Condiment

A technology of seasonings and raw materials, applied in the field of seasonings, can solve the problems of heavy taste, strong irritation, excessive umami, etc., and achieve the effects of outstanding barbecued pork flavor, reducing irritation and increasing umami.

Inactive Publication Date: 2018-07-27
武晓丹
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are seasonings with various flavors on the market, such as spicy, five-flavored, spicy, braised, etc. However, there are very few seasonings about the flavor of char siu
[0003] At present, among the various seasonings that contain barbecued pork flavor, there are generally disadvantages such as heavy taste, strong irritation, excessive umami taste and greasy mouth.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A seasoning with strong umami taste and char siu flavor, which is characterized in that it is prepared from the following raw materials in proportion by weight: 40 parts of lean meat, 35 parts of Pteris mushrooms, 15 parts of xylose, 40 parts of glucose syrup, 5 parts of edible salt, 5 parts of butter, 5 parts of sucrose fatty acid ester, 2 parts of carboxymethyl cellulose, 12 parts of skimmed dry milk, 10 parts of hydrolyzed grain flour.

[0028] (1) Take qualified fresh Pteris mushrooms, remove impurities, clean them, add 2 times the clean water, soak for 2 hours, freeze at -25°C for 12 hours, beat after thawing, grind with a colloid mill, and ultrasonically treat for 0.5 hours, then Sterilize at 100°C for 30s, cool down to 45°C; after cooling down, add 1500u / g cellulase, 1200u / g pectinase, 1000u / g plant extract enzyme, 1500u / g nuclease, maintain the temperature at 45°C, and perform enzymatic hydrolysis 2h, enzymolysis pH value 6, then, heating to 70°C, adjust pH valu...

Embodiment 2

[0033] A seasoning with strong umami taste and char siu flavor, which is characterized in that it is prepared from the following raw materials in proportion by weight: 30 parts of lean meat, 28 parts of Pteris mushrooms, 10 parts of xylose, 30 parts of glucose syrup, 5 parts of edible salt, 3 parts of butter, 8 parts of sucrose fatty acid ester, 3 parts of carboxymethyl cellulose, 10 parts of skimmed dry milk, 11 parts of hydrolyzed grain flour. Its preparation method is:

[0034] (1) Take qualified fresh Pteris mushrooms, remove impurities, clean them, add 3 times the clean water, soak for 3 hours, freeze at -20°C for 10 hours, beat after thawing, grind with a colloid mill, ultrasonicate for 1 hour, and then 90 Sterilize at ℃ for 40s, cool down to 40℃; after cooling down, add cellulase 1500u / g, pectinase 1200u / g, plant extract enzyme 1000u / g, nuclease 1500u / g, maintain the temperature at 40℃, enzymolysis for 2h , the pH value of enzymatic hydrolysis is 5.5, and then heated t...

Embodiment 3

[0039]A seasoning with strong umami taste and char siu flavor, which is characterized in that it is prepared from the following raw materials in proportion by weight: 35 parts of lean meat, 31 parts of Pteris mushrooms, 13 parts of xylose, 35 parts of glucose syrup, 5 parts of edible salt, 4 parts of butter, 5 parts of sucrose fatty acid ester, 2 parts of carboxymethyl cellulose, 11 parts of skimmed dry milk, 14 parts of hydrolyzed grain flour. Its preparation method is:

[0040] (1) Take qualified fresh Pteris mushrooms, remove impurities, clean them, add 3 times the clean water, soak for 3 hours, freeze at -30°C for 11 hours, beat after thawing, grind with a colloid mill, ultrasonicate for 1 hour, and then 100 Sterilize at ℃ for 40s, cool down to 45℃; after cooling down, add cellulase 1500u / g, pectinase 1200u / g, plant extract enzyme 1000u / g, nuclease 1500u / g, maintain the temperature at 45℃, enzymolysis for 2h , enzymatic hydrolysis with a pH value of 6, then heating to 75°...

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PUM

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Abstract

The invention belongs to the field of a condiment, and concretely relates to the condiment which comprises the following characteristics of soft mouthfeel, natural delicious taste and roast pork flavor. The condiment takes lean meat, phoenix mushroom, xylose, glucose syrup, mushroom, dark soy sauce, and butter as the raw materials, through a special enzymatic hydrolysis technology, an amino acid component and a nucleotide component in the phoenix mushroom are extracted, the delicious flavor components of monosodium glutamate and chickens' extract are not required, and the condiment has rich delicious flavor. The condiment has the characteristics of soft mouthfeel, natural delicious taste and roast pork flavor, takes lean meat, phoenix mushroom, xylose, and glucose syrup as the raw materials, sucrose fatty acid ester, carboxymethyl cellulose, dried skimmed milk and hydrolysis flour are cooperated, and the condiment has the characteristics of soft mouthfeel, natural delicious taste and roast pork flavor.

Description

technical field [0001] The invention belongs to the field of condiments, and in particular relates to a condiment with soft mouthfeel, natural and delicious taste and flavor of barbecued pork. The invention also relates to an enzymatic hydrolyzed slurry of Pterodactyl mushroom and the application of the enzymatically hydrolyzed slurry of Pterodactyl mushroom. Background technique [0002] Barbecued pork originates from the Guangdong area. It is dark red and slightly black. It is a traditional meat product in my country. It has a unique flavor and a long history. It is accepted by consumers and has broad market prospects. The Maillard reaction is one of the non-enzymatic browning reactions, which is the reaction of monosaccharides and amino acids. The Maillard reaction of various sugars and amino acid compounds can obtain various flavors. Therefore, the Maillard reaction can be used as It is an important means to improve the flavor of food and prepare new flavoring agents. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/26A23L27/20A23L31/00A23L29/00
CPCA23L27/215A23L27/26A23L29/06A23L31/00A23V2002/00A23V2300/24A23V2300/48A23V2250/61A23V2250/638A23V2250/51082A23V2250/18
Inventor 武晓丹
Owner 武晓丹
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