Preparation method of seasonings for pork cooked in soy sauce

A technology of seasoning and meat sauce, applied in the direction of application, food ingredients containing natural extracts, food ingredients as odor improvers, etc., to achieve the effect of soft smell

Inactive Publication Date: 2018-09-28
洛阳泮甡园科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

And in the research of sauced meat products, domestic and foreign mainly focus on the research of research sauced meat processing technology and the volatile flavor substance in sauced meat, for the research of seasoning flavoring technology, there is no report yet

Method used

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  • Preparation method of seasonings for pork cooked in soy sauce

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A preparation method for sauce meat seasoning, comprising the following steps:

[0021] Step 1. After drying 6g of cloves, 6g of bay leaves, 6g of allspice and 6g of thyme at 35°C for 20h, crush and pass through an 80-mesh sieve, mix deionized water with cloves, bay leaves, allspice and thyme, and dry at 100 ℃ for 40 min in a water bath, wherein the weight of deionized water is 38 times the total weight of cloves, bay leaves, allspice and thyme; then the mixed solution heated in a water bath is subjected to supercritical CO 2 Fluid extraction for 2 hours to obtain the extract; pressure 20MPa, extraction temperature 45°C, in which supercritical CO 2 The fluid flow rate is 20L / h; the obtained extract is filtered using a vacuum circulation pump to obtain the filtrate; at the same time, the supercritical CO 2 Add deionized water to the slag separated by fluid extraction according to the material-to-liquid ratio of 1:35, reflux extraction at a temperature of 100°C for 45 mi...

Embodiment 2

[0027] A preparation method for sauce meat seasoning, comprising the following steps:

[0028] Step 1. After drying 8g of cloves, 8g of bay leaves, 8g of allspice and 8g of thyme at 40°C for 14h, pulverize and pass through an 80 mesh sieve, mix deionized water with cloves, bay leaves, allspice and thyme, and dry at 98 Heating in a water bath at ℃ for 45 minutes, wherein the weight of deionized water is 30 times the total weight of cloves, bay leaves, allspice and thyme; then the mixed solution heated in a water bath is subjected to supercritical CO 2 Fluid extraction for 2.5h to obtain the extract; pressure 22MPa, extraction temperature 35°C, in which supercritical CO 2 The fluid flow rate is 18L / h; the obtained extract is filtered using a vacuum circulation pump to obtain the filtrate; at the same time, the supercritical CO 2 Add deionized water to the slag separated by fluid extraction according to the ratio of material to liquid 1:40, reflux extraction at a temperature of ...

Embodiment 3

[0034] A preparation method for sauce meat seasoning, comprising the following steps:

[0035] Step 1, after drying 7g of cloves, 7g of bay leaves, 7g of allspice and 7g of thyme at 38°C for 12h, crush and pass through an 80 mesh sieve, mix deionized water with cloves, bay leaves, allspice and thyme, and dry at 90 Heating in a water bath at ℃ for 20 minutes, wherein the weight of deionized water is 40 times the total weight of cloves, bay leaves, allspice and thyme; then the mixed solution heated in a water bath is subjected to supercritical CO 2 Fluid extraction for 3 hours to obtain the extract; pressure 20MPa, extraction temperature 40°C, in which supercritical CO 2 The fluid flow rate is 15L / h;

[0036] The obtained extract was filtered using a vacuum circulating pump to obtain the filtrate; at the same time, the supercritical CO 2 Add deionized water to the slag separated by fluid extraction according to the ratio of solid to liquid 1:30, reflux extraction at a temperat...

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PUM

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Abstract

The invention relates to a preparation method of seasonings for pork cooked in a soy sauce. The preparation method comprises the following steps of preparing powder A, preparing powder B, obtaining solid materials and oil materials C, heating the oil materials C to 100-120 DEG C, adding 10-15 parts of a thick broad-bean sauce, performing frying for 1-3min, then adding monosodium glutamate, maltodextrin and Arabic gum, continuing performing stirring for 1-3min, turning off the fire, adding the solid materials obtained in step III, the powder A obtained in the step I, and the powder B obtained in the step II, performing uniform mixing and stirring, performing sterilizing, performing weighing, and performing bagging. Aromatic seasoning is extracted, aromatic oil materials are wrapped with pregelatinized starch, so that aroma volatilization is avoided, and volatile aroma can be volatilized in the treatment process of the pork cooked in a soy sauce; bitter-taste seasoning is extracted, theextracted bitter-taste seasoning is wrapped in modified starch, and the modified starch can close bitter taste; and the treatment technologies are adopted, so that the spice prepared by the preparation method disclosed by the invention can have the effect that spice is soft in smell, rich and full in aroma, and rich in aroma and delicious taste.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation method of seasoning for sauced meat. Background technique [0002] Seasoning raw materials are also called condiments and seasonings, which are mainly used to reconcile the taste of food and play an important role in the formation of food color, aroma, taste, quality and other flavor characteristics. Seasoning raw materials are indispensable in people's daily life. Although they are not the main ingredients in the diet, they constitute a part of the dishes. According to "Lu's Spring and Autumn Annals Benwei", there were seasonings such as soy sauce and vinegar in the Zhou Dynasty. More salty" application rules. [0003] As a traditional meat product in my country, sauced meat products are characterized by the fact that the raw meat is pre-cooked and then cooked together with seasonings. The finished sauced meat products are crispy and soft, with a strong f...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L27/10A23L27/20
CPCA23V2002/00A23L27/00A23L27/10A23L27/11A23L27/20A23L27/72A23L27/84A23V2200/15A23V2200/16A23V2200/224A23V2250/21A23V2250/5118A23V2300/14
Inventor 田保山田燏甲宁青何旭初
Owner 洛阳泮甡园科技有限公司
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