Method for preparing mutton spice by virtue of Maillard reaction

A Maillard reaction, mutton technology, applied in food preparation, application, food science and other directions, can solve the problems of inability to satisfy consumers, the meat taste is not delicious enough, do not like mutton, etc., and achieve a small amount of mutton flavor, delicious taste, The effect of improving antibacterial and antioxidant properties

Inactive Publication Date: 2015-03-25
广东华馨香料有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the smell of mutton is heavy and has a strong smell of mutton, which is the main reason why some people don't like mutton
[0003] Lamb spices are rarely seen in the market at present, even if there are, they still r

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0018] Example one

[0019] S1 Grind the fresh lamb with a meat grinder, add water that is twice the mass of lamb, add alkaline protease in the amount of 1000 U per gram of lamb, and enzymatically hydrolyze at 50 ℃ for 4 hours. After the enzyme is inactivated, the supernatant is obtained as enzymatic hydrolysis liquid;

[0020] S2 Add xylose and glutamic acid to the enzymatic hydrolysate and react at 80℃ for 3h to obtain Maillard reaction product. The added amount of xylose is 2% of the enzymatic hydrolysate mass, and the added amount of glutamic acid is enzyme 1% of the mass of the solution;

[0021] S3 Add salt, white sugar, monosodium glutamate, minced ginger, pepper powder, cumin powder, cinnamon powder to the Maillard reaction product for seasoning, stir evenly and cool to room temperature. The added amount of salt, white sugar, and MSG are all Maillard 0.5% of the mass of the German reaction product, the addition amount of ginger, pepper powder, fennel powder, and cinnamon po...

Example Embodiment

[0023] Example two

[0024] S1 Grind the fresh lamb with a meat grinder, add water 3 times the weight of lamb, add alkaline protease at the amount of 2000U per gram of lamb, enzymatically hydrolyze at 55°C for 4h, and obtain the supernatant after inactivating the enzyme is enzymatic hydrolysis liquid;

[0025] S2 Add xylose and glycine to the enzymatic hydrolysate and react at 150℃ for 0.5h to obtain Maillard reaction product. The added amount of xylose is 5% of the enzymatic hydrolysate quality, and the added amount of amino acid is the enzymatic hydrolysed quality. 3% of

[0026] S3 Add salt, white sugar, monosodium glutamate, minced ginger, pepper powder, cumin powder, cinnamon powder to the Maillard reaction product for seasoning, stir evenly and cool to room temperature. The added amount of salt, white sugar, and MSG are all Maillard 1% of the mass of the German reaction product, the addition amount of ginger, pepper powder, fennel powder, and cinnamon powder are all 0.3% of t...

Example Embodiment

[0028] Example three

[0029] S1 Grind the fresh lamb with a meat grinder, add water twice the weight of lamb, add alkaline protease at the amount of 1500U per gram of lamb, and hydrolyze at 53℃ for 6 hours. After the enzyme is inactivated, the supernatant is obtained as enzymatic hydrolysis. liquid;

[0030] S2 Add xylose and amino acids to the enzymatic hydrolysate and react at 115℃ for 2h to obtain Maillard reaction product. The added amount of xylose is 3% of the enzymatic hydrolysate mass, and the added amount of arginine is the enzymatic hydrolysate 2% of quality;

[0031] S3 Add salt, white sugar, monosodium glutamate, minced ginger, pepper powder, cumin powder, cinnamon powder to the Maillard reaction product for seasoning, stir evenly and cool to room temperature. The added amount of salt, white sugar, and MSG are all Maillard 0.75% of the mass of the German reaction product, and the addition amount of ginger, pepper powder, fennel powder, and cinnamon powder are all 0.25%...

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PUM

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Abstract

The invention relates to the field of preparation of spices and particularly relates to a method for preparing a mutton spice by virtue of a Maillard reaction. The method comprises the following steps: (S1) mincing fresh mutton by virtue of a mincing machine, adding water and alkaline protease to carry out enzymolysis, and carrying out enzyme deactivation to obtain liquid supernatant, namely hydrolytic liquid; (S2) adding xylose and amino acid into the hydrolytic liquid, and reacting to obtain a Maillard reaction product; (S3) adding table salt, white granulated sugar, monosodium glutamate, bruised ginger, pepper powder, fennel powder and cassia bark powder into the Maillard reaction product, seasoning, uniformly stirring, and cooling to the room temperature to obtain a seasoned mixture; and (S4) carrying out spray drying and sterilization on the seasoned mixture, and finally packaging to obtain the finished mutton spice. The mutton spice is a natural perfume, simple and reasonable in process and high in nutrition value; by virtue of the Maillard reaction, the bacteria resistance and the oxidation resistance of the mutton spice are improved, the mutton smell is substantially reduced but not completely eliminated, and the little mutton flavor is preserved and is greatly improved; the mutton spice is delicious in taste and is suitable for being eaten by the majority of people.

Description

technical field [0001] The invention relates to the field of spice preparation, in particular to a method for preparing mutton spice by using Maillard reaction. Background technique [0002] Mutton, known as pork, pork, and pork in ancient times, has similar meat quality to beef, but has a stronger meat flavor. Mutton is more tender than pork, and has less fat and cholesterol than pork and beef. Mutton has the effects of supplementing the body, dispelling cold, warming and nourishing qi and blood, nourishing kidney qi, nourishing the body, appetizing and strengthening. However, the smell of mutton is heavy and has a strong smell of mutton, which is the main reason why some people don't like mutton. [0003] At present, mutton spices are rarely seen in the market. Even if there are, they still retain a strong smell of mutton, which is not suitable for those who do not like the smell of mutton. At the same time, the existing mutton spices are not delicious enough due to tec...

Claims

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Application Information

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IPC IPC(8): A23L1/226A23L1/22A23L27/20A23L27/00
CPCA23V2002/00
Inventor 陈秋明
Owner 广东华馨香料有限公司
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