Preparation method of semi-solid compound seasoning material

A compound seasoning and semi-solid technology, which is applied in food ingredients containing protein, food ingredients containing natural extracts, food ingredients as odor improvers, etc., can solve the problem of low cholesterol content, achieve low cholesterol, extend shelf life, improve Effect of solids content

Active Publication Date: 2018-01-12
宁夏红山河食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0012] The technical problem solved by the invention is to overcome the defects of the existing semi-solid compound seasoning and its preparation method, use superheated steam to process the raw materials and semi-finished products, and ...

Method used

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  • Preparation method of semi-solid compound seasoning material
  • Preparation method of semi-solid compound seasoning material
  • Preparation method of semi-solid compound seasoning material

Examples

Experimental program
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Effect test

Embodiment 1

[0038] A preparation method of a semi-solid compound seasoning, comprising the following steps: take beef and chicken, wash and drain, respectively undergo degreasing treatment with hot steam, take out, centrifuge, grind, mix evenly to obtain meat sauce, and put 55% honey Soak in the solution for 8 minutes, take it out, add 9% tomato sauce, 5% fermented bean paste, 4% salt, 3% sugar, 2% fruit and vegetable powder, 0.2% rice wine, and 350% aseptic water, stir evenly to obtain a mixture, add 1% of its mass lactic acid bacteria powder to the mixture, stir evenly, first ferment at 39°C for 15h, then ferment at 28°C until the pH value of the fermented liquid is 4.5, stop fermentation, concentrate, until The solid content of the fermented liquid is 70% to obtain the original sauce, adding seasoning liquid to the original sauce, and adjusting the solid content to 55% to obtain the semi-solid compound seasoning;

[0039] The mass ratio of the beef and chicken is 1.5:5.

[0040] The s...

Embodiment 2

[0053] A preparation method of a semi-solid compound seasoning, comprising the following steps: take beef and chicken, wash and drain, respectively go through hot steam degreasing treatment, take out, centrifuge, grind, mix evenly to obtain meat sauce, add 50% honey Soak in the solution for 6 minutes, take it out, add 8% tomato sauce, 4% fermented bean sauce, 3% salt, 2% sugar, 1% fruit and vegetable powder, 0.1% rice wine, and 300% aseptic water, stir evenly to obtain a mixture, add 0.8% of its quality lactic acid bacteria powder to the mixture, stir evenly, first ferment at 36°C for 12h, then ferment at 26°C until the pH value of the fermented liquid is 4, stop fermentation, concentrate, until The solid content of the fermented liquid is 65% to obtain the original sauce, adding seasoning liquid to the original sauce, and adjusting the solid content to 50% to obtain the semi-solid compound seasoning;

[0054] The mass ratio of the beef and chicken is 1:3.

[0055] The superh...

Embodiment 3

[0068]A preparation method of a semi-solid compound seasoning, comprising the following steps: take beef and chicken, wash and drain, respectively go through hot steam degreasing treatment, take out, centrifuge, grind, mix evenly to obtain meat sauce, put 60% honey Soak in the solution for 10 minutes, take it out, add 10% tomato sauce, 6% fermented bean sauce, 5% salt, 4% sugar, 3% fruit and vegetable powder, 0.3% rice wine, 400% sterile water, stir evenly to obtain a mixture, add 1.2% of its quality lactic acid bacteria powder to the mixture, stir evenly, first ferment at 42°C for 18h, then ferment at 30°C until the pH value of the fermented liquid is 5, stop fermentation, concentrate, until The solid content of the fermented liquid is 75% to obtain the original sauce, adding seasoning liquid to the original sauce, and adjusting the solid content to 60% to obtain the semi-solid compound seasoning;

[0069] The mass ratio of the beef and chicken is 2:7.

[0070] The superheat...

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Abstract

The present invention discloses a semi-solid compound seasoning material and a preparation method thereof. An overheating steam technology is used to conduct a variable temperature and segmented degreasing treatment of beef and chicken meat. The preparation method effectively reduces a cholesterol content, also maximally achieves nutrition and flavor substances in the beef and chicken meat, and scientifically combines other nutrients, functional substances, coloring and flavoring materials. A lactic acid bacterium fermentation degrades nutritional and flavor substances. The method enhances seasoning ranges, functions, strengths and stability of the seasoning material, extends a shelf life of the product, finally conducts a concentration treatment of a lactic acid bacterium fermentation liquid via three-effect falling film evaporation, plays a sterilization effect, also improves a solid content of the fermentation liquid, at the same time maximally preserves a content of flavor substances and heat-sensitive substances, and eliminates a loss of volatile flavor materials. Finally, the prepared semi-solid compound seasoning material is strong in flavoring functions, low in a cholesterol content, strong in food safety, long in a shelf life, and free of additions of monosodium glutamate, I+G and other synthetic seasoning agents.

Description

technical field [0001] The invention relates to the preparation of seasonings, in particular to a method for preparing semi-solid compound seasonings. Background technique [0002] Seasoning is an important factor affecting the quality of dishes and the biggest driving force for the development of cooking technology in our country. For thousands of years, people have accumulated rich experience in the brewing and cooking of seasonings. With the advancement of science and technology and the development of modern industry, it is a task for food and cooking workers to make these experiences scientific. Relevant people at home and abroad use physics and chemistry. The fruitful results obtained in the study of taste sensation by psychological and physiological theories and methods provide the basis and guidance for the research, development and application of seasonings. As a result, new seasonings continue to appear, and the application of technology becomes more reasonable. ...

Claims

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Application Information

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IPC IPC(8): A23L27/00A23L5/00A23L29/00A23L3/00A23L5/20A23L27/10A23L19/00
CPCA23L3/3571A23V2002/00A23L5/00A23L5/20A23L5/21A23L19/09A23L27/00A23L27/115A23L29/065A23V2200/15A23V2250/5062A23V2250/21A23V2250/212A23V2300/14A23V2300/12A23V2300/48A23V2250/55A23V2250/042A23V2300/24A23V2300/10
Inventor 杨正苍王占河张瑞华马学云刘立方袁鹏周世平
Owner 宁夏红山河食品股份有限公司
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