CN104855924A - Barbecue high-fiber flavor and preparation method therefor - Google Patents
Barbecue high-fiber flavor and preparation method therefor Download PDFInfo
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- CN104855924A CN104855924A CN201510256991.4A CN201510256991A CN104855924A CN 104855924 A CN104855924 A CN 104855924A CN 201510256991 A CN201510256991 A CN 201510256991A CN 104855924 A CN104855924 A CN 104855924A
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- 235000021168 barbecue Nutrition 0.000 title claims abstract description 14
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 14
- 235000019634 flavors Nutrition 0.000 title claims abstract description 14
- 238000002360 preparation method Methods 0.000 title claims description 7
- 239000000835 fiber Substances 0.000 title abstract 2
- 239000000843 powder Substances 0.000 claims abstract description 54
- 210000000988 bone and bone Anatomy 0.000 claims abstract description 39
- 235000005340 Asparagus officinalis Nutrition 0.000 claims abstract description 9
- 244000003416 Asparagus officinalis Species 0.000 claims abstract description 9
- 244000304337 Cuminum cyminum Species 0.000 claims abstract description 9
- 235000007129 Cuminum cyminum Nutrition 0.000 claims abstract description 9
- 241000238557 Decapoda Species 0.000 claims abstract description 9
- 244000068988 Glycine max Species 0.000 claims abstract description 9
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 9
- 235000013372 meat Nutrition 0.000 claims abstract description 9
- 238000000034 method Methods 0.000 claims abstract description 9
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 7
- 235000009811 Momordica charantia Nutrition 0.000 claims abstract description 7
- 235000019482 Palm oil Nutrition 0.000 claims abstract description 7
- JZRWCGZRTZMZEH-UHFFFAOYSA-N Thiamine Natural products CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 claims abstract description 7
- XUJNEKJLAYXESH-UHFFFAOYSA-N cysteine Natural products SCC(N)C(O)=O XUJNEKJLAYXESH-UHFFFAOYSA-N 0.000 claims abstract description 7
- 235000018417 cysteine Nutrition 0.000 claims abstract description 7
- 239000008103 glucose Substances 0.000 claims abstract description 7
- 239000002540 palm oil Substances 0.000 claims abstract description 7
- 235000019157 thiamine Nutrition 0.000 claims abstract description 7
- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 claims abstract description 7
- 229960003495 thiamine Drugs 0.000 claims abstract description 7
- 239000011721 thiamine Substances 0.000 claims abstract description 7
- 238000001354 calcination Methods 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 235000014347 soups Nutrition 0.000 claims description 13
- 238000007710 freezing Methods 0.000 claims description 10
- 230000008014 freezing Effects 0.000 claims description 10
- 241000949456 Zanthoxylum Species 0.000 claims description 7
- 241001474374 Blennius Species 0.000 claims description 6
- 240000006240 Linum usitatissimum Species 0.000 claims description 6
- 235000004431 Linum usitatissimum Nutrition 0.000 claims description 6
- 244000302512 Momordica charantia Species 0.000 claims description 6
- 235000009812 Momordica cochinchinensis Nutrition 0.000 claims description 6
- 235000018365 Momordica dioica Nutrition 0.000 claims description 6
- 108091005804 Peptidases Proteins 0.000 claims description 6
- 239000004365 Protease Substances 0.000 claims description 6
- 235000010575 Pueraria lobata Nutrition 0.000 claims description 6
- 244000046146 Pueraria lobata Species 0.000 claims description 6
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 6
- 238000004458 analytical method Methods 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 6
- 235000004426 flaxseed Nutrition 0.000 claims description 6
- 235000012054 meals Nutrition 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 238000010298 pulverizing process Methods 0.000 claims description 4
- XUJNEKJLAYXESH-REOHCLBHSA-N L-Cysteine Chemical compound SC[C@H](N)C(O)=O XUJNEKJLAYXESH-REOHCLBHSA-N 0.000 claims description 3
- 239000010775 animal oil Substances 0.000 claims description 3
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 3
- 239000008280 blood Substances 0.000 claims description 3
- 210000004369 blood Anatomy 0.000 claims description 3
- 150000001875 compounds Chemical class 0.000 claims description 3
- 239000012141 concentrate Substances 0.000 claims description 3
- 235000008504 concentrate Nutrition 0.000 claims description 3
- 235000001727 glucose Nutrition 0.000 claims description 3
- 239000002245 particle Substances 0.000 claims description 3
- 238000000926 separation method Methods 0.000 claims description 3
- 238000005507 spraying Methods 0.000 claims description 3
- 229910052500 inorganic mineral Inorganic materials 0.000 abstract description 4
- 239000011707 mineral Substances 0.000 abstract description 4
- 235000013325 dietary fiber Nutrition 0.000 abstract description 2
- 150000002500 ions Chemical class 0.000 abstract description 2
- 235000002566 Capsicum Nutrition 0.000 abstract 2
- 239000006002 Pepper Substances 0.000 abstract 2
- 235000016761 Piper aduncum Nutrition 0.000 abstract 2
- 235000017804 Piper guineense Nutrition 0.000 abstract 2
- 244000203593 Piper nigrum Species 0.000 abstract 2
- 235000008184 Piper nigrum Nutrition 0.000 abstract 2
- MJYQFWSXKFLTAY-OVEQLNGDSA-N (2r,3r)-2,3-bis[(4-hydroxy-3-methoxyphenyl)methyl]butane-1,4-diol;(2r,3r,4s,5s,6r)-6-(hydroxymethyl)oxane-2,3,4,5-tetrol Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O.C1=C(O)C(OC)=CC(C[C@@H](CO)[C@H](CO)CC=2C=C(OC)C(O)=CC=2)=C1 MJYQFWSXKFLTAY-OVEQLNGDSA-N 0.000 abstract 1
- RXUWDKBZZLIASQ-UHFFFAOYSA-N Puerarin Natural products OCC1OC(Oc2c(O)cc(O)c3C(=O)C(=COc23)c4ccc(O)cc4)C(O)C(O)C1O RXUWDKBZZLIASQ-UHFFFAOYSA-N 0.000 abstract 1
- 244000078912 Trichosanthes cucumerina Species 0.000 abstract 1
- 235000008322 Trichosanthes cucumerina Nutrition 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 235000008935 nutritious Nutrition 0.000 abstract 1
- HKEAFJYKMMKDOR-VPRICQMDSA-N puerarin Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1C1=C(O)C=CC(C2=O)=C1OC=C2C1=CC=C(O)C=C1 HKEAFJYKMMKDOR-VPRICQMDSA-N 0.000 abstract 1
- 230000001007 puffing effect Effects 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 6
- 235000016709 nutrition Nutrition 0.000 description 3
- 235000021067 refined food Nutrition 0.000 description 3
- 241001465754 Metazoa Species 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 235000010755 mineral Nutrition 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000013064 chemical raw material Substances 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- 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
Abstract
The present invention discloses a barbecue high-fiber flavor, characterized by comprising the following raw materials in parts by weight: 500-550 parts of porcine bones, 10-14 parts of glucose, 12-14 parts of cysteine, 8-12 parts of thiamine, 3-5 parts of soybean powder, 2-3 parts of pepper powder, 1-2 parts of cumin powder, 3-4 parts of asparagus powder, 1-2 parts of palm oil, 4-5 parts of bitter gourd powder, 2-3 parts of dried small shrimp powder, 4-6 parts of puerarin powder, 1-3 parts of flaxseed powder, and 2-4 parts of nori powder. According to the process of the present invention, porcine bones are first frozen to increase the brittleness for easier puffing of the porcine bones, and calcination is performed on the puffed porcine bones to turn minerals of the porcine bones into active absorbable mineral ions to facilitate uptake by the body. The added soybean and asparagus make the flavor contain a large amount of dietary fiber and compensate for nutrients that meat does not have, and the added pepper powder, cumin powder and dried small shrimp improve the taste of the flavor and make the flavor unique in taste, delicious and nutritious.
Description
Technical field
The invention belongs to flavoring production and processing field, be specifically related to a kind of barbecue high microsteping essence and preparation method thereof.
Background technology
Fragrance is the important indicator of flavour of food products, has material impact to food quality.The process of modern food can cause the loss of the fragrant composition producing food flavor, thus makes the fragrance of processed food loss occur and weaken.In order to make up and improve the local flavor of food, improve food quality, need make up the fragrant composition of processed food loss and strengthen, this just needs to add flavoring essence in processed food.But the meat flavor used now is all use chemical raw material manually to allocate to form, although also have dense meat flavour, is that nutrition or taste all can not be compared with natural meat.The now commercially also more popular meat flavor utilizing pork, beef etc. to prepare, but utilize the accessory substances such as the bone of livestock and poultry to prepare the fewer of essence.
China is meat products consumption big country, the animal butchered every year produces a large amount of bones, these bones are cooked into soup or are made feed by pulverizing, because this single processing method, these animal skeletons contain the nutriments such as a large amount of trace elements, protein and are not fully utilized, not only waste resource, but also pollute the environment.
Summary of the invention
For solving the problems of the technologies described above, the object of this invention is to provide a kind of barbecue high microsteping essence and preparation method thereof.
For achieving the above object, the technical solution used in the present invention is as follows:
A kind of barbecue high microsteping essence, it is characterized in that, be made up of the raw material of following weight portion: pig bone 500-550, glucose 10-14, cysteine 12-14, thiamine 8-12, analysis for soybean powder 3-5, zanthoxylum powder 2-3, cumin powder 1-2, asparagus powder 3-4, palm oil 1-2, balsam pear powder 4-5, dried small shrimp powder 2-3, kudzu-vine root powder 4-6, linseed meal 1-3, ground seaweed 2-4.
The preparation method of described a kind of barbecue high microsteping essence, is characterized in that, comprise the following steps:
(1) choose fresh pig bone, the meat on bone is rejected the clean rear bone breaker that uses and bone is ground into the skeletal grain that particle diameter is no more than 0.5cm, put the skeletal grain after pulverizing in the freezing chamber of subzero 20-30 DEG C freezing process;
(2) clean water is used after fully being thawed by the environment putting into about 4 DEG C through the skeletal grain of freezing process, clean watery blood, after draining, put into Bulking tank, regulate bulking pressure to be 0.2-0.4MPa, temperature 60-80 DEG C, open relief valve instantaneously after 40-60min, after cooling, obtain expanded skeletal grain;
(3) pour in pressure cooker after expanded skeletal grain being carried out calcination processing 50-70min under the condition of 300-350 DEG C, to add after 3-5 clear water doubly autoclaving 2-4h under the condition of 120-140 DEG C, adopt centrifugal separator rotating separation 20-30min under the rotating speed of 4000-5000r/min after cooling, after being separated by animal oil, obtain bone clear soup;
(4) PH of the bone clear soup obtained is adjusted to 6.5-7.5, adds the flavor protease of 30-40LAPU/g and the compound protease of 0.1-0.2AU/g, enzymolysis 5-6h under the condition of 40-50 DEG C, after high temperature fire extinguishing, obtain bone soup hydrolyzate;
(5) bone soup hydrolyzate is concentrated into 45 ° of Brix-55 ° of Brix, then in concentrate, glucose, cysteine, thiamine, analysis for soybean powder, zanthoxylum powder, cumin powder, asparagus powder, palm oil, balsam pear powder, dried small shrimp powder, kudzu-vine root powder, linseed meal, ground seaweed is added, regulate pH to 5.5-6.5, then at 90-120 DEG C, react 15-25min, after spraying dry, obtain barbecue high microsteping essence.
Beneficial effect of the present invention:
First carry out freezing to pig bone in technique of the present invention, the fragility of bone can be increased, conveniently expanding treatment is carried out to it, the bone after expanded is carried out calcination processing, the mineral matter in bone can be made to become active absorbable mineral ion, facilitate absorption of human body; The soya bean, asparagus etc. of adding make containing a large amount of dietary fibers in essence, the nutritional labeling that supplementary meat does not have, and the zanthoxylum powder, cumin powder, dried small shrimp etc. of interpolation improve the mouthfeel of essence, and make its mouthfeel unique, nutrition is delicious.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is further illustrated.
Embodiment:
A kind of barbecue high microsteping essence of the present invention, it is characterized in that, be made up of the raw material of following weight portion (kg): pig bone 525, glucose 12, cysteine 13, thiamine 10, analysis for soybean powder 4, zanthoxylum powder 2.5, cumin powder 1.5, asparagus powder 3.5, palm oil 1.5, balsam pear powder 4.5, dried small shrimp powder 2.5, kudzu-vine root powder 5, linseed meal 2, ground seaweed 3.
The preparation method of described a kind of barbecue high microsteping essence, is characterized in that, comprise the following steps:
(1) choose fresh pig bone, the meat on bone is rejected the clean rear bone breaker that uses and bone is ground into the skeletal grain that particle diameter is no more than 0.5cm, put the skeletal grain after pulverizing in the freezing chamber of subzero 25 DEG C freezing process;
(2) clean water is used after fully being thawed by the environment putting into about 4 DEG C through the skeletal grain of freezing process, clean watery blood, after draining, put into Bulking tank, regulate bulking pressure to be 0.3MPa, temperature 70 C, open relief valve instantaneously after 50min, after cooling, obtain expanded skeletal grain;
(3) pour in pressure cooker after expanded skeletal grain being carried out calcination processing 60min under the condition of 350 DEG C, to add after the clear water of 4 times autoclaving 3h under the condition of 130 DEG C, adopt centrifugal separator rotating separation 25min under the rotating speed of 4500r/min after cooling, after being separated by animal oil, obtain bone clear soup;
(4) PH of the bone clear soup obtained is adjusted to 7, adds the flavor protease of 35LAPU/g and the compound protease of 0.15AU/g, enzymolysis 5.5h under the condition of 45 DEG C, after high temperature fire extinguishing, obtain bone soup hydrolyzate;
(5) bone soup hydrolyzate is concentrated into 50 ° of Brix, then in concentrate, glucose, cysteine, thiamine, analysis for soybean powder, zanthoxylum powder, cumin powder, asparagus powder, palm oil, balsam pear powder, dried small shrimp powder, kudzu-vine root powder, linseed meal, ground seaweed is added, regulate pH to 6, then at 105 DEG C, react 20min, after spraying dry, obtain barbecue high microsteping essence.
Claims (2)
1. a barbecue high microsteping essence, it is characterized in that, be made up of the raw material of following weight portion: pig bone 500-550, glucose 10-14, cysteine 12-14, thiamine 8-12, analysis for soybean powder 3-5, zanthoxylum powder 2-3, cumin powder 1-2, asparagus powder 3-4, palm oil 1-2, balsam pear powder 4-5, dried small shrimp powder 2-3, kudzu-vine root powder 4-6, linseed meal 1-3, ground seaweed 2-4.
2. the preparation method of a kind of barbecue high microsteping essence according to claim 1, is characterized in that, comprise the following steps:
(1) choose fresh pig bone, the meat on bone is rejected the clean rear bone breaker that uses and bone is ground into the skeletal grain that particle diameter is no more than 0.5cm, put the skeletal grain after pulverizing in the freezing chamber of subzero 20-30 DEG C freezing process;
(2) clean water is used after fully being thawed by the environment putting into about 4 DEG C through the skeletal grain of freezing process, clean watery blood, after draining, put into Bulking tank, regulate bulking pressure to be 0.2-0.4MPa, temperature 60-80 DEG C, open relief valve instantaneously after 40-60min, after cooling, obtain expanded skeletal grain;
(3) pour in pressure cooker after expanded skeletal grain being carried out calcination processing 50-70min under the condition of 300-350 DEG C, to add after 3-5 clear water doubly autoclaving 2-4h under the condition of 120-140 DEG C, adopt centrifugal separator rotating separation 20-30min under the rotating speed of 4000-5000r/min after cooling, after being separated by animal oil, obtain bone clear soup;
(4) PH of the bone clear soup obtained is adjusted to 6.5-7.5, adds the flavor protease of 30-40LAPU/g and the compound protease of 0.1-0.2AU/g, enzymolysis 5-6h under the condition of 40-50 DEG C, after high temperature fire extinguishing, obtain bone soup hydrolyzate;
(5) bone soup hydrolyzate is concentrated into 45 ° of Brix-55 ° of Brix, then in concentrate, glucose, cysteine, thiamine, analysis for soybean powder, zanthoxylum powder, cumin powder, asparagus powder, palm oil, balsam pear powder, dried small shrimp powder, kudzu-vine root powder, linseed meal, ground seaweed is added, regulate pH to 5.5-6.5, then at 90-120 DEG C, react 15-25min, after spraying dry, obtain barbecue high microsteping essence.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510256991.4A CN104855924A (en) | 2015-05-20 | 2015-05-20 | Barbecue high-fiber flavor and preparation method therefor |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510256991.4A CN104855924A (en) | 2015-05-20 | 2015-05-20 | Barbecue high-fiber flavor and preparation method therefor |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104855924A true CN104855924A (en) | 2015-08-26 |
Family
ID=53902452
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510256991.4A Pending CN104855924A (en) | 2015-05-20 | 2015-05-20 | Barbecue high-fiber flavor and preparation method therefor |
Country Status (1)
| Country | Link |
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| CN (1) | CN104855924A (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1377603A (en) * | 2001-04-02 | 2002-11-06 | 何安成 | Process for processing animal bones and bone marrow |
| CN101642225A (en) * | 2009-06-19 | 2010-02-10 | 天津春发食品配料有限公司 | Improved method for preparing natural meat flavor essence |
| CN101690578A (en) * | 2009-09-03 | 2010-04-07 | 天津春发食品配料有限公司 | Pork-flavor essence |
| CN102106527A (en) * | 2010-11-26 | 2011-06-29 | 四川省食品发酵工业研究设计院 | Method for making porcine bone monosodium glutamate |
| CN103251024A (en) * | 2013-04-18 | 2013-08-21 | 石台县山园食品有限公司 | Fruit and vegetable compound seasoning and production method thereof |
| CN104187558A (en) * | 2014-07-28 | 2014-12-10 | 上海应用技术学院 | Preparation method of thermal reaction pork essence with obvious characteristic aroma |
-
2015
- 2015-05-20 CN CN201510256991.4A patent/CN104855924A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1377603A (en) * | 2001-04-02 | 2002-11-06 | 何安成 | Process for processing animal bones and bone marrow |
| CN101642225A (en) * | 2009-06-19 | 2010-02-10 | 天津春发食品配料有限公司 | Improved method for preparing natural meat flavor essence |
| CN101690578A (en) * | 2009-09-03 | 2010-04-07 | 天津春发食品配料有限公司 | Pork-flavor essence |
| CN102106527A (en) * | 2010-11-26 | 2011-06-29 | 四川省食品发酵工业研究设计院 | Method for making porcine bone monosodium glutamate |
| CN103251024A (en) * | 2013-04-18 | 2013-08-21 | 石台县山园食品有限公司 | Fruit and vegetable compound seasoning and production method thereof |
| CN104187558A (en) * | 2014-07-28 | 2014-12-10 | 上海应用技术学院 | Preparation method of thermal reaction pork essence with obvious characteristic aroma |
Non-Patent Citations (1)
| Title |
|---|
| 郇兴建: ""利用猪骨制备天然肉味香精的研究"", 《中国优秀硕士学位论文全文数据库 工程科技1辑》 * |
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Application publication date: 20150826 |
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