CN104012928B - Vacuum frying combines with microcapsule embedded technology the spicy sparerib taste compound seasoner prepared - Google Patents

Abstract

The present invention relates to vacuum frying to combine with microcapsule embedded technology the spicy sparerib taste compound seasoner prepared, effective solution conventional composite flavoring nutrient component damages is large, pollute large, energy consumption is large, inefficient problem, method is, palm oil, lard are heated after 110 DEG C, by 3/5 and capsicum of thick chilli sauce, pork, onion, Chinese prickly ash, garlic, ginger, pepper, anistree input vacuum frying apparatus rear enclosed, make oil 95 DEG C-105 DEG C boilings, vacuum frying 35-45 minute, adds salt, white granulated sugar and monosodium glutamate, becomes vacuum frying product; 2/5 pork adds water, and after adding compound protease enzymolysis, heats up when being heated to 55 DEG C, and the enzyme that goes out, sterilizing, become enzymolysis product; Vacuum frying product and enzymolysis product are added glucose, hydrolytic plant protein powder, heat temperature raising, carry out Maillard reaction, add converted starch and carry out microcapsule embedded, homogeneous, dry, scientific formula of the present invention, easy to operate, excellent in color, nutritious, energy-conserving and environment-protective, production efficiency is high.

Description

Vacuum frying combines with microcapsule embedded technology the spicy sparerib taste compound seasoner prepared

Technical field

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

Background technology

As the saying goes " bread is the staff of life, and eating with taste is elder generation ", cuisines be unable to do without delicious.Therefore, flavouring is always by people are paid attention to, data shows, abroad from the fifties just the research of compound seasoner, arrive the seventies and then become the problem falling over each other to develop, had 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%.And though 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 also in the powerful development phase at home.

Along with the quickening of the raising of living standards of the people, particularly living-pattern preservation and rhythm of life, be convenient to preserve, carry, safety and sanitation, nutrition and the various compound seasoner of local flavor obtains development at full speed, in flavouring, account for consequence.Compound seasoner can not only meet the needs of people to taste sour, sweet, bitter, peppery, salty etc. in traditional seasoning, the demand of people to the mouthfeel of " fresh " can also be met, 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 having many places to carry out compound seasoner at present, and small lot is put on market, but generally speaking, there is a lot of problems: one is that technological design is perfect not, raw material are not fully utilized in process of production, make a low multiple use, the waste material therefore produced, waste gas cause pollution to environment.Two is that the type selecting of equipment considers thorough not, and production process causes raw-material nutrition and runs off in a large number, makes product taste fragrant and not dense.Three research and develop by traditional handicraft when being product developments, and the local flavor of product is full not, the different tastes such as is difficult to reach stir-fry in same product, cooks, stewes, boils, bakes.

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 made to be exposed in air, the impact of light, heat, oxygen is comparatively large, 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 nutrient component damages of conventional composite flavoring is large, pollution is large, energy consumption is large, inefficient and color is unsatisfactory, application limitation, therefore, vacuum frying and microcapsule embedded technology can be utilized 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 needing conscientiously to solve.

Summary of the invention

For above-mentioned situation, for overcoming the defect of prior art, the object of the present invention is just to provide a kind of vacuum frying and combines with microcapsule embedded technology the spicy sparerib taste compound seasoner prepared, thus the NEW TYPE OF COMPOSITE flavoring preparing special flavour and purposes is provided, effectively can solve conventional composite flavoring nutrient component damages large, pollute large, 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 DEG C, by thick chilli sauce, 3/5 and capsicum of pork, onion, Chinese prickly ash, garlic, ginger, pepper, anistree input vacuum frying apparatus rear enclosed, open vavuum pump, oil is come to life at 95 DEG C-105 DEG C, oil presents the feature of Convention diffusion in boiling process, play the effect that nature stirs material, the vacuum frying time is 35-45 minute, material discharges fragrance effectively completely when oil seethes with excitement, effective taste compound is fully passed back into be incorporated in oil, form sauce shape taste compound, heating is stopped after vacuum frying, add edible salt, white granulated sugar, monosodium glutamate and soy sauce, put into insulation holding vessel, temperature remains on 35-38 DEG C and becomes vacuum frying product, store for future use,

2/5 remaining pork is dropped into enzymatic vessel, be together with 7 ︰ 3 puddle with pork and the weight ratio of water, open agitator and intake valve, pork and water mixing are heated up, and the compound protease adding incarnation aqueous mixtures weight 0.5% when temperature rises to 55 DEG C carries out enzymolysis, enzymolysis time is 180 minutes, after enzymolysis, close vapour when temperature is raised to 110 DEG C, carry out go out enzyme, sterilizing, become enzymolysis product, enzymolysis product pump is got in storage tank stand-by;

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 DEG C, close air bleeding valve, when continuing intensification 110 DEG C, close vapour, carry out Maillard reaction 70 minutes, after reaction, be down to normal pressure, opening the converted starch that pot cover slowly adds the second mixture weight 15% carries out microcapsule embedded, enter homogenizer after stirring in a kettle. and carry out homogeneous, after homogeneous, dnockout enters spray drying tower and carries out drying, 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 excellent in color particularly adopting vacuum frying, Maillard reaction and microcapsule embedded technology to prepare, rich in nutrition content, energy-conserving and environment-protective, production efficiency is high, effectively can 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.

Detailed description of the invention

Below in conjunction with embodiment, the specific embodiment of the present invention is elaborated.

The present invention, in concrete enforcement, is provided by following examples.

Embodiment 1

The present invention 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 DEG C, by thick chilli sauce, 3/5 and capsicum of pork, onion, Chinese prickly ash, garlic, ginger, pepper, anistree input vacuum frying apparatus rear enclosed, open vavuum pump, oil is come to life at 95 DEG C-105 DEG C, oil presents the feature of Convention diffusion in boiling process, play the effect that nature stirs material, the vacuum frying time is 35-45 minute, material discharges fragrance effectively completely when oil seethes with excitement, effective taste compound is fully passed back into be incorporated in oil, form sauce shape taste compound, heating is stopped after vacuum frying, add edible salt, white granulated sugar, monosodium glutamate and soy sauce, put into insulation holding vessel, temperature remains on 35-38 DEG C and becomes vacuum frying product, store for future use,

2/5 remaining pork is dropped into enzymatic vessel, be together with 7 ︰ 3 puddle with pork and the weight ratio of water, open agitator and intake valve, pork and water mixing are heated up, and the compound protease adding incarnation aqueous mixtures weight 0.5% when temperature rises to 55 DEG C carries out enzymolysis, enzymolysis time is 180 minutes, after enzymolysis, close vapour when temperature is raised to 110 DEG C, carry out go out enzyme, sterilizing, become enzymolysis product, enzymolysis product pump is got in storage tank stand-by;

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 DEG C, close air bleeding valve, when continuing intensification 110 DEG C, close vapour, carry out Maillard reaction 70 minutes, after reaction, be down to normal pressure, opening the converted starch that pot cover slowly adds the second mixture weight 15% carries out microcapsule embedded, enter homogenizer after stirring in a kettle. and carry out homogeneous, after homogeneous, dnockout enters spray drying tower and carries out drying, become spicy sparerib taste compound seasoner.

Embodiment 2

The present invention is in concrete enforcement, this flavoring also can 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 used for vacuum frying, 3.6kg pork is used 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 DEG C, by thick chilli sauce, 5.4kg pork and capsicum, onion, Chinese prickly ash, garlic, ginger, pepper, anistree input vacuum frying apparatus rear enclosed, open vavuum pump, oil is come to life at 95 DEG C-105 DEG C, oil presents the feature of Convention diffusion in boiling process, play the effect that nature stirs material, the vacuum frying time is 35-45 minute, material discharges fragrance effectively completely when oil seethes with excitement, effective taste compound is fully passed back into be incorporated in oil, form sauce shape taste compound, heating is stopped after vacuum frying, add edible salt, white granulated sugar, monosodium glutamate and soy sauce, put into insulation holding vessel, temperature remains on 35-38 DEG C and becomes vacuum frying product, store for future use,

3.6kg pork is dropped into enzymatic vessel, be together with 7 ︰ 3 puddle with pork and the weight ratio of water, open agitator and intake valve, pork and water mixing are heated up, and the compound protease adding incarnation aqueous mixtures weight 0.5% when temperature rises to 55 DEG C carries out enzymolysis, enzymolysis time is 180 minutes, after enzymolysis, close vapour when temperature is raised to 110 DEG C, carry out go out enzyme, sterilizing, become enzymolysis product, enzymolysis product pump is got in storage tank stand-by;

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 DEG C, close air bleeding valve, when continuing intensification 110 DEG C, close vapour, carry out Maillard reaction 70 minutes, after reaction, be down to normal pressure, opening the converted starch that pot cover slowly adds the second mixture weight 15% carries out microcapsule embedded, enter homogenizer after stirring in a kettle. and carry out homogeneous, after homogeneous, dnockout enters spray drying tower and carries out drying, 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 DEG C, by thick chilli sauce, 3/5 and capsicum of pork, onion, Chinese prickly ash, garlic, ginger, pepper, anistree input vacuum frying apparatus rear enclosed, open vavuum pump, oil is come to life at 95 DEG C-105 DEG C, oil presents the feature of Convention diffusion in boiling process, play the effect that nature stirs material, the vacuum frying time is 35-45 minute, material discharges fragrance effectively completely when oil seethes with excitement, effective taste compound is fully passed back into be incorporated in oil, form sauce shape taste compound, heating is stopped after vacuum frying, add edible salt, white granulated sugar, monosodium glutamate and soy sauce, put into insulation holding vessel, temperature remains on 35-38 DEG C and becomes vacuum frying product, store for future use,

2/5 remaining pork is dropped into enzymatic vessel, be together with 7 ︰ 3 puddle with pork and the weight ratio of water, open agitator and intake valve, pork and water mixing are heated up, and the compound protease adding incarnation aqueous mixtures weight 0.5% when temperature rises to 55 DEG C carries out enzymolysis, enzymolysis time is 180 minutes, after enzymolysis, close vapour when temperature is raised to 110 DEG C, carry out go out enzyme, sterilizing, become enzymolysis product, enzymolysis product pump is got in storage tank stand-by;

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 DEG C, close air bleeding valve, when continuing intensification 110 DEG C, close vapour, carry out Maillard reaction 70 minutes, after reaction, be down to normal pressure, opening the converted starch that pot cover slowly adds the second mixture weight 15% carries out microcapsule embedded, enter homogenizer after stirring in a kettle. and carry out homogeneous, after homogeneous, dnockout enters spray drying tower and carries out drying, 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 DEG C, by thick chilli sauce, 3/5 and capsicum of pork, onion, Chinese prickly ash, garlic, ginger, pepper, anistree input vacuum frying apparatus rear enclosed, open vavuum pump, oil is come to life at 95 DEG C-105 DEG C, oil presents the feature of Convention diffusion in boiling process, play the effect that nature stirs material, the vacuum frying time is 35-45 minute, material discharges fragrance effectively completely when oil seethes with excitement, effective taste compound is fully passed back into be incorporated in oil, form sauce shape taste compound, heating is stopped after vacuum frying, add edible salt, white granulated sugar, monosodium glutamate and soy sauce, put into insulation holding vessel, temperature remains on 35-38 DEG C and becomes vacuum frying product, store for future use,

2/5 remaining pork is dropped into enzymatic vessel, be together with 7 ︰ 3 puddle with pork and the weight ratio of water, open agitator and intake valve, pork and water mixing are heated up, and the compound protease adding incarnation aqueous mixtures weight 0.5% when temperature rises to 55 DEG C carries out enzymolysis, enzymolysis time is 180 minutes, after enzymolysis, close vapour when temperature is raised to 110 DEG C, carry out go out enzyme, sterilizing, become enzymolysis product, enzymolysis product pump is got in storage tank stand-by;

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 DEG C, close air bleeding valve, when continuing intensification 110 DEG C, close vapour, carry out Maillard reaction 70 minutes, after reaction, be down to normal pressure, opening the converted starch that pot cover slowly adds the second mixture weight 15% carries out microcapsule embedded, enter homogenizer after stirring in a kettle. and carry out homogeneous, after homogeneous, dnockout enters spray drying tower and carries out drying, become spicy sparerib taste compound seasoner.

The weight of material ratio provided by technique scheme and preparation method, can obtain the spicy sparerib taste compound seasoner of any amount as required, will not enumerate.

The present invention adopts vacuum frying, exactly fried and dehydration are organically combined, under making material be in negative pressure state, its absolute pressure is lower than atmospheric pressure, carry out food processing when this relatively hypoxia, can alleviate even avoid oxidation (as fat rancidity, enzymatic browning and other oxidation deteriorations etc.) the harm that brings.In the present invention, utilize vacuum frying technology, under making oil be in negative pressure state, seethe with excitement at a lower temperature, frying temperature is low, and the degradation of grease can reduce greatly.

Maillard reaction is adopted in the present invention, be the generation to fragrance and color and luster, in the forming process of meat-like flavor material, Maillard reaction plays a part very important, ensures product quality and color, described Maillard reaction, it is a kind of general non-enzymatic browning phenomenon, it be applied among food flavor production application, the vivid effect of the natural meat flavoring of essence tool formed, has the effect that blending technology is incomparable.The category of traditional flavor deployment and production technology has been broken in the application of Maillard reaction technology in essence field, is a brand-new essence and flavoring agent production application technology, the production being applied to flavoring of novelty in the present invention, effectively improves the quality of flavoring.

Described microcapsule embedded technology (Microencapsulation) is the technology that micro substance is wrapped in thin polymer film, is the microdisplay package technology of a kind of store solids, liquid, gas.Refer to a certain object (core or interior phase) completely coated with various macromolecular compound continuous film (wall or foreign minister) that is natural or synthesis specifically; and original chemical property of object at all be can't harm; then little by little by some outside stimulus or slow releasing function, the function of object is presented in outside again, or rely on the shielding action of cyst wall to play the effect of protection core.In the present invention, with converted starch (Starch octenyl succinate) for main wall material, the technical process such as emulsification, spraying dry is adopted to produce microcapsules meat flavour compound seasoner.Spray drying process produces the principle of microcapsules: first by having emulsibility, the macromolecular compound (wall material) of film forming is dissolved in deionized water, then mix with the material be embedded (core) and form homogeneous emulsion, finally by the microscapsule powder forming the comparatively tight densification of outer wall after spraying dry dehydration, antioxygenic property is good, and the shelf-life reaches 2 years.

Product of the present invention is through inspection and detect, its excellent in color, and the shelf-life reaches more than 2 years (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, and be only 95-105 DEG C (conventional frying temperature more than 200 DEG C), nutrient component damages 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 be formed and boil from stewing the meat flavor roasting broad harmony, have significant economic and social benefit.

Claims (5)

1. a vacuum frying combines with microcapsule embedded technology the spicy sparerib taste compound seasoner prepared, 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% makes, 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 DEG C, by thick chilli sauce, 3/5 and capsicum of pork, onion, Chinese prickly ash, garlic, ginger, pepper, anistree input vacuum frying apparatus rear enclosed, open vavuum pump, oil is come to life at 95 DEG C-105 DEG C, oil presents the feature of Convention diffusion in boiling process, play the effect that nature stirs material, the vacuum frying time is 35-45 minute, material discharges fragrance effectively completely when oil seethes with excitement, effective taste compound is fully passed back into be incorporated in oil, form sauce shape taste compound, heating is stopped after vacuum frying, add edible salt, white granulated sugar, monosodium glutamate and soy sauce, put into insulation holding vessel, temperature remains on 35-38 DEG C and becomes vacuum frying product, store for future use,

2/5 remaining pork is dropped into enzymatic vessel, be together with 7 ︰ 3 puddle with pork and the weight ratio of water, open agitator and intake valve, pork and water mixing are heated up, and the compound protease adding incarnation aqueous mixtures weight 0.5% when temperature rises to 55 DEG C carries out enzymolysis, enzymolysis time is 180 minutes, after enzymolysis, close vapour when temperature is raised to 110 DEG C, carry out go out enzyme, sterilizing, become enzymolysis product, enzymolysis product pump is got in storage tank stand-by;

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 DEG C, close air bleeding valve, when continuing intensification 110 DEG C, close vapour, carry out Maillard reaction 70 minutes, after reaction, be down to normal pressure, opening the converted starch that pot cover slowly adds the second mixture weight 15% carries out microcapsule embedded, enter homogenizer after stirring in a kettle. and carry out homogeneous, after homogeneous, dnockout enters spray drying tower and carries out drying, become spicy sparerib taste compound seasoner.

2. vacuum frying according to claim 1 combines with microcapsule embedded technology the spicy sparerib taste compound seasoner prepared, 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 DEG C, by thick chilli sauce, 3/5 and capsicum of pork, onion, Chinese prickly ash, garlic, ginger, pepper, anistree input vacuum frying apparatus rear enclosed, open vavuum pump, oil is come to life at 95 DEG C-105 DEG C, oil presents the feature of Convention diffusion in boiling process, play the effect that nature stirs material, the vacuum frying time is 35-45 minute, material discharges fragrance effectively completely when oil seethes with excitement, effective taste compound is fully passed back into be incorporated in oil, form sauce shape taste compound, heating is stopped after vacuum frying, add edible salt, white granulated sugar, monosodium glutamate and soy sauce, put into insulation holding vessel, temperature remains on 35-38 DEG C and becomes vacuum frying product, store for future use,

2/5 remaining pork is dropped into enzymatic vessel, be together with 7 ︰ 3 puddle with pork and the weight ratio of water, open agitator and intake valve, pork and water mixing are heated up, and the compound protease adding incarnation aqueous mixtures weight 0.5% when temperature rises to 55 DEG C carries out enzymolysis, enzymolysis time is 180 minutes, after enzymolysis, close vapour when temperature is raised to 110 DEG C, carry out go out enzyme, sterilizing, become enzymolysis product, enzymolysis product pump is got in storage tank stand-by;

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 DEG C, close air bleeding valve, when continuing intensification 110 DEG C, close vapour, carry out Maillard reaction 70 minutes, after reaction, be down to normal pressure, opening the converted starch that pot cover slowly adds the second mixture weight 15% carries out microcapsule embedded, enter homogenizer after stirring in a kettle. and carry out homogeneous, after homogeneous, dnockout enters spray drying tower and carries out drying, become spicy sparerib taste compound seasoner.

3. vacuum frying according to claim 1 combines with microcapsule embedded technology the spicy sparerib taste compound seasoner prepared, 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 used for vacuum frying, 3.6kg pork is used 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 DEG C, by thick chilli sauce, 5.4kg pork and capsicum, onion, Chinese prickly ash, garlic, ginger, pepper, anistree input vacuum frying apparatus rear enclosed, open vavuum pump, oil is come to life at 95 DEG C-105 DEG C, oil presents the feature of Convention diffusion in boiling process, play the effect that nature stirs material, the vacuum frying time is 35-45 minute, material discharges fragrance effectively completely when oil seethes with excitement, effective taste compound is fully passed back into be incorporated in oil, form sauce shape taste compound, heating is stopped after vacuum frying, add edible salt, white granulated sugar, monosodium glutamate and soy sauce, put into insulation holding vessel, temperature remains on 35-38 DEG C and becomes vacuum frying product, store for future use,

3.6kg pork is dropped into enzymatic vessel, be together with 7 ︰ 3 puddle with pork and the weight ratio of water, open agitator and intake valve, pork and water mixing are heated up, and the compound protease adding incarnation aqueous mixtures weight 0.5% when temperature rises to 55 DEG C carries out enzymolysis, enzymolysis time is 180 minutes, after enzymolysis, close vapour when temperature is raised to 110 DEG C, carry out go out enzyme, sterilizing, become enzymolysis product, enzymolysis product pump is got in storage tank stand-by;

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 DEG C, close air bleeding valve, when continuing intensification 110 DEG C, close vapour, carry out Maillard reaction 70 minutes, after reaction, be down to normal pressure, opening the converted starch that pot cover slowly adds the second mixture weight 15% carries out microcapsule embedded, enter homogenizer after stirring in a kettle. and carry out homogeneous, after homogeneous, dnockout enters spray drying tower and carries out drying, become spicy sparerib taste compound seasoner.

4. vacuum frying according to claim 1 combines with microcapsule embedded technology the spicy sparerib taste compound seasoner prepared, 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 DEG C, by thick chilli sauce, 3/5 and capsicum of pork, onion, Chinese prickly ash, garlic, ginger, pepper, anistree input vacuum frying apparatus rear enclosed, open vavuum pump, oil is come to life at 95 DEG C-105 DEG C, oil presents the feature of Convention diffusion in boiling process, play the effect that nature stirs material, the vacuum frying time is 35-45 minute, material discharges fragrance effectively completely when oil seethes with excitement, effective taste compound is fully passed back into be incorporated in oil, form sauce shape taste compound, heating is stopped after vacuum frying, add edible salt, white granulated sugar, monosodium glutamate and soy sauce, put into insulation holding vessel, temperature remains on 35-38 DEG C and becomes vacuum frying product, store for future use,

2/5 remaining pork is dropped into enzymatic vessel, be together with 7 ︰ 3 puddle with pork and the weight ratio of water, open agitator and intake valve, pork and water mixing are heated up, and the compound protease adding incarnation aqueous mixtures weight 0.5% when temperature rises to 55 DEG C carries out enzymolysis, enzymolysis time is 180 minutes, after enzymolysis, close vapour when temperature is raised to 110 DEG C, carry out go out enzyme, sterilizing, become enzymolysis product, enzymolysis product pump is got in storage tank stand-by;

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 DEG C, close air bleeding valve, when continuing intensification 110 DEG C, close vapour, carry out Maillard reaction 70 minutes, after reaction, be down to normal pressure, opening the converted starch that pot cover slowly adds the second mixture weight 15% carries out microcapsule embedded, enter homogenizer after stirring in a kettle. and carry out homogeneous, after homogeneous, dnockout enters spray drying tower and carries out drying, become spicy sparerib taste compound seasoner.

5. vacuum frying according to claim 1 combines with microcapsule embedded technology the spicy sparerib taste compound seasoner prepared, 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 DEG C, by thick chilli sauce, 3/5 and capsicum of pork, onion, Chinese prickly ash, garlic, ginger, pepper, anistree input vacuum frying apparatus rear enclosed, open vavuum pump, oil is come to life at 95 DEG C-105 DEG C, oil presents the feature of Convention diffusion in boiling process, play the effect that nature stirs material, the vacuum frying time is 35-45 minute, material discharges fragrance effectively completely when oil seethes with excitement, effective taste compound is fully passed back into be incorporated in oil, form sauce shape taste compound, heating is stopped after vacuum frying, add edible salt, white granulated sugar, monosodium glutamate and soy sauce, put into insulation holding vessel, temperature remains on 35-38 DEG C and becomes vacuum frying product, store for future use,

2/5 remaining pork is dropped into enzymatic vessel, be together with 7 ︰ 3 puddle with pork and the weight ratio of water, open agitator and intake valve, pork and water mixing are heated up, and the compound protease adding incarnation aqueous mixtures weight 0.5% when temperature rises to 55 DEG C carries out enzymolysis, enzymolysis time is 180 minutes, after enzymolysis, close vapour when temperature is raised to 110 DEG C, carry out go out enzyme, sterilizing, become enzymolysis product, enzymolysis product pump is got in storage tank stand-by;

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 DEG C, close air bleeding valve, when continuing intensification 110 DEG C, close vapour, carry out Maillard reaction 70 minutes, after reaction, be down to normal pressure, opening the converted starch that pot cover slowly adds the second mixture weight 15% carries out microcapsule embedded, enter homogenizer after stirring in a kettle. and carry out homogeneous, after homogeneous, dnockout enters spray drying tower and carries out drying, become spicy sparerib taste compound seasoner.