CN105146463A - Green abelmoschus esculentus seasoning and preparation method thereof - Google Patents
Green abelmoschus esculentus seasoning and preparation method thereof Download PDFInfo
- Publication number
- CN105146463A CN105146463A CN201510454519.1A CN201510454519A CN105146463A CN 105146463 A CN105146463 A CN 105146463A CN 201510454519 A CN201510454519 A CN 201510454519A CN 105146463 A CN105146463 A CN 105146463A
- Authority
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- China
- Prior art keywords
- green
- pigskin
- gumbo
- seasoning
- vitamin
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Links
- 240000004507 Abelmoschus esculentus Species 0.000 title claims abstract description 19
- 235000003934 Abelmoschus esculentus Nutrition 0.000 title claims abstract description 19
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 235000011194 food seasoning agent Nutrition 0.000 title abstract 4
- 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
- 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 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
- 241000209205 Coix 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
- 241000234435 Lilium Species 0.000 claims abstract description 7
- 108090000526 Papain Proteins 0.000 claims abstract description 7
- 235000006753 Platycodon grandiflorum Nutrition 0.000 claims abstract description 7
- 239000004365 Protease Substances 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
- 235000021419 vinegar Nutrition 0.000 claims abstract description 7
- 239000000052 vinegar Substances 0.000 claims abstract description 7
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 5
- 239000001390 capsicum minimum Substances 0.000 claims abstract description 5
- 238000006243 chemical reaction Methods 0.000 claims abstract description 5
- 239000001054 red pigment Substances 0.000 claims abstract description 5
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 4
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 4
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 4
- 240000008574 Capsicum frutescens Species 0.000 claims abstract 2
- 239000000463 material Substances 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 235000007354 Coix lacryma jobi Nutrition 0.000 claims description 6
- 240000002948 Ophiopogon intermedius Species 0.000 claims description 6
- 240000003582 Platycodon grandiflorus 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
- 238000010009 beating Methods 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
- 238000009835 boiling Methods 0.000 claims description 3
- 239000006071 cream Substances 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
- 238000010992 reflux Methods 0.000 claims description 3
- 239000002002 slurry Substances 0.000 claims description 3
- 238000005507 spraying Methods 0.000 claims description 3
- 235000015277 pork Nutrition 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 238000006731 degradation reaction Methods 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
- 244000061508 Eriobotrya japonica Species 0.000 abstract 1
- 235000009008 Eriobotrya japonica Nutrition 0.000 abstract 1
- 244000248557 Ophiopogon japonicus Species 0.000 abstract 1
- 244000274050 Platycodon grandiflorum 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
- 230000007071 enzymatic hydrolysis Effects 0.000 abstract 1
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 241000208293 Capsicum Species 0.000 description 3
- 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
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 210000004072 lung Anatomy 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)
Abstract
The present invention discloses a green abelmoschus esculentus seasoning and a preparation method thereof. The green abelmoschus esculentus seasoning consists of the following raw materials in parts by weight: pigskin 200-210, green abelmoschus esculentus 20-22, coix chinensis 10-11, vinegar 4-5, lily flowers 3-4, loquat leaves 1-2, platycodon grandiflorus 2-3, ophiopogon japonicus 4-5, papain 2-2.5, glycine 4-4.2, monosodium glutamate 4-4.2, glucose 10-11, xylose 2-2.1, lard 2-2.1, vitamin C 0.2-0.3, capsicum red pigment 0.4-0.5, and maltodextrin 60-65. The preparation method uses pigskin as raw materials, reduces a large amount of pigskin overstock, and improves the interest rate of pigskin. The produced pork seasoning by enzymatic hydrolysis and thermal reaction processing is low in cost, low in fat content, short in production cycle, and full in taste. The vitamin C is added during the thermal reaction, which can increase the Strecker degradation reaction intensity and play flavoring effects.
Description
Technical field
The invention belongs to food processing technology field, particularly relate to a kind of green gumbo 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 green gumbo 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 green gumbo flavoring, is characterized in that being made up of the raw material of following weight portion:
Pigskin 200-210, green gumbo 20-22, seed of Job's tears 10-11, vinegar 4-5, lily 3-4, loguat leaf 1-2, balloonflower root 2-3, the tuber of dwarf lilyturf 4-5, 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 green gumbo flavoring, is characterized in that comprising the following steps:
(1) lily, loguat leaf, balloonflower root, the tuber of dwarf lilyturf are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, obtains liquid;
(2) by green gumbo, the as many again water making beating of the seed of Job's tears, gained slurries and vinegar merge, and cream endured by little fire, pulverize 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 moistening lung.
Detailed description of the invention
A kind of green gumbo flavoring, is characterized in that being made up of the raw material of following weight portion (kilogram):
Pigskin 200-210, green gumbo 20-22, seed of Job's tears 10-11, vinegar 4-5, lily 3-4, loguat leaf 1-2, balloonflower root 2-3, the tuber of dwarf lilyturf 4-5, 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 green gumbo flavoring, comprises the following steps:
(1) lily, loguat leaf, balloonflower root, the tuber of dwarf lilyturf are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, obtains liquid;
(2) by green gumbo, the as many again water making beating of the seed of Job's tears, gained slurries and vinegar merge, and cream endured by little fire, pulverize 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 green gumbo flavoring, is characterized in that being made up of the raw material of following weight portion:
Pigskin 200-210, green gumbo 20-22, seed of Job's tears 10-11, vinegar 4-5, lily 3-4, loguat leaf 1-2, balloonflower root 2-3, the tuber of dwarf lilyturf 4-5, 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 green gumbo flavoring according to claim 1, is characterized in that comprising the following steps:
(1) lily, loguat leaf, balloonflower root, the tuber of dwarf lilyturf are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, obtains liquid;
(2) by green gumbo, the as many again water making beating of the seed of Job's tears, gained slurries and vinegar merge, and cream endured by little fire, pulverize 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 |
|---|---|---|---|
| CN201510454519.1A CN105146463A (en) | 2015-07-30 | 2015-07-30 | Green abelmoschus esculentus seasoning and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510454519.1A CN105146463A (en) | 2015-07-30 | 2015-07-30 | Green abelmoschus esculentus seasoning and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105146463A true CN105146463A (en) | 2015-12-16 |
Family
ID=54787857
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510454519.1A Pending CN105146463A (en) | 2015-07-30 | 2015-07-30 | Green abelmoschus esculentus seasoning and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105146463A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102613524A (en) * | 2011-01-26 | 2012-08-01 | 安琪酵母股份有限公司 | Flavoring and preparation method thereof |
| 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 |
| CN104256477A (en) * | 2014-09-28 | 2015-01-07 | 青岛金佳慧食品有限公司 | Healthy seafood seasoning |
| CN104664259A (en) * | 2013-12-01 | 2015-06-03 | 郭欢 | Preparation method of green pea seasoner |
-
2015
- 2015-07-30 CN CN201510454519.1A patent/CN105146463A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102613524A (en) * | 2011-01-26 | 2012-08-01 | 安琪酵母股份有限公司 | Flavoring and preparation method thereof |
| 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 |
| CN104664259A (en) * | 2013-12-01 | 2015-06-03 | 郭欢 | Preparation method of green pea seasoner |
| CN104256477A (en) * | 2014-09-28 | 2015-01-07 | 青岛金佳慧食品有限公司 | Healthy seafood seasoning |
Non-Patent Citations (2)
| Title |
|---|
| 夏延斌: "《食品风味化学》", 31 January 2008, 化学工业出版社 * |
| 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》 * |
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| 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: 20151216 |
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| RJ01 | Rejection of invention patent application after publication |