CN104012921A - Method for preparing scallion chicken-flavor compound seasoning by combining vacuum frying with microcapsule embedding technology - Google Patents
Method for preparing scallion chicken-flavor compound seasoning by combining vacuum frying with microcapsule embedding technology Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/26—Meat flavours
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/70—Fixation, conservation, or encapsulation of flavouring agents
- A23L27/72—Encapsulation
Abstract
The invention relates to a method for preparing a scallion chicken-flavor compound seasoning by combining vacuum frying with a microcapsule embedding technology, aiming at effectively solving the problems of a conventional compound seasoning that nutrient loss is serious, pollution is serious, energy consumption is great and efficiency is low. The method comprises the following steps: heating palm oil and chicken fat to 110 DEG C; adding a sweet sauce, 3/5 of chicken, scallions, garlic, ginger, chilies, peppers, anises and cassia bark to vacuum frying equipment and sealing, boiling oil at 95-105 DEG C, carrying out vacuum-frying for 35-45min, and adding salt, white sugar and monosodium glutamate to obtain a vacuum-fried product; adding water to 2/5 of chicken, heating to 55 DEG C, adding compound protease and implementing enzymolysis, heating, and carrying out enzyme deactivation and sterilization to obtain an enzymatic hydrolysate; adding glucose and hydrolyzed vegetable protein powder to the vacuum-fried product and the enzymatic hydrolysate, heating and increasing temperature, implementing an Maillard reaction, adding modified starch and carrying out microcapsule embedding, homogenizing and drying to obtain the compound seasoning. The compound seasoning is scientific in composition, easy to operate, good in color, aroma and taste, rich in nutrition, energy-saving and environment-friendly, and high in production efficiency.
Description
Technical field
The present invention relates to flavouring, particularly a kind of vacuum frying combines and prepares the method for chive chicken flavor compound seasoner with microcapsule embedded technology.
Background technology
Flavouring industry is the important component part of food industry, is closely related with people's lives.As the saying goes " bread is the staff of life, and food is taking taste as first ", cuisines be unable to do without delicious.Data shows, just starts the research of compound seasoner abroad from the fifties, and having arrived the seventies becomes the problem of falling over each other exploitation, have a great development again in recent years, and very universal, quality is also high, and in market, the share of compound seasoner has accounted for more than 80%.Though and the annual growth of China's compound seasoner is up to 20%, with regard to total amount, also can not satisfy the demands far away.With regard to kind, also concentrate on the minority local flavors such as pungent.Compound seasoner is at home also in the powerful development phase.
Along with the change of the raising of living standards of the people, particularly life style and the quickening of rhythm of life, be convenient to preserve, carry, safety and sanitation, nutrition and the various compound seasoner of local flavor has obtained development at full speed, in flavouring, account for consequence.Compound seasoner can not only meet the needs of people to taste sour, sweet, bitter, peppery, salty etc. in traditional seasoning, can also meet the demand of the mouthfeel of people to " fresh ", this is the high-level enjoyment to family cooking after people's living standard improves, and is equally also a major reason of food industry fast development.
The domestic development that has many places to carry out compound seasoner at present, and small lot has been put on market, but generally speaking, exist a lot of problems: the one, technological design is perfect not, raw material are not fully utilized in process of production, make a low multiple use, the waste material, the waste gas that therefore produce have caused pollution to environment.The 2nd, it is thorough not that the type selecting of equipment is considered, production process has caused raw-material nutrition to run off in a large number, makes product taste fragrant and not dense.The 3rd, when product development, to research and develop by traditional handicraft, the local flavor of product is full not, the different taste such as be difficult to reach stir-fry in same product, cook, stew, boil, bake.
In addition, conventional composite flavoring production technology is single, adopt the fried or simple compounded technology of normal temperature, the taste compound core body of compound seasoner is exposed in air, affected by light, heat, oxygen larger, the problem such as have that product special flavour loss is many, apt to deteriorate, storage period is shorter, energy consumption is large and production efficiency is low.
Therefore, the nutritional labeling loss of conventional composite flavoring is large, it is large to pollute, energy consumption is large, poor efficiency and color unsatisfactory, application limitation, therefore, can utilize vacuum frying and microcapsule embedded technology to replace the fried and simple mix compounded technology of traditional normal temperature to prepare chive chicken flavor compound seasoner, to meet the more demand of people, it is the technical problem that need to conscientiously solve.
Summary of the invention
For above-mentioned situation, for overcoming the defect of prior art, the present invention's object is just to provide a kind of vacuum frying and combines and prepare the method for chive chicken flavor compound seasoner with microcapsule embedded technology, thereby provide the NEW TYPE OF COMPOSITE flavoring of preparing special flavour and purposes, can effectively solve the loss of conventional composite flavoring nutritional labeling large, pollute greatly, energy consumption is large, efficiency is low, can not meet the problem of many-sided demand.
The technical scheme that the present invention solves is that the method is realized by following steps:
(1), batching: the raw material by following weight percent meter is made into: palm oil 30-40%, chicken fat (refining) 12-18%, sweet fermented flour sauce 9-11%, chicken 9-11%, spring onion 7-9%, edible salt 6-8%, white granulated sugar 3-5%, monosodium glutamate 3-4%, garlic 2.5-3.5%, ginger 1.5-2.5%, capsicum 0.5-1.5%, Chinese prickly ash 0.3-0.7%, anistree 0.3-0.7% and cassia bark 0.3-0.7%, wherein 3/5 of chicken for vacuum frying, chicken 2/5 for enzymolysis, capsicum, Chinese prickly ash, anise and cinnamomi cortex pulveratus are broken into powder;
(2), vacuum frying: by above-mentioned batching, first by palm oil, chicken fat adds in vacuum frying apparatus, preheating is heated after 110 DEG C, by sweet fermented flour sauce, 3/5 and spring onion of chicken, garlic, ginger, capsicum, Chinese prickly ash, anistree, cassia bark drops into vacuum frying apparatus rear enclosed, open vavuum pump, oil is come to life at 95 DEG C-105 DEG C, oil presents the feature of convection current diffusion in boiling process, play the effect that nature stirs material, the vacuum frying time is 35-45 minute, material effectively discharges fragrance completely in the time that oil seethes with excitement, effective taste compound is fully passed back into be incorporated in oil, form sauce shape taste compound, after vacuum frying, stop heating, add edible salt, white granulated sugar and monosodium glutamate, put into insulation holding vessel, temperature remains on 35-38 DEG C and becomes vacuum frying product, store for future use,
(3), prepare enzymolysis product: 2/5 remaining chicken is dropped into enzymatic vessel, taking the weight ratio of chicken and water together with 67 ︰ 33 puddle, open agitator and intake valve, make chicken and water mix intensification, temperature adds incarnation aqueous mixtures weight 0.4% compound protease while rising to 55 DEG C carries out enzymolysis, enzymolysis time is 115-125 minute, after enzymolysis, when being raised to 110 DEG C, temperature closes vapour, the enzyme that goes out, sterilizing, become enzymolysis product, enzymolysis product is got in storage tank stand-by with pump;
(4), prepare chive chicken flavor compound seasoner: enzymolysis product prepared by vacuum frying product prepared by step (2) and step (3) is mixed into the first mixture, put in reactor, add the glucose of the first mixture weight 12% and the hydrolytic plant protein powder of the first mixture weight 5%, become the second mixture, open intake valve and agitator, heat temperature raising, in the time that temperature reaches 100 DEG C, close air bleeding valve, continue to heat up 105 DEG C time, close vapour, carry out Maillard reaction 50 minutes, after reaction, be down to normal pressure, opening pot cover slowly adds the converted starch of the second mixture weight 15% to carry out microcapsule embedded, after stirring, enter homogenizer and carry out homogeneous in reactor, after homogeneous, dnockout enters spray drying tower and is dried, become chive chicken flavor compound seasoner.
Prescription science of the present invention, preparation method is novel unique, easy to operate, the chive chicken flavor compound seasoner color that particularly adopts vacuum frying, Maillard reaction and microcapsule embedded technology to prepare is all good, and nutritional labeling is abundant, energy-conserving and environment-protective, production efficiency is high, can effectively meet the needs to chive chicken flavor flavoring, replace flavoring prepared by the fried and simple mix compounded technology of traditional normal temperature, economic and social benefit is remarkable.
Brief description of the drawings
Fig. 1 is production technological process of the present invention.
Detailed description of the invention
Below in conjunction with embodiment, the specific embodiment of the present invention is elaborated.
The present invention, in concrete enforcement, is provided by following examples.
Embodiment 1
The present invention, in concrete enforcement, is realized by following steps:
(1), batching: the raw material by following weight percent meter is made into: palm oil 35%, chicken fat (refining) 15%, sweet fermented flour sauce 10%, chicken 10%, spring onion 8%, edible salt 7%, white granulated sugar 4%, monosodium glutamate 3.5%, garlic 3%, ginger 2%, capsicum 1%, Chinese prickly ash 0.5%, anise 0.5% and cassia bark 0.5%, wherein 3/5 of chicken for vacuum frying, chicken 2/5 for enzymolysis, capsicum, Chinese prickly ash, anise and cinnamomi cortex pulveratus are broken into powder;
(2), vacuum frying: by above-mentioned batching, first by palm oil, chicken fat adds in vacuum frying apparatus, preheating is heated after 110 DEG C, by sweet fermented flour sauce, 3/5 and spring onion of chicken, garlic, ginger, capsicum, Chinese prickly ash, anistree, cassia bark drops into vacuum frying apparatus rear enclosed, open vavuum pump, oil is come to life at 95 DEG C-105 DEG C, oil presents the feature of convection current diffusion in boiling process, play the effect that nature stirs material, the vacuum frying time is 35-45 minute, material effectively discharges fragrance completely in the time that oil seethes with excitement, effective taste compound is fully passed back into be incorporated in oil, form sauce shape taste compound, after vacuum frying, stop heating, add edible salt, white granulated sugar and monosodium glutamate, put into insulation holding vessel, temperature remains on 35-38 DEG C and becomes vacuum frying product, store for future use,
(3), prepare enzymolysis product: 2/5 remaining chicken is dropped into enzymatic vessel, taking the weight ratio of chicken and water together with 67 ︰ 33 puddle, open agitator and intake valve, make chicken and water mix intensification, temperature adds incarnation aqueous mixtures weight 0.4% compound protease while rising to 55 DEG C carries out enzymolysis, enzymolysis time is 115-125 minute, after enzymolysis, when being raised to 110 DEG C, temperature closes vapour, the enzyme that goes out, sterilizing, become enzymolysis product, enzymolysis product is got in storage tank stand-by with pump;
(4), prepare chive chicken flavor compound seasoner: enzymolysis product prepared by vacuum frying product prepared by step (2) and step (3) is mixed into the first mixture, put in reactor, add the glucose of the first mixture weight 12% and the hydrolytic plant protein powder of the first mixture weight 5%, become the second mixture, open intake valve and agitator, heat temperature raising, in the time that temperature reaches 100 DEG C, close air bleeding valve, continue to heat up 105 DEG C time, close vapour, carry out Maillard reaction 50 minutes, after reaction, be down to normal pressure, opening pot cover slowly adds the converted starch of the second mixture weight 15% to carry out microcapsule embedded, after stirring, enter homogenizer and carry out homogeneous in reactor, after homogeneous, dnockout enters spray drying tower and is dried, become chive chicken flavor compound seasoner.
Embodiment 2
The present invention, in concrete enforcement, also can be realized by following steps:
(1), batching: the raw material by following weighing scale is made into: palm oil 35kg, chicken fat (refining) 15kg, sweet fermented flour sauce 10kg, chicken 10kg, spring onion 8kg, edible salt 7kg, white granulated sugar 4kg, monosodium glutamate 3.5kg, garlic 3kg, ginger 2kg, capsicum 1kg, Chinese prickly ash 0.5kg, anistree 0.5kg and cassia bark 0.5kg, wherein 6kg chicken is for vacuum frying, 4kg chicken is for enzymolysis, and capsicum, Chinese prickly ash, anise and cinnamomi cortex pulveratus are broken into powder;
(2), vacuum frying: by above-mentioned batching, first by palm oil, chicken fat adds in vacuum frying apparatus, preheating is heated after 110 DEG C, by sweet fermented flour sauce, 6kg chicken and spring onion, garlic, ginger, capsicum, Chinese prickly ash, anistree, cassia bark drops into vacuum frying apparatus rear enclosed, open vavuum pump, oil is come to life at 95 DEG C-105 DEG C, oil presents the feature of convection current diffusion in boiling process, play the effect that nature stirs material, the vacuum frying time is 35-45 minute, material effectively discharges fragrance completely in the time that oil seethes with excitement, effective taste compound is fully passed back into be incorporated in oil, form sauce shape taste compound, after vacuum frying, stop heating, add edible salt, white granulated sugar and monosodium glutamate, put into insulation holding vessel, temperature remains on 35-38 DEG C and becomes vacuum frying product, store for future use,
(3), prepare enzymolysis product: 4kg chicken is dropped into enzymatic vessel, taking the weight ratio of chicken and water together with 67 ︰ 33 puddle, open agitator and intake valve, make chicken and water mix intensification, temperature adds incarnation aqueous mixtures weight 0.4% compound protease while rising to 55 DEG C carries out enzymolysis, enzymolysis time is 115-125 minute, after enzymolysis, when being raised to 110 DEG C, temperature closes vapour, the enzyme that goes out, sterilizing, become enzymolysis product, enzymolysis product is got in storage tank stand-by with pump;
(4), prepare chive chicken flavor compound seasoner: enzymolysis product prepared by vacuum frying product prepared by step (2) and step (3) is mixed into the first mixture, put in reactor, add the glucose of the first mixture weight 12% and the hydrolytic plant protein powder of the first mixture weight 5%, become the second mixture, open intake valve and agitator, heat temperature raising, in the time that temperature reaches 100 DEG C, close air bleeding valve, continue to heat up 105 DEG C time, close vapour, carry out Maillard reaction 50 minutes, after reaction, be down to normal pressure, opening pot cover slowly adds the converted starch of the second mixture weight 15% to carry out microcapsule embedded, after stirring, enter homogenizer and carry out homogeneous in reactor, after homogeneous, dnockout enters spray drying tower and is dried, become chive chicken flavor compound seasoner.
Embodiment 3
The present invention, in concrete enforcement, also can be realized by following steps:
(1), batching: the raw material by following weighing scale is made into: palm oil 70kg, chicken fat (refining) 30kg, sweet fermented flour sauce 20kg, chicken 20kg, spring onion 16kg, edible salt 14kg, white granulated sugar 8kg, monosodium glutamate 7kg, garlic 6kg, ginger 4kg, capsicum 2kg, Chinese prickly ash 1kg, anistree 1kg and cassia bark 1kg, wherein 12kg chicken is for vacuum frying, 8kg chicken is for enzymolysis, and capsicum, Chinese prickly ash, anise and cinnamomi cortex pulveratus are broken into powder;
(2), vacuum frying: by above-mentioned batching, first by palm oil, chicken fat adds in vacuum frying apparatus, preheating is heated after 110 DEG C, by sweet fermented flour sauce, 12kg chicken and spring onion, garlic, ginger, capsicum, Chinese prickly ash, anistree, cassia bark drops into vacuum frying apparatus rear enclosed, open vavuum pump, oil is come to life at 95 DEG C-105 DEG C, oil presents the feature of convection current diffusion in boiling process, play the effect that nature stirs material, the vacuum frying time is 35-45 minute, material effectively discharges fragrance completely in the time that oil seethes with excitement, effective taste compound is fully passed back into be incorporated in oil, form sauce shape taste compound, after vacuum frying, stop heating, add edible salt, white granulated sugar and monosodium glutamate, put into insulation holding vessel, temperature remains on 35-38 DEG C and becomes vacuum frying product, store for future use,
(3), prepare enzymolysis product: 8kg chicken is dropped into enzymatic vessel, taking the weight ratio of chicken and water together with 67 ︰ 33 puddle, open agitator and intake valve, make chicken and water mix intensification, temperature adds incarnation aqueous mixtures weight 0.4% compound protease while rising to 55 DEG C carries out enzymolysis, enzymolysis time is 115-125 minute, after enzymolysis, when being raised to 110 DEG C, temperature closes vapour, the enzyme that goes out, sterilizing, become enzymolysis product, enzymolysis product is got in storage tank stand-by with pump;
(4), prepare chive chicken flavor compound seasoner: enzymolysis product prepared by vacuum frying product prepared by step (2) and step (3) is mixed into the first mixture, put in reactor, add the glucose of the first mixture weight 12% and the hydrolytic plant protein powder of the first mixture weight 5%, become the second mixture, open intake valve and agitator, heat temperature raising, in the time that temperature reaches 100 DEG C, close air bleeding valve, continue to heat up 105 DEG C time, close vapour, carry out Maillard reaction 50 minutes, after reaction, be down to normal pressure, opening pot cover slowly adds the converted starch of the second mixture weight 15% to carry out microcapsule embedded, after stirring, enter homogenizer and carry out homogeneous in reactor, after homogeneous, dnockout enters spray drying tower and is dried, become chive chicken flavor compound seasoner.
The weight of material providing by technique scheme compares and preparation method, can make as required the chive chicken flavor compound seasoner of any amount, will not enumerate.
The present invention adopts vacuum frying, exactly fried and dehydration are organically combined, make material under negative pressure state, its absolute pressure is lower than atmospheric pressure, the in the situation that of this relatively hypoxia, carry out food processing, can alleviate the harm of even avoiding oxidation (as fat rancidity, enzymatic browning and other oxidation deteriorations etc.) to be brought.In the present invention, utilize vacuum frying technology, make oil under negative pressure state, boiling at a lower temperature, frying temperature is low, and the degradation of grease can reduce greatly.
In the present invention, adopt Maillard reaction, be the generation to fragrance and color and luster, in the forming process of meat fragrance matter, Maillard reaction plays a part very important, ensures product quality and color, described Maillard reaction, it is a kind of general non-enzymatic browning phenomenon, it is applied among food flavor production application, and the vivid effect of the natural meat essence of essence tool forming, has the incomparable effect of blending technology.Traditional flavor deployment and the category of production technology have been broken in the application of Maillard reaction technology in essence field, are brand-new essence and flavoring agent production application technology, and the production that is applied to flavoring of novelty in the present invention effectively improves the quality of flavoring.
Described microcapsule embedded technology (Microencapsulation) is that micro substance is wrapped in the technology in thin polymer film, is the microdisplay package technology of a kind of store solids, liquid, gas.Refer to specifically the various natural or synthetic macromolecular compound continuous films (wall or foreign minister) of a certain object (core or interior phase) are coated completely; and it is at all harmless to original chemical property of object; then little by little by some outside stimulus or slow releasing function, the function of object is presented again in outside, or rely on the shielding action of cyst wall to play the effect of protection core.In the present invention, taking converted starch (starch octenyl succinate) as main wall material, adopt the technical process such as emulsification, spraying are dried to produce microcapsules meat flavour compound seasoner.The principle that spray drying process is produced microcapsules is: first the macromolecular compound (wall material) with emulsibility, film forming is dissolved in deionized water, then with the emulsion that is mixed and form homogeneous by the material of embedding (core), finally by the microscapsule powder that forms the comparatively tight densification of outer wall after spraying drying and dehydrating, antioxygenic property is good, and the shelf-life reaches 2 years.
Product of the present invention is through inspection and detection, and its color is all good, and the shelf-life reaches 2 years above (only 6 months existing product shelf-life), and relevant test index is as follows:
Chive chicken flavor compound seasoner physical and chemical index table one
| Project | Index |
| Moisture, %≤ | 10 |
| Arsenic (in As), mg/kg≤ | 0.5 |
| Plumbous (in Pb), mg/kg≤ | 1.0 |
Chive chicken flavor microbiological indicator table two
| Project | Index |
| Total plate count, (cfu/g) | ≤15000 |
| Coliform, (MPN/g) | ≤1.5 |
| Pathogenic bacteria (salmonella, Shigella, staphylococcus aureus) | Do not detect |
The present invention is the substitute of conventional composite flavoring, because the present invention adopts vacuum frying, frying temperature is low, is only 95-105 DEG C (conventional frying temperature is more than 200 DEG C), and nutritional labeling loss is few, and greatly save raw material, energy-conserving and environment-protective, the shelf-life reaches more than 2 years, product safety hidden danger is little, fragrance enrich full, aromatic flavour is true to nature, can form the meat flavor that boils the broad harmony of barbecue from stewing, have significant economic and social benefit.
Claims (3)
1. vacuum frying combines and prepares a method for chive chicken flavor compound seasoner with microcapsule embedded technology, it is characterized in that, is realized by following steps:
(1), batching: the raw material by following weight percent meter is made into: palm oil 30-40%, chicken fat 12-18%, sweet fermented flour sauce 9-11%, chicken 9-11%, spring onion 7-9%, edible salt 6-8%, white granulated sugar 3-5%, monosodium glutamate 3-4%, garlic 2.5-3.5%, ginger 1.5-2.5%, capsicum 0.5-1.5%, Chinese prickly ash 0.3-0.7%, anistree 0.3-0.7% and cassia bark 0.3-0.7%, wherein 3/5 of chicken for vacuum frying, chicken 2/5 for enzymolysis, capsicum, Chinese prickly ash, anise and cinnamomi cortex pulveratus are broken into powder;
(2), vacuum frying: by above-mentioned batching, first by palm oil, chicken fat adds in vacuum frying apparatus, preheating is heated after 110 DEG C, by sweet fermented flour sauce, 3/5 and spring onion of chicken, garlic, ginger, capsicum, Chinese prickly ash, anistree, cassia bark drops into vacuum frying apparatus rear enclosed, open vavuum pump, oil is come to life at 95 DEG C-105 DEG C, oil presents the feature of convection current diffusion in boiling process, play the effect that nature stirs material, the vacuum frying time is 35-45 minute, material effectively discharges fragrance completely in the time that oil seethes with excitement, effective taste compound is fully passed back into be incorporated in oil, form sauce shape taste compound, after vacuum frying, stop heating, add edible salt, white granulated sugar and monosodium glutamate, put into insulation holding vessel, temperature remains on 35-38 DEG C and becomes vacuum frying product, store for future use,
(3), prepare enzymolysis product: 2/5 remaining chicken is dropped into enzymatic vessel, taking the weight ratio of chicken and water together with 67 ︰ 33 puddle, open agitator and intake valve, make chicken and water mix intensification, temperature adds incarnation aqueous mixtures weight 0.4% compound protease while rising to 55 DEG C carries out enzymolysis, enzymolysis time is 115-125 minute, after enzymolysis, when being raised to 110 DEG C, temperature closes vapour, the enzyme that goes out, sterilizing, become enzymolysis product, enzymolysis product is got in storage tank stand-by with pump;
(4), prepare chive chicken flavor compound seasoner: enzymolysis product prepared by vacuum frying product prepared by step (2) and step (3) is mixed into the first mixture, put in reactor, add the glucose of the first mixture weight 12% and the hydrolytic plant protein powder of the first mixture weight 5%, become the second mixture, open intake valve and agitator, heat temperature raising, in the time that temperature reaches 100 DEG C, close air bleeding valve, continue to heat up 105 DEG C time, close vapour, carry out Maillard reaction 50 minutes, after reaction, be down to normal pressure, opening pot cover slowly adds the converted starch of the second mixture weight 15% to carry out microcapsule embedded, after stirring, enter homogenizer and carry out homogeneous in reactor, after homogeneous, dnockout enters spray drying tower and is dried, become chive chicken flavor compound seasoner.
2. vacuum frying according to claim 1 combines and prepares the method for chive chicken flavor compound seasoner with microcapsule embedded technology, it is characterized in that, is realized by following steps:
(1), batching: the raw material by following weighing scale is made into: palm oil 35%, chicken fat 15%, sweet fermented flour sauce 10%, chicken 10%, spring onion 8%, edible salt 7%, white granulated sugar 4%, monosodium glutamate 3.5%, garlic 3%, ginger 2%, capsicum 1%, Chinese prickly ash 0.5%, anise 0.5% and cassia bark 0.5%, wherein 3/5 of chicken for vacuum frying, chicken 2/5 for enzymolysis, capsicum, Chinese prickly ash, anise and cinnamomi cortex pulveratus are broken into powder;
(2), vacuum frying: by above-mentioned batching, first by palm oil, chicken fat adds in vacuum frying apparatus, preheating is heated after 110 DEG C, by sweet fermented flour sauce, 3/5 and spring onion of chicken, garlic, ginger, capsicum, Chinese prickly ash, anistree, cassia bark drops into vacuum frying apparatus rear enclosed, open vavuum pump, oil is come to life at 95 DEG C-105 DEG C, oil presents the feature of convection current diffusion in boiling process, play the effect that nature stirs material, the vacuum frying time is 35-45 minute, material effectively discharges fragrance completely in the time that oil seethes with excitement, effective taste compound is fully passed back into be incorporated in oil, form sauce shape taste compound, after vacuum frying, stop heating, add edible salt, white granulated sugar and monosodium glutamate, put into insulation holding vessel, temperature remains on 35-38 DEG C and becomes vacuum frying product, store for future use,
(3), prepare enzymolysis product: 2/5 chicken is dropped into enzymatic vessel, taking the weight ratio of chicken and water together with 67 ︰ 33 puddle, open agitator and intake valve, make chicken and water mix intensification, temperature adds incarnation aqueous mixtures weight 0.4% compound protease while rising to 55 DEG C carries out enzymolysis, enzymolysis time is 115-125 minute, after enzymolysis, when being raised to 110 DEG C, temperature closes vapour, the enzyme that goes out, sterilizing, become enzymolysis product, enzymolysis product is got in storage tank stand-by with pump;
(4), prepare chive chicken flavor compound seasoner: enzymolysis product prepared by vacuum frying product prepared by step (2) and step (3) is mixed into the first mixture, put in reactor, add the glucose of the first mixture weight 12% and the hydrolytic plant protein powder of the first mixture weight 5%, become the second mixture, open intake valve and agitator, heat temperature raising, in the time that temperature reaches 100 DEG C, close air bleeding valve, continue to heat up 105 DEG C time, close vapour, carry out Maillard reaction 50 minutes, after reaction, be down to normal pressure, opening pot cover slowly adds the converted starch of the second mixture weight 15% to carry out microcapsule embedded, after stirring, enter homogenizer and carry out homogeneous in reactor, after homogeneous, dnockout enters spray drying tower and is dried, become chive chicken flavor compound seasoner.
3. vacuum frying according to claim 1 combines and prepares the method for chive chicken flavor compound seasoner with microcapsule embedded technology, it is characterized in that, is realized by following steps:
(1), batching: the raw material by following weighing scale is made into: palm oil 70kg, chicken fat 30kg, sweet fermented flour sauce 20kg, chicken 20kg, spring onion 16kg, edible salt 14kg, white granulated sugar 8kg, monosodium glutamate 7kg, garlic 6kg, ginger 4kg, capsicum 2kg, Chinese prickly ash 1kg, anistree 1kg and cassia bark 1kg, wherein 12kg chicken is for vacuum frying, 8kg chicken is for enzymolysis, and capsicum, Chinese prickly ash, anise and cinnamomi cortex pulveratus are broken into powder;
(2), vacuum frying: by above-mentioned batching, first by palm oil, chicken fat adds in vacuum frying apparatus, preheating is heated after 110 DEG C, by sweet fermented flour sauce, 12kg chicken and spring onion, garlic, ginger, capsicum, Chinese prickly ash, anistree, cassia bark drops into vacuum frying apparatus rear enclosed, open vavuum pump, oil is come to life at 95 DEG C-105 DEG C, oil presents the feature of convection current diffusion in boiling process, play the effect that nature stirs material, the vacuum frying time is 35-45 minute, material effectively discharges fragrance completely in the time that oil seethes with excitement, effective taste compound is fully passed back into be incorporated in oil, form sauce shape taste compound, after vacuum frying, stop heating, add edible salt, white granulated sugar and monosodium glutamate, put into insulation holding vessel, temperature remains on 35-38 DEG C and becomes vacuum frying product, store for future use,
(3), prepare enzymolysis product: 8kg chicken is dropped into enzymatic vessel, taking the weight ratio of chicken and water together with 67 ︰ 33 puddle, open agitator and intake valve, make chicken and water mix intensification, temperature adds incarnation aqueous mixtures weight 0.4% compound protease while rising to 55 DEG C carries out enzymolysis, enzymolysis time is 115-125 minute, after enzymolysis, when being raised to 110 DEG C, temperature closes vapour, the enzyme that goes out, sterilizing, become enzymolysis product, enzymolysis product is got in storage tank stand-by with pump;
(4), prepare chive chicken flavor compound seasoner: enzymolysis product prepared by vacuum frying product prepared by step (2) and step (3) is mixed into the first mixture, put in reactor, add the glucose of the first mixture weight 12% and the hydrolytic plant protein powder of the first mixture weight 5%, become the second mixture, open intake valve and agitator, heat temperature raising, in the time that temperature reaches 100 DEG C, close air bleeding valve, continue to heat up 105 DEG C time, close vapour, carry out Maillard reaction 50 minutes, after reaction, be down to normal pressure, opening pot cover slowly adds the converted starch of the second mixture weight 15% to carry out microcapsule embedded, after stirring, enter homogenizer and carry out homogeneous in reactor, after homogeneous, dnockout enters spray drying tower and is dried, become chive chicken flavor compound seasoner.
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Cited By (4)
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| CN105495276A (en) * | 2015-12-23 | 2016-04-20 | 东莞市美拉德食品有限公司 | Scallion and chicken flavor prepared with frying and microcapsule embedding combined technique as well as method |
| CN106562376A (en) * | 2016-10-31 | 2017-04-19 | 山东鸿兴源食品有限公司 | Microcapsule chicken essence seasoning and preparation method thereof |
| CN109846021A (en) * | 2018-12-14 | 2019-06-07 | 广东佳隆食品股份有限公司 | Fresh powder flavourings of one breeder and preparation method thereof |
| CN113826711A (en) * | 2021-09-27 | 2021-12-24 | 中国农业大学 | Method for improving quality of flavor substances of fried zanthoxylum oil |
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| CN105495276A (en) * | 2015-12-23 | 2016-04-20 | 东莞市美拉德食品有限公司 | Scallion and chicken flavor prepared with frying and microcapsule embedding combined technique as well as method |
| CN106562376A (en) * | 2016-10-31 | 2017-04-19 | 山东鸿兴源食品有限公司 | Microcapsule chicken essence seasoning and preparation method thereof |
| CN109846021A (en) * | 2018-12-14 | 2019-06-07 | 广东佳隆食品股份有限公司 | Fresh powder flavourings of one breeder and preparation method thereof |
| CN113826711A (en) * | 2021-09-27 | 2021-12-24 | 中国农业大学 | Method for improving quality of flavor substances of fried zanthoxylum oil |
| CN113826711B (en) * | 2021-09-27 | 2023-09-01 | 中国农业大学 | Method for improving quality of flavor substances of fried zanthoxylum oil |
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| CN104012921B (en) | 2016-01-13 |
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