CN105410843A - Internal heat clearing and depression relieving roasting fragrant seasoning powder and preparation method thereof - Google Patents
Internal heat clearing and depression relieving roasting fragrant seasoning powder and preparation method thereof Download PDFInfo
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- CN105410843A CN105410843A CN201510764022.XA CN201510764022A CN105410843A CN 105410843 A CN105410843 A CN 105410843A CN 201510764022 A CN201510764022 A CN 201510764022A CN 105410843 A CN105410843 A CN 105410843A
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- 238000002360 preparation method Methods 0.000 title claims description 13
- 239000000843 powder Substances 0.000 title abstract description 4
- 235000011194 food seasoning agent Nutrition 0.000 title abstract 6
- 241001494479 Pecora Species 0.000 claims abstract description 45
- 239000000463 material Substances 0.000 claims abstract description 27
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 claims abstract description 14
- 244000151018 Maranta arundinacea Species 0.000 claims abstract description 8
- 235000010804 Maranta arundinacea Nutrition 0.000 claims abstract description 8
- 235000012828 Citrullus lanatus var citroides 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
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 claims abstract description 7
- ONIBWKKTOPOVIA-UHFFFAOYSA-N Proline Natural products OC(=O)C1CCCN1 ONIBWKKTOPOVIA-UHFFFAOYSA-N 0.000 claims abstract description 7
- 244000088415 Raphanus sativus Species 0.000 claims abstract description 7
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims abstract description 7
- 235000004279 alanine Nutrition 0.000 claims abstract description 7
- 235000018417 cysteine Nutrition 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
- 239000008103 glucose Substances 0.000 claims abstract description 7
- 235000013580 sausages Nutrition 0.000 claims abstract description 7
- 235000018102 proteins Nutrition 0.000 claims abstract description 4
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 4
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 4
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 244000241235 Citrullus lanatus Species 0.000 claims abstract 3
- 239000010775 animal oil Substances 0.000 claims description 20
- 239000005018 casein Substances 0.000 claims description 12
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 claims description 12
- 235000021240 caseins Nutrition 0.000 claims description 12
- 239000007788 liquid Substances 0.000 claims description 12
- 206010061218 Inflammation Diseases 0.000 claims description 9
- 230000004054 inflammatory process Effects 0.000 claims description 9
- 241000772998 Arthraxon Species 0.000 claims description 7
- 244000179560 Prunella vulgaris Species 0.000 claims description 7
- -1 Sucrose fatty ester Chemical class 0.000 claims description 7
- 235000012419 Thalia geniculata Nutrition 0.000 claims description 7
- 235000008113 selfheal Nutrition 0.000 claims description 7
- ONIBWKKTOPOVIA-BYPYZUCNSA-N L-Proline Chemical compound OC(=O)[C@@H]1CCCN1 ONIBWKKTOPOVIA-BYPYZUCNSA-N 0.000 claims description 6
- 108091005804 Peptidases Proteins 0.000 claims description 6
- 239000004365 Protease Substances 0.000 claims description 6
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 6
- 229930006000 Sucrose Natural products 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
- 239000003814 drug Substances 0.000 claims description 6
- 239000000839 emulsion Substances 0.000 claims description 6
- 239000012467 final product Substances 0.000 claims description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 230000006318 protein oxidation Effects 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 239000005720 sucrose Substances 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 229960003487 xylose Drugs 0.000 claims description 6
- 239000003921 oil Substances 0.000 claims description 5
- 241000512259 Ascophyllum nodosum Species 0.000 claims description 3
- XUJNEKJLAYXESH-REOHCLBHSA-N L-Cysteine Chemical compound SC[C@H](N)C(O)=O XUJNEKJLAYXESH-REOHCLBHSA-N 0.000 claims description 3
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 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
- 238000006243 chemical reaction Methods 0.000 claims description 3
- 239000004927 clay Substances 0.000 claims description 3
- 238000007599 discharging Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 239000000428 dust Substances 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 235000011837 pasties Nutrition 0.000 claims description 3
- 238000003825 pressing Methods 0.000 claims description 3
- 210000002966 serum Anatomy 0.000 claims description 3
- 239000002002 slurry Substances 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 11
- 235000019634 flavors Nutrition 0.000 abstract description 11
- 210000000988 bone and bone Anatomy 0.000 abstract description 6
- JZQKTMZYLHNFPL-ANYPYVPJSA-N (2e)-deca-2,4-dienal Chemical compound CCCCCC=C\C=C\C=O JZQKTMZYLHNFPL-ANYPYVPJSA-N 0.000 abstract description 2
- 241000675108 Citrus tangerina Species 0.000 abstract description 2
- BSAIUMLZVGUGKX-BQYQJAHWSA-N (E)-non-2-enal Chemical compound CCCCCC\C=C\C=O BSAIUMLZVGUGKX-BQYQJAHWSA-N 0.000 abstract 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
- 150000001875 compounds Chemical class 0.000 abstract 2
- 241000309551 Arthraxon hispidus Species 0.000 abstract 1
- 241000745768 Pluchea carolinensis Species 0.000 abstract 1
- 108010009736 Protein Hydrolysates Proteins 0.000 abstract 1
- 241000015177 Saccharina japonica 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
- 238000006757 chemical reactions by type Methods 0.000 abstract 1
- 230000002255 enzymatic effect Effects 0.000 abstract 1
- 239000000126 substance Substances 0.000 description 5
- 241000219109 Citrullus Species 0.000 description 4
- 239000003205 fragrance Substances 0.000 description 4
- 230000003647 oxidation Effects 0.000 description 4
- 238000007254 oxidation reaction Methods 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 206010011224 Cough Diseases 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 125000001931 aliphatic group Chemical group 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 238000005728 strengthening Methods 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 an internal heat clearing and depression relieving roasting fragrant seasoning powder which is made of the following raw materials in parts by weight: 4-5 parts of high protein oxidized sheep bone oil, 100-105 parts of sheep bone prime enzymatic hydrolysate, 0.9-1 part of cysteine, 0.9-1 part of glycine, 1.8-2 parts of alanine, 0.9-1 part of proline, 2.4-2.5 parts of xylose, 1.2-1.3 parts of glucose, 11.8-12 parts of VB, 8-9 parts of laminaria japonica, 4-5 parts of pickled radishes, 11-12 parts of watermelon peels, 7-8 parts of roasted sausage, 1.8-2.5 parts of maranta arundinacea, 2.8-3.2 parts of spica prunellae and 2.2-2.5 parts of herb of arthraxon hispidus. The oxidized sheep bone oil is added in the seasoning powder, which can significantly affect the types of volatile flavor compounds in the mutton flavored seasoning basic material, enhance the flavor of thermal reaction type mutton flavored seasoning basic material, such as trans-2,4-decadienal and trans-2-nonenal which are most critical volatile flavor compounds to improve the seasoning basic material, and includes sweet scent, fresh scent, burnt scent and orange and tangerine scent and other scents.
Description
Technical field
The present invention relates to food technology field, particularly relate to one and to relieve inflammation or internal heat loose strongly fragrant roasting fragrant toppings and preparation method thereof.
Background technology
China is mutton production big country, and annual Mutton yield is more than 4,000,000 tons, and the sheep bone accessory substance thereupon produced is per year over 800000 tons.Containing a large amount of grease in bone, account for bone heavy 10%, but its processing is only limitted to iundustrial oil, and abundant aliphatic acid is not effectively utilized.Oxidation of Fat and Oils is not only the main cause of becoming sour, and is also the important channel of the characteristic flavor on basis producing fatty fragrance and meat, by regulation and control fat oxidation strengthening flavouring base material local flavor, will provide new way for sheep animal oil efficiency utilization.
Summary of the invention
The object of the invention is exactly the defect in order to make up prior art, provides one to relieve inflammation or internal heat loose strongly fragrant roasting fragrant toppings and preparation method thereof.
The present invention is achieved by the following technical solutions:
One is relieved inflammation or internal heat loose strongly fragrant roasting fragrant toppings, is made up of the raw material of following weight portion:
High protein oxidation sheep animal oil 4-5, sheep ossein enzymolysis liquid 100-105, cysteine 0.9-1, glycine 0.9-1, alanine 1.8-2, proline 0.9-1, wood sugar 2.4-2.5, glucose 1.2-1.3, VB11.8-12, sea-tangle 8-9, pickled radish 4-5, watermelon peel 11-12, baked sausage 7-8, arrowroot 1.8-2.5, selfheal 2.8-3.2, hispid arthraxon 2.2-2.5;
Described high protein oxidation sheep animal oil includes:
Sucrose fatty ester 0.3-0.5, casein 4-5, sheep animal oil 90-100;
Preparation method is:
Joined by sucrose fatty ester in 40-50 times of water, add soda under stirring condition, adjustment PH is 10-12, and be heated to boiling, adding casein, be stirred to normal temperature, is casein emulsion; Sent in heating furnace by sheep animal oil, constantly pass into air, at 106-110 DEG C, heat 110-120 minute, discharging cools, and mixes, homogeneous, to obtain final product with casein emulsion;
Described sheep ossein enzymolysis liquid includes:
Sheep ossein 10-15, protease is appropriate;
Preparation method is:
Get sheep ossein, be blended into 4-5 water doubly, then add the protease of solution 2%-3%, mixing is mixed thoroughly and is placed on mixed enzymolysis 12-16 hour under 35-40 DEG C of condition, obtains sheep ossein enzymolysis liquid.
A preparation method for the described loose strongly fragrant roasting fragrant toppings that relieve inflammation or internal heat, comprises the following steps:
(1) by after arrowroot, selfheal, the flooding of hispid arthraxon by 6-9 times amount, filter obtains Chinese medicine juice; The mixing of pickled radish, watermelon peel is placed in serum pressing machine and squeezes slurries; Sea-tangle is cleaned, and is placed in mixer and stirs into pasty state;
(2) baked sausage chopping, mixes with kelp paste to be placed on steamer and fumigates 10-15 minute with Chinese medicine juice, obtain material in steamer, then dry abrasive dust;
(3) getting sheep ossein enzymolysis liquid and cysteine, glycine, alanine, proline, wood sugar, glucose, VB and high protein is oxidized after sheep animal oil mixes and mix thoroughly, regulate initial pH6.0-6.2, to be more jointly placed in high-pressure sterilizing pot thermal response 70-75min under 108-110 DEG C of condition; Reaction terminates material in rear standing pot, removes material upper strata sheep oil;
(4) clay into power after gained material and leftover materials combination drying, to obtain final product.
Advantage of the present invention is: research shows, interpolation sheep animal oil is especially oxidized sheep animal oil can make thermal response system generate more aldehydes volatile flavor substance; Add oxidation sheep animal oil, significantly can affect the kind of mutton taste flavouring base material volatile flavor substance, strengthen the local flavor of thermal-reactive mutton taste flavouring base material, trans-2,4-decadienal and trans-2-nonenyl aldehyde improve flavouring base material most critical volatile flavor substance, these crucial volatile materials mainly based on fatty fragrance, and comprise the fragrance such as fragrant and sweet, blue or green perfume, burnt odor and oranges and tangerines; The sheep animal oil adding appropriateness oxidation has material impact to thermal-reactive mutton taste flavouring base material volatile flavor substance, for the exploitation of high-quality mutton taste flavouring base material local flavor provides theoretical foundation;
Flavoring sweet-smelling of the present invention is good to eat, and fragrance is unique, is also added with the food medicinal materials such as arrowroot, selfheal, hispid arthraxon, and richness has given the strongly fragrant health-care efficacy of flavoring removing heat from the lung to relieve cough of the present invention, Liver-Clearing Powder.
Detailed description of the invention
One is relieved inflammation or internal heat loose strongly fragrant roasting fragrant toppings, is made up of the raw material of following weight portion:
High protein oxidation sheep animal oil 4, sheep ossein enzymolysis liquid 100, cysteine 0.9, glycine 0.9, alanine 1.8, proline 0.9, wood sugar 2.4, glucose 1.2, VB11.8, sea-tangle 8, pickled radish 4, watermelon peel 11, baked sausage 7, arrowroot 1.8, selfheal 2.8, hispid arthraxon 2.2;
Described high protein oxidation sheep animal oil includes:
Sucrose fatty ester 0.3, casein 4, sheep animal oil 90;
Preparation method is:
Joined by sucrose fatty ester in 40 times of water, add soda under stirring condition, regulate PH to be 10, be heated to boiling, adding casein, be stirred to normal temperature, is casein emulsion; Sent in heating furnace by sheep animal oil, constantly pass into air, heat 110 minutes at 106 DEG C, discharging cools, and mixes, homogeneous, to obtain final product with casein emulsion;
Described sheep ossein enzymolysis liquid includes:
Sheep ossein 10, protease is appropriate;
Preparation method is:
Get sheep ossein, be blended into the water of 4 times, then add the protease of solution 2%%, mixing is mixed thoroughly and to be placed under 35 DEG C of conditions mixed enzymolysis 12 hours, obtains sheep ossein enzymolysis liquid.
A preparation method for the described loose strongly fragrant roasting fragrant toppings that relieve inflammation or internal heat, comprises the following steps:
(1) by after arrowroot, selfheal, the flooding of hispid arthraxon by 6 times amount, filter obtains Chinese medicine juice; The mixing of pickled radish, watermelon peel is placed in serum pressing machine and squeezes slurries; Sea-tangle is cleaned, and is placed in mixer and stirs into pasty state;
(2) baked sausage chopping, mixes with kelp paste to be placed on steamer and fumigates 10 minutes with Chinese medicine juice, obtain material in steamer, then dry abrasive dust;
(3) getting sheep ossein enzymolysis liquid and cysteine, glycine, alanine, proline, wood sugar, glucose, VB and high protein is oxidized after sheep animal oil mixes and mix thoroughly, regulate initial pH6.0, to be more jointly placed in high-pressure sterilizing pot thermal response 70min under 108 DEG C of conditions; Reaction terminates material in rear standing pot, removes material upper strata sheep oil;
(4) clay into power after gained material and leftover materials combination drying, to obtain final product.
Claims (2)
1. relieve inflammation or internal heat loose strongly fragrant roasting fragrant toppings, it is characterized in that being made up of the raw material of following weight portion:
High protein oxidation sheep animal oil 4-5, sheep ossein enzymolysis liquid 100-105, cysteine 0.9-1, glycine 0.9-1, alanine 1.8-2, proline 0.9-1, wood sugar 2.4-2.5, glucose 1.2-1.3, VB11.8-12, sea-tangle 8-9, pickled radish 4-5, watermelon peel 11-12, baked sausage 7-8, arrowroot 1.8-2.5, selfheal 2.8-3.2, hispid arthraxon 2.2-2.5;
Described high protein oxidation sheep animal oil includes:
Sucrose fatty ester 0.3-0.5, casein 4-5, sheep animal oil 90-100;
Preparation method is:
Joined by sucrose fatty ester in 40-50 times of water, add soda under stirring condition, adjustment PH is 10-12, and be heated to boiling, adding casein, be stirred to normal temperature, is casein emulsion; Sent in heating furnace by sheep animal oil, constantly pass into air, at 106-110 DEG C, heat 110-120 minute, discharging cools, and mixes, homogeneous, to obtain final product with casein emulsion;
Described sheep ossein enzymolysis liquid includes:
Sheep ossein 10-15, protease is appropriate;
Preparation method is:
Get sheep ossein, be blended into 4-5 water doubly, then add the protease of solution 2%-3%, mixing is mixed thoroughly and is placed on mixed enzymolysis 12-16 hour under 35-40 DEG C of condition, obtains sheep ossein enzymolysis liquid.
2. to relieve inflammation or internal heat as claimed in claim 1 the preparation methods of loose strongly fragrant roasting fragrant toppings, it is characterized in that comprising the following steps:
(1) by after arrowroot, selfheal, the flooding of hispid arthraxon by 6-9 times amount, filter obtains Chinese medicine juice; The mixing of pickled radish, watermelon peel is placed in serum pressing machine and squeezes slurries; Sea-tangle is cleaned, and is placed in mixer and stirs into pasty state;
(2) baked sausage chopping, mixes with kelp paste to be placed on steamer and fumigates 10-15 minute with Chinese medicine juice, obtain material in steamer, then dry abrasive dust;
(3) getting sheep ossein enzymolysis liquid and cysteine, glycine, alanine, proline, wood sugar, glucose, VB and high protein is oxidized after sheep animal oil mixes and mix thoroughly, regulate initial pH6.0-6.2, to be more jointly placed in high-pressure sterilizing pot thermal response 70-75min under 108-110 DEG C of condition; Reaction terminates material in rear standing pot, removes material upper strata sheep oil;
(4) clay into power after gained material and leftover materials combination drying, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510764022.XA CN105410843A (en) | 2015-11-11 | 2015-11-11 | Internal heat clearing and depression relieving roasting fragrant seasoning powder and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510764022.XA CN105410843A (en) | 2015-11-11 | 2015-11-11 | Internal heat clearing and depression relieving roasting fragrant seasoning powder and preparation method thereof |
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| Publication Number | Publication Date |
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| CN105410843A true CN105410843A (en) | 2016-03-23 |
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| CN201510764022.XA Pending CN105410843A (en) | 2015-11-11 | 2015-11-11 | Internal heat clearing and depression relieving roasting fragrant seasoning powder and preparation method thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105901534A (en) * | 2016-04-28 | 2016-08-31 | 成都大学 | Low-nitrite non-smoked preserved meat product and processing method thereof |
| CN106262613A (en) * | 2016-08-22 | 2017-01-04 | 徐俊 | A kind of Semen Oroxyli nutrition fresh toppings of acid and preparation method thereof |
| CN106262612A (en) * | 2016-08-22 | 2017-01-04 | 徐俊 | A kind of oxidation Os Caprae seu Ovis oil palm perfume (or spice) toppings and preparation method thereof |
| CN106307414A (en) * | 2016-08-21 | 2017-01-11 | 徐俊 | Sheep ossein, fruit and vegetable health-care seasoning powder and preparation method thereof |
| CN106307423A (en) * | 2016-08-22 | 2017-01-11 | 徐俊 | Seasoning powder with beautifying, lipid lowering and sobering up functions and preparation method of seasoning powder |
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Cited By (5)
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|---|---|---|---|---|
| CN105901534A (en) * | 2016-04-28 | 2016-08-31 | 成都大学 | Low-nitrite non-smoked preserved meat product and processing method thereof |
| CN106307414A (en) * | 2016-08-21 | 2017-01-11 | 徐俊 | Sheep ossein, fruit and vegetable health-care seasoning powder and preparation method thereof |
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Application publication date: 20160323 |