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Method for preparing compound seasoning with flavor of tomato braised beef brisket by combining vacuum frying technology 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, high energy consumption, etc., and achieve the effect of good taste, high production efficiency and rich nutrients

Active Publication Date: 2014-09-10
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 object of the present invention is exactly to provide a kind of method of vacuum frying and microcapsule embedding technology to prepare the compound seasoning of tomato sirloin taste, thereby provide the special local flavor and the purpose of preparation. 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 compound seasoning with flavor of tomato braised beef brisket by combining vacuum frying technology and microcapsule embedding 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: 35% palm oil, 10% butter (refined), 15% tomato paste, 10% beef, 7.5% white sugar, 5% tomato, 5.5% edible salt %, shallot 4%, monosodium glutamate 3%, garlic 2%, ginger 2%, star anise 0.5% and pepper 0.5%, of which 3 / 5 of beef is used for vacuum frying, 2 / 5 of beef is used for enzymatic hydrolysis, pepper and star anise 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 tomato sauce, 3 / 5 of beef, tomato, shallot, garlic , ginger, Chinese prickly ash and star anise are put into the vacuum frying equipment and then closed, and the vacuum pump is turned on to make the oil boil at 95°C-105°C. The time is 35-45 minutes. When the oil is boiling, the material can effectively...

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: 35kg of palm oil, 10kg of butter (refined), 15kg of tomato sauce, 10kg of beef, 7.5kg of white sugar, 5kg of tomato, 5.5kg of edible salt, 4kg of shallot, 3kg of monosodium glutamate, 2kg of garlic, 2kg of ginger, 0.5kg of star anise and 0.5kg of Chinese prickly ash, of which 6kg of beef is used for vacuum frying, 4kg of beef is used for enzymatic hydrolysis, and the Chinese prickly ash and star anise are 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, then add tomato sauce, 6kg beef and tomatoes, shallots, garlic, ginger, Prickly ash and star anise are put into the vacuum frying equipment and closed, and the vacuum pump is turned on to make the oil boil at 95°C-105°C. The...

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: 140kg of palm oil, 40kg of butter (refined), 60kg of tomato paste, 40kg of beef, 30kg of white sugar, 20kg of tomato, 22kg of edible salt, 16kg of chives, and 12kg of monosodium glutamate , 8kg of garlic, 8kg of ginger, 2kg of star anise and 2kg of Chinese prickly ash, among which 24kg of beef is used for vacuum frying, 16kg of beef is used for enzymatic hydrolysis, and Chinese prickly ash and star anise 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 and heat to 110°C, then add tomato sauce, 24kg beef and tomatoes, shallots, garlic, ginger, Prickly ash and star anise are put into the vacuum frying equipment and closed, and the vacuum pump is turned on to make the oil boil at 95°C-105°C...

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Abstract

The invention relates to a method for preparing compound seasoning with flavor of tomato braised beef brisket by combining a vacuum frying technology and a microcapsule embedding technology and aims to effectively solve the problems of great loss of nutritional ingredient, heavy pollution, high 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, adding tomato sauce, 3 / 5 of beef, tomato, chive, garlic, ginger, pepper and anise into a vacuum frying device and then sealing, boiling the oil at the temperature of 95 DEG C-105 DEG C, carrying out vacuum frying for 35-45 minutes, and adding salt, white granulated sugar and aginomoto to prepare vacuum fried product; adding water into 2 / 5 of beef, adding compound protease for enzymolysis when heating to 55 DEG C, then heating, deactivating enzyme and sterilizing to prepare an enzymolysis product; and adding the vacuum fried product and the enzymolysis product into glucose and hydrolyzed vegetable protein powder, heating, carrying out Maillard reaction, adding modified starch and carrying out microcapsule embedding, homogenizing and drying to obtain the compound seasoning with flavor of tomato braised beef brisket. The compound seasoning is scientific in formula, easy to operate, good in color, aroma and taste, rich in nutrition, energy-saving and environmentally friendly and high in production efficiency.

Description

technical field [0001] The invention relates to condiments, in particular to a compound seasoning with tomato and sirloin flavor prepared by combining vacuum frying and microcapsule embedding technology. Background technique [0002] The condiment industry is closely related to people's life. 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. Especially in today's day that people's life improves day by day, all the more so. 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 s...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/231A23L27/26
CPCA23L5/11A23L27/201A23L27/26A23L27/72A23V2002/00A23V2300/24
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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