CN107927701A - A kind of preparation method of ham essence - Google Patents
A kind of preparation method of ham essence Download PDFInfo
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- CN107927701A CN107927701A CN201711244162.XA CN201711244162A CN107927701A CN 107927701 A CN107927701 A CN 107927701A CN 201711244162 A CN201711244162 A CN 201711244162A CN 107927701 A CN107927701 A CN 107927701A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 239000007788 liquid Substances 0.000 claims abstract description 19
- 239000000843 powder Substances 0.000 claims abstract description 15
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 claims abstract description 14
- HMFHBZSHGGEWLO-SOOFDHNKSA-N D-ribofuranose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H]1O HMFHBZSHGGEWLO-SOOFDHNKSA-N 0.000 claims abstract description 10
- PYMYPHUHKUWMLA-LMVFSUKVSA-N Ribose Natural products OC[C@@H](O)[C@@H](O)[C@@H](O)C=O PYMYPHUHKUWMLA-LMVFSUKVSA-N 0.000 claims abstract description 10
- HMFHBZSHGGEWLO-UHFFFAOYSA-N alpha-D-Furanose-Ribose Natural products OCC1OC(O)C(O)C1O HMFHBZSHGGEWLO-UHFFFAOYSA-N 0.000 claims abstract description 10
- LEVWYRKDKASIDU-QWWZWVQMSA-N D-cystine Chemical compound OC(=O)[C@H](N)CSSC[C@@H](N)C(O)=O LEVWYRKDKASIDU-QWWZWVQMSA-N 0.000 claims abstract description 9
- 235000018417 cysteine Nutrition 0.000 claims abstract description 9
- XUJNEKJLAYXESH-UHFFFAOYSA-N cysteine Natural products SCC(N)C(O)=O XUJNEKJLAYXESH-UHFFFAOYSA-N 0.000 claims abstract description 9
- 229960003067 cystine Drugs 0.000 claims abstract description 9
- 239000000796 flavoring agent Substances 0.000 claims abstract description 9
- 235000019634 flavors Nutrition 0.000 claims abstract description 9
- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 claims abstract description 8
- JZRWCGZRTZMZEH-UHFFFAOYSA-N Thiamine Natural products CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 claims abstract description 8
- 229930182817 methionine Natural products 0.000 claims abstract description 8
- 238000000034 method Methods 0.000 claims abstract description 8
- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 claims abstract description 8
- 229960003495 thiamine Drugs 0.000 claims abstract description 8
- 235000019157 thiamine Nutrition 0.000 claims abstract description 8
- 239000011721 thiamine Substances 0.000 claims abstract description 8
- 244000223760 Cinnamomum zeylanicum Species 0.000 claims abstract description 7
- 239000004471 Glycine Substances 0.000 claims abstract description 7
- 240000004760 Pimpinella anisum Species 0.000 claims abstract description 7
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 7
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 7
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 7
- 235000017803 cinnamon Nutrition 0.000 claims abstract description 7
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 7
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 7
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 7
- 241000213006 Angelica dahurica Species 0.000 claims abstract description 6
- 239000004472 Lysine Substances 0.000 claims abstract description 6
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 claims abstract description 6
- 239000000243 solution Substances 0.000 claims description 14
- 239000007864 aqueous solution Substances 0.000 claims description 10
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 claims description 6
- 150000001875 compounds Chemical class 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 239000003337 fertilizer Substances 0.000 claims description 4
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 229910021529 ammonia Inorganic materials 0.000 claims description 3
- 102000004190 Enzymes Human genes 0.000 claims 1
- 108090000790 Enzymes Proteins 0.000 claims 1
- 108091005804 Peptidases Proteins 0.000 claims 1
- 239000004365 Protease Substances 0.000 claims 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims 1
- 239000002131 composite material Substances 0.000 claims 1
- 235000013372 meat Nutrition 0.000 abstract description 9
- 239000003205 fragrance Substances 0.000 description 10
- 238000011156 evaluation Methods 0.000 description 6
- 235000001014 amino acid Nutrition 0.000 description 5
- 150000001413 amino acids Chemical class 0.000 description 5
- 238000006243 chemical reaction Methods 0.000 description 5
- 108010007119 flavourzyme Proteins 0.000 description 5
- 229960004452 methionine Drugs 0.000 description 5
- 230000001953 sensory effect Effects 0.000 description 5
- 235000014347 soups Nutrition 0.000 description 5
- 235000019640 taste Nutrition 0.000 description 5
- 244000036905 Benincasa cerifera Species 0.000 description 4
- 235000011274 Benincasa cerifera Nutrition 0.000 description 4
- 229960002449 glycine Drugs 0.000 description 4
- 239000002304 perfume Substances 0.000 description 3
- 235000015001 Cucumis melo var inodorus Nutrition 0.000 description 2
- 206010013911 Dysgeusia Diseases 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 230000002829 reductive effect Effects 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- AUTALUGDOGWPQH-UBLOVXTBSA-N (2r,3s,4r,5r)-2,3,4,5,6-pentahydroxyhexanal;(2r,3s,4r)-2,3,4,5-tetrahydroxypentanal Chemical compound OC[C@@H](O)[C@H](O)[C@@H](O)C=O.OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O AUTALUGDOGWPQH-UBLOVXTBSA-N 0.000 description 1
- 244000061520 Angelica archangelica Species 0.000 description 1
- 239000004475 Arginine Substances 0.000 description 1
- 244000037364 Cinnamomum aromaticum Species 0.000 description 1
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 description 1
- 108010088842 Fibrinolysin Proteins 0.000 description 1
- 235000001287 Guettarda speciosa Nutrition 0.000 description 1
- XUJNEKJLAYXESH-REOHCLBHSA-N L-Cysteine Chemical compound SC[C@H](N)C(O)=O XUJNEKJLAYXESH-REOHCLBHSA-N 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 description 1
- -1 arginine Chemical class 0.000 description 1
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- SBNFWQZLDJGRLK-UHFFFAOYSA-N phenothrin Chemical compound CC1(C)C(C=C(C)C)C1C(=O)OCC1=CC=CC(OC=2C=CC=CC=2)=C1 SBNFWQZLDJGRLK-UHFFFAOYSA-N 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 230000035484 reaction time 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/26—Meat flavours
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/14—Dried spices
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
- A23L27/215—Synthetic spices, flavouring agents or condiments containing amino acids heated in the presence of reducing sugars, e.g. Maillard's non-enzymatic browning
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/23—Synthetic spices, flavouring agents or condiments containing nucleotides
- A23L27/235—Synthetic spices, flavouring agents or condiments containing nucleotides containing also amino acids
-
- 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)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Seasonings (AREA)
Abstract
The present invention relates to a kind of preparation method of ham essence, which is prepared by the method included the following steps：Get fire leg enzymolysis liquid 50g 200g, ribose 8g 20g, cysteine 0.5g 2g, cystine 0.5g 1.5g, glycine 0.2g 0.8g, lysine 0.2g 0.8g, methionine 0.2g 0.8g, thiamine 0.2g 0.8g, monosodium glutamate 1g 5g, I+G0.5g 4g, star aniseed powder 0.1g 0.6g, ground cinnamon 0.1g 0.6g, Ground Cloves 0.1g 0.6g, angelica dahurica powder 0.1g 0.6g reacts 30min 70min at 90 DEG C 130 DEG C, obtains ham essence.Ham essence ham characteristic flavor on basis prepared by the present invention protrudes, and meat is fragrant harmonious.
Description
Technical field
The present invention relates to a kind of essence, more particularly to a kind of preparation method of ham essence.
Background technology
With the improvement of living standards, in order to meet consumer demand, rich and varied instant food steps into people's
Life.At home, Jinhua ham is the traditional dry marinated meat product in China, and with its unique color, shape is well-known.Ham
Product is extensively welcome by consumer, but that cost of material is directly added as food ingredient is too high for ham, so fire can be prepared
Leg ham essence strong and brisk in taste, true to nature can substantially reduce cost, there is very big practical significance.
The purpose of the present invention is using Jinhua ham as raw material, a kind of fragrance fragrance is prepared by enzymolysis, Maillard reaction
The ham essence laid equal stress on.
The content of the invention
The purpose of the present invention is using Jinhua ham as raw material, a kind of fragrance fragrance is prepared by enzymolysis, Maillard reaction
The ham essence laid equal stress on.The ham essence is rich in taste compounds such as amino acid, peptides, and meat perfume (or spice) feature is obvious, flavor coordination, aftertaste
It is long.
The technical solution adopted in the present invention is：
A kind of ham essence, the ham essence are prepared by the method included the following steps：Get fire leg enzymolysis liquid 50g-
200g, ribose 8g-20g, cysteine 0.5g-2g, cystine 0.5g-1.5g, glycine 0.2g-0.8g, lysine 0.2g-
0.8g, methionine 0.2g-0.8g, thiamine 0.2g-0.8g, monosodium glutamate 1g-5g, I+G 0.5g-4g, star aniseed powder 0.1g-0.6g, meat
Cassia lignea flour 0.1g-0.6g, Ground Cloves 0.1g-0.6g, angelica dahurica powder 0.1g-0.6g react 30min-70min at 90 DEG C -130 DEG C, obtain
To ham essence.
Preferably, the ham enzymolysis liquid is prepared by the method included the following steps：By Jinhua ham stripping and slicing, twist
After broken plus water is made ham aqueous solution, and ham accounts for the 20%-40% of total solution quality in aqueous solution；It is in pH by ham solution
5.0-7.0, temperature are 40 DEG C -60 DEG C, compound fertilizer production (Novozymes Company Flavourzyme 500MG) accounts for total solution
Digested under the conditions of 0.3%-0.8%, enzymolysis time 60min-120min, ham enzymolysis liquid is made.
Preferably, present invention also offers a kind of preparation method of ham essence, include the following steps：
Get fire leg enzymolysis liquid 50g-200g, ribose 8g-20g, cysteine 0.5g-2g, cystine 0.5g-1.5g, sweet ammonia
Sour 0.2g-0.8g, lysine 0.2g-0.8g, methionine 0.2g-0.8g, thiamine 0.2g-0.8g, monosodium glutamate 1g-5g, I+G
0.5g-4g, star aniseed powder 0.1g-0.6g, ground cinnamon 0.1g-0.6g, Ground Cloves 0.1g-0.6g, angelica dahurica powder 0.1g-0.6g are 90
30min-70min is reacted at DEG C -130 DEG C, obtains ham essence.
Preferably, the ham enzymolysis liquid is prepared by the method included the following steps：By Jinhua ham stripping and slicing, twist
After broken plus water is made ham aqueous solution, and ham accounts for the 20%-40% of total solution quality in aqueous solution；It is in pH by ham solution
5.0-7.0, temperature are 40 DEG C -60 DEG C, compound fertilizer production (Novozymes Company Flavourzyme 500MG) accounts for total solution
Digested under the conditions of 0.3%-0.8%, enzymolysis time 60min-120min, ham enzymolysis liquid is made.
The present invention selects compound fertilizer production Flavourzyme 500MG, compound wind in the preparation of ham enzymolysis liquid
Taste Protease F lavourzyme 500MG can be more thoroughly under weak acid or neutral environment aminosal, can also remove low
Bitter taste in degree of hydrolysis product, obtains the hydrolyzate of better flavor.
Beneficial effect possessed by the present invention：
Ham essence ham characteristic flavor on basis prepared by the present invention protrudes, and meat is fragrant harmonious.
Maillard reaction mainly by amino acid and reduced sugar collective effect, is found through experiments that, in reductive monosaccharide, ribose
Brown stain it is fastest (table one), so, select ribose participate in reaction；In amino acid, basic amino acid, such as arginine, rely ammonia
The brown stain speed of acid, cysteine, cystine etc. can produce the indispensable fragrance matter of meat flavour.And amino acid and also
Influence of the ratio of both raw sugar to flavor is very big, present inventors have unexpectedly found that cysteine generates Maillard reaction fragrance matter
It is most important, it is secondly cystine, glycine, methionine and thiamine.It has also been found that add star aniseed powder, ground cinnamon, fourth
After face powder and angelica dahurica powder, the cooking sense of product is stronger, and fragrance is more mellow full, and after adding monosodium glutamate and I+G, product mouthfeel is fresh
Perfume (or spice), long times of aftertaste.
Table one：
| Glucose | Xylose | Arabinose | Ribose | |
| Reaction time | 130min | 100min | 75min | 60min |
Brief description of the drawings
Fig. 1 is the Analyses Methods for Sensory Evaluation Results schematic diagram of embodiment 1,2.
Embodiment
With reference to embodiment, the present invention is described in more detail.But unlimited protection scope of the present invention.
Embodiment 1
A kind of preparation method of ham essence, includes the following steps：
Take Jinhua ham 50g strippings and slicings, rubbing afterwards plus ham aqueous solution is made in water 150g.By ham solution pH for 7.0,
Temperature is 50 DEG C, is digested under the conditions of enzyme Flavourzyme 500MG 0.5g, enzymolysis time 100min, and ham enzymolysis is made
Liquid.Added into this ham enzymolysis liquid ribose 14g, cysteine 1.0g, cystine 0.8g, glycine 0.6g, lysine 0.6g,
Methionine 0.4g, thiamine 0.4g, ground cinnamon 0.3g, Ground Cloves 0.3g react 30min at 120 DEG C.Obtain ham feature wind
Taste protrudes, the fragrant harmonious ham essence of meat.
Embodiment 2
A kind of preparation method of ham essence, includes the following steps：
Take Jinhua ham 50g strippings and slicings, rubbing afterwards plus ham aqueous solution is made in water 75g.By ham solution pH for 6.0,
Temperature is 60 DEG C, is digested under the conditions of enzyme Flavourzyme 500MG 0.4g, enzymolysis time 60min, and ham enzymolysis is made
Liquid.Added into this ham enzymolysis liquid ribose 17g, cysteine 1.5g, cystine 1g, glycine 0.75g, lysine 0.75g,
Methionine 0.5g, thiamine 0.5g, monosodium glutamate 2.5g, I+G3.5g, star aniseed powder 0.4g, ground cinnamon 0.4g, Ground Cloves 0.2g, the root of Dahurain angelica
Powder 0.2g reacts 60min at 110 DEG C.Obtain ham characteristic flavor on basis protrusion, the fragrant harmonious ham essence of meat.
Sensory evaluation room is prepared for three portions of equivalent Winter melon (white gourd) and ham soup,
1# adds the embodiment 2 of soup total amount 0.3%；
2# adds the Jinhua ham of soup total amount 5%,
The embodiment 1 of 3# soup total amount 0.3%.
Sensory evaluation is carried out to the fragrance fragrance of 1#, 2#, 3# Winter melon (white gourd) and ham soup respectively by 10 sensory evaluation persons, and is had a liking for
Property sequence, the result is shown in as shown in Figure 1 (full marks 10 divide)：
The sequence of hobby property：1#>2#>3#
As shown in Figure 1, embodiment 1 is substantially better than by the evaluation of sensory evaluation person, the ham essence of embodiment 2, and
It is better than on the characteristic flavor on basis such as meat perfume, delicate fragrance and marinated taste or is similar to commercially available ham, ham feature protrudes, and meat is aromatic strongly fragrant.
Claims (4)
- A kind of 1. ham essence, it is characterised in that：The ham essence is prepared by the method included the following steps：Get fire leg enzyme Solve liquid 50g-200g, ribose 8g-20g, cysteine 0.5g-2g, cystine 0.5g-1.5g, glycine 0.2g-0.8g, bad ammonia Sour 0.2g-0.8g, methionine 0.2g-0.8g, thiamine 0.2g-0.8g, monosodium glutamate 1g-5g, I+G 0.5g-4g, star aniseed powder 0.1g- 0.6g, ground cinnamon 0.1g-0.6g, Ground Cloves 0.1g-0.6g, angelica dahurica powder 0.1g-0.6g react 30min- at 90 DEG C -130 DEG C 70min, obtains ham essence.
- A kind of 2. ham essence according to claim 1, it is characterised in that：The ham enzymolysis liquid is by including following step Rapid method is prepared：Will Jinhua ham stripping and slicing, rub after plus water be made ham aqueous solution, ham accounts for total molten in aqueous solution The 20%-40% of liquid quality；By ham solution pH be 5.0-7.0, temperature is 40 DEG C -60 DEG C, compound fertilizer production accounts for always Digested under the conditions of 0.3%-0.8%, the enzymolysis time 60min-120min of solution, ham enzymolysis liquid is made.
- A kind of 3. preparation method of ham essence, it is characterised in that：Include the following steps：Get fire leg enzymolysis liquid 50g-200g, ribose 8g-20g, cysteine 0.5g-2g, cystine 0.5g-1.5g, glycine 0.2g-0.8g, lysine 0.2g-0.8g, methionine 0.2g-0.8g, thiamine 0.2g-0.8g, monosodium glutamate 1g-5g, I+G 0.5g- 4g, star aniseed powder 0.1g-0.6g, ground cinnamon 0.1g-0.6g, Ground Cloves 0.1g-0.6g, angelica dahurica powder 0.1g-0.6g are at 90 DEG C -130 30min-70min is reacted at DEG C, obtains ham essence.
- A kind of 4. preparation method of ham essence according to claim 1, it is characterised in that：The ham enzymolysis liquid by The method included the following steps is prepared：Will Jinhua ham stripping and slicing, rub after plus water be made ham aqueous solution, in aqueous solution Ham accounts for the 20%-40% of total solution quality；By ham solution pH be 5.0-7.0, temperature is 40 DEG C -60 DEG C, composite flavor Protease is digested under the conditions of accounting for the 0.3%-0.8% of total solution, enzymolysis time 60min-120min, and ham enzymolysis is made Liquid.
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| CN201711244162.XA CN107927701A (en) | 2017-11-30 | 2017-11-30 | A kind of preparation method of ham essence |
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| CN201711244162.XA CN107927701A (en) | 2017-11-30 | 2017-11-30 | A kind of preparation method of ham essence |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108606037A (en) * | 2018-05-07 | 2018-10-02 | 上海应用技术大学 | A kind of production method of Flavor of Jin-hua Ham soda cracker |
| CN109259177A (en) * | 2018-08-29 | 2019-01-25 | 上海应用技术大学 | A kind of taste compound and preparation method of the object of characteristic flavor on basis containing Jinhua ham |
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| CN101961097A (en) * | 2005-06-23 | 2011-02-02 | 浙江省食品有限公司 | Preparation method of Chinese Ham essence |
| CN102356863A (en) * | 2011-09-13 | 2012-02-22 | 天津春发生物科技集团有限公司 | Xuanwei ham essence |
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| CN108606037A (en) * | 2018-05-07 | 2018-10-02 | 上海应用技术大学 | A kind of production method of Flavor of Jin-hua Ham soda cracker |
| CN109259177A (en) * | 2018-08-29 | 2019-01-25 | 上海应用技术大学 | A kind of taste compound and preparation method of the object of characteristic flavor on basis containing Jinhua ham |
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Application publication date: 20180420 |