Preparation method of pure natural meat flavor seasoning

A seasoning, pure natural technology, applied in the field of preparation of pure natural meat seasoning, can solve the problem of inability to directional enzymolysis of protein, etc., and achieve the effects of improving product quality, increasing stability, and increasing width and thickness

Active Publication Date: 2014-07-09
四川美味源食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Using different combinations of protein endonucleases and exonucleases, the types of polypeptides and free amino acids obtained are different, especially the control of the degree of enzymatic hydrolysis is very important. If the production of free amino acids is not controlled, it is

Method used

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  • Preparation method of pure natural meat flavor seasoning

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] After the live chicken is slaughtered, remove the feathers and viscera, freeze the whole chicken, weigh 100kg after freezing hard, crush it into 3mm meat pieces with a frozen meat crusher, then put it into a cooking pot, add 20kg of water, heat up to 100°C, and keep warm 5 hours, then carry out the soup slag separation with frame type centrifuge, rotating speed is 1000rpm, obtain chicken slag and chicken soup, put chicken soup into storage tank and store, chicken slag grinds into slurry with bone mud machine, puts into enzymolysis tank, Add 200kg of water, add 0.2kg of bromelain and 0.1kg of Novozymes flavored protease, keep warm at 40°C for enzymolysis to obtain an enzymolysis mixture (the liquid substance is enzymolysis gravy), take a sample every 30 minutes to measure the state of free amino acids in the enzymolysis gravy Nitrogen content, when the content of free amino acid nitrogen in the enzymolysis gravy reaches 2% of the dry matter weight of the enzymolysis mixtu...

Embodiment 2

[0031]Weigh 100kg of frozen beef, crush it into 10mm meat pieces with a frozen meat crusher, then put it into a cooking pot, add 50kg of water, heat up to 130°C, keep it warm for 1 hour, and then use a rack type centrifuge to separate the soup residue. The rotation speed is 1000rpm to obtain beef dregs and beef soup, put the beef broth into a storage tank for storage, grind the beef dregs into a slurry with a bone mud machine, put them into an enzymatic hydrolysis tank, add 100kg of water, add 2kg of bromelain, 1kg of Novozyme flavor Protease, heat preservation at 65°C to obtain enzymatic hydrolysis mixture (the liquid substance is enzymatic gravy), take a sample every 30 minutes to measure the content of free amino acid nitrogen in the enzymatic gravy, when the content of free amino acid nitrogen in the enzymatic gravy When the dry matter weight of the enzymolysis mixture reaches 4%, the temperature is raised to 95° C. and kept for 20 minutes to sterilize the enzyme. Separati...

Embodiment 3

[0034] Weigh 100kg of frozen headless prawns, crush them into 5mm meat pieces with a frozen meat crusher, then put them into a cooking pot, add 30kg of water, raise the temperature to 110°C, keep warm for 3 hours, and then use a rack type centrifuge to remove the soup dregs Separation, rotating speed is 1500rpm, obtain shrimp meat dregs and shrimp broth, put the shrimp broth into storage tank for storage, grind the shrimp meat dregs into a slurry with a bone mud machine, put them into an enzymatic hydrolysis tank, add 150kg of water, and add 1kg of bromelain , 0.5kg Novozymes flavored protease, heat-preserved and enzymolyzed at 50°C to obtain the enzymolysis mixture (the liquid substance is the enzymolysis gravy), take a sample every 30 minutes to measure the content of free amino acid nitrogen in the enzymolysis gravy, when the enzymolysis gravy When the content of free amino acid nitrogen in the medium reaches 3% of the dry matter weight of the enzymatic hydrolysis mixture, t...

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Abstract

The invention discloses a preparation method of a pure natural meat flavor seasoning. The preparation method comprises the following steps: stewing preprocessed frozen meat at the high temperature, and then centrifuging to obtain meat residue, pulping the meat residue and then carrying out enzymolysis by using bromelain and novozymes flavor protease, storing broth for later use, deactivating enzyme and sterilizing the meat juice after carrying out enzymolysis, centrifuging and removing bone residue, and then mixing the meat juice with the storage broth, then concentrating in vacuum to obtain semi-solid state seasoning, carrying out spray drying, sieving and then packaging. By stewing at the high temperature, the product has the stewing feeling of over-fired and stewed soup; two enzymes are combined for carrying out enzymolysis and a generation quantity of free amino acids is controlled, thus the product is more delicious in taste and richer in flavor; by compounding the broth obtained by stewing at the high temperature with the meat juice obtained by enzymolysis, the width and the thickness of the prepared product are increased; by spray drying, all nutritional ingredients can be perfectly retained, the quality of the product can be improved and the quality guaranteeing period can be prolonged; the prepared product is the pure natural meat flavor seasoning which can be comparable with high-quality products in international similar products.

Description

technical field [0001] Embodiments of the present invention relate to the technical field of condiment production, and more specifically, embodiments of the present invention relate to a preparation method of pure natural meat-flavored seasoning. Background technique [0002] Chinese cuisine is extensive and profound, has a long history, and has been carefully crafted for five thousand years. It is rich in variety, delicious in color, fragrance, and famous all over the world. The secret of Chinese food lies in the cooking skills and the adjustment of taste. Condiments play a very important role in Chinese food and food processing industry. There are many kinds of condiments, including fermented condiments, synthetic condiments, compound condiments and natural condiments, and natural condiments are divided into raw material type and extraction type. With the development of the economy and the improvement of people's consumption level, people's pursuit of food, delicacy, nutr...

Claims

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Application Information

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IPC IPC(8): A23L1/231A23P1/06A23L27/26A23P10/40
CPCA23L27/10A23L27/88
Inventor 李科德
Owner 四川美味源食品有限公司
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