CN108850864A - Disposable thick gravy, preparation method and the method for preparing pot-stewed meat or fowl - Google Patents
Disposable thick gravy, preparation method and the method for preparing pot-stewed meat or fowl Download PDFInfo
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- CN108850864A CN108850864A CN201810565764.3A CN201810565764A CN108850864A CN 108850864 A CN108850864 A CN 108850864A CN 201810565764 A CN201810565764 A CN 201810565764A CN 108850864 A CN108850864 A CN 108850864A
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- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
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- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
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- 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
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- Proteomics, Peptides & Aminoacids (AREA)
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Abstract
The present invention relates to field of food, and in particular to a kind of disposable thick gravy, preparation method and the method for preparing pot-stewed meat or fowl.In parts by weight, disposable thick gravy includes 2-5 parts of spice liquids, 3-5 parts of meat enzyme degradation products, 1-6.4 parts of amino acids mixtures, 27-35 parts of flavoring substances, 0.15-0.45 parts of thickeners, 3-5 parts of glucides and 35-40 parts of water.Disposable thick gravy effectively avoids traditional halogen soup grease excessive oxidation during storage from generating harmful substance by the mutual synergistic effect of spice liquid, meat enzyme degradation product, amino acids mixture, flavoring substance, thickener and glucide, and make meat substances such as the fat of meat, protein and glucide during halogen boils that Maillard reaction occur, then the meat after halogen being boiled adds lustre to fragrant and generates the largely substance in delicate flavour ingredient, ensure the meat products perfume (or spice) delicate flavour foot that stew in soy sauce goes out, attractive color.
Description
Technical field
The present invention relates to field of food, and in particular to a kind of disposable thick gravy, preparation method and prepare pot-stewed meat or fowl
Method.
Background technique
The production of traditional halogen meat flavorings is brewed into soup using Animal Bone class, and natural flavor, salt, the seasoning such as monosodium glutamate is added
Material, and fried sugar is made by oneself with rock sugar or white granulated sugar, make that biochemical reaction slowly occurs during heating shortening by the meat of stew in soy sauce
Generate less fragrance matter and pigment.There are many defects for traditional halogen meat material, such as：Although natural bone soup contains more natural egg
White matter, but due to the limitation of heating condition during stew in soy sauce, breaks down proteins are very long at the process of amino acid and amount is few, and
Amino acid is to provide the main source of fragrance and color, and meat products fragrance and color made of finally boiling halogen are all insufficient.So
Folk tradition halogen meat makes up its color and fragrance using old brine.But old brine is in infusion process and storage repeatedly year in year out
In, since surface grease oxidation can generate many harmful substances.Or average family will make brine by oneself and be limited by professional standards
With various supplementary materials prepare it is cumbersome and yield.Meanwhile because accelerating to fatten excessively using feeding in meat animal developmental process
The influence of the reasons such as material, universal fresh insufficient fragrance after meat product shortening.
Summary of the invention
The purpose of the present invention is to provide a kind of disposable thick gravies, can effectively solve above-mentioned technical problem.
Another object of the present invention is to provide a kind of preparation methods of disposable thick gravy, and this method is easy to operate, operation
Condition easily reaches, and preparation cost is cheap, is convenient for expanding production.
Another object of the present invention is to provide a kind of methods for preparing pot-stewed meat or fowl, can effectively avoid grease in old brine
Excessive oxidation, reduce harmful substance generation, guarantee that pot-stewed meat or fowl looks good, smell good and taste good.
The present invention solves its technical problem and adopts the following technical solutions to realize：
The present invention proposes a kind of disposable thick gravy, in parts by weight comprising 2-5 parts of spice liquids, 3-5 parts of meat enzyme degradations
Object, 1-6.4 parts of amino acids mixtures, 27-35 parts of flavoring substances, 0.15-0.45 parts of thickeners, 3-5 parts of glucides and 35-
40 parts of water.
The present invention proposes a kind of preparation method, includes the following steps：Spice liquid, meat enzyme degradation product, amino acids are mixed
Close object, flavoring substance, thickener and glucide mixing.
The present invention proposes a kind of method for preparing pot-stewed meat or fowl, includes the following steps：It is mixed by above-mentioned disposable thick gravy and to halogen object
Close 85-100 DEG C at a temperature of heat 1-2 hours.
It the disposable thick gravy of the embodiment of the present invention, preparation method and prepares the beneficial effect of method of pot-stewed meat or fowl and is：One
The phase that secondary property thick gravy passes through spice liquid, meat enzyme degradation product, amino acids mixture, flavoring substance, thickener and glucide
Mutually synergistic effect effectively avoids traditional halogen soup grease excessive oxidation during storage from generating harmful substance, and boils meat in halogen
Maillard reaction, the meat after then halogen being boiled occur for the substances such as the fat of meat, protein and glucide in the process
Enough add lustre to fragrant and generate the largely substance in delicate flavour ingredient, it is ensured that the meat products perfume (or spice) delicate flavour foot that stew in soy sauce goes out, attractive color.Together
When, the thick gravy is easy to use, pot-stewed meat or fowl can quickly be prepared.
Specific embodiment
It in order to make the object, technical scheme and advantages of the embodiment of the invention clearer, below will be in the embodiment of the present invention
Technical solution be clearly and completely described.The person that is not specified actual conditions in embodiment, according to normal conditions or manufacturer builds
The condition of view carries out.Reagents or instruments used without specified manufacturer is the conventional production that can be obtained by commercially available purchase
Product.
In the description of the present invention, it should be noted that term " first ", " second " etc. are only used for distinguishing description, without
It can be interpreted as indication or suggestion relative importance.
The disposable thick gravy of the embodiment of the present invention, preparation method and the method for preparing pot-stewed meat or fowl are carried out specifically below
It is bright.
A kind of disposable thick gravy provided in an embodiment of the present invention comprising 2-5 parts of spice liquids, 3-5 parts of meat enzyme degradation products,
1-6.4 parts of amino acids mixtures, 27-35 parts of flavoring substances, 0.15-0.45 parts of thickeners, 3-5 parts of glucides and 35-40
Part water.
It is mutually acted synergistically by above-mentioned many kinds of substance and effectively avoids traditional halogen soup grease excessive oxidation during storage
Harmful substance is generated, and makes meat substances such as the fat of meat, protein and glucide during halogen boils that Mei Lade occur
Reaction, the meat after then halogen being boiled add lustre to fragrant and generate the largely substance in delicate flavour ingredient, it is ensured that stew in soy sauce went out
Meat products perfume (or spice) delicate flavour foot, attractive color and high resilience.Specifically, spice liquid can provide necessary spice for thick gravy, be convenient for
The fishy smell for removing meat, provides relevant taste for meat, and meat enzyme degradation product, amino acids mixture and glucide can
Thermal response occurs, convenient for forming the pot-stewed fowl color of brown or nearly brown, while above-mentioned several substances in meat material surface
It mutually acts synergistically and is able to ascend the flavor of pot-stewed fowl, meat substance of being more convenient for is tasty, promotes the taste of pot-stewed fowl.Meanwhile meat enzyme
Degradation product, amino acids mixture can also increase the elasticity of meat substance, further promote the mouthfeel of pot-stewed meat or fowl.Flavoring substance energy
Enough tastes for further promoting pot-stewed fowl, meat substance of being more convenient for is tasty, can further act on spice liquid, guarantee the wind of pot-stewed fowl
Taste.Meanwhile thickener can further promote the consistency of disposable thick gravy, add lustre to convenient for disposable thick gravy and give birth to perfume (or spice).
Meat enzyme degradation product can use the enzyme degradation product of the meats such as beef, pork, the flesh of fish, duck chicken, however, it is preferred to
For chicken enzyme degradation product, the color of pot-stewed fowl is able to ascend using chicken enzyme degradation product, while preventing pot-stewed fowl from changing colour, and can reduce
The generation of harmful substance.
Further, spice liquid is the juice that some spices boil, such as cloves, rosemary, Salvia japonica, eight
Angle, Chinese prickly ash, fennel, ginger, capsicum, the juice that the material mixings such as cassia bark boil, but spices provided in an embodiment of the present invention
Juice is the spice liquid that market is commercially available, for example, by using the spice liquid of the large food additives Co., Ltd in Zhengzhou thousand purchase.
Further, in parts by weight, the 1-6.4 parts of amino acids mixtures include 0.3-2 parts of L-cysteines,
0.3-2 parts of alanine, 0.2-1.2 parts of leucines and 0.2-1.2 parts of glutamic acid.It can further be mentioned using above-mentioned several amino acid
Rise taste and the nutrition of pot-stewed fowl, the generation for effectively avoiding the excessive oxidation of grease in old brine, reducing harmful substance.
Specifically, the chemical name of L-cysteine is 2- amino-3-mercaptopropionic acid, it is polarity of the aliphatic containing sulfydryl
A-amino acid.Good viscoplasticity, extensibility, thin can be promoted to have when L-cysteine effect in embodiments of the present invention
Film mouldability and liposuction glutelin are formed, be then conducive to disposable thick gravy Meat Surface formed one layer uniformly, bright have
Color film, while it being able to suppress the fatty excessive oxidation in meat, the generation of harmful substance is reduced, the health of pot-stewed fowl is promoted, meanwhile,
It can also prevent pot-stewed fowl from changing colour, and guarantee the color of pot-stewed fowl.And aromatic acid is decomposed, prevent aromatic acid to be poisoned.
Alanine is the basic unit for constituting protein, is one of the 20 kinds of amino acid for forming human body protein.In this hair
Alanine assists glucide in meat to carry out Maillard reaction in bright embodiment, guarantees the flavor and color of pot-stewed fowl.
Leucine ((2R) -2-amino-3,3-dimethylbutanoic acid) chemical name is L-2- ammonia -4- methyl
Valeric acid, white crystals or crystalline powder；It is odorless, mildly bitter flavor.Leucine can reduce meat in halogen in embodiments of the present invention
Occur to go bad during boiling, then guarantees the fresh and tender of meat while guaranteeing pot-stewed fowl, meanwhile, it can be hyperchromic with flavouring.
Glutamic acid is a kind of acidic amino acid.Molecule includes two carboxyls, and chemical name is alpha-amido glutaric acid.Paddy ammonia
Acid can increase delicate flavour and fragrance, and Maillard reaction can occur, and then guarantee the color and flavor of pot-stewed fowl, while it can be with
The decomposition of protein and glucide is promoted, the flavor of pot-stewed fowl is further promoted.
Further, in parts by weight, the 27-35 parts of flavoring substances include 25-30 parts of salts substances and 2-5 parts of tastes
Essence, it is preferable that the salts substances are sodium salt.Salt is conducive to thick gravy during halogen boils and contacts with meat, more tasty convenient for meat,
Then the flavor of pot-stewed fowl is promoted, and monosodium glutamate then can further promote the delicate flavour of pot-stewed fowl.
Further, glucide is monosaccharide, preferably glucose.Glucide can be with enzyme degradation product, amino acid-mixed
It closes object and Maillard reaction occurs jointly, and it is to be easier to carry out Maillard reaction that glucide, which is monosaccharide, can be further ensured that
The flavor of pot-stewed fowl, and the generation that can effectively avoid the excessive oxidation of grease in old brine, reduce harmful substance.
Further, thickener is monospore polysaccharides, preferably xanthan gum.Xanthan gum is also known as yellow glue, xanthan gum, and yellow unit cell is more
Sugar is a kind of monospore polysaccharides generated by pseudo xanthomonas fermentation.Xanthan gum is able to ascend thick gravy in embodiments of the present invention
Consistency, convenient for thick gravy Meat Surface formed one layer of fried sugar film, and guarantee film stability, prevent it from falling off or becoming
Color.
Further, disposable thick gravy further includes fumet, it is preferable that the fumet is pyranone substance, further
Preferably ethylmaltol.Ethylmaltol is able to ascend the fragrance of pot-stewed fowl, promotes the appetite sense of user, meanwhile, it can press down
The bitter taste and tart flavour that long-time halogen processed generates during boiling, while the fishy smell of meat can be removed, then guarantee the flavor of pot-stewed fowl.
Further, in parts by weight, the usage amount of fumet is 0.05-0.25 parts, disposable thick gravy
The embodiment of the present invention also provides a kind of preparation method of disposable thick gravy, includes the following steps：
Firstly, flavoring substance, thickener and glucide are mixed；Water is then added again and heats the mixture to 90-
100 DEG C of heating enable above-mentioned each substance to be dissolved in water for 25-30 minutes.Simultaneously first mix flavoring substance, thickener and
Glucide is because thickener is easy to agglomerate, and first mixes thickener and flavoring substance and glucide and be more conducive to each object
Matter is uniformly mixed, and is more conducively produced.
It heats and stops heating after the corresponding time, prevent the heated long-time of each substance and rotten or influence thick gravy
Taste, then again will meat enzyme degradation product, amino acids mixture be added said mixture in mix, finally with spices
Juice mixing.Due to containing volatile substance in spice liquid, if adding spice liquid too early, during long-time infusion, five
Volatile materials can be vapored away largely in fragrant juice, then influence the fragrance of thick gravy.Therefore, it is necessary to finally add spice liquid, then
Guarantee the fragrance of thick gravy, guarantees the flavor of subsequent obtained pot-stewed fowl.
Mixing above-mentioned substance can be mixed in jacketed pan, can also be mixed in other mixers.
The temperature of mixed solution is cooled to 40 DEG C hereinafter, and being packed and being examined after mixing when spice liquid is added
It surveys, after the assay was approved as finished product.
The embodiment of the present invention also provides a kind of method for preparing pot-stewed meat or fowl, includes the following steps：By above-mentioned disposable thick gravy
Be blended in 85-100 DEG C to halogen object at a temperature of heat 1-2 hours.
Thick gravy and thick gravy can be quickly and to the hair such as glucide, protein and fat in halogen object after the mixing of halogen object
Raw Maillard reaction then makes thick gravy form the film of one layer of brown or fried sugar to halogen object surface, while making to halogen
Object has good flavor.It can be meat substance to halogen object and be also possible to vegetable matters, it is preferred that being meat substance, meat
Substance fat rich in, more conducively thick gravy add lustre to perfume.
Feature and performance of the invention are described in further detail with reference to embodiments.
Embodiment 1
Disposable thick gravy provided in this embodiment comprising 2Kg spice liquid, 3Kg chicken fermentoid degradation product, 1Kg amino acid
Class mixture, 27Kg flavoring substance, 0.15Kg xanthan gum, 3Kg glucose and 35Kg water.Wherein, 1Kg amino acids mixture packet
Include 0.3KgL- cysteine, 0.3Kg alanine, 0.2Kg leucine and 0.2Kg glutamic acid；Flavoring substance described in 27Kg includes
25Kg sodium salt and 2Kg monosodium glutamate.
The preparation method of disposable thick gravy provided in this embodiment, includes the following steps：
It is uniformly mixed firstly, sodium salt, glucose monosodium glutamate and xanthan gum are added in jacketed pan, water is then added, 90
Under the conditions of DEG C after heating stirring 25 minutes stop heating, then in jacketed pan be added chicken fermentoid degradation product, L-cysteine,
Alanine, leucine and glutamic acid stirring and dissolving are uniform, and spice liquid is finally added in jacketed pan again, stirs evenly, is cooled to 40
DEG C hereinafter, and packed and detected, as finished product after the assay was approved.
The present embodiment also provides a kind of method for preparing brewed brine dish, includes the following steps：By above-mentioned disposable thick gravy and
Pork heats 2 hours at a temperature of being blended in 85 DEG C.
Embodiment 2
Disposable thick gravy provided in this embodiment comprising:5Kg spice liquid, 5Kg chicken fermentoid degradation product, 6.4Kg amino
Acids mixture, 35Kg flavoring substance, 0.45Kg xanthan gum, 5Kg glucose, 0.05Kg ethylmaltol and 40Kg water.Wherein,
6.4Kg amino acids mixture includes 2KgL- cysteine, 2Kg alanine, 1.2Kg leucine and 1.2Kg glutamic acid；35Kg
The flavoring substance includes 30Kg sodium salt and 5 monosodium glutamates.
The preparation method of disposable thick gravy provided in this embodiment, includes the following steps：
It is uniformly mixed firstly, sodium salt, glucose monosodium glutamate and xanthan gum are added in jacketed pan, water is then added, 100
Under the conditions of DEG C after heating stirring 30 minutes stop heating, then in jacketed pan be added chicken fermentoid degradation product, L-cysteine,
Alanine, leucine and glutamic acid stirring and dissolving are uniform, and spice liquid is finally added in jacketed pan again, stirs evenly, is cooled to 40
DEG C hereinafter, and packed and detected, as finished product after the assay was approved.
The present embodiment also provides a kind of method for preparing brewed brine dish, includes the following steps：By above-mentioned disposable thick gravy and
Chicken heats 1 hour at a temperature of being blended in 100 DEG C.
Embodiment 3
Disposable thick gravy provided in this embodiment comprising 3Kg spice liquid, 4Kg chicken fermentoid degradation product, 4Kg amino acid
Class mixture, 30Kg flavoring substance, 0.3 xanthan gum, 4Kg glucose, 0.25Kg ethylmaltol and 37Kg water.Wherein, 4Kg ammonia
Base acids mixture includes 1KgL- cysteine, 1Kg alanine, 1Kg leucine and 1Kg glutamic acid；Flavoring substance described in 30Kg
Including 26Kg sodium salt and 4Kg monosodium glutamate.
The preparation method of disposable thick gravy provided in this embodiment, includes the following steps：
It is uniformly mixed firstly, sodium salt, glucose monosodium glutamate and xanthan gum are added in jacketed pan, water is then added, 95
Under the conditions of DEG C after heating stirring 35 minutes stop heating, then in jacketed pan be added chicken fermentoid degradation product, L-cysteine,
Alanine, leucine and glutamic acid stirring and dissolving are uniform, and spice liquid is finally added in jacketed pan again, stirs evenly, is cooled to 40
DEG C hereinafter, and packed and detected, as finished product after the assay was approved.
The present embodiment also provides a kind of method for preparing brewed brine dish, includes the following steps：By above-mentioned disposable thick gravy and
Duck heats 1.5 hours at a temperature of being blended in 90 DEG C.
Embodiment 4
Disposable thick gravy provided in this embodiment comprising 4Kg spice liquid, 4.5Kg chicken fermentoid degradation product, 3.5Kg ammonia
Base acids mixture, 32Kg flavoring substance, 0.2Kg xanthan gum, 3.5Kg glucose, 0.1Kg ethylmaltol and 38Kg water.Its
In, 3.5Kg amino acids mixture includes 1.4KgL- cysteine, 1.5Kg alanine, 0.3Kg leucine and 0.3Kg paddy ammonia
Acid；Flavoring substance described in 32Kg includes 28Kg sodium salt and 4Kg monosodium glutamate.
The preparation method of disposable thick gravy provided in this embodiment, includes the following steps：
It is uniformly mixed firstly, sodium salt, glucose monosodium glutamate and xanthan gum are added in jacketed pan, water is then added, 92
Under the conditions of DEG C after heating stirring 29 minutes stop heating, then in jacketed pan be added chicken fermentoid degradation product, L-cysteine,
Alanine, leucine and glutamic acid stirring and dissolving are uniform, and spice liquid is finally added in jacketed pan again, stirs evenly, is cooled to 40
DEG C hereinafter, and packed and detected, as finished product after the assay was approved.
The present embodiment also provides a kind of method for preparing brewed brine dish, includes the following steps：By above-mentioned disposable thick gravy and
It is heated 1 hour at a temperature of being blended in 95 DEG C to halogen object.
Comparative example 1：Using the pork of quality same as Example 1, quantity, kind, then using old brine to pork into
Row halogen boils, and the mode that halogen boils is consistent with the method for preparing pot-stewed meat or fowl that embodiment 1 provides.
Comparative example 2：Pot-stewed meat or fowl is prepared in such a way that embodiment 1 provides, difference is that thick gravy includes 2Kg spice liquid, 1Kg ammonia
Base acids mixture, 27Kg flavoring substance, 0.15Kg xanthan gum, 3Kg glucose and 35Kg water.Wherein, 1Kg amino acids mix
Object includes 0.3KgL- cysteine, 0.3Kg alanine, 0.2Kg leucine and 0.2Kg glutamic acid；Flavoring substance packet described in 27Kg
Include 25Kg sodium salt and 2Kg monosodium glutamate.
Comparative example 3：Pot-stewed meat or fowl is prepared in such a way that embodiment 1 provides, difference is that thick gravy includes 2Kg spice liquid, 27Kg
Flavoring substance, 0.15Kg xanthan gum, 3Kg glucose and 35Kg water.Wherein, flavoring substance described in 27Kg include 25Kg sodium salt and
2Kg monosodium glutamate.
Embodiment 1-4 and comparative example the 1-3 pot-stewed meat or fowl being prepared are detected, POV value and TBA value are detected, it is specific to examine
Survey method is referring to GB 5009.227-2016 and GB 5538-2005, and specific testing result is referring to table 1.
1 testing result of table
| POV value (mg/Kg) | TBA value (mg/Kg) | |
| Embodiment 1 | 12 | 0.7 |
| Embodiment 2 | 11 | 0.8 |
| Embodiment 3 | 12 | 0.5 |
| Embodiment 4 | 10 | 0.6 |
| Comparative example 1 | 32 | 2.3 |
| Comparative example 2 | 25 | 1.5 |
| Comparative example 3 | 27 | 2 |
Referring to table 1 it is found that fatty excessive oxidation produces in the pot-stewed meat or fowl being prepared using thick gravy provided in an embodiment of the present invention
Raw product is few, can guarantee the health for the pot-stewed meat or fowl being prepared.The ratio of raw material provided by the invention cannot be arbitrarily changed simultaneously
Example, the excessive oxidation of fat will be influenced by more rescaling, and generate excessive harmful substance.
50 people being selected at random, sensory evaluation being carried out to the pot-stewed meat or fowl of embodiment 1-4 and comparative example 1-3, evaluation score is averaged
Value, evaluation criterion is referring to table 2, and evaluation result is referring to table 3.
2 evaluation criterion of table
| It is fabulous | It is good | Generally | Difference | It is very poor | |
| Taste | 10 | 8 | 5 | 3 | 1 |
| Color | 10 | 8 | 5 | 3 | 1 |
| Elasticity | 10 | 8 | 5 | 3 | 1 |
3 evaluation result of table
According to table 3, the pot-stewed meat or fowl taste after thick gravy halogen provided in an embodiment of the present invention boils is more delicious, and color is more equal
Even and bright, so that meat pot-stewed meat or fowl is more flexible, and the pot-stewed meat or fowl for using old making from brine standby is over-salty, and color is too deep, pot-stewed meat or fowl table
Complexion pool is unevenly distributed, and elasticity is lower.And pot-stewed meat or fowl taste, color and the elasticity of the thick gravy preparation after more rescaling also can
It is greatly lowered, is unfavorable for the edible of user.
In conclusion the disposable thick gravy of 1-4 of the embodiment of the present invention is mixed by spice liquid, meat enzyme degradation product, amino acids
The mutual synergistic effect for closing object, flavoring substance, thickener and glucide effectively avoids traditional halogen soup grease during storage
Excessive oxidation generates harmful substance, and sends out meat substances such as the fat of meat, protein and glucide during halogen boils
Raw Maillard reaction, the meat after then halogen being boiled add lustre to fragrant and generate the largely substance in delicate flavour ingredient, it is ensured that
The meat products perfume (or spice) delicate flavour foot that stew in soy sauce goes out, attractive color.Meanwhile the thick gravy is easy to use, pot-stewed meat or fowl can quickly be prepared.
Embodiments described above is a part of the embodiment of the present invention, instead of all the embodiments.Reality of the invention
The detailed description for applying example is not intended to limit the range of claimed invention, but is merely representative of selected implementation of the invention
Example.Based on the embodiments of the present invention, obtained by those of ordinary skill in the art without making creative efforts
Every other embodiment, shall fall within the protection scope of the present invention.
Claims (10)
1. a kind of disposable thick gravy, which is characterized in that in parts by weight comprising 2-5 parts of spice liquids, 3-5 parts of meat enzyme degradations
Object, 1-6.4 parts of amino acids mixtures, 27-35 parts of flavoring substances, 0.15-0.45 parts of thickeners, 3-5 parts of glucides and 35-
40 parts of water.
2. disposable thick gravy according to claim 1, which is characterized in that in parts by weight, the 1-6.4 parts of amino acids
Mixture includes 0.3-2 parts of L-cysteines, 0.3-2 parts of alanine, 0.2-1.2 parts of leucines and 0.2-1.2 parts of glutamic acid.
3. disposable thick gravy according to claim 1, which is characterized in that in parts by weight, the 27-35 parts of flavoring substances
Including 25-30 parts of salts substances and 2-5 portions of monosodium glutamates, it is preferable that the salts substances are sodium salt.
4. disposable thick gravy according to claim 1 to 3, which is characterized in that the glucide is monosaccharide,
Preferably glucose.
5. disposable thick gravy according to claim 1 to 3, which is characterized in that the thickener is that monospore is more
Sugar, preferably xanthan gum.
6. disposable thick gravy according to claim 1 to 3, which is characterized in that the disposable thick gravy further includes
Fumet, it is preferable that the fumet is pyranone substance, further preferably ethylmaltol.
7. a kind of preparation method of disposable thick gravy described in claim 1, which is characterized in that include the following steps：
Spice liquid, meat enzyme degradation product, amino acids mixture, flavoring substance, thickener and glucide are mixed.
8. preparation method according to claim 7, which is characterized in that by the spice liquid, the meat enzyme degradation product, institute
Stating amino acids mixture, the flavoring substance, the thickener and glucide mixing is by the flavoring substance, institute
It is mixed again with the meat enzyme degradation product and the amino acids mixture after stating thickener and glucide mixing, then
It is mixed with the spice liquid.
9. preparation method according to claim 8, which is characterized in that by the flavoring substance, the thickener and described
The mixture that glucide is mixed to get heats 25-35 minutes under the conditions of 90-100 DEG C, meanwhile, the mixture successively with institute
State meat enzyme degradation product, the amino acids mixture and spice liquid mixing.
10. a kind of method for preparing pot-stewed meat or fowl, which is characterized in that include the following steps：By disposable thick gravy described in claim 1
Be blended in 85-100 DEG C to halogen object at a temperature of heat 1-2 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810565764.3A CN108850864A (en) | 2018-06-04 | 2018-06-04 | Disposable thick gravy, preparation method and the method for preparing pot-stewed meat or fowl |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201810565764.3A CN108850864A (en) | 2018-06-04 | 2018-06-04 | Disposable thick gravy, preparation method and the method for preparing pot-stewed meat or fowl |
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| CN1486630A (en) * | 2003-07-01 | 2004-04-07 | 王洪伟 | Seasoning gravy |
| CN102578610A (en) * | 2011-01-13 | 2012-07-18 | 安琪酵母股份有限公司 | Seasoning product with chicken flavor, and preparation method and application of same |
| CN106889558A (en) * | 2017-03-02 | 2017-06-27 | 山东天博食品配料有限公司 | A kind of spiced egg flavor material and preparation method thereof |
| CN107348376A (en) * | 2017-09-05 | 2017-11-17 | 安顺微巨新媒体科技有限公司 | A kind of spiced mutton is done and its processing method |
| CN107373601A (en) * | 2017-09-01 | 2017-11-24 | 成都珪食品开发股份有限公司 | A kind of pig flesh flavor material and its formula, preparation method |
| CN107549764A (en) * | 2017-09-01 | 2018-01-09 | 成都珪食品开发股份有限公司 | Secondary Maillard reaction type chicken flavor material and its formula and preparation method |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1486630A (en) * | 2003-07-01 | 2004-04-07 | 王洪伟 | Seasoning gravy |
| CN102578610A (en) * | 2011-01-13 | 2012-07-18 | 安琪酵母股份有限公司 | Seasoning product with chicken flavor, and preparation method and application of same |
| CN106889558A (en) * | 2017-03-02 | 2017-06-27 | 山东天博食品配料有限公司 | A kind of spiced egg flavor material and preparation method thereof |
| CN107373601A (en) * | 2017-09-01 | 2017-11-24 | 成都珪食品开发股份有限公司 | A kind of pig flesh flavor material and its formula, preparation method |
| CN107549764A (en) * | 2017-09-01 | 2018-01-09 | 成都珪食品开发股份有限公司 | Secondary Maillard reaction type chicken flavor material and its formula and preparation method |
| CN107348376A (en) * | 2017-09-05 | 2017-11-17 | 安顺微巨新媒体科技有限公司 | A kind of spiced mutton is done and its processing method |
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