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Compound seasoning prepared by vacuum frying and microcapsule embedding technology

A compound seasoning and vacuum frying technology, applied in the field of condiments, can solve the problems of large loss of nutrients, unsatisfactory, low efficiency, etc., and achieve the effects of good taste, high production efficiency, and scientific and unique preparation methods

Active Publication Date: 2016-01-13
河南京华食品科技开发有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0007] In view of the above situation, in order to overcome the defects of the prior art, the purpose of the present invention is to provide a compound seasoning prepared by combining vacuum frying and microcapsule embedding technology, thereby providing a novel compound seasoning with special local flavor and application , can effectively solve the problems of traditional compound seasonings such as large loss of nutrients, heavy pollution, high energy consumption, low efficiency, and failure to meet various needs

Method used

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  • Compound seasoning prepared by vacuum frying and microcapsule embedding technology

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Experimental program
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Effect test

Embodiment 1

[0017] In the specific implementation of the present invention, the seasoning is based on the following weight: 35% palm oil, 15% lard, 12% sweet noodle sauce, 10% meat, 5% green onion, 4.5% edible salt, 4% soy sauce, white sugar 3%, monosodium glutamate 3%, ginger 2%, pepper 1.5%, star anise 1.5%, cinnamon 1.5%, cumin 1.5% and clove 0.5%, of which 3 / 5 of the meat is used for vacuum frying, 2 / of the meat 5. For enzymolysis, prickly ash, star anise, cinnamon, cumin and cloves are crushed into powder, and the meat is any one of fresh chicken, pork, beef, mutton, donkey meat, etc., which can be selected according to the desired flavor;

[0018] First, add palm oil and lard into the vacuum frying equipment, preheat to 110°C, put the sweet noodle sauce, 3 / 5 of the meat, green onions, ginger, pepper, star anise, cinnamon, cumin, and cloves into the vacuum frying equipment After closing, turn on the vacuum pump to make the oil boil at 95°C-105°C. The oil shows the characteristics of...

Embodiment 2

[0022] In the specific implementation of the present invention, the seasoning is measured by the following weights: 35kg of palm oil, 15kg of lard, 12kg of sweet noodle sauce, 10kg of meat, 5kg of green onion, 4.5kg of edible salt, 4kg of soy sauce, 3kg of white granulated sugar, 3kg of monosodium glutamate, ginger 2kg, 1.5kg of pepper, 1.5kg of star anise, 1.5kg of cinnamon, 1.5kg of cumin and 0.5kg of clove, of which 6kg of meat is used for vacuum frying, 4kg of meat is used for enzymatic hydrolysis, pepper, star anise, cinnamon, cumin and The cloves are ground into powder, and the meat is any of fresh chicken, pork, beef, mutton, donkey meat, etc., which can be selected according to the desired flavor;

[0023] First, add palm oil and lard into the vacuum frying equipment, preheat it to 110°C, put sweet noodle sauce, 6kg meat, green onions, ginger, pepper, star anise, cinnamon, cumin, and cloves into the vacuum frying equipment and close it. Turn on the vacuum pump to make ...

Embodiment 3

[0027]In the specific implementation of the present invention, the seasoning is based on the following weight: 34% palm oil, 16% lard, 11.5% sweet noodle sauce, 10.5% meat, 4.7% green onion, 4.8% edible salt, 3.7% soy sauce, white sugar 3.4%, monosodium glutamate 2.6%, ginger 2.4%, pepper 1.4%, star anise 1.6%, cinnamon 1.4%, cumin 1.6% and clove 0.4%, of which 3 / 5 of the meat is used for vacuum frying, 2 / of the meat 5. For enzymolysis, prickly ash, star anise, cinnamon, cumin and cloves are crushed into powder, and the meat is any one of fresh chicken, pork, beef, mutton, donkey meat, etc., which can be selected according to the desired flavor;

[0028] First, add palm oil and lard into the vacuum frying equipment, preheat to 110°C, put the sweet noodle sauce, 3 / 5 of the meat, green onions, ginger, pepper, star anise, cinnamon, cumin, and cloves into the vacuum frying equipment After closing, turn on the vacuum pump to make the oil boil at 95°C-105°C. The oil shows the chara...

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Abstract

The invention relates to a compound seasoning prepared by combining vacuum frying and a microcapsule embedding technology, and effectively solves the problem that conventional compound seasoning is great in loss of nutritional ingredients, great in pollution, great in source consumption and low in efficiency. The method comprises the following steps: warming palm oil and lard oil to 110 DEG C; feeding sweet flour paste, 3 / 5 of pork, green Chinese onions, gingers, pepper, anise, cinnamon, fennel and syzygium aromaticum into vacuum frying equipment, and closing; boiling the oil at 95-105 DEG C; vacuum frying for 35-45 minutes; adding salt, white granulated sugar and monosodium glutamate to obtain a vacuum frying product; adding water into 2 / 5 of pork, heating to 55 DEG C, adding compound protease for enzymolysis, warming, deactivating enzymes and sterilizing to obtain enzymatic hydrolysate; and adding the vacuum frying product and the enzymatic hydrolysate into glucose and hydrolyzed plant protein powder, heating for performing Maillard reaction, adding modified starch for microcapsule embedding, homogenizing and drying. The seasoning provided by the invention is scientific in formula, easy to operate, excellent in color, aroma and taste, abundant in nutrition, and high in production efficiency and had the energy-saving and environment-friendly effects.

Description

technical field [0001] The invention relates to condiments, in particular to a compound condiment prepared by combining vacuum frying and microcapsule embedding techniques. Background technique [0002] The condiment industry is an important part of the food industry and is closely related to people's lives. As the saying goes, "Food is the most important thing for the people, and taste is the first food." Food is inseparable from delicious food. According to the data, foreign countries began to study compound seasonings in the 1950s. In the 1970s, they became the subject of scrambled development. The share of seasoning has accounted for more than 80%. Although the annual growth rate of my country's compound seasoning is as high as 20%, it is far from meeting the demand in terms of the total amount. As far as varieties are concerned, they also focus on a few flavors such as spicy. Compound seasoning is still in the strong development stage in China. [0003] With the im...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/10A23L27/20
CPCA23L27/10A23L27/20
Inventor 张京李玉峰肖建东王文芳程军营蔡兴亮张伟科丁朝飞赵红振李学斌
Owner 河南京华食品科技开发有限公司
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