CN105105077A - Flavoring of tomato and pig bone and preparation method thereof - Google Patents
Flavoring of tomato and pig bone and preparation method thereof Download PDFInfo
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- CN105105077A CN105105077A CN201510455341.2A CN201510455341A CN105105077A CN 105105077 A CN105105077 A CN 105105077A CN 201510455341 A CN201510455341 A CN 201510455341A CN 105105077 A CN105105077 A CN 105105077A
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- parts
- tomato
- pig bone
- pigskin
- flavoring
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- 235000007688 Lycopersicon esculentum Nutrition 0.000 title claims abstract description 27
- 210000000988 bone and bone Anatomy 0.000 title claims abstract description 23
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 240000003768 Solanum lycopersicum Species 0.000 title description 16
- 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 16
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 claims abstract description 14
- 239000002994 raw material Substances 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 8
- 229930003268 Vitamin C Natural products 0.000 claims abstract description 8
- 235000019154 vitamin C Nutrition 0.000 claims abstract description 8
- 239000011718 vitamin C Substances 0.000 claims abstract description 8
- 240000007311 Commiphora myrrha Species 0.000 claims abstract description 7
- 235000006965 Commiphora myrrha Nutrition 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
- 241000096284 Gynochthodes officinalis Species 0.000 claims abstract description 7
- 235000007265 Myrrhis odorata 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
- 210000003056 antler Anatomy 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
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 4
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 4
- 238000006243 chemical reaction Methods 0.000 claims abstract description 4
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 4
- 241000227653 Lycopersicon Species 0.000 claims abstract 11
- 239000000463 material Substances 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 241000488974 Loranthus Species 0.000 claims description 6
- 244000226566 Psoralea corylifolia 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
- 230000003071 parasitic effect Effects 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
- 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
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- 238000001802 infusion Methods 0.000 claims description 3
- -1 lard Chemical compound 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 238000010992 reflux Methods 0.000 claims description 3
- 235000014347 soups Nutrition 0.000 claims description 3
- 238000005507 spraying Methods 0.000 claims description 3
- 240000008574 Capsicum frutescens Species 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 235000015277 pork Nutrition 0.000 abstract description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 235000021438 curry Nutrition 0.000 abstract description 2
- 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
- 240000001638 Scurrula parasitica Species 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
- 235000004213 low-fat Nutrition 0.000 abstract 1
- 235000012658 paprika extract Nutrition 0.000 abstract 1
- 239000001688 paprika extract Substances 0.000 abstract 1
- 241000282898 Sus scrofa Species 0.000 description 13
- 241000208293 Capsicum Species 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 239000010985 leather Substances 0.000 description 3
- 230000000694 effects Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 241001189642 Theroa Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 235000006694 eating habits Nutrition 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)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
A flavoring of tomato and pig bone and a preparation method thereof are provided. The flavoring of tomato and pig bone includes following raw materials, by weight, 200 to 210 parts of pigskin, 20 to 22 parts of pig bone, 3 to 4 parts of curry, 18 to 19 parts of tomato, 1 to 2 parts of fructus psoraleae, 2 to 3 parts of morinda officinalis, 1 to 2 parts of pilose antler, 3 to 4 parts of myrrh, 2 to 3 parts of loranthus parasiticus, 2 to 2.5 parts of papain, 4 to 4.2 parts of glycine, 4 to 4.2 parts of monosodium glutamate, 10 to 11 parts of glucose, 2 to 2.1 parts of xylose, 2 to 2.1 parts of lard, 0.2 to 0.3 part of vitamin C, 0.4 to 0.5 part of capsanthin, and 60 to 65 parts of maltodextrin. The flavoring of tomato and pig bone uses the pigskin as raw material, which can reduce the overstocking of the pigskin and improve the profitability of the pigskin, and the pork flavoring produced by enzymolysis and thermal reaction of the pigskin has low cost, low fat content, short production period and rich flavor. Moreover, the flavoring of tomato and pig bone can reinforce bone.
Description
Technical field
The invention belongs to food processing technology field, particularly relate to a kind of tomato pig bone flavoring 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 tomato pig bone flavoring and preparation method thereof, the present invention has unique flavor, nutritious feature.
The technical solution adopted in the present invention is:
A kind of tomato pig bone flavoring, is characterized in that being made up of the raw material of following weight portion:
Pigskin 200-210, pig bone 20-22, curried 3-4, tomato 18-19, Psoralea corylifolia 1-2, Morinda officinalis 2-3, pilose antler 1-2, myrrh 3-4, parasitic loranthus 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 tomato pig bone flavoring, is characterized in that comprising the following steps:
(1) Psoralea corylifolia, Morinda officinalis, pilose antler, myrrh, parasitic loranthus are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, obtains liquid;
(2) tomato is pulled an oar, obtain strained tomatoes; By pig bone, curried mixing, add the 3-3.5 little fiery infusion 30-40 minute of water doubly, filter, gained soup juice mixes with strained tomatoes, and little fire is endured thick, 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 edible effect that can play strong bone.
Detailed description of the invention
A kind of tomato pig bone flavoring, is characterized in that being made up of the raw material of following weight portion (kilogram):
Pigskin 200, pig bone 20, curry 3, tomato 18, Psoralea corylifolia 1, Morinda officinalis 2, pilose antler 1, myrrh 3, parasitic loranthus 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 tomato pig bone flavoring, comprises the following steps:
(1) Psoralea corylifolia, Morinda officinalis, pilose antler, myrrh, parasitic loranthus are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, obtains liquid;
(2) tomato is pulled an oar, obtain strained tomatoes; By pig bone, curried mixing, add the 3-3.5 little fiery infusion 30-40 minute of water doubly, filter, gained soup juice mixes with strained tomatoes, and little fire is endured thick, 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 tomato pig bone flavoring, is characterized in that being made up of the raw material of following weight portion:
Pigskin 200-210, pig bone 20-22, curried 3-4, tomato 18-19, Psoralea corylifolia 1-2, Morinda officinalis 2-3, pilose antler 1-2, myrrh 3-4, parasitic loranthus 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 tomato pig bone flavoring according to claim 1, is characterized in that comprising the following steps:
(1) Psoralea corylifolia, Morinda officinalis, pilose antler, myrrh, parasitic loranthus are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, obtains liquid;
(2) tomato is pulled an oar, obtain strained tomatoes; By pig bone, curried mixing, add the 3-3.5 little fiery infusion 30-40 minute of water doubly, filter, gained soup juice mixes with strained tomatoes, and little fire is endured thick, 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 |
|---|---|---|---|
| CN201510455341.2A CN105105077A (en) | 2015-07-30 | 2015-07-30 | Flavoring of tomato and pig bone and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510455341.2A CN105105077A (en) | 2015-07-30 | 2015-07-30 | Flavoring of tomato and pig bone and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105105077A true CN105105077A (en) | 2015-12-02 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510455341.2A Pending CN105105077A (en) | 2015-07-30 | 2015-07-30 | Flavoring of tomato and pig bone and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105105077A (en) |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107259459A (en) * | 2017-08-11 | 2017-10-20 | 安徽省启示录餐饮管理有限公司 | Long-acting flavor-preserving pickled delicious pickled Chinese cabbages and preparation method thereof |
| CN107259502A (en) * | 2017-08-11 | 2017-10-20 | 安徽省启示录餐饮管理有限公司 | Long-acting water-retaining fresh-taste colloid fruit salad dressing and preparation method thereof |
| CN107279781A (en) * | 2017-08-11 | 2017-10-24 | 安徽省启示录餐饮管理有限公司 | Long-acting fragrant meat product colloid sauce and preparation method thereof |
| CN107279782A (en) * | 2017-08-11 | 2017-10-24 | 安徽省启示录餐饮管理有限公司 | Tomato sauce rich in collagen and preparation method thereof |
| CN107279910A (en) * | 2017-08-11 | 2017-10-24 | 安徽省启示录餐饮管理有限公司 | Seasoning spice in soup for promoting meat quality to be fresh and tender and preparation method thereof |
| CN107307388A (en) * | 2017-08-11 | 2017-11-03 | 安徽省启示录餐饮管理有限公司 | Meat product braised soup thickening seasoning and preparation method thereof |
| CN107319501A (en) * | 2017-08-11 | 2017-11-07 | 安徽省启示录餐饮管理有限公司 | Seafood-flavor crab roe sauce containing meat paste and preparation method thereof |
| CN107373545A (en) * | 2017-08-11 | 2017-11-24 | 安徽省启示录餐饮管理有限公司 | Flower-flavored fruit particle fresh-keeping seasoning sauce and preparation method thereof |
| CN107373468A (en) * | 2017-08-11 | 2017-11-24 | 安徽省启示录餐饮管理有限公司 | Long-acting moisturizing caviar and preparation method thereof |
| CN107440072A (en) * | 2017-08-11 | 2017-12-08 | 安徽省启示录餐饮管理有限公司 | Meat paste and nut particle bread sauce and preparation method thereof |
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| 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 |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107259459A (en) * | 2017-08-11 | 2017-10-20 | 安徽省启示录餐饮管理有限公司 | Long-acting flavor-preserving pickled delicious pickled Chinese cabbages and preparation method thereof |
| CN107259502A (en) * | 2017-08-11 | 2017-10-20 | 安徽省启示录餐饮管理有限公司 | Long-acting water-retaining fresh-taste colloid fruit salad dressing and preparation method thereof |
| CN107279781A (en) * | 2017-08-11 | 2017-10-24 | 安徽省启示录餐饮管理有限公司 | Long-acting fragrant meat product colloid sauce and preparation method thereof |
| CN107279782A (en) * | 2017-08-11 | 2017-10-24 | 安徽省启示录餐饮管理有限公司 | Tomato sauce rich in collagen and preparation method thereof |
| CN107279910A (en) * | 2017-08-11 | 2017-10-24 | 安徽省启示录餐饮管理有限公司 | Seasoning spice in soup for promoting meat quality to be fresh and tender and preparation method thereof |
| CN107307388A (en) * | 2017-08-11 | 2017-11-03 | 安徽省启示录餐饮管理有限公司 | Meat product braised soup thickening seasoning and preparation method thereof |
| CN107319501A (en) * | 2017-08-11 | 2017-11-07 | 安徽省启示录餐饮管理有限公司 | Seafood-flavor crab roe sauce containing meat paste and preparation method thereof |
| CN107373545A (en) * | 2017-08-11 | 2017-11-24 | 安徽省启示录餐饮管理有限公司 | Flower-flavored fruit particle fresh-keeping seasoning sauce and preparation method thereof |
| CN107373468A (en) * | 2017-08-11 | 2017-11-24 | 安徽省启示录餐饮管理有限公司 | Long-acting moisturizing caviar and preparation method thereof |
| CN107440072A (en) * | 2017-08-11 | 2017-12-08 | 安徽省启示录餐饮管理有限公司 | Meat paste and nut particle bread sauce and preparation method thereof |
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Application publication date: 20151202 |
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