CN108740828A - A kind of stewed meat products quantify flavor modulator approach - Google Patents
A kind of stewed meat products quantify flavor modulator approach Download PDFInfo
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- CN108740828A CN108740828A CN201810540857.0A CN201810540857A CN108740828A CN 108740828 A CN108740828 A CN 108740828A CN 201810540857 A CN201810540857 A CN 201810540857A CN 108740828 A CN108740828 A CN 108740828A
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- 235000013622 meat product Nutrition 0.000 title claims abstract description 32
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 22
- 235000019634 flavors Nutrition 0.000 title claims abstract description 22
- 239000000463 material Substances 0.000 claims abstract description 90
- 235000013372 meat Nutrition 0.000 claims abstract description 41
- 229910052736 halogen Inorganic materials 0.000 claims abstract description 40
- 150000002367 halogens Chemical class 0.000 claims abstract description 40
- 235000012054 meals Nutrition 0.000 claims abstract description 34
- 235000015067 sauces Nutrition 0.000 claims abstract description 29
- 235000009508 confectionery Nutrition 0.000 claims abstract description 11
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 claims abstract description 10
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 claims abstract description 10
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 claims abstract description 10
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 10
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 10
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 10
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 10
- 241000234314 Zingiber Species 0.000 claims abstract description 10
- 241000310089 Zingiber kawagoi Species 0.000 claims abstract description 10
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 10
- 235000008397 ginger Nutrition 0.000 claims abstract description 10
- 150000003839 salts Chemical class 0.000 claims abstract description 10
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 10
- 244000290333 Vanilla fragrans Species 0.000 claims abstract description 9
- 235000009499 Vanilla fragrans Nutrition 0.000 claims abstract description 9
- 235000012036 Vanilla tahitensis Nutrition 0.000 claims abstract description 9
- 238000004140 cleaning Methods 0.000 claims abstract description 8
- 235000013882 gravy Nutrition 0.000 claims abstract description 8
- 238000010422 painting Methods 0.000 claims abstract description 8
- 229920001184 polypeptide Polymers 0.000 claims description 58
- 102000004196 processed proteins & peptides Human genes 0.000 claims description 58
- 108090000765 processed proteins & peptides Proteins 0.000 claims description 58
- 239000007788 liquid Substances 0.000 claims description 37
- 235000007164 Oryza sativa Nutrition 0.000 claims description 21
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 21
- 235000009566 rice Nutrition 0.000 claims description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 19
- 239000002994 raw material Substances 0.000 claims description 16
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims description 15
- 235000003140 Panax quinquefolius Nutrition 0.000 claims description 15
- 239000006071 cream Substances 0.000 claims description 15
- 235000008434 ginseng Nutrition 0.000 claims description 15
- 238000002360 preparation method Methods 0.000 claims description 15
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims description 14
- 102000004882 Lipase Human genes 0.000 claims description 14
- 239000004367 Lipase Substances 0.000 claims description 14
- 108090001060 Lipase Proteins 0.000 claims description 14
- 108091005804 Peptidases Proteins 0.000 claims description 14
- 239000004365 Protease Substances 0.000 claims description 14
- 235000019421 lipase Nutrition 0.000 claims description 14
- 239000002002 slurry Substances 0.000 claims description 14
- 238000003756 stirring Methods 0.000 claims description 14
- 239000006228 supernatant Substances 0.000 claims description 14
- 239000009636 Huang Qi Substances 0.000 claims description 12
- 235000013399 edible fruits Nutrition 0.000 claims description 11
- 235000012907 honey Nutrition 0.000 claims description 10
- 235000010749 Vicia faba Nutrition 0.000 claims description 9
- 240000006677 Vicia faba Species 0.000 claims description 9
- 235000002098 Vicia faba var. major Nutrition 0.000 claims description 9
- -1 malt polysaccharide Chemical class 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 9
- 229920001282 polysaccharide Polymers 0.000 claims description 9
- 239000005017 polysaccharide Substances 0.000 claims description 9
- 238000010438 heat treatment Methods 0.000 claims description 8
- 238000000108 ultra-filtration Methods 0.000 claims description 8
- 238000010792 warming Methods 0.000 claims description 8
- 241000283690 Bos taurus Species 0.000 claims description 7
- 102000035195 Peptidases Human genes 0.000 claims description 7
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 7
- 210000004556 brain Anatomy 0.000 claims description 7
- 239000000706 filtrate Substances 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 7
- 239000008213 purified water Substances 0.000 claims description 7
- 240000007594 Oryza sativa Species 0.000 claims 3
- 244000131316 Panax pseudoginseng Species 0.000 claims 2
- 244000025254 Cannabis sativa Species 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 230000035764 nutrition Effects 0.000 abstract description 4
- 230000001900 immune effect Effects 0.000 abstract description 3
- 240000007232 Illicium verum Species 0.000 abstract 1
- 235000008227 Illicium verum Nutrition 0.000 abstract 1
- 241000209094 Oryza Species 0.000 description 18
- 241000208340 Araliaceae Species 0.000 description 13
- 239000000243 solution Substances 0.000 description 6
- 239000012895 dilution Substances 0.000 description 4
- 238000010790 dilution Methods 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- PJANXHGTPQOBST-VAWYXSNFSA-N Stilbene Natural products C=1C=CC=CC=1/C=C/C1=CC=CC=C1 PJANXHGTPQOBST-VAWYXSNFSA-N 0.000 description 3
- PJANXHGTPQOBST-UHFFFAOYSA-N stilbene Chemical compound C=1C=CC=CC=1C=CC1=CC=CC=C1 PJANXHGTPQOBST-UHFFFAOYSA-N 0.000 description 3
- 235000021286 stilbenes Nutrition 0.000 description 3
- 241000254173 Coleoptera Species 0.000 description 2
- 210000001185 bone marrow Anatomy 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 210000004698 lymphocyte Anatomy 0.000 description 2
- 230000035755 proliferation Effects 0.000 description 2
- 210000003719 b-lymphocyte Anatomy 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 238000004113 cell culture Methods 0.000 description 1
- 239000012930 cell culture fluid Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 210000002966 serum Anatomy 0.000 description 1
- 235000013599 spices Nutrition 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
- A23L13/70—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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- 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
- A23L13/03—Coating with a layer; Stuffing, laminating, binding, or compressing of original meat pieces
-
- 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
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
-
- 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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/18—Peptides; Protein hydrolysates
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
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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
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
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- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Zoology (AREA)
- Microbiology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Biochemistry (AREA)
- Biotechnology (AREA)
- Marine Sciences & Fisheries (AREA)
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
A kind of stewed meat products of present invention offer quantify flavor modulator approach, include the following steps：S1, it is drained after cleaning meat material, is spare；S2, by illiciumverum, cassia bark, tealeaves, fennel seeds part, zingiber kawagoii, sweet ancient name for Chinese cabbage, vanilla, Wang Guo, Radix Glycyrrhizae, fructus amomi, branch shell, ginger sugar, soy sauce, salt, it is put into kettle after halogen boils 2h, meat material in step S1 is put into after halogen boils 4-5h and is taken out, thick gravy is drained, obtains halogen meat material；S3, after the halogen meat material in step S2 is put into just cooked material meal simmering 1.5-2h, cold cuts material is obtained；S4, it after sauce is spread in the cold cuts material painting in step S3, was both obtained after packaged, the stewed meat products that technical solution disclosed by the invention is prepared, not only taste is preferable, being rich in nutrition, and can significantly improve human immunological competence and memory capability.
Description
Technical field
The present invention relates to the modulation of the flavor of stewed meat products, specifically a kind of stewed meat products quantify flavor modulator approach.
Background technology
Stewed meat products are that raw meat adds water to cook after precooking, then with spice and seasoning.Stewed meat products
All it is cooked meat product, product is soft, with rich flavor, is unsuitable for storing.According to processing technology difference, it is generally classified as three classes：
Boil in plain water meat, dry fruit beetle class and Steamed salted pork in wine class.
The processing key of stewed meat products is to cook and season, and cooks processing link and directly affects the mouthfeel of product and outer
Shape, it is necessary to strict temperature control and heating time.Seasoning is a significant process, and applied science formula selects high-quality dispensing, shape
At product peculiar flavour and color and luster.
Since the unique taste of stewed meat products is therefore, favored by consumers, and the types of stewed meat products is also more
It is various, such as marinated pig trotters, spiced beef.
However, current market sales of stewed meat products taste is more single, nutrition is not enough, and cannot be satisfied consumption
The diversity taste demand of person.
It is based on, the unique taste of dry fruit beetle, a series of patent documents about stewed meat products product are reported as in succession
State's Patent No.：CN201510772022.4, it is open " a kind of stewed meat products quantify flavor modulator approach ", however it is special by this
The method of sharp document report, the stewed meat products taste being prepared is more single, and nutrition is more single.For above-mentioned existing skill
It is insufficient existing for art, there is not a kind of more effective mode to solve so far.
Invention content
(1) the technical issues of solving
In view of the deficiency of the prior art, a kind of stewed meat products of present invention offer quantify flavor modulator approach,
The stewed meat products that technical solution disclosed by the invention is prepared, not only taste is preferable, being rich in nutrition, and can improve
Human immunological competence and memory capability.
(2) technical solution
In order to achieve the above object, the present invention is achieved by the following technical programs:
A kind of stewed meat products quantify flavor modulator approach, include the following steps：
S1, it is drained after cleaning meat material, is spare；
S2, by 5-10 parts octagonal, 10-15 parts of cassia bark, 1-2 parts of tealeaves, 2-4 parts of fennel seeds, 3-6 parts of zingiber kawagoii, sweet ancient name for Chinese cabbage 2-4
Part, 1-2 parts of vanilla, 2-4 parts of king fruit, 1-2 parts of Radix Glycyrrhizae, 1-2 parts of fructus amomi, 2-4 parts of branch shell, 8-10 parts of ginger sugar, 65-80 parts of soy sauce,
35-40 parts of salt is put into kettle after halogen boils 2h, the meat material in step S1 is put into after halogen boils 4-5h and is taken out, thick gravy is drained,
Obtain halogen meat material；
S3, after the halogen meat material in step S2 is put into just cooked material meal simmering 1.5-2h, cold cuts material is obtained.
Above-mentioned material meal is made of the raw material of following parts by weight：100-200 parts of quality glutinous rice, 12-20 parts of Bee Pollen, ginseng tablet
2-4 parts, 2-3 parts of Radix Astragali, the preparation method of 5-8 parts of crab cream, the material meal include the following steps：
A1：After quality glutinous rice is cleaned, after suitable water is added, after pollen pini addition is uniformly mixed, by ginseng
Piece and Radix Astragali are added；
A2：Heating is boiled to thin rice gruel and is blistered, and crab cream is put into ripe to material meal；
S4, it after sauce is spread in the cold cuts material painting in step S3, was both obtained after packaged.
Preferably, in the step S2 by octagonal 8 parts, 13 parts of cassia bark, 1.5 parts of tealeaves, 2.5 parts of fennel seeds, 4 parts of zingiber kawagoii,
2.5 parts of sweet ancient name for Chinese cabbage, 1.5 parts of vanilla, 3 parts of king fruit, 1.5 parts of Radix Glycyrrhizae, 3 parts of 1.5 part, shell of fructus amomi, 9 parts of ginger sugar, 75 parts of soy sauce, salt
It 38 parts, is put into kettle after halogen boils 2h, the meat material in step S1 is put into after halogen boils 4.5h and is taken out.
Preferably, the halogen meat material in step S2 is put into just cooked material meal in the step S3 and simmers 1.8h
Afterwards, cold cuts material is obtained.
Preferably, the sauce in the step S4 is made of the raw material of following parts by weight：25-30 parts of thick broad-bean sauce, honey 2-4
Part, 1-2 parts of malt polysaccharide, 0.02-0.04 parts of polypeptide liquid.
Preferably, the sauce is made of the raw material of following parts by weight：28 parts of thick broad-bean sauce, 3 parts of honey, malt polysaccharide 1.5
Part, 0.03 part of polypeptide liquid.
The preparation method of aforementioned polypeptides liquid includes the following steps：
B1：Be added 800-900 parts of purified water, 2-3 after fresh foie gras and fresh bovine brain being crushed according to composition by weight
Stir 35-55min under the conditions of DEG C, the pH of adding citric acid tune agitating paddle liquid is 7.2-7.4 in whipping process, is warming up to 28-38 DEG C
It is added protease and lipase afterwards, after insulated and stirred 2-3h, stops stirring, be cooled to 0.5-1 DEG C, obtain polypeptide slurries；
B2, after centrifuging the polypeptide slurries in step B1 2-5 times, merge supernatant and risen after activated carbon is added in supernatant
To 60-65 DEG C, inactivated proteases and lipase filter, polypeptide stoste are obtained after being cooled to room temperature temperature while hot；
B3, by the polypeptide filtrate in step B2 after ultrafiltration membrance filter, obtain molecular weight be 5000 dalton polypeptide liquid.
Advantageous effect
The present invention provides a kind of stewed meat products to quantify flavor modulator approach, is boiled in a covered pot over a slow fire using material meal during preparation method
Halogen meat material is boiled, during simmering, is expected in meal because containing pollen pini, crab cream, ginseng tablet, Radix Astragali, nutrients during simmering
Matter enters in halogen meat material.Meanwhile expecting that the meter Xiang of meal and the fragrance of honey are also entered in material meat.
The present invention wherein contains polypeptide liquid, polypeptide in one layer of sauce of surface smear of material meat for increasing taste in sauce
It is nutritional ingredient of the polypeptide liquid of 5000 dalton as sauce that liquid, which uses ultrafiltration membrance filter, selection molecular weight,.Aforementioned polypeptides liquid
Human immunological competence can not only be improved, and human body memory capability can be effectively improved.
Specific implementation mode
In order to make the object, technical scheme and advantages of the embodiment of the invention clearer, below in conjunction with the embodiment of the present invention,
Technical scheme in the embodiment of the invention is clearly and completely described, it is clear that described embodiment is the present invention one
Divide embodiment, instead of all the embodiments.Based on the embodiments of the present invention, those of ordinary skill in the art are not making
The every other embodiment obtained under the premise of creative work, shall fall within the protection scope of the present invention.
Embodiment 1:
A kind of stewed meat products quantify flavor modulator approach, include the following steps：
S1, it is drained after cleaning meat material, is spare；
By 8 parts octagonal, 13 parts of cassia bark, 1.5 parts of tealeaves, 2.5 parts of fennel seeds, 4 parts of zingiber kawagoii, sweet ancient name for Chinese cabbage in S2, the step S2
2.5 parts, 1.5 parts of vanilla, 3 parts of king fruit, 1.5 parts of Radix Glycyrrhizae, 3 parts of 1.5 part, shell of fructus amomi, 9 parts of ginger sugar, 75 parts of soy sauce, salt 38
Part, it is put into kettle after halogen boils 2h, the meat material in step S1 is put into after halogen boils 4.5h and is taken out, thick gravy is drained, obtains halogen meat
Material；
S3, after the halogen meat material in step S2 is put into just cooked material meal simmering 1.8h, cold cuts material is obtained；
Wherein, material meal is made of the raw material of following parts by weight：150 parts of quality glutinous rice, 15 parts of Bee Pollen, 2.5 parts of ginseng tablet,
The preparation method of 2.5 parts of Radix Astragali, 6 parts of crab cream, the material meal includes the following steps：
A1：After quality glutinous rice is cleaned, after suitable water is added, after pollen pini addition is uniformly mixed, by ginseng
Piece and Radix Astragali are added；
A2：Heating is boiled to thin rice gruel and is blistered, and crab cream is put into ripe to material meal；
S4, it after sauce is spread in the cold cuts material painting in step S3, was both obtained after packaged.
Wherein, sauce is made of the raw material of following parts by weight：28 parts of thick broad-bean sauce, 3 parts of honey, 1.5 parts of malt polysaccharide, polypeptide
0.03 part of liquid.
The preparation method of aforementioned polypeptides liquid includes the following steps：
B1：Be added 900 parts of purified water, 2 DEG C of conditions after fresh foie gras and fresh bovine brain being crushed according to composition by weight
Lower stirring 45min, the pH of adding citric acid tune agitating paddle liquid is 7.3 in whipping process, be added after being warming up to 30 DEG C protease and
Lipase after insulated and stirred 2.5h, stops stirring, is cooled to 1 DEG C, obtains polypeptide slurries；
B2, after centrifuging the polypeptide slurries in step B1 4 times, merge supernatant, heat up after activated carbon is added in supernatant
To 65 DEG C, inactivated proteases and lipase filter, polypeptide stoste are obtained after being cooled to room temperature while hot；
B3, by the polypeptide filtrate in step B2 after ultrafiltration membrance filter, obtain molecular weight be 5000 dalton polypeptide liquid.
Embodiment 2:
A kind of stewed meat products quantify flavor modulator approach, include the following steps：
S1, it is drained after cleaning meat material, is spare；
In S2, the step S2 by octagonal 5 parts, 10 parts of cassia bark, 1 part of tealeaves, 2 parts of fennel seeds, 4 parts of zingiber kawagoii, 2 parts of sweet ancient name for Chinese cabbage,
1 part of vanilla, 2 parts of king fruit, 1 part of Radix Glycyrrhizae, 3 parts of 1.5 part, shell of fructus amomi, 10 parts of ginger sugar, 65 parts of soy sauce, 38 parts of salt, are put into water
After halogen boils 2h in pot, the meat material in step S1 is put into after halogen boils 5h and is taken out, thick gravy is drained, obtains halogen meat material；
S3, after the halogen meat material in step S2 is put into just cooked material meal simmering 2h, cold cuts material is obtained；
Wherein, material meal is made of the raw material of following parts by weight：100 parts of quality glutinous rice, 20 parts of Bee Pollen, 2.5 parts of ginseng tablet,
The preparation method of 3 parts of Radix Astragali, 8 parts of crab cream, the material meal includes the following steps：
A1：After quality glutinous rice is cleaned, after suitable water is added, after pollen pini addition is uniformly mixed, by ginseng
Piece and Radix Astragali are added；
A2：Heating is boiled to thin rice gruel and is blistered, and crab cream is put into ripe to material meal；
S4, it after sauce is spread in the cold cuts material painting in step S3, was both obtained after packaged.
Wherein, sauce is made of the raw material of following parts by weight：25 parts of thick broad-bean sauce, 2 parts of honey, 2 parts of malt polysaccharide, polypeptide liquid
0.02 part.
The preparation method of aforementioned polypeptides liquid includes the following steps：
B1：Be added 800 parts of purified water, 3 DEG C of conditions after fresh foie gras and fresh bovine brain being crushed according to composition by weight
Lower stirring 35min, the pH of adding citric acid tune agitating paddle liquid is 7.4 in whipping process, be added after being warming up to 38 DEG C protease and
Lipase after insulated and stirred 3h, stops stirring, is cooled to 1 DEG C, obtains polypeptide slurries；
B2, after centrifuging the polypeptide slurries in step B1 5 times, merge supernatant, heat up after activated carbon is added in supernatant
To 60 DEG C, inactivated proteases and lipase filter, polypeptide stoste are obtained after being cooled to room temperature while hot；
B3, by the polypeptide filtrate in step B2 after ultrafiltration membrance filter, obtain molecular weight be 5000 dalton polypeptide liquid.
Embodiment 3:
A kind of stewed meat products quantify flavor modulator approach, include the following steps：
S1, it is drained after cleaning meat material, is spare；
In S2, the step S2 by octagonal 10 parts, 15 parts of cassia bark, 2 parts of tealeaves, 2 parts of fennel seeds, 2 parts of zingiber kawagoii, 1 part of sweet ancient name for Chinese cabbage,
1 part of vanilla, 4 parts of king fruit, 2 parts of Radix Glycyrrhizae, 4 parts of 1.5 part, shell of fructus amomi, 8 parts of ginger sugar, 80 parts of soy sauce, 40 parts of salt, are put into water
After halogen boils 2h in pot, the meat material in step S1 is put into after halogen boils 5h and is taken out, thick gravy is drained, obtains halogen meat material；
S3, after the halogen meat material in step S2 is put into just cooked material meal simmering 2h, cold cuts material is obtained；
Wherein, material meal is made of the raw material of following parts by weight：200 parts of quality glutinous rice, 12 parts of Bee Pollen, 4 parts of ginseng tablet, Huang
The preparation method of 2 parts of stilbene, 5 parts of crab cream, the material meal includes the following steps：
A1：After quality glutinous rice is cleaned, after suitable water is added, after pollen pini addition is uniformly mixed, by ginseng
Piece and Radix Astragali are added；
A2：Heating is boiled to thin rice gruel and is blistered, and crab cream is put into ripe to material meal；
S4, it after sauce is spread in the cold cuts material painting in step S3, was both obtained after packaged.
Wherein, sauce is made of the raw material of following parts by weight：30 parts of thick broad-bean sauce, 4 parts of honey, 1 part of malt polysaccharide, polypeptide liquid
0.04 part.
The preparation method of aforementioned polypeptides liquid includes the following steps：
B1：Be added 900 parts of purified water, 2 DEG C of conditions after fresh foie gras and fresh bovine brain being crushed according to composition by weight
Lower stirring 55min, the pH of adding citric acid tune agitating paddle liquid is 7.2 in whipping process, be added after being warming up to 28 DEG C protease and
Lipase after insulated and stirred 2h, stops stirring, is cooled to 1 DEG C, obtains polypeptide slurries；
B2, after centrifuging the polypeptide slurries in step B1 5 times, merge supernatant, heat up after activated carbon is added in supernatant
To 60 DEG C, inactivated proteases and lipase filter, polypeptide stoste are obtained after being cooled to room temperature while hot；
B3, by the polypeptide filtrate in step B2 after ultrafiltration membrance filter, obtain molecular weight be 5000 dalton polypeptide liquid.
Embodiment 4:
A kind of stewed meat products quantify flavor modulator approach, include the following steps：
S1, it is drained after cleaning meat material, is spare；
By 6 parts octagonal, 14 parts of cassia bark, 1.5 parts of tealeaves, 3 parts of fennel seeds, 4 parts of zingiber kawagoii, sweet ancient name for Chinese cabbage 3 in S2, the step S2
Part, 2 parts of vanilla, 4 parts of king fruit, 2 parts of Radix Glycyrrhizae, 2.5 parts of 1.5 part, shell of fructus amomi, 8 parts of ginger sugar, 75 parts of soy sauce, 40 parts of salt, are put into
After boiling 2h to halogen in kettle, the meat material in step S1 is put into after halogen boils 5h and is taken out, thick gravy is drained, obtains halogen meat material；
S3, after the halogen meat material in step S2 is put into just cooked material meal simmering 2h, cold cuts material is obtained；
Wherein, material meal is made of the raw material of following parts by weight：150 parts of quality glutinous rice, 18 parts of Bee Pollen, 3 parts of ginseng tablet, Huang
The preparation method of 2 parts of stilbene, 3 parts of crab cream, the material meal includes the following steps：
A1：After quality glutinous rice is cleaned, after suitable water is added, after pollen pini addition is uniformly mixed, by ginseng
Piece and Radix Astragali are added；
A2：Heating is boiled to thin rice gruel and is blistered, and crab cream is put into ripe to material meal；
S4, it after sauce is spread in the cold cuts material painting in step S3, was both obtained after packaged.
Wherein, sauce is made of the raw material of following parts by weight：30 parts of thick broad-bean sauce, 4 parts of honey, 1 part of malt polysaccharide, polypeptide liquid
0.04 part.
The preparation method of aforementioned polypeptides liquid includes the following steps：
B1：Be added 900 parts of purified water, 2 DEG C of conditions after fresh foie gras and fresh bovine brain being crushed according to composition by weight
Lower stirring 55min, the pH of adding citric acid tune agitating paddle liquid is 7.2 in whipping process, be added after being warming up to 28 DEG C protease and
Lipase after insulated and stirred 2h, stops stirring, is cooled to 1 DEG C, obtains polypeptide slurries；
B2, after centrifuging the polypeptide slurries in step B1 5 times, merge supernatant, heat up after activated carbon is added in supernatant
To 60 DEG C, inactivated proteases and lipase filter, polypeptide stoste are obtained after being cooled to room temperature while hot；
B3, by the polypeptide filtrate in step B2 after ultrafiltration membrance filter, obtain molecular weight be 5000 dalton polypeptide liquid.
Embodiment 5:
A kind of stewed meat products quantify flavor modulator approach, include the following steps：
S1, it is drained after cleaning meat material, is spare；
In S2, the step S2 by octagonal 8 parts, 13 parts of cassia bark, 2 parts of tealeaves, 3 parts of fennel seeds, 4 parts of zingiber kawagoii, 3 parts of sweet ancient name for Chinese cabbage,
2 parts of vanilla, 4 parts of king fruit, 2 parts of Radix Glycyrrhizae, 4 parts of 1.5 part, shell of fructus amomi, 8 parts of ginger sugar, 80 parts of soy sauce, 40 parts of salt, are put into water
After halogen boils 2h in pot, the meat material in step S1 is put into after halogen boils 5h and is taken out, thick gravy is drained, obtains halogen meat material；
S3, after the halogen meat material in step S2 is put into just cooked material meal simmering 2h, cold cuts material is obtained；
Wherein, material meal is made of the raw material of following parts by weight：200 parts of quality glutinous rice, 16 parts of Bee Pollen, 4 parts of ginseng tablet, Huang
The preparation method of 3 parts of stilbene, 6 parts of crab cream, the material meal includes the following steps：
A1：After quality glutinous rice is cleaned, after suitable water is added, after pollen pini addition is uniformly mixed, by ginseng
Piece and Radix Astragali are added；
A2：Heating is boiled to thin rice gruel and is blistered, and crab cream is put into ripe to material meal；
S4, it after sauce is spread in the cold cuts material painting in step S3, was both obtained after packaged.
Wherein, sauce is made of the raw material of following parts by weight：30 parts of thick broad-bean sauce, 4 parts of honey, 1 part of malt polysaccharide, polypeptide liquid
0.04 part.
The preparation method of aforementioned polypeptides liquid includes the following steps：
B1：Be added 850 parts of purified water, 2 DEG C of conditions after fresh foie gras and fresh bovine brain being crushed according to composition by weight
Lower stirring 55min, the pH of adding citric acid tune agitating paddle liquid is 7.2 in whipping process, be added after being warming up to 28 DEG C protease and
Lipase after insulated and stirred 2h, stops stirring, is cooled to 1 DEG C, obtains polypeptide slurries；
B2, after centrifuging the polypeptide slurries in step B1 4 times, merge supernatant, heat up after activated carbon is added in supernatant
To 60 DEG C, inactivated proteases and lipase filter, polypeptide stoste are obtained after being cooled to room temperature while hot；
B3, by the polypeptide filtrate in step B2 after ultrafiltration membrance filter, obtain molecular weight be 5000 dalton polypeptide liquid.
Cell culture：
After taking the polypeptide liquid 0.2ml in the embodiment of the present invention 1 to dilute 50-500 times, it is added in cell culture fluid, cultivates
The bone-marrow-derived lymphocyte that human serum is isolated, calculates the proliferation rate of bone-marrow-derived lymphocyte, and experimental result is as shown in table 1：
Table 1：
| Extension rate | Proliferation rate/% |
| 50 times of dilution | 51.2 |
| 200 times of dilution | 40.6 |
| 400 times of dilution | 22.7 |
| 500 times of dilution | 18.9 |
| Blank controla | — |
a：It is not added with the polypeptide liquid of the embodiment of the present invention 1.
As shown in Table 1：The polypeptide liquid that the present invention is applied to stewed meat products surface can promote the increasing of human B lymphocytes
It is raw.
The above embodiments are merely illustrative of the technical solutions of the present invention, rather than its limitations, although with reference to the foregoing embodiments
Invention is explained in detail, it will be understood by those of ordinary skill in the art that:It still can be to aforementioned each implementation
Technical solution recorded in example is modified or equivalent replacement of some of the technical features；And these modification or
It replaces, the spirit and scope for various embodiments of the present invention technical solution that it does not separate the essence of the corresponding technical solution.
Claims (6)
1. a kind of stewed meat products quantify flavor modulator approach, which is characterized in that include the following steps：
S1, it is drained after cleaning meat material, is spare；
S2,5-10 parts octagonal, 10-15 parts of cassia bark, 1-2 parts of tealeaves, 2-4 parts of fennel seeds, zingiber kawagoii 3-6 are divided, is ancient name for Chinese cabbage 2-4 parts sweet, fragrant
1-2 parts careless, 2-4 parts of king fruit, 1-2 parts of Radix Glycyrrhizae, 1-2 parts of fructus amomi, 2-4 parts of branch shell, 8-10 parts of ginger sugar, 65-80 parts of soy sauce, salt
It 35-40 parts, is put into kettle after halogen boils 2h, the meat material in step S1 is put into after halogen boils 4-5h and is taken out, thick gravy is drained, obtains
Halogen meat material；
S3, after the halogen meat material in step S2 is put into just cooked material meal simmering 1.5-2h, cold cuts material is obtained；
The material meal is made of the raw material of following parts by weight：100-200 parts of quality glutinous rice, 12-20 parts of Bee Pollen, ginseng tablet 2-4
Part, 2-3 parts of Radix Astragali, the preparation method of 5-8 parts of crab cream, the material meal include the following steps：
A1：After quality glutinous rice is cleaned, after suitable water is added, after pollen pini addition is uniformly mixed, by ginseng tablet and
Radix Astragali is added；
A2：Heating is boiled to thin rice gruel and is blistered, and crab cream is put into ripe to material meal；
S4, it after sauce is spread in the cold cuts material painting in step S3, was both obtained after packaged.
2. stewed meat products according to claim 1 quantify flavor modulator approach, which is characterized in that will in the step S2
Octagonal 8 parts, 13 parts of cassia bark, 1.5 parts of tealeaves, 2.5 parts of fennel seeds, zingiber kawagoii 4 divide, be 2.5 parts of sweet ancient name for Chinese cabbage, 1.5 parts of vanilla, 3 parts of king fruit, sweet
1.5 parts of grass, 3 parts of 1.5 part, shell of fructus amomi, 9 parts of ginger sugar, 75 parts of soy sauce, 38 parts of salt are put into kettle after halogen boils 2h, will be walked
Meat material in rapid S1, which is put into after halogen boils 4.5h, to be taken out.
3. stewed meat products according to claim 1 quantify flavor modulator approach, which is characterized in that will in the step S3
Halogen meat material in step S2 is put into just cooked material meal simmer 1.8h after, obtain cold cuts material.
4. stewed meat products according to claim 1 quantify flavor modulator approach, which is characterized in that in the step S4
Sauce is made of the raw material of following parts by weight：25-30 parts of thick broad-bean sauce, 2-4 parts of honey, 1-2 parts of malt polysaccharide, polypeptide liquid 0.02-
0.04 part.
5. stewed meat products according to claim 4 quantify flavor modulator approach, which is characterized in that the sauce is by following
The raw material of parts by weight is made：28 parts of thick broad-bean sauce, 3 parts of honey, 1.5 parts of malt polysaccharide, 0.03 part of polypeptide liquid.
6. stewed meat products according to claim 5 quantify flavor modulator approach, which is characterized in that the system of the polypeptide liquid
Preparation Method includes the following steps：
B1：Be added 800-900 parts of purified water, 2-3 DEG C of item after fresh foie gras and fresh bovine brain being crushed according to composition by weight
Stir 35-55min under part, the pH of adding citric acid tune agitating paddle liquid is 7.2-7.4 in whipping process, after being warming up to 28-38 DEG C plus
Enter protease and lipase, after insulated and stirred 2-3h, stops stirring, be cooled to 0.5-1 DEG C, obtain polypeptide slurries；
B2, after centrifuging the polypeptide slurries in step B1 2-5 times, merge supernatant, be warming up to after activated carbon is added in supernatant
60-65 DEG C, inactivated proteases and lipase filter, polypeptide stoste are obtained after being cooled to room temperature while hot；
B3, by the polypeptide filtrate in step B2 after ultrafiltration membrance filter, obtain molecular weight be 5000 dalton polypeptide liquid.
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102334696A (en) * | 2010-07-18 | 2012-02-01 | 山东龙大肉食品股份有限公司 | Boneless pig hoof cooked meat product processing method |
| CN103181572A (en) * | 2013-03-29 | 2013-07-03 | 巫溪县红池腊鲜食品有限公司 | Marinating material combination for sauced meat product and marinating method thereof |
| CN105053872A (en) * | 2015-08-26 | 2015-11-18 | 刘军 | Crab roe soybean sauce |
| CN107495299A (en) * | 2017-08-22 | 2017-12-22 | 安徽本草堂生物科技有限公司 | A kind of processing method of the sandwich sauce of pot-stewed fowl bread |
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2018
- 2018-05-30 CN CN201810540857.0A patent/CN108740828A/en active Pending
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| CN102334696A (en) * | 2010-07-18 | 2012-02-01 | 山东龙大肉食品股份有限公司 | Boneless pig hoof cooked meat product processing method |
| CN103181572A (en) * | 2013-03-29 | 2013-07-03 | 巫溪县红池腊鲜食品有限公司 | Marinating material combination for sauced meat product and marinating method thereof |
| CN105053872A (en) * | 2015-08-26 | 2015-11-18 | 刘军 | Crab roe soybean sauce |
| CN107495299A (en) * | 2017-08-22 | 2017-12-22 | 安徽本草堂生物科技有限公司 | A kind of processing method of the sandwich sauce of pot-stewed fowl bread |
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Application publication date: 20181106 |