CN1430915A - Pork flavor monosodium glutamate and its prodn. technique - Google Patents
Pork flavor monosodium glutamate and its prodn. technique Download PDFInfo
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- CN1430915A CN1430915A CN03118442A CN03118442A CN1430915A CN 1430915 A CN1430915 A CN 1430915A CN 03118442 A CN03118442 A CN 03118442A CN 03118442 A CN03118442 A CN 03118442A CN 1430915 A CN1430915 A CN 1430915A
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- pork
- monosodium glutamate
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- powder
- glutamate
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Abstract
A pork gourmet powder is prepared from flavoured hydrolytic pork powder (15-50 wt. portions), hydrolytic plant protein powder (20-50 wt. portions), sodium glutamate (15-30 wt. portions), sodium inosinate and/or sodium uridylate (1-8 wt. portions), sodium chloride (1-20 wt. portions) and ethylmaltphenol (0.05-0.5 wt. portions). It contains 18 amino acids.
Description
Technical field
The present invention relates to flavouring, relate in particular to a kind of pork monosodium glutamate.
Background technology
Monosodium glutamate is a kind of common flavouring, and its main component is a sodium glutamate, and the delicate flavour dullness is only bright tasteless, and edible west white race crowd, regular meeting's generating plane skin of cheek flush allergy.
Summary of the invention
The objective of the invention is to: overcome above-mentioned defective, provide a kind of nutritious, be rich in 18 seed amino acids, especially be rich in the necessary amino acid whose animal and plant albumen equilibrium of 7 kinds of human bodies, the pork monosodium glutamate of the former taste original flavor of natural pork odor type.
Each raw material of pork monosodium glutamate of the present invention is by weight ratio: flavouring hydrolysis powder of pork 15-50 part hydrolytic plant protein powder 20-50 part sodium glutamate 15-30 part Sodium Inosinate and/or GMP 1-8 part.
Also can allocate sodium chloride 1-20 part in the pork monosodium glutamate of the present invention into, also can allocate ethyl maltol 0.05-0.5 part into.
The production technology of pork monosodium glutamate of the present invention is: rub, pull an oar after getting pork cleaning, quick-frozen earlier, boiling 1-2 hour, with under the ripe slurry 40-45 ℃ temperature, add 1 ‰-3 ‰ pancreatin or bacillus subtilis neutral proteinase again, hydrolysis 6-8 hour, regulate the hydrolyzate pH value to 4.5-5.5, take off peculiar smell, filter with activated carbon, after in filtrate, adding the edible gelatin and the even matter of oily essence of 4-8%, spray-drying makes the flavouring powder of pork, and is standby.Take by weighing flavouring powder of pork, hydrolytic plant protein powder, sodium glutamate, the sweet sour sodium of flesh and/or GMP, table salt and ethyl maltol by said ratio, mix promptly powdered " pork monosodium glutamate ", also can be through atomizing humidifying performance, granulation, dry, standardization becomes graininess " pork monosodium glutamate ".
Pork monosodium glutamate of the present invention is nutritious, be rich in 18 seed amino acids, especially be rich in 7 kinds of amino acid that human body is necessary, the equilibrium of animal and plant albumen, very easily digest and assimilate, and have and give off a strong fragrance, lastingly, can obviously improve and improve product quality, bright fragrance is pure, can strengthen people's interest in diet, promote appetite, be particularly suitable for the edible of old man, children and ward mates, have wide market prospects.
The specific embodiment
The present invention is described in detail below in conjunction with embodiment.
Embodiment 1:
After getting pork cleaning, quick-frozen earlier, rub, pull an oar boiling 1-2 hour, again with under the ripe slurry 40-45 ℃ temperature, add 1 ‰-3 ‰ pancreatin or bacillus subtilis neutral proteinase, hydrolysis 6-8 hour, regulate the hydrolyzate pH value to 4.5-5.5, take off peculiar smell with activated carbon, filter, after the edible gelatin of adding 4-8% and pork oil essence are spared matter in filtrate, spray-drying, make the flavouring powder of pork, standby.Take by weighing flavouring (braised pork with soy sauce, steamed pork or barbecue pork odor type a kind of) hydrolysis powder of pork 50kg, hydrolytic plant protein powder 25kg, sodium glutamate 10kg, table salt 12kg, the sweet sour sodium 1kg of flesh, GMP 4kg, ethyl maltol 0.5kg, mixing and stirring, it is powdered pork monosodium glutamate, in time pack, guard against damp.(also can be, the air-dry graininess pork monosodium glutamate that is standardized in time packs, and guards against damp) through the atomizing granulation
Embodiment 2:
Take by weighing flavouring hydrolysis powder of pork 45kg, hydrolytic plant protein powder 35kg, sodium glutamate 25kg, table salt 4kg, the sweet sour sodium 8kg of flesh, ethyl maltol 0.3kg, mix, atomizing reaches about 10-15% water content, get final product granulation, air-dry, standardization, in time packing guards against damp.
Embodiment 3:
Take by weighing flavouring hydrolysis powder of pork 50kg, hydrolytic plant protein powder 45kg, sodium glutamate 16kg, table salt 4kg, the sweet sour sodium 8kg of flesh, ethyl maltol 0.3kg, mix, atomizing reaches about 10-15% water content, get final product granulation, air-dry, standardization, in time packing guards against damp.
Embodiment 4
Take by weighing flavouring hydrolysis powder of pork 20kg, hydrolytic plant protein powder 50kg, sodium glutamate 16kg, the sweet sour sodium 8kg of flesh, ethyl maltol 0.3kg, mix, atomizing reaches about 10-15% water content, get final product granulation, air-dry, standardization, in time packing guards against damp.
Claims (4)
1, a kind of pork monosodium glutamate, it is characterized in that: each raw material is by weight ratio: hydrolysis powder of pork 15-50 part hydrolytic plant protein powder 20-50 part sodium glutamate 15-30 part Sodium Inosinate and/or GMP 1-8 part.
2, pork monosodium glutamate according to claim 1 is characterized in that: also can allocate sodium chloride 1-20 part into.
3, pork monosodium glutamate according to claim 1 and 2 is characterized in that: also can allocate ethyl maltol 0.05-0.5 part into.
4, pork monosodium glutamate according to claim 1 and 2, it is characterized in that: its production technology is: after getting pork cleaning, quick-frozen earlier, rub, pull an oar, boiling 1-2 hour, again with under the ripe slurry 40-45 ℃ temperature, add 1 ‰-3 ‰ pancreatin or bacillus subtilis neutral proteinase, hydrolysis 6-8 hour, regulate the hydrolyzate pH value to 4.5-5.5, take off peculiar smell, filter with activated carbon, after in filtrate, adding the edible gelatin and the even matter of pork oil essence of 4-8%, spray-drying makes the flavouring powder of pork, and is standby; Take by weighing flavouring powder of pork, hydrolytic plant protein powder, sodium glutamate, the sweet sour sodium of flesh and/or GMP, table salt and ethyl maltol by said ratio, mix promptly powdered " pork monosodium glutamate ", also can be through atomizing humidifying performance, granulation, dry, standardization becomes graininess " pork monosodium glutamate ".
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN03118442A CN1430915A (en) | 2003-01-10 | 2003-01-10 | Pork flavor monosodium glutamate and its prodn. technique |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN03118442A CN1430915A (en) | 2003-01-10 | 2003-01-10 | Pork flavor monosodium glutamate and its prodn. technique |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1430915A true CN1430915A (en) | 2003-07-23 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN03118442A Pending CN1430915A (en) | 2003-01-10 | 2003-01-10 | Pork flavor monosodium glutamate and its prodn. technique |
Country Status (1)
| Country | Link |
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| CN (1) | CN1430915A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101258919B (en) * | 2008-04-21 | 2012-02-15 | 河南省正龙食品有限公司 | Instant noodles seasoning powder material |
-
2003
- 2003-01-10 CN CN03118442A patent/CN1430915A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101258919B (en) * | 2008-04-21 | 2012-02-15 | 河南省正龙食品有限公司 | Instant noodles seasoning powder material |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |