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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 retain a strong smell of mutton, not suitable for those who do not like the smell of mutton
At the same time, due to technical problems, the existing mutton spices are not delicious enough to meet the needs of consumers.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] S1 Grind fresh mutton with a meat grinder, add water that is 1 times the weight of mutton, add alkaline protease at an amount of 1000 U per gram of mutton, and enzymolyze at 50°C for 4 hours. liquid;

[0020] S2 Add xylose and glutamic acid to the enzymolysis solution, and react at 80°C for 3 hours to obtain the Maillard reaction product. The amount of xylose added is 2% of the mass of the enzymolysis solution, and the amount of glutamic acid added is 1% of the solution mass;

[0021] S3 Add salt, white sugar, monosodium glutamate, ginger powder, pepper powder, cumin powder, and cinnamon powder to the Maillard reaction product for seasoning, stir evenly and cool to room temperature. 0.5% of the quality of the Maillard reaction product, and the additions of ginger powder, pepper powder, cumin powder, and cassia powder are all 0.2% of the Maillard reaction product quality;

[0022] S4 Spray-dry the seasoned mixture, sterilize it at 90° C. for 15 minutes, and finally pac...

Embodiment 2

[0024] S1 Grind fresh mutton with a meat grinder, add water 3 times the weight of mutton, add alkaline protease at an amount of 2000U per gram of mutton, enzymolyze it at 55°C for 4 hours, and obtain the supernatant after deactivating the enzyme. liquid;

[0025] S2 Add xylose and glycine to the enzymolysis solution, and react at 150°C for 0.5h to obtain the Maillard reaction product. The amount of xylose added is 5% of the mass of the enzymolysis solution, and the amount of amino acid added is the mass of the enzymolysis solution. 3% of

[0026] S3 Add salt, white sugar, monosodium glutamate, ginger powder, pepper powder, cumin powder, and cinnamon powder to the Maillard reaction product for seasoning, stir evenly and cool to room temperature. 1% of the quality of the Maillard reaction product, and the additions of ginger powder, pepper powder, cumin powder, and cinnamon powder are all 0.3% of the Maillard reaction product quality;

[0027] S4 Spray-dry the seasoned mixture...

Embodiment 3

[0029] S1 Grind fresh mutton with a meat grinder, add water twice the mass of mutton, add alkaline protease at an amount of 1500 U per gram of mutton, and enzymolyze it at 53°C for 6 hours. liquid;

[0030] S2 Add xylose and amino acids to the enzymolysis solution, react at 115°C for 2 hours to obtain the Maillard reaction product, the amount of xylose added is 3% of the mass of the enzymolysis solution, and the amount of arginine added is 2% of mass;

[0031] S3 Add salt, white sugar, monosodium glutamate, ginger powder, pepper powder, cumin powder, and cinnamon powder to the Maillard reaction product for seasoning, stir evenly and cool to room temperature. 0.75% of the quality of the Maillard reaction product, and the additions of ginger powder, pepper powder, cumin powder, and cassia powder are all 0.25% of the Maillard reaction product quality;

[0032] S4 Spray-dry the seasoned mixture, sterilize at 95° C. for 13 minutes, and finally pack to obtain the finished product ...

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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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