Efficient preparation method of Jinhua ham bone flavour components
A Jinhua ham and ham bone technology, which is applied in food science, food ingredients as odor improvers, food ingredients as taste improvers, etc., to achieve the effect of cheap and easy-to-obtain raw materials, full meat flavor and obvious aroma
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[0020] A kind of high-efficiency preparation method of flavor substance of Jinhua ham bone, comprising the following steps:
[0021] (1) High-pressure cooking of Jinhua ham bones: select fresh Jinhua ham bones and wash them, then crush them with a HYP-250 angle-cut crusher until they are homogenized. Then add deionized water under the pressure of 0.1MPa according to the material-to-liquid ratio of 1:1.1-1.5, cook under high pressure for 2-3 hours, cool down and set aside.
[0022] (2) Shan's high-speed extraction treatment: extract the cooked sample under the Shan's high-speed extractor with a rotation speed of 11000-30000r / min for 1-2min, and set aside.
[0023] (3) Enzymolysis: Adjust the temperature of the sample after flash high-speed extraction to 55-70°C, adjust the pH to 6.5-8.5 with 1mol / L sodium hydroxide solution or 1mol / L hydrochloric acid solution, and add Add 0.3-0.5% protease to the weight of the extract, hydrolyze for 3-4 hours; raise the temperature of the abo...
Embodiment
[0028] High pressure cooking - direct enzymatic treatment:
[0029] a. High-pressure cooking: the crushed Jinhua ham bone sample was high-pressure cooking for 2.5 hours by adding deionized water at a material-to-liquid ratio of 1:1.3 at a temperature of 121°C and a pressure of 0.1 MPa.
[0030] b. Enzymolysis: adjust the enzymolysis temperature to 65°C, adjust the pH to 6.5 with 1mol / L sodium hydroxide solution or 1mol / L hydrochloric acid solution, add papain ( Enzyme activity 1200000U / g) 0.5% hydrolysis for 3h;
[0031] c. Enzyme inactivation: heat the above enzymolysis solution to 90°C for 10 minutes, cool down immediately after inactivating the enzyme, and centrifuge to obtain product 1.
[0032] High pressure cooking - Shan's extraction - enzymatic treatment:
[0033] a. High-pressure cooking: the crushed Jinhua ham bone sample was high-pressure cooking for 2.5 hours by adding deionized water at a material-to-liquid ratio of 1:1.3 at a temperature of 121°C and a pressure...
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