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Braised meat-flavored compound seasoning prepared by vacuum frying and microcapsule embedding technology

A compound seasoning and vacuum frying technology, which is applied in the field of condiments, can solve the problems of large loss of nutrients, unsatisfactory, low efficiency, etc., and achieve the effect of good taste, high production efficiency and rich nutrients

Active Publication Date: 2015-09-16
河南京华食品科技开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] For above-mentioned situation, in order to overcome the defective of prior art, the purpose of the present invention is exactly to provide a kind of braised meat flavor compound seasoning prepared in combination of vacuum frying and microcapsule embedding technology, thereby provide the novel flavor and application of preparation. Compound seasonings 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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  • Braised meat-flavored compound seasoning prepared by vacuum frying and microcapsule embedding technology

Examples

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, 10% lard, 9% pork, 8% bean paste, 6% sweet noodle sauce, 7.5% edible salt, 5% onion, soy sauce 5%, white sugar 4%, monosodium glutamate 3.5%, garlic 3%, ginger 2%, chili 1%, pepper 0.5% and star anise 0.5%, of which 3 / 5 of pork is used for vacuum frying, 2 / 5. For enzymatic hydrolysis, pepper, pepper and star anise are crushed into powder;

[0018] First add palm oil and lard to the vacuum frying equipment, preheat it to 115°C, put bean paste, sweet noodle sauce, 3 / 5 of pork, onion, garlic, ginger, pepper, pepper, star anise 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 convection and diffusion during the boiling process, which plays the role of natural stirring of the material. The vacuum frying time is 35-45 minutes, and the material boils in the oil. E...

Embodiment 2

[0022] In the specific implementation of the present invention, the seasoning is measured by the following weights: 35kg of palm oil, 10kg of lard, 9kg of pork, 8kg of soybean paste, 6kg of sweet noodle sauce, 7.5kg of edible salt, 5kg of onion, 5kg of soy sauce, 4kg of white granulated sugar, Made from 3.5kg of monosodium glutamate, 3kg of garlic, 2kg of ginger, 1kg of pepper, 0.5kg of peppercorns and 0.5kg of star anise, of which 5.4kg of pork is used for vacuum frying, 3.6kg of pork is used for enzymatic hydrolysis, and the pepper, peppercorns and star anise are crushed into powder;

[0023] First, add palm oil and lard into the vacuum frying equipment, preheat it to 115°C, put bean paste, sweet noodle sauce, 5.4kg pork and onion, garlic, ginger, pepper, pepper, star anise into the vacuum frying equipment and close it , Turn on the vacuum pump to make the oil boil at 95°C-105°C. The oil shows the characteristics of convection and diffusion during the boiling process, which p...

Embodiment 3

[0027] In the specific implementation of the present invention, the seasoning is based on the following weight: 34.5% palm oil, 10.5% lard, 8.5% pork, 8.5% bean paste, 5.8% sweet noodle sauce, 7.7% edible salt, 4.8% onion, soy sauce 5.3%, white sugar 3.7%, monosodium glutamate 3.8%, garlic 2.7%, ginger 2.2%, pepper 0.9%, pepper 0.55% and star anise 0.55%, of which 3 / 5 of pork is used for vacuum frying, 2 / 5. For enzymatic hydrolysis, pepper, pepper and star anise are crushed into powder;

[0028]First add palm oil and lard to the vacuum frying equipment, preheat it to 115°C, put bean paste, sweet noodle sauce, 3 / 5 of pork, onion, garlic, ginger, pepper, pepper, star anise 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 convection and diffusion during the boiling process, which plays the role of natural stirring of the material. The vacuum frying time is 35-45 minutes, and the mater...

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Abstract

The invention relates to a red-cooked pork flavor type 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 ingredient, 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 thick broad-bean sauce, sweet flour paste, 3 / 5 of pork, onions, garlic, gingers, hot pepper, pepper and anise 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 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 has the energy-saving and environment-friendly effects.

Description

technical field [0001] The invention relates to condiments, in particular to a braised meat-flavored compound seasoning prepared by combining vacuum frying and microcapsule embedding techniques. Background technique [0002] Condiments are 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 improvement of people's living standa...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/231A23L27/26
CPCA23L27/26A23L27/72
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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