CN103238818B - A kind of natural roast pork paste essence and preparation method thereof - Google Patents
A kind of natural roast pork paste essence and preparation method thereof Download PDFInfo
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- CN103238818B CN103238818B CN201310202918.XA CN201310202918A CN103238818B CN 103238818 B CN103238818 B CN 103238818B CN 201310202918 A CN201310202918 A CN 201310202918A CN 103238818 B CN103238818 B CN 103238818B
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Abstract
The present invention relates to a kind of natural roast pork paste essence and preparation method thereof.The essence is prepared by the method comprised the following steps：Fresh pork is first passed through into elution, after carry out stripping and slicing, baking box is put into after stripping and slicing and toasts 30 180min at 150 250 DEG C, cool down and rub after taking-up, obtain minced meat, 12 parts of minced meat is weighed according to parts by weight, 26 parts of water, and hydrolase is added, and it is placed in reactor and is digested under 100 500 turns/min, 50 65 DEG C of hydrolysis temperature, digested under the conditions of natural pH, digest and 80 100 DEG C of enzyme 10min that go out are warming up to after 0.5 4h, pork hydrolyzate is made, then carrying out allotment with monosodium glutamate, I+G, salt again is made natural roast pork paste essence.Roast pork paste essence produced by the present invention, naturally harmonious and vivid in toasting flavor and tastes very delicious.
Description
Technical field
The present invention relates to a kind of essence and preparation method thereof, more particularly to a kind of natural roast pork paste essence and its preparation
Method.
Background technology
Pork is the important foodstuffs of the mankind, and meat-like flavor is one of most important fragrance in human diet, because it can give people
With the satisfaction and pleasure on sense organ, and directly affect its absorption to nutrients.At present, pork essence is mainly anti-using Mei Lade
It should prepare, or be allocated and be made by spices, the former insufficient fragrance, to there is fragrance fragrance in the latter not true to nature enough, inadequate mostly
Harmonious the shortcomings of.
The content of the invention
The purpose of the present invention be for it is above-mentioned it is of the prior art there is problem, there is provided a kind of roast meat for modified technique
Paste essence and preparation method thereof, naturally sense is strong for obtained roast pork paste essence, roasting aromatic flavour, natural harmony are true to nature, mouth
Sense is splendid.
The technical solution adopted by the present invention is as follows：
A kind of natural roast pork paste essence, the essence is prepared by the method comprised the following steps：By fresh pork
Elution is first passed through, carries out being put into baking box afterwards after stripping and slicing, stripping and slicing in 150-250 DEG C of baking 30-180min, cools down and twist after taking-up
It is broken, minced meat is obtained, 1-2 parts of minced meat, 2-6 parts of water are weighed according to parts by weight, and hydrolase is added, it is placed in reactor in 100-
Digested, 50-65 DEG C of hydrolysis temperature is digested under the conditions of natural pH, be warming up to after enzymolysis 0.5-4h under 500 turns/min
The 80-100 DEG C of enzyme 10min that goes out, is made pork hydrolyzate, and then carrying out allotment with monosodium glutamate, I+G, salt again is made natural roast meat
Paste essence.
Preferably, the addition of the monosodium glutamate is the 0.1-10% of pork hydrolyzate weight, and the addition of the I+G is pig
The 0.1-10% of meat hydrolyzate weight, the addition of the salt is the 0.1-20% of pork hydrolyzate weight.It is highly preferred that described
The addition of monosodium glutamate is the 5-10% of pork hydrolyzate weight, and the addition of the I+G is the 1-5% of pork hydrolyzate weight, institute
The addition for stating salt is the 10-16% of pork hydrolyzate weight.
Preferably, the hydrolase is one or both of trypsase, flavor protease, papain or three kinds
Mixture, wherein trypsase addition is the 0.01-1% of minced meat and water gross mass, flavor protease addition be minced meat and
The 0.01-1% of water gross mass, papain dosage is minced meat and the 0.01-1% of water gross mass.It is highly preferred that the hydrolysis
Enzyme is 0.2% trypsase, 0.1% flavor protease, the mixing of 0.01% papain three for accounting for minced meat and water gross mass
Thing.
Preferably, baked in the baking process and process temperature at 200 DEG C or so, it is roasting to process 60min-120min.
Present invention also offers a kind of preparation method of natural roast pork paste essence, comprise the following steps：By fresh pig
Meat first passes through elution, carries out being put into baking box afterwards after stripping and slicing, stripping and slicing in 150-250 DEG C of baking 30-180min, cools down and twist after taking-up
It is broken, minced meat is obtained, 1-2 parts of minced meat, 2-6 parts of water are weighed according to parts by weight, and hydrolase is added, it is placed in reactor in 100-
Digested, 50-65 DEG C of hydrolysis temperature is digested under the conditions of natural pH, be warming up to after enzymolysis 0.5-4h under 500 turns/min
The 80-100 DEG C of enzyme 10min that goes out, is made pork hydrolyzate, and then carrying out allotment with monosodium glutamate, I+G, salt again is made natural roast meat
Paste essence.
Preferably, in the above method, the addition of the monosodium glutamate is the 0.1-10%, the I+G of pork hydrolyzate weight
Addition be pork hydrolyzate weight 0.1-10%, the addition of the salt is the 0.1-20% of pork hydrolyzate weight.
It is highly preferred that the addition of the monosodium glutamate is the 5-10% of pork hydrolyzate weight, the addition of the I+G is pork hydrolyzate
The 1-5% of weight, the addition of the salt is the 10-16% of pork hydrolyzate weight.
Preferably, in the above method, the hydrolase is one kind in trypsase, flavor protease, papain
Or two or three of mixture, wherein trypsase addition is minced meat and the 0.01-1% of water gross mass, and flavor protease adds
Dosage is minced meat and the 0.01-1% of water gross mass, and papain dosage is minced meat and the 0.01-1% of water gross mass.It is more excellent
Selection of land, the hydrolase is to account for minced meat and 0.2% trypsase, 0.1% flavor protease, 0.01% Papain of water gross mass
The mixture of enzyme three.
Preferably, baked in the above method, in the baking process and process temperature at 200 DEG C or so, it is roasting to process 60min-120min.
The preferable effect that the present invention has：
Roast pork paste essence produced by the present invention naturally feels strong, naturally harmonious and vivid in toasting flavor and tastes very delicious,
Rich in nutrition content.
Embodiment
With reference to specific embodiment, the invention will be further described, but does not limit protection scope of the present invention.
Embodiment 1
A kind of preparation method of natural roast pork paste essence, comprises the following steps：
Fresh tenterloin pork 2kg first passes through elution, and stripping and slicing is carried out afterwards, is then placed in baking box and toasts 90min at 220 DEG C, takes
Cool down and rub after go out, obtain minced meat, minced meat 300g, water 500g are weighed according to parts by weight, and add hydrolase, be placed in reactor
In digested under 400 turns/min, 50-65 DEG C of hydrolysis temperature is digested under the conditions of natural pH, enzymolysis 2h after be warming up to
The 80-100 DEG C of enzyme 10min that goes out, is made pork hydrolyzate, then carries out with monosodium glutamate, I+G, salt allocating obtained natural roast meat lotion
Essence.
Wherein the addition of monosodium glutamate is the 10% of pork hydrolyzate weight, and the addition of the I+G is pork hydrolyzate weight
The 3% of amount, the addition of the salt is the 15% of pork hydrolyzate weight.The hydrolase is to account for minced meat and water gross mass
The mixture of both 0.1% flavor protease, 0.01% papain.
Embodiment 2
A kind of preparation method of natural roast pork paste essence, comprises the following steps：
Fresh tenterloin pork 1kg first passes through elution, and stripping and slicing is carried out afterwards, is then placed in baking box and toasts 60min at 150 DEG C, takes
Cool down and rub after go out, obtain minced meat, minced meat 300g, water 500g are weighed according to parts by weight, and add hydrolase, be placed in reactor
In digested under 400 turns/min, 50-65 DEG C of hydrolysis temperature is digested under the conditions of natural pH, enzymolysis 2h after be warming up to
The 80-100 DEG C of enzyme 10min that goes out, is made pork hydrolyzate, then carries out with monosodium glutamate, I+G, salt allocating obtained natural roast meat lotion
Essence.
Wherein the addition of monosodium glutamate is the 5% of pork hydrolyzate weight, and the addition of the I+G is pork hydrolyzate weight
3%, the addition of the salt is the 15% of pork hydrolyzate weight.The hydrolase is account for minced meat and water gross mass 0.2%
Trypsase, 0.1% flavor protease, the mixture of 0.01% papain three.
Claims (1)
1. a kind of preparation method of natural roast pork paste essence, it is characterised in that：Step is：Fresh tenterloin pork 2kg is first passed through
Elution is crossed, stripping and slicing is carried out afterwards, baking box is then placed in and toasts 90min at 220 DEG C, cool down and rub after taking-up, obtain minced meat, according to weight
Measure number and weigh minced meat 300g, water 500g, and add hydrolase, be placed in reactor and digested under 400 turns/min, digest
50-65 DEG C of temperature, is digested under the conditions of natural pH, is warming up to the 80-100 DEG C of enzyme 10min that goes out after enzymolysis 2h, pork water is made
Liquid is solved, then allotment is carried out with monosodium glutamate, I+G, salt natural roast pork paste essence is made；Wherein the addition of monosodium glutamate is pork
The 10% of hydrolyzate weight, the addition of the I+G is the 3% of pork hydrolyzate weight, and the addition of the salt is pork water
Solve the 15% of liquid weight；The hydrolase is to account for minced meat and 0.1% flavor protease, 0.01% papain two of water gross mass
The mixture of person.
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| CN201310202918.XA CN103238818B (en) | 2013-05-28 | 2013-05-28 | A kind of natural roast pork paste essence and preparation method thereof |
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| CN201310202918.XA CN103238818B (en) | 2013-05-28 | 2013-05-28 | A kind of natural roast pork paste essence and preparation method thereof |
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| CN103238818A CN103238818A (en) | 2013-08-14 |
| CN103238818B true CN103238818B (en) | 2017-08-15 |
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| CN104207094A (en) * | 2014-08-21 | 2014-12-17 | 天津春发生物科技集团有限公司 | Preparation method of roasted mutton pasty essence |
| CN109717446A (en) * | 2019-03-09 | 2019-05-07 | 安徽徽食食品有限公司 | A kind of trotter production seasoning and its modulator approach |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102450625A (en) * | 2010-10-14 | 2012-05-16 | 张家福 | Eupolyphaga sinensis Walker active polypeptide soy sauce and preparation method thereof |
| CN102488177A (en) * | 2011-11-28 | 2012-06-13 | 天津春宇食品配料有限公司 | Pork essence prepared by enzyme hydrolysis method |
| CN102551009A (en) * | 2010-12-17 | 2012-07-11 | 上海爱普植物科技有限公司 | Method for preparing natural dried fruit essence by utilizing dried fruit raw materials |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP3713234B2 (en) * | 2001-12-21 | 2005-11-09 | マルトモ株式会社 | Seafood extract with the smell of livestock meat |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102450625A (en) * | 2010-10-14 | 2012-05-16 | 张家福 | Eupolyphaga sinensis Walker active polypeptide soy sauce and preparation method thereof |
| CN102551009A (en) * | 2010-12-17 | 2012-07-11 | 上海爱普植物科技有限公司 | Method for preparing natural dried fruit essence by utilizing dried fruit raw materials |
| CN102488177A (en) * | 2011-11-28 | 2012-06-13 | 天津春宇食品配料有限公司 | Pork essence prepared by enzyme hydrolysis method |
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