CN104222994B - There is the method for making of the meaty paste essence of composite aromatic condiment and obtained products application - Google Patents
There is the method for making of the meaty paste essence of composite aromatic condiment and obtained products application Download PDFInfo
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- CN104222994B CN104222994B CN201410343046.3A CN201410343046A CN104222994B CN 104222994 B CN104222994 B CN 104222994B CN 201410343046 A CN201410343046 A CN 201410343046A CN 104222994 B CN104222994 B CN 104222994B
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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
Abstract
The invention discloses and a kind of there is the method for making of the meaty paste essence of composite aromatic condiment and obtained products application.With pork and beef meat gruel and water, flavor protease, papain carries out enzyme digestion reaction, obtains meat flavour zymolyte, then meat flavour zymolyte is carried out Maillard reaction, completes the preparation of meat flavour reaction cream with for subsequent use; Then allocate composite aromatic condiment, reacting cream by meat flavour is bed material, then coordinates and adds the special composite aromatic condiment perfume base with elegant fragrance and the meaty paste essence made, have fragrance simple and honest, elegant, the effect that mouthfeel is given prominence to abundant degree.Owing to containing various fragrance component in the spice of compound, the composite base-material made after they being combined into special ratios has very strong anti-oxidant and antibacterial effect, has natural, safe specific function.The Meaty paste essence be prepared into is applied in meat products, flavoring, soup stock, there is natural effect true to nature, and have lasting lasting.
Description
Technical field
The invention belongs to food additives field, specifically a kind of have the method for making of the meaty paste essence of composite aromatic condiment and obtained products application.
Background technology
In the world, everybody widely uses BHA, BHT, TBHQ, synthesising complex E are that main material is to control the oxidative rancidity of foodstuff product, but along with the progress of science and technology, the demand of people to the natural of food and security is more strong, all puts into and goes in the research of the antioxidation of natural prodcuts.Natural spice is as safety, and the additive that authorized by state uses, can greatly extend the shelf-life of food, and in addition, through fragrance also very strong of the composite aromatic condiment of specific allotment itself, lastingly, natural sense is simple and honest.Coordinate meaty paste essence to use, on original fragrance basis, and the combination of meat flavour breath seems coordination more, full, abundant.
Summary of the invention
The object of this invention is to provide and a kind of there is the method for making of the meaty paste essence of composite aromatic condiment and obtained products application, use composite aromatic condiment and the Meaty paste essence that is prepared into is applied in meat products, flavoring, soup stock, contrast with common meat flavor, there is natural effect true to nature, and having lasting lasting, mouthfeel is very abundant.Moreover, be applied to the remarkably productive of final products, natural sense is pure.
Object of the present invention is achieved through the following technical solutions:
Have a method for making for the meaty paste essence of composite aromatic condiment, it is characterized in that: it is bed material that the method reacts cream by meat flavour, the composite aromatic condiment perfume base then coordinating interpolation to have elegant fragrance makes the meaty paste essence with composite aromatic condiment, specific as follows:
1) with pork and beef for raw material, ratio is 1:1 mixing, after clean chopping, be twisted into meat gruel, then by 50 parts, meat gruel mixture and 50 parts, water, flavor protease 0.5 part, papain 0.5 part enzymolysis 2-3 hour in the water-bath of 50-60 degree Celsius, after enzymolysis completes, heating zymolyte to 95 degree, keeps carrying out going out enzyme in 20-30 minute; Be cooled to 45 degree again, obtain meat flavour zymolyte;
2) again by meat flavour zymolyte 50 parts, wood sugar 0.1-0.3 part, glucose 3-6 part, CYSTINE 0.2-0.6 part, HVP5-10 part, yeast extract 1-3 part, salt 2-4 part, monosodium glutamate 2-5 part, water 20-40 part are heated to 101-103 degree and carry out Maillard reaction, reaction time 1.5-4 hour, be cooled to 95 degrees Celsius, add cornstarch 3-4 part, xanthans 0.2-0.5 part, keep carrying out gelatinization in this temperature 20-25 minute, be then cooled to less than 50 degree, obtain meat flavour reaction cream;
3) composite aromatic condiment is allocated, the component of composite aromatic condiment is rosemary oil 0.3-0.6 part, thyme linaloe oil 0.2-0.5 part, sage oil 0.1-0.5 part, black pepper oil 0.1-0.3 part, Zanthoxylum essential oil 0.1-0.5 part, garlic oil 0.2-0.4 part, oil of ginger 0.2-0.7 part, onion oil 0.2-0.5 part, cinnamon oil 0.3-0.6 part, many fragrant seed oil 0.1-0.4 parts, opopanax oil 0.1-0.4 part, origanum oil 0.1-0.2 part, turmeric oleoresin 0.1-0.3 part, caryophyllus oil 0.1-0.3 part, Resina Ferulae oil 0.2-0.4 part, salad oil 94-97.1 part;
4) reacting cream by meat flavour is bed material, adds composite aromatic condiment, and wherein, meat flavour reaction cream 96-98 part, composite aromatic condiment 2-4 part, obtain the meaty paste essence with composite aromatic condiment.
In the present invention, by meat gruel and water, flavor protease, papain enzymolysis 2 hours in the water-bath of 55 degrees Celsius, after enzymolysis completes, heating zymolyte to 95 degree, keeps carrying out going out enzyme in 20 minutes.
Owing to containing various fragrance component in the spice of compound, the composite base-material made after they being combined into special ratios has very strong anti-oxidant and antibacterial effect.There is fragrance simple and honest, elegant, the effect that mouthfeel and abundant degree are given prominence to.
The Meaty paste essence that the method for making with the meaty paste essence of composite aromatic condiment obtains is applied in meat products, flavoring, soup stock, contrasts with common meat flavor, and have natural effect true to nature, and have lasting lasting, mouthfeel is very abundant.Moreover, be applied to the remarkably productive of final products, natural sense is pure.
In the present invention, composite aromatic condiment base-material is all derive from natural perfume material, has natural, safe specific function, and result of use will be better than the antioxidant of Prof. Du Yucang greatly.Product has natural effect true to nature, and has lasting lasting.In addition, the useful life of essence is extended, be convenient to storage.
Detailed description of the invention
Embodiment 1:
A kind of method for making with the meaty paste essence of composite aromatic condiment, raw material are mixed into the ratio of pork and beef 1:1, after clean chopping, be twisted into meat gruel, then by 50 parts, meat gruel mixture and 50 parts, water, flavor protease 0.5 part, papain 0.5 part enzymolysis 2 hours in the water-bath of 55 degrees Celsius, after enzymolysis completes, heating zymolyte to 95 degree left and right, keeps carrying out going out enzyme in 20 minutes.Be cooled to the preparation that about 45 degree complete meat flavour zymolyte again.
Again by meat flavour zymolyte 50 parts, wood sugar 0.2 part, glucose 4 parts, CYSTINE 0.4 part, HVP6 part, yeast extract 1 part, salt 3 parts, monosodium glutamate 4 parts, 36 parts, water are heated to 103 degree and carry out Maillard reaction, 2 hours reaction time, be cooled to 95 degrees Celsius, add cornstarch 4 parts, xanthans 0.2 part, keep carrying out gelatinization in this temperature 20-25 minute, be then cooled to less than 50 degree, complete the preparation of meat flavour reaction cream with for subsequent use.
Allocate composite aromatic condiment again.The component of composite aromatic condiment is rosemary oil 0.3 part, thyme linaloe oil 0.5 part, sage oil 0.2 part, black pepper oil 0.1 part, Zanthoxylum essential oil 0.3 part, garlic oil 0.4 part, oil of ginger 0.6 part, onion oil 0.4 part, cinnamon oil 0.6 part, many fragrant seed oil 0.3 part, opopanax oil 0.3 part, origanum oil 0.1 part, turmeric oleoresin 0.3 part, caryophyllus oil 0.1 part, Resina Ferulae oil 0.3 part, salad oil 95.2 parts.
Reacting cream by meat flavour is bed material, then coordinates and adds the special composite aromatic condiment with elegant fragrance, wherein, meat flavour reaction cream 97 parts, composite aromatic condiment 3 parts, and the meaty paste essence made, there is fragrance simple and honest, elegant, the effect that mouthfeel and abundant degree are given prominence to.Owing to containing various fragrance component in the spice of compound, the composite base-material made after they being combined into special ratios has very strong anti-oxidant and antibacterial effect.Result of use will be better than the antioxidant of Prof. Du Yucang greatly.Finally be applied in meat products, flavoring, soup stock by the Meaty paste essence be prepared into, contrast with general meat flavor, have natural effect true to nature, and have lasting lasting, the breath of spice is sent out very thoroughly, simple and honest nature.In addition, the useful life of essence extends, and is convenient to storage.
Embodiment 2:
A kind of method for making with the meaty paste essence of composite aromatic condiment, raw material are mixed into the ratio of pork and beef 1:1, after clean chopping, be twisted into meat gruel, then by meat gruel and water, flavor protease, papain enzymolysis 2 hours in the water-bath of 55 degrees Celsius, wherein, 50 parts, meat gruel mixture, 50 parts, water, flavor protease 0.5 part, papain 0.5 part.After enzymolysis completes, heating zymolyte to 95 degree left and right, keeps carrying out going out enzyme in 20 minutes.Be cooled to the preparation that about 45 degree complete meat flavour zymolyte again.
Again by meat flavour zymolyte 55 parts, wood sugar 0.3 part, glucose 5 parts, CYSTINE 0.3 part, HVP5 part, yeast extract 2 parts, salt 4 parts, monosodium glutamate 4 parts, 27.4 parts, water are heated to 103 degree and carry out Maillard reaction, 3 hours reaction time, be cooled to 95 degrees Celsius, add cornstarch 4 parts, xanthans 0.2 part, keep carrying out gelatinization in this temperature 20-25 minute, be then cooled to less than 50 degree, complete the preparation of meat flavour reaction cream with for subsequent use.
Allocate composite aromatic condiment again.Composite aromatic condiment component be rosemary oil 0.4 part, thyme linaloe oil 0.3 part, sage oil 0.3 part, black pepper oil 0.2 part, Zanthoxylum essential oil 0.4 part, garlic oil 0.3 part, oil of ginger 0.5 part, onion oil 0.4 part, cinnamon oil 0.4 part, many fragrant seed oil 0.3 part, opopanax oil 0.3 part, origanum oil 0.2 part, turmeric oleoresin 0.2 part, caryophyllus oil 0.3 part, Resina Ferulae oil 0.2 part, salad oil 95.3 parts.
Reacting cream by meat flavour is bed material, then coordinates and adds the special composite aromatic condiment with elegant fragrance, wherein, and meat flavour reaction cream 96 parts, composite aromatic condiment 4 parts.And the meaty paste essence made, there is fragrance simple and honest, elegant, the effect that mouthfeel and abundant degree are given prominence to.Due in the spice of compound containing various fragrance component, make after they being combined into special ratios composite base-material there is very strong anti-oxidant and antibacterial effect., result of use will be better than the antioxidant of Prof. Du Yucang greatly.Finally be applied in meat products, flavoring, soup stock by the Meaty paste essence be prepared into, contrast with general meat flavor, have natural effect true to nature, and have lasting lasting, the breath of spice is very pure and fresh, mellow and full, full.In addition, the useful life of essence extends, and is convenient to storage.
With the addition of the meaty paste essence after the composite aromatic condiment of special allotment and common Meaty paste essence contrasts, its fragrance is natural simple and honest, true to nature, and non-oxidizability is better, safer.
Claims (3)
1. one kind has the method for making of the meaty paste essence of composite aromatic condiment, it is characterized in that: it is bed material that the method reacts cream by meat flavour, then the composite aromatic condiment perfume base coordinating interpolation to have elegant fragrance makes the meaty paste essence with composite aromatic condiment, specific as follows:
1) with pork and beef for raw material, ratio is 1:1 mixing, after clean chopping, be twisted into meat gruel, then by 50 parts, meat gruel mixture and 50 parts, water, flavor protease 0.5 part, papain 0.5 part enzymolysis 2-3 hour in the water-bath of 50-60 degree Celsius, heating zymolyte to 95 degree Celsius after enzymolysis completes, keeps carrying out going out enzyme in 20-30 minute; Be cooled to 45 degrees Celsius again, obtain meat flavour zymolyte;
2) again by meat flavour zymolyte 50 parts, wood sugar 0.1-0.3 part, glucose 3-6 part, CYSTINE 0.2-0.6 part, HVP5-10 part, yeast extract 1-3 part, salt 2-4 part, monosodium glutamate 2-5 part, water 20-40 part are heated to 101-103 degree Celsius and carry out Maillard reaction, reaction time 1.5-4 hour, be cooled to 95 degrees Celsius, add cornstarch 3-4 part, xanthans 0.2-0.5 part, keep carrying out gelatinization in this temperature 20-25 minute, be then cooled to less than 50 degrees Celsius, obtain meat flavour reaction cream;
3) composite aromatic condiment is allocated, the component of composite aromatic condiment is rosemary oil 0.3-0.6 part, thyme linaloe oil 0.2-0.5 part, sage oil 0.1-0.5 part, black pepper oil 0.1-0.3 part, Zanthoxylum essential oil 0.1-0.5 part, garlic oil 0.2-0.4 part, oil of ginger 0.2-0.7 part, onion oil 0.2-0.5 part, cinnamon oil 0.3-0.6 part, allspice oil 0.1-0.4 part, opopanax oil 0.1-0.4 part, origanum oil 0.1-0.2 part, turmeric oleoresin 0.1-0.3 part, caryophyllus oil 0.1-0.3 part, Resina Ferulae oil 0.2-0.4 part, salad oil 94-97.1 part;
4) reacting cream by meat flavour is bed material, adds composite aromatic condiment, and wherein, meat flavour reaction cream 96-98 part, composite aromatic condiment 2-4 part, obtain the meaty paste essence with composite aromatic condiment.
2. the method for making with the meaty paste essence of composite aromatic condiment according to claim 1, it is characterized in that: step 1) in, by meat gruel and water, flavor protease, papain enzymolysis 2 hours in the water-bath of 55 degrees Celsius, heating zymolyte to 95 degree Celsius after enzymolysis completes, keeps carrying out going out enzyme in 20 minutes.
3. the method for making described in a claim 1 with the meaty paste essence of composite aromatic condiment obtains the application of product, the Meaty paste essence be prepared into is applied in meat products, flavoring, soup stock, have natural effect true to nature, and have lasting lasting, mouthfeel is very abundant.
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Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105053950A (en) * | 2015-07-06 | 2015-11-18 | 天宁香料（江苏）有限公司 | Preparation method of beef flavor seasoning essence |
| CN104921054A (en) * | 2015-07-06 | 2015-09-23 | 天宁香料（江苏）有限公司 | Preparation method of pork-flavor seasoning |
| CN104921053A (en) * | 2015-07-06 | 2015-09-23 | 天宁香料（江苏）有限公司 | Preparation method of chicken flavor essence seasoning |
| CN104970332A (en) * | 2015-07-17 | 2015-10-14 | 天宁香料（江苏）有限公司 | Preparation method and application of composite spice essence from coriander, chive and cumin |
| CN105105089A (en) * | 2015-07-24 | 2015-12-02 | 马鞍山市黄池食品（集团）有限公司 | Preparation method of milk flavor beef paste capable of activating collaterals |
| CN108433080B (en) * | 2018-02-07 | 2021-07-13 | 山东天博食品配料有限公司 | Snail flavor liquid without snail which can cause allergy to people and preparation method thereof |
| CN110663915B (en) * | 2019-09-20 | 2023-04-11 | 陕西师范大学 | Flavor nutrition-enhanced mutton soup base material and preparation method thereof |
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