CN104187553A - Preparation method for chop essence - Google Patents
Preparation method for chop essence Download PDFInfo
- Publication number
- CN104187553A CN104187553A CN201410309827.0A CN201410309827A CN104187553A CN 104187553 A CN104187553 A CN 104187553A CN 201410309827 A CN201410309827 A CN 201410309827A CN 104187553 A CN104187553 A CN 104187553A
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- parts
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- bone
- essence
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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
- A23L27/26—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
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
- A23L27/22—Synthetic spices, flavouring agents or condiments containing amino acids containing glutamic acids
-
- 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
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a formula and a preparation method of a chop essence. The formula comprises the following raw materials in parts by weight: 22-28 parts of salt, 35-40 parts of monosodium glutamate, 10-20 parts of bone-soup meat flavor, 5-10 parts of white sugar, 2-5 parts of protein powder, 3-10 parts of maltodextrin, 5-15 parts of starch, 3-8 parts of a delicate-flavor enhancing agent. The preparation method comprises: firstly fragmenting bone at a low temperature, boiling in a pressure cooker for 2 h, grinding into a liquid-state material by using a colloid mill, adding lactic acid bacteria ferment and other raw materials for fermentation, and performing high-temperature processing on the product at 121 DEG C for 1 h; then crushing salt, white sugar and monosodium glutamate to 160-200 mesh, stirring uniformly all of the raw materials by using a mixer, and performing pelletizin, drying, cooling, screening and packaging, so as to prepare the chop essence with bone delicate flavor and fragrance. The chop essence possesses delicate flavor and fragrance of bones, is delicious in taste and pure in fragrance, and is a necessary flavoring for food cooking.
Description
Technical field
The invention belongs to food processing flavoring and manufacturing technology field thereof, more specifically say and belong to rib essence and the manufacture method thereof that food processing is used.
Background technology
The a large amount of bones, the meat mincing Equal byproduct that in meat industry, produce; or as refuse processing, or as the food processing supplementary material of feed and low value, real value is not embodied; cause the huge waste of resource, bring certain pressure to environmental protection simultaneously.In fresh bone, protein content is about 10%～13%, fat content is about 12%～14%, its content is similar to equivalent fresh meat, but the Mineral element contents such as Ca, P are the several times of fresh meat, and Ca, P ratio are about 2: 1, SPP1 is the soluble protein of full price comparatively, and biological value is high.Be rich in nutrient and the low present situation of utilization rate for fresh bone, the rib essence of the nutritional labeling such as polypeptide, organic calcium is rich in exploitation, can improve the level of comprehensive utilization of livestock products, increases economic benefit, can effectively reduce the pollution to environment simultaneously.
Summary of the invention
The object of the embodiment of the present invention is for the problems referred to above, proposes a kind of rib essence containing strong bone Flavor.
Another object of the embodiment of the present invention is to provide the preparation method of rib essence.
The technical scheme that the embodiment of the present invention is taked is to achieve these goals: a kind of preparation method of rib essence, the raw material that the method contains following weight parts: edible salt 22-28 part, monosodium glutamate 35-40 part, bone soup meat flavour element 10-20 part, white granulated sugar part 5-10, albumen powder 2-5 part, 3～10 parts of maltodextrins, 5～15 parts of starch, freshener 3-8 part
Described freshener is selected from least two kinds in flavour nucleotide disodium, disodium succinate, ALANINE, glycine.Another technical scheme that the embodiment of the present invention provides is: a kind of preparation method of rib essence, comprises the following steps:
(1) processing of bone soup meat flavour element preparation: first by bone through cryogenic pulverization, pressure-cook 2h, become liquid with colloid mill mucous membrane, add lactobacillus fermentation, amino acid, glucose etc. to ferment for raw material, improve again temperature tolerance and the quality of product in conjunction with embedding techniques and anti-oxidation tech, make product through 121 DEG C, 1 hour high-temperature process, main body local flavor remains unchanged
(2) edible salt, white sugar, monosodium glutamate are crushed to 160-200 order with micronizer, pack, forbid caking, for subsequent use.The method can make rib essence chance water instant, but can make rib essence be exposed to for a long time not oxidizable under air and moisture absorption caking.
(3) preparation of rib essence: by step (1) bone soup meat flavour element, step (2) starts vertical high-speed stirrer, add salt powder, add soup meat flavour element to the marrow and stir 30s, add monosodium glutamate powder, albumen powder, freshener stirs 60s, add powdered sugar and maltodextrin to stir 30s, finally add starch to stir 80s, in whipping process, the order that raw material is thrown in must not be put upside down, can affect the total quality of product, be granulation into 25 orders finally by over-rotation granulator, dry by fluid bed, screening machine is cooling, screening, there is the delicate flavour of bone and the rib essence of fragrance.
The embodiment of the present invention also provides the rib essence of preparing according to above-mentioned rib essence preparation method.
The invention has the beneficial effects as follows:
The one, product characteristics are good, have the characteristic local flavor of live stock and fowl bone, and are rich in nutrition.
The 2nd, good in economic efficiency; The rib essence of making as primary raw material taking bone, meat mincing Equal byproduct, widens the application surface of animal products, increases substantially the added value of livestock and poultry processing industry.
The 3rd, applied range, product result of use is good; This product has easy to use, can be widely used in the processing such as the meat products, flavouring, soup stock of family, food and drink and enterprise.
Detailed description of the invention
Below in conjunction with specific embodiment, the invention will be further described, but not as a limitation of the invention.
Embodiment 1
According to following weight take raw material (kilogram):
26 parts of edible salts, 40 parts of monosodium glutamates, 12 parts of bone soup meat flavour elements, 5 parts of white granulated sugars, 3 parts of albumen powders, 3 parts of maltodextrins, 8 parts of starch, 3 parts of fresheners,
Described freshener is selected from least two kinds in flavour nucleotide disodium, disodium succinate, ALANINE, glycine.Another technical scheme that the embodiment of the present invention provides is: a kind of preparation method of rib essence, comprises the following steps:
(1) processing of bone soup meat flavour element preparation: first by bone through cryogenic pulverization, pressure-cook 2h, become liquid with colloid mill mucous membrane, add lactobacillus fermentation, amino acid, glucose etc. to ferment for raw material, improve again temperature tolerance and the quality of product in conjunction with embedding techniques and anti-oxidation tech, make product through 121 DEG C, 1 hour high-temperature process, main body local flavor remains unchanged
(2) edible salt, white sugar, monosodium glutamate are crushed to 160-200 order with micronizer, pack, forbid caking, for subsequent use.The method can make rib essence chance water instant, but can make rib essence be exposed to for a long time not oxidizable under air and moisture absorption caking.
(3) preparation of rib essence: by step (1) bone soup meat flavour element, step (2) starts vertical high-speed stirrer, add salt powder, add soup meat flavour element to the marrow and stir 30s, add monosodium glutamate powder, albumen powder, freshener stirs 60s, add powdered sugar and maltodextrin to stir 30s, finally add starch to stir 80s, in whipping process, the order that raw material is thrown in must not be put upside down, can affect the total quality of product, be granulation into 25 orders finally by over-rotation granulator, dry by fluid bed, screening machine is cooling, screening, there is the delicate flavour of bone and the rib essence of fragrance.
Embodiment 2
22 parts of edible salts, 38 parts of monosodium glutamates, 20 parts of bone soup meat flavour elements, white granulated sugar part 5,2 parts of albumen powders, 2 parts of maltodextrins, 7 parts of starch, 4 parts of fresheners,
Preparation method is with embodiment 1.
Embodiment 3
According to following weight take raw material (kilogram):
28 parts of edible salts, 35 parts of monosodium glutamates, 10 parts of bone soup meat flavour elements, white granulated sugar part 5,5 parts of albumen powders, 5 parts of maltodextrins, 7 parts of starch, 5 parts of fresheners,
Preparation method is with embodiment 1.
Above-described embodiment, the just more preferably one of detailed description of the invention of the present invention, the common variation that those skilled in the art carries out within the scope of technical solution of the present invention and replacement all should be included in protection scope of the present invention.
Claims (5)
1. a preparation method for rib essence, is characterized in that: the raw material that the method contains following weight parts: edible salt 22-28 part, monosodium glutamate 35-40 part, bone soup meat flavour element 10-20 part, white granulated sugar 5-10 part, albumen powder 2-5 part, 3～10 parts of maltodextrins, 5～15 parts of starch, freshener 3-8 part.
2. the preparation method of rib essence according to claim 1, is characterized in that: the raw material that the method contains following weight parts: 24 parts of edible salts, 38 parts of monosodium glutamates, 15 parts of bone soup meat flavour elements, 5 parts of white granulated sugars, 2 parts of albumen powders, 3 parts of maltodextrins, 10 parts of starch, 4 parts of fresheners.
3. the preparation method of rib essence according to claim 1 and 2, is characterized in that: described freshener is selected from least two kinds in flavour nucleotide disodium, disodium succinate, ALANINE, glycine.
4. the preparation method of rib essence according to claim 1 and 2, is characterized in that, comprises the following steps:
(1) processing of bone soup meat flavour element preparation: first by bone through cryogenic pulverization, pressure-cook 2h, become liquid with colloid mill mucous membrane, add lactobacillus fermentation, amino acid, glucose etc. to ferment for raw material, improve again temperature tolerance and the quality of product in conjunction with embedding techniques and anti-oxidation tech, make product through 121 DEG C, 1 hour high-temperature process, main body local flavor remains unchanged.
(2) edible salt, white sugar, monosodium glutamate are crushed to 160-200 order with micronizer, pack, forbid caking, for subsequent use.
(3) preparation of rib essence: by step (1) bone soup meat flavour element, step (2) starts vertical high-speed stirrer, add salt powder, add soup meat flavour element to the marrow and stir 30s, add monosodium glutamate powder, albumen powder, freshener stirs 60s, add powdered sugar and maltodextrin to stir 30s, finally add starch to stir 80s, in whipping process, the order that raw material is thrown in must not be put upside down, can affect the total quality of product, finally be granulation into 25 orders through rotating pelletizer again, dry by fluid bed, screening machine is cooling, screening, there is the delicate flavour of bone and the rib essence of fragrance.
5. a rib essence of preparing in accordance with the method for claim 4.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410309827.0A CN104187553B (en) | 2014-07-02 | 2014-07-02 | A kind of preparation method of rib essence |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410309827.0A CN104187553B (en) | 2014-07-02 | 2014-07-02 | A kind of preparation method of rib essence |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104187553A true CN104187553A (en) | 2014-12-10 |
| CN104187553B CN104187553B (en) | 2016-02-24 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201410309827.0A Expired - Fee Related CN104187553B (en) | 2014-07-02 | 2014-07-02 | A kind of preparation method of rib essence |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105266121A (en) * | 2015-12-04 | 2016-01-27 | 李新 | Spicy and hot rib seasoning and preparation method thereof |
| CN106562364A (en) * | 2016-11-10 | 2017-04-19 | 李科羽 | Bone-strengthening and stomach-warming soup |
| CN107252076A (en) * | 2017-06-26 | 2017-10-17 | 河南永达美基食品股份有限公司 | A kind of agglomeration resistance powdery preserved materials and preparation method thereof |
| CN107440059A (en) * | 2017-08-16 | 2017-12-08 | 杭州源馨科技有限公司 | A kind of instant flavous bone soup small dish flavoring preparation method |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103750253A (en) * | 2013-12-19 | 2014-04-30 | 天津市兰氏调味品有限公司 | Sparerib essence |
-
2014
- 2014-07-02 CN CN201410309827.0A patent/CN104187553B/en not_active Expired - Fee Related
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103750253A (en) * | 2013-12-19 | 2014-04-30 | 天津市兰氏调味品有限公司 | Sparerib essence |
Non-Patent Citations (1)
| Title |
|---|
| 边名鸿 等: "猪骨粉乳酸菌发酵条件的研究", 《安徽农业科学》 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105266121A (en) * | 2015-12-04 | 2016-01-27 | 李新 | Spicy and hot rib seasoning and preparation method thereof |
| CN106562364A (en) * | 2016-11-10 | 2017-04-19 | 李科羽 | Bone-strengthening and stomach-warming soup |
| CN107252076A (en) * | 2017-06-26 | 2017-10-17 | 河南永达美基食品股份有限公司 | A kind of agglomeration resistance powdery preserved materials and preparation method thereof |
| CN107252076B (en) * | 2017-06-26 | 2020-10-02 | 鹤壁中农供应链管理有限公司 | Anti-caking powdery pickling material and preparation method thereof |
| CN107440059A (en) * | 2017-08-16 | 2017-12-08 | 杭州源馨科技有限公司 | A kind of instant flavous bone soup small dish flavoring preparation method |
Also Published As
| Publication number | Publication date |
|---|---|
| CN104187553B (en) | 2016-02-24 |
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Granted publication date: 20160224 Termination date: 20180702 |