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Seasoning

A seasoning and raw material technology, applied in the direction of fat-containing food ingredients, food ingredients as taste improvers, food science, etc., can solve the problems of heavy taste, strong irritation, excessive umami, etc., to achieve outstanding flavor of barbecued pork and reduce irritation Sexuality, the effect of increasing umami

Inactive Publication Date: 2020-06-16
湖南省溢味佳生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are seasonings with various flavors on the market, such as spicy, five-flavored, spicy, braised, etc. However, there are very few seasonings about the flavor of char siu
[0003] At present, among the various seasonings that contain barbecued pork flavor, there are generally disadvantages such as heavy taste, strong irritation, excessive umami taste and greasy mouth.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A seasoning with strong umami taste and char siu flavor, which is characterized in that it is prepared from the following raw materials in proportion by weight: 40 parts of lean meat, 35 parts of Pteris mushrooms, 15 parts of xylose, 40 parts of glucose syrup, 5 parts of edible salt, 5 parts of butter, 5 parts of sucrose fatty acid ester, 2 parts of carboxymethyl cellulose, 12 parts of skimmed dry milk, 10 parts of hydrolyzed grain flour.

[0027] (1) Take qualified fresh Pteris lentils, remove impurities, clean them, add 2 times the clean water, soak for 2 hours, freeze at -25°C for 12 hours, beat after thawing, grind with a colloid mill, and ultrasonically treat for 0.5 hours, then Sterilize at 100°C for 30s, cool down to 45°C; after cooling down, add 1500u / g cellulase, 1200u / g pectinase, 1000u / g plant extract enzyme, 1500u / g nuclease, maintain the temperature at 45°C, and perform enzymatic hydrolysis 2h, enzymolysis pH value 6, then, heating to 70°C, adjust pH value ...

Embodiment 2

[0032] A seasoning with strong umami taste and char siu flavor, which is characterized in that it is prepared from the following raw materials in proportion by weight: 30 parts of lean meat, 28 parts of Pteris mushrooms, 10 parts of xylose, 30 parts of glucose syrup, 5 parts of edible salt, 3 parts of butter, 8 parts of sucrose fatty acid ester, 3 parts of carboxymethyl cellulose, 10 parts of skimmed dry milk, 11 parts of hydrolyzed grain flour. Its preparation method is:

[0033] (1) Take qualified fresh Pteris lentils, remove impurities, clean them, add 3 times of clean water, soak for 3 hours, freeze at -20°C for 10 hours, beat after thawing, grind with a colloid mill, ultrasonicate for 1 hour, and then 90 Sterilize at ℃ for 40s, cool down to 40℃; after cooling down, add cellulase 1500u / g, pectinase 1200u / g, plant extract enzyme 1000u / g, nuclease 1500u / g, maintain the temperature at 40℃, enzymolysis for 2h , the pH value of enzymatic hydrolysis is 5.5, and then heated to 6...

Embodiment 3

[0038]A seasoning with strong umami taste and char siu flavor, which is characterized in that it is prepared from the following raw materials in proportion by weight: 35 parts of lean meat, 31 parts of Pteris mushrooms, 13 parts of xylose, 35 parts of glucose syrup, 5 parts of edible salt, 4 parts of butter, 5 parts of sucrose fatty acid ester, 2 parts of carboxymethyl cellulose, 11 parts of skimmed dry milk, 14 parts of hydrolyzed grain flour. Its preparation method is:

[0039] (1) Take qualified fresh Pteris lentils, remove impurities, clean them, add 3 times of clean water, soak for 3 hours, freeze at -30°C for 11 hours, beat after thawing, grind with a colloid mill, ultrasonicate for 1 hour, and then 100 Sterilize at ℃ for 40s, cool down to 45℃; after cooling down, add cellulase 1500u / g, pectinase 1200u / g, plant extract enzyme 1000u / g, nuclease 1500u / g, maintain the temperature at 45℃, enzymolysis for 2h , enzymatic hydrolysis with a pH value of 6, then heating to 75°C, ...

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PUM

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Abstract

The invention belongs to the field of seasonings, and particularly relates to a seasoning which is soft in mouthfeel and natural and delicious in taste, and has roast pork flavor. According to the seasoning, lean meat, pleurotus sajor-caju, xylose, glucose syrup, lentinus edodes dark soy sauce, beef tallow and the like are used as raw materials; amino acid components and nucleotide components in the pleurotus sajor-caju are extracted through a special enzymolysis process; and the seasoning has rich delicate flavor without adding delicate flavor components such as monosodium glutamate and chicken essence. The prepared seasoning is soft and delicious in taste and has the roast pork flavor; the lean meat, the pleurotus sajor-caju, the xylose, the glucose syrup and the like are used as raw materials, and sucrose fatty acid ester, carboxymethyl cellulose, skim dry milk and hydrolyzed cereal powder are used as auxiliary materials, so the seasoning is soft in mouthfeel and natural and delicious in taste, and has the roast pork flavor.

Description

technical field [0001] The invention belongs to the field of condiments, and in particular relates to a condiment with soft mouthfeel, natural and delicious taste and flavor of barbecued pork. The invention also relates to an enzymatic hydrolyzed slurry of Pterodactyl mushroom and the application of the enzymatically hydrolyzed slurry of Pterodactyl mushroom. Background technique [0002] Barbecued pork originates from the Guangdong area. It is dark red and slightly black. It is a traditional meat product in my country. It has a unique flavor and a long history. It is accepted by consumers and has broad market prospects. The Maillard reaction is one of the non-enzymatic browning reactions, which is the reaction of monosaccharides and amino acids. The Maillard reaction of various sugars and amino acid compounds can obtain various flavors. Therefore, the Maillard reaction can be used as It is an important means to improve the flavor of food and prepare new flavoring agents. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L27/10A23L27/20A23L27/21A23L27/23A23L31/00
CPCA23L27/00A23L27/10A23L27/20A23L27/2052A23L27/215A23L27/235A23L31/00A23V2002/00A23V2200/14A23V2250/638A23V2250/18A23V2250/51082
Inventor 邝海峰
Owner 湖南省溢味佳生物科技有限公司
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