CN106260915A - A kind of Petaso essence and preparation method thereof and application - Google Patents
A kind of Petaso essence and preparation method thereof and application Download PDFInfo
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- 238000002360 preparation method Methods 0.000 title claims abstract description 44
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims abstract description 102
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- 229910000019 calcium carbonate Inorganic materials 0.000 claims abstract description 51
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- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 claims abstract description 16
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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
- Fodder In General (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Noodles (AREA)
Abstract
The present invention relates to a kind of Petaso essence and preparation method thereof and application, belong to food seasoning processing technique field.Its raw material and weight ratio thereof be: 7.5kg Petaso extractum, 5.5kg noodle with ham, 4.5kg edible salt, 2kg white sugar, 6kg maltodextrin, 3kg corn starch, 3.5kg pork enzymatic hydrolyzate, 3.5kg powder of pork, 6kg sodium glutamate, 0.3kg white pepper powder, 1.65kg1+G, 0.2kg Rhizoma Zingiberis powder, 0.55kg dried scallop powder, 1.75kg alcohol mother's extract, 3kg nanometer food level calcium carbonate, 0.05kg beta-carotene.The novel formula of the present invention, technique and preparation method thereof is reasonable, and by using biological multienzyme association hydrolysis, nanometer technology, the Petaso essence local flavor made is special solely, rich in trace element such as multivitamin, aminoacid, zinc, calcium, phosphorus, ferrum.
Description
Technical field: the present invention relates to a kind of Petaso essence and preparation method thereof and application, belong to food seasoning processing technique field.
Background technology: Petaso is as traditional delicacies of China Han, make and edible with a long history, relevant kind and preparation method to its deep processing are improved and are had been reported, through retrieval Zhejiang University 2005, Master's thesis has delivered " development of JINHUA HUOTUI converted products ", Chinese patent CN200510027095.7 discloses the preparation method of Chinese Ham essence, the manufacture method that its preparation method illustrates with paper is basically identical, main employing oils and fats enzymolysis, kindred lyophilization, the processing technology of finished product irradiation sterilization, but complex manufacturing technology, high in cost of production factor, make its deep processing development utilize to be restricted.At present, Petaso fine work kind is single, price is high, and consumer is more and more higher to the requirement of Petaso flavour of food products, is made into instant class flavouring agent and meets the demand of people, and the development and application of deep processing further to Petaso becomes the technical barrier of the industry.
Summary of the invention: it is an object of the invention to make a kind of simple process, low cost, can keep that flavored ham is unique, feature rich in nutrient substance and various trace elements, the Petaso flavouring agent of a kind of seasoning of people's demand, nutrition and health care multi-functional can be met again.The present invention uses biological multienzyme association hydrolysis, nanometer technology to participate in Petaso flavouring agent manufacturing process, the particularly application of multienzyme association technology for hydrolyzing, i.e. with papain, flavor protease enzymolysis function by compositions such as Petaso, porcine protein breaks down into amino acids, glucose, many peptides, lipase is utilized then the oils and fats of Petaso to be resolved into short-chain fatty acid, so not only improve increase or improve the local flavor of food, fragrance and matter structure, making again the effective ingredient of Petaso maximize the use.For this, the present invention have selected the Anfu Petaso in Jiangxi respectively, rice pig, the JINHUA HUOTUI in Zhejiang, two crow, the Xuanwei ham in Yunnan, coal pig and food-grade calcium carbonate have made a kind of containing Carnis Sus domestica, the Petaso essence of food-grade calcium carbonate, and the manufacture method of Petaso essence is provided, the method has a following operating procedure: 1, prepare Petaso extractum, noodle with ham, 2, prepare pork enzymatic hydrolyzate, powder of pork, 3, prepare nanometer food level calcium carbonate, 4, by Petaso extractum, noodle with ham, pork enzymatic hydrolyzate, powder of pork, nanometer food level carbonic acid is joined and relevant auxiliary materials, stir, pass through granulator granulation, vibra fluidized bed drying, inspection, packaging, make a kind of containing multivitamin, aminoacid, zinc, calcium, phosphorus, the Petaso essence of the trace element such as ferrum.In prescription, the ratio of calcium is more reasonable, easily absorb, during particularly nanometer food level calcium carbonate being added the refined work of Petaso, this process makes part calcium carbonate be combined with aminoacid and changes into amino acid calcium, both human body benefit materials had been added, enrich again local flavor and the mouthfeel of Petaso essence, people can be met to the seasoning of Petaso flavouring agent, the demand of nutrition and health care multi-functional.Inventive formulation is novel, and technique and preparation method thereof is reasonable, and manufacture is easy, production cost is low, is particularly easy to make instant class flavouring agent, meets the requirement of Petaso industrialization deep processing development.
The technical solution adopted for the present invention to solve the technical problems is: a kind of Petaso essence and preparation method thereof and application, and its raw material and weight ratio thereof be: 7.5kg Petaso extractum, 5.5kg noodle with ham, 4.5kg edible salt, 2kg white sugar, 6kg maltodextrin, 3kg corn starch, 3.5kg pork enzymatic hydrolyzate, 3.5kg powder of pork, 6kg sodium glutamate, 0.3kg white pepper powder, 1.65kg1+G, 0.2kg Rhizoma Zingiberis powder, 0.55kg dried scallop powder, 1.75kg alcohol mother's extract, 3kg nanometer food level calcium carbonate, 0.05kg beta-carotene.The method producing Petaso essence is, by using biological multienzyme association hydrolysis, nanometer technology participates in Petaso flavouring agent manufacturing process, prepare Petaso extractum respectively, noodle with ham, pork enzymatic hydrolyzate, the nanometer food level calcium carbonate that the deep processing of food-grade calcium carbonate is prepared by powder of pork and nanotechnology, by Petaso extractum, noodle with ham, pork enzymatic hydrolyzate, powder of pork, nanometer food level calcium carbonate is joined and relevant auxiliary materials, stir, pass through granulator granulation, vibra fluidized bed drying, inspection, packaging, make a kind of rich in multivitamin, aminoacid, zinc, calcium, phosphorus, the Petaso essence of the trace element such as ferrum.
The present invention solves another technical scheme that its technical problem used: a kind of Petaso essence and preparation method thereof and application, and concrete technique and preparation method thereof is as follows:
1, prepare Petaso technique: the pig produced per year will be worked as through slaughtering, take four lower limbs to clean, except blood and slime, reject irregular kindred, upper dehydration of salt, remove the residual blood in arteries simultaneously, upper salinity fine salt, crude salt, thickness salt-mixture is carried out for three times, about 25-30 days time, period temperature controls at 5-10 DEG C, das Beinfleisch meat is made to compact, shape, soak 15-24 hour subsequently, added dry in the sun after cleaning das Beinfleisch surface and repairing, then natural fermentation 90-130 days is carried out, period temperature controls at 15-25 DEG C, humidity 70-80 DEG C, the das Beinfleisch being fermented into is oiled and carries out ripening, period temperature controls at 6-18 DEG C, humidity ＞ 80 DEG C, time is 1-3, i.e. obtain Petaso standby.
null2、Prepare Petaso extractum、The technique of noodle with ham: by the Petaso of the 100kg of different production batch through cleaning、Clean，It is divided into 0.25-0.5kg block，Put into meat grinder and make meat stuffing，Put into appropriate Herba Alii fistulosi simultaneously、Rhizoma Zingiberis Recens adds water mixing pulping after bone mud machine is processed into muddy flesh 1-2 time，Muddy flesh is 1: 1.5 with the ratio of water，Put into stirring container and add appropriate rice wine、The spice Radix Angelicae Dahuricae、The nanometer food level calcium carbonate of clean Petaso weight 4%，Decoct in the lump to 100 DEG C，Time is 60-180 minute，When cooling the temperature to 50-60 DEG C，Add clean Petaso weight thousand/1-2.5 papain、Flavor protease carries out double-enzyme hydrolysis，Enzymolysis 120-240 minute，PH6.5-7.5，After enzymolysis is complete，It is heated to 85-95 DEG C of enzyme denaturing，30 minutes time，When stopping stirring and cool the temperature to 40 DEG C, the water of interpolation 40% is heated to 45-55 DEG C，Add clean Petaso weight 3.5/1000ths lipase again to hydrolyze，Enzymolysis 180-240 minute，PH5.5-6.0，After enzymolysis is complete，Heat 85-95 DEG C of enzyme denaturing，30 minutes time，Prepare enzymolysis solution，Cool the temperature to be filtered by the zymolyte in container when 50 DEG C，Input in vacuum concentrator after milling treatment of colloid，Thickening temperature 55-75 DEG C，Vacuum-0.08MPa，Until thick time discharging，Before discharging, feed liquid is warming up to 85-90 DEG C，30 minutes time，Keep drop temperature ＞ 75-80 DEG C simultaneously，Use the packing container fill through ultraviolet sterilization，I.e. obtain 25kg Petaso extractum standby；Or the enzymolysis solution after milling treatment of colloid is mixed with water, enzymolysis solution is 1: 3 with the ratio of water, i.e. obtains noodle with ham by spray drying standby.
null3、Prepare pork enzymatic hydrolyzate、Powder of pork technique: slaughter working as the pig produced per year、Clean except blood and slime，Or the kindred edulcoration under rejecting during with making Petaso，Weigh 100kg，It is divided into 0.25-0.5kg bulk to make meat stuffing through meat grinder，Put into appropriate Herba Alii fistulosi simultaneously、Rhizoma Zingiberis Recens adds water mixing pulping after bone mud machine is processed into muddy flesh 1-2 time，Muddy flesh is 1: 35 with the ratio of water，Put into stirring container and add the appropriate spice Radix Angelicae Dahuricae、The nanometer food level calcium carbonate of clean Carnis Sus domestica weight 4%，Decoct in the lump to 100 DEG C，Time is 60-180 minute，When cooling the temperature to 50-60 DEG C，Add clean Petaso weight thousand/1-2.5 papain、Flavor protease carries out double-enzyme hydrolysis，Enzymolysis 120-240 minute，PH6.5-7.5，After enzymolysis is complete，It is heated to 85-95 DEG C of enzyme denaturing，30 minutes time，After stopping stirring and cooling the temperature to be filtered by the zymolyte in container when 50 DEG C，Add the glycine of 0.05%、0.1% cysteine、0.3% alanine、D-xylose etc. is made in mixed liquor input pod，It is heated to 90-115 DEG C，React 1-2 hour，Use the packing container fill through ultraviolet sterilization，The pork enzymatic hydrolyzate i.e. obtaining local flavor more sweet-smelling is standby；Pork enzymatic hydrolyzate after maybe filtering, add clean Carnis Sus domestica weight 6.5% maltodextrin mix with, water, the ratio of enzymolysis solution and water is 1: 3.5, i.e. obtains powder of pork by spray drying standby.
4, nanometer food level calcium carbonate technique is prepared: machine to nanometer after the food-grade calcium carbonate of 100kg is put into 4 times of water, i.e. obtain nanometer food level calcium carbonate by spray drying standby.
Then by 7.5kg Petaso extractum, 5.5kg noodle with ham, 4.5kg edible salt, 2kg white sugar, 6kg maltodextrin, 3kg corn starch, 3.5kg pork enzymatic hydrolyzate, 3.5kg powder of pork, 6kg sodium glutamate, 0.3kg white pepper powder, 1.65kg1+G, 0.2kg Rhizoma Zingiberis powder, 0.55kg dried scallop powder, 1.75kg alcohol mother's extract, 3kg nanometer food level calcium carbonate, 0.05kg beta-carotene; stir; by granulator granulation, vibra fluidized bed drying; inspection, packaging, finished product, make Petaso essence.
Compared with prior art, the present invention has the advantage that as follows with effect: the Petaso essence made by above-mentioned technique, the organism making Petaso complicated thoroughly decomposes, nutritional labeling is fully extracted, there is the trace element such as profuse aminoacid and substantial amounts of zinc, calcium, phosphorus, ferrum, make people can obtain effect of nourishing healthy in daily breakfast, lunch and dinner, and price is relatively cheap, is suitable to the needs of consumers in general.The application of biological multienzyme association technology for hydrolyzing, both the manufacturing process having solved Petaso deep processing is complicated, the difficult problem that cost is high, deep processing for Carnis Sus domestica opens new market prospect again, a method the most just is searched out especially for the Os Sus domestica meat under rejecting when making Petaso, reduce the cost of Petaso manufacturing enterprise, use the Petaso essence shape neat that prilling makes, melt water is good, color and luster is glossy, there is the odor type that flavored ham is unique, it is suitable for the culinary art of various vegetables Lays, cold and dressed with sauce, it is stained with food, the white cut of meat product, braised in soy sauce, cold and dressed with sauce, the dip of chaffy dish, southern and northern various wheaten food enter flavoring, Baoshang carries fresh, delicious flavour.Nanometer technology makes food-grade calcium carbonate be more easy to by human intake, by being separately added at enzymolysis and two stages of dispensing, meet people's demand to calcium pickup, thus be easier to be accepted by people, people can be met to the seasoning of Petaso flavouring agent, the demand of nutrition and health care multi-functional.Inventive formulation is novel, and technique and preparation method thereof is reasonable, and manufacture is easy, production cost is low, is particularly easy to make instant class flavouring agent, meets the requirement of Petaso industrialization deep processing development.
The present invention uses artificial breeding or the pollution-free food-Anfu rice pig raised scattered, coal pig, two crow to be a kind of high-quality domestic animal kinds, it is Fresh & Tender in Texture, skin is thin, moderate fat content, the protein of Carnis Sus domestica is complete protein, various aminoacid containing needed by human, and amino acid whose composition must need close to human body, easily made full use of by human body.Higher by its Petaso nutritive value made, containing the necessary 18 kinds of aminoacid of rich in protein, fatty acid and human body, multivitamin and mineral trace element, it makes through Dong Lixia, decompose by fermentation, various nutritional labelings are more easy to be absorbed by human body than fresh pork, there is spleen benefiting and stimulating the appetite, benefit of promoting the production of body fluid blood, invigorating kidney-YANG, increasing appetite, solid bone marrow, strong foot effect such as power and wound healing mouth.
The nanometer food level calcium carbonate that the present invention uses is to select food-grade calcium carbonate to machine through nanometer with water, the nanometer food level calcium carbonate obtained by spray drying.Food-grade calcium carbonate is to be now widely used for a kind of raw material of modern life calcium-supplementing nutritive health food, it it is the high-quality nutritional enrichment additives of the industry such as milk product, meat products and Flour product, breast milk powder processed, milk slice, beverage, food, to ensure that necessary to human body, calcium is taken in, as chewing gum, chocolate and WAHAHA, huge can calcium, fruit jelly happiness the beverage such as youth in as hardening agent, reach the human body demand to calcium.The nanotechnology of this process selection carries out deep processing and is easy to human body and extensively absorbs food-grade calcium carbonate, is the method for a kind of effective way of the intake strengthening calcium.
In the present invention, formula and condition select science, process technology fine, high in technological content, and the selection of key technology and operating condition is the finest, it is ensured that the high-quality of product.
Accompanying drawing illustrates:
Fig. 1, is the process flow diagram of Petaso of the present invention essence.
Fig. 2, is the fabrication processing schematic diagram of the embodiment of the present invention 1 Petaso extractum, noodle with ham.
Fig. 3, is the fabrication processing schematic diagram of the embodiment of the present invention 1 pork enzymatic hydrolyzate, powder of pork.
Detailed description of the invention: below in conjunction with above-mentioned processing technology, flow process, enumerate embodiment, the present invention is further illustrated with. but the invention is not restricted to these embodiments.
Embodiment 1, concrete technique and preparation method thereof are as follows:
1, raw material (kg) is weighed by following weight: 7.5kg Petaso extractum, 5.5kg noodle with ham, 4.5kg edible salt, 2kg white sugar, 6kg maltodextrin, 3kg corn starch, 3.5kg pork enzymatic hydrolyzate, 3.5kg powder of pork, 6kg sodium glutamate, 0.3kg white pepper powder, 1.65kg1+G, 0.2kg Rhizoma Zingiberis powder, 0.55kg dried scallop powder, 1.75kg alcohol mother's extract, 3kg nanometer food level calcium carbonate, 0.05kg beta-carotene.
2, preparation method is as follows: first by 7.5kg Petaso extractum, 5.5kg noodle with ham, 4.5kg edible salt, 2kg white sugar, 6kg maltodextrin, 3kg corn starch, 3.5kg pork enzymatic hydrolyzate, 3.5kg powder of pork, 6kg sodium glutamate, 0.3kg white pepper powder, 1.65kg1+G, 0.2kg Rhizoma Zingiberis powder, 0.55kg dried scallop powder, 1.75kg alcohol mother's extract, 3kg nanometer food level calcium carbonate, 0.05kg beta-carotene; stir; by granulator granulation, vibra fluidized bed drying, obtain a kind of Petaso essence.
null(1)、Described Petaso extractum、Noodle with ham preparation technology is as follows: by the Petaso of the 100kg of different production batch through cleaning、Clean、It is divided into 0.25-0.5kg block，Put into meat grinder and make meat stuffing，Put into appropriate Herba Alii fistulosi simultaneously、Rhizoma Zingiberis Recens adds water mixing pulping after bone mud machine is processed into muddy flesh 1-2 time，Muddy flesh is 1: 1.5 with the ratio of water，Put into stirring container and add appropriate rice wine、The spice Radix Angelicae Dahuricae、The nanometer food level calcium carbonate of clean Petaso weight 4%，Decoct in the lump to 100 DEG C，Time is 60-180 minute，When cooling the temperature to 50-60 DEG C，Add clean Petaso weight thousand/1-2.5 papain、Flavor protease carries out double-enzyme hydrolysis，Enzymolysis 120-240 minute，PH6.5-7.5，After enzymolysis is complete，It is heated to 85-95 DEG C of enzyme denaturing，30 minutes time，When stopping stirring and cool the temperature to 40 DEG C, the water of interpolation 40% is heated to 45-55 DEG C，Add clean Petaso weight 3.5/1000ths lipase again to hydrolyze，Enzymolysis 180-240 minute，PH5.5-6.0，After enzymolysis is complete，Heat 85-95 DEG C of enzyme denaturing，30 minutes time，Prepare enzymolysis solution，Cool the temperature to be filtered by the zymolyte in container when 50 DEG C，Input in vacuum concentrator after milling treatment of colloid，Thickening temperature 55-75 DEG C，Vacuum-0.08MPa，Until thick time discharging，Before discharging, feed liquid is warming up to 85-90 DEG C，30 minutes time，Keep drop temperature ＞ 75-80 DEG C simultaneously，Use the packing container fill through ultraviolet sterilization，I.e. obtain 25kg Petaso extractum standby；Or the enzymolysis solution after milling treatment of colloid is mixed with water, enzymolysis solution is 1: 3 with the ratio of water, i.e. obtains noodle with ham by spray drying standby.
null(2)、Described pork enzymatic hydrolyzate、Powder of pork preparation technology is as follows: slaughter working as the pig produced per year、Clean except blood and slime，Or the kindred edulcoration under rejecting during with making Petaso，Weigh 100kg，It is divided into 0.25-0.5kg bulk to make meat stuffing through meat grinder，Put into appropriate Herba Alii fistulosi simultaneously、Rhizoma Zingiberis Recens adds water mixing pulping after bone mud machine is processed into muddy flesh 1-2 time，Muddy flesh is 1: 35 with the ratio of water，Put into stirring container and add the appropriate spice Radix Angelicae Dahuricae、The nanometer food level calcium carbonate of clean Carnis Sus domestica weight 4%，Decoct in the lump to 100 DEG C，Time is 60-180 minute，When cooling the temperature to 50-60 DEG C，Add clean Petaso weight thousand/1-2.5 papain、Flavor protease carries out double-enzyme hydrolysis，Enzymolysis 120-240 minute，PH6.5-7.5，After enzymolysis is complete，It is heated to 85-95 DEG C of enzyme denaturing，30 minutes time，After stopping stirring and cooling the temperature to be filtered by the zymolyte in container when 50 DEG C，Add the glycine of 0.05%、0.1% cysteine、0.3% alanine、D-xylose etc. is made in mixed liquor input pod，It is heated to 90-115 DEG C，React 1-2 hour，Use the packing container fill through ultraviolet sterilization，The pork enzymatic hydrolyzate i.e. obtaining local flavor more sweet-smelling is standby；Pork enzymatic hydrolyzate after maybe filtering, add clean Carnis Sus domestica weight 6.5% maltodextrin mix with, water, the ratio of enzymolysis solution and water is 1: 3.5, i.e. obtains powder of pork by spray drying standby.
(3), described nanometer food level calcium carbonate preparation technology is as follows: machines to nanometer after the food-grade calcium carbonate of 100kg puts into 4 times of water, i.e. obtains nanometer food level calcium carbonate by spray drying standby.
Then by 7.5kg Petaso extractum, 5.5kg noodle with ham, 4.5kg edible salt, 2kg white sugar, 6kg maltodextrin, 3kg corn starch, 3.5kg pork enzymatic hydrolyzate, 3.5kg powder of pork, 6kg sodium glutamate, 0.3kg white pepper powder, 1.65kg1+G, 0.2kg Rhizoma Zingiberis powder, 0.55kg dried scallop powder, 1.75kg alcohol mother's extract, 3kg nanometer food level calcium carbonate, 0.05kg beta-carotene; stir; stir; by granulator granulation, vibra fluidized bed drying, obtain a kind of Petaso essence.
Embodiment 2, concrete technique and preparation method thereof are as follows:
1, weigh raw material (kilogram) by following weight: 8kg Petaso extractum, 8kg noodle with ham, 4.5kg edible salt, 2kg white sugar, 6kg maltodextrin, 3kg corn starch, 4kg be dehydrated vegetables Lay powder, 7kg sodium glutamate, 0.3kg white pepper powder, 1.65kg1+G, 0.2kg Rhizoma Zingiberis powder, 0.55kg dried scallop powder, 1.75kg alcohol mother's extract, 3kg nanometer food level calcium carbonate, 0.05kg beta-carotene.
2, preparation method is as follows: by 8kg Petaso extractum, 8kg noodle with ham, 4.5kg edible salt, 2kg white sugar, 6kg maltodextrin, 3kg corn starch, 4kg be dehydrated vegetables Lay powder, 7kg sodium glutamate, 0.3kg white pepper powder, 1.65kg1+G, 0.2kg Rhizoma Zingiberis powder, 0.55kg dried scallop powder, 1.75kg alcohol mother's extract, 3kg nanometer food level calcium carbonate, 0.05kg beta-carotene, in input blender, stir.By granulator granulation, vibra fluidized bed drying, obtain a kind of Petaso essence containing vegetable constituent.
null(1)、Described Petaso extractum、Noodle with ham preparation technology is as follows: by the Petaso of the 100kg of different production batch through cleaning、Clean、It is divided into 0.25-0.5kg block，Put into meat grinder and make meat stuffing，Put into appropriate Herba Alii fistulosi simultaneously、Rhizoma Zingiberis Recens adds water mixing pulping after bone mud machine is processed into muddy flesh 1-2 time，Muddy flesh is 1: 1.5 with the ratio of water，Put into stirring container and add appropriate rice wine、The spice Radix Angelicae Dahuricae、The nanometer food level calcium carbonate of clean Petaso weight 4%，Decoct in the lump to 100 DEG C，Time is 60-180 minute，When cooling the temperature to 50-60 DEG C，Add clean Petaso weight thousand/1-2.5 papain、Flavor protease carries out double-enzyme hydrolysis，Enzymolysis 120-240 minute，PH6.5-7.5，After enzymolysis is complete，It is heated to 85-95 DEG C of enzyme denaturing，30 minutes time，When stopping stirring and cool the temperature to 40 DEG C, the water of interpolation 40% is heated to 45-55 DEG C，Add clean Petaso weight 3.5/1000ths lipase again to hydrolyze，Enzymolysis 180-240 minute，PH5.5-6.0，After enzymolysis is complete，Heat 85-95 DEG C of enzyme denaturing，30 minutes time，Prepare enzymolysis solution，Cool the temperature to be filtered by the zymolyte in container when 50 DEG C，Input in vacuum concentrator after milling treatment of colloid，Thickening temperature 55-75 DEG C，Vacuum-0.08MPa，Until thick time discharging，Before discharging, feed liquid is warming up to 85-90 DEG C，30 minutes time，Keep drop temperature ＞ 75-80 DEG C simultaneously，Use the packing container fill through ultraviolet sterilization，I.e. obtain 25kg Petaso extractum standby；Or the enzymolysis solution after milling treatment of colloid is mixed with water, enzymolysis solution is 1: 3 with the ratio of water, i.e. obtains noodle with ham by spray drying standby.
(2), the preparation technology of described dehydration vegetables Lay powder is as follows: cleaned by organic for garbled 100kg vegetables Lay, put into the having one's hair waved of 100 DEG C to float after 1-5 minute and pull out, put into after the pond containing 5-15% cooking wine is soaked 5-30 minute and pull out, granulate after size-reduced machining material, put into the water identical with vegetables Lay nt wt net weight to process through homogenizer, enter tunnel type baking oven 55-85 DEG C to dry 5-7 hour, until water content is 7-10%, the packing container through ultraviolet sterilization is used to pack, i.e. obtain vegetables Lay powder standby, or the material that will process through homogenizer, 8% maltodextrin of vegetables Lay nt wt net weight mixes with water, material is 1: 25 with the ratio of water, vegetables Lay powder is i.e. obtained standby by spray drying.
Then by 8kg Petaso extractum, 8kg noodle with ham, 4.5kg edible salt, 2kg white sugar, 6kg maltodextrin, 3kg corn starch, 4kg be dehydrated vegetables Lay powder, 7kg sodium glutamate, 0.3kg white pepper powder, 1.65kg1+G, 0.2kg Rhizoma Zingiberis powder, 0.55kg dried scallop powder, 1.75kg alcohol mother's extract, 3kg nanometer food level calcium carbonate, 0.05kg beta-carotene; stir; by granulator granulation, vibra fluidized bed drying, obtain a kind of Petaso essence containing vegetable constituent.
Embodiment 3, concrete technique and preparation method thereof are as follows:
1, raw material (kilogram) is weighed by following weight: 7.5kg Petaso extractum, 5.5kg noodle with ham, 4.5kg edible salt, 2kg white sugar, 6kg maltodextrin, 3kg corn starch, 4kg Carnis Gallus domesticus concentrated solution, 4kg Carnis Gallus domesticus powder, 6kg sodium glutamate, 0.3kg white pepper powder, 1.65kg1+G, 0.2kg Rhizoma Zingiberis powder, 0.55kg dried scallop powder, 1.75kg alcohol mother's extract, 3kg nanometer food level calcium carbonate, 0.05kg beta-carotene.
2, preparation method is as follows: first by 7.5kg Petaso extractum, 5.5kg noodle with ham, 4.5kg edible salt, 2kg white sugar, 6kg maltodextrin, 3kg corn starch, 4kg Carnis Gallus domesticus concentrated solution, 4kg Carnis Gallus domesticus powder, 6kg sodium glutamate, 0.3kg white pepper powder, 1.65kg1+G, 0.2kg Rhizoma Zingiberis powder, 0.55kg dried scallop powder, 1.75kg alcohol mother's extract, 3kg nanometer food level calcium carbonate, 0.05kg beta-carotene, in input blender, stir.By granulator granulation, vibra fluidized bed drying, must there is a kind of Petaso essence of chicken flavor.
null(1)、Described Petaso extractum、Noodle with ham preparation technology is as follows: by the Petaso of the 100kg of different production batch through cleaning、Clean、It is divided into 0.25-0.5kg block，Put into meat grinder and make meat stuffing，Put into appropriate Herba Alii fistulosi simultaneously、Rhizoma Zingiberis Recens adds water mixing pulping after bone mud machine is processed into muddy flesh 1-2 time，Muddy flesh is 1: 1.5 with the ratio of water，Put into stirring container and add appropriate rice wine、The spice Radix Angelicae Dahuricae、The nanometer food level calcium carbonate of clean Petaso weight 4%，Decoct in the lump to 100 DEG C，Time is 60-180 minute，When cooling the temperature to 50-60 DEG C，Add clean Petaso weight thousand/1-2.5 papain、Flavor protease carries out double-enzyme hydrolysis，Enzymolysis 120-240 minute，PH6.5-7.5，After enzymolysis is complete，It is heated to 85-95 DEG C of enzyme denaturing，30 minutes time，When stopping stirring and cool the temperature to 40 DEG C, the water of interpolation 40% is heated to 45-55 DEG C，Add clean Petaso weight 3.5/1000ths lipase again to hydrolyze，Enzymolysis 180-240 minute，PH5.5-6.0，After enzymolysis is complete，Heat 85-95 DEG C of enzyme denaturing，30 minutes time，Prepare enzymolysis solution，Cool the temperature to be filtered by the zymolyte in container when 50 DEG C，Input in vacuum concentrator after milling treatment of colloid，Thickening temperature 55-75 DEG C，Vacuum-0.08MPa，Until thick time discharging，Before discharging, feed liquid is warming up to 85-90 DEG C，30 minutes time，Keep drop temperature ＞ 75-80 DEG C simultaneously，Use the packing container fill through ultraviolet sterilization，I.e. obtain 25kg Petaso extractum standby；Or the enzymolysis solution after milling treatment of colloid is mixed with water, enzymolysis solution is 1: 3 with the ratio of water, i.e. obtains noodle with ham by spray drying standby.
null(2)、Described Carnis Gallus domesticus concentrated solution、The preparation technology of chicken powder is as follows: by chicken qualified for quarantine through slaughtering、Clean except blood and slime，Weigh 100kg，It is divided into 0.25-0.5kg bulk to make meat stuffing through meat grinder，Put into appropriate Herba Alii fistulosi simultaneously、Rhizoma Zingiberis Recens adds water mixing pulping after bone mud machine is processed into muddy flesh 1-2 time，Muddy flesh is 1: 1.4 with the ratio of water，Put into stirring container to add the appropriate spice Radix Angelicae Dahuricae and decoct in the lump to 100 DEG C，Time is 50-120 minute，When cooling the temperature to 50-60 DEG C，Add clean chicken weight thousand/1-3.5 flavor protease and papain carries out double-enzyme hydrolysis，Enzymolysis 120-240 minute，PH6.5-7.5，After enzymolysis is complete，Heat 85-95 DEG C of enzyme denaturing，30 minutes time，Stop stirring and cool the temperature to input in vacuum concentrator after milling treatment of colloid when 50 DEG C，Thickening temperature 55-75 DEG C，Vacuum-0.08MPa，Until thick time discharging，Before discharging, feed liquid is warming up to 85-90 DEG C，30 minutes time，Keep drop temperature ＞ 75-80 DEG C simultaneously，Use the packing container fill through ultraviolet sterilization，I.e. obtain Carnis Gallus domesticus concentrated solution standby；Or by the enzymolysis solution after milling treatment of colloid, 8% maltodextrin of clean chicken weight, the 4% of clean chicken weight beat egg liquid and mix with water, enzymolysis solution is 1: 3 with the ratio of water, and by being spray-dried, i.e. to obtain Carnis Gallus domesticus powder standby.
Then by 7.5kg Petaso extractum, 5.5kg noodle with ham, 4.5kg edible salt, 2kg white sugar, 6kg maltodextrin, 3kg corn starch, 4kg Carnis Gallus domesticus concentrated solution, 4kg Carnis Gallus domesticus powder, 6kg sodium glutamate, 0.3kg white pepper powder, 1.65kg1+G, 0.2kg Rhizoma Zingiberis powder, 0.55kg dried scallop powder, 1.75kg alcohol mother's extract, 3kg nanometer food level calcium carbonate, 0.05kg beta-carotene; stir; by granulator granulation, vibra fluidized bed drying, must there is a kind of Petaso essence of chicken flavor.
Embodiment described above is the detailed description of the invention that the present invention is more preferential, selected raw material is Anfu Petaso and the measly pork in Jiangxi, Jinhua, Zhejiang Petaso and two crow Carnis Sus domestica, the Xuanwei ham in Yunnan and coal pig Carnis Sus domestica, the Petaso extractum related to, noodle with ham, pork enzymatic hydrolyzate, powder of pork, the extraction process of nanometer food level calcium carbonate etc., prescription and the Lay composition Han vegetables, the manufacture method of the Petaso essence of chicken flavor, prescription is all listed in the scope of the present invention, the usual variations and alternatives that those skilled in the art is carried out in the range of technical solution of the present invention i.e. should comprise within the scope of the present invention.
Claims (10)
1. the present invention relates to a kind of Petaso essence and preparation method thereof and application, it is characterised in that: its raw material and weight thereof
Amount ratio is: 7.5kg Petaso extractum, 5.5kg noodle with ham, 4.5kg edible salt, 2kg white sugar, 6kg Fructus Hordei Germinatus
Dextrin, 3kg corn starch, 3.5kg pork enzymatic hydrolyzate, 3.5kg powder of pork, 6kg sodium glutamate, 0.3kg
White pepper powder, 1.65kgl+G, 0.2kg Rhizoma Zingiberis powder, 0.55kg dried scallop powder, 1.75kg alcohol mother's extract, 3kg
Nanometer food level calcium carbonate, 0.05kg beta-carotene.
A kind of Petaso essence the most according to claim 1 and preparation method thereof and application, it is characterised in that: raw
The method producing Petaso essence is, by using biological multienzyme association hydrolysis, nanometer technology to participate at Petaso flavouring agent
In manufacturing process, prepare Petaso extractum, noodle with ham, pork enzymatic hydrolyzate, powder of pork and nanotechnology pair respectively
The nanometer food level calcium carbonate that the deep processing of food-grade calcium carbonate prepares, by Petaso extractum, noodle with ham, Carnis Sus domestica
Enzymolysis solution, powder of pork, nanometer food level calcium carbonate is joined and relevant auxiliary materials, stirs, passes through pelletize
Machine pelletize, vibra fluidized bed drying, check, pack, make a kind of containing multivitamin, aminoacid,
The Petaso essence of the trace element such as zinc, calcium, phosphorus, ferrum.
A kind of Petaso essence the most according to claim 1 and preparation method thereof and application, it is characterised in that: fire
Lower limb extractum, noodle with ham technique and preparation method thereof be, by the Petaso warp of the 100kg of different production batch
Cleaning, clean, be divided into 0.25-0.5kg block, put into meat grinder and make meat stuffing, put into simultaneously appropriate Herba Alii fistulosi,
Rhizoma Zingiberis Recens adds water mixing pulping after bone mud machine is processed into muddy flesh 1-2 time, and muddy flesh is 1: 1.5 with the ratio of water, puts into
The nanometer food level calcium carbonate of appropriate rice wine, the spice Radix Angelicae Dahuricae, clean Petaso weight 4% is added in stirring container, one
And decoct to 100 DEG C, the time is 60-180 minute, when cooling the temperature to 50-60 DEG C, adds clean Petaso weight
Amount thousand/1-2.5 papain, flavor protease carry out double-enzyme hydrolysis, and enzymolysis 120-240 divides
Clock, PH6.5-7.5, after enzymolysis is complete, it is heated to 85-95 DEG C of enzyme denaturing, 30 minutes time, stops stirring also
Add the water of 40% when cooling the temperature to 40 DEG C when being heated to 45-55 DEG C, add clean Petaso weight thousand/
3.5 lipases hydrolyze again, enzymolysis 180-240 minute, PH5.5-6.0, after enzymolysis is complete, and heating
85-95 DEG C of enzyme denaturing, 30 minutes time, prepares enzymolysis solution, by the enzymolysis in container when cooling the temperature to 50 DEG C
Thing filters, and inputs in vacuum concentrator after milling treatment of colloid, thickening temperature 55-75 DEG C, vacuum
-0.08MPa, until thick time discharging, before discharging, feed liquid is warming up to 85-90 DEG C, 30 minutes time,
Keep drop temperature ＞ 75-80 DEG C simultaneously, use the packing container fill through ultraviolet sterilization, i.e. obtain 25kg
Petaso extractum is standby；Or the enzymolysis solution after milling treatment of colloid is mixed with water, enzymolysis solution with the ratio of water is
1: 3, i.e. obtain noodle with ham by being spray-dried.
A kind of Petaso essence the most according to claim 1 and preparation method thereof and application, it is characterised in that: pig
Meat enzymolysis solution, powder of pork technique and preparation method thereof be to slaughter working as the pig produced per year, clean except blood and slime,
Or the kindred edulcoration under rejecting during with making Petaso, weigh 100kg, is divided into 0.25-0.5kg block through strand
Meat stuffing made by meat machine, puts into appropriate Herba Alii fistulosi, Rhizoma Zingiberis Recens simultaneously and adds water after bone mud machine is processed into muddy flesh 1-2 time and be mixed into
Slurry, muddy flesh is 1: 35 with the ratio of water, puts into stirring container and adds the appropriate spice Radix Angelicae Dahuricae, clean Carnis Sus domestica weight 4%
Nanometer food level calcium carbonate, decoct in the lump to 100 DEG C, the time is 60-180 minute, cools the temperature to
When 50-60 DEG C, add clean Petaso weight thousand/1-2.5 papain, flavor protease carries out double enzyme
Hydrolysis, enzymolysis 120-240 minute, PH6.5-7.5, after enzymolysis is complete, it is heated to 85-95 DEG C of enzyme denaturing, time
Between 30 minutes, after being filtered by the zymolyte in container when stopping stirring and cool the temperature to 50 DEG C, add 0.05%
Glycine, 0.1% cysteine, 0.3% alanine, D-xylose etc. be made in mixed liquor input pod, add
Heat, to 90-115 DEG C, is reacted 1-2 hour, uses the packing container fill through ultraviolet sterilization, i.e. obtains local flavor
The pork enzymatic hydrolyzate of more sweet-smelling is standby；Pork enzymatic hydrolyzate after maybe filtering, adds the 6.5% of clean Carnis Sus domestica weight
Maltodextrin mix with, water, enzymolysis solution is 1: 3.5 with the ratio of water, i.e. obtains Carnis Sus domestica by being spray-dried
Powder.
A kind of Petaso essence the most according to claim 1 and preparation method thereof and application, it is characterised in that: receive
Technique of rice food level calcium carbonate and preparation method thereof is, the food-grade calcium carbonate of 100kg is put into 4 times of water
Machine to nanometer afterwards, i.e. obtain nanometer food level calcium carbonate by being spray-dried.
A kind of Petaso essence the most according to claim 1 and preparation method thereof and application, it is characterised in that: fire
Technique and preparation method thereof of lower limb essence is, 7.5kg Petaso extractum, 5.5kg noodle with ham, 4.5kg edible salt,
2kg white sugar, 6kg maltodextrin, 3kg corn starch, 3.5kg pork enzymatic hydrolyzate, 3.5kg powder of pork,
6kg sodium glutamate, 0.3kg white pepper powder, 1.65kgl+G, 0.2kg Rhizoma Zingiberis powder, 0.55kg dried scallop powder, 1.75kg
Alcohol mother's extract, 3kg nanometer food level calcium carbonate, 0.05kg beta-carotene, stir, fully
Stir, by granulator granulation, vibra fluidized bed drying, obtain a kind of Petaso essence.
7. according to a kind of Petaso essence described in embodiment 2 and preparation method thereof and application, it is characterised in that: dehydration
Technique of vegetables Lay powder and preparation method thereof is, is cleaned by organic for garbled 100kg vegetables Lay, puts into 100 DEG C
Having one's hair waved is pulled out after floating 1-5 minute, puts into after the pond containing 5-15% cooking wine is soaked 5-30 minute and pulls out, warp
Granulate after pulverizer processing material, puts into the water identical with vegetables Lay nt wt net weight and processes through homogenizer, enters tunnel
55-85 DEG C of formula baking oven is dried 5-7 hour, until water content is 7-10%, uses the bag through ultraviolet sterilization
Packaging container is packed, and i.e. obtains vegetables Lay powder, or by the material processed through homogenizer, 8% Fructus Hordei Germinatus of vegetables Lay nt wt net weight
Dextrin mixes with water, and material is 1: 25 with the ratio of water, i.e. obtains vegetables Lay powder by being spray-dried.
8. according to a kind of Petaso essence described in embodiment 2 and preparation method thereof and application, it is characterised in that: a kind of
Technique of Petaso essence containing vegetable constituent and preparation method thereof is, 8kg Petaso extractum, 8kg noodle with ham, 4.5kg
Edible salt, 2kg white sugar, 6kg maltodextrin, 3kg corn starch, 4kg be dehydrated vegetables Lay powder, 7kg paddy
Propylhomoserin sodium, 0.3kg white pepper powder, 1.65kgl+G, 0.2kg Rhizoma Zingiberis powder, 0.55kg dried scallop powder, 1.75kg alcohol
Female extract, 3kg nanometer food level calcium carbonate, 0.05kg beta-carotene, stir, pass through
Granulator granulation, vibra fluidized bed drying, obtain a kind of Petaso essence containing vegetable constituent.
9. according to a kind of Petaso essence described in embodiment 3 and preparation method thereof and application, it is characterised in that: Carnis Gallus domesticus
Concentrated solution, the technique and preparation method thereof of chicken powder is, by chicken qualified for quarantine through slaughtering, clean except blood and slime,
Weigh 100kg, is divided into 0.25-0.5kg bulk to make meat stuffing through meat grinder, puts into appropriate Herba Alii fistulosi, Rhizoma Zingiberis Recens simultaneously
Add water after bone mud machine is processed into muddy flesh 1-2 time mixing pulping, and muddy flesh is 1: 1.4 with the ratio of water, puts into stirring
Adding the appropriate spice Radix Angelicae Dahuricae in container to decoct in the lump to 100 DEG C, the time is 50-120 minute, cools the temperature to
When 50-60 DEG C, add clean chicken weight thousand/1-3.5 flavor protease and papain carries out double enzyme water
Solve, enzymolysis 120-240 minute, PH6.5-7.5, after enzymolysis is complete, heat 85-95 DEG C of enzyme denaturing, time 30
Minute, input after milling treatment of colloid in vacuum concentrator when stopping stirring and cool the temperature to 50 DEG C, concentrate
Temperature 55-75 DEG C, vacuum-0.08MPa, until thick time discharging, before discharging, feed liquid is warming up to
85-90 DEG C, 30 minutes time, keep drop temperature ＞ 75-80 DEG C simultaneously, use the bag through ultraviolet sterilization
Packaging container fill, i.e. obtains Carnis Gallus domesticus concentrated solution；Or by the enzymolysis solution after milling treatment of colloid, clean chicken weight
8% maltodextrin, the 4% of clean chicken weight beating egg liquid and mix with water, enzymolysis solution is 1: 3 with the ratio of water, logical
Cross spraying drying to obtain Carnis Gallus domesticus powder.
10. according to a kind of Petaso essence described in embodiment 3 and preparation method thereof and application, it is characterised in that: one
Technique of Petaso essence kind having chicken flavor and preparation method thereof is, 7.5kg Petaso extractum, 5.5kg noodle with ham,
4.5kg edible salt, 2kg white sugar, 6kg maltodextrin, 3kg corn starch, 4kg Carnis Gallus domesticus concentrated solution, 4kg
Carnis Gallus domesticus powder, 6kg sodium glutamate, 0.3kg white pepper powder, 1.65kgl+G, 0.2kg Rhizoma Zingiberis powder, 0.55kg are dry
Bei Su, 1.75kg alcohol mother's extract, 3kg nanometer food level calcium carbonate, 0.05kg beta-carotene, fully
Stir, by granulator granulation, vibra fluidized bed drying, must have a kind of Petaso essence of chicken flavor.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111838612A (en) * | 2020-07-02 | 2020-10-30 | 广州日日香食品有限公司 | Comprehensive concentrated soup-stock based on enzymolysis reaction process and preparation process thereof |
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