A kind of preparation method of tomato sirloin compound seasoning

A technology of compound seasoning and tomato, applied in the field of food processing, can solve the problems of tomato brisket nutrient destruction, no single-character signboard, large time cost consumption, etc., and achieves the maintenance of nutrients and flavor substances, strong stewing feeling, Increase the effect of high temperature resistance

Active Publication Date: 2018-07-27
河南京华食品科技开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, most of the production techniques of tomato beef brisket are handed down by chefs from generation to generation. There is no special famous brand name, and it is difficult to solve the problem of unification and standardization of flavor in the process of chaining modern Chinese restaurants. People usually make tomato beef brisket The nutrients are destroyed to a certain extent, and the flavor is not good. On the other hand, the cooking process of this dish is long, and the time cost is too high

Method used

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  • A kind of preparation method of tomato sirloin compound seasoning
  • A kind of preparation method of tomato sirloin compound seasoning

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] A kind of preparation method of tomato sirloin compound seasoning, comprises the following steps,

[0038] (1) Using beef as raw material, prepare beef hydrolyzed protein by enzymatic hydrolysis, the steps are as follows: wash and drain 300 parts by weight of beef, then grind it through a meat grinder; put the obtained minced beef into an enzymatic hydrolysis tank , and add 400 parts of purified water, start the agitator, and heat up; when the temperature rises to 45 ° C, add 0.2 parts of flavor protease, stir well, and enzymolyze at 45 ° C for 4 hours; after the end of the enzymolysis, the temperature rises to 90 °C, inactivate the enzyme for 10 minutes to obtain the beef enzymatic hydrolyzate; pass the obtained beef enzymatic hydrolyzate through a colloid mill and set aside;

[0039] (2) Using the beef enzymatic solution as a precursor, the tomato and beef brisket flavor essence was prepared through the Maillard reaction. The steps were as follows: put 100 parts by weig...

Embodiment 2

[0045] A kind of preparation method of tomato sirloin compound seasoning, comprises the following steps,

[0046] (1) Using beef as raw material, prepare beef hydrolyzed protein by enzymatic hydrolysis, the steps are as follows: wash and drain 300 parts by weight of beef, then grind it through a meat grinder; put the obtained minced beef into an enzymatic hydrolysis tank , and add 400 parts of purified water, start the agitator, and heat up; when the temperature rises to 45 ° C, add 0.3 parts of flavor protease, stir well, and enzymolyze at 45 ° C for 3 hours; after the end of the enzymolysis, the temperature rises to 90 °C, inactivate the enzyme for 10 minutes to obtain the beef enzymatic hydrolyzate; pass the obtained beef enzymatic hydrolyzate through a colloid mill and set aside;

[0047] (2) Using the beef enzymatic solution as a precursor, the tomato and beef brisket flavor essence was prepared through the Maillard reaction. The steps were as follows: put 100 parts by we...

Embodiment 3

[0053] A kind of preparation method of tomato sirloin compound seasoning, comprises the following steps,

[0054] (1) Using beef as raw material, prepare beef hydrolyzed protein by enzymatic hydrolysis, the steps are as follows: wash and drain 300 parts by weight of beef, then grind it through a meat grinder; put the obtained minced beef into an enzymatic hydrolysis tank , and add 500 parts of purified water, start the agitator, and heat up; when the temperature rises to 45 ° C, add 0.4 parts of flavor protease, stir well, and enzymolyze at 45 ° C for 3 hours; after the end of the enzymolysis, the temperature rises to 90 °C, inactivate the enzyme for 10 minutes to obtain the beef enzymatic hydrolyzate; pass the obtained beef enzymatic hydrolyzate through a colloid mill and set aside;

[0055] (2) Using the beef enzymatic solution as a precursor, prepare the flavor essence of tomato sirloin through the Maillard reaction, the steps are as follows: put 100 parts by weight of the ...

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Abstract

The invention discloses a method for preparing a tomato beef brisket compound seasoning. Using beef as a raw material, an enzymolysis method is used to prepare a beef enzymolysis solution, and then 100 parts by weight of the beef enzymolysis solution, 1-1.5 parts of oxidized oil, 1-3 parts of glucose, 1-3 parts of cysteine, 3-6 parts of VB1, 1-4 parts of lysine, 2-5 parts of methionine, 3-5 parts of xylose , and other spices are mixed evenly, then carry out Maillard reaction, react at 100°C for 0.5-1h, then add 50-70 parts of peeled tomatoes, react for 0.5-1h, cool down to 60°C and let it stand for 0.5h, then seasoning , Conditioning can be. The beneficial effects of the present invention are as follows: by adopting the technology of combining enzymatic hydrolysis reaction, Maillard reaction and fat regulation and oxidation, the nutritional components and taste substances of the compound seasoning can be kept to the greatest extent, the nutritional value is high, the fragrance is rich and vivid, and It can realize the unification of industrialized production and standards, reduce time cost, and ensure the stability of product flavor quality.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a preparation method of tomato beef brisket compound seasoning. Background technique [0002] With the acceleration of the pace of life and the improvement of people's living standards, food is no longer just for people to wrap their stomachs, but to satisfy people's desire for food color, aroma and taste with advanced technology, various varieties and excellent quality. , taste new requirements, and should gradually develop in the direction of natural, nutritious, hygienic, convenient and delicious. Therefore, in the world, the study of food flavor has become a new discipline. Flavors and fragrances in condiments are food additives whose main purpose is to improve, increase and imitate the aroma and fragrance of food. It provides consumers with fragrant substances with attractive aroma and delicious and attractive taste substances. Dish seasoning is a food seasoning ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/21
Inventor 张京李玉苹李玉峰肖建东王文芳张伟科张伟翔郭红霞崔玥蔡兴亮李庆红李学斌
Owner 河南京华食品科技开发有限公司
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