CN107744129A - A kind of high soup condiment of Yunnan ham and its preparation technology - Google Patents
A kind of high soup condiment of Yunnan ham and its preparation technology Download PDFInfo
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- CN107744129A CN107744129A CN201711023652.7A CN201711023652A CN107744129A CN 107744129 A CN107744129 A CN 107744129A CN 201711023652 A CN201711023652 A CN 201711023652A CN 107744129 A CN107744129 A CN 107744129A
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- yunnan ham
- yunnan
- enzymolysis
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- 235000013409 condiments Nutrition 0.000 title claims abstract description 33
- 235000014347 soups Nutrition 0.000 title claims abstract description 26
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 241000287828 Gallus gallus Species 0.000 claims abstract description 52
- 239000000796 flavoring agent Substances 0.000 claims abstract description 48
- 235000019634 flavors Nutrition 0.000 claims abstract description 47
- 239000004365 Protease Substances 0.000 claims abstract description 42
- 235000013599 spices Nutrition 0.000 claims abstract description 35
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 30
- 102000004190 Enzymes Human genes 0.000 claims abstract description 30
- 108090000790 Enzymes Proteins 0.000 claims abstract description 30
- 108091005804 Peptidases Proteins 0.000 claims abstract description 26
- 210000000988 bone and bone Anatomy 0.000 claims abstract description 24
- 235000013372 meat Nutrition 0.000 claims abstract description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 24
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims abstract description 21
- 239000000463 material Substances 0.000 claims abstract description 21
- 235000020997 lean meat Nutrition 0.000 claims abstract description 16
- 229940041514 candida albicans extract Drugs 0.000 claims abstract description 15
- 239000012138 yeast extract Substances 0.000 claims abstract description 15
- 235000013305 food Nutrition 0.000 claims abstract description 13
- 150000001413 amino acids Chemical class 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 108010064851 Plant Proteins Proteins 0.000 claims abstract description 6
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 6
- 235000021118 plant-derived protein Nutrition 0.000 claims abstract description 6
- 239000003531 protein hydrolysate Substances 0.000 claims abstract description 6
- 239000000654 additive Substances 0.000 claims abstract description 4
- 230000000996 additive effect Effects 0.000 claims abstract description 4
- 239000007788 liquid Substances 0.000 claims description 46
- 239000000843 powder Substances 0.000 claims description 36
- 229940088598 enzyme Drugs 0.000 claims description 27
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 claims description 26
- 238000006243 chemical reaction Methods 0.000 claims description 24
- 241000233866 Fungi Species 0.000 claims description 20
- 235000019419 proteases Nutrition 0.000 claims description 20
- 150000003839 salts Chemical class 0.000 claims description 20
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 claims description 18
- 108090000526 Papain Proteins 0.000 claims description 15
- 230000007062 hydrolysis Effects 0.000 claims description 15
- 238000006460 hydrolysis reaction Methods 0.000 claims description 15
- 235000019834 papain Nutrition 0.000 claims description 15
- 229940055729 papain Drugs 0.000 claims description 15
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 claims description 14
- 229930003427 Vitamin E Natural products 0.000 claims description 13
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 claims 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 description 13
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 13
- 239000004223 monosodium glutamate Substances 0.000 claims description 13
- 235000019165 vitamin E Nutrition 0.000 claims description 13
- 229940046009 vitamin E Drugs 0.000 claims description 13
- 239000011709 vitamin E Substances 0.000 claims description 13
- 239000002773 nucleotide Substances 0.000 claims description 12
- 125000003729 nucleotide group Chemical group 0.000 claims description 12
- 239000000047 product Substances 0.000 claims description 12
- 229940024606 amino acid Drugs 0.000 claims description 11
- 235000001014 amino acid Nutrition 0.000 claims description 11
- 229920002261 Corn starch Polymers 0.000 claims description 10
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 10
- 239000008120 corn starch Substances 0.000 claims description 10
- 229940099112 cornstarch Drugs 0.000 claims description 10
- 239000011734 sodium Substances 0.000 claims description 10
- 229910052708 sodium Inorganic materials 0.000 claims description 10
- 230000001954 sterilising effect Effects 0.000 claims description 10
- 229920001285 xanthan gum Polymers 0.000 claims description 10
- 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 description 9
- 108010082495 Dietary Plant Proteins Proteins 0.000 claims description 9
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 claims description 9
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 claims description 9
- 229960001305 cysteine hydrochloride Drugs 0.000 claims description 9
- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 claims description 8
- 229930182817 methionine Natural products 0.000 claims description 8
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 7
- 108010004032 Bromelains Proteins 0.000 claims description 6
- 244000203593 Piper nigrum Species 0.000 claims description 6
- 235000008184 Piper nigrum Nutrition 0.000 claims description 6
- 235000013614 black pepper Nutrition 0.000 claims description 6
- 235000019835 bromelain Nutrition 0.000 claims description 6
- 239000002131 composite material Substances 0.000 claims description 6
- 239000011780 sodium chloride Substances 0.000 claims description 6
- 239000007921 spray Substances 0.000 claims description 6
- 244000061520 Angelica archangelica Species 0.000 claims description 5
- YIKYNHJUKRTCJL-UHFFFAOYSA-N Ethyl maltol Chemical compound CCC=1OC=CC(=O)C=1O YIKYNHJUKRTCJL-UHFFFAOYSA-N 0.000 claims description 5
- 235000001287 Guettarda speciosa Nutrition 0.000 claims description 5
- CKLJMWTZIZZHCS-REOHCLBHSA-N L-aspartic acid Chemical compound OC(=O)[C@@H](N)CC(O)=O CKLJMWTZIZZHCS-REOHCLBHSA-N 0.000 claims description 5
- 241001465754 Metazoa Species 0.000 claims description 5
- 102000035195 Peptidases Human genes 0.000 claims description 5
- 244000223014 Syzygium aromaticum Species 0.000 claims description 5
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 5
- 239000003963 antioxidant agent Substances 0.000 claims description 5
- 230000003078 antioxidant effect Effects 0.000 claims description 5
- 235000006708 antioxidants Nutrition 0.000 claims description 5
- 235000003704 aspartic acid Nutrition 0.000 claims description 5
- 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 5
- 239000000084 colloidal system Substances 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 229940093503 ethyl maltol Drugs 0.000 claims description 5
- 239000000284 extract Substances 0.000 claims description 5
- 230000001599 osteoclastic effect Effects 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 230000008719 thickening Effects 0.000 claims description 5
- 239000002562 thickening agent Substances 0.000 claims description 5
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 claims description 4
- 241000894006 Bacteria Species 0.000 claims description 4
- 229910021529 ammonia Inorganic materials 0.000 claims description 2
- 241000432824 Asparagus densiflorus Species 0.000 claims 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims 1
- 210000004185 liver Anatomy 0.000 claims 1
- 239000002689 soil Substances 0.000 claims 1
- 239000004615 ingredient Substances 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 3
- 244000099147 Ananas comosus Species 0.000 description 4
- 235000007119 Ananas comosus Nutrition 0.000 description 4
- 235000007265 Myrrhis odorata Nutrition 0.000 description 4
- 240000004760 Pimpinella anisum Species 0.000 description 4
- 235000012550 Pimpinella anisum Nutrition 0.000 description 4
- 239000003205 fragrance Substances 0.000 description 4
- GJCOSYZMQJWQCA-UHFFFAOYSA-N 9H-xanthene Chemical compound C1=CC=C2CC3=CC=CC=C3OC2=C1 GJCOSYZMQJWQCA-UHFFFAOYSA-N 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
- 150000001875 compounds Chemical class 0.000 description 3
- 239000003292 glue Substances 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 235000015424 sodium Nutrition 0.000 description 3
- 238000009835 boiling Methods 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 239000002777 nucleoside Substances 0.000 description 2
- 125000003835 nucleoside group Chemical group 0.000 description 2
- 240000001008 Dimocarpus longan Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 235000000235 Euphoria longan Nutrition 0.000 description 1
- 241000607142 Salmonella Species 0.000 description 1
- 241000607768 Shigella Species 0.000 description 1
- 241000191967 Staphylococcus aureus Species 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- -1 albumen Substances 0.000 description 1
- 229910052785 arsenic Inorganic materials 0.000 description 1
- RQNWIZPPADIBDY-UHFFFAOYSA-N arsenic atom Chemical compound [As] RQNWIZPPADIBDY-UHFFFAOYSA-N 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000005202 decontamination Methods 0.000 description 1
- 230000003588 decontaminative effect Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000006260 foam Substances 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 150000002978 peroxides Chemical class 0.000 description 1
- 239000001931 piper nigrum l. white Substances 0.000 description 1
- 239000011435 rock Substances 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
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
-
- 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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- 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
- A23L27/201—Compounds of unspecified constitution characterised by the chemical reaction for their preparation
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—Enzymes
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Mycology (AREA)
- Seasonings (AREA)
Abstract
The present invention relates to soup-stock fabricating technology field, discloses a kind of high soup condiment of Yunnan ham, including following raw material：Yunnan ham bone, Yunnan ham lean meat, Yunnan ham fat meat, chicken, edible mushroom, water, flavoring, spice, additive, adhesion agent, protease, food flavor enzyme, amino acid, reduced sugar, yeast extract and plant protein hydrolysate.The high soup condiment of Yunnan ham and its preparation technology of example of the present invention, the enzyme that can not only ensure to be added in Yunnan ham soup-stock keeps the activity of enzyme, ensure that the nutritional ingredient of various materials in raw material is not damaged, and the flavour of Yunnan ham soup-stock can be ensured.
Description
Technical field
The present invention relates to soup-stock formula technique field, the high soup condiment of more particularly to a kind of Yunnan ham and its work is prepared
Skill.
Background technology
Traditional stock is usually using old hen, chicken bone, pig bone, rock sugar, white pepper grain, dried longan pulp, ginger etc. as main
The clear soup that material is brewed into, its delicious flavour, it is a kind of condiment or raw material that dish is cooked, place every when cooking plus water is such as
Fruit, which is changed, makees soup-stock, and dish must more delicious fresh perfume (or spice).But the raw material of traditional stock are relatively simple, and mainly using chicken as
It is main, lack of diversity.
The making of traditional stock usually cleans old hen, especially removal is sticked in the internal organ on skeleton, with hot boiling water
Filtering in five minutes is boiled to pick up；Then by boiling rolling plus slow fire burning, the decontamination foam such as old hen, Yunnan ham, cover pot cover and boil
One half；All condiment materials are added, then are boiled 30 minutes, and add water as needed；Boil again 10 minutes, soup-stock is completed after filtering
Making.If however, according to traditional production technology, the high temperature in digestion process not only results in the enzyme added in soup-stock treasured
Class inactivates, while will also destroy the nutritional ingredient of portion of material, and then influences the flavor of soup-stock.
Moreover, aroma compound has strong volatility mostly, and it is generally unstable, in process it is difficult to ensure that sample
Product flavor does not change.Meat flavor complicated component, the compound of overall flavor can be directly represented without one or more,
Generally it is made up of tens kinds of even hundreds of aroma compounds.Its flavor type is not only relevant with the species of compound, also and it
Relative scale it is relevant, be the coefficient balanced body of a variety of flavor components.Just because of this point, really has on the market
The product of typical flavor is actually rare.
The content of the invention
In view of the above-mentioned problems, it is an object of the invention to overcome the shortcomings of traditional stock preparation technology, there is provided a kind of Yunnan
Ham soup-stock flavoring and its preparation technology, the enzyme that can not only ensure to be added in soup-stock keep the activity of enzyme, ensure former
The nutritional ingredient of various materials is not damaged in material.
In order to realize goal of the invention, the present invention adopts the following technical scheme that：
A kind of high soup condiment of Yunnan ham, including following raw material：
Yunnan ham bone, Yunnan ham lean meat, Yunnan ham fat meat, chicken, edible mushroom, water, flavoring, spice, add
Add agent, adhesion agent, protease, food flavor enzyme, amino acid, reduced sugar, yeast extract and plant protein hydrolysate.
Further, the edible mushroom is cepe.
Further, the flavoring includes monosodium glutamate, salt and the sapidity nucleotide disodium.
Further, the spice includes anise, cloves, the root of Dahurain angelica and black pepper.
Further, the additive includes sodium iso-vc, vitamin E, flavoring essence spices.
Further, the adhesion agent includes cornstarch and xanthans.
A kind of preparation technology of the high soup condiment of Yunnan ham, comprises the following steps：
S1, Feedstock treating：
S11, the qualified Yunnan ham bone of selection check, Yunnan ham lean meat, Yunnan ham fat meat, chicken are standby；
S12, by above-mentioned Yunnan ham bone, Yunnan ham lean meat, Yunnan ham fat meat, chicken is through osteoclastic crusher machine, then passes through
Bone mud grinds skeletonization mud；
S13, by spice grind into powder；
S14, edible mushroom is clayed into power；
S2, enzymolysis：
S21, the enzymolysis of Yunnan ham：Animal proteolytic enzyme and food flavor enzyme are added in Yunnan ham meat, with Yunnan fire
The mass percent meter of leg dry weight, the addition 0.35%-0.45% of enzyme, material-water ratio 1:5-1:10, enzymolysis pH value 6.90-
7.98,48 DEG C -53 DEG C of hydrolysis temperature, enzymolysis time 3-5h；
S22, the enzymolysis of edible mushroom：Flavor protease and papain are added in edible fungus dry powder, is done with edible mushroom
The addition of the mass percent meter of powder, flavor protease and papain be edible fungus dry powder amount 0.2%-0.4%, wind
The mass ratio 2 of taste protease and papain:1, material-water ratio 1:30-1:45, enzymolysis pH value 5.5-6.5,40 DEG C of hydrolysis temperature-
55 DEG C, enzymolysis time 3-5h；
S23, the enzymolysis of chicken, adds bromelain in chicken, in terms of the mass percent of chicken dry weight, pineapple egg
The addition of white enzyme is the 0.5%-0.7% of chicken weight, material-water ratio 1:5-1:15, digest pH value 5.5-6.5, hydrolysis temperature 48
DEG C -53 DEG C, enzymolysis time 3-5h；
S3, sterilizing：Enzymolysis liquid is heated up and sterilized, enzymolysis liquid is filtered after sterilizing；
S4, Maillard reaction：
Yunnan ham enzymolysis liquid, edible mushroom enzymolysis liquid, chicken enzymolysis liquid are taken, adds amino acid, reduced sugar, spice, ferment
Female extract carries out Maillard reaction：In terms of kg, Yunnan ham enzymolysis liquid 15%-20%, edible mushroom enzymolysis liquid 20%- are taken
25%, chicken enzymolysis liquid 20%-25%, xylose 2%-8%, cysteine hydrochloride 3%-5%, methionine 0.3%-0.8%,
Aspartic acid 0.1%-0.3%, salt 10%-15%, monosodium glutamate 10%-15%, yeast extract 0.5-1.5%, flavor nucleosides
Acid disodium 0.5%, vitamin E 0.1%-0.3%, spice 0.5%-1.0%, hydrolyzed vegetable protein 0.5% carry out Mei Lade
Reaction；
S5, thickening, allotment：Maillard reaction adds thickener, freshener, salt, flavoring essence spices to thing after terminating
Material fragrance, freshness, saline taste, viscosity etc. are allocated and add antioxidant：In terms of kg, add cornstarch 5%-10%, it is different
VC sodium 0.05%, xanthans 0.1%-0.2%, ethylmaltol 0.1%-0.2%；
S6, cooling, overground, packaging：Material is wrapped after being cooled to required temperature through colloid mill homogeneous, then with bottle placer
Dress.
Further, in S4, in addition to wild edible fungus and chicken composite flavor condiment：In terms of kg, wild edible fungus is taken
Enzymolysis liquid 20%-30%, chicken enzymolysis liquid 38%-45%, xylose 2%-8%, cysteine hydrochloride 8%-12%, methionine
0.3%-0.8%, salt 10%-15%, monosodium glutamate 10%-15%, yeast extract 0.5-1.5%, the sapidity nucleotide disodium
0.5%, vitamin E 0.1%-0.3%, spice 0.5%-1.0%, wild bacterium powder 0.3-0.6%, hydrolyzed vegetable protein
0.5% carries out Maillard reaction；
Further, wild edible fungus and Yunnan ham composite flavor condiment are also included in S4：In terms of kg, Yunnan ham is taken
Enzymolysis liquid 20%-25%, edible mushroom enzymolysis liquid 30%-45%, xylose 2%-8%, cysteine hydrochloride 3%-5%, egg ammonia
Sour 0.3%-0.8%, aspartic acid 0.1%-0.3%, salt 10%-15%, monosodium glutamate 10%-15%, yeast extract 0.5-
1.5%, the sapidity nucleotide disodium 0.5%, vitamin E 0.1%-0.3%, spice 0.5%-1.0%, hydrolyzed vegetable protein
0.5% carries out Maillard reaction.
Further, in S6, powder product, which crosses spray dryer powder is made, to be packed.
The beneficial effects of the invention are as follows：
The high soup condiment of Yunnan ham and its preparation technology of example of the present invention, on the basis of the formula of traditional stock, are adopted
It is plant hydrolyzed with the food materials such as Yunnan ham bone, Yunnan ham meat, Yunnan ham fat meat, addition protease, food flavor enzyme, amino acid
The materials such as albumen, raw material are not only greatly enriched, and improved the nutritive value of soup-stock and improve its flavor, can not only
The enzyme for enough ensureing to be added in Yunnan ham soup-stock keeps the activity of enzyme, ensures the nutritional ingredient of various materials in raw material not
It is damaged, and the flavour of Yunnan ham soup-stock can be ensured.
Embodiment
In order to be better understood by technical scheme, the present invention is made furtherly with reference to specific embodiment
It is bright.
Embodiment 1
A kind of high soup condiment of Yunnan ham, including following raw material：
Yunnan ham bone, Yunnan ham lean meat, Yunnan ham fat meat, chicken, cepe, water, monosodium glutamate, salt, it is in
Flavor nucleotide disodium, anise, cloves, the root of Dahurain angelica, black pepper, sodium iso-vc, vitamin E, flavoring essence spices, cornstarch, xanthan
Glue, protease, food flavor enzyme, amino acid, reduced sugar, yeast extract and plant protein hydrolysate.
A kind of preparation technology of the high soup condiment of Yunnan ham, comprises the following steps：
S1, Feedstock treating：
S11, the qualified Yunnan ham bone of selection check, Yunnan ham lean meat, Yunnan ham fat meat, chicken are standby；
S12, by above-mentioned Yunnan ham bone, Yunnan ham lean meat, Yunnan ham fat meat, chicken is through osteoclastic crusher machine, then passes through
Bone mud grinds skeletonization mud；
S13, by spice grind into powder；
S14, edible mushroom is clayed into power；
S2, enzymolysis：
S21, the enzymolysis of Yunnan ham：Animal proteolytic enzyme and food flavor enzyme are added in Yunnan ham meat, with Yunnan fire
The mass percent meter of leg dry weight, the addition 0.35%-0.45% of enzyme, material-water ratio 1:5-1:10, enzymolysis pH value 6.90-
7.98,48 DEG C -53 DEG C of hydrolysis temperature, enzymolysis time 3-5h；
S22, the enzymolysis of edible mushroom：Flavor protease and papain are added in edible fungus dry powder, is done with edible mushroom
The addition of the mass percent meter of powder, flavor protease and papain be edible fungus dry powder amount 0.2%-0.4%, wind
The mass ratio 2 of taste protease and papain:1, material-water ratio 1:30-1:45, enzymolysis pH value 5.5-6.5,40 DEG C of hydrolysis temperature-
55 DEG C, enzymolysis time 3-5h；
S23, the enzymolysis of chicken, adds bromelain in chicken, in terms of the mass percent of chicken dry weight, pineapple egg
The addition of white enzyme is the 0.5%-0.7% of chicken weight, material-water ratio 1:5-1:15, digest pH value 5.5-6.5, hydrolysis temperature 48
DEG C -53 DEG C, enzymolysis time 3-5h；
S3, sterilizing：Enzymolysis liquid is heated up and sterilized, enzymolysis liquid is filtered after sterilizing；
S4, Maillard reaction：
Yunnan ham enzymolysis liquid, edible mushroom enzymolysis liquid, chicken enzymolysis liquid are taken, adds amino acid, reduced sugar, spice, ferment
Female extract carries out Maillard reaction：In terms of kg, Yunnan ham enzymolysis liquid 15%-20%, edible mushroom enzymolysis liquid 20%- are taken
25%, chicken enzymolysis liquid 20%-25%, xylose 2%-8%, cysteine hydrochloride 3%-5%, methionine 0.3%-0.8%,
Aspartic acid 0.1%-0.3%, salt 10%-15%, monosodium glutamate 10%-15%, yeast extract 0.5-1.5%, flavor nucleosides
Acid disodium 0.5%, vitamin E 0.1%-0.3%, spice 0.5%-1.0%, hydrolyzed vegetable protein 0.5% carry out Mei Lade
Reaction；
S5, thickening, allotment：Maillard reaction adds thickener, freshener, salt, flavoring essence spices to thing after terminating
Material fragrance, freshness, saline taste, viscosity etc. are allocated and add antioxidant：In terms of kg, add cornstarch 5%-10%, it is different
VC sodium 0.05%, xanthans 0.1%-0.2%, ethylmaltol 0.1%-0.2%；
S6, cooling, overground, packaging：Material is wrapped after being cooled to required temperature through colloid mill homogeneous, then with bottle placer
Dress, wherein, cross spray dryer for powder product powder is made and pack.
Embodiment 2
A kind of high soup condiment of Yunnan ham, including following raw material：
Yunnan ham bone, Yunnan ham lean meat, Yunnan ham fat meat, chicken, cepe, water, monosodium glutamate, salt, it is in
Flavor nucleotide disodium, anise, cloves, the root of Dahurain angelica, black pepper, sodium iso-vc, vitamin E, flavoring essence spices, cornstarch, xanthan
Glue, protease, food flavor enzyme, amino acid, reduced sugar, yeast extract and plant protein hydrolysate.
A kind of preparation technology of the high soup condiment of Yunnan ham, comprises the following steps：
S1, Feedstock treating：
S11, the qualified Yunnan ham bone of selection check, Yunnan ham lean meat, Yunnan ham fat meat, chicken are standby；
S12, by above-mentioned Yunnan ham bone, Yunnan ham lean meat, Yunnan ham fat meat, chicken is through osteoclastic crusher machine, then passes through
Bone mud grinds skeletonization mud；
S13, by spice grind into powder；
S14, edible mushroom is clayed into power；
S2, enzymolysis：
S21, the enzymolysis of Yunnan ham：Animal proteolytic enzyme and food flavor enzyme are added in Yunnan ham meat, with Yunnan fire
The mass percent meter of leg dry weight, the addition 0.35%-0.45% of enzyme, material-water ratio 1:5-1:10, enzymolysis pH value 6.90-
7.98,48 DEG C -53 DEG C of hydrolysis temperature, enzymolysis time 3-5h；
S22, the enzymolysis of edible mushroom：Flavor protease and papain are added in edible fungus dry powder, is done with edible mushroom
The addition of the mass percent meter of powder, flavor protease and papain be edible fungus dry powder amount 0.2%-0.4%, wind
The mass ratio 2 of taste protease and papain:1, material-water ratio 1:30-1:45, enzymolysis pH value 5.5-6.5,40 DEG C of hydrolysis temperature-
55 DEG C, enzymolysis time 3-5h；
S23, the enzymolysis of chicken, adds bromelain in chicken, in terms of the mass percent of chicken dry weight, pineapple egg
The addition of white enzyme is the 0.5%-0.7% of chicken weight, material-water ratio 1:5-1:15, digest pH value 5.5-6.5, hydrolysis temperature 48
DEG C -53 DEG C, enzymolysis time 3-5h；
S3, sterilizing：Enzymolysis liquid is heated up and sterilized, enzymolysis liquid is filtered after sterilizing；
S4, Maillard reaction：
Yunnan ham enzymolysis liquid, edible mushroom enzymolysis liquid, chicken enzymolysis liquid are taken, adds amino acid, reduced sugar, spice, ferment
Female extract carries out Maillard reaction：Wild edible fungus and chicken composite flavor condiment：In terms of kg, wild edible fungus enzymolysis liquid is taken
20%-30%, chicken enzymolysis liquid 38%-45%, xylose 2%-8%, cysteine hydrochloride 8%-12%, methionine 0.3%-
0.8%, salt 10%-15%, monosodium glutamate 10%-15%, yeast extract 0.5-1.5%, the sapidity nucleotide disodium 0.5%, dimension
Raw plain E0.1%-0.3%, spice 0.5%-1.0%, wild bacterium powder 0.3-0.6%, hydrolyzed vegetable protein 0.5% carry out U.S.
Maillard reaction；
S5, thickening, allotment：Maillard reaction adds thickener, freshener, salt, flavoring essence spices to thing after terminating
Material fragrance, freshness, saline taste, viscosity etc. are allocated and add antioxidant：In terms of kg, add cornstarch 5%-10%, it is different
VC sodium 0.05%, xanthans 0.1%-0.2%, ethylmaltol 0.1%-0.2%；
S6, cooling, overground, packaging：Material is wrapped after being cooled to required temperature through colloid mill homogeneous, then with bottle placer
Dress, wherein powder product, which cross spray dryer powder are made, to be packed.
Embodiment 3
A kind of high soup condiment of Yunnan ham, including following raw material：
Yunnan ham bone, Yunnan ham lean meat, Yunnan ham fat meat, chicken, cepe, water, monosodium glutamate, salt, it is in
Flavor nucleotide disodium, anise, cloves, the root of Dahurain angelica, black pepper, sodium iso-vc, vitamin E, flavoring essence spices, cornstarch, xanthan
Glue, protease, food flavor enzyme, amino acid, reduced sugar, yeast extract and plant protein hydrolysate.
A kind of preparation technology of the high soup condiment of Yunnan ham, comprises the following steps：
S1, Feedstock treating：
S11, the qualified Yunnan ham bone of selection check, Yunnan ham lean meat, Yunnan ham fat meat, chicken are standby；
S12, by above-mentioned Yunnan ham bone, Yunnan ham lean meat, Yunnan ham fat meat, chicken is through osteoclastic crusher machine, then passes through
Bone mud grinds skeletonization mud；
S13, by spice grind into powder；
S14, edible mushroom is clayed into power；
S2, enzymolysis：
S21, the enzymolysis of Yunnan ham：Animal proteolytic enzyme and food flavor enzyme are added in Yunnan ham meat, with Yunnan fire
The mass percent meter of leg dry weight, the addition 0.35%-0.45% of enzyme, material-water ratio 1:5-1:10, enzymolysis pH value 6.90-
7.98,48 DEG C -53 DEG C of hydrolysis temperature, enzymolysis time 3-5h；
S22, the enzymolysis of edible mushroom：Flavor protease and papain are added in edible fungus dry powder, is done with edible mushroom
The addition of the mass percent meter of powder, flavor protease and papain be edible fungus dry powder amount 0.2%-0.4%, wind
The mass ratio 2 of taste protease and papain:1, material-water ratio 1:30-1:45, enzymolysis pH value 5.5-6.5,40 DEG C of hydrolysis temperature-
55 DEG C, enzymolysis time 3-5h；
S23, the enzymolysis of chicken, adds bromelain in chicken, in terms of the mass percent of chicken dry weight, pineapple egg
The addition of white enzyme is the 0.5%-0.7% of chicken weight, material-water ratio 1:5-1:15, digest pH value 5.5-6.5, hydrolysis temperature 48
DEG C -53 DEG C, enzymolysis time 3-5h；
S3, sterilizing：Enzymolysis liquid is heated up and sterilized, enzymolysis liquid is filtered after sterilizing；
S4, Maillard reaction：
Yunnan ham enzymolysis liquid, edible mushroom enzymolysis liquid, chicken enzymolysis liquid are taken, adds amino acid, reduced sugar, spice, ferment
Female extract carries out Maillard reaction：Wild edible fungus and Yunnan ham composite flavor condiment：In terms of kg, Yunnan ham is taken to digest
Liquid 20%-25%, edible mushroom enzymolysis liquid 30%-45%, xylose 2%-8%, cysteine hydrochloride 3%-5%, methionine
0.3%-0.8%, aspartic acid 0.1%-0.3%, salt 10%-15%, monosodium glutamate 10%-15%, yeast extract 0.5-
1.5%, the sapidity nucleotide disodium 0.5%, vitamin E 0.1%-0.3%, spice 0.5%-1.0%, hydrolyzed vegetable protein
0.5% carries out Maillard reaction；
S5, thickening, allotment：Maillard reaction adds thickener, freshener, salt, flavoring essence spices to thing after terminating
Material fragrance, freshness, saline taste, viscosity etc. are allocated and add antioxidant：In terms of kg, add cornstarch 5%-10%, it is different
VC sodium 0.05%, xanthans 0.1%-0.2%, ethylmaltol 0.1%-0.2%；
S6, cooling, overground, packaging：Material is packed after being cooled to required temperature through colloid mill homogeneous, then with bottle placer
(powder product cross spray dryer powder is made packed).
In above-described embodiment, the product standard that manufactured high soup condiment meets is sense organ：It is due just with the product
Normal color and luster, the flavour of smell, pure flavor, free from extraneous odour, creamy product is without clearly visible exogenous impurity, powder product fineness one
Cause.Acid value (with buttermeter) (KOH) mg/g：≤3.0；Peroxide value (with buttermeter) g/100g：≤0.25；Salt is (with NaCl
Meter) g/100g：≤30；Total arsenic (in terms of As) mg/kg：≤0.5；Lead (in terms of Pb) mg/kg：≤1.0；Total plate count, CFU/g：
≤15000；Coliform, MPN/100g：≤150；Pathogenic bacteria (salmonella, Shigella, staphylococcus aureus)：Must not
Detection.
Above description is only the preferred embodiment of the application and the explanation to institute's application technology principle.People in the art
Member should be appreciated that invention scope involved in the application, however it is not limited to the technology that the particular combination of above-mentioned technical characteristic forms
Scheme, while should also cover in the case where not departing from the inventive concept, carried out by above-mentioned technical characteristic or its equivalent feature
The other technical schemes for being combined and being formed.Such as features described above has similar work(with (but not limited to) disclosed herein
The technical scheme that the technical characteristic of energy is replaced mutually and formed.
Claims (10)
1. a kind of high soup condiment of Yunnan ham, it is characterised in that including following raw material：
Yunnan ham bone, Yunnan ham lean meat, Yunnan ham fat meat, chicken, edible mushroom, water, flavoring, spice, additive,
Adhesion agent, protease, food flavor enzyme, amino acid, reduced sugar, yeast extract and plant protein hydrolysate.
2. the high soup condiment of a kind of Yunnan ham according to claim 1, it is characterised in that the edible mushroom is delicious ox
Liver bacterium.
3. the high soup condiment of a kind of Yunnan ham according to claim 1, it is characterised in that the flavoring includes taste
Essence, salt and the sapidity nucleotide disodium.
4. the high soup condiment of a kind of Yunnan ham according to claim 1, it is characterised in that the spice includes eight
Angle, cloves, the root of Dahurain angelica and black pepper.
5. the high soup condiment of a kind of Yunnan ham according to claim 1, it is characterised in that the additive includes different VC
Sodium, vitamin E, flavoring essence spices.
6. the high soup condiment of a kind of Yunnan ham according to claim 1, it is characterised in that the adhesion agent includes corn
Starch and xanthans.
7. the preparation technology of the high soup condiment of a kind of Yunnan ham according to claim 1, it is characterised in that including following
Step：
S1, Feedstock treating：
S11, the qualified Yunnan ham bone of selection check, Yunnan ham lean meat, Yunnan ham fat meat, chicken are standby；
S12, by above-mentioned Yunnan ham bone, Yunnan ham lean meat, Yunnan ham fat meat, chicken through osteoclastic crusher machine, then through bone mud
Grind skeletonization mud；
S13, by spice grind into powder；
S14, edible mushroom is clayed into power；
S2, enzymolysis：
S21, the enzymolysis of Yunnan ham：Animal proteolytic enzyme and food flavor enzyme are added in Yunnan ham meat, is done with Yunnan ham
The mass percent meter of weight, the addition 0.35%-0.45% of enzyme, material-water ratio 1:5-1:10, pH value 6.90-7.98 is digested,
48 DEG C -53 DEG C of hydrolysis temperature, enzymolysis time 3-5h；
S22, the enzymolysis of edible mushroom：Flavor protease and papain are added in edible fungus dry powder, with edible fungus dry powder
The addition of mass percent meter, flavor protease and papain be edible fungus dry powder amount 0.2%-0.4%, flavor egg
The mass ratio 2 of white enzyme and papain:1, material-water ratio 1:30-1:45, digest pH value 5.5-6.5,40 DEG C -55 of hydrolysis temperature
DEG C, enzymolysis time 3-5h；
S23, the enzymolysis of chicken, adds bromelain in chicken, in terms of the mass percent of chicken dry weight, bromelain
Addition be chicken weight 0.5%-0.7%, material-water ratio 1:5-1:15, enzymolysis pH value 5.5-6.5,48 DEG C of hydrolysis temperature-
53 DEG C, enzymolysis time 3-5h；
S3, sterilizing：Enzymolysis liquid is heated up and sterilized, enzymolysis liquid is filtered after sterilizing；
S4, Maillard reaction：
Yunnan ham enzymolysis liquid, edible mushroom enzymolysis liquid, chicken enzymolysis liquid are taken, amino acid, reduced sugar, spice, yeast is added and takes out
Extract carries out Maillard reaction：In terms of kg, Yunnan ham enzymolysis liquid 15%-20%, edible mushroom enzymolysis liquid 20%-25% are taken, soil
Chicken enzymolysis liquid 20%-25%, xylose 2%-8%, cysteine hydrochloride 3%-5%, methionine 0.3%-0.8%, asparagus fern ammonia
Sour 0.1%-0.3%, salt 10%-15%, monosodium glutamate 10%-15%, yeast extract 0.5-1.5%, the sapidity nucleotide disodium
0.5%, vitamin E 0.1%-0.3%, spice 0.5%-1.0%, hydrolyzed vegetable protein 0.5% carry out Maillard reaction；
S5, thickening, allotment：Maillard reaction adds thickener, freshener, salt, flavoring essence spices after terminating fragrant to material
Taste, freshness, saline taste, viscosity etc. are allocated and add antioxidant：In terms of kg, add cornstarch 5%-10%, sodium iso-vc
0.05%, xanthans 0.1%-0.2%, ethylmaltol 0.1%-0.2%；
S6, cooling, overground, packaging：Material is cooled to after required temperature and is packed (powder through colloid mill homogeneous, then with bottle placer
Material product, which crosses spray dryer powder is made, to be packed).
8. the preparation technology of the high soup condiment of a kind of Yunnan ham according to claim 7, it is characterised in that in S4, also
Including wild edible fungus and chicken composite flavor condiment：In terms of kg, wild edible fungus enzymolysis liquid 20%-30%, chicken enzymolysis are taken
Liquid 38%-45%, xylose 2%-8%, cysteine hydrochloride 8%-12%, methionine 0.3%-0.8%, salt 10%-
15%, monosodium glutamate 10%-15%, yeast extract 0.5-1.5%, the sapidity nucleotide disodium 0.5%, vitamin E 0.1%-
0.3%, spice 0.5%-1.0%, wild bacterium powder 0.3-0.6%, hydrolyzed vegetable protein 0.5% carry out Maillard reaction.
9. the preparation technology of the high soup condiment of a kind of Yunnan ham according to claim 7, it is characterised in that also wrapped in S4
Include wild edible fungus and Yunnan ham composite flavor condiment：In terms of kg, Yunnan ham enzymolysis liquid 20%-25%, edible mushroom enzyme are taken
Solve liquid 30%-45%, xylose 2%-8%, cysteine hydrochloride 3%-5%, methionine 0.3%-0.8%, aspartic acid
0.1%-0.3%, salt 10%-15%, monosodium glutamate 10%-15%, yeast extract 0.5-1.5%, the sapidity nucleotide disodium
0.5%, vitamin E 0.1%-0.3%, spice 0.5%-1.0%, hydrolyzed vegetable protein 0.5% carry out Maillard reaction.
A kind of 10. preparation technology of the high soup condiment of Yunnan ham according to claim 7, it is characterised in that in S6, powder
Material product, which crosses spray dryer powder is made, to be packed.
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| CN110506900A (en) * | 2019-08-23 | 2019-11-29 | 云南农业大学 | A kind of production method of functionality crystal ham |
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Application publication date: 20180302 |