CN103202485A - Technology for quickly enhancing flavor of traditional preserved meat product - Google Patents
Technology for quickly enhancing flavor of traditional preserved meat product Download PDFInfo
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- CN103202485A CN103202485A CN2013100874805A CN201310087480A CN103202485A CN 103202485 A CN103202485 A CN 103202485A CN 2013100874805 A CN2013100874805 A CN 2013100874805A CN 201310087480 A CN201310087480 A CN 201310087480A CN 103202485 A CN103202485 A CN 103202485A
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- flavouring
- flavor
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Abstract
The invention relates to a technology for quickly enhancing the flavor of a traditional preserved meat product. The technology is characterized in that the flavor of the preserved meat product is enhanced in a nonsmoking manner, raw materials are heated and nonsmoking coloring flavor enhancing liquid is sprayed on the raw materials after the raw materials are trimmed, preserved and dried, enzymes are added to the raw materials by the aid of an external source so as to quickly enhance the flavor of the raw materials, the nonsmoking coloring flavor enhancing liquid comprises cysteine, glucose (xylose), thiamine, alanine and protein enzymatic hydrolysate, a mass ratio of the cysteine to the glucose (xylose) to the thiamine to the alanine to the protein enzymatic hydrolysate is 4.1:11.9:4.1:2.5:77.4, and a ratio of compound proteases to flavorzyme in the protein enzymatic hydrolysate is 1:30. The technology has the advantages that the flavor of the preserved meat product is enhanced by a nonsmoking process, so that cancerogenic substances such as heterocyclic amine and polycyclic aromatic hydrocarbon which are originally generated in a preserved meat smoking procedure can be prevented while the flavor of the preserved meat product is enhanced, and the preserved meat product is healthful.
Description
Technical field
The present invention relates to a kind of traditional salted and cured meat products manufacture craft, relate in particular to a kind of non-smoked bacon goods flavouring technology that adopts external source to add enzyme.
Background technology
Meat Products of China, through very long developing history, has formed taste different, and the multiple traditional meat of color, smell and taste uniqueness is that China is also the important component part of the precious cooking culture legacy in the world.Wherein because of its long history and unique local flavor, it is deeply loved by the public pickle cured meat product, occupies very important status in the production of meat products.
At present, the process of the bacon that salts down has the operation of sootiness, sootiness the time add essence to increase the fragrance of meat, improve color and luster, contain the carcinogens such as a large amount of heterocyclic amines, polycyclic aromatic hydrocarbon in this traditional smoked bacon, unfavorable to human body.
Summary of the invention
The technical problem to be solved in the present invention is to provide a kind of external source interpolation enzyme that adopts and carries out the quick flavouring technology of pickle cured meat product that non-sootiness mode is processed
.
For solving the problems of the technologies described above, technical scheme of the present invention is: pickle cured meat product adopts non-sootiness flavouring, raw material sprays non-sootiness colouring flavouring liquid heating up after finishing, pickled, drying process, according to Maillard reaction away from, utilize external source to add the quick flavouring of enzyme, adopt non-smoking process to carry out flavouring, can be in Titian, avoid in bacon producing the carcinogens such as heterocyclic amine, polycyclic aromatic hydrocarbon, more healthy.
The formula of described non-sootiness colouring flavouring liquid is: the cysteine of described mass parts: glucose (wood sugar): thiamine: alanine: protein enzymatic hydrolyzate=4.1:11.9:4.1:2.5:77.4, in protein enzymatic hydrolyzate, compound protease and flavor protease proportion are 1.3:1.
The flavouring liquid preparing process is: in the triangular flask of the non-sootiness colouring of preparation flavouring formula of liquid, add protein enzymatic hydrolyzate, add in proportion again cysteine, glucose (wood sugar), thiamine, alanine to stir, pH value is adjusted to 7-8, with being with foraminate aluminium flake to encase bottleneck, be placed under the condition of 125 ℃-130 ℃ reaction 15-20min and get final product, flavouring liquid is after drying process, evenly spray and meat surface in the process heated up, spray 2-3 time, the use amount of every 100g meat is less than 5g.
The specific embodiment
embodiment 1
Raw material is selected finishing:
Selecting the ternary pigs be up to the standards through animal and veterinary is raw material, decontamination, blood stains, finishing raw material.
Pickled:
Raw material through finishing is smeared to the fine salt particle.
Dry:
By cube meat dry 30min under 80 ℃ of conditions.
The preparation of non-sootiness colouring flavouring liquid
Take 10g pork, after rubbing, add suitable quantity of water to make its protein concentration reach 8%, the ratio 1.31 of compound protease and flavor protease, adjust pH 7.2, hydrolysis 7h, when the reaction termination, reactant liquor is placed in to boiling water water-bath 10min, then by reactant under 4 ℃, after the centrifugal 10min of 6000g, get supernatant standby.
Add protein enzymatic hydrolyzate 30g in the triangular flask of the non-sootiness colouring of preparation flavouring formula of liquid, add in proportion again cysteine, glucose (wood sugar), thiamine, alanine to stir, pH value is adjusted to 7.6, with being with foraminate aluminium flake to encase bottleneck, be placed under the condition of 125 ℃ reaction 20min and get final product.
Intensification sprays non-sootiness colouring flavouring liquid, and temperature is raised to 125 ℃, keeps 20min, during, spray non-sootiness colouring flavouring liquid twice, according to Maillard reaction, get final product to obtain local flavor, all good non-sootiness jerkys of color and luster.
Packing adopts the high-isolation film of coating PVDC to be packed as the composite membrane flexible packing material.
Claims (2)
1. the quick flavouring technology of traditional salted and cured meat products, it is characterized in that: described pickle cured meat product adopts non-sootiness flavouring, raw material is in the process finishing, pickled, heat up after drying process and spray non-sootiness colouring flavouring liquid, according to Maillard reaction away from, utilize external source to add the quick flavouring of enzyme, the formula of non-sootiness colouring flavouring liquid is: the cysteine of described mass parts: glucose (wood sugar): thiamine: alanine: protein enzymatic hydrolyzate=4.1:11.9:4.1:2.5:77.4, in protein enzymatic hydrolyzate, compound protease and flavor protease proportion are 1.31:1, the flavouring liquid preparing process is: in the triangular flask of the non-sootiness colouring of preparation flavouring formula of liquid, add protein enzymatic hydrolyzate, add in proportion again cysteine, glucose (wood sugar), thiamine, alanine stirs, pH value is adjusted to 7-8, with being with foraminate aluminium flake to encase bottleneck, be placed under the condition of 125 ℃-130 ℃, react 15-20min and get final product, flavouring liquid is after drying process, in the process heated up, evenly spray and meat surface, spray 2-3 time, the use amount of every 100g meat is less than 5g.
2. the quick flavouring technology of traditional salted and cured meat products according to claim 1, is characterized in that: the high-isolation film that in described packaging process, packaging material are coating PVDC.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013100874805A CN103202485A (en) | 2013-03-19 | 2013-03-19 | Technology for quickly enhancing flavor of traditional preserved meat product |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013100874805A CN103202485A (en) | 2013-03-19 | 2013-03-19 | Technology for quickly enhancing flavor of traditional preserved meat product |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103202485A true CN103202485A (en) | 2013-07-17 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2013100874805A Pending CN103202485A (en) | 2013-03-19 | 2013-03-19 | Technology for quickly enhancing flavor of traditional preserved meat product |
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| Country | Link |
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| CN (1) | CN103202485A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105919006A (en) * | 2016-04-28 | 2016-09-07 | 成都大学 | Smoking-free low-nitre-content matsutake pickling seasoning and processing method thereof |
| CN112772857A (en) * | 2020-12-24 | 2021-05-11 | 江苏益客食品集团股份有限公司 | Preparation method of flavor-enhanced sauced duck meat product |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1915039A (en) * | 2005-08-15 | 2007-02-21 | 成都孔师傅食品有限公司 | Method for preparing preserved pork |
| CN101444290A (en) * | 2008-12-24 | 2009-06-03 | 华南农业大学 | Engineering technique preparation method of traditional Chinese bacon-flavor essence |
-
2013
- 2013-03-19 CN CN2013100874805A patent/CN103202485A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1915039A (en) * | 2005-08-15 | 2007-02-21 | 成都孔师傅食品有限公司 | Method for preparing preserved pork |
| CN101444290A (en) * | 2008-12-24 | 2009-06-03 | 华南农业大学 | Engineering technique preparation method of traditional Chinese bacon-flavor essence |
Non-Patent Citations (2)
| Title |
|---|
| 冯云: "肉制品非烟熏上色增香技术研究", 《南京农业大学硕士学位论文》 * |
| 王卫等: "腌腊肉制品特性及工艺研究", 《肉类研究》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105919006A (en) * | 2016-04-28 | 2016-09-07 | 成都大学 | Smoking-free low-nitre-content matsutake pickling seasoning and processing method thereof |
| CN112772857A (en) * | 2020-12-24 | 2021-05-11 | 江苏益客食品集团股份有限公司 | Preparation method of flavor-enhanced sauced duck meat product |
| CN112772857B (en) * | 2020-12-24 | 2023-04-18 | 江苏益客食品集团股份有限公司 | Preparation method of flavor-enhanced sauced duck meat product |
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Application publication date: 20130717 |