Method for preparing meat flavor by subcritical water treatment of livestock and poultry bones

A technology of subcritical water and meat flavor, applied in food preparation, application, food science and other directions, can solve problems such as waste, reduce production costs, protect the environment, and achieve the effect of sustainable green development

Inactive Publication Date: 2013-04-03
NANCHANG UNIV
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Problems solved by technology

[0002] my country is rich in livestock and poultry bone resources. According to statistics, the total meat output in my country is nearly 60 million tons, and nearly 20 million tons of various livestock and poultry bones are produced in the production process. Research shows that bones contain all the amino acids that make up protein, and the proportion is balanced , with a high level of essential amino acids, which belong to high-quality protein, but less t

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  • Method for preparing meat flavor by subcritical water treatment of livestock and poultry bones

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Effect test

Embodiment 1

[0008] Embodiment one, its preparation process is as follows figure 1 ;

[0009] 1. Pretreatment of livestock and poultry bones: ⑴ high-temperature and high-pressure cooking, take fresh livestock and poultry bones, remove the meat, and cook at 125°C for 60 minutes; Mesh sieve;

[0010] 2. Subcritical water treatment: ⑴Reaction, configure 15% livestock and poultry bone meal solution, place in a high-pressure reactor, control the temperature of the reactor at 160°C, and the reaction time is 2h. Cool immediately after the reaction is completed; The water-treated livestock and poultry bones were centrifuged at 4000r / min for 15min. (3) Spray drying, the inlet air temperature is 200°C, the outlet air temperature is 85°C, and the bone protein peptide of livestock and poultry after subcritical water treatment and centrifugation is spray-dried to obtain dry powder;

[0011] 3. Maillard reaction: (1) mixed reaction, mix livestock and poultry bone protein peptide with xylose and cyste...

Embodiment 2

[0013] Embodiment two, its preparation process is as follows figure 1 ;

[0014] 1. Pretreatment of livestock and poultry bones: ⑴ high-temperature and high-pressure cooking, take fresh livestock and poultry bones, remove the meat, and cook at 125°C for 60 minutes; Mesh sieve;

[0015] 2. Subcritical water treatment: ⑴Reaction, configure 15% livestock and poultry bone powder solution, place in a high-pressure reactor, control the temperature of the reactor at 180°C, and the reaction time is 1.5h. Cool immediately after the reaction is completed; Livestock and poultry bones treated with critical water, centrifuged at 4000r / min for 15min. (3) Spray drying, the inlet air temperature is 200°C, the outlet air temperature is 90°C, and the bone protein peptide of livestock and poultry after subcritical water treatment and centrifugation is spray-dried to obtain dry powder;

[0016] 3. Maillard reaction: (1) mixed reaction, mix livestock and poultry bone protein peptide with xylose...

Embodiment 3

[0018] Embodiment three, its preparation process is as follows figure 1 ;

[0019] 1. Pretreatment of livestock and poultry bones: ⑴ high-temperature and high-pressure cooking, take fresh livestock and poultry bones, remove the meat, and cook at 125°C for 60 minutes; Mesh sieve;

[0020] 2. Subcritical water treatment: ⑴Reaction, configure 15% livestock and poultry bone meal solution, place in a high-pressure reactor, control the temperature of the reactor at 200°C, and the reaction time is 1h. Cool immediately after the reaction is completed; The water-treated livestock and poultry bones were centrifuged at 4000r / min for 15min. (3) Spray drying, the inlet air temperature is 200°C, the outlet air temperature is 90°C, and the bone protein peptide of livestock and poultry after subcritical water treatment and centrifugation is spray-dried to obtain dry powder;

[0021] 3. Maillard reaction: (1) mixed reaction, mix livestock and poultry bone protein peptide with xylose and cys...

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Abstract

A method for preparing meat flavor by subcritical water treatment of livestock and poultry bones comprises the following steps: 1) preprocessing of the livestock and poultry bones; 2) subcritical water treatment comprising the steps of (1) reaction, which is that 15-25 percent of livestock and poultry bone powder solution are prepared, the solution is placed in a high-pressure reaction kettle, the temperature of the reaction kettle is controlled in a range of 160-240 DEG C and the reaction time is controlled in a range of 0.5-2 hours, and the solution is cooled immediately after the reaction is finished; (2) centrifugation, which is that centrifuging the livestock and poultry bones after the subcritical water treatment for 15 minutes at the rotating speed of 4,000 r/min is carried out; (3) spray drying, which is that controlling the air inlet temperature as 200 DEG C and the air outlet temperature in a range of 85 to 95 DEG C is carried out, and the spray drying for centrifuged livestock and poultry bone protein peptides is carried out after the subcritical water treatment to obtain dry powder; 3) Maillard reaction; and 4) providing physicochemical indexes and microbiological indexes in detection indexes. The method adopts the livestock and poultry bones as raw materials, so that wastes are changed to wealth, the environment is protected, and the production cost of essences is effectively reduced; and the prepared essences have vivid, pure and mellow meat flavor.

Description

technical field [0001] The invention relates to a method for preparing meat flavor essence by treating livestock and poultry bones with subcritical water. Background technique [0002] my country is rich in livestock and poultry bone resources. According to statistics, the total meat output in my country is nearly 60 million tons, and nearly 20 million tons of various livestock and poultry bones are produced in the production process. Research shows that bones contain all the amino acids that make up protein, and the proportion is balanced , with a high level of essential amino acids, which belong to high-quality protein, but less than 2% of these bones are deeply processed, resulting in great waste. How to use this good protein resource is imminent. Subcritical water refers to water that is heated above the boiling point (100°C) and below the critical point (374°C), and maintained in a liquid state through a pressure system, also known as "superheated water" or "high tempera...

Claims

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Application Information

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IPC IPC(8): A23L1/231A23L27/26
Inventor 王辉涂宗财尧思华刘光宪李金林张璆胡月明
Owner NANCHANG UNIV
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