A kind of natural roasted pork paste essence and preparation method thereof

Abstract

The invention relates to a natural roast pork paste essence and a preparation method thereof. The essence is prepared by the following steps of: leaching fresh pork, slicing the pork into blocks, roasting the pork blocks in an oven at 150-250 DEG C for 30-180 minutes, cooling and mincing the pork blocks taken out of the oven to obtain minced meat, weighing 1-2 parts of minced meat and 2-6 parts of water according to parts by weight, adding hydrolytic enzyme to the weighed materials, performing enzymolysis on the mixture in a reactor at the rotating speed of 100-150 r / min, at the enzymolysis temperature of 50-65 DEG C and under a natural pH condition, performing enzyme deactivation on the mixture subjected to enzymolysis for 10 minutes to obtain pork hydrolysate after the enzymolysis is performed for 0.5-4 hours and the temperature rises to 80-100 DEG C, and then mixing monosodium glutamate, I+G and edible salt with the pork hydrolysate to obtain the natural roast pork paste essence. The natural roast pork paste essence prepared by the method is rich, naturally harmonious and vivid in toasting flavor and tastes very delicious.

Description

technical field

[0001] The invention relates to an essence and a preparation method thereof, in particular to a natural roasted pork paste essence and a preparation method thereof. Background technique

[0002] Pork is an important food for humans, and meat aroma is one of the most important aromas in human diet, because it can give people sensory satisfaction and pleasure, and directly affect its absorption of nutrients. At present, pork flavors are mainly prepared by Maillard reaction, or prepared by blending spices. The former has insufficient fragrance, and the latter mostly has the disadvantages of not being realistic and harmonious enough. Contents of the invention

[0003] The object of the present invention is to solve the problems in the above-mentioned prior art, improve the process, and provide a roasted pork paste essence and its preparation method. The prepared roast pork paste essence has a strong natural feeling, strong roasted fragrance, and natural harmony...

Examples

Embodiment 1

[0017] A preparation method of natural roasted pork paste essence, comprising the steps of:

[0018] 2kg of fresh tenderloin pork is rinsed first, then cut into pieces, then baked in an oven at 220°C for 90 minutes, taken out, cooled and minced to obtain minced meat. Weigh 300g of minced meat and 500g of water according to the number of parts by weight, and Add hydrolase, place in a reactor for enzymolysis at 400 rpm, enzymolysis temperature is 50-65°C, enzymolysis is carried out under natural pH conditions, after enzymolysis for 2 hours, the temperature is raised to 80-100°C to inactivate the enzyme for 10 minutes, The pork hydrolyzate is prepared, and then prepared with monosodium glutamate, I+G and salt to prepare the natural roasted pork paste essence.

[0019] Wherein the addition of MSG is 10% of the weight of the pork hydrolyzate, the addition of the I+G is 3% of the weight of the pork hydrolyzate, and the addition of the salt is 15% of the weight of the pork hydrolyzat...

Embodiment 2

[0021] A preparation method of natural roasted pork paste essence, comprising the steps of:

[0022] 1 kg of fresh tenderloin pork is rinsed first, then cut into pieces, then baked in an oven at 150°C for 60 minutes, taken out, cooled and minced to obtain minced meat. Weigh 300g of minced meat and 500g of water according to the number of parts by weight, and Add hydrolase, place in a reactor for enzymolysis at 400 rpm, enzymolysis temperature is 50-65°C, enzymolysis is carried out under natural pH conditions, after enzymolysis for 2 hours, the temperature is raised to 80-100°C to inactivate the enzyme for 10 minutes, The pork hydrolyzate is prepared, and then prepared with monosodium glutamate, I+G and salt to prepare the natural roasted pork paste essence.

[0023] Wherein the addition of MSG is 5% of the weight of the pork hydrolyzate, the addition of the I+G is 3% of the weight of the pork hydrolyzate, and the addition of the salt is 15% of the weight of the pork hydrolyzat...

technical field

[0001] The invention relates to an essence and a preparation method thereof, in particular to a natural roasted pork paste essence and a preparation method thereof. Background technique

[0002] Pork is an important food for humans, and meat aroma is one of the most important aromas in human diet, because it can give people sensory satisfaction and pleasure, and directly affect its absorption of nutrients. At present, pork flavors are mainly prepared by Maillard reaction, or prepared by blending spices. The former has insufficient fragrance, and the latter mostly has the disadvantages of not being realistic and harmonious enough. Contents of the invention

[0003] The object of the present invention is to solve the problems in the above-mentioned prior art, improve the process, and provide a roasted pork paste essence and its preparation method. The prepared roast pork paste essence has a strong natural feeling, strong roasted fragrance, and natural harmony...

Examples

Embodiment 1

[0017] A preparation method of natural roasted pork paste essence, comprising the steps of:

[0018] 2kg of fresh tenderloin pork is rinsed first, then cut into pieces, then baked in an oven at 220°C for 90 minutes, taken out, cooled and minced to obtain minced meat. Weigh 300g of minced meat and 500g of water according to the number of parts by weight, and Add hydrolase, place in a reactor for enzymolysis at 400 rpm, enzymolysis temperature is 50-65°C, enzymolysis is carried out under natural pH conditions, after enzymolysis for 2 hours, the temperature is raised to 80-100°C to inactivate the enzyme for 10 minutes, The pork hydrolyzate is prepared, and then prepared with monosodium glutamate, I+G and salt to prepare the natural roasted pork paste essence.

[0019] Wherein the addition of MSG is 10% of the weight of the pork hydrolyzate, the addition of the I+G is 3% of the weight of the pork hydrolyzate, and the addition of the salt is 15% of the weight of the pork hydrolyzat...

Embodiment 2

[0021] A preparation method of natural roasted pork paste essence, comprising the steps of:

[0022] 1 kg of fresh tenderloin pork is rinsed first, then cut into pieces, then baked in an oven at 150°C for 60 minutes, taken out, cooled and minced to obtain minced meat. Weigh 300g of minced meat and 500g of water according to the number of parts by weight, and Add hydrolase, place in a reactor for enzymolysis at 400 rpm, enzymolysis temperature is 50-65°C, enzymolysis is carried out under natural pH conditions, after enzymolysis for 2 hours, the temperature is raised to 80-100°C to inactivate the enzyme for 10 minutes, The pork hydrolyzate is prepared, and then prepared with monosodium glutamate, I+G and salt to prepare the natural roasted pork paste essence.

[0023] Wherein the addition of MSG is 5% of the weight of the pork hydrolyzate, the addition of the I+G is 3% of the weight of the pork hydrolyzate, and the addition of the salt is 15% of the weight of the pork hydrolyzat...