CN106889558B - Spiced egg flavoring and preparation method thereof - Google Patents
Spiced egg flavoring and preparation method thereof Download PDFInfo
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- CN106889558B CN106889558B CN201710122198.4A CN201710122198A CN106889558B CN 106889558 B CN106889558 B CN 106889558B CN 201710122198 A CN201710122198 A CN 201710122198A CN 106889558 B CN106889558 B CN 106889558B
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- 235000019634 flavors Nutrition 0.000 claims abstract description 42
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- ODKSFYDXXFIFQN-BYPYZUCNSA-P L-argininium(2+) Chemical compound NC(=[NH2+])NCCC[C@H]([NH3+])C(O)=O ODKSFYDXXFIFQN-BYPYZUCNSA-P 0.000 claims description 4
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- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
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Classifications
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- 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 relates to a spiced egg flavoring which comprises the following components in parts by weight: 25-65 parts of egg enzymatic hydrolysate, 5-20 parts of chicken enzymatic hydrolysate, 2-10 parts of glucose, 1-10 parts of amino acid, 1-10 parts of hydrolyzed plant protein liquid, 5-20 parts of yeast extract, 1-10 parts of ginger juice, 1-10 parts of spice extracting solution, 8-20 parts of water, 2-8 parts of sodium starch octenyl succinate, 5-10 parts of monosodium glutamate and 5-20 parts of salt. The spiced egg flavoring has stable, thick, natural and safe flavor, rich and unique mouthfeel, is healthy and nutritional, is easy to realize large-scale production, meets the consumption requirement of consumers on the spiced egg flavor, expands the application range of the spiced egg flavoring, and enables the consumers to enjoy the spiced egg flavor more conveniently and quickly.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a spiced egg flavor seasoning and a preparation method thereof.
Background
The marinated egg is a unique traditional egg product in China, and is a cooked egg which is prepared by taking eggs as raw materials and processing the eggs by using various seasonings or meat juices. The product is popular with consumers because of unique flavor, fineness, smoothness, delicacy, and simple and thick quality. According to different types and addition of raw materials, the flavor is different, such as the flavor of flower-flavor marinated eggs, the flavor of crisp and fragrant smoked marinated eggs, the flavor of orange-flavor marinated eggs, the flavor of seafood marinated eggs and the like. The market demand for spiced egg flavored products is increasing day by day, the domestic sales market potential is huge, and with the development of international trade, the export sale of spiced egg flavored products also has a great development space.
At present, people can enjoy the flavor of the marinated eggs only by eating the marinated eggs, and the marinated eggs are prepared by selecting raw materials, cleaning, disinfecting, pre-cooking, marinating and the like, so that the process is complex, the time is long, and the enjoyment of consumers to the flavor of the marinated eggs is limited. In the marinating process, the addition amounts of spices and auxiliary materials are difficult to control, the eggs are difficult to taste, the natural and mellow marinated egg flavor is difficult to form, and the product quality is uneven.
Therefore, there is a need to develop a flavoring with thick spiced egg flavor, which can be applied to the food field of meat products, leisure puffing, flour products and the like, so that people can enjoy the spiced egg flavor more conveniently and quickly.
Through searching, no patent publication related to the present patent application has been found.
Disclosure of Invention
The spiced egg flavoring is stable, thick, natural and safe in flavor, rich and unique in taste, healthy and nutritional, and easy to realize large-scale production, meets the consumption requirement of consumers on the spiced egg flavor, expands the application range of the spiced egg flavoring, and enables the consumers to enjoy the spiced egg flavor more conveniently and quickly.
The technical problem to be solved by the invention is realized by adopting the following technical scheme:
the spiced egg flavoring comprises the following components in parts by weight:
25-65 parts of egg enzymatic hydrolysate, 5-20 parts of chicken enzymatic hydrolysate, 2-10 parts of glucose, 1-10 parts of amino acid, 1-10 parts of hydrolyzed plant protein liquid, 5-20 parts of yeast extract, 1-10 parts of ginger juice, 1-10 parts of spice extracting solution, 8-20 parts of water, 2-8 parts of sodium starch octenyl succinate, 5-10 parts of monosodium glutamate and 5-20 parts of salt.
Moreover, the preparation method of the egg enzymolysis liquid comprises the following steps:
weighing 50-80 parts of whole egg, adding 20-50 parts of water, mixing, putting into a reaction tank, heating to 50-60 ℃ while stirring, adding 0.05-1 part of protease, keeping the temperature and stirring for 1-2h to obtain the egg enzymolysis liquid.
And the protease is one or a mixture of more of trypsin, papain, neutral protease and flavourzyme.
Moreover, the preparation method of the chicken enzymolysis liquid comprises the following steps:
firstly, preparing pickled chicken: dicing chicken to obtain diced chicken, adding 5-10 parts by weight of salt, 2-5 parts by weight of white granulated sugar, 2-5 parts by weight of glucose, 0.5-2 parts by weight of spice extracting solution and 70-90 parts by weight of diced chicken, uniformly mixing, and pickling for 4-12h to obtain pickled chicken;
50-80 parts of pickled chicken, 0.1-1 part of flavourzyme, 0.1-1 part of papain, 0.1-1 part of trypsin and 30-50 parts of water are respectively weighed, the pickled chicken and the water are put into a reaction tank, the temperature is raised to 50-65 ℃ while stirring, the flavourzyme, the trypsin and the papain are added, the mixture is stirred for 1-3 hours while preserving the heat, the temperature is raised to 90 ℃ for 15min, and then the temperature is lowered to 45-60 ℃, so that the chicken enzymolysis liquid is obtained.
And, the diced chicken meat is 2 x 2mm in size; or, mincing the chicken by a meat mincer to obtain diced chicken; or the spice extracting solution is prepared from cassia bark, liquorice, long pepper, rhizoma kaempferiae, round cardamom and star anise.
The amino acid is two or more of glutamic acid, arginine, lysine, alanine, methionine and cysteine.
The spice extract is prepared from four or more of star anise, rhizoma kaempferiae, cassia bark, Chinese angelica, poria cocos, cassia bark, long pepper and folium cinnamomi japonici.
Moreover, the extraction method of the spice extracting solution comprises the following steps:
firstly, respectively crushing spice raw materials of a spice extracting solution, and controlling the size to be 20-40 meshes;
putting the crushed materials into a leaching tank, adding water, heating to 40-60 ℃ according to the material-liquid mass ratio of 1:10-20, adding cellulase, wherein the addition amount of the cellulase is 0.1-0.5% of the total mass of the crushed materials, stirring at the speed of 30-80r/min, performing enzymolysis for 1-5h, heating to 100 ℃, keeping for 1-5h, cooling to room temperature, and filtering to obtain spice leaching liquor;
placing the three-component spice leaching liquor into a concentration tank, and concentrating the three-component spice leaching liquor to 15-30% of the weight of the spice leaching liquor under the conditions that the vacuum degree is 0.09-0.1 MPa and the heating temperature is 45-60 ℃ to obtain the spice leaching liquor.
The preparation method of the spiced egg flavor seasoning comprises the following steps:
the thermal reaction process comprises the following steps: adding the egg enzymatic hydrolysate, the chicken enzymatic hydrolysate, glucose, amino acid, hydrolyzed plant protein liquid, yeast extract, ginger juice and water into a reaction kettle, stirring and heating to 95-110 ℃, controlling the temperature to react for 1-3h, adding octenyl succinic acid starch sodium, salt and monosodium glutamate when the reaction is finished, slowly cooling to 40-60 ℃, adding spice extracting solution, and performing colloid milling to obtain the spiced egg flavor.
The invention has the advantages and positive effects that:
1. the spiced egg flavoring disclosed by the invention is stable, thick, natural and safe in flavor, rich and unique in taste, healthy and nutritional, and easy to realize large-scale production, meets the consumption requirements of consumers on the spiced egg flavor, expands the application range of the spiced egg flavoring, and enables the consumers to enjoy the spiced egg flavor more conveniently and quickly.
2. The spiced egg flavoring is prepared by adopting modern processing technologies such as biological enzymolysis, thermal reaction and the like, the production process is simple, the time is short, the problem that the addition amount of spices is difficult to control due to the difficulty in flavoring eggs is solved, the product has natural and strong spiced taste by adding a small amount of pure natural spice extracting solution, the cost is reduced, the stability of the product flavor is ensured, the spiced taste is full, the spiced taste is natural and mellow, the taste is rich and unique, the industrial production of the spiced egg flavor is realized, and the pursuit and enjoyment of people to the spiced egg flavor is met.
Detailed Description
The present invention will be further illustrated with reference to the following examples; the following examples are illustrative and not intended to be limiting, and are not intended to limit the scope of the invention.
The raw materials used in the invention are conventional commercial products unless otherwise specified; the methods used in the present invention are conventional in the art unless otherwise specified.
Example 1
The spiced egg flavoring comprises the following components in parts by weight:
25 parts of egg enzymatic hydrolysate, 5 parts of chicken enzymatic hydrolysate, 2 parts of glucose, 1 part of amino acid, 1 part of hydrolyzed plant protein liquid, 5 parts of yeast extract, 1 part of ginger juice, 1 part of spice extracting solution, 8 parts of water, 2 parts of sodium starch octenyl succinate, 5 parts of monosodium glutamate and 5 parts of salt.
The preparation method of the chicken enzymolysis liquid comprises the following steps:
firstly, preparing pickled chicken: dicing chicken to obtain diced chicken, adding 5-10 parts by weight of salt, 2-5 parts by weight of white granulated sugar, 2-5 parts by weight of glucose, 0.5-2 parts by weight of spice extracting solution and 70-90 parts by weight of diced chicken, uniformly mixing, and pickling for 4-12h to obtain pickled chicken;
50-80 parts of pickled chicken, 0.1-1 part of flavourzyme, 0.1-1 part of papain, 0.1-1 part of trypsin and 30-50 parts of water are respectively weighed, the pickled chicken and the water are put into a reaction tank, the temperature is raised to 50-65 ℃ while stirring, the flavourzyme, the trypsin and the papain are added, the mixture is stirred for 1-3 hours while preserving heat, the temperature is raised to 90 ℃ for 15min, and then the temperature is lowered to 45-60 ℃, so that the chicken enzymolysis liquid is obtained.
Preferably, the diced chicken has a size of 2 x 2 mm; or, mincing the chicken by a meat mincer to obtain diced chicken; or the spice extracting solution of the chicken enzymatic hydrolysate is prepared from cassia bark, liquorice, long pepper, rhizoma kaempferiae, round cardamom and star anise.
Preferably, the spice extract of the spiced egg flavoring is a mixture of four or more of aniseed, rhizoma kaempferiae, cassia bark, Chinese angelica, tuckahoe, cassia bark, long pepper and spice leaves.
The extraction method of the spice extracting solution comprises the following steps:
firstly, respectively crushing spice raw materials of a spice extracting solution, and controlling the size to be 20-40 meshes;
putting the crushed materials into a leaching tank, adding water, heating to 40-60 ℃ according to the material-liquid mass ratio of 1:10-20, adding cellulase, wherein the addition amount of the cellulase is 0.1-0.5% of the total mass of the crushed materials, stirring at the speed of 30-80r/min, performing enzymolysis for 1-5h, heating to 100 ℃, keeping for 1-5h, cooling to room temperature, and filtering to obtain spice leaching liquor;
placing the three-component spice leaching liquor into a concentration tank, and concentrating the three-component spice leaching liquor to 15-30% of the weight of the spice leaching liquor under the conditions that the vacuum degree is 0.09-0.1 MPa and the heating temperature is 45-60 ℃ to obtain the spice leaching liquor.
The preparation method of the spiced egg flavor seasoning comprises the following steps:
the thermal reaction process comprises the following steps: adding egg enzymatic hydrolysate, chicken enzymatic hydrolysate, glucose, amino acid, hydrolyzed plant protein liquid, yeast extract, ginger juice and water into a reaction kettle, stirring and heating to 95 ℃, controlling the temperature to react for 1h, adding octenyl succinic acid starch sodium, salt and monosodium glutamate when the reaction is finished, slowly cooling to 40 ℃, adding spice extracting solution, and carrying out colloid milling to obtain the spiced egg flavor.
Example 2
The spiced egg flavoring comprises the following components in parts by weight:
40 parts of egg enzymatic hydrolysate, 10 parts of chicken enzymatic hydrolysate, 7 parts of glucose, 5 parts of amino acid, 5 parts of hydrolyzed plant protein liquid, 10 parts of yeast extract, 5 parts of ginger juice, 5 parts of spice extracting solution, 15 parts of water, 6 parts of sodium starch octenyl succinate, 7 parts of monosodium glutamate and 12 parts of salt.
The preparation method of the egg enzymolysis liquid comprises the following steps:
weighing 50-80 parts of whole egg, adding 20-50 parts of water, mixing, putting into a reaction tank, heating to 50-60 ℃ while stirring, adding 0.05-1 part of protease, keeping the temperature and stirring for 1-2h to obtain the egg enzymolysis liquid.
Preferably, the protease is one or a mixture of more of trypsin, papain, neutral protease and flavourzyme.
The preparation method of the chicken enzymolysis liquid comprises the following steps:
firstly, preparing pickled chicken: dicing chicken to obtain diced chicken, adding 5-10 parts by weight of salt, 2-5 parts by weight of white granulated sugar, 2-5 parts by weight of glucose, 0.5-2 parts by weight of spice extracting solution and 70-90 parts by weight of diced chicken, uniformly mixing, and pickling for 4-12h to obtain pickled chicken;
50-80 parts of pickled chicken, 0.1-1 part of flavourzyme, 0.1-1 part of papain, 0.1-1 part of trypsin and 30-50 parts of water are respectively weighed, the pickled chicken and the water are put into a reaction tank, the temperature is raised to 50-65 ℃ while stirring, the flavourzyme, the trypsin and the papain are added, the mixture is stirred for 1-3 hours while preserving heat, the temperature is raised to 90 ℃ for 15min, and then the temperature is lowered to 45-60 ℃, so that the chicken enzymolysis liquid is obtained.
Preferably, the diced chicken has a size of 2 x 2 mm; or, mincing the chicken by a meat mincer to obtain diced chicken; or the spice extracting solution of the chicken enzymatic hydrolysate is prepared from cassia bark, liquorice, long pepper, rhizoma kaempferiae, round cardamom and star anise.
Preferably, the amino acid is a mixture of two or more of glutamic acid, arginine, lysine, alanine, methionine and cysteine.
The extraction method of the spice extracting solution comprises the following steps:
firstly, respectively crushing spice raw materials of a spice extracting solution, and controlling the size to be 20-40 meshes;
putting the crushed materials into a leaching tank, adding water, heating to 40-60 ℃ according to the material-liquid mass ratio of 1:10-20, adding cellulase, wherein the addition amount of the cellulase is 0.1-0.5% of the total mass of the crushed materials, stirring at the speed of 30-80r/min, performing enzymolysis for 1-5h, heating to 100 ℃, keeping for 1-5h, cooling to room temperature, and filtering to obtain spice leaching liquor;
placing the three-component spice leaching liquor into a concentration tank, and concentrating the three-component spice leaching liquor to 15-30% of the weight of the spice leaching liquor under the conditions that the vacuum degree is 0.09-0.1 MPa and the heating temperature is 45-60 ℃ to obtain the spice leaching liquor.
The preparation method of the spiced egg flavor seasoning comprises the following steps:
the thermal reaction process comprises the following steps: adding egg enzymatic hydrolysate, chicken enzymatic hydrolysate, glucose, amino acid, hydrolyzed plant protein liquid, yeast extract, ginger juice and water into a reaction kettle, stirring and heating to 100 ℃, controlling the temperature for reaction for 2 hours, adding octenyl sodium starch succinate, salt and monosodium glutamate when the reaction is finished, slowly cooling to 50 ℃, adding spice extracting solution, and carrying out colloid milling to obtain the spiced egg flavor.
Example 3
The spiced egg flavoring comprises the following components in parts by weight:
65 parts of egg enzymatic hydrolysate, 20 parts of chicken enzymatic hydrolysate, 10 parts of glucose, 10 parts of amino acid, 10 parts of hydrolyzed plant protein liquid, 20 parts of yeast extract, 10 parts of ginger juice, 10 parts of spice extracting solution, 20 parts of water, 8 parts of sodium starch octenyl succinate, 10 parts of monosodium glutamate and 20 parts of salt.
The preparation method of the egg enzymolysis liquid comprises the following steps:
weighing 50-80 parts of whole egg, adding 20-50 parts of water, mixing, putting into a reaction tank, heating to 50-60 ℃ while stirring, adding 0.05-1 part of protease, keeping the temperature and stirring for 1-2h to obtain the egg enzymolysis liquid.
Preferably, the protease is one or a mixture of more of trypsin, papain, neutral protease and flavourzyme.
The preparation method of the chicken enzymolysis liquid comprises the following steps:
firstly, preparing pickled chicken: dicing chicken to obtain diced chicken, adding 5-10 parts by weight of salt, 2-5 parts by weight of white granulated sugar, 2-5 parts by weight of glucose, 0.5-2 parts by weight of spice extracting solution and 70-90 parts by weight of diced chicken, uniformly mixing, and pickling for 4-12h to obtain pickled chicken;
50-80 parts of pickled chicken, 0.1-1 part of flavourzyme, 0.1-1 part of papain, 0.1-1 part of trypsin and 30-50 parts of water are respectively weighed, the pickled chicken and the water are put into a reaction tank, the temperature is raised to 50-65 ℃ while stirring, the flavourzyme, the trypsin and the papain are added, the mixture is stirred for 1-3 hours while preserving heat, the temperature is raised to 90 ℃ for 15min, and then the temperature is lowered to 45-60 ℃, so that the chicken enzymolysis liquid is obtained.
Preferably, the diced chicken has a size of 2 x 2 mm; or, mincing the chicken by a meat mincer to obtain diced chicken; or the spice extracting solution of the chicken enzymatic hydrolysate is prepared from cassia bark, liquorice, long pepper, rhizoma kaempferiae, round cardamom and star anise.
Preferably, the amino acid is a mixture of two or more of glutamic acid, arginine, lysine, alanine, methionine and cysteine.
Preferably, the spice extract of the spiced egg flavoring is a mixture of four or more of aniseed, rhizoma kaempferiae, cassia bark, Chinese angelica, tuckahoe, cassia bark, long pepper and spice leaves.
The extraction method of the spice extracting solution comprises the following steps:
firstly, respectively crushing spice raw materials of a spice extracting solution, and controlling the size to be 20-40 meshes;
putting the crushed materials into a leaching tank, adding water, heating to 40-60 ℃ according to the material-liquid mass ratio of 1:10-20, adding cellulase, wherein the addition amount of the cellulase is 0.1-0.5% of the total mass of the crushed materials, stirring at the speed of 30-80r/min, performing enzymolysis for 1-5h, heating to 100 ℃, keeping for 1-5h, cooling to room temperature, and filtering to obtain spice leaching liquor;
placing the three-component spice leaching liquor into a concentration tank, and concentrating the three-component spice leaching liquor to 15-30% of the weight of the spice leaching liquor under the conditions that the vacuum degree is 0.09-0.1 MPa and the heating temperature is 45-60 ℃ to obtain the spice leaching liquor.
The preparation method of the spiced egg flavor seasoning comprises the following steps:
the thermal reaction process comprises the following steps: adding egg enzymatic hydrolysate, chicken enzymatic hydrolysate, glucose, amino acid, hydrolyzed plant protein liquid, yeast extract, ginger juice and water into a reaction kettle, stirring and heating to 110 ℃, controlling the temperature to react for 3 hours, adding octenyl succinic acid starch sodium, salt and monosodium glutamate when the reaction is finished, slowly cooling to 60 ℃, adding spice extracting solution, and carrying out colloid milling to obtain the spiced egg flavor.
The related detection results of the spiced egg flavor materials of the invention are as follows:
sensory evaluation comparison:
control group:
1. selecting 10 eggs, washing, cooking, peeling, and airing in a ventilated place;
2. pickling: preparing a marinating material from 5-10g of star anise, 8-12g of cinnamon, 5-10g of rhizoma kaempferiae, 3-8g of angelica, 2-5g of poria cocos, 45-55g of salt, 10-20g of monosodium glutamate and 400g of water, cooling to 6 ℃, putting eggs into the marinating material, pickling for 10 hours, and enabling the eggs to be tasty;
3. boiling and coloring: preparing 400g of water, 30-40g of white sugar and 25-50g of soy sauce according to a proportion relationship, adding the mixture into a pot, putting the pickled eggs into the pot, boiling the eggs, cooking the eggs for 20-30 minutes with soft fire, stirring the eggs during cooking to uniformly color the eggs, turning off a fire source, and stewing the eggs for 8-10 hours; then boiling again, and fishing out the eggs;
4. and (5) cooling the eggs taken out of the pot, bagging, and carrying out vacuum sealing and packaging.
Experimental groups: the spiced egg flavor seasoning prepared by the invention.
Sensory evaluation personnel are incense evaluation personnel in the field with abundant experience, 9 people in total use a comparison group as reference, and evaluate the experimental group by adopting a difference scaling method and a description analysis method from the aspects of halogen incense, aftertaste, mouthfeel, co-scheduling, delicious degree and the like, wherein each index score of the comparison group is 10, and the higher the score is, the better the flavor is. The dilution concentration of the experimental group was 1%.
Sensory evaluation results Table 1
| Control group | Experimental group | |
| Halogen incense | 10 | 18 |
| Aftertaste | 10 | 17 |
| Taste of the product | 10 | 9 |
| Co-scheduling | 10 | 17 |
| Degree of deliciousness | 10 | 12 |
| Total score | 10 | 14.6 |
As can be seen from the experimental data in Table 1, the total score of the marinated eggs in the experimental group is higher than that of the control group, wherein the marinating fragrance, aftertaste and coordination degree of the marinated eggs in the experimental group are obviously better than those of the marinated eggs prepared by the control group. The taste and the delicious degree of the test group marinated eggs are not obviously different from those of the control group marinated eggs.
Therefore, the spiced egg flavor seasoning prepared by the invention has more natural and mellow spiced flavor, more abundant spiced flavor, lasting aftertaste and better overall harmony, meets the delicious enjoyment of consumers on the spiced egg flavor, and simultaneously enables consumers to enjoy the spiced egg flavor more conveniently and quickly.
The above description is only a preferred embodiment of the present invention, and is not intended to limit the technical solutions of the present invention in any way. Any simple modification, equivalent change and modification made to the above embodiments according to the technical spirit of the present invention still fall within the scope of the technical solution of the present invention.
Claims (2)
1. A spiced egg flavoring is characterized in that: the composition and the parts by weight are as follows:
25-65 parts of egg enzymatic hydrolysate, 5-20 parts of chicken enzymatic hydrolysate, 2-10 parts of glucose, 1-10 parts of amino acid, 1-10 parts of hydrolyzed plant protein liquid, 5-20 parts of yeast extract, 1-10 parts of ginger juice, 1-10 parts of spice extracting solution, 8-20 parts of water, 2-8 parts of starch sodium octenyl succinate, 5-10 parts of monosodium glutamate and 5-20 parts of salt, wherein the amino acid is a mixture of two or more of glutamic acid, arginine, lysine, alanine, methionine and cysteine;
the preparation method of the egg enzymolysis liquid comprises the following steps:
weighing 50-80 parts of whole chicken eggs, adding 20-50 parts of water, mixing, putting into a reaction tank, heating to 50-60 ℃ while stirring, adding 0.05-1 part of protease, and stirring for 1-2 hours under heat preservation to obtain an egg enzymolysis solution, wherein the protease is one or a mixture of more of trypsin, papain, neutral protease and flavourzyme;
the preparation method of the chicken enzymolysis liquid comprises the following steps:
the extraction method of the spice extracting solution comprises the following steps:
the preparation method of the spiced egg flavoring comprises the following steps:
the thermal reaction process comprises the following steps: adding the egg enzymatic hydrolysate, the chicken enzymatic hydrolysate, glucose, amino acid, hydrolyzed plant protein liquid, yeast extract, ginger juice and water into a reaction kettle, stirring and heating to 95-110 ℃, controlling the temperature to react for 1-3h, adding octenyl succinic acid starch sodium, salt and monosodium glutamate when the reaction is finished, slowly cooling to 40-60 ℃, adding spice extracting solution, and performing colloid milling to obtain the spiced egg flavor.
2. The marinated egg flavorant of claim 1, wherein: the spice extract is prepared from four or more of fructus Anisi Stellati, rhizoma Kaempferiae, cortex Cinnamomi Japonici, radix Angelicae sinensis, Poria, cortex Cinnamomi Japonici, fructus Piperis Longi, and folium Cinnamomi Burmannii.
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| CN108497443A (en) * | 2018-04-20 | 2018-09-07 | 珠海首力企业有限公司 | A kind of cold soup odoriferous herbs and its preparation process |
| CN108850864A (en) * | 2018-06-04 | 2018-11-23 | 成都珪食品开发股份有限公司 | Disposable thick gravy, preparation method and the method for preparing pot-stewed meat or fowl |
| CN109805349A (en) * | 2019-03-04 | 2019-05-28 | 济宁耐特食品有限公司 | A kind of pixie stool flavor cream and preparation method thereof |
| CN109793199A (en) * | 2019-03-13 | 2019-05-24 | 山东天博食品配料有限公司 | A kind of lime-preserved egg lean meat flavor cream and preparation method thereof |
| CN112586553A (en) * | 2020-12-29 | 2021-04-02 | 广东广益科技实业有限公司 | Fresh-keeping liquid for soft-shelled spiced eggs and fresh-keeping method for soft-shelled spiced eggs |
| CN112869104A (en) * | 2021-01-28 | 2021-06-01 | 上海宝鼎酿造有限公司 | Vinasse sauce and preparation method thereof |
| CN113287724A (en) * | 2021-04-15 | 2021-08-24 | 东莞市保利德食品添加剂有限公司 | Preparation method of roast sausage flavored meat paste |
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