CN106666430A - Method for manufacturing seasoning with beef powder - Google Patents
Method for manufacturing seasoning with beef powder Download PDFInfo
- Publication number
- CN106666430A CN106666430A CN201710026519.0A CN201710026519A CN106666430A CN 106666430 A CN106666430 A CN 106666430A CN 201710026519 A CN201710026519 A CN 201710026519A CN 106666430 A CN106666430 A CN 106666430A
- Authority
- CN
- China
- Prior art keywords
- beef
- mixtures
- cooked
- beef paste
- paste
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
- 235000015278 beef Nutrition 0.000 title claims abstract description 43
- 239000000843 powder Substances 0.000 title claims abstract description 20
- 238000000034 method Methods 0.000 title claims abstract description 11
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 8
- 235000011194 food seasoning agent Nutrition 0.000 title abstract 4
- 239000000796 flavoring agent Substances 0.000 claims abstract description 16
- 235000015223 cooked beef Nutrition 0.000 claims abstract description 15
- 239000000203 mixture Substances 0.000 claims abstract description 13
- 235000021329 brown rice Nutrition 0.000 claims abstract description 11
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 claims abstract description 8
- 235000013305 food Nutrition 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 6
- 108090000526 Papain Proteins 0.000 claims abstract description 5
- 239000004365 Protease Substances 0.000 claims abstract description 5
- 238000010438 heat treatment Methods 0.000 claims abstract description 5
- 235000019834 papain Nutrition 0.000 claims abstract description 5
- 229940055729 papain Drugs 0.000 claims abstract description 5
- 229960002989 glutamic acid Drugs 0.000 claims abstract description 4
- 238000003756 stirring Methods 0.000 claims abstract description 4
- 239000007788 liquid Substances 0.000 claims description 15
- 230000035784 germination Effects 0.000 claims description 6
- 230000007062 hydrolysis Effects 0.000 claims description 6
- 238000006460 hydrolysis reaction Methods 0.000 claims description 6
- 238000010792 warming Methods 0.000 claims description 3
- 241000894006 Bacteria Species 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 235000013372 meat Nutrition 0.000 abstract description 4
- 238000005516 engineering process Methods 0.000 abstract description 3
- 230000001954 sterilising effect Effects 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 238000004659 sterilization and disinfection Methods 0.000 abstract description 2
- 239000000413 hydrolysate Substances 0.000 abstract 5
- 230000002255 enzymatic effect Effects 0.000 abstract 2
- 230000007071 enzymatic hydrolysis Effects 0.000 abstract 1
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 abstract 1
- 235000013312 flour Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 239000000047 product Substances 0.000 abstract 1
- 238000001694 spray drying Methods 0.000 abstract 1
- 238000005303 weighing Methods 0.000 abstract 1
- 239000002994 raw material Substances 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 229940088598 enzyme Drugs 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 241000283690 Bos taurus Species 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000008446 instant noodles Nutrition 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Seasonings (AREA)
Abstract
The invention discloses a method for manufacturing seasoning with beef powder, belongs to the field of technologies for processing foods, and particularly relates to a method for manufacturing seasoning with beef powder. The method includes mincing fresh beef by the aid of a mincing machine to obtain beef paste, placing the beef paste in a pressure cooker, carrying out wet heat sterilization on the beef paste to obtain cooked beef paste, weighing a certain mass of cooked beef paste, adding water into the cooked beef paste, uniformly stirring the water and the cooked beef paste, adding papain into the cooked beef paste and carrying out enzymatic hydrolysis on the cooked beef paste to obtain beef enzymatic hydrolysate; mixing the beef enzymatic hydrolysate and germinated brown rice flour with each other to obtain first mixtures, adding food-grade L-glutamic acid into the first mixtures to obtain second mixtures, keeping the second mixtures unchanged under the condition of the temperature of 45-50 DEG C for 1-2 hours, then heating the second mixtures until the temperature of the second mixtures reaches 60-65 DEG C, saccharifying the second mixtures, heating the second mixtures until the temperature of the second mixtures reaches 68-70 DEG C and keeping the second mixtures unchanged for 30-40 minutes to obtain mixed hydrolysate; homogenizing the mixed hydrolysate and carrying out spray drying on the mixed hydrolysate to obtain a finished product. The method has the advantages that the seasoning with the beef powder contains abundant nutrition and has outstanding delicate flavor and strong meat flavor, and excellent healthcare effects can be realized for human bodies.
Description
Technical field
The invention belongs to food processing technology field, and in particular to a kind of manufacture method of beef powder flavourings.
Background technology
Beef powder flavourings are the natural flavourings extracted as primary raw material with fresh beef, and its maximum feature is to dissolve in
Like genuine steamed beef soup after water and rehydration, because being extracted using pure natural technique by primary raw material of beef, therefore can effectively protect
Stay local flavor, flavour and the nutritional labeling of natural beef juice.Beef powder flavourings can be widely applied to compound seasoner, cure, meat
Ball, facilitate the fields such as prepared food, condiment for instant noodles, various soup stock, chaffy dish, leisure and puffed food.The cattle sold in the market
Meat powder flavouring agent quality is uneven, or even has minority wicked business for reduces cost, artificially adds beef flavor, filling
Material, with reach adulterate, the purpose of reduces cost.Under the strict overall situation of nowadays food safety Regulation, production safety,
Easy to use and with nourishing healthy effect beef powder seasoner products will become future developing trend, fresh with pure natural
Beef is that the market prospect of the beef powder flavourings that primary raw material makes also will be more and more wide.
The content of the invention
It is an object of the invention to provide a kind of manufacture method of the beef powder flavourings with health-care effect.
The object of the present invention is achieved like this：
Fresh beef meat grinder is twisted into into beef mud, beef mud is placed in pressure cooker, the moist heat sterilization under the conditions of 0.1MPa
70-90 minutes obtain cooked beef mud, weigh the cooked beef mud of certain mass, add the clear water of 4-5 times of quality, stir, according to
Every gram of cooked beef mud adds the ratio of 1600-1800 unit to add papain, and 3.5-4 is digested under the conditions of 55-60 DEG C
Hour obtains beef enzymolysis extract liquid.
Germination brown rice powder is obtained after sprout brown rice is crushed, beef enzymolysis extract liquid temp 45-50 DEG C is adjusted to into, then according to matter
Amount compares 50:45-50 DEG C of beef enzymolysis extract liquid and germination brown rice powder mix homogeneously are obtained mixed liquor by 1 ratio, are added in mixed liquor
Enter the food stage L-Glutamic Acid of 0.3-0.5%, 1-2 hours are kept under the conditions of 45-50 DEG C, then heating to 60-65 DEG C is carried out
Saccharifying, saccharificatinn period 2-2.5 hours, saccharifying is warming up to 68-70 DEG C and is kept for 30-40 minutes obtain mixed hydrolysis liquid after terminating.
Get product spray-dried again after mixed hydrolysis liquid homogenizing.
The beef powder flavourings made of the inventive method, not only nutritious, delicate flavour is prominent, meat is aromatic strongly fragrant, Er Qietong
The collective effect of the enzyme system enriched in papain and sprout brown rice is crossed, the substantial amounts of thing with health-care effect is also created
Matter, can play good health-care effect to human body.
Specific embodiment
Fresh beef meat grinder is twisted into into beef mud, beef mud is placed in pressure cooker, it is damp and hot under the conditions of 0.1MPa
Sterilizing obtains cooked beef mud in 80 minutes, weighs the cooked beef mud of certain mass, adds the clear water of 4.5 times of quality, stirs, according to
Every gram of cooked beef mud adds the ratio of 1700 units to add papain, and beef enzyme is digested 4 hours to obtain under the conditions of 58 DEG C
Solution liquid.
Germination brown rice powder is obtained after sprout brown rice is crushed, beef enzymolysis extract liquid temp 47 DEG C is adjusted to into, then according to mass ratio 50:
47 DEG C of beef enzymolysis extract liquid and germination brown rice powder mix homogeneously are obtained mixed liquor by 1 ratio, and 0.4% food is added in mixed liquor
Grade L-Glutamic Acid, is kept for 1.5 hours under the conditions of 47 DEG C, and then heating to 62 DEG C carries out saccharifying, saccharificatinn period 2 hours, sugar
Change is warming up to 70 DEG C and is kept for 30 minutes obtaining mixed hydrolysis liquid after terminating.
Get product spray-dried again after mixed hydrolysis liquid homogenizing.
Claims (1)
1. the manufacture method of beef powder flavourings, is characterized in that being prepared from through the following course of processing：
(1) fresh beef meat grinder is twisted into into beef mud, beef mud is placed in pressure cooker, it is damp and hot under the conditions of 0.1MPa to go out
Bacterium 70-90 minutes obtain cooked beef mud, weigh the cooked beef mud of certain mass, add the clear water of 4-5 times of quality, stir, and press
Add the ratio of 1600-1800 unit to add papain according to every gram of cooked beef mud, 3.5- is digested under the conditions of 55-60 DEG C
Obtain beef enzymolysis extract liquid within 4 hours；
(2) germination brown rice powder is obtained after is crushed sprout brown rice, beef enzymolysis extract liquid temp 45-50 DEG C is adjusted to into, then according to quality
Than 50:45-50 DEG C of beef enzymolysis extract liquid and germination brown rice powder mix homogeneously are obtained mixed liquor by 1 ratio, are added in mixed liquor
The food stage L-Glutamic Acid of 0.3-0.5%, keeps 1-2 hours under the conditions of 45-50 DEG C, and then heating to 60-65 DEG C carries out sugar
Change, saccharificatinn period 2-2.5 hours, saccharifying is warming up to 68-70 DEG C and is kept for 30-40 minutes obtain mixed hydrolysis liquid after terminating；
(3) get product spray-dried again after mixed hydrolysis liquid homogenizing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710026519.0A CN106666430A (en) | 2017-01-14 | 2017-01-14 | Method for manufacturing seasoning with beef powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710026519.0A CN106666430A (en) | 2017-01-14 | 2017-01-14 | Method for manufacturing seasoning with beef powder |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106666430A true CN106666430A (en) | 2017-05-17 |
Family
ID=58858972
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710026519.0A Withdrawn CN106666430A (en) | 2017-01-14 | 2017-01-14 | Method for manufacturing seasoning with beef powder |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106666430A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102370135A (en) * | 2011-09-23 | 2012-03-14 | 宜垦(天津)农业制品有限公司 | Tomato and beef nutritious noodle |
| CN102823836A (en) * | 2012-09-15 | 2012-12-19 | 张家港市桃源食品有限公司 | Condiment and preparation method thereof |
| CN104223303A (en) * | 2014-09-30 | 2014-12-24 | 南京飞马食品有限公司 | Method for producing germinated brown rice drink |
| CN104397664A (en) * | 2014-12-20 | 2015-03-11 | 广东美味源香料有限公司 | Beef powder and preparation method thereof |
| CN104757566A (en) * | 2015-03-11 | 2015-07-08 | 天津春发生物科技集团有限公司 | Enzymolyzed pure beef powder and preparation method thereof |
-
2017
- 2017-01-14 CN CN201710026519.0A patent/CN106666430A/en not_active Withdrawn
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102370135A (en) * | 2011-09-23 | 2012-03-14 | 宜垦(天津)农业制品有限公司 | Tomato and beef nutritious noodle |
| CN102823836A (en) * | 2012-09-15 | 2012-12-19 | 张家港市桃源食品有限公司 | Condiment and preparation method thereof |
| CN104223303A (en) * | 2014-09-30 | 2014-12-24 | 南京飞马食品有限公司 | Method for producing germinated brown rice drink |
| CN104397664A (en) * | 2014-12-20 | 2015-03-11 | 广东美味源香料有限公司 | Beef powder and preparation method thereof |
| CN104757566A (en) * | 2015-03-11 | 2015-07-08 | 天津春发生物科技集团有限公司 | Enzymolyzed pure beef powder and preparation method thereof |
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| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20170517 |