Preparation method of meat flavor seasoning

A seasoning and meat-flavored technology, which is applied in the field of preparation of meat-flavored seasonings, can solve problems such as difficult large-scale industrial production, unfavorable product promotion, and poor taste of seasonings, and achieve good water solubility, wide application range, and various tastes Effect

Inactive Publication Date: 2009-11-04
DONGGUAN HUAQI BIOLOGICAL SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The above-mentioned process has high energy consumption, is not easy for large-scale industrial production, and the taste of the condiment is poor, which is not conducive to the promotion of products

Method used

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  • Preparation method of meat flavor seasoning
  • Preparation method of meat flavor seasoning
  • Preparation method of meat flavor seasoning

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Embodiment 1: refer to figure 1 , the present embodiment provides a kind of preparation method of meat seasoning, and it directly uses beef, chicken and pork etc. as raw material, adopts directional enzymolysis technology, utilizes protease as biocatalyst, meat (chicken, pig, cattle etc. The protein in ) is decomposed into a hydrolyzate containing various amino acids and peptides, and then homogeneously added with auxiliary materials to make a sauce-like seasoning. The specific steps are as follows:

[0032] 1) Minced meat: Grind industrially produced frozen meat (frozen chicken, frozen beef, frozen pig, etc.) through a meat grinder;

[0033] 2) Mixing: put into the enzymolysis tank according to the weight ratio of meat: water=9:1, mix evenly, and make meat paste;

[0034] 3) Enzymolysis: Add biological enzymes to the hydrolysis tank according to the weight ratio of meat: enzyme = 1000: 0.1, heat to 35-75°C while stirring, control the stirring speed to 20-100 rpm, and ...

Embodiment 2

[0037] Embodiment 2: refer to figure 1 , the preparation method of a kind of meat seasoning provided by the present embodiment, its specific steps are as follows:

[0038] 1) Minced meat: Grind industrially produced frozen meat (frozen chicken, frozen beef, frozen pig, etc.) through a meat grinder;

[0039] 2) Mixing: put into the enzymolysis tank according to the weight ratio of meat: water = 9: 2, mix evenly, and make meat paste;

[0040] 3) Enzymolysis: Add biological enzymes to the hydrolysis tank according to the weight ratio of meat: enzyme = 1000: 0.8, heat to 35-75°C while stirring, control the stirring speed to 20-100 rpm, and the enzymolysis reaction is 0.5-75°C. After 10 hours, raise the temperature to 80-100°C, inactivate the enzyme, and sterilize;

[0041] 4) Filtration: put the reaction solution in the hydrolysis tank into a vibrating filter for filtration, discard the residue to obtain a filtrate, and put the filtrate into a cold and hot cylinder for heat pres...

Embodiment 3

[0043] Embodiment 3: refer to figure 1 , the preparation method of a kind of meat seasoning provided by the present embodiment, its specific steps are as follows:

[0044] 1) Minced meat: Grind industrially produced frozen meat (frozen chicken, frozen beef, frozen pig, etc.) through a meat grinder;

[0045] 2) Mixing: put into the enzymolysis tank according to the weight ratio of meat: water=9:3, mix evenly, and make meat paste;

[0046] 3) Enzymolysis: Add biological enzymes into the hydrolysis tank according to the weight ratio of meat: enzyme = 1000:5, heat to 35-75°C while stirring, control the stirring speed to 20-100 rpm, and enzymolysis reaction is 0.5-75°C. After 10 hours, heat up to 80-100°C, inactivate the enzyme, and sterilize;

[0047] 4) Filtration: put the reaction solution in the hydrolysis tank into a vibrating filter for filtration, discard the residue to obtain a filtrate, and put the filtrate into a cold and hot cylinder for heat preservation at 65-85°C; ...

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Abstract

The invention provides a preparation method for producing a meat flavor seasoning. The method comprises the following steps: employing protease as a biocatalyst, decomposing meat protein into a digest containing a plurality of amino acids and peptides, adding adjuvant, and homogenizing to prepare sauced or powdery natural meat flavor seasoning after spray drying; in the method, reaction conditions (temperature, pH value and the like) of an enzymolysis method are mild and easily controlled, thus effectively reducing process difficulty and energy consumption. In addition, an enzyme reaction has high efficiency, and the protein is decomposed to improve nutritive value for easy digestion and absorption; meanwhile, flavor of the seasoning can be further improved by a temperature controlling reaction. Therefore, the meat flavor seasoning produced by the enzymolysis method is also characterized by: 1. natural meat flavor and taste, enriched meat flavor and perfect delicate flavor; 2. rich nutrition; 3. stable quality and wide use range; and 4. convenient use and unrestricted consumption.

Description

technical field [0001] The invention belongs to the technical field of condiment production, and in particular relates to a method for preparing meat-flavored condiments. Background technique [0002] The traditional preparation method of meat seasoning seasoning is not to directly use meat as raw material, but to use the soup in the process (such as canning, beef processing, etc.) or the soup boiled in the bones, filter to remove the residue and centrifuge Separation and removal of fat, and vacuum concentration to a paste product containing 45% to 85% of solid content to obtain seasoning. The above-mentioned process has high energy consumption, is not easy for large-scale industrial production, and the taste of the condiment is poor, which is not conducive to the promotion of products. Contents of the invention [0003] In order to overcome the defects of the above-mentioned technologies, the present invention provides a method for preparing meat-flavored seasoning by di...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/221A23L1/22A23L27/10A23L27/00
Inventor 吴新良
Owner DONGGUAN HUAQI BIOLOGICAL SCI & TECH
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