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Low-salt strong-fragrance pork essence and preparation method thereof

The technology of pork flavor and pork flavor base is applied in the field of low-salt pork flavor and its preparation, which can solve the problems of unfavorable health, harm to consumers, high cost, etc., and achieve the effect of full aroma, harmonious and unique flavor, and rich nutrition

Inactive Publication Date: 2015-10-28
GUANGZHOU TIANHUI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The production of existing pork paste essence is generally formed by enzymolysis of pork and pig bone marrow, and after Maillard reaction, emulsification, because the moisture limit of paste products generally requires higher salt content requirements (12- 18%) to inhibit bacterial reproduction, high salt content will not only bring potential harm to the body of consumers, but also bring more limitations to the use of pork paste flavor, such as in leisure spicy food, dried fish and other sea fish If the salt content is too high, desalination treatment is generally required first, but due to the limitation of salt content, it is not suitable to add pork paste flavor with high salt content
At present, there are some salt-free pork paste flavor products on the market, but due to the requirements of freshness and quality preservation, they need to be transported and stored by adding preservatives or using cold chains. The former is not conducive to health, and the latter is expensive.

Method used

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  • Low-salt strong-fragrance pork essence and preparation method thereof
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  • Low-salt strong-fragrance pork essence and preparation method thereof

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preparation example Construction

[0026] The invention provides a low-salt strong-flavored pork flavor and a preparation method thereof, specifically, the preparation method of the low-salt strong-flavor pork flavor comprises the following steps:

[0027] 1) Enzymatic hydrolysis: Take 25-45 parts of pork and 25-30 parts of pork bones, chop them into pieces and crush them in a bone mud machine, add 40-50 parts of water, boil for 1 hour, add 0.08-0.12 parts of alkaline protease, flavor protease 0.04-0.08 parts and 0.02-0.08 parts of neutral protease for enzymolysis, after the enzymolysis is completed, the enzyme is inactivated and filtered to obtain enzymatic hydrolyzed pork juice;

[0028] In this step, the combination of boiling and enzymatic hydrolysis is adopted. During the boiling process, the protein and other nutrients in pork and pork bones are fully dissolved. During the enzymatic hydrolysis process, large molecular weight proteins are enzymatically hydrolyzed into free amino acids. At the same time, th...

Embodiment 1

[0036] A preparation method of low-salt thick-flavored pork essence, comprising the following steps:

[0037] 1) Enzymatic hydrolysis: Take 30 parts of pork and 28 parts of pork bones, chop them into pieces, crush them with a bone mud machine, add 45 parts of water, cook at 100°C for 1 hour under normal pressure, add 0.06 parts of alkaline protease, 0.06 parts of flavor protease and neutral 0.05 part of protease is enzymatically hydrolyzed at 55°C, after the enzymolysis is completed, the enzyme is deactivated at 90°C, and the enzymatically hydrolyzed pork juice is obtained by filtration;

[0038] 2) Reaction: Take 33 parts of pork juice prepared in step 1), add 15 parts of sugar, 15 parts of monosodium glutamate, 13 parts of enzymatic vegetable protein, 5 parts of lard, 1.5 parts of five-spice powder, and Maillard reaction accelerator at 98 °C Carry out Maillard reaction down, obtain pork reactant after reaction finishes;

[0039] The Maillard reaction promoter includes 6 par...

Embodiment 2

[0042] A preparation method of low-salt thick-flavored pork essence, comprising the following steps:

[0043] 1) Enzymolysis: Take 25 parts of pork and 35 parts of pork bones, chop them into pieces, crush them with a bone mud machine, add 40 parts of water, cook at 100°C under normal pressure for 1 hour, add 0.12 parts of alkaline protease, and carry out enzymatic hydrolysis at 55°C for 1.5 hours Finally, add 0.08 parts of flavor protease and 0.02 parts of neutral protease and continue enzymolysis at 55°C for 1.5 hours. After the enzymolysis is completed, the enzyme is extinguished at 90°C, and the enzymolysis pork juice is obtained by filtration;

[0044] The pork is enzymatically hydrolyzed in parts, and the enzymatic hydrolysis of pork is relatively moderate. Polypeptides and free amino acids coexist to maintain a good pork flavor;

[0045] 2) Reaction: Take 50 parts of pork juice prepared in step 1), add 5 parts of sugar, 18 parts of monosodium glutamate, 8 parts of enzymati...

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Abstract

The invention provides low-salt strong-fragrance pork essence and a preparation method thereof, particularly the preparation method of the low-salt strong-fragrance pork essence. The preparation method comprises the following steps:1) performing enzymolysis: adopting a manner that cooking is combined with enzymolysis, wherein the content of protein and the content of free amino acid are high; 2) adding white sugar, gourmet powder, enzymolysis vegetable protein, lard, dextrose monohydrate, spice powder and a Maillard reaction augmentor for performing a reaction; 3) adding water, table salt, modified starch, CMC and pork fragrant base for performing emulsification, and performing filtration and encapsulation, wherein the Maillard reaction augmentor comprises L-cysteine salt, ribose, L-proline, DL-methionine, xylose and L-glycine. The salinity content of the low-salt strong-fragrance pork essence prepared by the preparation method disclosed by the invention is lower than 8%, effective components and active components of fragrance are effectively embedded, the low-salt strong-fragrance pork essence is not liable to deteriorate, and the fragrance is rich.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a low-salt pork essence and a preparation method thereof. Background technique [0002] Pork paste is a compound flavor-enhancing and aroma-enhancing food seasoning made from fresh pork, pork bones, and lard. The products are widely used in food processing industries such as meat products, seasonings, and snack foods, and can also be used in the catering industry. Adding an appropriate amount to dishes, soups, and pasta can achieve the effect of increasing flavor and aroma. Pork paste contains a variety of amino acids, which can not only increase people's appetite, but also provide certain nutrition, and is widely used in food processing and catering industries. [0003] The production of existing pork paste essence is generally formed by enzymolysis of pork and pig bone marrow, and after Maillard reaction, emulsification, because the moisture limit of paste products gen...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/231A23L1/227A23L1/03A23L27/26A23L27/21A23L29/00
Inventor 林坚薛瑜辉
Owner GUANGZHOU TIANHUI FOOD
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