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Mutton soup fine powder and preparation method thereof

A technology of mutton and broth, which is applied in the field of mutton broth powder and its preparation, can solve the problems of mutton with strong fishy smell, poor sanitation and safety, and large randomness, and achieve the effects of convenience in eating, extended shelf life, and rich nutrition

Inactive Publication Date: 2012-10-17
TIANJIN GUOZHIYUAN BIOLOGICAL TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the strong fishy smell of mutton, the procedures and auxiliary materials for stewing soup are very particular. Stable, poor health and safety

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] A kind of fine powder of mutton broth, which is composed of 50 parts of Maillard reaction solution, 48 parts of wall material aqueous solution, and 2 parts of emulsifier; the specific preparation method is as follows:

[0041] (1) Preparation of mutton enzymatic hydrolyzate:

[0042] 46 parts of mutton, 46 parts of water, 0.8 parts of papain, 2 parts of green onion, 2 parts of ginger, 1.1 parts of pepper, 1.1 parts of grass fruit, and 1 part of cinnamon.

[0043] Put the treated mutton and spices into a reaction container, add 2 times the mass of water to it, and add mandarin protease, enzymatically hydrolyze at 56°C for 2 hours, then heat to 100°C to inactivate the enzyme for 10min, and filter the enzymatic solution .

[0044] (2) Preparation of Maillard reaction solution:

[0045] 22.5 parts of mutton enzymatic hydrolysis solution, 20 parts of sheep oil, 20 parts of chicken bone oil, 10 parts of salt, 10 parts of monosodium glutamate, 1.5 parts of 5'-taste nucleotid...

Embodiment 2

[0053] A kind of fine powder of mutton broth, which is composed of 60 parts of Maillard reaction solution, 30 parts of wall material aqueous solution and 5 parts of emulsifier; the specific preparation method is as follows:

[0054](1) Preparation of mutton enzymatic hydrolyzate:

[0055] 42 parts of mutton, 50 parts of water, 1.0 parts of protease, 4.8 parts of spices; wherein the spices are: 1.5 parts of green onion, 1.6 parts of ginger, 0.5 parts of Chinese prickly ash, 0.6 parts of grass fruit, 0.6 parts of cinnamon; the protease is papain, flavor protease (1: 1).

[0056] Put the treated mutton and spices into a reaction container, add 1.5 times the mass of water, add papain and flavor protease, enzymolyze at 50°C for 3h, then heat to 100°C to inactivate the enzyme for 10min, and filter Obtain mutton enzymatic hydrolyzate;

[0057] (2) Preparation of Maillard reaction solution:

[0058] 19 parts of mutton enzymatic hydrolysis solution, 15 parts of sheep oil, 15 parts o...

Embodiment 3

[0066] A kind of fine powder of mutton broth, which is composed of 68 parts of Maillard reaction solution, 40 parts of wall material aqueous solution and 3 parts of emulsifier; the specific preparation method is as follows:

[0067] (1) Preparation of mutton enzymatic hydrolyzate:

[0068] 50 parts of mutton, 42 parts of water, 0.6 parts of protease, 9.2 parts of spices; the spices are: 2.4 parts of green onion, 2.4 parts of ginger, 1.5 parts of Chinese prickly ash, 1.5 parts of grass fruit, 1.4 parts of cinnamon; the protease is flavor protease, alkaline protease (1 :1).

[0069] Put the treated mutton and spices into a reaction container, add 1 times the mass of water, add flavor protease and alkaline protease, enzymolyze at 45°C for 4h, then heat to 100°C to inactivate the enzyme for 10min, and Filter to obtain the mutton enzymatic hydrolyzate;

[0070] (2) Preparation of Maillard reaction solution:

[0071] 16 parts of mutton enzymatic hydrolysis solution, 19 parts of s...

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Abstract

The invention relates to a preparation method of mutton soup fine powder. The preparation method mainly comprises the technical units of preparation of mutton enzymolysis solution, preparation of Maillard reaction liquid, microencapsulation, spray drying, and on the like. The preparation method is as follows: arranging the processed mutton, scallion, ginger, pepper and other raw materials in a reaction container, adding one or more protease, carrying out enzymolysis, performing enzyme inactivation, filtering; adding mutton fat, edible salt, monosodium glutamate, white sugar, amino acid and other components in the enzymolysis solution, carrying out Maillard reaction at a high temperature, cooling the obtained reaction solution, adding wall material and emulsifier according to ratio, emulsifying completely, performing spray drying to the emulsified material, and forming powder. The mutton soup fine powder prepared by the invention has thick meaty and verisimilar fragrance, and contains amino acid and a plurality of nutrient substances needed by human body, so the mutton soup fine powder is a healthy fine seasoning product.

Description

technical field [0001] The invention belongs to the technical field of food additives, and relates to the development of a series of mutton broth fine powder products, in particular to a mutton broth fine powder and a preparation method thereof. Background technique [0002] Mutton is one of the livestock meat widely consumed by consumers all over the world. Its meat is tender and delicious. It is a high-protein, low-fat, low-cholesterol and high-nutrition meat with certain nourishing effects, especially rich in amino acids. , The variety is complete, and the content of some amino acids such as lysine, arginine, and histidine is higher than that of beef and pork, and is easily digested and absorbed by the human body. Through the research of ancient Chinese medicine and the analysis of residents' consumption habits, mutton is a good product for tonic and Yang in winter, especially a bowl of stewed mutton soup in cold winter can warm the body and relieve the cold, and make the...

Claims

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Application Information

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IPC IPC(8): A23L1/231A23L27/26
Inventor 王国良
Owner TIANJIN GUOZHIYUAN BIOLOGICAL TECH
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