CN112841600A - 一种冷加工肉粒酱及其制备方法与应用 - Google Patents
一种冷加工肉粒酱及其制备方法与应用 Download PDFInfo
- Publication number
- CN112841600A CN112841600A CN202011621340.8A CN202011621340A CN112841600A CN 112841600 A CN112841600 A CN 112841600A CN 202011621340 A CN202011621340 A CN 202011621340A CN 112841600 A CN112841600 A CN 112841600A
- Authority
- CN
- China
- Prior art keywords
- meat
- oil
- cold
- sauce
- stirring
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013372 meat Nutrition 0.000 title claims abstract description 76
- 235000015067 sauces Nutrition 0.000 title claims abstract description 54
- 239000002245 particle Substances 0.000 title claims abstract description 49
- 238000002360 preparation method Methods 0.000 title abstract description 7
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims abstract description 45
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 36
- 238000003756 stirring Methods 0.000 claims abstract description 33
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims abstract description 21
- 239000000600 sorbitol Substances 0.000 claims abstract description 21
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 19
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 19
- 238000002156 mixing Methods 0.000 claims abstract description 19
- 239000000686 essence Substances 0.000 claims abstract description 17
- 150000003839 salts Chemical class 0.000 claims abstract description 17
- 229920000881 Modified starch Polymers 0.000 claims abstract description 15
- 239000004368 Modified starch Substances 0.000 claims abstract description 15
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 15
- 235000019426 modified starch Nutrition 0.000 claims abstract description 15
- 239000002002 slurry Substances 0.000 claims abstract description 15
- 239000000230 xanthan gum Substances 0.000 claims abstract description 13
- 235000010493 xanthan gum Nutrition 0.000 claims abstract description 13
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 13
- 229940082509 xanthan gum Drugs 0.000 claims abstract description 13
- 230000001804 emulsifying effect Effects 0.000 claims abstract description 10
- 238000000034 method Methods 0.000 claims abstract description 10
- 239000008213 purified water Substances 0.000 claims abstract description 10
- 239000000463 material Substances 0.000 claims abstract description 9
- 239000000049 pigment Substances 0.000 claims abstract description 8
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 7
- 239000003925 fat Substances 0.000 claims abstract description 3
- 235000015278 beef Nutrition 0.000 claims description 20
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 18
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 18
- 239000000843 powder Substances 0.000 claims description 18
- 235000012424 soybean oil Nutrition 0.000 claims description 18
- 239000003549 soybean oil Substances 0.000 claims description 18
- 235000015277 pork Nutrition 0.000 claims description 17
- 235000011187 glycerol Nutrition 0.000 claims description 16
- 108010046377 Whey Proteins Proteins 0.000 claims description 12
- 102000007544 Whey Proteins Human genes 0.000 claims description 12
- 235000013339 cereals Nutrition 0.000 claims description 12
- 235000021119 whey protein Nutrition 0.000 claims description 12
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 11
- 229930195729 fatty acid Natural products 0.000 claims description 11
- 239000000194 fatty acid Substances 0.000 claims description 11
- 235000011194 food seasoning agent Nutrition 0.000 claims description 11
- 239000007787 solid Substances 0.000 claims description 11
- GUOCOOQWZHQBJI-UHFFFAOYSA-N 4-oct-7-enoxy-4-oxobutanoic acid Chemical compound OC(=O)CCC(=O)OCCCCCCC=C GUOCOOQWZHQBJI-UHFFFAOYSA-N 0.000 claims description 10
- 229940080313 sodium starch Drugs 0.000 claims description 10
- 239000004310 lactic acid Substances 0.000 claims description 9
- 235000014655 lactic acid Nutrition 0.000 claims description 9
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 7
- 229920003012 Hydroxypropyl distarch phosphate Polymers 0.000 claims description 7
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 7
- 239000001310 hydroxy propyl distarch phosphate Substances 0.000 claims description 7
- 235000013825 hydroxy propyl distarch phosphate Nutrition 0.000 claims description 7
- DVROLKBAWTYHHD-UHFFFAOYSA-N hydroxy propyl distarch phosphate Chemical compound OC1C(O)C(OC)OC(CO)C1OC(O)CCOC1C(OC2C(C(O)C(OC3C(C(OP(O)(=O)OC4C(C(O)C(OC)OC4CO)O)C(C)OC3CO)O)OC2COC2C(C(O)C(OC)C(CO)O2)O)O)OC(CO)C(OC)C1O DVROLKBAWTYHHD-UHFFFAOYSA-N 0.000 claims description 7
- 239000010699 lard oil Substances 0.000 claims description 7
- 239000001630 malic acid Substances 0.000 claims description 7
- 235000011090 malic acid Nutrition 0.000 claims description 7
- -1 diglycerol fatty acid ester Chemical class 0.000 claims description 6
- 239000003755 preservative agent Substances 0.000 claims description 6
- 230000002335 preservative effect Effects 0.000 claims description 6
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims description 5
- 239000003760 tallow Substances 0.000 claims description 5
- 241000287828 Gallus gallus Species 0.000 claims description 4
- 235000013330 chicken meat Nutrition 0.000 claims description 4
- 239000000284 extract Substances 0.000 claims description 4
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 4
- 239000008158 vegetable oil Substances 0.000 claims description 4
- 235000015165 citric acid Nutrition 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 claims description 3
- 239000010775 animal oil Substances 0.000 claims description 2
- 238000013329 compounding Methods 0.000 claims description 2
- 238000001914 filtration Methods 0.000 claims description 2
- 235000013312 flour Nutrition 0.000 claims description 2
- 239000004519 grease Substances 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims description 2
- 238000001223 reverse osmosis Methods 0.000 claims description 2
- 235000002639 sodium chloride Nutrition 0.000 claims description 2
- 235000013599 spices Nutrition 0.000 claims description 2
- 235000020991 processed meat Nutrition 0.000 claims 2
- 239000008188 pellet Substances 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 15
- 230000000694 effects Effects 0.000 abstract description 12
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 238000010992 reflux Methods 0.000 abstract description 6
- 235000019640 taste Nutrition 0.000 abstract description 5
- 150000001875 compounds Chemical class 0.000 abstract description 2
- 235000019643 salty taste Nutrition 0.000 abstract description 2
- 235000019605 sweet taste sensations Nutrition 0.000 abstract description 2
- 230000002421 anti-septic effect Effects 0.000 abstract 2
- 235000013355 food flavoring agent Nutrition 0.000 abstract 2
- 235000008429 bread Nutrition 0.000 description 13
- 239000003921 oil Substances 0.000 description 11
- 235000013622 meat product Nutrition 0.000 description 10
- 235000019198 oils Nutrition 0.000 description 10
- 230000000052 comparative effect Effects 0.000 description 9
- 238000012360 testing method Methods 0.000 description 7
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 5
- 239000004302 potassium sorbate Substances 0.000 description 5
- 235000010241 potassium sorbate Nutrition 0.000 description 5
- 229940069338 potassium sorbate Drugs 0.000 description 5
- VYIRVAXUEZSDNC-TXDLOWMYSA-N (3R,3'S,5'R)-3,3'-dihydroxy-beta-kappa-caroten-6'-one Chemical compound C([C@H](O)CC=1C)C(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC(=O)[C@]1(C)C[C@@H](O)CC1(C)C VYIRVAXUEZSDNC-TXDLOWMYSA-N 0.000 description 4
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 description 4
- VYIRVAXUEZSDNC-LOFNIBRQSA-N Capsanthyn Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC(=O)C2(C)CC(O)CC2(C)C VYIRVAXUEZSDNC-LOFNIBRQSA-N 0.000 description 4
- WRANYHFEXGNSND-LOFNIBRQSA-N capsanthin Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC(=O)C2(C)CCC(O)C2(C)C WRANYHFEXGNSND-LOFNIBRQSA-N 0.000 description 4
- 235000018889 capsanthin Nutrition 0.000 description 4
- 239000000839 emulsion Substances 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 239000008187 granular material Substances 0.000 description 4
- 235000012658 paprika extract Nutrition 0.000 description 4
- 239000001688 paprika extract Substances 0.000 description 4
- 238000005520 cutting process Methods 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 2
- 240000006927 Foeniculum vulgare Species 0.000 description 2
- 235000004204 Foeniculum vulgare Nutrition 0.000 description 2
- 244000068988 Glycine max Species 0.000 description 2
- 235000010469 Glycine max Nutrition 0.000 description 2
- 244000273928 Zingiber officinale Species 0.000 description 2
- 235000006886 Zingiber officinale Nutrition 0.000 description 2
- 230000000740 bleeding effect Effects 0.000 description 2
- 239000010495 camellia oil Substances 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 238000004945 emulsification Methods 0.000 description 2
- 235000008397 ginger Nutrition 0.000 description 2
- 229940075507 glyceryl monostearate Drugs 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 239000000787 lecithin Substances 0.000 description 2
- 235000010445 lecithin Nutrition 0.000 description 2
- 229940067606 lecithin Drugs 0.000 description 2
- 235000012054 meals Nutrition 0.000 description 2
- 230000000813 microbial effect Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 239000001788 mono and diglycerides of fatty acids Substances 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 230000002035 prolonged effect Effects 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 235000020995 raw meat Nutrition 0.000 description 2
- 239000004320 sodium erythorbate Substances 0.000 description 2
- 238000006467 substitution reaction Methods 0.000 description 2
- 235000002566 Capsicum Nutrition 0.000 description 1
- 240000004160 Capsicum annuum Species 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 241000628997 Flos Species 0.000 description 1
- 240000007232 Illicium verum Species 0.000 description 1
- 235000008227 Illicium verum Nutrition 0.000 description 1
- 235000007265 Myrrhis odorata Nutrition 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 241000233805 Phoenix Species 0.000 description 1
- 240000004760 Pimpinella anisum Species 0.000 description 1
- 235000012550 Pimpinella anisum Nutrition 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 244000203593 Piper nigrum Species 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 235000021120 animal protein Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 239000001511 capsicum annuum Substances 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000007405 data analysis Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 235000015177 dried meat Nutrition 0.000 description 1
- 239000003651 drinking water Substances 0.000 description 1
- 235000020188 drinking water Nutrition 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 210000003746 feather Anatomy 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000007764 o/w emulsion Substances 0.000 description 1
- YZNWXXJZEDHRKB-UHFFFAOYSA-N octadecyl 2-hydroxypropanoate;sodium Chemical compound [Na].CCCCCCCCCCCCCCCCCCOC(=O)C(C)O YZNWXXJZEDHRKB-UHFFFAOYSA-N 0.000 description 1
- 239000004006 olive oil Substances 0.000 description 1
- 235000008390 olive oil Nutrition 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- ODFAPIRLUPAQCQ-UHFFFAOYSA-M sodium stearoyl lactylate Chemical compound [Na+].CCCCCCCCCCCCCCCCCC(=O)OC(C)C(=O)OC(C)C([O-])=O ODFAPIRLUPAQCQ-UHFFFAOYSA-M 0.000 description 1
- 229940080352 sodium stearoyl lactylate Drugs 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 230000003068 static effect Effects 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 210000001779 taste bud Anatomy 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition 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
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/43—Addition of vegetable fats or oils; Addition of non-meat animal fats or oils; Addition of fatty acids
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
本发明公开了一种冷加工肉粒酱及其制备方法与应用。该肉粒酱包含:食用油脂、肉粒、山梨糖醇液、水、砂糖、预糊化变性淀粉、食用甘油、调味料、食盐、乳化剂、黄原胶、酸味剂、香精、色素、防腐剂。本发明通过将预糊化变性淀粉、乳化剂和黄原胶混合均匀后,加入部分食用油脂搅拌溶解至无明显粉团,得到均匀浆料;继续加入剩余食用油脂、山梨糖醇液、纯净水、砂糖、食用甘油、复合调味料食盐、酸味剂、香精、色素和防腐剂乳化均质混合均匀;最后加入肉粒搅拌回流至物料均匀,得到水分活度0.75~0.82、水分含量16~24%的冷加工肉粒酱。该肉粒酱咸甜适中,化口性佳,可广泛应用于烘焙食品中,延长货架期。
Description
技术领域
本发明属于食品领域,特别涉及一种冷加工肉粒酱及其制备方法与应用。
背景技术
含肉制品的调味酱是食品调味料中一大类,在餐饮、调味品市场中广泛应用,是老百姓餐桌上常见的食品。除满足人们一日三餐荤素搭配的需求外,肉制品调味酱丰富多样的滋味感同时也刺激着人们的味蕾,令人欲罢不能。而随着烘焙食品近几年在快速消费品所占比重呈现逐渐扩大的趋势,如今的烘焙食品也成为大众日常三餐的选择之一。为了满足人们对动物蛋白质营养素的需求,肉制品成为必不可少的烘焙原料,含肉制品的调味酱在烘焙行业的应用并不多见,特别是针对烘焙食品定向开发的肉制品调味酱更是凤毛麟角。
烘焙食品用肉制品,主要有肉松、火腿、肉粒等,又往往以独立形式存在于面包、糕点中;目前世面上含肉制品的调味酱,由于其较重的口味主要应用于餐饮、家庭调味渠道,不太适合直接用于面包、糕点等烘焙产品中。因此,一种含肉粒、适用于烘焙食品的调味酱将开创该品种的先锋,弥补市场空白。
发明内容
本发明的首要目的在于克服现有技术的缺点与不足,提供一种冷加工肉粒酱。该冷加工肉粒酱咸甜适中,化口性佳;水分活度在0.75~0.82之间,可广泛应用于烘焙食品中,延长货架期。
本发明的另一目的在于提供上述冷加工肉粒酱的制备方法。
本发明的再一目的在于提供上述冷加工肉粒酱的应用。
本发明的目的通过下述技术方案实现:一种冷加工肉粒酱,包含以下按质量百分比计的组分:食用油脂20~40%、肉粒10~30%、山梨糖醇液10~30%、水7~15%、砂糖2~8%、预糊化变性淀粉2~8%、食用甘油2~8%、调味料1~3%、食盐0.5~1.5%、乳化剂0.2~1.5%、黄原胶0.1~0.5%、酸味剂0.1~0.3%、香精0~适量、色素0~适量、防腐剂0~适量;优选包含以下按质量百分比计的组分:食用油脂20~40%、肉粒10~30%、山梨糖醇液12~27%、水7~15%、砂糖2~8%、预糊化变性淀粉2~8%、食用甘油2~8%、调味料1~3%、食盐0.5~1.5%、乳化剂0.4~1.3%、黄原胶0.1~0.5%、酸味剂0.2~0.3%、香精0.1~0.2%、色素0~0.2%、防腐剂0.1%。
所述的食用油脂优选为植物油和大豆油中的一种或两种。
所述的植物油优选为大豆油。
所述的动物油优选为猪油和牛油中的一种或至少两种。
所述的食用油优选为猪油和牛油中的一种与大豆油复配得到的油脂。
所述的大豆油优选为一级大豆油。
所述的肉粒是经腌制烘烤熟制的肉粒。
所述肉粒规格直径优选为3~8mm。
所述的肉优选为猪肉、鸡肉和牛肉中的一种或至少两种。
所述的山梨糖醇液优选固形物含量为65~75%的山梨糖醇液;更优选固形物含量为70.70%的山梨糖醇液。
所述的水优选为纯净水;更优选为通过反渗透法过滤得到的纯净水。
所述的砂糖优选为精制白砂糖。
所述的预糊化变性淀粉优选为羟丙基二淀粉磷酸酯。
所述的食用甘油优选为99%w/w以上含量的食品级甘油。
所述的调味料优选为肉膏、肉精粉和香辛料中的一种或两种以上。
所述的肉膏和所述的肉精粉与所述的肉粒对应,以凸显所述的肉粒的风味。
所述的乳化剂优选为辛烯基琥珀酸淀粉钠、单双甘油脂肪酸酯和乳清蛋白中的至少两种;更优选为辛烯基琥珀酸淀粉钠、单双甘油脂肪酸酯和乳清蛋白按质量比例(0.2~0.5):(0~0.1):(0~0.2)搭配,其中,单双甘油脂肪酸酯和乳清蛋白不能同时为0;最优选为辛烯基琥珀酸淀粉钠、单双甘油脂肪酸酯和乳清蛋白按质量比例(0.2~0.5):(0~0.1):(0.1~0.2)搭配。
所述的酸味剂优选为柠檬酸、苹果酸和乳酸中的至少两种;优选为柠檬酸和苹果酸中的至少一种与乳酸形成的混合物。
所述的适量是符合国家食品卫生相关标准。
所述的冷加工肉粒酱的制备方法,包含以下步骤:
(1)将预糊化变性淀粉、乳化剂和黄原胶混合均匀后,加入部分食用油脂搅拌溶解至无明显粉团,得到均匀浆料;
(2)往步骤(1)得到的浆料中继续加入剩余的食用油脂、山梨糖醇液、水、砂糖、食用甘油、调味料、食盐、酸味剂、香精、色素和防腐剂乳化均质混合均匀;
(3)接着加入肉粒搅拌至物料均匀,得到冷加工肉粒酱。
步骤(1)中所述的部分优选为食用油脂总量的7/20~1/3。
步骤(1)中所述的搅拌的条件优选为于50~100rpm搅拌2~5min。
步骤(2)中所述的搅拌的条件优选为于100~150rpm搅拌10~15min。
步骤(3)中所述的搅拌的条件优选为于80~130rpm搅拌2~5min。
所述的冷加工肉粒酱的水分活度在0.75~0.82之间,水分含量16~24%之间;真空包装常温下可保存6个月;其适合应用于烘焙产品中,可降低整体水分活度,延长保质期。
本发明相对于现有技术具有如下的优点及效果:
(1)本发明提供的冷加工肉粒酱为目前烘焙市场上独创性产品,通过乳化技术提高油脂含量,一方面油脂可提升肉制品的底味,另一方面较高含量的油脂可降低糖类的用量,便于调制咸味香型酱底。
(2)本发明通过合理筛选熟制肉粒,免去了生肉的煮制工序,同时大小规格合适的粒径更加适用于烘焙产品的加工工艺,含肉粒调味酱即填补了市场空白,又满足了人们对烘焙创新型肉制品的极大需求。
(3)现有技术的含肉制品调味酱为热加工工艺,须经生肉腌制、调配、煮制等多道工序制作完成,工艺复杂耗时,生产效率低,不利于大规模工业化生产;且该类型调味酱风味上较浓重,不太适合较大量应用于烘焙产品中。本发明通过严格筛选熟制肉粒,采用冷加工工艺科学优化肉粒、食用油脂、砂糖、食盐、山梨糖醇液、甘油等各组分在总重量的比例,大大优化了工艺,提高生产效率,同时该肉粒酱更加适合大量添加于烘焙产品中。
(4)本发明通过科学合理组合肉粒、食用油脂、砂糖、食盐等各组分的黄金比例,同时严格控制原辅料各项微生物指标,可控制肉粒酱水分活度低至0.75~0.82,不仅保证了肉粒酱本身的微生物风险降至更低水平,更保证了肉粒酱加入面包、蛋糕中保持成品获得更低的水分活度,延长货架期。
具体实施方式
下面结合实施例对本发明作进一步详细的描述,但本发明的实施方式不限于此。
实施例1
(1)将2.0kg预糊化变性淀粉(羟丙基二淀粉磷酸酯)、0.2kg辛烯基琥珀酸淀粉钠、0.1kg乳清蛋白和0.1kg黄原胶混合均匀后,加入6.6kg大豆油,用搅拌机调至50rpm转速,搅拌5min溶解至无明显粉团,得到均匀浆料;
(2)往步骤(1)得到的浆料中继续加入13.4kg大豆油、26.7kg山梨糖醇液(固形物含量为70.70%)、15kg纯净水、2kg砂糖、2kg食用甘油、1kg猪肉膏、0.5kg食盐、0.1kg柠檬酸、0.1kg乳酸、0.1kg猪肉香精和0.1kg山梨酸钾,调至100rpm转速,搅拌15min,乳化均质混合均匀;
(3)接着加入30kg猪肉粒,调至80rpm转速,持续回流5min至物料均匀,得到冷加工肉粒酱。
实施例2
(1)将4.6kg预糊化变性淀粉(羟丙基二淀粉磷酸酯)、0.35kg辛烯基琥珀酸淀粉钠、0.15kg乳清蛋白和0.3kg黄原胶混合均匀后,加入10kg大豆油用搅拌机调至80rpm转速,搅拌3.5min溶解至无明显粉团,得到均匀浆料;
(2)往步骤(1)得到的浆料中继续加入15kg大豆油、5kg牛油、20kg山梨糖醇液(固形物含量为70.70%)、10kg纯净水、6kg砂糖、5kg食用甘油、1kg牛肉膏、1kg牛肉精粉、1kg食盐、0.1kg柠檬酸、0.2kg乳酸、0.1kg牛肉香精、0.1kg辣椒红和0.1kg山梨酸钾,调至120rpm转速,搅拌13min,乳化均质混合均匀;
(3)接着加入20kg牛肉粒,调至100rpm转速,持续回流3.5min至物料均匀,得到冷加工肉粒酱。
实施例3
(1)将8kg预糊化变性淀粉(羟丙基二淀粉磷酸酯)、0.5kg辛烯基琥珀酸淀粉钠、0.2kg乳清蛋白、0.1kg单双甘油脂肪酸酯和0.5kg黄原胶混合均匀后,加入14kg大豆油用搅拌机调至100rpm转速,搅拌2min溶解至无明显粉团,得到均匀浆料;
(2)往步骤(1)得到的浆料中继续加入21kg大豆油、5kg猪油、12.4kg山梨糖醇液(固形物含量为70.70%)、7kg纯净水、8kg砂糖、8kg食用甘油、1.5kg猪肉膏、1kg猪肉精粉、0.5kg五香粉、1.5kg食盐、0.1kg苹果酸、0.2kg乳酸、0.2kg猪肉香精、0.2kg辣椒红和0.1kg山梨酸钾,调至150rpm转速,搅拌10min,乳化均质混合均匀;
(3)接着加入10kg猪肉粒,调至130rpm转速,持续回流2min至物料均匀,得到冷加工肉粒酱。
对比例1
与实施例3同,区别仅在于改变乳化剂的种类,具体如下:
(1)将8kg预糊化变性淀粉(羟丙基二淀粉磷酸酯)、0.8kg蔗糖脂肪酸酯和0.5kg黄原胶混合均匀后,加入14kg大豆油用搅拌机调至100rpm转速,搅拌2min溶解至无明显粉团,得到均匀浆料;
(2)往步骤(1)得到的浆料中继续加入21kg大豆油、5kg猪油、12.4kg山梨糖醇液(固形物含量为70.70%)、7kg纯净水、8kg砂糖、8kg食用甘油、1.5kg猪肉膏、1kg猪肉精粉、0.5kg五香粉、1.5kg食盐、0.1kg苹果酸、0.2kg乳酸、0.2kg猪肉香精、0.2kg辣椒红和0.1kg山梨酸钾,调至150rpm转速,搅拌10min,乳化均质混合均匀;
(3)接着加入10kg猪肉粒,调至130rpm转速,持续回流2min至物料均匀,得到冷加工肉粒酱。
对比例2
与实施例3同,区别仅在于改变乳化剂各组分的比例,具体如下:
(1)将8kg预糊化变性淀粉(羟丙基二淀粉磷酸酯)、0.1kg辛烯基琥珀酸淀粉钠、0.2kg乳清蛋白、0.5kg单双甘油脂肪酸酯和0.5kg黄原胶混合均匀后,加入14kg大豆油用搅拌机调至100rpm转速,搅拌2min溶解至无明显粉团,得到均匀浆料;
(2)往步骤(1)得到的浆料中继续加入21kg大豆油、5kg猪油、12.4kg山梨糖醇液(固形物含量为70.70%)、7kg纯净水、8kg砂糖、8kg食用甘油、1.5kg猪肉膏、1kg猪肉精粉、0.5kg五香粉、1.5kg食盐、0.1kg苹果酸、0.2kg乳酸、0.2kg猪肉香精、0.2kg辣椒红和0.1kg山梨酸钾,调至150rpm转速,搅拌10min,乳化均质混合均匀;
(3)接着加入10kg猪肉粒,调至130rpm转速,持续回流2min至物料均匀,得到冷加工肉粒酱。
对比例3
多油牛肉酱,由以下质量比例的原料制成:牛肉46kg、橄榄油13kg、茶籽油27kg、豆豉酱11kg、生姜6kg、八角5kg、茴香3kg、花椒粉1.5kg、食用盐0.6kg、鸡精0.4kg、食品级硬脂酰乳酸钠2kg、食品级蒸馏单硬脂酸甘油酯4kg、食品级卵磷脂4kg、D-异抗坏血酸钠0.15kg、水适量。
其制备过程如下:
(1)将新鲜牛肉洗净后切成小块,大火蒸煮2小时,煮熟后取出自然放凉,之后切成粒径为5mm左右的牛肉粒,取生姜、八角、茴香,分别切丁备用;
(2)取食品级硬脂酰乳酸钠和食品级蒸馏单硬脂酸甘油酯混合后加入到10倍质量的饮用水中,加热升温至70℃,搅拌15min,再向其中加入食品级卵磷脂,继续搅拌6min,再向其中加入橄榄油和茶籽油,搅拌乳化15min,三次搅拌速率均控制为1800rpm,搅拌完成后使用高速分散机9000rpm分散5min,形成粗乳液,最后送入高压均质机中90MPa下均质5次,得到复合多油乳液备用;
(3)将牛肉丁倒入锅中,加水炒制2min后,再加入豆豉酱、生姜丁、八角丁、茴香丁,继续炒制3min,完成后停火,至锅内温度降至85℃时加入花椒粉、食用盐和鸡精,搅拌均匀,得到炒制熟料;
(4)将上述炒制熟料与复合多油乳液、D-异抗坏血酸钠混匀,形成固形物含量达到90-95%的酱料,并趁热立即将其灌装密封并杀菌,包装入库即可。
实施例与市售肉粒酱效果对比实验:
采用以上实施例1~3和对比例1~3做成的肉粒酱与市售牛肉酱进行对比,具体如下:
(1)测试样品:实施例1~3制作的冷加工肉粒酱、对比例1~3制作的肉粒酱、市售牛肉酱;
(2)测试仪器:水分活度分析仪(AQUA LAB Pre)测试水分活度;快速水分测定仪(Ohaus MB25)测试水分含量;台式离心机(Anke TDL-5-A)测试体系乳化稳定性,具体方法如下:分别称取等量100g肉粒酱于离心杯中,于4000rpm、15min条件下离心后,观察表面油脂析出量;
(3)烘烤稳定性测试:测试肉粒酱在高温烘烤下(200℃,10min)仍能保持原有状态,不析油。具体方法如下:将待测肉粒酱用直径8mm裱花嘴挤注于面包皮上,卷制后两头切断,使酱体和面皮形成两端切面,经发酵、烘烤、冷却后,酱体不外凸、不外溢、不析油即为烘烤稳定性良好;
(4)保质期测试:将烘烤后的肉粒酱面包密封包装,放置于常温一段时间,观察其状态、品尝其口感变化。
数据分析结果如表1所示:
表1
烘烤稳定性和保质期观察结果如表2所示:
表2
从以上数据可看出:
(1)实施例1~3肉粒酱具有与面包水分活度(约0.85)、水分含量(约25%)相近的水分活度、水分含量值,适合长保质期面包的应用,延长面包的保质期。而对比例3、市售好拌牛肉酱水分活度和水分含量或太低或太高,均不适合面包长期保存;
(2)对比例1改变了乳化剂的种类,水包油(O/W)乳化体系稳定性变差,肉粒酱的耐烘烤稳定性下降明显,保质期大大缩短;对比例2与实施例3区别仅在于乳化剂辛烯基琥珀酸淀粉钠、乳清蛋白和单双甘油脂肪酸酯的比例不同,从离心析油量数据可看出,油脂乳化稳定明显优于对比例1,但劣于实施例3,进而影响了肉粒酱的烘烤稳定性及保质期;
(3)对比例3及市售牛肉酱静止状态下上层为大量油脂,且本身风味较重,与面包不搭,不适合应用于烘焙产品中。而实施例1~3通过科学组合各组分含量,达到良好的水包油(O/W)乳化稳定体系,提高了耐烘烤稳定性;咸甜比佳,与烘焙产品搭配更加融合,大大提高了赏味体验,延长赏味期。
上述实施例为本发明较佳的实施方式,但本发明的实施方式并不受上述实施例的限制,其他的任何未背离本发明的精神实质与原理下所作的改变、修饰、替代、组合、简化,均应为等效的置换方式,都包含在本发明的保护范围之内。
Claims (10)
1.一种冷加工肉粒酱,其特征在于包含以下按质量百分比计的组分:食用油脂20~40%、肉粒10~30%、山梨糖醇液10~30%、水7~15%、砂糖2~8%、预糊化变性淀粉2~8%、食用甘油2~8%、调味料1~3%、食盐0.5~1.5%、乳化剂0.2~1.5%、黄原胶0.1~0.5%、酸味剂0.1~0.3%、香精0~适量、色素0~适量、防腐剂0~适量。
2.根据权利要求1所述的冷加工肉粒酱,其特征在于包含以下按质量百分比计的组分:食用油脂20~40%、肉粒10~30%、山梨糖醇液12~27%、水7~15%、砂糖2~8%、预糊化变性淀粉2~8%、食用甘油2~8%、调味料1~3%、食盐0.5~1.5%、乳化剂0.4~1.3%、黄原胶0.1~0.5%、酸味剂0.2~0.3%、香精0.1~0.2%、色素0~0.2%、防腐剂0.1%。
3.根据权利要求1或2所述的冷加工肉粒酱,其特征在于:
所述的山梨糖醇液是固形物含量为65~75%的山梨糖醇液;是固形物含量为70.70%的山梨糖醇液;
所述的预糊化变性淀粉为羟丙基二淀粉磷酸酯;
所述的乳化剂为辛烯基琥珀酸淀粉钠、单双甘油脂肪酸酯和乳清蛋白中的至少两种。
4.根据权利要求3所述的冷加工肉粒酱,其特征在于:
所述的山梨糖醇液是固形物含量为70.70%的山梨糖醇液;
所述的乳化剂为辛烯基琥珀酸淀粉钠、单双甘油脂肪酸酯和乳清蛋白按质量比例(0.2~0.5):(0~0.1):(0~0.2)搭配,其中,单双甘油脂肪酸酯和乳清蛋白不能同时为0。
5.根据权利要求1或2所述的冷加工肉粒酱,其特征在于:
所述的食用油脂为植物油和大豆油中的一种或两种;
所述的肉粒是经腌制烘烤熟制的肉粒;
所述的水为纯净水;
所述的调味料为肉膏、肉精粉和香辛料中的一种或两种以上;
所述的酸味剂为柠檬酸、苹果酸和乳酸中的至少两种。
6.根据权利要求5所述的冷加工肉粒酱,其特征在于:
所述的植物油为大豆油;
所述的动物油为猪油和牛油中的一种或至少两种;
所述的肉粒规格直径为3~8mm;
所述的纯净水为通过反渗透法过滤得到的纯净水;
所述的酸味剂为柠檬酸和苹果酸中的至少一种与乳酸形成的混合物。
7.根据权利要求1或2所述的冷加工肉粒酱,其特征在于:
所述的食用油为猪油和牛油中的一种与大豆油复配得到的油脂;
所述的肉粒中的肉为猪肉、鸡肉和牛肉中的一种或至少两种;
所述的砂糖为精制白砂糖;
所述的食用甘油为99%w/w以上含量的食品级甘油。
8.权利要求1~7任一项所述的冷加工肉粒酱的制备方法,其特征在于包含以下步骤:
(1)将预糊化变性淀粉、乳化剂和黄原胶混合均匀后,加入部分食用油脂搅拌溶解至无明显粉团,得到均匀浆料;
(2)往步骤(1)得到的浆料中继续加入剩余的食用油脂、山梨糖醇液、水、砂糖、食用甘油、调味料、食盐、酸味剂、香精、色素和防腐剂乳化均质混合均匀;
(3)接着加入肉粒搅拌至物料均匀,得到冷加工肉粒酱。
9.根据权利要求8所述的冷加工肉粒酱的制备方法,其特征在于:
步骤(1)中所述的部分为食用油脂总量的7/20~1/3;
步骤(1)中所述的搅拌的条件为于50~100rpm搅拌2~5min;
步骤(2)中所述的搅拌的条件为于100~150rpm搅拌10~15min;
步骤(3)中所述的搅拌的条件为于80~130rpm搅拌2~5min。
10.权利要求1~7任一项所述的冷加工肉粒酱在烘焙产品中的应用。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202011621340.8A CN112841600A (zh) | 2020-12-30 | 2020-12-30 | 一种冷加工肉粒酱及其制备方法与应用 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202011621340.8A CN112841600A (zh) | 2020-12-30 | 2020-12-30 | 一种冷加工肉粒酱及其制备方法与应用 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN112841600A true CN112841600A (zh) | 2021-05-28 |
Family
ID=75999139
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN202011621340.8A Pending CN112841600A (zh) | 2020-12-30 | 2020-12-30 | 一种冷加工肉粒酱及其制备方法与应用 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN112841600A (zh) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN113647595A (zh) * | 2021-07-30 | 2021-11-16 | 上海康识食品科技有限公司 | 一种高汤调味料及其制备方法 |
CN114868886A (zh) * | 2022-02-21 | 2022-08-09 | 浙江大学舟山海洋研究中心 | 一种含肉粒营养三文鱼泥及其生产工艺 |
ES2939432A1 (es) * | 2021-10-21 | 2023-04-21 | Creaciones Aromaticas Ind S A | Salsa para su uso en envases biodegradables |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103005383A (zh) * | 2012-11-30 | 2013-04-03 | 广州合诚实业有限公司 | 一种长保质期面包用含肉粒咸味酱及其制备方法 |
CN106579318A (zh) * | 2016-12-13 | 2017-04-26 | 广州合诚实业有限公司 | 一种长保质期的耐烘烤无蛋沙拉酱及制备方法与应用 |
CN109430811A (zh) * | 2018-09-18 | 2019-03-08 | 广州市鲜百度食品科技有限公司 | 一种卡仕达酱及其制备方法 |
CN111616181A (zh) * | 2020-06-29 | 2020-09-04 | 广州沃邦生物科技有限公司 | 一种夹心用西点酱及其制备方法 |
-
2020
- 2020-12-30 CN CN202011621340.8A patent/CN112841600A/zh active Pending
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103005383A (zh) * | 2012-11-30 | 2013-04-03 | 广州合诚实业有限公司 | 一种长保质期面包用含肉粒咸味酱及其制备方法 |
CN106579318A (zh) * | 2016-12-13 | 2017-04-26 | 广州合诚实业有限公司 | 一种长保质期的耐烘烤无蛋沙拉酱及制备方法与应用 |
CN109430811A (zh) * | 2018-09-18 | 2019-03-08 | 广州市鲜百度食品科技有限公司 | 一种卡仕达酱及其制备方法 |
CN111616181A (zh) * | 2020-06-29 | 2020-09-04 | 广州沃邦生物科技有限公司 | 一种夹心用西点酱及其制备方法 |
Non-Patent Citations (3)
Title |
---|
扶雄等: "《食用变性淀粉》", 31 March 2016, 北京:中国轻工业出版社, pages: 178 * |
江波等: "《食品化学》", 北京:中国轻工业出版社, pages: 462 - 463 * |
谢少梅等: "蛋白质对卡仕达馅品质的影响", 《中国食品添加剂》, no. 2, 29 February 2020 (2020-02-29), pages 115 - 117 * |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN113647595A (zh) * | 2021-07-30 | 2021-11-16 | 上海康识食品科技有限公司 | 一种高汤调味料及其制备方法 |
ES2939432A1 (es) * | 2021-10-21 | 2023-04-21 | Creaciones Aromaticas Ind S A | Salsa para su uso en envases biodegradables |
CN114868886A (zh) * | 2022-02-21 | 2022-08-09 | 浙江大学舟山海洋研究中心 | 一种含肉粒营养三文鱼泥及其生产工艺 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN112841600A (zh) | 一种冷加工肉粒酱及其制备方法与应用 | |
CN105265589A (zh) | 一种鱼豆干的制备方法 | |
KR102193535B1 (ko) | 기능성 소재를 이용한 치킨용 양념 소스의 제조방법 | |
CN104996979A (zh) | 木姜子麻辣酱及其制作方法 | |
CN103948014A (zh) | 含菌菇的卤味方便面调味酱包的生产方法 | |
CN105747178B (zh) | 一种酸菜风味调料包制作方法 | |
KR20190078999A (ko) | 무 간장 장아찌의 제조방법 | |
CN107373583A (zh) | 一种酸辣粉酱调味料及其制作方法和应用 | |
KR101810313B1 (ko) | 양꼬치 맛 구이김 및 그 제조방법 | |
CN107410833B (zh) | 一种彩色营养面条及其制作方法 | |
CN104431967A (zh) | 一种海参鸡丝黄豆酱及其制备方法 | |
KR101801254B1 (ko) | 짜장소스의 제조방법 | |
KR20160058210A (ko) | 무침과 샐러드용 맛 간장 소스 및 그 제조방법 | |
KR20150136195A (ko) | 당절임 복분자, 오디, 블루베리를 사용한 c3g 함유 백김치 또는 나박김치 제조방법 | |
CN114304577A (zh) | 糍粑辣椒、麻辣风味拌面酱、组合酱料包以及方便拌面 | |
KR102348923B1 (ko) | 사과건자두 퓨레를 이용한 김치 페이스트 제조방법 | |
CN104000136B (zh) | 一种糟辣三丁及其制备方法 | |
CN108740797A (zh) | 一种香辣美味蚕豆酱 | |
KR0170801B1 (ko) | 인스탄트 호박스프의 제조방법 | |
KR102305597B1 (ko) | 노지초벌부추 건조분말이 함유된 부추장 제조방법 및 이에 의한 부추장 | |
JP2013169203A (ja) | 卵スプレッド | |
KR102233179B1 (ko) | 치킨용 양념 소스 제조방법 | |
CN108402428B (zh) | 一种炒制泡菜的生产工艺 | |
CN105941549A (zh) | 一种奶酪点心的生产方法 | |
KR101814418B1 (ko) | 수박 고추장의 제조방법 및 상기 방법으로 제조된 수박 고추장 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
RJ01 | Rejection of invention patent application after publication | ||
RJ01 | Rejection of invention patent application after publication |
Application publication date: 20210528 |