Nutritional seasoning paste produced by biological catalysis technology and method thereof

A nutritional seasoning and biocatalysis technology, which is applied in the field of nutritional seasoning paste, can solve the problems of insufficient extraction and utilization of nutrients and insufficient taste, and achieve the effect of good flavor, natural and pure taste, and improved quality

Active Publication Date: 2013-12-04
广东味霸味业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In the above production method, the nutrients and taste in the skeleton are mainly released through physical reaction steps such as crushing and boiling, but the nutrients in the skeleton are not fully extracted and utilized, and the taste is not strong enough

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0057] A nutritional seasoning paste produced by biocatalytic technology, the raw materials and their parts by weight are as follows: 16 parts of water, 40 parts of skeleton, 0.5 part of papain, 1.3 parts of L-cysteine ​​hydrochloride, hydrolyzed vegetable protein powder 3 parts, 13 parts of sugar, 21.3 parts of flavoring agent, 2 parts of modified starch, 2.8 parts of alanine, 0.1 part of VB1. Wherein, the skeleton is a chicken skeleton, the sugar is glucose, and the flavoring agent includes 10.8 parts of salt, 10 parts of monosodium glutamate, and 0.5 part of I+G.

[0058] A kind of method utilizing biocatalytic technology to produce nutritious seasoning paste, comprises the following steps:

[0059] A. Raw material preparation: crush the above-mentioned skeleton in the bone crusher to about 1cm

[0060] bone fragments, and then grind the bone fragments into bone paste with a particle size of 2mm in the bone paste mill;

[0061] B. Enzymolysis reaction: add the water of ab...

Embodiment 2

[0069] A nutritional seasoning paste produced by biocatalytic technology, the raw materials and their parts by weight are as follows: 20 parts of water, 30 parts of skeleton, 1.1 parts of papain, 1 part of VB1, 2.8 parts of L-cysteine ​​hydrochloride, 4.5 parts of hydrolyzed vegetable protein powder, 15 parts of sugar, 23.6 parts of flavoring agent, 4 parts of modified starch. Among them, the skeleton is a pig skeleton, the sugar includes 13.7 parts of glucose and 1.3 parts of white sugar, the flavoring agent includes 12.6 parts of salt, 10 parts of monosodium glutamate, 0.5 part of I+G, and 0.5 part of garlic powder.

[0070] A kind of method utilizing biocatalytic technology to produce nutritious seasoning paste, comprises the following steps:

[0071] A. Raw material preparation: crush the above-mentioned skeleton in the bone crusher to about 0.8cm

[0072] The right bone fragments are then ground into bone paste with a particle size of 1.5 mm in a bone paste mill;

[007...

Embodiment 3

[0081] A nutritional seasoning paste produced by biocatalytic technology, the raw materials and their parts by weight are as follows: 25 parts of water, 38 parts of skeleton, 0.8 part of papain, 0.5 part of L-cysteine ​​hydrochloride, hydrolyzed vegetable protein powder 8 parts, 0.5 parts of alanine, 0.9 parts of sugar, 23.3 parts of flavoring agent, 3 parts of modified starch.

[0082] Among them, the skeleton includes 30 parts of bovine skeleton and 8 parts of pig skeleton, the sugar is glucose, the flavoring agent includes 12.25 parts of salt, 10 parts of monosodium glutamate, 1 part of I+G, and 0.05 part of pepper powder.

[0083] A kind of method utilizing biocatalytic technology to produce nutritious seasoning paste, comprises the following steps:

[0084] A. Raw material preparation: crush the above-mentioned skeleton in the bone crusher to about 1.5cm

[0085] The right bone fragments are then ground into bone paste with a particle size of 2.5 mm in a bone paste mill;...

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PUM

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Abstract

The invention relates to the technical field of biological catalysis technology, in particular to nutritional seasoning paste produced by the biological catalysis technology and a method thereof. The nutritional seasoning paste comprises the following raw materials in weight parts: 15-25 parts of water, 25-40 parts of bone, 0.5-1.1 parts of papain, 0.5-5 parts of L-cysteine hydrochloride, 2-10 parts of hydrolyzed vegetable protein powder, 0.5-15 parts of saccharides, 15-30 parts of condiment and 1-5 parts of modified starch. The nutritional seasoning paste is strong in bone aroma, thick and full and natural and pure in taste, can be widely used for seasoning and flavoring of various foods and can add natural pure bone flavor into various foods.

Description

technical field [0001] The invention relates to the technical field of biocatalysis, in particular to a nutritional seasoning paste produced by biocatalysis technology and a method thereof. Background technique [0002] The skeleton of livestock and poultry accounts for 10%~15% of its body weight. About 15 million tons of skeletons of livestock and poultry are produced in my country every year. The skeleton resources are extremely rich, and the skeleton is rich in nutrients. Phospholipids and phosphoproteins also contain nutrients that can moisturize the skin, replenish essence and blood, and prevent aging such as chondroitin, collagen, various amino acids, vitamins, etc., and are also rich in flavor amino acids, peptides, nucleotides, organic acids, Nitrogen-containing organic matter and other fresh substances. However, in the current consumer market, except ribs and cavity bones can be directly used for diet, other bones are not sold well, and most of the skeletons are not ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/231A23L27/26
Inventor 黄丹梅
Owner 广东味霸味业科技有限公司
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