CN104012931A - Red-cooked pork flavor type compound seasoning prepared by combining vacuum frying and microcapsule embedding technology - Google Patents

Abstract

The invention relates to a red-cooked pork flavor type compound seasoning prepared by combining vacuum frying and a microcapsule embedding technology, and effectively solves the problem that conventional compound seasoning is great in loss of nutritional ingredient, great in pollution, great in source consumption and low in efficiency. The method comprises the following steps: warming palm oil and lard oil to 110 DEG C; feeding thick broad-bean sauce, sweet flour paste, 3/5 of pork, onions, garlic, gingers, hot pepper, pepper and anise into vacuum frying equipment and closing; boiling the oil at 95-105 DEG C; vacuum frying for 35-45 minutes; adding salt, white granulated sugar and monosodium glutamate to obtain a vacuum frying product; adding water into 2/5 of pork, heating to 55 DEG C, adding compound protease for enzymolysis, warming, deactivating enzymes and sterilizing to obtain enzymatic hydrolysate; and adding the vacuum frying product and the enzymatic hydrolysate into glucose and hydrolyzed plant protein powder, heating for Maillard reaction, adding modified starch for microcapsule embedding, homogenizing and drying. The seasoning provided by the invention is scientific in formula, easy to operate, excellent in color, aroma and taste, abundant in nutrition, and high in production efficiency, and has the energy-saving and environment-friendly effects.

Description

Vacuum frying combine with microcapsule embedded technology preparation meat flavour compound seasoner braised in soy sauce

Technical field

The present invention relates to flavouring, particularly a kind of vacuum frying combine with microcapsule embedded technology preparation meat flavour compound seasoner braised in soy sauce.

Background technology

Flavouring and people's lives are closely related.As the saying goes " bread is the staff of life, and food is taking taste as first ", cuisines be unable to do without delicious.Data shows, just starts the research of compound seasoner abroad from the fifties, and having arrived the seventies becomes the problem of falling over each other exploitation, have a great development again in recent years, and very universal, quality is also high, and in market, the share of compound seasoner has accounted for more than 80%.Though and the annual growth of China's compound seasoner is up to 20%, with regard to total amount, also can not satisfy the demands far away.With regard to kind, also concentrate on the minority local flavors such as pungent.Compound seasoner is at home also in the powerful development phase.

Along with the change of the raising of living standards of the people, particularly life style and the quickening of rhythm of life, be convenient to preserve, carry, safety and sanitation, nutrition and the various compound seasoner of local flavor has obtained development at full speed, in flavouring, account for consequence.Compound seasoner can not only meet the needs of people to taste sour, sweet, bitter, peppery, salty etc. in traditional seasoning, can also meet the demand of the mouthfeel of people to " fresh ", this is the high-level enjoyment to family cooking after people's living standard improves, and is equally also a major reason of food industry fast development.

The domestic development that has many places to carry out compound seasoner at present, and small lot has been put on market, but generally speaking, exist a lot of problems: the one, technological design is perfect not, raw material are not fully utilized in process of production, make a low multiple use, the waste material, the waste gas that therefore produce have caused pollution to environment.The 2nd, it is thorough not that the type selecting of equipment is considered, production process has caused raw-material nutrition to run off in a large number, makes product taste fragrant and not dense.The 3rd, when product development, to research and develop by traditional handicraft, the local flavor of product is full not, the different taste such as be difficult to reach stir-fry in same product, cook, stew, boil, bake.

In addition, conventional composite flavoring production technology is single, adopt the fried or simple compounded technology of normal temperature, the taste compound core body of compound seasoner is exposed in air, affected by light, heat, oxygen larger, the problem such as have that product special flavour loss is many, apt to deteriorate, storage period is shorter, energy consumption is large and production efficiency is low.

Therefore, the nutritional labeling loss of conventional composite flavoring is large, it is large to pollute, energy consumption is large, poor efficiency and color unsatisfactory, application limitation, therefore, can utilize vacuum frying and microcapsule embedded technology to replace the fried and simple mix compounded technology of traditional normal temperature to prepare meat flavour compound seasoner braised in soy sauce, 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 be just to provide a kind of vacuum frying combine with microcapsule embedded technology preparation meat flavour compound seasoner braised in soy sauce, 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) 9-11%, pork 8-10%, thick broad-bean sauce 7-9%, sweet fermented flour sauce 5.5-6.5%, 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 2.5-3.5%, 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 pork for vacuum frying, pork 2/5 for enzymolysis, capsicum, Chinese prickly ash and star aniseed powder are broken into powder;

First by palm oil, lard adds in vacuum frying apparatus, preheating is heated to 115 DEG C, by thick broad-bean sauce, sweet fermented flour sauce, 3/5 and onion of pork, 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 DEG C-105 DEG C, oil presents the feature of convection current diffusion in boiling process, play the effect that nature stirs material, the vacuum frying time is 35-45 minute, material effectively discharges fragrance completely in the time that oil seethes with excitement, effective taste compound is fully passed back into be incorporated in oil, form sauce shape taste compound, after vacuum frying, stop heating, add edible salt, white granulated sugar, 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, taking 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 0.4% compound protease while rising to 55 DEG C carries out enzymolysis, enzymolysis time is 135 minutes, after enzymolysis, when being raised to 110 DEG C, temperature closes vapour, the enzyme that goes out, sterilizing, become enzymolysis product, enzymolysis product is got in storage tank stand-by with pump;

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, in the time that temperature reaches 100 DEG C, close air bleeding valve, continue to heat up 105 DEG C time, close vapour, carry out Maillard reaction 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 meat flavour compound seasoner braised in soy sauce.

Prescription science of the present invention, preparation method is novel unique, easy to operate, the meat flavour compound seasoner color braised in soy sauce 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 meat flavor seasoning braised in soy sauce, replace flavoring prepared by the fried and simple mix compounded technology of traditional normal temperature, economic and social benefit is remarkable.

Brief description of the drawings

Fig. 1 is production technological process of the present invention.

Detailed description of the invention

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

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

Embodiment 1

The present invention is in concrete enforcement, this flavoring is by following weighing scale: palm oil 35%, lard 10%, pork 9%, thick broad-bean sauce 8%, sweet fermented flour sauce 6%, edible salt 7.5%, onion 5%, soy sauce 5%, white granulated sugar 4%, monosodium glutamate 3.5%, garlic 3%, ginger 2%, capsicum 1%, Chinese prickly ash 0.5% and anistree 0.5% are made, wherein 3/5 of pork for vacuum frying, pork 2/5 for enzymolysis, capsicum, Chinese prickly ash and star aniseed powder are broken into powder;

First by palm oil, lard adds in vacuum frying apparatus, preheating is heated to 115 DEG C, by thick broad-bean sauce, sweet fermented flour sauce, 3/5 and onion of pork, 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 DEG C-105 DEG C, oil presents the feature of convection current diffusion in boiling process, play the effect that nature stirs material, the vacuum frying time is 35-45 minute, material effectively discharges fragrance completely in the time that oil seethes with excitement, effective taste compound is fully passed back into be incorporated in oil, form sauce shape taste compound, after vacuum frying, stop heating, add edible salt, white granulated sugar, 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, taking 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 0.4% compound protease while rising to 55 DEG C carries out enzymolysis, enzymolysis time is 135 minutes, after enzymolysis, when being raised to 110 DEG C, temperature closes vapour, the enzyme that goes out, sterilizing, become enzymolysis product, enzymolysis product is got in storage tank stand-by with pump;

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, in the time that temperature reaches 100 DEG C, close air bleeding valve, continue to heat up 105 DEG C time, close vapour, carry out Maillard reaction 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 meat flavour compound seasoner braised in soy sauce.

Embodiment 2

The present invention is in concrete enforcement, this flavoring is by following weighing scale: palm oil 35kg, lard 10kg, pork 9kg, thick broad-bean sauce 8kg, sweet fermented flour sauce 6kg, edible salt 7.5kg, onion 5kg, soy sauce 5kg, white granulated sugar 4kg, monosodium glutamate 3.5kg, garlic 3kg, ginger 2kg, capsicum 1kg, Chinese prickly ash 0.5kg and anistree 0.5kg make, wherein 5.4kg pork is for vacuum frying, 3.6kg pork is for enzymolysis, and capsicum, Chinese prickly ash and star aniseed powder are broken into powder;

First by palm oil, lard adds in vacuum frying apparatus, preheating is heated to 115 DEG C, by thick broad-bean sauce, sweet fermented flour sauce, 5.4kg pork 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 DEG C-105 DEG C, oil presents the feature of convection current diffusion in boiling process, play the effect that nature stirs material, the vacuum frying time is 35-45 minute, material effectively discharges fragrance completely in the time that oil seethes with excitement, effective taste compound is fully passed back into be incorporated in oil, form sauce shape taste compound, after vacuum frying, stop heating, add edible salt, white granulated sugar, 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, taking 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 0.4% compound protease while rising to 55 DEG C carries out enzymolysis, enzymolysis time is 135 minutes, after enzymolysis, when being raised to 110 DEG C, temperature closes vapour, the enzyme that goes out, sterilizing, become enzymolysis product, enzymolysis product is got in storage tank stand-by with pump;

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, in the time that temperature reaches 100 DEG C, close air bleeding valve, continue to heat up 105 DEG C time, close vapour, carry out Maillard reaction 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 meat flavour compound seasoner braised in soy sauce.

Embodiment 3

The present invention is in concrete enforcement, this flavoring is by following weighing scale: palm oil 34.5%, lard 10.5%, pork 8.5%, thick broad-bean sauce 8.5%, sweet fermented flour sauce 5.8%, edible salt 7.7%, onion 4.8%, soy sauce 5.3%, white granulated sugar 3.7%, monosodium glutamate 3.8%, garlic 2.7%, ginger 2.2%, capsicum 0.9%, Chinese prickly ash 0.55% and anistree 0.55% are made, wherein 3/5 of pork for vacuum frying, pork 2/5 for enzymolysis, capsicum, Chinese prickly ash and star aniseed powder are broken into powder;

First by palm oil, lard adds in vacuum frying apparatus, preheating is heated to 115 DEG C, by thick broad-bean sauce, sweet fermented flour sauce, 3/5 and onion of pork, 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 DEG C-105 DEG C, oil presents the feature of convection current diffusion in boiling process, play the effect that nature stirs material, the vacuum frying time is 35-45 minute, material effectively discharges fragrance completely in the time that oil seethes with excitement, effective taste compound is fully passed back into be incorporated in oil, form sauce shape taste compound, after vacuum frying, stop heating, add edible salt, white granulated sugar, 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, taking 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 0.4% compound protease while rising to 55 DEG C carries out enzymolysis, enzymolysis time is 135 minutes, after enzymolysis, when being raised to 110 DEG C, temperature closes vapour, the enzyme that goes out, sterilizing, become enzymolysis product, enzymolysis product is got in storage tank stand-by with pump;

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, in the time that temperature reaches 100 DEG C, close air bleeding valve, continue to heat up 105 DEG C time, close vapour, carry out Maillard reaction 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 meat flavour compound seasoner braised in soy sauce.

Embodiment 4

The present invention is in concrete enforcement, this flavoring is by following weighing scale: palm oil 36%, lard 9.5%, pork 9.4%, thick broad-bean sauce 7.4%, sweet fermented flour sauce 6.2%, edible salt 7.3%, onion 5.2%, soy sauce 4.7%, white granulated sugar 4.2%, monosodium glutamate 3.2%, garlic 3.3%, ginger 1.6%, capsicum 1.1%, Chinese prickly ash 0.45% and anistree 0.45% are made, wherein 3/5 of pork for vacuum frying, pork 2/5 for enzymolysis, capsicum, Chinese prickly ash and star aniseed powder are broken into powder;

First by palm oil, lard adds in vacuum frying apparatus, preheating is heated to 115 DEG C, by thick broad-bean sauce, sweet fermented flour sauce, 3/5 and onion of pork, 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 DEG C-105 DEG C, oil presents the feature of convection current diffusion in boiling process, play the effect that nature stirs material, the vacuum frying time is 35-45 minute, material effectively discharges fragrance completely in the time that oil seethes with excitement, effective taste compound is fully passed back into be incorporated in oil, form sauce shape taste compound, after vacuum frying, stop heating, add edible salt, white granulated sugar, 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, taking 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 0.4% compound protease while rising to 55 DEG C carries out enzymolysis, enzymolysis time is 135 minutes, after enzymolysis, when being raised to 110 DEG C, temperature closes vapour, the enzyme that goes out, sterilizing, become enzymolysis product, enzymolysis product is got in storage tank stand-by with pump;

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, in the time that temperature reaches 100 DEG C, close air bleeding valve, continue to heat up 105 DEG C time, close vapour, carry out Maillard reaction 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 meat flavour compound seasoner braised in soy sauce.

The weight of material providing by technique scheme compares and preparation method, can make as required the meat flavour compound seasoner braised in soy sauce of any amount, will not enumerate.

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

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

Described microcapsule embedded technology (Microencapsulation) is that micro substance is wrapped in the technology in thin polymer film, is the microdisplay package technology of a kind of store solids, liquid, gas.Refer to specifically the various natural or synthetic macromolecular compound continuous films (wall or foreign minister) of a certain object (core or interior phase) are coated completely; and it is at all harmless to original chemical property of object; then little by little by some outside stimulus or slow releasing function, the function of object is presented again in outside, or rely on the shielding action of cyst wall to play the effect of protection core.In the present invention, taking converted starch (starch octenyl succinate) as main wall material, adopt the technical process such as emulsification, spraying are dried to produce microcapsules meat flavour compound seasoner.The principle that spray drying process is produced microcapsules is: first the macromolecular compound (wall material) with emulsibility, film forming is dissolved in deionized water, then with the emulsion that is mixed and form homogeneous by the material of embedding (core), finally by the microscapsule powder that forms the comparatively tight densification of outer wall after spraying drying and dehydrating, antioxygenic property is good, and the shelf-life reaches 2 years.

Product of the present invention is through inspection and detection, and its color is all good, and the shelf-life reaches 2 years above (only 6 months existing product shelf-life), and relevant test index is as follows:

Physical and chemical index table

Project	Index
		Moisture, %≤	10
Arsenic (in As), mg/kg≤	0.5
		Plumbous (in Pb), mg/kg≤	1.0

Microbiological indicator table two

Project	Index
		Total plate count, (cfu/g)	≤15000
Coliform, (MPN/g)	≤1.5
		Pathogenic bacteria (salmonella, Shigella, staphylococcus aureus)	Do not detect

The present invention is the substitute of conventional composite flavoring, because the present invention adopts vacuum frying, frying temperature is low, is only 95-105 DEG C (conventional frying temperature is more than 200 DEG C), and nutritional labeling loss is few, and greatly save raw material, energy-conserving and environment-protective, the shelf-life reaches more than 2 years, product safety hidden danger is little, fragrance enrich full, aromatic flavour is true to nature, can form the meat flavor that boils the broad harmony of barbecue from stewing, have significant economic and social benefit.

Claims (5)

1. the vacuum frying meat flavour compound seasoner braised in soy sauce 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 9-11%, pork 8-10%, thick broad-bean sauce 7-9%, sweet fermented flour sauce 5.5-6.5%, 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 2.5-3.5%, 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 pork for vacuum frying, pork 2/5 for enzymolysis, capsicum, Chinese prickly ash and star aniseed powder are broken into powder,

First by palm oil, lard adds in vacuum frying apparatus, preheating is heated to 115 DEG C, by thick broad-bean sauce, sweet fermented flour sauce, 3/5 and onion of pork, 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 DEG C-105 DEG C, oil presents the feature of convection current diffusion in boiling process, play the effect that nature stirs material, the vacuum frying time is 35-45 minute, material effectively discharges fragrance completely in the time that oil seethes with excitement, effective taste compound is fully passed back into be incorporated in oil, form sauce shape taste compound, after vacuum frying, stop heating, add edible salt, white granulated sugar, 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, taking 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 0.4% compound protease while rising to 55 DEG C carries out enzymolysis, enzymolysis time is 135 minutes, after enzymolysis, when being raised to 110 DEG C, temperature closes vapour, the enzyme that goes out, sterilizing, become enzymolysis product, enzymolysis product is got in storage tank stand-by with pump;

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, in the time that temperature reaches 100 DEG C, close air bleeding valve, continue to heat up 105 DEG C time, close vapour, carry out Maillard reaction 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 meat flavour compound seasoner braised in soy sauce.

Vacuum frying according to claim 1 combine with microcapsule embedded technology preparation meat flavour compound seasoner braised in soy sauce, it is characterized in that, this flavoring is by following weighing scale: palm oil 35%, lard 10%, pork 9%, thick broad-bean sauce 8%, sweet fermented flour sauce 6%, edible salt 7.5%, onion 5%, soy sauce 5%, white granulated sugar 4%, monosodium glutamate 3.5%, garlic 3%, ginger 2%, capsicum 1%, Chinese prickly ash 0.5% and anistree 0.5% are made, wherein 3/5 of pork for vacuum frying, pork 2/5 for enzymolysis, capsicum, Chinese prickly ash and star aniseed powder are broken into powder;

First by palm oil, lard adds in vacuum frying apparatus, preheating is heated to 115 DEG C, by thick broad-bean sauce, sweet fermented flour sauce, 3/5 and onion of pork, 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 DEG C-105 DEG C, oil presents the feature of convection current diffusion in boiling process, play the effect that nature stirs material, the vacuum frying time is 35-45 minute, material effectively discharges fragrance completely in the time that oil seethes with excitement, effective taste compound is fully passed back into be incorporated in oil, form sauce shape taste compound, after vacuum frying, stop heating, add edible salt, white granulated sugar, 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, taking 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 0.4% compound protease while rising to 55 DEG C carries out enzymolysis, enzymolysis time is 135 minutes, after enzymolysis, when being raised to 110 DEG C, temperature closes vapour, the enzyme that goes out, sterilizing, become enzymolysis product, enzymolysis product is got in storage tank stand-by with pump;

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, in the time that temperature reaches 100 DEG C, close air bleeding valve, continue to heat up 105 DEG C time, close vapour, carry out Maillard reaction 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 meat flavour compound seasoner braised in soy sauce.

Vacuum frying according to claim 1 combine with microcapsule embedded technology preparation meat flavour compound seasoner braised in soy sauce, it is characterized in that, this flavoring is by following weighing scale: palm oil 35kg, lard 10kg, pork 9kg, thick broad-bean sauce 8kg, sweet fermented flour sauce 6kg, edible salt 7.5kg, onion 5kg, soy sauce 5kg, white granulated sugar 4kg, monosodium glutamate 3.5kg, garlic 3kg, ginger 2kg, capsicum 1kg, Chinese prickly ash 0.5kg and anistree 0.5kg make, wherein 5.4kg pork is for vacuum frying, 3.6kg pork is for enzymolysis, and capsicum, Chinese prickly ash and star aniseed powder are broken into powder;

First by palm oil, lard adds in vacuum frying apparatus, preheating is heated to 115 DEG C, by thick broad-bean sauce, sweet fermented flour sauce, 5.4kg pork 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 DEG C-105 DEG C, oil presents the feature of convection current diffusion in boiling process, play the effect that nature stirs material, the vacuum frying time is 35-45 minute, material effectively discharges fragrance completely in the time that oil seethes with excitement, effective taste compound is fully passed back into be incorporated in oil, form sauce shape taste compound, after vacuum frying, stop heating, add edible salt, white granulated sugar, 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, taking 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 0.4% compound protease while rising to 55 DEG C carries out enzymolysis, enzymolysis time is 135 minutes, after enzymolysis, when being raised to 110 DEG C, temperature closes vapour, the enzyme that goes out, sterilizing, become enzymolysis product, enzymolysis product is got in storage tank stand-by with pump;

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, in the time that temperature reaches 100 DEG C, close air bleeding valve, continue to heat up 105 DEG C time, close vapour, carry out Maillard reaction 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 meat flavour compound seasoner braised in soy sauce.

Vacuum frying according to claim 1 combine with microcapsule embedded technology preparation meat flavour compound seasoner braised in soy sauce, it is characterized in that, this flavoring is by following weighing scale: palm oil 34.5%, lard 10.5%, pork 8.5%, thick broad-bean sauce 8.5%, sweet fermented flour sauce 5.8%, edible salt 7.7%, onion 4.8%, soy sauce 5.3%, white granulated sugar 3.7%, monosodium glutamate 3.8%, garlic 2.7%, ginger 2.2%, capsicum 0.9%, Chinese prickly ash 0.55% and anistree 0.55% is made, wherein 3/5 of pork for vacuum frying, pork 2/5 for enzymolysis, capsicum, Chinese prickly ash and star aniseed powder are broken into powder,

First by palm oil, lard adds in vacuum frying apparatus, preheating is heated to 115 DEG C, by thick broad-bean sauce, sweet fermented flour sauce, 3/5 and onion of pork, 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 DEG C-105 DEG C, oil presents the feature of convection current diffusion in boiling process, play the effect that nature stirs material, the vacuum frying time is 35-45 minute, material effectively discharges fragrance completely in the time that oil seethes with excitement, effective taste compound is fully passed back into be incorporated in oil, form sauce shape taste compound, after vacuum frying, stop heating, add edible salt, white granulated sugar, 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, taking 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 0.4% compound protease while rising to 55 DEG C carries out enzymolysis, enzymolysis time is 135 minutes, after enzymolysis, when being raised to 110 DEG C, temperature closes vapour, the enzyme that goes out, sterilizing, become enzymolysis product, enzymolysis product is got in storage tank stand-by with pump;

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, in the time that temperature reaches 100 DEG C, close air bleeding valve, continue to heat up 105 DEG C time, close vapour, carry out Maillard reaction 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 meat flavour compound seasoner braised in soy sauce.

Vacuum frying according to claim 1 combine with microcapsule embedded technology preparation meat flavour compound seasoner braised in soy sauce, it is characterized in that, this flavoring is by following weighing scale: palm oil 36%, lard 9.5%, pork 9.4%, thick broad-bean sauce 7.4%, sweet fermented flour sauce 6.2%, edible salt 7.3%, onion 5.2%, soy sauce 4.7%, white granulated sugar 4.2%, monosodium glutamate 3.2%, garlic 3.3%, ginger 1.6%, capsicum 1.1%, Chinese prickly ash 0.45% and anistree 0.45% is made, wherein 3/5 of pork for vacuum frying, pork 2/5 for enzymolysis, capsicum, Chinese prickly ash and star aniseed powder are broken into powder,

First by palm oil, lard adds in vacuum frying apparatus, preheating is heated to 115 DEG C, by thick broad-bean sauce, sweet fermented flour sauce, 3/5 and onion of pork, 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 DEG C-105 DEG C, oil presents the feature of convection current diffusion in boiling process, play the effect that nature stirs material, the vacuum frying time is 35-45 minute, material effectively discharges fragrance completely in the time that oil seethes with excitement, effective taste compound is fully passed back into be incorporated in oil, form sauce shape taste compound, after vacuum frying, stop heating, add edible salt, white granulated sugar, 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, taking 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 0.4% compound protease while rising to 55 DEG C carries out enzymolysis, enzymolysis time is 135 minutes, after enzymolysis, when being raised to 110 DEG C, temperature closes vapour, the enzyme that goes out, sterilizing, become enzymolysis product, enzymolysis product is got in storage tank stand-by with pump;

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, in the time that temperature reaches 100 DEG C, close air bleeding valve, continue to heat up 105 DEG C time, close vapour, carry out Maillard reaction 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 meat flavour compound seasoner braised in soy sauce.