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Processing method of edible-fungus-type whole-bone meat-flavor seasoning

A processing method and technology of whole-bone meat, applied in the direction of food science, etc., can solve the problems such as the large difference in the flavor of Sichuan cuisine, and achieve the effect of delicate and smooth handfeel, remarkable taste, and improved taste.

Inactive Publication Date: 2017-06-20
CHENGDU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The fresh bone enzymolysis concentrate of the traditional technology is dark gray, and there are always flavor problems such as fishy smell. It is unacceptable as a food seasoning. The heat-reactive essence prepared by Maillard reaction can improve the seasoning effect of the seasoning, but If the flavor is too strong, it will be quite different from the flavor of Sichuan cuisine. What is needed is moderate enzymatic hydrolysis and moderate Maillard reaction. Therefore, the control of enzymatic hydrolysis and Maillard reaction conditions becomes the key to seasoning processing

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0043] Preparation of Bone Broth:

[0044] Livestock and poultry fresh bones→freezing→frozen storage→crushing→thawing→deodorization→high pressure cooking→filtering→fresh bone soup.

[0045] Freezing and freezing of fresh livestock bones:

[0046] Select fresh livestock and poultry bones that have passed the inspection of the quality inspection department, such as the fresh bones of livestock and poultry white strips, put them into special woven bags, and put them on the shelf in the freezing room at a temperature of -23±1°C. Freeze within -18 hours, then stack and stack in a freezer at -18±1°C, and freeze under a canvas cover. The best time is no more than 6 months.

[0047] Crushing of frozen fresh bones of livestock and poultry:

[0048] Frozen bones choose livestock and poultry leg bones (tube bones) as the superior raw material. After the frozen fresh livestock and poultry bones are removed from debris, they are immediately crushed in the bone crusher using the brittlene...

Embodiment 1

[0072] A processing method of matsutake-type whole-bone meat-flavored seasoning, the specific steps comprising:

[0073] Preparation of Bone Broth:

[0074] Livestock and poultry fresh bones→freezing→frozen storage→crushing→thawing→deodorization→high pressure cooking→filtering→fresh bone soup.

[0075] Freezing and freezing of fresh livestock bones:

[0076] Select the fresh livestock and poultry bones that have passed the inspection of the quality inspection department, such as the fresh bones of livestock and poultry white strips, put them into special woven bags, and put them on the shelf of the freezing room at a temperature of -22 ° C. Within 14 hours Complete the freezing, then stack and stack them in a freezer at -17°C, and freeze them under a canvas cover. The best time is not more than 6 months.

[0077] Crushing of frozen fresh bones of livestock and poultry:

[0078] Frozen bones choose livestock and poultry leg bones (tube bones) as the superior raw material. Af...

Embodiment 2

[0102] A method for processing chicken fir type whole-bone meat-flavored seasoning, specifically comprising:

[0103] Preparation of Bone Broth:

[0104] Livestock and poultry fresh bones→freezing→frozen storage→crushing→thawing→deodorization→high pressure cooking→filtering→fresh bone soup.

[0105] Freezing and freezing of fresh livestock bones:

[0106] Select the fresh livestock and poultry bones that have passed the inspection of the quality inspection department, such as the fresh bones of livestock and poultry white strips, put them into special woven bags, and put them on the shelf of the freezing room at a temperature of -24°C. Complete the freezing, then stack and stack them in a freezer at -19°C, and freeze them under a canvas cover. The best time is no more than 6 months.

[0107] Crushing of frozen fresh bones of livestock and poultry:

[0108] Frozen bones choose livestock and poultry leg bones (tube bones) as the superior raw material. After the frozen fresh l...

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PUM

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Abstract

The invention discloses a processing method of an edible-fungus-type whole-bone meat-flavor seasoning. The edible-fungus-type whole-bone meat-flavor seasoning is a compound seasoning prepared by processing the following raw materials: fresh livestock and poultry bones, edible fungi, thick broad-bean paste, and so on. The processing method of the edible-fungus-type whole-bone meat-flavor seasoning specifically comprises the following processes of: performing high-pressure steaming on the fresh livestock and poultry bones so as to prepare a thick bone soup; performing biological enzymatic hydrolysis on bone residues, bone marrow and meat paste so as to obtain a bone-residue enzymatic hydrolyzate; oil-frying broken bones so as to improve aroma, and performing superfine grinding on the oil-fried broken bones so as to prepare aromatic bone powder; stir-frying the thick broad-bean paste so as to improve aroma; adding the thick bone soup, the aromatic bone powder, the bone-residue enzymatic hydrolyzate, superfine edible-fungus powder, a Maillard reaction base material, flavoring spices and so on into the stir-fried thick broad-bean paste; carrying out stewing and a Maillard reaction so as to prepare the edible-fungus-type whole-bone meat-flavor seasoning; and then, carrying out filling when the edible-fungus-type whole-bone meat-flavor seasoning is still hot, and carrying out sterilization by adopting irradiation. The shelf life of the prepared edible-fungus-type whole-bone meat-flavor seasoning is 8 months or longer at room temperature. The edible-fungus-type whole-bone meat-flavor seasoning is a high-end convenient meat-flavor seasoning suitable for dishes and soup.

Description

technical field [0001] The invention relates to the technical field of preparation of compound seasoning, in particular to a processing method of edible fungus-type whole-bone meat-flavored seasoning. Background technique [0002] The fresh bones of livestock and poultry urgently need to be comprehensively developed and utilized: my country is the largest meat-producing country in the world, and Sichuan is a large meat-producing province, with more than 80 million pigs being slaughtered each year. According to statistics, pork is the main type of meat production in my country, accounting for about 70%. A large amount of fresh bone by-products are produced in the process of slaughtering and processing every year, and fresh bone can reach more than 20 million tons. Fresh bone is extremely rich in nutrition, including protein, fat, collagen, chondroitin, phospholipids, phosphoprotein, and minerals such as calcium, phosphorus, iron, and zinc, the amount of which is several times...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L27/10
Inventor 刘达玉肖龙泉钟方友邓文谢富华吴兰黄彤
Owner CHENGDU UNIV
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