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Flavor-enhancing paste and production method thereof

A production method and paste-like technology, applied in food preparation, application, food science and other directions, can solve the problems of inability to enhance the taste, the effect is very different, single umami, etc. Aroma and taste, effect of improving taste

Inactive Publication Date: 2009-11-04
ANGELYEAST CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] Among the current flavor-enhancing cream products for hot pot, most of them focus on flavor-enhancing, while a few have flavor-enhancing functions at the same time, and the effects of different products vary greatly
Some meat flavor products can provide a distinctive strong aroma, but generally cannot enhance the taste of the mouth or can only provide a single umami taste
Other meat paste products use the hydrolyzed ingredients of animal protein and are seasoned to a certain extent, which can provide a mellower and fuller taste, but the effect of improving the aroma is not good

Method used

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  • Flavor-enhancing paste and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0060] The raw material that present embodiment produces flavor-enhancing cream comprises the component of following weight:

[0061] Pork 100kg;

[0062] 10kg of water;

[0063] Paste yeast extract 95kg;

[0064] Neutral protease 0.1kg;

[0065] Excipients: HVP331.9kg, monosodium glutamate 80kg, salt 100kg, glucose 10kg, lard 20kg, spice essential oil 0.1kg, alanine 10kg, I+G (5′~disodium inosinate and 5′~disodium guanylate The weight ratio of the mixture is 1:1) 1kg.

[0066] According to the above-mentioned components of the weight, the flavor-enhancing cream is prepared, and the specific preparation method (see figure 1 )for:

[0067] (1) Remove the fat, fatty oil, bones, tendons, etc., and what remains is the lean meat. Cut the lean meat into pieces, slice, shred, and put it into a grinder to grind the meat , and finally made into meat paste.

[0068] (2) Put the meat paste into the sandwich pot, add water, heat up to 85°C for 30 minutes, keep the temperature, and ...

Embodiment 2

[0076] The raw material that present embodiment produces flavor-enhancing cream comprises the component of following weight:

[0077] Pork 100kg;

[0078] 10kg of water;

[0079] Paste yeast extract 100kg;

[0080] Neutral protease 0.4kg;

[0081] Accessories: HVP 330kg, monosodium glutamate 70kg, salt 100kg, glucose 8kg, lard 20kg, alanine 10kg, I+G (the weight ratio of 5′~disodium inosinate and 5′~disodium guanylate is 1 : 1 mixture) 1kg;

[0082] According to the above-mentioned components of the weight, the flavor-enhancing cream is prepared, and the specific preparation method (see figure 1 )for:

[0083] (1), prepare meat puree according to the method for embodiment 1;

[0084] (2) Put the meat paste into the sandwich pot, add water to the temperature, heat up to 95°C for 40 minutes, keep the temperature, and stir, so that the color of the meat paste changes from red to light, then stop, 30 minutes Reduce the temperature from 95°C to below 50°C;

[0085] (3), the...

Embodiment 3

[0090] The raw material that present embodiment produces flavor-enhancing cream comprises the component of following weight:

[0091] Pork 100kg;

[0092] 10kg of water;

[0093] Paste yeast extract 80kg;

[0094] Neutral protease 0.5kg;

[0095] Accessory materials: HVP525kg, monosodium glutamate 105kg, salt 150kg, glucose 15kg, lard 36kg, spices 0.15kg, alanine 15kg, I+G (the weight formula of 5′~disodium inosinate and 5′~disodium guanylate Ratio is 1: 1 mixture) 1.5kg; Each component is mixed, then weighs 600kg mixed auxiliary material and is used for the preparation of the flavor-enhancing cream of the present embodiment.

[0096] According to the components of the above weight, the flavor-enhancing cream is prepared, and the specific preparation method (see figure 1 )for:

[0097] (1), prepare meat puree according to the method for embodiment 1;

[0098] (2) Put the minced meat into the sandwich pot, add water to the temperature, heat up to 90°C for 35 minutes, keep...

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Abstract

The invention provides a flavor-enhancing paste, which is prepared from the following raw materials: pork, water, prolease, yeast extract and accessories. The invention also provides a production method of the flavor-enhancing paste, which comprises the following steps: (1) pretreating the pork; (2) carrying out deactivation on the pork; (3) carrying out enzymolysis on the pork; (4) carrying out thinning treatment on the pork after the enzymolysis; and (5) carrying out a thermal reaction on the pork treated by the thinning treatment. The flavor-enhancing paste of the invention is used for various hot-pot products, and can effectively improve the mouthfeel of end products, enhance the characteristic flavor and improve the nutritive value.

Description

technical field [0001] The present invention relates to a flavor-enhancing paste and a production method thereof. Background technique [0002] As a food ingredient, yeast extract has been widely used in instant noodles, meat products, seasonings and other industries. [0003] Yeast extract has a bouillon aroma, but the characteristic flavor is not obvious. [0004] The United States, Japan, Germany and other countries have conducted research on the thermal reaction of meat-flavored flavorings, but there is no research report on yeast extract-related products with obvious characteristic flavors. [0005] Since the early 1960s, many researchers have reported that the non-volatile precursors of the aroma of cooked meat are water-soluble components extracted from raw muscle. Body substances include amino acids, peptides, reducing sugars (especially glucose, fructose, and ribose) and nucleotides (especially 5'-disodium inosinate, or IMP). [0006] The Maillard reaction is the...

Claims

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Application Information

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IPC IPC(8): A23L1/221A23L27/10
Inventor 俞学锋李知洪余明华姚娟李沛唐冠群刘政芳
Owner ANGELYEAST CO LTD
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