CN105077142A - Seasoner with tea smell and preparation method of seasoner - Google Patents
Seasoner with tea smell and preparation method of seasoner Download PDFInfo
- Publication number
- CN105077142A CN105077142A CN201510588461.XA CN201510588461A CN105077142A CN 105077142 A CN105077142 A CN 105077142A CN 201510588461 A CN201510588461 A CN 201510588461A CN 105077142 A CN105077142 A CN 105077142A
- Authority
- CN
- China
- Prior art keywords
- parts
- seasoner
- pork
- vitamin
- pigskin
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 241001122767 Theaceae Species 0.000 title 1
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 18
- 235000015277 pork Nutrition 0.000 claims abstract description 18
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 claims abstract description 14
- 239000000463 material Substances 0.000 claims abstract description 14
- 244000269722 Thea sinensis Species 0.000 claims abstract description 11
- 210000004185 liver Anatomy 0.000 claims abstract description 10
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims abstract description 9
- 229930003268 Vitamin C Natural products 0.000 claims abstract description 9
- 235000019154 vitamin C Nutrition 0.000 claims abstract description 9
- 239000011718 vitamin C Substances 0.000 claims abstract description 9
- 241000222336 Ganoderma Species 0.000 claims abstract description 7
- 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
- 239000004471 Glycine Substances 0.000 claims abstract description 7
- 235000015468 Lycium chinense Nutrition 0.000 claims abstract description 7
- 108090000526 Papain Proteins 0.000 claims abstract description 7
- 239000004365 Protease Substances 0.000 claims abstract description 7
- 244000061456 Solanum tuberosum Species 0.000 claims abstract description 7
- 235000002595 Solanum tuberosum Nutrition 0.000 claims abstract description 7
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 7
- 239000008103 glucose Substances 0.000 claims abstract description 7
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 7
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 7
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 7
- 229940055729 papain Drugs 0.000 claims abstract description 7
- 235000019834 papain Nutrition 0.000 claims abstract description 7
- 238000006243 chemical reaction Methods 0.000 claims abstract description 5
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 4
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 4
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 4
- 235000011194 food seasoning agent Nutrition 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 239000002994 raw material Substances 0.000 claims description 8
- 241000208688 Eucommia Species 0.000 claims description 6
- 244000241872 Lycium chinense Species 0.000 claims description 6
- SRBFZHDQGSBBOR-LECHCGJUSA-N alpha-D-xylose Chemical compound O[C@@H]1CO[C@H](O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-LECHCGJUSA-N 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 229960003487 xylose Drugs 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 5
- 235000002566 Capsicum Nutrition 0.000 claims description 4
- 240000008574 Capsicum frutescens Species 0.000 claims description 4
- 239000001390 capsicum minimum Substances 0.000 claims description 4
- 239000001054 red pigment Substances 0.000 claims description 4
- 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
- 238000009835 boiling Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- -1 lard Chemical compound 0.000 claims description 3
- 235000013606 potato chips Nutrition 0.000 claims description 3
- 238000010992 reflux Methods 0.000 claims description 3
- 238000005507 spraying Methods 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 238000006731 degradation reaction Methods 0.000 abstract description 2
- 241000283690 Bos taurus Species 0.000 abstract 4
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 abstract 2
- VYIRVAXUEZSDNC-TXDLOWMYSA-N (3R,3'S,5'R)-3,3'-dihydroxy-beta-kappa-caroten-6'-one Chemical compound C([C@H](O)CC=1C)C(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC(=O)[C@]1(C)C[C@@H](O)CC1(C)C VYIRVAXUEZSDNC-TXDLOWMYSA-N 0.000 abstract 1
- VYIRVAXUEZSDNC-LOFNIBRQSA-N Capsanthyn Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC(=O)C2(C)CC(O)CC2(C)C VYIRVAXUEZSDNC-LOFNIBRQSA-N 0.000 abstract 1
- 244000241838 Lycium barbarum Species 0.000 abstract 1
- 235000015459 Lycium barbarum Nutrition 0.000 abstract 1
- 230000032683 aging Effects 0.000 abstract 1
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 abstract 1
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 abstract 1
- WRANYHFEXGNSND-LOFNIBRQSA-N capsanthin Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC(=O)C2(C)CCC(O)C2(C)C WRANYHFEXGNSND-LOFNIBRQSA-N 0.000 abstract 1
- 235000018889 capsanthin Nutrition 0.000 abstract 1
- 230000002708 enhancing effect Effects 0.000 abstract 1
- 244000237330 gutta percha tree Species 0.000 abstract 1
- 235000012658 paprika extract Nutrition 0.000 abstract 1
- 239000001688 paprika extract Substances 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 239000010985 leather Substances 0.000 description 3
- 241000282898 Sus scrofa Species 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 241001189642 Theroa Species 0.000 description 1
- 230000002605 anti-dotal effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000384 rearing effect Effects 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 230000000192 social effect Effects 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
Landscapes
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a seasoner with tea smell and a preparation method of the seasoner. The seasoner is prepared from the following materials in parts by weight: 200-210 parts of pork rind, 8-9 parts of tea, 20-21 parts of pork liver, 10-11 parts of potato, 2-3 parts of lucid ganoderma, 1-2 parts of barbary wolfberry fruit, 3-4 parts of radix acanthopanacis semticosi, 2-3 parts of eucommia ulmoides, 2-2.5 parts of papain, 4-4.2 parts of glycine, 4-4.2 parts of monosodium glutamate, 10-11 parts of glucose, 2-2.1 parts of xylose, 2-2.1 parts of lard, 0.2-0.3 part of vitamin C, 0.4-0.5 part of capsanthin and 60-65 parts of maltodextrin. According to the invention, the pork rind is used as the material, so that substantial backlogging of the pork rind is reduced, and the utilization rate of the pork rind is increased; the pork seasoner produced by enzymolysis and thermal reaction processing is low in cost, low in fat content, short in production cycle and full in taste; vitamin C is added in the thermal reaction process, so that the intensity of Strecker degradation reaction can be enhanced, a smell enhancing effect can be achieved; furthermore, the seasoner can resist aging.
Description
Technical field
The invention belongs to food processing technology field, particularly relate to a kind of tea seasoning and preparation method thereof.
Background technology
Modern society's people's living standard improves constantly, and rhythm of life is constantly accelerated, and eating habit there occurs great changes, and the requirement of people to local flavor is more and more higher.The propensity to consume of novelty, convenience, safety, health is outstanding day by day.In recent years, flavor industry obtains and develops rapidly, and thermal response meat flavouring has catered to people's liking food meat-like flavor.At present, China's flavoring industry designs and varieties are few, hinder the further expansion of China's food industry scale.China is the large swine rearing state of the first in the world and country of consumption, the annual pigskin obtained by raising live pig is very large, and pigskin is used as outside leftover bits and pieces in pork processing, very most of for leather industry, but due to the quality of pigskin own not good, less use in leather industry, in addition, although commercially available belt leather pork is very general, pigskin directly uses consumption figure right and wrong limited, and this all causes a large amount of of pigskin and overstocks.Therefore be that raw material production flavoring has stronger social effect and economic implications with pigskin.
Summary of the invention
The object of this invention is to provide a kind of tea seasoning and preparation method thereof, the present invention has unique flavor, nutritious feature.
The technical solution adopted in the present invention is:
A kind of tea seasoning, is characterized in that being made up of the raw material of following weight portion:
Pigskin 200-210, tealeaves 8-9, pork liver 20-21, potato 10-11, glossy ganoderma 2-3, fruit of Chinese wolfberry 1-2, wilsonii 3-4, bark of eucommia 2-3, papain 2-2.5, glycine 4-4.2, monosodium glutamate 4-4.2, glucose 10-11, wood sugar 2-2.1, lard 2-2.1, vitamin C 0.2-0.3, capsicum red pigment 0.4-0.5, maltodextrin 60-65.
The preparation method of described tea seasoning, is characterized in that comprising the following steps:
(1) glossy ganoderma, the fruit of Chinese wolfberry, wilsonii, the bark of eucommia are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, obtains liquid;
(2) by pork liver, potato slice, be mixed into pot with tealeaves, add the water of 25-30%, 25-30 minute processed boiled in a covered pot over a slow fire by little fire, then pork liver plate, potato chips taken out, pulverizes after drying;
(3) pigskin is scraped fat, clean, rub after, add the water of twice, then add papain, at 48 DEG C be hydrolyzed 6 hours;
(4) step (3) gained material is mixed with glycine, monosodium glutamate, glucose, wood sugar, lard, vitamin C, isothermal reaction 60 minutes in 105 DEG C of oil baths, simultaneously condensing reflux;
(5) raw material that step (4) gained material and liquid and above-mentioned technique are not used is mixed, EAT be 150 DEG C, leaving air temp carries out spraying dry under being the condition of 75 DEG C, gained material mixes with step (2) gained material, to obtain final product.
Beneficial effect of the present invention is:
The present invention adopts pigskin as raw material, decrease a large amount of of pigskin to overstock, improve the ROA of pigskin and pigskin passes through enzymolysis, the pork flavoring cost that thermal response produces is low, fat content is few, with short production cycle, taste is full, and the present invention adds vitamin C in thermal process reactor, the intensity of Strecker degradation reaction can be increased, play flavouring effect, owing to there occurs brown stain in thermal process reactor, add capsicum red pigment toning, make lovely luster of the present invention attractive in appearance, its bacteriostasis had can extend delivery date of the present invention simultaneously, in addition, the present invention is also containing multiple medicinal herb components, often eat and can play antidotal effect.
Detailed description of the invention
A kind of tea seasoning, is characterized in that being made up of the raw material of following weight portion (kilogram):
Pigskin 200, tealeaves 8, pork liver 20, potato 10, glossy ganoderma 2, the fruit of Chinese wolfberry 1, wilsonii 3, the bark of eucommia 2, papain 2, glycine 4, monosodium glutamate 4, glucose 10, wood sugar 2, lard 2, vitamin C 0.2, capsicum red pigment 0.4, maltodextrin 60.
The preparation method of described tea seasoning, comprises the following steps:
(1) glossy ganoderma, the fruit of Chinese wolfberry, wilsonii, the bark of eucommia are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, obtains liquid;
(2) by pork liver, potato slice, be mixed into pot with tealeaves, add the water of 25-30%, 25-30 minute processed boiled in a covered pot over a slow fire by little fire, then pork liver plate, potato chips taken out, pulverizes after drying;
(3) pigskin is scraped fat, clean, rub after, add the water of twice, then add papain, at 48 DEG C be hydrolyzed 6 hours;
(4) step (3) gained material is mixed with glycine, monosodium glutamate, glucose, wood sugar, lard, vitamin C, isothermal reaction 60 minutes in 105 DEG C of oil baths, simultaneously condensing reflux;
(5) raw material that step (4) gained material and liquid and above-mentioned technique are not used is mixed, EAT be 150 DEG C, leaving air temp carries out spraying dry under being the condition of 75 DEG C, gained material mixes with step (2) gained material, to obtain final product.
Claims (2)
1. a tea seasoning, is characterized in that being made up of the raw material of following weight portion:
Pigskin 200-210, tealeaves 8-9, pork liver 20-21, potato 10-11, glossy ganoderma 2-3, fruit of Chinese wolfberry 1-2, wilsonii 3-4, bark of eucommia 2-3, papain 2-2.5, glycine 4-4.2, monosodium glutamate 4-4.2, glucose 10-11, wood sugar 2-2.1, lard 2-2.1, vitamin C 0.2-0.3, capsicum red pigment 0.4-0.5, maltodextrin 60-65.
2. the preparation method of tea seasoning according to claim 1, is characterized in that comprising the following steps:
(1) glossy ganoderma, the fruit of Chinese wolfberry, wilsonii, the bark of eucommia are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, obtains liquid;
(2) by pork liver, potato slice, be mixed into pot with tealeaves, add the water of 25-30%, 25-30 minute processed boiled in a covered pot over a slow fire by little fire, then pork liver plate, potato chips taken out, pulverizes after drying;
(3) pigskin is scraped fat, clean, rub after, add the water of twice, then add papain, at 48 DEG C be hydrolyzed 6 hours;
(4) step (3) gained material is mixed with glycine, monosodium glutamate, glucose, wood sugar, lard, vitamin C, isothermal reaction 60 minutes in 105 DEG C of oil baths, simultaneously condensing reflux;
(5) raw material that step (4) gained material and liquid and above-mentioned technique are not used is mixed, EAT be 150 DEG C, leaving air temp carries out spraying dry under being the condition of 75 DEG C, gained material mixes with step (2) gained material, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510588461.XA CN105077142A (en) | 2015-09-16 | 2015-09-16 | Seasoner with tea smell and preparation method of seasoner |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510588461.XA CN105077142A (en) | 2015-09-16 | 2015-09-16 | Seasoner with tea smell and preparation method of seasoner |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105077142A true CN105077142A (en) | 2015-11-25 |
Family
ID=54559196
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510588461.XA Pending CN105077142A (en) | 2015-09-16 | 2015-09-16 | Seasoner with tea smell and preparation method of seasoner |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105077142A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103005354A (en) * | 2012-11-30 | 2013-04-03 | 阜阳九珍食品有限公司 | Bone soup seasoning and preparation method thereof |
| CN104305131A (en) * | 2014-10-24 | 2015-01-28 | 西安莹朴生物科技股份有限公司 | Method for preparing meat spice by using sleeve-fish skin |
| CN104738517A (en) * | 2015-03-19 | 2015-07-01 | 上海应用技术学院 | Concentrated compound condiment with chicken flavor and preparation method of concentrated compound condiment |
-
2015
- 2015-09-16 CN CN201510588461.XA patent/CN105077142A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103005354A (en) * | 2012-11-30 | 2013-04-03 | 阜阳九珍食品有限公司 | Bone soup seasoning and preparation method thereof |
| CN104305131A (en) * | 2014-10-24 | 2015-01-28 | 西安莹朴生物科技股份有限公司 | Method for preparing meat spice by using sleeve-fish skin |
| CN104738517A (en) * | 2015-03-19 | 2015-07-01 | 上海应用技术学院 | Concentrated compound condiment with chicken flavor and preparation method of concentrated compound condiment |
Non-Patent Citations (3)
| Title |
|---|
| 巫亮: "酶解猪皮制备猪肉调味料的研究", 《中国优秀硕士学位论文全文数据库工程科技I辑》 * |
| 张学文: "《食品科学与健康》", 31 May 2003 * |
| 张岩磊等: "《卷烟降焦工程》", 31 October 2000 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105077140A (en) | Stomach-nourishing seasoning and preparation method thereof | |
| CN105105077A (en) | Flavoring of tomato and pig bone and preparation method thereof | |
| CN102726703A (en) | Mutton soup fine powder and preparation method thereof | |
| CN103478670A (en) | Method for preparing seasoning base material of aquatic products by using viscera protein of grass carp | |
| CN101828670A (en) | Production method of high protein mineral nutrient fresh rice flour | |
| CN106136194A (en) | A kind of natural compound freshening seasoning and preparation method thereof | |
| CN103222611A (en) | Flavor fermented soya bean and preparing method thereof | |
| CN102763837A (en) | Lentinula edodes sauce and preparation method thereof | |
| KR101298039B1 (en) | Soybean Paste And Manufacturing Method Thereof | |
| CN103181533A (en) | Compound seasoning and preparation method thereof | |
| CN108887630A (en) | A kind of preparation method of halogen lotus root piece | |
| CN111838633A (en) | Fish meat essence with different flavors and preparation method thereof | |
| CN104886603B (en) | A kind of seafood condiment rich in gamma aminobutyric acid and preparation method thereof | |
| CN104738489A (en) | Yellow wine lees seasoning and production method thereof | |
| CN105475929A (en) | Sweet and sour radish and preparation method thereof | |
| CN105639256A (en) | Chicken bone essence and preparation method thereof | |
| CN104783116A (en) | Preparation method of mushroom essence | |
| CN102871093A (en) | Novel pasty flavoring cooking wine | |
| CN105105056A (en) | Mushroom flavoring and preparation method thereof | |
| CN105077142A (en) | Seasoner with tea smell and preparation method of seasoner | |
| CN103704733B (en) | Convenient ready-to-eat composite vegetable and meat product | |
| CN1620926A (en) | Flavored ham seasoning and its production method | |
| CN102396691A (en) | Pork flavor seasoning and its manufacturing method | |
| CN105105063A (en) | Green onion fragrant seasoning and preparation method thereof | |
| CN104473146A (en) | Flavored edible mushroom and deep processing technology thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20151125 |
|
| RJ01 | Rejection of invention patent application after publication |