CN105919006A - Smoking-free low-nitre-content matsutake pickling seasoning and processing method thereof - Google Patents
Smoking-free low-nitre-content matsutake pickling seasoning and processing method thereof Download PDFInfo
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- 241000121220 Tricholoma matsutake Species 0.000 title claims abstract description 49
- 238000003672 processing method Methods 0.000 title claims abstract description 19
- 235000011194 food seasoning agent Nutrition 0.000 title abstract 5
- 238000005554 pickling Methods 0.000 title abstract 4
- 210000000988 bone and bone Anatomy 0.000 claims abstract description 110
- 239000000843 powder Substances 0.000 claims abstract description 44
- 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 27
- 239000007788 liquid Substances 0.000 claims abstract description 23
- 238000006243 chemical reaction Methods 0.000 claims abstract description 22
- 235000013599 spices Nutrition 0.000 claims abstract description 21
- 238000003756 stirring Methods 0.000 claims abstract description 18
- 239000000796 flavoring agent Substances 0.000 claims abstract description 11
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- 238000000034 method Methods 0.000 claims abstract description 7
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- 235000013409 condiments Nutrition 0.000 claims description 24
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- FGIUAXJPYTZDNR-UHFFFAOYSA-N potassium nitrate Chemical compound [K+].[O-][N+]([O-])=O FGIUAXJPYTZDNR-UHFFFAOYSA-N 0.000 claims description 17
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- 150000001299 aldehydes Chemical class 0.000 claims description 13
- 150000001875 compounds Chemical class 0.000 claims description 13
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- 235000013923 monosodium glutamate Nutrition 0.000 claims description 13
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- 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 description 5
- 239000004471 Glycine Substances 0.000 claims description 5
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 claims description 5
- 244000270834 Myristica fragrans Species 0.000 claims description 5
- 235000009421 Myristica fragrans Nutrition 0.000 claims description 5
- 108090000526 Papain Proteins 0.000 claims description 5
- 108091005804 Peptidases Proteins 0.000 claims description 5
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 5
- 235000004279 alanine Nutrition 0.000 claims description 5
- 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 5
- 238000009835 boiling Methods 0.000 claims description 5
- WRANYHFEXGNSND-LOFNIBRQSA-N capsanthin Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC(=O)C2(C)CCC(O)C2(C)C WRANYHFEXGNSND-LOFNIBRQSA-N 0.000 claims description 5
- 235000018889 capsanthin Nutrition 0.000 claims description 5
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- 239000001702 nutmeg Substances 0.000 claims description 5
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- 235000019834 papain Nutrition 0.000 claims description 5
- 239000001688 paprika extract Substances 0.000 claims description 5
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- 238000000926 separation method Methods 0.000 claims description 5
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- 235000010298 natamycin Nutrition 0.000 claims description 4
- 239000004311 natamycin Substances 0.000 claims description 4
- NCXMLFZGDNKEPB-FFPOYIOWSA-N natamycin Chemical compound O[C@H]1[C@@H](N)[C@H](O)[C@@H](C)O[C@H]1O[C@H]1/C=C/C=C/C=C/C=C/C[C@@H](C)OC(=O)/C=C/[C@H]2O[C@@H]2C[C@H](O)C[C@](O)(C[C@H](O)[C@H]2C(O)=O)O[C@H]2C1 NCXMLFZGDNKEPB-FFPOYIOWSA-N 0.000 claims description 4
- 229960003255 natamycin Drugs 0.000 claims description 4
- CYDQOEWLBCCFJZ-UHFFFAOYSA-N 4-(4-fluorophenyl)oxane-4-carboxylic acid Chemical compound C=1C=C(F)C=CC=1C1(C(=O)O)CCOCC1 CYDQOEWLBCCFJZ-UHFFFAOYSA-N 0.000 claims description 3
- 244000062250 Kaempferia rotunda Species 0.000 claims description 3
- 235000013422 Kaempferia rotunda Nutrition 0.000 claims description 3
- 229940005581 sodium lactate Drugs 0.000 claims description 3
- 239000001540 sodium lactate Substances 0.000 claims description 3
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- 229940041514 candida albicans extract Drugs 0.000 claims description 2
- 238000000265 homogenisation Methods 0.000 claims description 2
- 235000019713 millet Nutrition 0.000 claims description 2
- 239000012138 yeast extract Substances 0.000 claims description 2
- 239000000203 mixture Substances 0.000 abstract description 10
- 230000000391 smoking effect Effects 0.000 abstract description 7
- 235000013622 meat product Nutrition 0.000 abstract description 6
- 235000013372 meat Nutrition 0.000 abstract description 3
- 230000007071 enzymatic hydrolysis Effects 0.000 abstract description 2
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 abstract description 2
- 239000002932 luster Substances 0.000 abstract description 2
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- 102000008108 Osteoprotegerin Human genes 0.000 abstract 2
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- XXUPLYBCNPLTIW-UHFFFAOYSA-N octadec-7-ynoic acid Chemical compound CCCCCCCCCCC#CCCCCCC(O)=O XXUPLYBCNPLTIW-UHFFFAOYSA-N 0.000 abstract 2
- LPXPTNMVRIOKMN-UHFFFAOYSA-M sodium nitrite Chemical compound [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 abstract 2
- CIWBSHSKHKDKBQ-DUZGATOHSA-N D-araboascorbic acid Natural products OC[C@@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-DUZGATOHSA-N 0.000 abstract 1
- 239000011248 coating agent Substances 0.000 abstract 1
- 238000000576 coating method Methods 0.000 abstract 1
- 235000010350 erythorbic acid Nutrition 0.000 abstract 1
- 239000004318 erythorbic acid Substances 0.000 abstract 1
- 235000013305 food Nutrition 0.000 abstract 1
- 229940026239 isoascorbic acid Drugs 0.000 abstract 1
- 244000144977 poultry Species 0.000 abstract 1
- 239000002994 raw material Substances 0.000 abstract 1
- 239000001054 red pigment Substances 0.000 abstract 1
- 235000010288 sodium nitrite Nutrition 0.000 abstract 1
- 210000002454 frontal bone Anatomy 0.000 description 6
- 230000000694 effects Effects 0.000 description 4
- 239000003205 fragrance Substances 0.000 description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- 235000007516 Chrysanthemum Nutrition 0.000 description 3
- 241000234295 Musa Species 0.000 description 3
- 235000007265 Myrrhis odorata Nutrition 0.000 description 3
- 240000004760 Pimpinella anisum Species 0.000 description 3
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- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- 240000008574 Capsicum frutescens Species 0.000 description 2
- 244000189548 Chrysanthemum x morifolium Species 0.000 description 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- 235000015241 bacon Nutrition 0.000 description 2
- 238000004040 coloring Methods 0.000 description 2
- 239000003517 fume Substances 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
- 235000014655 lactic acid Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 229910052708 sodium Inorganic materials 0.000 description 2
- 239000011734 sodium Substances 0.000 description 2
- 241000723353 Chrysanthemum Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- KEAYESYHFKHZAL-UHFFFAOYSA-N Sodium Chemical compound [Na] KEAYESYHFKHZAL-UHFFFAOYSA-N 0.000 description 1
- 208000027418 Wounds and injury Diseases 0.000 description 1
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- 238000003915 air pollution Methods 0.000 description 1
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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 smoking-free matsutake pickling seasoning and a processing method thereof. The processing method of the smoking-free matsutake pickling seasoning comprises the following steps: extracting osteoprotegerin from fresh livestock and poultry bones which are utilized as raw materials; performing biological enzymatic hydrolysis and Maillard orientation reaction on the extracted osteoprotegerin so as to prepare a spice for smoking and barbecuing; mixing the prepared spice for smoking and barbecuing with a smoking liquid, food spices, sweet sauce made of fermented flour and ultrafine matsutake powder; adding natural red pigment into the mixture so as to colorize the mixture; and adding erythorbic acid into the colorized mixture so as to protect the color, so that the smoking-free matsutake pickling seasoning is prepared. The seasoning is directly added into fresh meat by carrying out stirring, coating and the like. The prepared pickled meat products realize color, luster and flavor which are basically identical to traditional pickled meat products without carrying out traditional smoking process over fire; moreover, the prepared meat products are obviously reduced in sodium nitrite contents and polycyclic aromatic hydrocarbon contents, so that safety of the pickled meat products is improved.
Description
Technical field
The present invention relates to one salt down cured condiment and processing method thereof, particularly relate to a kind of low nitre and exempt from smoked type
Matsutake salts down cured condiment and processing method thereof.
Background technology
At present, the commonly used traditional fume smoking method of sausage, bacon is pickled, and sootiness can improve meat
The color and luster of goods, sterilization and anti-oxidation, and give sootiness fragrance, simultaneously can reduce meat products moisture,
Extend storage life etc..But, the many harmful components produced in smoking process can enter in meat products,
When harmful substance reaches certain content, human body will be caused injury in various degree.Such as sootiness
The carcinogenic substance polycyclic aromatic hydrocarbon compounds (PAHs) produced in journey, can make people or animal used as test chromosome occur
Sudden change or distortion.Traditional fume smoking method not only poor stability, and technique is loaded down with trivial details, the production cycle is long,
In recent years, beginning to use smoke solution, smoke solution not only can avoid carcinogenic generation, and operates
Conveniently, smoke fumigating time is short, need space little and pollution-free, and, anticorrosion fresh-keeping to product all has good effect
Really, smoke solution replaces tradition firepower sootiness will become development trend from now on, but, existing sootiness
Liquid, when removing harmful substance, removes part flavor substance so that smoked flavor is difficult to reach the most simultaneously
Effect to tradition firepower sootiness.
Summary of the invention
It is an object of the invention to provide the low nitre that a kind of smoked flavor is dense and security is high and exempt from smoked type matsutake
Salt down cured condiment and processing method thereof.
For reaching above-mentioned purpose, the low nitre that the present invention uses is exempted from smoked type matsutake and is salted down the processing method of cured condiment
Comprise the following steps:
(1) preparation of bone soup, animal oil
A. the processing of bone Tangyuan County material: take cold storage live stock and fowl bone, pulverize, rinse after add water several minutes of precooking；
Take fresh crucian, after removing fish scale, internal organ, put into fried several minutes in oil cauldron；
B. the boiling of bone soup: broken bone after precooking and fried after crucian put in extractor, add clear
Water boils 60-120min, then stops heating and improves motor mixing speed, making marrow be well dispersed in
In bone soup, separate bone slag, discharge bone soup extract；
C. the separation of animal oil and the concentration of bone soup: stand bone soup, after animal oil floats over bone soup surface, point
From bone soup and animal oil, and bone soup is concentrated into solid content accounts for more than 20%；
(2) enzymolysis of bone soup and homogeneous
A. the enzymolysis of bone soup: the bone soup after concentrating pumps in Cooling or heating jar, adds and accounts for bone soup quality
The flavor protease of 6000U/g-8000U/g and the papain of 1000U/g-1500U/g,
48 DEG C-52 DEG C enzymolysis 90-120min, degree of hydrolysis reaches to stop enzymolysis during 21-25%, is warming up to 90-100
DEG C, and be incubated 10-15min and make enzyme inactivate；
B. the homogeneous of bone soup enzymolysis liquid and concentration: bone soup enzymolysis liquid is carried out homogeneous, makes not to be kept completely separate
Animal oil fully emulsified, be then pumped in vacuum concentration pan, being concentrated into solid content to content is 20-25%
Above；
(3) preparation barbecue spices
Take in mass ratio bone soup enzymolysis liquid 45-55 part, animal oil 4-5 part, glucose 2.0-2.5 part,
Wood sugar 1.0-1.5 part, L-PROLINE 2.0-2.5 part, monosodium glutamate 1.5-2.0 part, glycine 1.6-2.3
Part, ALANINE 0.30-0.5 part, yeast extract 6-8 part, vitamin C 0.5-0.55 part,
Salt 1-2 part, Cys 0.5-1.3 part, L-PROLINE 0.4-0.8 part and L-phenylalanine
0.5-1.0 part, first delivers to, in Maillard reaction still, be subsequently adding other reaction material by bone soup enzymolysis liquid,
And be brought rapidly up to 115-120 DEG C, carry out Maillard reaction 100-120min, by U.S. after stopping reacting
Maillard reaction product is rapidly cooled to room temperature；
(4) prepare matsutake to salt down cured condiment
Take barbecue spices 30-50 part, smoke solution 40-70 part, ultra micro matsutake powder 100-130 in mass ratio
Part, haematochrome 0.80-1.2 part, sweet fermented flour sauce 80-100 part, edible salt 300-400 part, chilli powder
40-60 part, banana aldehyde powder 15-30 part, vitamin C 8-12 part, zanthoxylum powder 30-40 part, red
Sugar end 85-125 part, glutinous rice wine 100-200 part, monosodium glutamate 50-100 part and compound preservative 10-15
Part, be mixed, stir after pack.
Further, in step (1) A quality is live stock and fowl bone quality the 3～5% of fresh crucian.
Further, in step (2) B, homogenizing temperature is 65～75 DEG C, and homogenization pressure is 30～50Mpa.
Further, ultra micro matsutake powder described in step (4) uses and first matsutake relic, small pieces is existed
40-50 DEG C is dried to water content 8-10%, then ultramicro grinding 5-10min prepares.
Further, component and the proportioning of banana aldehyde powder described in step (4) is: anistree 5 parts,
Fennel seeds 5 parts, nutmeg 2 parts, 1 part of cassia bark, kaempferia galamga 1 part, tsaoko 1 part.
Further, smoke solution described in step (4) is pressed quality by smoke solution 1 with smoke solution 2
Than 1:(1～1.2) formulated.
Further, component and the proportioning of haematochrome described in step (4) is: monascorubin 5-6
Part, chrysanthemum 2-2.2 part, capsanthin 2-2.2 part, lure red 1-1.2 part.
Further, compound preservative described in step (4) is by natamycin with sodium lactate in mass ratio
1:(5～7) formulated.
Present invention also offers the low nitre prepared by said method to exempt from smoked type matsutake and salt down cured condiment.
The present invention has the effect that
(1) use and will carry out Maillard reaction generation barbecue spices after bone soup enzymolysis, then spices will be roasted
Mix with smoke solution etc., can make to prepare by controlled enzymatic hydrolysis degree, Maillard reaction substrate and reaction temperature
The matsutake cured condiment that salts down there is strong stacte local flavor；
(2) by adding the matsutake powder of ultramicro grinding, not only increase the delicate flavour of the cured condiment that salts down, also carry
The high absorptivity of matsutake functional component, also makes matsutake relic get the efficient use simultaneously；
(3) use natural red colouring matter compounding replacement natrium nitrosum color development, both improve the edible peace of product
Quan Xing, makes again product have preferable coloring effect；
(4) air pollution problems inherent during conventional smoke bacon production of articles can fundamentally be solved.
Below in conjunction with embodiment, the present invention is described in further details, but present disclosure not only
It is limited to this.
Detailed description of the invention
Embodiment 1
The low nitre that the present embodiment provides is exempted from salt down the processing method of cured condiment of smoked type matsutake and is comprised the steps:
(1) preparation of bone soup, animal oil
A. the processing of bone Tangyuan County material: 7:3 in mass ratio takes cold storage pig bone and frontal bone, by it at 0 DEG C～4
DEG C pulverizing is the fragment of 2 × 2 × 2mm, then rinses about 1h with water, places in jacketed pan and add
Water is at 90 DEG C of 5min that precook；
Take often by 3% that the quality of fresh crucian is live stock and fowl bone quality (the quality sum of pig bone and frontal bone)
Bar weight is the fresh crucian of 100g～200g, removes after fish scale, internal organ, by it at the oil of 160 DEG C
Fried 1min in fryer；
B. the boiling of bone soup: broken bone after precooking and fried after crucian put in extractor, by solid
Liquor ratio 1:4 adds clear water, boils 60min at 120 DEG C, then stops heating and improves motor stirring
Speed, makes marrow be well dispersed in bone soup, separate bone slag, discharge bone soup extract, fried after
Crucian is put in extractor after preferably binding up with gauze, in case fishbone is mixed in soup；
C. the separation of animal oil and the concentration of bone soup: stand bone soup 5～8min, treat that animal oil floats over bone soup surface
After, open extractor blow-off valve, release bone soup from bottom, and bone soup is concentrated into solid content accounts for 20%
Above, remaining animal oil is separated from extractor, stores for future use；
(2) enzymolysis of bone soup and homogeneous
A. the enzymolysis of bone soup: the bone soup after concentrating pumps in Cooling or heating jar, adds and accounts for bone soup quality
The flavor protease of 6000U/g and the papain of 1000U/g, temperature be 48 DEG C, initial
Enzymolysis 90min under conditions of pH7.2, stops enzymolysis immediately, is warming up to when degree of hydrolysis reaches 21-25%
90 DEG C, and be incubated 10min and make enzyme inactivate；
B. the homogeneous of bone soup enzymolysis liquid and concentration: bone soup enzymolysis liquid is delivered to homogenizer by pipeline
In head tank, temperature be 65 DEG C, pressure be 30Mpa under conditions of carry out homogeneous, make not to be kept completely separate
Animal oil fully emulsified, be then pumped in vacuum concentration pan, being concentrated into solid content is more than 20%；
(3) preparation barbecue spices
Take in mass ratio bone soup enzymolysis liquid 45 parts, animal oil 4 parts, glucose 2.0 parts, wood sugar 1.0 parts,
L-PROLINE 2.0 parts, monosodium glutamate 1.5 parts, glycine 1.6 parts, ALANINE 0.30 part, yeast carry
Take thing 6 parts, vitamin C 0.5 part, salt 1 part, Cys 0.5 part, L-PROLINE 0.4
Part and L-phenylalanine 0.5 part, first by bone soup enzymolysis liquid in Maillard reaction still delivered to by pipeline, so
Other reaction material of rear addition, and be brought rapidly up to 115 DEG C, carry out Maillard reaction while stirring,
Sustained response 100min, is rapidly cooled to room temperature by maillard reaction product after stopping reaction, obtained
Barbecue spices be black with strong barbecue fragrance；
(4) prepare matsutake to salt down cured condiment
Take barbecue spices 30 parts, smoke solution 40 parts, 100 parts of ultra micro matsutake powder, redness in mass ratio
Element 0.80 part, sweet fermented flour sauce 80 parts, edible salt 300 parts, chilli powder 40 parts, banana aldehyde powder 15
Part, 85 parts of vitamin C 8 parts, zanthoxylum powder 30 parts, brown sugar end, glutinous rice wine 100 parts, monosodium glutamate 50
Part and compound preservative 10 parts, wherein ultra micro matsutake powder uses and first matsutake relic, small pieces is done at 40 DEG C
Dry to water content 8%, then ultramicro grinding 5min is prepared；Smoke solution is by smoke solution 1 and smoke solution 2
1:1 in mass ratio is formulated；Banana aldehyde powder is by anise, fennel seeds, nutmeg, cassia bark, mountain
How to combine with tsaoko 5:5:2:1:1:1 in mass ratio；Compound preservative is by natamycin and lactic acid
1:5 in mass ratio is formulated for sodium；The component of haematochrome and proportioning be: monascorubin 5 parts, high
Red 2 parts of fine strain of millet, capsanthin 2 parts, lure red 1 part；
First barbecue spices, smoke solution, glutinous rice wine and sweet fermented flour sauce are put into stirring in mixer mixed during mixing
Even, place into haematochrome, monosodium glutamate, vitamin C and compound preservative and stir and evenly mix, be eventually adding salt,
Chilli powder, ultra micro matsutake powder, zanthoxylum powder, banana aldehyde powder and brown sugar end stir and evenly mix after by specification bag
Dress.
Embodiment 2
The low nitre that the present embodiment provides is exempted from salt down the processing method of cured condiment of smoked type matsutake and is comprised the steps:
(1) preparation of bone soup, animal oil
A. the processing of bone Tangyuan County material: 7:3 in mass ratio takes cold storage pig bone and frontal bone, by it at 0 DEG C～4
DEG C pulverizing is the fragment of 2 × 2 × 2mm, then rinses about 1h with water, places in jacketed pan and add
Water is at 93 DEG C of 6min that precook；
Take often by 4% that the quality of fresh crucian is live stock and fowl bone quality (the quality sum of pig bone and frontal bone)
Bar weight is the fresh crucian of 100g～200g, removes after fish scale, internal organ, by it at the oil of 180 DEG C
Fried 2min in fryer；
B. the boiling of bone soup: broken bone after precooking and fried after crucian put in extractor, by solid
Liquor ratio 1:4 adds clear water, boils 90min at 120 DEG C, then stops heating and improves motor stirring
Speed, makes marrow be well dispersed in bone soup, separate bone slag, discharge bone soup extract, fried after
Crucian is put in extractor after preferably binding up with gauze, in case fishbone is mixed in soup；
C. the separation of animal oil and the concentration of bone soup: stand bone soup 5～8min, treat that animal oil floats over bone soup surface
After, open extractor blow-off valve, release bone soup from bottom, and bone soup is concentrated into solid content accounts for 20%
Above, remaining animal oil is separated from extractor, stores for future use；
(2) enzymolysis of bone soup and homogeneous
A. the enzymolysis of bone soup: the bone soup after concentrating pumps in Cooling or heating jar, adds and accounts for bone soup quality
The flavor protease of 7000U/g and the papain of 1200U/g, temperature be 50 DEG C, initial
Enzymolysis 110min under conditions of pH7.2, stops enzymolysis immediately, is warming up to when degree of hydrolysis reaches 21-25%
95 DEG C, and be incubated 12min and make enzyme inactivate；
B. the homogeneous of bone soup enzymolysis liquid and concentration: bone soup enzymolysis liquid is delivered to homogenizer by pipeline
In head tank, temperature be 70 DEG C, pressure be 40Mpa under conditions of carry out homogeneous, make not to be kept completely separate
Animal oil fully emulsified, be then pumped in vacuum concentration pan, being concentrated into solid content is more than 22%；
(3) preparation barbecue spices
Take bone soup enzymolysis liquid 50 parts, animal oil 4.5 parts, glucose 2.2 parts, wood sugar 1.3 in mass ratio
Part, L-PROLINE 2.2 parts, monosodium glutamate 1.8 parts, glycine 2.0 parts, ALANINE 0.4 part, ferment
Female extract 7 parts, vitamin C 0.53 part, salt 1.5 parts, Cys 0.9 part, L-dried meat ammonia
Acid 0.6 part and L-phenylalanine 0.8 part, first deliver to Maillard reaction still by bone soup enzymolysis liquid through pipeline
In, it is subsequently adding other reaction material, and is brought rapidly up to 118 DEG C, carry out Mei Lade while stirring
Reaction, sustained response 110min, after stopping reaction, maillard reaction product is rapidly cooled to room temperature,
Obtained barbecue spices is black with strong barbecue fragrance；
(4) prepare matsutake to salt down cured condiment
Take barbecue spices 40 parts, smoke solution 55 parts, 115 parts of ultra micro matsutake powder, redness in mass ratio
Element 1.0 parts, sweet fermented flour sauce 90 parts, edible salt 350 parts, chilli powder 50 parts, 22 parts of banana aldehyde powder,
105 parts of vitamin C 10 parts, zanthoxylum powder 35 parts, brown sugar end, glutinous rice wine 150 parts, monosodium glutamate 75 parts
With compound preservative 13 parts, wherein ultra micro matsutake powder uses and first matsutake relic, small pieces is dried at 45 DEG C
To water content 9%, then ultramicro grinding 8min prepares；Smoke solution is pressed by smoke solution 1 and smoke solution No. 2 numbers
Mass ratio 1:1.1 is formulated；Banana aldehyde powder is by anise, fennel seeds, nutmeg, cassia bark, mountain
How to combine with tsaoko 5:5:2:1:1:1 in mass ratio；Compound preservative is by natamycin and lactic acid
1:6 in mass ratio is formulated for sodium；The component of haematochrome and proportioning be: monascorubin 5.5 parts,
Chrysanthemum 2.1 parts, capsanthin 2.1 parts, lure red 1.1 parts；
First barbecue spices, smoke solution, glutinous rice wine and sweet fermented flour sauce are put into stirring in mixer mixed during mixing
Even, place into haematochrome, monosodium glutamate, vitamin C and compound preservative and stir and evenly mix, be eventually adding salt,
Chilli powder, ultra micro matsutake powder, zanthoxylum powder, banana aldehyde powder and brown sugar end stir and evenly mix after by specification bag
Dress.
Embodiment 3
The low nitre that the present embodiment provides is exempted from salt down the processing method of cured condiment of smoked type matsutake and is comprised the steps:
(1) preparation of bone soup, animal oil
A. the processing of bone Tangyuan County material: in mass ratio 7: 3 take cold storage pig bone and frontal bone, by it at 0 DEG C～4
DEG C pulverizing is the fragment of 2 × 2 × 2mm, then rinses about 1h with water, places in jacketed pan and add
Water is at 95 DEG C of 8min that precook；
Take often by 5% that the quality of fresh crucian is live stock and fowl bone quality (the quality sum of pig bone and frontal bone)
Bar weight is the fresh crucian of 100g～200g, removes after fish scale, internal organ, by it at the oil of 200 DEG C
Fried 3min in fryer；
B. the boiling of bone soup: broken bone after precooking and fried after crucian put in extractor, by solid
Liquor ratio 1:4 adds clear water, boils 120min at 120 DEG C, then stops heating and improves motor stirring
Speed, makes marrow be well dispersed in bone soup, separate bone slag, discharge bone soup extract, fried after
Crucian is put in extractor after preferably binding up with gauze, in case fishbone is mixed in soup；
C. the separation of animal oil and the concentration of bone soup: stand bone soup 5～8min, treat that animal oil floats over bone soup surface
After, open extractor blow-off valve, release bone soup from bottom, and bone soup is concentrated into solid content accounts for 20%
Above, remaining animal oil is separated from extractor, stores for future use；
(2) enzymolysis of bone soup and homogeneous
A. the enzymolysis of bone soup: the bone soup after concentrating pumps in Cooling or heating jar, adds and accounts for bone soup quality
The flavor protease of 8000U/g and the papain of 1500U/g, temperature be 52 DEG C, initial
Enzymolysis 120min under conditions of pH7.2, stops enzymolysis immediately, is warming up to when degree of hydrolysis reaches 21-25%
100 DEG C, and be incubated 15min and make enzyme inactivate；
B. the homogeneous of bone soup enzymolysis liquid and concentration: bone soup enzymolysis liquid is delivered to homogenizer by pipeline
In head tank, temperature be 75 DEG C, pressure be 50Mpa under conditions of carry out homogeneous, make not to be kept completely separate
Animal oil fully emulsified, be then pumped in vacuum concentration pan, being concentrated into solid content is more than 25%；
(3) preparation barbecue spices
Take in mass ratio bone soup enzymolysis liquid 55 parts, animal oil 5 parts, glucose 2.5 parts, wood sugar 1.5 parts,
L-PROLINE 2.5 parts, monosodium glutamate 2.0 parts, glycine 2.3 parts, ALANINE 0.5 part, yeast carry
Take thing 8 parts, vitamin C 0.55 part, salt 2 parts, Cys 1.3 parts, L-PROLINE 0.8
Part and L-phenylalanine 1.0 parts, first by bone soup enzymolysis liquid in Maillard reaction still delivered to by pipeline, so
Other reaction material of rear addition, and be brought rapidly up to 120 DEG C, carry out Maillard reaction while stirring,
Sustained response 120min, is rapidly cooled to room temperature by maillard reaction product after stopping reaction, obtained
Barbecue spices be black with strong barbecue fragrance；
(4) prepare matsutake to salt down cured condiment
Take barbecue spices 50 parts, smoke solution 70 parts, 130 parts of ultra micro matsutake powder, redness in mass ratio
Element 1.2 parts, sweet fermented flour sauce 100 parts, edible salt 400 parts, chilli powder 60 parts, banana aldehyde powder 30
Part, 125 parts of vitamin C 12 parts, zanthoxylum powder 40 parts, brown sugar end, glutinous rice wine 200 parts, monosodium glutamate
100 parts and compound preservative 15 parts, wherein ultra micro matsutake powder use first by matsutake relic, small pieces 50
DEG C it is dried to water content 10%, then ultramicro grinding 10min prepares；Smoke solution is by smoke solution 1 and sootiness
No. 2 1:1.2 in mass ratio are formulated for liquid；Banana aldehyde powder by anise, fennel seeds, nutmeg,
Cassia bark, kaempferia galamga and tsaoko 5:5:2:1:1:1 in mass ratio combines；He is mould by receiving for compound preservative
Element is formulated with sodium lactate 1:7 in mass ratio；The component of haematochrome and proportioning be: monascorubin 6
Part, chrysanthemum 2.2 parts, capsanthin 2.2 parts, lure red 1.2 parts；
First barbecue spices, smoke solution, glutinous rice wine and sweet fermented flour sauce are put in mixer during mixing and stir and evenly mix,
Place into haematochrome, monosodium glutamate, vitamin C and compound preservative to stir and evenly mix, be eventually adding salt, chilli powder,
Ultra micro matsutake powder, zanthoxylum powder, banana aldehyde powder and brown sugar end are packed by specification after stirring and evenly mixing.
Claims (9)
1. a low nitre is exempted from smoked type matsutake and is salted down the processing method of cured condiment, it is characterised in that include walking as follows
Rapid:
(1) preparation of bone soup, animal oil
A. the processing of bone Tangyuan County material: take cold storage live stock and fowl bone, pulverize, rinse after add water several minutes of precooking；
Take fresh crucian, after removing fish scale, internal organ, put into fried several minutes in oil cauldron；
B. the boiling of bone soup: broken bone after precooking and fried after crucian put in extractor, add clear
Water boils 60-120min, then stops heating and improves motor mixing speed, making marrow be well dispersed in
In bone soup, separate bone slag, discharge bone soup extract；
C. the separation of animal oil and the concentration of bone soup: stand bone soup, after animal oil floats over bone soup surface, point
From bone soup and animal oil, and bone soup is concentrated into solid content accounts for more than 20%；
(2) enzymolysis of bone soup and homogeneous
A. the enzymolysis of bone soup: the bone soup after concentrating pumps in Cooling or heating jar, adds and accounts for bone soup quality
The flavor protease of 6000U/g-8000U/g and the papain of 1000U/g-1500U/g,
48 DEG C-52 DEG C enzymolysis 90-120min, degree of hydrolysis reaches to stop enzymolysis during 21-25%, is warming up to 90-100 DEG C,
And be incubated 10-15min and make enzyme inactivate；
B. the homogeneous of bone soup enzymolysis liquid and concentration: bone soup enzymolysis liquid is carried out homogeneous, makes not to be kept completely separate
Animal oil fully emulsified, be then pumped in vacuum concentration pan, being concentrated into solid content to content is 20-25%
Above；
(3) preparation barbecue spices
Take in mass ratio bone soup enzymolysis liquid 45-55 part, animal oil 4-5 part, glucose 2.0-2.5 part,
Wood sugar 1.0-1.5 part, L-PROLINE 2.0-2.5 part, monosodium glutamate 1.5-2.0 part, glycine 1.6-2.3
Part, ALANINE 0.30-0.5 part, yeast extract 6-8 part, vitamin C 0.5-0.55 part,
Salt 1-2 part, Cys 0.5-1.3 part, L-PROLINE 0.4-0.8 part and L-phenylalanine
0.5-1.0 part, first delivers to, in Maillard reaction still, be subsequently adding other reaction material by bone soup enzymolysis liquid,
And be brought rapidly up to 115-120 DEG C, carry out Maillard reaction 100-120min, by U.S. after stopping reacting
Maillard reaction product is rapidly cooled to room temperature；
(4) prepare matsutake to salt down cured condiment
Take barbecue spices 30-50 part, smoke solution 40-70 part, ultra micro matsutake powder 100-130 in mass ratio
Part, haematochrome 0.80-1.2 part, sweet fermented flour sauce 80-100 part, edible salt 300-400 part, chilli powder
40-60 part, banana aldehyde powder 15-30 part, vitamin C 8-12 part, zanthoxylum powder 30-40 part, red
Sugar end 85-125 part, glutinous rice wine 100-200 part, monosodium glutamate 50-100 part and compound preservative 10-15
Part, be mixed, stir after pack.
Low nitre the most according to claim 1 is exempted from smoked type matsutake and is salted down the processing method of cured condiment, and it is special
Levy and be: in step (1) A quality is live stock and fowl bone quality the 3～5% of fresh crucian.
Low nitre the most according to claim 1 is exempted from smoked type matsutake and is salted down the processing method of cured condiment, and it is special
Levying and be: in step (2) B, homogenizing temperature is 65～75 DEG C, homogenization pressure is 30～50Mpa.
Low nitre the most according to claim 1 is exempted from smoked type matsutake and is salted down the processing method of cured condiment, and it is special
Levy and be: ultra micro matsutake powder described in step (4) use first by matsutake relic, small pieces at 40-50 DEG C
It is dried to water content 8-10%, then ultramicro grinding 5-10min prepares.
Low nitre the most according to claim 1 is exempted from smoked type matsutake and is salted down the processing method of cured condiment, and it is special
Levy and be: component and the proportioning of banana aldehyde powder described in step (4) be: anistree 5 parts, fennel seeds
5 parts, nutmeg 2 parts, 1 part of cassia bark, kaempferia galamga 1 part, tsaoko 1 part.
Low nitre the most according to claim 1 is exempted from smoked type matsutake and is salted down the processing method of cured condiment, and it is special
Levy and be: smoke solution described in step (4) is by smoke solution 1 and smoke solution No. 2 in mass ratio 1:
(1～1.2) are formulated.
Low nitre the most according to claim 1 is exempted from smoked type matsutake and is salted down the processing method of cured condiment, and it is special
Levy and be: component and the proportioning of haematochrome described in step (4) be: monascorubin 5-6 part, height
Fine strain of millet red 2-2.2 part, capsanthin 2-2.2 part, lure red 1-1.2 part.
Low nitre the most according to claim 1 is exempted from smoked type matsutake and is salted down the processing method of cured condiment, and it is special
Levy and be: compound preservative described in step (4) by natamycin and sodium lactate 1:(5 in mass ratio～
7) formulated.
9. the low nitre prepared by any one method of claim 1-8 is exempted from smoked type matsutake and is salted down cured tune
Material.
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