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Enzymatic catalysis concentration type pork-flavor essence and preparation method thereof

A concentrated, pork-based technology, which is applied in the field of seasonings, can solve the problems of seasonings with many chemical additives, cannot satisfy the taste of the public, and lack of nutrients, etc., and achieve the effect of less chemical additives, pure and thick natural fleshy aroma, and rich fleshy aroma

Inactive Publication Date: 2016-04-20
东莞市道味食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In view of this, the present invention aims at the deficiencies in the prior art, and its main purpose is to provide an enzymatically catalyzed concentrated pork flavor essence and its preparation method, which effectively solves the problem of the lack of seasoning chemical additives and nutritional components in the prior art. Problems that are missing and cannot satisfy the public taste

Method used

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Effect test

preparation example Construction

[0051] The present invention also discloses a method for preparing the aforementioned enzymatically catalyzed concentrated pork flavor essence, which includes the following steps:

[0052] (1) The above-mentioned parts by weight of pig bones and lean pork are pulverized together in a pulverizer, and then the pulverized mixture is ground, and the above-mentioned parts by weight of pig bone marrow extract and lard are added during the grinding process.

[0053] (2) Enzymolysis reaction: Add the above-mentioned parts by weight of pure water and the grinding mixture prepared in step (1) to the reactor, raise the temperature of the reactor to 110°C, cook the purified water and the grinding mixture, and then cool down the reactor to 50°C to 55°C; add the above-mentioned papain in parts by weight, and carry out enzymolysis reaction at constant temperature for 3 hours, and then continue to raise the temperature of the reaction kettle to 85°C to obtain an enzymolysis solution.

[0054]...

Embodiment 1

[0059] An enzymolysis catalyzed concentrated pork flavor essence, which is composed of the following raw materials in parts by weight: 30 parts of purified water; 50 parts of pig bones; 2 parts of pig bone marrow extract; 5 parts of lard; 15 parts of lean pork meat; 1 part of papain; 1 part of L-cystine hydrochloride; 6 parts of hydrolyzed vegetable protein powder; 10 parts of sugar; 70 parts of flavoring agent. It further includes 4 parts of alanine and 3 parts of VB1, and the flavoring agent is composed of 35 parts of edible salt, 10 parts of monosodium glutamate and 25 parts of maltodextrin.

[0060] A method for preparing the aforementioned enzymolysis catalyzed concentrated pork flavor essence, comprising the following steps:

[0061] (1) The above-mentioned parts by weight of pig bones and lean pork are pulverized together in a pulverizer, and then the pulverized mixture is ground, and the above-mentioned parts by weight of pig bone marrow extract and lard are added duri...

Embodiment 2

[0067] An enzymolysis catalyzed concentrated pork flavor essence, which is composed of the following raw materials in parts by weight: 50 parts of purified water; 80 parts of pig bones; 5 parts of pig bone marrow extract; 10 parts of lard; 20 parts of lean pork; 2.5 parts of papain ; 5 parts of L-cystine hydrochloride; 8 parts of hydrolyzed vegetable protein powder; 20 parts of sugar; 90 parts of flavoring agent. It further includes 5 parts of methionine and 4 parts of VB1. The flavoring agent is composed of edible salt 45 , monosodium glutamate 20 and maltodextrin 25 .

[0068] A method for preparing the aforementioned enzymolysis catalyzed concentrated pork flavor essence, comprising the following steps:

[0069] (1) The above-mentioned parts by weight of pig bones and lean pork are pulverized together in a pulverizer, and then the pulverized mixture is ground, and the above-mentioned parts by weight of pig bone marrow extract and lard are added during the grinding process....

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Abstract

The invention discloses enzymatic catalysis concentration type pork-flavor essence and a preparation method thereof. The essence comprises raw materials in parts by weight as follows: 30-50 parts of purified water, 50-80 parts of pig bones, 2-5 parts of a pig marrow extract, 5-10 parts of lard oil, 15-20 parts of lean pork, 1-2.5 parts of papain, 1-5 parts of L-cystine hydrochloride, 6-8 parts of hydrolyzed vegetable protein powder, 10-20 parts of saccharides and 70-90 parts of condiments. The concentration type pork-flavor essence prepared with a specific formula and the method has strong bone and meat flavor, mellow and full fragrance and natural and pure taste, contains few chemical additives, tastes delicious, meets the popular taste, can be widely applied to flavoring and seasoning of various foods, and can endow various foods with purer and stronger natural bone and meat flavor.

Description

technical field [0001] The invention relates to the technology in the field of condiments, in particular to an enzymolysis catalyzed concentrated pork flavor essence and a preparation method thereof. Background technique [0002] At present, there are a variety of concentrated compound seasonings on the market. Concentrated compound seasonings refer to two or more seasonings as the main raw materials, with or without adding oil, natural spices, animal and plant foods, etc. The ingredients are processed, processed and packaged using physical, chemical or biological technical measures, and finally made into a type of stereotyped concentrated seasoning product that is safe for consumption. [0003] However, there is currently no concentrated pork-flavored essence on the market to satisfy the tastes of the masses. Therefore, it is necessary to invent a concentrated pork-flavored essence. Contents of the invention [0004] In view of this, the present invention aims at the def...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/21
Inventor 叶泰锋
Owner 东莞市道味食品有限公司
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