CN105285882A - Fermented bean curd-taste flavoring and preparation method thereof - Google Patents
Fermented bean curd-taste flavoring and preparation method thereof Download PDFInfo
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- CN105285882A CN105285882A CN201510773513.0A CN201510773513A CN105285882A CN 105285882 A CN105285882 A CN 105285882A CN 201510773513 A CN201510773513 A CN 201510773513A CN 105285882 A CN105285882 A CN 105285882A
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- bean curd
- fermented bean
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- starch
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- 238000002360 preparation method Methods 0.000 title claims abstract description 7
- 244000046052 Phaseolus vulgaris Species 0.000 title abstract 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 title abstract 3
- 239000000796 flavoring agent Substances 0.000 claims abstract description 32
- 235000019634 flavors Nutrition 0.000 claims abstract description 32
- 235000013527 bean curd Nutrition 0.000 claims abstract description 23
- 229920002472 Starch Polymers 0.000 claims abstract description 21
- 239000008107 starch Substances 0.000 claims abstract description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 19
- 235000019698 starch Nutrition 0.000 claims abstract description 18
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 11
- 235000014347 soups Nutrition 0.000 claims abstract description 8
- 240000004510 Agastache rugosa Species 0.000 claims abstract description 7
- 244000205754 Colocasia esculenta Species 0.000 claims abstract description 7
- 235000006481 Colocasia esculenta Nutrition 0.000 claims abstract description 7
- 235000012907 honey Nutrition 0.000 claims abstract description 7
- 230000001954 sterilising effect Effects 0.000 claims abstract description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 5
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 4
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 4
- MBLBDJOUHNCFQT-LXGUWJNJSA-N aldehydo-N-acetyl-D-glucosamine Chemical compound CC(=O)N[C@@H](C=O)[C@@H](O)[C@H](O)[C@H](O)CO MBLBDJOUHNCFQT-LXGUWJNJSA-N 0.000 claims abstract description 4
- 229940029982 garlic powder Drugs 0.000 claims abstract description 4
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 240000007171 Imperata cylindrica Species 0.000 claims abstract 3
- 235000011194 food seasoning agent Nutrition 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 9
- 108010089934 carbohydrase Proteins 0.000 claims description 8
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical class [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 claims description 7
- 239000003292 glue Substances 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 7
- 238000000967 suction filtration Methods 0.000 claims description 7
- 235000003092 Artemisia dracunculus Nutrition 0.000 claims description 6
- 240000001851 Artemisia dracunculus Species 0.000 claims description 6
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 6
- 210000000481 breast Anatomy 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 4
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims description 3
- 229910000831 Steel Inorganic materials 0.000 claims description 3
- 239000004519 grease Substances 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 238000009413 insulation Methods 0.000 claims description 3
- 238000005204 segregation Methods 0.000 claims description 3
- 239000002002 slurry Substances 0.000 claims description 3
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 3
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 3
- 239000010959 steel Substances 0.000 claims description 3
- 239000000463 material Substances 0.000 abstract description 3
- 239000000843 powder Substances 0.000 abstract description 3
- -1 sodium bicarbonate, saturated lime water Chemical class 0.000 abstract description 2
- 108010073178 Glucan 1,4-alpha-Glucosidase Proteins 0.000 abstract 2
- 102100022624 Glucoamylase Human genes 0.000 abstract 2
- 241000237502 Ostreidae Species 0.000 abstract 1
- 102000004139 alpha-Amylases Human genes 0.000 abstract 1
- 108090000637 alpha-Amylases Proteins 0.000 abstract 1
- 229940024171 alpha-amylase Drugs 0.000 abstract 1
- 230000006866 deterioration Effects 0.000 abstract 1
- 238000001914 filtration Methods 0.000 abstract 1
- 235000020636 oyster Nutrition 0.000 abstract 1
- 238000005086 pumping Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 21
- 239000000126 substance Substances 0.000 description 18
- 239000000523 sample Substances 0.000 description 5
- 241001598107 Imperata Species 0.000 description 4
- 238000000034 method Methods 0.000 description 3
- 238000002470 solid-phase micro-extraction Methods 0.000 description 3
- 239000004382 Amylase Substances 0.000 description 2
- 108010065511 Amylases Proteins 0.000 description 2
- 102000013142 Amylases Human genes 0.000 description 2
- 235000019418 amylase Nutrition 0.000 description 2
- 239000000084 colloidal system Substances 0.000 description 2
- 239000000284 extract Substances 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 102000009027 Albumins Human genes 0.000 description 1
- 108010088751 Albumins Proteins 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 102000006395 Globulins Human genes 0.000 description 1
- 108010044091 Globulins Proteins 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 230000002745 absorbent Effects 0.000 description 1
- 239000002250 absorbent Substances 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 210000004712 air sac Anatomy 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 235000019568 aromas Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 238000006386 neutralization reaction Methods 0.000 description 1
- 239000003960 organic solvent Substances 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 239000003039 volatile agent 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
Landscapes
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a fermented bean curd-taste flavoring and a preparation method thereof. The fermented bean curd-taste flavoring is prepared from the following raw materials by weight: old hen skin, fragrant taro starch, alpha-amylase, glucoamylase, glucoamylase, sodium bicarbonate, saturated lime water, fresh fermented bean curd, imperata rhizome, folium artemisiae argyi, wrinkled giant hyssop, honey, garlic powder, dried orange peel, lemon juice, oyster powder, shrimp shell and a proper amount of water. A lot of people like the taste of fermented bean curd and can only enjoy the taste by directly eating the fermented bean curd on most occasions; the fermented bean curd is used as a main material and mixed with other flavoring matters in the invention, flavor components in the fermented bean curd are decocted and extracted, pumping filtration is carried out to prepare dilute soup and remove most residues, and then high temperature sterilization is carried out to prevent deterioration of the fermented bean curd fermented by mould from influencing the taste; and the prepared flavoring is smooth, fine, delicately fragrant and tasty.
Description
Technical field
The invention belongs to the technology field of food, be specifically related to flavor seasoning of a kind of fermented bean curd mouthfeel and preparation method thereof.
Background technology
The local flavor of food is one of most important characteristic feature of food, it is the common problem paid close attention to of producer or marketer of food and consumption, local flavor determines the acceptability of people to food, can reflect the quality of food, and different aromas profile can be relied on to classify to food and identify.Generally the local flavor of food is interpreted as the flavour of food and the comprehensive of smell now, food flavor substances is divided into non-volatile flavor substance and the large class of volatile flavor substance two usually.Non-volatile flavor substance determines the feature flavour of food, and most of non-volatile flavor substance is also the prerequisite of volatile flavor substance simultaneously.
The flavor substance general classes of food is various, content is atomic, poor stability.1989, Canadian Studies group proposed SPME, experienced by 20 years up to now, as a kind of Sample Pretreatment Technique of comparative maturity, had now been widely used in extracting volatility and half volatile compound in food substrate.Compared with traditional extraction technology, this technology centralized procurement sample, extraction, concentrated, sample introduction, in one, do not need organic solvent, highly sensitive, cost is low, required sample size is few, reappearance and good linearity, fast simple, convenient, these advantages make it become the one preferred technique of flavour of food products analysis very soon.
Summary of the invention
The present invention, in order to improve the mouthfeel of fast-food, invents a kind of sauce packet improving instant food taste, uses quick, convenient, increase appetite, strengthens mouthfeel, realize particular by following methods:
A kind of flavor seasoning of fermented bean curd mouthfeel, it is characterized in that, be made up of the raw material of following weight portion: one's old mother's cock skin 50 ~ 70, fragrant taro starch 150 ~ 190, AMS 1 ~ 2, carbohydrase 3 ~ 6, sodium bicarbonate 5 ~ 8, saturated limewater 100 ~ 150, fresh fermented bean curd 100 ~ 120, cogongrass rhizome 10 ~ 15, tarragon 5 ~ 8, wrinkled giant hyssop 7 ~ 10, honey 20 ~ 25, garlic powder 25 ~ 30, dried orange peel 20 ~ 26, lemon juice 45 ~ 55, ostreae testa pulverata 15 ~ 20, shrimp shell 30 ~ 35 and appropriate water;
A preparation method for the flavor seasoning of fermented bean curd mouthfeel, is characterized in that, comprises following step:
(1) one's old mother's cock skin is put into saturated limewater, soak 45 ~ 50h, pull the one's old mother's cock skin clear water after liming out and soak deliming 2 ~ 3 times, each 20min, finally rinses with clear water;
(2) (1) gained one's old mother cock skin is put into pressure cooker and added water flood, boil 30 ~ 40min and constantly stir, taking-up glue after completing, centrifugal segregation grease and impurity, after concentrated, insulation 65 ~ 70 DEG C is for subsequent use;
(3) the water heating fragrant taro starch being added 2 ~ 4 times of its weight portions stirs into homogenate, admix (2) gained glue and sodium bicarbonate, be configured to crosslinked starch breast, add AMS, carbohydrase again, put into water-bath and be incubated enzymolysis 20 ~ 30min, gained solution is carried out suction filtration, and final drying is also ground into the starch pulvis of porous;
(4) mix cogongrass rhizome, tarragon, wrinkled giant hyssop, honey and other following residual components do not related to, put into rustless steel container, add water to 2/3 and remove, decoction boils 50 ~ 60min, and then adds fresh fermented bean curd, decocts 20 ~ 30min, after completing, elder generation tentatively filters, then suction filtration obtains thin soup juice;
(5) high-temperature sterilization is carried out to (4) gained soup juice, then mix with the porous-starch pulvis described in (3), adjust and mix slurry.
Invention gains enlightenment according to the technology of SPME, invent a kind of porous pulvis be made up of starch, for storage and the release of food flavor material, thus the effective prolongation seasoning matter flavor substance duration, SPME principle mainly utilizes the flavor substance in the local flavor absorbent coating absorbing food product of probe or spices, thus reach the object of collection, the present invention prepares a kind of flavor substance collection of the edible type be made up of starch and colloidal substance acting in conjunction and the carrier of slowly-releasing according to its main action principle, then in the processing acting on various cuisines, play the effect delaying and collect flavor substance, the object of final enhancing food mouthfeel.
First starchy material is mixed with colloidal substance, stir crosslinked, a certain amount of amylase is added and carbohydrase carries out enzymolysis to starch after completing, dry process after completing, final powder is broken into the absorption pulvis that pulvis is porous type, for the carrier that food flavor stores, self be a kind of spendable food simultaneously.
Invent the optimum proportioning of optimum concentration, colloidal substance content, amylase and the carbohydrase setting up orthogonal test detection starch, action time to the impact of last porous powder properties simultaneously.
Colloidal substance in invention comes from the air bladder being rich in colloid, fish-skin, extracts in poultry pork skin, from health, safety security standpoint, prosthetic vestige, pure natural, remain the flavor substances such as the biological lipid of aromatics in the colloid simultaneously extracted, be conducive to the mouthfeel improving flavor pack.Before this saturated limewater (containing 2%CaO) immersion treatment was carried out to skin, with saponified fat, dissolve partial organic substances, then clean up, remove the protein harmful to glue, as albumin, globulin, chromoprotein, mucilaginous substance, polysaccharide, and the salt such as part phosphorus, calcium fat, then wash with acid neutralization, put into pressure cooker autoclaving, the gel finally filtered, being cross-linked for starch milk.
Beneficial effect of the present invention: a lot of people like the taste of fermented bean curd, but breast of all can only directly taking liberties with joke in a lot of situation, the food of limitation is limited, and fermented bean curd mixes as major ingredient with other condiment by the present invention, decocts and extracts flavor components, comparatively thin soup juice is obtained again by the mode of suction filtration, remove most of residue, and then high-temperature sterilization, object prevents from the generation of the fermented bean curd of mold fermentation from going bad to affect mouthfeel, become the smooth exquisiteness of flavouring, delicate fragrance is good to eat.
Detailed description of the invention
Embodiment 1:
A kind of flavor seasoning of fermented bean curd mouthfeel, it is characterized in that, be made up of the raw material of following weight portion (g): one's old mother's cock skin 50, fragrant taro starch 180, AMS 1, carbohydrase 5, sodium bicarbonate 6, saturated limewater 125, fresh fermented bean curd 120, cogongrass rhizome 12, tarragon 5, wrinkled giant hyssop 8, honey 20, garlic powder 30, dried orange peel 23, lemon juice 45, ostreae testa pulverata 15, shrimp shell 30 and appropriate water;
A preparation method for the flavor seasoning of fermented bean curd mouthfeel, is characterized in that, comprises following step:
(1) one's old mother's cock skin is put into saturated limewater, soak 45 ~ 50h, pull the one's old mother's cock skin clear water after liming out and soak deliming 2 ~ 3 times, each 20min, finally rinses with clear water;
(2) (1) gained one's old mother cock skin is put into pressure cooker and added water flood, boil 30 ~ 40min and constantly stir, taking-up glue after completing, centrifugal segregation grease and impurity, after concentrated, insulation 65 ~ 70 DEG C is for subsequent use;
(3) the water heating fragrant taro starch being added 2 ~ 4 times of its weight portions stirs into homogenate, admix (2) gained glue and sodium bicarbonate, be configured to crosslinked starch breast, add AMS, carbohydrase again, put into water-bath and be incubated enzymolysis 20 ~ 30min, gained solution is carried out suction filtration, and final drying is also ground into the starch pulvis of porous;
(4) mix cogongrass rhizome, tarragon, wrinkled giant hyssop, honey and other following residual components do not related to, put into rustless steel container, add water to 2/3 and remove, decoction boils 50 ~ 60min, and then adds fresh fermented bean curd, decocts 20 ~ 30min, after completing, elder generation tentatively filters, then suction filtration obtains thin soup juice;
(5) high-temperature sterilization is carried out to (4) gained soup juice, then mix with the porous-starch pulvis described in (3), adjust and mix slurry.
Claims (2)
1. the flavor seasoning of a fermented bean curd mouthfeel, it is characterized in that, be made up of the raw material of following weight portion: one's old mother's cock skin 50 ~ 70, fragrant taro starch 150 ~ 190, AMS 1 ~ 2, carbohydrase 3 ~ 6, sodium bicarbonate 5 ~ 8, saturated limewater 100 ~ 150, fresh fermented bean curd 100 ~ 120, cogongrass rhizome 10 ~ 15, tarragon 5 ~ 8, wrinkled giant hyssop 7 ~ 10, honey 20 ~ 25, garlic powder 25 ~ 30, dried orange peel 20 ~ 26, lemon juice 45 ~ 55, ostreae testa pulverata 15 ~ 20, shrimp shell 30 ~ 35 and appropriate water.
2. the preparation method of a kind of flavor seasoning of fermented bean curd mouthfeel according to claim 1, is characterized in that, comprise following step:
(1) one's old mother's cock skin is put into saturated limewater, soak 45 ~ 50h, pull the one's old mother's cock skin clear water after liming out and soak deliming 2 ~ 3 times, each 20min, finally rinses with clear water;
(2) (1) gained one's old mother cock skin is put into pressure cooker and added water flood, boil 30 ~ 40min and constantly stir, taking-up glue after completing, centrifugal segregation grease and impurity, after concentrated, insulation 65 ~ 70 DEG C is for subsequent use;
(3) the water heating fragrant taro starch being added 2 ~ 4 times of its weight portions stirs into homogenate, admix (2) gained glue and sodium bicarbonate, be configured to crosslinked starch breast, add AMS, carbohydrase again, put into water-bath and be incubated enzymolysis 20 ~ 30min, gained solution is carried out suction filtration, and final drying is also ground into the starch pulvis of porous;
(4) mix cogongrass rhizome, tarragon, wrinkled giant hyssop, honey and other following residual components do not related to, put into rustless steel container, add water to 2/3 and remove, decoction boils 50 ~ 60min, and then adds fresh fermented bean curd, decocts 20 ~ 30min, after completing, elder generation tentatively filters, then suction filtration obtains thin soup juice;
(5) high-temperature sterilization is carried out to (4) gained soup juice, then mix with the porous-starch pulvis described in (3), adjust and mix slurry.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510773513.0A CN105285882A (en) | 2015-11-13 | 2015-11-13 | Fermented bean curd-taste flavoring and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510773513.0A CN105285882A (en) | 2015-11-13 | 2015-11-13 | Fermented bean curd-taste flavoring and preparation method thereof |
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| Publication Number | Publication Date |
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| CN105285882A true CN105285882A (en) | 2016-02-03 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201510773513.0A Withdrawn CN105285882A (en) | 2015-11-13 | 2015-11-13 | Fermented bean curd-taste flavoring and preparation method thereof |
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| Country | Link |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109222042A (en) * | 2018-11-29 | 2019-01-18 | 广东美味源香料股份有限公司 | A kind of low fat polypeptide nutrition baste and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1148945A (en) * | 1996-10-07 | 1997-05-07 | 蒋爱民 | Minced meat with fermented bean-curd and its preparation |
| US20120101519A1 (en) * | 2010-10-25 | 2012-04-26 | Boston Scientific Scimed, Inc. | Porous vascular closure plug with starch powder |
| CN104663920A (en) * | 2015-02-13 | 2015-06-03 | 云南牟定华峰经贸有限责任公司 | Processing method of fermented bean curd |
-
2015
- 2015-11-13 CN CN201510773513.0A patent/CN105285882A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1148945A (en) * | 1996-10-07 | 1997-05-07 | 蒋爱民 | Minced meat with fermented bean-curd and its preparation |
| US20120101519A1 (en) * | 2010-10-25 | 2012-04-26 | Boston Scientific Scimed, Inc. | Porous vascular closure plug with starch powder |
| CN104663920A (en) * | 2015-02-13 | 2015-06-03 | 云南牟定华峰经贸有限责任公司 | Processing method of fermented bean curd |
Non-Patent Citations (3)
| Title |
|---|
| 李乃胜等: "《中国海洋水产品现代加工技术与质量安全》", 31 May 2010 * |
| 琚长霄等: "木薯淀粉与胶原蛋白作用物的结构形态研究", 《食品工业科技》 * |
| 陈丽等: "多孔淀粉的酶法制备及在食品中的应用研究进展", 《粮油食品科技》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109222042A (en) * | 2018-11-29 | 2019-01-18 | 广东美味源香料股份有限公司 | A kind of low fat polypeptide nutrition baste and preparation method thereof |
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Application publication date: 20160203 |
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