Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Seasoning base stock for sweet and sour spare ribs and preparation method thereof

A technology of seasoning base, sweet and sour pork ribs, applied in the direction of food ingredients as taste improver, food ingredients as taste improver, food science, etc. question

Inactive Publication Date: 2017-07-25
BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY
View PDF7 Cites 3 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But most of them have high salt content, unstable flavor, unmellow aroma, not realistic meat taste, high temperature resistance and not wide application

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Seasoning base stock for sweet and sour spare ribs and preparation method thereof
  • Seasoning base stock for sweet and sour spare ribs and preparation method thereof
  • Seasoning base stock for sweet and sour spare ribs and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A preparation method of a sweet and sour pork ribs seasoning base, comprising the following steps:

[0024] (1) Preparation of enzymatic hydrolysis solution 1

[0025] Cut the freshly peeled tip into about 1cm pieces of meat, put it into a meat grinder and mince it into meat filling, add a certain amount of water according to the mass ratio of meat to water 1:2, stir in a water bath, and when it reaches 50 ℃, add 0.3% animal The protease was used for enzymatic hydrolysis. After the enzymatic hydrolysis was completed, the temperature was rapidly raised to 90°C and maintained for 10 min to inactivate the enzymatic activity, and then the enzymatic hydrolysis solution was collected for use.

[0026] (2) Preparation of enzymatic hydrolysis solution 2

[0027] Put the fresh refrigerated bone into the bone crusher to crush, and then add ice according to half of the mass of the bone mud, such as the bone mud is ground into a bone mud, frozen and preserved; take a part of the b...

Embodiment 2

[0031] A preparation method of a sweet and sour pork ribs seasoning base, comprising the following steps:

[0032] (1) Preparation of enzymatic hydrolysis solution 1

[0033] Cut the freshly peeled tip into about 3cm pieces of meat, put it into a meat grinder and grind it into meat filling, add a certain amount of water according to the meat-water mass ratio of 1:2, stir in a water bath, and when it reaches 50 °C, add 0.1% compound The protease was used for enzymatic hydrolysis. After the enzymatic hydrolysis was completed, the temperature was rapidly raised to 90°C and maintained for 10 min to inactivate the enzymatic activity, and then the enzymatic hydrolysis solution was collected for use.

[0034] (2) Preparation of enzymatic hydrolysis solution 2

[0035] Put the fresh refrigerated bone into the bone crusher to crush, and then add ice according to half of the mass of the bone mud, such as the bone mud is ground into a bone mud, frozen and preserved; take a part of the bon...

Embodiment 3

[0039] A preparation method of a sweet and sour pork ribs seasoning base, comprising the following steps:

[0040] (1) Preparation of enzymatic hydrolysis solution 1

[0041] Cut the freshly peeled tip into about 2cm pieces of meat, put it into a meat grinder and mince it into meat filling, add a certain amount of water according to the mass ratio of meat to water of 1:2, stir under heating in a water bath, and when it reaches 50 °C, add 0.2% animal The protease was used for enzymatic hydrolysis. After the enzymatic hydrolysis was completed, the temperature was rapidly raised to 90°C and maintained for 10 min to inactivate the enzymatic activity, and then the enzymatic hydrolysis solution was collected for use.

[0042] (2) Preparation of enzymatic hydrolysis solution 2

[0043] Put the fresh refrigerated bone into the bone crusher to crush, and then add ice according to half of the mass of the bone mud, such as the bone mud is ground into a bone mud, frozen and preserved; ta...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a seasoning base stock for sweet and sour spare ribs. The weight volume formula of the seasoning base stock comprises the following components: 16.75-20.20 parts of enzymatic hydrolysate 1, 18.75-20 parts of enzymatic hydrolysate 2, 4-5 parts of glucose, 0.5-1.5 parts of xylose, 1-2 parts of cysteine, 0.53-0.73 part of glutamic acid, 0.53-0.73 part of arginine, 0.73-0.83 part of proline, 1.15-1.35 parts of HVP solution, 6.1-7.6 parts of cane sugar, 0.8-1 part of yeast extract, 7.2-7.9 parts of pig bone oil, 0.26-0.57 part of VB1, 0.16-0.19 parts of I+G and 3.6-6.5 parts of acetin, wherein the unit of the weight volume is generally g / ml and kg / l.

Description

technical field [0001] The invention relates to a sweet and sour pork ribs seasoning base and a preparation method thereof, belonging to the field of food. Background technique [0002] Sweet and sour pork ribs flavor seasoning is an indispensable seasoning in life, and sweet and sour pork ribs seasoning base can not only reflect the flavor characteristics of sweet and sour pork ribs, but also greatly improve the fullness of the taste. For a long time, the production process of sweet and sour pork ribs in my country is complicated, and the utilization rate of nutrients and trace elements such as calcium and phosphorus in bones is extremely low. People lack scientific and systematic understanding and research on traditional sweet and sour pork ribs. Flavor products are very scarce, so there is still a lot of room for research on sweet and sour pork ribs. The popular Nissin Yakisoba on the market today includes a sweet and sour pork ribs flavored plain condensed soup. But mos...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L27/26A23L27/22A23L27/21
CPCA23V2002/00A23V2200/14A23V2200/16
Inventor 张玉玉孔颖孙宝国陈海涛黄明泉
Owner BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com