CN101715937B - Essence with duck meat flavor - Google Patents
Essence with duck meat flavor Download PDFInfo
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- CN101715937B CN101715937B CN2009102284986A CN200910228498A CN101715937B CN 101715937 B CN101715937 B CN 101715937B CN 2009102284986 A CN2009102284986 A CN 2009102284986A CN 200910228498 A CN200910228498 A CN 200910228498A CN 101715937 B CN101715937 B CN 101715937B
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Abstract
The invention relates to essence with duck meat flavor. A preparation method of the essence comprises the following steps of: (1) mincing fresh duck breast meat, adding papain and hydrolyzing the duck meat to obtain duck meat hydrolysate; mincing fresh duck skin, adding lipase and hydrolyzing the duck skin to obtain duck skin hydrolysate; and (2) sequentially adding the duck meat hydrolysate, the duck skin hydrolysate, reducing sugar, amino acid or salts thereof, VB1, VC, egg yolk powder and common salt to a reactor; sufficiently stirring; raising temperature by heating; controlling reaction temperature and reaction time; lowering the temperature; and discharging the mixture through a vibration sieve to obtain the essence with duck meat flavor.
Description
Technical field
The invention belongs to the food ingredient technical field, particularly a kind of duck-flavor essence.
Background technology
Meat flavor is the importance of saline taste food flavor, is widely used in instant noodles, meat products, chickens' extract and compound seasoner at present.Its present production method has chemical synthesis and Maillard reaction method.The Maillard reaction method is present the most frequently used production method; This method is earlier meat to be carried out enzymolysis; Then reduced sugar, amino acid, yeast extract etc. are added by a certain percentage and carry out thermal response; Though the meat flavor that obtains thus improves a lot than traditional product, but still exists shortcomings such as aroma strength is little, savoury deficiency, still need improve.Raw material be not both the key factor that influences the reaction flavor local flavor.The duck meat essence of preparation can not be given full play to its original local flavor at present, and also there is the full and natural inadequately defective of local flavor in essence product.For satisfying client's diversified demand, also need prepare the more essence of multi-flavour.
The product of the inventive method preparation overcome shortcomings such as existing duck-flavor essence aroma quality is not enough, mouthfeel is mellow inadequately, a kind of natural duck-flavor essence is provided.
Summary of the invention
For solving the not enough shortcoming of existing meat flavor smell, the invention provides a kind of natural duck-flavor essence of method preparation of uniqueness.
Particularly, the invention provides a kind of duck-flavor essence, this essence is prepared by a method comprising the following steps and obtains:
(1) with mincing fresh duck breast meat, add papain, carry out the duck hydrolysis, get the duck hydrolyzate; The fresh duck skin is rubbed, add lipase, carry out the duck severe edema due to hypofunction of the spleen and separate, get duck skin hydrolyzate;
(2) in agitated reactor, add the duck hydrolyzate successively, duck skin hydrolyzate, reduced sugar, amino acid or its salt, VB
1, VC, yolk powder, salt fully stirs, heat temperature raising, control reaction temperature and reaction time, reaction cooled to the vibratory sieve discharging and got duck meat essence after finishing.
The temperature that the duck hydrolysis and the duck severe edema due to hypofunction of the spleen are separated in the above-mentioned essence is 60-70 ℃, is preferably 65 ℃, and hydrolysis time is 0.5-1.0 hour, is preferably 0.5 hour.
In the above-mentioned essence, the well-beaten time is 10-30 minute, is preferably 20 minutes.
In the above-mentioned essence, reaction temperature is 100-120 ℃, is preferably 110 ℃, and the reaction time is 2-3 hour, is preferably 2.5 hours.
In the above-mentioned essence, cool to 40-50 ℃, crossing vibratory sieve was 40-50 order vibratory sieve.
In the above-mentioned essence, each raw materials in part by weight is:
Duck hydrolyzate 30-70 part, duck skin hydrolyzate 5-30 part, reduced sugar 3-20 part, amino acid or its salt 1-10 part, VB
11-4 part, VC is 1-4 part, and yolk powder is 1-10 part, and salt is 5-20 part.
Preferred each raw materials in part by weight is:
Duck hydrolyzate 40-60 part, duck skin hydrolyzate 10-20 part, reduced sugar 5-15 part, amino acid or its salt 3-8 part, VB
12-3 part, VC is 2-3 part, and yolk powder is 3-7 part, and salt is 10-15 part.
Preferably, also comprise compound toppings in the raw material, the parts by weight of compound toppings are 0.5-5 part, are preferably 1-3 part.
Compound toppings can be other the crushed mixtures of any flavoring that adds as required, and these flavorings mainly are to regulate the personalized taste of essence, can buy these flavorings from market.
Flavoring can be selected from one or more of ground cinnamon, star aniseed powder, fennel seeds powder, tsaoko powder, root of Dahurain angelica powder, zanthoxylum powder, kaempferia galamga powder, zanthoxylum powder, powdered soy, garlic powder, hydrolyzed vegetable protein, shallot powder, pure chicken meal, zanthoxylum powder, root of Dahurain angelica powder, shallot powder, shrimp powder, black pepper, Jiang Fenzhong.
In the above-mentioned essence, reduced sugar is selected from one or more in glucose, D-wood sugar, D-ribose, D-rhamnose and the D-arabinose.
Wherein amino acid or its salt are selected from one or more in glycine, alanine, L-cysteine, L-cysteine hydrochloride, DL-methionine, L-arginine, L-proline, L-leucine, L-lysine, L-cystine and the L-glutamic acid.
Raw material duck, duck skin, reduced sugar, amino acid or its salt, VB that above-mentioned preparation essence is used
1, VC, yolk powder, salt can buy from market and obtain.
The duck-flavor essence of method preparation of the present invention has adopted duck hydrolyzate and duck skin hydrolyzate to react simultaneously, and the duck-flavor essence local flavor that obtains is natural, and the duck characteristic is true to nature, and cooking sense is strong, and strong and brisk in taste full, aftertaste is long.
The specific embodiment
In order to understand the present invention, further specify the present invention with embodiment below, but do not limit the present invention.
Embodiment 1
With mincing fresh duck breast meat, add papain, 60 ℃ of following hydrolysis 0.5 hour, get the duck hydrolyzate.The fresh duck skin rubs, and adds lipase, 65 ℃ of following hydrolysis 0.5 hour, gets duck skin hydrolyzate.
In agitated reactor, add duck hydrolyzate 50kg successively, duck skin hydrolyzate 20kg, glucose 5kg, D-wood sugar 1kg, glycine 1kg, alanine 1kg, L-cysteine hydrochloride 0.5kg, VB
1Be 2kg, VC is 2kg, and yolk powder is 4kg, salt 12kg.Fully stirred 20 minutes heat temperature raising.Reaction temperature is controlled at 110 ℃, and the reaction time is 2.5 hours.Reaction cools to 50 ℃ after finishing, and crosses 40 order vibratory sieve dischargings and gets duck meat essence.
Embodiment 2
With mincing fresh duck breast meat, add papain, 65 ℃ of following hydrolysis 1 hour, get the duck hydrolyzate.The fresh duck skin rubs, and adds lipase, 60 ℃ of following hydrolysis 1 hour, gets duck skin hydrolyzate.
In agitated reactor, add duck hydrolyzate 45kg successively, duck skin hydrolyzate 15kg, glucose 6kg, D-wood sugar 0.5kg, glycine 2kg, L-proline 0.5kg, L-cysteine hydrochloride 0.5kg, VB
1Be 3kg, VC is 3kg, and yolk powder is 3kg, and salt 10kg, compound seasoner are 1 part.Fully stirred 20 minutes heat temperature raising.Reaction temperature is controlled at 100 ℃, and the reaction time is 2 hours.Reaction cools to 45 ℃ after finishing, and crosses 40 order vibratory sieve dischargings and gets duck meat essence.
Wherein compound toppings are to be pulverized to be mixed with by the ground cinnamon that waits parts by weight, star aniseed powder, fennel seeds powder and tsaoko powder to obtain.
Duck-flavor essence of the present invention is described through concrete embodiment.Those skilled in the art can use for reference links such as content appropriate change raw material of the present invention, process conditions and realize corresponding other purpose; Its relevant change does not all break away from content of the present invention; All similar replacements and change will become apparent to those skilled in the art that all to be regarded as and are included within the scope of the present invention.
Claims (10)
1. duck-flavor essence, this essence prepares through the method that comprises following steps:
(1) with mincing fresh duck breast meat, add papain, carry out the duck hydrolysis, get the duck hydrolyzate; The fresh duck skin is rubbed, add lipase, carry out the duck severe edema due to hypofunction of the spleen and separate, get duck skin hydrolyzate;
(2) in agitated reactor, add the duck hydrolyzate successively, duck skin hydrolyzate, reduced sugar, amino acid or its salt, VB
1, VC, yolk powder, salt fully stirs, heat temperature raising, control reaction temperature and reaction time, reaction cooled to the vibratory sieve discharging and got duck meat essence after finishing.
2. essence according to claim 1, wherein the duck hydrolysis and the duck severe edema due to hypofunction of the spleen temperature of separating is 60-70 ℃, hydrolysis time is 0.5-1.0 hour.
3. essence according to claim 1, the wherein well-beaten time is 10-30 minute.
4. essence according to claim 1, wherein reaction temperature is 100-120 ℃, the reaction time is 2-3 hour.
5. essence according to claim 1 wherein cools to 40-50 ℃, and crossing vibratory sieve was 40-50 order vibratory sieve.
6. essence according to claim 1, wherein each raw materials in part by weight is:
Duck hydrolyzate 30-70 part, duck skin hydrolyzate 5-30 part, reduced sugar 3-20 part, amino acid or its salt 1-10 part, VB
11-4 part, VC is 1-4 part, and yolk powder is 1-10 part, and salt is 5-20 part.
7. essence according to claim 1, wherein each raw materials in part by weight is:
Duck hydrolyzate 40-60 part, duck skin hydrolyzate 10-20 part, reduced sugar 5-15 part, amino acid or its salt 3-8 part, VB
12-3 part, VC is 2-3 part, and yolk powder is 3-7 part, and salt is 10-15 part.
8. according to claim 6 or 7 described essence, also comprise compound toppings in the raw material, the parts by weight of compound toppings are 0.5-5 part.
9. according to each described essence of claim 1-7, wherein reduced sugar is selected from one or more in glucose, D-wood sugar, D-ribose, D-rhamnose and the D-arabinose.
10. according to each described essence of claim 1-7, wherein amino acid or its salt are selected from one or more in glycine, alanine, L-cysteine, L-cysteine hydrochloride, DL-methionine, L-arginine, L-proline, L-leucine, L-lysine, L-cystine and the L-glutamic acid.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009102284986A CN101715937B (en) | 2009-11-18 | 2009-11-18 | Essence with duck meat flavor |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009102284986A CN101715937B (en) | 2009-11-18 | 2009-11-18 | Essence with duck meat flavor |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101715937A CN101715937A (en) | 2010-06-02 |
| CN101715937B true CN101715937B (en) | 2012-07-25 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2009102284986A Expired - Fee Related CN101715937B (en) | 2009-11-18 | 2009-11-18 | Essence with duck meat flavor |
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Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102293394B (en) * | 2011-08-22 | 2013-05-08 | 天津春发生物科技集团有限公司 | Duck flavor essence prepared with extrusion technology |
| CN104187561A (en) * | 2014-07-30 | 2014-12-10 | 天津春发生物科技集团有限公司 | Powdery sauced duck essence and preparation method thereof |
| CN104996969A (en) * | 2015-08-27 | 2015-10-28 | 天津春发生物科技集团有限公司 | Roast duck essence and preparation method thereof |
| CN106036764B (en) * | 2016-06-29 | 2019-03-29 | 安徽省农业科学院农产品加工研究所 | A kind of goose essence and preparation method thereof |
| CN106722298A (en) * | 2016-11-25 | 2017-05-31 | 上海龙彬餐饮管理有限公司 | A kind of delicious trendy styles from Hong Kong burns cured and preparation method thereof |
| CN107801970A (en) * | 2017-10-31 | 2018-03-16 | 彭斌 | A kind of duck-flavor essence |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101744213A (en) * | 2008-12-04 | 2010-06-23 | 上海海洋大学 | Fatty-type duck meat essence technology |
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2009
- 2009-11-18 CN CN2009102284986A patent/CN101715937B/en not_active Expired - Fee Related
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101744213A (en) * | 2008-12-04 | 2010-06-23 | 上海海洋大学 | Fatty-type duck meat essence technology |
Non-Patent Citations (1)
| Title |
|---|
| 张华.几个新型香料在香精中的应用.《香料香精化妆品》.2008,(第5期),45－50. * |
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| CN101715937A (en) | 2010-06-02 |
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Granted publication date: 20120725 Termination date: 20151118 |