CN104026548A - Method for preparing compound seasoning with flavor of tomato braised beef brisket by combining vacuum frying technology and microcapsule embedding technology - Google Patents
Method for preparing compound seasoning with flavor of tomato braised beef brisket by combining vacuum frying technology and microcapsule embedding technology Download PDFInfo
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- CN104026548A CN104026548A CN201410290903.8A CN201410290903A CN104026548A CN 104026548 A CN104026548 A CN 104026548A CN 201410290903 A CN201410290903 A CN 201410290903A CN 104026548 A CN104026548 A CN 104026548A
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/201—Compounds of unspecified constitution characterised by the chemical reaction for their preparation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/26—Meat flavours
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/70—Fixation, conservation, or encapsulation of flavouring agents
- A23L27/72—Encapsulation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Seasonings (AREA)
- General Preparation And Processing Of Foods (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention relates to a method for preparing compound seasoning with flavor of tomato braised beef brisket by combining a vacuum frying technology and a microcapsule embedding technology and aims to effectively solve the problems of great loss of nutritional ingredient, heavy pollution, high energy consumption and low efficiency of a conventional compound seasoning. The method comprises the following steps: heating palm oil and beef tallow to 110 DEG C, adding tomato sauce, 3/5 of beef, tomato, chive, garlic, ginger, pepper and anise into a vacuum frying device and then sealing, boiling the oil at the temperature of 95 DEG C-105 DEG C, carrying out vacuum frying for 35-45 minutes, and adding salt, white granulated sugar and aginomoto to prepare vacuum fried product; adding water into 2/5 of beef, adding compound protease for enzymolysis when heating to 55 DEG C, then heating, deactivating enzyme and sterilizing to prepare an enzymolysis product; and adding the vacuum fried product and the enzymolysis product into glucose and hydrolyzed vegetable protein powder, heating, carrying out Maillard reaction, adding modified starch and carrying out microcapsule embedding, homogenizing and drying to obtain the compound seasoning with flavor of tomato braised beef brisket. The compound seasoning is scientific in formula, easy to operate, good in color, aroma and taste, rich in nutrition, energy-saving and environmentally friendly and high in production efficiency.
Description
Technical field
The present invention relates to flavouring, particularly a kind of vacuum frying combines with microcapsule embedded technology and prepares tomato sirloin taste compound seasoner.
Background technology
Flavouring industry is closely related with people's lives.As the saying goes " bread is the staff of life, and food be take taste as first ", cuisines be unable to do without delicious.The today of particularly day by day improving in people's life, all the more so.Data shows, just starts the research of compound seasoner abroad from the fifties, and having arrived the seventies becomes the problem of falling over each other exploitation, have a great development again in recent years, and very universal, quality is also high, and in market, the share of compound seasoner accounts for more than 80%.Though and the annual growth of China's compound seasoner is up to 20%, with regard to total amount, also can not satisfy the demands far away.With regard to kind, also concentrate on the minority local flavors such as pungent.Compound seasoner is at home also in the powerful development phase.
Along with the change of the raising of living standards of the people, particularly life style and the quickening of rhythm of life, be convenient to preserve, carry, safety and sanitation, nutrition and the various compound seasoner of local flavor has obtained development at full speed, in flavouring, accounted for consequence.Compound seasoner can not only meet the needs of people to taste sour, sweet, bitter, peppery, salty etc. in traditional seasoning, can also meet the demand of people to the mouthfeel of " fresh ", this is the high-level enjoyment to family cooking after people's living standard improves, and is equally also a major reason of food industry fast development.
The domestic development that has many places to carry out compound seasoner at present, and small lot has been put on market, but generally speaking, exist a lot of problems: the one, technological design is perfect not, raw material are not fully utilized in process of production, make a low multiple use, the waste material, the waste gas that therefore produce have caused pollution to environment.The 2nd, it is thorough not that the type selecting of equipment is considered, production process has caused raw-material nutrition to run off in a large number, makes product taste fragrant and not dense.The 3rd, during product development, by traditional handicraft, to research and develop, the local flavor of product is full not, the different taste such as be difficult to reach stir-fry in same product, cook, stew, boil, bake.
In addition, conventional composite flavoring production technology is single, adopt the fried or simple compounded technology of normal temperature, the taste compound core body of compound seasoner is exposed in air, affected by light, heat, oxygen larger, the problem such as have that product special flavour loss is many, apt to deteriorate, storage period is shorter, energy consumption is large and production efficiency is low.
Therefore, the nutritional labeling loss of conventional composite flavoring is large, it is large to pollute, energy consumption is large, poor efficiency and color unsatisfactory, application limitation, therefore, can utilize vacuum frying and microcapsule embedded technology to replace the fried and simple mix compounded technology of traditional normal temperature to prepare tomato sirloin taste compound seasoner, to meet the more demand of people, it is the technical problem that need to conscientiously solve.
Summary of the invention
For above-mentioned situation, for overcoming the defect of prior art, the present invention's object is just to provide a kind of vacuum frying and combines with microcapsule embedded technology and prepare the method for tomato sirloin taste compound seasoner, thereby provide the NEW TYPE OF COMPOSITE flavoring of preparing special flavour and purposes, can effectively solve the loss of conventional composite flavoring nutritional labeling large, pollute greatly, energy consumption is large, efficiency is low, can not meet the problem of many-sided demand.
The technical scheme that the present invention solves is that the method is realized by following steps:
(1), batching: the raw material by following weight percent meter is made into: palm oil 32-38%, butter (refining) 9-11%, catsup 13-17%, beef 9-11%, white granulated sugar 7-8%, tomato 4.5-5.5%, edible salt 5-6%, chive 3.5-4.5%, monosodium glutamate 2.5-3.5%, garlic 1.5-2.5%, ginger 1.5-2.5%, anistree 0.4-0.6% and Chinese prickly ash 0.4-0.6%, wherein 3/5 of beef for vacuum frying, beef 2/5 for enzymolysis, Chinese prickly ash and star aniseed powder are broken into powder;
(2), vacuum frying: by above-mentioned batching, first by palm oil, butter add in vacuum frying apparatus, preheating is heated to 110 ℃, by catsup, 3/5 and tomato of beef, chive, garlic, ginger, Chinese prickly ash, the anistree vacuum frying apparatus rear enclosed that drops into, open vavuum pump, oil is come to life at 95 ℃-105 ℃, oil presents the feature of convection current diffusion in boiling process, play the effect that nature stirs material, the vacuum frying time is 35-45 minute, material effectively discharges fragrance completely when oil seethes with excitement, effective taste compound is fully passed back into be incorporated in oil, form sauce shape taste compound, after vacuum frying, stop heating, add edible salt, white granulated sugar and monosodium glutamate, put into insulation holding vessel, temperature remains on 35-38 ℃ and becomes vacuum frying product, store for future use,
(3), prepare enzymolysis product: 2/5 remaining beef is dropped into enzymatic vessel, take beef and water weight ratio as 7 ︰ 3(be beef 70%, water 30%) puddle together, open agitator and intake valve, make beef and water mix intensification, temperature adds incarnation aqueous mixtures weight 0.5% compound protease while rising to 55 ℃ carries out enzymolysis, and enzymolysis time is 170 minutes, after enzymolysis, when being raised to 110 ℃, temperature closes vapour, go out enzyme, sterilizing, become enzymolysis product, and enzymolysis product is got in storage tank stand-by with pump;
(4), preparation tomato sirloin taste compound seasoner: enzymolysis product prepared by vacuum frying product prepared by step (2) and step (3) is mixed into the first mixture, put in reactor, add the glucose of the first mixture weight 12% and the hydrolytic plant protein powder of the first mixture weight 5%, become the second mixture, open intake valve and agitator, heat temperature raising, when temperature reaches 100 ℃, close air bleeding valve, continue to heat up 110 ℃ time, close vapour, carry out Maillard reaction 80 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 tomato sirloin taste compound seasoner.
Prescription science of the present invention, preparation method is novel unique, easy to operate, the tomato sirloin 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 tomato sirloin taste flavoring, replace flavoring prepared by the fried and simple mix compounded technology of traditional normal temperature, economic and social benefit is remarkable.
Accompanying drawing explanation
Fig. 1 is production technological process of the present invention.
The specific embodiment
Below in conjunction with embodiment, the specific embodiment of the present invention is elaborated.
The present invention, in concrete enforcement, is provided by following examples.
Embodiment 1
The present invention, in concrete enforcement, is realized by following steps:
(1), batching: the raw material by following weight percent meter is made into: palm oil 35%, butter (refining) 10%, catsup 15%, beef 10%, white granulated sugar 7.5%, tomato 5%, edible salt 5.5%, chive 4%, monosodium glutamate 3%, garlic 2%, ginger 2%, anise 0.5% and Chinese prickly ash 0.5%, wherein 3/5 of beef for vacuum frying, beef 2/5 for enzymolysis, Chinese prickly ash and star aniseed powder are broken into powder;
(2), vacuum frying: by above-mentioned batching, first by palm oil, butter add in vacuum frying apparatus, preheating is heated to 110 ℃, by catsup, 3/5 and tomato of beef, chive, garlic, ginger, Chinese prickly ash, the anistree vacuum frying apparatus rear enclosed that drops into, open vavuum pump, oil is come to life at 95 ℃-105 ℃, oil presents the feature of convection current diffusion in boiling process, play the effect that nature stirs material, the vacuum frying time is 35-45 minute, material effectively discharges fragrance completely when oil seethes with excitement, effective taste compound is fully passed back into be incorporated in oil, form sauce shape taste compound, after vacuum frying, stop heating, add edible salt, white granulated sugar and monosodium glutamate, put into insulation holding vessel, temperature remains on 35-38 ℃ and becomes vacuum frying product, store for future use,
(3), prepare enzymolysis product: 2/5 remaining beef is dropped into enzymatic vessel, take beef and water weight ratio as 7 ︰ 3(be beef 70%, water 30%) puddle together, open agitator and intake valve, make beef and water mix intensification, temperature adds incarnation aqueous mixtures weight 0.5% compound protease while rising to 55 ℃ carries out enzymolysis, and enzymolysis time is 170 minutes, after enzymolysis, when being raised to 110 ℃, temperature closes vapour, go out enzyme, sterilizing, become enzymolysis product, and enzymolysis product is got in storage tank stand-by with pump;
(4), preparation tomato sirloin taste compound seasoner: enzymolysis product prepared by vacuum frying product prepared by step (2) and step (3) is mixed into the first mixture, put in reactor, add the glucose of the first mixture weight 12% and the hydrolytic plant protein powder of the first mixture weight 5%, become the second mixture, open intake valve and agitator, heat temperature raising, when temperature reaches 100 ℃, close air bleeding valve, continue to heat up 110 ℃ time, close vapour, carry out Maillard reaction 80 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 tomato sirloin taste compound seasoner.
Embodiment 2
The present invention, in concrete enforcement, also can be realized by following steps:
(1), batching: the raw material by following weighing scale is made into: palm oil 35kg, butter (refining) 10kg, catsup 15kg, beef 10kg, white granulated sugar 7.5kg, tomato 5kg, edible salt 5.5kg, chive 4kg, monosodium glutamate 3kg, garlic 2kg, ginger 2kg, anistree 0.5kg and Chinese prickly ash 0.5kg, wherein 6kg beef is for vacuum frying, 4kg beef is for enzymolysis, and Chinese prickly ash and star aniseed powder are broken into powder;
(2), vacuum frying: by above-mentioned batching, first by palm oil, butter add in vacuum frying apparatus, preheating is heated to 110 ℃, by catsup, 6kg beef and tomato, chive, garlic, ginger, Chinese prickly ash, the anistree vacuum frying apparatus rear enclosed that drops into, open vavuum pump, oil is come to life at 95 ℃-105 ℃, oil presents the feature of convection current diffusion in boiling process, play the effect that nature stirs material, the vacuum frying time is 35-45 minute, material effectively discharges fragrance completely when oil seethes with excitement, effective taste compound is fully passed back into be incorporated in oil, form sauce shape taste compound, after vacuum frying, stop heating, add edible salt, white granulated sugar and monosodium glutamate, put into insulation holding vessel, temperature remains on 35-38 ℃ and becomes vacuum frying product, store for future use,
(3), prepare enzymolysis product: 4kg beef is dropped into enzymatic vessel, take beef and water weight ratio as 7 ︰ 3(be beef 70%, water 30%) puddle together, open agitator and intake valve, make beef and water mix intensification, temperature adds incarnation aqueous mixtures weight 0.5% compound protease while rising to 55 ℃ carries out enzymolysis, and enzymolysis time is 170 minutes, after enzymolysis, when being raised to 110 ℃, temperature closes vapour, go out enzyme, sterilizing, become enzymolysis product, and enzymolysis product is got in storage tank stand-by with pump;
(4), preparation tomato sirloin taste compound seasoner: enzymolysis product prepared by vacuum frying product prepared by step (2) and step (3) is mixed into the first mixture, put in reactor, add the glucose of the first mixture weight 12% and the hydrolytic plant protein powder of the first mixture weight 5%, become the second mixture, open intake valve and agitator, heat temperature raising, when temperature reaches 100 ℃, close air bleeding valve, continue to heat up 110 ℃ time, close vapour, carry out Maillard reaction 80 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 tomato sirloin taste compound seasoner.
Embodiment 3
The present invention, in concrete enforcement, also can be realized by following steps:
(1), batching: the raw material by following weighing scale is made into: palm oil 140kg, butter (refining) 40kg, catsup 60kg, beef 40kg, white granulated sugar 30kg, tomato 20kg, edible salt 22kg, chive 16kg, monosodium glutamate 12kg, garlic 8kg, ginger 8kg, anistree 2kg and Chinese prickly ash 2kg, wherein 24kg beef is for vacuum frying, 16kg beef is for enzymolysis, and Chinese prickly ash and star aniseed powder are broken into powder;
(2), vacuum frying: by above-mentioned batching, first by palm oil, butter add in vacuum frying apparatus, preheating is heated to 110 ℃, by catsup, 24kg beef and tomato, chive, garlic, ginger, Chinese prickly ash, the anistree vacuum frying apparatus rear enclosed that drops into, open vavuum pump, oil is come to life at 95 ℃-105 ℃, oil presents the feature of convection current diffusion in boiling process, play the effect that nature stirs material, the vacuum frying time is 35-45 minute, material effectively discharges fragrance completely when oil seethes with excitement, effective taste compound is fully passed back into be incorporated in oil, form sauce shape taste compound, after vacuum frying, stop heating, add edible salt, white granulated sugar and monosodium glutamate, put into insulation holding vessel, temperature remains on 35-38 ℃ and becomes vacuum frying product, store for future use,
(3), prepare enzymolysis product: 16kg beef is dropped into enzymatic vessel, take beef and water weight ratio as 7 ︰ 3(be beef 70%, water 30%) puddle together, open agitator and intake valve, make beef and water mix intensification, temperature adds incarnation aqueous mixtures weight 0.5% compound protease while rising to 55 ℃ carries out enzymolysis, and enzymolysis time is 170 minutes, after enzymolysis, when being raised to 110 ℃, temperature closes vapour, go out enzyme, sterilizing, become enzymolysis product, and enzymolysis product is got in storage tank stand-by with pump;
(4), preparation tomato sirloin taste compound seasoner: enzymolysis product prepared by vacuum frying product prepared by step (2) and step (3) is mixed into the first mixture, put in reactor, add the glucose of the first mixture weight 12% and the hydrolytic plant protein powder of the first mixture weight 5%, become the second mixture, open intake valve and agitator, heat temperature raising, when temperature reaches 100 ℃, close air bleeding valve, continue to heat up 110 ℃ time, close vapour, carry out Maillard reaction 80 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 tomato sirloin taste compound seasoner.
The weight of material providing by technique scheme compares and preparation method, can make as required the tomato sirloin 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:
Tomato sirloin 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 |
Tomato sirloin taste microbiological indicator table two
| Project | Index |
| Total plate count, (cfu/g) | ≤15000 |
| Coliform, (MPN/g) | ≤1.5 |
| Pathogenic bacteria (salmonella, Shigella, staphylococcus aureus) | Do not detect |
The present invention is the substitute of conventional composite flavoring, because the present invention adopts vacuum frying, frying temperature is low, is only 95-105 ℃ (conventional frying temperature is more than 200 ℃), and nutritional labeling loss is few, and greatly saved raw material, energy-conserving and environment-protective, the shelf-life reaches more than 2 years, product safety hidden danger is little, fragrance enrich full, aromatic flavour is true to nature, can form the meat flavor that boils the broad harmony of barbecue from stewing, have significant economic and social benefit.
Claims (3)
1. vacuum frying combines and prepares a method for tomato sirloin taste compound seasoner with microcapsule embedded technology, it is characterized in that, by following steps, is realized:
(1), batching: the raw material by following weight percent meter is made into: palm oil 32-38%, butter (refining) 9-11%, catsup 13-17%, beef 9-11%, white granulated sugar 7-8%, tomato 4.5-5.5%, edible salt 5-6%, chive 3.5-4.5%, monosodium glutamate 2.5-3.5%, garlic 1.5-2.5%, ginger 1.5-2.5%, anistree 0.4-0.6% and Chinese prickly ash 0.4-0.6%, wherein 3/5 of beef for vacuum frying, beef 2/5 for enzymolysis, Chinese prickly ash and star aniseed powder are broken into powder;
(2), vacuum frying: by above-mentioned batching, first by palm oil, butter add in vacuum frying apparatus, preheating is heated to 110 ℃, by catsup, 3/5 and tomato of beef, chive, garlic, ginger, Chinese prickly ash, the anistree vacuum frying apparatus rear enclosed that drops into, open vavuum pump, oil is come to life at 95 ℃-105 ℃, oil presents the feature of convection current diffusion in boiling process, play the effect that nature stirs material, the vacuum frying time is 35-45 minute, material effectively discharges fragrance completely when oil seethes with excitement, effective taste compound is fully passed back into be incorporated in oil, form sauce shape taste compound, after vacuum frying, stop heating, add edible salt, white granulated sugar and monosodium glutamate, put into insulation holding vessel, temperature remains on 35-38 ℃ and becomes vacuum frying product, store for future use,
(3), prepare enzymolysis product: 2/5 remaining beef is dropped into enzymatic vessel, take beef and water weight ratio as 7 ︰ 3(be beef 70%, water 30%) puddle together, open agitator and intake valve, make beef and water mix intensification, temperature adds incarnation aqueous mixtures weight 0.5% compound protease while rising to 55 ℃ carries out enzymolysis, and enzymolysis time is 170 minutes, after enzymolysis, when being raised to 110 ℃, temperature closes vapour, go out enzyme, sterilizing, become enzymolysis product, and enzymolysis product is got in storage tank stand-by with pump;
(4), preparation tomato sirloin taste compound seasoner: enzymolysis product prepared by vacuum frying product prepared by step (2) and step (3) is mixed into the first mixture, put in reactor, add the glucose of the first mixture weight 12% and the hydrolytic plant protein powder of the first mixture weight 5%, become the second mixture, open intake valve and agitator, heat temperature raising, when temperature reaches 100 ℃, close air bleeding valve, continue to heat up 110 ℃ time, close vapour, carry out Maillard reaction 80 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 tomato sirloin taste compound seasoner.
2. vacuum frying according to claim 1 combines and prepares the method for tomato sirloin taste compound seasoner with microcapsule embedded technology, it is characterized in that, by following steps, is realized:
(1), batching: the raw material by following weight percent meter is made into: palm oil 35%, butter 10%, catsup 15%, beef 10%, white granulated sugar 7.5%, tomato 5%, edible salt 5.5%, chive 4%, monosodium glutamate 3%, garlic 2%, ginger 2%, anise 0.5% and Chinese prickly ash 0.5%, wherein 3/5 of beef for vacuum frying, beef 2/5 for enzymolysis, Chinese prickly ash and star aniseed powder are broken into powder;
(2), vacuum frying: by above-mentioned batching, first by palm oil, butter add in vacuum frying apparatus, preheating is heated to 110 ℃, by catsup, 3/5 and tomato of beef, chive, garlic, ginger, Chinese prickly ash, the anistree vacuum frying apparatus rear enclosed that drops into, open vavuum pump, oil is come to life at 95 ℃-105 ℃, oil presents the feature of convection current diffusion in boiling process, play the effect that nature stirs material, the vacuum frying time is 35-45 minute, material effectively discharges fragrance completely when oil seethes with excitement, effective taste compound is fully passed back into be incorporated in oil, form sauce shape taste compound, after vacuum frying, stop heating, add edible salt, white granulated sugar and monosodium glutamate, put into insulation holding vessel, temperature remains on 35-38 ℃ and becomes vacuum frying product, store for future use,
(3), prepare enzymolysis product: 2/5 remaining beef is dropped into enzymatic vessel, take the weight ratio of beef and water together with 7 ︰ 3 puddle, open agitator and intake valve, make beef and water mix intensification, temperature adds incarnation aqueous mixtures weight 0.5% compound protease while rising to 55 ℃ carries out enzymolysis, enzymolysis time is 170 minutes, after enzymolysis, when being raised to 110 ℃, temperature closes vapour, the enzyme that goes out, sterilizing, become enzymolysis product, enzymolysis product is got in storage tank stand-by with pump;
(4), preparation tomato sirloin taste compound seasoner: enzymolysis product prepared by vacuum frying product prepared by step (2) and step (3) is mixed into the first mixture, put in reactor, add the glucose of the first mixture weight 12% and the hydrolytic plant protein powder of the first mixture weight 5%, become the second mixture, open intake valve and agitator, heat temperature raising, when temperature reaches 100 ℃, close air bleeding valve, continue to heat up 110 ℃ time, close vapour, carry out Maillard reaction 80 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 tomato sirloin taste compound seasoner.
3. vacuum frying according to claim 1 combines and prepares the method for tomato sirloin taste compound seasoner with microcapsule embedded technology, it is characterized in that, by following steps, is realized:
(1), batching: the raw material by following weighing scale is made into: palm oil 140kg, butter 40kg, catsup 60kg, beef 40kg, white granulated sugar 30kg, tomato 20kg, edible salt 22kg, chive 16kg, monosodium glutamate 12kg, garlic 8kg, ginger 8kg, anistree 2kg and Chinese prickly ash 2kg, wherein 24kg beef is for vacuum frying, 16kg beef is for enzymolysis, and Chinese prickly ash and star aniseed powder are broken into powder;
(2), vacuum frying: by above-mentioned batching, first by palm oil, butter add in vacuum frying apparatus, preheating is heated to 110 ℃, by catsup, 24kg beef and tomato, chive, garlic, ginger, Chinese prickly ash, the anistree vacuum frying apparatus rear enclosed that drops into, open vavuum pump, oil is come to life at 95 ℃-105 ℃, oil presents the feature of convection current diffusion in boiling process, play the effect that nature stirs material, the vacuum frying time is 35-45 minute, material effectively discharges fragrance completely when oil seethes with excitement, effective taste compound is fully passed back into be incorporated in oil, form sauce shape taste compound, after vacuum frying, stop heating, add edible salt, white granulated sugar and monosodium glutamate, put into insulation holding vessel, temperature remains on 35-38 ℃ and becomes vacuum frying product, store for future use,
(3), prepare enzymolysis product: 16kg beef is dropped into enzymatic vessel, take the weight ratio of beef and water together with 7 ︰ 3 puddle, open agitator and intake valve, make beef and water mix intensification, temperature adds incarnation aqueous mixtures weight 0.5% compound protease while rising to 55 ℃ carries out enzymolysis, enzymolysis time is 170 minutes, after enzymolysis, when being raised to 110 ℃, temperature closes vapour, the enzyme that goes out, sterilizing, become enzymolysis product, enzymolysis product is got in storage tank stand-by with pump;
(4), preparation tomato sirloin taste compound seasoner: enzymolysis product prepared by vacuum frying product prepared by step (2) and step (3) is mixed into the first mixture, put in reactor, add the glucose of the first mixture weight 12% and the hydrolytic plant protein powder of the first mixture weight 5%, become the second mixture, open intake valve and agitator, heat temperature raising, when temperature reaches 100 ℃, close air bleeding valve, continue to heat up 110 ℃ time, close vapour, carry out Maillard reaction 80 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 tomato sirloin taste compound seasoner.
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