Aromatic meat gourmet powder and manufacturing process thereof

Abstract

The invention discloses aromatic meat gourmet powder and a manufacturing process thereof. Animal lean meat serving as a raw material is sequentially subjected to processes of mincing, cooking, enzymolysis, enzyme inactivation, Maillard reaction and microwave drying to form the aromatic meat gourmet powder. The aromatic meat gourmet powder contains the following components in percentage by weight: 0.3 to 0.4 percent of sodium inosinate, 0.3 to 0.4 percent of sodium guanylate, 13 to 16 percent of sodium glutamate, 12 to 15 percent of salt, 3 to 6 percent of glucose, 0.1 to 0.2 percent of vitamin B1, 5 to 7 percent of white sugar, 4 to 6 percent of amino acid, 20 to 25 percent of filler, and the balance of powdery animal meat. The aromatic meat gourmet powder has the aroma of the animal meat and special microwave dried aroma and mouthfeel, the microbial index is good compared with the like products, and the quality guarantee period is long; deep processing utilization of meat can be improved, and the additional value of the animal meat can be increased; and the process can be widely applied in the food processing industries of instant noodles, puffed food, cooked meat products and the like.

Description

technical field [0001] The invention relates to a food seasoning and condiment, in particular to a meat flavoring element made from poultry lean meat and a manufacturing process thereof. Background technique [0002] Aroma is an important indicator of the quality of meat products. The aroma of the meat is pyrogenic. Judging from the aroma components of meat, the aroma of fresh meat is light, with a metallic taste and a slight taste, while the aroma of meat is only evident after heating. In the process of meat cooking, those important aroma compounds (more than 1000 kinds, such as sulfur-containing heterocyclic compounds) are mainly produced by Maillard reaction, and they determine the typical characteristics of various meat aromas. In 1912, French chemist Maillard first discovered the Maillard reaction between glycine and glucose. In 1960, Morton took the lead in obtaining the patent of preparing meat essence by Maillard reaction in the world. Since then, there have been...

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Problems solved by technology

However, it should be pointed out that due to the influence of biological enzymatic hydrolysis technology and Maillard reaction process parameters, there are still certain technical difficulties in my country in terms of bitter peptide content and flavor and aroma substances generation, and it is difficult for the delicious taste of different flavors of meat flavors. The research on Rad reaction process and animal protein enzymatic hydrolysis technology still needs further research

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