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Seasoning and preparing method thereof

A condiment and meat flavor technology, applied in the directions of food preparation, application, food science, etc., can solve the problem of monotonous meat flavor or vegetable flavor, lack of unique compound meat flavor and vegetable umami, unable to fully present rich, The problem of fresh and fragrant flavor, etc., can achieve the effect of strong meat flavor and vegetable umami, improving taste and flavor, and strong water solubility.

Active Publication Date: 2015-04-01
XIANGCHENG CITY BAIJIA IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Although existing seasonings such as chicken powder and chicken essence also use animal meat or vegetables as raw materials, the meat-flavored flavor or vegetable flavor brought by this raw material is relatively monotonous, and does not have a unique compound meaty flavor and fresh vegetable flavor. Tasty mouthfeel, unable to fully present the rich and fresh flavor
With the improvement of living standards, people are increasingly pursuing foods with richer taste and unique flavor, but the current seasonings such as chicken essence and chicken powder cannot meet people's growing needs for the time being.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Embodiment 1: prepare condiment of the present invention

[0027] Preparation of meat juice: select pork bones and pork, add quantitative purified water and spices, the mass ratio of pork bones, pork, water and spices is 0.5:1:1.2:0.02, under the pressure of 0.1Mpa and temperature of 120°C Cook at high temperature for 3 hours, filter and vacuum concentrate to obtain a high-concentration meat flavor concentrate. Among them, 72% of ginger, 10% of fennel, 5% of cumin, 4% of nutmeg, 1.5% of pepper, 0.5% of clove and 7% of bay leaf are all percentages by mass in the spices.

[0028] Preparation of celery extract: select fresh celery as raw material, wash and chop, add water for compound enzymolysis, the mass ratio of celery, water and compound enzyme is 1:0.5:0.002, enzymolysis temperature is 55°C, pH4. 5. The enzymatic hydrolysis time is 3 hours, the compound enzyme is cellulase (300,000 u / g) and pectinase (200,000 u / g), and the mass ratio is 2:1. After the enzymolysis is...

Embodiment 2

[0029] Embodiment 2: prepare condiment of the present invention

[0030] Preparation of meat juice: select pork bones and pork, add quantitative purified water and spices, the mass ratio of pork bones, pork, water and spices is 0.5:1:1.2:0.02, under the pressure of 0.1Mpa and temperature of 120°C Cook at high temperature for 3 hours, filter and vacuum concentrate to obtain a high-concentration meat flavor concentrate. Among them, 72% of ginger, 10% of fennel, 5% of cumin, 4% of nutmeg, 1.5% of pepper, 0.5% of clove and 7% of bay leaf are all percentages by mass in the spices.

[0031] Preparation of leek extract: select fresh leek as raw material, wash and chop, add water for compound enzymolysis, the mass ratio of leek, water and compound enzyme is 1:0.5:0.002, enzymatic hydrolysis temperature is 55°C, pH4. 5. The enzymatic hydrolysis time is 3 hours, the compound enzyme is cellulase (300,000 u / g) and pectinase (200,000 u / g), and the mass ratio is 2:1. After the enzymolysis...

Embodiment 3

[0032] Embodiment 3: prepare condiment of the present invention

[0033] Preparation of meat juice: select pork bones and pork, add quantitative purified water and spices, the mass ratio of pork bones, pork, water and spices is 0.5:1:1.2:0.02, under the pressure of 0.1Mpa and temperature of 120°C Cook at high temperature for 3 hours, filter and vacuum concentrate to obtain a high-concentration meat flavor concentrate. Among them, 72% of ginger, 10% of fennel, 5% of cumin, 4% of nutmeg, 1.5% of pepper, 0.5% of clove and 7% of bay leaf are all percentages by mass in the spices.

[0034] Preparation of carrot extract: select fresh carrots as raw materials, wash and chop them, add water for compound enzymolysis, the mass ratio of carrot, water and compound enzyme is 1:0.5:0.002, enzymolysis temperature is 55°C, pH4. 5. The enzymatic hydrolysis time is 3 hours, the compound enzyme is cellulase (300,000 u / g) and pectinase (200,000 u / g), and the mass ratio is 2:1. After the enzymol...

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Abstract

The invention relates to the technical field of food, and discloses a seasoning and a preparing method thereof. The preparing method comprises the steps that water is added in pig bone and pork, the spice is stewed, and a pork concentrated solution is obtained through filtering and concentrating; water and a compound enzyme are added in the vegetable for enzymolysis, and a vegetable extracting solution is obtained through a colloid mill and concentration after enzymolysis; the pork concentrated solution and the vegetable extracting solution are mixed and processed into powder through the microcapsule embedding technology, and the seasoning is obtained. According to the seasoning, the pork concentrated solution obtained through stewing of the specific spice and the vegetable extracting solution extracted through compound enzymolysis serve as main raw materials, the novel compound seasoning with the abundant taste is obtained through the microcapsule embedding method, the rich pork flavor and the vegetable delicate flavor are highlighted better on the freshness improving basis, and the seasoning is superior to the similar seasoning sold in the current market.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a condiment and a preparation method thereof. Background technique [0002] Seasonings, also known as condiments, refer to food ingredients that are added in small amounts to other foods to improve their taste. In terms of sources, most come directly or indirectly from plants, and a few are animal ingredients or synthetic ingredients (such as monosodium glutamate). From the taste added by the seasoning, there are sour, sweet, bitter, spicy, salty, fresh, and hemp. The added aromas are sweet, spicy, minty, fruity and so on. In terms of technical means, in ancient times, most of them were natural seasonings (such as salt, soybean oil, sugar, star anise), and now Chinese people often use compound seasonings (monosodium glutamate, chicken essence, chicken powder), and foreign countries mostly use pure natural seasonings extracted through high technology material. [0003] Although e...

Claims

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Application Information

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IPC IPC(8): A23L1/221A23L27/10
Inventor 赵丽霞刘高瞻
Owner XIANGCHENG CITY BAIJIA IND
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