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Preparation method of high-nuclear yeast powder essence

A production method and technology of powder flavor, applied in the fields of application, food preparation, food science, etc., can solve the problems of aroma and meaty taste, and achieve the effect of strong aroma, rich calcium, and stability under high temperature

Inactive Publication Date: 2012-06-13
NINGXIA JINDAO FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the existing chicken essence only plays a seasoning role, and its aroma and meat taste are flat.

Method used

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  • Preparation method of high-nuclear yeast powder essence
  • Preparation method of high-nuclear yeast powder essence

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Embodiment Construction

[0017] The production method of the prokaryotic yeast powder essence provided by the present invention uses meat and bone as the main raw material to pulverize, refine, add enzyme preparations for enzymolysis, add auxiliary materials including prokaryotic yeast extract, and then perform Maillard reaction to obtain semi-finished products High nuclear yeast powder flavor, dry and granulate the semi-finished high nuclear yeast powder flavor to make the finished high nuclear yeast powder flavor. The specific steps of the production method of the high nuclear yeast powder essence provided by the invention are as follows, please refer to figure 1 :

[0018] Step S300, cleaning the bone with meat. Among them, the bones with meat are beef bones, chicken bones, pork bones, fish bones and the like.

[0019] Step S301, putting the cleaned fleshy bone into a bone crusher for crushing to obtain a bone-meat mixture.

[0020] Step S302, adding egg liquid and an appropriate amount of water...

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Abstract

The invention relates to a preparation method of high-nuclear yeast powder essence, which comprises the following steps that: bone with meat is cleaned; the cleaned bone with meat is put into a bone breaking machine, and bone and meat mixture is obtained; egg cream and water are added into the bone and meat mixture to be stirred uniformly, the mixture is fed into a bone mill to be pulped, and bone and meat sauce is obtained; the bone and meat sauce is added into a reaction vessel to be heated, stirred and sterilized, and the bone and meat sauce in the reaction vessel is fed into a cooling and heating jar; a stirring water-cooled system is turned on to cool the bone and meat sauce to be 50DEG C, enzyme preparation is added in, enzymatic hydrolysis is carried out, and a thermal reaction essence precursor is obtained; the thermal reaction essence precursor is fed into the reaction vessel, heated, inactivated and added with reaction materials; the thermal reaction essence precursor and the reaction materials are heated and stirred, Maillard reaction is carried out, and semi-finished high-nuclear yeast powder essence is obtained; and the semi-finished high-nuclear yeast powder essence is heated, stirred, sterilized, added with edible salt, emulsified, homogenated, granulated and dried, and finished high-nuclear yeast powder essence is obtained.

Description

Technical field: [0001] The invention relates to the technical field of food seasoning production, in particular to a production method of high nuclear yeast powder essence. Background technique: [0002] Condiments such as monosodium glutamate are mostly produced by chemical processing methods, and excessive consumption is not good for the human body. With the improvement of people's living standards, the food condiment market has presented a new pattern. Traditional condiments are undergoing this new transformation. New products emerge in an endless stream. The new trend of product market development, for example, the chicken essence sold in the market is the product of change. However, the existing chicken essence only plays a seasoning role, and its fragrance and meat taste are flat. Invention content: [0003] The object of the present invention is to provide a kind of production method that can produce the fragrance of fragrance, meaty high nuclear yeast powder ess...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/231A23L27/26
Inventor 孙希元
Owner NINGXIA JINDAO FOOD
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