A preparation method of dual enzyme hydrolysis ham essence base material and products produced thereby

Abstract

The invention relates to a ham flavor base material preparation method and the product thereof, and belongs to the food processing technical field. A dry-cured ham preserved for a year and a half is ground by a meat grinder, and water is added, under the condition of ice bath, the ham is ground for 1 min by a high-speed organization bruiser at the speed of 6500 rpm, the pH value is adjusted to 6.48, then compound flavor protease and complex protease are added, the mixture is put in water with 44 DEG C for water bath for an hour, and is put in water with 100 DEG C for enzyme activity elimination for 10 min, and finally the process can be completed by filtering with a 40-mesh screen. The invention can produce more ham flavor base materials with less top-grade hams; and the steps of the traditional ham eating method is simplified; the ingredients of the product is safe, and has no toxic effect as well as side effect, and can provide upscale flavor for the other snack foods using savory flavor, thereby the type of the snack food is increased, as well as the grade is improved.

Description

1. Technical field: [0001] The preparation method and the product of the double-enzyme hydrolyzed ham essence base material of the present invention relate to the preparation technology of salty essence, especially the preparation technology of Chinese characteristic high-grade essence, and belong to the technical field of food processing. 2. Technical background: [0002] There are three main methods for preparing meat flavor base material in the world: alkaline hydrolysis, acid hydrolysis, and enzymatic hydrolysis. Alkaline hydrolysis is not recommended, because not only arginine and cystine are destroyed, but also the taste of the hydrolyzate produced is poor; the advantages of acid hydrolyzed protein are high hydrolysis rate, fast speed and low cost; but hydrolyzed The specificity is poor, and the degree of hydrolysis is difficult to control. It belongs to irregular hydrolysis. The content of active peptide in the product is low, which will destroy some amino acids. If ...

AI Technical Summary

Problems solved by technology

The current production of meat flavors in my country is mainly low-level repetition, which is urgently needed for the development of high-grade flavors, especially as traditional Chinese dry-cured Jinhua ham, due to the contradiction between traditional Chinese cooking methods and eating habits and modern fast-paced life , so that its consumption is restricted