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Engineering technique preparation method of traditional Chinese bacon-flavor essence

An engineering technology, a Chinese-style technology, is applied to the engineering technology preparation of traditional Chinese-style bacon flavors and the preparation of meat product flavors, which can solve problems such as poor flavor of bacon products, achieve control of acid value and peroxide value, suitable The effect of promotion and industrial production, the method is simple and easy to implement

Inactive Publication Date: 2009-06-03
SOUTH CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Another object of the present invention is to solve the problem of poor flavor of bacon products produced by existing Chinese-style preserved meat products such as "roasting and dehydration", and to provide the application of the flavor essence in the processing of bacon products for enhancing the flavor and flavor of Chinese-style preserved meat products. Improving the safety of Chinese preserved meat products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] (1) 90kg of selected lean pork and 10kg of pig fat, after cleaning, thawing and mincing, mixed with 0.5kg of salt, 2kg of sucrose, heated and precooked at 95°C for 30min; added 160g of flavor protease, 230g of papain, and adjusted the pH to 5.5 , after 5.0 hours of heat preservation at 55°C, the temperature was raised to 100°C for 20 minutes, and the pig lean meat enzymatic hydrolyzate was obtained;

[0029] Add 0.2kg of vitamin E, 1kg of salt, 4kg of sucrose, and 0.6kg of cooking wine to 80kg of lard and 20kg of selected lean pork, stir and heat up to 120°C, control the air flow rate at 2.0L / min, and keep it warm for 90min to obtain hydrolyzed oxidized lard ;

[0030] (2) add 1kg of salt, 3kg of sucrose, glucose 2kg, sodium nitrite 25g, L-cysteine ​​hydrochloride 1.3kg, Glycine 0.1kg, vitamin B10.2kg. After heating and mixing evenly, keep at 140°C for 70 minutes, then boil at 90°C to form liquid or paste. Also can further make powdery traditional Chinese bacon flavo...

Embodiment 2

[0034] (1) 70kg of selected lean pork and 30kg of pig fat, after cleaning, thawing and mincing, mixed with 0.5kg of salt, 2kg of sucrose, heated and pre-cooked at 85°C for 30min; added 120g of flavor protease, 200g of papain, and adjusted the pH to 5.5 , after 5.0 hours of heat preservation at 55°C, the temperature was raised to 100°C for 20 minutes, and the pig lean meat enzymatic hydrolyzate was obtained;

[0035] Add 0.15kg of vitamin E, 1.5kg of salt, 2kg of sucrose, and 0.5kg of cooking wine to 90kg of lard fat and 10kg of selected lean pork, stir and heat up to 140°C, control the air flow rate at 2.5L / min, and keep warm for 140min to obtain hydrolyzed and oxidized pigs fat;

[0036] (2) Add 60kg of the above enzymatically hydrolyzed pork lean meat, 40kg of hydrolyzed oxidized lard, add 1kg of salt, 2kg of sucrose, 2kg of glucose, 15g of sodium nitrite, 0.5kg of L-cysteine ​​hydrochloride, 0.3kg of glycine, and alanine 0.3kg of acid and 0.9kg of five-spice powder, heated...

Embodiment 3

[0040] (1) 70kg of selected lean pork and 30kg of pig fat, after cleaning, thawing and mincing, mixed with 0.5kg of salt, 2kg of sucrose, heated and pre-cooked at 100°C for 10min; added 120g of flavor protease, 200g of papain, and adjusted the pH to 5.5 , after 5.0 hours of heat preservation at 55°C, the temperature was raised to 85°C for 30 minutes to prepare pig lean meat enzymatic hydrolyzate;

[0041] Add 0.15kg of vitamin E, 1.5kg of salt, 2kg of sucrose, and 0.5kg of cooking wine to 90kg of lard fat and 10kg of selected lean pork, stir and heat up to 90°C, control the air flow rate at 3.0L / min, and keep warm for 60min to obtain hydrolyzed and oxidized pigs fat;

[0042] (2) 60kg of the above-mentioned enzymatically hydrolyzed pig lean meat, 40kg of hydrolyzed and oxidized lard fat were added with 1kg of salt, 2kg of sucrose, 2kg of glucose, 15g of sodium nitrite, 0.5kg of L-cysteine ​​hydrochloride, 0.3kg of glycine, and alanine Acid 0.3kg, five-spice powder 0.9kg, pork...

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Abstract

The invention discloses an engineering technique preparation method of traditional Chinese bacon-flavor essence. The method is used for preparing the Chinese traditional bacon-flavor essence by controlling enzymatic hydrolysis of pork lean, hydrolysis of pig fat, Maillard reaction, and the like. The method is simple and feasible, and is suitable for industrial production; the prepared Chinese traditional bacon-flavor essence can be added to bacon-flavor products during the production process so as to effectively solve the technical difficult problem that the bacon-flavor essence processed by the modern process, such as baking dehydration and the like, has no good flavor and improves the bacon taste of the bacon-flavor products; furthermore, the prepared Chinese traditional bacon-flavor essence can be more widely applied to the food processing fields such as household condiment, instant noodle, deep processing of Chinese and western meat products, milk products and the like. The Chinese traditional bacon-flavor essence is made of natural material, is healthy and nutritional and has wide application.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a preparation technology of meat product essence, in particular, relates to an engineering technology preparation method of traditional Chinese bacon flavor essence. technical background [0002] During the processing of traditional cured meat products, after about 2 weeks of low-temperature maturation period, a unique cured flavor is formed due to protein hydrolysis, fat decomposition and oxidation, and Maillard reaction. However, the cured meat products made by the prior art are dehydrated at a temperature of about 55°C for 3 days to complete the processing process, and consumers generally reflect that the flavor of the cured meat products processed by processes such as "modern baking and dehydration" is not good. [0003] There is no Chinese-style bacon-flavored essence at present, therefore, pork essence and chicken essence are often added during traditional Chinese...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/231A23L1/221A23L27/26
Inventor 蒋爱民
Owner SOUTH CHINA AGRI UNIV
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