CN102860488A

CN102860488A - Pork-flavored paste essence and preparation method thereof

Info

Publication number: CN102860488A
Application number: CN2012103661581A
Authority: CN
Inventors: 刘敏
Original assignee: HUNAN HUIXIANGXUAN BIOTECHNOLOGY CO Ltd
Current assignee: HUNAN HUIXIANGXUAN BIOTECHNOLOGY CO Ltd
Priority date: 2012-09-28
Filing date: 2012-09-28
Publication date: 2013-01-09

Abstract

Disclosed are pork-flavored paste essence and a preparation method thereof. The preparation method includes the steps of firstly, adding enzymolysis pork paste, pig bone extract, pig bone oil, cysteine, alanine, methionine, glycine, D-xylose, glucose, 8-10 parts of hydrolyzed vegetable protein, yeast extract, natural flavor, edible iodized salt, sodium glutamate, white granulated sugar and ethyl maltol into a reactor; secondly, heating to 95 DEG C, starting timing the reaction, and holding the temperature continually at 95-100 DEG C for 2-3 hours; thirdly, adding modified starch, xanthan gum and water, adjusting the state of the paste to moderate viscosity, cooling to 70-65 DEG C, feeding in a colloid mill to homogenize the product, filling and putting in storage.

Description

Pig flesh flavor paste essence and preparation method thereof

Technical field

What the present invention relates to is a kind of pig flesh flavor paste essence and preparation method thereof.

Background technology

At present China's leisure food development growth, the consumer is more and more higher to the quality requirement of product, not only wants safety, nutrition, but also natural, healthy, innovation.In numerous leisure food, pig flesh flavor is that market comsupton colony is maximum, and one of the most salable consumption taste is liked by most crowds.The production process of pig flesh flavor paste essence is Maillard reaction, and Chinese traditional cooking technology is very approaching, and mouthfeel is fresh and clean, and is nutritious.Can be used for various Flour product, dried bean curd goods, meat product, quick-frozen goods, flavouring, anchovies goods, make things convenient in goods, the vegetable product, play considerable effect in local flavor, mouthfeel, aftertaste, the fragrance for it provides.

Summary of the invention

The technical problem to be solved in the present invention provides a kind of pig flesh flavor paste essence and preparation method thereof.

The pig flesh flavor paste essence:

Enzymolysis pork cream 8-10 part

Pig bone extract 15-17 part

Pig animal oil 2-4 part

Cysteine 0.8-1 part

Alanine 0.5-1 part

Methionine 0.2-0.4 part

Glycine 0.5-0.8 part

D-wood sugar 0.5-1 part

Glucose 5-7 part

Hydrolyzed vegetable protein 8-10 part

Yeast extract 3-5 part

Natural flavor 0.5-1 part

Edible iodized salt 5-7 part

Sodium glutamate 6-8 part

White granulated sugar 4-6 part

Ethyl maltol 0.2-0.5 part

Converted starch 8-10 part

Xanthans 0.1-0.5 part

Water 20-40 part

The preparation method of pig flesh flavor paste essence may further comprise the steps: (1) enzymolysis pork cream 8-10 part, pig bone extract 15-17 part, pig animal oil 2-4 part, cysteine 0.8-1 part, alanine 0.5-1 part, methionine 0.2-0.4 part, glycine 0.5-0.8 part, D-wood sugar 0.5-1 part, glucose 5-7 part, hydrolyzed vegetable protein 8-10 part, yeast extract 3-5 part, natural flavor 0.5-1 part, edible iodized salt 5-7 part, sodium glutamate 6-8 part, white granulated sugar 4-6 part, ethyl maltol 0.2-0.5 part are dropped into reactor; (2) be warming up to 95 ℃ of beginning clock reactions, temperature is controlled at 95-100 ℃ of lasting 2-3 hour; (3) reaction finishes, and drops into converted starch 8-10 part, xanthans 0.1-0.5 part, water 10-20 part, adjusts the state of cream to sticky suitable, begins cooling, is cooled to 70-65 ℃, crosses colloid mill, makes the product quality uniformity, can, and warehouse-in gets final product.

Described enzymolysis pork cream is the mixture of pork behind the enzymolysis.

Described pig bone extract is the mixture that the pig bone extracts.

Beneficial effect:

The present invention does not add any anticorrisive agent, natural, nutrition, safety, health.

The specific embodiment

In order to make technological means of the present invention, creation characteristic, workflow, using method reach purpose and effect is easy to understand, below in conjunction with specific embodiment, further set forth the present invention.

Embodiment 1

The preparation method of pig flesh flavor paste essence may further comprise the steps: 8 parts of (1) enzymolysis pork cream, 15 parts of pig bone extracts, 2 parts of pig animal oil, 0.8 part of cysteine, 1.5 parts of pig sulfonic acid, 0.2 part of methionine, 0.5 part of glycine, 0.5 part of D-wood sugar, 5 parts of glucose, 8 parts of hydrolyzed vegetable proteins, 3 parts of yeast extracts, 0.5 part of natural flavor, 5 parts of edible iodized salts, 6 parts of sodium glutamates, 4 parts of white granulated sugars, 0.2 part of input reactor of ethyl maltol; (2) be warming up to 95 ℃ of beginning clock reactions, temperature is controlled at 95-100 ℃ of lasting 2-3 hour; (3) reaction finishes, and drops into converted starch 8-10 part, xanthans 0.1-0.5 part, water 10-20 part, adjusts the state of cream to sticky suitable, begins cooling, is cooled to 70-65 ℃, crosses colloid mill, makes the product quality uniformity, can, and warehouse-in gets final product.

Above demonstration and described basic principle of the present invention and principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; that describes in above-described embodiment and the specification just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.The claimed scope of the present invention is defined by appending claims and equivalent thereof.

Claims

1. pig flesh flavor paste essence, it is characterized in that, comprising: (1) enzymolysis pork cream 8-10 part, pig bone extract 15-17 part, pig animal oil 2-4 part, cysteine 0.8-1 part, alanine 0.5-1 part, methionine 0.2-0.4 part, glycine 0.5-0.8 part, D-wood sugar 0.5-1 part, glucose 5-7 part, hydrolyzed vegetable protein 8-10 part, yeast extract 3-5 part, natural flavor 0.5-1 part, edible iodized salt 5-7 part, sodium glutamate 6-8 part, white granulated sugar 4-6 part, ethyl maltol 0.2-0.5 part, converted starch 8-10 part, xanthans 0.1-0.5 part, water 20-40 part.

2. the preparation method of pig flesh flavor paste essence, it is characterized in that, may further comprise the steps: (1) enzymolysis pork cream 8-10 part, pig bone extract 15-17 part, pig animal oil 2-4 part, cysteine 0.8-1 part, alanine 0.5-1 part, methionine 0.2-0.4 part, glycine 0.5-0.8 part, D-wood sugar 0.5-1 part, glucose 5-7 part, hydrolyzed vegetable protein 8-10 part, yeast extract 3-5 part, natural flavor 0.5-1 part, edible iodized salt 5-7 part, sodium glutamate 6-8 part, white granulated sugar 4-6 part, ethyl maltol 0.2-0.5 part are dropped into reactor; (2) be warming up to 95 ℃ of beginning clock reactions, temperature is controlled at 95-100 ℃ of lasting 2-3 hour; (3) reaction finishes, and drops into converted starch 8-10 part, xanthans 0.1-0.5 part, water 10-20 part, adjusts the state of cream to sticky suitable, begins cooling, is cooled to 70-65 ℃, crosses colloid mill, makes the product quality uniformity, can, and warehouse-in gets final product.