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

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...

AI Technical Summary

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 than 2% of these bones are deeply processed, resulting in great waste. How to use this good protein resource is imminent

At present, the application of subcritical water is mostly in the treatment of volatile and semi-volatile organic pollutants in solid and semi-solid in various environmental samples, as well as the pretreatment or extraction process of samples, and the preparation of meaty flavors in Maillard reaction applications have not yet been reported

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