CN106798296A - A kind of vegetarian diet meat flavour albumen toppings and its production technology - Google Patents
A kind of vegetarian diet meat flavour albumen toppings and its production technology Download PDFInfo
- Publication number
- CN106798296A CN106798296A CN201710059090.5A CN201710059090A CN106798296A CN 106798296 A CN106798296 A CN 106798296A CN 201710059090 A CN201710059090 A CN 201710059090A CN 106798296 A CN106798296 A CN 106798296A
- Authority
- CN
- China
- Prior art keywords
- toppings
- vegetarian diet
- meat flavour
- water
- product
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 27
- 235000019634 flavors Nutrition 0.000 title claims abstract description 27
- 235000013372 meat Nutrition 0.000 title claims abstract description 21
- 235000003563 vegetarian diet Nutrition 0.000 title claims abstract description 17
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 9
- 238000005516 engineering process Methods 0.000 title claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 21
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 16
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 16
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 16
- 230000003301 hydrolyzing effect Effects 0.000 claims abstract description 13
- 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 9
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 9
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 9
- 239000000843 powder Substances 0.000 claims abstract description 9
- 150000003839 salts Chemical class 0.000 claims abstract description 9
- QIJRTFXNRTXDIP-UHFFFAOYSA-N (1-carboxy-2-sulfanylethyl)azanium;chloride;hydrate Chemical compound O.Cl.SCC(N)C(O)=O QIJRTFXNRTXDIP-UHFFFAOYSA-N 0.000 claims abstract description 8
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 claims abstract description 8
- QNAYBMKLOCPYGJ-UHFFFAOYSA-N Alanine Chemical compound CC([NH3+])C([O-])=O QNAYBMKLOCPYGJ-UHFFFAOYSA-N 0.000 claims abstract description 8
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 8
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 claims abstract description 8
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims abstract description 8
- 241000237509 Patinopecten sp. Species 0.000 claims abstract description 8
- 229960003767 alanine Drugs 0.000 claims abstract description 8
- 235000004279 alanine Nutrition 0.000 claims abstract description 8
- 235000013736 caramel Nutrition 0.000 claims abstract description 8
- 229960001305 cysteine hydrochloride Drugs 0.000 claims abstract description 8
- 239000008103 glucose Substances 0.000 claims abstract description 8
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 8
- 239000008101 lactose Substances 0.000 claims abstract description 8
- 235000020637 scallop Nutrition 0.000 claims abstract description 8
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 claims abstract description 8
- 229960000344 thiamine hydrochloride Drugs 0.000 claims abstract description 8
- 235000019190 thiamine hydrochloride Nutrition 0.000 claims abstract description 8
- 239000011747 thiamine hydrochloride Substances 0.000 claims abstract description 8
- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 claims abstract description 7
- 229930182817 methionine Natural products 0.000 claims abstract description 7
- 229950010030 dl-alanine Drugs 0.000 claims abstract description 4
- 239000007788 liquid Substances 0.000 claims description 21
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 20
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 15
- 238000010792 warming Methods 0.000 claims description 15
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 claims description 14
- 241000196324 Embryophyta Species 0.000 claims description 12
- 235000019640 taste Nutrition 0.000 claims description 12
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims description 10
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims description 10
- 239000000463 material Substances 0.000 claims description 10
- 235000017550 sodium carbonate Nutrition 0.000 claims description 10
- 229910000029 sodium carbonate Inorganic materials 0.000 claims description 10
- 239000002994 raw material Substances 0.000 claims description 8
- 229910021529 ammonia Inorganic materials 0.000 claims description 7
- 238000000703 high-speed centrifugation Methods 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 6
- 238000005507 spraying Methods 0.000 claims description 6
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 5
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 5
- 239000002253 acid Substances 0.000 claims description 5
- 230000032683 aging Effects 0.000 claims description 5
- 238000006243 chemical reaction Methods 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 5
- 239000012530 fluid Substances 0.000 claims description 5
- 238000009413 insulation Methods 0.000 claims description 5
- 235000011121 sodium hydroxide Nutrition 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 4
- DWNBOPVKNPVNQG-LURJTMIESA-N (2s)-4-hydroxy-2-(propylamino)butanoic acid Chemical compound CCCN[C@H](C(O)=O)CCO DWNBOPVKNPVNQG-LURJTMIESA-N 0.000 claims description 3
- 235000011194 food seasoning agent Nutrition 0.000 claims description 3
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 2
- 238000004806 packaging method and process Methods 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 9
- 230000002708 enhancing effect Effects 0.000 abstract description 5
- 235000020995 raw meat Nutrition 0.000 abstract description 5
- 235000013311 vegetables Nutrition 0.000 description 8
- 239000003205 fragrance Substances 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 235000017060 Arachis glabrata Nutrition 0.000 description 1
- 244000105624 Arachis hypogaea Species 0.000 description 1
- 235000010777 Arachis hypogaea Nutrition 0.000 description 1
- 235000018262 Arachis monticola Nutrition 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 244000000231 Sesamum indicum Species 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000013882 gravy Nutrition 0.000 description 1
- 239000003094 microcapsule Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000020232 peanut Nutrition 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar 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)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention belongs to toppings technical field, it is proposed that a kind of vegetarian diet meat flavour albumen toppings, including A groups：1052~1152kg of sour hydrolyzing plant baste, 388~428kg of maltodextrin, L~10.3~11.3kg of cysteine hydrochloride, 5.1~5.7kg of DL alanine, 1.2~5.7kg of thiamine hydrochloride, 87~98kg of glucose, 141.5~155.5kg of salt, 15.8~17kg of lactose, DL~1.29~1.41kg of methionine, water 662~732kg, B group：42~52kg of maltodextrin, 128~141kg of monosodium glutamate, 25.5~28.5kg of white granulated sugar, 31.5~34.5kg of caramel, I+G1.29~1.41kg, L~2.55~2.85kg of alanine, anhydrous 3.09~3.39kg of dried scallop powder, 425~475kg of water.The invention allows for a kind of production technology of vegetarian diet meat flavour albumen toppings.Vegetarian diet meat flavour albumen toppings proposed by the present invention, are properly added the mellow sense and flavor power that can assign enhancing food, it is possible to decrease the consumption of raw meat.
Description
Technical field
The invention belongs to magnetic separtor technical field, it is related to a kind of vegetarian diet meat flavour albumen toppings.
Background technology
Flavoring, also referred to as seasoning, refer to it is a kind of be used to add on a small quantity in other foods for improve the food of taste into
Point.Some flavorings can also be used to make staple food or main component eat in other cases.At present, commercial type
Seasoner products, flavor taste is varied, is broadly divided into sour, sweet, bitter, peppery, salty, fresh, several tastes such as fiber crops, most commonly seen
It is the main flavoring such as salt, white sugar, monosodium glutamate, light-coloured vinegar.Simultaneously there is also on the market containing soy sauce, peanut, sesame, sugar, spices,
Vegetable oil or even various gravy are the flavouring of primary raw material, and their different spices proportionings different with raw material obtain thousand
Become ten thousand tastes changed, win the hobby of masses.The invention aims to prepare a kind of formula of vegetarian diet meat flavour albumen toppings,
It is properly added the mellow sense and flavor power that can assign enhancing food, it is possible to decrease the consumption of raw meat.
The content of the invention
The present invention proposes a kind of vegetarian diet meat flavour albumen toppings, is properly added the mellow sense and flavor that can assign enhancing food
Power, it is possible to decrease the consumption of raw meat.
The technical proposal of the invention is realized in this way：
A kind of vegetarian diet meat flavour albumen toppings,
By following composition：
A groups：1052~1152kg of sour hydrolyzing plant baste, 388~428kg of maltodextrin, L~cysteine hydrochloride
10.3~11.3kg, 5.1~5.7kg of DL-Alanine, 1.2~5.7kg of thiamine hydrochloride, 87~98kg of glucose, salt 141.5~
155.5kg, 15.8~17kg of lactose, DL~1.29~1.41kg of methionine, 662~732kg of water,
B groups：42~52kg of maltodextrin, 128~141kg of monosodium glutamate, 25.5~28.5kg of white granulated sugar, caramel 31.5~
34.5kg, I+G1.29~1.41kg, L~2.55~2.85kg of alanine, anhydrous 3.09~3.39kg of dried scallop powder, water 425~
475kg。
Further, by following composition：
A groups：Sour hydrolyzing plant baste~1102kg, maltodextrin~408kg, L~cysteine hydrochloride~
10.8kg, DL~alanine~5.4kg, thiamine hydrochloride~5.4kg, glucose~93kg, salt~148.5kg, lactose~
16.2kg, DL~methionine~1.35kg, water~693kg,
B groups：Maltodextrin~47kg, monosodium glutamate~135kg, white granulated sugar~27kg, caramel~33kg, I+G~1.35kg, L
~alanine~2.7kg, anhydrous dried scallop powder~3.24kg, water~450kg.
Further, the sour hydrolyzing plant baste is made up of following technique：
Step one, feeds intake：According to raw material proportioning standard input dregs of beans, acid and water,
Step 2, heats up：Steam is passed through, 105 ± 10 DEG C are heated to,
Step 3, insulation：The fluid temperature for obtaining step 2 is maintained at 105 ± 2 DEG C, is incubated 21 hours,
Step 4, neutralizes：The liquid that step 3 is obtained is neutralized with soda ash, adjusts the addition speed of soda ash, makes to neutralize
Journey finally adjusts pH value between 8.50-8.70 without ammonia taste with liquid caustic soda,
Step 5, refines：The liquid that step 4 is obtained is stirred continuously, and 103 ± 5 DEG C is warming up to by being passed through steam,
And 3.5-4h is incubated, then 85 ± 10 DEG C are cooled to, finally by addition hydrochloric acid readjustment pH value to 4.82-4.95.
Step 6, filtering：The liquid that obtains of PH will be adjusted back carries out filter operation.
Step 7, decolourizes：After the solution that step 6 is obtained is warming up into 75 ± 20 DEG C, activated carbon is added to be decolourized.
The invention allows for a kind of production technology of vegetarian diet meat flavour albumen toppings, it is characterised in that including：
Step one：A is assembled after material prepares, being heated to 103-105 DEG C carries out Maillard reaction 2.5-3.5h, finally lowers the temperature
To 80-85 DEG C,
Step 2：B is assembled after material prepares, in the product that addition is obtained to step one,
Step 3：The product that step 2 is mixed is incubated 30min under the conditions of 80-85 DEG C,
Step 4：The product ageing 23-25h that step 3 is obtained,
Step 5：The product that step 4 is obtained is warming up to 95 DEG C,
Step 6：The product that step 5 is obtained carries out high speed centrifugation spraying.
Further, also including step 7：Packaging.
Beneficial effects of the present invention are：
The present invention uses vegetable source, by microcapsule embedded, the vegetarian diet meat flavour albumen seasoning that high speed centrifugation spraying is made
Powder, the present invention in flavoring meat flavour it is pure, give off a strong fragrance, close to natural meat flavor, being properly added can assign enhancing food
Mellow sense and flavor power, it is possible to decrease the consumption of raw meat；Product has good heat resistance, rehydration and adhesiveness, it is easy to
Used cooperatively with various flavouring.
Specific embodiment
Below in conjunction with the embodiment of the present invention, the technical scheme in the embodiment of the present invention is carried out understanding kg, is intactly retouched
State, it is clear that described embodiment is only a part of embodiment of the invention, rather than whole embodiments.Based on the present invention
In embodiment, the every other implementation that those of ordinary skill in the art are obtained under the premise of creative work is not made
Example, belongs to the scope of protection of the invention.
The present invention proposes a kind of vegetarian diet meat flavour albumen toppings,
Embodiment 1：
A groups：Sour hydrolyzing plant baste 1052, maltodextrin 388kg, L~cysteine hydrochloride 10.3kg, DL- third
Propylhomoserin 5.1kg, thiamine hydrochloride 1.2kg, glucose 87kg, salt 141.5kg, lactose 15.8kg, DL~methionine 1.29kg, water
662kg,
B groups：Maltodextrin 42kg, monosodium glutamate 128kg, white granulated sugar 25.5kg, caramel 31.5kg, I+G1.29kg, L~third ammonia
Sour 2.55kg, anhydrous dried scallop powder 3.09kg, water 425kg.
Wherein, sour hydrolyzing plant baste is made up of following technique：
Step one, feeds intake：According to raw material proportioning standard input dregs of beans, acid and water,
Step 2, heats up：Steam is passed through, 105 ± 10 DEG C are heated to,
Step 3, insulation：The fluid temperature for obtaining step 2 is maintained at 105 ± 2 DEG C, is incubated 21 hours,
Step 4, neutralizes：The liquid that step 3 is obtained is neutralized with soda ash, adjusts the addition speed of soda ash, makes to neutralize
Journey finally adjusts pH value between 8.50-8.70 without ammonia taste with liquid caustic soda,
Step 5, refines：The liquid that step 4 is obtained is stirred continuously, and 103 ± 5 DEG C is warming up to by being passed through steam,
And 3.5-4h is incubated, then 85 ± 10 DEG C are cooled to, finally by addition hydrochloric acid readjustment pH value to 4.82-4.95.
Step 6, filtering：The liquid that obtains of PH will be adjusted back carries out filter operation.
Step 7, decolourizes：After the solution that step 6 is obtained is warming up into 75 ± 20 DEG C, activated carbon is added to be decolourized.
The manufacture craft of the flavoring of the present embodiment is：Step one：A is assembled after material prepares, 103-105 DEG C is heated to and is entered
Row Maillard reaction 2.5-3.5h, is finally cooled to 80-85 DEG C,
Step 2：B is assembled after material prepares, in the product that addition is obtained to step one,
Step 3：The product that step 2 is mixed is incubated 30min under the conditions of 80-85 DEG C,
Step 4：The product ageing 23-25h that step 3 is obtained,
Step 5：The product that step 4 is obtained is warming up to 95 DEG C,
Step 6：The product that step 5 is obtained carries out high speed centrifugation spraying.
Embodiment 2：
A groups：Sour hydrolyzing plant baste 1152kg, maltodextrin 428kg, L~cysteine hydrochloride 11.3kg, DL-
Alanine 5.7kg, thiamine hydrochloride 5.7kg, glucose 98kg, salt 155.5kg, lactose 17kg, DL~methionine 1.41kg, water
732kg,
B groups：Maltodextrin 52kg, monosodium glutamate 141kg, white granulated sugar 28.5kg, caramel 34.5kg, I+G 1.41kg, L~third ammonia
Sour 2.85kg, anhydrous dried scallop powder 3.39kg, water 475kg.
Wherein, sour hydrolyzing plant baste is made up of following technique：
Step one, feeds intake：According to raw material proportioning standard input dregs of beans, acid and water,
Step 2, heats up：Steam is passed through, 105 ± 10 DEG C are heated to,
Step 3, insulation：The fluid temperature for obtaining step 2 is maintained at 105 ± 2 DEG C, is incubated 21 hours,
Step 4, neutralizes：The liquid that step 3 is obtained is neutralized with soda ash, adjusts the addition speed of soda ash, makes to neutralize
Journey finally adjusts pH value between 8.50-8.70 without ammonia taste with liquid caustic soda,
Step 5, refines：The liquid that step 4 is obtained is stirred continuously, and 103 ± 5 DEG C is warming up to by being passed through steam,
And 3.5-4h is incubated, then 85 ± 10 DEG C are cooled to, finally by addition hydrochloric acid readjustment pH value to 4.82-4.95.
Step 6, filtering：The liquid that obtains of PH will be adjusted back carries out filter operation.
Step 7, decolourizes：After the solution that step 6 is obtained is warming up into 75 ± 20 DEG C, activated carbon is added to be decolourized.
The manufacture craft of the flavoring of the present embodiment is：Step one：A is assembled after material prepares, 103-105 DEG C is heated to and is entered
Row Maillard reaction 2.5-3.5h, is finally cooled to 80-85 DEG C,
Step 2：B is assembled after material prepares, in the product that addition is obtained to step one,
Step 3：The product that step 2 is mixed is incubated 30min under the conditions of 80-85 DEG C,
Step 4：The product ageing 23-25h that step 3 is obtained,
Step 5：The product that step 4 is obtained is warming up to 95 DEG C,
Step 6：The product that step 5 is obtained carries out high speed centrifugation spraying.
Embodiment 3：
A groups：Sour hydrolyzing plant baste~1102kg, maltodextrin~408kg, L~cysteine hydrochloride~
10.8kg, DL~alanine~5.4kg, thiamine hydrochloride~5.4kg, glucose~93kg, salt~148.5kg, lactose~
16.2kg, DL~methionine~1.35kg, water~693kg,
B groups：Maltodextrin~47kg, monosodium glutamate~135kg, white granulated sugar~27kg, caramel~33kg, I+G~1.35kg, L
~alanine~2.7kg, anhydrous dried scallop powder~3.24kg, water~450kg.
Wherein, sour hydrolyzing plant baste is made up of following technique：
Step one, feeds intake：According to raw material proportioning standard input dregs of beans, acid and water,
Step 2, heats up：Steam is passed through, 105 ± 10 DEG C are heated to,
Step 3, insulation：The fluid temperature for obtaining step 2 is maintained at 105 ± 2 DEG C, is incubated 21 hours,
Step 4, neutralizes：The liquid that step 3 is obtained is neutralized with soda ash, adjusts the addition speed of soda ash, makes to neutralize
Journey finally adjusts pH value between 8.50-8.70 without ammonia taste with liquid caustic soda,
Step 5, refines：The liquid that step 4 is obtained is stirred continuously, and 103 ± 5 DEG C is warming up to by being passed through steam,
And 3.5-4h is incubated, then 85 ± 10 DEG C are cooled to, finally by addition hydrochloric acid readjustment pH value to 4.82-4.95.
Step 6, filtering：The liquid that obtains of PH will be adjusted back carries out filter operation.
Step 7, decolourizes：After the solution that step 6 is obtained is warming up into 75 ± 20 DEG C, activated carbon is added to be decolourized.
The manufacture craft of the flavoring of the present embodiment is：Step one：A is assembled after material prepares, 103-105 DEG C is heated to and is entered
Row Maillard reaction 2.5-3.5h, is finally cooled to 80-85 DEG C,
Step 2：B is assembled after material prepares, in the product that addition is obtained to step one,
Step 3：The product that step 2 is mixed is incubated 30min under the conditions of 80-85 DEG C,
Step 4：The product ageing 23-25h that step 3 is obtained,
Step 5：The product that step 4 is obtained is warming up to 95 DEG C,
Step 6：The product that step 5 is obtained carries out high speed centrifugation spraying.
The fresh of the happy vegetable of the Mrs of flavoring and in the market that above-mentioned 3 kinds of embodiments are prepared uses phase homoatomic by identical cook
Food raw material makes vegetable, and the vegetable that wherein embodiment 1 is made is A, and the vegetable that embodiment 2 is made is B, the dish that embodiment 3 is made
Product are C, and the vegetable that Mrs's pleasure is made is D, these vegetables are sent respectively and gives 100 people to taste, and taste result such as following table：
From the above results, the flavoring in the present invention compares the flavouring of in the market, and the vegetable meat flavour produced is pure
Just, give off a strong fragrance, and close to natural meat flavor, be properly added the mellow sense and flavor power that can assign enhancing food, it is possible to decrease
The consumption of raw meat.
The flavouring that the present invention is prepared also have good heat resistance, rehydration and and adhesiveness, it is easy to various tune
Taste product are used cooperatively.
These are only presently preferred embodiments of the present invention, be not intended to limit the invention, it is all it is of the invention spirit and
Within principle, any modification, equivalent substitution and improvements made etc. should be included within the scope of the present invention.
Claims (5)
1. a kind of vegetarian diet meat flavour albumen toppings, it is characterised in that：By following composition：
A groups：1052~1152kg of sour hydrolyzing plant baste, 388~428kg of maltodextrin, L~cysteine hydrochloride 10.3
~11.3kg, 5.1~5.7kg of DL-Alanine, 1.2~5.7kg of thiamine hydrochloride, 87~98kg of glucose, salt 141.5~
155.5kg, 15.8~17kg of lactose, DL~1.29~1.41kg of methionine, 662~732kg of water,
B groups：42~52kg of maltodextrin, 128~141kg of monosodium glutamate, 25.5~28.5kg of white granulated sugar, 31.5~34.5kg of caramel, I
+ G1.29~1.41kg, L~2.55~2.85kg of alanine, anhydrous 3.09~3.39kg of dried scallop powder, 425~475kg of water.
2. a kind of vegetarian diet meat flavour albumen toppings according to claim 1, it is characterised in that：By following composition：
A groups：Sour hydrolyzing plant baste~1102kg, maltodextrin~408kg, L~cysteine hydrochloride~10.8kg, DL
~alanine~5.4kg, thiamine hydrochloride~5.4kg, glucose~93kg, salt~148.5kg, lactose~16.2kg, DL~egg
Propylhomoserin~1.35kg, water~693kg,
B groups：Maltodextrin~47kg, monosodium glutamate~135kg, white granulated sugar~27kg, caramel~33kg, I+G~1.35kg, L~third
Propylhomoserin~2.7kg, anhydrous dried scallop powder~3.24kg, water~450kg.
3. a kind of vegetarian diet meat flavour albumen toppings according to claim 1, it is characterised in that：The sour hydrolyzing plant seasoning
Liquid is made up of following technique：
Step one, feeds intake：According to raw material proportioning standard input dregs of beans, acid and water,
Step 2, heats up：Steam is passed through, 105 ± 10 DEG C are heated to,
Step 3, insulation：The fluid temperature for obtaining step 2 is maintained at 105 ± 2 DEG C, is incubated 21 hours,
Step 4, neutralizes：The liquid that step 3 is obtained with soda ash neutralize, adjust soda ash addition speed, make N-process without
Ammonia taste, finally adjusts pH value between 8.50-8.70 with liquid caustic soda,
Step 5, refines：The liquid that step 4 is obtained is stirred continuously, and 103 ± 5 DEG C are warming up to by being passed through steam, and protected
Warm 3.5-4h, then 85 ± 10 DEG C are cooled to, finally by addition hydrochloric acid readjustment pH value to 4.82-4.95.
Step 6, filtering：The liquid that obtains of PH will be adjusted back carries out filter operation.
Step 7, decolourizes：After the solution that step 6 is obtained is warming up into 75 ± 20 DEG C, activated carbon is added to be decolourized.
4. a kind of production technology of the vegetarian diet meat flavour albumen toppings according to any one of claims 1 to 3, it is characterised in that
Including：
Step one：A is assembled after material prepares, being heated to 103-105 DEG C carries out Maillard reaction 2.5-3.5h, is finally cooled to
80-85 DEG C,
Step 2：B is assembled after material prepares, in the product that addition is obtained to step one,
Step 3：The product that step 2 is mixed is incubated 30min under the conditions of 80-85 DEG C,
Step 4：The product ageing 23-25h that step 3 is obtained,
Step 5：The product that step 4 is obtained is warming up to 95 DEG C,
Step 6：The product that step 5 is obtained carries out high speed centrifugation spraying.
5. the production technology of a kind of vegetarian diet meat flavour albumen toppings according to claim 4, it is characterised in that：Also include step
Rapid seven：Packaging.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710059090.5A CN106798296A (en) | 2017-01-24 | 2017-01-24 | A kind of vegetarian diet meat flavour albumen toppings and its production technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710059090.5A CN106798296A (en) | 2017-01-24 | 2017-01-24 | A kind of vegetarian diet meat flavour albumen toppings and its production technology |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106798296A true CN106798296A (en) | 2017-06-06 |
Family
ID=58988480
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710059090.5A Pending CN106798296A (en) | 2017-01-24 | 2017-01-24 | A kind of vegetarian diet meat flavour albumen toppings and its production technology |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106798296A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109619521A (en) * | 2018-11-15 | 2019-04-16 | 魏义申 | A kind of composite seasoning powder of Cardia Salt |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1114868A (en) * | 1994-07-14 | 1996-01-17 | 胡于鲁 | Technology of production of soy by improved hydrolysis method |
| CN1329840A (en) * | 2000-06-30 | 2002-01-09 | 龟甲万株式会社 | Method for manufacturing protein hydrolyzation sauce |
| AU2008205325A2 (en) * | 2007-01-10 | 2009-09-03 | Dsm Nutritional Products Ag | Vegetarian microcapsules |
| CN102578523A (en) * | 2012-01-25 | 2012-07-18 | 保定味群食品科技股份有限公司 | Sauce flavor powder |
| CN103907886A (en) * | 2014-04-01 | 2014-07-09 | 保定味群食品科技股份有限公司 | Vegetarian shrimp meat-flavor seasoning powder |
-
2017
- 2017-01-24 CN CN201710059090.5A patent/CN106798296A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1114868A (en) * | 1994-07-14 | 1996-01-17 | 胡于鲁 | Technology of production of soy by improved hydrolysis method |
| CN1329840A (en) * | 2000-06-30 | 2002-01-09 | 龟甲万株式会社 | Method for manufacturing protein hydrolyzation sauce |
| AU2008205325A2 (en) * | 2007-01-10 | 2009-09-03 | Dsm Nutritional Products Ag | Vegetarian microcapsules |
| CN102578523A (en) * | 2012-01-25 | 2012-07-18 | 保定味群食品科技股份有限公司 | Sauce flavor powder |
| CN103907886A (en) * | 2014-04-01 | 2014-07-09 | 保定味群食品科技股份有限公司 | Vegetarian shrimp meat-flavor seasoning powder |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109619521A (en) * | 2018-11-15 | 2019-04-16 | 魏义申 | A kind of composite seasoning powder of Cardia Salt |
| CN109619521B (en) * | 2018-11-15 | 2022-01-18 | 魏义申 | Low-sodium salt composite seasoning powder |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101052337B1 (en) | Manufacturing method of seasoning liquid comprising beef extract and menufacturing method of composite powdered condiment with a savor of beef | |
| CN102048117B (en) | Seasoning | |
| CN106261774A (en) | A kind of preparation method of the peppery bar of beef flavour | |
| CN106418250A (en) | Ready-to-eat leisure spicy chicken and making method thereof | |
| CN105361122A (en) | Roast meat seasoning sauce and preparation method thereof | |
| WO2001030179A1 (en) | Onion and garlic biohydrolysates and their use as natural flavourings | |
| CN103082342B (en) | Freshwater fish slice with seafood flavor and production method thereof | |
| CN102326770B (en) | Chicken flavoring produced by thermal reaction and preparation method thereof | |
| KR101845940B1 (en) | A Method of Manufacturing of Tteokbokki Using Functional Broth | |
| CN1214735C (en) | Cake shaped fermented soyabeans and its making process | |
| CN102132910A (en) | Fried vegetable flavor peanut and processing method thereof | |
| CN106798296A (en) | A kind of vegetarian diet meat flavour albumen toppings and its production technology | |
| CN111418813A (en) | Coconut chicken paste essence and preparation method thereof | |
| WO2010072101A1 (en) | Condiment containing extract of beer yeast and production method thereof | |
| CN103181532A (en) | Soup-stock flavoring and preparation method thereof | |
| CN104872714A (en) | Recipe of brine seasoning for sauced spiced duck | |
| CN102048115A (en) | Spicy flavoring | |
| CN104172120A (en) | Green pepper beef sauce and preparation method thereof | |
| CN104783116A (en) | Preparation method of mushroom essence | |
| CN102578598A (en) | Paper-wrapped sliced meat and preparation method thereof | |
| CN112244229A (en) | Rattan pepper flavored duck neck and production process thereof | |
| CN105962306A (en) | Black pepper fruit sauce and preparation method thereof | |
| CN105077160A (en) | Rod chili and chicken flavor pasty essence and preparation method thereof | |
| CN109730290A (en) | A kind of beef powder flavourings of zero addition salt and starch | |
| KR20100063936A (en) | Thick soypaste mixed with red pepper and polymnia sonchifolia |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170606 |