CN102823838A - Sparerib seasoning and preparation method thereof - Google Patents
Sparerib seasoning and preparation method thereof Download PDFInfo
- Publication number
- CN102823838A CN102823838A CN2012103464901A CN201210346490A CN102823838A CN 102823838 A CN102823838 A CN 102823838A CN 2012103464901 A CN2012103464901 A CN 2012103464901A CN 201210346490 A CN201210346490 A CN 201210346490A CN 102823838 A CN102823838 A CN 102823838A
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- powder
- chop
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- mixed
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- 238000002360 preparation method Methods 0.000 title claims abstract description 7
- 235000011194 food seasoning agent Nutrition 0.000 title abstract 2
- 239000000843 powder Substances 0.000 claims abstract description 65
- 239000000796 flavoring agent Substances 0.000 claims abstract description 22
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 14
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 14
- 235000019634 flavors Nutrition 0.000 claims abstract description 12
- 239000000463 material Substances 0.000 claims abstract description 10
- 239000000284 extract Substances 0.000 claims abstract description 9
- 240000006108 Allium ampeloprasum Species 0.000 claims abstract description 8
- 235000005254 Allium ampeloprasum Nutrition 0.000 claims abstract description 8
- 241000234282 Allium Species 0.000 claims abstract description 7
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 7
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 7
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 7
- 240000004760 Pimpinella anisum Species 0.000 claims abstract description 7
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 7
- 244000203593 Piper nigrum Species 0.000 claims abstract description 7
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 7
- 229920002472 Starch Polymers 0.000 claims abstract description 7
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 7
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 7
- 235000013614 black pepper Nutrition 0.000 claims abstract description 7
- 239000008989 cinnamomi cortex Substances 0.000 claims abstract description 7
- 229940029982 garlic powder Drugs 0.000 claims abstract description 7
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 7
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 7
- 239000001931 piper nigrum l. white Substances 0.000 claims abstract description 7
- 235000015277 pork Nutrition 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 229940073490 sodium glutamate Drugs 0.000 claims abstract description 7
- 235000013599 spices Nutrition 0.000 claims abstract description 7
- 235000019698 starch Nutrition 0.000 claims abstract description 7
- 239000008107 starch Substances 0.000 claims abstract description 7
- 235000000346 sugar Nutrition 0.000 claims abstract description 4
- 238000000034 method Methods 0.000 claims description 12
- 239000011265 semifinished product Substances 0.000 claims description 8
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 claims description 6
- 241000196324 Embryophyta Species 0.000 claims description 6
- 244000241838 Lycium barbarum Species 0.000 claims description 6
- 235000015459 Lycium barbarum Nutrition 0.000 claims description 6
- 235000015468 Lycium chinense Nutrition 0.000 claims description 6
- 235000013399 edible fruits Nutrition 0.000 claims description 6
- 230000003301 hydrolyzing effect Effects 0.000 claims description 6
- 239000002773 nucleotide Substances 0.000 claims description 6
- 125000003729 nucleotide group Chemical group 0.000 claims description 6
- 239000000047 product Substances 0.000 claims description 6
- 238000005469 granulation Methods 0.000 claims description 4
- 230000003179 granulation Effects 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 235000002639 sodium chloride Nutrition 0.000 claims description 2
- 235000021050 feed intake Nutrition 0.000 claims 1
- 238000002156 mixing Methods 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract 2
- 241000675108 Citrus tangerina Species 0.000 abstract 1
- 235000017784 Mespilus germanica Nutrition 0.000 abstract 1
- 244000182216 Mimusops elengi Species 0.000 abstract 1
- 235000000560 Mimusops elengi Nutrition 0.000 abstract 1
- 235000007837 Vangueria infausta Nutrition 0.000 abstract 1
- 244000126002 Ziziphus vulgaris Species 0.000 abstract 1
- TVLJNOHNHRBUBC-SIHAWKHTSA-J [Na+].[Na+].[Na+].[Na+].O[C@@H]1[C@@H](COP([O-])([O-])=O)O[C@H]([C@@H]1O)n1cnc2c(O)ncnc12.Nc1nc2n(cnc2c(=O)[nH]1)[C@@H]1O[C@H](COP([O-])([O-])=O)[C@@H](O)[C@H]1O Chemical compound [Na+].[Na+].[Na+].[Na+].O[C@@H]1[C@@H](COP([O-])([O-])=O)O[C@H]([C@@H]1O)n1cnc2c(O)ncnc12.Nc1nc2n(cnc2c(=O)[nH]1)[C@@H]1O[C@H](COP([O-])([O-])=O)[C@@H](O)[C@H]1O TVLJNOHNHRBUBC-SIHAWKHTSA-J 0.000 abstract 1
- 239000004193 disodium 5'-ribonucleotide Substances 0.000 abstract 1
- 235000013888 disodium 5'-ribonucleotide Nutrition 0.000 abstract 1
- 238000001035 drying Methods 0.000 abstract 1
- 238000012216 screening Methods 0.000 abstract 1
- 235000013555 soy sauce Nutrition 0.000 abstract 1
- 235000013311 vegetables Nutrition 0.000 abstract 1
- 239000003205 fragrance Substances 0.000 description 5
- 210000000988 bone and bone Anatomy 0.000 description 3
- 235000014347 soups Nutrition 0.000 description 3
- 241001465754 Metazoa Species 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 235000012149 noodles Nutrition 0.000 description 2
- 241000287828 Gallus gallus Species 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 235000013330 chicken meat Nutrition 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 230000008595 infiltration Effects 0.000 description 1
- 238000001764 infiltration Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 230000014860 sensory perception of taste Effects 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
Landscapes
- Seasonings (AREA)
Abstract
The invention discloses sparerib seasoning which comprises the following ingredients by the mass portion: 25 portions to 35 portions of pig ossein, 10 portions to 14 portions of lard, 30 portions to 40 portions of rib extract, 10 portions to 14 portions of disodium 5'-ribonucleotide, 3 portions to 8 portions of spice, 6 portions to 9 portions of sodium glutamate, 7 portions to 9 portions of salt, 3 portions to 5 portions of sugar, 3 portions to 5 portions of monosodium glutamate, 10 portions to 15 portions of starch, 11 portions to 12 portions of maltodextrin, 6 portions to 10 portions of garlic powder, 4 portions to 6 portions of white pepper powder, 3 portions to 5 portions of soy sauce powder, 12 portions to 15 portions of hydrolyzed vegetable egg powder, 6 portions to 8 portions of star aniseed powder, 2 portions to 5 portions of onion powder, 16 portions to 20 portions of pork powder, 15 portions to 16 portions of cinnamomi cortex pulveratus, 7 portions to 12 portions of dried tangerine or orange peel, 12 portions to 15 portions of clove, 3 portions to 5 portions of medlar powder, 3 portions to 6 portions of red jujube powder, and 8 portions to 12 portions of leek powder. A preparation method comprises the following steps that (1) dry materials are mixed and prepared; (2) wet materials are mixed and prepared; (3) a screening step is carried out; and (4) a drying step is carried out. According to the ingredients and mixing ratio, the delicacy, the flavor, the taste and the color of the overall spare rib powder are balanced.
Description
Technical field
The invention belongs to field of food, be specifically related to a kind of chop flavoring and preparation method thereof.
Background technology
The chop powder flavourings is the NEW TYPE OF COMPOSITE flavouring after chickens' extract, and its chop delicate flavour true to nature, the strong fragrance that has levels makes dish moment flavouring lastingly, and outstanding sense of taste impulsive force is cooked soup makes soup juice have more mellow voluptuousness.
At present the chop powder flavourings be widely used in pickled, propagandize hotly, fire, among Chinese food and beverage snack such as marmite, spicy soup, chafing dish, won ton, rice noodles, noodles and meat packing make.
Ossein is to be raw material with the animal fresh bone; Through pulverizing the bone extract that prepared such as extracting the concentrated high temperature sterilization of separate vacuum forms; Its main feature is taste and the fragrance that keeps the fresh kindred of original animal natural to greatest extent, has good local flavor, and reinforced effects is used in flavouring; The infiltration sense and the extension sense that can strengthen the product taste improve bone fragrance, and the stressing main local flavor improves the protein content and the nutritive value of product.
At present, traditional chop flavoring can not be balanced at aspects such as color and luster, fragrance, flavour, figures because the composition of batching and proportioning control are bad, and quality is not high.
Summary of the invention
Technical problem to be solved by this invention is: a kind of chop flavoring is provided.
For solving the problems of the technologies described above, the technical scheme that the present invention adopts is: a kind of chop flavoring, and according to mass fraction, it consists of: pig ossein 25-35 part, lard 10-14 part; Chop extract 30-40 part, flavour nucleotide disodium 10-14 part, spice 3-8 part, sodium glutamate 6-9 part, salt 7-9 part; Sugar 3-5 part, monosodium glutamate 3-5 part, starch 10-15 part, maltodextrin 11-12 part, garlic powder 6-10 part; White pepper powder 4-6 part, powdered soy 3-5 part, hydrolyzing plant powdered egg 12-15 part, star aniseed powder 6-8 part; Onion powder 2-5 part, the smart powder 16-20 of pork part, cinnamomi cortex pulveratus 15-16 part, dried orange peel 7-12 part; Cloves 12-15 part, wolfberry fruit powder 3-5 part, red date powder 3-6 part, leek pollen (gained is pulverized in leek oven dry back) 8-12.
Second technical problem to be solved by this invention is that a kind of preparation method of chop flavoring is provided.
For solving second technical problem, the technical scheme that the present invention adopts is: a kind of preparation method of chop flavoring the steps include:
1) salt, sugar, monosodium glutamate, white pepper powder, powdered soy, hydrolyzing plant powdered egg, star aniseed powder, onion powder, the smart powder of pork, cinnamomi cortex pulveratus, dried orange peel, cloves, maltodextrin, garlic powder, wolfberry fruit powder, red date powder, leek pollen are mixed (16-18min), process mixed dry material;
2) lard is melted, add mixed dry material successively, the pig ossein, the chop extract, the flavour nucleotide disodium, spice, sodium glutamate, starch stirs 10-15min, processes chop powder wet feed;
3) chop powder wet feed is carried out granulation with the 10-12 eye mesh screen, process chop powder flavourings semi-finished product;
4) it is dry chop powder flavourings semi-finished product to be put into baking oven, and 100-104 ℃ of the temperature that keeps dry is dried to water content≤0.2Wt.% (generally being less than 30min), promptly makes finished product.
Beneficial effect of the present invention: batching disclosed by the invention and proportioning, whole sophistication, fragrance, flavour, the color and luster of chop powder reached balance.
Specific embodiment:
Embodiment 1
1) with salt 8g, sugared 4g, monosodium glutamate 3g, white pepper powder 5g, powdered soy 4g, hydrolyzing plant powdered egg 13g, star aniseed powder 7g, onion powder 2.5g, the smart powder 18g of pork, cinnamomi cortex pulveratus 15g, dried orange peel 9g, cloves 13g, maltodextrin 11.5g, garlic powder 8g, wolfberry fruit powder 5g; Red date powder 5g; Leek pollen 10g mixing 17min processes mixed dry material.
2) lard 12g is melted, add mixed dry material successively, pig ossein 26g, chop extract 34g, flavour nucleotide disodium 12g, spice 5g, sodium glutamate 6g, starch 12g stirs 13min, processes chop powder wet feed.
3) chop powder wet feed is carried out granulation with 10 eye mesh screens, process chop powder flavourings semi-finished product.
4) it is dry chop powder flavourings semi-finished product to be put into baking oven, and baking temperature remains on 102 ℃, is dried to water content≤0.2Wt.% (28min), promptly makes finished product.
Embodiment 2
1) salt 9g, sugared 3g, monosodium glutamate 4g, white pepper powder 4g, powdered soy 5g, hydrolyzing plant powdered egg 13g, star aniseed powder 8g, onion powder 5g, the smart powder 17g of pork, cinnamomi cortex pulveratus 16g, dried orange peel 8g, cloves 15g, maltodextrin 12g, garlic powder 9g, wolfberry fruit powder 5g, red date powder 4g, leek pollen 12g are mixed (16min), process mixed dry material;
2) lard is melted, add mixed dry material successively, pig ossein 25g, chop extract 35g, flavour nucleotide disodium 14g, spice 7g, sodium glutamate 9g, starch 15g stirs 12min, processes chop powder wet feed;
3) chop powder wet feed is carried out granulation with 10 eye mesh screens, process chop powder flavourings semi-finished product;
4) it is dry chop powder flavourings semi-finished product to be put into baking oven, and 100-104 ℃ of the temperature that keeps dry is dried to water content≤0.2Wt.% (25min), promptly makes finished product.
Claims (2)
1. chop flavoring, according to mass fraction, it consists of: pig ossein 25-35 part, lard 10-14 part, chop extract 30-40 part, flavour nucleotide disodium 10-14 part; Spice 3-8 part, sodium glutamate 6-9 part, salt 7-9 part, sugared 3-5 part, monosodium glutamate 3-5 part; Starch 10-15 part, maltodextrin 11-12 part, garlic powder 6-10 part, white pepper powder 4-6 part, powdered soy 3-5 part; Hydrolyzing plant powdered egg 12-15 part, star aniseed powder 6-8 part, onion powder 2-5 part, the smart powder 16-20 of pork part, cinnamomi cortex pulveratus 15-16 part; Dried orange peel 7-12 part, cloves 12-15 part, wolfberry fruit powder 3-5 part, red date powder 3-6 part, leek pollen 8-12.
2. the preparation method of a chop flavoring the steps include: to feed intake according to the said mass fraction of claim 1:
1) salt, sugar, monosodium glutamate, white pepper powder, powdered soy, hydrolyzing plant powdered egg, star aniseed powder, onion powder, the smart powder of pork, cinnamomi cortex pulveratus, dried orange peel, cloves, maltodextrin, garlic powder, wolfberry fruit powder, red date powder, leek pollen are mixed, process mixed dry material;
2) lard is melted, add mixed dry material, pig ossein, chop extract, flavour nucleotide disodium, spice, sodium glutamate, starch successively, stir 10-15min, process chop powder wet feed;
3) chop powder wet feed is carried out granulation with the 10-12 eye mesh screen, process chop powder flavourings semi-finished product;
4) it is dry chop powder flavourings semi-finished product to be put into baking oven, and 100-104 ℃ of the temperature that keeps dry is dried to water content≤0.2Wt.%, promptly makes finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210346490.1A CN102823838B (en) | 2012-09-15 | 2012-09-15 | Sparerib seasoning and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210346490.1A CN102823838B (en) | 2012-09-15 | 2012-09-15 | Sparerib seasoning and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102823838A true CN102823838A (en) | 2012-12-19 |
| CN102823838B CN102823838B (en) | 2014-01-29 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210346490.1A Active CN102823838B (en) | 2012-09-15 | 2012-09-15 | Sparerib seasoning and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102823838B (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103783468A (en) * | 2013-02-20 | 2014-05-14 | 商绍平 | Ingredients and making method for blown pork ribs |
| CN103907873A (en) * | 2013-01-08 | 2014-07-09 | 安琪酵母股份有限公司 | Umami seasoning and preparation method thereof |
| CN103989130A (en) * | 2014-05-26 | 2014-08-20 | 内蒙古华程科贸有限责任公司 | Pork rib stewing seasoner and preparation method thereof |
| CN104172086A (en) * | 2013-05-24 | 2014-12-03 | 任志明 | Pork rib essence seasoning and production method thereof |
| CN105249400A (en) * | 2015-11-23 | 2016-01-20 | 晋江妙客食品有限公司 | Rib seasoner for reducing three-highs and preparation method thereof |
| CN105410845A (en) * | 2015-12-16 | 2016-03-23 | 王德鹏 | Spice, marinating seasoning prepared from spice and method for marinating food |
| CN105595333A (en) * | 2015-12-31 | 2016-05-25 | 李新 | Rib powder treating duodenal ulcer and preparation method thereof |
| CN107788483A (en) * | 2017-12-08 | 2018-03-13 | 定远县南德调味品加工厂 | A kind of bone soup condiment and preparation method thereof |
| CN110800972A (en) * | 2019-11-01 | 2020-02-18 | 汕头大学 | Sparerib powder seasoning and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102048112A (en) * | 2009-11-03 | 2011-05-11 | 天津市兰氏调味品有限公司 | Rib essence |
-
2012
- 2012-09-15 CN CN201210346490.1A patent/CN102823838B/en active Active
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102048112A (en) * | 2009-11-03 | 2011-05-11 | 天津市兰氏调味品有限公司 | Rib essence |
Non-Patent Citations (1)
| Title |
|---|
| 陶德才: "排骨粉调味料的研究", 《中国调味品》, vol. 36, no. 2, 31 December 2011 (2011-12-31) * |
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103907873A (en) * | 2013-01-08 | 2014-07-09 | 安琪酵母股份有限公司 | Umami seasoning and preparation method thereof |
| CN103907873B (en) * | 2013-01-08 | 2016-02-10 | 安琪酵母股份有限公司 | Delicate flavour sauce and preparation method thereof |
| CN103783468A (en) * | 2013-02-20 | 2014-05-14 | 商绍平 | Ingredients and making method for blown pork ribs |
| CN104172086A (en) * | 2013-05-24 | 2014-12-03 | 任志明 | Pork rib essence seasoning and production method thereof |
| CN103989130A (en) * | 2014-05-26 | 2014-08-20 | 内蒙古华程科贸有限责任公司 | Pork rib stewing seasoner and preparation method thereof |
| CN103989130B (en) * | 2014-05-26 | 2015-09-23 | 内蒙古华程科贸有限责任公司 | A kind of stewed chop material and preparation method thereof |
| CN105249400A (en) * | 2015-11-23 | 2016-01-20 | 晋江妙客食品有限公司 | Rib seasoner for reducing three-highs and preparation method thereof |
| CN105410845A (en) * | 2015-12-16 | 2016-03-23 | 王德鹏 | Spice, marinating seasoning prepared from spice and method for marinating food |
| CN105410845B (en) * | 2015-12-16 | 2018-12-11 | 王德鹏 | The method of halogen material and marinated food made of spice, spice |
| CN105595333A (en) * | 2015-12-31 | 2016-05-25 | 李新 | Rib powder treating duodenal ulcer and preparation method thereof |
| CN107788483A (en) * | 2017-12-08 | 2018-03-13 | 定远县南德调味品加工厂 | A kind of bone soup condiment and preparation method thereof |
| CN110800972A (en) * | 2019-11-01 | 2020-02-18 | 汕头大学 | Sparerib powder seasoning and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102823838B (en) | 2014-01-29 |
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Effective date of registration: 20231023 Address after: 215000 Shuanglong Village, Fenghuang Town, Zhangjiagang City, Suzhou City, Jiangsu Province Patentee after: Zhangjiagang Fenghuang Technology Development Co.,Ltd. Address before: Zhangjiagang Taoyuan Food Co., Ltd., No. 1 Changjiang Road, Fenghuang Town, Zhangjiagang City, Jiangsu Province, 215600 Patentee before: ZHANGJIAGANG TAOYUAN FOOD Co.,Ltd. |
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