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Method for preparing spiced beef flavored compound seasoning by combining vacuum frying and microencapsulating 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 rich nutrients, high production efficiency and easy operation

Active Publication Date: 2015-06-24
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] 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 method for preparing spiced beef-flavored compound seasoning by combining vacuum frying and microcapsule embedding technology, so as to provide a special flavor and application. The new compound seasoning 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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  • Method for preparing spiced beef flavored compound seasoning by combining vacuum frying and microencapsulating technology

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Effect test

Embodiment 1

[0018] In concrete implementation, the present invention is realized by the following steps:

[0019] (1) Ingredients: It is composed of the following raw materials by weight percentage: 36% palm oil, 14% butter (refined), 12% sweet noodle sauce, 10% beef, 5% green onion, 4.5% edible salt, 4% soy sauce, 3% white sugar, 3% monosodium glutamate, 2% ginger, 1.5% pepper, 1.5% star anise, 1.5% cinnamon, 1.5% cumin and 0.5% clove, of which 3 / 5 of beef is used for vacuum frying, 2 / 5. For enzymatic hydrolysis, pepper, star anise, cinnamon, cumin and cloves are crushed into powder;

[0020] (2) Vacuum frying: According to the above ingredients, first add palm oil and butter to the vacuum frying equipment, preheat and heat to 110°C, add sweet noodle sauce, 3 / 5 of beef, green onions, ginger, peppercorns, star anise , cinnamon, cumin and cloves are put into the vacuum frying equipment and closed, and the vacuum pump is turned on to make the oil boil at 100°C. The oil shows the character...

Embodiment 2

[0024] The present invention can also be realized by the following steps in concrete implementation:

[0025] (1) Ingredients: It is composed of the following raw materials by weight: 36kg of palm oil, 14kg of butter (refined), 12kg of sweet noodle sauce, 10kg of beef, 5kg of green onions, 4.5kg of edible salt, 4kg of soy sauce, 3kg of white sugar, 3kg of monosodium glutamate, Ginger 2kg, pepper 1.5kg, star anise 1.5kg, cinnamon 1.5kg, cumin 1.5kg and clove 0.5kg, of which 6kg beef is used for vacuum frying, 4kg beef is used for enzymatic hydrolysis, pepper, star anise, cinnamon, cumin and clove crushed into powder;

[0026] (2) Vacuum frying: According to the above ingredients, first add palm oil and butter to the vacuum frying equipment, preheat and heat to 110°C, add sweet noodle sauce, 6kg beef and green onions, ginger, pepper, star anise, cinnamon, Put cumin and cloves into the vacuum frying equipment and close it. Turn on the vacuum pump to make the oil boil at 100°C. T...

Embodiment 3

[0030] In specific implementation, the present invention can also be realized by the following steps:

[0031] (1) Ingredients: It is composed of the following raw materials by weight: 144kg of palm oil, 56kg of butter (refined), 48kg of sweet noodle sauce, 40kg of beef, 20kg of green onions, 18kg of edible salt, 16kg of soy sauce, 12kg of white sugar, 12kg of monosodium glutamate, ginger 8kg, 6kg Zanthoxylum bungeanum, 6kg star anise, 6kg cinnamon bark, 6kg cumin and 2kg cloves, of which 24kg beef is used for vacuum frying, 16kg beef is used for enzymatic hydrolysis, and Zanthoxylum bungeanum, star anise, cinnamon bark, cumin and cloves are crushed into powder;

[0032] (2) Vacuum frying: According to the above ingredients, first add palm oil and butter to the vacuum frying equipment, preheat to 110°C, add sweet noodle sauce, 24kg beef and green onions, ginger, pepper, star anise, cinnamon, Put cumin and cloves into the vacuum frying equipment and close it. Turn on the vacuum...

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Abstract

The invention relates to a method for preparing a spiced beef flavored compound seasoning by combining vacuum frying and a microencapsulating technology, effectively solving the problems of large loss of nutritional ingredients, large pollution, large energy consumption and low efficiency of a conventional compound seasoning. The method comprises the following steps: heating palm oil and beef tallow to 110 DEG C, then charging sweet sauce, 3 / 5 of beef, green Chinese onion, ginger, pepper, anise, cassia bark, fennel and clove in vacuum frying equipment, then closing to ensure that the palm oil and the beef tallow are boiled at a temperature of 95-105 DEG C, vacuum-frying for 35-45 minutes, and adding salt, sugar and monosodium glutamate to obtain a vacuum frying product; adding water into 2 / 5 of beef, adding compound protease for enzymolysis when heating to 55 DEG C, heating again, and performing enzyme deactivation and sterilization to obtain an enzymolysis product; and adding glucose and hydrolyzed vegetable protein into the vacuum frying product and the enzymolysis product, heating, performing a Maillard reaction, adding modified starch for microencapsulating, homogenizing, and drying to obtain the spiced beef flavored compound seasoning. The spiced beef flavored compound seasoning is scientific in formula, easy to operate, excellent in color, flavor and taste, rich in nutrients and high in production efficiency and has energy-saving and environment-friendly effects.

Description

technical field [0001] The invention relates to seasonings, in particular to a method for preparing spiced beef-flavored compound seasonings by combining vacuum frying and microcapsule embedding techniques. Background technique [0002] Condiments are necessary for people's lives and directly affect people's quality of life. As the saying goes, "Food is the most important thing for people, and taste is the first thing for food." Delicious food is inseparable from delicious food. Because of this, people attach great importance to the research and development of seasonings. According to the data, the research on compound seasonings began in foreign countries in the 1950s. , and the application is very common, and the quality is also high. The share of compound seasoning in the market 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 v...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/231A23L27/26
CPCA23L5/11A23L27/26
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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