CN104012928A - Composite seasoning with spicy port rib flavor prepared by virtue of combining vacuum frying technique and microcapsule embedding technique - Google Patents

Abstract

The invention relates to composite seasoning with spicy port rib flavor prepared by virtue of combining a vacuum frying technique and a microcapsule embedding technique, and the composite seasoning is used for effectively solving the problems that conventional composite seasoning is large in nutrient component loss, large in pollution, large in energy consumption and low in efficiency. The composite seasoning is prepared by heating palm oil and lard oil to 110 DEG C, subsequently putting chilli sauce, 3/5 of pork, chilli, onion, pepper, garlic, ginger, black pepper and anise into vacuum frying equipment, sealing the vacuum frying equipment, boiling the oil at 95-105 DEG C, frying for 35-45 minutes in vacuum, adding salt, white sugar and aginomoto so as to obtain a vacuum fried product; adding water into 2/5 of pork, heating to 55 DEG C, adding compound protease for enzymolysis, heating, deactivating enzyme and sterilizing to obtain an enzymatic product; adding glucose and hydrolysis plant protein powder into the vacuum fried product and the enzymatic product, heating to raise the temperature, performing Maillard reaction, adding modified starch for microcapsule embedding, homogenizing and drying. The composite seasoning is scientific in component, easy to operate, good in color, fragrance and taste, rich in nutrition, energy-saving and environment-friendly, and high in production efficiency.

Description

The spicy sparerib taste compound seasoner that vacuum frying combines with microcapsule embedded technology and prepares

Technical field

The present invention relates to flavouring, the spicy sparerib taste compound seasoner that particularly a kind of vacuum frying combines with microcapsule embedded technology and prepares.

Background technology

As the saying goes " bread is the staff of life, and food be take taste as first ", cuisines be unable to do without delicious.Therefore, flavouring is always paid attention to by people, data shows, from the fifties, just start the research of compound seasoner abroad, 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 sparerib 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 spicy sparerib 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 33-37%, lard (refining) 12-14%, thick chilli sauce 11-13%, pork 8-10%, capsicum 4.5-5.5%, onion 4.5-5.5%, edible salt 4-5%, Chinese prickly ash 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%, pepper 0.8-1.2% and anistree 0.4-0.6% make, wherein 3/5 of pork for vacuum frying, pork 2/5 for enzymolysis, capsicum, Chinese prickly ash, pepper and star aniseed powder are broken into powder;

First by palm oil, lard adds in vacuum frying apparatus, preheating is heated to 110 ℃, by thick chilli sauce, 3/5 and capsicum of pork, onion, Chinese prickly ash, garlic, ginger, pepper, 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 pork is dropped into enzymatic vessel, take the weight ratio of pork and water together with 7 ︰ 3 puddle, open agitator and intake valve, make pork and water mix intensification, temperature adds incarnation aqueous mixtures weight 0.5% compound protease while rising to 55 ℃ carries out enzymolysis, enzymolysis time is 180 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 110 ℃ time, close vapour, carry out Maillard reaction 70 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 sparerib taste compound seasoner.

Reasonable recipe of the present invention, preparation method's science is unique, easy to operate, the spicy sparerib 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 sparerib 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 is in concrete enforcement, this flavoring is by following weighing scale: palm oil 35%, lard 13%, thick chilli sauce 12%, pork 9%, capsicum 5%, onion 5%, edible salt 4.5%, Chinese prickly ash 4%, white granulated sugar 3%, monosodium glutamate 3%, garlic 3%, ginger 2%, pepper 1% and anistree 0.5% are made, wherein 3/5 of pork for vacuum frying, pork 2/5 for enzymolysis, capsicum, Chinese prickly ash, pepper and star aniseed powder are broken into powder;

First by palm oil, lard adds in vacuum frying apparatus, preheating is heated to 110 ℃, by thick chilli sauce, 3/5 and capsicum of pork, onion, Chinese prickly ash, garlic, ginger, pepper, 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 pork is dropped into enzymatic vessel, take the weight ratio of pork and water together with 7 ︰ 3 puddle, open agitator and intake valve, make pork and water mix intensification, temperature adds incarnation aqueous mixtures weight 0.5% compound protease while rising to 55 ℃ carries out enzymolysis, enzymolysis time is 180 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 110 ℃ time, close vapour, carry out Maillard reaction 70 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 sparerib taste compound seasoner.

Embodiment 2

The present invention is in concrete enforcement, this flavoring also can be by following weighing scale: palm oil 35kg, lard 13kg, thick chilli sauce 12kg, pork 9kg, capsicum 5kg, onion 5kg, edible salt 4.5kg, Chinese prickly ash 4kg, white granulated sugar 3kg, monosodium glutamate 3kg, garlic 3kg, ginger 2kg, pepper 1kg and anistree 0.5kg make, wherein 5.4kg pork is for vacuum frying, 3.6kg pork is for enzymolysis, and capsicum, Chinese prickly ash, pepper and star aniseed powder are broken into powder;

First by palm oil, lard adds in vacuum frying apparatus, preheating is heated to 110 ℃, by thick chilli sauce, 5.4kg pork and capsicum, onion, Chinese prickly ash, garlic, ginger, pepper, 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,

3.6kg pork is dropped into enzymatic vessel, take the weight ratio of pork and water together with 7 ︰ 3 puddle, open agitator and intake valve, make pork and water mix intensification, temperature adds incarnation aqueous mixtures weight 0.5% compound protease while rising to 55 ℃ carries out enzymolysis, enzymolysis time is 180 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 110 ℃ time, close vapour, carry out Maillard reaction 70 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 sparerib taste compound seasoner.

Embodiment 3

The present invention is in concrete enforcement, this flavoring is by following weighing scale: palm oil 34%, lard 13.6%, thick chilli sauce 11.5%, pork 9.5%, capsicum 4.7%, onion 5.4%, edible salt 4.2%, Chinese prickly ash 4.4%, white granulated sugar 2.7%, monosodium glutamate 3.4%, garlic 2.7%, ginger 2.4%, pepper 0.9% and anistree 0.6% are made, wherein 3/5 of pork for vacuum frying, pork 2/5 for enzymolysis, capsicum, Chinese prickly ash, pepper and star aniseed powder are broken into powder;

First by palm oil, lard adds in vacuum frying apparatus, preheating is heated to 110 ℃, by thick chilli sauce, 3/5 and capsicum of pork, onion, Chinese prickly ash, garlic, ginger, pepper, 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 pork is dropped into enzymatic vessel, take the weight ratio of pork and water together with 7 ︰ 3 puddle, open agitator and intake valve, make pork and water mix intensification, temperature adds incarnation aqueous mixtures weight 0.5% compound protease while rising to 55 ℃ carries out enzymolysis, enzymolysis time is 180 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 110 ℃ time, close vapour, carry out Maillard reaction 70 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 sparerib taste compound seasoner.

Embodiment 4

The present invention in force, this flavoring is by following weighing scale: palm oil 36%, lard 12.4%, thick chilli sauce 12.4%, pork 8.5%, capsicum 5.3%, onion 4.6%, edible salt 4.8%, Chinese prickly ash 3.6%, white granulated sugar 3.3%, monosodium glutamate 2.7%, garlic 3.3%, ginger 1.6%, pepper 1.1% and anistree 0.4% are made, wherein 3/5 of pork for vacuum frying, pork 2/5 for enzymolysis, capsicum, Chinese prickly ash, pepper and star aniseed powder are broken into powder;

First by palm oil, lard adds in vacuum frying apparatus, preheating is heated to 110 ℃, by thick chilli sauce, 3/5 and capsicum of pork, onion, Chinese prickly ash, garlic, ginger, pepper, 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 pork is dropped into enzymatic vessel, take the weight ratio of pork and water together with 7 ︰ 3 puddle, open agitator and intake valve, make pork and water mix intensification, temperature adds incarnation aqueous mixtures weight 0.5% compound protease while rising to 55 ℃ carries out enzymolysis, enzymolysis time is 180 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 110 ℃ time, close vapour, carry out Maillard reaction 70 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 sparerib taste compound seasoner.

The weight of material providing by technique scheme compares and preparation method, can make as required the spicy sparerib 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. a vacuum frying spicy sparerib 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 33-37%, lard 12-14%, thick chilli sauce 11-13%, pork 8-10%, capsicum 4.5-5.5%, onion 4.5-5.5%, edible salt 4-5%, Chinese prickly ash 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%, pepper 0.8-1.2% and anistree 0.4-0.6% make, wherein 3/5 of pork for vacuum frying, pork 2/5 for enzymolysis, capsicum, Chinese prickly ash, pepper and star aniseed powder are broken into powder,

First by palm oil, lard adds in vacuum frying apparatus, preheating is heated to 110 ℃, by thick chilli sauce, 3/5 and capsicum of pork, onion, Chinese prickly ash, garlic, ginger, pepper, 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 pork is dropped into enzymatic vessel, take the weight ratio of pork and water together with 7 ︰ 3 puddle, open agitator and intake valve, make pork and water mix intensification, temperature adds incarnation aqueous mixtures weight 0.5% compound protease while rising to 55 ℃ carries out enzymolysis, enzymolysis time is 180 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 110 ℃ time, close vapour, carry out Maillard reaction 70 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 sparerib taste compound seasoner.

2. the spicy sparerib 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 35%, lard 13%, thick chilli sauce 12%, pork 9%, capsicum 5%, onion 5%, edible salt 4.5%, Chinese prickly ash 4%, white granulated sugar 3%, monosodium glutamate 3%, garlic 3%, ginger 2%, pepper 1% and anistree 0.5% are made, wherein 3/5 of pork for vacuum frying, pork 2/5 for enzymolysis, capsicum, Chinese prickly ash, pepper and star aniseed powder are broken into powder;

First by palm oil, lard adds in vacuum frying apparatus, preheating is heated to 110 ℃, by thick chilli sauce, 3/5 and capsicum of pork, onion, Chinese prickly ash, garlic, ginger, pepper, 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 pork is dropped into enzymatic vessel, take the weight ratio of pork and water together with 7 ︰ 3 puddle, open agitator and intake valve, make pork and water mix intensification, temperature adds incarnation aqueous mixtures weight 0.5% compound protease while rising to 55 ℃ carries out enzymolysis, enzymolysis time is 180 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 110 ℃ time, close vapour, carry out Maillard reaction 70 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 sparerib taste compound seasoner.

3. the spicy sparerib 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 35kg, lard 13kg, thick chilli sauce 12kg, pork 9kg, capsicum 5kg, onion 5kg, edible salt 4.5kg, Chinese prickly ash 4kg, white granulated sugar 3kg, monosodium glutamate 3kg, garlic 3kg, ginger 2kg, pepper 1kg and anistree 0.5kg make, wherein 5.4kg pork is for vacuum frying, 3.6kg pork is for enzymolysis, and capsicum, Chinese prickly ash, pepper and star aniseed powder are broken into powder;

First by palm oil, lard adds in vacuum frying apparatus, preheating is heated to 110 ℃, by thick chilli sauce, 5.4kg pork and capsicum, onion, Chinese prickly ash, garlic, ginger, pepper, 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,

3.6kg pork is dropped into enzymatic vessel, take the weight ratio of pork and water together with 7 ︰ 3 puddle, open agitator and intake valve, make pork and water mix intensification, temperature adds incarnation aqueous mixtures weight 0.5% compound protease while rising to 55 ℃ carries out enzymolysis, enzymolysis time is 180 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 110 ℃ time, close vapour, carry out Maillard reaction 70 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 sparerib taste compound seasoner.

4. the spicy sparerib 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 34%, lard 13.6%, thick chilli sauce 11.5%, pork 9.5%, capsicum 4.7%, onion 5.4%, edible salt 4.2%, Chinese prickly ash 4.4%, white granulated sugar 2.7%, monosodium glutamate 3.4%, garlic 2.7%, ginger 2.4%, pepper 0.9% and anistree 0.6% are made, wherein 3/5 of pork for vacuum frying, pork 2/5 for enzymolysis, capsicum, Chinese prickly ash, pepper and star aniseed powder are broken into powder;

First by palm oil, lard adds in vacuum frying apparatus, preheating is heated to 110 ℃, by thick chilli sauce, 3/5 and capsicum of pork, onion, Chinese prickly ash, garlic, ginger, pepper, 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 pork is dropped into enzymatic vessel, take the weight ratio of pork and water together with 7 ︰ 3 puddle, open agitator and intake valve, make pork and water mix intensification, temperature adds incarnation aqueous mixtures weight 0.5% compound protease while rising to 55 ℃ carries out enzymolysis, enzymolysis time is 180 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 110 ℃ time, close vapour, carry out Maillard reaction 70 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 sparerib taste compound seasoner.

5. the spicy sparerib 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 36%, lard 12.4%, thick chilli sauce 12.4%, pork 8.5%, capsicum 5.3%, onion 4.6%, edible salt 4.8%, Chinese prickly ash 3.6%, white granulated sugar 3.3%, monosodium glutamate 2.7%, garlic 3.3%, ginger 1.6%, pepper 1.1% and anistree 0.4% are made, wherein 3/5 of pork for vacuum frying, pork 2/5 for enzymolysis, capsicum, Chinese prickly ash, pepper and star aniseed powder are broken into powder;

First by palm oil, lard adds in vacuum frying apparatus, preheating is heated to 110 ℃, by thick chilli sauce, 3/5 and capsicum of pork, onion, Chinese prickly ash, garlic, ginger, pepper, 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 pork is dropped into enzymatic vessel, take the weight ratio of pork and water together with 7 ︰ 3 puddle, open agitator and intake valve, make pork and water mix intensification, temperature adds incarnation aqueous mixtures weight 0.5% compound protease while rising to 55 ℃ carries out enzymolysis, enzymolysis time is 180 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 110 ℃ time, close vapour, carry out Maillard reaction 70 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 sparerib taste compound seasoner.