Method for preparing fermented soybean-flavored sparerib-flavored spice

A rib-flavored, soy-flavored technology, which is applied in the field of food processing, can solve the problems of insufficient characteristic aroma, unfull mouthfeel, and weak aroma intensity, and achieve the effects of full mouthfeel, avoiding burnt taste, and increasing content

Pending Publication Date: 2020-11-06
ZHONGKAI UNIV OF AGRI & ENG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, many manufacturers still mainly prepare spices based on the reaction of various reducing sugars and amino acids. The meat flavors produced have the problems of weak overall aroma intensity, insufficient characteristic aroma, unfull taste, and short fragrance retention time.

Method used

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  • Method for preparing fermented soybean-flavored sparerib-flavored spice
  • Method for preparing fermented soybean-flavored sparerib-flavored spice
  • Method for preparing fermented soybean-flavored sparerib-flavored spice

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] The kind of embodiment 1 protease is on the influence of aroma production effect

[0046]Add 10g of minced and heat-treated pork as a substrate to five 50ml conical flasks, add water with a solid-to-liquid ratio of 1:1, and adjust the pH to 7.0. Add 2% papaya to each of the five conical flasks Protease and compound protease, papain and protease hydrolysis, papain and flavor protease, flavor protease and protease hydrolysis, flavor protease and compound protease, placed in a shaking incubator (55°C, 120r / min), after reacting for 2 hours, the triangular Place the bottle in a constant temperature water bath (90°C, 15min) to inactivate the enzyme to obtain an enzymatic hydrolysis solution. The Maillard reaction substrate, that is, 3% xylose, 1.5% glucose, 0.5% VB1, 0.1% L-cysteine, 0.5% glycine, 0.5% plant hydrolyzed protein, 0.5% yeast extract , 4% salt, 2.5% ginger powder, 1% onion powder, 0.1% star anise, 0.2% 5'-flavored nucleotide disodium, 3.5% soy sauce were added ...

Embodiment 2

[0054] The addition amount of embodiment 2 protease is on the influence of aroma production effect

[0055] In five 50ml conical flasks, add 10g of minced and heat-treated pork as a substrate, add water with a material-to-liquid ratio of 1:1, and adjust the pH to 7.0. Each of the five conical flasks is added with 50% of pork mass 1%, 1.5%, 2%, 2.5%, 3% papain and flavor protease were placed in a shaking incubator (55°C, 120r / min), and after reacting for 2h, the triangular flask was placed in a constant temperature water bath (90 ℃, 15min) to inactivate the enzyme. The Maillard reaction substrate, that is, 3% xylose, 1.5% glucose, 0.5% VB1, 0.1% L-cysteine, 0.5% glycine, 0.5% plant hydrolyzed protein, 0.5% yeast extract , 4% salt, 2.5% ginger powder, 1% onion powder, 0.1% star anise, 0.2% 5'-flavored nucleotide disodium, 3.5% soy sauce were added to the enzymolysis solution, reacted at 100°C for 1h, cooled to 35°C -45℃, to be tested.

[0056] The amount of protease added h...

Embodiment 3

[0062] Embodiment 3 The influence of enzymolysis temperature on the effect of aroma production

[0063] Add 10g of minced and heat-treated pork as a substrate to six 50ml conical flasks, add water with a solid-to-liquid ratio of 1:1, and adjust the pH to 7.0. Add 2% papaya to each of the six conical flasks Protease and flavor protease were placed in a shaking incubator (120r / min), and reacted at 40°C, 45°C, 50°C, 55°C, 60°C, and 65°C for 2 hours, and then placed the triangular flask in a constant temperature water bath (90°C, 15min) to inactivate the enzyme. The Maillard reaction substrate, that is, 3% xylose, 1.5% glucose, 0.5% VB1, 0.1% L-cysteine, 0.5% glycine, 0.5% plant hydrolyzed protein, 0.5% yeast extract , 4% salt, 2.5% ginger powder, 1% onion powder, 0.1% star anise, 0.2% 5'-flavored nucleotide disodium, 3.5% soy sauce were added to the enzymolysis solution, reacted at 100°C for 1h, cooled to 35°C -45℃, to be tested.

[0064] The catalysis of enzymes is greatly ...

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PUM

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Abstract

The invention discloses a method for preparing fermented soybean-flavored sparerib-flavored spice. The method comprises the following steps: S1, carrying out enzymolysis: mincing pork, adding water, stirring and mixing, adjusting the pH value to 6.0-8.0, adding protease, and carrying out enzymolysis, so as to obtain enzymatic hydrolysate of the pork; S2, performing Maillard reaction: adding a Maillard reaction substrate into the enzymatic hydrolysate in the step (1), and performing reacting for 30-90 minutes; and S3, carrying out blending: adding table salt, fresh ginger powder, onion powder,star anise, disodium 5'-ribonucleotide and soy sauce into the materials prepared in the step (2), and performing blending, so as to obtain the fermented-soybean-flavored sparerib-flavored spice. The preparation method provided by the invention solves the problems of relatively weak overall aroma intensity, unobvious characteristic aroma and non-full taste of the current fermented soybean-flavoredsparerib-flavored spice. According to the preparation method disclosed by the invention, protein enzymolysis and Maillard reaction are combined, so that protein is fully hydrolyzed, the content of free amino acids in a base material is increased, and the content of aroma-producing precursor substances in the Maillard reaction is increased.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for preparing soya-flavored ribs-flavored spices. Background technique [0002] Meat flavor has been developed into an important part of food flavor in the past 40 years, and its production and sales are increasing day by day, which promotes the development of the food industry. At the same time, consumers have higher and higher expectations for meat flavors with strong aroma, lifelike flavor, seasoning and nutrition. [0003] At present, the use of pork flavors is very common in some cooked meat products, snack foods, fast-moving foods and sauced stewed products. However, the general public often has a certain ambivalence about chemically synthesized flavors and fragrances. They want to obtain a certain flavor of pork but are afraid that it will be harmful to the human body. And use the essence and fragrance prepared by Maillard reaction to obtain ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/26A23L13/70A23L27/21A23L27/10A23L27/00
CPCA23L27/26A23L13/74A23L27/215A23L27/10A23L27/00
Inventor 汪薇任文彬白卫东曾晓房刘功良刘旋斌杜婉怡
Owner ZHONGKAI UNIV OF AGRI & ENG
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