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Meaty paste essence and preparation method thereof

A technology of meat-flavored paste and essence, which is applied in the field of meat-flavored paste essence, can solve problems such as unstable quality, and achieve the effects of high green environmental protection index, rich nutrition, and good safety performance

Inactive Publication Date: 2011-08-24
TIANNING FLAVOR JIANGSU
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] In order to overcome the problem of unstable quality existing in various meat-flavored paste flavors, the purpose of the present invention is to provide a kind of meat-flavored paste flavor and its preparation method

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0022] A meat paste essence according to the present invention is a pork paste essence, comprising the following components: 15 parts of L-cysteine, vitamin B 1 20 parts, glucose 40 parts, L-leucine 15 parts, alanine 5 parts, yeast extract 150 parts, soybean meal hydrolyzate 200 parts, I+G 2 parts, soy sauce 60 parts, lard 60 parts, salt 70 parts, 100 parts of white sugar, 120 parts of water, 3 parts of xanthan gum, 50 parts of sodium glutamate, 60 parts of cornstarch, 30 parts of pork flavor base. Among them, the soybean meal enzymatic hydrolyzate is made of soybean meal as raw material. After crushing, take 150 parts, add 150 parts of pure water, add neutral protease and compound flavor protease to carry out enzymolysis at 50 ° C, enzymolysis for 4 hours, at a temperature of Perform enzyme inactivation treatment at 90° C. for 30 minutes, and add 20 parts of salt to obtain soybean meal enzymatic hydrolyzate.

[0023] A preparation method of the above-mentioned pork paste es...

example 2

[0027] A meat paste essence according to the present invention is beef paste essence, comprising the following components: 20 parts of L-cysteine, vitamin B 1 30 parts, glucose 50 parts, DL-methionine 15 parts, alanine 4 parts, yeast extract 120 parts, soybean meal hydrolyzate 230 parts, I+G 2 parts, soy sauce 80 parts, butter 50 parts, salt 50 parts , 100 parts of white sugar, 115 parts of water, 4 parts of xanthan gum, 40 parts of sodium glutamate, 50 parts of cornstarch, and 40 parts of beef flavor base. Among them, the soybean meal enzymatic hydrolyzate is made of soybean meal as a raw material. After crushing, 150 parts are taken, 150 parts of pure water are added, neutral protease and compound flavor protease are added to carry out enzymatic hydrolysis at 50 ° C, and the enzymatic hydrolysis lasts for 4 hours. Perform enzyme inactivation treatment at 90° C. for 30 minutes, and add 20 parts of salt to obtain soybean meal enzymatic hydrolyzate.

[0028] A preparation met...

example 3

[0032] A meat paste flavor according to the present invention is a chicken paste flavor, comprising the following components: 4 parts of L-cysteine, 20 parts of L-leucine, 35 parts of glucose, and 25 parts of DL-methionine , 10 parts of alanine, 150 parts of yeast extract, 180 parts of soybean meal hydrolyzate, 3 parts of I+G, 30 parts of soy sauce, 50 parts of chicken fat, 100 parts of salt, 50 parts of white sugar, 175 parts of water, xanthan 8 parts of glue, 80 parts of sodium glutamate, 40 parts of cornstarch, 40 parts of chicken base. Among them, the soybean meal enzymatic hydrolyzate is made of soybean meal as raw material. After crushing, take 180 parts, add 180 parts of pure water, add neutral protease and compound flavor protease to carry out enzymolysis at 50 ° C, enzymolysis for 4 hours, at a temperature of Perform enzyme inactivation treatment at 90° C. for 30 minutes, and add 20 parts of salt to obtain soybean meal enzymatic hydrolyzate.

[0033] A preparation me...

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PUM

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Abstract

The invention discloses meaty paste essence and a preparation method thereof. The meaty paste essence comprises the following components in part by weight: 10 to 30 parts of L-cysteine, 15 to 20 parts of vitamin B, 20 to 40 parts of glucose, 10 to 20 parts of L-leucine, 5 to 10 parts of DL-methionine, 2 to 8 parts of alanine, 50 to 150 parts of yeast fine paste, 200 to 300 parts of bean pulp zymolyte, 2 to 5 parts of disodium inosinate and disodium guanylate (I+G), 30 to 60 parts of soy sauce, 50 to 80 parts of animal fat, 50 to 80 parts of salt, 50 to 100 parts of white granulated sugar, 1 to 3 parts of xanthan gum, 50 to 100 parts of sodium glutamate, 30 to 60 parts of corn starch and 10 to 30 parts of meaty flavoring base. The meaty paste essence prepared by combining the Maillard reaction technology and the bean pulp proteolysis technology has good mouthfeel, high environment-friendly indexes, stable quality, low cost and high safety performance.

Description

technical field [0001] The invention relates to a meat-flavored paste essence, in particular to a meat-flavored paste essence prepared by a soybean meal peptide control technology which combines Maillard reaction technology and soybean meal protein hydrolysis technology and a preparation method thereof. Background technique [0002] With the rapid development of modern food technology and the improvement of people's living standards, the development of meat flavors and its processing industry have developed rapidly. With the variety of various meat products increasing, the output of by-products of various meat products is also increasing year by year. Some of these by-products are made into cheap animal feed for sale, and some are discarded, which reduces the green index of the environment. Therefore, many food production enterprises reuse these by-products, and they all adopt some new technologies to deal with these animal by-products, but the technical level of each manuf...

Claims

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Application Information

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IPC IPC(8): A23L1/231A23L27/26
Inventor 刘冏峰张树林
Owner TIANNING FLAVOR JIANGSU
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