CN104187553B - A kind of preparation method of rib essence - Google Patents
A kind of preparation method of rib essence Download PDFInfo
- Publication number
- CN104187553B CN104187553B CN201410309827.0A CN201410309827A CN104187553B CN 104187553 B CN104187553 B CN 104187553B CN 201410309827 A CN201410309827 A CN 201410309827A CN 104187553 B CN104187553 B CN 104187553B
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- China
- Prior art keywords
- parts
- preparation
- bone
- rib essence
- rib
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/26—Meat flavours
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
- A23L27/22—Synthetic spices, flavouring agents or condiments containing amino acids containing glutamic acids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a kind of formula and preparation method of rib essence, this formula contains the raw material of following weight parts: edible salt 22-28 part, monosodium glutamate 35-40 part, bone soup meat flavour element 10-20 part, white granulated sugar 5-10 part, albumen powder 2-5 part, maltodextrin 3 ~ 10 parts, starch 5 ~ 15 parts, freshener 3-8 part.Preparation method of the present invention: first by bone through cryogenic pulverization, pressure-cook 2h, become liquid with colloid mill mucous membrane, add lactobacillus fermentation etc. and ferment for raw material, make product through 121 DEG C, 1 hour high-temperature process; Again edible salt, white sugar, monosodium glutamate are crushed to 160-200 order, by mixer, all raw materials are stirred, through granulation, dry, cooling, screening, packaging there is the delicate flavour of bone and the rib essence of fragrance.Rib essence of the present invention has delicate flavour and the fragrance of bone, and flavour is delicious, and fragrance is pure, requisite flavoring when being food cooking.
Description
Technical field
The invention belongs to food processing flavoring and manufacturing technology field thereof, is more particularly the rib essence and the manufacture method thereof that belong to food processing use.
Background technology
The segmentation such as a large amount of bones, the meat mincing byproduct produced in meat industry; or as refuse process, or as the food processing supplementary material of feed and low value, real value is not embodied; cause the huge waste of resource, bring certain pressure to environmental protection simultaneously.In fresh bone, protein content is about 10% ~ 13%, fat content is about 12% ~ 14%, its content is similar to equivalent fresh meat, but the Mineral element contents such as Ca, P are then the several times of fresh meat, and Ca, P ratio is about 2: 1, SPP1 is the soluble protein of comparatively full price, and biological value is high.Be rich in nutrient and the low present situation of utilization rate for fresh bone, the rib essence of the nutritional labeling such as polypeptide, organic calcium is rich in exploitation, can improve the level of comprehensive utilization of livestock products, increases economic benefit, effectively can reduce the pollution to environment simultaneously.
Summary of the invention
The object of the embodiment of the present invention is for the problems referred to above, proposes a kind of rib essence containing strong bone Flavor.
Another object of the embodiment of the present invention is to provide the preparation method of rib essence.
The technical scheme that the embodiment of the present invention is taked to achieve these goals is: a kind of preparation method of rib essence, the method contains the raw material of following weight parts: edible salt 22-28 part, monosodium glutamate 35-40 part, bone soup meat flavour element 10-20 part, white granulated sugar part 5-10, albumen powder 2-5 part, maltodextrin 3 ~ 10 parts, starch 5 ~ 15 parts, freshener 3-8 part
Described freshener is selected from least two kinds in flavour nucleotide disodium, disodium succinate, ALANINE, glycine.Another technical scheme that the embodiment of the present invention provides is: a kind of preparation method of rib essence, comprises the following steps:
(1) bone soup meat flavour element processing preparation: first by bone through cryogenic pulverization, pressure-cook 2h, become liquid with colloid mill mucous membrane, adding lactobacillus fermentation, amino acid, glucose etc. for raw material ferments, temperature tolerance and the quality of product is improved again in conjunction with embedding techniques and anti-oxidation tech, make product through 121 DEG C, 1 hour high-temperature process, main body local flavor remains unchanged
(2) edible salt, white sugar, monosodium glutamate micronizer are crushed to 160-200 order, pack, forbid caking, for subsequent use.The method can make rib essence chance water instant, but rib essence can be made to expose not oxidizable and moisture absorption caking under air for a long time.
(3) preparation of rib essence: by step (1) bone soup meat flavour element, step (2) starts vertical high-speed stirrer, add salt powder, add soup meat flavour element to the marrow and stir 30s, add monosodium glutamate powder, albumen powder, freshener stirs 60s, add powdered sugar and maltodextrin stirring 30s, finally add starch and stir 80s, in whipping process, the order that raw material is thrown in must not be put upside down, the total quality of product can be affected, eventually pass rotating pelletizer and be granulation into 25 orders, dried by fluid bed, screening machine cools, screening, there is the delicate flavour of bone and the rib essence of fragrance.
The embodiment of the present invention also provides the rib essence prepared according to above-mentioned rib essence preparation method.
The invention has the beneficial effects as follows:
One is that product characteristics are good, has the special flavor of live stock and fowl bone, and is rich in nutrition.
Two is good in economic efficiency; With the rib essence that the segmentation such as bone, meat mincing byproduct is made for primary raw material, widen the application surface of animal products, increase substantially the added value of livestock and poultry processing industry.
Three is applied ranges, and product result of use is good; This product has easy to use, can be widely used in the processing such as meat products, flavouring, soup stock of family, food and drink and enterprise.
Detailed description of the invention
Below in conjunction with specific embodiment, the invention will be further described, but not as a limitation of the invention.
Embodiment 1
Raw material (kilogram) is taken according to following weight:
Edible salt 26 parts, monosodium glutamate 40 parts, bone soup meat flavour element 12 parts, white granulated sugar 5 parts, albumen powder 3 parts, maltodextrin 3 parts, starch 8 parts, freshener 3 parts,
Described freshener is selected from least two kinds in flavour nucleotide disodium, disodium succinate, ALANINE, glycine.Another technical scheme that the embodiment of the present invention provides is: a kind of preparation method of rib essence, comprises the following steps:
(1) bone soup meat flavour element processing preparation: first by bone through cryogenic pulverization, pressure-cook 2h, become liquid with colloid mill mucous membrane, adding lactobacillus fermentation, amino acid, glucose etc. for raw material ferments, temperature tolerance and the quality of product is improved again in conjunction with embedding techniques and anti-oxidation tech, make product through 121 DEG C, 1 hour high-temperature process, main body local flavor remains unchanged
(2) edible salt, white sugar, monosodium glutamate micronizer are crushed to 160-200 order, pack, forbid caking, for subsequent use.The method can make rib essence chance water instant, but rib essence can be made to expose not oxidizable and moisture absorption caking under air for a long time.
(3) preparation of rib essence: by step (1) bone soup meat flavour element, step (2) starts vertical high-speed stirrer, add salt powder, add soup meat flavour element to the marrow and stir 30s, add monosodium glutamate powder, albumen powder, freshener stirs 60s, add powdered sugar and maltodextrin stirring 30s, finally add starch and stir 80s, in whipping process, the order that raw material is thrown in must not be put upside down, the total quality of product can be affected, eventually pass rotating pelletizer and be granulation into 25 orders, dried by fluid bed, screening machine cools, screening, there is the delicate flavour of bone and the rib essence of fragrance.
Embodiment 2
Edible salt 22 parts, monosodium glutamate 38 parts, bone soup meat flavour element 20 parts, white granulated sugar part 5, albumen powder 2 parts, maltodextrin 2 parts, starch 7 parts, freshener 4 parts,
Preparation method is with embodiment 1.
Embodiment 3
Raw material (kilogram) is taken according to following weight:
Edible salt 28 parts, monosodium glutamate 35 parts, bone soup meat flavour element 10 parts, white granulated sugar part 5, albumen powder 5 parts, maltodextrin 5 parts, starch 7 parts, freshener 5 parts,
Preparation method is with embodiment 1.
Above-described embodiment, the just one of the present invention's more preferably detailed description of the invention, the usual change that those skilled in the art carries out within the scope of technical solution of the present invention and replacing all should be included in protection scope of the present invention.
Claims (4)
1. a preparation method for rib essence, is characterized in that: the method contains the raw material of following weight parts: edible salt 22-28 part, monosodium glutamate 35-40 part, bone soup meat flavour element 10-20 part, white granulated sugar 5-10 part, albumen powder 2-5 part, maltodextrin 3-10 part, starch 5-15 part, freshener 3-8 part;
The preparation method of above-mentioned rib essence is specially:
(1) bone soup meat flavour element processing preparation: first by bone through cryogenic pulverization, pressure-cook 2h, grind to form liquid with colloid mill, add lactobacillus fermentation, amino acid, glucose is that raw material ferments, temperature tolerance and the quality of product is improved again in conjunction with embedding techniques and anti-oxidation tech, make product through 121 DEG C, 1 hour high-temperature process, main body local flavor remains unchanged;
(2) edible salt, white granulated sugar, monosodium glutamate micronizer are crushed to 160-200 order, pack, forbid caking, for subsequent use;
(3) preparation of rib essence: start vertical high-speed stirrer; add edible salt powder, add soup meat flavour element stirring 30s to the marrow; add monosodium glutamate powder, albumen powder, freshener stirring 60s; add white sugar powder and maltodextrin stirring 30s; finally add starch and stir 80s; in whipping process; the order that raw material is thrown in must not be put upside down; the total quality of product can be affected; finally be granulation into 25 orders through rotating pelletizer again; by fluid bed dry, screening machine cooling, screening, there is the delicate flavour of bone and the rib essence of fragrance.
2. the preparation method of rib essence according to claim 1, is characterized in that: the method contains the raw material of following weight parts: edible salt 24 parts, monosodium glutamate 38 parts, bone soup meat flavour element 15 parts, white granulated sugar 5 parts, albumen powder 2 parts, maltodextrin 3 parts, starch 10 parts, freshener 4 parts.
3. the preparation method of rib essence according to claim 1 and 2, is characterized in that: described freshener is selected from least two kinds in flavour nucleotide disodium, disodium succinate, ALANINE, glycine.
4. the rib essence prepared in accordance with the method for claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201410309827.0A CN104187553B (en) | 2014-07-02 | 2014-07-02 | A kind of preparation method of rib essence |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410309827.0A CN104187553B (en) | 2014-07-02 | 2014-07-02 | A kind of preparation method of rib essence |
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| CN104187553A CN104187553A (en) | 2014-12-10 |
| CN104187553B true CN104187553B (en) | 2016-02-24 |
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| CN201410309827.0A Expired - Fee Related CN104187553B (en) | 2014-07-02 | 2014-07-02 | A kind of preparation method of rib essence |
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Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105266121A (en) * | 2015-12-04 | 2016-01-27 | 李新 | Spicy and hot rib seasoning and preparation method thereof |
| CN106562364A (en) * | 2016-11-10 | 2017-04-19 | 李科羽 | Bone-strengthening and stomach-warming soup |
| CN107252076B (en) * | 2017-06-26 | 2020-10-02 | 鹤壁中农供应链管理有限公司 | Anti-caking powdery pickling material and preparation method thereof |
| CN107440059A (en) * | 2017-08-16 | 2017-12-08 | 杭州源馨科技有限公司 | A kind of instant flavous bone soup small dish flavoring preparation method |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103750253A (en) * | 2013-12-19 | 2014-04-30 | 天津市兰氏调味品有限公司 | Sparerib essence |
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Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103750253A (en) * | 2013-12-19 | 2014-04-30 | 天津市兰氏调味品有限公司 | Sparerib essence |
Non-Patent Citations (1)
| Title |
|---|
| 猪骨粉乳酸菌发酵条件的研究;边名鸿 等;《安徽农业科学》;20121231;第40卷(第19期);第10181-10183页 * |
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| CN104187553A (en) | 2014-12-10 |
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Granted publication date: 20160224 Termination date: 20180702 |