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Solid flavoring and preparation process thereof

A preparation process and technology of seasoning, applied in the field of solid seasoning and preparation thereof, can solve the problems of prolonged storage time of ham, lipid oxidation, inconvenient use of seasoning, etc., and achieve the effects of promoting healthy development, wide application range and convenient use.

Active Publication Date: 2012-11-07
SHANGHAI TOTOLE FOOD LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The technical problem to be solved by the present invention is to overcome the defects of the existing ham such as extended storage time, serious lipid oxidation and inconvenient use as seasoning, and provide a solid seasoning and its preparation process

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A kind of solid compound seasoning that Jinhua ham is made, its preparation technology comprises the following process steps:

[0032] (1) Weigh 50 kg of Jinhua ham, wash it, remove the bone, remove the skin and fat, cut it into pieces, put it into a stainless steel sandwich pot according to the ratio of ham meat: water = 1:1, add water to boil, boil The temperature is 90°C, and the cooking time is 3 hours. After continuously skimming off the slick oil on the surface of the soup, take out the ham meat and dry it at 100°C for 1 hour, and then use a pulverizer to make powder for later use. At the same time, crush 0.5 kg of bean paste, 26 kg of salt, 20 kg of sodium glutamate, 2 kg of white sugar, 10 kg of cornstarch, 2 kg of yeast extract, 2 kg of hydrolyzed vegetable protein and 6 kg of wheat fiber into powder for later use. .

[0033] (2) Stir and mix the raw materials pulverized by step (1) with 4 kg of water, and use a granulator to make granular semi-finished produc...

Embodiment 2

[0037] A kind of solid compound seasoning that Jinhua ham is made, its preparation technology comprises the following process steps:

[0038] (1) Weigh 40 kg of Jinhua ham, wash it, remove the bone, remove the skin and fat, cut it into pieces, put it into a stainless steel sandwich pot according to the ratio of ham meat: water = 1:1, add water to boil, boil The temperature is 95°C, and the cooking time is 2 hours. After skimming off the slick oil on the surface of the soup, take out the ham meat and dry it at 80°C for 3 hours, and then use a pulverizer to make powder for later use. At the same time, crush 2 kg of bean paste, 30 kg of salt, 15 kg of sodium glutamate, 5 kg of white sugar, 6 kg of cornstarch, 8 kg of yeast extract, 8 kg of hydrolyzed vegetable protein and 6 kg of wheat fiber into powder for later use. .

[0039] (2) Stir and mix the raw materials pulverized according to step (1) with 4 kg of water (the content is not within the maximum range indicated in the ins...

Embodiment 3

[0043] A kind of solid compound seasoning that Jinhua ham is made, its preparation technology comprises the following process steps:

[0044] (1) Weigh 29 kg (29.59%) of Jinhua ham, wash it, remove the bone, remove the skin and fat, cut it into pieces, put it into a stainless steel sandwich pot according to the ratio of ham: water = 1:1, add water and boil Boil, the boiling temperature is 80°C, and the boiling time is 5h. After skimming off the slick oil on the surface of the soup body, take out the ham and dry it at 90°C for 2h, and then use a pulverizer to make powder for future use. At the same time, 2 kg of bean paste (2.04%), 36 kg of salt (36.73%), 10 kg of sodium glutamate (10.2%), 4 kg of white sugar (4.08%), 4 kg of cornstarch (4.08%), 3 One kilogram of yeast extract (3.06%), 3 kilograms of hydrolyzed vegetable protein (3.06%), 3 kilograms of wheat fiber (3.06%) and 1 kilogram of Jinhua ham essence (1.02%) are pulverized into powder and set aside.

[0045] (2) Stir a...

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Abstract

The invention discloses a solid flavoring and a preparation process thereof. The preparation process of the solid flavoring of the invention comprises the following steps of: (1) crushing raw materials: uniformly crushing the raw materials, wherein the raw materials comprise 28.2 to 58.3 mass percent of ham, 20.8 to 62.5 mass percent of common salt, 3.1 to 10.4 mass percent of starch, 3.1 to 6.3 mass percent of wheat fiber and 3.1 to 4.2 mass percent of water; (2) uniformly mixing the crushed raw materials and granulating; and (3) drying the particles prepared in the step (2). In the solid flavoring, the ham is firstly prepared into the flavoring, so that the flavoring keeps the original characteristic flavor of the ham, can be conveniently taken and used, is difficult to oxidize and deteriorate, has long quality guarantee period and wide application range and can further promote healthy development of the ham industry.

Description

technical field [0001] The invention relates to a solid seasoning and a preparation process thereof. Background technique [0002] As a typical representative of traditional Chinese cured meat products, ham has a long history, unique flavor, complete color, aroma, taste and shape, and is deeply loved by consumers at home and abroad. Ham has high nutritional value. After long-term pickling and maturation, ham muscle protein and fat, under the action of muscle endogenous enzymes, produce a large number of easily digested and absorbed small molecule polypeptides, free amino acids, free fatty acids and other substances. And form a large number of volatile compounds, giving ham a unique aroma. According to analysis, Jinhua ham contains all kinds of amino acids necessary for the human body, among which the content of free amino acids is 14-16 times that of fresh meat, especially leucine, isoleucine, phenylalanine, glutamic acid, serine, lysine Sour, etc., its content is more tha...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/231A23L27/26
Inventor 刘慧明穆英俊
Owner SHANGHAI TOTOLE FOOD LTD
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