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A kind of luncheon meat flavor paste and its preparation method

A technology for luncheon meat and flavor paste, which is applied in the fields of food science, sugary food ingredients, applications, etc., can solve the problems of undiscovered patent publications and the like, and achieve the effects of remarkable characteristic flavor, soft aroma and increased content

Active Publication Date: 2017-11-10
SHANDONG TIANBO FOOD INGREDIENTS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0005] Through the search, no patent publications related to the patent application of the present invention have been found

Method used

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  • A kind of luncheon meat flavor paste and its preparation method
  • A kind of luncheon meat flavor paste and its preparation method
  • A kind of luncheon meat flavor paste and its preparation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A kind of lunch meat flavor paste, its composition and parts by weight are as follows:

[0031] 50 parts of cured pork enzymatic solution, 20 parts of pig fat enzymatic solution, 2 parts of glucose, 0.5 part of xylose, 0.4 part of arginine, 0.6 part of alanine, 0.5 part of cysteine, 0.5 part of spices, hydroxypropyl 2 parts of base distarch phosphate, 5 parts of corn starch, 0.4 part of xanthan gum, and 20 parts of water.

[0032] The preparation method of the above-mentioned luncheon meat flavor paste, the steps are as follows:

[0033] (1) In parts by weight, weigh 60 parts of cured pork, add 40 parts of drinking water, put it into a reaction tank, heat up to 50°C-60°C while stirring, add 0.2 parts of trypsin, 0.2 parts of papain 0.2 part of neutral protease, 0.4 part of flavor protease, heat preservation and stirring for 2.5 hours, then raise the temperature to 95°C, keep it for 20 minutes, then cool to room temperature for later use, and obtain the marinated pork e...

Embodiment 2

[0038] A kind of lunch meat flavor paste, its composition and parts by weight are as follows:

[0039] 60 parts of cured pork enzymatic solution, 15 parts of pig fat enzymatic solution, 1 part of glucose, 0.3 parts of xylose, 0.3 parts of arginine, 0.5 parts of alanine, 0.6 parts of cysteine, 0.6 parts of spices, hydroxypropyl 3 parts of base distarch phosphate, 4 parts of corn starch, 0.3 part of xanthan gum, and 15 parts of water.

[0040] The preparation method of the above-mentioned luncheon meat flavor paste, the steps are as follows:

[0041] (1) In parts by weight, weigh 55 parts of cured pork, add 45 parts of drinking water, put it into a reaction tank, heat up to 50°C-60°C while stirring, add 0.15 parts of trypsin, 0.15 parts of papain 0.15 parts of neutral protease, 0.3 parts of flavor protease, heat preservation and stirring for 3 hours, then raise the temperature to 95°C, keep it for 20 minutes, then cool to room temperature for later use, and obtain the marinated...

Embodiment 3

[0046] A kind of lunch meat flavor paste, its composition and parts by weight are as follows:

[0047] 45 parts of cured pork enzymatic solution, 25 parts of pig fat enzymatic solution, 3 parts of glucose, 0.75 parts of xylose, 0.3 parts of arginine, 0.7 parts of alanine, 1 part of cysteine, 0.3 parts of spices, hydroxyl 1 part of propyl distarch phosphate, 6 parts of corn starch, 0.2 part of xanthan gum, 17 parts of water.

[0048] The preparation method of the above-mentioned luncheon meat flavor paste, the steps are as follows:

[0049] (1) In parts by weight, weigh 70 parts of cured pork, add 30 parts of drinking water, put it into a reaction tank, heat up to 50°C-60°C while stirring, add 0.1 part of trypsin, 0.1 part of papain 0.1 part of neutral protease, 0.2 part of flavor protease, insulated and stirred for 4 hours, then heated to 95°C, kept for 20 minutes, then cooled to room temperature for later use, to obtain pickled pork enzymatic hydrolysis solution.

[0050] (...

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Abstract

The invention relates to a luncheon meat flavor paste comprising: by weight, 30-60 parts of marinated pork enzymatic hydrolysate, 10-30 parts of lard enzymatic hydrolysate, 1-10 parts of glucose, 0.3-5 parts of xylose, 1-5 parts of amino acid, 0.1-1 parts of spice, 1-10 parts of hydroxypropyl distarch phosphate, 4-10 parts of corn starch, 0.1-1 part of xanthan gum and 10-30 parts of water. The luncheon meat flavor paste adds compositions with different weight part, and has full-bodied fragrance. The luncheon meat used the luncheon meat flavor paste can reduce the fat content and maintain the original flavor and mouthfeel, is healthy, can meet the edible requirement of people, and can be eaten safely.

Description

technical field [0001] The invention belongs to the technical field of food, in particular to a luncheon meat flavor paste and a preparation method thereof. Background technique [0002] Luncheon meat is a canned food that was once very popular with consumers. It is not only delicious, but also convenient to eat. The most important thing is that luncheon meat has a long shelf life, which is beyond the reach of many hams currently on the market. Traditional lunch meat is a high-fat food, and its fat content is usually around 10%. With the improvement of people's living standards, people's dietary concepts are gradually changing. Modern civilization diseases such as obesity, high blood pressure, and high blood fat make more and more people worry about eating too much fat. However, many good sensory characteristics of meat products such as juiciness, flavor and smoothness mainly come from higher fat content. Therefore blindly reducing fat will inevitably affect the original...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/20A23L27/21
CPCA23V2002/00A23V2250/0606A23V2250/0604A23V2250/063A23V2250/0616A23V2250/0632A23V2250/5118A23V2250/61A23V2250/5086
Inventor 张勇李秉业李洪久张伟伟刘杨
Owner SHANDONG TIANBO FOOD INGREDIENTS
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