CN109430805A - A kind of preparation method of the mellow meat flavour fermented flavoring material of paste flavor - Google Patents
A kind of preparation method of the mellow meat flavour fermented flavoring material of paste flavor Download PDFInfo
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- CN109430805A CN109430805A CN201811565932.5A CN201811565932A CN109430805A CN 109430805 A CN109430805 A CN 109430805A CN 201811565932 A CN201811565932 A CN 201811565932A CN 109430805 A CN109430805 A CN 109430805A
- Authority
- CN
- China
- Prior art keywords
- paste flavor
- mellow
- meat
- preparation
- yeast
- Prior art date
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- Pending
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- 239000000796 flavoring agent Substances 0.000 title claims abstract description 56
- 235000019634 flavors Nutrition 0.000 title claims abstract description 54
- 235000013372 meat Nutrition 0.000 title claims abstract description 35
- 239000000463 material Substances 0.000 title claims abstract description 33
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 238000000855 fermentation Methods 0.000 claims abstract description 19
- 230000004151 fermentation Effects 0.000 claims abstract description 19
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 17
- 150000001413 amino acids Chemical class 0.000 claims abstract description 11
- 238000000034 method Methods 0.000 claims abstract description 10
- 230000001954 sterilising effect Effects 0.000 claims abstract description 10
- 235000000346 sugar Nutrition 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 241001465754 Metazoa Species 0.000 claims abstract description 7
- 238000004321 preservation Methods 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 239000003760 tallow Substances 0.000 claims abstract description 7
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 6
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 6
- 241000209140 Triticum Species 0.000 claims abstract description 6
- 235000021307 Triticum Nutrition 0.000 claims abstract description 6
- 238000009835 boiling Methods 0.000 claims abstract description 4
- 238000011081 inoculation Methods 0.000 claims abstract description 4
- 229940024606 amino acid Drugs 0.000 claims description 10
- 235000001014 amino acid Nutrition 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 7
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 claims description 6
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 4
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 4
- 241000287828 Gallus gallus Species 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
- 244000082204 Phyllostachys viridis Species 0.000 claims description 4
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 4
- 239000011425 bamboo Substances 0.000 claims description 4
- 239000008103 glucose Substances 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 claims description 4
- 239000004475 Arginine Substances 0.000 claims description 3
- 241000228212 Aspergillus Species 0.000 claims description 3
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 claims description 3
- 239000004471 Glycine Substances 0.000 claims description 3
- 235000010469 Glycine max Nutrition 0.000 claims description 3
- 244000068988 Glycine max Species 0.000 claims description 3
- VLSOAXRVHARBEQ-UHFFFAOYSA-N [4-fluoro-2-(hydroxymethyl)phenyl]methanol Chemical compound OCC1=CC=C(F)C=C1CO VLSOAXRVHARBEQ-UHFFFAOYSA-N 0.000 claims description 3
- PYMYPHUHKUWMLA-LMVFSUKVSA-N aldehydo-D-ribose Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)C=O PYMYPHUHKUWMLA-LMVFSUKVSA-N 0.000 claims description 3
- PYMYPHUHKUWMLA-VPENINKCSA-N aldehydo-D-xylose Chemical compound OC[C@@H](O)[C@H](O)[C@@H](O)C=O PYMYPHUHKUWMLA-VPENINKCSA-N 0.000 claims description 3
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 claims description 3
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 claims description 3
- 229960003121 arginine Drugs 0.000 claims description 3
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 claims description 3
- 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 3
- 235000013922 glutamic acid Nutrition 0.000 claims description 3
- 239000004220 glutamic acid Substances 0.000 claims description 3
- 229960002449 glycine Drugs 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- 238000009736 wetting Methods 0.000 claims description 3
- MTCFGRXMJLQNBG-REOHCLBHSA-N (2S)-2-Amino-3-hydroxypropansäure Chemical compound OC[C@H](N)C(O)=O MTCFGRXMJLQNBG-REOHCLBHSA-N 0.000 claims description 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 2
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 claims description 2
- 235000017060 Arachis glabrata Nutrition 0.000 claims description 2
- 244000105624 Arachis hypogaea Species 0.000 claims description 2
- 235000010777 Arachis hypogaea Nutrition 0.000 claims description 2
- 235000018262 Arachis monticola Nutrition 0.000 claims description 2
- 241000228245 Aspergillus niger Species 0.000 claims description 2
- 240000006439 Aspergillus oryzae Species 0.000 claims description 2
- 235000002247 Aspergillus oryzae Nutrition 0.000 claims description 2
- SHZGCJCMOBCMKK-UHFFFAOYSA-N D-mannomethylose Natural products CC1OC(O)C(O)C(O)C1O SHZGCJCMOBCMKK-UHFFFAOYSA-N 0.000 claims description 2
- 229930091371 Fructose Natural products 0.000 claims description 2
- 239000005715 Fructose Substances 0.000 claims description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 2
- 240000007049 Juglans regia Species 0.000 claims description 2
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- XUJNEKJLAYXESH-REOHCLBHSA-N L-Cysteine Chemical compound SC[C@H](N)C(O)=O XUJNEKJLAYXESH-REOHCLBHSA-N 0.000 claims description 2
- ONIBWKKTOPOVIA-BYPYZUCNSA-N L-Proline Chemical compound OC(=O)[C@@H]1CCCN1 ONIBWKKTOPOVIA-BYPYZUCNSA-N 0.000 claims description 2
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 claims description 2
- ODKSFYDXXFIFQN-BYPYZUCNSA-P L-argininium(2+) Chemical compound NC(=[NH2+])NCCC[C@H]([NH3+])C(O)=O ODKSFYDXXFIFQN-BYPYZUCNSA-P 0.000 claims description 2
- CKLJMWTZIZZHCS-REOHCLBHSA-N L-aspartic acid Chemical compound OC(=O)[C@@H](N)CC(O)=O CKLJMWTZIZZHCS-REOHCLBHSA-N 0.000 claims description 2
- LEVWYRKDKASIDU-IMJSIDKUSA-N L-cystine Chemical compound [O-]C(=O)[C@@H]([NH3+])CSSC[C@H]([NH3+])C([O-])=O LEVWYRKDKASIDU-IMJSIDKUSA-N 0.000 claims description 2
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 claims description 2
- HNDVDQJCIGZPNO-YFKPBYRVSA-N L-histidine Chemical compound OC(=O)[C@@H](N)CC1=CN=CN1 HNDVDQJCIGZPNO-YFKPBYRVSA-N 0.000 claims description 2
- AGPKZVBTJJNPAG-WHFBIAKZSA-N L-isoleucine Chemical compound CC[C@H](C)[C@H](N)C(O)=O AGPKZVBTJJNPAG-WHFBIAKZSA-N 0.000 claims description 2
- KDXKERNSBIXSRK-YFKPBYRVSA-N L-lysine Chemical compound NCCCC[C@H](N)C(O)=O KDXKERNSBIXSRK-YFKPBYRVSA-N 0.000 claims description 2
- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 claims description 2
- SHZGCJCMOBCMKK-JFNONXLTSA-N L-rhamnopyranose Chemical compound C[C@@H]1OC(O)[C@H](O)[C@H](O)[C@H]1O SHZGCJCMOBCMKK-JFNONXLTSA-N 0.000 claims description 2
- PNNNRSAQSRJVSB-UHFFFAOYSA-N L-rhamnose Natural products CC(O)C(O)C(O)C(O)C=O PNNNRSAQSRJVSB-UHFFFAOYSA-N 0.000 claims description 2
- AYFVYJQAPQTCCC-GBXIJSLDSA-N L-threonine Chemical compound C[C@@H](O)[C@H](N)C(O)=O AYFVYJQAPQTCCC-GBXIJSLDSA-N 0.000 claims description 2
- QIVBCDIJIAJPQS-VIFPVBQESA-N L-tryptophane Chemical compound C1=CC=C2C(C[C@H](N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-VIFPVBQESA-N 0.000 claims description 2
- OUYCCCASQSFEME-QMMMGPOBSA-N L-tyrosine Chemical compound OC(=O)[C@@H](N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-QMMMGPOBSA-N 0.000 claims description 2
- KZSNJWFQEVHDMF-BYPYZUCNSA-N L-valine Chemical compound CC(C)[C@H](N)C(O)=O KZSNJWFQEVHDMF-BYPYZUCNSA-N 0.000 claims description 2
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims description 2
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 claims description 2
- 239000004472 Lysine Substances 0.000 claims description 2
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 2
- ONIBWKKTOPOVIA-UHFFFAOYSA-N Proline Natural products OC(=O)C1CCCN1 ONIBWKKTOPOVIA-UHFFFAOYSA-N 0.000 claims description 2
- MTCFGRXMJLQNBG-UHFFFAOYSA-N Serine Natural products OCC(N)C(O)=O MTCFGRXMJLQNBG-UHFFFAOYSA-N 0.000 claims description 2
- 229930006000 Sucrose Natural products 0.000 claims description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 2
- AYFVYJQAPQTCCC-UHFFFAOYSA-N Threonine Natural products CC(O)C(N)C(O)=O AYFVYJQAPQTCCC-UHFFFAOYSA-N 0.000 claims description 2
- 239000004473 Threonine Substances 0.000 claims description 2
- QIVBCDIJIAJPQS-UHFFFAOYSA-N Tryptophan Natural products C1=CC=C2C(CC(N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-UHFFFAOYSA-N 0.000 claims description 2
- KZSNJWFQEVHDMF-UHFFFAOYSA-N Valine Natural products CC(C)C(N)C(O)=O KZSNJWFQEVHDMF-UHFFFAOYSA-N 0.000 claims description 2
- 229960003767 alanine Drugs 0.000 claims description 2
- 235000004279 alanine Nutrition 0.000 claims description 2
- PYMYPHUHKUWMLA-WDCZJNDASA-N arabinose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)C=O PYMYPHUHKUWMLA-WDCZJNDASA-N 0.000 claims description 2
- 235000015278 beef Nutrition 0.000 claims description 2
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 claims description 2
- 235000013330 chicken meat Nutrition 0.000 claims description 2
- 229960002433 cysteine Drugs 0.000 claims description 2
- XUJNEKJLAYXESH-UHFFFAOYSA-N cysteine Natural products SCC(N)C(O)=O XUJNEKJLAYXESH-UHFFFAOYSA-N 0.000 claims description 2
- 235000018417 cysteine Nutrition 0.000 claims description 2
- 229960003067 cystine Drugs 0.000 claims description 2
- -1 galactolipin Chemical compound 0.000 claims description 2
- HNDVDQJCIGZPNO-UHFFFAOYSA-N histidine Natural products OC(=O)C(N)CC1=CN=CN1 HNDVDQJCIGZPNO-UHFFFAOYSA-N 0.000 claims description 2
- 229960000310 isoleucine Drugs 0.000 claims description 2
- AGPKZVBTJJNPAG-UHFFFAOYSA-N isoleucine Natural products CCC(C)C(N)C(O)=O AGPKZVBTJJNPAG-UHFFFAOYSA-N 0.000 claims description 2
- 239000008101 lactose Substances 0.000 claims description 2
- 235000012054 meals Nutrition 0.000 claims description 2
- 229930182817 methionine Natural products 0.000 claims description 2
- 235000020232 peanut Nutrition 0.000 claims description 2
- 235000015277 pork Nutrition 0.000 claims description 2
- 239000005720 sucrose Substances 0.000 claims description 2
- 229960003080 taurine Drugs 0.000 claims description 2
- 229960002898 threonine Drugs 0.000 claims description 2
- OUYCCCASQSFEME-UHFFFAOYSA-N tyrosine Natural products OC(=O)C(N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-UHFFFAOYSA-N 0.000 claims description 2
- 229960004295 valine Drugs 0.000 claims description 2
- 239000004474 valine Substances 0.000 claims description 2
- 235000020234 walnut Nutrition 0.000 claims description 2
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 claims 2
- VAJVDSVGBWFCLW-UHFFFAOYSA-N 3-Phenyl-1-propanol Chemical compound OCCCC1=CC=CC=C1 VAJVDSVGBWFCLW-UHFFFAOYSA-N 0.000 claims 1
- DYUQAZSOFZSPHD-UHFFFAOYSA-N Phenylpropyl alcohol Natural products CCC(O)C1=CC=CC=C1 DYUQAZSOFZSPHD-UHFFFAOYSA-N 0.000 claims 1
- 239000002253 acid Substances 0.000 claims 1
- 229910021529 ammonia Inorganic materials 0.000 claims 1
- 150000001875 compounds Chemical class 0.000 abstract description 2
- 235000008446 instant noodles Nutrition 0.000 abstract description 2
- 230000008595 infiltration Effects 0.000 abstract 1
- 238000001764 infiltration Methods 0.000 abstract 1
- 235000013622 meat product Nutrition 0.000 abstract 1
- 239000002304 perfume Substances 0.000 abstract 1
- 235000011194 food seasoning agent Nutrition 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 244000005700 microbiome Species 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 108010070551 Meat Proteins Proteins 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000010563 solid-state fermentation Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- HMFHBZSHGGEWLO-SOOFDHNKSA-N D-ribofuranose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H]1O HMFHBZSHGGEWLO-SOOFDHNKSA-N 0.000 description 1
- COLNVLDHVKWLRT-QMMMGPOBSA-N L-phenylalanine Chemical compound OC(=O)[C@@H](N)CC1=CC=CC=C1 COLNVLDHVKWLRT-QMMMGPOBSA-N 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- HMFHBZSHGGEWLO-UHFFFAOYSA-N alpha-D-Furanose-Ribose Natural products OCC1OC(O)C(O)C1O HMFHBZSHGGEWLO-UHFFFAOYSA-N 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 229960003646 lysine Drugs 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- COLNVLDHVKWLRT-UHFFFAOYSA-N phenylalanine Natural products OC(=O)C(N)CC1=CC=CC=C1 COLNVLDHVKWLRT-UHFFFAOYSA-N 0.000 description 1
- 229960005190 phenylalanine Drugs 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000006041 probiotic Substances 0.000 description 1
- 230000000529 probiotic effect Effects 0.000 description 1
- 235000018291 probiotics Nutrition 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 150000003384 small molecules Chemical class 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 230000002269 spontaneous effect Effects 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
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- 230000007306 turnover Effects 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/26—Meat flavours
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Seasonings (AREA)
Abstract
The present invention relates to a kind of preparation methods of the mellow meat flavour fermented flavoring material of paste flavor, and this method comprises the following steps: 1) taking 3~5 parts of dregs of beans according to mass fraction, fry 2~4 parts of wheat, add water infiltration；Then it sterilizes, aseptically the bent essence of inoculation, is covered with entire material to yeast mycelia, it is mature when color is in light yellow to green, receive song then to get yeast；2) meat, animal tallow, salt, moisture are stirred evenly, is put into high-pressure steam sterilizing pan, 20~30min of boiling at 120~130 DEG C, then add yeast 10~20%；Reduced sugar 5~10%；Amino acid 3~10%；It carries out 40~50 DEG C heat-preservation fermentation 5~10 days, obtains the mellow meat flavour fermented flavoring material of the paste flavor.Product of the present invention unique flavor, the characteristics of taking into account paste flavor, meat perfume and coordinate flavor.In the fields such as meat products, instant noodles, compound seasoner, application potential is huge.
Description
Technical field
The invention belongs to food processing fields, and in particular to a method of the fermentation preparation mellow meat flavor seasoning of paste flavor.
Background technique
Solid-state fermentation technology is the vital movement using microorganism, to obtain microbial cells or its metabolism, converted product
Process, finally the material of starch-containing and protide is digested or is degraded into the substance of small molecule, by slow thermal response
Obtain differently flavoured seasoner products.Solid-state fermentation technology used at present it is very mature, such as: the life of soy sauce, sauce and vinegar
It produces.But utilize the fermentation technique mellow meat flavor seasoning product of production paste flavor or fewer.
Spontaneous fermentation or inoculation fermentation are formed by advantage probiotic microorganisms collaboration salinity, water activity in fermentation process
And zymotechnique effectively inhibits the growth of cause of disease, putrefactive microorganisms, and meat protein is promoted to decompose with carbohydrate acidolysis simultaneously
It is reacted through complex biochemical and forms a large amount of character flavor compound.It is fragrant that product can largely reduce enzyme preparation, amino acid and liquid
The use of essence, to substantially reduce production cost, and improves the safety of product.
The degree of hydrolysis and amino acid content of meat proteins can be improved in fermentation method, and the meat flavoring of preparation has fragrance muddy
The features such as thickness, fragrance remaining time is long, and with the generation of ferment local-flavor substance.Product with paste flavor, the fragrant and mellow sense of meat.It can be with
Semi-finished stock is provided for natural essence, as the basic taste, bottom taste and carrier of natural essence, playing synergy, other are natural
The effect of essence entirety flavor, can also be directly as product.
Summary of the invention
The object of the present invention is to provide a kind of methods for preparing seasoning with fermentation method.
The technical solution adopted by the present invention are as follows:
A kind of preparation method of the mellow meat flavour fermented flavoring material of paste flavor, includes the following steps:
1) prepared by yeast
(1) 3~5 parts of dregs of beans are taken according to mass fraction, fries 2~4 parts of wheat, the water of equivalent is added, infiltrate 30~50min；
(2) material after profit water is fitted into bamboo plaque, makes material bed tiling thickness: 1~2cm；It is covered with the gauze of wetting
On, it is put into high-pressure steam sterilizing pan, sterilize 20~30min at 120~130 DEG C；
(3) the yeast material after sterilizing is cooled to room temperature, aseptically the bent essence of inoculation, bent extract Iuality, which accounts for, cooks song
Expect the 0.1 ‰ -0.4 ‰ of quality, is uniformly mixed, is put into constant incubator, 28~35 DEG C of cultivation temperature, 28~36h of time.To big
Aspergillus silk is covered with entire material, mature when color is in light yellow to green, receives song then to get yeast；
2) heat-preservation fermentation (using the matured koji of above-mentioned preparation as enzyme preparation, digest meat, while with other salts, sugar
Class, lipid and amino acid etc. carry out fermentation reaction, generate a series of flavor variations.)
The specific mass percent dosage of fermentation raw material are as follows: meat 10~30%；Moisture 20~40%；Animal tallow 2~
10%；Salt 10~18%；Yeast 10~20%；Reduced sugar 5~10%；Amino acid 3~10%；The mass percent is
100%；
Meat, animal tallow, salt, moisture are stirred evenly, are put into high-pressure steam sterilizing pan, at 120~130 DEG C
20~30min of boiling, then add yeast 10~20%；Reduced sugar 5~10%；Amino acid 3~10%；Carry out 40~50 DEG C of heat preservations
Fermentation 5~10 days, obtains the mellow meat flavour fermented flavoring material of the paste flavor.
The dregs of beans is soyabean expeller, peanut meal, mixture one or more kinds of in walnut dregs.
The stir-fry wheat is flake after extruding or smashed large grained.
The song essence is one of aspergillus oryzae, aspergillus niger or two kinds of mixing.
The meat is beef, chicken, pork, any one in mutton；Animal tallow is also corresponding one kind.
The amino acid be it is well known in the art suitable for food addition amino acid, can be cystine, cysteine,
L-cysteine hydrochloride, glycine, alanine, isoleucine, valine, phenylalanine, threonine, lysine, arginine,
One of proline, methionine, glutamic acid, serine, asparatate, tyrosine, tryptophan, histidine or taurine or
The mixing of one or more of two or more mixtures, preferably L-cysteine hydrochloride, arginine or glycine
Object.
The reduced sugar is the reduced sugar well known in the art suitable for food addition, can be glucose, D- xylose, D-
The mixture of one or more of ribose, arabinose, lactose, galactolipin, fructose, sucrose, rhamnose or maltose,
It is preferred that one or both of glucose or D- xylose mixture.
The present invention also provides the mellow meat flavour fermented flavoring materials of paste flavor prepared by the above method.
Possessed by of the invention the utility model has the advantages that
The mellow meat flavor seasoning of a kind of paste flavor of the invention belongs to frontier nature product in essence industry.Product is with fermentation
The characteristics of reaction and Mei Lade thermal response combine, and obtain product special flavour uniqueness, take into account fragrant paste flavor, meat and coordination flavor.In meat
The fields such as product, instant noodles, compound seasoner application potential is huge.
Specific embodiment
The present invention will be further described by the following examples, but the scope of protection of the present invention is not limited.
Embodiment:
A kind of preparation method of the mellow meat flavour fermented flavoring material of paste flavor, includes the following steps:
1) prepared by yeast
(1) 1000ml large beaker is used, soya bean dregs of beans 300g is put into；Wheat 150g is fried, the water of 450g is added, is uniformly mixed
Infiltrate 30min；
(2) material after profit water is fitted into bamboo plaque, makes material bed tiling 1cm thickness.It is covered with four layers of gauze of wetting
On, it is put into high-pressure steam sterilizing pan, sterilize 30min at 120 DEG C；
(3) the bamboo plaque yeast after sterilizing is cooled to room temperature, aseptically weighs and cooks yeast 500g, be inoculated with bent essence
0.1g, is put into constant incubator after mixing, and 30 DEG C of cultivation temperature, time 35h.Growth period needs to turn over Qu Yici, to big
Aspergillus silk is covered with entire material, mature when color is in light yellow to green, can receive song.
2) heat-preservation fermentation
Using the triangular flask of 1000ml, chicken 100g is added；Water 170g；Refine chicken fat 15g；Salt 60g；By above-mentioned raw materials
It stirs evenly, gauze and brown paper sealing are put into high-pressure steam sterilizing pan, the boiling 20min at 121 DEG C.Material is cooled to room
Wen Hou, then add yeast 70g；Glucose 25g；Glutamic acid 15g；It is placed into constant incubator and carries out 45 DEG C heat-preservation fermentation 5 days,
Obtain the mellow meat flavour fermented flavoring material of the paste flavor.
Fermentation gained creamy product can be applied directly in product, powder can also be made after spray drying and be added again
Add use.Have paste flavor, roasting fragrant and meat fragrant on product special flavour, there is saline taste, delicate flavour and mellow sense in mouthfeel.
Claims (8)
1. a kind of preparation method of the mellow meat flavour fermented flavoring material of paste flavor, characterized by the following steps:
1) prepared by yeast
(1) 3~5 parts of dregs of beans are taken according to mass fraction, fries 2~4 parts of wheat, the water of equivalent is added, infiltrate 30~50min；
(2) material after profit water is fitted into bamboo plaque, makes material bed tiling thickness: 1~2cm；With in the gauze covering of wetting, put
Enter in high-pressure steam sterilizing pan, sterilize 20~30min at 120~130 DEG C；
(3) the yeast material after sterilizing is cooled to room temperature, aseptically the bent essence of inoculation, bent extract Iuality, which accounts for, cooks material matter
The 0.1 ‰ -0.4 ‰ of amount are uniformly mixed, are put into constant incubator, and 28~35 DEG C of cultivation temperature, 28~36h of time.To big aspergillus
Silk is covered with entire material, mature when color is in light yellow to green, receives song then to get yeast；
2) heat-preservation fermentation:
The specific mass percent dosage of fermentation raw material are as follows: meat 10~30%；Moisture 20~40%；Animal tallow 2~10%；
Salt 10~18%；Yeast 10~20%；Reduced sugar 5~10%；Amino acid 3~10%；The mass percent is
100%；
Meat, animal tallow, salt, moisture are stirred evenly, are put into high-pressure steam sterilizing pan, the boiling at 120~130 DEG C
20~30min, then add yeast 10~20%；Reduced sugar 5~10%；Amino acid 3~10%；Carry out 40~50 DEG C of heat-preservation fermentations
5~10 days, obtain the mellow meat flavour fermented flavoring material of the paste flavor.
2. a kind of preparation method of the mellow meat flavour fermented flavoring material of paste flavor according to claim 1, it is characterised in that: described
Dregs of beans is soyabean expeller, peanut meal, mixture one or more kinds of in walnut dregs.
3. a kind of preparation method of the mellow meat flavour fermented flavoring material of paste flavor according to claim 1, it is characterised in that: described
Frying wheat is flake after extruding or smashed large grained.
4. a kind of preparation method of the mellow meat flavour fermented flavoring material of paste flavor according to claim 1, it is characterised in that: described
Bent essence is one of aspergillus oryzae, aspergillus niger or two kinds of mixing.
5. a kind of preparation method of the mellow meat flavour fermented flavoring material of paste flavor according to claim 1, it is characterised in that: described
Meat is beef, chicken, pork, any one in mutton；Animal tallow is also corresponding one kind.
6. a kind of preparation method of the mellow meat flavour fermented flavoring material of paste flavor according to claim 1, it is characterised in that: described
Amino acid is cystine, cysteine, L-cysteine hydrochloride, glycine, alanine, isoleucine, valine, phenylpropyl alcohol ammonia
Acid, threonine, lysine, arginine, proline, methionine, glutamic acid, serine, asparatate, tyrosine, tryptophan,
The mixture of one or more of histidine or taurine.
7. a kind of preparation method of the mellow meat flavour fermented flavoring material of paste flavor according to claim 1, it is characterised in that: described
Reduced sugar is in glucose, D- xylose, D-ribose, arabinose, lactose, galactolipin, fructose, sucrose, rhamnose or maltose
One or more kinds of mixtures.
8. the mellow meat flavour fermented flavoring material of the paste flavor that any one of claim 1-7 the method is prepared.
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| US20040005382A1 (en) * | 2002-07-03 | 2004-01-08 | Kineo Okada | High quality fermented bouillon, and method for production thereof |
| CN103284120A (en) * | 2013-06-26 | 2013-09-11 | 山东天博食品配料有限公司 | Method for preparing meat flavour essence through solid state fermentation |
| CN107712806A (en) * | 2017-10-12 | 2018-02-23 | 天津春发生物科技集团有限公司 | A kind of method that chicken flavor essence is prepared using two microorganisms cooperative fermentation sesame seed meal |
| CN107712805A (en) * | 2017-11-10 | 2018-02-23 | 天津春发生物科技集团有限公司 | A kind of method that pig flesh flavor flavoring is prepared using microbial fermentation |
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2018
- 2018-12-20 CN CN201811565932.5A patent/CN109430805A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20040005382A1 (en) * | 2002-07-03 | 2004-01-08 | Kineo Okada | High quality fermented bouillon, and method for production thereof |
| CN103284120A (en) * | 2013-06-26 | 2013-09-11 | 山东天博食品配料有限公司 | Method for preparing meat flavour essence through solid state fermentation |
| CN107712806A (en) * | 2017-10-12 | 2018-02-23 | 天津春发生物科技集团有限公司 | A kind of method that chicken flavor essence is prepared using two microorganisms cooperative fermentation sesame seed meal |
| CN107712805A (en) * | 2017-11-10 | 2018-02-23 | 天津春发生物科技集团有限公司 | A kind of method that pig flesh flavor flavoring is prepared using microbial fermentation |
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