Method for preparing natural pork or beef bone flavor essence

A production method and technology of beef bone meat, applied in food preparation, application, food science, etc., to achieve the effect of rich and mellow meat flavor

Inactive Publication Date: 2010-05-12
GUANGZHOU CITY POLYTECHNIC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the production technology of meat flavor flavor, the technology of using lean meat as raw material for enzymatic hydrolysis to produce meat flavor flavor is relatively mature, but the technology of using abundant resources and nutritious and healthy bone collagen (pig, beef bone) as raw material t

Method used

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  • Method for preparing natural pork or beef bone flavor essence

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A kind of preparation method of natural pig, beef bone flavor essence, mainly comprises the following steps:

[0023] (1) Take by weighing 1000kg of fresh pork bones, fully soak and rinse with clear water; powder the pork bone meal with a pulverizer;

[0024] (2) Add twice the volume of pork bone powder to the brine containing 5wt% NaCl, boil for 6 hours under normal pressure, filter, and separate bone fluid and bone residue;

[0025] (3) Take the bone fluid and cool it down to 58°C and add 5kg of compound enzyme A for enzymolysis for 4 hours, then add 7kg of compound enzyme B to continue the enzymatic hydrolysis for 7 hours; after the end, quickly raise the temperature to 90°C and keep it warm for 10 minutes to inactivate the enzyme to obtain the enzymatic hydrolysis solution; The composite enzyme A is a mixture of papain, bromelain and neutral protease, and the composite enzyme B is a mixture of bromelain, neutral protease and subtilisin;

[0026] (4) Cool down to 30...

Embodiment 2

[0030] A kind of preparation method of natural pig, beef bone flavor essence, mainly comprises the following steps:

[0031] (1) Take 1000kg of fresh pork bones, fully soak and rinse them with clear water, and use a pulverizer to powder the pork bones;

[0032] (2) Add twice the volume of pork bone powder to the brine containing 8wt% NaCl, boil for 5 hours under normal pressure, filter, and separate bone fluid and bone residue;

[0033] (3) Take the bone fluid and cool it down to 58°C and add 5kg of compound enzyme A for enzymolysis for 4 hours, then add 7kg of compound enzyme B to continue the enzymatic hydrolysis for 7 hours; after the end, quickly raise the temperature to 90°C and keep it warm for 10 minutes to inactivate the enzyme to obtain the enzymatic hydrolysis solution; The compound enzyme A is a mixture of papain, neutral protease and alkaline protease, and the compound enzyme B is a mixture of bromelain and subtilisin;

[0034] (4) Cool down to 30-35°C, adjust the...

Embodiment 3

[0038] A kind of preparation method of natural pig, beef bone flavor essence, mainly comprises the following steps:

[0039] (1) Weigh 1000kg of fresh bovine bones, fully soak and rinse with clean water. Use a pulverizer to make bovine bone meal into powder;

[0040] (2) Add 3 times the volume of bovine bone powder into brine containing 4wt% NaCl, boil for 5 hours under normal pressure, filter, and separate bone fluid and bone residue;

[0041] (3) Take the bone fluid and cool it down to 58°C and put in 4.5kg of compound enzyme A for 4 hours, then add 7.5kg of compound enzyme B to continue the enzymatic hydrolysis for 6 hours; after the end, quickly raise the temperature to 90°C and keep it warm for 10 minutes to inactivate the enzyme and obtain the enzymatic hydrolysis Liquid; the composite enzyme A is selected from papain, bromelain, neutral protease and alkaline protease, and the composite enzyme B is selected from bromelain, neutral protease and subtilisin;

[0042](4) C...

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PUM

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Abstract

The invention discloses a method for preparing a natural pork or beef bone flavor essence, which mainly comprises the following steps: pulverizing clean pork or beef bones into powders by a pulverizer; adding salt into the powder and decocting the powder; using complex enzyme for mild and directional enzymolysis; using complex bacteria giving priority to lactobacillus or lactobacillus for microorganism zymolysis; and using suitable amino acid and glucide for Maillard reaction. In the preparation method, ossein enzymolysis is successful for the first time to obtain high-quality nutritional protein peptidohydrolase, a microorganism zymolysis method is used to successfully remove the bitterness of enzymolysis products, and Maillard reactants and reaction conditions are optimized to make the pork or beef flavor essence mellower.

Description

technical field [0001] The invention relates to a method for preparing natural meat essence by using pig and beef bones as raw materials through modern bioengineering methods. Background technique [0002] Meat flavor is a food additive widely used in products such as instant noodles, meat products, condiments and chicken essence, and has developed rapidly since the 1990s. The extract meat flavor extracted from natural meat is widely loved by the market because of its natural, delicious, nutritious and healthy characteristics. In the production technology of meat flavor flavor, the technology of using lean meat as raw material for enzymatic hydrolysis to produce meat flavor flavor is relatively mature, but the technology of using abundant resources and nutritious and healthy bone collagen (pig, beef bone) as raw material to produce flavor remains to be studied , In addition, the bitter taste of enzymatic protein solution has always been a problem that plagues the food indus...

Claims

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Application Information

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IPC IPC(8): A23L1/231A23L1/23A23L27/26A23L27/24
Inventor 黎海彬陈林牟洪生邱燕翔穆洪涛
Owner GUANGZHOU CITY POLYTECHNIC
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