CN112293719B - Preparation method of Jinhua ham flavor essence - Google Patents

Preparation method of Jinhua ham flavor essence Download PDF

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CN112293719B
CN112293719B CN202010258447.4A CN202010258447A CN112293719B CN 112293719 B CN112293719 B CN 112293719B CN 202010258447 A CN202010258447 A CN 202010258447A CN 112293719 B CN112293719 B CN 112293719B
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jinhua ham
essence
stirring
pork
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CN112293719A (en
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彭秋菊
严江
綦艳梅
苗志伟
陈国平
张秀锋
武春歌
王晓杰
田言翠
王海丰
侯子健
张新玉
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Beijing Weishiyuan Food Technology Co ltd
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Beijing Weishiyuan Food Technology Co ltd
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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
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/26—Meat flavours
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/202—Aliphatic compounds
    • A23L27/2022—Aliphatic compounds containing sulfur
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/202—Aliphatic compounds
    • A23L27/2024—Aliphatic compounds having oxygen as the only hetero atom
    • A23L27/2026—Hydroxy compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/202—Aliphatic compounds
    • A23L27/2024—Aliphatic compounds having oxygen as the only hetero atom
    • A23L27/2028—Carboxy compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/204—Aromatic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/205—Heterocyclic compounds
    • A23L27/2052—Heterocyclic compounds having oxygen or sulfur as the only hetero atoms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/205—Heterocyclic compounds
    • A23L27/2056—Heterocyclic compounds having at least two different hetero atoms, at least one being a nitrogen atom
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
    • A23L27/215—Synthetic spices, flavouring agents or condiments containing amino acids heated in the presence of reducing sugars, e.g. Maillard's non-enzymatic browning
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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Abstract

The invention relates to the technical field of food, in particular to a preparation method of Jinhua ham flavor essence. The invention avoids using Jinhua ham flavor essence which has long processing period and high price as a raw material and adopts pork, pig bone white soup, oxidized lard and the like as the raw materials, simulates the aroma and the taste of the Jinhua ham through Maillard reaction, and then modifies the aroma and supplements the taste by using the Jinhua ham flavor base, thereby obtaining the Jinhua ham flavor essence with full aroma and vivid taste. The preparation method comprises the following steps: preparation of oxidized lard, preparation of pork enzymolysis liquid, preparation of Jinhua ham meat essence base and preparation of Jinhua ham essence.

Description

Preparation method of Jinhua ham flavor essence
The technical field is as follows:
the invention relates to a preparation method of Jinhua ham flavor essence, belonging to the technical field of food.
Background art:
the meat flavor is a novel food flavor which is developed in the seventies of the last century, research and production are started in the eighties of the last century in China, through the rapid development of forty years, the meat flavor production technology in China has entered the advanced ranks in the world, and the yield and consumption of the meat flavor also enter the front of the world. At present, the production of meat flavor is mainly based on the concept of 'material homology' in Chinese traditional food culture, and the production of products adopts raw materials, such as beef for producing the beef flavor and pork for producing the pork flavor, so that the flavor of the meat flavor mainly comprises fresh livestock, poultry and seafood, the raw materials are easy to standardize and sufficient in supply, and the flavor of traditional cured meat flavors such as Jinhua ham and Xuanwei ham is relatively less, and the related patents are as follows:
CN104000163A discloses a non-meat source ham essence and a preparation method thereof, the method comprises the steps of firstly carrying out Maillard reaction on amino acid substances and carbohydrate substances to prepare a core KEY of a ham essence base material, then carrying out Maillard reaction on the core KEY and cane sugar, sodium glutamate, hydrolyzed vegetable protein and yeast extract to prepare the ham essence base material, and modifying the ham essence base material by adopting a spice modifying substance to obtain the non-meat source ham essence.
CN101690576A discloses a ham essence, which is prepared by the following method: 1) taking 0-10 parts of glucose, 0-3 parts of D-xylose, 0-5 parts of glycine, 0-5 parts of DL-alanine, 0-6 parts of L-cysteine hydrochloride, 0-4 parts of L-cysteine, 0-4 parts of DL-methionine and V C 0 to 4 parts of VB 1 0-6 parts of pork hydrolysate, 10-50 parts of Jinhua ham hydrolysate, 20-60 parts of salt; 2) sequentially adding the raw materials obtained in the step 1) into a reaction kettle, stirring for 20min at room temperature, heating to raise the temperature at the speed of 1-3 ℃/min, controlling the reaction temperature at 100-110 ℃ and the reaction time for 2h to obtain a reaction material; 3) naturally cooling the reactant to 50 ℃, and discharging the reactant through a 40-mesh vibrating screen to obtain the ham essence.
CN101690577A discloses a method for preparing ham essence, which comprises the following steps: 1) preparing pork hydrolysate; 2) preparing Jinhua ham hydrolysate; 3) taking 0-10 parts of glucose, 0-3 parts of D-xylose, 0-5 parts of glycine, 0-5 parts of DL-alanine, 0-6 parts of L-cysteine hydrochloride, 0-4 parts of L-cysteine, 0-4 parts of DL-methionine and V by weight C 0 to 4 portions and VB 1 0 to 6 parts of pork hydrolysate, 10 to 50 parts of Jinhua ham hydrolysate and 20 to 60 parts of table salt10-30 parts of salt, sequentially adding the raw materials into a reaction kettle, stirring at room temperature for 20min, heating at a temperature rise speed of 1-3 ℃/min, controlling the reaction temperature at 100-110 ℃, and reacting for 2h to obtain a reaction material; 4) naturally cooling the reactant to 50 ℃, and discharging the reactant through a 40-mesh vibrating screen to obtain the ham essence.
CN101156676A discloses a method for preparing a ham essence base material by double enzyme hydrolysis and a product thereof, which comprises the steps of mincing mature dry-cured ham of one and a half years with a meat mincer, adding water, mashing for 1min with a high-speed tissue mashing machine at 6500rpm under the ice bath condition, adjusting the pH value to 6.48, adding compound flavor protease and compound protease, putting into water bath at 44 ℃ for 1h, inactivating the enzyme in the water bath at 100 ℃ for 10min, and filtering with a 40-mesh screen.
CN 101336679A discloses a method for preparing ham essence, which takes Xuanwei ham as the initial raw material, and prepares ham essence base material through enzymolysis, and then adding more than 10 amino acids and reducing sugar for Maillard reaction; by GC-O technology, the flavor components of the ham essence base are analyzed, and key aromatic compounds are screened by adopting dilution technology AEDA, so that the substances which are lacked are determined, and finally, a single product is added for blending to obtain the final product-Xuanwei ham essence.
CN102356863A discloses Xuanwei ham essence which is prepared from the following raw materials in parts by weight: 0-10 parts of glucose, 0-3 parts of D-xylose, 0-5 parts of glycine, 0-4 parts of L-cysteine, 0-4 parts of DL-methionine and V C 0 to 4 parts of VB 1 0-6 parts of pig bone oil, 5-20 parts of pig bone soup, 10-40 parts of pig bone soup, 3-40 parts of pork hydrolysate, 10-40 parts of Xuanwei ham hydrolysate and 10-30 parts of salt.
Jinhua ham is a traditional pickled and cured competitive product in China, and forms the four best of color, fragrance, taste and shape in and out of the reputable sea by the unique process, strict material selection, fine manufacturing, thin skin and bone, more essence and less fertilizer, plump legs and heart, bamboo leaf shape and the like. The requirements of the Jinhua ham curing on the climate conditions are quite strict, and the temperature requirements of each stage in the curing process are different. The climate of low temperature and moderate humidity is needed in the initial stage of pickling, and the climate of high temperature and low humidity is needed in the late processing stage, so that the climate of basins and hills in the middle and west areas of Zhejiang is more suitable for processing Jinhua ham. The Jinhua ham is relatively complex in production, uses Jinhua local pig breeds, namely Jinhua two-head black pigs, as an ideal raw material, and is prepared through the procedures of trimming, pickling, washing and drying in the sun, shaping, fermenting, stacking, grading and the like for about 10 months. The unique processing technology and strict material selection of Jinhua ham limit the final productivity, the price is higher, and the bone-free Jinhua ham is more expensive up to hundred yuan per kilogram. Obviously, the development cost of the Jinhua ham flavor essence by adopting boneless Jinhua ham meat is too high, and the raw material supply is risky. If the flavor of Jinhua ham is simulated by adopting the Maillard reaction of hydrolyzed vegetable protein, yeast extract, amino acid, reducing sugar and other raw materials which are not meat sources, the realistic feeling can be lost due to the lack of meat sources.
The invention content is as follows:
the invention provides a Jinhua ham flavor paste essence which is full in fragrance and vivid in taste and is prepared by using fresh pork, pig bone white soup, oxidized lard and the like as raw materials, simulating the fragrance and the taste of the Jinhua ham through a Maillard reaction, and modifying the fragrance and supplementing the taste by using the Jinhua ham flavor base.
The invention provides a method for preparing Jinhua ham flavor essence, which comprises the following specific scheme:
1) preparation of oxidized lard: and heating 100 parts of lard to 100-160 ℃, introducing dry air while stirring, and reacting for 1-6 hours to obtain oxidized lard.
2) Preparing pork enzymolysis liquid: 100 parts of pork is ground, 0.05-0.5 part of papain, 0-0.5 part of flavourzyme and 10-50 parts of water are added for enzymolysis for 1-4 hours at the temperature of 60-65 ℃, and then the pork is heated to 95 ℃ and stirred for 10min for enzyme deactivation to obtain a pork enzymolysis liquid.
3) Preparation of Jinhua ham meat essence: 0.05 to 0.5 portion of 1-octylene-3-alcohol, 0.1 to 1 portion of 3-hydroxy-2-butanone, 0.06 to 0.9 portion of 3-methylthio-propionaldehyde, 0.03 to 1.2 portions of 3-methylthio-propanol, 2 to 20 portions of soy sauce ketone, 0.5 to 3 portions of 2-methyl thiophenol, 0.5 to 200 portions of trans, trans-2, 4-decadienal, 0.5 to 200 portions of isovaleraldehyde, 0.5 to 20 portions of ethyl hexanoate, 0.01 to 0.2 portion of 2,4, 6-trimethyl-5, 6-dihydro-4H-1, 3, 5-dithiazine, 0.01 to 0.2 portion of 2,4, 6-tributyl-5, 6-dihydro-4H-1, 3, 5-dithiazine, 0.08 to 0.5 portion of bis (2-methyl-3-furyl) disulfide, and 1000 portions of soybean oil, mixing all the raw materials, and stirring to obtain the Jinhua ham meat essence.
4) Preparation of Jinhua ham essence: adding 20-60 parts of pork enzymolysis liquid, 8-25 parts of pig bone white soup, 1-5 parts of oxidized lard, 0-8 parts of onion paste, 0-8 parts of yeast extract, 0-10 parts of brewed soy sauce and VB into a reaction kettle in sequence by weight 1 0-2 parts of L-cysteine, 0-6 parts of glycine, 0-4 parts of L-alanine, 0-3 parts of L-leucine, 0-3 parts of L-proline, 0-1 part of L-glutamic acid, 0-2 parts of DL-methionine, 0-6 parts of edible glucose, 0-6 parts of D-xylose, 4-20 parts of edible salt, 0-15 parts of monosodium glutamate and 0-20 parts of maltodextrin, refluxing, preserving heat and stirring for 0.5-3 hours at 90-120 ℃, then cooling to 50-80 ℃, adding 1-6 parts of octenyl succinic acid starch sodium, heating to 80-90 ℃, refluxing, preserving heat and stirring for 10-20 min, cooling to room temperature, adding 0.5-6 parts of Jinhua ham meat essence, and stirring uniformly.
Further, the gas flow rate of the drying gas is 0.012-0.054 m 3 Per hour, relative to 100g lard.
Further, in the step 1), the temperature is heated to 120 ℃, and the reaction time is 2 hours.
Further, papain: flavourzyme 3: 1.
The method adopts a specific process to prepare the oxidized oil and fat to provide the characteristic fermentation flavor of the Jinhua ham, and then combines pork and pig bone soup to restore the feeling of the Jinhua ham.
CN 1561820A and CN 102406151A also use fat-controlled oxidation products for preparing meat flavor, but they aim to increase the characteristic fat flavor of fresh meat, and the oxidation degree of the oxidized fat used in this patent is higher, which just provides the oxidation feeling of fat during long 10 months curing of jinhua ham.
The technical scheme of the application obtains the following technical effects: the Jinhua ham flavor paste essence with full aroma and vivid mouthfeel is obtained by using Jinhua ham flavor base, wherein the Jinhua ham flavor paste essence has no risk in purchasing raw materials, low production cost, vivid flavor and mouthfeel and strong market competitiveness.
Detailed Description
Example 1:
1) preparation of oxidized lard: 100 portions of lard oil is heated to 100 ℃, and dry air is introduced with stirring, wherein the gas flow is 0.038 (m) 3 Perh.100g fat), reacting for 2h to obtain the oxidized lard.
2) Preparing pork enzymolysis liquid: 100 parts of pork is ground, 0.3 part of papain and 20 parts of water are added, enzymolysis is carried out for 2 hours at the temperature of 60-65 ℃, then the temperature is raised to 95 ℃, the temperature is kept and the stirring is carried out for 10min, and the enzyme deactivation is carried out, thus obtaining the pork enzymolysis liquid.
3) Preparation of Jinhua ham meat essence: 0.5 part of 1-octene-3-alcohol, 0.2 part of 3-hydroxy-2-butanone, 0.6 part of 3-methylthiopropanal, 0.5 part of 3-methylthiopropanol, 8 parts of soy sauce ketone, 1.5 parts of 2-methylthiophenol, 40 parts of trans, trans-2, 4-decadienal, 20 parts of isovaleraldehyde, 0.1 part of ethyl hexanoate, 0.02 part of 2,4, 6-trimethyl-5, 6-dihydro-4H-1, 3, 5-dithiazine, 0.02 part of 2,4, 6-tributyl-5, 6-dihydro-4H-1, 3, 5-dithiazine, 0.2 part of bis (2-methyl-3-furyl) disulfide and 1000 parts of soybean oil, and all the raw materials are uniformly stirred after being mixed.
4) Preparation of Jinhua ham essence: adding 36 parts of pork enzymolysis liquid, 12 parts of pig bone white soup, 3 parts of oxidized lard, 3 parts of onion paste, 4 parts of yeast extract, 6 parts of brewed soy sauce and VB into a reaction kettle in sequence by weight 1 0.8 part of L-cysteine, 2 parts of glycine, 2 parts of L-alanine, 0.6 part of L-leucine, 0.4 part of L-proline, 0.8 part of L-glutamic acid, 0.5 part of DL-methionine, 1 part of edible glucose, 3 parts of D-xylose, 10 parts of edible salt, 5 parts of monosodium glutamate and 4.1 parts of maltodextrin, refluxing, keeping the temperature and stirring for 2 hours at 103 ℃, then cooling to 60 ℃, adding 3 parts of octenyl succinic acid starch sodium, heating to 90 DEG CAnd (3) refluxing, keeping the temperature and stirring for 10min, cooling to room temperature, adding 1.8 parts of Jinhua ham meat essence, and stirring uniformly.
Example 2:
1) preparation of oxidized lard: 100 portions of lard oil is heated to 120 ℃, and dry air is introduced with stirring, wherein the gas flow is 0.038 (m) 3 Perh.100g fat), reacting for 4h to obtain the oxidized lard.
2) Pork enzymatic hydrolysate and Jinhua ham meat flavor base were prepared as in example 1.
3) Preparing Jinhua ham essence: adding 36 parts of pork enzymolysis liquid, 12 parts of pig bone white soup, 3 parts of oxidized lard, 3 parts of onion paste, 4 parts of yeast extract, 6 parts of brewed soy sauce and VB into a reaction kettle in sequence by weight 1 0.8 part of L-cysteine, 2 parts of glycine, 2 parts of L-alanine, 0.6 part of L-leucine, 0.4 part of L-proline, 0.8 part of L-glutamic acid, 0.5 part of DL-methionine, 1 part of edible glucose, 3 parts of D-xylose, 10 parts of edible salt, 5 parts of monosodium glutamate and 4.1 parts of maltodextrin, refluxing, keeping the temperature and stirring for 2 hours at 103 ℃, then cooling to 60 ℃, adding 3 parts of octenyl succinic starch sodium, heating to 90 ℃, refluxing, keeping the temperature and stirring for 10 minutes, cooling to room temperature, adding 1.8 parts of Jinhua ham sausage and stirring uniformly.
Example 3:
1) preparation of oxidized lard: 100 portions of lard is heated to 160 ℃, and dry air is introduced with stirring, wherein the gas flow is 0.038 (m) 3 H.100g fat), the reaction time is 4h, and the oxidized lard is obtained.
2) Pork enzymolysis solution and Jinhua ham meat flavor base were prepared as in example 1.
3) Preparation of Jinhua ham essence: adding 36 parts of pork enzymolysis liquid, 12 parts of pig bone soup, 3 parts of oxidized lard, 3 parts of onion paste, 4 parts of yeast extract, 6 parts of brewed soy sauce and VB into a reaction kettle in sequence by weight 1 0.8 part of L-cysteine, 2 parts of glycine, 1 part of L-alanine, 0.6 part of L-leucine, 0.4 part of L-proline, 0.8 part of L-glutamic acid, 0.5 part of DL-methionine, 1 part of edible glucose, 3 parts of D-xylose, 10 parts of edible salt, 5 parts of monosodium glutamate and 4.1 parts of maltodextrin, refluxing, preserving heat and stirring for 2 hours at 103 ℃, then cooling to 60 ℃, adding3 parts of sodium starch octenyl succinate, heating to 90 ℃, refluxing, keeping the temperature and stirring for 10min, cooling to room temperature, adding 1.8 parts of Jinhua ham meat essence, and stirring uniformly.
Example 4:
1) oxidized lard was prepared according to example 2, and a Jinhua ham meat base was prepared according to example 1.
2) Preparing pork enzymolysis liquid: 100 parts of pork is ground, 0.3 part of papain, 0.1 part of flavourzyme and 20 parts of water are added, enzymolysis is carried out for 2 hours at the temperature of 60-65 ℃, then the temperature is raised to 95 ℃, heat preservation and stirring are carried out for 10min, and enzyme deactivation is carried out, thus obtaining the pork enzymolysis liquid.
3) Preparing Jinhua ham essence: adding 36 parts of pork enzymolysis liquid, 12 parts of pig bone soup, 3 parts of oxidized lard, 3 parts of onion paste, 4 parts of yeast extract, 6 parts of brewed soy sauce and VB into a reaction kettle in sequence by weight 1 0.8 part of L-cysteine, 2 parts of glycine, 1 part of L-alanine, 0.6 part of L-leucine, 0.4 part of L-proline, 0.8 part of L-glutamic acid, 0.5 part of DL-methionine, 1 part of edible glucose, 3 parts of D-xylose, 10 parts of edible salt, 5 parts of monosodium glutamate and 4.1 parts of maltodextrin, refluxing, keeping the temperature and stirring for 2 hours at 103 ℃, then cooling to 60 ℃, adding 3 parts of starch sodium octenyl succinate, heating to 90 ℃, refluxing, keeping the temperature and stirring for 10 minutes, cooling to room temperature, adding 1.8 parts of Jinhua ham essence, and uniformly stirring.
Example 5:
1) oxidized lard was prepared according to example 2, and a pork hydrolysate was prepared according to example 4.
2) Preparing a Jinhua ham meat essence base: 0.5 part of 1-octene-3-alcohol, 0.2 part of 3-hydroxy-2-butanone, 0.6 part of 3-methylthiopropanal, 0.5 part of 3-methylthiopropanol, 8 parts of soy sauce ketone, 1.5 parts of 2-methylthiophenol, 80 parts of trans, trans-2, 4-decadienal, 60 parts of isovaleraldehyde, 0.6 part of ethyl hexanoate, 0.02 part of 2,4, 6-trimethyl-5, 6-dihydro-4H-1, 3, 5-dithiazine, 0.02 part of 2,4, 6-tributyl-5, 6-dihydro-4H-1, 3, 5-dithiazine, 0.2 part of bis (2-methyl-3-furyl) disulfide and 1000 parts of soybean oil, and all the raw materials are uniformly stirred after being mixed.
3) Preparing Jinhua ham essence: adding the pork enzymolysis liquid into a reaction kettle in sequence according to the weight36 parts of pig bone soup 12 parts of oxidized lard oil, 3 parts of onion paste, 4 parts of yeast extract, 6 parts of brewed soy sauce and VB 1 0.8 part of L-cysteine, 2 parts of glycine, 1 part of L-alanine, 0.6 part of L-leucine, 0.4 part of L-proline, 0.8 part of L-glutamic acid, 0.5 part of DL-methionine, 1 part of edible glucose, 3 parts of D-xylose, 10 parts of edible salt, 5 parts of monosodium glutamate and 4.1 parts of maltodextrin, refluxing, keeping the temperature and stirring for 2 hours at 103 ℃, then cooling to 60 ℃, adding 3 parts of starch sodium octenyl succinate, heating to 90 ℃, refluxing, keeping the temperature and stirring for 10 minutes, cooling to room temperature, adding 1.8 parts of Jinhua ham essence, and uniformly stirring.
Comparative example 1:
1) oxidized lard was prepared according to example 2, a pork enzymatic hydrolysate was prepared according to example 4, and a Jinhua ham meat flavor base was prepared according to example 5.
2) Preparation of Jinhua ham essence: adding 36 parts of pork enzymolysis liquid, 12 parts of pig bone white soup, 3 parts of onion paste, 4 parts of yeast extract, 6 parts of brewed soy sauce and VB into a reaction kettle in sequence by weight 1 0.8 part of L-cysteine, 2 parts of glycine, 2 parts of L-alanine, 0.6 part of L-leucine, 0.4 part of L-proline, 0.8 part of L-glutamic acid, 0.5 part of DL-methionine, 1 part of edible glucose, 3 parts of D-xylose, 10 parts of edible salt, 5 parts of monosodium glutamate and 7.1 parts of maltodextrin, refluxing, keeping the temperature and stirring for 2 hours at 103 ℃, then cooling to 60 ℃, adding 3 parts of octenyl succinic starch sodium, heating to 90 ℃, refluxing, keeping the temperature and stirring for 10 minutes, cooling to room temperature, adding 1.8 parts of Jinhua ham sausage and stirring uniformly.
Comparative example 2:
1) oxidized lard was prepared according to example 2, a pork enzymatic hydrolysate was prepared according to example 4, and a Jinhua ham meat flavor base was prepared according to example 5.
2) Preparation of Jinhua ham essence: adding 36 parts of pork enzymolysis liquid, 3 parts of oxidized lard, 3 parts of onion paste, 4 parts of yeast extract, 6 parts of brewed soy sauce and VB into a reaction kettle in sequence by weight 1 0.8 portion, 2 portions of L-cysteine, 1 portion of glycine, 2 portions of L-alanine, 0.6 portion of L-leucine, 0.4 portion of L-proline, 0.8 portion of L-glutamic acid, 0.5 portion of DL-methionine, 1 portion of edible glucose and D-xylogen3 parts of sugar, 10 parts of edible salt, 5 parts of monosodium glutamate and 14.1 parts of maltodextrin, refluxing and stirring at 103 ℃ for 2 hours under a heat preservation condition, then cooling to 60 ℃, adding 3 parts of starch sodium octenyl succinate, heating to 90 ℃, refluxing and stirring for 10 minutes under a heat preservation condition, cooling to room temperature, adding 1.8 parts of Jinhua ham sausage and stirring uniformly.
Comparative example 3:
1) oxidized lard was prepared according to example 2, and a pork hydrolysate was prepared according to example 4.
2) Preparing Jinhua ham essence: adding 36 parts of pork enzymolysis liquid, 12 parts of pig bone white soup, 3 parts of oxidized lard, 3 parts of onion paste, 4 parts of yeast extract, 6 parts of brewed soy sauce and VB into a reaction kettle in sequence by weight 1 0.8 part of L-cysteine, 2 parts of glycine, 2 parts of L-alanine, 0.6 part of L-leucine, 0.4 part of L-proline, 0.8 part of L-glutamic acid, 0.5 part of DL-methionine, 1 part of edible glucose, 3 parts of D-xylose, 10 parts of edible salt, 5 parts of monosodium glutamate and 4.1 parts of maltodextrin, refluxing, keeping the temperature and stirring for 2 hours at 103 ℃, then cooling to 60 ℃, adding 3 parts of octenyl succinic starch sodium, heating to 90 ℃, refluxing, keeping the temperature and stirring for 10 minutes, and cooling to room temperature.
Sensory evaluation (evaluation of taste and aroma with 1% flush):
the sensory evaluation panel consisted of 9 persons, and evaluated both in terms of taste and aroma, which were scored 100 points full.
60-point flavor:
fidelity: the taste is very close to 15-20 minutes of Jinhua ham; the taste is relatively close to 10-15 minutes of Jinhua ham; the taste is generally close to 0-10 minutes of Jinhua ham;
rich feeling: the stimulation of taste buds is very strong for 12-15 minutes; the stimulation of taste buds is 8 to 11 minutes; the stimulation of the taste buds is generally 0 to 7 minutes.
Satiety: the taste fullness is very strong for 12-15 minutes; the taste fullness is strong for 8-11 minutes; the taste fullness is generally 0-7 points.
Aftertaste: the taste residual time is longer than 7-10 minutes; the taste residual time is generally 4-6 minutes; the taste residual time is shorter than 0 to 3 minutes.
Fragrance is divided into 40 points:
fidelity: the fragrance is very close to 12-15 minutes of Jinhua ham; the fragrance is relatively close to 8-11 minutes of Jinhua ham; the fragrance is generally close to 0-7 minutes of Jinhua ham.
Strength: the fragrance intensity is very large and is 12-15 minutes; the fragrance intensity is larger by 8-11 minutes; the fragrance intensity is generally 0-7 minutes.
Satiety: the fragrance is very full and mellow for 7-10 minutes; the fragrance is full and mellow for 4-6 minutes; the full and mellow feeling of the fragrance is generally 0-3 minutes.
Figure BDA0002438374180000071
As can be seen by sensory evaluation:
1) by comparing example 1 with examples 2 and 3, it was found that: when lard is oxidized for 2 hours at 120 ℃, the lard is added into a thermal reaction, and the prepared essence is superior in aroma and mouthfeel; when lard is oxidized at a lower temperature and in a shorter time, the oxidation degree is weaker, and the flavor of Jinhua ham cannot be well presented; when lard is oxidized at 160 ℃ for 6 hours and then added into a thermal reaction, the prepared essence has strong pungent smell and is unpleasant due to too high oxidation degree of the lard, and the fidelity and the coordination of the sample are greatly reduced. Therefore, it is important to properly control the oxidation of lard, and the technical means can provide the unique flavor of Jinhua ham, which is generated by the oxidation of the grease in the long pickling process.
2) By comparison of example 2 with example 4, it was found that: the double-enzyme enzymolysis has better effect than single-enzyme enzymolysis, and can enhance the full taste, because the papain belongs to incision enzyme and the flavourzyme belongs to excision enzyme, the papain and the flavourzyme have synergistic effect, and can generate more abundant amino acid and short peptide types, thereby improving the taste.
3) By comparison of example 4 with example 5, it was found that: the oil gas and fermentation feeling of the Jinhua ham can be well increased by increasing the dosage of aldehydes and esters in the Jinhua ham essence.
4) By comparing example 5 with comparative example 1, it was found that: the oxidized lard is not added, the prepared essence has less vivid sense in aroma and mouthfeel, and particularly has no salting and fermenting sense of Jinhua ham in mouthfeel.
5) By comparison of example 5 with comparative example 2, it was found that: the pork bone white soup is not added, and the prepared essence is poor in taste and lacks fidelity and fullness. The pig bone white soup is prepared by taking pig bones as raw materials, extracting at high temperature and high pressure and concentrating, is rich in calcium, amino acid and various trace elements, and has strong bone fragrance. The mouthfeel of Jinhua ham can be well simulated by the oxidized lard, the pork enzymolysis liquid and the pork bone white soup.
6) By comparing example 5 with comparative example 5, it was found that: the prepared essence is influenced in taste and aroma, especially in fidelity and aroma intensity because of no addition of Jinhua ham meat essence base. The addition of the Jinhua ham meat essence can improve the overall quality of the essence and play a role in drawing dragon eyes.

Claims (10)

1. A method for preparing Jinhua ham flavor essence is characterized by comprising the following steps: the method comprises the following steps:
1) preparation of oxidized lard: heating 100 parts of lard oil to 100-160 ℃, introducing dry air while stirring, and reacting for 1-6 hours to obtain oxidized lard oil;
2) preparing pork enzymolysis liquid: mincing 100 parts of pork, adding 0.05-0.5 part of papain, 0-0.5 part of flavourzyme and 10-50 parts of water, carrying out enzymolysis for 1-4 h at the temperature of 60-65 ℃, then heating to 95 ℃, preserving heat, stirring for 10min, and inactivating enzyme to obtain a pork enzymolysis liquid;
3) preparing a Jinhua ham meat essence base: 0.05 to 0.5 portion of 1-octylene-3-alcohol, 0.1 to 1 portion of 3-hydroxy-2-butanone, 0.06 to 0.9 portion of 3-methylthio propionaldehyde, 0.03 to 1.2 portions of 3-methylthio propanol, 2 to 20 portions of soy sauce ketone, 0.5 to 3 portions of 2-methyl thiophenol, and the reaction, 0.5-200 parts of trans-2, 4-decadienal, 0.5-200 parts of isovaleraldehyde, 0.5-20 parts of ethyl hexanoate, 0.01-0.2 part of 2,4, 6-trimethyl-5, 6-dihydro-4H-1, 3, 5-dithiazine, 0.01-0.2 part of 2,4, 6-triisobutyl-5, 6-dihydro-4H-1, 3, 5-dithiazine, 0.08-0.5 part of bis (2-methyl-3-furyl) disulfide and 1000 parts of soybean oil, wherein all the raw materials are uniformly mixed to obtain Jinhua ham meat essence;
4) preparation of Jinhua ham essence: adding 20-60 parts of pork enzymolysis liquid, 8-25 parts of pig bone soup, 1-5 parts of oxidized lard, 0-8 parts of onion paste, 0-8 parts of yeast extract, 0-10 parts of brewed soy sauce, VB (vitamin B) 1 0-2 parts of L-cysteine, 0-6 parts of glycine, 0-4 parts of L-alanine, 0-3 parts of L-leucine, 0-3 parts of L-proline, 0-1 part of L-glutamic acid, 0-2 parts of DL-methionine, 0-6 parts of edible glucose, 0-6 parts of D-xylose, 4-20 parts of edible salt, 0-15 parts of monosodium glutamate and 0-20 parts of maltodextrin, refluxing, heat-preserving and stirring for 0.5-3 hours at 90-120 ℃, then cooling to 50-80 ℃, adding 1-6 parts of octenyl succinic starch sodium, heating to 80-90 ℃, refluxing, heat-preserving and stirring for 10-20 minutes, cooling to room temperature, adding 0.5-6 parts of Jinhua ham essence, and uniformly stirring.
2. The method of claim 1, wherein: the gas flow rate of the dry air is 0.012-0.054 m relative to 100g lard 3 /h。
3. The method of claim 1, wherein: in the step 1), the temperature is heated to 120 ℃, and the reaction time is 2 h.
4. The method of claim 1, wherein: in the step 2), papain: flavourzyme 3: 1.
5. The method of claim 2, wherein: in the step 2), papain: flavourzyme 3: 1.
6. The method of claim 3, wherein: in the step 2), papain: flavourzyme 3: 1.
7. The method according to one of claims 1 to 5, characterized in that: the step 2) is to prepare pork enzymolysis liquid: 100 parts of pork is ground, 0.3 part of papain, 0.1 part of flavourzyme and 20 parts of water are added, enzymolysis is carried out for 2 hours at the temperature of 60-65 ℃, then the temperature is raised to 95 ℃, heat preservation and stirring are carried out for 10min, and enzyme deactivation is carried out, thus obtaining the pork enzymolysis liquid.
8. The method according to one of claims 1 to 5, characterized in that: the step 3) is to prepare the Jinhua ham meat essence base: 0.5 part of 1-octene-3-alcohol, 0.2 part of 3-hydroxy-2-butanone, 0.6 part of 3-methylthiopropanal, 0.5 part of 3-methylthiopropanol, 8 parts of soy sauce ketone, 1.5 parts of 2-methylthiophenol, 80 parts of trans, trans-2, 4-decadienal, 60 parts of isovaleraldehyde, 0.6 part of ethyl hexanoate, 0.02 part of 2,4, 6-trimethyl-5, 6-dihydro-4H-1, 3, 5-dithiazine, 0.02 part of 2,4, 6-triisobutyl-5, 6-dihydro-4H-1, 3, 5-dithiazine, 0.2 part of bis (2-methyl-3-furyl) disulfide and 1000 parts of soybean oil, wherein all the raw materials are uniformly stirred after being mixed.
9. The method according to any one of claims 1 to 5, wherein: the step 4) is the preparation of Jinhua ham essence: adding 36 parts of pork enzymolysis liquid, 12 parts of pig bone soup, 3 parts of oxidized lard, 3 parts of onion paste, 4 parts of yeast extract, 6 parts of brewed soy sauce and VB into a reaction kettle in sequence according to parts by weight 1 0.8 part of L-cysteine, 2 parts of glycine, 2 parts of L-alanine, 0.6 part of L-leucine, 0.4 part of L-proline, 0.8 part of L-glutamic acid, 0.5 part of DL-methionine, 1 part of edible glucose, 3 parts of D-xylose, 10 parts of edible salt, 5 parts of monosodium glutamate and 4.1 parts of maltodextrin, refluxing, keeping the temperature and stirring for 2 hours at 103 ℃, then cooling to 60 ℃, adding 3 parts of octenyl succinic starch sodium, heating to 90 ℃, refluxing, keeping the temperature and stirring for 10 minutes, cooling to room temperature, adding 1.8 parts of Jinhua ham sausage and stirring uniformly.
10. The Jinhua ham flavor essence prepared according to the method of one of claims 1 to 9.
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