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Method for preparing ham essence

A flavor and ham technology, which is applied in the field of preparation of ham flavor, can solve problems such as not being able to meet customer needs, and achieve the effects of strong ham characteristics, long aftertaste, and full-bodied aroma

Inactive Publication Date: 2012-09-05
TIANJIN CHUNFA BIO TECH GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The current meat flavors mainly include a few types of flavors such as beef, pig, and chicken, which cannot meet customer needs

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0018] 1. Preparation of pork hydrolyzate

[0019] Take 99.9 parts of fresh pork by weight and grind it to 5 mesh, add 0.1 part of papain, and hydrolyze it at 60-65° C. for 0.5 hour to obtain pork hydrolyzate.

[0020] 2. Preparation of Jinhua ham hydrolyzate

[0021] Take 50 parts of high-quality boneless Jinhua ham by weight and grind to 5 mesh, add 0.1 part of papain and 49.9 parts of water, hydrolyze at 60-65 °C for 0.5 hour, and obtain Jinhua ham hydrolyzate.

[0022] 3. Preparation of Ham Flavor

[0023] Add 51 parts of Jinhua ham hydrolyzate, 30 parts of pork hydrolyzate, 3.5 parts of glucose, 0.5 part of D-xylose, 0.5 part of glycine, 0.5 part of DL-alanine, and 0.5 part of L-cysteine ​​into the reaction kettle in order by weight. 0.5 parts of hydrochloride, 0.5 parts of VB1, 1 part of VC, and 12 parts of table salt were added to the reaction kettle in turn, stirred at room temperature for 20 minutes, heated up at a rate of 1-3°C / min, and the reaction temperature was...

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Abstract

The invention discloses a method for preparing ham essence. The method comprises the following steps: 1) preparing pork hydrolysate; 2) preparing Jinhua ham hydrolysate; 3) taking 0 to 10 parts of glucose, 0 to 3 parts of D-xylose, 0 to 5 parts of glycine, 0 to 5 parts of DL-alanine, 0 to 6 parts of L-cysteine hydrochloride, 0 to 4 parts of L-cysteine, 0 to 4 parts of DL-methionine, 0 to 4 parts of VC, 0 to 6 parts of VB1, 10 to 50 parts of pork hydrolysate, 20 to 60 parts of Jinhua ham hydrolysate, 10 to 30 parts of salt by weight, sequentially adding raw materials to a reaction kettle, stirring for 20 minutes at room temperature, heating to raise temperature at a speed between 1 and 3 DEG C / min, controlling reaction temperature between 100 and 110 DEG C, performing reaction for 2 hours and obtaining reaction materials; and 4) reducing the natural temperature of the reaction materials to 50 DEG C, passing the reaction materials through a 40-mesh vibrating screen, discharging the materials and obtaining the ham essence.

Description

technical field [0001] The invention relates to a preparation method of ham essence, which belongs to the technical field of food. Background technique [0002] Meat flavor is one of the flavors that has developed rapidly in recent years, and is widely used in the flavoring and flavoring of convenience food, puffed food and meat products. Since the 1970s, it has been widely researched and applied at home and abroad. Many flavor companies in the world, such as IFF in the United States, BBA in the United Kingdom, Firmenich in Switzerland, and Takasago in Japan, have mass-produced meat flavors. , and the domestic annual output of meat flavors has reached more than 8,000 tons. [0003] In order to simulate realistic meat aroma, people have done a lot of work and achieved great results. However, with the development of my country's food industry and the improvement of people's living standards, people have put forward higher requirements for the color, aroma and taste of meat p...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/231A23L27/26
Inventor 李文方邢海鹏
Owner TIANJIN CHUNFA BIO TECH GRP
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