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Compound seasoning and preparation method thereof

A technology for compounding seasonings and raw materials, which is applied in the field of food processing to achieve the effects of rich nutrition and convenient use

Active Publication Date: 2013-07-03
ANGELYEAST CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Using yeast extract, pork, chicken, and beef as the main raw materials to make a reasonable compound, and through the Maillard reaction technology under specific conditions, a seasoning product with unique flavor is obtained, and there is no related report

Method used

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  • Compound seasoning and preparation method thereof
  • Compound seasoning and preparation method thereof

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preparation example Construction

[0019] The compound seasoning of the present invention can be prepared by conventional methods in the prior art. According to a typical embodiment of the present invention, the present invention also provides a preparation method of the compound seasoning. The preparation method comprises the following steps: 1) weighing each component of the raw material of the compound seasoning; 2) performing enzymatic hydrolysis on pork, chicken and beef, and then uniformly mixing with other components of the raw material to perform Maillard reaction , get compound seasoning.

[0020] Preferably, the condition of the enzymatic hydrolysis is: use 0.14% flavor protease of the total weight of the pork, the chicken and the beef to enzymolyze the meat puree in an enzymatic hydrolysis tank at 58°C for 1 hour, and cool down for later use. The enzymatic hydrolysis reaction carried out under this condition, on the one hand, the chicken, pork and beef have been partially enzymatically hydrolyzed, a...

Embodiment 1

[0025] 1) Weigh 230 parts by weight of yeast extract, 70 parts by weight of pork, 50 parts by weight of chicken, 20 parts by weight of beef, 60 parts by weight of table salt, 20 parts by weight of white sugar, 80 parts by weight of monosodium glutamate, 0.7 parts by weight of xanthan gum, malt 90 parts by weight of dextrin, 8 parts by weight of mushroom powder, 12 parts by weight of ginger powder, 6 parts by weight of onion, 1.4 parts by weight of cinnamon powder, and 0.6 part by weight of star anise powder.

[0026] 2) Put pork, chicken and beef into a meat grinder by a certain weight to make a meat paste, pour it into an enzymatic hydrolysis tank, heat up to 90°C to kill the enzyme for 10 minutes, cool down to below 60°C, and use 0.14% of the total meat The flavor protease (Flavourzyme) was used to enzymatically hydrolyze the meat puree for later use. The enzymatic hydrolysis conditions were: temperature 58°C, time 1h.

[0027] 3) Mix the enzymatically hydrolyzed pork, chick...

Embodiment 2

[0029] 1) Weigh 280 parts by weight of yeast extract, 90 parts by weight of pork, 70 parts by weight of chicken, 30 parts by weight of beef, 80 parts by weight of salt, 30 parts by weight of white sugar, 80 parts by weight of monosodium glutamate, 0.9 parts by weight of xanthan gum, malt 110 parts by weight of dextrin, 12 parts by weight of mushroom powder, 18 parts by weight of ginger powder, 10 parts by weight of onion, 1.8 parts by weight of cinnamon powder, and 1.0 part by weight of star anise powder.

[0030] 2) Put pork, chicken and beef into a meat grinder by a certain weight to make a meat paste, pour it into an enzymatic hydrolysis tank, heat up to 90°C to kill the enzyme for 10 minutes, cool down to below 60°C, and use 0.14% of the total meat The flavor protease (Flavourzyme) was used to enzymatically hydrolyze the meat puree for later use. The enzymatic hydrolysis conditions were: temperature 58°C, time 1h.

[0031] 3) Mix the enzymatically hydrolyzed pork, chicken ...

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Abstract

The invention discloses a compound seasoning and a preparation method thereof. Raw materials of the compound seasoning comprise the following components of, 230-280 parts by weight of a yeast extract, 70-90 parts by weight of pork, 50-70 parts by weight of chicken, 20-30 parts by weight of beef, 60-80 parts by weight of salt, 20-30 parts by weight of sugar, 80 parts by weight of monosodium glutamate, 0.7-0.9 part by weight of xanthan gum, 90-110 parts by weight of maltodextrin, 8-12 parts by weight of mushroom powder, 12-18 parts by weight of ginger powder, 6-10 parts by weight of onion, 1.4-1.8 parts by weight of cinnamon and 0.6-1.0 part by weight of star anise powder. The compound seasoning has the effects of fresh and delicious taste, mellow flavors, health protection and nourishment and rich nutrition. Besides, a product is convenient and quick for use.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a compound seasoning and a preparation method thereof. Background technique [0002] Yeast extract (Yeast Extract, YE) is a natural food ingredient refined by biotechnology based on protein-rich edible yeast. It is rich in polypeptides, amino acids, flavor nucleotides, B vitamins and trace amounts of elements etc. Yeast extract can increase the nutrition of food, and can also strengthen the flavor performance of food. It has the advantages of pure natural, rich nutrition, delicious and mellow taste, high temperature resistance, etc., and adds rich taste to the product. In Europe, YE is often used as a substitute for acid hydrolyzed vegetable protein and MSG. In Japan and South Korea, YE has clearly replaced traditional seasonings and is widely used in food as a new generation of high-end seasonings. Although the research on the application of YE in food at home and abroad has on...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/226A23L1/09A23L27/20
Inventor 刘政芳俞学锋李知洪余明华姚鹃单继航
Owner ANGELYEAST CO LTD
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