Method of preparing meat-flavor essence from duck meat processing wastes

A meat flavor and waste technology, which is applied to the field of preparing meat flavor from duck meat processing waste, can solve problems such as resource waste, and achieve the effects of protecting the environment, increasing added value, and reducing production costs.

Inactive Publication Date: 2013-04-24
NANCHANG UNIV
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Problems solved by technology

Studies have shown that duck blood is rich in protein and has a complete range of essential amino acids, which has great potential in food industry applications. However, except for a small part of these blood and protein, they are directly eaten or added as raw materials to traditional foods such as pudding, bread, Except for biscuits, most of them are directly discarded, which not only causes a great waste of resources, but also brings huge pressure to the environment

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  • Method of preparing meat-flavor essence from duck meat processing wastes

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Embodiment 1

[0011] (1) The process of preparing meat flavor essence from duck blood, as attached figure 1 ;

[0012] 1. Fresh duck blood pretreatment: ⑴ anticoagulation, fresh duck blood, 1:4 ( v / v ) Add 3.8% sodium citrate solution; (2) Centrifuge at 4000r / min for 15min to separate the crude duck plasma;

[0013] 2. Preparation of enzymatic hydrolysis solution: (1) Enzymolysis, add 30000U / 100ml alkaline protease to plasma, adjust pH to 8.0, and react for 3 hours at 60°C; (2) Inactivate enzyme, heat at 100°C for 10 minutes;

[0014] 3. Maillard reaction: (1) mixed reaction, mix the enzymatic hydrolysis solution with xylose and cysteine ​​at a ratio of 1:1:0.2 (solid content ratio), adjust the pH to 7.5, and react at 110°C for 2 hours;

[0015] 4. Drying: Pass the Maillard reaction product through a spray dryer (control the inlet air temperature at 180°C-200°C, and the outlet air temperature at 85°C-90°C) to obtain dry essence powder;

[0016] 5. Detection: Detect the physical and ch...

Embodiment 2

[0030] (1) The process of preparing meat flavor essence from duck blood, as attached figure 1 ;

[0031] 1. Fresh duck blood pretreatment: ⑴ anticoagulation, fresh duck blood, 1:4 ( v / v ) Add 3.8% sodium citrate solution; (2) Centrifuge at 4000r / min for 15min to separate the crude duck plasma;

[0032] 2. Preparation of enzymatic hydrolysis solution: (1) Enzymolysis, adding 50000U / 100ml of alkaline protease to the plasma, adjusting the pH to 8.0, and reacting at 60°C for 3 hours; (2) Inactivating the enzyme, heating at 100°C for 10 minutes;

[0033] 3. Maillard reaction: (1) mixed reaction, mix the enzymatic solution with xylose and cysteine ​​at a ratio of 1:1:0.2 (solid content ratio), adjust the pH to 8.5, and react at 120°C for 2 hours;

[0034] 4. Drying: Pass the Maillard reaction product through a spray dryer (control the inlet air temperature at 180°C-200°C, and the outlet air temperature at 85°C-90°C) to obtain dry essence powder;

[0035] 5. Detection: Detect t...

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Abstract

The invention provides a method of preparing meat-flavor essence from duck meat processing wastes. The method uses the duck meat processing wastes as raw materials, an enzymatic hydrolysis is performed, xylose and cysteine are added, and a maillard reaction is carried out under a certain condition to prepare the essence rich in meat flavor. The method comprises the following steps: (1) pre-treatment of raw materials, comprising pre-treatment of duck blood, duck bone and duck viscera; (2) enzymatic hydrolysis, comprising through hydrolysis of alkaline protease, hydrolyzing proteins in the raw materials into small-molecule peptides and amino acids under catalysis of a protease; (3) maillard reaction; (4) drying and crushing to obtain dry essence powder; and (5) detection, comprising detection of physical and chemical indicators of the product and microbial indicators. According to the invention, the essence is prepared from the duck meat processing wastes, thereby changing waste into valuables, protecting the environment, improving added values and realizing low-carbon sustainable production; and the prepared essence is advantageous by real and mellow meat flavor.

Description

technical field [0001] The invention relates to a method for preparing meat flavor essence from duck meat processing waste. Background technique [0002] Meat flavor is a food flavor that has only been developed in the past 30 to 40 years. There are five main methods of preparation, namely dry grinding, freeze-drying, high-temperature and high-pressure cooking, acid hydrolysis and enzymatic hydrolysis. The first three methods use meat or meat dregs as raw materials, the cost is relatively high, and there are limitations in application; the acid hydrolysis protein method uses meat dregs, hair, etc. as raw materials, and uses acidic solution (mainly hydrochloric acid) to extract flavor substances to make flavors , but the biggest problem with the acid hydrolysis method is the production of the carcinogen chloropropanol, which has been banned in developed countries such as the European Union; Molecular protein is decomposed into small molecule peptides or amino acids, which ca...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/231A23L27/26
Inventor 王辉尧思华涂宗财刘光宪李瑞平
Owner NANCHANG UNIV
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