Green roasted mutton flavor seasoning base material with stomach-invigorating function as well as preparation method and application thereof
A mutton flavor and seasoning base technology, applied in the direction of food science, can solve the problems affecting human health, restricting the development of food barbecue, etc., to enhance or change the product flavor, avoid the formation of carcinogens, and achieve the effect of unique flavor
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Embodiment 1
[0036] The green roasted mutton flavor seasoning base material with stomach invigorating function of the present embodiment is made by following method:
[0037] (1) Preparation of mutton enzymatic hydrolysis solution: add 1 part of distilled water to 4 parts of fresh mutton minced meat, then add protease, the amount of protease added accounts for 0.5% of the total weight of minced meat and water, mix and heat at 65°C for 2.5 hours, Inactivate the enzyme at 95°C for 10 minutes, filter and collect the supernatant as the enzymatic hydrolysis solution; the protease used in the enzymatic hydrolysis process is flavor protease or complex protease mixed in a ratio of 2:3. Ferulicum dry powder preparation: fresh ferulicum is evenly cut into 5-10cm segments and placed in a drying oven for drying. When drying, first bake at 45°C-55°C for 1 hour, then bake at 70°C-80°C for 3 hours, and grind it into powder after drying.
[0038] (2) Add 100 parts of mutton enzymatic hydrolysis solution,...
Embodiment 2
[0043] (1) Preparation of mutton enzymatic hydrolyzate: add 1 part of distilled water to 4 parts of fresh mutton minced meat, then add protease, the amount of protease added accounts for 0.5% of the total weight of minced meat and water, mix and heat at 65°C for 2.5 hours, Inactivate the enzyme at 85°C for 20 minutes, filter and collect the supernatant as the enzymolysis solution; the protease used in the enzymolysis process is a mixture of flavor protease and complex protease at a mass ratio of 1:1. Ferulicum dry powder preparation: fresh ferulicum is evenly cut into 5-10cm segments and placed in a drying oven for drying. When drying, first bake at 45°C-55°C for 1 hour, then bake at 70°C-80°C for 3 hours, and grind it into powder after drying.
[0044] (2) Add 100 parts of mutton enzymatic hydrolysis solution, 5 parts of xylose, 6 parts of glucose, 5 parts of L-cysteine, 12 parts of yeast powder, 5 parts of glycine, 0.4 parts of I+G, and 3 parts of amino acid, 7 parts of she...
Embodiment 3
[0049] (1) Preparation of mutton enzymatic hydrolysis solution: add 1 part of distilled water to 4 parts of fresh mutton minced meat, then add flavor protease, the amount of flavor protease added accounts for 0.1% of the total weight of minced meat and water, mix and heat at 65°C for 3 hours , inactivate the enzyme at 95°C for 10 minutes, and filter the supernatant to obtain the enzymatic hydrolysis solution. Ferulicum dry powder preparation: fresh ferulicum is evenly cut into 5-10cm segments and placed in a drying oven for drying. When drying, first bake at 45°C-55°C for 1 hour, then bake at 70°C-80°C for 3 hours, and grind it into powder after drying.
[0050] (2) Add 100 parts of mutton enzymatic hydrolysis solution, 10 parts of xylose, 3 parts of glucose, 2 parts of L-cysteine, 10 parts of yeast powder, 6 parts of glycine, 0.6 parts of I+G, and 3 parts of amino acid, 10 parts of sheep fat oil, 5 parts of sheep suet or sheep tail oil, stir to dissolve sugar and amino acid,...
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