CN104543929A - Fragrant meat-flavored jelly - Google Patents
Fragrant meat-flavored jelly Download PDFInfo
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- CN104543929A CN104543929A CN201410845048.2A CN201410845048A CN104543929A CN 104543929 A CN104543929 A CN 104543929A CN 201410845048 A CN201410845048 A CN 201410845048A CN 104543929 A CN104543929 A CN 104543929A
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Abstract
The invention discloses fragrant meat-flavored jelly which is a condiment with unique flavor, delicious taste and rich nutrition, and comprises bone soup essence and stewed pork jelly essence, wherein the bone soup essence is prepared from pork zymolyte, pork bone clear soup, chicken bone clear soup, bovine bone clear soup, marrow extract, thirteen-spice liquid essence base, powdery salt, monosodium glutamate, disodium succinate, yeast extract, aspartic acid, glucose, corn starch and the like; the stewed pork jelly essence is prepared from the yeast extract, the bovine extract, five-spice juice, the powdery salt, the monosodium glutamate, cysteine, lactose, HVP (hydrolyzed vegetable protein) powder, sodium diacetate, long-shaped rice powder and the like. The prepared condiment is unique in fragrance, rich in nutrition, easy to prepare and suitable for large-scale production.
Description
Technical field
The invention belongs to food additives field, be specially a kind of meat flavour additive.
Background technology
Along with the continuous expansion of food-processing industry, the kind of processed food and quantity all in growth at full speed, food additives as the main flavor enhancement of processed food, also in the nutritional labeling ensureing the basis being adjusted to suitable taste more and more to be focused on wherein.
In existing conventional food additives, many types can be divided into according to practical use, there are antioxidant, bleaching agent, colouring agent, color stabilizer, enzyme preparation, flavoring agent, anticorrisive agent, sweetener etc., wherein as the flavoring of flavoring agent according to the difference of raw material and production technology, there are again synthetics, animals and plants extract, and compound, due to the raw material more horn of plenty of complex class flavoring, kind is also just more various.But the continuous appearance of new extractive technique, along with people constantly carry out trial and the research of compound to different types of raw material, the prospect of this respect is also more and more wide.
Summary of the invention
The object of the present invention is to provide a kind of meat flavour food additives.
For achieving the above object, the technical scheme that the present invention proposes is:
Giving off a strong fragrance meat flavour cream, comprises bone soup essence, and described bone soup essence is obtained by the raw material of following percentage by weight:
Pork hydrolysate 5 ~ 6%, pig bone plain soup 8 ~ 9%, white chicken bone soup 3 ~ 4%, ox bone plain soup 4 ~ 5%, the fragrant liquid perfume base 15 ~ 18% of bone-marrow extract 7 ~ 8%, 13, powder salt 8 ~ 10%, monosodium glutamate fine powder 8 ~ 10%, disodium succinate 0.2%, yeast extract 4 ~ 5%, aspartic acid 0.4%, glucose 4 ~ 5%, cornstarch 6 ~ 7%, sodium Diacetate 0.1%, surplus is deionized water.
Wherein, the material composition of described pork hydrolysate accounts for the degree of pork hydrolysate raw material gross weight and is: fresh pure smart pork 20 ~ 25%, ginger 1%, onion 1.5%, yellow rice wine 1%, solid food flavor enzyme 2 ~ 3%, sodium Diacetate 1%, surplus is deionized water.
The degree that the material composition of described 13 fragrant liquid perfume bases accounts for 13 fragrant liquid perfume base gross weights is: good moral 13 perfume in the emerging source of commercially available letter is stewed/halogen meat material 1 ~ 2%, salt 4 ~ 5%, sodium Diacetate 0.1%, and surplus is deionized water.
Further, described bone soup essence can add the meat flavour fumet of raw material gross weight 2%, and described meat flavour fumet is common commercially available prod.
Based on above-mentioned raw materials, the preparation technology of described bone soup essence is: 1. add in reaction pot by raw material pork hydrolysate, pig bone plain soup, white chicken bone soup, ox bone plain soup, bone-marrow extract, 13 fragrant liquid perfume bases, powder salt, monosodium glutamate fine powder, disodium succinate, yeast extract, aspartic acid, glucose and appropriate amount of deionized water, stir, build pot cover, flowback steam is heated to 94 ~ 96 DEG C, reacts 60 minutes; 2. be added into after cornstarch, sodium Diacetate and suitable quantity of water being stirred in above-mentioned reaction pot, holding temperature, keep 10 minutes; 3. be cooled to 50 DEG C, add meat flavour fumet, can use after homogeneous.
Based on the raw material of pork hydrolysate, its preparation technology is: 1. first fresh pure smart pork is separated into about 200g, cleans up, put into boiling water and treat that meat is hardening, spume after heat water wash, and take out and separate further, 5 ~ 10g is advisable; 2. add deionized water in reaction pot, then drop into above-mentioned Pork-pieces, add ginger and the onion of yellow rice wine and chopping; 3. stir, build pot cover, interlayer is heated to 100 DEG C, maintains 15 minutes, is water-cooled to 40 DEG C; 4. add solid food flavor enzyme and carry out enzymolysis, slowly heat up, and remain on 50 ~ 55 DEG C, enzymolysis 2 is little terminates up to enzymolysis in insulation; 5. be warming up to 85 ~ 90 DEG C, maintain 10 minutes, virulence enzyme; 6. when above-mentioned enzymolysis liquid is cooled to 50 DEG C, adds the sodium Diacetate that hot water dissolves, stir and get final product discharging, also can add Maillard reaction material immediately and carry out Maillard reaction.
Based on the raw material of 13 fragrant liquid perfume bases, its preparation technology is: 1. good for emerging for letter source moral 13 perfume is stewed/halogen meat material to drop in reaction pot and to add appropriate amount of deionized water, stirs, cover pot cover, flowback steam is heated to 98 ~ 100 DEG C, and holding temperature 2 hours, is then cooled to less than 50 DEG C; 2. with multilayer nylon yarn cloth wrapping reaction pot discharging opening, filter, filter residue discards, and filtrate is collected, and adds salt and sodium Diacetate, stirs and be finished product.
Giving off a strong fragrance meat flavour cream, comprise bone soup essence and stewed pork cream essence, the part by weight of bone soup essence and stewed pork cream essence is 6:1, stirs and can use.
Wherein, the degree that the material composition of described stewed pork cream essence accounts for stewed pork cream flavor of raw material gross weight is: yeast extract 5 ~ 6%, beef extract 9 ~ 10%, spice liquid 2 ~ 3%, powder salt 10 ~ 12%, monosodium glutamate fine powder 8 ~ 10%, cysteine 1 ~ 1.5%, lactose 1%, powdery HVP(hydrolyzed vegetable protein, hydrolyzed vegetable protein) 10 ~ 12%, sodium Diacetate 0.1%, long rice flour 5 ~ 8%, surplus is deionized water.
Further, described stewed pork cream essence can add the meat flavour essential oil fragrances of raw material gross weight 0.4%, and described meat flavour essential oil fragrances is common commercially available prod.
Based on stewed pork cream flavor of raw material, its preparation technology is: 1. first drop in reaction pot by yeast extract, beef extract, spice liquid, powder salt, monosodium glutamate fine powder, cysteine, lactose, HVP powder and appropriate amount of deionized water, stir, build pot cover, flowback steam is heated to 98 ~ 100 DEG C, reacts 30 minutes; 2., after sodium Diacetate and long rice flour being added appropriate amount of deionized water stirring, add in above-mentioned reaction pot, holding temperature 30 minutes; Meat flavour essential oil fragrances is added, homogeneous after stirring when 3. cooling to 50 DEG C, for subsequent use.
Compared with prior art, in the present invention, add multiple bone plain soup and pork hydrolysate, nutritious; Utilize existing fricassee spices raw material, essence is added in collocation, meets with kindred taste, and fragrance is unique; Technological process adopts common process mostly, is easy to make; Material matching and technological parameter rationally, are applicable to large-scale production.
Detailed description of the invention
Below in conjunction with concrete preferred embodiment, the invention will be further described, but protection domain not thereby limiting the invention.
Embodiment 1
Giving off a strong fragrance meat flavour cream, comprise bone soup essence, configuration 50kg, raw material is: pork hydrolysate 2.5kg, pig bone plain soup 4.5kg, white chicken bone soup 1.5kg, ox bone plain soup 2kg, bone-marrow extract 3.5kg, 13 fragrant liquid perfume base 7.5kg, powder salt 4kg, monosodium glutamate fine powder 4.5kg, disodium succinate 0.1kg, yeast extract 2kg, aspartic acid 0.2kg, glucose 2.5kg, cornstarch 3.5kg, sodium Diacetate 0.05kg, meat flavour fumet 1kg, supplies 50kg with deionized water.Raw material is prepared by following technique: 1. add in reaction pot by raw material pork hydrolysate, pig bone plain soup, white chicken bone soup, ox bone plain soup, bone-marrow extract, 13 fragrant liquid perfume bases, powder salt, monosodium glutamate fine powder, disodium succinate, yeast extract, aspartic acid, glucose and appropriate amount of deionized water, stir, build pot cover, flowback steam is heated to 94 ~ 96 DEG C, reacts 60 minutes; 2. be added into after cornstarch, sodium Diacetate and suitable quantity of water being stirred in above-mentioned reaction pot, holding temperature, keep 10 minutes; 3. be cooled to 50 DEG C, add meat flavour fumet, homogeneous.
The raw material of pork hydrolysate is: fresh pure smart pork 6250g, ginger 200g, onion 400g, yellow rice wine 200g, solid food flavor enzyme 560g, sodium Diacetate 30g, supplies 25000g with deionized water, and product is chosen 2500g and is used as bone soup flavor of raw material.Raw material is prepared by following technique: 1. first fresh pure smart pork is separated into about 200g, cleans up, put into boiling water and treat that meat is hardening, spume after heat water wash, and take out and separate further, 5 ~ 10g is advisable; 2. add deionized water in reaction pot, then drop into above-mentioned Pork-pieces, add ginger and the onion of yellow rice wine and chopping; 3. stir, build pot cover, interlayer is heated to 100 DEG C, maintains 15 minutes, is water-cooled to 40 DEG C; 4. add solid food flavor enzyme and carry out enzymolysis, slowly heat up, and remain on 50 ~ 55 DEG C, enzymolysis 2 is little terminates up to enzymolysis in insulation; 5. be warming up to 85 ~ 90 DEG C, maintain 10 minutes, virulence enzyme; 6., when above-mentioned enzymolysis liquid is cooled to 50 DEG C, adds the sodium Diacetate that hot water dissolves, stir.
The raw material of 13 fragrant liquid perfume bases is: good moral 13 perfume in great emerging source stewes/halogen meat material 260g, salt 750g, sodium Diacetate 150g, and supply 15000g with deionized water, product is chosen 7500g and is used as bone soup flavor of raw material.Raw material is prepared by following technique: 1. good for emerging for letter source moral 13 perfume is stewed/halogen meat material to drop in reaction pot and to add appropriate amount of deionized water, and stir, cover pot cover, flowback steam is heated to 98 ~ 100 DEG C, and holding temperature 2 hours, is then cooled to less than 50 DEG C; 2. with multilayer nylon yarn cloth wrapping reaction pot discharging opening, filter, filter residue discards, and filtrate is collected, and adds salt and sodium Diacetate, stirs.
Embodiment 2
Giving off a strong fragrance meat flavour cream, comprise bone soup essence and stewed pork cream essence, wherein bone soup essence configuration 42.855kg, stew pork cream essence configuration 7.145kg, the raw material of bone soup essence is: pork hydrolysate 2.145kg, pig bone plain soup 3.861kg, white chicken bone soup 1.287kg, ox bone plain soup 1.176kg, bone-marrow extract 3.003kg, 13 fragrant liquid perfume base 6.435kg, powder salt 3.432kg, monosodium glutamate fine powder 3.861kg, disodium succinate 0.085kg, yeast extract 1.716kg, aspartic acid 0.172kg, glucose 1.145kg, cornstarch 3.003kg, sodium Diacetate 0.043kg, meat flavour fumet 0.858kg, 42.855kg is supplied with deionized water, prepare about the technological process of bone soup essence according in embodiment 1, the raw material stewing pork cream essence is: yeast extract 400g, beef extract 643g, spice liquid 1570g, powder salt 715g, monosodium glutamate fine powder 607g, cysteine 84g, lactose 62g, HVP powder 786g, sodium Diacetate 7g, long rice flour 415g, meat flavour essential oil fragrances 28g, 7.145kg is supplied with deionized water, prepared by following technique: 1. first by yeast extract, beef extract, spice liquid, powder salt, monosodium glutamate fine powder, cysteine, lactose, HVP powder and appropriate amount of deionized water drop in reaction pot, stir, build pot cover, flowback steam is heated to 98 ~ 100 DEG C, react 30 minutes, 2., after sodium Diacetate and long rice flour being added appropriate amount of deionized water stirring, add in above-mentioned reaction pot, holding temperature 30 minutes, meat flavour essential oil fragrances is added, homogeneous after stirring when 3. cooling to 50 DEG C.
The raw material of pork hydrolysate is: fresh pure smart pork 5.35kg, ginger 0.214kg, onion 0.321kg, yellow rice wine 0.1712kg, solid food flavor enzyme 0.4815kg, sodium Diacetate 0.0214kg, 21.4kg is supplied with deionized water, prepare about the technological process of pork hydrolysate according in embodiment 1, product is chosen 2.145kg and is used as bone soup flavor of raw material.
The raw material of 13 fragrant liquid perfume bases is: good moral 13 perfume in great emerging source stewes/halogen meat material 0.5635kg, salt 1.61kg, sodium Diacetate 0.0322kg, 32.2kg is supplied with deionized water, prepare about the technological process of 13 fragrant liquid perfume bases according in embodiment 1, product is chosen 6.435kg and is used as bone soup flavor of raw material.
The giving off a strong fragrance meat flavour cream that above-mentioned two kinds of embodiments obtain is as food additives, nutritious, unique flavor.
Claims (7)
1. giving off a strong fragrance meat flavour cream, it is characterized in that, comprise bone soup essence, described bone soup essence is obtained by the raw material of following percentage by weight: pork hydrolysate 5 ~ 6%, pig bone plain soup 8 ~ 9%, white chicken bone soup 3 ~ 4%, ox bone plain soup 4 ~ 5%, the fragrant liquid perfume base 15 ~ 18% of bone-marrow extract 7 ~ 8%, 13, powder salt 8 ~ 10%, monosodium glutamate fine powder 8 ~ 10%, disodium succinate 0.2%, yeast extract 4 ~ 5%, aspartic acid 0.4%, glucose 4 ~ 5%, cornstarch 6 ~ 7%, sodium Diacetate 0.1%, surplus is deionized water.
2. giving off a strong fragrance meat flavour cream according to claim 1, it is characterized in that, the degree that the material composition of described pork hydrolysate accounts for pork hydrolysate raw material gross weight is: fresh pure smart pork 20 ~ 25%, ginger 1%, onion 1.5%, yellow rice wine 1%, solid food flavor enzyme 2 ~ 3%, sodium Diacetate 1%, surplus is deionized water.
3. giving off a strong fragrance meat flavour cream according to claim 1, it is characterized in that, the degree that the material composition of described 13 fragrant liquid perfume bases accounts for 13 fragrant liquid perfume base gross weights is: good moral 13 perfume in the emerging source of commercially available letter is stewed/halogen meat material 1 ~ 2%, salt 4 ~ 5%, sodium Diacetate 0.1%, and surplus is deionized water.
4. giving off a strong fragrance meat flavour cream according to claim 1, is characterized in that, described bone soup essence can add the meat flavour fumet of raw material gross weight 2%.
5. giving off a strong fragrance meat flavour cream, is characterized in that, comprise bone soup essence and stewed pork cream essence, the part by weight of bone soup essence and stewed pork cream essence is 6:1.
6. giving off a strong fragrance meat flavour cream according to claim 5, it is characterized in that, described bone soup essence is obtained by the raw material of following percentage by weight: pork hydrolysate 5 ~ 6%, pig bone plain soup 8 ~ 9%, white chicken bone soup 3 ~ 4%, ox bone plain soup 4 ~ 5%, the fragrant liquid perfume base 15 ~ 18% of bone-marrow extract 7 ~ 8%, 13, powder salt 8 ~ 10%, monosodium glutamate fine powder 8 ~ 10%, disodium succinate 0.2%, yeast extract 4 ~ 5%, aspartic acid 0.4%, glucose 4 ~ 5%, cornstarch 6 ~ 7%, sodium Diacetate 0.1%, and surplus is deionized water; The degree that the material composition of described stewed pork cream essence accounts for stewed pork cream flavor of raw material gross weight is: yeast extract 5 ~ 6%, beef extract 9 ~ 10%, spice liquid 2 ~ 3%, powder salt 10 ~ 12%, monosodium glutamate fine powder 8 ~ 10%, cysteine 1 ~ 1.5%, lactose 1%, HVP powder 10 ~ 12%, sodium Diacetate 0.1%, long rice flour 5 ~ 8%, surplus is deionized water.
7. giving off a strong fragrance meat flavour cream according to claim 6, is characterized in that, described stewed pork cream essence can add the meat flavour essential oil fragrances of raw material gross weight 0.4%.
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| CN201410845048.2A CN104543929A (en) | 2014-12-31 | 2014-12-31 | Fragrant meat-flavored jelly |
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Cited By (3)
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| CN106307445A (en) * | 2016-08-18 | 2017-01-11 | 青岛花帝食品配料有限公司 | Method for preparing beef bone essence |
| CN108740958A (en) * | 2018-05-09 | 2018-11-06 | 荣成泰祥食品股份有限公司 | A kind of preparation method of indigo plant clam delicate flavour flavouring |
| CN112790361A (en) * | 2020-12-31 | 2021-05-14 | 浙江省农业科学院 | White soup type concentrated pig bone soup and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106307445A (en) * | 2016-08-18 | 2017-01-11 | 青岛花帝食品配料有限公司 | Method for preparing beef bone essence |
| CN108740958A (en) * | 2018-05-09 | 2018-11-06 | 荣成泰祥食品股份有限公司 | A kind of preparation method of indigo plant clam delicate flavour flavouring |
| CN112790361A (en) * | 2020-12-31 | 2021-05-14 | 浙江省农业科学院 | White soup type concentrated pig bone soup and preparation method thereof |
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Application publication date: 20150429 |