CN104012927A - Mutton flavored compound seasoning prepared by combining vacuum frying and microencapsulating technology - Google Patents

Mutton flavored compound seasoning prepared by combining vacuum frying and microencapsulating technology Download PDF

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Publication number
CN104012927A
CN104012927A CN201410289066.7A CN201410289066A CN104012927A CN 104012927 A CN104012927 A CN 104012927A CN 201410289066 A CN201410289066 A CN 201410289066A CN 104012927 A CN104012927 A CN 104012927A
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mutton
vacuum frying
enzymolysis
oil
sauce
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CN104012927B (en
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张京
李玉峰
肖建东
王文芳
程军营
蔡兴亮
张伟科
丁朝飞
赵红振
李学斌
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HENAN JINGHUA FOOD SCIENCE AND TECHNOLOGY Co Ltd
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HENAN JINGHUA FOOD SCIENCE AND TECHNOLOGY Co Ltd
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20Synthetic spices, flavouring agents or condiments
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20Synthetic spices, flavouring agents or condiments
    • A23L27/26Meat flavours

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Seasonings (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • General Preparation And Processing Of Foods (AREA)

Abstract

The invention relates to a mutton 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 mutton tallow to 110 DEG C, then charging thick broad-bean sauce, sweet sauce, 3/5 of mutton, onion, garlic, ginger, hot pepper, pepper and anise in vacuum frying equipment, then closing to ensure that the palm oil and the mutton tallow are boiled at a temperature of 95-105 DEG C, vacuum-frying for 35-45 minutes, and adding salt, white granulated sugar and monosodium glutamate to obtain a vacuum frying product; adding water in 2/5 of mutton, 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 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 mutton flavored compound seasoning. The mutton 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

The mutton taste compound seasoner that vacuum frying combines with microcapsule embedded technology and prepares
Technical field
The present invention relates to flavouring, the mutton taste compound seasoner that particularly a kind of vacuum frying combines with microcapsule embedded technology and prepares.
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 be take 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 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 mutton 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 the mutton taste compound seasoner that a kind of vacuum frying combines with microcapsule embedded technology and prepares, 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, this flavoring is by following weighing scale: palm oil 31-35%, sheep oil (refining) 11-13%, mutton 10-12%, thick broad-bean sauce 6-8%, sweet fermented flour sauce 5-7%, edible salt 7-8%, onion 4.5-5.5%, soy sauce 4.5-5.5%, white granulated sugar 3.5-4.5%, monosodium glutamate 3-4%, garlic 1.5-2.5%, ginger 1.5-2.5%, capsicum 0.8-1.2%, Chinese prickly ash 0.4-0.6% and anistree 0.4-0.6% make, wherein 3/5 of mutton for vacuum frying, mutton 2/5 for enzymolysis, capsicum, Chinese prickly ash and star aniseed powder are broken into powder;
First by palm oil, sheep oil adds in vacuum frying apparatus, preheating is heated to 110 ℃, by thick broad-bean sauce, sweet fermented flour sauce, 3/5 and onion of mutton, 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 soy sauce, put into insulation holding vessel, temperature remains on 35-38 ℃ and becomes vacuum frying product, store for future use,
2/5 remaining mutton is dropped into enzymatic vessel, take the weight ratio of mutton and water together with 67 ︰ 33 puddle, open agitator and intake valve, make mutton and water mix intensification, temperature adds incarnation aqueous mixtures weight 0.4% compound protease while rising to 55 ℃ carries out enzymolysis, enzymolysis time is 150 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;
Vacuum frying product and enzymolysis product are 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 105 ℃ time, close vapour, carry out Maillard reaction 60 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 mutton taste compound seasoner.
Reasonable recipe of the present invention, preparation method's science is unique, easy to operate, the mutton 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 sheep meat flavor seasoning, 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 is in concrete enforcement, this flavoring is by following weighing scale: palm oil 33%, sheep oil (refine) 12%, mutton 11%, thick broad-bean sauce 7%, sweet fermented flour sauce 6%, edible salt 7.5%, onion 5%, soy sauce 5%, white granulated sugar 4%, monosodium glutamate 3.5%, garlic 2%, ginger 2%, capsicum 1%, Chinese prickly ash 0.5% and anise 0.5% are made, wherein 3/5 of mutton for vacuum frying, mutton 2/5 for enzymolysis, capsicum, Chinese prickly ash and star aniseed powder are broken into powder;
First by palm oil, sheep oil adds in vacuum frying apparatus, preheating is heated to 110 ℃, by thick broad-bean sauce, sweet fermented flour sauce, 3/5 and onion of mutton, 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 soy sauce, put into insulation holding vessel, temperature remains on 35-38 ℃ and becomes vacuum frying product, store for future use,
2/5 remaining mutton is dropped into enzymatic vessel, take the weight ratio of mutton and water together with 67 ︰ 33 puddle, open agitator and intake valve, make mutton and water mix intensification, temperature adds incarnation aqueous mixtures weight 0.4% compound protease while rising to 55 ℃ carries out enzymolysis, enzymolysis time is 150 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;
Vacuum frying product and enzymolysis product are 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 105 ℃ time, close vapour, carry out Maillard reaction 60 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 mutton taste compound seasoner.
Embodiment 2
The present invention is in concrete enforcement, this flavoring also can be by following weighing scale: palm oil 32.5%, sheep oil 12.5%, mutton 10.5%, thick broad-bean sauce 7.5%, sweet fermented flour sauce 5.5%, edible salt 7.9%, onion 4.7%, soy sauce 5.4%, white granulated sugar 3.7%, monosodium glutamate 3.8%, garlic 1.7%, ginger 2.4%, capsicum 0.9%, Chinese prickly ash 0.6% and anistree 0.4% are made, wherein 3/5 of mutton for vacuum frying, mutton 2/5 for enzymolysis, capsicum, Chinese prickly ash and star aniseed powder are broken into powder;
First by palm oil, sheep oil adds in vacuum frying apparatus, preheating is heated to 110 ℃, by thick broad-bean sauce, sweet fermented flour sauce, 3/5 and onion of mutton, 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 soy sauce, put into insulation holding vessel, temperature remains on 35-38 ℃ and becomes vacuum frying product, store for future use,
2/5 remaining mutton is dropped into enzymatic vessel, take the weight ratio of mutton and water together with 67 ︰ 33 puddle, open agitator and intake valve, make mutton and water mix intensification, temperature adds incarnation aqueous mixtures weight 0.4% compound protease while rising to 55 ℃ carries out enzymolysis, enzymolysis time is 150 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;
Vacuum frying product and enzymolysis product are 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 105 ℃ time, close vapour, carry out Maillard reaction 60 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 mutton taste compound seasoner.
Embodiment 3
The present invention in force, this flavoring also can be by by following weighing scale: palm oil 34%, sheep oil 11.5%, mutton 11.5%, thick broad-bean sauce 6.3%, sweet fermented flour sauce 6.5%, edible salt 7.1%, onion 5.2%, soy sauce 4.6%, white granulated sugar 4.2%, monosodium glutamate 3.1%, garlic 2.3%, ginger 1.6%, capsicum 1.1%, Chinese prickly ash 0.4% and anistree 0.6% make, wherein 3/5 of mutton for vacuum frying, mutton 2/5 for enzymolysis, capsicum, Chinese prickly ash and star aniseed powder are broken into powder;
First by palm oil, sheep oil adds in vacuum frying apparatus, preheating is heated to 110 ℃, by thick broad-bean sauce, sweet fermented flour sauce, 3/5 and onion of mutton, 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 soy sauce, put into insulation holding vessel, temperature remains on 35-38 ℃ and becomes vacuum frying product, store for future use,
2/5 remaining mutton is dropped into enzymatic vessel, take the weight ratio of mutton and water together with 67 ︰ 33 puddle, open agitator and intake valve, make mutton and water mix intensification, temperature adds incarnation aqueous mixtures weight 0.4% compound protease while rising to 55 ℃ carries out enzymolysis, enzymolysis time is 150 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;
Vacuum frying product and enzymolysis product are 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 105 ℃ time, close vapour, carry out Maillard reaction 60 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 mutton taste compound seasoner.
Embodiment 4
The present invention is in concrete enforcement, this flavoring is by following weighing scale: palm oil 33kg, sheep oil (refining) 12kg, mutton 11kg, thick broad-bean sauce 7kg, sweet fermented flour sauce 6kg, edible salt 7.5kg, onion 5kg, soy sauce 5kg, white granulated sugar 4kg, monosodium glutamate 3.5kg, garlic 2kg, ginger 2kg, capsicum 1kg, Chinese prickly ash 0.5kg and anistree 0.5kg make, wherein 6.6kg mutton is for vacuum frying, 4.4kg mutton is for enzymolysis, and capsicum, Chinese prickly ash and star aniseed powder are broken into powder;
First by palm oil, sheep oil adds in vacuum frying apparatus, preheating is heated to 110 ℃, by thick broad-bean sauce, sweet fermented flour sauce, 6.6kg mutton 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 soy sauce, put into insulation holding vessel, temperature remains on 35-38 ℃ and becomes vacuum frying product, store for future use,
4.4kg mutton is dropped into enzymatic vessel, take the weight ratio of mutton and water together with 67 ︰ 33 puddle, open agitator and intake valve, make mutton and water mix intensification, temperature adds incarnation aqueous mixtures weight 0.4% compound protease while rising to 55 ℃ carries out enzymolysis, enzymolysis time is 150 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;
Vacuum frying product and enzymolysis product are 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 105 ℃ time, close vapour, carry out Maillard reaction 60 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 mutton taste compound seasoner.
The weight of material providing by technique scheme compares and preparation method, can make as required the mutton 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 sparerib 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 sparerib 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 (5)

1. the vacuum frying mutton taste compound seasoner of preparation that combines with microcapsule embedded technology, it is characterized in that, this flavoring is by following weighing scale: palm oil 31-35%, sheep oil 11-13%, mutton 10-12%, thick broad-bean sauce 6-8%, sweet fermented flour sauce 5-7%, edible salt 7-8%, onion 4.5-5.5%, soy sauce 4.5-5.5%, white granulated sugar 3.5-4.5%, monosodium glutamate 3-4%, garlic 1.5-2.5%, ginger 1.5-2.5%, capsicum 0.8-1.2%, Chinese prickly ash 0.4-0.6% and anistree 0.4-0.6% make, wherein 3/5 of mutton for vacuum frying, mutton 2/5 for enzymolysis, capsicum, Chinese prickly ash and star aniseed powder are broken into powder,
First by palm oil, sheep oil adds in vacuum frying apparatus, preheating is heated to 110 ℃, by thick broad-bean sauce, sweet fermented flour sauce, 3/5 and onion of mutton, 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 soy sauce, put into insulation holding vessel, temperature remains on 35-38 ℃ and becomes vacuum frying product, store for future use,
2/5 remaining mutton is dropped into enzymatic vessel, take the weight ratio of mutton and water together with 67 ︰ 33 puddle, open agitator and intake valve, make mutton and water mix intensification, temperature adds incarnation aqueous mixtures weight 0.4% compound protease while rising to 55 ℃ carries out enzymolysis, enzymolysis time is 150 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;
Vacuum frying product and enzymolysis product are 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 105 ℃ time, close vapour, carry out Maillard reaction 60 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 mutton taste compound seasoner.
2. the mutton taste compound seasoner that vacuum frying according to claim 1 combines with microcapsule embedded technology and prepares, it is characterized in that, this flavoring is by following weighing scale: palm oil 33%, sheep oil 12%, mutton 11%, thick broad-bean sauce 7%, sweet fermented flour sauce 6%, edible salt 7.5%, onion 5%, soy sauce 5%, white granulated sugar 4%, monosodium glutamate 3.5%, garlic 2%, ginger 2%, capsicum 1%, Chinese prickly ash 0.5% and anistree 0.5% are made, wherein 3/5 of mutton for vacuum frying, mutton 2/5 for enzymolysis, capsicum, Chinese prickly ash and star aniseed powder are broken into powder;
First by palm oil, sheep oil adds in vacuum frying apparatus, preheating is heated to 110 ℃, by thick broad-bean sauce, sweet fermented flour sauce, 3/5 and onion of mutton, 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 soy sauce, put into insulation holding vessel, temperature remains on 35-38 ℃ and becomes vacuum frying product, store for future use,
2/5 remaining mutton is dropped into enzymatic vessel, take the weight ratio of mutton and water together with 67 ︰ 33 puddle, open agitator and intake valve, make mutton and water mix intensification, temperature adds incarnation aqueous mixtures weight 0.4% compound protease while rising to 55 ℃ carries out enzymolysis, enzymolysis time is 150 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;
Vacuum frying product and enzymolysis product are 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 105 ℃ time, close vapour, carry out Maillard reaction 60 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 mutton taste compound seasoner.
3. the mutton taste compound seasoner that vacuum frying according to claim 1 combines with microcapsule embedded technology and prepares, it is characterized in that, this flavoring also can be by following weighing scale: palm oil 32.5%, sheep oil 12.5%, mutton 10.5%, thick broad-bean sauce 7.5%, sweet fermented flour sauce 5.5%, edible salt 7.9%, onion 4.7%, soy sauce 5.4%, white granulated sugar 3.7%, monosodium glutamate 3.8%, garlic 1.7%, ginger 2.4%, capsicum 0.9%, Chinese prickly ash 0.6% and anistree 0.4% is made, wherein 3/5 of mutton for vacuum frying, mutton 2/5 for enzymolysis, capsicum, Chinese prickly ash and star aniseed powder are broken into powder,
First by palm oil, sheep oil adds in vacuum frying apparatus, preheating is heated to 110 ℃, by thick broad-bean sauce, sweet fermented flour sauce, 3/5 and onion of mutton, 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 soy sauce, put into insulation holding vessel, temperature remains on 35-38 ℃ and becomes vacuum frying product, store for future use,
2/5 remaining mutton is dropped into enzymatic vessel, take the weight ratio of mutton and water together with 67 ︰ 33 puddle, open agitator and intake valve, make mutton and water mix intensification, temperature adds incarnation aqueous mixtures weight 0.4% compound protease while rising to 55 ℃ carries out enzymolysis, enzymolysis time is 150 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;
Vacuum frying product and enzymolysis product are 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 105 ℃ time, close vapour, carry out Maillard reaction 60 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 mutton taste compound seasoner.
4. the mutton taste compound seasoner that vacuum frying according to claim 1 combines with microcapsule embedded technology and prepares, it is characterized in that, this flavoring also can be by by following weighing scale: palm oil 34%, sheep oil 11.5%, mutton 11.5%, thick broad-bean sauce 6.3%, sweet fermented flour sauce 6.5%, edible salt 7.1%, onion 5.2%, soy sauce 4.6%, white granulated sugar 4.2%, monosodium glutamate 3.1%, garlic 2.3%, ginger 1.6%, capsicum 1.1%, Chinese prickly ash 0.4% and anistree 0.6% is made, wherein 3/5 of mutton for vacuum frying, mutton 2/5 for enzymolysis, capsicum, Chinese prickly ash and star aniseed powder are broken into powder,
First by palm oil, sheep oil adds in vacuum frying apparatus, preheating is heated to 110 ℃, by thick broad-bean sauce, sweet fermented flour sauce, 3/5 and onion of mutton, 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 soy sauce, put into insulation holding vessel, temperature remains on 35-38 ℃ and becomes vacuum frying product, store for future use,
2/5 remaining mutton is dropped into enzymatic vessel, take the weight ratio of mutton and water together with 67 ︰ 33 puddle, open agitator and intake valve, make mutton and water mix intensification, temperature adds incarnation aqueous mixtures weight 0.4% compound protease while rising to 55 ℃ carries out enzymolysis, enzymolysis time is 150 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;
Vacuum frying product and enzymolysis product are 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 105 ℃ time, close vapour, carry out Maillard reaction 60 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 mutton taste compound seasoner.
5. the mutton taste compound seasoner that vacuum frying according to claim 1 combines with microcapsule embedded technology and prepares, it is characterized in that, this flavoring is by following weighing scale: palm oil 33kg, sheep oil 12kg, mutton 11kg, thick broad-bean sauce 7kg, sweet fermented flour sauce 6kg, edible salt 7.5kg, onion 5kg, soy sauce 5kg, white granulated sugar 4kg, monosodium glutamate 3.5kg, garlic 2kg, ginger 2kg, capsicum 1kg, Chinese prickly ash 0.5kg and anistree 0.5kg make, wherein 6.6kg mutton is for vacuum frying, 4.4kg mutton is for enzymolysis, and capsicum, Chinese prickly ash and star aniseed powder are broken into powder;
First by palm oil, sheep oil adds in vacuum frying apparatus, preheating is heated to 110 ℃, by thick broad-bean sauce, sweet fermented flour sauce, 6.6kg mutton 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 soy sauce, put into insulation holding vessel, temperature remains on 35-38 ℃ and becomes vacuum frying product, store for future use,
4.4kg mutton is dropped into enzymatic vessel, take the weight ratio of mutton and water together with 67 ︰ 33 puddle, open agitator and intake valve, make mutton and water mix intensification, temperature adds incarnation aqueous mixtures weight 0.4% compound protease while rising to 55 ℃ carries out enzymolysis, enzymolysis time is 150 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;
Vacuum frying product and enzymolysis product are 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 105 ℃ time, close vapour, carry out Maillard reaction 60 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 mutton taste compound seasoner.
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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
CN102461859A (en) * 2010-11-11 2012-05-23 天津市兰氏调味品有限公司 Mutton flavoring essence
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* Cited by examiner, † Cited by third party
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CN104783106A (en) * 2015-04-27 2015-07-22 河南品正食品有限公司 Seasoning for mutton stewed noodles and production process of seasoning

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