Jinhua ham flavored dumpling seasoning

A seasoning technology for Jinhua ham and dumplings, which is applied in the field of food processing, can solve the problems of lack of processing technology, reduce the added value of products, and waste resources, etc., and achieve the effect of rich types, simple materials, and long aftertaste

Inactive Publication Date: 2022-01-11
SHANGHAI INST OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Due to the large amount of leftovers produced during the processing of Jinhua ham and the lack of processing technology, manufacturers often sell them at low prices, which will greatly waste resources and reduce the added value of the product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Use a meat grinder to mince the leftovers of Jinhua ham until it becomes muddy, and mix the obtained minced meat with water according to the ratio of meat: water mass ratio 1:2 to obtain a mixed solution of Jinhua ham meat and water; mix fat meat: lean meat mass The fresh pork with a ratio of 1:9 is ground to 200 mesh with a meat grinder, and the obtained minced meat and water are mixed according to the ratio of meat:water mass ratio of 1:1 to obtain a mixed solution of pork and water.

[0022] Put the above two meat-water mixed solutions in a 95°C water bath to inactivate the enzyme for 5 minutes, and then adjust the pH to 6.5 with 5mol / L sodium hydroxide solution after cooling. Adjust the enzymatic hydrolysis temperature to 65°C, add 0.5% of the total mass of the meat-water mixture to the Jinhua ham-water mixture, add papain for 2.5 hours, add 0.2% of the total mass of the meat-water mixture to the pork-water mixture, add papaya The protease was reacted for 0.8h to ob...

Embodiment 2

[0029] Use a meat grinder to grind Jinhua ham leftovers into a muddy state, mix the obtained minced meat with water according to the ratio of meat: water mass ratio 1:3, and obtain Jinhua ham meat water mixed solution; fat meat: lean meat mass Fresh pork with a ratio of 1:9 was minced to 200 mesh with a meat grinder, and the obtained minced meat and water were mixed according to the ratio of meat:water mass ratio of 1:2 to obtain a mixed solution of pork and water.

[0030] Put the above two meat-water mixed solutions in a 95°C water bath to inactivate the enzyme for 5 minutes, and then adjust the pH to 6.5 with 5mol / L sodium hydroxide solution after cooling. Adjust the enzymatic hydrolysis temperature to 60°C, add 0.7% of the total mass of the meat-water mixture to the Jinhua ham-water mixture, add papain for 3 hours, add 0.3% of the total mass of the meat-water mixture to the pork-water mixture and add papain After reacting for 1 hour, Jinhua ham enzymatic hydrolyzate and po...

Embodiment 3

[0037] Use a meat grinder to mince the leftovers of Jinhua ham until it becomes muddy, and mix the obtained minced meat with water according to the ratio of meat: water mass ratio 1:2 to obtain a mixed solution of Jinhua ham meat and water; mix fat meat: lean meat mass Fresh pork with a ratio of 1:9 is minced to a muddy state with a meat grinder, and the obtained minced meat and water are mixed according to the ratio of meat:water mass ratio of 1:1 to obtain a pork-water mixed solution.

[0038] Put the above two meat-water mixed solutions in a 95°C water bath to inactivate the enzyme for 5 minutes, and then adjust the pH to 6.5 with 5mol / L sodium hydroxide solution after cooling. Adjust the enzymatic hydrolysis temperature to 65°C, add 0.3% of the total mass of the meat-water mixture to the Jinhua ham-water mixture, add papain to react for 2.5 hours, add 0.1% of the total mass of the meat-water mixture to the pork-water mixture, add papaya The protease was reacted for 0.5h to...

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PUM

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Abstract

The invention discloses a Jinhua ham flavored dumpling seasoning, which is characterized by comprising the following components in parts by weight: 0-15 parts of white granulated sugar powder, 0-40 parts of table salt, 0-10 parts of I+G, 0-10 parts of yeast extract, 0-5 parts of HVP, 0-30 parts of powdered soy and 10-50 parts of Jinhua ham essence powder. The Jinhua ham flavored dumpling seasoning is simple and easily available in materials, purely natural, vivid in ham flavor, mellow and full in fragrance and lingering in aftertaste. The type of the dumpling seasoning is enriched, which is conducive to the development of products in the food industry.

Description

technical field [0001] The invention relates to a seasoning, in particular to a ham essence seasoning for dumplings, and belongs to the technical field of food processing. Background technique [0002] Most meat-flavored dumplings currently on the market use blended meat flavors to increase the meat flavor, but the blended meat flavors have a weak sensuality and lack of characteristic flavor. If the amount of meat used in the product is increased, the cost of the product will inevitably increase significantly. Therefore, increase the characteristic local flavor of product on the basis of not increasing production cost, be the dumpling making enterprise's expectation. [0003] Jinhua ham produces a lot of leftovers during the processing process. Due to the lack of processing technology, manufacturers often sell it at a low price, which will greatly waste resources and reduce the added value of the product. Therefore, how to carry out deep processing and comprehensive utiliz...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/23A23L27/26A23L27/40A23L27/50A23L29/30A23L31/15A23L7/10A23P20/25
CPCA23L27/23A23L27/26A23L27/40A23L27/50A23L29/30A23L31/15A23L7/10A23P20/25
Inventor 宋诗清郑斐庭田霄艳冯涛姚凌云孙敏
Owner SHANGHAI INST OF TECH
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