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Pork flavor seasoning and its manufacturing method

A seasoning and flavor technology, applied in the field of pork flavor seasoning and its production, can solve the problems of lack of strong aroma and full taste after the taste, difficulty in highlighting the main style and characteristics of meat, lack of special products, etc., to achieve poor masking Odor, strong pork aroma, good economic performance

Inactive Publication Date: 2012-04-04
ZHEJIANG SHANGPINXIAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the current meat seasonings in my country are mostly synthetic seasonings that are not resistant to high temperatures. After enterprises use meat seasonings, the aroma and taste of the finished products generally have a "straight sense" and seldom have a "mellow feeling". The flavor lacks strong aroma and full taste; meat products lose a lot of aroma during processing and storage, and the fragrance retention time is short; it makes the finished product smell good and taste bad; it is difficult to highlight the unique main style of meat itself And features, lack of unique style of specialty products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] Pork flavor seasoning, its component and content (weight %) can be:

[0043] Pork extract 450g

[0044] 100g refined lard

[0045] Yeast Extract 70g

[0046] sugar 100g

[0047] 60 grams of table salt

[0048] Taurine 5g

[0049] Dried Scallops 10g

[0050] MSG 70g

[0051] Compound Amino Acid 10g

[0052] Nucleotides 15g

[0053] Spices 1 g

[0054] Soy Hydrolyzed Vegetable Protein 10g

[0055] The specific production method of the above-mentioned pork flavor seasoning comprises the following steps and process:

[0056] (1) Processing and preparation of pork extract: select lean pork→clean→remove impurities→cut into pieces, mince in a meat grinder, add appropriate amount of water→precook at 95-100°C for 20-30 minutes→cool to 60°C, Go through a colloid mill twice, grind into a slurry → add neutral protease at a weight ratio of 0.3%, enzymolyze at 50±2°C for 90 minutes, boil immediately after enzymolysis, keep for 15 minutes, separate and remove slag → heat C...

Embodiment 2

[0061] The pork flavor seasoning of this example is: (lower limit)

Embodiment 3

[0063] The pork flavor seasoning of this example is: (upper limit)

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PUM

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Abstract

The invention relates to a pork flavor seasoning and its manufacturing method. The pork flavor seasoning is made from the following components of: by weight, 40-50% of pork extract, 10-15% of refined lard, 3-8% of yeast extract, 5-10% of sugar, 5-10% of salt, 0.5-1% of taurine, 0.5-1% of sodium succinate, 6-10% of monosodium glutamate, 0.5-1.5% of compound amino acid, 1-2% of nucleotide, 1-1.5% of spice and 5-10% of soybean hydrolyzed vegetable protein. The product provided by the invention has abundant nutrients, is resistant to high temperature, has rich pork fragrance, and can be widely used in household and enterprise industries such as meat product, flavouring, soup stock and the like.

Description

technical field [0001] The invention belongs to the technical field of food processing seasoning and its manufacture, more specifically, to pork flavor seasoning used in food processing and its manufacturing method. Background technique [0002] With the continuous development of the meat industry and the continuous increase of varieties, meat products companies usually choose meat seasonings to make up for the lack of raw meat aroma and umami taste. However, the current meat seasonings in my country are mostly synthetic seasonings that are not resistant to high temperatures. After enterprises use meat seasonings, the aroma and taste of the finished products generally have a "straight sense" and seldom have a "mellow feeling". The flavor lacks strong aroma and full taste; meat products lose a lot of aroma during processing and storage, and the fragrance retention time is short; it makes the finished product smell good and taste bad; it is difficult to highlight the unique mai...

Claims

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Application Information

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IPC IPC(8): A23L1/231A23L27/26
Inventor 龚星慧孙进师成斌楼笑笑
Owner ZHEJIANG SHANGPINXIAN FOOD
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