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Method for preparing meat essence by fermentation

A meat-flavor essence and a technology for preparation steps are applied in the field of meat-flavor essence preparation, and can solve the problems of insufficient thick flavor, low aroma intensity and the like

Inactive Publication Date: 2008-12-31
TIANJIN CHUNFA BIO TECH GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The Maillard reaction method is currently the most commonly used production method. This method is to first enzymatically hydrolyze the meat, and then add reducing sugar, amino acids, yeast extract, etc. in a certain proportion for thermal reaction; the resulting meat flavor Although the flavor has been greatly improved compared with the traditional products, there are still shortcomings such as low aroma intensity and insufficient taste.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Take 1000g of fresh beef, remove the fat and fascia, grind it with a 5mm die hole meat grinder, add 200g of soybean meal crushed to 40 mesh, 50g of wheat bran and 50g of Coprinus comatus powder crushed to 60 mesh, mix well and let stand for 2 hours. Cook and sterilize at 121°C for 30 minutes, fully break up the agglomerates and cool to 38°C. Aspergillus oryzae (Aspergillus oryzae) was inoculated on the slant of rice koji juice, passed on for three generations and fully activated, and the spores were washed with sterile physiological saline, and pressed 10 times. 8 The inoculum amount of spores / g material was inoculated and mixed thoroughly and cultivated in a constant temperature (30° C.) constant humidity (relative humidity 95%) incubator. The material was turned over at 20 hours to facilitate ventilation, and continued to cultivate until 48 hours to obtain a primary fermentation product. Add concentrated brine and salt-tolerant yeast to the primary fermentation produc...

Embodiment 2

[0023] Take 20kg of fresh beef, remove the fat and fascia, grind it with a 5mm die hole meat grinder, put it into a 50L solid fermentation tank, add 4kg of soybean meal crushed to 40 mesh, 1kg of wheat bran and 1kg of Coprinus comatus powder, start stirring fully After mixing, let stand for 2h. Cook and sterilize in place at 121°C for 40 minutes, cool to 50°C and start stirring to fully break up the agglomerates, and cool to 38°C. Aspergillus oryzae (Aspergillus oryzae) was inoculated on the slant of rice koji juice, passed on for three generations and fully activated, and the spores were washed with sterile physiological saline, and pressed 10 times. 8 The inoculum amount of spore / g material is inserted from the inoculation port of the fermenter, and the stirring is started and fully mixed, and then cultivated at constant temperature (30°C) and constant humidity (relative humidity greater than 95%), and the sterile air flow rate is adjusted to 500L / h. Humidity is controlled ...

Embodiment 3

[0025] Take 1000g of fresh lean pork meat, grind it with a 5mm die hole meat grinder, add 150g of soybean meal crushed to 40 mesh and 100g of wheat bran, mix well and let stand at 4°C for 2h. Cook and sterilize at 121°C for 30 minutes, fully break up the agglomerates and cool to 38°C. All the other operating steps are the same as in Example 1. Finally, a creamy fermented pork essence is obtained.

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PUM

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Abstract

The invention discloses a method for preparing meaty essence by fermentation, including the following steps: fresh meat is ground and then assistant material is added; after being settled, temperature preserving and boiling sterilization, inoculation mycotic spores are transferred in a fermentation device for fermentation; rich enzyme produced during the mycotic growth and metabolism is used for digesting the material by enzyme to produce special fermentation odor; then, strong brine is added to the obtained solid leavening to adjust the salt content and water content; haloduric yeast is transferred for a second fermentation to further decompose the material and to improve the odor characteristic; prolease is added for further digestion by the enzyme based on the second fermentation to prepare the zymolysis solution of the leavened meaty essence; then reducing sugar, amino acid and aneurine are added to conduct the maillard reaction to prepare leavened meaty essence.

Description

technical field [0001] The invention relates to a method for preparing meat flavor essence, which belongs to the technical field of food. Background technique [0002] Meat flavor is an important aspect of Chengwei food flavor, which is widely used in instant noodles, meat products, chicken essence and compound seasoning. Its current production methods include chemical synthesis and Maillard reaction. The Maillard reaction method is currently the most commonly used production method. This method is to first enzymatically hydrolyze the meat, and then add reducing sugar, amino acids, yeast extract, etc. in a certain proportion for thermal reaction; the resulting meat flavor Although the essence has been greatly improved compared with traditional products, there are still shortcomings such as low aroma intensity and insufficient savory taste. Contents of the invention [0003] In order to improve the aroma and taste characteristics of the meat flavor, the invention provides...

Claims

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Application Information

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IPC IPC(8): A23L1/231A23L27/26
Inventor 郝学财李松耀
Owner TIANJIN CHUNFA BIO TECH GRP
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