CN108813526A - A kind of old altar sauerkraut beef-flavouring paste essence and preparation method thereof - Google Patents
A kind of old altar sauerkraut beef-flavouring paste essence and preparation method thereof Download PDFInfo
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- CN108813526A CN108813526A CN201810606127.6A CN201810606127A CN108813526A CN 108813526 A CN108813526 A CN 108813526A CN 201810606127 A CN201810606127 A CN 201810606127A CN 108813526 A CN108813526 A CN 108813526A
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- 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
-
- 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
- A23L13/06—Meat products; Meat meal; Preparation or treatment thereof with gravy or sauce
-
- 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
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- 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
- A23L27/26—Meat flavours
Abstract
The present disclosure provides a kind of sauerkraut beef-flavouring paste essence, beef-flavouring base-material, sauerkraut flavor base material, seasoning, thickener and water；Beef-flavouring base-material is to be prepared by fresh beef and fresh ox bone by crushing, enzymatic hydrolysis and Maillard reaction；Sauerkraut flavor base material is to be prepared by sauerkraut by vacuum drying, crushing；With nature, pure unique smell, nutritive value is abundant, cost of material is low, does not use chemical addition agent, more safe and healthy during the essence being prepared is edible.The present invention also provides a kind of preparation method of sauerkraut beef-flavouring paste essence, preparation process is simple, is easy to carry out large-scale industrial production；And a kind of sauerkraut beef-flavouring paste essence taste being prepared is natural, unique, safe and healthy, can satisfy the growing life requirement of people.
Description
Technical field
The present invention relates to food processing technology fields, and in particular to a kind of sauerkraut beef-flavouring paste essence and its preparation side
Method.
Background technique
Beef flavor essence is one of the essence quickly grown in recent years, is widely used in instant food, dilated food
In terms of blending, flavor with meat products, but current old altar sauerkraut beef-flavouring paste essence mostly uses chemical substance to deploy
It forms, that there are fragrance is unnatural, mouthfeel is not full, flavor obvious shortcomings not true to nature etc. enough.With the development of society, people are more next
Nature, pure taste are more pursued, existing beef flavor essence can no longer meet the demand of people.
In order to meet the needs of people, largely emerged in large numbers by the beef flavor essence of raw material of wholefood, but it is existing
Still there is apparent defect in beef flavor essence：A part uses fresh beef, butter etc. to prepare beef-flavouring for raw material
Essence, preparation process complexity, high production cost；Another part uses the enzymatic hydrolysis beef extract of market purchasing for raw material, production process
Simply, but its security performance not can guarantee, and need using a large amount of chemical preservative, there are security risks.
Therefore it provides the old altar sauerkraut beef-flavouring paste that a kind of preparation process is simple, production cost is low, safe and healthy is fragrant
The problem of essence and preparation method thereof is those skilled in the art's urgent need to resolve.
Summary of the invention
In view of this, the present invention provides a kind of sauerkraut beef-flavouring paste essence and preparation method thereof, production process
Simply, cost of material is low, and the sauerkraut beef-flavouring paste essence being prepared not only has nature, pure unique smell, and
And it is safe and healthy, it can satisfy the growing demand of people.
To achieve the goals above, the present invention adopts the following technical scheme that：
A kind of sauerkraut beef-flavouring paste essence, which is characterized in that including：Beef-flavouring base-material, is adjusted sauerkraut flavor base material
Taste substance and thickener；The beef-flavouring base-material is by fresh beef and fresh ox bone by crushing, enzymatic hydrolysis and Maillard reaction
It is prepared；The sauerkraut flavor base material is to be prepared by sauerkraut by vacuum drying, crushing.
Preferably, the component including following mass parts：150~180 parts of beef-flavouring base-materials, 18~25 parts of sauerkraut flavor bases
Material, 7.7~11.5 portions of seasonings and 0.2~0.5 part of thickener.
The beneficial effect of above-mentioned optimal technical scheme is：A kind of sauerkraut beef-flavouring paste essence disclosed by the invention, will
The beef-flavouring base-material being prepared by fresh beef and fresh ox bone by crushing, enzymatic hydrolysis and Maillard reaction is as main former
Material cooperates with sauerkraut flavor base material, seasoning, and the essence with unique sauerkraut beef-flavouring, fragrance tool is prepared
Have the characteristics that nature, purity, persistence are strong, and nutritive value is abundant；And the present invention does not use chemical addition agent, is prepared
Essence more meet green, health, safety life idea.
Preferably, the seasoning includes the component of following mass parts：2~3 portions of edible salts, 1.5~2 portions of rock sugar, 1.0~
1.8 parts of zanthoxylum powders, 0.8~1.0 part of white pepper powder, 0.6~0.9 portion of ginger, 0.5~0.8 portion of shallot, 0.6~0.8 portion of garlic,
0.1~0.3 part of illiciumverum, 0.2~0.3 portion of cloves, 0.2~0.4 part of White Chloe, 0.1~0.2 part of cassia bark and 0.1~0.3 part of Lysimachia sikokiana.
The beneficial effect of above-mentioned optimal technical scheme is：Illiciumverum, cloves, white is added in the seasoning that the present invention uses
The spices such as cool, cassia bark and Lysimachia sikokiana cooperate with beef-flavouring base-material, sauerkraut flavor base material, so that the essence being prepared
Thick taste, uniqueness.
Preferably, the thickener is xanthan gum.
A kind of preparation method of sauerkraut beef-flavouring paste essence, which is characterized in that specifically comprise the following steps：
(1) prepared by beef-flavouring base-material：It is anti-by crushing, enzymatic hydrolysis, Mei Lade as raw material using fresh beef and fresh ox bone
Beef-flavouring base-material should be prepared；
(2) prepared by sauerkraut flavor base material：It is raw material by vacuum drying, crushing using fresh sauerkraut, sauerkraut wind is prepared
Taste base-material；
(3) prepared by sauerkraut beef-flavouring paste essence：With the above-mentioned beef-flavouring base-material being prepared, sauerkraut flavor base material
Sauerkraut beef-flavouring paste essence is prepared by homogeneous, concentration for raw material.
The beneficial effect of above-mentioned optimal technical scheme is：The invention discloses a kind of systems of sauerkraut beef-flavouring paste essence
Preparation Method, preparation process is simple, is easy to carry out large-scale industrial production；And a kind of sauerkraut beef-flavouring cream being prepared
Shape essence taste is natural, unique, safe and healthy, can satisfy the growing life requirement of people.
Preferably, the step (1) specifically comprises the following steps：
1. fresh beef and fresh ox bone are weighed respectively, it is spare；
2. being crushed after taking fresh beef sufficiently to clean, water 6~7h of infusion of 9~11 times of quality is then added, obtains beef
Juice；
3. first carrying out boiling ungrease treatment after taking fresh ox bone sufficiently to clean, then it is dried, pulverization process；Then with it is upper
It after stating beef broth merging, is added in colloid mill and carries out homogeneous, substrate solution then is prepared by filtering；
4. first adjusting substrate solution pH value to 5.5~7.5, complex enzyme is then added into substrate solution, and 50~60
4.5~6h is digested at DEG C, finally carries out destroy the enzyme treatment and enzymolysis liquid is prepared；
5. then, adding reduced sugar auxiliary material into above-mentioned enzymolysis liquid, pH value is adjusted after being sufficiently mixed to 7.5~8.0, is heated up
To 95~100 DEG C of 55~65min of reaction, beef-flavouring base-material is prepared.
The beneficial effect of above-mentioned optimal technical scheme is：It is with fresh beef and fresh that the present invention, which prepares beef-flavouring base-material,
Ox bone is raw material, and wherein fresh beef has natural beef flavor, and is capable of providing animal protein abundant；And fresh ox
Not only contain protein, fat, chondroitin, ossein, Phospholipids, phosphoprotein in bone, also containing minerals such as calcium, iron, phosphorus, zinc
And vitamin B1, B2, A etc., nutritive value are abundant.Fresh beef and fresh ox bone are used cooperatively, can obtain has naturally
The beef-flavouring base-material of taste and abundant nutrition value.
Preferably, 1. the mass ratio of middle fresh beef and fresh ox bone is 1~1.2: 1 to the step.
Preferably, the step 3. in it is dry to ox bone moisture content less than 5%, be crushed to the partial size 0.2 of bovine bone powder~
0.5mm；Filtering the strainer used is 100 mesh filter screens.
Preferably, 4. the mass ratio of middle complex enzyme and substrate solution is 3~4.5: 100 to the step, and complex enzyme includes matter
Amount is than the neutral proteinase and papain for 1: 1.
Preferably, 5. the mass ratio of middle reduced sugar auxiliary material and enzymolysis liquid is 5~8: 100 to the step, reduced sugar accessory package
Include the component of following mass parts：5~8 parts of maltose, 2~4 parts of xylose, 0.4 part of cysteine, 0.3 part of thiamine, taurine
0.1 part.
Preferably, the step (2) specifically comprises the following steps：
(a) it takes fresh sauerkraut clean, is spare, then dries under vacuum conditions；
(b) to the sauerkraut after above-mentioned drying, pulverization process is carried out, sauerkraut flavor base material is prepared.
The beneficial effect of above-mentioned optimal technical scheme is：The present invention cleans sauerkraut afterwards, by being dried in vacuo, crushing preparation
Sauerkraut flavor base material is obtained, it can be under the premise of destroying sauerkraut unique smell, guarantee product meets food security standard.
Preferably, step (a) vacuum drying temperature is 60~70 DEG C, and vacuum degree is -0.1Mpa.
Preferably, the step (3) specifically comprises the following steps：
(A) a kind of sauerkraut beef-flavouring paste essence weighs each raw material respectively as described above, spare；
(B) sauerkraut flavor base material and seasoning are added to the water for 1: 5~8 according to solid-liquid mass ratio, infusion 0.5~
Thick gravy is prepared in 0.8h；
(C) beef-flavouring base-material is uniformly mixed with the above-mentioned thick gravy that is prepared, xanthan gum is then added and stirs evenly；Again
Mixed material is added in colloid mill and carries out homogeneous, a kind of sauerkraut beef-flavouring paste finally is prepared by reduced pressure
Essence.
The beneficial effect of above-mentioned optimal technical scheme is：The present invention by sauerkraut flavor base material and seasoning be added to the water into
The taste of seasoning and sauerkraut flavor base material can be sufficiently mixed by row infusion, at the same make thick taste, persistently；By its with
The paste essence with unique sauerkraut beef-flavouring can be prepared by homogeneous in the mixing of beef-flavouring base-material.
It can be seen via above technical scheme that compared with prior art, the present disclosure provides a kind of sauerkraut beef wind
Taste paste essence, with nature, pure unique smell, nutritive value is abundant, cost of material is low, does not use chemical addition agent,
The essence being prepared meets food security standard.The present invention also provides a kind of preparation sides of sauerkraut beef-flavouring paste essence
Method, preparation process is simple, is easy to carry out large-scale industrial production；And a kind of sauerkraut beef-flavouring paste being prepared is fragrant
Smart taste is natural, unique, can satisfy the growing life requirement of people.
Specific embodiment
The following is a clear and complete description of the technical scheme in the embodiments of the invention, it is clear that described embodiment
Only a part of the embodiment of the present invention, instead of all the embodiments.Based on the embodiments of the present invention, the common skill in this field
Art personnel every other embodiment obtained without making creative work belongs to the model that the present invention protects
It encloses.
Embodiment 1
A kind of sauerkraut beef-flavouring paste essence, including：1200g beef-flavouring base-material, 180g sauerkraut flavor base material, 20g
Edible salt, 15g rock sugar, 10g zanthoxylum powder, 8g white pepper powder, 6g ginger, 5g shallot, 6g garlic, 1g illiciumverum, 2g cloves, 2g are white
Cool, 1g cassia bark, 1g Lysimachia sikokiana and 2g xanthan gum.
A kind of preparation method of sauerkraut beef-flavouring paste essence, specifically comprises the following steps：
(1) prepared by beef-flavouring base-material：
1. fresh beef and fresh ox bone are weighed respectively according to mass ratio for 1: 1, it is spare；
2. being crushed after taking fresh beef sufficiently to clean, the water infusion 6h of 9 times of quality is then added, obtains beef broth；
3. first carrying out boiling ungrease treatment after taking fresh ox bone sufficiently to clean, re-dry to moisture content is less than 5%, then powder
Being broken to partial size is 0.2mm；Then it after merging with above-mentioned beef broth, is added in colloid mill and carries out homogeneous, then filtered by 100 mesh
Substrate solution is prepared in net, filtering；
4. adjusting substrate solution pH value to 5.5, complex enzyme is then added into substrate solution, digests 4.5h at 60 DEG C,
Then destroy the enzyme treatment is carried out, enzymolysis liquid is obtained；Wherein, the mass ratio of the complex enzyme and substrate solution of addition is 3: 100, complex enzyme
In include mass ratio be 1: 1 neutral proteinase and papain；
5. then, adding reduced sugar auxiliary material into above-mentioned enzymolysis liquid, pH value is adjusted after being sufficiently mixed to 7.5, is warming up to 100
DEG C reaction 55min, beef-flavouring base-material is prepared；Wherein, the mass ratio of reduced sugar auxiliary material and enzymolysis liquid is 5: 100, reduction
Sugared auxiliary material includes the component of following mass parts：5 parts of maltose, 2 parts of xylose, 0.4 part of cysteine, 0.3 part of thiamine, taurine
0.1 part.
(2) prepared by sauerkraut flavor base material：
(a) fresh sauerkraut is taken to clean, is spare, it is then dry under the conditions of vacuum degree is -0.1Mpa, temperature is 60 DEG C；
(b) to the sauerkraut after above-mentioned drying, pulverization process is carried out, sauerkraut flavor base material is prepared.
(3) prepared by sauerkraut beef-flavouring paste essence：
(A) a kind of sauerkraut beef-flavouring paste essence weighs each raw material respectively as described above, spare；
(B) sauerkraut flavor base material and seasoning are added to the water for 1: 5 according to solid-liquid mass ratio, infusion 0.5h is prepared into
To thick gravy；
(C) beef-flavouring base-material is uniformly mixed with the above-mentioned thick gravy that is prepared, xanthan gum is then added and stirs evenly；Again
Mixed material is added in colloid mill and carries out homogeneous, a kind of sauerkraut beef-flavouring paste finally is prepared by reduced pressure
Essence.
Embodiment 2
A kind of sauerkraut beef-flavouring paste essence, including：1800g beef-flavouring base-material, 250g sauerkraut flavor base material, 30g
Edible salt, 20g rock sugar, 18g zanthoxylum powder, 10g white pepper powder, 9g ginger, 8g shallot, 8g garlic, 3g illiciumverum, 3g cloves, 0.4g
White Chloe, 2g cassia bark, 3g Lysimachia sikokiana and 5g xanthan gum.
A kind of preparation method of sauerkraut beef-flavouring paste essence, specifically comprises the following steps：
(1) prepared by beef-flavouring base-material：
1. fresh beef and fresh ox bone are weighed respectively according to mass ratio for 1.2: 1, it is spare；
2. being crushed after taking fresh beef sufficiently to clean, the water infusion 7h of 11 times of quality is then added, obtains beef broth；
3. first carrying out boiling ungrease treatment after taking fresh ox bone sufficiently to clean, re-dry to moisture content is less than 5%, then powder
Being broken to partial size is 0.5mm；Then it after merging with above-mentioned beef broth, is added in colloid mill and carries out homogeneous, then filtered by 100 mesh
Substrate solution is prepared in net, filtering；
4. adjusting substrate solution pH value to 7.5, complex enzyme is then added into substrate solution, 6h is digested at 50 DEG C, so
After carry out destroy the enzyme treatment, obtain enzymolysis liquid；Wherein, the mass ratio of the complex enzyme and substrate solution of addition is 4.5: 100, complex enzyme
In include mass ratio be 1: 1 neutral proteinase and papain；
5. then, adding reduced sugar auxiliary material into above-mentioned enzymolysis liquid, pH value is adjusted after being sufficiently mixed to 8.0, is warming up to 950
DEG C reaction 65min, beef-flavouring base-material is prepared；Wherein, the mass ratio of reduced sugar auxiliary material and enzymolysis liquid is 8: 100, reduction
Sugared auxiliary material includes the component of following mass parts：8 parts of maltose, 4 parts of xylose, 0.4 part of cysteine, 0.3 part of thiamine, taurine
0.1 part.
(2) prepared by sauerkraut flavor base material：
(a) fresh sauerkraut is taken to clean, is spare, it is then dry under the conditions of vacuum degree is -0.1Mpa, temperature is 70 DEG C；
(b) to the sauerkraut after above-mentioned drying, pulverization process is carried out, sauerkraut flavor base material is prepared.
(3) prepared by sauerkraut beef-flavouring paste essence：
(A) a kind of sauerkraut beef-flavouring paste essence weighs each raw material respectively as described above, spare；
(B) sauerkraut flavor base material and seasoning are added to the water for 1: 8 according to solid-liquid mass ratio, infusion 0.8h is prepared into
To thick gravy；
(C) beef-flavouring base-material is uniformly mixed with the above-mentioned thick gravy that is prepared, xanthan gum is then added and stirs evenly；Again
Mixed material is added in colloid mill and carries out homogeneous, a kind of sauerkraut beef-flavouring paste finally is prepared by reduced pressure
Essence.
Embodiment 3
A kind of sauerkraut beef-flavouring paste essence, including：1500g beef-flavouring base-material, 200g sauerkraut flavor base material, 25g
Edible salt, 18g rock sugar, 15g zanthoxylum powder, 9g white pepper powder, 7g ginger, 7g shallot, 7g garlic, 2g illiciumverum, 2.5g cloves, 3g are white
Cool, 1.5g cassia bark, 2g Lysimachia sikokiana and 2.5g xanthan gum.
A kind of preparation method of sauerkraut beef-flavouring paste essence, specifically comprises the following steps：
(1) prepared by beef-flavouring base-material：
1. fresh beef and fresh ox bone are weighed respectively according to mass ratio for 1.1: 1, it is spare；
2. being crushed after taking fresh beef sufficiently to clean, the water infusion 6.5h of 10 times of quality is then added, obtains beef broth；
3. first carrying out boiling ungrease treatment after taking fresh ox bone sufficiently to clean, re-dry to moisture content is less than 5%, then powder
Being broken to partial size is 0.35mm；Then it after merging with above-mentioned beef broth, is added in colloid mill and carries out homogeneous, then pass through 100 mesh
Substrate solution is prepared in strainer, filtering；
4. adjusting substrate solution pH value to 6, complex enzyme is then added into substrate solution, 5h is digested at 55 DEG C, then
Destroy the enzyme treatment is carried out, obtains enzymolysis liquid wherein, the complex enzyme of addition and the mass ratio of substrate solution are 3.5: 100, in complex enzyme
The neutral proteinase and papain for being 1: 1 including mass ratio；
5. then, adding reduced sugar auxiliary material into above-mentioned enzymolysis liquid, pH value is adjusted after being sufficiently mixed to 7.7, is warming up to 97
DEG C reaction 60min, beef-flavouring base-material is prepared；Wherein, the mass ratio of reduced sugar auxiliary material and enzymolysis liquid is 6: 100, reduction
Sugared auxiliary material includes the component of following mass parts：6 parts of maltose, 3 parts of xylose, 0.4 part of cysteine, 0.3 part of thiamine, taurine
0.1 part.
(2) prepared by sauerkraut flavor base material：
(a) fresh sauerkraut is taken to clean, is spare, it is then dry under the conditions of vacuum degree is -0.1Mpa, temperature is 65 DEG C；
(b) to the sauerkraut after above-mentioned drying, pulverization process is carried out, sauerkraut flavor base material is prepared.
(3) prepared by sauerkraut beef-flavouring paste essence：
(A) a kind of sauerkraut beef-flavouring paste essence weighs each raw material respectively as described above, spare；
(B) sauerkraut flavor base material and seasoning are added to the water for 1: 6 according to solid-liquid mass ratio, infusion 0.7h is prepared into
To thick gravy；
(C) beef-flavouring base-material is uniformly mixed with the above-mentioned thick gravy that is prepared, xanthan gum is then added and stirs evenly；Again
Mixed material is added in colloid mill and carries out homogeneous, a kind of sauerkraut beef-flavouring paste finally is prepared by reduced pressure
Essence.
Embodiment 4
A kind of sauerkraut beef-flavouring paste essence, including：1700g beef-flavouring base-material, 220g sauerkraut flavor base material, 28g
Edible salt, 18g rock sugar, 16g zanthoxylum powder, 9.5g white pepper powder, 8g ginger, 7g shallot, 7g garlic, 2.5g illiciumverum, 2.8g cloves,
3.3g White Chloe, 1.6g cassia bark, 2.5g Lysimachia sikokiana and 4g xanthan gum.
A kind of preparation method of sauerkraut beef-flavouring paste essence, specifically comprises the following steps：
(1) prepared by beef-flavouring base-material：
1. fresh beef and fresh ox bone are weighed respectively according to mass ratio for 1.2: 1, it is spare；
2. being crushed after taking fresh beef sufficiently to clean, the water infusion 7h of 10 times of quality is then added, obtains beef broth；
3. first carrying out boiling ungrease treatment after taking fresh ox bone sufficiently to clean, re-dry to moisture content is less than 5%, then powder
Being broken to partial size is 0.3mm；Then it after merging with above-mentioned beef broth, is added in colloid mill and carries out homogeneous, then filtered by 100 mesh
Substrate solution is prepared in net, filtering；
4. adjusting substrate solution pH value to 7, complex enzyme is then added into substrate solution, 4.8h is digested at 58 DEG C, so
After carry out destroy the enzyme treatment, obtain enzymolysis liquid；Wherein, the mass ratio of the complex enzyme and substrate solution of addition is 4: 100, in complex enzyme
The neutral proteinase and papain for being 1: 1 including mass ratio；
5. then, adding reduced sugar auxiliary material into above-mentioned enzymolysis liquid, pH value is adjusted after being sufficiently mixed to 7.8, is warming up to 98
DEG C reaction 58min, beef-flavouring base-material is prepared；Wherein, the mass ratio of reduced sugar auxiliary material and enzymolysis liquid is 7: 100, reduction
Sugared auxiliary material includes the component of following mass parts：6 parts of maltose, 4 parts of xylose, 0.4 part of cysteine, 0.3 part of thiamine, taurine
0.1 part.
(2) prepared by sauerkraut flavor base material：
(a) fresh sauerkraut is taken to clean, is spare, it is then dry under the conditions of vacuum degree is -0.1Mpa, temperature is 68 DEG C；
(b) to the sauerkraut after above-mentioned drying, pulverization process is carried out, sauerkraut flavor base material is prepared.
(3) prepared by sauerkraut beef-flavouring paste essence：
(A) a kind of sauerkraut beef-flavouring paste essence weighs each raw material respectively as described above, spare；
(B) sauerkraut flavor base material and seasoning are added to the water for 1: 7 according to solid-liquid mass ratio, infusion 0.8h is prepared into
To thick gravy；
(C) beef-flavouring base-material is uniformly mixed with the above-mentioned thick gravy that is prepared, xanthan gum is then added and stirs evenly；Again
Mixed material is added in colloid mill and carries out homogeneous, a kind of sauerkraut beef-flavouring paste finally is prepared by reduced pressure
Essence.
Comparative example 1
Beef-flavouring base-material used in embodiment 4 is replaced with to the enzymatic hydrolysis beef extract of buying, while omitting beef-flavouring
Base-material preparation step, other experiment conditions are constant.
Comparative example 2
Complex enzyme used in embodiment 4 is replaced with into pepsin, other experiment conditions are constant.
Comparative example 3
Complex enzyme used in embodiment 4 is replaced with into neutral proteinase, other experiment conditions are constant.
Comparative example 4
Complex enzyme used in embodiment 4 is replaced with into papain, other experiment conditions are constant.
Effect assessment is carried out to above-described embodiment 1-4 and comparative example 1~4：
One, experimental method：
1, the sauerkraut beef-flavouring paste essence for taking above-described embodiment 1~4 and comparative example 1~4 to be prepared, uses distillation
Water is configured to mass concentration and is 1% solution, and appraiser is asked to assess fragrance and taste, vote.
(1) evaluation criterion：
Fragrance is high-quality：With unique sauerkraut beef flavor, and the fragrance distributed is natural, strong, true to nature；
(2) ballot mode：
Appraiser is directed to the high-quality ticket of throwing that the fragrance that each experiment essence thinks that essence distributes meets good standard again,
Think not meeting not voting for above-mentioned standard.
(3) factor of merit is calculated
According to the factor of merit of each embodiment of appraiser's ballot paper account.
2, the solution obtained to above-mentioned preparation records fragrance every 1h, is detected, until fragrance disappears, obtains each
Test the duration of essence.
3, the sauerkraut beef-flavouring paste essence for taking above-described embodiment 1~4 and comparative example 1~4 to be prepared, at 200 DEG C
Under the conditions of carry out the experiment of 60min high temperature, and fragrance is recorded, is detected.
Two, testing result
Above-mentioned experimental result is recorded, analysis and arrangement, it is as shown in table 1 below to obtain experimental result.
Table 1
| The factor of merit | Duration | Heat-resisting quantity | |
| Embodiment 1 | 94% | 24h | It is excellent |
| Embodiment 2 | 96% | 26h | It is excellent |
| Embodiment 3 | 92% | 28h | It is excellent |
| Embodiment 4 | 98% | 30h | It is excellent |
| Comparative example 1 | 48% | 6h | It is excellent |
| Comparative example 2 | 66% | 8h | It is excellent |
| Comparative example 3 | 58% | 8h | It is excellent |
| Comparative example 4 | 50% | 6h | It is excellent |
It can obviously be learnt by upper table experimental data, compared to comparative example 1-4, a kind of sauerkraut ox that the present invention is prepared
Its factor of merit of meat flavor paste essence absolutely proves that the essence of the invention being prepared has and gives off a strong fragrance, forces 92% or more
Very, natural, pure feature；Meanwhile by duration testing result it is found that a kind of sauerkraut beef wind that the present invention is prepared
The taste paste essence duration more than for 24 hours, illustrate the present invention be prepared essence excellent durability, fragrance more enriching
It is strongly fragrant.Also, it is shown by high temperature resistance testing result, a kind of sauerkraut beef-flavouring paste essence tool that the present invention is prepared
There is excellent high temperature resistance, can satisfy actual operation requirements.
Each embodiment in this specification is described in a progressive manner, the highlights of each of the examples are with other
The difference of embodiment, the same or similar parts in each embodiment may refer to each other.For device disclosed in embodiment
For, since it is corresponded to the methods disclosed in the examples, so being described relatively simple, related place is said referring to method part
It is bright.
The foregoing description of the disclosed embodiments enables those skilled in the art to implement or use the present invention.
Various modifications to these embodiments will be readily apparent to those skilled in the art, as defined herein
General Principle can be realized in other embodiments without departing from the spirit or scope of the present invention.Therefore, of the invention
It is not intended to be limited to the embodiments shown herein, and is to fit to and the principles and novel features disclosed herein phase one
The widest scope of cause.
Claims (10)
1. a kind of sauerkraut beef-flavouring paste essence, which is characterized in that including：Beef-flavouring base-material, sauerkraut flavor base material, seasoning
Material and thickener；The beef-flavouring base-material is by fresh beef and fresh ox bone by crushing, enzymatic hydrolysis and Maillard reaction system
It is standby to obtain；The sauerkraut flavor base material is to be prepared by sauerkraut by vacuum drying, crushing.
2. a kind of sauerkraut beef-flavouring paste essence according to claim 1, which is characterized in that including following mass parts
Component：150~180 parts of beef-flavouring base-materials, 18~25 parts of sauerkraut flavor base materials, 7.7~11.5 portions of seasonings and 0.2~0.5
Part thickener.
3. a kind of sauerkraut beef-flavouring paste essence according to claim 1 or 2, which is characterized in that the seasoning packet
Include the component of following mass parts：2~3 portions of edible salts, 1.5~2 portions of rock sugar, 1.0~1.8 parts of zanthoxylum powders, 0.8~1.0 part of white Hu
Green pepper powder, 0.6~0.9 portion of ginger, 0.5~0.8 portion of shallot, 0.6~0.8 portion of garlic, 0.1~0.3 part of illiciumverum, 0.2~0.3 part of fourth
Perfume, 0.2~0.4 part of White Chloe, 0.1~0.2 part of cassia bark and 0.1~0.3 part of Lysimachia sikokiana.
4. a kind of preparation method of sauerkraut beef-flavouring paste essence according to claim 1 to 3, feature
It is, specifically comprises the following steps：
(1) prepared by beef-flavouring base-material：It is raw material by crushing, digesting, Maillard reaction system using fresh beef and fresh ox bone
It is standby to obtain beef-flavouring base-material；
(2) prepared by sauerkraut flavor base material：It is raw material by vacuum drying, crushing using fresh sauerkraut, sauerkraut flavor base is prepared
Material；
(3) prepared by sauerkraut beef-flavouring paste essence：It is original with the above-mentioned beef-flavouring base-material being prepared, sauerkraut flavor base material
Sauerkraut beef-flavouring paste essence is prepared by homogeneous, concentration in material.
5. a kind of preparation method of sauerkraut beef-flavouring paste essence according to claim 4, which is characterized in that the step
Suddenly (1) specifically comprises the following steps：
1. fresh beef and fresh ox bone are weighed respectively, it is spare；
2. being crushed after taking fresh beef sufficiently to clean, water 6~7h of infusion of 9~11 times of quality is then added, obtains beef broth；
3. first carrying out boiling ungrease treatment after taking fresh ox bone sufficiently to clean, then it is dried, pulverization process；Then with above-mentioned ox
It after gravy merges, is added in colloid mill and carries out homogeneous, substrate solution then is prepared by filtering；
4. first adjusting substrate solution pH value to 5.5~7.5, complex enzyme is then added into substrate solution, and at 50~60 DEG C
4.5~6h is digested, destroy the enzyme treatment is finally carried out and enzymolysis liquid is prepared；
5. it is 5~8% reduced sugar auxiliary materials that mass percent then, is added into above-mentioned enzymolysis liquid, pH value is adjusted after being sufficiently mixed
To 7.5~8.0,95~100 DEG C of 55~65min of reaction are warming up to, beef-flavouring base-material is prepared.
6. a kind of preparation method of sauerkraut beef-flavouring paste essence according to claim 5, which is characterized in that the step
Suddenly 4. the mass ratio of middle complex enzyme and substrate solution is 3~4.5: 100, and complex enzyme includes the neutral proteinase that mass ratio is 1: 1
And papain.
7. a kind of preparation method of sauerkraut beef-flavouring paste essence according to claim 5, which is characterized in that the step
Suddenly 5. the mass ratio of middle reduced sugar auxiliary material and enzymolysis liquid is 5~8: 100, and reduced sugar auxiliary material includes the component of following mass parts：Wheat
5~8 parts of bud sugar, 2~4 parts of xylose, 0.4 part of cysteine, 0.3 part of thiamine, 0.1 part of taurine.
8. a kind of preparation method of sauerkraut beef-flavouring paste essence according to claim 4, which is characterized in that the step
Suddenly (2) specifically comprise the following steps：
(a) it takes fresh sauerkraut clean, is spare, then dries under vacuum conditions；
(b) to the sauerkraut after above-mentioned drying, pulverization process is carried out, sauerkraut flavor base material is prepared.
9. a kind of preparation method of sauerkraut beef-flavouring paste essence according to claim 8, which is characterized in that the step
Suddenly (a) vacuum drying temperature is 60~70 DEG C, and vacuum degree is -0.1Mpa.
10. a kind of preparation method of sauerkraut beef-flavouring paste essence according to claim 4, which is characterized in that described
Step (3) specifically comprises the following steps：
(A) each original is weighed respectively according to a kind of sauerkraut beef-flavouring paste essence as described in claims 1 to 3 any one
Material, it is spare；
(B) sauerkraut flavor base material and seasoning are added to the water for 1: 5~8 according to solid-liquid mass ratio, infusion 0.5~0.8h system
It is standby to obtain thick gravy；
(C) beef-flavouring base-material is uniformly mixed with the above-mentioned thick gravy that is prepared, xanthan gum is then added and stirs evenly；It will mix again
Conjunction material, which is added in colloid mill, carries out homogeneous, and it is fragrant that a kind of sauerkraut beef-flavouring paste finally is prepared by reduced pressure
Essence.
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