CN105495527A - Ham flour and preparation method thereof - Google Patents
Ham flour and preparation method thereof Download PDFInfo
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- CN105495527A CN105495527A CN201510975736.5A CN201510975736A CN105495527A CN 105495527 A CN105495527 A CN 105495527A CN 201510975736 A CN201510975736 A CN 201510975736A CN 105495527 A CN105495527 A CN 105495527A
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Abstract
The invention provides ham flour and a preparation method thereof. The ham flour comprises raw materials in parts by weight as follows: 400-450 parts of Xuanwei ham, 20-25 parts of fresh ginger powder, 240-260 parts of maltodextrin, 480-500 parts of water, 35-40 parts of glucose, 3-5 parts of methionine, 2-5 parts of valine, 6-8 parts of L-cysteine, 8-12 parts of yeast extract, 50-60 parts of edible salt, 100-120 parts of sodium glutamate, 5-8 parts of hydrolyzed vegetable protein, 2 parts of vitamin E, 2 parts of D-sodium isoascorbate, 0.5-0.8 parts of papain, 0.4-0.6 parts of flavor enzyme and 0.3-0.6 parts of bromelain, soluble superfine powder can be prepared through spray drying, a product can be dissolved in water, the storage time is long, the nutrient content is high, the ham flour is convenient to carry and simple to use and can serve as seasoning for addition, accordingly, the content of nutritional substances of dishes is increased, and the appetite is increased.
Description
Technical field
The present invention relates to field of food, espespecially a kind of noodle with ham and preparation method thereof.
Background technology
Xuanwei ham, Xuanwei Han nationality centuries salt down bacon practice in the bacon fine work that creates, Xuanwei is located in Northeast Yunnan, China, winter climate is cold, suitable curing salted meat, the salting period of Xuanwei ham terminates to the beginning of spring every year from the Frost's Descent, during mainly concentrating on Winter Solstice to Slight Cold again, its method for salting is after being slaughtered by local pig, squeeze extravasated blood to the greatest extent, put salt to rub, and then through pickling, fermentation, the process such as air-dry, salt down after Dragon Boat Festival next year ripe, Xuanwei ham eating method is various, can fry, steam, boil and eat, also can stripping and slicing roast to sallow, to discharge meat table cured meat and fish, clean again and boil, section is edible, look, fragrant, taste tool is good.The eating method be particular about is boiled with earth pot and eats, and so more can taste the delicious food of Xuanwei ham, its soup look limpid, taste is fresh and sweet, the red tender exquisiteness of meat.Xuanwei ham with a long history, starts from the Ming Dynasty at the latest.20 beginnings of the century, Pu raises funds to set up " a surname and ham company " people such as the courts of a feudal ruler, introduce plant equipment and make canned ham, then " Xuanwei of Yunnan Province Pu is in court of a feudal ruler brother canned food Co., Ltd " sets up, its product participates in the favorable comment that the ground grand sports meets such as Guangzhou are subject to all circles in nineteen twenty-three, Dr. Sun Yat-sen is its epigraph " drink and food moral ", and from then on the large work of reputation, finds a good sale in the ground such as Hong Kong, Singapore.
Xuanwei ham has the features such as fresh, crisp, crisp, tender, fragrant and sweet, for a long time always with nutritious, meat is grown tender, oily but not greasy, aromatic flavour, salty fragrant Hui Tian is world-famous for, and is considered as the precious gift of name present relatives and friends by consumer, and take root in the day by day violent food products market of competition and bloom, lasting.This is not accidental, but determined by himself fragrance, nutritive value and special favor.Fragrance identifies 43 aromatics through unming Medical College, comprises hydro carbons 7, aldehydes 15, ketone 2, alcohol and phenols 7, lipid 6, furans 4, other 2; According to Beijing nutrient research, test center of the academy of sciences of Yunnan Province nutrition protein analysis report and Measurement results show in one's power, Xuanwei ham includes 19 kinds of nitrogen bases acid (wherein 8 kinds of human bodies essential amino acid that can not synthesize all containing), 11 kinds of vitamins, 9 kinds of trace elements.
Because Xuanwei ham has high nutritive value, abundant amino acid content and all kinds of benefit materials, but prior art is particularly short to the deep processing of Xuanwei ham, causes the eating method of Xuanwei ham single, preserves difficulty, carries inconvenience.
Summary of the invention
The present invention is by the application to biological enzymolysis and Maillard reaction technology, and flavor substance and the nutritional labeling of Xuanwei ham are fully discharged; Product special flavour material and nutritional labeling are effectively retained and are improved; By the application to biological enzymolysis, the flavor substance of Xuanwei ham and nutritional labeling are fully dissolved in water, make solubility micropowders by spraying dry again, in product water soluble, the holding time is long, nutrition content is high, easy to carry, use simple, can be used as flavoring and add, reach the nutrition content increasing vegetable, increase appetite.
The invention provides a kind of noodle with ham and preparation method thereof, it is characterized in that: the raw material comprising following weight fraction:
Xuanwei ham 400-450 part, ginger powder 20-25 part, maltodextrin 240-260 part, water 480-500 part, glucose 35-40 part, methionine 3-5 part, valine 2-5 part, Cys 6-8 part, yeast extract 8-12 part, salt 50-60 part, white pepper powder 5-8 part, tsaoko powder 2-5 part, star aniseed powder 3-6 part, nutmeg 3-5 part, Ground Cloves 1-2 part, kaempferia galamga powder 2-4 part, sodium glutamate 100-120 part, plant protein hydrolysate 5-8 part, vitamin E2 part, 2 parts, D-araboascorbic acid sodium, papain 0.5-0.8 part, food flavor enzyme 0.4-0.6 part, bromelain 0.3-0.6 part.
As a further improvement on the present invention, it is characterized in that: the raw material comprising following weight fraction:
Xuanwei ham 420-440 part, ginger powder 22-24 part, maltodextrin 245-255 part, water 485-495 part, glucose 36-38 part, methionine 3-4 part, valine 3-5 part, Cys 6-7 part, yeast extract 9-11 part, salt 53-58 part, white pepper powder 6-7 part, tsaoko powder 3-4 part, star aniseed powder 4-5 part, nutmeg 3-4 part, Ground Cloves 1-2 part, kaempferia galamga powder 2-3 part, sodium glutamate 105-115 part, plant protein hydrolysate 6-7 part, vitamin E2 part, 2 parts, D-araboascorbic acid sodium, papain 0.6-0.7 part, food flavor enzyme 0.4-0.5 part, bromelain 0.4-0.5 part.
As a further improvement on the present invention, it is characterized in that: the raw material comprising following weight fraction:
Xuanwei ham 430 parts, ginger powder 23 parts, maltodextrin 250 parts, 490 parts, water, glucose 37 parts, methionine 4 parts, valine 4 parts, Cys 6 parts, yeast extract 10 parts, salt 55 parts, white pepper powder 6 parts, 4 parts, tsaoko powder, star aniseed powder 5 parts, nutmeg 3 parts, Ground Cloves 2 parts, 3 parts, kaempferia galamga powder, sodium glutamate 110 parts, plant protein hydrolysate 6 parts, vitamin E2 part, 2 parts, D-araboascorbic acid sodium, papain 0.6 part, food flavor enzyme 0.4 part, bromelain 0.5 part.
As a further improvement on the present invention, it is characterized in that: described Xuanwei ham is the old ham pickling 2-3.
A kind of noodle with ham preparation method, comprises following step:
A, technological preparation: check cleaning sterilizing in industrial water, electricity, vapour, valve, gauge tap state, equipment;
B, Feedstock treating: smash levigate after defective raw material is rejected in Xuanwei ham sorting;
C, extraction: the Xuanwei ham after levigate, water, ginger powder are added cooker, pressurizes, be heated to 95 DEG C, at 95 ± 5 DEG C of boiling 1-2 hour;
D, enzymolysis: be cooled to 55 DEG C after boiling, add maltodextrin, papain, food flavor enzyme, bromelain carry out enzymolysis 5-6 hour at 55 ± 2 DEG C after temperature stabilization;
E, go out enzyme: be warming up to 90 DEG C of enzyme 10-15 minute that go out after enzymolysis completes;
F, filtration: be cooled to 60 DEG C after the enzyme that goes out, carry out screen filtration and remove impurity;
G, Maillard reaction: be warming up to 90 DEG C after removal of impurities, add methionine, valine, Cys, glucose, yeast extract, plant protein hydrolysate at 90-95 DEG C of reaction 1-2 hour;
H, allotment: raw material is cooled to 80 DEG C, add white pepper powder successively, tsaoko powder, star aniseed powder, nutmeg, Ground Cloves, kaempferia galamga powder, salt, sodium glutamate, vitamin E, D-araboascorbic acid sodium stir;
I, spraying dry: deployed raw material is obtained powdery noodle with ham by spraying dry.
As a further improvement on the present invention, it is characterized in that: in described step C, digestion time is 1.5 hours.
As a further improvement on the present invention, it is characterized in that: in described step D, enzymolysis time is 5.5 hours.
As a further improvement on the present invention, it is characterized in that: in described step G, the reaction time is 1.5 hours.
Chafing dish bottom flavorings of the present invention has following beneficial effect:
The present invention is by the application to biological enzymolysis and Maillard reaction technology, and flavor substance and the nutritional labeling of Xuanwei ham are fully discharged; Product special flavour material and nutritional labeling are effectively retained and are improved; By the application to biological enzymolysis, the flavor substance of Xuanwei ham and nutritional labeling are fully dissolved in water, make solubility micropowders by spraying dry again, in product water soluble, the holding time is long, nutrition content is high, easy to carry, use simple, can be used as flavoring and add, reach the nutrition content increasing vegetable, increase appetite.
Detailed description of the invention
Embodiment 1
The invention provides a kind of noodle with ham and preparation method thereof, it is characterized in that: the raw material comprising following weight fraction:
Xuanwei ham 400 parts, ginger powder 20 parts, maltodextrin 240 parts, 480 parts, water, glucose 35 parts, methionine 3 parts, valine 2 parts, Cys 6 parts, yeast extract 8 parts, salt 50 parts, white pepper powder 5 parts, 2 parts, tsaoko powder, star aniseed powder 3 parts, nutmeg 3 parts, Ground Cloves 1 part, 2 parts, kaempferia galamga powder, sodium glutamate 100 parts, plant protein hydrolysate 5 parts, vitamin E2 part, 2 parts, D-araboascorbic acid sodium, papain 0.5 part, food flavor enzyme 0.4 part, bromelain 0.3 part.
As a further improvement on the present invention, it is characterized in that: described Xuanwei ham is the old ham pickling 2-3.
A kind of noodle with ham preparation method, comprises following step:
A, technological preparation: check cleaning sterilizing in industrial water, electricity, vapour, valve, gauge tap state, equipment;
B, Feedstock treating: smash levigate after defective raw material is rejected in Xuanwei ham sorting;
C, extraction: the Xuanwei ham after levigate, water, ginger powder are added cooker, pressurizes, be heated to 95 DEG C, 95 ± 5 DEG C of boilings 1 hour;
D, enzymolysis: be cooled to 55 DEG C after boiling, add maltodextrin, papain, food flavor enzyme, bromelain carry out enzymolysis 5 hours at 55 ± 2 DEG C after temperature stabilization;
E, go out enzyme: be warming up to 90 DEG C of enzyme 10-15 minute that go out after enzymolysis completes;
F, filtration: be cooled to 60 DEG C after the enzyme that goes out, carry out screen filtration and remove impurity;
G, Maillard reaction: be warming up to 90 DEG C after removal of impurities, add methionine, valine, Cys, glucose, yeast extract, plant protein hydrolysate 90-95 DEG C of reaction 1 hour;
H, allotment: raw material is cooled to 80 DEG C, add white pepper powder successively, tsaoko powder, star aniseed powder, nutmeg, Ground Cloves, kaempferia galamga powder, salt, sodium glutamate, vitamin E, D-araboascorbic acid sodium stir;
I, spraying dry: deployed raw material is obtained powdery noodle with ham by spraying dry.
Chafing dish bottom flavorings of the present invention has following beneficial effect:
The present invention is by the application to biological enzymolysis and Maillard reaction technology, and flavor substance and the nutritional labeling of Xuanwei ham are fully discharged; Product special flavour material and nutritional labeling are effectively retained and are improved; By the application to biological enzymolysis, the flavor substance of Xuanwei ham and nutritional labeling are fully dissolved in water, make solubility micropowders by spraying dry again, in product water soluble, the holding time is long, nutrition content is high, easy to carry, use simple, can be used as flavoring and add, reach the nutrition content increasing vegetable, increase appetite.
Embodiment 2
The invention provides a kind of noodle with ham and preparation method thereof, it is characterized in that: the raw material comprising following weight fraction:
Xuanwei ham 450 parts, ginger powder 25 parts, maltodextrin 260 parts, 500 parts, water, glucose 40 parts, methionine 5 parts, valine 5 parts, Cys 8 parts, yeast extract 12 parts, salt 60 parts, white pepper powder 8 parts, 5 parts, tsaoko powder, star aniseed powder 6 parts, nutmeg 5 parts, Ground Cloves 2 parts, 4 parts, kaempferia galamga powder, sodium glutamate 120 parts, plant protein hydrolysate 8 parts, vitamin E2 part, 2 parts, D-araboascorbic acid sodium, papain 0.8 part, food flavor enzyme 0.6 part, bromelain 0.6 part.
As a further improvement on the present invention, it is characterized in that: described Xuanwei ham is the old ham pickling 2-3.
A kind of noodle with ham preparation method, comprises following step:
A, technological preparation: check cleaning sterilizing in industrial water, electricity, vapour, valve, gauge tap state, equipment;
B, Feedstock treating: smash levigate after defective raw material is rejected in Xuanwei ham sorting;
C, extraction: the Xuanwei ham after levigate, water, ginger powder are added cooker, pressurizes, be heated to 95 DEG C, 95 ± 5 DEG C of boilings 2 hours;
D, enzymolysis: be cooled to 55 DEG C after boiling, add maltodextrin, papain, food flavor enzyme, bromelain carry out enzymolysis 6 hours at 55 ± 2 DEG C after temperature stabilization;
E, go out enzyme: be warming up to 90 DEG C of enzyme 10-15 minute that go out after enzymolysis completes;
F, filtration: be cooled to 60 DEG C after the enzyme that goes out, carry out screen filtration and remove impurity;
G, Maillard reaction: be warming up to 90 DEG C after removal of impurities, add methionine, valine, Cys, glucose, yeast extract, plant protein hydrolysate 90-95 DEG C of reaction 2 hours;
H, allotment: raw material is cooled to 80 DEG C, add white pepper powder successively, tsaoko powder, star aniseed powder, nutmeg, Ground Cloves, kaempferia galamga powder, salt, sodium glutamate, vitamin E, D-araboascorbic acid sodium stir;
I, spraying dry: deployed raw material is obtained powdery noodle with ham by spraying dry.
Chafing dish bottom flavorings of the present invention has following beneficial effect:
The present invention is by the application to biological enzymolysis and Maillard reaction technology, and flavor substance and the nutritional labeling of Xuanwei ham are fully discharged; Product special flavour material and nutritional labeling are effectively retained and are improved; By the application to biological enzymolysis, the flavor substance of Xuanwei ham and nutritional labeling are fully dissolved in water, make solubility micropowders by spraying dry again, in product water soluble, the holding time is long, nutrition content is high, easy to carry, use simple, can be used as flavoring and add, reach the nutrition content increasing vegetable, increase appetite.
Embodiment 3
The invention provides a kind of noodle with ham and preparation method thereof, it is characterized in that: the raw material comprising following weight fraction:
Xuanwei ham 420 parts, ginger powder 22 parts, maltodextrin 245 parts, 485 parts, water, glucose 36 parts, methionine 3 parts, valine 3 parts, Cys 6 parts, yeast extract 9 parts, salt 53 parts, white pepper powder 6 parts, 3 parts, tsaoko powder, star aniseed powder 4 parts, nutmeg 3 parts, Ground Cloves 1 part, 2 parts, kaempferia galamga powder, sodium glutamate 105 parts, plant protein hydrolysate 6 parts, vitamin E2 part, 2 parts, D-araboascorbic acid sodium, papain 0.6 part, food flavor enzyme 0.4 part, bromelain 0.4 part.
As a further improvement on the present invention, it is characterized in that: described Xuanwei ham is the old ham pickling 2-3.
A kind of noodle with ham preparation method, comprises following step:
A, technological preparation: check cleaning sterilizing in industrial water, electricity, vapour, valve, gauge tap state, equipment;
B, Feedstock treating: smash levigate after defective raw material is rejected in Xuanwei ham sorting;
C, extraction: the Xuanwei ham after levigate, water, ginger powder are added cooker, pressurizes, be heated to 95 DEG C, 95 ± 5 DEG C of boilings 1 hour;
D, enzymolysis: be cooled to 55 DEG C after boiling, add maltodextrin, papain, food flavor enzyme, bromelain carry out enzymolysis 5 hours at 55 ± 2 DEG C after temperature stabilization;
E, go out enzyme: be warming up to 90 DEG C of enzyme 10-15 minute that go out after enzymolysis completes;
F, filtration: be cooled to 60 DEG C after the enzyme that goes out, carry out screen filtration and remove impurity;
G, Maillard reaction: be warming up to 90 DEG C after removal of impurities, add methionine, valine, Cys, glucose, yeast extract, plant protein hydrolysate 90-95 DEG C of reaction 1 hour;
H, allotment: raw material is cooled to 80 DEG C, add white pepper powder successively, tsaoko powder, star aniseed powder, nutmeg, Ground Cloves, kaempferia galamga powder, salt, sodium glutamate, vitamin E, D-araboascorbic acid sodium stir;
I, spraying dry: deployed raw material is obtained powdery noodle with ham by spraying dry.
Chafing dish bottom flavorings of the present invention has following beneficial effect:
The present invention is by the application to biological enzymolysis and Maillard reaction technology, and flavor substance and the nutritional labeling of Xuanwei ham are fully discharged; Product special flavour material and nutritional labeling are effectively retained and are improved; By the application to biological enzymolysis, the flavor substance of Xuanwei ham and nutritional labeling are fully dissolved in water, make solubility micropowders by spraying dry again, in product water soluble, the holding time is long, nutrition content is high, easy to carry, use simple, can be used as flavoring and add, reach the nutrition content increasing vegetable, increase appetite.
Embodiment 4
The invention provides a kind of noodle with ham and preparation method thereof, it is characterized in that: the raw material comprising following weight fraction:
Xuanwei ham 440 parts, ginger powder 24 parts, maltodextrin 255 parts, 495 parts, water, glucose 38 parts, methionine 4 parts, valine 5 parts, Cys 7 parts, yeast extract 11 parts, salt 58 parts, white pepper powder 7 parts, 4 parts, tsaoko powder, star aniseed powder 5 parts, nutmeg 4 parts, Ground Cloves 2 parts, 3 parts, kaempferia galamga powder, sodium glutamate 115 parts, plant protein hydrolysate 7 parts, vitamin E2 part, 2 parts, D-araboascorbic acid sodium, papain 0.7 part, food flavor enzyme 0.5 part, bromelain 0.5 part.
As a further improvement on the present invention, it is characterized in that: described Xuanwei ham is the old ham pickling 2-3.
A kind of noodle with ham preparation method, comprises following step:
A, technological preparation: check cleaning sterilizing in industrial water, electricity, vapour, valve, gauge tap state, equipment;
B, Feedstock treating: smash levigate after defective raw material is rejected in Xuanwei ham sorting;
C, extraction: the Xuanwei ham after levigate, water, ginger powder are added cooker, pressurizes, be heated to 95 DEG C, 95 ± 5 DEG C of boilings 2 hours;
D, enzymolysis: be cooled to 55 DEG C after boiling, add maltodextrin, papain, food flavor enzyme, bromelain carry out enzymolysis 6 hours at 55 ± 2 DEG C after temperature stabilization;
E, go out enzyme: be warming up to 90 DEG C of enzyme 10-15 minute that go out after enzymolysis completes;
F, filtration: be cooled to 60 DEG C after the enzyme that goes out, carry out screen filtration and remove impurity;
G, Maillard reaction: be warming up to 90 DEG C after removal of impurities, add methionine, valine, Cys, glucose, yeast extract, plant protein hydrolysate 90-95 DEG C of reaction 2 hours;
H, allotment: raw material is cooled to 80 DEG C, add white pepper powder successively, tsaoko powder, star aniseed powder, nutmeg, Ground Cloves, kaempferia galamga powder, salt, sodium glutamate, vitamin E, D-araboascorbic acid sodium stir;
I, spraying dry: deployed raw material is obtained powdery noodle with ham by spraying dry.
Chafing dish bottom flavorings of the present invention has following beneficial effect:
The present invention is by the application to biological enzymolysis and Maillard reaction technology, and flavor substance and the nutritional labeling of Xuanwei ham are fully discharged; Product special flavour material and nutritional labeling are effectively retained and are improved; By the application to biological enzymolysis, the flavor substance of Xuanwei ham and nutritional labeling are fully dissolved in water, make solubility micropowders by spraying dry again, in product water soluble, the holding time is long, nutrition content is high, easy to carry, use simple, can be used as flavoring and add, reach the nutrition content increasing vegetable, increase appetite.
Embodiment 5
The invention provides a kind of noodle with ham and preparation method thereof, it is characterized in that: the raw material comprising following weight fraction:
Xuanwei ham 430 parts, ginger powder 23 parts, maltodextrin 250 parts, 490 parts, water, glucose 37 parts, methionine 4 parts, valine 4 parts, Cys 6 parts, yeast extract 10 parts, salt 55 parts, white pepper powder 6 parts, 4 parts, tsaoko powder, star aniseed powder 5 parts, nutmeg 3 parts, Ground Cloves 2 parts, 3 parts, kaempferia galamga powder, sodium glutamate 110 parts, plant protein hydrolysate 6 parts, vitamin E2 part, 2 parts, D-araboascorbic acid sodium, papain 0.6 part, food flavor enzyme 0.4 part, bromelain 0.5 part.
As a further improvement on the present invention, it is characterized in that: described Xuanwei ham is the old ham pickling 2-3.
A kind of noodle with ham preparation method, comprises following step:
A, technological preparation: check cleaning sterilizing in industrial water, electricity, vapour, valve, gauge tap state, equipment;
B, Feedstock treating: smash levigate after defective raw material is rejected in Xuanwei ham sorting;
C, extraction: the Xuanwei ham after levigate, water, ginger powder are added cooker, pressurizes, be heated to 95 DEG C, 95 ± 5 DEG C of boilings 1.5 hours;
D, enzymolysis: be cooled to 55 DEG C after boiling, add maltodextrin, papain, food flavor enzyme, bromelain carry out enzymolysis 5.5 hours at 55 ± 2 DEG C after temperature stabilization;
E, go out enzyme: be warming up to 90 DEG C of enzyme 10-15 minute that go out after enzymolysis completes;
F, filtration: be cooled to 60 DEG C after the enzyme that goes out, carry out screen filtration and remove impurity;
G, Maillard reaction: be warming up to 90 DEG C after removal of impurities, add methionine, valine, Cys, glucose, yeast extract, plant protein hydrolysate 90-95 DEG C of reaction 1.5 hours;
H, allotment: raw material is cooled to 80 DEG C, add white pepper powder successively, tsaoko powder, star aniseed powder, nutmeg, Ground Cloves, kaempferia galamga powder, salt, sodium glutamate, vitamin E, D-araboascorbic acid sodium stir;
I, spraying dry: deployed raw material is obtained powdery noodle with ham by spraying dry.
Chafing dish bottom flavorings of the present invention has following beneficial effect:
The present invention is by the application to biological enzymolysis and Maillard reaction technology, and flavor substance and the nutritional labeling of Xuanwei ham are fully discharged; Product special flavour material and nutritional labeling are effectively retained and are improved; By the application to biological enzymolysis, the flavor substance of Xuanwei ham and nutritional labeling are fully dissolved in water, make solubility micropowders by spraying dry again, in product water soluble, the holding time is long, nutrition content is high, easy to carry, use simple, can be used as flavoring and add, reach the nutrition content increasing vegetable, increase appetite.
Claims (8)
1. noodle with ham and preparation method thereof, is characterized in that: the raw material comprising following weight fraction:
Xuanwei ham 400-450 part, ginger powder 20-25 part, maltodextrin 240-260 part, water 480-500 part, glucose 35-40 part, methionine 3-5 part, valine 2-5 part, Cys 6-8 part, yeast extract 8-12 part, salt 50-60 part, white pepper powder 5-8 part, tsaoko powder 2-5 part, star aniseed powder 3-6 part, nutmeg 3-5 part, Ground Cloves 1-2 part, kaempferia galamga powder 2-4 part, sodium glutamate 100-120 part, plant protein hydrolysate 5-8 part, vitamin E2 part, 2 parts, D-araboascorbic acid sodium, papain 0.5-0.8 part, food flavor enzyme 0.4-0.6 part, bromelain 0.3-0.6 part.
2. a kind of noodle with ham and preparation method thereof according to claim 1, is characterized in that: the raw material comprising following weight fraction:
Xuanwei ham 420-440 part, ginger powder 22-24 part, maltodextrin 245-255 part, water 485-495 part, glucose 36-38 part, methionine 3-4 part, valine 3-5 part, Cys 6-7 part, yeast extract 9-11 part, salt 53-58 part, white pepper powder 6-7 part, tsaoko powder 3-4 part, star aniseed powder 4-5 part, nutmeg 3-4 part, Ground Cloves 1-2 part, kaempferia galamga powder 2-3 part, sodium glutamate 105-115 part, plant protein hydrolysate 6-7 part, vitamin E2 part, 2 parts, D-araboascorbic acid sodium, papain 0.6-0.7 part, food flavor enzyme 0.4-0.5 part, bromelain 0.4-0.5 part.
3. a kind of noodle with ham and preparation method thereof according to claim 1, is characterized in that: the raw material comprising following weight fraction:
Xuanwei ham 430 parts, ginger powder 23 parts, maltodextrin 250 parts, 490 parts, water, glucose 37 parts, methionine 4 parts, valine 4 parts, Cys 6 parts, yeast extract 10 parts, salt 55 parts, white pepper powder 6 parts, 4 parts, tsaoko powder, star aniseed powder 5 parts, nutmeg 3 parts, Ground Cloves 2 parts, 3 parts, kaempferia galamga powder, sodium glutamate 110 parts, plant protein hydrolysate 6 parts, vitamin E2 part, 2 parts, D-araboascorbic acid sodium, papain 0.6 part, food flavor enzyme 0.4 part, bromelain 0.5 part.
4. according to a kind of noodle with ham and preparation method thereof described in any one in claim 1-3, it is characterized in that: described Xuanwei ham is the old ham pickling 2-3.
5. a noodle with ham preparation method, comprises following step:
A, technological preparation: check cleaning sterilizing in industrial water, electricity, vapour, valve, gauge tap state, equipment;
B, Feedstock treating: smash levigate after defective raw material is rejected in Xuanwei ham sorting;
C, extraction: the Xuanwei ham after levigate, water, ginger powder are added cooker, pressurizes, be heated to 95 DEG C, at 95 ± 5 DEG C of boiling 1-2 hour;
D, enzymolysis: be cooled to 55 DEG C after boiling, add maltodextrin, papain, food flavor enzyme, bromelain carry out enzymolysis 5-6 hour at 55 ± 2 DEG C after temperature stabilization;
E, go out enzyme: be warming up to 90 DEG C of enzyme 10-15 minute that go out after enzymolysis completes;
F, filtration: be cooled to 60 DEG C after the enzyme that goes out, carry out screen filtration and remove impurity;
G, Maillard reaction: be warming up to 90 DEG C after removal of impurities, add methionine, valine, Cys, glucose, yeast extract, plant protein hydrolysate at 90-95 DEG C of reaction 1-2 hour;
H, allotment: raw material is cooled to 80 DEG C, add white pepper powder successively, tsaoko powder, star aniseed powder, nutmeg, Ground Cloves, kaempferia galamga powder, salt, sodium glutamate, vitamin E, D-araboascorbic acid sodium stir;
I, spraying dry: deployed raw material is obtained powdery noodle with ham by spraying dry.
6. a kind of noodle with ham preparation method according to claim 4, is characterized in that: in described step C, digestion time is 1.5 hours.
7. a kind of noodle with ham preparation method according to claim 4, is characterized in that: in described step D, enzymolysis time is 5.5 hours.
8. a kind of noodle with ham preparation method according to claim 4, is characterized in that: in described step G, the reaction time is 1.5 hours.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106343514A (en) * | 2016-08-31 | 2017-01-25 | 天宁香料（江苏）有限公司 | Preparation method of Xuanwei ham flavored essence |
| CN107997091A (en) * | 2017-12-18 | 2018-05-08 | 云南农业大学 | A kind of preparation process using ham as the soup-stock of primary raw material |
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| CN1620926A (en) * | 2004-12-17 | 2005-06-01 | 浙江省农业科学院 | Flavored ham seasoning and its production method |
| CN101336679A (en) * | 2008-08-22 | 2009-01-07 | 宋焕禄 | Method for preparing ham essence |
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|---|---|---|---|---|
| CN1620926A (en) * | 2004-12-17 | 2005-06-01 | 浙江省农业科学院 | Flavored ham seasoning and its production method |
| CN101336679A (en) * | 2008-08-22 | 2009-01-07 | 宋焕禄 | Method for preparing ham essence |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106343514A (en) * | 2016-08-31 | 2017-01-25 | 天宁香料（江苏）有限公司 | Preparation method of Xuanwei ham flavored essence |
| CN107997091A (en) * | 2017-12-18 | 2018-05-08 | 云南农业大学 | A kind of preparation process using ham as the soup-stock of primary raw material |
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