司 | A kind of honeydew chicken wings and preparation method |
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Application publication date: 20121212 |