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Preparation method of ham essence

A technology for ham and essence, which is applied in the directions of food ingredients as taste modifiers, food ingredients as smell modifiers, and food ingredients as taste modifiers, etc. full effect

Inactive Publication Date: 2018-04-20
TIANJIN CHUNYU FOOD INGREDIENTS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Ham products are widely welcomed by consumers, but the cost of directly adding ham as a food ingredient is too high. Therefore, it is of great practical significance to prepare a mellow and realistic ham flavor that can greatly reduce costs.

Method used

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  • Preparation method of ham essence

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A preparation method of ham essence, comprising the steps of:

[0021] Take 50g of Jinhua ham, cut into pieces, mince, add 150g of water to make ham aqueous solution. The ham solution was enzymatically hydrolyzed under the conditions of pH 7.0, temperature 50°C, enzyme Flavourzyme 500MG 0.5g, and enzymolysis time 100min to obtain ham enzymolysis solution. Add ribose 14g, cysteine ​​1.0g, cystine 0.8g, glycine 0.6g, lysine 0.6g, methionine 0.4g, thiamine 0.4g, cinnamon powder 0.3g, cloves 0.3g of the powder was reacted at 120°C for 30min. The ham essence with outstanding ham characteristic flavor and harmonious meaty aroma is obtained.

Embodiment 2

[0023] A preparation method of ham essence, comprising the steps of:

[0024] Take 50g of Jinhua ham, cut into pieces, mince, add 75g of water to make ham aqueous solution. The ham solution was enzymatically hydrolyzed under the conditions of pH 6.0, temperature 60°C, enzyme Flavourzyme 500MG 0.4g, and enzymolysis time 60min to obtain ham enzymolysis solution. Add ribose 17g, cysteine ​​1.5g, cystine 1g, glycine 0.75g, lysine 0.75g, methionine 0.5g, thiamine 0.5g, monosodium glutamate 2.5g, I+G3 .5g, star anise powder 0.4g, cinnamon powder 0.4g, clove powder 0.2g, angelica powder 0.2g were reacted at 110°C for 60min. The ham essence with outstanding ham characteristic flavor and harmonious meaty aroma is obtained.

[0025] The sensory evaluation room prepared three equal volumes of wax gourd and ham soup,

[0026] 1# adds the embodiment 2 of soup total amount 0.3%;

[0027] 2# Add Jinhua ham with 5% of the total amount of soup,

[0028] The embodiment 1 of 3# soup total a...

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Abstract

The invention relates to a preparation method of ham essence. The ham essence is prepared from the method including the following steps: preparing 50g-200g of ham enzymatic hydrolysate, 8g-20g of ribose, 0.5g-2g of cysteine, 0.5g-1.5g of cystine, 0.2g-0.8g of glycine, 0.2g-0.8g of lysine, 0.2g-0.8g of methionine, 0.2g-0.8g of thiamine, 1g-5g of monosodium glutamate, 0.5g-4g of I+G, 0.1g-0.6g of star anise powder, 0.1g-0.6g of cinnamon powder, 0.1g-0.6g of clove powder and 0.1g-0.6g of dahurian angelica root powder; and performing reaction at a temperature of 90 DEG C to 130 DEG C for 30min to70min so as to obtain the ham essence. According to the invention, the ham essence prepared through the method has an outstanding ham flavor and a harmonious meat aroma.

Description

technical field [0001] The invention relates to an essence, in particular to a preparation method of ham essence. Background technique [0002] With the improvement of living standards, in order to meet the needs of consumers, a variety of convenience foods have entered people's lives. In China, Jinhua ham is a traditional dry-cured meat product in my country, and is famous all over the world for its unique color, aroma, taste and shape. Ham products are widely welcomed by consumers, but the cost of directly adding ham as a food ingredient is too high, so it is of great practical significance to prepare a mellow and lifelike ham flavor that can greatly reduce the cost. [0003] The object of the invention is to prepare a ham essence with equal emphasis on aroma and flavor by taking Jinhua ham as raw material through enzymolysis and Maillard reaction. Contents of the invention [0004] The object of the invention is to prepare a ham essence with equal emphasis on aroma an...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/26A23L27/21A23L27/14A23L27/23
CPCA23L27/14A23L27/215A23L27/235A23L27/26A23V2002/00A23V2250/626A23V2250/0616A23V2250/0622A23V2250/063A23V2250/0632A23V2250/7042A23V2200/15A23V2200/16A23V2200/14
Inventor 柳杨
Owner TIANJIN CHUNYU FOOD INGREDIENTS
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