Preparation method of special syrup for braising

Abstract

The invention relates to the technical field of light industry and chemical industry biotechnology, in particular to a preparation method of syrup special for braising, which comprises the step of preparing starch milk from starch. The obtained starch milk is sequentially subjected to spray liquefaction treatment, maintenance column heat preservation treatment, saccharification treatment, decolorization and filtration treatment, ion exchange treatment, transfer tank pH adjustment treatment and MVR evaporation concentration treatment, and the syrup special for the braising is obtained. In the saccharification treatment step, the temperature of the slurry obtained by the heat preservation treatment of the maintaining column is reduced to 58-64 DEG C; adding fungus alpha amylase and compound saccharifying enzyme into the slurry, wherein the contents of the fungus alpha amylase and the compound saccharifying enzyme in every 130 m < 3 > of the slurry are 8 L and 1.4 L respectively; and disaccharide in saccharified liquid obtained by saccharification treatment meets the M40 requirement. The method has the advantages that the steps are simpler, the operation and implementation are more convenient, the prepared syrup can be better used for making the roasted meat, and the roasted meat quality can be improved.

Description

technical field [0001] The invention relates to the technical fields of light industry and chemical biotechnology, in particular to a method for preparing special syrup for roasting meat. Background technique [0002] Roast Meat is a famous traditional dish with complete color, flavor and taste, which belongs to Cantonese cuisine. It includes roast goose, squab, suckling pig, char siu and some brine dishes. Roast meat is actually divided into two types: "burning" and "wax", but now people always call "roast meat" together, and they don't care much about the type. Roast meat is usually marinated with a secret sauce for a period of time before being roasted in the oven. The skin of roast goose and suckling pig is crispy and plump, with a slightly sweet taste that Cantonese people love. It is a delicacy that Lao Guang remembers deeply. . But in Chongqing, Sichuan and other places, the roast meat is five-flavored, and it is mostly made of pork, including pig head meat, pig ea...

AI Technical Summary

Problems solved by technology

The roasted meat will be baked at high temperature for a long time during the processing and production process. Generally, the syrup will burn under this high temperature and long-term baking, which will affect the taste and color of the roasted meat. After cooling down, the supersaturated syrup will precipitate and form white crystals, which will adhere to the roasted meat and go out, affecting the appearance of the roasted meat

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