Method for preparing original meat flavor seasoning through ultrahigh pressure synergistic pyrolysis and enzymolysis

Abstract

The invention discloses a method for preparing an original meat flavor spice through ultrahigh-pressure synergistic pyrolysis and enzymolysis and a corresponding spice, conventional enzyme catalytic hydrolysis is firstly carried out, and then ultrahigh-pressure synergistic heating hydrolysis and enzyme catalytic hydrolysis technologies are carried out, so that the meat protein hydrolysis degree is improved by more than 100% compared with that of conventional heating hydrolysis, and the original meat flavor spice is prepared through ultrahigh-pressure synergistic pyrolysis and enzymolysis. And compared with enzyme catalysis hydrolysis, the meat protein hydrolysis degree is improved by more than 50%. Enzymatic hydrolysis belongs to differential hydrolysis, ultrahigh pressure and heating belong to non-differential hydrolysis, and an ultrahigh performance liquid chromatography analysis technology and other modern instrument analysis technologies find that after conventional enzymolysis, products formed by combining pyrolysis and enzymolysis under ultrahigh pressure after conventional enzymolysis are similar to amino acid components formed by conventional pyrolysis (thermal extraction), but the content is obviously increased. The taste and fragrance intensity of the meat-flavor spice are effectively enhanced, the product has the fragrance of natural meat and coordinated and soft fresh taste, the utilization rate of the meat is greatly improved, and the cost of the raw materials is reduced.

Description

Technical Field

[0001] The invention belongs to the field of food processing, and relates to a method for preparing original meat flavor spices by ultra-high pressure coordinated pyrolysis and enzymolysis, and corresponding spices. Background Art

[0002] The flavor of meat products is the most important flavor in Chinese salty foods. Traditional Chinese cooking mainly uses heating such as stewing, boiling, roasting, frying, stir-frying, and deep-frying to degrade or react fat, protein and other components in meat raw materials to form flavor. Among them, 60% of the volatile flavor components in meat products come from fat oxidation. Fat generally undergoes auto-oxidation at 60°C. Unsaturated fatty acids can oxidize by themselves. When it is hydrolyzed into free fatty acids, oxidation can occur more easily. Its primary product is the formation of fatty acid peroxides. These products themselves do not contribute to the smell of meat flavor, but then they will quickly react to form some aldehydes, ketones, acids and other components with typical flavors, which provide the characteristic fat aroma of meat; protein degradation can form many small molecules, such as peptides, amino acids, ammonia, etc. Most of these substances are important flavor precursors of meat products; in addition, fat degradation products, sugar degradation products and protein degradation products undergo complex Maillard reactions at the same time to form various meat aroma components. In the traditional cooking process, these three parts form the pleasant comprehensive taste and aroma of meat, which is not only pure in flavor, but also has good nutritional value and high food safety.

[0003] In the existing production of meat flavorings, meat protein hydrolysis technology and thermal extraction technology are widely used. The two existing hydrolysis technologies have the following problems: 1. Meat protein hydrolysis technology will form bitter peptides and hydrophobic amino acids after protein hydrolysis, and the hydrolysis degree is low. After the enzymatic reaction reaches a certain balance, the hydrolysis degree is difficult to increase. Most of the protein still exists in the form of protein and cannot participate in the reaction as a flavor precursor. The utilization rate of meat protein is low, resulting in a waste of protein resources; 2. Thermal extraction technology is generally carried out under normal pressure or high pressure, and the hydrolysis degree is less than 10%. The utilization rate of protein is low, and this hydrolysis method is also a waste of protein resources; 3. At the same time, the aroma intensity of the meat flavoring produced by these two methods is low and the taste is weak. In the actual application process, to achieve the same application effect, it is necessary to increase the amount of meat flavoring, thereby increasing the cost of downstream customer products in disguise; 4. Furthermore, the rich substances contained in the meat are not fully decomposed, and the nutritional value is low. 5. The hydrolysis time required for the existing technology to achieve a high degree of hydrolysis is relatively long. The conventional enzymatic hydrolysis followed by ultra-high pressure combined with thermal hydrolysis and enzymatic hydrolysis technology can significantly reduce the hydrolysis time and improve production efficiency.

[0004] Patent CN103054032A describes a method for preparing chicken bone nutrient solution, which uses microwave-assisted ultra-high pressure technology to extract chicken bone extract. Ultra-high pressure at 100-120MPa can only destroy the quaternary structure of the protein, and cannot affect its secondary and tertiary structures. Moreover, this destruction is reversible, the protein is not destroyed, and the dissolved substance still exists in the form of protein, which has little effect on the increase of polypeptide substances and free amino acids. Moreover, microwave technology-assisted extraction technology can only show a certain degradation ability when combined with a certain temperature. In contrast, in the case of using ultra-high pressure and microwave technology, the main target product dissolved is protein substances, rather than polypeptides or free amino acids. In addition, acetic acid is used for soaking in this process, which actually uses acid hydrolysis technology to hydrolyze the dissolved protein. Acid hydrolysis technology is easy to cause the destruction of tryptophan in the protein during the process of hydrolyzing protein. Tryptophan is one of the essential amino acids required by the human body. Therefore, the nutrient solution prepared by this method is not conducive to the embodiment of its nutritional value. Moreover, acetic acid is a weak acid and has relatively little effect on the hydrolysis of protein. The sample is centrifuged during the preparation process, and most of the unhydrolyzed protein is centrifuged and discarded, resulting in a waste of protein resources. At the same time, it does not conform to the concept of zero carbon emissions advocated by the country at present, and causes pollution to the environment. Furthermore, the temperature and time of high-temperature sterilization in the preparation process of the nutrient solution are not enough, and the chicken bones may contain high-temperature resistant bacteria. The product is prone to spoilage during the later storage process, affecting its shelf life.

[0005] CN112890210A discloses adding 0.2-1% of protease by weight of the slurry to the slurry, adjusting the pH to 7-8 with sodium carbonate at a concentration of 1-3 mol / L, and performing ultra-high pressure enzymolysis at an ultra-high pressure of 300-500 MPa and a temperature of 45-60°C for 30-60 min to obtain an enzymolysis solution; boiling the enzymolysis solution for 5-10 min to inactivate the enzyme, cooling it, and centrifuging it at a speed of 3000-5500 rpm for 15-30 min, discarding the precipitate, and taking the supernatant; the paper "The Effect of Ultra-High Pressure Enzymolysis on the Flavor of Blue Clam Enzymolysis Solution" (Hu Xianjie, master's thesis of Bohai University) proposes a pressure of 250 MPa, a pressurization time of 60 min, an enzymolysis temperature of 50°C, and an enzymolysis time of 4 h. The article "Effect of Ultrahigh Pressure on the Flavor and Protein Structure of Blue Clam Hydrolysate" (Journal of Food Science and Technology, Buying et al., February 2021) disclosed that water was added to blue clam meat at a mass ratio of 1:1, the pH value was adjusted to 7.0 with 0.2 mol / L NaOH solution, and composite protease and flavor protease (mass ratio 1:1) were added at 0.2% of the mass of blue clam meat, respectively, and pressurized at 150, 200, 250, and 300 MPa for 60 minutes, then heated in a 50°C water bath, and the enzyme was inactivated at 100°C for 100 minutes after 4 hours of enzymatic hydrolysis, cooled and filtered, centrifuged (8178r / min, 20min), and the supernatant was taken and frozen at -40°C for later use. When determining amino acid nitrogen, the comparative document uses the supernatant, which increases the calculated value of the degree of hydrolysis, and it is centrifuged to centrifuge the unhydrolyzed protein, resulting in a waste of resources. Ultra-high pressure is a new type of food processing technology. It means that the volume of meat protein is compressed in a liquid medium under a pressure of more than 100 MPa. The extremely high static pressure generated by ultra-high pressure changes the protein structure, tenderizing or maturing it, and changes the non-covalent bonds such as hydrogen bonds, ionic bonds and hydrophobic bonds that form the three-dimensional structure of protein molecules, changing its spatial structure and causing certain irreversible changes, which greatly increase the degradability of the protein and the dissolution of flavor substances. However, different pressures have different effects on proteins. Generally, under 100MPa to 200MPa, the quaternary structure of proteins can be destroyed. At this time, the changes in proteins are reversible. However, when the pressure exceeds 200MPa, the tertiary structure of proteins undergoes irreversible changes, and the van der Waals forces, hydrogen bonds, hydrophobic bonds and electrostatic effects that maintain the tertiary structure of proteins are destroyed. When the pressure is greater than 700MPa, the secondary structure of proteins will be destroyed. Under pressures below this, the secondary structure of proteins will not be destroyed at all. At the same time, under certain ultra-high pressure and temperature conditions, the secondary, tertiary and quaternary structures of protein molecules change, and the reactive sites are exposed, which are easy to contact with the reaction donor, greatly increasing the efficiency of catalytic hydrolysis. However, the utilization rate of nutrients in ultra-high pressure reactions is not enough at present, and it is urgent to improve its utilization rate. Summary of the invention

[0006] (1) Meat extract: The meat-water ratio is 5:1-1:10, with the sum of meat and water as 100%. Endo- and exo-enzymes are added for enzymatic hydrolysis, with the amount of endo-enzyme added being 0.01%-0.5% and the amount of exo-enzyme added being 0.01%-0.4%. Enzymatic hydrolysis is carried out at 55-65°C for more than 30 minutes, and then ultra-high pressure is carried out simultaneously with thermal hydrolysis and enzymatic hydrolysis. The ultra-high pressure pressure is 500MPa-1000MPa, the ultra-high pressure medium temperature is 30-100°C, and the ultra-high pressure time is 10min-12h.

[0007] (2) 40-80 parts of meat extract, 1-10 parts of reducing sugar, 1-20 parts of amino acid mixture, 1-20 parts of fat, 10-20 parts of edible salt, 5-10 parts of monosodium glutamate, 1-10 parts of spices, 0.1-1 part of organic acid, 0.01-1 part of emulsifier, 0.1-10 parts of thickener, and 0.01-5 parts of flavor base.

[0008] Raw materials: including meat, fat, enzymes, organic acids, edible salt, amino acids, reducing sugars and others; Furthermore, the meat is selected from one or more animal meats such as beef, chicken, and mutton, and the meat is crushed into minced meat; the fat is selected from one or more oils such as butter, chicken bone oil, and chicken fat oil; the organic acid is selected from one or more citric acid, lactic acid, etc.; the amino acid is selected from one or more cysteine, methionine, aspartic acid, phenylalanine, etc.; the reducing sugar is selected from one or more glucose, xylose, galactose, etc.; the emulsifier is selected from one or more sucrose fatty acid esters, monostearate glyceryl, etc.; the thickener is selected from one or more xanthan gum, acetylated distarch adipic acid, etc.; the endoenzyme is one or more alkaline protease, papain, etc., and the exoenzyme is flavor protease, etc.

[0009] The ultra-high pressure is preferably 500-600 MPa, the ultra-high pressure medium temperature is 70-100° C., preferably 75° C., and the ultra-high pressure time is 30 min-6 h, preferably 2 h.

[0010] When the meat is chicken, the most suitable ultra-high pressure is 600MPa, and when the meat is beef, the most suitable ultra-high pressure is 500MPa.

[0011] Beneficial Effects of the Invention

[0012] (1) Ultrahigh pressure can change the tertiary structure of proteins. The tertiary structure of proteases is the basis for the formation of enzyme active centers. After treatment with ultrahigh pressure technology, it is beneficial to the release of more active sites of the enzyme and the improvement of its activity. The combination of ultrahigh pressure and thermal decomposition and enzymatic decomposition has a more obvious effect on improving the degree of hydrolysis.

[0013] (2) This patent adopts the technology of first performing conventional enzyme-catalyzed hydrolysis and then performing ultra-high pressure coordinated heating hydrolysis and enzyme-catalyzed hydrolysis. Compared with the simple thermal hydrolysis technology, the degree of hydrolysis of meat protein is increased by more than 100%, and compared with the simple enzyme-catalyzed hydrolysis technology, the degree of hydrolysis of meat protein is increased by more than 50%. At the same time, this method can well maintain the nutritional value of the product. Through ultra-high performance liquid phase analysis technology and other modern instrumental analysis technologies, it is found that after conventional enzymatic hydrolysis, the product formed by ultra-high pressure combined with thermal hydrolysis and enzymatic hydrolysis has an amino acid composition similar to that formed by conventional thermal hydrolysis, but the content is significantly increased, especially the content of flavor amino acids. On the basis of using the same amount of meat flavor extract, the content of the precursor substance of the Maillard reaction is significantly increased, which promotes the development of the reaction equilibrium in the direction of the reaction substrate and is conducive to the generation of more reaction substrates. It significantly increases the intensity of meat flavor. The product has the aroma of natural meat and a coordinated and thick umami taste, which greatly improves the utilization rate of meat and reduces the cost of raw materials.

[0014] (3) Moreover, the combination of ultra-high pressure hydrolysis, heating hydrolysis and enzyme-catalyzed hydrolysis can well ensure the configuration and structure of amino acids without producing harmful substances. BRIEF DESCRIPTION OF THE DRAWINGS

[0015] Figure 1 It is a production process flow chart. DETAILED DESCRIPTION

[0016] The above content of the present invention is further described in detail below in conjunction with specific implementation modes, but this should not be understood as the scope of the above subject matter of the present invention being limited to the following embodiments.

[0017] Embodiment 1:

[0018] Determination of ultra-high pressure intensity:

[0019] Recipe: 72 parts of meat extract, 2 parts of amino acid mixture (alanine: cysteine: methionine: glycine, arginine = 1:2:0.5:1:0.1), 3 parts of sugar (xylose: glucose = 1:1), 10 parts of table salt, 4.6 parts of MSG, 5 parts of edible chicken oil, 2 parts of spices (ginger: green onion: pepper = 8:6:0.5), 0.1 parts of organic acid (succinic acid: lactic acid = 2:1), 0.3 parts of emulsifier (sucrose fatty acid ester), 0.5 parts of thickener (xanthan gum: guar gum: gum arabic = 2:1:1), 0.5 parts of fragrance base.

[0020] Preparation method: Preparation of meat extract: First, mince the chicken breast with a meat grinder, then put the chicken breast paste and water into a three-necked bottle in a ratio of 3:1, add 0.3% papain (calculated based on the total meat-water ratio of 100 parts) and 0.04% flavor protease (calculated based on the total meat-water ratio of 100 parts) into the three-necked bottle, enzymolysis at 60℃ for 1 hour, put it into an ultra-high pressure reactor, keep the pressure at 200MPa, 300MPa, 400MPa, 500MPa, 600MPa, 700MPa, temperature 75℃, and press for 2h. After the ultra-high pressure is over, it is prepared as a meat extract, and the degree of hydrolysis of the meat extract is measured by sampling. Then add amino acids, sugar, edible salt, edible chicken oil and spices in proportion, keep stirring at 100℃ for 1 hour, then stir the material to 50℃, add the flavor base, stir evenly, and take samples for sensory tasting.

[0021] The amino acid nitrogen content of the sample was determined according to the national standard method, and the degree of hydrolysis was calculated. The specific results are shown in Table 1.

[0022] Table 1 Effect of different ultrahigh pressure on the hydrolysis degree of chicken breast

[0023] 200MPa 300MPa 400MPa 500MPa 600MPa 700MPa Degree of hydrolysis % 19.1 20.2 22.2 28.2 30.3 27.6 As the pressure increases, the degree of hydrolysis tends to increase gradually. When the pressure is low, ultra-high pressure mainly destroys non-covalent bonds such as oxygen bonds between protein molecules, causing the protein structure to unfold, the interaction between the hydrophilic groups of the side chains and water to be strengthened, and the hydration effect to be enhanced, thereby increasing the solubility of the protein. As the pressure continues to increase, the structure of the protein unfolds further, and the hydrophobic groups buried inside the molecules are exposed. At the same time, the originally stretched molecules may also aggregate, which ultimately leads to a decrease in the solubility of the protein.

[0024] The samples were rinsed with water and subjected to sensory evaluation. The specific evaluation results are shown in Table 2:

[0025] Table 2 Sensory evaluation results of meat flavorings prepared using chicken breast extracts under different ultra-high pressures

[0026] 200MPa 300MPa 400MPa 500MPa 600MPa 700MPa Color 14 14 14 14 14 14 Appearance Status 14 14 14 14 14 14 aroma 18 19 21 26 29 23 taste 30 33 35 38.1 39.1 38.1 Total score 76 80 84 92.1 96.1 89.1

[0027] From the sensory evaluation data, it can be seen that with the increase of pressure, the aroma intensity of the solution gradually increases, the raw smell decreases, the aroma of cooked protein appears, and the thickness of the aroma increases; when the pressure is low, the taste is mainly fresh, supplemented by other senses. With the increase of pressure, a complex taste appears, and the freshness, meatiness, and continuity gradually increase. The freshness is compounded with other tastes, and the performance is not as abrupt as at low pressure, reflecting an overall complex taste. Combined with sensory evaluation and monitoring data, 600MPa is selected as the appropriate condition for chicken processing.

[0028] Embodiment 2:

[0029] Ultra-high pressure determination experiment:

[0030] Recipe: 72 parts of meat extract, 3 parts of amino acid mixture (glutamic acid: cysteine: leucine: glycine, arginine: aspartic acid = 1:2:0.5:1:0.1:1), 2 parts of sugar (ribose: xylose: glucose = 1:2:2), 11 parts of table salt, 5 parts of MSG, 4 parts of edible butter, 1 part of spice (ginger: anise: cinnamon = 7:1:0.5), 0.1 part of organic acid (citric acid: malic acid = 1:1), 0.5 part of emulsifier (sodium caseinate), 0.7 part of thickener (acetylated distarch adipate: xanthan gum = 9:1), 0.7 part of fragrance base.

[0031] Preparation method: Preparation of meat extract: First, mince the beef with a meat grinder, then put the beef paste and water into a three-necked bottle at a ratio of 2.5:1, add 0.3% alkaline protease (calculated based on the total meat-water ratio of 100 parts) and 0.04% flavor protease (calculated based on the total meat-water ratio of 100 parts) into the three-necked bottle, enzymolysis at 58°C for 1 hour, put it into an ultra-high pressure reactor, maintain the pressure at 200MPa, 300MPa, 400MPa, 500MPa, 600MPa, 700MPa, temperature at 75°C, and press for 2h. After the ultra-high pressure is finished, it is prepared as a meat extract, and the material hydrolysis degree is measured by sampling. Take the meat extract for the formula, then add amino acids, sugar, edible salt, edible chicken oil and spices in proportion, keep warm and stir at 100°C for 1 hour, then stir the material to 55°C, add the flavor base, stir evenly, and take samples for sensory tasting.

[0032] The amino acid nitrogen content of the sample was determined according to the national standard method, and the degree of hydrolysis was calculated. The specific results are shown in Table 3.

[0033] Table 3 Effect of different ultrahigh pressure on the hydrolysis degree of beef

[0034] 200MPa 300MPa 400MPa 500MPa 600MPa 700MPa Degree of hydrolysis % 17.8 18.1 21.0 25.2 24.5 22.0

[0035] As the pressure increases, the degree of hydrolysis shows a trend of gradually increasing. When the pressure is low, ultra-high pressure mainly destroys non-covalent bonds such as hydrogen bonds between protein molecules, causing the protein structure to unfold, the interaction between the hydrophilic groups of the side chains and water to be strengthened, and the hydration effect to be enhanced, thereby increasing the solubility of the protein; as the pressure continues to increase, the structure of the protein unfolds further, and the hydrophobic groups buried inside the molecules are exposed. At the same time, the originally stretched molecules may also aggregate, ultimately leading to a decrease in the solubility of the protein and a decrease in the degree of hydrolysis.

[0036] The samples were rinsed with water and subjected to sensory evaluation. The specific evaluation results are shown in Table 4:

[0037] Table 4 Sensory evaluation results of meat flavorings prepared by beef extracts under different ultra-high pressures

[0038] 200MPa 300MPa 400MPa 500MPa 600MPa 700MPa Color 14 14 14 14 14 14 Appearance Status 14 14 14 14 14 14 aroma 17 18 20 27 25 23 taste 30 31 34 38 36 35 Total score 75 77 83 93 89 85

[0039] From the sensory evaluation data, it can be seen that with the increase of pressure, the aroma intensity of the solution gradually increases, the raw smell decreases, the aroma of cooked protein appears, and the thickness of the aroma increases; when the pressure is low, the taste is mainly fresh, supplemented by other senses. With the increase of pressure, a complex taste appears, and the freshness, meatiness, and continuity gradually increase. The freshness is compounded with other tastes, and the performance is not as abrupt as at low pressure, reflecting an overall complex taste. Combined with sensory evaluation and monitoring data, 500MPa is selected as the appropriate condition for beef processing.

[0040] Comparative Example 1:

[0041] Formula: Same as that of Example 1.

[0042] Preparation method: Preparation of meat extract: First, mince the chicken breast with a meat grinder, then put the chicken breast paste and water into a three-necked glass bottle in a ratio of 3:1, start stirring and heat to 60°C, stop heating, add 0.3% (calculated based on the total meat-water ratio of 100 parts) papain, 0.04% flavor protease (calculated based on the total meat-water ratio of 100 parts), and then maintain 60°C and stir at normal pressure for 3 hours. After the enzymolysis is completed, it is prepared as a meat extract, and the material is sampled to measure the degree of hydrolysis. Then take the meat extract for the formula, add amino acids, sugar, edible salt, edible chicken oil and spices in proportion, keep stirring at 100°C for 1 hour, then stir the material to 50°C, add the flavor base, stir evenly, and take samples for sensory tasting.

[0043] Comparative Example 2:

[0044] Formula: Same as Example 1 Preparation method: Preparation of meat extract: First, mince the chicken breast with a meat grinder, then mix the chicken breast paste and water in a ratio of 3:1, put it into an ultra-high pressure autoclave, maintain the pressure at 600MPa and the temperature at 75℃, press for 3h, and take samples to measure the hydrolysis degree of the material. Then take the meat extract for the formula, add amino acids, sugar, edible salt, edible chicken oil and spices in proportion, keep stirring at 100℃ for 1 hour, then stir the material to 50℃, add the fragrance base, stir evenly, and take samples for sensory tasting.

[0045] Comparative Example 3:

[0046] Formula: Same as that of Example 1.

[0047] Preparation method: Preparation of meat extract: First, mince the chicken breast with a meat grinder, then mix the chicken breast paste and water in a ratio of 3:1, put it in a three-necked bottle and heat it at 100℃ for 3h, and take a sample to measure the hydrolysis degree of the material. Then take the meat extract for the formula, add amino acids, sugar, edible salt, edible chicken oil and spices in proportion, keep it warm at 100℃ and stir for 1 hour, then stir the material to 50℃, add the fragrance base, stir evenly, and take a sample for sensory tasting.

[0048] Comparative Example 4:

[0049] Formula: Same as that of Example 1.

[0050] Preparation method: Preparation of meat extract: First, mince the chicken breast with a meat grinder, then put the chicken breast paste and water into a three-necked glass bottle in a ratio of 3:1, start stirring and heat to 60°C, stop heating, add 0.3% (calculated based on the total meat-water ratio of 100 parts) papain, and then maintain 60°C and stir at normal pressure for 3 hours. After the enzymatic hydrolysis is completed, prepare the meat extract, and take samples to measure the degree of hydrolysis of the material. Then take the meat extract for the formula, add amino acids, sugar, edible salt, edible chicken oil and spices in proportion, keep stirring at 100°C for 1 hour, then stir the material to 50°C, add the fragrance base, stir evenly, and take samples for sensory tasting.

[0051] Comparative Example 5:

[0052] Formula: Same as that of Example 1.

[0053] Preparation method: Preparation of meat extract: First, mince the chicken breast with a meat grinder, then put the chicken breast paste and water into a three-necked glass bottle in a ratio of 3:1, start stirring and heat to 60°C, stop heating, add 0.04% flavor protease (calculated based on the total meat-water ratio of 100 parts), and then maintain 60°C and stir at normal pressure for 3 hours. After the enzymatic hydrolysis is completed, prepare the meat extract, and take samples to measure the degree of hydrolysis of the material. Then take the meat extract for the formula, add amino acids, sugar, edible salt, edible chicken oil and spices in proportion, keep stirring at 100°C for 1 hour, then stir the material to 50°C, add the flavor base, stir evenly, and take samples for sensory tasting.

[0054] Comparative Example 6:

[0055] Formula: Same as Example 1 Preparation method: Preparation of meat extract: First, mince the chicken breast with a meat grinder, then mix the chicken breast paste and water in a ratio of 3:1, put it directly into an ultra-high pressure autoclave without heating for enzymatic hydrolysis, maintain the pressure at 600MPa and the temperature at 60℃, add 0.3% (calculated based on the total meat-water ratio of 100 parts) papain, 0.04% flavor protease (calculated based on the total meat-water ratio of 100 parts), press for 3 hours, and take samples to measure the hydrolysis degree of the material. Then take the meat extract for the formula, add amino acids, sugar, edible salt, edible chicken oil and spices in proportion, stir at 100℃ for 1 hour, then stir the material to 50℃, add the flavor base, stir evenly, and take samples for sensory tasting.

[0056] Comparative Example 7:

[0057] Formula: Same as that of Example 2.

[0058] Preparation method: Preparation of meat extract: First, mince the beef with a meat grinder, then put the beef paste and water into a three-necked bottle at a ratio of 2.5:1, add 0.3% alkaline protease (calculated based on the total meat-water ratio of 100 parts) and 0.04% flavor protease (calculated based on the total meat-water ratio of 100 parts) into the three-necked bottle, enzymolysis at 58°C for 3 hours to prepare a meat extract, and take samples to measure the hydrolysis degree of the material. Then take the meat extract for the formula, add amino acids, sugar, edible salt, edible chicken oil and spices in proportion, stir at 100°C for 1 hour, then stir the material to 50°C, add the flavor base, stir evenly, and take samples for sensory tasting.

[0059] Comparative Example 8:

[0060] Formula: Same as that in Example 2.

[0061] Preparation method: Preparation of meat extract: First, mince the beef with a meat grinder, then mix the beef paste and water in a ratio of 2.5:1, put it into an ultra-high pressure reactor, maintain the pressure at 500MPa and the temperature at 75℃, and press for 3h. After the ultra-high pressure is over, prepare the meat extract, and take samples to measure the hydrolysis degree of the material. Then take the meat extract for the formula, add amino acids, sugar, edible salt, edible chicken oil and spices in proportion, keep warm and stir at 100℃ for 1 hour, then stir the material to 50℃, add the fragrance base, stir evenly, and take samples for sensory tasting.

[0062] Comparative Example 9:

[0063] Formula: Same as that in Example 2.

[0064] Preparation method: Preparation of meat extract: First, mince the beef with a meat grinder, then put the beef paste and water into a three-necked bottle in a ratio of 2.5:1, and heat at 100℃ for 3h. Prepare the meat extract and take samples to measure the hydrolysis degree of the material. Then take the meat extract for the formula, add amino acids, sugar, edible salt, edible chicken oil and spices in proportion, keep warm and stir at 100℃ for 1 hour, then stir the material to 50℃, add the fragrance base, stir evenly, and take samples for sensory tasting.

[0065] Comparative Example 10:

[0066] Formula: Same as that in Example 2.

[0067] Preparation method: Preparation of meat extract: First, mince the beef with a meat grinder, then put the beef paste and water into a three-necked bottle at a ratio of 2.5:1, add alkaline protease 0.3 (calculated based on the total meat-water ratio of 100 parts) into the three-necked bottle, enzymatically hydrolyze at 58°C for 3 hours to prepare a meat extract, and take samples to measure the hydrolysis degree of the material. Then take the meat extract for the formula, add amino acids, sugar, edible salt, edible chicken oil and spices in proportion, keep warm and stir at 100°C for 1 hour, then stir the material to 50°C, add the fragrance base, stir evenly, and take samples for sensory tasting.

[0068] Comparative Example 11:

[0069] Formula: Same as that in Example 2.

[0070] Preparation method: Preparation of meat extract: First, mince the beef with a meat grinder, then put the beef paste and water into a three-necked bottle at a ratio of 2.5:1, add 0.4% flavor protease (calculated based on the total meat-water ratio of 100 parts) into the three-necked bottle, enzymatically hydrolyze at 58°C for 3 hours to prepare a meat extract, and take samples to measure the hydrolysis degree of the material. Then take the meat extract for the formula, add amino acids, sugar, edible salt, edible chicken oil and spices in proportion, keep warm and stir at 100°C for 1 hour, then stir the material to 50°C, add the flavor base, stir evenly, and take samples for sensory tasting.

[0071] Comparative Example 12:

[0072] Formula: Same as that in Example 2.

[0073] Preparation method: Preparation of meat extract: First, mince the beef with a meat grinder, then mix the beef paste and water in a ratio of 2.5:1, put it directly into the ultra-high pressure reactor without heating for enzymatic hydrolysis, maintain the pressure at 500MPa and the temperature at 58℃, add 0.3% alkaline protease (calculated based on the total meat-water ratio of 100 parts) and 0.04% flavor protease (calculated based on the total meat-water ratio of 100 parts), and press for 3 hours. After the ultra-high pressure is finished, it is prepared as a meat extract, and the material hydrolysis degree is measured by sampling. Then take the meat extract for the formula, add amino acids, sugar, edible salt, edible chicken oil and spices in proportion, keep warm and stir at 100℃ for 1 hour, then stir the material to 50℃, add the fragrance base, stir evenly, and take samples for sensory tasting.

[0074] Sensory evaluation method:

[0075] The sensory evaluation team consists of 9 people. They evaluate the prepared flavoring materials from four aspects: color, appearance, aroma and taste. The specific operation is as follows: rinse the samples with water at a ratio of 1%, add 0.2% edible salt, and conduct comparative evaluation and scoring. The total score is 100 points, among which: The full score for color is 15 points. Normal is 14-15 points, above normal is 12-13.9 points, acceptable is 9.7-11.9 points, fair is 7.5-9.6 points, average is 6-7.4 points, slightly poor is 3-5.9 points, poor is 1-2.9 points, and very poor is 0 points.

[0076] The full score for appearance condition is 15 points, with normal 14-15 points, above normal 12-13.9 points, acceptable 9.7-11.9 points, fair 7.5-9.6 points, average 6-7.4 points, slightly poor 3-5.9 points, poor 1-2.9 points, and very poor 0 points.

[0077] The full score of aroma is 30 points. No impurities, strong aroma, pure (or pleasant) 29.3-30 points; no impurities, strong aroma, pure (or pleasant) 27-29.2 points; no impurities, good feeling 24-26.9 points; acceptable 21-23.9 points; passing 18-20.9 points; failing 18 points or less.

[0078] The full score of taste is 40 points. Pure and refreshing 39.1-40 points, relatively pure and palatable 36-39 points, acceptable 32-35.9 points, fair 28-31.9 points, passing 24-27.9 points, and unqualified 24 points or less.

[0079] Through sensory evaluation, the scores of each sample are as follows: See Table 5

[0080] Table 5: Sensory evaluation table of Examples 1-2 and Comparative Examples 1-12

[0081] Example 1 Example 2 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 Comparative Example 6 Comparative Example 7 Comparative Example 8 Comparative Example 9 Comparative Example 10 Comparative Example 11 Comparative Example 12 Color 14 14 13 12 10 13 12 13 13 12 9 12 11 12 Appearance Status 14 14 14 13 12 14 14 14 14 12 11 13 13 13 aroma 29 27 25 10 9 20 15 22 23 9 8 18 14 20 taste 39.1 38 25 15 13 20 18 21 24 14 12 19 18 21 Total score 96.1 93 73 50 44 67 59 69 70 47 40 62 56 66

[0082] Determination of degree of hydrolysis

[0083] The determination of amino acid nitrogen in food was determined in accordance with the food standard GB5009.239-2016, and the content of free amino nitrogen was determined. The total nitrogen content was determined by the Kjeldahl method described in GB5009.5-2010 Determination of protein in food. The degree of hydrolysis can reflect the utilization rate of protein. The higher the degree of hydrolysis, the higher the degree of hydrolysis of protein, and the easier it is to be absorbed and utilized by people. On the contrary, if the degree of hydrolysis is low, most of the protein still exists in the form of protein, and the utilization rate of protein is relatively low.

[0084] Degree of hydrolysis % = (content of free amino nitrogen in the extract - content of free amino nitrogen in the blank) / content of total nitrogen

[0085] Table 6 Hydrolysis degree determination table of Examples 1-2 and Comparative Examples 1-12

[0086] Example 1 Example 2 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 Comparative Example 6 Comparative Example 7 Comparative Example 8 Comparative Example 9 Comparative Example 10 Comparative Example 11 Comparative Example 12 Degree of hydrolysis % 30.3 25.2 17.8 10.5 5.2 13 6 15.1 15.5 8.8 5 11.9 5.8 13.3

[0087] By measuring the degree of hydrolysis of the extract, it was found that the patent of the present invention hydrolyzes meat by using conventional enzymatic hydrolysis followed by ultra-high pressure combined with thermal hydrolysis and enzymatic hydrolysis. The degree of hydrolysis is the highest and the utilization rate of protein is higher than that of conventional double-enzyme combined enzymatic hydrolysis, thermal hydrolysis alone, single enzyme enzymatic hydrolysis and ultra-high pressure combined with thermal hydrolysis and enzymatic hydrolysis alone. The utilization rate of protein is improved, the precursor substances participating in the Maillard reaction are increased, and it is more conducive to the reaction to develop in the direction of increasing the amount of flavor substances.

[0088] In order to test the difference in amino acid composition between the extract of Example 1 of the present invention and the extracts of Comparative Examples 1, 2, 3, 4, 5, 6 prepared by the traditional method, and the difference in amino acid composition between the extract of Example 2 and the extracts of Comparative Examples 7, 8, 9, 10, 11, 12 prepared by the traditional method, the following experiments were conducted: The free amino acid content in the extract was determined by ultra-high performance liquid chromatography, and it was found that the amino acid content increased significantly, as shown in the following table: Experimental conditions: Instrument system: ACQUITY UPLC I-Class + TUV ultra-high performance liquid chromatography system Chromatographic column: AccQ-Tag Ultra C18 (1.7 um, 2.1×100㎜), mobile phase: mobile phase A: AccQ Eluent A: water = 1:9; mobile phase B: AccQ Eluent B; gradient elution; injection volume: 1uL; column temperature: 50℃; sample temperature: 15℃.

[0089] Table 7 Comparison of amino acid composition between Example 1 and Comparative Examples 1-6

[0090] Example 1 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 Comparative Example 6 Amino acid name Amino acid content (umol / mL) Amino acid content (umol / mL) Amino acid content (umol / mL) Amino acid content (umol / mL) Amino acid content (umol / mL) Amino acid content (umol / mL) Amino acid content (umol / mL) Histidine 5.80 3.00 1.76 0.00 0.79 0.34 2.10 Serine 12.10 7.00 3.64 1.83 2.84 2.11 4.91 Arginine 19.30 10.00 3.93 2.22 7.45 1.51 7.96 Glycine 24.00 15.70 12.16 0.02 11.53 7.99 10.45 Aspartic acid 8.00 7.40 2.52 5.49 3.22 1.51 5.75 Glutamate 16.90 10.00 4.80 3.14 7.03 2.20 7.75 Threonine 10.20 7.00 3.05 1.94 3.61 1.46 5.46 Alanine 17.00 12.00 6.25 4.60 6.57 4.13 9.19 Proline 4.10 2.00 2.03 1.43 1.39 1.13 1.55 Cystine 4.40 3.00 2.83 0.25 5.08 1.61 2.22 Lysine 17.80 11.00 3.26 1.43 7.62 1.94 8.72 Tyrosine 7.30 4.00 1.57 1.43 5.58 0.76 2.96 Methionine 10.70 4.00 1.80 1.22 6.59 0.92 3.06 Valine 7.8 5.00 2.68 2.45 4.17 1.70 3.96 Isoleucine 8.30 4.00 2.06 1.84 1.27 1.21 3.30 Leucine 29.00 17.40 4.01 2.86 9.77 3.04 12.05 Phenylalanine 11.20 6.00 1.84 1.02 6.21 1.02 4.54 Total 213.9 128.5 60.19 33.17 90.72 34.58 95.93 Essential amino acid content 100.8 48.0 18.70 12.76 39.24 11.29 41.09 Non-essential amino acid content 101.4 73.5 37.09 18.73 40.82 20.92 49.66 Semi-essential amino acid content 11.7 7.00 4.40 1.68 10.66 2.37 5.18

[0091] Table 8 Comparison of amino acid composition between Example 2 and Comparative Examples 7-12 of extracts prepared by conventional methods

[0092] Example 2 Comparative Example 7 Comparative Example 8 Comparative Example 9 Comparative Example 10 Comparative Example 11 Comparative Example 12 Amino acid name Amino acid content (umol / mL) Amino acid content (umol / mL) Amino acid content (umol / mL) Amino acid content (umol / mL) Amino acid content (umol / mL) Amino acid content (umol / mL) Amino acid content (umol / mL) Histidine 3.23 1.87 0 1.19 1.52 0.98 1.47 Serine 7.23 4.22 3.14 2.62 3.96 2.12 3.85 Arginine 24.70 16.33 14.77 12.98 12.68 9.43 12.76 Glycine 5.74 2.83 2.69 2.45 2.71 1.88 2.26 Aspartic acid 3.25 1.73 1.72 1.74 1.57 1.19 1.28 Glutamate 3.54 0.48 0.76 0.76 0.48 0.42 1.11 Threonine 8.33 2.68 1.14 1.02 2.24 1.04 3.93 Alanine 11.66 4.42 1.11 0.65 2.94 0.99 4.84 Proline 10.51 7.20 4.89 4.94 6.26 4.20 5.40 Cystine 10.01 9.59 2.03 1.29 6.11 2.53 4.95 Lysine 3.69 1.45 0.53 0.41 1.80 0.41 1.95 Tyrosine 14.56 5.47 0.96 0.45 4.15 0.79 7.54 Methionine 14.65 6.47 0.23 0.80 7.48 1.42 7.32 Valine 9.07 7.31 0.65 0 6.12 032 4.33 Isoleucine 9.18 2.62 1.29 0.48 1.54 1.00 4.79 Leucine 25.17 11.00 3.54 0.72 5.74 2.63 11.67 Phenylalanine 25.46 10.74 1.88 0.47 7.52 2.18 13.23 Total 189.98 96.41 41.32 32.99 74.83 33.52 92.68 Essential amino acid content 110.11 42.27 9.26 3.90 32.44 9.00 47.22 Non-essential amino acid content 55.30 39.08 29.07 27.35 32.13 21.2 32.97 Semi-essential amino acid content 24.57 15.06 2.99 1.74 10.26 3.32 12.49

[0093] Through comparison, it was found that conventional heating enzymatic hydrolysis followed by ultra-high pressure combined with thermal hydrolysis and enzymatic hydrolysis greatly improved the degree of hydrolysis of meat protein and increased the content of amino acids. The precursors of the Maillard reaction are mainly amino acids. Through the above data, it was found that the content of amino acids was significantly increased, which increased the precursors participating in the Maillard reaction, thereby making the reaction move in the direction of the substrate and generating more aroma substances, thereby enhancing the aroma intensity of the meat flavoring.

[0094] Moreover, amino acids are divided into essential amino acids, semi-essential amino acids and non-essential amino acids, wherein essential amino acids refer to amino acids that are indispensable to the human body, but cannot be synthesized in the body or the synthesis speed is far from meeting the needs of the human body, and must be supplemented through food protein. Essential amino acids play a very important role in maintaining normal physiological functions and metabolism of the human body. Therefore, the increase of essential amino acids is conducive to improving the nutritional value of the reaction extract. From the above data, it can be seen that the content and percentage of essential amino acids (lysine, phenylalanine, threonine, methionine, isoleucine, leucine, valine) are significantly increased, thereby improving the nutritional level of meat flavoring. Non-essential amino acids refer to amino acids that the human body can obtain through self-synthesis or conversion from other amino acids, and do not necessarily have to be taken from food, including alanine, arginine, aspartic acid, proline, etc. By comparison, it is found that the total content and total proportion of non-essential amino acids in Example 1 and Example 2 are compared with the comparative example. The trend of reduction. Semi-essential amino acids are also called conditionally essential amino acids. Mainly refers to cysteine ​​and tyrosine, which are converted from methionine and phenylalanine in the body respectively. If these two amino acids can be directly provided in the diet, the body's need for methionine and phenylalanine can be reduced.

[0095] Application test

[0096] Example 1 and Comparative Examples 1, 2, 3, 4, 5, and 6 are selected for application and applied to the production of ham sausage, and the application formula is as follows: 40 parts of chicken breast; 0.5 parts of carrageenan; 15 parts of starch; 3 parts of salt; 23 parts of chicken bone paste; 0.2 parts of polyphosphate; 10 parts of soy protein; 0.02 parts of sodium nitrite; 0.3 parts of MSG; 1 part of spice; 0.03 parts of sodium isoVC; 6.95 parts of sugar, and 0.3 parts of flavoring.

[0097] The mixed samples were processed by enema, and the enema was placed in 100℃ for 30 minutes. After the process was completed, the enema was cooled and sensory evaluation was performed. The specific flavoring materials used in the experiment are as follows: 1. Embodiment 1 Flavor material ② Use 90% of the extract of Example 1 to prepare the flavoring material, and replace the missing 10% of the extract with water ③Comparative Example 1 Flavoring Material ④Comparative Example 2 Flavoring Materials ⑤Comparative Example 3 Flavoring Materials ⑥Comparative Example 4 Flavoring Materials ⑦Comparative Example 5 Flavoring Materials ⑧Comparative Example 6 Flavoring Materials The sensory evaluation results are shown in Table 9:

[0098] Table 9 Comparison of the application effects of the flavoring materials prepared in Example 1 and Comparative Examples 1-6

[0099] Example 1 90% of the extract of Example 1 was used to prepare the flavoring material, and the missing 10% of the extract was replaced by water. Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 Comparative Example 6 Color 14 14 14 14 14 14 14 14 Appearance Status 14 14 14 14 14 14 14 14 aroma 29 27 22 18 10 20 13 21 taste 39.1 36 28 24 15 25 18 26 Total score 96.1 91 78 70 53 73 59 75

[0100] Example 2 and comparative examples 7, 8, 9, 10, 11 and 12 were selected for application and applied to the production of ham sausage, and the application formula thereof is as follows: 40 parts of beef; 0.5 parts of carrageenan; 15 parts of starch; 3 parts of salt; 23 parts of chicken bone paste; 0.2 parts of polyphosphate; 10 parts of soy protein; 0.02 parts of sodium nitrite; 0.3 parts of MSG; 1 part of spice; 0.03 parts of sodium isoVC; 6.95 parts of sugar, and 0.3 parts of flavoring.

[0101] The mixed samples were processed by enema, and the enema was placed in 100℃ for 30 minutes. After the process was completed, the enema was cooled and sensory evaluation was performed. The specific flavoring materials used in the experiment are as follows: 1. Embodiment 2 flavoring material ② Use 90% of the extract of Example 2 to prepare the flavoring material, and replace the missing 10% of the extract with water ③Comparative Example 7 Flavoring Materials ④Comparative Example 8 Flavoring Materials ⑤ Comparative Example 9 Flavoring Materials ⑥Comparative Example 10 Flavoring Materials ⑦Comparative Example 11 Flavoring Materials ⑧Comparative Example 12 Flavoring Materials The sensory evaluation results are shown in Table 10:

[0102] Table 10 Comparison of the application effects of the flavoring materials prepared in Example 2 and Comparative Examples 7-12

[0103] Example 2 90% of the extract of Example 2 was used to prepare the flavoring material, and the missing 10% of the extract was replaced with water. Comparative Example 7 Comparative Example 8 Comparative Example 9 Comparative Example 10 Comparative Example 11 Comparative Example 12 Color 14 13 13 13 13 13 13 13 Appearance Status 14 14 14 14 14 14 14 14 aroma 27 26 20 16 8 16 9 17 taste 38.1 35 26 23 13 25 14 25 Total score 93.1 88 73 65 48 68 50 69

[0104] From the data of the previous application tests, we can find that: in the later application process, the flavoring prepared by the meat extract prepared in Examples 1 and 2, even if the dosage of the meat extract is reduced in the later stage, the effect of the product in the later application is better than that prepared according to Examples 1 and 2, thereby reducing the cost of the product and improving the utilization rate of the protein; at the same time, it can be seen from the amino acid data that the content of essential amino acids in the flavoring is significantly increased, and the nutritional value is improved.

[0105] In summary, we can see that:

[0106] 1. Example 1 of the present invention is compared with Comparative Example 1, and it is found that the conventional heating enzymolysis is first performed, and then ultra-high pressure is combined with thermal decomposition and enzymolysis, which can greatly improve the hydrolysis degree of the product. The hydrolysis degree is increased by 70%, and in the later application process, even if the amount of meat extract is reduced in the later stage, the effect of the product in the later application is better than that prepared according to Comparative Example 1, thereby reducing the cost of the product and improving the utilization rate of the protein; at the same time, it can be seen from the amino acid data that the essential amino acid content in the flavoring is significantly increased, the nutritional value is improved, and the amino acid composition trend is roughly the same.

[0107] 2. Compared with Comparative Example 2, Example 1 of the present invention has a greatly improved hydrolysis degree, which is increased by 188%. The flavoring material prepared by Example 1 is superior to the flavoring material prepared by Comparative Example 2 in terms of aroma, taste, color, appearance, etc., and the amino acid content is increased by 255%, and its essential amino acid content is significantly better than that in Comparative Example 2, so its nutritional value is significantly better than that of Comparative Example 2.

[0108] 3. Compared with Comparative Example 3, Example 1 of the present invention has a higher degree of hydrolysis of up to 483%, indicating that the hydrolysis method of the present invention is more conducive to improving the utilization rate of protein, and through sensory evaluation, it is found that the flavoring prepared by using it is significantly better than the flavoring of the product prepared by heating alone, and the amino acid content is significantly increased to 545%, and its essential amino acid content is significantly better than that in Comparative Example 3, so its nutritional value is significantly better than that of Comparative Example 3.

[0109] 4. Compared with Comparative Example 4, Example 1 of the present invention has a hydrolysis degree increased by 133%, indicating that the hydrolysis method of the present invention is more conducive to improving the utilization rate of protein, and through sensory evaluation, it is found that the flavoring prepared by using it is significantly better than the flavoring of the product prepared by single endonuclease hydrolysis, and the amino acid content is significantly increased to 136%, and its essential amino acid content is significantly better than that in Comparative Example 4, so its nutritional value is significantly better than that of Comparative Example 4.

[0110] 5. Compared with Comparative Example 5, Example 1 of the present invention has a hydrolysis degree increased by 405%, indicating that the hydrolysis method of the present invention is more conducive to improving the utilization rate of protein, and through sensory evaluation, it is found that the flavoring prepared by using it is significantly better than the flavoring of the product prepared by exonuclease hydrolysis alone, and the amino acid content is significantly increased to 519%, and its essential amino acid content is significantly better than that in Comparative Example 5, so its nutritional value is significantly better than that of Comparative Example 5.

[0111] 6. Compared with Comparative Example 6, the hydrolysis degree of Example 1 of the present invention is increased by 101 % , indicating that the hydrolysis method of the present invention is more conducive to improving the utilization rate of protein, and through sensory evaluation, it is found that the flavoring prepared by it is significantly better than the flavoring of the product prepared by exonuclease hydrolysis alone, and the amino acid content is significantly increased to 123%, and its essential amino acid content is significantly better than that in Comparative Example 5, so its nutritional value is significantly better than that of Comparative Example 6.

[0112] 7. Comparison between Example 2 of the present invention and Comparative Example 7 shows that conventional enzymolysis followed by ultra-high pressure combined with thermal decomposition and enzymolysis can significantly improve the degree of hydrolysis of the product, with the degree of hydrolysis increasing by 62.5%. In addition, in the later application process, even if the amount of meat extract is reduced in the later stage, the effect of the product in the later application is better than that prepared according to Comparative Example 6, thereby reducing the cost of the product and improving the utilization rate of the protein; at the same time, it can be seen from the amino acid data that the essential amino acid content in the flavoring material is significantly increased, the nutritional value is improved, and the amino acid composition trend is roughly the same.

[0113] 8. Compared with Comparative Example 8, the hydrolysis degree of Example 2 of the present invention is greatly improved to 186%. The flavoring material prepared by Example 2 is superior to the flavoring material prepared by Comparative Example 7 in terms of aroma, taste, color, appearance and other aspects. The amino acid content is significantly increased to 360%, and the essential amino acid content is significantly better than that in Comparative Example 7, so its nutritional value is significantly better than that in Comparative Example 8.

[0114] 9. Compared with Comparative Example 9, Example 2 of the present invention has a higher degree of hydrolysis of 404%, indicating that the hydrolysis method of the present invention is more conducive to improving the utilization rate of protein, and sensory evaluation shows that the flavoring prepared by using it is significantly better than the flavoring of the product prepared by heating alone. The amino acid content is significantly increased to 476%, and its essential amino acid content is significantly better than that in Comparative Example 8, so its nutritional value is significantly better than that of Comparative Example 9.

[0115] 10. Compared with comparative example 10, the hydrolysis degree of Example 2 of the present invention is increased by 131%, indicating that the hydrolysis method of the present invention is more conducive to improving the utilization rate of protein, and through sensory evaluation, it is found that the flavoring prepared by using it is significantly better than the flavoring of the product prepared by single endonuclease hydrolysis.

[0116] 11. Compared with comparative example 11, the hydrolysis degree of Example 2 of the present invention is increased by 334%, indicating that the hydrolysis method of the present invention is more conducive to improving the utilization rate of protein, and through sensory evaluation, it is found that the flavoring prepared by using it is significantly better than the flavoring of the product prepared by exonuclease hydrolysis alone.

[0117] 12. Compared with comparative example 11, the hydrolysis degree of Example 2 of the present invention is increased by 104%, indicating that the hydrolysis method of the present invention is more conducive to improving the utilization rate of protein, and through sensory evaluation, it is found that the flavoring prepared by using it is significantly better than the flavoring of the product prepared by exonuclease hydrolysis alone.

[0118] In addition, a product was prepared according to the experimental scheme of patent CN103054032A (as comparative example 13 of the present application), and its hydrolysis degree was measured and compared with that of Example 1.

[0119] Comparative Example 13:

[0120] The raw materials are the same as those in Example 1, and the preparation method is as follows: the chicken breast is crushed into 6-8 mm, soaked in vinegar for 40-50 minutes, subjected to microwave-assisted ultrahigh pressure extraction, filtered through a 110-mesh screen, centrifuged, and fat removed to obtain a chicken breast extract, wherein the mass ratio of chicken breast: water: vinegar is 1:1:0.006; the pressure during the microwave-assisted ultrahigh pressure extraction is 110 MPa, the microwave power is 950 W, the processing time is 35 minutes, and the material after ultrahigh pressure extraction is allowed to stand for 32 minutes; the centrifugal speed is 7500 rpm, and the centrifugal time is 5 minutes; The chicken breast extract is vacuum concentrated, olive oil, tea polyphenols, and sucrose fatty acid ester are added, and homogenized; wherein, the chicken breast extract is 90 parts, the olive oil is 2 parts, the tea polyphenols are 0.03 parts, and the sucrose fatty acid ester is 0.6 parts; the vacuum low-temperature concentration has a vacuum degree of -0.07MPa and a temperature of 60°C, and is concentrated until the refractive index Brix reaches 25%; the homogenization adopts a high-pressure homogenizer, the homogenization time is 7min, and the homogenization pressure is 45MPa; filling and sterilization: the sterilization temperature is 90°C, and the sterilization time is 15s.

[0121] Comparative Example 14:

[0122] The raw materials are the same as those in Example 1, and the preparation method is as follows: the chicken breast is crushed into 6-8 mm, soaked in vinegar for 40-50 minutes, subjected to microwave-assisted ultrahigh pressure extraction, filtered through a 110-mesh screen, centrifuged, and fat removed to obtain a chicken breast extract, wherein the mass ratio of chicken breast: water: vinegar is 1:1:0.006; the pressure during ultrahigh pressure extraction is 110 MPa, the processing time is 35 minutes, and the material after ultrahigh pressure extraction is allowed to stand for 32 minutes; the centrifugal speed is 7500 rpm, and the centrifugal time is 5 minutes; The chicken breast extract is vacuum concentrated, olive oil, tea polyphenols, and sucrose fatty acid ester are added, and homogenized; wherein, the chicken breast extract is 90 parts, the olive oil is 2 parts, the tea polyphenols are 0.03 parts, and the sucrose fatty acid ester is 0.6 parts; the vacuum low-temperature concentration has a vacuum degree of -0.07MPa and a temperature of 60°C, and is concentrated until the refractive index Brix reaches 25%; the homogenization adopts a high-pressure homogenizer, the homogenization time is 7min, and the homogenization pressure is 45MPa; filling and sterilization: the sterilization temperature is 90°C, and the sterilization time is 15s.

[0123] The data was measured and the degree of hydrolysis was measured according to the hydrolysis degree detection method of this patent. It was found that the degree of hydrolysis was very low, as shown in the following Table 11:

[0124] Table 11 Comparison of hydrolysis degree between Example 1 and Comparative Examples 13 and 14

[0125] Example 1 Comparative Example 13 Comparative Example 14 Degree of hydrolysis % 30.3 4 3.5

[0126] . By measuring the hydrolysis degree data, it was found that the utilization rate of the protein was very low, and most of the protein still existed in the form of protein, and was not hydrolyzed into polypeptides and amino acids, which was far from the experimental scheme of the present invention. In addition, it was centrifuged to centrifuge and discard the protein that was not dissolved in water, resulting in a waste of resources and environmental pollution, and increased nutrient solution costs. At the same time, the types and contents of free amino acids in the solution were determined using an ultra-high performance liquid phase method (the specific method is the same as above), and it was found that the amino acid content in the solution was significantly reduced compared with the extract of the present invention, and the content of essential amino acids was also significantly less than that of the extract of the present invention. Specific data are shown in Table 12 below:

[0127] Table 12 Comparison of amino acid content of Example 1 and Comparative Examples 13-14

[0128] Example 1 Comparative Example 13 Comparative Example 14 Amino acid name Amino acid content (umol / mL) Amino acid content (umol / mL) Amino acid content (umol / mL) Histidine 5.80 0.31 0.27 Serine 12.10 1.37 1.11 Arginine 19.30 0.21 0.16 Glycine 24.00 9.20 7.6 Aspartic acid 8.00 1.17 1.01 Glutamate 16.90 2.48 2.01 Threonine 10.20 0.98 0.80 Alanine 17.00 2.82 2.30 Proline 4.10 1.10 0.82 Cystine 4.40 0.88 0.75 Lysine 17.80 1.36 1.12 Tyrosine 7.30 0.40 0.35 Methionine 10.70 0.48 0.40 Valine 7.8 0.99 0.80 Isoleucine 8.30 0.71 0.61 Leucine 29.00 1.04 0.75 Phenylalanine 11.20 0.55 0.40 Total 213.9 26.04 21.36 Essential amino acid content 100.8 6.11 4.98 Non-essential amino acid content 101.4 18.65 15.28 Semi-essential amino acid content 11.7 1.28 1.1

[0129] The data on hydrolysis degree and amino acid content show that the extract prepared by the present invention is much different from the nutrient solution product prepared in Comparative Example 13. The protein utilization rate of the present invention is high, the degree of hydrolysis is high, and the content of essential amino acids and semi-essential amino acids is significantly higher than that of the nutrient solution prepared in Comparative Example 13. Applying it to the product is more conducive to digestion and absorption by the human body.

[0130] CN112890210A mentioned in the background technology, in which a protein powder and its preparation method mention direct ultra-high pressure enzymatic hydrolysis, without selective enzymatic hydrolysis of the raw material product in advance, and the pressure involved in this patent is relatively small, focusing on the impact on the activity of the enzyme, and affecting the protein through the change of enzyme activity. Our patent first adopts conventional enzymatic hydrolysis (differential hydrolysis), and on the basis of differentiated hydrolysis, it adopts non-differentiated hydrolysis (ultra-high pressure, heating) combined with differentiated hydrolysis (because the enzyme is not inactivated after the first stage of normal pressure enzymatic hydrolysis, entering the second ultra-high pressure heating hydrolysis stage, the enzyme still has a certain activity and will produce enzymatic effect). Through the first and second entire processes, more abundant polypeptides and uniform amino acids will be produced, making the taste closer to the feeling of home-made stewed soup.

[0131] In the “Influence of Ultrahigh Pressure Enzymolysis on the Flavor of Blue Clam Hydrolysate, Study on Ultrahigh Pressure Assisted Enzymolysis Process of Blue Clam” mentioned in the background technology, it is mentioned that ultrahigh pressure, temperature and enzymolysis are performed simultaneously for enzymolysis. Its problem is the same as that of patent CN112890210A. The raw material product is not subjected to differentiated enzymolysis in advance. Moreover, the pressure involved in this article is relatively small, and it focuses on the effect on the activity of the enzyme, which affects the protein through the change of enzyme activity. It also has an enzyme inactivation process, while the present invention does not perform enzyme inactivation treatment, and it selects the supernatant for subsequent experiments. At the same time, it is centrifuged after ultrahigh pressure enzymolysis treatment, and a large part of the protein that has not been completely enzymolyzed is centrifugally separated. Moreover, in this process, the unhydrolyzed protein has an adsorption effect, which will adsorb some soluble amino acids and polypeptides, resulting in a waste of resources. The present invention adopts the overall experiment. In the article “The Effect of Ultrahigh Pressure on the Flavor and Protein Structure of Blue Clam Enzyme Hydrolysate” mentioned in the background technology, it is mentioned that the protein is pressed under high pressure and then enzymatically hydrolyzed, which is essentially a non-differentiated hydrolysis followed by a differentiated hydrolysis. The supernatant is used for subsequent experiments, which is completely inconsistent with the experimental idea of ​​the present invention. The present invention adopts an overall experiment to make full use of protein resources without causing waste of protein.

[0132] The above are only specific embodiments of the present invention, but the technical features of the present invention are not limited thereto. Any simple changes, equivalent replacements or modifications made based on the present invention to solve basically the same technical problems and achieve basically the same technical effects are all included in the protection scope of the present invention.

Claims

1. A method for preparing original meat flavor spices by ultra-high pressure synergistic pyrolysis and enzymolysis, characterized in that: The steps include: (1) preparing meat extract: the meat-water ratio is 5:1 to 1:10, the sum of meat and water is taken as 100%, and endo-enzyme and exo-enzyme are added for enzymolysis, wherein the amount of endo-enzyme added is 0.01% to 0.5%, and the amount of exo-enzyme added is 0.01% to 0.4%, and the enzymolysis is carried out at 55 to 65°C for more than 30 minutes, and then ultra-high pressure is simultaneously combined with thermal decomposition and enzymolysis, the ultra-high pressure pressure is 500MPa to 1000MPa, the temperature of the ultra-high pressure medium is 30 to 100°C, and the ultra-high pressure time is 10min to 12h; (2) Preparation of flavoring agent: 40-80 parts of meat extract, 1-10 parts of reducing sugar, 1-20 parts of amino acid mixture, 1-20 parts of fat, 10-20 parts of edible salt, 5-10 parts of monosodium glutamate, 1-10 parts of spices, 0.1-1 part of organic acid, 0.01-1 part of emulsifier, 0.1-10 parts of thickener, stir while keeping warm, then cool the materials, add 0.01-5 parts of flavor base, stir evenly to obtain concentrated original meat flavoring agent.

2. The method according to claim 1, characterized in that: The meat is selected from one or more of beef, chicken and mutton.

3. The method according to claim 1, characterized in that: The fat is selected from one or more of butter, chicken bone oil and chicken fat oil.

4. The method according to any one of claims 1 to 3, characterized in that: The organic acid is selected from one or more of citric acid and lactic acid.

5. The method according to any one of claims 1 to 3, characterized in that: The amino acid is selected from one or more of cysteine, methionine, aspartic acid and phenylalanine.

6. The method according to any one of claims 1 to 3, characterized in that: The reducing sugar is selected from one or more of glucose, xylose and galactose.

7. The method according to any one of claims 1 to 3, characterized in that: The emulsifier is selected from one or more of sucrose fatty acid esters and glyceryl monostearate.

8. The method according to any one of claims 1 to 3, characterized in that: The thickener is selected from one or more of xanthan gum and acetylated distarch adipate.

9. The method according to any one of claims 1 to 3, characterized in that: The endo-enzyme is one or more of alkaline protease and papain, and the exo-enzyme is flavor protease.

10. A concentrated original meat flavoring, characterized in that The method is used to prepare the product according to any one of claims 1 to 9.

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