CN107467523A - A kind of method that ginkgo leaf synergetic hydrolysis albumen maintains Spiced beef shelf life good appearance - Google Patents
A kind of method that ginkgo leaf synergetic hydrolysis albumen maintains Spiced beef shelf life good appearance Download PDFInfo
- Publication number
- CN107467523A CN107467523A CN201710732847.2A CN201710732847A CN107467523A CN 107467523 A CN107467523 A CN 107467523A CN 201710732847 A CN201710732847 A CN 201710732847A CN 107467523 A CN107467523 A CN 107467523A
- Authority
- CN
- China
- Prior art keywords
- beef
- ginkgo leaf
- shelf life
- minutes
- good appearance
- 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.)
- Pending
Links
- 235000015278 beef Nutrition 0.000 title claims abstract description 53
- 235000008100 Ginkgo biloba Nutrition 0.000 title claims abstract description 30
- 235000011201 Ginkgo Nutrition 0.000 title claims abstract description 23
- 238000000034 method Methods 0.000 title claims abstract description 23
- 230000007062 hydrolysis Effects 0.000 title claims abstract description 18
- 238000006460 hydrolysis reaction Methods 0.000 title claims abstract description 18
- 230000002195 synergetic effect Effects 0.000 title claims abstract description 18
- 241000218628 Ginkgo Species 0.000 title claims description 21
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 18
- 235000013882 gravy Nutrition 0.000 claims abstract description 11
- 235000013599 spices Nutrition 0.000 claims abstract description 11
- 244000194101 Ginkgo biloba Species 0.000 claims abstract description 9
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 9
- 239000000843 powder Substances 0.000 claims abstract description 8
- 235000013547 stew Nutrition 0.000 claims abstract description 7
- 238000000605 extraction Methods 0.000 claims abstract description 6
- 241000522254 Cassia Species 0.000 claims abstract description 5
- 108010009736 Protein Hydrolysates Proteins 0.000 claims abstract description 5
- 244000178231 Rosmarinus officinalis Species 0.000 claims abstract description 5
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 5
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 5
- 239000003531 protein hydrolysate Substances 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 10
- 239000000047 product Substances 0.000 claims description 8
- 230000001680 brushing effect Effects 0.000 claims description 7
- 238000002156 mixing Methods 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 7
- 235000013409 condiments Nutrition 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 6
- 239000000706 filtrate Substances 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 5
- 229930003268 Vitamin C Natural products 0.000 claims description 5
- 239000012141 concentrate Substances 0.000 claims description 5
- 235000019154 vitamin C Nutrition 0.000 claims description 5
- 239000011718 vitamin C Substances 0.000 claims description 5
- 235000019441 ethanol Nutrition 0.000 claims description 4
- 108010082495 Dietary Plant Proteins Proteins 0.000 claims description 3
- 238000010411 cooking Methods 0.000 claims description 3
- 239000012153 distilled water Substances 0.000 claims description 3
- 235000013305 food Nutrition 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 238000001694 spray drying Methods 0.000 claims description 3
- 238000009777 vacuum freeze-drying Methods 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 7
- 238000004040 coloring Methods 0.000 abstract description 6
- 235000013372 meat Nutrition 0.000 abstract description 5
- 230000003647 oxidation Effects 0.000 abstract description 3
- 238000007254 oxidation reaction Methods 0.000 abstract description 3
- OWIKHYCFFJSOEH-UHFFFAOYSA-N Isocyanic acid Chemical compound N=C=O OWIKHYCFFJSOEH-UHFFFAOYSA-N 0.000 abstract description 2
- 230000003064 anti-oxidating effect Effects 0.000 abstract description 2
- 230000003260 anti-sepsis Effects 0.000 abstract description 2
- 239000003963 antioxidant agent Substances 0.000 abstract description 2
- 230000003078 antioxidant effect Effects 0.000 abstract description 2
- 235000006708 antioxidants Nutrition 0.000 abstract description 2
- 238000005562 fading Methods 0.000 abstract description 2
- 229930003944 flavone Natural products 0.000 abstract description 2
- 150000002213 flavones Chemical class 0.000 abstract description 2
- 235000011949 flavones Nutrition 0.000 abstract description 2
- 239000003973 paint Substances 0.000 abstract description 2
- 238000004904 shortening Methods 0.000 abstract description 2
- 235000013622 meat product Nutrition 0.000 description 4
- 239000002304 perfume Substances 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 241000254173 Coleoptera Species 0.000 description 1
- 244000018633 Prunus armeniaca Species 0.000 description 1
- 235000009827 Prunus armeniaca Nutrition 0.000 description 1
- BQCADISMDOOEFD-UHFFFAOYSA-N Silver Chemical compound [Ag] BQCADISMDOOEFD-UHFFFAOYSA-N 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 125000005909 ethyl alcohol group Chemical group 0.000 description 1
- 229910052736 halogen Inorganic materials 0.000 description 1
- 150000002367 halogens Chemical class 0.000 description 1
- 238000005286 illumination Methods 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 229910052709 silver Inorganic materials 0.000 description 1
- 239000004332 silver Substances 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 230000001960 triggered effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/19—General methods of cooking foods, e.g. by roasting or frying using chemicals before or during cooking, e.g. liquid cooking media other than water or oil; Cooking using inert particles, e.g. fluidised bed cooking
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
- A23L5/43—Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
- Biochemistry (AREA)
- Microbiology (AREA)
- Wood Science & Technology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Seasonings (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of method that ginkgo leaf synergetic hydrolysis albumen maintains Spiced beef shelf life good appearance, spice powder is extracted by way of absolute ethyl alcohol extraction using spices such as rosemary, cloves, Chinese cassia trees first, soy sauce etc. is coordinated to carry out thick gravy to shortening beef, there is colouring effect well to beef, there is certain antioxidation activity and antisepsis simultaneously, slow down the putrid and deteriorated degree of beef and colour fading；Then appropriate protein hydrolysate is added during stew in soy sauce, is reacted under hot conditions with the carbonyl ammonia in beef and generates coloring matter, Spiced beef can be promoted to paint, while coordinates the progress of baking process, colouring effect is more obvious, and adds the mouthfeel of meat；Recycle the mode of absolute ethyl alcohol extraction to carry out effective component extracting to ginkgo leaf, rich in antioxidant contents such as flavones, coordinate ascorbic addition, brush on the good beef surface of stew in soy sauce, power-power cooperation, suppress its oxidation stain, make it have good effect of color protection.
Description
Technical field
The present invention relates to spiced and stewed food technical field, more particularly to a kind of ginkgo leaf synergetic hydrolysis albumen to maintain Spiced beef shelf
The method of phase good appearance.
Background technology
Stewed meat products are China's traditional meats, its various in style, bright color, are given off a strong fragrance, the crisp profit of mouthfeel, it is deep by
Consumers in general like.Stewed meat products are nutritious, microorganism easily growth and breeding and led in Product processing sales process
Cause its putrid and deteriorated.Stewed meat products continue to use traditional workshop-based production of sanitary condition difference always for a long time, most of with scattered
Dress mode is sold, and preservation technology falls behind in addition, causes the shelf life of product shorter.In the prior art, produced in stewed meat products
In, a certain amount of natural monascorubin is often added, assigns product with bright-coloured red, but use the dry fruit beetle of pigment colored
Product, easily faded in storage or sales process because of illumination and oxidation, have a strong impact on the organoleptic quality of product.This is just
Need to send out a kind of new color stabilizer, can either assign spiced and stewed food good outward appearance, and can has certain bacteriostasis efficacy.
The content of the invention
The defects of the object of the invention is exactly to make up prior art, there is provided a kind of ginkgo leaf synergetic hydrolysis albumen maintains halogen
The method of beef shelf life good appearance.
The present invention is achieved by the following technical solutions：
A kind of method that ginkgo leaf synergetic hydrolysis albumen maintains Spiced beef shelf life good appearance, including step in detail below：
（1）Spice is dried at 45-50 DEG C, is crushed with Ultramicrofine crasher, adds the 8-10 times of ethanol solution measured,
After 55-60 DEG C of stirring in water bath extraction 10-12 hour, filtering, after the residue 4-5 times of absolute ethyl alcohol measured of addition brings up again 10-12 hours
Refilter, filtrate will merge, concentrate twice, and concentrate spray drying, obtain condiment powder；
（2）Ginkgo leaf is crushed with Ultramicrofine crasher, then added in the 8-10 times of absolute ethyl alcohol measured, 90-95 DEG C of thermostatted water
Stirred under bath state 120-150 minutes, filtering, filtrate is concentrated, then vacuum freeze drying, obtain ginkgo biloba p.e；
（3）Fresh beef is put into small text after being seethed with excitement in pot and stews 50-60 minutes, cooling is put into the thick gravy modulated after 20 minutes
In, thick gravy is flooded into beef, appropriate protein hydrolysate is added after cooking 10-15 minutes, continues to take after small fire cooks 10-12 minutes
Go out, drain away the water, then by step（2）Ginkgo biloba p.e mixes brushing with vitamin C and put in beef surface, the beef after brushing
Enter 110-120 DEG C of oven for baking 20-30 minutes, during which stir once；
（4）By the Spiced beef vacuum sealed package after cooling, 20-25 minutes are sterilized in 115-120 DEG C.
A kind of ginkgo leaf synergetic hydrolysis albumen maintains the method for Spiced beef shelf life good appearance, step（1）Described perfume (or spice)
Pungent material refers to rosemary, cloves, the mix products of Chinese cassia tree, and composition proportion is 6:9:5.
A kind of ginkgo leaf synergetic hydrolysis albumen maintains the method for Spiced beef shelf life good appearance, step（2）Described tune
The thick gravy made refers to step（1）Obtained condiment powder is with soy sauce, salt, distilled water according to 1:3:1:10 ratio mixing
It is made.
A kind of ginkgo leaf synergetic hydrolysis albumen maintains the method for Spiced beef shelf life good appearance, step（3）Described water
Solution albumen refers to HVP-024 hydrolyzed vegetable proteins, and addition is the 4.6% of beef.
A kind of ginkgo leaf synergetic hydrolysis albumen maintains the method for Spiced beef shelf life good appearance, step（3）Described silver
Apricot leaf extract is with vitamin C according to 2:1 ratio mixing, brushing total amount is the 0.3% of Quality Beef after mixing.
It is an advantage of the invention that：The present invention is extracted using spices such as rosemary, cloves, Chinese cassia trees by absolute ethyl alcohol first
Mode extract spice powder, coordinate soy sauce etc. to carry out thick gravy to shortening beef, have colouring effect well to beef, carry
The fragrance of beef has been risen, has triggered the appetite of people, while there is certain antioxidation activity and antisepsis, slow down beef
Putrid and deteriorated degree and colour fading；Then add appropriate protein hydrolysate during stew in soy sauce, under hot conditions with beef
Carbonyl ammonia reaction generation coloring matter, Spiced beef can be promoted to paint, while coordinate the progress of baking process, colouring acts on more
Substantially, and the mouthfeel of meat is added；Recycle the mode of absolute ethyl alcohol extraction to carry out effective component extracting to ginkgo leaf, be rich in
The antioxidant contents such as flavones, coordinate ascorbic addition, brush on the good beef surface of stew in soy sauce, power-power cooperation, suppress its oxidation
Discoloration, makes it have good effect of color protection.Color retention is carried out to Spiced beef using present invention process, meat can be kept fresh
U.S., meat is close, the fresh perfume (or spice) of mouthfeel, effectively extends shelf shelf-life and mouthfeel.
Embodiment
A kind of ginkgo leaf synergetic hydrolysis albumen maintains the method for Spiced beef shelf life good appearance, including walks in detail below
Suddenly：
（1）Spice is dried at 45 DEG C, is crushed with Ultramicrofine crasher, adds the ethanol solutions of 8 times of amounts, 55 DEG C of water-baths
After stirring extraction 10 hours, filtering, residue is added after 4 times of absolute ethyl alcohols measured bring up again 10 hours and refiltered, and filtrate will be closed twice
And, concentration, concentrate spray drying, obtain condiment powder；
（2）Ginkgo leaf is crushed with Ultramicrofine crasher, then added in the absolute ethyl alcohol of 8 times of amounts, 90 DEG C of water bath with thermostatic control states
Lower stirring 120 minutes, filtering, filtrate is concentrated, then vacuum freeze drying, obtains ginkgo biloba p.e；
（3）Fresh beef is put into small text after seething with excitement in pot to stew 50 minutes, cooling is put into the thick gravy modulated after 20 minutes,
Thick gravy is flooded into beef, the HVP-024 hydrolyzed vegetable proteins of Quality Beef 4.6% are added after cooking 10 minutes, continues small fire and cooks
Take out, drain away the water after 10 minutes, then by step（2）Ginkgo biloba p.e is with vitamin C according to 2:1 ratio mixing, then
Brush on beef surface, brushing amount is the 0.3% of beef, and the beef after brushing is put into 110 DEG C of oven for baking 20 minutes, phase
Between stir once；
（4）By the Spiced beef vacuum sealed package after cooling, sterilized 20 minutes in 115 DEG C.
A kind of ginkgo leaf synergetic hydrolysis albumen maintains the method for Spiced beef shelf life good appearance, step（1）Described perfume (or spice)
Pungent material refers to rosemary, cloves, the mix products of Chinese cassia tree, and composition proportion is 6:9:5.
A kind of ginkgo leaf synergetic hydrolysis albumen maintains the method for Spiced beef shelf life good appearance, step（3）Described tune
The thick gravy made refers to step（1）Obtained condiment powder is with soy sauce, salt, distilled water according to 1:3:1:10 ratio mixing
It is made.
Claims (5)
1. a kind of method that ginkgo leaf synergetic hydrolysis albumen maintains Spiced beef shelf life good appearance, it is characterised in that including with
Lower specific steps：
（1）Spice is dried at 45-50 DEG C, is crushed with Ultramicrofine crasher, adds the 8-10 times of ethanol solution measured,
After 55-60 DEG C of stirring in water bath extraction 10-12 hour, filtering, after the residue 4-5 times of absolute ethyl alcohol measured of addition brings up again 10-12 hours
Refilter, filtrate will merge, concentrate twice, and concentrate spray drying, obtain condiment powder；
（2）Ginkgo leaf is crushed with Ultramicrofine crasher, then added in the 8-10 times of absolute ethyl alcohol measured, 90-95 DEG C of thermostatted water
Stirred under bath state 120-150 minutes, filtering, filtrate is concentrated, then vacuum freeze drying, obtain ginkgo biloba p.e；
（3）Fresh beef is put into small text after being seethed with excitement in pot and stews 50-60 minutes, cooling is put into the thick gravy modulated after 20 minutes
In, thick gravy is flooded into beef, appropriate protein hydrolysate is added after cooking 10-15 minutes, continues to take after small fire cooks 10-12 minutes
Go out, drain away the water, then by step（2）Ginkgo biloba p.e mixes brushing with vitamin C and put in beef surface, the beef after brushing
Enter 110-120 DEG C of oven for baking 20-30 minutes, during which stir once；
（4）By the Spiced beef vacuum sealed package after cooling, 20-25 minutes are sterilized in 115-120 DEG C.
2. a kind of ginkgo leaf synergetic hydrolysis albumen according to claim 1 maintains the side of Spiced beef shelf life good appearance
Method, it is characterised in that step（1）Described spice refers to rosemary, cloves, the mix products of Chinese cassia tree, and composition proportion is
6:9:5。
3. a kind of ginkgo leaf synergetic hydrolysis albumen according to claim 1 maintains the side of Spiced beef shelf life good appearance
Method, it is characterised in that step（3）The described thick gravy modulated refers to step（1）Obtained condiment powder and soy sauce, food
Salt, distilled water are according to 1:3:1:10 ratio is mixed to prepare.
4. a kind of ginkgo leaf synergetic hydrolysis albumen according to claim 1 maintains the side of Spiced beef shelf life good appearance
Method, it is characterised in that step（3）Described protein hydrolysate refers to HVP-024 hydrolyzed vegetable proteins, and addition is beef
4.6%。
5. a kind of ginkgo leaf synergetic hydrolysis albumen according to claim 1 maintains the side of Spiced beef shelf life good appearance
Method, it is characterised in that step（3）Described ginkgo biloba p.e is with vitamin C according to 2:1 ratio mixing, is brushed after mixing
Total amount is the 0.3% of Quality Beef.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710732847.2A CN107467523A (en) | 2017-08-24 | 2017-08-24 | A kind of method that ginkgo leaf synergetic hydrolysis albumen maintains Spiced beef shelf life good appearance |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710732847.2A CN107467523A (en) | 2017-08-24 | 2017-08-24 | A kind of method that ginkgo leaf synergetic hydrolysis albumen maintains Spiced beef shelf life good appearance |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107467523A true CN107467523A (en) | 2017-12-15 |
Family
ID=60602386
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710732847.2A Pending CN107467523A (en) | 2017-08-24 | 2017-08-24 | A kind of method that ginkgo leaf synergetic hydrolysis albumen maintains Spiced beef shelf life good appearance |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107467523A (en) |
Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1775086A (en) * | 2005-11-24 | 2006-05-24 | 周桦 | Method for producing aqueous spice-hot condiment |
| CN1813576A (en) * | 2005-02-02 | 2006-08-09 | 于连富 | Stewed flavor and its preparation |
| CN101084936A (en) * | 2006-06-08 | 2007-12-12 | 天津天士力之骄药业有限公司 | Method for preparing ginkgo leaves extraction |
| CN102845701A (en) * | 2012-08-28 | 2013-01-02 | 江苏恒顺醋业股份有限公司 | Spicy pickled bittern and its preparation method |
| CN103610209A (en) * | 2013-11-13 | 2014-03-05 | 湖南科技大学 | Natural plant preservative taking rape seed cakes and folium ginkgo as raw materials as well as preparation method and application thereof |
| CN104161267A (en) * | 2014-06-25 | 2014-11-26 | 成都大学 | Mashed garlic dried meat and production method thereof |
| CN104286890A (en) * | 2014-09-25 | 2015-01-21 | 章宏卫 | Appetizing sauce spiced beef and preparation method thereof |
| CN105211824A (en) * | 2015-11-12 | 2016-01-06 | 中国农业科学院农产品加工研究所 | The quantitative local flavor modulator approach of stewed meat products |
| CN105685843A (en) * | 2016-01-05 | 2016-06-22 | 萧县井全食品有限公司 | Sauce braised meat product and production technology thereof |
| CN106616394A (en) * | 2016-12-06 | 2017-05-10 | 重庆百味佳食品有限公司 | Processing method of pot-stewed meat |
-
2017
- 2017-08-24 CN CN201710732847.2A patent/CN107467523A/en active Pending
Patent Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1813576A (en) * | 2005-02-02 | 2006-08-09 | 于连富 | Stewed flavor and its preparation |
| CN1775086A (en) * | 2005-11-24 | 2006-05-24 | 周桦 | Method for producing aqueous spice-hot condiment |
| CN101084936A (en) * | 2006-06-08 | 2007-12-12 | 天津天士力之骄药业有限公司 | Method for preparing ginkgo leaves extraction |
| CN102845701A (en) * | 2012-08-28 | 2013-01-02 | 江苏恒顺醋业股份有限公司 | Spicy pickled bittern and its preparation method |
| CN103610209A (en) * | 2013-11-13 | 2014-03-05 | 湖南科技大学 | Natural plant preservative taking rape seed cakes and folium ginkgo as raw materials as well as preparation method and application thereof |
| CN104161267A (en) * | 2014-06-25 | 2014-11-26 | 成都大学 | Mashed garlic dried meat and production method thereof |
| CN104286890A (en) * | 2014-09-25 | 2015-01-21 | 章宏卫 | Appetizing sauce spiced beef and preparation method thereof |
| CN105211824A (en) * | 2015-11-12 | 2016-01-06 | 中国农业科学院农产品加工研究所 | The quantitative local flavor modulator approach of stewed meat products |
| CN105685843A (en) * | 2016-01-05 | 2016-06-22 | 萧县井全食品有限公司 | Sauce braised meat product and production technology thereof |
| CN106616394A (en) * | 2016-12-06 | 2017-05-10 | 重庆百味佳食品有限公司 | Processing method of pot-stewed meat |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106889558B (en) | Spiced egg flavoring and preparation method thereof | |
| CN102578610B (en) | Seasoning product with chicken flavor, and preparation method and application of same | |
| CN101606678B (en) | Flavoring agent, preparation method and application thereof | |
| CN105077140A (en) | Stomach-nourishing seasoning and preparation method thereof | |
| CN101361554A (en) | Chicken meat flavouring matter and production method thereof | |
| CN104957657A (en) | Manufacturing method of Jinkui duck neck | |
| CN103181533B (en) | Compound seasoning and preparation method thereof | |
| CN104026541B (en) | A kind of preparation method of the resistant to cook type chicken powder with natural fresh shrimp local flavor | |
| CN103907893B (en) | A kind of toppings of vegetarian chicken meat local flavor | |
| CN112956673A (en) | Plant pork flavor flavoring and preparation method and application thereof | |
| CN105124525A (en) | Seafood and yolk spiced salt | |
| JP2019208469A (en) | Food composition and production method for same | |
| KR20120134606A (en) | Soybean paste and manufacturing method thereof | |
| CN108041539A (en) | The processing method that one breeder bone stews fresh soup chickens' extract block | |
| KR102133648B1 (en) | How to make seasoned meat containing omija extract | |
| JP2009297009A (en) | Minced meat and food using the same | |
| CN107467523A (en) | A kind of method that ginkgo leaf synergetic hydrolysis albumen maintains Spiced beef shelf life good appearance | |
| CN103907886B (en) | A kind of toppings of vegetarian diet shrimp local flavor | |
| CN103907894B (en) | A kind of toppings of vegetarian beef local flavor | |
| CN106213420A (en) | A kind of Islamic StewIngredient and preparation method thereof | |
| CN103907887B (en) | A kind of toppings of vegetarian diet pig flesh flavor | |
| CN105146547A (en) | Beef with pickled peppers and preparation method thereof | |
| CN105661165A (en) | Braised beef flavor noodle seasoning | |
| KR20200008313A (en) | Manufacturing method of a tea-bag for broth | |
| CN107495138A (en) | A kind of spicy beef jerky and preparation method thereof |
Legal Events
| 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 | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20171215 |
|
| RJ01 | Rejection of invention patent application after publication |