CN103181533A - Compound seasoning and preparation method thereof - Google Patents
Compound seasoning and preparation method thereof Download PDFInfo
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- CN103181533A CN103181533A CN2011104577739A CN201110457773A CN103181533A CN 103181533 A CN103181533 A CN 103181533A CN 2011104577739 A CN2011104577739 A CN 2011104577739A CN 201110457773 A CN201110457773 A CN 201110457773A CN 103181533 A CN103181533 A CN 103181533A
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Abstract
The invention discloses a compound seasoning and a preparation method thereof. Raw materials of the compound seasoning comprise the following components of, 230-280 parts by weight of a yeast extract, 70-90 parts by weight of pork, 50-70 parts by weight of chicken, 20-30 parts by weight of beef, 60-80 parts by weight of salt, 20-30 parts by weight of sugar, 80 parts by weight of monosodium glutamate, 0.7-0.9 part by weight of xanthan gum, 90-110 parts by weight of maltodextrin, 8-12 parts by weight of mushroom powder, 12-18 parts by weight of ginger powder, 6-10 parts by weight of onion, 1.4-1.8 parts by weight of cinnamon and 0.6-1.0 part by weight of star anise powder. The compound seasoning has the effects of fresh and delicious taste, mellow flavors, health protection and nourishment and rich nutrition. Besides, a product is convenient and quick for use.
Description
Technical field
The present invention relates to food processing field, in particular to a kind of compound seasoner and preparation method thereof.
Background technology
(Yeast Extract YE), is that the food yeast with rich in protein is raw material to yeast extract, adopts the refining wholefood batching that forms of biotechnology, is rich in polypeptide, amino acid, flavour nucleotide, B family vitamin and trace element etc.Yeast extract can increase food nutrition, can also condensed food local flavor performance, have pure natural, nutritious, delicious flavour is mellow, advantage such as high temperature resistant, increases abundant mouthfeel to product.In Europe, YE often is used as the substitute of acid hydrolysis vegetable protein and monosodium glutamate.In Japan and Korea S, YE clearly substitutes traditional flavoring, and is widely-used in food as the high-grade flavoring of a new generation.Though both at home and abroad YE is only had the history of more than ten years in Application in Food research, the application of present YE in the world is in rapid expansion.
Normal edible meat has pork, chicken, beef, and wherein proteinaceous nutrient is abundant, and different meat has no flavor components.A certain proportion of pork, chicken, beef are rubbed the back enzymolysis together, can obtain a kind of slaking local flavor of complexity.
Maillard reaction is a kind of non-enzymatic browning that extensively is present in food industry, is the reaction between carbonyls (recuding sugars) and amino-compound.Under the differential responses condition, the end-product difference, composition constitutes complicated, and final local flavor also is not quite similar.Maillard reaction is the key that meat flavor produces, and it is widely used among the production of food flavor and flavour product.The formula for a product difference, its final products local flavor is different.
The compound seasoner product is seen everywhere, but formula for a product is different with production technology, and its final products local flavor is different.Utilize yeast extract, pork, chicken, beef to carry out rationally compositely for primary raw material, and by the Maillard reaction technology under the specified conditions, obtain a kind of seasoner products of unique flavor, not relevant report.
Summary of the invention
The present invention aims to provide a kind of compound seasoner and preparation method thereof, and this compound seasoner has bright fragrant good to eat, and local flavor is mellow, health-care tonic, and nutritious effect, and product is easy to use, and quick.
To achieve these goals, according to an aspect of the present invention, provide a kind of compound seasoner.The raw material of this compound seasoner comprises the component of following weight portion content: yeast extract 230-280 weight portion, pork 70-90 weight portion, chicken 50-70 weight portion, beef 20-30 weight portion, salt 60-80 weight portion, white sugar 20-30 weight portion, monosodium glutamate 80 weight portions, xanthans 0.7-0.9 weight portion, maltodextrin 90-110 weight portion, mushroom powder 8-12 weight portion, ginger powder 12-18 weight portion, onion 6-10 weight portion, ground cinnamon 1.4-1.8 weight portion, Chinese anise powder 0.6-1.0 weight portion.
Further, its raw material comprises the component of following weight portion content: yeast extract 250 weight portions, pork 80 weight portions, chicken 60 weight portions, beef 25 weight portions, salt 70 weight portions, white sugar 25 weight portions, monosodium glutamate 80 weight portions, xanthans 0.8 weight portion, maltodextrin 100 weight portions, mushroom powder 10 weight portions, ginger powder 15 weight portions, onion 8 weight portions, ground cinnamon 1.6 weight portions, Chinese anise powder 0.8 weight portion.
A kind of preparation method of compound seasoner is provided according to another aspect of the present invention.This preparation method may further comprise the steps: the each component that 1) takes by weighing the raw material of above-mentioned compound seasoner; 2) pork, chicken and beef are carried out enzymolysis, other each components with raw material mix then, carry out Maillard reaction, get compound seasoner.
Further, the condition of described enzymolysis is: utilize 0.14% flavor protease of described pork, described chicken and described beef gross weight with muddy flesh enzymolysis 1h in 58 ℃ of enzymatic vessels, the cooling back is standby.
Further, the temperature of Maillard reaction is 85-95 ℃, and the time is 30-50 minute, and the pH value is 4.5-7.0.
Further, the temperature of Maillard reaction is 90 ℃, and the time is 40 minutes, and the pH value is 5.7.
Further, this preparation method also comprises: 3) with the compound seasoner cooling packing.
Further, cooling packing comprise be cooled to compound seasoner below 40 ℃ after, pack
Compound seasoner of the present invention is primary raw material with the yeast extract, use raw materials such as a certain proportion of pork, chicken, beef, ginger, onion, Chinese cassia tree, anise formulated, this flavoring has bright fragrant good to eat, local flavor is mellow, health-care tonic, nutritious effect, and product is easy to use, fast, can be used for the culinary art of dish, be particularly suitable for the making at the bottom of noodle soup, the ground rice soup.
The specific embodiment
Need to prove that under the situation of not conflicting, embodiment and the feature among the embodiment among the present invention can make up mutually.Describe the present invention in detail below in conjunction with embodiment.
A kind of typical embodiment according to the present invention, the raw material of compound seasoner comprises the component of following weight portion content: yeast extract 230-280 weight portion, pork 70-90 weight portion, chicken 50-70 weight portion, beef 20-30 weight portion, salt 60-80 weight portion, white sugar 20-30 weight portion, monosodium glutamate 80 weight portions, xanthans 0.7-0.9 weight portion, maltodextrin 90-110 weight portion, mushroom powder 8-12 weight portion, ginger powder 12-18 weight portion, onion 6-10 weight portion, ground cinnamon 1.4-1.8 weight portion, Chinese anise powder 0.6-1.0 weight portion.Compound seasoner of the present invention is primary raw material with the yeast extract, use raw materials such as a certain proportion of pork, chicken, beef, ginger, onion, Chinese cassia tree, anise formulated, this flavoring has bright fragrant good to eat, local flavor is mellow, health-care tonic, nutritious effect, and product is easy to use, fast, can be used for the culinary art of dish, be particularly suitable for the making at the bottom of noodle soup, the ground rice soup.
Preferably, its raw material comprises the component of following weight portion content: yeast extract 250 weight portions, pork 80 weight portions, chicken 60 weight portions, beef 25 weight portions, salt 70 weight portions, white sugar 25 weight portions, monosodium glutamate 80 weight portions, xanthans 0.8 weight portion, maltodextrin 100 weight portions, mushroom powder 10 weight portions, ginger powder 15 weight portions, onion 8 weight portions, ground cinnamon 1.6 weight portions, Chinese anise powder 0.8 weight portion.Compound seasoner taste and mouthfeel with this ratio preparation are all better.
Compound seasoner of the present invention can be by method preparation conventional in the prior art.A kind of typical embodiment according to the present invention, the present invention also provides a kind of preparation method of compound seasoner.This preparation method may further comprise the steps: the each component that 1) takes by weighing the raw material of above-mentioned compound seasoner; 2) pork, chicken and beef are carried out enzymolysis, other each components with raw material mix then, carry out Maillard reaction, get compound seasoner.
Preferably, the condition of described enzymolysis is: utilize 0.14% flavor protease of described pork, described chicken and described beef gross weight with muddy flesh enzymolysis 1h in 58 ℃ of enzymatic vessels, the cooling back is standby.The enzyme digestion reaction that carries out with this understanding, chicken, pork and beef have carried out the part enzymolysis on the one hand, are unlikely to excessive hydrolysis on the other hand, have guaranteed that meat flavor is not destroyed by enzymolysis.
A kind of typical embodiment according to the present invention, the temperature of Maillard reaction is 85-95 ℃, and the time is 30-50 minute, and the pH value is 4.5-7.0.React one side with this understanding and can guarantee that Maillard reaction fully carries out, to promote mouthfeel and the smell of compound seasoner, reach the local flavor effect of expection; Another invention has guaranteed product colour not because thermal response and deepening too, guarantees that nutrition is not subjected to the long-time reaction of high temperature and destroys.Preferably, the temperature of Maillard reaction is 90 ℃, and the time is 40 minutes, and the pH value is 5.7.Zhi Bei compound seasoner mouthfeel, smell and color is all better with this understanding.
A kind of typical embodiment according to the present invention, this preparation method also comprises: 3) with the compound seasoner cooling packing.Preferably, cooling packing comprise be cooled to compound seasoner below 40 ℃ after, pack.
Further specify beneficial effect of the present invention below in conjunction with embodiment.
Embodiment 1
1) takes by weighing yeast extract 230 weight portions, pork 70 weight portions, chicken 50 weight portions, beef 20 weight portions, salt 60 weight portions, white sugar 20 weight portions, monosodium glutamate 80 weight portions, xanthans 0.7 weight portion, maltodextrin 90 weight portions, mushroom powder 8 weight portions, ginger powder 12 weight portions, onion 6 weight portions, ground cinnamon 1.4 weight portions, Chinese anise powder 0.6 weight portion.
2) pork, chicken and beef are dropped into meat grinder by certain weight portion and be twisted into muddy flesh, pour in the enzymatic vessel, after being warming up to 90 ℃ of enzyme 10min that go out, be cooled to below 60 ℃, the flavor protease (Flavourzyme) that utilizes total meat amount 0.14% carries out behind the enzymolysis muddy flesh standby, enzymatic hydrolysis condition is: 58 ℃ of temperature, time 1h.
3) other each components of pork, chicken and beef and raw material that enzymolysis is good mix, and carry out Maillard reaction, get compound seasoner; Wherein the temperature of Maillard reaction is 85 ℃, and the time is 30 minutes, and the pH value is 4.5.
Embodiment 2
1) takes by weighing yeast extract 280 weight portions, pork 90 weight portions, chicken 70 weight portions, beef 30 weight portions, salt 80 weight portions, white sugar 30 weight portions, monosodium glutamate 80 weight portions, xanthans 0.9 weight portion, maltodextrin 110 weight portions, mushroom powder 12 weight portions, ginger powder 18 weight portions, onion 10 weight portions, ground cinnamon 1.8 weight portions, Chinese anise powder 1.0 weight portions.
2) pork, chicken and beef are dropped into meat grinder by certain weight portion and be twisted into muddy flesh, pour in the enzymatic vessel, after being warming up to 90 ℃ of enzyme 10min that go out, be cooled to below 60 ℃, the flavor protease (Flavourzyme) that utilizes total meat amount 0.14% carries out behind the enzymolysis muddy flesh standby, enzymatic hydrolysis condition is: 58 ℃ of temperature, time 1h.
3) other each components of pork, chicken and beef and raw material that enzymolysis is good mix, and carry out Maillard reaction, get compound seasoner; Wherein the temperature of Maillard reaction is 95 ℃, and the time is 50 minutes, and the pH value is 7.0.
4) after flavoring being cooled to below 40 ℃, pack.
Embodiment 3
1) takes by weighing yeast extract 250 weight portions, pork 80 weight portions, chicken 60 weight portions, beef 25 weight portions, salt 70 weight portions, white sugar 25 weight portions, monosodium glutamate 80 weight portions, xanthans 0.8 weight portion, maltodextrin 100 weight portions, mushroom powder 10 weight portions, ginger powder 15 weight portions, onion 8 weight portions, ground cinnamon 1.6 weight portions, Chinese anise powder 0.8 weight portion.
2) pork, chicken and beef are dropped into meat grinder by certain weight portion and be twisted into muddy flesh, pour in the enzymatic vessel, after being warming up to 90 ℃ of enzyme 10min that go out, be cooled to below 60 ℃, the flavor protease (Flavourzyme) that utilizes total meat amount 0.14% carries out behind the enzymolysis muddy flesh standby, enzymatic hydrolysis condition is: 58 ℃ of temperature, time 1h.
3) other each components of pork, chicken and beef and raw material that enzymolysis is good mix, and carry out Maillard reaction, get compound seasoner; Wherein the temperature of Maillard reaction is 90 ℃, and the time is 40 minutes, and the pH value is 5.7.
4) after flavoring being cooled to below 40 ℃, pack.
The capital equipment of above-described embodiment: meat grinder (being used for the rubbing of meat), Jiangsu Yixing City pharmaceutical equipment factory makes; Enzymatic vessel (being used for the meat enzymolysis), Jiangsu Yixing City pharmaceutical equipment factory makes; High-pressure reaction pot (being used for Maillard reaction), Jiangsu Yixing City pharmaceutical equipment factory makes.
Comparative Examples 1
1) takes by weighing pork 180 weight portions, chicken 160 weight portions, beef 75 weight portions, salt 70 weight portions, white sugar 25 weight portions, monosodium glutamate 80 weight portions, xanthans 0.8 weight portion, maltodextrin 100 weight portions, mushroom powder 10 weight portions, ginger powder 15 weight portions, onion 8 weight portions, ground cinnamon 1.6 weight portions, Chinese anise powder 0.8 weight portion.
2) pork, chicken and beef are dropped into meat grinder by certain weight portion and be twisted into muddy flesh, pour in the enzymatic vessel, after being warming up to 90 ℃ of enzyme 10min that go out, be cooled to below 60 ℃, the flavor protease (Flavourzyme) that utilizes total meat amount 0.14% carries out behind the enzymolysis muddy flesh standby, enzymatic hydrolysis condition is: 58 ℃ of temperature, time 1h.
3) other each components of pork, chicken and beef and raw material that enzymolysis is good mix, and carry out Maillard reaction, get compound seasoner; Wherein the temperature of Maillard reaction is 90 ℃, and the time is 40 minutes, and the pH value is 5.7.
4) after flavoring being cooled to below 40 ℃, pack.
Comparative Examples 2
1) takes by weighing yeast extract 250 weight portions, pork 80 weight portions, chicken 60 weight portions, beef 25 weight portions, salt 70 weight portions, white sugar 25 weight portions, monosodium glutamate 80 weight portions, xanthans 0.8 weight portion, maltodextrin 100 weight portions, mushroom powder 10 weight portions, ginger powder 15 weight portions, onion 8 weight portions, ground cinnamon 1.6 weight portions, Chinese anise powder 0.8 weight portion.
2) pork, chicken and beef are dropped into meat grinder by certain weight portion and be twisted into muddy flesh, pour in the enzymatic vessel, after being warming up to 90 ℃ of enzyme 10min that go out, be cooled to below 60 ℃, the papain that utilizes total meat amount 0.14% carries out behind the enzymolysis muddy flesh standby, enzymatic hydrolysis condition is: 58 ℃ of temperature, time 1h.
3) other each components of pork, chicken and beef and raw material that enzymolysis is good mix, and carry out Maillard reaction, get compound seasoner; Wherein the temperature of Maillard reaction is 90 ℃, and the time is 40 minutes, and the pH value is 5.7.
4) after flavoring being cooled to below 40 ℃, pack.
Comparative Examples 3
1) takes by weighing yeast extract 250 weight portions, pork 80 weight portions, chicken 60 weight portions, beef 25 weight portions, salt 70 weight portions, white sugar 25 weight portions, monosodium glutamate 80 weight portions, xanthans 0.8 weight portion, maltodextrin 100 weight portions, mushroom powder 10 weight portions, ginger powder 15 weight portions, onion 8 weight portions, ground cinnamon 1.6 weight portions, Chinese anise powder 0.8 weight portion.
2) pork, chicken and beef are dropped into meat grinder by certain weight portion and be twisted into muddy flesh, pour in the enzymatic vessel, after being warming up to 90 ℃ of enzyme 10min that go out, be cooled to below 60 ℃, the flavor protease (Flavourzyme) that utilizes total meat amount 0.14% carries out behind the enzymolysis muddy flesh standby, enzymatic hydrolysis condition is: 58 ℃ of temperature, time 1h.
3) other each components of pork, chicken and beef and raw material that enzymolysis is good mix, and carry out Maillard reaction, get compound seasoner; Wherein the temperature of Maillard reaction is 100 ℃, and the time is 60 minutes, and the pH value is 7.5.
4) after flavoring being cooled to below 40 ℃, pack.
After preparing compound seasoner of the present invention according to the method described above, carry out the sensory evaluation of product special flavour mouthfeel.
Comparative Examples 4
The commercial like product.
Product sensory is estimated:
Take by weighing each 2g of product of above embodiment and Comparative Examples, be dissolved in respectively in the 100ml warm water and stir, invite 10 sensory evaluation persons that 2% sample solution is carried out organoleptic analysis and marking (smell, the marking of mouthfeel hobby property: 〉=8.5 minutes, the meat soup local flavor is obvious, the mellow deliciousness of mouthfeel, the nature that gives off a strong fragrance, free from extraneous odour;＜8.5 minutes, fragrance was not abundant naturally, and mouthfeel is strong nature inadequately)
Sensory evaluation 1 result such as table 1:
Table 1
As can be seen from Table 1, compound seasoner protein index of the present invention can reach more than 20%, and is nutritious, and nutritional labelings such as a large amount of protein, polypeptide and amino acid can be provided, and has nourishing function.This compound seasoner is applied to the culinary art of dish, filling material and makes, and can effectively improve dish fragrance and mouthfeel, makes that its delicious flavour is mellow, and aftertaste is long.And above-mentioned compound seasoner at room temperature can be deposited 1 year, and ready access upon use is convenient to use.
The above is the preferred embodiments of the present invention only, is not limited to the present invention, and for a person skilled in the art, the present invention can have various changes and variation.Within the spirit and principles in the present invention all, any modification of doing, be equal to replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (8)
1. compound seasoner, it is characterized in that, its raw material comprises the component of following weight portion content: yeast extract 230-280 weight portion, pork 70-90 weight portion, chicken 50-70 weight portion, beef 20-30 weight portion, salt 60-80 weight portion, white sugar 20-30 weight portion, monosodium glutamate 80 weight portions, xanthans 0.7-0.9 weight portion, maltodextrin 90-110 weight portion, mushroom powder 8-12 weight portion, ginger powder 12-18 weight portion, onion 6-10 weight portion, ground cinnamon 1.4-1.8 weight portion, Chinese anise powder 0.6-1.0 weight portion.
2. compound seasoner according to claim 1 is characterized in that, its raw material comprises the component of following weight portion content: yeast extract 250 weight portions, pork 80 weight portions, chicken 60 weight portions, beef 25 weight portions, salt 70 weight portions, white sugar 25 weight portions, monosodium glutamate 80 weight portions, xanthans 0.8 weight portion, maltodextrin 100 weight portions, mushroom powder 10 weight portions, ginger powder 15 weight portions, onion 8 weight portions, ground cinnamon 1.6 weight portions, Chinese anise powder 0.8 weight portion.
3. the preparation method of the described compound seasoner of claim 1 is characterized in that, may further comprise the steps:
1) takes by weighing the each component of the raw material of the described compound seasoner of claim 1;
2) described pork, described chicken and described beef are carried out enzymolysis, other each components with described raw material mix then, carry out Maillard reaction, get described compound seasoner.
4. preparation method according to claim 3 is characterized in that, the condition of described enzymolysis is: utilize 0.14% flavor protease of described pork, described chicken and described beef gross weight with muddy flesh enzymolysis 1h in 58 ℃ of enzymatic vessels, the cooling back is standby.
5. preparation method according to claim 3 is characterized in that, the temperature of described Maillard reaction is 85-95 ℃, and the time is 30-50 minute, and the pH value is 4.5-7.0.
6. preparation method according to claim 5 is characterized in that, the temperature of described Maillard reaction is 90 ℃, and the time is 40 minutes, and the pH value is 5.7.
7. preparation method according to claim 3 is characterized in that, further comprises:
3) with described compound seasoner cooling packing.
8. preparation method according to claim 7 is characterized in that, described cooling packing comprise be cooled to described compound seasoner below 40 ℃ after, pack.
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Cited By (7)
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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 |
| 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 |
| CN105029380A (en) * | 2015-07-14 | 2015-11-11 | 王美萍 | Domestic fungus explosion puffed food and preparation method thereof |
| CN106333330A (en) * | 2016-08-23 | 2017-01-18 | 内蒙古阜丰生物科技有限公司 | Food additive containing xanthan gum |
| CN107518368A (en) * | 2017-09-01 | 2017-12-29 | 成都珪食品开发股份有限公司 | A kind of dry pot flavor meat extract and its formula, preparation method |
| CN109007764A (en) * | 2018-10-09 | 2018-12-18 | 大连珍奥生物技术股份有限公司 | Yeast extract soy sauce and preparation method thereof |
| CN115702681A (en) * | 2021-08-10 | 2023-02-17 | 安琪酵母股份有限公司 | Special chicken essence seasoning for meat stuffing as well as preparation method and application of special chicken essence seasoning |
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| CN105029380A (en) * | 2015-07-14 | 2015-11-11 | 王美萍 | Domestic fungus explosion puffed food and preparation method thereof |
| CN106333330A (en) * | 2016-08-23 | 2017-01-18 | 内蒙古阜丰生物科技有限公司 | Food additive containing xanthan gum |
| CN107518368A (en) * | 2017-09-01 | 2017-12-29 | 成都珪食品开发股份有限公司 | A kind of dry pot flavor meat extract and its formula, preparation method |
| CN109007764A (en) * | 2018-10-09 | 2018-12-18 | 大连珍奥生物技术股份有限公司 | Yeast extract soy sauce and preparation method thereof |
| CN115702681A (en) * | 2021-08-10 | 2023-02-17 | 安琪酵母股份有限公司 | Special chicken essence seasoning for meat stuffing as well as preparation method and application of special chicken essence seasoning |
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| Publication number | Publication date |
|---|---|
| CN103181533B (en) | 2014-07-02 |
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