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Flavored ham seasoning and its production method

A technology for ham and seasoning, which is applied to the field of ham flavor seasoning and its manufacturing, can solve the problems of volatile aroma of ham, easy oxidation and rancidity of fat, large nutritional loss, etc., and achieves good product properties, improved meat aroma and flavor, The effect of strong ham aroma

Inactive Publication Date: 2005-06-01
ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because ham has a unique flavor and rich aroma, it can be directly used as seasoning for food processing, and its aroma is natural, elegant, and mellow, but fat is easy to oxidize and become rancid, and the aroma of ham is easy to volatilize under high temperature conditions; On the one hand, ham is still used as raw material, and ham essence and ham compound seasoning are made by beating, homogenizing, mixing, and batching processes. The product performance is the same as that of pure ham, and the fat is easy to oxidize. volatilization, loss of nutrients

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Ham flavor seasoning, its component and content (weight %) are:

[0033] 450g ham powder

[0034] 120g ham fat

[0035] Baker's Yeast Extract 50g

[0036] Glucose 70g

[0037] Nucleotides 130g

[0038] Soy Hydrolyzed Vegetable Protein 180g

[0039] The specific production method of the above-mentioned ham flavor seasoning formula is operated according to the following steps and processes:

[0040] (1) Processing and preparation of ham powder or ham extract: ham skin, bones, grease → cleaning → removing impurities → cutting into pieces, crushing → precooking at 95-100°C for 20-30 minutes → cooling to 60°C → press 0.3% Add neutral protease in weight ratio, hydrolyze at 60°C for 30 minutes→purify neutral protease at 98°C for 15 minutes→separate and remove slag→heat concentration→homogenize→paste product or spray dry into powder product ;

[0041] (2) Preparation of yeast extract: baker's yeast → sieve, wash, separate → wash with 5% baking soda solution → add proteas...

Embodiment 2

[0045] The recipe for the ham flavor seasoning in this example is:

[0046] 370g ham powder

[0047] 150g ham fat

[0048] Brewer's Yeast Extract 80g

[0049] Glucose 100g

[0050] Nucleotides 100g

[0051]Soy Hydrolyzed Vegetable Egg 200g

[0052] This example is according to above-mentioned ham flavor seasoning formula, and its extract adopts brewer's yeast extract, and concrete production method is the same as embodiment 1.

Embodiment 3

[0054] The recipe for the ham flavor seasoning in this example is:

[0055] Ham extract 500g

[0056] 100g ham fat

[0057] Baker's Yeast Extract 40g

[0058] Glucose 60g

[0059] Nucleotides 150g

[0060] Soy Hydrolyzed Vegetable Protein 150g

[0061] This example is according to above-mentioned ham flavor seasoning formula, and its extract adopts baker's yeast extract, and concrete production method is the same as embodiment 1.

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PUM

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Abstract

The ham flavor seasoning is produced with ham powder or ham extractum 35-50 wt%, ham oil 10-15 wt%, yeast extract 3-8 wt%, glucose 5-10 wt%, nucleotides 8-15 wt% and hydrolyzed soybean protein 15-20 wt% and through specific technological process. The seasoning product has rich nutrients, high temperature resistance and rich ham flavor, and may be used as seasoning for various kinds of meat product, soap, etc.

Description

technical field [0001] The invention belongs to the technical field of seasoning for food processing and its manufacture, and more specifically relates to a ham-flavored seasoning used in food processing and a manufacturing method thereof. Background technique [0002] At present, most of the raw materials used by meat processing enterprises come from the meat produced by intensive animal husbandry and fattening farming. There are generally problems of insufficient aroma and umami taste, and meat seasoning is usually needed to make up for it. It has been basically clarified through research that the flavor of meat is caused by various organic compounds produced by the inherent components in the meat through complex physiological and biochemical reactions. In order to make meat products have an attractive aroma and good taste, in recent years Japan, Europe and the United States and other countries have carried out the development of meat product seas...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/60A23L27/00
Inventor 陈黎洪肖朝耿吴玫瑰
Owner ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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