CN104012926A - Method for preparing spicy and hot beef flavored compound seasoning by combining vacuum frying and microencapsulating technology - Google Patents
Method for preparing spicy and hot beef flavored compound seasoning by combining vacuum frying and microencapsulating technology Download PDFInfo
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- CN104012926A CN104012926A CN201410289038.5A CN201410289038A CN104012926A CN 104012926 A CN104012926 A CN 104012926A CN 201410289038 A CN201410289038 A CN 201410289038A CN 104012926 A CN104012926 A CN 104012926A
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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
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/30—Encapsulation of particles, e.g. foodstuff additives
Abstract
The invention relates to a method for preparing a spicy and hot beef flavored compound seasoning by combining vacuum frying and a microencapsulating technology, effectively solving the problems of large loss of nutritional ingredients, large pollution, large energy consumption and low efficiency of a conventional compound seasoning. The method comprises the following steps: heating palm oil and beef tallow to 110 DEG C, then charging thick broad-bean sauce, 3/5 of beef, onion, garlic, ginger, hot pepper, pepper and anise in vacuum frying equipment, then closing to ensure that the palm oil and the beef tallow are boiled at a temperature of 95-105 DEG C, vacuum-frying for 35-45 min, and adding salt, white granulated sugar and monosodium glutamate to obtain a vacuum frying product; adding water in 2/5 of beef, adding compound protease for enzymolysis when heating to 55 DEG C, heating again, and performing enzyme deactivation and sterilization to obtain an enzymolysis product; and adding glucose and hydrolyzed vegetable protein powder to the vacuum frying product and the enzymolysis product, heating, performing a Maillard reaction, adding modified starch for microencapsulating, homogenizing, and drying to obtain the spicy and hot beef flavored compound seasoning. The spicy and hot beef flavored compound seasoning is scientific in formula, easy to operate, excellent in color, flavor and taste, rich in nutrients and high in production efficiency and has energy-saving and environment-friendly effects.
Description
Technical field
The present invention relates to flavouring, particularly a kind of vacuum frying combines and prepares the method for spicy beef taste compound seasoner with microcapsule embedded technology.
Background technology
Flavouring industry is closely related with people's lives.As the saying goes " bread is the staff of life, and food be take taste as first ", cuisines be unable to do without delicious.The today of particularly day by day improving in people's life, all the more so.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 accounts 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, accounted 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 people to the mouthfeel of " 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, during product development, by traditional handicraft, to research and develop, 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 spicy beef taste 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 spicy beef taste 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 32-38%, butter (refining) 9-11%, thick broad-bean sauce 13-17%, beef 8-10%, capsicum 4.5-5.5%, onion 4.5-5.5%, edible salt 4-5%, light soy sauce 3.5-4.5%, white granulated sugar 2.5-3.5%, monosodium glutamate 2.5-3.5%, garlic 2.5-3.5%, ginger 1.5-2.5%, Chinese prickly ash 0.8-1.2% and anistree 0.4-0.6%, wherein 3/5 of beef for vacuum frying, beef 2/5 for enzymolysis, capsicum, Chinese prickly ash and star aniseed powder are broken into powder;
(2), vacuum frying: by above-mentioned batching, first by palm oil, butter add in vacuum frying apparatus, preheating is heated to 110 ℃, by thick broad-bean sauce, 3/5 and onion of beef, garlic, ginger, capsicum, Chinese prickly ash, the anistree vacuum frying apparatus rear enclosed that drops into, open vavuum pump, oil is come to life at 95 ℃-105 ℃, 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 when 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, monosodium glutamate and light soy sauce, put into insulation holding vessel, temperature remains on 35-38 ℃ and becomes vacuum frying product, store for future use,
(3), prepare enzymolysis product: 2/5 remaining beef is dropped into enzymatic vessel, take the weight ratio of beef and water together with 3 ︰ 2 puddle, open agitator and intake valve, make beef and water mix intensification, temperature adds incarnation aqueous mixtures weight 0.5% compound protease while rising to 55 ℃ carries out enzymolysis, enzymolysis time is 170-180 minute, after enzymolysis, when being raised to 110 ℃, 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 spicy beef taste 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, when temperature reaches 100 ℃, close air bleeding valve, continue to heat up 110 ℃ time, close vapour, carry out Maillard reaction 85 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 spicy beef taste compound seasoner.
Prescription science of the present invention, preparation method is novel unique, easy to operate, the spicy beef taste 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 spicy beef taste flavoring, replace flavoring prepared by the fried and simple mix compounded technology of traditional normal temperature, economic and social benefit is remarkable.
Accompanying drawing explanation
Fig. 1 is production technological process of the present invention.
The specific embodiment
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%, butter (refining) 10%, thick broad-bean sauce 15%, beef 9%, capsicum 5%, onion 5%, edible salt 4.5%, light soy sauce 4%, white granulated sugar 3%, monosodium glutamate 3%, garlic 3%, ginger 2%, Chinese prickly ash 1% and anistree 0.5%, wherein 3/5 of beef for vacuum frying, beef 2/5 for enzymolysis, capsicum, Chinese prickly ash and star aniseed powder are broken into powder;
(2), vacuum frying: by above-mentioned batching, first by palm oil, butter add in vacuum frying apparatus, preheating is heated to 110 ℃, by thick broad-bean sauce, 3/5 and onion of beef, garlic, ginger, capsicum, Chinese prickly ash, the anistree vacuum frying apparatus rear enclosed that drops into, open vavuum pump, oil is come to life at 95 ℃-105 ℃, 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 when 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, monosodium glutamate and light soy sauce, put into insulation holding vessel, temperature remains on 35-38 ℃ and becomes vacuum frying product, store for future use,
(3), prepare enzymolysis product: 2/5 remaining beef is dropped into enzymatic vessel, take the weight ratio of beef and water together with 3 ︰ 2 puddle, open agitator and intake valve, make beef and water mix intensification, temperature adds incarnation aqueous mixtures weight 0.5% compound protease while rising to 55 ℃ carries out enzymolysis, enzymolysis time is 175 minutes, after enzymolysis, when being raised to 110 ℃, 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 spicy beef taste 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, when temperature reaches 100 ℃, close air bleeding valve, continue to heat up 110 ℃ time, close vapour, carry out Maillard reaction 85 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 spicy beef taste 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, butter 10kg, thick broad-bean sauce 15kg, beef 9kg, capsicum 5kg, onion 5kg, edible salt 4.5kg, light soy sauce 4kg, white granulated sugar 3kg, monosodium glutamate 3kg, garlic 3kg, ginger 2kg, Chinese prickly ash 1kg and anistree 0.5kg, wherein 5.4kg beef is for vacuum frying, 3.6kg beef is for enzymolysis, and capsicum, Chinese prickly ash and star aniseed powder are broken into powder;
(2), vacuum frying: by above-mentioned batching, first by palm oil, butter add in vacuum frying apparatus, preheating is heated to 110 ℃, by thick broad-bean sauce, 5.4kg beef and onion, garlic, ginger, capsicum, Chinese prickly ash, the anistree vacuum frying apparatus rear enclosed that drops into, open vavuum pump, oil is come to life at 95 ℃-105 ℃, 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 when 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, monosodium glutamate and light soy sauce, put into insulation holding vessel, temperature remains on 35-38 ℃ and becomes vacuum frying product, store for future use,
(3), prepare enzymolysis product: 3.6kg beef is dropped into enzymatic vessel, take the weight ratio of beef and water together with 3 ︰ 2 puddle, open agitator and intake valve, make beef and water mix intensification, temperature adds incarnation aqueous mixtures weight 0.5% compound protease while rising to 55 ℃ carries out enzymolysis, enzymolysis time is 175 minutes, after enzymolysis, when being raised to 110 ℃, 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 spicy beef taste 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, when temperature reaches 100 ℃, close air bleeding valve, continue to heat up 110 ℃ time, close vapour, carry out Maillard reaction 85 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 spicy beef taste 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 105kg, butter 30kg, thick broad-bean sauce 45kg, beef 27kg, capsicum 15kg, onion 15kg, edible salt 13.5kg, light soy sauce 12kg, white granulated sugar 9kg, monosodium glutamate 9kg, garlic 9kg, ginger 6kg, Chinese prickly ash 2kg and anistree 1.5kg, wherein 16.2kg beef is for vacuum frying, 10.8kg beef is for enzymolysis, and capsicum, Chinese prickly ash and star aniseed powder are broken into powder;
(2), vacuum frying: by above-mentioned batching, first by palm oil, butter add in vacuum frying apparatus, preheating is heated to 110 ℃, by thick broad-bean sauce, 16.2kg beef and onion, garlic, ginger, capsicum, Chinese prickly ash, the anistree vacuum frying apparatus rear enclosed that drops into, open vavuum pump, oil is come to life at 95 ℃-105 ℃, 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 when 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, monosodium glutamate and light soy sauce, put into insulation holding vessel, temperature remains on 35-38 ℃ and becomes vacuum frying product, store for future use,
(3), prepare enzymolysis product: 10.8kg beef is dropped into enzymatic vessel, take the weight ratio of beef and water together with 3 ︰ 2 puddle, open agitator and intake valve, make beef and water mix intensification, temperature adds incarnation aqueous mixtures weight 0.5% compound protease while rising to 55 ℃ carries out enzymolysis, enzymolysis time is 175 minutes, after enzymolysis, when being raised to 110 ℃, 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 spicy beef taste 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, when temperature reaches 100 ℃, close air bleeding valve, continue to heat up 110 ℃ time, close vapour, carry out Maillard reaction 85 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 spicy beef taste compound seasoner.
The weight of material providing by technique scheme compares and preparation method, can make as required the spicy beef taste 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, guarantees 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 formed essence tool, 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 a certain object (core or interior phase) is coated completely with various natural or synthetic macromolecular compound continuous films (wall or foreign minister); 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 externally presented again, or rely on the shielding action of cyst wall to play the effect of protecting core.In the present invention, the converted starch (starch octenyl succinate) of take is main wall material, adopts 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 by the material of embedding (core), mixed and form the emulsion of homogeneous, finally by forming the microscapsule powder of 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 check 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:
Spicy beef taste 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 |
Spicy beef taste 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 ℃ (conventional frying temperature is more than 200 ℃), and nutritional labeling loss is few, and greatly saved 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 spicy beef taste compound seasoner with microcapsule embedded technology, it is characterized in that, by following steps, is realized:
(1), batching: the raw material by following weight percent meter is made into: palm oil 32-38%, butter 9-11%, thick broad-bean sauce 13-17%, beef 8-10%, capsicum 4.5-5.5%, onion 4.5-5.5%, edible salt 4-5%, light soy sauce 3.5-4.5%, white granulated sugar 2.5-3.5%, monosodium glutamate 2.5-3.5%, garlic 2.5-3.5%, ginger 1.5-2.5%, Chinese prickly ash 0.8-1.2% and anistree 0.4-0.6%, wherein 3/5 of beef for vacuum frying, beef 2/5 for enzymolysis, capsicum, Chinese prickly ash and star aniseed powder are broken into powder;
(2), vacuum frying: by above-mentioned batching, first by palm oil, butter add in vacuum frying apparatus, preheating is heated to 110 ℃, by thick broad-bean sauce, 3/5 and onion of beef, garlic, ginger, capsicum, Chinese prickly ash, the anistree vacuum frying apparatus rear enclosed that drops into, open vavuum pump, oil is come to life at 95 ℃-105 ℃, 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 when 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, monosodium glutamate and light soy sauce, put into insulation holding vessel, temperature remains on 35-38 ℃ and becomes vacuum frying product, store for future use,
(3), prepare enzymolysis product: 2/5 remaining beef is dropped into enzymatic vessel, take the weight ratio of beef and water together with 3 ︰ 2 puddle, open agitator and intake valve, make beef and water mix intensification, temperature adds incarnation aqueous mixtures weight 0.5% compound protease while rising to 55 ℃ carries out enzymolysis, enzymolysis time is 170-180 minute, after enzymolysis, when being raised to 110 ℃, 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 spicy beef taste 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, when temperature reaches 100 ℃, close air bleeding valve, continue to heat up 110 ℃ time, close vapour, carry out Maillard reaction 85 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 spicy beef taste compound seasoner.
2. vacuum frying according to claim 1 combines and prepares the method for spicy beef taste compound seasoner with microcapsule embedded technology, it is characterized in that, by following steps, is realized:
(1), batching: the raw material by following weight percent meter is made into: palm oil 35%, butter 10%, thick broad-bean sauce 15%, beef 9%, capsicum 5%, onion 5%, edible salt 4.5%, light soy sauce 4%, white granulated sugar 3%, monosodium glutamate 3%, garlic 3%, ginger 2%, Chinese prickly ash 1% and anistree 0.5%, wherein 3/5 of beef for vacuum frying, beef 2/5 for enzymolysis, capsicum, Chinese prickly ash and star aniseed powder are broken into powder;
(2), vacuum frying: by above-mentioned batching, first by palm oil, butter add in vacuum frying apparatus, preheating is heated to 110 ℃, by thick broad-bean sauce, 3/5 and onion of beef, garlic, ginger, capsicum, Chinese prickly ash, the anistree vacuum frying apparatus rear enclosed that drops into, open vavuum pump, oil is come to life at 95 ℃-105 ℃, 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 when 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, monosodium glutamate and light soy sauce, put into insulation holding vessel, temperature remains on 35-38 ℃ and becomes vacuum frying product, store for future use,
(3), prepare enzymolysis product: 2/5 remaining beef is dropped into enzymatic vessel, take the weight ratio of beef and water together with 3 ︰ 2 puddle, open agitator and intake valve, make beef and water mix intensification, temperature adds incarnation aqueous mixtures weight 0.5% compound protease while rising to 55 ℃ carries out enzymolysis, enzymolysis time is 175 minutes, after enzymolysis, when being raised to 110 ℃, 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 spicy beef taste 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, when temperature reaches 100 ℃, close air bleeding valve, continue to heat up 110 ℃ time, close vapour, carry out Maillard reaction 85 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 spicy beef taste compound seasoner.
3. vacuum frying according to claim 1 combines and prepares the method for spicy beef taste compound seasoner with microcapsule embedded technology, it is characterized in that, by following steps, is realized:
(1), batching: the raw material by following weighing scale is made into: palm oil 105kg, butter 30kg, thick broad-bean sauce 45kg, beef 27kg, capsicum 15kg, onion 15kg, edible salt 13.5kg, light soy sauce 12kg, white granulated sugar 9kg, monosodium glutamate 9kg, garlic 9kg, ginger 6kg, Chinese prickly ash 2kg and anistree 1.5kg, wherein 16.2kg beef is for vacuum frying, 10.8kg beef is for enzymolysis, and capsicum, Chinese prickly ash and star aniseed powder are broken into powder;
(2), vacuum frying: by above-mentioned batching, first by palm oil, butter add in vacuum frying apparatus, preheating is heated to 110 ℃, by thick broad-bean sauce, 16.2kg beef and onion, garlic, ginger, capsicum, Chinese prickly ash, the anistree vacuum frying apparatus rear enclosed that drops into, open vavuum pump, oil is come to life at 95 ℃-105 ℃, 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 when 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, monosodium glutamate and light soy sauce, put into insulation holding vessel, temperature remains on 35-38 ℃ and becomes vacuum frying product, store for future use,
(3), prepare enzymolysis product: 10.8kg beef is dropped into enzymatic vessel, take the weight ratio of beef and water together with 3 ︰ 2 puddle, open agitator and intake valve, make beef and water mix intensification, temperature adds incarnation aqueous mixtures weight 0.5% compound protease while rising to 55 ℃ carries out enzymolysis, enzymolysis time is 175 minutes, after enzymolysis, when being raised to 110 ℃, 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 spicy beef taste 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, when temperature reaches 100 ℃, close air bleeding valve, continue to heat up 110 ℃ time, close vapour, carry out Maillard reaction 85 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 spicy beef taste compound seasoner.
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| CN104323207A (en) * | 2014-10-10 | 2015-02-04 | 合肥跃杰生态农业科技有限公司 | Seasoning for noodles served with sauce and making method thereof |
| CN105029326A (en) * | 2015-07-22 | 2015-11-11 | 北京农学院 | Seasoning composition and method for making prepared food soup |
| CN105661463A (en) * | 2016-03-24 | 2016-06-15 | 河南京华食品科技开发有限公司 | Method for preparing compound condiments for braised beef brisket dish with tomatoes |
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| CN102258189A (en) * | 2011-09-02 | 2011-11-30 | 天津春发生物科技集团有限公司 | Seasoning paste for stewed beef with brown sauce and preparation method thereof |
| CN102342489A (en) * | 2011-09-19 | 2012-02-08 | 天津春发生物科技集团有限公司 | Stewed beef sauce bag and preparation method thereof |
| CN103315261A (en) * | 2013-06-03 | 2013-09-25 | 吴江市利达上光制品有限公司 | Preparation method of paste beef essence |
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| CN101455323A (en) * | 2007-12-14 | 2009-06-17 | 龚星慧 | Meat flavor hot flavorings and production method thereof |
| CN101697825A (en) * | 2009-10-28 | 2010-04-28 | 河南省南街村（集团）有限公司 | Technology for preparing broth powder by cooking and enzymatic hydrolysis |
| CN102258189A (en) * | 2011-09-02 | 2011-11-30 | 天津春发生物科技集团有限公司 | Seasoning paste for stewed beef with brown sauce and preparation method thereof |
| CN102342489A (en) * | 2011-09-19 | 2012-02-08 | 天津春发生物科技集团有限公司 | Stewed beef sauce bag and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104323207A (en) * | 2014-10-10 | 2015-02-04 | 合肥跃杰生态农业科技有限公司 | Seasoning for noodles served with sauce and making method thereof |
| CN105029326A (en) * | 2015-07-22 | 2015-11-11 | 北京农学院 | Seasoning composition and method for making prepared food soup |
| CN105661463A (en) * | 2016-03-24 | 2016-06-15 | 河南京华食品科技开发有限公司 | Method for preparing compound condiments for braised beef brisket dish with tomatoes |
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| CN104012926B (en) | 2015-10-14 |
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