Flavoring and preparation method thereof
A seasoning and auxiliary material technology, which is applied in the field of seasoning and its preparation, can solve the problems of insufficient mellow flavor, burnt odor and color, and affect the color of dishes, etc., and achieve the effect of light color and pure flavor
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Image
Examples
Embodiment 1
[0066] Follow the steps below:
[0067] (1) Use a meat grinder to grind 8kg of pork and 8kg of chicken together into a meat paste, and set aside; use a grinder to crush 10kg of wet pork bones, and then use a colloid mill to grind them finely to make bone paste Mix it with the meat paste and pour it into a jacketed pot, heat it at 95°C for 6 minutes to kill enzymes and sterilize it, and then cool it down to below 50°C within 30 minutes;
[0068] (2) Add papain that accounts for 1.0‰ of its total weight to the meat and bone mixture prepared in the above step (1), and perform enzymatic hydrolysis reaction at 50°C for 6 hours to obtain 16kg meat enzymatic hydrolyzate (i.e. 8kg pork enzymatic hydrolyzate and 8kg chicken enzymatic hydrolyzate) and 10kg pig bone enzymatic hydrolyzate; Wherein, the weight of pig bone enzymatic hydrolyzate, pork enzymatic hydrolyzate and chicken enzymolyzate is based on the weight of pig bone, pork and chicken before enzymolysis respectively , wherein...
Embodiment 2
[0074] Follow the steps below:
[0075] (1) Use a meat grinder to grind 2kg of pork and 2kg of chicken together into a meat paste, and set aside; use a grinder to crush 15kg of wet pork bones, and then use a colloid mill to grind it finely to make bone paste Mix it with the meat paste and pour it into a jacketed pot, keep it warm at 90°C for 15 minutes to kill enzymes and sterilize it, and then cool it down to below 60°C within 30 minutes;
[0076] (2) Add papain that accounts for 2.0‰ of its total weight to the meat and bone mixture prepared in the above step (1), and perform enzymatic hydrolysis reaction at 60°C for 4 hours to obtain 4kg meat enzymatic hydrolyzate (i.e. 2kg pork enzymatic hydrolyzate and 2kg chicken enzymatic hydrolyzate) and the mixture of 15kg pig bone enzymatic hydrolyzate;
[0077] (3) Take the meat enzymatic hydrolyzate and bone enzymatic hydrolyzate prepared in the above step (2), mix them with yeast extract and other auxiliary materials according to ...
Embodiment 3
[0082] Follow the steps below:
[0083](1) Use a meat grinder to grind 5kg of pork and 5kg of chicken together into a meat paste, and set aside; use a grinder to crush 12kg of wet pork bones, and then use a colloid mill to grind it finely to make bone paste Mix it with the meat paste and pour it into a jacketed pot, keep it warm at 90°C for 10 minutes for enzyme sterilization, and then cool it down to below 56°C within 30 minutes;
[0084] (2) Add papain that accounts for 1.5‰ of its total weight to the meat and bone mixture prepared in the above step (1), and perform enzymatic hydrolysis reaction at 56°C for 4 hours to obtain 10kg meat enzymatic hydrolyzate (i.e. 5kg pork enzymatic hydrolyzate and 5kg chicken enzymatic hydrolyzate) and the mixture of 12kg pig bone enzymatic hydrolyzate;
[0085] (3) Mix the meat enzymatic hydrolyzate and pork bone enzymatic hydrolyzate prepared in the above step (2) with yeast extract and other auxiliary materials according to the amounts sh...
PUM
Login to View More Abstract
Description
Claims
Application Information
Login to View More