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Method for preparing meat flavour essence through solid state fermentation

A meat flavor, solid state fermentation technology, applied in the field of food, can solve the problems of increasing product production costs, affecting promotion, and high prices, and achieving the effects of convenient operation, saving enzyme preparations, and simple methods

Active Publication Date: 2013-09-11
SHANDONG TIANBO FOOD INGREDIENTS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the price of commercial enzyme preparations is higher, which increases the production cost of the product and affects the promotion of the actual production of this method.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A method for preparing meat flavor essence by solid-state fermentation, the steps are as follows:

[0033] ⑴ Remove impurities from the soybean meal (cake), crush it with a grinder, mix 400g of soybean meal, 30g of bran, and 10g of fried wheat evenly, cook at 100°C for 30min, and cool to room temperature; : 1 ratio mixed evenly, according to 10 7 Inoculate with the inoculum amount of spores / g material, mix well, spread evenly in the culture tray, then place the culture tray at 28°C, and cultivate for 60h under the condition of 80% relative humidity to obtain the required solid fermentation product.

[0034] (2) Take 100g of solid fermented product, 200g of fresh beef, add 300g of saline with a mass concentration of 3%, add 0.05g of trypsin, enzymatically hydrolyze at a constant temperature of 50°C for 4h, heat up to 90°C and inactivate the enzyme for 15min, cool to room temperature, and obtain the desired Add 4g of glucose, 2g of xylose, 3g of cysteine, 4g of glycine, ...

Embodiment 2

[0037] A method for preparing meat flavor essence by solid-state fermentation, the steps are as follows:

[0038] ⑴ Remove impurities from soybean meal (cake), crush it with a grinder, mix 400g soybean meal, 20g bran, 8g corn flour, and 5g fried wheat evenly, cook at 121°C for 15min, and cool to room temperature; The number of mold spores / the number of spores of Mucor radiata=3:1:2, mix evenly, press 10 8The inoculum amount of spores / g material is inoculated and mixed evenly, and spread evenly in the culture tray, and then the culture tray is placed at 30°C and the relative humidity is 85% and cultivated for 56h to obtain the required solid fermentation product.

[0039] (2) Take 100g of solid fermented product, 150g of fresh pork, add 300g of saline with a mass concentration of 4%, add 0.04g of compound protease, 0.02g of flavor protease, enzymolyze at a constant temperature of 55°C for 3h, heat up to 80°C to inactivate the enzyme for 20min, cool to At room temperature, the ...

Embodiment 3

[0042] A method for preparing meat flavor essence by solid-state fermentation, the steps are as follows:

[0043] (1) Remove impurities from the soybean meal (cake), crush it with a grinder, take 400g of soybean meal, 18g of bran, 12g of sorghum rice flour, millet flour, and 5g of fried wheat, mix them evenly, cook at 121°C for 15min, and cool to room temperature; the number of Aspergillus oryzae spores / The number of Bacillus natto / the number of spores of Rhizopus oligosporum = 1:1:1 ratio and mix evenly, according to 10 6 The inoculum amount of spores / g material is inoculated and mixed evenly, and spread evenly in the culture tray, and then the culture tray is placed at 30°C and the relative humidity is 70% and cultivated for 48h to obtain the required solid fermentation product.

[0044] (2) Take 100g of solid fermented product, 250g of fresh chicken, add 400g of saline with a mass concentration of 1%, add 0.04g of neutral protease, enzymolyze at a constant temperature of...

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PUM

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Abstract

The invention relates to a method for preparing a meat flavour essence through solid state fermentation, and the method comprises the following steps of: removing impurities contained in bean pulp, smashing the bean pulp, then adding auxiliary materials, uniformly mixing, then cooking, and cooling; inoculating microbes, then fermenting, adding fresh meat, salty water and protease, uniformly mixing, carrying out enzymolysis and enzyme deactivation, and cooling to room temperature to obtain enzymatic hydrolysate; and adding reducing sugar, amino acid and thiamine to the enzymatic hydrolysate, uniformly mixing, and carrying out maillard reaction at 90-120 DEG C for 1-4 hours to obtain the meat flavour essence. The meat flavour essence prepared through the method disclosed by the invention has the advantages of rich meat flavour, full taste and lasting after-taste and certain nutritional health-care action; and the method disclosed by the invention can be used for preparing the protein hydrolysate by partially or completely substituting a protease preparation generated in the fermentation process of the microbes for a commercial enzyme preparation, thereby saving a large quantity of expensive enzyme preparations and reducing the production cost.

Description

technical field [0001] The invention belongs to the technical field of food and relates to a meat flavor essence, in particular to a method for preparing meat flavor essence by solid-state fermentation. Background technique [0002] my country's annual soybean output is about 16.4 million, accounting for 9% of the world's total output, ranking third. The soybean cake, a by-product of soybean processing alone, amounts to more than 200,000 tons every year. Most of them are used as low-value feed or fertilizer, with extremely low utilization efficiency and serious waste of resources. The high-yield and low-yield of soybean planting in my country are in stark contrast to the high-yield, high-yield and even low-yield high-yield of developed countries such as the United States and Japan. Therefore, the development and utilization of soybean protein resources has become the general trend. Strengthen the research and development of soybean protein and make it industrialized. [0...

Claims

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Application Information

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IPC IPC(8): A23L1/231A23L1/23A23L27/26A23L27/24
Inventor 张伟伟赵彦刚李秉业李洪久
Owner SHANDONG TIANBO FOOD INGREDIENTS
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