A kind of preparation method of mutton flavor seasoning derived from mutton bone

A seasoning and mutton technology, applied in the direction of food science, etc., can solve the problems of unsatisfactory healthy and high-quality seasoning, not strong enough natural, single flavor, etc., to achieve the effect of improving comprehensive utilization rate, rich flavor, and enhancing characteristic flavor

Active Publication Date: 2016-03-02
中农科合肥食品营养与健康创新研究院有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

The current meat-flavored seasoning processing technology can only prepare meat-flavored seasoning products through natural reactions, while the characteristic flavor of mutton needs to be obtained through blending and adding chemical substances, but the flavor of the mutton seasoning products obtained through blending is single , not strong enough and natural enough to meet people's demand for healthy and high-quality seasoning
Secondly, there are still many problems in the aroma stability of the current mutton-flavored seasonings. The loss and deterioration of the aroma during the storage of the seasonings has always been a major problem that plagues seasoning manufacturers.

Method used

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  • A kind of preparation method of mutton flavor seasoning derived from mutton bone
  • A kind of preparation method of mutton flavor seasoning derived from mutton bone
  • A kind of preparation method of mutton flavor seasoning derived from mutton bone

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Embodiment example

[0030] (1) Hot-press extraction reaction: the lamb bones are cleaned and frozen after passing the inspection of auxiliary materials and raw material quality standards (GB2726-2005). Put the frozen sheep bone into the bone crusher for crushing, and the crushing particle size is 1.5cm. After mixing the broken sheep bone with water according to the mass ratio of 1:2.5, put it in a hot-pressure extraction tank, control the pressure at 0.2 MPa, and heat-press extraction for 2.5 hours. After the extraction is completed, the pressure is released and the air is released, so that the pressure in the hot-pressure extraction tank is reduced to 0 MPa, and the sheep bone hot-pressure extraction product is obtained.

[0031] (2) High-efficiency enzymatic hydrolysis reaction: use a gauze filter to remove the bone residue in the heat-pressure extraction product of sheep bone, and the filter cloth has a pore size of 100 mesh to 200 mesh. Add flavor protease (Soleibao company, enzyme activity ...

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Abstract

The invention discloses a preparation method of a goat bone source muttony seasoning. The method comprises the following steps: carrying out hot-pressing extraction; carrying out high-efficiency enzymolysis; properly performing the Maillard reaction; deoiling and removing slags; homogenizing and drying to obtain a finished product. According to the method, the muttony seasoning product with a moderate mutton characteristic flavor is prepared by using goat bones as the raw material and utilizing the natural reaction; not only can the double requirements of people on mouthfeel and health of the seasoning be met, but also the generated muttony seasoning product can have enduring, stable, full-bodied and natural fragrance.

Description

technical field [0001] The invention belongs to the technical field of seasoning for food processing and its manufacture, more specifically to a mutton-flavored seasoning for food processing and a manufacturing method thereof. Background technique [0002] my country is a big slaughtering and processing country of mutton sheep in the world, and the by-products of sheep bones produced thereupon are more than 1 million tons per year. However, the current utilization rate of sheep bones in my country only accounts for 5% of the production of sheep bones, and most of them are concentrated in bone meal, bone oil, and bone glue. There is a serious shortage of new high-value-added deep-processed products. It is a new trend in the development of modern seasonings to process meat-flavored seasonings using livestock and poultry bones as raw materials and following the manufacturing concept of "same origin of flavors". Its products can be widely used in instant noodle seasoning packets,...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/26A23L27/00
CPCA23L27/26
Inventor 张德权刘金凯高远王振宇陈丽李欣刘岳丁楷
Owner 中农科合肥食品营养与健康创新研究院有限公司
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