CN107997091A - A kind of preparation process using ham as the soup-stock of primary raw material - Google Patents
A kind of preparation process using ham as the soup-stock of primary raw material Download PDFInfo
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- CN107997091A CN107997091A CN201711367961.6A CN201711367961A CN107997091A CN 107997091 A CN107997091 A CN 107997091A CN 201711367961 A CN201711367961 A CN 201711367961A CN 107997091 A CN107997091 A CN 107997091A
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- 239000002994 raw material Substances 0.000 title claims abstract description 25
- 238000002360 preparation method Methods 0.000 title claims abstract description 21
- 210000000988 bone and bone Anatomy 0.000 claims abstract description 26
- 102000004190 Enzymes Human genes 0.000 claims abstract description 21
- 108090000790 Enzymes Proteins 0.000 claims abstract description 21
- 235000013372 meat Nutrition 0.000 claims abstract description 21
- 238000009835 boiling Methods 0.000 claims abstract description 17
- 235000013330 chicken meat Nutrition 0.000 claims abstract description 17
- 235000013599 spices Nutrition 0.000 claims abstract description 16
- 230000009849 deactivation Effects 0.000 claims abstract description 14
- 239000000796 flavoring agent Substances 0.000 claims abstract description 12
- 235000019634 flavors Nutrition 0.000 claims abstract description 12
- 239000000463 material Substances 0.000 claims abstract description 11
- 239000007788 liquid Substances 0.000 claims abstract description 10
- 239000000843 powder Substances 0.000 claims abstract description 9
- 241000287828 Gallus gallus Species 0.000 claims abstract description 7
- 150000001413 amino acids Chemical class 0.000 claims abstract description 7
- 235000013305 food Nutrition 0.000 claims abstract description 7
- 235000014347 soups Nutrition 0.000 claims abstract description 6
- 241000894006 Bacteria Species 0.000 claims abstract description 5
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 5
- 239000003963 antioxidant agent Substances 0.000 claims abstract description 5
- 230000003078 antioxidant effect Effects 0.000 claims abstract description 5
- 238000001816 cooling Methods 0.000 claims abstract description 5
- 230000001599 osteoclastic effect Effects 0.000 claims abstract description 5
- 238000004806 packaging method and process Methods 0.000 claims abstract description 5
- 150000003839 salts Chemical class 0.000 claims abstract description 5
- 239000011780 sodium chloride Substances 0.000 claims abstract description 5
- 239000002562 thickening agent Substances 0.000 claims abstract description 5
- 108010064851 Plant Proteins Proteins 0.000 claims description 5
- 235000020997 lean meat Nutrition 0.000 claims description 5
- 235000021118 plant-derived protein Nutrition 0.000 claims description 5
- 239000003531 protein hydrolysate Substances 0.000 claims description 5
- 108700023418 Amidases Proteins 0.000 claims description 4
- 208000010392 Bone Fractures Diseases 0.000 claims description 4
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 4
- 244000203593 Piper nigrum Species 0.000 claims description 4
- 235000008184 Piper nigrum Nutrition 0.000 claims description 4
- 101000693530 Staphylococcus aureus Staphylokinase Proteins 0.000 claims description 4
- 102000005922 amidase Human genes 0.000 claims description 4
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 4
- 235000013614 black pepper Nutrition 0.000 claims description 4
- 229940041514 candida albicans extract Drugs 0.000 claims description 4
- 239000000084 colloidal system Substances 0.000 claims description 4
- 239000008103 glucose Substances 0.000 claims description 4
- 238000012797 qualification Methods 0.000 claims description 4
- 230000008719 thickening Effects 0.000 claims description 4
- 239000012138 yeast extract Substances 0.000 claims description 4
- 244000061520 Angelica archangelica Species 0.000 claims description 3
- 235000001287 Guettarda speciosa Nutrition 0.000 claims description 3
- 240000007232 Illicium verum Species 0.000 claims description 3
- 235000008227 Illicium verum Nutrition 0.000 claims description 3
- 244000223014 Syzygium aromaticum Species 0.000 claims description 3
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 3
- 239000002304 perfume Substances 0.000 claims description 2
- 229910017435 S2 In Inorganic materials 0.000 claims 1
- 239000003205 fragrance Substances 0.000 abstract description 4
- 102000004196 processed proteins & peptides Human genes 0.000 abstract description 4
- 108090000765 processed proteins & peptides Proteins 0.000 abstract description 4
- 239000004615 ingredient Substances 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 102000015636 Oligopeptides Human genes 0.000 abstract description 2
- 108010038807 Oligopeptides Proteins 0.000 abstract description 2
- 229920001184 polypeptide Polymers 0.000 abstract description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 235000013409 condiments Nutrition 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 240000001008 Dimocarpus longan Species 0.000 description 1
- 235000000235 Euphoria longan Nutrition 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000005202 decontamination Methods 0.000 description 1
- 230000003588 decontaminative effect Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000006260 foam Substances 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 230000002779 inactivation Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000001931 piper nigrum l. white Substances 0.000 description 1
- 235000019419 proteases Nutrition 0.000 description 1
- 239000011435 rock Substances 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 210000001835 viscera Anatomy 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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- 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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/48—Addition of, or treatment with, 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
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
-
- 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
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
-
- 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
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/25—Removal of unwanted matter, e.g. deodorisation or detoxification using enzymes
-
- 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)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Microbiology (AREA)
- Biochemistry (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The present invention relates to soup-stock fabricating technology field, disclose a kind of preparation process using ham as the soup-stock of primary raw material, include the following steps, by ham bone, meat of ham, chicken meat through osteoclastic crusher machine, ham bone, meat of ham and chicken are added into cooker boiling；Biology enzyme is added in the bone soup through boiling to be digested；Enzymolysis liquid is heated up enzyme deactivation, enzymolysis liquid is filtered after enzyme deactivation；Carry out Maillard reaction；Thickener, freshener, salt, wild bacterium powder, food flavor spices are added after reaction, and fragrance, freshness, saline taste, viscosity etc. are allocated and add antioxidant；Cooling, overground, packaging.The exemplary preparation process using ham as the soup-stock of primary raw material of the invention, the heteroacid and bitter peptides in ham soup-stock can not only be reduced, to reach continuous effective control release polypeptide, oligopeptides and amino acid, ensure that the nutritional ingredient of various materials in raw material is not damaged, and can ensure the honest flavor of ham soup-stock.
Description
Technical field
The present invention relates to soup-stock formula technique field, more particularly to a kind of preparation work using ham as the soup-stock of primary raw material
Skill.
Background technology
Traditional stock is usually using old hen, chicken bone, pig bone, rock sugar, white pepper grain, dried longan pulp, ginger etc. as main
The clear soup that material is brewed into, its delicious flavour, is a kind of condiment or raw material that dish is cooked, and place every when cooking plus water is such as
Fruit, which is changed, makees soup-stock, and dish must more delicious fresh perfume (or spice).But the raw material of traditional stock are relatively simple, and mainly using chicken as
It is main, lack of diversity.
The making of traditional stock usually cleans old hen, especially removal is sticked in the internal organ on skeleton, with hot boiling water
Filtering in five minutes is boiled to pick up；Then by boiling rolling plus slow fire burning, the decontamination foam such as old hen, ham, cover pot cover and boil one
Half；All condiment materials are added, then are boiled 30 minutes, and add water as needed；Boil again 10 minutes, the system of soup-stock is completed after filtering
Make.If however, according to traditional production technology, the high temperature in digestion process not only results in the enzyme added in ham soup-stock
Inactivation, while the nutritional ingredient of portion of material will be also destroyed, and then influence the flavor of ham soup-stock.
The content of the invention
In view of the above-mentioned problems, it is an object of the invention to overcome the shortcomings of traditional stock preparation process, there is provided one kind is with fire
Leg is the preparation process of the soup-stock of primary raw material.
In order to realize goal of the invention, the present invention adopts the following technical scheme that：
A kind of preparation process using ham as the soup-stock of primary raw material, comprises the following steps：
S1, Feedstock treating：
S11, ham bone, meat of ham, the chicken meat of selection check qualification are spare；
S12, by above-mentioned ham bone, meat of ham, chicken meat through osteoclastic crusher machine, then is broken into bone mud by broken bone is levigate；
S13, by spice grind into powder；
S2, boiling：Ham bone, meat of ham and chicken are added into cooker boiling；
S3, enzymolysis：Biology enzyme is added in the bone soup through boiling to be digested,；
S4, enzyme deactivation：Enzymolysis liquid is heated up enzyme deactivation, enzymolysis liquid is filtered after enzyme deactivation；
S5, Maillard reaction：Amino acid, glucose, spice, yeast extract, plant protein hydrolysate are added, carries out Mei Lade
Reaction；
S6, thickening, allotment：Thickener, freshener, salt, wild bacterium powder, food flavor spices are added after reaction,
Fragrance, freshness, saline taste, viscosity etc. are allocated and add antioxidant；
S7, cooling, overground, packaging：Material is wrapped after being cooled to required temperature through colloid mill homogeneous, then with bottle placer
Dress.
Further, in step S11, meat of ham includes ham lean meat and ham fat meat.
Further, in step S13, spice includes illiciumverum, cloves, the root of Dahurain angelica and black pepper.
Further, in step S2, temperature, time, pressure, 85-95 DEG C of temperature strictly are controlled by standard, the time is
40-60 minutes, pressure 0.25MPa-0.35MPa.
Further, step S3, controls temperature, time, and temperature is 50-55 DEG C, and the time is 180-249 minutes.
Further, the biology enzyme in step S3 includes neutral proteinase and paddy Guang amidase.
Further, enzyme-removal temperature is 90-95 DEG C in step S4, and the time is 15-20 minutes
Further, in step S5, the temperature of Maillard reaction is 100-115 DEG C, and the time is 30-40 minutes.
The beneficial effects of the invention are as follows：
The exemplary preparation process using ham as the soup-stock of primary raw material of the invention, on the basis of the formula of traditional stock,
Using food materials such as ham bone, meat of ham, ham fat meat, the materials such as protease, food flavor enzyme, amino acid, plant protein hydrolysate are added,
Raw material have not only been greatly enriched, but also has improved the nutritive value of soup-stock and improves its flavor, ham can not only be reduced
Heteroacid and bitter peptides in soup-stock, to reach continuous effective control release polypeptide, oligopeptides and amino acid, ensure various in raw material
The nutritional ingredient of material is not damaged, and can ensure the honest flavor of ham soup-stock.
Embodiment
In order to be better understood by technical scheme, the present invention is made furtherly with reference to specific embodiment
It is bright.
Embodiment 1
A kind of preparation process using ham as the soup-stock of primary raw material, comprises the following steps：
S1, Feedstock treating：
S11, ham bone, meat of ham, the chicken meat of selection check qualification are spare；
S12, by above-mentioned ham bone, meat of ham, chicken meat through osteoclastic crusher machine, then is broken into bone mud by broken bone is levigate；
S13, by spice grind into powder；
S2, boiling：Ham bone, meat of ham and chicken are added into cooker boiling, 85-95 DEG C of temperature, the time is 40-60 points
Clock, pressure 0.25MPa-0.35MPa；
S3, enzymolysis：Neutral proteinase is added in the bone soup through boiling and paddy Guang amidase is digested, temperature 50-
55 DEG C, the time is 180-249 minutes；
S4, enzyme deactivation：Enzymolysis liquid is heated up enzyme deactivation, enzymolysis liquid is filtered after enzyme deactivation, temperature is 90-95 DEG C, and the time is 15-20 points
Clock；
S5, Maillard reaction：Amino acid, glucose, spice, yeast extract, plant protein hydrolysate are added, carries out Mei Lade
Reaction, temperature are 100-115 DEG C, and the time is 30-40 minutes；
S6, thickening, allotment：Thickener, freshener, salt, wild bacterium powder, food flavor spices are added after reaction,
Fragrance, freshness, saline taste, viscosity etc. are allocated and add antioxidant；
S7, cooling, overground, packaging：Material is wrapped after being cooled to required temperature through colloid mill homogeneous, then with bottle placer
Dress.
Embodiment 2
A kind of preparation process using ham as the soup-stock of primary raw material, comprises the following steps：
S1, Feedstock treating：
S11, ham bone, ham lean meat, ham fat meat, the chicken meat of selection check qualification are spare；
S12, by above-mentioned ham bone, ham lean meat, ham fat meat, chicken meat through osteoclastic crusher machine, then broken bone is levigate broken
Skeletonization mud；
S13, by illiciumverum, cloves, the root of Dahurain angelica and black pepper grind into powder；
S2, boiling：By ham bone, meat of ham and chicken add cooker boiling, strictly by standard control temperature, when
Between, pressure, 85-95 DEG C of temperature, the time be 40-60 minutes, pressure 0.25MPa-0.35MPa；
S3, enzymolysis：Neutral proteinase is added in the bone soup through boiling and paddy Guang amidase is digested, and controls temperature
Degree, time, temperature are 50-55 DEG C, and the time is 180-249 minutes；
S4, enzyme deactivation：Enzymolysis liquid is heated up enzyme deactivation, enzyme-removal temperature is that enzymolysis liquid is filtered after enzyme deactivation, and temperature is 90-95 DEG C, when
Between be 15-20 minutes；
S5, Maillard reaction：Amino acid, glucose, spice, yeast extract, plant protein hydrolysate are added, carries out Mei Lade
Reaction, the temperature of Maillard reaction is 100-115 DEG C, and the time is 30-40 minutes；
S6, thickening, allotment：Thickener, freshener, salt, wild bacterium powder, food flavor spices are added after reaction,
Fragrance, freshness, saline taste, viscosity etc. are allocated and add antioxidant；
S7, cooling, overground, packaging：Material is wrapped after being cooled to required temperature through colloid mill homogeneous, then with bottle placer
Dress.
The manufacture craft of the above-mentioned preparation process using ham as the soup-stock of primary raw material：By ham bone, ham lean meat, ham
Fat meat and chicken meat are pre-processed, and then carry out high temperature and pressure boiling successively, then add additive and flavor enhancement is made with fire
Leg is the preparation process of the soup-stock of primary raw material.
Above description is only the preferred embodiment of the application and the explanation to institute's application technology principle.People in the art
Member should be appreciated that invention scope involved in the application, however it is not limited to the technology that the particular combination of above-mentioned technical characteristic forms
Scheme, while should also cover in the case where not departing from the inventive concept, carried out by above-mentioned technical characteristic or its equivalent feature
The other technical solutions for being combined and being formed.Such as features described above has similar work(with (but not limited to) disclosed herein
The technical solution that the technical characteristic of energy is replaced mutually and formed.
Claims (8)
1. a kind of preparation process using ham as the soup-stock of primary raw material, it is characterised in that comprise the following steps：
S1, Feedstock treating：
S11, ham bone, meat of ham, the chicken meat of selection check qualification are spare；
S12, by above-mentioned ham bone, meat of ham, chicken meat through osteoclastic crusher machine, then is broken into bone mud by broken bone is levigate；
S13, by spice grind into powder；
S2, boiling：Ham bone, meat of ham and chicken are added into cooker boiling；
S3, enzymolysis：Biology enzyme is added in the bone soup through boiling to be digested；
S4, enzyme deactivation：Enzymolysis liquid is heated up enzyme deactivation, enzymolysis liquid is filtered after enzyme deactivation；
S5, Maillard reaction：Amino acid, glucose, spice, yeast extract, plant protein hydrolysate are added, it is anti-to carry out Mei Lade
Should；
S6, thickening, allotment：Thickener, freshener, salt, wild bacterium powder, food flavor spices are added after reaction, to perfume (or spice)
Taste, freshness, saline taste, viscosity etc. are allocated and add antioxidant；
S7, cooling, overground, packaging：Material is packed after being cooled to required temperature through colloid mill homogeneous, then with bottle placer.
2. the preparation process according to claim 1 using ham as the soup-stock of primary raw material, it is characterised in that step S11
In, meat of ham includes ham lean meat and ham fat meat.
3. the preparation process according to claim 1 using ham as the soup-stock of primary raw material, it is characterised in that step S13
In, spice includes illiciumverum, cloves, the root of Dahurain angelica and black pepper.
4. the preparation process according to claim 1 using ham as the soup-stock of primary raw material, it is characterised in that step S2
In, temperature, time, pressure, 85-95 DEG C of temperature strictly are controlled by standard, the time is 40-60 minutes, pressure 0.25MPa-
0.35MPa。
5. the preparation process according to claim 1 using ham as the soup-stock of primary raw material, it is characterised in that step S3,
Temperature, time are controlled, temperature is 50-55 DEG C, and the time is 180-249 minutes.
6. the preparation process according to claim 1 using ham as the soup-stock of primary raw material, it is characterised in that in step S3
Biology enzyme include neutral proteinase and paddy Guang amidase.
7. the preparation process according to claim 1 using ham as the soup-stock of primary raw material, it is characterised in that in step S4
Enzyme-removal temperature is 90-95 DEG C, and the time is 15-20 minutes.
8. the preparation process according to claim 1 using ham as the soup-stock of primary raw material, it is characterised in that step S5
In, the temperature of Maillard reaction is 100-115 DEG C, and the time is 30-40 minutes.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108719930A (en) * | 2018-05-25 | 2018-11-02 | 金华金字火腿有限公司 | A kind of high efficiency preparation method of Jinhua ham bone taste compound |
| CN113142545A (en) * | 2021-04-23 | 2021-07-23 | 广州日日香食品有限公司 | Beef seasoning sauce based on enzymolysis reaction process and preparation process thereof |
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| CN106360561A (en) * | 2016-10-26 | 2017-02-01 | 西南大学 | Nutritional chicken soup rich in umami peptide and preparation method of soup |
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2017
- 2017-12-18 CN CN201711367961.6A patent/CN107997091A/en active Pending
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|---|---|---|---|---|
| CN101401659A (en) * | 2008-10-30 | 2009-04-08 | 金字火腿股份有限公司 | Ham soup-stock and preparing process thereof |
| CN105495527A (en) * | 2015-12-23 | 2016-04-20 | 云南卓一食品有限公司 | Ham flour and preparation method thereof |
| CN106360561A (en) * | 2016-10-26 | 2017-02-01 | 西南大学 | Nutritional chicken soup rich in umami peptide and preparation method of soup |
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| 刘佳等: "美拉德增香反应制备宣威火腿风味基料研究 ", 《安徽农业科学》 * |
| 张振波等: "反应型火腿香精的研制 ", 《食品科学》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108719930A (en) * | 2018-05-25 | 2018-11-02 | 金华金字火腿有限公司 | A kind of high efficiency preparation method of Jinhua ham bone taste compound |
| CN113142545A (en) * | 2021-04-23 | 2021-07-23 | 广州日日香食品有限公司 | Beef seasoning sauce based on enzymolysis reaction process and preparation process thereof |
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