CN1620926A - Flavored ham seasoning and its production method - Google Patents
Flavored ham seasoning and its production method Download PDFInfo
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- CN1620926A CN1620926A CNA2004100931508A CN200410093150A CN1620926A CN 1620926 A CN1620926 A CN 1620926A CN A2004100931508 A CNA2004100931508 A CN A2004100931508A CN 200410093150 A CN200410093150 A CN 200410093150A CN 1620926 A CN1620926 A CN 1620926A
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Abstract
The ham flavor seasoning is produced with ham powder or ham extractum 35-50 wt%, ham oil 10-15 wt%, yeast extract 3-8 wt%, glucose 5-10 wt%, nucleotides 8-15 wt% and hydrolyzed soybean protein 15-20 wt% and through specific technological process. The seasoning product has rich nutrients, high temperature resistance and rich ham flavor, and may be used as seasoning for various kinds of meat product, soap, etc.
Description
Technical field
The invention belongs to food processing and use condiment and manufacturing technology field thereof, more specifically saying so belongs to flavored ham type condiment and the manufacture method thereof that food processing is used.
Background technology
At present, the used raw material of meat packing enterprise is fattened from intensification animal husbandry mostly and is cultured the meat that is produced, and the problem of ubiquity fragrance and delicate flavour deficiency needs to add the meat flavoring usually and remedies.Substantially, clear and definite after deliberation, the local flavor of meat is due to the various organic compounds that proper constituent produces through the complex physical biochemical reaction in the meat, is characterized in that complicated component is various, and content is very little, and is most unstable, the heating destructible.In order to make meat products have tempting fragrance and fine flavour, states such as Japan and America and Europe have carried out the development of meat products flavoring one after another in recent years, utilize all kinds of protein raw materials (as livestock and poultry meat, seafood, vegetable protein etc.) through enzyme hydrolysis, add effects such as thermal decomposition, biological respinse, make protein resolve into amino acid, peptide, various condiment monomers such as combining yeast extract again, according to the Maillard reaction principle, under given conditions, product presents particular flavor, again through concentrating the response type natural edible condiment that makes high concentration, unique flavor.
China in the past meat condiment mostly based on the chemical synthesis flavoring of non-refractory, use the back big in processing and duration of storage fragrance loss, finished product fragrance and flavour ubiquity " fling sense ", the meat products fragrance remaining time is short, " mellow and full sense " seldom arranged, aftertaste lacks strong fragrance and full flavour, and goods smell perfume (or spice), it is not fragrant to taste, and is difficult to the main body style and the feature of the outstanding due uniqueness of meat itself.Along with improving constantly of living standard, health perception, meat products not only will have green, nutrition, health, safety, characteristics easily and efficiently, but also to possess tempting pure natural fragrance and fine flavour, so aspect the research and development of meat condiment, also closelying follow the world development trend, succeeded in developing in succession have chicken, the condiment of beef, pork fragrance, but also lack the kind of tool characteristic local flavor; Simultaneously still there is big gap at aspects such as the fidelity of fragrance and temperature tolerances compared with developed countries.
Jinhua ham is the famous traditional special product of China, and is with a long history, exhausted well-known at home and abroad with " color, shape " four.Because the flavored ham uniqueness, aromatic flavour is directly made the condiment of food processing with it, its fragrance nature, graceful, mellow, but the easy oxidative rancidity of fat, and ham odor is volatile under hot conditions; Simultaneously, at present at flavored ham seasoning research and manufacture view, also rest on the ham is raw material, adopt technologies such as making beating, homogeneous, mixing, batching to make ham essence and the compound flavoring of ham, properties of product are the same with pure ham, easily oxidation of fat, fragrance is volatile under the high temperature process condition, and nutritive loss is also bigger.
Summary of the invention
The objective of the invention is at above-mentioned existing problems, propose a kind of strong flavored ham that contains, the meat packing of Heat stability is good response type condiment; Another object of the present invention is the rational formula and the method that forms a complete production network thereof that proposes this condiment.
The present invention is achieved by the following technical programs:
A kind of flavored ham seasoning, the component of this condiment and content (weight %) are:
Noodle with ham or ham medicinal extract 35～50%
Ham grease 10～15%
Yeast extract 3～8%
Glucose 5～10%
Nucleotides 8～15%
Soybean hydrolyzed vegetable protein 15～20%
Described yeast extract is the extract of Saccharomyces cerevisiae or brewer's yeast; Nucleotides be Sodium Inosinate and 5 '-bird (purine) new-nucleo by 6: 4 formulated.
Above-mentioned meat flavored ham seasoning, it optimizes component and content (weight %) prescription is:
Noodle with ham 45%
Ham grease 12%
Saccharomyces cerevisiae extract 5%
Glucose 7%
Nucleotides 13%
Soybean hydrolyzed vegetable protein 18%
The concrete production method of above-mentioned flavored ham seasoning may further comprise the steps and technology:
(1) processing and preparing of noodle with ham or ham medicinal extract: lader beetle, bone, grease → cleaning → impurity elimination → stripping and slicing, pulverizing → precook 95～100 ℃, 20～30 minutes → be cooled to 60 ℃ → by 0.3% weight ratio add neutral proteinase, remove slag in the purifying neutral proteinase → separation of hydrolysis under 60 ℃, 30 minutes conditions → under 98 ℃, 15 minutes conditions → heat concentrates → homogeneous → paste product or be spray dried to the powdery product;
(2) preparation of yeast extract: Saccharomyces cerevisiae or brewer's yeast → sieve, wash, separate → clean → add protease, hydrolysis under pH6～6.5,60 ℃ of temperature, 30～40 minutes time condition → with 5% saleratus solution at 98 ℃, 15 minutes purifying protein enzyme → separated yeast slag → yeast extracts → concentrate and be spray dried to local flavor yeast extract finished product;
(3) preparation of flavored ham seasoning: step (1) noodle with ham or ham medicinal extract, step (2) yeast extract and ham grease, nucleotides, glucose, soybean hydrolyzed vegetable protein are stirred by proportioning, be heated to 160 ± 5 ℃, react after 45 ± 5 minutes, heating is concentrated into paste or is spray dried to powdery;
(4) product detects qualified back packing.
Beneficial effect of the present invention is as follows:
The one, the product proterties is good, has the characteristic local flavor of ham: handled through 2 hours under 120 ℃ of high temperature, institute's product processed ham fragrance is dense; Can obviously improve meat fragrance and local flavor, hidden bad smell is rich in nutrition; Overcome becoming sour that natural ham easily produces fat oxidation and caused, and in bad phenomenon such as hot conditions processing ham odor are volatile;
The 2nd, economic characters are good: that cut apart with ham, cheap a large amount of byproducts are the flavored ham seasoning that part material is made, and have widened the application surface of ham, increase substantially the added value of ham processing industry;
The 3rd, wide application, result of use is good: this product has easy to use, can be widely used in the processing such as meat products, flavouring, soup stock of family and enterprise.
The specific embodiment
Embodiment 1:
Flavored ham seasoning, its component and content (weight %) are:
Noodle with ham 450 grams
Ham grease 120 grams
Saccharomyces cerevisiae extract 50 grams
Glucose 70 grams
Nucleotides 130 grams
Soybean hydrolyzed vegetable protein 180 grams
The concrete production method of above-mentioned flavored ham seasoning prescription according to the following steps with technological operation:
(1) processing and preparing of noodle with ham or ham medicinal extract: lader beetle, bone, grease → cleaning → impurity elimination → stripping and slicing, pulverizing → precook 95～100 ℃, 20～30 minutes → be cooled to 60 ℃ → by 0.3% weight ratio add neutral proteinase, remove slag in the purifying neutral proteinase → separation of hydrolysis under 60 ℃, 30 minutes conditions → under 98 ℃, 15 minutes conditions → heat concentrates → homogeneous → paste product or be spray dried to the powdery product;
(2) preparation of yeast extract: Saccharomyces cerevisiae → sieve, wash, separate → clean → add protease, hydrolysis under pH6～6.5,60 ℃ of temperature, 30～40 minutes time condition → at 98 ℃, 15 minutes purifying protein enzyme → separated yeast slag → yeast extracts → concentrate and be spray dried to local flavor yeast extract finished product with 5% saleratus solution;
(3) preparation of flavored ham seasoning: with the ham grease of step (1) noodle with ham, step (2) yeast extract and the buying of city's field boundary, nucleotides (for Sodium Inosinate and 5 '-bird (purine) new-nucleo is formulated by 6: 4), glucose, soybean hydrolyzed vegetable protein stirs by said ratio, be heated to 160 ± 5 ℃, react after 45 ± 5 minutes, heating is concentrated into paste or is spray dried to powdery; Wherein paste product yield is about 96%, and the powder product yield is about 85%;
(4) product detects qualified back packing.
Embodiment 2:
This routine flavored ham seasoning prescription is:
Noodle with ham 370 grams
Ham grease 150 grams
Beer yeast extract 80 grams
Glucose 100 grams
Nucleotides 100 grams
Soybean hydrolyzing plant egg 200 grams
This example is by above-mentioned flavored ham seasoning prescription, and its extract adopts beer yeast extract, and concrete production method is same as embodiment 1.
Embodiment 3:
This routine flavored ham seasoning prescription is:
Ham medicinal extract 500 grams
Ham grease 100 grams
Saccharomyces cerevisiae extract 40 grams
Glucose 60 grams
Nucleotides 150 grams
Soybean hydrolyzed vegetable protein 150 grams
This example is by above-mentioned flavored ham seasoning prescription, and its extract adopts the Saccharomyces cerevisiae extract, and concrete production method is same as embodiment 1.
Embodiment 4:(uses)
(1) application of flavored ham seasoning on the conventional high-temperature meat products;
The disconnected watery blood of meats such as chicken, duck, goose → in clear water reserviors, thaw, soak → under 0～10 ℃ of condition, with 5% salt of raw meat weight pickle → soup floats the 5 minutes → flavouring liquid slow fire put in water 100, salt 2, white sugar 2, monosodium glutamate 0.25, ginger 0.5, green onion 0.5, ham 2, flavored ham seasoning 1 ratio and boiled 30～45 minutes under 60～70 ℃ of conditions, cooling, quantitative, vacuum-packed, 118 ℃ of following sterilizations 30 minutes, 38 ℃ are incubated 7 days, local flavor, flavour are judged, the qualified back of quality inspection decals, storing.
(2) application of flavored ham seasoning on soup stock;
Salt, monosodium glutamate, flavored ham seasoning, animal and plant fat etc. designs → stirs for raw material → prescription → quantitative package → sterilization → make good water solubility, flavored ham seasoning bag easy to use, be applicable to condiment such as family, restaurant.
Claims (5)
1, flavored ham seasoning is characterized in that the component of this condiment and content (weight %) are:
Noodle with ham or ham medicinal extract 35～50%
Ham grease 10～15%
Yeast extract 3～8%
Glucose 5～10%
Nucleotides 8～15%
Soybean hydrolyzed vegetable protein 15～20%
2,, it is characterized in that described yeast extract is the extract of Saccharomyces cerevisiae or brewer's yeast according to the described flavored ham seasoning of claim 1.
3,, it is characterized in that described nucleotides is that Sodium Inosinate and 5 ' one birds (purine) new-nucleo are formulated by 6: 4 according to the described flavored ham seasoning of claim 1.
4,, it is characterized in that the component of described condiment and content (weight %) are according to claim 1,2 or 3 described flavored ham seasonings:
Noodle with ham 45%
Ham grease 12%
Saccharomyces cerevisiae extract 5%
Glucose 7%
Nucleotides 13%
Soybean hydrolyzed vegetable protein 18%
5,, it is characterized in that this method finishes with technology according to the following steps according to the production method of the described flavored ham seasoning of claim 1:
(1) processing and preparing of noodle with ham or ham medicinal extract: lader beetle, bone, grease → cleaning → impurity elimination → stripping and slicing, pulverizing → precook 95～100 ℃, 20～30 minutes → be cooled to 60 ℃ → by 0.3% weight ratio add neutral proteinase, remove slag in the purifying neutral proteinase → separation of hydrolysis under 60 ℃, 30 minutes conditions → under 98 ℃, 15 minutes conditions → heat concentrates → homogeneous → paste product or be spray dried to the powdery product;
(2) preparation of yeast extract: Saccharomyces cerevisiae or brewer's yeast → sieve, wash, separate → clean → add protease, hydrolysis under pH6～6.5,60 ℃ of temperature, 30～40 minutes time condition → with 5% saleratus solution at 98 ℃, 15 minutes purifying protein enzyme → separated yeast slag → yeast extracts → concentrate and be spray dried to local flavor yeast extract finished product.
(3) preparation of flavored ham seasoning: step (1) noodle with ham or ham medicinal extract, step (2) yeast extract and ham grease, nucleotides, glucose, soybean hydrolyzed vegetable protein are stirred by proportioning, be heated to 160 ± 5 ℃, react after 45 ± 5 minutes, heating is concentrated into paste or is spray dried to powdery.
(4) product detects qualified back packing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2004100931508A CN1291661C (en) | 2004-12-17 | 2004-12-17 | Flavored ham seasoning and its production method |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2004100931508A CN1291661C (en) | 2004-12-17 | 2004-12-17 | Flavored ham seasoning and its production method |
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| Publication Number | Publication Date |
|---|---|
| CN1620926A true CN1620926A (en) | 2005-06-01 |
| CN1291661C CN1291661C (en) | 2006-12-27 |
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| Application Number | Title | Priority Date | Filing Date |
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| CNB2004100931508A Expired - Fee Related CN1291661C (en) | 2004-12-17 | 2004-12-17 | Flavored ham seasoning and its production method |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101961097B (en) * | 2005-06-23 | 2012-01-04 | 浙江省食品有限公司 | Preparation method of Chinese Ham essence |
| CN102396691A (en) * | 2010-09-15 | 2012-04-04 | 浙江上品鲜食品股份有限公司 | Pork flavor seasoning and its manufacturing method |
| CN101999625B (en) * | 2009-09-01 | 2012-11-07 | 上海太太乐食品有限公司 | Solid flavoring and preparation process thereof |
| CN101616605B (en) * | 2007-01-30 | 2013-07-24 | 麒麟协和食品株式会社 | Flavor-improving agent |
| CN105495527A (en) * | 2015-12-23 | 2016-04-20 | 云南卓一食品有限公司 | Ham flour and preparation method thereof |
| CN106260915A (en) * | 2015-06-09 | 2017-01-04 | 鲁宝斌 | A kind of Petaso essence and preparation method thereof and application |
| CN107495297A (en) * | 2017-08-09 | 2017-12-22 | 浙江工商大学 | A kind of processing method of ham sauce |
-
2004
- 2004-12-17 CN CNB2004100931508A patent/CN1291661C/en not_active Expired - Fee Related
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101961097B (en) * | 2005-06-23 | 2012-01-04 | 浙江省食品有限公司 | Preparation method of Chinese Ham essence |
| CN101616605B (en) * | 2007-01-30 | 2013-07-24 | 麒麟协和食品株式会社 | Flavor-improving agent |
| CN101999625B (en) * | 2009-09-01 | 2012-11-07 | 上海太太乐食品有限公司 | Solid flavoring and preparation process thereof |
| CN102396691A (en) * | 2010-09-15 | 2012-04-04 | 浙江上品鲜食品股份有限公司 | Pork flavor seasoning and its manufacturing method |
| CN106260915A (en) * | 2015-06-09 | 2017-01-04 | 鲁宝斌 | A kind of Petaso essence and preparation method thereof and application |
| CN105495527A (en) * | 2015-12-23 | 2016-04-20 | 云南卓一食品有限公司 | Ham flour and preparation method thereof |
| CN107495297A (en) * | 2017-08-09 | 2017-12-22 | 浙江工商大学 | A kind of processing method of ham sauce |
| CN107495297B (en) * | 2017-08-09 | 2020-11-03 | 浙江工商大学 | Processing method of ham sauce |
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| Publication number | Publication date |
|---|---|
| CN1291661C (en) | 2006-12-27 |
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Granted publication date: 20061227 Termination date: 20101217 |