CN106343512A - Western region cumin mutton essence and preparation method thereof - Google Patents
Western region cumin mutton essence and preparation method thereof Download PDFInfo
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- CN106343512A CN106343512A CN201610717385.2A CN201610717385A CN106343512A CN 106343512 A CN106343512 A CN 106343512A CN 201610717385 A CN201610717385 A CN 201610717385A CN 106343512 A CN106343512 A CN 106343512A
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Abstract
The invention relates to western region cumin mutton essence, which is prepared from the following ingredients in parts by weight: 50 to 80 parts of cumin mutton extracts, 1 to 5 parts of L-cysteine hydrochloride, 1 to 5 parts of methionine, 0.5 to 2 parts of xylose, 2 to 8 parts of glucose, 5 to 10 parts of hydrolytic vegetable protein solution, 1 to 5 parts of L-glycine, 1 to 5 parts of modified starch, 0.1 to 0.5 part of xanthan gum and 0.5 to 1 part of disodium ribonucleotide. The essence has the advantages that a kitchen seasoning feeling is given to a product; meanwhile, substances of carbonyl compounds, volatile fatty acid, free amino acid, sulphocompounds and the like in the mutton can be effectively released in a pickling process, so that the flavor of the mutton is natural, intense and full; the feature flavor is obvious; the eating requirements of people can be met; the market prospects are wide.
Description
Technical field
The invention belongs to food processing technology field, a kind of especially Western Regions Fried Lamb with Cumin essence and preparation method thereof.
Background technology
Muttony food is an indispensable class product in people's life, and the local flavor master of most of Carnis caprae seu ovis taste food
Mutton flavor to be leaned on presenting, so mutton flavor market demand is higher.Current mutton flavor is mainly with Lamb, sheep
Fat, Os Caprae seu Ovis etc. are primary raw material, are prepared by simple enzymolysis and Maillard reaction.But it is as the continuous of food industry
Development, existing mutton flavor gradually exposes some defects.For example, characteristic flavor on basis is inconspicuous, naturally strong degree is not high, the cooking
Feel weaker etc..
By retrieval, not yet find the patent publication us related to present patent application.
Content of the invention
It is an object of the invention in place of overcoming the deficiencies in the prior art, providing a kind of Western Regions Fried Lamb with Cumin essence and its system
Preparation Method, this essence, on the basis of traditional meat flavor essence is processed, introduces the technology such as meat pickling process, orientation biological enzymolysis
Analog kitchen nurses one's health process, processes the Western Regions Fried Lamb with Cumin essence nature obtaining, coordinates.
The present invention solves its technical problem and takes technical scheme below to realize:
A kind of Western Regions Fried Lamb with Cumin essence, its component and parts by weight are as follows:
Fried Lamb with Cumin extract 50-80 part, l- aminothiopropionic acid hydrochlorate 1-5 part, methionine 1-5 part, xylose 0.5-2
Part, glucose 2-8 part, hydrolyzed vegetable protein liquid 5-10 part, l- glycine 1-5 part, modified starch 1-5 part, xanthan gum 0.1-0.5
Part, disodium 5'-ribonucleotide 0.5-1 part.
And, the preparation method of described Fried Lamb with Cumin extract is as follows:
Take Fried Lamb with Cumin 50-70 part, Adeps caprae seu ovis 5-15 part, water 10-30 part, after mix homogeneously, obtain mixture, mixture adds
In enzymatic vessel, adjust ph to 4-6 using 1mol/l food grade salt acid solution, add the Fructus Chaenomeliss of mixture gross mass 0.1-0.3%
Protease, the neutral protease of mixture gross mass 0.1-0.3%, the compound protease of mixture gross mass 0.05-0.1%,
The flavor protease of mixture gross mass 0.05-0.2%, the Digestive Enzyme of mixture gross mass 0.05%-0.15%, 40-50 DEG C
Enzymolysis 2-4h, is then heated to 100 DEG C, and stirring reaction 2-4h is cooled to room temperature, obtains final product Fried Lamb with Cumin extract.
And, described Fried Lamb with Cumin are prepared by the raw material of following weight fraction:
Carnis caprae seu ovis 80-100 part, Sal 0.6-1.1 part, white sugar 0.5-1 part, monosodium glutamate 0.1-0.5 part, i+g 0.005-
0.015 part, composite phosphate 0.1-0.5 part, cumin powder 0.9-1.6 part, Fructus Capsici powder 0.3-1 part, onion powder 0.1-0.5 part, flower
Green pepper powder 0.05-0.15 part, black pepper 0.05-0.15 part, modified starch 2-5 part, cooking wine 0.1-0.5 part, phosphate-free water-retaining agent 1-3
Part, soybean salad oil 1-3 part, mutton flavor 0.1-0.5 part, frozen water 10-30 part.
And, the preparation method of described Fried Lamb with Cumin is as follows:
(1) choose chilled or naturally delay frozen mutton, section, thickness is 0.4-0.8cm, obtains sliced mutton, standby；
(2) proportionally claim Sal, white sugar, monosodium glutamate, i+g, composite phosphate, cumin powder, Fructus Capsici powder, onion powder, Pericarpium Zanthoxyli
Powder, black pepper, modified starch, cooking wine, phosphate-free water-retaining agent, soybean salad oil, mutton flavor are added in frozen water, and stirring is all
Even, as pickling liquid, standby；
By step (2) in pickling liquid and step (1) in sliced mutton put in tumbling tank, be 0-4 DEG C in temperature, vacuum
Spend for -0.08～-0.1mpa, under conditions of rotating speed is 5-15r/min, tumbling 20-60min, obtain Carnis caprae seu ovis after tumbling；
(4) Carnis caprae seu ovis after step (3) tumbling are put between pickling, pickle 10-20h under conditions of 0-4 DEG C, obtain final product Fructus Cumini Cymini sheep
Meat.
A kind of preparation method of the Western Regions as above Fried Lamb with Cumin essence, step is as follows:
To add in reactor after above-mentioned each raw material mix homogeneously, 100 DEG C of -120 DEG C of reacting by heating 2-3h, it is subsequently cooled to
40 DEG C -60 DEG C, cross colloid mill, obtain final product Western Regions Fried Lamb with Cumin essence.
The advantage that the present invention obtains and good effect are:
1st, the Fried Lamb with Cumin extract of essence of the present invention is to be pickled Carnis caprae seu ovis, cumin powder in curing process, Fructus Capsici powder,
The spices such as Zanthoxyli Bungeani powder and Carnis caprae seu ovis perfectly merge, and give the sensation of product kitchen conditioning, and curing process makes in Carnis caprae seu ovis simultaneously
The materials such as carbonyl compound, volatile fatty acid, free amino acid, sulfur-containing compound effectively release so that Mutton Flavor from
So, strong, full, characteristic flavor on basis is obvious, disclosure satisfy that the edible demand of people, wide market.
2nd, the Fried Lamb with Cumin extract of essence of the present invention is using directional enzymatic technology so that the enzymatic hydrolysate of Carnis caprae seu ovis is rich in
Peptide material and appropriate aminoacid, the Western Regions Fried Lamb with Cumin essence taste prepared using it is natural, pure, has burning true to nature
The fragrance roasted mutton.
3rd, essence of the present invention with the addition of a small amount of oxidation Adeps caprae seu ovis, enhances the characteristic flavor on basis of Carnis caprae seu ovis so that the feature of product
Fragrance is more true to nature, coordination.
4th, extensively, cheap, easy to make, Carnis caprae seu ovis, after pickling, ooze in interior tissue the inventive method raw material sources
Enter Sal so as to water activity reduces, osmotic pressure improves, the flavor substance such as specific spice, flavouring agent enters in meat tissue
Portion, so as to preferably merge with Carnis caprae seu ovis, gives product unique local flavor, the main flavor therein carbonyl of the Carnis caprae seu ovis after pickling
Compound, volatile fatty acid, free amino acid, sulfur-containing compound etc. can have through directional enzymatic, slight Maillard reaction
The process of effect simulation culinary cuisine, the meat flavor essence culinary art sense obtaining is strong, taste is naturally true to nature, wide market.
Specific embodiment
With reference to embodiment, the present invention is further described；Following embodiments are illustrative, are not determinate,
Protection scope of the present invention can not be limited with following embodiments.
Raw material used in the present invention, if no special instructions, is the commercially available prod of routine；Used in the present invention
Method, if no special instructions, is the conventional method of this area.
Embodiment 1:
A kind of Western Regions Fried Lamb with Cumin essence, its component and parts by weight are as follows:
50 parts of Fried Lamb with Cumin extract, 1 part of l- aminothiopropionic acid hydrochlorate, 1 part of methionine, 0.5 part of xylose, glucose 2
Part, 5 parts of hydrolyzed vegetable protein liquid, 1 part of l- glycine, 1 part of modified starch, 0.1 part of xanthan gum, 0.5 part of disodium 5'-ribonucleotide.
The preparation method of described Fried Lamb with Cumin extract is as follows:
Take 50 parts of Fried Lamb with Cumin, 5 parts of Adeps caprae seu ovis, 10 parts of water, after mix homogeneously, obtain mixture, mixture adds in enzymatic vessel,
Adjust ph to 4 using 1mol/l food grade salt acid solution, add the papain of mixture gross mass 0.1%, mixture total
The neutral protease of quality 0.1%, the compound protease of mixture gross mass 0.05%, the local flavor of mixture gross mass 0.05%
Protease, the Digestive Enzyme of mixture gross mass 0.05%, 40 DEG C of enzymolysis 2h, it is then heated to 100 DEG C, stirring reaction 2h, cooling
To room temperature, obtain final product Fried Lamb with Cumin extract.
Described Fried Lamb with Cumin are prepared by the raw material of following weight fraction:
80 parts of Carnis caprae seu ovis, 0.6 part of Sal, 0.5 part of white sugar, 0.1 part of monosodium glutamate, 0.005 part of i+g, 0.1 part of composite phosphate,
0.9 part of cumin powder, 0.3 part of Fructus Capsici powder, 0.1 part of onion powder, 0.05 part of Zanthoxyli Bungeani powder, 0.05 part of black pepper, 2 parts of modified starch,
0.1 part of cooking wine, 1 part of phosphate-free water-retaining agent, 1 part of soybean salad oil, 0.1 part of mutton flavor, 10 parts of frozen water.
The preparation method of described Fried Lamb with Cumin is as follows:
(1) choose chilled or naturally delay frozen mutton, section, thickness is 0.4cm, obtains sliced mutton, standby；
(2) proportionally claim Sal, white sugar, monosodium glutamate, i+g, composite phosphate, cumin powder, Fructus Capsici powder, onion powder, Pericarpium Zanthoxyli
Powder, black pepper, modified starch, cooking wine, phosphate-free water-retaining agent, soybean salad oil, mutton flavor are added in frozen water, and stirring is all
Even, as pickling liquid, standby；
By step (2) in pickling liquid and step (1) in sliced mutton put in tumbling tank, be 0-4 DEG C in temperature, vacuum
Spend for -0.08mpa, under conditions of rotating speed is 5r/min, tumbling 20min, obtain Carnis caprae seu ovis after tumbling；
(4) Carnis caprae seu ovis after step (3) tumbling are put between pickling, pickle 10h under conditions of 0-4 DEG C, obtain final product Fried Lamb with Cumin.
A kind of preparation method of the Western Regions as above Fried Lamb with Cumin essence, step is as follows:
To add in reactor after above-mentioned each raw material mix homogeneously, 100 DEG C of reacting by heating 2h, it is subsequently cooled to 40 DEG C, mistake
Colloid mill, obtains final product Western Regions Fried Lamb with Cumin essence.
Embodiment 2:
A kind of Western Regions Fried Lamb with Cumin essence, its component and parts by weight are as follows:
60 parts of Fried Lamb with Cumin extract, 3 parts of l- aminothiopropionic acid hydrochlorate, 3 parts of methionine, 1 part of xylose, 6 parts of glucose,
7 parts of hydrolyzed vegetable protein liquid, 3 parts of l- glycine, 3 parts of modified starch, 0.3 part of xanthan gum, 0.8 part of disodium 5'-ribonucleotide.
The preparation method of described Fried Lamb with Cumin extract is as follows:
Take 60 parts of Fried Lamb with Cumin, 10 parts of Adeps caprae seu ovis, 20 parts of water, after mix homogeneously, obtain mixture, mixture adds enzymatic vessel
In, adjust ph to 5 using 1mol/l food grade salt acid solution, add papain, the mixture of mixture gross mass 0.2%
The neutral protease of gross mass 0.2%, the compound protease of mixture gross mass 0.07%, the wind of mixture gross mass 0.07%
Taste protease, the Digestive Enzyme of mixture gross mass 0.1%, 45 DEG C of enzymolysis 3h, it is then heated to 100 DEG C, stirring reaction 3h, cooling
To room temperature, obtain final product Fried Lamb with Cumin extract.
Described Fried Lamb with Cumin are prepared by the raw material of following weight fraction:
90 parts of Carnis caprae seu ovis, 0.9 part of Sal, 0.8 part of white sugar, 0.3 part of monosodium glutamate, 0.01 part of i+g, 0.3 part of composite phosphate,
1.2 parts of cumin powder, 0.7 part of Fructus Capsici powder, 0.3 part of onion powder, 0.1 part of Zanthoxyli Bungeani powder, 0.1 part of black pepper, 3 parts of modified starch, material
0.3 part of wine, 2 parts of phosphate-free water-retaining agent, 2 parts of soybean salad oil, 0.3 part of mutton flavor, 20 parts of frozen water.
The preparation method of described Fried Lamb with Cumin is as follows:
(1) choose chilled or naturally delay frozen mutton, section, thickness is 0.6cm, obtains sliced mutton, standby；
(2) proportionally claim Sal, white sugar, monosodium glutamate, i+g, composite phosphate, cumin powder, Fructus Capsici powder, onion powder, Pericarpium Zanthoxyli
Powder, black pepper, modified starch, cooking wine, phosphate-free water-retaining agent, soybean salad oil, mutton flavor are added in frozen water, and stirring is all
Even, as pickling liquid, standby；
By step (2) in pickling liquid and step (1) in sliced mutton put in tumbling tank, be 0-4 DEG C in temperature, vacuum
Spend for -0.09mpa, under conditions of rotating speed is 10r/min, tumbling 40min, obtain Carnis caprae seu ovis after tumbling；
(4) Carnis caprae seu ovis after step (3) tumbling are put between pickling, pickle 15h under conditions of 0-4 DEG C, obtain final product Fried Lamb with Cumin.
A kind of preparation method of the Western Regions as above Fried Lamb with Cumin essence, step is as follows:
To add in reactor after above-mentioned each raw material mix homogeneously, 110 DEG C of reacting by heating 2.5h, it is subsequently cooled to 50 DEG C,
Cross colloid mill, obtain final product Western Regions Fried Lamb with Cumin essence.
Embodiment 3:
A kind of Western Regions Fried Lamb with Cumin essence, its component and parts by weight are as follows:
80 parts of Fried Lamb with Cumin extract, 5 parts of l- aminothiopropionic acid hydrochlorate, 5 parts of methionine, 2 parts of xylose, 8 parts of glucose,
10 parts of hydrolyzed vegetable protein liquid, 5 parts of l- glycine, 5 parts of modified starch, 0.5 part of xanthan gum, 1 part of disodium 5'-ribonucleotide.
The preparation method of described Fried Lamb with Cumin extract is as follows:
Take 70 parts of Fried Lamb with Cumin, 15 parts of Adeps caprae seu ovis, 30 parts of water, after mix homogeneously, obtain mixture, mixture adds enzymatic vessel
In, adjust ph to 6 using 1mol/l food grade salt acid solution, add papain, the mixture of mixture gross mass 0.3%
The neutral protease of gross mass 0.3%, the compound protease of mixture gross mass 0.1%, the local flavor of mixture gross mass 0.2%
Protease, the Digestive Enzyme of mixture gross mass 0.15%, 50 DEG C of enzymolysis 4h, it is then heated to 100 DEG C, stirring reaction 4h, cooling
To room temperature, obtain final product Fried Lamb with Cumin extract.
Described Fried Lamb with Cumin are prepared by the raw material of following weight fraction:
100 parts of Carnis caprae seu ovis, 1.1 parts of Sal, 1 part of white sugar, 0.5 part of monosodium glutamate, 0.015 part of i+g, 0.5 part of composite phosphate,
1.6 parts of cumin powder, 1 part of Fructus Capsici powder, 0.5 part of onion powder, 0.15 part of Zanthoxyli Bungeani powder, 0.15 part of black pepper, 5 parts of modified starch, material
0.5 part of wine, 3 parts of phosphate-free water-retaining agent, 3 parts of soybean salad oil, 0.5 part of mutton flavor, 30 parts of frozen water.
The preparation method of described Fried Lamb with Cumin is as follows:
(1) choose chilled or naturally delay frozen mutton, section, thickness is 0.8cm, obtains sliced mutton, standby；
(2) proportionally claim Sal, white sugar, monosodium glutamate, i+g, composite phosphate, cumin powder, Fructus Capsici powder, onion powder, Pericarpium Zanthoxyli
Powder, black pepper, modified starch, cooking wine, phosphate-free water-retaining agent, soybean salad oil, mutton flavor are added in frozen water, and stirring is all
Even, as pickling liquid, standby；
By step (2) in pickling liquid and step (1) in sliced mutton put in tumbling tank, be 0-4 DEG C in temperature, vacuum
Spend for -0.1mpa, under conditions of rotating speed is 15r/min, tumbling 60min, obtain Carnis caprae seu ovis after tumbling；
(4) Carnis caprae seu ovis after step (3) tumbling are put between pickling, pickle 20h under conditions of 0-4 DEG C, obtain final product Fried Lamb with Cumin.
A kind of preparation method of the Western Regions as above Fried Lamb with Cumin essence, step is as follows:
To add in reactor after above-mentioned each raw material mix homogeneously, 120 DEG C of reacting by heating 3h, it is subsequently cooled to 60 DEG C, mistake
Colloid mill, obtains final product Western Regions Fried Lamb with Cumin essence.
The above, be only presently preferred embodiments of the present invention, and not technical scheme is made with any form
On restriction.Any simple modification that every technical spirit according to the present invention is made to above example, equivalent variations and repair
Decorations, all still fall within the range of technical scheme.
Claims (5)
1. a kind of Western Regions Fried Lamb with Cumin essence it is characterised in that: its component and parts by weight are as follows:
Fried Lamb with Cumin extract 50-80 part, l- aminothiopropionic acid hydrochlorate 1-5 part, methionine 1-5 part, xylose 0.5-2 part, Portugal
Grape sugar 2-8 part, hydrolyzed vegetable protein liquid 5-10 part, l- glycine 1-5 part, modified starch 1-5 part, xanthan gum 0.1-0.5 part, be in
Flavor nucleotide disodium 0.5-1 part.
2. the Western Regions according to claim 1 Fried Lamb with Cumin essence it is characterised in that: the preparation of described Fried Lamb with Cumin extract
Method is as follows:
Take Fried Lamb with Cumin 50-70 part, Adeps caprae seu ovis 5-15 part, water 10-30 part, after mix homogeneously, obtain mixture, mixture adds enzymolysis
In tank, adjust ph to 4-6 using 1mol/l food grade salt acid solution, add the Papain of mixture gross mass 0.1-0.3%
Enzyme, the neutral protease of mixture gross mass 0.1-0.3%, the compound protease of mixture gross mass 0.05-0.1%, mixing
The flavor protease of thing gross mass 0.05-0.2%, the Digestive Enzyme of mixture gross mass 0.05%-0.15%, 40-50 DEG C of enzymolysis
2-4h, is then heated to 100 DEG C, and stirring reaction 2-4h is cooled to room temperature, obtains final product Fried Lamb with Cumin extract.
3. the Western Regions according to claim 2 Fried Lamb with Cumin essence it is characterised in that: described Fried Lamb with Cumin are divided by following weight
The raw material of number prepares:
Carnis caprae seu ovis 80-100 part, Sal 0.6-1.1 part, white sugar 0.5-1 part, monosodium glutamate 0.1-0.5 part, i+g 0.005-0.015 part,
Composite phosphate 0.1-0.5 part, cumin powder 0.9-1.6 part, Fructus Capsici powder 0.3-1 part, onion powder 0.1-0.5 part, Zanthoxyli Bungeani powder 0.05-
0.15 part, black pepper 0.05-0.15 part, modified starch 2-5 part, cooking wine 0.1-0.5 part, phosphate-free water-retaining agent 1-3 part, Semen sojae atricolor color
Draw oily 1-3 part, mutton flavor 0.1-0.5 part, frozen water 10-30 part.
4. the Western Regions according to claim 3 Fried Lamb with Cumin essence it is characterised in that: the preparation method of described Fried Lamb with Cumin is such as
Under:
(1) choose chilled or naturally delay frozen mutton, section, thickness is 0.4-0.8cm, obtains sliced mutton, standby；
Proportionally claim Sal, white sugar, monosodium glutamate, i+g, composite phosphate, cumin powder, Fructus Capsici powder, onion powder, Zanthoxyli Bungeani powder,
Black pepper, modified starch, cooking wine, phosphate-free water-retaining agent, soybean salad oil, mutton flavor are added in frozen water, stir, that is,
For pickling liquid, standby；
By step (2) in pickling liquid and step (1) in sliced mutton put in tumbling tank, be 0-4 DEG C in temperature, vacuum
For -0.08～-0.1mpa, under conditions of rotating speed is 5-15r/min, tumbling 20-60min, obtain Carnis caprae seu ovis after tumbling；
(4) Carnis caprae seu ovis after step (3) tumbling are put between pickling, pickle 10-20h under conditions of 0-4 DEG C, obtain final product Fried Lamb with Cumin.
5. the Western Regions Fried Lamb with Cumin essence as described in a kind of any one as Claims 1-4 preparation method it is characterised in that: step
Suddenly as follows:
To add in reactor after above-mentioned each raw material mix homogeneously, 100 DEG C of -120 DEG C of reacting by heating 2-3h, it is subsequently cooled to 40
DEG C -60 DEG C, cross colloid mill, obtain final product Western Regions Fried Lamb with Cumin essence.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610717385.2A CN106343512A (en) | 2016-08-25 | 2016-08-25 | Western region cumin mutton essence and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610717385.2A CN106343512A (en) | 2016-08-25 | 2016-08-25 | Western region cumin mutton essence and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108378311A (en) * | 2018-03-14 | 2018-08-10 | 山东天博食品配料有限公司 | A kind of Western Regions roast mutton chops taste toppings and preparation method thereof |
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| CN103238811A (en) * | 2013-05-27 | 2013-08-14 | 天宁香料（江苏）有限公司 | Pork hydrolysate and application thereof |
| CN103238816A (en) * | 2013-05-28 | 2013-08-14 | 天津春发生物科技集团有限公司 | Cumin muttony powdered essence and preparation method thereof |
| CN104013005A (en) * | 2014-06-25 | 2014-09-03 | 山东佳士博食品有限公司 | Mutton shashlik and preparation method thereof |
| CN104921052A (en) * | 2015-05-20 | 2015-09-23 | 毛庆云 | A black garlic and mutton flavored essence and a preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102488180A (en) * | 2011-12-22 | 2012-06-13 | 南京缇丰食品有限公司 | Method for preparing natural mutton flavour by utilizing sheep bone |
| CN103238811A (en) * | 2013-05-27 | 2013-08-14 | 天宁香料（江苏）有限公司 | Pork hydrolysate and application thereof |
| CN103238816A (en) * | 2013-05-28 | 2013-08-14 | 天津春发生物科技集团有限公司 | Cumin muttony powdered essence and preparation method thereof |
| CN104013005A (en) * | 2014-06-25 | 2014-09-03 | 山东佳士博食品有限公司 | Mutton shashlik and preparation method thereof |
| CN104921052A (en) * | 2015-05-20 | 2015-09-23 | 毛庆云 | A black garlic and mutton flavored essence and a preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108378311A (en) * | 2018-03-14 | 2018-08-10 | 山东天博食品配料有限公司 | A kind of Western Regions roast mutton chops taste toppings and preparation method thereof |
| CN108378311B (en) * | 2018-03-14 | 2021-08-06 | 山东天博食品配料有限公司 | Western roast mutton flavoring powder with seasoning flavor and preparation method thereof |
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