CN115044572A - Preparation of complex enzyme and application of complex enzyme in preparation of meat-flavor essence paste - Google Patents
Preparation of complex enzyme and application of complex enzyme in preparation of meat-flavor essence paste Download PDFInfo
- Publication number
- CN115044572A CN115044572A CN202210700830.XA CN202210700830A CN115044572A CN 115044572 A CN115044572 A CN 115044572A CN 202210700830 A CN202210700830 A CN 202210700830A CN 115044572 A CN115044572 A CN 115044572A
- Authority
- CN
- China
- Prior art keywords
- parts
- complex enzyme
- meat
- weight
- powder
- 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
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
- C12N9/14—Hydrolases (3)
- C12N9/48—Hydrolases (3) acting on peptide bonds (3.4)
- C12N9/50—Proteinases, e.g. Endopeptidases (3.4.21-3.4.25)
- C12N9/64—Proteinases, e.g. Endopeptidases (3.4.21-3.4.25) derived from animal tissue
- C12N9/6421—Proteinases, e.g. Endopeptidases (3.4.21-3.4.25) derived from animal tissue from mammals
- C12N9/6424—Serine endopeptidases (3.4.21)
- C12N9/6427—Chymotrypsins (3.4.21.1; 3.4.21.2); Trypsin (3.4.21.4)
-
- 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
- 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
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
- C12N9/14—Hydrolases (3)
- C12N9/48—Hydrolases (3) acting on peptide bonds (3.4)
- C12N9/485—Exopeptidases (3.4.11-3.4.19)
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
- C12N9/14—Hydrolases (3)
- C12N9/48—Hydrolases (3) acting on peptide bonds (3.4)
- C12N9/50—Proteinases, e.g. Endopeptidases (3.4.21-3.4.25)
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
- C12N9/14—Hydrolases (3)
- C12N9/48—Hydrolases (3) acting on peptide bonds (3.4)
- C12N9/50—Proteinases, e.g. Endopeptidases (3.4.21-3.4.25)
- C12N9/63—Proteinases, e.g. Endopeptidases (3.4.21-3.4.25) derived from plants
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y304/00—Hydrolases acting on peptide bonds, i.e. peptidases (3.4)
- C12Y304/11—Aminopeptidases (3.4.11)
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y304/00—Hydrolases acting on peptide bonds, i.e. peptidases (3.4)
- C12Y304/21—Serine endopeptidases (3.4.21)
- C12Y304/21004—Trypsin (3.4.21.4)
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y304/00—Hydrolases acting on peptide bonds, i.e. peptidases (3.4)
- C12Y304/22—Cysteine endopeptidases (3.4.22)
- C12Y304/22002—Papain (3.4.22.2)
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y304/00—Hydrolases acting on peptide bonds, i.e. peptidases (3.4)
- C12Y304/22—Cysteine endopeptidases (3.4.22)
- C12Y304/22004—Bromelain (3.4.22.4)
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- Genetics & Genomics (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Zoology (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Biomedical Technology (AREA)
- Molecular Biology (AREA)
- Medicinal Chemistry (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a preparation method of a complex enzyme and application of the complex enzyme in preparation of meat-flavor refined paste, wherein the complex enzyme comprises the following components in parts by weight: 20-30 parts of alkaline protease, 10-20 parts of bromelain, 5-15 parts of neutral protease, 10-20 parts of trypsin, 10-20 parts of aminopeptidase, 5-15 parts of papain and 5-15 parts of maltodextrin; according to the invention, through selection of specific components and dosage, raw materials such as chicken, beef, oyster meat and shrimp meat can be effectively subjected to enzymolysis in the production process of the meat flavor paste, the utilization rate of the raw materials is improved, and the meat flavor paste produced by using the complex enzyme has no bitter taste, better mouthfeel and strong and natural meat flavor.
Description
Technical Field
The invention relates to the technical field of enzyme preparations, in particular to preparation of a complex enzyme and application thereof in preparation of meat flavor paste.
Background
The meat flavor essence paste is a food additive which is prepared by processing meat such as chicken, beef and the like serving as raw materials through the procedures of enzymolysis, Maillard reaction and the like, can improve the flavor and nutrition of food, and endows the food with special aroma and taste.
With the improvement of living standard of people, the quality requirement of people on the meat flavor essence cream is higher and higher, but the raw material utilization rate in the processing process of the meat flavor essence cream is lower, and the product has bitter taste and poor taste.
Disclosure of Invention
In view of the above, the invention provides a complex enzyme, which is used for solving the problems of low utilization rate of raw materials and bitter and astringent products in the prior art.
In order to achieve the above purpose, the invention provides the following technical scheme:
according to the first aspect of the invention, the complex enzyme is provided, and comprises the following components in parts by weight:
20-30 parts of alkaline protease, 10-20 parts of bromelain, 5-15 parts of neutral protease, 10-20 parts of trypsin, 10-20 parts of aminopeptidase, 5-15 parts of papain and 5-15 parts of maltodextrin.
According to the invention, through selection of the specific components and the dosage, the raw materials such as chicken, beef, oyster or shrimp meat can be subjected to full enzymolysis, the utilization rate of the raw materials is improved, and the product is weak in bitter and astringent feeling.
Further, the compound enzyme comprises the following components in parts by weight: 22-27 parts of alkaline protease, 13-18 parts of bromelain, 7-13 parts of neutral protease, 13-18 parts of trypsin, 13-17 parts of aminopeptidase, 8-12 parts of papain and 7-12 parts of maltodextrin; furthermore, the compound enzyme comprises the following components in parts by weight: 25 parts of alkaline protease, 15 parts of bromelain, 10 parts of neutral protease, 15 parts of trypsin, 15 parts of aminopeptidase, 10 parts of papain and 10 parts of maltodextrin. The invention can better improve the utilization rate of raw materials and eliminate the bitter feeling of products by further limiting the dosage of each component.
According to a second aspect of the invention, the preparation method of the complex enzyme is provided, and comprises the following steps:
weighing the components according to the proportion, mixing and stirring the components at room temperature to obtain the compound enzyme.
Further, the stirring speed is 2-4 r/min; stirring for 45-60 min.
According to the third aspect of the invention, the invention provides the application of the complex enzyme in the preparation of the meat flavor paste, wherein the complex enzyme is the complex enzyme or the complex enzyme prepared by the preparation method.
According to the fourth aspect of the invention, the invention provides an application of a complex enzyme in the preparation of meat flavor paste, which belongs to the following steps:
meat materials, purified water, compound enzyme, spices, xylose, vitamin B1, salt, white granulated sugar, modified starch, potassium sorbate, I + G flavor development essence, monosodium glutamate and ethyl maltol are used as raw materials, wherein the weight parts of the raw materials are as follows: 30-50 parts of meat material, 30-50 parts of purified water, 0.1-1.0 part of complex enzyme, 0.1-1.0 part of spice, 1-10 parts of xylose, 10.01-0.1 part of vitamin B, 5-15 parts of salt, 5-15 parts of white granulated sugar, 5-15 parts of modified starch, 0.01-0.1 part of potassium sorbate, 0.01-0.1 part of I + G flavoring essence, 0.1-1 part of monosodium glutamate and 0.01-0.1 part of ethyl maltol, and the spice is characterized by being prepared from the following raw materials in parts by weight: 20-40 parts of star anise powder, 10-30 parts of cinnamon powder, 5-25 parts of onion powder, 5-25 parts of garlic powder, 1-20 parts of ginger powder and 1-20 parts of pepper powder, and the specific preparation process flow is as follows:
a. weighing the meat materials according to the weight parts, smashing into meat paste, then scalding with water which is 3-5 times of the weight of the meat materials and is at the temperature of 80-90 ℃ for 5-10min, filtering, and putting the meat paste after scalding into a reaction kettle for later use;
b. weighing purified water according to the parts by weight, putting the purified water into the reaction kettle in the step a, starting stirring, heating to 45-60 ℃, adding the complex enzyme according to the parts by weight, keeping the temperature, stirring and performing enzymolysis for 1-5 hours, heating to 80-90 ℃ after the enzymolysis is finished, and inactivating the enzyme for 10-30 min;
c. b, filtering the mixture obtained in the step B by using a 30-60-mesh sieve, putting the filtrate into a reaction kettle, weighing spices, xylose, vitamin B1, salt, white granulated sugar, modified starch, I + G flavor essence, monosodium glutamate and ethyl maltol according to the weight parts, putting into the reaction kettle, stirring and heating to 100 ℃, and stirring and reacting for 1-3 hours at 98-105 ℃;
d. and c, stirring the reaction liquid obtained in the step c, cooling to 45-50 ℃, weighing potassium sorbate according to the weight parts, adding the potassium sorbate into the reaction liquid, stirring, and stirring to obtain the product.
Further, the meat material is one or more of chicken, beef, oyster meat or shrimp meat.
The embodiment of the invention has the following advantages:
(1) the complex enzyme can effectively carry out enzymolysis on meat raw materials and improve the utilization rate of the raw materials by selecting specific components and dosage.
(2) The invention improves the overall activity of the complex enzyme by the specific enzymolysis method and the limitation of the fermentation conditions, has wide raw material application range and further improves the raw material utilization rate.
(3) By the specific preparation method, the meat extract has no bitter and astringent feeling and good taste.
Detailed Description
The following will clearly and completely describe the technical solutions in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
Composite enzyme
The complex enzyme comprises the following components in parts by weight:
23 parts of alkaline protease, 17 parts of bromelain, 11 parts of neutral protease, 14 parts of trypsin, 15 parts of aminopeptidase, 10 parts of papain and 10 parts of maltodextrin.
Second, compound enzyme preparation method
The complex enzyme is prepared by the following method:
weighing the components, mixing the components at room temperature, and stirring at 2r/min for 50min to obtain the complex enzyme.
Application of complex enzyme in preparation of meat flavor essence paste
The application of the complex enzyme in the preparation of the meat flavor paste comprises the following steps:
meat materials, purified water, compound enzyme, spices, xylose, vitamin B1, salt, white granulated sugar, modified starch, potassium sorbate, I + G flavor development essence, monosodium glutamate and ethyl maltol are used as raw materials, wherein the weight parts of the raw materials are as follows: 30 parts of meat material, 36 parts of purified water, 0.5 part of complex enzyme, 0.8 part of spice, 2.5 parts of xylose, 10.04 parts of vitamin B, 10 parts of salt, 10 parts of white granulated sugar, 10 parts of modified starch, 0.02 part of potassium sorbate, 0.02 part of I + G flavoring essence, 0.1 part of monosodium glutamate and 0.02 part of ethyl maltol, wherein the spice is characterized by adopting star aniseed powder, cinnamon powder, shallot powder, garlic powder, ginger powder and paprika powder as raw materials, wherein the weight parts of the raw materials are as follows: 22 parts of star anise powder, 18 parts of cinnamon powder, 20 parts of scallion powder, 20 parts of garlic powder, 10 parts of ginger powder and 10 parts of pepper powder, and the specific preparation process flow is as follows:
a. weighing the meat materials according to the weight parts, smashing into meat paste, scalding in 90 DEG G water with the weight of 3 times that of the meat materials for 5min, and filtering to obtain the scalded meat paste which is put into a reaction kettle for later use;
b. weighing purified water according to the parts by weight, putting the purified water into the reaction kettle in the step a, starting stirring, heating to 50 ℃, adding the compound enzyme according to the parts by weight, carrying out heat preservation stirring enzymolysis for 4 hours, heating to 90 ℃ after the enzymolysis is finished, and inactivating the enzyme for 20 min;
c. b, filtering the mixture obtained in the step B by using a 30-mesh sieve, putting the filtrate into a reaction kettle, weighing spices, xylose, vitamin B1, salt, white granulated sugar, modified starch, I + G flavor essence, monosodium glutamate and ethyl maltol according to the weight parts, putting the mixture into the reaction kettle, stirring and heating to 105 ℃, and stirring and reacting for 1.5 hours at 105 ℃;
d. and c, stirring the reaction liquid obtained in the step c, cooling to 50 ℃, weighing potassium sorbate according to the weight parts, adding the potassium sorbate into the reaction liquid, stirring, and stirring to obtain the product.
Example 2
Composite enzyme
The complex enzyme comprises the following components in parts by weight:
20 parts of alkaline protease, 18 parts of bromelain, 12 parts of neutral protease, 15 parts of trypsin, 10 parts of aminopeptidase, 15 parts of papain and 10 parts of maltodextrin.
Second, compound enzyme preparation method
The complex enzyme is prepared by the following method:
weighing the components, mixing the components at room temperature, and stirring at 4r/min for 40min to obtain the complex enzyme.
Application of complex enzyme in preparation of meat flavor essence paste
The application of the complex enzyme in the preparation of the meat flavor paste comprises the following steps:
meat materials, purified water, compound enzyme, spices, xylose, vitamin B1, salt, white granulated sugar, modified starch, potassium sorbate, I + G flavor development essence, monosodium glutamate and ethyl maltol are used as raw materials, wherein the weight parts of the raw materials are as follows: 35 parts of meat material, 35 parts of purified water, 0.6 part of complex enzyme, 0.25 part of spice, 2.5 parts of xylose, 10.05 parts of vitamin B, 10 parts of salt, 8 parts of white granulated sugar, 8 parts of modified starch, 0.02 part of potassium sorbate, 0.04 part of I + G flavoring essence, 0.5 part of monosodium glutamate and 0.04 part of ethyl maltol, wherein the spice is characterized by adopting star aniseed powder, cinnamon powder, shallot powder, garlic powder, ginger powder and paprika powder as raw materials, wherein the raw materials in parts by weight are as follows: 23 parts of star anise powder, 17 parts of cinnamon powder, 22 parts of scallion powder, 20 parts of garlic powder, 8 parts of ginger powder and 10 parts of pepper powder, and the specific preparation process flow is as follows:
a. weighing the meat materials according to the weight parts, smashing into meat paste, then scalding in water with the weight 4 times that of the meat materials and at the temperature of 85 ℃ for 10min, and filtering to obtain the scalded meat paste which is put into a reaction kettle for later use;
b. weighing purified water according to the parts by weight, putting the purified water into the reaction kettle in the step a, starting stirring, heating to 55 ℃, adding the compound enzyme according to the parts by weight, carrying out heat preservation stirring enzymolysis for 3 hours, heating to 85 ℃ after the enzymolysis is finished, and inactivating the enzyme for 25 min;
c. b, filtering the mixture obtained in the step B by using a 40-mesh sieve, putting the filtrate into a reaction kettle, weighing spices, xylose, vitamin B1, salt, white granulated sugar, modified starch, I + G flavor essence, monosodium glutamate and ethyl maltol according to the weight parts, putting the mixture into the reaction kettle, stirring and heating to 100 ℃, and stirring and reacting for 2 hours at 100 ℃;
d. and c, stirring the reaction liquid obtained in the step c, cooling to 45 ℃, weighing potassium sorbate according to the weight parts, adding the potassium sorbate into the reaction liquid, stirring, and stirring to obtain the product.
Claims (8)
1. The compound enzyme is characterized by comprising the following components in parts by weight:
20-30 parts of alkaline protease, 10-20 parts of bromelain, 5-15 parts of neutral protease, 10-20 parts of trypsin, 10-20 parts of aminopeptidase, 5-15 parts of papain and 5-15 parts of maltodextrin.
2. The complex enzyme according to claim 1, wherein the complex enzyme comprises the following components in parts by weight:
22-27 parts of alkaline protease, 13-18 parts of bromelain, 7-13 parts of neutral protease, 13-18 parts of trypsin, 13-17 parts of aminopeptidase, 8-12 parts of papain and 7-12 parts of maltodextrin.
3. The complex enzyme according to claim 1, wherein the complex enzyme comprises the following components in parts by weight:
25 parts of alkaline protease, 15 parts of bromelain, 10 parts of neutral protease, 15 parts of trypsin, 15 parts of aminopeptidase, 10 parts of papain and 10 parts of maltodextrin.
4. The method for preparing complex enzyme according to any one of claims 1-3, which is characterized by comprising the following steps:
weighing the components according to the proportion, mixing the components at room temperature, and stirring to obtain the compound enzyme.
5. The method according to claim 4, wherein the stirring speed is 2 to 4 r/min; stirring for 45-60 min.
6. An application of a complex enzyme in preparation of meat flavor paste, which is characterized in that the complex enzyme is the complex enzyme in any one of claims 1 to 3 or the complex enzyme prepared by the preparation method in claim 4 or 5.
7. The application of the complex enzyme in the preparation of the meat flavor paste is characterized in that meat materials, purified water, the complex enzyme, spices, xylose, vitamin B1, salt, white granulated sugar, modified starch, potassium sorbate, I + G flavor essence, monosodium glutamate and ethyl maltol are adopted as raw materials, wherein the weight parts of the raw materials are as follows: 30-50 parts of meat material, 30-50 parts of purified water, 0.1-1.0 part of complex enzyme, 0.1-1.0 part of spice, 1-10 parts of xylose and vitamin B 1 0.01-0.1 part of salt, 5-15 parts of white granulated sugar, 5-15 parts of modified starch, 0.01-0.1 part of potassium sorbate, 0.01-0.1 part of I + G flavoring essence, 0.1-1 part of monosodium glutamate and 0.01-0.1 part of ethyl maltol, and the spice is characterized by being prepared from raw materials of star aniseed powder, cinnamon powder, onion powder, garlic powder, ginger powder and paprika powder in parts by weight: 20-40 parts of star anise powder, 10-30 parts of cinnamon powder, 5-25 parts of onion powder, 5-25 parts of garlic powder, 1-20 parts of ginger powder and 1-20 parts of pepper powder, and the specific preparation process flow is as follows:
a. weighing the meat materials according to the weight parts, smashing into meat paste, then scalding with water which is 3-5 times of the weight of the meat materials and is at the temperature of 80-90 ℃ for 5-10min, filtering, and putting the meat paste after scalding into a reaction kettle for later use;
b. b, weighing purified water according to the parts by weight, putting the purified water into the reaction kettle in the step a, starting stirring, heating to 45-60 ℃, adding the complex enzyme according to the parts by weight, keeping the temperature, stirring and performing enzymolysis for 1-5 hours, heating to 80-90 ℃ after the enzymolysis is finished, and inactivating the enzyme for 10-30 min;
c. b, filtering the mixture obtained in the step B by using a 30-60-mesh sieve, putting the filtrate into a reaction kettle, weighing spices, xylose, vitamin B1, salt, white granulated sugar, modified starch, I + G flavor essence, monosodium glutamate and ethyl maltol according to the weight parts, putting into the reaction kettle, stirring and heating to 100 ℃, and stirring and reacting for 1-3 hours at 98-105 ℃;
d. and c, stirring the reaction liquid obtained in the step c, cooling to 45-50 ℃, weighing potassium sorbate according to the weight parts, adding the potassium sorbate into the reaction liquid, stirring, and stirring to obtain the product.
8. The application of the complex enzyme in the preparation of meat-flavored essence paste according to claim 7, wherein the meat material is one or more of chicken, beef, oyster meat or shrimp meat.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210700830.XA CN115044572A (en) | 2022-05-27 | 2022-05-27 | Preparation of complex enzyme and application of complex enzyme in preparation of meat-flavor essence paste |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210700830.XA CN115044572A (en) | 2022-05-27 | 2022-05-27 | Preparation of complex enzyme and application of complex enzyme in preparation of meat-flavor essence paste |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN115044572A true CN115044572A (en) | 2022-09-13 |
Family
ID=83163899
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202210700830.XA Pending CN115044572A (en) | 2022-05-27 | 2022-05-27 | Preparation of complex enzyme and application of complex enzyme in preparation of meat-flavor essence paste |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN115044572A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN117694501A (en) * | 2024-01-15 | 2024-03-15 | 东莞市华井生物科技有限公司 | Thermal reaction black duck flavor paste and preparation method thereof |
-
2022
- 2022-05-27 CN CN202210700830.XA patent/CN115044572A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN117694501A (en) * | 2024-01-15 | 2024-03-15 | 东莞市华井生物科技有限公司 | Thermal reaction black duck flavor paste and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US20120021119A1 (en) | Curry seasoning and its preparation process | |
| CN108968003B (en) | Roast chicken paste essence and preparation method thereof | |
| CN105105095A (en) | Beautifying and skin whitening beef paste and making method thereof | |
| CN111213870A (en) | Roast chicken paste essence and preparation method thereof | |
| CN103181533B (en) | Compound seasoning and preparation method thereof | |
| CN106343513A (en) | Primary-taste chicken essence and preparation method thereof | |
| CN105266135A (en) | Caviar and preparation method thereof | |
| CN115044572A (en) | Preparation of complex enzyme and application of complex enzyme in preparation of meat-flavor essence paste | |
| CN104171861A (en) | Wrapping powder formula and application thereof | |
| CN106942686B (en) | Food ingredient and preparation method thereof | |
| CN112956673A (en) | Plant pork flavor flavoring and preparation method and application thereof | |
| CN111165776A (en) | Compound natural flavor enhancer and preparation process thereof | |
| CN112137073A (en) | Meat paste and preparation method thereof | |
| CN103355639A (en) | Preparation method for pork paste with mushroom | |
| CN101849643A (en) | Process for processing curried onion clyster dumplings | |
| CN114586967A (en) | Sweet fermented flour sauce concentrated juice and preparation method thereof | |
| CN113508897A (en) | Chicken soup flavor seasoning and preparation method thereof | |
| CN113142543A (en) | Sweet soybean paste with smooth mouthfeel and preparation method thereof | |
| CN112205602A (en) | Sauce marinating material for flavored toothpick beef and processing technology | |
| CN106942691B (en) | Concentrated chicken juice and preparation method thereof | |
| CN111493307A (en) | Spicy beef sauce and preparation method thereof | |
| CN111357944A (en) | Low-cholesterol beefsteak and preparation method thereof | |
| CN105795439A (en) | Moringa, Chinese magnoliavine fruit and fish fermented soy sauce and preparation method thereof | |
| KR20180014474A (en) | The blowfish manufacturing method of noodle chogye | |
| KR20090097653A (en) | Meat stock manufacturing method of cold noodles including oyster sauce and cold noodles using it |
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 |