CN111011811A - Preparation method of fishy smell removing and fresh taste improving spice - Google Patents
Preparation method of fishy smell removing and fresh taste improving spice Download PDFInfo
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- CN111011811A CN111011811A CN201911383153.8A CN201911383153A CN111011811A CN 111011811 A CN111011811 A CN 111011811A CN 201911383153 A CN201911383153 A CN 201911383153A CN 111011811 A CN111011811 A CN 111011811A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/34—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using microwaves
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Abstract
A preparation method of a fishy smell removing and fresh taste improving spice comprises the following steps: (1) pretreating distiller's grains, (2) preparing Maillard flavor peptide, (3) extracting fragrance and crushing other raw materials, and (4) mixing and packaging. The vinasse is added into the spice after steam explosion, colloid grinding and vacuum drying treatment, so that the vinasse has a good fishy smell removing effect.
Description
Technical Field
The invention belongs to the technical field of food processing, and relates to a preparation method of a fishy smell removing and fresh taste improving spice.
Background
The spice refers to a kind of natural plant dry powder or essential oil with typical flavors of fragrance and spice. The spice is mainly used in food seasoning and flavoring, has strong flavor development and fragrance development effects, can promote appetite and improve food flavor, and also has the functions of sterilization and corrosion prevention. Common spice raw materials comprise hot pepper, ginger, pepper, garlic, clove, fennel and the like.
Distiller's grains, also known as red grains, fermented grains, and distiller's grains, are residues left after brewing wine, such as rice, wheat, and sorghum, contain various trace elements, vitamins, yeast, lysine, methionine, tryptophan, and other nutritional ingredients, and have strong fragrance.
The maillard reaction, also known as "non-enzymatic browning reaction", is a non-enzymatic browning reaction widely existing in the food industry, is a reaction between a carbonyl compound (reducing saccharide) and an amino compound (amino acid and protein), and can impart a special flavor, taste and color to food. 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 preparation method of a fishy smell removing and fresh taste improving spice.
In order to achieve the above objects and other related objects, the present invention provides the following technical solutions: a preparation method of a fishy smell removing and fresh taste improving spice comprises the following steps:
step 1: carrying out steam explosion treatment on the vinasse, then grinding the vinasse subjected to the steam explosion treatment to the fineness of 50-100 mu m to obtain vinasse pulp, and then carrying out vacuum drying on the vinasse pulp until the moisture content is less than or equal to 8% to obtain vinasse powder;
step 2: mixing the crushed meat and the meal protein raw material according to the mass ratio of 1:2-5 to obtain a mixture, and soaking the mixture in purified water at the temperature of 5-30 ℃ for 30-60 min; then carrying out steam explosion treatment on the mixture to obtain the mixture after the steam explosion treatment, then mixing the mixture after the steam explosion, starch and purified water according to the mass ratio of 20-30:5-10:10-20, then adding the mixture into a double-screw extruder, controlling the temperature of a feeding section to be 50-60 ℃, the temperature of an extrusion section to be 60-70 ℃, the temperature of a metering section to be 70-80 ℃, the rotation speed of a screw to be 120-150r/min and the feeding speed to be 200g/min, and carrying out extrusion processing; collecting the extruded material for later use;
mixing the extruded material and purified water according to the mass ratio of 1:5-10, adding alkaline protease, flavourzyme and α -amylase into the mixed solution, keeping the temperature of the mixed solution at 55 +/-3 ℃, and carrying out enzymolysis for 3-5 h;
heating the enzyme-inactivated enzymolysis liquid to boiling and keeping the boiling state for 90-150min to obtain a solution after Maillard reaction; spray drying the solution after the Maillard reaction to obtain a powdery material, namely Maillard flavor peptide;
and step 3: adopts microwave frequency of 2450MHz and radiation intensity of 2.5-5.0w/cm2Treating pepper, fennel, star anise, clove, pepper, dried ginger, cassia bark, dried orange peel and bay leaf for 180-300 s; then placing the powder in stainless steel ball milling equipment, extracting air, filling nitrogen, and grinding to the fineness of 100 plus 200 meshes to obtain pepper powder, fennel powder, star anise powder, clove powder, chili powder, dry ginger powder, cinnamon powder, dried orange peel powder and vanilla leaf powder.
And 4, step 4: uniformly mixing 5-10 parts by weight of pepper powder, 5-10 parts by weight of fennel powder, 5-10 parts by weight of star anise powder, 5-10 parts by weight of clove powder, 10-15 parts by weight of chilli powder, 20-30 parts by weight of dried ginger powder, 5-10 parts by weight of cinnamon powder, 10-15 parts by weight of tangerine peel powder, 5-10 parts by weight of fragrant leaf powder, 20-30 parts by weight of vinasse powder and 20-30 parts by weight of Maillard flavor peptide to obtain the fishy smell removing and fresh extracting spice.
The preferable technical scheme is as follows: in step 1, the parameters of the steam explosion treatment are as follows: the water-material ratio is 1: 5-6, the pressure maintaining time is 120-.
The preferable technical scheme is as follows: the minced meat is at least one of beef, pork and chicken, and the beef, the pork and the chicken are leftover materials obtained by cutting and processing the beef, the pork and the chicken respectively; 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 starch is at least one of corn starch, wheat starch, sweet potato starch and cassava starch.
Due to the application of the technical scheme, compared with the prior art, the invention has the advantages that:
1. the vinasse is added into the spice after steam explosion, colloid grinding and vacuum drying treatment, so that the vinasse has a good fishy smell removing effect.
2. According to the invention, protein raw materials such as crushed meat and protein meals after steam explosion are mixed with starch, and then are subjected to twin-screw extrusion, enzymolysis and other treatments, so that formation of Maillard flavor peptides is facilitated; meanwhile, the prepared Maillard flavor peptide has richer flavor and better fragrance and freshness enhancing effects.
3. The spice raw material is subjected to microwave treatment and vacuum ball milling and crushing, so that the effect of improving the fragrance is achieved.
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 fishy smell removing and fresh taste improving spice
A preparation method of a fishy smell removing and fresh taste improving spice is characterized by comprising the following technical steps.
(1) Vinasse pretreatment
And (5) performing steam explosion treatment. And (3) putting the vinasse into 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 steam pressure of 1.6 MPa. The vinasse is residue left after brewing white spirit in northern areas of Anhui province.
Grinding by a colloid mill. And grinding the vinasse subjected to steam explosion treatment to the fineness of 50-100 mu m by using a colloid mill to obtain vinasse pulp.
And (5) drying in vacuum. Drying the distiller's grains pulp under the conditions of vacuum gauge pressure of-0.095 MPa and temperature of 80 ℃ until the moisture content is lower than 8 percent to obtain distiller's grains powder for later use.
(2) Preparation of Maillard flavor peptides
And (5) performing steam explosion treatment. Mixing the crushed meat raw material and the meal protein raw material according to the mass ratio of 1:4, and soaking the mixture for 35min at the temperature of 27 ℃ by using enough food-grade purified water; and (3) placing the soaked meal protein raw material in steam explosion equipment, performing steam explosion treatment by adopting parameters of a water-material ratio of 1:6, a pressure maintaining time of 160s and a steam pressure of 1.7MPa, and collecting the steam exploded material. The minced meat raw material is leftover materials obtained by cutting and processing chicken. The cake protein raw material is soybean meal.
And (4) extruding by using double screws. Mixing the steam-exploded material, starch and food-grade purified water according to the mass ratio of 27:9: 19; adding the mixed material into a double-screw extruder at a uniform speed, controlling the temperature of a feeding section to be 55 ℃, the temperature of an extrusion section to be 65 ℃, the temperature of a metering section to be 75 ℃, the rotating speed of a screw to be 135r/min and the feeding speed to be 200g/min, and carrying out extrusion processing; and collecting the extruded material for later use. The starch is one or more of corn starch, wheat starch, sweet potato starch and cassava starch.
And (2) enzymolysis, mixing the extruded material and food-grade purified water according to the mass ratio of 1:6, adding alkaline protease, flavourzyme and α -amylase into the solution, keeping the temperature of the solution at 55 ℃ for enzymolysis for 4 hours, after the enzymolysis is finished, rapidly heating the solution to boiling, keeping the boiling state for 5 minutes, and inactivating the enzyme, wherein the enzyme activity of the alkaline protease is 12 ten thousand U, the addition amount of the alkaline protease is 0.45% of the mass of the extruded material, the enzyme activity of the flavourzyme is 12 ten thousand U, the addition amount of the flavourzyme is 0.45% of the mass of the extruded material, the enzyme activity of the α -amylase is 12 ten thousand U, and the addition amount of the enzyme activity of the α -amylase is 0.45% of the mass of the.
And (4) microwave treatment.
And (4) carrying out a Maillard reaction. Placing the enzyme-deactivated enzymolysis solution in microwave heating equipment with steam condensation collecting device at microwave frequency of 2450MHz and radiation intensity of 2w/cm2Under the condition, heating to boiling and boiling for 140min under the condition of heat preservation to obtain a solution after Maillard reaction for later use.
And (5) spray drying. Spray drying the solution after the Maillard reaction at the air inlet temperature of 180 ℃, the feed flow rate of 0ml/min and the spray head rotation speed of 25000r/min to obtain powdery material, namely Maillard flavor peptide for later use.
(3) Perfuming and pulverizing other materials
And (5) fragrance is improved. Respectively placing fructus Zanthoxyli, fructus Foeniculi, fructus Anisi Stellati, flos Caryophylli, Capsici fructus, dried rhizoma Zingiberis recens, cortex Cinnamomi Japonici, pericarpium Citri Tangerinae, and folium Neocinnamomi Delavayi in microwave frequency of 2450MHz and radiation intensity of 2.5-5.0w/cm2In a conditioned environment, 250s are processed.
And (4) crushing. Placing the pepper, the fennel, the star anise, the clove, the pepper, the dried ginger, the cinnamon, the dried orange peel and the myrcia which are subjected to microwave aroma extraction treatment in food-grade stainless steel ball milling equipment respectively, extracting air, filling nitrogen, and fully grinding to the fineness of 100 plus 200 meshes to obtain the pepper powder, the fennel powder, the star anise powder, the clove powder, the chilli powder, the dried ginger powder, the cinnamon powder, the tangerine peel powder and the fragrant leaf powder.
(4) Mixing and packaging
And (4) mixing. Mixing 8 parts by weight of pepper powder, 8 parts by weight of fennel powder, 8 parts by weight of star anise powder, 8 parts by weight of clove powder, 12 parts by weight of chili powder, 25 parts by weight of dried ginger powder, 8 parts by weight of cinnamon powder, 12 parts by weight of tangerine peel powder, 8 parts by weight of fragrant leaf powder, 25 parts by weight of vinasse powder and 25 parts by weight of Maillard flavor peptide according to a proportion to obtain the fishy smell removing and fresh extracting spice.
And (6) packaging. The fishy smell removing and fresh extracting spice is filled into a food-grade plastic bag according to the required weight, and is thermally sealed in an environment with the vacuum gauge pressure of-0.09 to-0.10 MPa, so that the fishy smell removing and fresh extracting spice product packaged in vacuum is obtained.
Example 2: preparation method of fishy smell removing and fresh taste improving spice
A preparation method of a fishy smell removing and fresh taste improving spice comprises the following steps:
step 1: carrying out steam explosion treatment on the vinasse, grinding the vinasse subjected to the steam explosion treatment to the fineness of 50 mu m to obtain vinasse pulp, and then carrying out vacuum drying on the vinasse pulp until the moisture content is less than or equal to 8% to obtain vinasse powder;
step 2: mixing the crushed meat and the meal protein raw material according to the mass ratio of 1:2 to obtain a mixture, and soaking the mixture in purified water at the temperature of 5 ℃ for 30 min; then carrying out steam explosion treatment on the mixture to obtain the mixture after the steam explosion treatment, mixing the mixture after the steam explosion treatment, starch and purified water according to the mass ratio of 20:5:10, adding the mixture into a double-screw extruder, and carrying out extrusion processing by controlling the temperature of a feeding section to be 50 ℃, the temperature of an extrusion section to be 60 ℃, the temperature of a metering section to be 70 ℃, the rotating speed of a screw to be 120r/min and the feeding speed to be 200 g/min; collecting the extruded material for later use;
mixing the extruded material and purified water according to the mass ratio of 1:5, adding alkaline protease, flavourzyme and α -amylase into the mixed solution, keeping the temperature of the mixed solution at 52 ℃, and carrying out enzymolysis for 3 hours;
heating the enzyme-inactivated enzymolysis liquid to boiling and keeping the boiling state for 90min to obtain a solution after Maillard reaction; spray drying the solution after the Maillard reaction to obtain a powdery material, namely Maillard flavor peptide;
and step 3: adopts microwave frequency of 2450MHz and radiation intensity of 2.5w/cm2Treating fructus Zanthoxyli, fructus Foeniculi, fructus Anisi Stellati, flos Caryophylli, Capsici fructus, dried rhizoma Zingiberis recens, cortex Cinnamomi Japonici, pericarpium Citri Tangerinae and folium Neocinnamomi Delavayi for 180 s; then placing the mixture in stainless steel ball milling equipment, extracting air, filling nitrogen, and grinding to the fineness of 100 meshes to obtain pepper powder, fennel powder, star anise powder, clove powder, chilli powder, dry ginger powder, cinnamon powder, dried tangerine peel powder and vanilla leaf powder.
And 4, step 4: uniformly mixing 5 parts by weight of pepper powder, 5 parts by weight of fennel powder, 5 parts by weight of star anise powder, 5 parts by weight of clove powder, 10 parts by weight of chili powder, 20 parts by weight of dried ginger powder, 5 parts by weight of cinnamon powder, 10 parts by weight of tangerine peel powder, 5 parts by weight of fragrant leaf powder, 20 parts by weight of vinasse powder and 20 parts by weight of Maillard flavor peptide to obtain the fishy smell removing and fresh extracting spice.
The preferable technical scheme is as follows: in step 1, the parameters of the steam explosion treatment are as follows: the water-material ratio is 1:5, the pressure maintaining time is 120s, and the steam pressure is 1.5 Mpa.
The preferable technical scheme is as follows: the minced meat is leftover materials obtained by cutting and processing beef, pork and chicken, and the mass ratio is 2: 1: 1; the cake protein raw materials are soybean meal and peanut meal according to the weight ratio of 1: 1, in the mass ratio.
The preferable technical scheme is as follows: the starch is corn starch and wheat starch according to the ratio of 1: 1, in the mass ratio.
Example 3: preparation method of fishy smell removing and fresh taste improving spice
A preparation method of a fishy smell removing and fresh taste improving spice comprises the following steps:
step 1: carrying out steam explosion treatment on the vinasse, then grinding the vinasse subjected to the steam explosion treatment to the fineness of 50-100 mu m to obtain vinasse pulp, and then carrying out vacuum drying on the vinasse pulp until the moisture content is less than or equal to 8% to obtain vinasse powder;
step 2: mixing the crushed meat and the meal protein raw material according to the mass ratio of 1:5 to obtain a mixture, and soaking the mixture in purified water at the temperature of 30 ℃ for 60 min; then carrying out steam explosion treatment on the mixture to obtain the mixture after the steam explosion treatment, then mixing the mixture after the steam explosion, starch and purified water according to the mass ratio of 30:10:20, then adding the mixture into a double-screw extruder, and carrying out extrusion processing by controlling the temperature of a feeding section to be 60 ℃, the temperature of an extrusion section to be 70 ℃, the temperature of a metering section to be 80 ℃, the rotating speed of a screw to be 150r/min and the feeding speed to be 200 g/min; collecting the extruded material for later use;
mixing the extruded material and purified water according to the mass ratio of 1: 10, adding alkaline protease, flavourzyme and α -amylase into the mixed solution, keeping the temperature of the mixed solution at 58 ℃, and carrying out enzymolysis for 5 hours;
heating the enzyme-inactivated enzymolysis liquid to boiling and keeping the boiling state for 150min to obtain a solution after Maillard reaction; spray drying the solution after the Maillard reaction to obtain a powdery material, namely Maillard flavor peptide;
and step 3: adopts microwave frequency of 2450MHz and radiation intensity of 5.0w/cm2Treating fructus Zanthoxyli, fructus Foeniculi, fructus Anisi Stellati, flos Caryophylli, Capsici fructus, dried rhizoma Zingiberis recens, cortex Cinnamomi Japonici, pericarpium Citri Tangerinae and folium Neocinnamomi Delavayi for 300 s; then placing the mixture in stainless steel ball milling equipment, extracting air, filling nitrogen, and grinding to the fineness of 200 meshes to obtain pepper powder, fennel powder, star anise powder, clove powder, chilli powder, dry ginger powder, cinnamon powder, dried tangerine peel powder and vanilla leaf powder.
And 4, step 4: uniformly mixing 10 parts by weight of pepper powder, 10 parts by weight of fennel powder, 10 parts by weight of star anise powder, 10 parts by weight of clove powder, 15 parts by weight of chili powder, 30 parts by weight of dried ginger powder, 10 parts by weight of cinnamon powder, 15 parts by weight of tangerine peel powder, 10 parts by weight of fragrant leaf powder, 30 parts by weight of vinasse powder and 20-30 parts by weight of Maillard flavor peptide to obtain the fishy smell removing and fresh extracting spice.
The preferable technical scheme is as follows: in step 1, the parameters of the steam explosion treatment are as follows: the water-material ratio is 1:6, the pressure maintaining time is 240s, and the steam pressure is 2.0 Mpa.
The preferable technical scheme is as follows: the minced meat is leftover materials obtained after chicken is cut and processed; the meal protein raw material is sunflower seed meal.
The preferable technical scheme is as follows: the starch is corn starch.
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 (4)
1. A preparation method of a fishy smell removing and fresh taste improving spice is characterized by comprising the following steps: comprises the following steps:
step 1: carrying out steam explosion treatment on the vinasse, then grinding the vinasse subjected to the steam explosion treatment to the fineness of 50-100 mu m to obtain vinasse pulp, and then carrying out vacuum drying on the vinasse pulp until the moisture content is less than or equal to 8% to obtain vinasse powder;
step 2: mixing the crushed meat and the meal protein raw material according to the mass ratio of 1:2-5 to obtain a mixture, and soaking the mixture in purified water at the temperature of 5-30 ℃ for 30-60 min; then carrying out steam explosion treatment on the mixture to obtain the mixture after the steam explosion treatment, then mixing the mixture after the steam explosion, starch and purified water according to the mass ratio of 20-30:5-10:10-20, then adding the mixture into a double-screw extruder, controlling the temperature of a feeding section to be 50-60 ℃, the temperature of an extrusion section to be 60-70 ℃, the temperature of a metering section to be 70-80 ℃, the rotation speed of a screw to be 120-150r/min and the feeding speed to be 200g/min, and carrying out extrusion processing; collecting the extruded material for later use;
mixing the extruded material and purified water according to the mass ratio of 1:5-10, adding alkaline protease, flavourzyme and α -amylase into the mixed solution, keeping the temperature of the mixed solution at 55 +/-3 ℃, and carrying out enzymolysis for 3-5 h;
heating the enzyme-inactivated enzymolysis liquid to boiling and keeping the boiling state for 90-150min to obtain a solution after Maillard reaction; spray drying the solution after the Maillard reaction to obtain a powdery material, namely Maillard flavor peptide;
and step 3: adopts microwave frequency of 2450MHz and radiation intensity of 2.5-5.0w/cm2Treating pepper, fennel, star anise, clove, pepper, dried ginger, cassia bark, dried orange peel and bay leaf for 180-300 s; then placing the powder in stainless steel ball milling equipment, extracting air, filling nitrogen, and grinding to the fineness of 100 plus 200 meshes to obtain pepper powder, fennel powder, star anise powder, clove powder, chili powder, dry ginger powder, cinnamon powder, dried orange peel powder and spice powder;
and 4, step 4: uniformly mixing 5-10 parts by weight of pepper powder, 5-10 parts by weight of fennel powder, 5-10 parts by weight of star anise powder, 5-10 parts by weight of clove powder, 10-15 parts by weight of chilli powder, 20-30 parts by weight of dried ginger powder, 5-10 parts by weight of cinnamon powder, 10-15 parts by weight of tangerine peel powder, 5-10 parts by weight of fragrant leaf powder, 20-30 parts by weight of vinasse powder and 20-30 parts by weight of Maillard flavor peptide to obtain the fishy smell removing and fresh extracting spice.
2. The method for preparing fishy smell removing and fresh taste improving spice according to claim 1, which is characterized in that: in step 1, the parameters of the steam explosion treatment are as follows: the water-material ratio is 1: 5-6, the pressure maintaining time is 120-.
3. The method for preparing fishy smell removing and fresh taste improving spice according to claim 1, which is characterized in that: the minced meat is at least one of beef, pork and chicken, and the beef, the pork and the chicken are leftover materials obtained by cutting and processing the beef, the pork and the chicken respectively; 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.
4. The method for preparing fishy smell removing and fresh taste improving spice according to claim 1, which is characterized in that: the starch is at least one of corn starch, wheat starch, sweet potato starch and cassava starch.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113768120A (en) * | 2021-09-14 | 2021-12-10 | 河南普乐泰食品科技有限公司 | Method for preparing meat-flavor essence by applying steam explosion technology |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1541561A (en) * | 2003-10-30 | 2004-11-03 | 张湘生 | Flavouring spicery |
| CN104522605A (en) * | 2014-10-25 | 2015-04-22 | 重庆翰锋元浩食品有限公司 | Thirteen-fragrance flavoring and preparing method thereof |
| CN110547410A (en) * | 2019-09-24 | 2019-12-10 | 安徽舒香食品有限公司 | Preparation method of sauce braised meat product modulated by Maillard flavor peptide |
-
2019
- 2019-12-28 CN CN201911383153.8A patent/CN111011811A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1541561A (en) * | 2003-10-30 | 2004-11-03 | 张湘生 | Flavouring spicery |
| CN104522605A (en) * | 2014-10-25 | 2015-04-22 | 重庆翰锋元浩食品有限公司 | Thirteen-fragrance flavoring and preparing method thereof |
| CN110547410A (en) * | 2019-09-24 | 2019-12-10 | 安徽舒香食品有限公司 | Preparation method of sauce braised meat product modulated by Maillard flavor peptide |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113768120A (en) * | 2021-09-14 | 2021-12-10 | 河南普乐泰食品科技有限公司 | Method for preparing meat-flavor essence by applying steam explosion technology |
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