CN104431938A - Method for preparing mutton spice by virtue of Maillard reaction - Google Patents
Method for preparing mutton spice by virtue of Maillard reaction Download PDFInfo
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- CN104431938A CN104431938A CN201410738712.3A CN201410738712A CN104431938A CN 104431938 A CN104431938 A CN 104431938A CN 201410738712 A CN201410738712 A CN 201410738712A CN 104431938 A CN104431938 A CN 104431938A
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- mutton
- maillard reaction
- reaction product
- spice
- addition
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- 235000013599 spices Nutrition 0.000 title claims abstract description 21
- 238000000034 method Methods 0.000 title claims abstract description 14
- 238000006243 chemical reaction Methods 0.000 title claims abstract description 9
- 239000007788 liquid Substances 0.000 claims abstract description 29
- 239000000843 powder Substances 0.000 claims abstract description 29
- 108010005094 Advanced Glycation End Products Proteins 0.000 claims abstract description 28
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 14
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 14
- 235000008397 ginger Nutrition 0.000 claims abstract description 14
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 14
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 14
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 14
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 14
- 150000001413 amino acids Chemical class 0.000 claims abstract description 13
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 13
- 239000000203 mixture Substances 0.000 claims abstract description 8
- 102000004190 Enzymes Human genes 0.000 claims abstract description 7
- 108090000790 Enzymes Proteins 0.000 claims abstract description 7
- 230000001954 sterilising effect Effects 0.000 claims abstract description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 7
- 238000003756 stirring Methods 0.000 claims abstract description 7
- 239000006228 supernatant Substances 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract 3
- 241000949456 Zanthoxylum Species 0.000 claims description 13
- 241000234314 Zingiber Species 0.000 claims description 13
- SRBFZHDQGSBBOR-LECHCGJUSA-N alpha-D-xylose Chemical compound O[C@@H]1CO[C@H](O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-LECHCGJUSA-N 0.000 claims description 13
- 239000008989 cinnamomi cortex Substances 0.000 claims description 13
- 235000013372 meat Nutrition 0.000 claims description 13
- 150000003839 salts Chemical class 0.000 claims description 13
- 229960003487 xylose Drugs 0.000 claims description 13
- 235000001014 amino acid Nutrition 0.000 claims description 12
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 claims description 8
- 239000000047 product Substances 0.000 claims description 7
- 108091005804 Peptidases Proteins 0.000 claims description 6
- 239000004365 Protease Substances 0.000 claims description 6
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 6
- 239000003513 alkali Substances 0.000 claims description 6
- 238000005507 spraying Methods 0.000 claims description 6
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 claims description 5
- 235000013922 glutamic acid Nutrition 0.000 claims description 5
- 239000004220 glutamic acid Substances 0.000 claims description 5
- 239000004471 Glycine Substances 0.000 claims description 4
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 claims description 4
- 239000004475 Arginine Substances 0.000 claims description 3
- ODKSFYDXXFIFQN-BYPYZUCNSA-P L-argininium(2+) Chemical compound NC(=[NH2+])NCCC[C@H]([NH3+])C(O)=O ODKSFYDXXFIFQN-BYPYZUCNSA-P 0.000 claims description 3
- CKLJMWTZIZZHCS-REOHCLBHSA-N L-aspartic acid Chemical compound OC(=O)[C@@H](N)CC(O)=O CKLJMWTZIZZHCS-REOHCLBHSA-N 0.000 claims description 3
- LEVWYRKDKASIDU-IMJSIDKUSA-N L-cystine Chemical compound [O-]C(=O)[C@@H]([NH3+])CSSC[C@H]([NH3+])C([O-])=O LEVWYRKDKASIDU-IMJSIDKUSA-N 0.000 claims description 3
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 claims description 3
- 235000003704 aspartic acid Nutrition 0.000 claims description 3
- OQFSQFPPLPISGP-UHFFFAOYSA-N beta-carboxyaspartic acid Natural products OC(=O)C(N)C(C(O)=O)C(O)=O OQFSQFPPLPISGP-UHFFFAOYSA-N 0.000 claims description 3
- 229960003067 cystine Drugs 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 239000002304 perfume Substances 0.000 abstract description 2
- 238000002360 preparation method Methods 0.000 abstract description 2
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 abstract 2
- 230000003301 hydrolyzing effect Effects 0.000 abstract 2
- 241000894006 Bacteria Species 0.000 abstract 1
- 108091005658 Basic proteases Proteins 0.000 abstract 1
- 235000002566 Capsicum Nutrition 0.000 abstract 1
- 244000037364 Cinnamomum aromaticum Species 0.000 abstract 1
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 abstract 1
- 239000006002 Pepper Substances 0.000 abstract 1
- 235000016761 Piper aduncum Nutrition 0.000 abstract 1
- 235000017804 Piper guineense Nutrition 0.000 abstract 1
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 235000008184 Piper nigrum Nutrition 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 244000273928 Zingiber officinale Species 0.000 abstract 1
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 abstract 1
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 abstract 1
- 238000001816 cooling Methods 0.000 abstract 1
- 230000009849 deactivation Effects 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 230000003647 oxidation Effects 0.000 abstract 1
- 238000007254 oxidation reaction Methods 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 238000001694 spray drying Methods 0.000 abstract 1
- 241000212314 Foeniculum Species 0.000 description 11
- 235000015278 beef Nutrition 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 235000015277 pork Nutrition 0.000 description 2
- 241000283707 Capra Species 0.000 description 1
- 230000003115 biocidal effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000000295 complement effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000011800 void material Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Seasonings (AREA)
Abstract
The invention relates to the field of preparation of spices and particularly relates to a method for preparing a mutton spice by virtue of a Maillard reaction. The method comprises the following steps: (S1) mincing fresh mutton by virtue of a mincing machine, adding water and alkaline protease to carry out enzymolysis, and carrying out enzyme deactivation to obtain liquid supernatant, namely hydrolytic liquid; (S2) adding xylose and amino acid into the hydrolytic liquid, and reacting to obtain a Maillard reaction product; (S3) adding table salt, white granulated sugar, monosodium glutamate, bruised ginger, pepper powder, fennel powder and cassia bark powder into the Maillard reaction product, seasoning, uniformly stirring, and cooling to the room temperature to obtain a seasoned mixture; and (S4) carrying out spray drying and sterilization on the seasoned mixture, and finally packaging to obtain the finished mutton spice. The mutton spice is a natural perfume, simple and reasonable in process and high in nutrition value; by virtue of the Maillard reaction, the bacteria resistance and the oxidation resistance of the mutton spice are improved, the mutton smell is substantially reduced but not completely eliminated, and the little mutton flavor is preserved and is greatly improved; the mutton spice is delicious in taste and is suitable for being eaten by the majority of people.
Description
Technical field
The present invention relates to spices preparation field, particularly relate to a kind of method adopting Maillard reaction to prepare mutton spices.
Background technology
Mutton, ancient times Cheng Wei Black-ewe meat, billy goat meat, castrated ram's meat, mutton meat is similar to beef, but meat flavour is denseer.Mutton wants delicate compared with the meat of pork, few compared with the fat of pork and beef, cholesterol level.Mutton has complement void, and dispelling cold is cold, temperature compensation qi and blood, kidney-nourishing gas, mends shape and declines, the effects such as the strong power of appetizing.But the smell of mutton is heavier, have dense smell of mutton, this is the main cause causing some not like mutton.
Seldom see mutton spices in the market, even have, also still maintain dense smell of mutton, be not suitable for the people that those do not like smell of mutton.Meanwhile, existing mutton spices, due to technological problems, causes meat flavour delicious not, cannot satisfy the demands of consumers.
Summary of the invention
The object of the present invention is to provide a kind of method adopting Maillard reaction to prepare mutton spices, to solve the defect that prior art exists.
In order to realize above-mentioned object, adopt following technical scheme.Adopt Maillard reaction to prepare a method for mutton spices, comprise the following steps:
New fresh mutton meat grinder rubs by S1, adds mutton quality 1-3 water doubly, and add alkali protease by the amount of every gram of mutton 1000-2000U, enzymolysis 4-8h at 50-55 DEG C, obtains supernatant after the enzyme that goes out and be enzymolysis liquid;
S2 adds wood sugar and amino acid in enzymolysis liquid, reacts 0.5-3h, obtain maillard reaction product at 80-150 DEG C, and the addition of described wood sugar is the 2-5% of enzymolysis liquid quality, and described amino acid whose addition is the 1-3% of enzymolysis liquid quality;
S3 adds salt in maillard reaction product, white granulated sugar, monosodium glutamate, bruised ginger, zanthoxylum powder, fennel seeds powder, cinnamomi cortex pulveratus carry out seasoning, stir and be cooled to room temperature, the addition of described salt, white granulated sugar, monosodium glutamate is the 0.5-1% of maillard reaction product quality, and the addition of described bruised ginger, zanthoxylum powder, fennel seeds powder, cinnamomi cortex pulveratus is the 0.2-0.3% of maillard reaction product quality;
S4 will complete the mixture spraying dry of seasoning, and at 90-100 DEG C, sterilization 10-15min, finally packs, and obtain mutton spices finished product.
The addition of described wood sugar is the 2-5% of enzymolysis liquid quality, and described amino acid whose addition is the 1-3% of enzymolysis liquid quality.Described amino acid is glutamic acid, glycine, cystine, arginine or aspartic acid.The addition of described salt, white granulated sugar, monosodium glutamate is the 0.5-1% of maillard reaction product quality, and the addition of described bruised ginger, zanthoxylum powder, fennel seeds powder, cinnamomi cortex pulveratus is the 0.2-0.3% of maillard reaction product quality.
Compared with prior art, the present invention is natural perfume material, technique advantages of simple, be of high nutritive value, improve antibiotic property and the non-oxidizability of product by Maillard reaction, drastically reduce the area smell of mutton and can not remove completely again, larger improvement of getting back while retaining a small amount of Mutton Flavor, tasty mouthfeel, is applicable to more crowd and eats.
Detailed description of the invention
Below in conjunction with embodiment, the invention will be further described.
Technological process of the present invention comprises the following steps:
New fresh mutton meat grinder rubs by S1, adds mutton quality 1-3 water doubly, and add alkali protease by the amount of every gram of mutton 1000-2000U, enzymolysis 4-8h at 50-55 DEG C, obtains supernatant after the enzyme that goes out and be enzymolysis liquid;
S2 adds wood sugar and amino acid in enzymolysis liquid, 0.5-3h is reacted at 80-150 DEG C, obtain maillard reaction product, the addition of wood sugar is the 2-5% of enzymolysis liquid quality, amino acid whose addition is the 1-3% of enzymolysis liquid quality, and amino acid is glutamic acid, glycine, cystine, arginine or aspartic acid;
S3 adds salt in maillard reaction product, white granulated sugar, monosodium glutamate, bruised ginger, zanthoxylum powder, fennel seeds powder, cinnamomi cortex pulveratus carry out seasoning, stir and be cooled to room temperature, the addition of salt, white granulated sugar, monosodium glutamate is the 0.5-1% of maillard reaction product quality, and the addition of bruised ginger, zanthoxylum powder, fennel seeds powder, cinnamomi cortex pulveratus is the 0.2-0.3% of maillard reaction product quality;
S4 will complete the mixture spraying dry of seasoning, and at 90-100 DEG C, sterilization 10-15min, finally packs, and obtain mutton spices finished product.
Embodiment one
New fresh mutton meat grinder rubs by S1, adds the water of mutton quality 1 times, and add alkali protease by the amount of every gram of mutton 1000U, enzymolysis 4h at 50 DEG C, obtains supernatant after the enzyme that goes out and be enzymolysis liquid;
S2 adds wood sugar and glutamic acid in enzymolysis liquid, reacts 3h, obtain maillard reaction product at 80 DEG C, and the addition of wood sugar is 2% of enzymolysis liquid quality, and the addition of glutamic acid is 1% of enzymolysis liquid quality;
S3 adds salt in maillard reaction product, white granulated sugar, monosodium glutamate, bruised ginger, zanthoxylum powder, fennel seeds powder, cinnamomi cortex pulveratus carry out seasoning, stir and be cooled to room temperature, the addition of salt, white granulated sugar, monosodium glutamate is 0.5% of maillard reaction product quality, and the addition of bruised ginger, zanthoxylum powder, fennel seeds powder, cinnamomi cortex pulveratus is 0.2% of maillard reaction product quality;
S4 will complete the mixture spraying dry of seasoning, and at 90 DEG C, sterilization 15min, finally packs, and obtain mutton spices finished product.
Embodiment two
New fresh mutton meat grinder rubs by S1, adds the water of mutton quality 3 times, and add alkali protease by the amount of every gram of mutton 2000U, enzymolysis 4h at 55 DEG C, obtains supernatant after the enzyme that goes out and be enzymolysis liquid;
S2 adds wood sugar and glycine in enzymolysis liquid, reacts 0.5h, obtain maillard reaction product at 150 DEG C, and the addition of wood sugar is 5% of enzymolysis liquid quality, and amino acid whose addition is 3% of enzymolysis liquid quality;
S3 adds salt in maillard reaction product, white granulated sugar, monosodium glutamate, bruised ginger, zanthoxylum powder, fennel seeds powder, cinnamomi cortex pulveratus carry out seasoning, stir and be cooled to room temperature, the addition of salt, white granulated sugar, monosodium glutamate is 1% of maillard reaction product quality, and the addition of bruised ginger, zanthoxylum powder, fennel seeds powder, cinnamomi cortex pulveratus is 0.3% of maillard reaction product quality;
S4 will complete the mixture spraying dry of seasoning, and at 100 DEG C, sterilization 10min, finally packs, and obtain mutton spices finished product.
Embodiment three
New fresh mutton meat grinder rubs by S1, adds the water of mutton quality 2 times, and add alkali protease by the amount of every gram of mutton 1500U, enzymolysis 6h at 53 DEG C, obtains supernatant after the enzyme that goes out and be enzymolysis liquid;
S2 adds wood sugar and amino acid in enzymolysis liquid, reacts 2h, obtain maillard reaction product at 115 DEG C, and the addition of wood sugar is 3% of enzymolysis liquid quality, and arginic addition is 2% of enzymolysis liquid quality;
S3 adds salt in maillard reaction product, white granulated sugar, monosodium glutamate, bruised ginger, zanthoxylum powder, fennel seeds powder, cinnamomi cortex pulveratus carry out seasoning, stir and be cooled to room temperature, the addition of salt, white granulated sugar, monosodium glutamate is 0.75% of maillard reaction product quality, and the addition of bruised ginger, zanthoxylum powder, fennel seeds powder, cinnamomi cortex pulveratus is 0.25% of maillard reaction product quality;
S4 will complete the mixture spraying dry of seasoning, and at 95 DEG C, sterilization 13min, finally packs, and obtain mutton spices finished product.
Claims (4)
1. adopt Maillard reaction to prepare a method for mutton spices, it is characterized in that, comprise the following steps:
New fresh mutton meat grinder rubs by S1, adds mutton quality 1-3 water doubly, and add alkali protease by the amount of every gram of mutton 1000-2000U, enzymolysis 4-8h at 50-55 DEG C, obtains supernatant after the enzyme that goes out and be enzymolysis liquid;
S2 adds wood sugar and amino acid in enzymolysis liquid, reacts 0.5-3h, obtain maillard reaction product at 80-150 DEG C;
S3 adds salt in maillard reaction product, white granulated sugar, monosodium glutamate, bruised ginger, zanthoxylum powder, fennel seeds powder, cinnamomi cortex pulveratus carry out seasoning, stirs and is cooled to room temperature;
S4 will complete the mixture spraying dry of seasoning, and at 90-100 DEG C, sterilization 10-15min, finally packs, and obtain mutton spices finished product.
2. method according to claim 1, is characterized in that, the addition of described wood sugar is the 2-5% of enzymolysis liquid quality, and described amino acid whose addition is the 1-3% of enzymolysis liquid quality.
3. method according to claim 1, is characterized in that, described amino acid is glutamic acid, glycine, cystine, arginine or aspartic acid.
4. method according to claim 1, it is characterized in that, the addition of described salt, white granulated sugar, monosodium glutamate is the 0.5-1% of maillard reaction product quality, and the addition of described bruised ginger, zanthoxylum powder, fennel seeds powder, cinnamomi cortex pulveratus is the 0.2-0.3% of maillard reaction product quality.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410738712.3A CN104431938A (en) | 2014-12-08 | 2014-12-08 | Method for preparing mutton spice by virtue of Maillard reaction |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410738712.3A CN104431938A (en) | 2014-12-08 | 2014-12-08 | Method for preparing mutton spice by virtue of Maillard reaction |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104431938A true CN104431938A (en) | 2015-03-25 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410738712.3A Pending CN104431938A (en) | 2014-12-08 | 2014-12-08 | Method for preparing mutton spice by virtue of Maillard reaction |
Country Status (1)
| Country | Link |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104886527A (en) * | 2015-05-14 | 2015-09-09 | 江南大学 | A production method of a flavored beef offal soup prepared by Maillard reaction |
| CN106983124A (en) * | 2017-05-27 | 2017-07-28 | 焦作市奥润生物工程有限公司 | A kind of production method of Islamic meat powdered flavor |
| CN107095267A (en) * | 2017-05-27 | 2017-08-29 | 焦作市奥润生物工程有限公司 | A kind of Islamic mutton paste essence and its production method |
| CN107334160A (en) * | 2016-12-06 | 2017-11-10 | 内蒙古羊芯缘生物科学技术研究服务有限公司 | A kind of mutton peptide soup, powder, cream and flavoring and preparation method thereof |
| CN113662159A (en) * | 2021-08-02 | 2021-11-19 | 浙江顶味食品有限公司 | Compound seasoning and preparation method thereof |
-
2014
- 2014-12-08 CN CN201410738712.3A patent/CN104431938A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104886527A (en) * | 2015-05-14 | 2015-09-09 | 江南大学 | A production method of a flavored beef offal soup prepared by Maillard reaction |
| CN107334160A (en) * | 2016-12-06 | 2017-11-10 | 内蒙古羊芯缘生物科学技术研究服务有限公司 | A kind of mutton peptide soup, powder, cream and flavoring and preparation method thereof |
| CN106983124A (en) * | 2017-05-27 | 2017-07-28 | 焦作市奥润生物工程有限公司 | A kind of production method of Islamic meat powdered flavor |
| CN107095267A (en) * | 2017-05-27 | 2017-08-29 | 焦作市奥润生物工程有限公司 | A kind of Islamic mutton paste essence and its production method |
| CN113662159A (en) * | 2021-08-02 | 2021-11-19 | 浙江顶味食品有限公司 | Compound seasoning and preparation method thereof |
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