Meat-flavored seasoning product and preparation method and application thereof

A technology of seasoning and meat flavor, which is applied in the production of dishes and soups. mellow effect

Pending Publication Date: 2019-11-05
BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, compared with the stewed broth in the kitchen, meat flavor products have a better aroma of meat, but the full-bodied feeling (kokumi) of natural broth is still insufficient, and still needs to be improved

Method used

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  • Meat-flavored seasoning product and preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] (1) Take 100 parts by weight of lean chicken meat, add water according to the meat-to-water ratio of 1:1, raise the temperature to 55°C, first add Novozymes compound protease with 0.5% mass of lean chicken meat, and perform enzymatic hydrolysis for 3 hours; then add lean chicken meat 0.3% Novozymes flavor enzyme by mass, hydrolyzed for 3 hours. Then inactivate the enzyme at 85°C for 10 min. After cooling to room temperature, centrifuge at 20,000 r / min for 15 min, take the supernatant, freeze-dry to constant weight, and obtain chicken enzymatic hydrolyzate.

[0034] (2) Weigh chicken enzymatic hydrolyzate 5g, D-xylose 2g, V B1 0.2g, cysteine ​​0.2g, salt 0.3g, monosodium glutamate 0.05g, amino acid composition 1g, and then add water 20g to obtain a mixture. The molar ratio of glutamic acid, serine, glycine and lysine in the amino acid composition is 1:1:8:1.

[0035] (3) The mixture was reacted for 3 hours under the conditions of pH 6.5 and temperature 120° C. to obta...

Embodiment 2

[0037] (1) Take 200 parts by weight of lean pork meat, add water according to the meat-to-water ratio of 1:2, heat up to 50°C, first add 0.4% compound protease of lean pork meat, and enzymolyze it for 2.5 hours; then add 0.2% of lean pork meat % flavor enzyme, enzymatic hydrolysis for 1h; then inactivate the enzyme at 85°C for 10min. After cooling to room temperature, centrifuge at 20,000 r / min for 15 min, take the supernatant, freeze-dry to constant weight, and obtain pork enzymatic hydrolyzate.

[0038] (2) Weigh pork enzymatic hydrolyzate 2g, D-ribose 1g, cysteine ​​0.5g, V B1 0.3g, 0.2g of salt, 0.1g of monosodium glutamate, 2g of amino acid composition, and 6g of water were added to obtain a mixture. The molar ratio of glutamic acid, serine, glycine and lysine in the amino acid composition is 1:1:4:2.

[0039] (3) The mixture was reacted for 3.5 hours under the conditions of pH 6 and temperature 110° C. to obtain reaction solution B.

Embodiment 3

[0041] (1) Take 250 parts by weight of lean beef meat, add water according to the meat-to-water ratio of 1:3, heat up to 55°C, first add a compound protease with 0.6% of lean beef mass, and enzymolyze it for 3.5 hours; then add 0.4% beef lean meat mass % flavor enzyme, enzymatic hydrolysis 2h. Then inactivate the enzyme at 85°C for 10 min. After cooling to room temperature, centrifuge at 20,000 r / min for 15 min, take the supernatant, freeze-dry to constant weight, and obtain beef enzymatic hydrolyzate.

[0042] (2) Weigh 1.5g of beef enzymatic hydrolyzate, 2g of arabinose, V B1 0.4g, cysteine ​​0.4g, salt 0.1g, monosodium glutamate 0.1g, amino acid composition 2g, and then add water 8g to obtain a mixture. The molar ratio of glutamic acid, serine, glycine and lysine in the amino acid composition is 2:1:3:2.

[0043] (3) The mixture was reacted for 4 hours under the conditions of pH 5.5 and temperature 100° C. to obtain reaction solution C.

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Abstract

The invention belongs to the field of foods, and particularly discloses a meat-flavored seasoning product and a preparation method thereof and application of the seasoning product to preparation of soup or dishes. The meat-flavored seasoning product is prepared by reacting lean meat hydrolysate, amino acid compositions and an auxiliary material containing reducing sugar; and the dissociative aminoacid compositions are added to the protein hydrolysate for a thermal reaction, the content of a flavouring material for enhancing the kokumi in the obtained meat flavor seasoning product is increased, the taste kokumi of the meat-flavored seasoning product is improved, and meanwhile, the characteristic of outstanding a main flavor of the meat-flavored seasoning product is achieved.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a meat-flavored seasoning, a preparation method capable of enhancing the mellowness of the meat-flavored seasoning, and an application of the meat-flavored seasoning in making dishes and soups. Background technique [0002] There are five basic tastes in the food field, ie, sweetness, saltiness, sourness, bitterness and umami, and substances capable of enhancing these tastes have been widely used as seasonings. The taste that cannot be represented by the five basic tastes also has a sense of mellowness (kokumi). The sense of mellowness (kokumi) is regarded as an independent taste and appears in sensory evaluation alone, which can not only enhance the basic taste, but also enhance The marginal taste of the basic taste is often described as delicious or pleasant (different from umami) mouthfulness, continuity and complex mouthfeel basic taste. [0003] With the development of molec...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/26A23L27/21
CPCA23L27/26A23L27/215A23V2002/00A23V2200/15A23V2200/16A23V2250/0618A23V2250/0642A23V2250/0622A23V2250/063A23V2250/0616A23V2250/61A23V2250/602A23V2250/638A23V2250/624A23V2250/626A23V2250/7042A23V2300/24
Inventor 谢建春杜文斌王天泽肖群飞
Owner BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY
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