CN110393282A - The preparation method of banana auxotype seasoning - Google Patents
The preparation method of banana auxotype seasoning Download PDFInfo
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- CN110393282A CN110393282A CN201910718509.2A CN201910718509A CN110393282A CN 110393282 A CN110393282 A CN 110393282A CN 201910718509 A CN201910718509 A CN 201910718509A CN 110393282 A CN110393282 A CN 110393282A
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- banana
- auxotype
- preparation
- meat
- seasoning
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- 235000018290 Musa x paradisiaca Nutrition 0.000 title claims abstract description 101
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 32
- 238000002360 preparation method Methods 0.000 title claims abstract description 24
- 240000005561 Musa balbisiana Species 0.000 title 1
- 235000013372 meat Nutrition 0.000 claims abstract description 54
- 241000234295 Musa Species 0.000 claims abstract description 25
- 239000007788 liquid Substances 0.000 claims abstract description 22
- 239000000203 mixture Substances 0.000 claims abstract description 17
- 235000007340 Hordeum vulgare Nutrition 0.000 claims abstract description 16
- 108091005804 Peptidases Proteins 0.000 claims abstract description 16
- 239000004365 Protease Substances 0.000 claims abstract description 16
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims abstract description 16
- 235000013312 flour Nutrition 0.000 claims abstract description 16
- 239000002002 slurry Substances 0.000 claims abstract description 16
- 235000013336 milk Nutrition 0.000 claims abstract description 15
- 239000008267 milk Substances 0.000 claims abstract description 15
- 210000004080 milk Anatomy 0.000 claims abstract description 15
- 101710163270 Nuclease Proteins 0.000 claims abstract description 14
- 240000002943 Elettaria cardamomum Species 0.000 claims abstract description 11
- 235000005300 cardamomo Nutrition 0.000 claims abstract description 11
- 239000012266 salt solution Substances 0.000 claims abstract description 10
- 238000010438 heat treatment Methods 0.000 claims abstract description 8
- 230000002779 inactivation Effects 0.000 claims abstract description 8
- 238000005360 mashing Methods 0.000 claims abstract description 8
- 238000010792 warming Methods 0.000 claims abstract description 8
- 240000005979 Hordeum vulgare Species 0.000 claims abstract 3
- 102000004190 Enzymes Human genes 0.000 claims description 3
- 108090000790 Enzymes Proteins 0.000 claims description 3
- 102000039446 nucleic acids Human genes 0.000 claims description 2
- 150000007523 nucleic acids Chemical class 0.000 claims description 2
- 108020004707 nucleic acids Proteins 0.000 claims description 2
- 241000333181 Osmanthus Species 0.000 claims 1
- 235000019082 Osmanthus Nutrition 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 4
- 238000000034 method Methods 0.000 abstract description 3
- 240000008790 Musa x paradisiaca Species 0.000 description 75
- 241000209219 Hordeum Species 0.000 description 13
- 235000013305 food Nutrition 0.000 description 6
- 244000046052 Phaseolus vulgaris Species 0.000 description 5
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 5
- 235000013399 edible fruits Nutrition 0.000 description 4
- 239000000843 powder Substances 0.000 description 3
- 241000234282 Allium Species 0.000 description 2
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 229910052708 sodium Inorganic materials 0.000 description 2
- 239000011734 sodium Substances 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 240000002234 Allium sativum Species 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 240000004760 Pimpinella anisum Species 0.000 description 1
- 235000012550 Pimpinella anisum Nutrition 0.000 description 1
- 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 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 241000949456 Zanthoxylum Species 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 235000013330 chicken meat Nutrition 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 235000019688 fish Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000021223 french onion soup Nutrition 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 239000000243 solution Substances 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
-
- 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
-
- 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
Abstract
The invention proposes a kind of preparation methods of banana auxotype seasoning, comprising the following steps: 1) takes banana meat to be put into beater banana peeling and carry out mashing processing, obtain banana slurries；2) after addition Salmon Pink is uniformly mixed into banana slurries, appropriate milk is added and is diluted, obtains mixed liquor；3) pH value of mixed liquor is adjusted to 5~8, and is warming up to 50~70 DEG C, pectase, protease and nuclease is then sequentially added and is digested, and enzymolysis time is 3h~8h, and then heating inactivation, obtains enzymolysis liquid；4) enzymolysis liquid is concentrated and dried, is then added in the pot for filling hot oil and stir-fries, obtains frying object；5) into frying object, addition highland barley flour, cortex cinnamomi are mixed with cardamom, obtain mixture；6) refined salt solution is ejected into mixture, it is dry.The seasoning of this method preparation not only remains the taste of banana itself, and also fresh adding effect is obvious.
Description
Technical field
The invention belongs to seasoning preparation fields, and in particular to a kind of preparation method of banana auxotype seasoning.
Background technique
Seasoning, also referred to as condiment refer to the food composition for being used to be added on a small quantity in other foods and being used to improve taste.One
A little seasonings are used to make staple food or main component in other cases to eat.Such as onion may be french onion soup etc.
Main vegetables ingredient.
Numerous food dressings currently on the market can be divided into two major classes, and one kind is the dry powder made of single plant: such as
Star aniseed powder, zanthoxylum powder etc., it is raw material that another kind, which is with animals and plants, and processing and refining meets seasoning: such as chickens' extract, monosodium glutamate.It is above-mentioned
Two major classes food dressing has the drawback that jointly and lacks multivitamin fresh fragrance road, nutrition is single, is not suitable for adding
Be added in the food of patient and children, and using when also need addition salt, white sugar, green onion, ginger, the trivial operations such as garlic, also
The sodium content that will cause in seasoning is excessively high, and being used for a long time influences health.
Banana is starchiness beneficial fruit abundant.It is sweet in flavor cold in nature, it can clearing away heat and moistening the bowels.Banana pulp is fragrant and sweet smooth, is people
One of favorite fruit.European because it can release melancholy and it is referred to as " happy fruit ", also go out on the basis of banana
Show intention culture fruit, helps people to create happy.However, there is presently no the reports that banana is used to produce seasoning.
Summary of the invention
The present invention proposes a kind of preparation method of banana auxotype seasoning, and the seasoning of this method preparation not only remains
The taste of banana itself, also fresh adding effect are obvious.
The technical scheme of the present invention is realized as follows:
A kind of preparation method of banana auxotype seasoning, comprising the following steps:
1) it takes banana meat to be put into beater banana peeling to carry out mashing processing, obtain banana slurries；
2) after addition Salmon Pink is uniformly mixed into banana slurries, appropriate milk is added and is diluted, is mixed
Liquid；
3) adjust the pH value of mixed liquor to 5~8, and be warming up to 50~70 DEG C, then sequentially add pectase, protease with
Nuclease is digested, and enzymolysis time is 3h~8h, and then heating inactivation, obtains enzymolysis liquid；
4) enzymolysis liquid is concentrated and dried, is then added in the pot for filling hot oil and stir-fries, obtains frying object；
5) into frying object, addition highland barley flour, cortex cinnamomi are mixed with cardamom, obtain mixture；
6) refined salt solution is ejected into mixture, it is dry.
Preferably, the Salmon Pink and the weight ratio of the banana meat are 1:4~6.
Preferably, the additional amount of the milk in the step 2) is 5 times to 10 times of the banana meat weight.
Preferably, the additional amount of the pectase in the step 3) is the 0.3~0.6% of the banana meat weight.
Preferably, the additional amount of the protease in the step 3) is the 0.4~0.8% of the banana meat weight, nucleic acid
The additional amount of enzyme is the 0.06~0.1% of the banana meat weight.
Preferably, the weight ratio of the total weight of the highland barley flour, cortex cinnamomi and cardamom and the banana meat is 6~12:
100。
Preferably, the concentration of the refined salt solution is 0.9wt%.
Beneficial effects of the present invention:
1, the preparation method of banana auxotype seasoning of the invention passes through using banana meat and Salmon Pink as primary raw material
Addition pectase, protease and nuclease enzyme solution solve the problems, such as banana meat its fresh adding effect be poor as seasoning, increasing
Fresh effect and Chinese patent 201410373500X are essentially identical.
2, the also auxiliary mouthfeel for having highland barley flour, cortex cinnamomi and cardamom to enrich seasoning in the preparation method, can be used for daily
Meat, fish and the seasoning of vegetables.
3, the preparation method is sprayed using refined salt to obtain seasoning, and the sodium content solved in seasoning is excessively high, for a long time
Use influence health.
Specific embodiment
Embodiment 1
A kind of preparation method of banana auxotype seasoning, comprising the following steps:
1) it takes banana meat to be put into beater banana peeling to carry out mashing processing, obtain banana slurries；
2) after addition Salmon Pink is uniformly mixed into banana slurries, appropriate milk is added and is diluted, is mixed
Liquid；Salmon Pink and the weight ratio of banana meat are 1:4；The additional amount of milk is 5 times of banana meat weight.
3) pH value of mixed liquor is adjusted to 6, and is warming up to 50 DEG C, then sequentially adds pectase, protease and nuclease
It is digested, enzymolysis time 8h, then heating inactivation, obtains enzymolysis liquid；The additional amount of pectase is banana meat weight
0.3%；The additional amount of protease is the 0.4% of banana meat weight, and the additional amount of nuclease is the 0.08% of banana meat weight.
4) enzymolysis liquid is concentrated and dried, is then added in the pot for filling hot oil and stir-fries, obtains frying object；
5) into frying object, addition highland barley flour, cortex cinnamomi are mixed with cardamom, obtain mixture；Highland barley flour, cortex cinnamomi and beans
The weight ratio of cool total weight and banana meat is 8:100.
It 6) is that 0.9wt% refined salt solution is ejected into mixture by concentration, it is dry.
Embodiment 2
A kind of preparation method of banana auxotype seasoning, comprising the following steps:
1) it takes banana meat to be put into beater banana peeling to carry out mashing processing, obtain banana slurries；
2) after addition Salmon Pink is uniformly mixed into banana slurries, appropriate milk is added and is diluted, is mixed
Liquid；Salmon Pink and the weight ratio of banana meat are 1:5；The additional amount of milk is 8 times of banana meat weight.
3) pH value of mixed liquor is adjusted to 5, and is warming up to 60 DEG C, then sequentially adds pectase, protease and nuclease
It is digested, enzymolysis time 5h, then heating inactivation, obtains enzymolysis liquid；The additional amount of pectase is banana meat weight
0.5%；The additional amount of protease is the 0.7% of banana meat weight, and the additional amount of nuclease is the 0.06% of banana meat weight.
4) enzymolysis liquid is concentrated and dried, is then added in the pot for filling hot oil and stir-fries, obtains frying object；
5) into frying object, addition highland barley flour, cortex cinnamomi are mixed with cardamom, obtain mixture；Highland barley flour, cortex cinnamomi and beans
The weight ratio of cool total weight and banana meat is 6:100.
It 6) is that 0.9wt% refined salt solution is ejected into mixture by concentration, it is dry.
Embodiment 3
A kind of preparation method of banana auxotype seasoning, comprising the following steps:
1) it takes banana meat to be put into beater banana peeling to carry out mashing processing, obtain banana slurries；
2) after addition Salmon Pink is uniformly mixed into banana slurries, appropriate milk is added and is diluted, is mixed
Liquid；Salmon Pink and the weight ratio of banana meat are 1:6；The additional amount of milk is 10 times of banana meat weight.
3) pH value of mixed liquor is adjusted to 8, and is warming up to 70 DEG C, then sequentially adds pectase, protease and nuclease
It is digested, enzymolysis time 3h, then heating inactivation, obtains enzymolysis liquid；The additional amount of pectase is banana meat weight
0.6%；The additional amount of protease is the 0.7% of banana meat weight, and the additional amount of nuclease is the 0.1% of banana meat weight.
4) enzymolysis liquid is concentrated and dried, is then added in the pot for filling hot oil and stir-fries, obtains frying object；
5) into frying object, addition highland barley flour, cortex cinnamomi are mixed with cardamom, obtain mixture；Highland barley flour, cortex cinnamomi and beans
The weight ratio of cool total weight and banana meat is 12:100.
It 6) is that 0.9wt% refined salt solution is ejected into mixture by concentration, it is dry.
Embodiment 4
A kind of preparation method of banana auxotype seasoning, comprising the following steps:
1) it takes banana meat to be put into beater banana peeling to carry out mashing processing, obtain banana slurries；
2) after addition Salmon Pink is uniformly mixed into banana slurries, appropriate milk is added and is diluted, is mixed
Liquid；Salmon Pink and the weight ratio of banana meat are 1:4；The additional amount of milk is 7 times of banana meat weight.
3) pH value of mixed liquor is adjusted to 7, and is warming up to 56 DEG C, then sequentially adds pectase, protease and nuclease
It is digested, enzymolysis time 5h, then heating inactivation, obtains enzymolysis liquid；The additional amount of pectase is banana meat weight
0.4%；The additional amount of protease is the 0.8% of banana meat weight, and the additional amount of nuclease is the 0.09% of banana meat weight.
4) enzymolysis liquid is concentrated and dried, is then added in the pot for filling hot oil and stir-fries, obtains frying object；
5) into frying object, addition highland barley flour, cortex cinnamomi are mixed with cardamom, obtain mixture；Highland barley flour, cortex cinnamomi and beans
The weight ratio of cool total weight and banana meat is 7:100.
It 6) is that 0.9wt% refined salt solution is ejected into mixture by concentration, it is dry.
Embodiment 5
A kind of preparation method of banana auxotype seasoning, comprising the following steps:
1) it takes banana meat to be put into beater banana peeling to carry out mashing processing, obtain banana slurries；
2) after addition Salmon Pink is uniformly mixed into banana slurries, appropriate milk is added and is diluted, is mixed
Liquid；Salmon Pink and the weight ratio of banana meat are 1:6；The additional amount of milk is 10 times of banana meat weight.
3) pH value of mixed liquor is adjusted to 8, and is warming up to 60 DEG C, then sequentially adds pectase, protease and nuclease
It is digested, enzymolysis time 4h, then heating inactivation, obtains enzymolysis liquid；The additional amount of pectase is banana meat weight
0.5%；The additional amount of protease is the 0.6% of banana meat weight, and the additional amount of nuclease is the 0.06% of banana meat weight.
4) enzymolysis liquid is concentrated and dried, is then added in the pot for filling hot oil and stir-fries, obtains frying object；
5) into frying object, addition highland barley flour, cortex cinnamomi are mixed with cardamom, obtain mixture；Highland barley flour, cortex cinnamomi and beans
The weight ratio of cool total weight and banana meat is 6:100.
It 6) is that 0.9wt% refined salt solution is ejected into mixture by concentration, it is dry.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all in essence of the invention
Within mind and principle, any modification, equivalent replacement, improvement and so on be should all be included in the protection scope of the present invention.
Claims (7)
1. a kind of preparation method of banana auxotype seasoning, which comprises the following steps:
1) it takes banana meat to be put into beater banana peeling to carry out mashing processing, obtain banana slurries；
2) after addition Salmon Pink is uniformly mixed into banana slurries, appropriate milk is added and is diluted, obtains mixed liquor；
3) pH value of mixed liquor is adjusted to 5~8, and is warming up to 50~70 DEG C, then sequentially adds pectase, protease and nucleic acid
Enzyme is digested, and enzymolysis time is 3h~8h, and then heating inactivation, obtains enzymolysis liquid；
4) enzymolysis liquid is concentrated and dried, is then added in the pot for filling hot oil and stir-fries, obtains frying object；
5) into frying object, addition highland barley flour, cortex cinnamomi are mixed with cardamom, obtain mixture；
6) refined salt solution is ejected into mixture, it is dry.
2. the preparation method of banana auxotype seasoning according to claim 1, which is characterized in that the Salmon Pink and institute
The weight ratio for stating banana meat is 1:4~6.
3. the preparation method of banana auxotype seasoning according to claim 1, which is characterized in that in the step 2)
The additional amount of milk is 5 times to 10 times of the banana meat weight.
4. the preparation method of banana auxotype seasoning according to claim 1, which is characterized in that in the step 3)
The additional amount of pectase is the 0.3~0.6% of the banana meat weight.
5. the preparation method of banana auxotype seasoning according to claim 2, which is characterized in that in the step 3)
The additional amount of protease is the 0.4~0.8% of the banana meat weight, and the additional amount of nuclease is the banana meat weight
0.06~0.1%.
6. the preparation method of banana auxotype seasoning according to claim 1, which is characterized in that the highland barley flour, meat
The weight ratio of the total weight of osmanthus and cardamom and the banana meat is 6~12:100.
7. the preparation method of banana auxotype seasoning according to claim 1, which is characterized in that the refined salt solution
Concentration is 0.9wt%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910718509.2A CN110393282A (en) | 2019-08-05 | 2019-08-05 | The preparation method of banana auxotype seasoning |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910718509.2A CN110393282A (en) | 2019-08-05 | 2019-08-05 | The preparation method of banana auxotype seasoning |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110393282A true CN110393282A (en) | 2019-11-01 |
Family
ID=68327482
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| CN201910718509.2A Withdrawn CN110393282A (en) | 2019-08-05 | 2019-08-05 | The preparation method of banana auxotype seasoning |
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| Country | Link |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116806995A (en) * | 2023-07-21 | 2023-09-29 | 广东省农业科学院蚕业与农产品加工研究所 | Umami composition, preparation method thereof and condiment |
-
2019
- 2019-08-05 CN CN201910718509.2A patent/CN110393282A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116806995A (en) * | 2023-07-21 | 2023-09-29 | 广东省农业科学院蚕业与农产品加工研究所 | Umami composition, preparation method thereof and condiment |
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Application publication date: 20191101 |