CN111011809A

CN111011809A - Preparation method of pigeon essence seasoning

Info

Publication number: CN111011809A
Application number: CN201911366562.7A
Authority: CN
Inventors: 王根弟
Original assignee: Shanghai Grade Food Packaging Co Ltd
Current assignee: Shanghai Grade Food Packaging Co Ltd
Priority date: 2019-12-26
Filing date: 2019-12-26
Publication date: 2020-04-17

Abstract

The invention relates to the technical field of condiment production, and particularly provides a preparation method of a pigeon essence condiment. The invention provides a preparation method of a pigeon essence seasoning, which at least comprises the following steps: (1) adding monosodium glutamate, edible salt, food additive and spice into a high-speed pulverizer, pulverizing, and adding pigeon meat powder to obtain a mixture; (2) adding vegetable oil into the mixture, stirring and mixing uniformly, then sequentially adding yeast extract and adhesive, fully mixing, granulating and forming to obtain extruded particles; (3) drying the granules, sterilizing, cooling, and packaging.

Description

Preparation method of pigeon essence seasoning

Technical Field

The invention relates to the technical field of condiment production, and particularly provides a preparation method of a pigeon essence condiment.

Background

The seasoning is an auxiliary food which can increase the color, the fragrance and the taste of dishes, promote appetite and benefit human health. Oil, salt, sauce, vinegar, spices and the like are traditional seasonings in China, various compound seasonings prepared by taking the seasonings as basic raw materials have a long history in China, and industrial production is realized for a long time when the compound spices such as thirteen spices and five spice powder and various compound sauces prepared by taking bean sauce and broad bean sauce as raw materials in China are used. With the improvement of the quality of life of people, the single seasoning cannot meet the requirements of people on the quality of life, and the requirement of consumers on the nutritional seasoning is more demanding.

The pigeon meat is rich in protein, amino acid, multiple trace elements and vitamins, has high nutritional value, is usually limited to the use of domestic dietary supplements, and the pigeon essence product which fully utilizes the nutritional value of the pigeon meat for seasoning is a blank, so that the pigeon essence seasoning which has the health-care function, long storage time and difficult disappearance of flavor is produced and is required by the market.

Disclosure of Invention

In order to solve the above technical problems, a first aspect of the present invention provides a method for preparing a pigeon essence seasoning, comprising at least the following steps:

(1) adding monosodium glutamate, edible salt, food additive and spice into a high-speed pulverizer, pulverizing, and adding pigeon meat powder to obtain a mixture;

(2) adding vegetable oil into the mixture, stirring and mixing uniformly, then sequentially adding yeast extract and adhesive, fully mixing, granulating and forming to obtain extruded particles;

(3) drying the granules, sterilizing, cooling, and packaging.

As a preferable technical scheme of the invention, the crushed materials in the step (1) are sieved by a 50-100-mesh sieve.

As a preferable technical scheme of the invention, the particles in the step (3) are conveyed into a drying sterilizer by a conveyor belt, and the thickness of a material layer is 3-5 mm.

As a preferable technical scheme of the invention, the sterilization in the step (3) adopts ultraviolet sterilization and microwave sterilization.

As a preferred technical scheme of the invention, the wavelength of the ultraviolet sterilization is 250-270 nm; the time is 80-100 s.

As a preferred technical scheme of the invention, the temperature of microwave sterilization is 60-110 ℃; the time is 90-200 s.

As a preferable technical scheme of the invention, the drying temperature in the step (3) is 30-90 ℃.

As a preferable technical scheme of the invention, the weight ratio of the yeast extract to the spices is (1-1.4): 1.

as a preferable technical scheme of the invention, the weight ratio of the olive oil, the pigeon meat powder and the yeast extract is (20-40): (2-3): 1.

the second aspect of the invention provides a pigeon essence seasoning prepared according to the preparation method.

Has the advantages that: the invention provides a preparation method of a pigeon essence seasoning, which comprises the steps of firstly crushing monosodium glutamate, edible salt, a food additive and spices, then sieving the crushed materials through a sieve of 50-100 meshes, then sequentially adding pigeon meat powder, vegetable oil, a yeast extract and an adhesive, and limiting the weight ratio of olive oil to the pigeon meat powder to the yeast extract to be (20-40): (2-3): 1, the seasoning which is stable in storage, not easy to agglomerate and absorb moisture can be prepared, and the seasoning is added into dishes in the modes of hot pot, cooking, stewing and the like, has moist mouthfeel, delicious taste and greatly improved flavor retentivity, and has high nutritional value.

Detailed Description

The disclosure may be understood more readily by reference to the following detailed description of preferred embodiments of the invention and the examples included therein. Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. In case of conflict, the present specification, including definitions, will control.

The terms "comprises," "comprising," "includes," "including," "has," "having," "contains," "containing," or any other variation thereof, as used herein, are intended to cover a non-exclusive inclusion. For example, a composition, process, method, article, or apparatus that comprises a list of elements is not necessarily limited to only those elements but may include other elements not expressly listed or inherent to such composition, process, method, article, or apparatus.

When an amount, concentration, or other value or parameter is expressed as a range, preferred range, or as a range of upper preferable values and lower preferable values, this is to be understood as specifically disclosing all ranges formed from any pair of any upper range limit or preferred value and any lower range limit or preferred value, regardless of whether ranges are separately disclosed. For example, when a range of "1 to 5" is disclosed, the described range should be interpreted to include the ranges "1 to 4", "1 to 3", "1 to 2 and 4 to 5", "1 to 3 and 5", and the like. When a range of values is described herein, unless otherwise stated, the range is intended to include the endpoints thereof and all integers and fractions within the range.

In addition, the indefinite articles "a" and "an" preceding an element or component of the invention are not intended to limit the number requirement (i.e., the number of occurrences) of the element or component. Thus, "a" or "an" should be read to include one or at least one, and the singular form of an element or component also includes the plural unless the stated number clearly indicates that the singular form is intended.

(3) drying the granules, sterilizing, cooling, and packaging.

In a preferred embodiment, the method for preparing a pigeon essence seasoning at least comprises the following steps:

(1) adding monosodium glutamate, edible salt, food additives and spices into a high-speed pulverizer, pulverizing, sieving with a 50-100-mesh sieve, and adding pigeon meat powder to obtain a mixture;

(3) drying the granules, sterilizing, cooling, and packaging.

In a more preferred embodiment, the method for preparing a pigeon essence seasoning at least comprises the following steps:

(3) and (3) feeding the particles into a drying sterilizer through a conveyor belt, drying and sterilizing the particles, cooling and packaging the particles to obtain the particle material, wherein the thickness of a material layer is 3-5 mm.

The chemical component of the monosodium glutamate is sodium glutamate, is a delicate flavor seasoning, can be purchased from the market, and is not limited to the purchasing manufacturers.

The edible salt is processed edible salt which is obtained from seawater, underground rock (ore) salt sediment and natural brine and mainly comprises sodium chloride, can be purchased from markets, and is not limited by purchasing manufacturers.

The food additive comprises disodium ribonucleotide and essence.

In a preferred embodiment, the weight ratio of the disodium ribonucleotide to the essence is 1: (0.4-0.6); more preferably, the weight ratio of the flavor nucleotide disodium to the essence is 1: 0.5.

the flavor nucleotide disodium and the essence can be obtained by commercial purchase, and are not limited by a purchasing manufacturer.

<Spice>

The spice is selected from one or a combination of ginger, garlic, chive and pepper.

In a preferred embodiment, the spices include ginger and garlic.

In a more preferred embodiment, the weight ratio of ginger to garlic is 1: (0.8 to 1); more preferably, the weight ratio of the ginger to the garlic is 1: 0.9.

The pigeon meat powder is pigeon meat concentrated powder.

In a preferred embodiment, the mesh number of the pigeon meat powder is 70-130; more preferably, the mesh number of the pigeon meat powder is 100.

The pigeon meat meal may be obtained from commercially available sources including, but not limited to, from sienna qiancao biotechnology limited.

In a more preferred embodiment, the weight ratio of monosodium glutamate, edible salt, food additives and spices is 1: (7-9): 0.5: 1; more preferably, the weight ratio of the monosodium glutamate, the edible salt, the food additive and the spices is 1: 8: 0.5: 1.

The vegetable oil is selected from one or a combination of more of olive oil, peanut oil, corn oil, palm oil and sunflower seed oil.

In a preferred embodiment, the vegetable oil is olive oil (CAS: 8001-25-0).

The yeast extract is selected from one or a combination of more of beer yeast extract, baker's yeast extract and torula yeast extract.

In a preferred embodiment, the yeast extract is baker's yeast extract.

The yeast extract may be obtained from commercially available sources, including but not limited to, from Lemna delavayi Biotech, Inc.

In a more preferred embodiment, the weight ratio of the yeast extract to the spice is (1-1.4): 1; more preferably, the weight ratio of the yeast extract to the spices is 1.2: 1.

The adhesive is selected from one or a combination of more of starch, maltodextrin and carboxymethyl cellulose.

In a preferred embodiment, the binder comprises starch and maltodextrin.

In a more preferred embodiment, the starch and maltodextrin are present in a weight ratio of 1: (1.1-1.3); more preferably, the weight ratio of starch to maltodextrin is 1: 1.2.

in a more preferred embodiment, the maltodextrin has a DE value of 8 to 17; more preferably, the DE value of the maltodextrin is 8-12; more preferably, the DE value of the maltodextrin is 8-10, and the maltodextrin is purchased from Hippodongtian Biotechnology Co.

The DE value, also called glucose value, indicates the degree of hydrolysis or saccharification of starch. The reducing sugar in the saccharification liquid is calculated as glucose, the percentage of dry matter is called DE value, and the DE value is obtained by GB/T20885-2007 test.

In a more preferred embodiment, the weight ratio of olive oil, pigeon meat meal and yeast extract is (20-40): (2-3): 1; more preferably, the weight ratio of the olive oil, the pigeon meat meal and the yeast extract is 30: 2.5: 1.

the applicant finds that monosodium glutamate, edible salt, food additives and spices are added into a high-speed pulverizer to be pulverized, then the pulverized materials are sieved by a 50-100-mesh sieve, then the sieved materials are mixed with 70-130 meshes, then vegetable oil is added, then yeast extract and adhesive are sequentially added, and the weight ratio of olive oil, pigeon meat powder and yeast extract is limited to (20-40): (2-3): the prepared seasoning is not easy to absorb moisture and agglomerate, the flavor is more delicious, and the flavor retention is greatly improved, probably because all components in the system can be fully mixed and permeated, and the added binder can better form a protective film on the surfaces of protein and polypeptide substances in the system, so that the moisture and oxygen in the air can be effectively blocked, and the flavor retention is also improved; in addition, the olive oil contains a large amount of monounsaturated fatty acid, which can interact with the amino acid in the pigeon meat powder and the yeast extract, so that the stability of the system is improved.

The sterilization of the invention adopts ultraviolet sterilization and microwave sterilization.

In a preferred embodiment, the wavelength of the ultraviolet sterilization is 250-270 nm; the time is 80-100 s; more preferably, the wavelength of the ultraviolet sterilization is 250-260 nm; the time period was 90 s.

In a more preferred embodiment, the temperature of the microwave sterilization is 60-110 ℃; the time is 90-200 s; more preferably, the temperature of the microwave sterilization is 85 ℃; the time was 145 s.

In a more preferred embodiment, the drying temperature is 30-90 ℃; more preferably, the drying temperature is 60 ℃.

Examples

In order to better understand the above technical solutions, the following detailed descriptions will be provided with reference to specific embodiments. It should be noted that the following examples are only for illustrating the present invention and should not be construed as limiting the scope of the present invention, and that the insubstantial modifications and adaptations of the present invention by those skilled in the art based on the above disclosure are still within the scope of the present invention. In addition, the starting materials used are all commercially available, unless otherwise specified.

Example 1

The embodiment 1 of the invention provides a pigeon essence seasoning, and the preparation method comprises the following steps:

(1) adding monosodium glutamate, edible salt, food additive and spice into a high-speed pulverizer, pulverizing, sieving with a 50-mesh sieve, and adding pigeon meat powder to obtain a mixture;

(3) feeding the granules into a drying sterilizer via a conveyor belt, drying and sterilizing the granules, cooling and packaging to obtain the feed additive, wherein the thickness of the material layer is 4 mm.

The food additive comprises disodium ribonucleotide and essence; the weight ratio of the flavor nucleotide disodium to the essence is 1: 0.5.

the spice comprises ginger and garlic; the weight ratio of the ginger to the garlic is 1: 0.9.

the mesh number of the pigeon meat powder is 70-130; purchased from sienna qiancao biotechnology limited.

The weight ratio of the monosodium glutamate, the edible salt, the food additive and the spices is 1: 8: 0.5: 1.

the vegetable oil is olive oil.

The yeast extract is a baker's yeast extract; purchased from Shandong Nuanli Biotech Co., Ltd.

The weight ratio of the yeast extract to the spices is 1.2: 1;

the binder comprises starch and maltodextrin; the weight ratio of the starch to the maltodextrin is 1: 1.2.

the DE value of the maltodextrin is 8-10, and the maltodextrin is purchased from Shandong Tianjiu biological science and technology limited company.

The weight ratio of the olive oil to the pigeon meat powder to the yeast extract is 20: 2: 1.

the sterilization adopts an ultraviolet sterilization mode and a microwave sterilization mode; the wavelength of the ultraviolet sterilization is 250-260 nm; the time is 90 s; the microwave sterilization temperature is 85 ℃; the time was 145 s.

The drying temperature is 60 ℃.

Example 2

The embodiment 2 of the invention provides a pigeon essence seasoning, and the preparation method comprises the following steps:

(1) adding monosodium glutamate, edible salt, food additive and spice into a high-speed pulverizer, pulverizing, sieving with 100 mesh sieve, and adding pigeon meat powder to obtain a mixture;

the vegetable oil is olive oil.

The weight ratio of the yeast extract to the spices is 1.2: 1;

The weight ratio of the olive oil to the pigeon meat powder to the yeast extract is 40: 3: 1.

The drying temperature is 60 ℃.

Example 3

Embodiment 3 of the present invention provides a pigeon essence seasoning, and the preparation method thereof comprises the following steps:

(1) adding monosodium glutamate, edible salt, food additive and spice into a high-speed pulverizer, pulverizing, sieving with a 75-mesh sieve, and adding pigeon meat powder to obtain a mixture;

the vegetable oil is olive oil.

The weight ratio of the yeast extract to the spices is 1.2: 1;

The weight ratio of the olive oil to the pigeon meat powder to the yeast extract is 30: 2.5: 1.

The drying temperature is 60 ℃.

Comparative example 1

Comparative example 1 compared with example 3, the procedure of grinding in step (1) and sieving with a 20-mesh sieve is otherwise the same as example 3.

Comparative example 2

Comparative example 2 compared with example 3, the procedure of grinding in step (1) and sieving with 150 mesh sieve was otherwise the same as in example 3.

Comparative example 3

Comparative example 3 compared with example 3, the step (2) is to add the vegetable oil into the mixture, stir and mix uniformly, then add the yeast extract and the adhesive together, mix thoroughly, granulate and shape to obtain the extruded particles, otherwise the same as example 3.

Comparative example 4

Comparative example 4 compared to example 3, the weight ratio of olive oil, pigeon meat meal and yeast extract was 60: 2.5: 1, otherwise as described in example 3.

Comparative example 5

Comparative example 5 compared to example 3, the weight ratio of olive oil, pigeon meat meal and yeast extract was 30: 2.5: 3, otherwise as described in example 3.

Comparative example 6

Comparative example 6 compared to example 3, there was no yeast extract, otherwise the same as example 3.

Performance testing

1. Moisture absorption test

The vial was dried to constant weight and weighed as M₀Laying the pigeon essence seasoning samples (with the thickness of 9-11 mm) prepared in examples 1-3 and comparative examples 1-6, weighing, and recording as M₁. Placing the weighing bottle at room temperature, weighing after 72h, and recording the weight M after moisture absorption₂Empty weighing bottle was used as a blank (weight M before moisture absorption)₀', the weight after moisture absorption is M₂') calculating moisture absorption percentage A ═ M (of pigeon essence seasoning)₂-M₀-(M₂′-M₀′))/(M₁-M₀). For each example, 5 replicates were set up and the average was finally recorded.

2. Sensory testing

10g of the pigeon essence seasoning samples prepared in examples 1 to 3 and comparative examples 1 to 6 were accurately weighed, sufficiently dissolved in 100mL of hot water, and placed in a 50 ℃ water bath for later use. The sensory evaluation method adopts quantitative descriptive sensory evaluation, and 30 sensory evaluators (15 men and 15 women, age 20-30 years) smell the pigeon essence seasoning and score the sample by integrating pigeon meat flavor, aftertaste persistence and overall flavor. The scoring mode adopts a 10-point system, and is 0-2, optionally; 2-4, weak; 4-6, medium; 6-8, strong; 8-10, very strong. Each example was set up with 5 replicates and the score averages were finally recorded.

TABLE 1

	Moisture absorption Rate (%)	Sensory score
			Example 1	2.9	10
Example 2	2.8	10
			Example 3	2.7	10
Comparative example 1	3.5	8
			Comparative example 2	3.6	8
Comparative example 3	3.3	9
			Comparative example 4	4	5
Comparative example 5	7	7
			Comparative example 6	5	2

The foregoing examples are merely illustrative and serve to explain some of the features of the method of the present invention. The appended claims are intended to claim as broad a scope as is contemplated, and the examples presented herein are merely illustrative of selected implementations in accordance with all possible combinations of examples. Accordingly, it is applicants' intention that the appended claims are not to be limited by the choice of examples illustrating features of the invention. Also, where numerical ranges are used in the claims, subranges therein are included, and variations in these ranges are also to be construed as possible being covered by the appended claims.

Claims

1. The preparation method of the pigeon essence seasoning is characterized by at least comprising the following steps:

(3) drying the granules, sterilizing, cooling, and packaging.

2. The method for preparing a pigeon extract seasoning according to claim 1, wherein the pigeon extract seasoning is crushed in the step (1) and then sieved with a 50-100 mesh sieve.

3. The method for preparing pigeon essence seasoning according to claim 1, wherein the particulate matter in the step (3) is fed into a drying sterilizer by a conveyor belt, and the thickness of the material layer is 3-5 mm.

4. The method for preparing pigeon essence seasoning according to claim 1, wherein the sterilization in the step (3) is performed by means of ultraviolet sterilization and microwave sterilization.

5. The method for preparing pigeon essence seasoning according to claim 4, wherein the wavelength of the ultraviolet sterilization is 250 to 270 nm; the time is 80-100 s.

6. The method for preparing pigeon essence seasoning according to claim 4 or 5, wherein the temperature for microwave sterilization is 60-110 ℃; the time is 90-200 s.

7. The method for preparing a pigeon essence seasoning according to claim 1, wherein the drying temperature in the step (3) is 30 to 90 ℃.

8. The method for preparing pigeon essence seasoning according to claim 1, wherein the weight ratio of the yeast extract to the spices is (1-1.4): 1.

9. the method for preparing a pigeon extract seasoning according to claim 1, wherein the weight ratio of the olive oil, the pigeon meat powder and the yeast extract is (20-40): (2-3): 1.

10. a pigeon essence seasoning obtained by the preparation method according to any one of claims 1 to 9.