CN110547410A - Preparation method of sauce braised meat product modulated by Maillard flavor peptide - Google Patents

Preparation method of sauce braised meat product modulated by Maillard flavor peptide Download PDF

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Publication number
CN110547410A
CN110547410A CN201910904138.7A CN201910904138A CN110547410A CN 110547410 A CN110547410 A CN 110547410A CN 201910904138 A CN201910904138 A CN 201910904138A CN 110547410 A CN110547410 A CN 110547410A
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China
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powder
parts
meat
enzymolysis
boiling
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叶永康
何述栋
操小栋
孙汉巨
苏魁
张左勇
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Anhui Shuxiang Food Co Ltd
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Anhui Shuxiang Food Co Ltd
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Priority to CN201910904138.7A priority Critical patent/CN110547410A/en
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23JPROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J1/00Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
    • A23J1/001Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from waste materials, e.g. kitchen waste
    • A23J1/005Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from waste materials, e.g. kitchen waste from vegetable waste materials
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23JPROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00Working-up of proteins for foodstuffs
    • A23J3/30Working-up of proteins for foodstuffs by hydrolysis
    • A23J3/32Working-up of proteins for foodstuffs by hydrolysis using chemical agents
    • A23J3/34Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
    • A23J3/346Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of vegetable proteins
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/50Poultry products, e.g. poultry sausages
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • A23L13/72Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • A23L13/76Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor by treatment in a gaseous atmosphere, e.g. ageing or ripening; by electrical treatment, irradiation or wave treatment
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20Synthetic spices, flavouring agents or condiments
    • A23L27/21Synthetic spices, flavouring agents or condiments containing amino acids
    • A23L27/215Synthetic spices, flavouring agents or condiments containing amino acids heated in the presence of reducing sugars, e.g. Maillard's non-enzymatic browning
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/30Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

a method for preparing a sauced meat product modulated by Maillard flavor peptide comprises the following technical steps: (1) pretreating a meal protein raw material, (2) preparing a protein solution, (4) carrying out enzymolysis, (5) filtering and concentrating, (6) preparing Maillard flavor peptide, (7) mixing the flavor peptide with spices, (8) pickling raw meat, and (9) curing the sauced and marinated meat product. The instant beef sesame paste with enhanced flavor can be directly eaten after being opened, and is convenient to carry and eat; the product is rich in flavor enhancing peptide, rich in nutrition and good in taste; the product is added with water-soluble antioxidant tea polyphenol and fat-soluble antioxidant ascorbic acid palmitate, and the product has stable flavor within 12 months of shelf life.

Description

Preparation method of sauce braised meat product modulated by Maillard flavor peptide
Technical Field
The invention belongs to the technical field of food processing, and relates to a method for preparing a sauced marinated meat product modulated by Maillard flavor peptides.
Background
the sauce braised meat product is a cooked meat product prepared by adding seasonings such as salt or dark soy sauce and spices into raw meat and boiling the raw meat together. The sauced marinated meat products have bright color, delicious taste, tender meat and unique flavor, are deeply favored by consumers in China, and the common varieties comprise sauced beef, sauced meat, marinated meat, sweet and sour spareribs, honeydew hoof pith and the like.
Peptides are low molecular amino compounds formed by alpha-amino acids linked together by peptide bonds and are intermediates in the hydrolysis of proteins. The compounds obtained by dehydration condensation of two amino acid molecules are called dipeptides, and similarly, tripeptides, tetrapeptides, pentapeptides, and the like are also included. A compound obtained by dehydration condensation of a molecule of usually 10 to 100 amino acids is called a polypeptide.
The meal is a byproduct of oil and agricultural products such as soybean, peanut, rapeseed, sesame, sunflower seed and the like after oil and fat are extracted, the content of crude protein in the meal reaches 30-50%, and the meal raw material is fully utilized, so that not only can the protein resource be effectively enriched, but also the additional value of the oil and fat processing byproduct can be improved.
The maillard reaction, also known as "non-enzymatic browning reaction", is a non-enzymatic browning reaction widely occurring in the food industry, and is a reaction between a carbonyl compound (reducing saccharide) and an amino compound (amino acid and protein). The Maillard peptide is a peptide derivative generated by Maillard reaction based on reducing sugar and low molecular amino compound, and the compound can compensate flavor loss caused by food processing and the like while enhancing the flavor characteristics of food, so the Maillard peptide is also called Maillard flavor peptide. The Maillard flavor peptide can amplify the accepting function of human taste to salty and delicate flavor receptors while enhancing the flavor of food, has the enhancing characteristic of' fresh and salty in one, can moderately reduce the using amount of salt and monosodium glutamate in food, particularly meat products, and can reduce the salinity while enhancing the freshness. In addition, the Maillard flavor peptide also has the functions of oxidation resistance and bacteriostasis, and has the function of prolonging the shelf life of food under certain conditions.
Disclosure of Invention
The invention aims to provide a method for preparing a sauced meat product prepared by Maillard flavor peptide.
in order to achieve the above objects and other related objects, the present invention provides the following technical solutions: a method for preparing a sauced meat product modulated by Maillard flavor peptide comprises the following steps:
Step 1: soaking the cake protein material in purified water at 5-30 deg.C for 30-60 min; then performing steam explosion treatment on the soaked crude protein raw material; then, placing the meal protein raw material subjected to steam explosion treatment in stainless steel ball milling equipment, and grinding the meal protein raw material under the protection of nitrogen until the fineness is 200-300 meshes to obtain a muddy protein raw material;
Step 2, mixing the muddy protein raw material with purified water according to the mass ratio of 1:8-10, heating to a boiling state, boiling and extracting for 60-75min, wherein in the extraction process, the material is in an ultrasonic environment, the ultrasonic frequency is 25-35KHz, and the power density is 0.35-0.45w/cm 2;
And step 3: adding alkaline protease into the protein solution, adjusting pH value to 7.0-8.0, performing enzymolysis for 3-4h at 53-57 deg.C, adding flavourzyme into the protein solution, adjusting pH value to 7.0-8.0, and performing enzymolysis for 3-4h at 53-57 deg.C; after the enzymolysis is finished, heating to boiling, and keeping the boiling state for 4-6min for enzyme deactivation to obtain an enzymolysis liquid;
and 4, step 4: filtering the enzymolysis liquid by adopting an ultrafiltration membrane with the membrane aperture of 50-75nm and the operation pressure difference of 500-; then concentrating the enzymolysis ultrafiltrate to 8-10% of the original volume to obtain an enzymolysis concentrated solution;
step 5, mixing xylose, glucose and the enzymolysis concentrated solution according to the mass ratio of 1:1: 20-30, placing the mixture into microwave heating equipment, heating the mixture to boiling under the conditions of microwave frequency of 2450MHz and radiation intensity of 1.0-2.0w/cm 2, and boiling for 90-150min under heat preservation to obtain a solution after Maillard reaction;
Step 6: putting Maillard flavor peptide and spice into a resonance sound mixer according to the mass ratio of 1: 5-10, and treating for 5-10min under the conditions of frequency of 80-120Hz and amplitude of 1.5-2.0mm to obtain flavor peptide and spice mixed powder;
And 7: cleaning raw meat, draining surface water, adding flavor peptide and spice mixed powder 0.8-2.0% of the raw meat, 0-5% of thick broad-bean sauce, 0-5% of oyster sauce, 1-1.5% of white granulated sugar, 5-7.5% of yellow wine, 2.5-3.5% of dark soy sauce, 0.5-2.0% of light soy sauce, 0.5-0.75% of table vinegar and 1-1.5% of salt, putting the mixed material into a vacuum tumbler to carry out vacuum tumbling and pickling treatment, and then filling nitrogen into the vacuum tumbler to enable the pressure in the tumbler to be positive pressure, wherein the pressure is 0.20-0.30 MPa, the tumbling speed is 15-30r/min, the temperature is 20-30 ℃, and the treatment time is 20-30 min;
And 8: mixing pig bone, ox bone, chicken bone and purified water according to the mass ratio of 2:2:1:45-50, heating to boil and decocting for 90-120 min; after the boiling is finished, filtering the materials by a sieve with 60-80 meshes, and collecting the filtrate to obtain a bottom soup for later use;
And step 9: mixing the materials in the vacuum kneading machine and the soup base according to the mass ratio of 1: 2.5-5.0, heating to boil and cooking for 45-120min, and aging to obtain the sauce braised meat product modulated by the Maillard flavor peptide.
the preferable technical scheme is as follows: the meal protein raw material is at least one of soybean meal, peanut meal, rapeseed meal, sunflower seed meal, sesame cake and corn germ meal.
The preferable technical scheme is as follows: the enzyme activity of the alkaline protease is 200000U, and the addition amount of the alkaline protease is 0.3-0.50% of the mass of the protein solution; the enzyme activity of the flavourzyme is 200000U, and the addition amount of the flavourzyme is 0.20-0.50% of the mass of the protein solution.
The preferable technical scheme is as follows: the parameters of the steam explosion treatment are as follows: the water-material ratio is 1:5-6, the pressure maintaining time is 90-180s, and the steam pressure is 1.5-1.8 MPa.
The preferable technical scheme is as follows: the air inlet temperature of spray drying is 160-.
The preferable technical scheme is as follows: the spice comprises the following raw materials in parts by weight: 4-5 parts of star anise powder, 4-5 parts of cinnamon powder, 20-25 parts of tangerine peel powder, 4-5 parts of clove powder, 2-3 parts of kaempferia galangal powder, 5-8 parts of paprika powder, 4-5 parts of fennel powder, 6-10 parts of fragrant leaf powder, 10-15 parts of ginger powder, 2-3 parts of tsaoko powder and 30-40 parts of dry chilli powder.
The preferable technical scheme is as follows: the raw material meat is one of pork, beef, chicken, duck, goose meat, rabbit meat, donkey meat, mutton and quail meat.
due to the application of the technical scheme, compared with the prior art, the invention has the advantages that:
1. the meal protein raw material is subjected to steam explosion and nitrogen-filled ball milling refining treatment, so that the protein is easier to dissolve and extract.
2. the invention adopts the method of ultrasonic-assisted thermal extraction, so that the extraction of protein in meal raw materials is more sufficient and efficient.
3. The invention adopts pentose-xylose, hexose-glucose and meal protein enzymatic hydrolysate to carry out Maillard reaction, so that the prepared Maillard flavor peptide has richer flavor and better flavor-improving and freshness-increasing effects.
4. The Maillard flavor peptide and the spice powder are mixed by resonance sound and are uniformly mixed, so that the pickling effect of the raw meat is favorably improved.
5. the marinated meat products are marinated in a mode of combining vacuum rolling and kneading with nitrogen-filled pressurizing rolling and kneading, so that the marinating effect is improved.
Detailed Description
the following description of the embodiments of the present invention is provided for illustrative purposes, and other advantages and effects of the present invention will become apparent to those skilled in the art from the present disclosure.
Example 1: preparation method of sauce braised meat product modulated by Maillard flavor peptide
Preparation of Maillard flavor peptide by using soybean meal and peanut meal compound
(1) Pretreatment of cake protein raw material
The compound of soybean meal and peanut meal is prepared by mixing the soybean meal and the peanut meal according to the mass ratio of 1: 1.
And (5) performing steam explosion treatment. Soaking the compound of soybean meal and peanut meal in 3-5 times of food-grade purified water at room temperature for 45 min; and (3) placing the soaked meal protein raw material in steam explosion equipment, and performing steam explosion treatment by adopting parameters of a water-material ratio of 1:5, a pressure maintaining time of 120s and a steam pressure of 1.5 MPa.
And (5) filling nitrogen for ball milling. And (3) placing the soybean meal and peanut meal compound subjected to steam explosion in food-grade stainless steel ball milling equipment, extracting air, filling nitrogen, and fully grinding to obtain the pasty protein raw material with the fineness of 200 meshes.
(2) Preparation of protein solutions
Mixing the muddy protein raw material and food-grade purified water according to the mass ratio of 1:10, placing the mixture into a stainless steel hot extraction device with a steam condensation collection device, boiling and extracting for 60min, in the extraction process, enabling the material to be in an ultrasonic environment, enabling the ultrasonic frequency to be 25-35KHz and the power density to be 0.35-0.45w/cm 2, filtering an extracting solution through a 100-mesh screen after extraction is finished, and collecting filtrate to obtain a protein solution.
(4) enzymolysis
Adding alkaline protease into the protein solution, keeping the pH of the solution at 7.0-8.0 and the temperature at 55 +/-2 ℃, and performing enzymolysis for 3.5 h; then adding flavourzyme, keeping the pH value of the solution at 7.0-8.0 and the temperature at 55 +/-2 ℃, and carrying out enzymolysis for 3 hours; after the enzymolysis is finished, the solution is quickly heated to boiling state, the boiling state is kept for 5min, and the enzyme is deactivated. The alkaline protease has enzyme activity of 200000U, and the addition amount is 0.50% of the protein solution. The used flavourzyme has the enzyme activity of 200000U, and the addition amount is 0.50 percent of the mass of the protein solution.
(5) Filtering and concentrating
And (4) filtering by using an ultrafiltration membrane. Cooling the enzymolysis liquid to normal temperature, filtering with an ultrafiltration membrane with a membrane aperture of 50nm and an operating pressure difference of 500kPa, and collecting the filtrate to obtain enzymolysis ultrafiltrate.
vacuum decompression concentrating, placing the enzymolysis ultrafiltrate into vacuum decompression concentrating equipment, boiling and concentrating under the condition of vacuum gauge pressure of-0.090 ~ -0.95MPa to 10 percent of the original volume to obtain the enzymolysis concentrated solution.
(6) preparation of Maillard flavor peptides
and (3) carrying out Maillard reaction, mixing xylose, glucose and the enzymolysis concentrated solution according to the mass ratio of 1:1: 20, placing the mixture into microwave heating equipment with a steam condensation and collection device, heating the mixture to boiling and boiling for 120min under the conditions of microwave frequency of 2450MHz and radiation intensity of 1.5w/cm 2, and carrying out heat preservation and boiling to obtain a solution after the Maillard reaction.
And (5) spray drying. Spray drying the solution after the Maillard reaction at the air inlet temperature of 180 ℃, the feed flow rate of 80ml/min and the spray head rotation speed of 25000r/min to obtain a powdery material, namely the Maillard flavor peptide prepared by the compound of the soybean meal and the peanut meal.
Example 2: preparation method of sauce braised meat product modulated by Maillard flavor peptide
Preparation of Maillard flavor peptide by using sesame seed meal
(1) Pretreatment of cake protein raw material
And (5) performing steam explosion treatment. Soaking sesame seed meal in food-grade purified water with the mass of 3 times of that of the sesame seed meal for 60min at room temperature; and (3) placing the soaked meal protein raw material in steam explosion equipment, and performing steam explosion treatment by adopting parameters of a water-material ratio of 1:6, a pressure maintaining time of 180s and a steam pressure of 1.6 MPa.
And (5) filling nitrogen for ball milling. And (3) placing the meal protein raw material subjected to steam explosion in food-grade stainless steel ball milling equipment, extracting air, filling nitrogen, and fully grinding to the fineness of 300 meshes to obtain the muddy protein raw material.
(2) Preparation of protein solutions
Mixing the muddy protein and food-grade purified water according to the mass ratio of 1:8, placing the mixture into a stainless steel hot extraction device with a steam condensation collection device, boiling and extracting for 75min, in the extraction process, enabling the material to be in an ultrasonic environment, wherein the ultrasonic frequency is 25-35KHz, and the power density is 0.35-0.45w/cm 2, filtering an extracting solution through a 100-mesh screen after extraction is finished, and collecting filtrate to obtain a protein solution.
(4) enzymolysis
Adding alkaline protease into the protein solution, keeping the pH of the solution at 7.0-7.5 and the temperature at 55 +/-2 ℃, and performing enzymolysis for 4 hours; then adding flavourzyme, keeping the pH value of the solution at 7.0-7.5 and the temperature at 55 +/-2 ℃, and carrying out enzymolysis for 4 hours; after the enzymolysis is finished, the solution is quickly heated to boiling state, the boiling state is kept for 5min, and the enzyme is deactivated. The alkaline protease has enzyme activity of 200000U, and the addition amount is 0.25% of the protein solution. The used flavourzyme has the enzyme activity of 200000U, and the addition amount is 0.50 percent of the mass of the protein solution.
(5) Filtering and concentrating
and (4) filtering by using an ultrafiltration membrane. Cooling the enzymolysis liquid to normal temperature, filtering with ultrafiltration membrane with membrane pore diameter of 75nm and operation pressure difference of 800kPa, and collecting filtrate to obtain enzymolysis ultrafiltrate.
vacuum decompression concentrating, placing the enzymolysis ultrafiltrate into vacuum decompression concentrating equipment, boiling and concentrating under the condition of vacuum gauge pressure of-0.09 ~ -0.10MPa to 8% of the original volume to obtain enzymolysis concentrated solution.
(6) preparation of Maillard flavor peptides
and (3) carrying out Maillard reaction, mixing xylose, glucose and the enzymolysis concentrated solution according to the mass ratio of 1:1:25, placing the mixture into microwave heating equipment with a steam condensation and collection device, heating the mixture to boiling under the conditions of microwave frequency of 2450MHz and radiation intensity of 1.0-2.0w/cm 2, and carrying out heat preservation boiling for 120min to obtain a solution after the Maillard reaction.
And (5) spray drying. Spray drying the solution after the Maillard reaction at the air inlet temperature of 170 ℃, the feed flow rate of 50ml/min and the spray head rotation speed of 20000r/min to obtain a powdery material, namely the Maillard flavor peptide prepared by using the sesame seed meal.
Example 3: preparation method of sauce braised meat product modulated by Maillard flavor peptide
Preparation of sauced and marinated chicken legs by modulating Maillard flavor peptides
(1) Mixing flavor peptide and spice
Resonant acoustic mixing. Mixing Maillard flavor peptide prepared from sesame seed meal and spice according to a mass ratio of 1:5, placing into a resonance sound mixing device, and processing for 5-6min under the conditions of 120Hz frequency and 1.75mm amplitude to obtain flavor peptide and spice mixed powder.
the formula of the spice comprises the following components in parts by weight: 5 parts of star anise powder, 5 parts of cinnamon powder, 20 parts of tangerine peel powder, 5 parts of clove powder, 2 parts of kaempferia galanga powder, 5 parts of paprika powder, 5 parts of fennel powder, 7 parts of fragrant leaf powder, 12 parts of ginger powder, 3 parts of tsaoko powder and 31 parts of dry chilli powder.
The star anise powder, cinnamon powder, tangerine peel powder, clove powder, kaempferia galanga powder, paprika powder, fennel powder, fragrant leaf powder, ginger powder, tsaoko powder and dry chili powder are prepared by respectively crushing dried star anise, cassia bark, tangerine peel, clove, kaempferia galanga, pepper, fennel, myrcia, ginger, tsaoko and dry chili into 80 meshes.
(2) Chicken leg pickling
the raw material is frozen drumstick.
thawing and cleaning the drumstick, draining the surface water, adding flavor peptide and spice mixed powder accounting for 1.0 percent of the mass of the raw meat, 2 percent oyster sauce, 1.5 percent white granulated sugar, 5 percent yellow wine, 2.5 percent dark soy sauce, 0.5 percent light soy sauce, 0.5 percent table vinegar and 1 percent table salt, putting the mixed material into a vacuum tumbler to carry out vacuum tumbling and pickling treatment, wherein the vacuum tumbling parameter conditions are that the vacuum gauge pressure is-0.09 ~ -0.10Mpa, the rotating speed is 20r/min, the temperature is room temperature, and the time is 20 min.
Filling nitrogen, pressurizing, rolling, kneading and curing. And (3) filling nitrogen into the vacuum rolling and kneading machine to ensure that positive pressure is formed in the rolling and kneading machine, the pressure is 0.25MPa, the rolling and kneading rotating speed is 20r/min, the temperature is room temperature, and the treatment time is 20 min.
(3) Curing of sauced and marinated chicken legs
And (6) boiling the soup. Mixing pig bone, ox bone, chicken bone and food-grade purified water according to the mass ratio of 2:2:1:50, placing into a food-grade stainless steel heat extraction device with a steam condensation collection device, heating to boil, and decocting for 90 min; after the boiling is finished, filtering the materials by a 80-mesh screen, and collecting filtrate to obtain the bottom soup.
And (5) cooking the sauced and marinated chicken legs. Mixing the materials in the vacuum kneading machine and the base soup according to the mass ratio of 1:3, putting into a boiling pot, heating to boil and boiling for 60-70min until the chicken leg is cured to obtain the sauced chicken leg modulated by the Maillard flavor peptide. The product is vacuum-packed by adopting a food-grade polypropylene composite aluminum foil plastic bag, is sterilized by high-temperature steam at 121 ℃, is stored and circulated at normal temperature, and has a quality guarantee period of 6-9 months.
Example 4: preparation method of sauced beef with sauce prepared from Maillard flavor peptide
(1) Mixing flavor peptide and spice
Resonant acoustic mixing. Mixing Maillard flavor peptide prepared from soybean meal and peanut meal compound and spice according to the mass ratio of 1:7.5, placing into a resonance sound mixing device, and processing for 8min under the conditions of 120Hz frequency and 1.5mm amplitude to obtain flavor peptide and spice mixed powder.
the formula of the spice comprises the following components in parts by weight: 4 parts of star anise powder, 4 parts of cinnamon powder, 25 parts of tangerine peel powder, 4 parts of clove powder, 2 parts of kaempferia galanga powder, 8 parts of paprika powder, 4 parts of fennel powder, 6 parts of fragrant leaf powder, 10 parts of ginger powder, 2 parts of tsaoko powder and 31 parts of dry chilli powder.
The star anise powder, cinnamon powder, tangerine peel powder, clove powder, kaempferia galanga powder, paprika powder, fennel powder, fragrant leaf powder, ginger powder, tsaoko powder and dry chili powder are prepared by respectively crushing dried star anise, cassia bark, tangerine peel, clove, kaempferia galanga, pepper, fennel, myrcia, ginger, tsaoko and dry chili into 100 meshes.
(2) Beef pickling
the raw material meat is fresh or chilled beef tendon meat.
Vacuum tumbling and pickling, cleaning the tendon bovis seu Bubali meat, draining off surface water, adding flavor peptide and spice mixed powder 2.0% of the raw meat mass, 2.5% thick broad-bean sauce, 1.5% white granulated sugar, 7.5% yellow wine, 3.5% dark soy sauce, 2.0% light soy sauce, 0.75% vinegar and 1.2% salt, and then putting the mixed material into a vacuum tumbling machine for vacuum tumbling and pickling, wherein the vacuum tumbling parameter conditions are that vacuum gauge pressure is-0.09 ~ -0.10Mpa, the rotating speed is 30r/min, the temperature is room temperature and the time is 60 min.
Filling nitrogen, pressurizing, rolling, kneading and curing. And (3) filling nitrogen into the vacuum rolling and kneading machine to ensure that positive pressure is formed in the rolling and kneading machine, the pressure is 0.30MPa, the rolling and kneading rotating speed is 30r/min, the temperature is room temperature, and the treatment time is 30 min.
(3) Aging of sauced beef
And (6) boiling the soup. Mixing pig bone, ox bone, chicken bone and food-grade purified water according to the mass ratio of 2:2:1:45, placing into a food-grade stainless steel heat extraction device with a steam condensation collection device, heating to boil, and decocting for 120 min; after the boiling is finished, filtering the materials by a 80-mesh screen, and collecting filtrate to obtain the bottom soup.
And (5) cooking the sauced beef. Mixing the materials in the vacuum rolling machine and the soup stock according to the mass ratio of 1:2.5, putting the mixture into a boiling pot, heating the mixture to boiling, boiling the mixture for 100-fold and 120min, and curing the meat to obtain the sauced beef modulated by the Maillard flavor peptide. The product is vacuum packed in food-grade polypropylene composite aluminum foil plastic bag, sterilized by high-temperature steam at 135 ℃, stored and circulated at normal temperature, and has a shelf life of 9-12 months.
The sauced meat product prepared by the Maillard flavor peptide can be eaten fresh; or vacuum packaging with food-grade plastic bag, sterilizing at high temperature, and circulating as prepackaged food.
example 5: preparation method of sauce braised meat product modulated by Maillard flavor peptide
Sauced pig trotter prepared by modulating Maillard flavor peptide
(1) Mixing flavor peptide and spice
Resonant acoustic mixing. Mixing Maillard flavor peptide prepared from soybean meal and peanut meal compound and spice according to a mass ratio of 1:10, placing into a resonance sound mixing device, and processing for 5min under the conditions of frequency of 80Hz and amplitude of 1.5mm to obtain flavor peptide and spice mixed powder.
The formula of the spice comprises the following components in parts by weight: 4 parts of star anise powder, 5 parts of cinnamon powder, 20 parts of tangerine peel powder, 5 parts of clove powder, 3 parts of kaempferia galanga powder, 5 parts of paprika powder, 5 parts of fennel powder, 8 parts of fragrant leaf powder, 10 parts of ginger powder, 2 parts of tsaoko powder and 33 parts of dry chilli powder.
The star anise powder, cinnamon powder, tangerine peel powder, clove powder, kaempferia galanga powder, paprika powder, fennel powder, fragrant leaf powder, ginger powder, tsaoko powder and dry chili powder are prepared by respectively crushing dried star anise, cassia bark, tangerine peel, clove, kaempferia galanga, pepper, fennel, myrcia, ginger, tsaoko and dry chili into 120 meshes.
(2) Pickling of pig trotters
The raw material is frozen trotter.
Thawing frozen pig trotters, cleaning, draining surface water, adding flavor peptide and spice mixed powder accounting for 1.5 percent of the mass of raw meat, 1 percent of broad bean paste, 1 percent of oyster sauce, 1.5 percent of white granulated sugar, 5 percent of yellow wine, 2.5 percent of dark soy sauce, 0.5 percent of light soy sauce, 0.5 percent of table vinegar and 1 percent of salt, putting the mixed material into a vacuum rolling machine for vacuum rolling and pickling treatment, wherein the vacuum rolling and pickling conditions are that the vacuum gauge pressure is-0.06 ~ -0.07Mpa, the rotating speed is 15r/min, the temperature is 20-25 ℃, and the time is 30 min.
Filling nitrogen, pressurizing, rolling, kneading and curing. And (3) filling nitrogen into the vacuum rolling and kneading machine to ensure that positive pressure is formed in the rolling and kneading machine, the pressure is 0.20MPa, the rolling and kneading rotating speed is 20r/min, the temperature is 20-25 ℃, and the treatment time is 20 min.
(3) Curing of sauced pig trotters
And (6) boiling the soup. Mixing pig bone, ox bone, chicken bone and food-grade purified water according to the mass ratio of 2:2:1:50, placing into a food-grade stainless steel heat extraction device with a steam condensation collection device, heating to boil, and decocting for 100 min; after the boiling is finished, filtering the materials by a 60-mesh screen, and collecting filtrate to obtain the bottom soup.
And (5) boiling the sauced and marinated pig trotters. Mixing the materials in the vacuum kneading machine and the soup base according to the mass ratio of 1:5, putting into a boiling pot, heating to boil and boiling for 45-60min until meat is cured to obtain the sauced and marinated pig trotter modulated by the Maillard flavor peptide.
Example 6: preparation method of sauce braised meat product modulated by Maillard flavor peptide
a method for preparing a sauced meat product modulated by Maillard flavor peptide comprises the following steps:
Step 1: soaking the crude protein material in purified water at 5 deg.C for 30 min; then performing steam explosion treatment on the soaked crude protein raw material; then, placing the pulp protein raw material subjected to steam explosion treatment in stainless steel ball milling equipment, and grinding the pulp protein raw material under the protection of nitrogen until the fineness of the pulp protein raw material is 200 meshes to obtain a muddy protein raw material;
Step 2, mixing the muddy protein raw material with purified water according to the mass ratio of 1:8, heating to a boiling state, boiling and extracting for 60min, wherein in the extraction process, the material is in an ultrasonic environment, the ultrasonic frequency is 25KHz, and the power density is 0.35w/cm 2;
And step 3: adding alkaline protease into the protein solution, adjusting the pH value to 7.0, performing enzymolysis for 3h at the temperature of 53 ℃, then adding flavourzyme into the protein solution, adjusting the pH value to 7.0, and performing enzymolysis for 3h at the temperature of 53 ℃; after the enzymolysis is finished, heating to boiling, and keeping the boiling state for 4min for enzyme deactivation to obtain an enzymolysis liquid;
And 4, step 4: filtering the enzymolysis solution by using an ultrafiltration membrane with the membrane aperture of 50nm and the operating pressure difference of 500kPa, and collecting filtrate to obtain enzymolysis ultrafiltrate; then concentrating the enzymolysis ultrafiltrate to 8 percent of the original volume to obtain an enzymolysis concentrated solution;
Step 5, mixing xylose, glucose and the enzymolysis concentrated solution according to the mass ratio of 1:1: 20, placing the mixture into microwave heating equipment, heating the mixture to boiling under the conditions of microwave frequency of 2450MHz and radiation intensity of 1.0w/cm 2, and boiling for 90min under heat preservation to obtain a solution after Maillard reaction;
Step 6: putting the Maillard flavor peptide and the spices into a resonance acoustic mixer according to the mass ratio of 1:5, and treating for 5min under the conditions of frequency of 80Hz and amplitude of 1.5mm to obtain flavor peptide and spice mixed powder;
And 7: cleaning raw meat, draining surface water, adding flavor peptide and spice mixed powder accounting for 0.8% of the mass of the raw meat, 1% of white granulated sugar, 5% of yellow wine, 2.5% of dark soy sauce, 0.5% of light soy sauce, 0.5% of table vinegar and 1% of salt, putting the mixed material into a vacuum tumbler for vacuum tumbling and pickling, and then filling nitrogen into the vacuum tumbler to enable the tumbler to form positive pressure, the pressure is 0.20MPa, the tumbling speed is 15r/min, the temperature is 20 ℃, and the treatment time is 20 min;
and 8: mixing pig bone, ox bone, chicken bone and purified water according to the mass ratio of 2:2:1:45, heating to boil and decocting for 90 min; after the boiling is finished, filtering the materials by a 60-mesh screen, and collecting filtrate to obtain a bottom soup for later use;
And step 9: mixing the materials in the vacuum kneading machine and the soup stock according to the mass ratio of 1:2.5, heating to boil and cooking for 45min until meat is cured to obtain the sauce braised meat product modulated by the Maillard flavor peptide.
The preferred embodiment is: the meal protein raw materials are soybean meal, peanut meal and rapeseed meal according to the weight ratio of 1: 3: 1 in a mass ratio.
The preferred embodiment is: the enzyme activity of the alkaline protease is 200000U, and the addition amount of the alkaline protease is 0.3 percent of the mass of the protein solution; the enzyme activity of the flavourzyme is 200000U, and the addition amount of the flavourzyme is 0.20% of the mass of the protein solution.
The preferred embodiment is: the parameters of the steam explosion treatment are as follows: the water-material ratio is 1:5, the pressure maintaining time is 90s, and the steam pressure is 1.5 MPa.
The preferred embodiment is: the air inlet temperature of spray drying is 160 ℃, the feed flow rate is 50ml/min, and the rotating speed of a spray head is 20000 r/min.
The preferred embodiment is: the spice comprises the following raw materials in parts by weight: 4 parts of star anise powder, 4 parts of cinnamon powder, 20 parts of tangerine peel powder, 4 parts of clove powder, 2 parts of kaempferia galanga powder, 5 parts of paprika powder, 4 parts of fennel powder, 6 parts of fragrant leaf powder, 10 parts of ginger powder, 2 parts of tsaoko powder and 30 parts of dry chili powder.
the preferred embodiment is: the raw meat is goose meat.
Example 7: preparation method of sauce braised meat product modulated by Maillard flavor peptide
A method for preparing a sauced meat product modulated by Maillard flavor peptide comprises the following steps:
Step 1: soaking the cake protein material in purified water at 30 deg.C for 60 min; then performing steam explosion treatment on the soaked crude protein raw material; then, placing the pulp protein raw material subjected to steam explosion treatment in stainless steel ball milling equipment, and grinding the pulp protein raw material under the protection of nitrogen until the fineness of the pulp protein raw material is 300 meshes to obtain a muddy protein raw material;
Step 2, mixing the muddy protein raw material with purified water according to the mass ratio of 1:10, heating to a boiling state, boiling and extracting for 75min, wherein in the extraction process, the material is in an ultrasonic environment, the ultrasonic frequency is 35KHz, and the power density is 0.45w/cm 2;
And step 3: adding alkaline protease into the protein solution, adjusting the pH value to 8.0, performing enzymolysis for 4h at the temperature of 57 ℃, then adding flavourzyme into the protein solution, adjusting the pH value to 8.0, and performing enzymolysis for 4h at the temperature of 57 ℃; after the enzymolysis is finished, heating to boiling, and keeping the boiling state for 6min for enzyme deactivation to obtain an enzymolysis liquid;
and 4, step 4: filtering the enzymolysis solution by using an ultrafiltration membrane with the membrane aperture of 75nm and the operating pressure difference of 1000kPa, and collecting filtrate to obtain enzymolysis ultrafiltrate; then concentrating the enzymolysis ultrafiltrate to 10 percent of the original volume to obtain an enzymolysis concentrated solution;
Step 5, mixing xylose, glucose and the enzymolysis concentrated solution according to the mass ratio of 1:1: 30, placing the mixture into microwave heating equipment, heating the mixture to boiling under the conditions of microwave frequency of 2450MHz and radiation intensity of 2.0w/cm 2, and boiling for 150min under heat preservation to obtain a solution after Maillard reaction;
Step 6: putting the Maillard flavor peptide and the spice into a resonance acoustic mixer according to the mass ratio of 1:10, and treating for 10min under the conditions of 120Hz frequency and 2.0mm amplitude to obtain flavor peptide and spice mixed powder;
And 7: cleaning raw meat, draining surface water, adding flavor peptide and spice mixed powder accounting for 2.0% of the mass of the raw meat, 5% of broad bean paste, 5% of oyster sauce, 1.5% of white granulated sugar, 7.5% of yellow wine, 3.5% of dark soy sauce, 2.0% of light soy sauce, 0.75% of table vinegar and 1.5% of salt, putting the mixed material into a vacuum tumbling machine for vacuum tumbling and pickling, and filling nitrogen into the vacuum tumbling machine to form positive pressure in the tumbling machine, wherein the pressure is 0.30MPa, the tumbling speed is 30r/min, the temperature is 30 ℃, and the treatment time is 30 min;
And 8: mixing pig bone, ox bone, chicken bone and purified water according to the mass ratio of 2:2:1:50, heating to boil and decocting for 120 min; after the boiling is finished, filtering the materials by a 80-mesh screen, and collecting filtrate to obtain a bottom soup for later use;
And step 9: mixing the materials in the vacuum kneading machine and the soup stock according to the mass ratio of 1: 5.0, heating to boil and cooking for 120min until meat is cured to obtain the sauce braised meat product modulated by the Maillard flavor peptide.
The preferred embodiment is: the cake protein raw material is sesame cake.
The preferred embodiment is: the enzyme activity of the alkaline protease is 200000U, and the addition amount of the alkaline protease is 0.50% of the mass of the protein solution; the enzyme activity of the flavourzyme is 200000U, and the addition amount of the flavourzyme is 0.50% of the mass of the protein solution.
The preferred embodiment is: the parameters of the steam explosion treatment are as follows: the water-material ratio is 1:6, the pressure maintaining time is 180s, and the steam pressure is 1.8 MPa.
the preferred embodiment is: the air inlet temperature of spray drying is 180 ℃, the feed flow rate is 80ml/min, and the rotating speed of a spray head is 25000 r/min.
The preferred embodiment is: the spice comprises the following raw materials in parts by weight: 5 parts of star anise powder, 5 parts of cinnamon powder, 25 parts of tangerine peel powder, 5 parts of clove powder, 3 parts of kaempferia galanga powder, 8 parts of paprika powder, 5 parts of fennel powder, 10 parts of fragrant leaf powder, 15 parts of ginger powder, 3 parts of tsaoko powder and 40 parts of dry chili powder.
The preferred embodiment is: the raw meat is donkey meat.
The foregoing is illustrative of the preferred embodiment of the present invention and is not to be construed as limiting thereof in any way, and any modifications or variations thereof that fall within the spirit of the invention are intended to be included within the scope thereof.

Claims (7)

1. a method for preparing a sauced meat product modulated by Maillard flavor peptide is characterized by comprising the following steps: comprises the following steps:
step 1: soaking the cake protein material in purified water at 5-30 deg.C for 30-60 min; then performing steam explosion treatment on the soaked crude protein raw material; then, placing the meal protein raw material subjected to steam explosion treatment in stainless steel ball milling equipment, and grinding the meal protein raw material under the protection of nitrogen until the fineness is 200-300 meshes to obtain a muddy protein raw material;
Step 2, mixing the muddy protein raw material with purified water according to the mass ratio of 1:8-10, heating to a boiling state, boiling and extracting for 60-75min, wherein in the extraction process, the material is in an ultrasonic environment, the ultrasonic frequency is 25-35KHz, and the power density is 0.35-0.45w/cm 2;
And step 3: adding alkaline protease into the protein solution, adjusting pH value to 7.0-8.0, performing enzymolysis for 3-4h at 53-57 deg.C, adding flavourzyme into the protein solution, adjusting pH value to 7.0-8.0, and performing enzymolysis for 3-4h at 53-57 deg.C; after the enzymolysis is finished, heating to boiling, and keeping the boiling state for 4-6min for enzyme deactivation to obtain an enzymolysis liquid;
And 4, step 4: filtering the enzymolysis liquid by adopting an ultrafiltration membrane with the membrane aperture of 50-75nm and the operation pressure difference of 500-; then concentrating the enzymolysis ultrafiltrate to 8-10% of the original volume to obtain an enzymolysis concentrated solution;
step 5, mixing xylose, glucose and the enzymolysis concentrated solution according to the mass ratio of 1:1: 20-30, placing the mixture into microwave heating equipment, heating the mixture to boiling under the conditions of microwave frequency of 2450MHz and radiation intensity of 1.0-2.0w/cm 2, and boiling for 90-150min under heat preservation to obtain a solution after Maillard reaction;
step 6: putting Maillard flavor peptide and spice into a resonance sound mixer according to the mass ratio of 1: 5-10, and treating for 5-10min under the conditions of frequency of 80-120Hz and amplitude of 1.5-2.0mm to obtain flavor peptide and spice mixed powder;
And 7: cleaning raw meat, draining surface water, adding flavor peptide and spice mixed powder 0.8-2.0% of the raw meat, 0-5% of thick broad-bean sauce, 0-5% of oyster sauce, 1-1.5% of white granulated sugar, 5-7.5% of yellow wine, 2.5-3.5% of dark soy sauce, 0.5-2.0% of light soy sauce, 0.5-0.75% of table vinegar and 1-1.5% of salt, putting the mixed material into a vacuum tumbler to carry out vacuum tumbling and pickling treatment, and then filling nitrogen into the vacuum tumbler to enable the pressure in the tumbler to be positive pressure, wherein the pressure is 0.20-0.30 MPa, the tumbling speed is 15-30r/min, the temperature is 20-30 ℃, and the treatment time is 20-30 min;
And 8: mixing pig bone, ox bone, chicken bone and purified water according to the mass ratio of 2:2:1:45-50, heating to boil and decocting for 90-120 min; after the boiling is finished, filtering the materials by a sieve with 60-80 meshes, and collecting the filtrate to obtain a bottom soup for later use;
And step 9: mixing the materials in the vacuum kneading machine and the soup base according to the mass ratio of 1: 2.5-5.0, heating to boil and cooking for 45-120min, and aging to obtain the sauce braised meat product modulated by the Maillard flavor peptide.
2. The method of producing a soy sauce braised meat product with Maillard flavor peptides, according to claim 1, wherein the method comprises the following steps: the meal protein raw material is at least one of soybean meal, peanut meal, rapeseed meal, sunflower seed meal, sesame cake and corn germ meal.
3. The method of producing a soy sauce braised meat product with Maillard flavor peptides, according to claim 1, wherein the method comprises the following steps: the enzyme activity of the alkaline protease is 200000U, and the addition amount of the alkaline protease is 0.3-0.50% of the mass of the protein solution; the enzyme activity of the flavourzyme is 200000U, and the addition amount of the flavourzyme is 0.20-0.50% of the mass of the protein solution.
4. The method of producing a soy sauce braised meat product with Maillard flavor peptides, according to claim 1, wherein the method comprises the following steps: the parameters of the steam explosion treatment are as follows: the water-material ratio is 1:5-6, the pressure maintaining time is 90-180s, and the steam pressure is 1.5-1.8 MPa.
5. The method of producing a soy sauce braised meat product with Maillard flavor peptides, according to claim 1, wherein the method comprises the following steps: the air inlet temperature of spray drying is 160-.
6. the method of producing a soy sauce braised meat product with Maillard flavor peptides, according to claim 1, wherein the method comprises the following steps: the spice comprises the following raw materials in parts by weight: 4-5 parts of star anise powder, 4-5 parts of cinnamon powder, 20-25 parts of tangerine peel powder, 4-5 parts of clove powder, 2-3 parts of kaempferia galangal powder, 5-8 parts of paprika powder, 4-5 parts of fennel powder, 6-10 parts of fragrant leaf powder, 10-15 parts of ginger powder, 2-3 parts of tsaoko powder and 30-40 parts of dry chilli powder.
7. The method of producing a soy sauce braised meat product with Maillard flavor peptides, according to claim 1, wherein the method comprises the following steps: the raw material meat is one of pork, beef, chicken, duck, goose meat, rabbit meat, donkey meat, mutton and quail meat.
CN201910904138.7A 2019-09-24 2019-09-24 Preparation method of sauce braised meat product modulated by Maillard flavor peptide Pending CN110547410A (en)

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CN111955675A (en) * 2020-09-01 2020-11-20 合肥工业大学 Processing method of flavor-enhanced blood curd
CN111972500A (en) * 2020-08-31 2020-11-24 合肥工业大学 Method for preparing flavored dried bean curds by utilizing solid-state fermentation type white spirit vinasse
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CN113017073A (en) * 2021-04-29 2021-06-25 合肥工业大学 Preparation method of beef sesame paste rich in Maillard flavor peptide
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CN115399355A (en) * 2022-09-16 2022-11-29 合肥工业大学 Preparation method of sesame seed meal Maillard reactant and application of sesame seed meal Maillard reactant in bread
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CN110973568A (en) * 2019-12-30 2020-04-10 安徽舒香食品有限公司 Preparation method of concentrated marinating soup
CN111387464A (en) * 2020-05-14 2020-07-10 安徽省凤阳县御膳油脂有限公司 Method for preparing Maillard flavor peptide by using sesame cake meal
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CN111955675A (en) * 2020-09-01 2020-11-20 合肥工业大学 Processing method of flavor-enhanced blood curd
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Application publication date: 20191210