Preparation method of pure natural meat flavor seasoning

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...

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 only ordinary protein enzymatic hydrolysis. The enzymatic hydrolysis of protein is a general technology, such as the enzymatic hydrolysis method disclosed in patent 200910147208.5, which is only a general proteolysis technology and cannot directional enzymatic hydrolysis of proteins

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