CN109123572A - A kind of meat flavoring agent and preparation method thereof - Google Patents
A kind of meat flavoring agent and preparation method thereof Download PDFInfo
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- CN109123572A CN109123572A CN201811110243.5A CN201811110243A CN109123572A CN 109123572 A CN109123572 A CN 109123572A CN 201811110243 A CN201811110243 A CN 201811110243A CN 109123572 A CN109123572 A CN 109123572A
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- zhegucai
- balsam pear
- cauliflower
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- 239000000796 flavoring agent Substances 0.000 title claims abstract description 49
- 235000013355 food flavoring agent Nutrition 0.000 title claims abstract description 35
- 235000013372 meat Nutrition 0.000 title claims abstract description 30
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 241000287828 Gallus gallus Species 0.000 claims abstract description 47
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 45
- 235000021190 leftovers Nutrition 0.000 claims abstract description 44
- 244000302512 Momordica charantia Species 0.000 claims abstract description 32
- 235000009811 Momordica charantia Nutrition 0.000 claims abstract description 32
- 235000009812 Momordica cochinchinensis Nutrition 0.000 claims abstract description 32
- 235000018365 Momordica dioica Nutrition 0.000 claims abstract description 32
- 244000061456 Solanum tuberosum Species 0.000 claims abstract description 29
- 235000002595 Solanum tuberosum Nutrition 0.000 claims abstract description 29
- 235000011299 Brassica oleracea var botrytis Nutrition 0.000 claims abstract description 28
- 240000003259 Brassica oleracea var. botrytis Species 0.000 claims abstract description 28
- 239000007788 liquid Substances 0.000 claims abstract description 23
- 241000233866 Fungi Species 0.000 claims abstract description 22
- 239000011435 rock Substances 0.000 claims abstract description 20
- 235000013599 spices Nutrition 0.000 claims abstract description 20
- 238000000855 fermentation Methods 0.000 claims abstract description 16
- 230000004151 fermentation Effects 0.000 claims abstract description 16
- 235000014347 soups Nutrition 0.000 claims abstract description 15
- 235000019634 flavors Nutrition 0.000 claims abstract description 14
- 239000002994 raw material Substances 0.000 claims abstract description 14
- 239000000843 powder Substances 0.000 claims description 31
- 235000019441 ethanol Nutrition 0.000 claims description 26
- 239000006228 supernatant Substances 0.000 claims description 24
- 239000000047 product Substances 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 10
- 238000000605 extraction Methods 0.000 claims description 8
- 239000012530 fluid Substances 0.000 claims description 8
- 238000010992 reflux Methods 0.000 claims description 8
- 102000004190 Enzymes Human genes 0.000 claims description 7
- 108090000790 Enzymes Proteins 0.000 claims description 7
- 238000009835 boiling Methods 0.000 claims description 6
- 230000009849 deactivation Effects 0.000 claims description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- 240000000588 Hericium erinaceus Species 0.000 claims description 4
- 235000007328 Hericium erinaceus Nutrition 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 230000035764 nutrition Effects 0.000 abstract description 5
- 235000013311 vegetables Nutrition 0.000 abstract description 3
- 238000002156 mixing Methods 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 description 11
- 239000003205 fragrance Substances 0.000 description 5
- 241000894006 Bacteria Species 0.000 description 4
- 210000000988 bone and bone Anatomy 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 4
- 235000013373 food additive Nutrition 0.000 description 4
- 239000002778 food additive Substances 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 239000000126 substance Substances 0.000 description 3
- 239000003795 chemical substances by application Substances 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 244000061176 Nicotiana tabacum Species 0.000 description 1
- 235000002637 Nicotiana tabacum Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 238000001467 acupuncture Methods 0.000 description 1
- 239000002518 antifoaming agent Substances 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 239000007844 bleaching agent Substances 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000005260 corrosion Methods 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 235000002864 food coloring agent Nutrition 0.000 description 1
- 235000010855 food raising agent Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- SBNFWQZLDJGRLK-UHFFFAOYSA-N phenothrin Chemical compound CC1(C)C(C=C(C)C)C1C(=O)OCC1=CC=CC(OC=2C=CC=CC=2)=C1 SBNFWQZLDJGRLK-UHFFFAOYSA-N 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 239000011265 semifinished product Substances 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 239000002562 thickening agent Substances 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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/11—Natural spices, flavouring agents or condiments; Extracts thereof obtained by solvent extraction
-
- 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
- A23L27/30—Artificial sweetening agents
- A23L27/33—Artificial sweetening agents containing sugars or derivatives
-
- 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)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a kind of meat flavoring agent and preparation method thereof, the raw material including following parts by weight: 7.5-9.8 parts of chicken carcasses, 4-6 parts of balsam pear, 2.4-3.9 parts of Zhegucai, 9.6-13.7 parts of edible fungi leftovers, 3.6-6.5 parts of spice, 5.6-8.5 parts of cauliflower, 8-13 parts of rock sugar and 2.6-4.4 parts of potato.Raw material sources of the present invention are extensive, by the way that chicken carcasses are stewed soup, balsam pear is digested, chicken carcasses and edible fungi leftovers fermentation are taken into fermentation liquid, then vegetables are cooked, are dehydrated and are pulverized, by Zhegucai alcohol extracting, spice and rock sugar are decocted again, various product mixing, the flavoring agent taste and flavor of preparation are abundant, being rich in nutrition, use scope is wide.
Description
Technical field
The present invention relates to a kind of food additives, specifically a kind of meat flavoring agent.
Background technique
Food refers to for the substance that the mankind are edible or drink, including processed food, semi-finished product and undressed food, does not wrap
It includes tobacco or is only used as the substance of drug, food occupies critically important status in people's lives.In order to change in food service industry
The color, smell and taste of kind food, people can use food additives in food.
Food additives are and to be added to improve the qualities such as food color for the needs of anti-corrosion and processing technology
Artificial synthesized or natural materials in food, China's food additives have 23 classifications at present, a kind more than 2000, including acid
Spend regulator, anticaking agent, defoaming agent, antioxidant, bleaching agent, leavening agent, colorant, color stabilizer, enzyme preparation, flavoring agent, battalion
Support hardening agent, preservative, sweetener, thickener, fragrance etc..
Flavoring agent refers to supplement or enhancing food original local flavor substance.After some food addition flavoring agents, delicious taste is presented
Taste increases appetite and abundant nutrition.Meat flavoring agent is one of the important link of meat products on the make.With economy and society
Progress, living standards of the people are continuously improved, and the nutrition health-care functions of one side flavoring agent are increasingly taken seriously, on the other hand right
Kind, quality, mouthfeel, the flavor etc. of flavoring agent also produce new requirement.Existing meat flavoring agent is mostly main with meat
Raw material, substantially meat flavor essence seasoning obtained, flavor and fragrance are more single, and nutritional ingredient relatively lacks.
Summary of the invention
The purpose of the present invention is to provide a kind of meat flavoring agents, to solve the problems mentioned in the above background technology.
To achieve the above object, the invention provides the following technical scheme:
A kind of meat flavoring agent, the raw material including following parts by weight: 7.5-9.8 parts of chicken carcasses, 4-6 parts of balsam pear, Zhegucai 2.4-
3.9 parts, 9.6-13.7 parts of edible fungi leftovers, 3.6-6.5 parts of spice, 5.6-8.5 parts of cauliflower, 8-13 parts of rock sugar and potato
2.6-4.4 part.
As a further solution of the present invention: edible fungi leftovers include needle mushroom leftover bits and pieces, Hericium erinaceus leftover bits and pieces, crab taste
At least two in mushroom leftover bits and pieces and edodes leftovers.
As a further solution of the present invention: the meat flavoring agent, the raw material including following parts by weight: chicken carcasses 8.4-
9.8 parts, 4.5-6 parts of balsam pear, 2.9-3.9 parts of Zhegucai, 10.5-13.7 parts of edible fungi leftovers, 4.4-6.5 parts of spice, flower
6.3-8.5 parts of dish, 9.5-13 parts of rock sugar and 3.2-4.4 parts of potato.
As a further solution of the present invention: the meat flavoring agent, the raw material including following parts by weight: chicken carcasses 9.5
Part, 5.4 parts of balsam pear, 3.6 parts of Zhegucai, 11.8 parts of edible fungi leftovers, 5.7 parts of spice, 7.8 parts of cauliflower, 11.6 parts of rock sugar
With 4.1 parts of potato.
The preparation method of the meat flavoring agent, the specific steps are as follows:
Step 1 removes offscum and filters, obtain chicken soup by chicken carcasses with boiling 150-190 minutes of 12-15 times of its weight
And chicken carcasses, it is spare；
Balsam pear is squeezed the juice and is digested in the case where pH value is 4.7-6.2, temperature is 30-42 degrees Celsius, enzyme deactivation and is centrifuged by step 2
Supernatant is taken, balsam pear enzymolysis liquid is obtained；
Cauliflower and potato are cooked, be dehydrated and pulverized by step 3, obtain cauliflower powder and dehydrated potato powder；
Chicken carcasses are crushed and are uniformly mixed with edible fungi leftovers by step 4, and suitable water and Celsius in 32-48 is added
Degree fermentation 5-8 days, every 10-12 hours turning is primary, obtains tunning, and tunning is centrifuged and takes supernatant, is obtained
Fermented supernatant fluid；
The mass fraction that 5-8 times of its weight is added in Zhegucai is refluxing extraction 2-3 in the ethanol solution of 62-78% by step 5
It is secondary, it filters, ethyl alcohol is recovered under reduced pressure, obtain Zhegucai alcohol extract；
Step 6, spice and rock sugar is added to heat in suitable quantity of water decocts, and obtains decoction liquor, then by chicken soup, balsam pear enzymolysis liquid,
Fermented supernatant fluid, Zhegucai alcohol extract, cauliflower powder and dehydrated potato powder are added in decoction liquor, are transferred in baking oven and dry after being stirred
It is dry, powder is then ground to get finished product is arrived.
As a further solution of the present invention: refluxing extraction uses power for 80-108W, frequency 22- in step 5
The ultrasonic wave of 28KHz assists.
As a further solution of the present invention: the revolving speed being stirred in step 6 is 120-180rpm, the temperature of baking oven
It is 50-72 degrees Celsius.
Compared with prior art, the beneficial effects of the present invention are: raw material sources of the present invention are extensive, by the way that chicken carcasses are endured
Soup digests balsam pear, chicken carcasses and edible fungi leftovers fermentation is taken fermentation liquid, then vegetables are cooked, dehydration and Ultramicro-powder
It is broken, it is decocted by Zhegucai alcohol extracting, then by spice and rock sugar, various product mixing, the flavoring agent taste and flavor of preparation are rich
Richness, being rich in nutrition, use scope is wide.
Specific embodiment
The technical solution of the patent is explained in further detail With reference to embodiment.
Embodiment 1
A kind of meat flavoring agent, the raw material including following parts by weight: 7.5 portions of chicken carcasses, 2.4 parts of Zhegucai, are eaten 4 parts of balsam pear
9.6 parts of bacterium leftover bits and pieces, 3.6 parts of spice, 5.6 parts of cauliflower, 8 parts of rock sugar and 2.6 parts of potato.Edible fungi leftovers include acupuncture needle
The mixture of mushroom leftover bits and pieces and edodes leftovers.
The preparation method of the meat flavoring agent, the specific steps are as follows:
Step 1 removes offscum and filters, obtain chicken soup and chicken bone by chicken carcasses with boiling 175 minutes of 13 times of its weight
Frame, it is spare；
Balsam pear is squeezed the juice and is digested in the case where pH value is 5.6, temperature is 38 degrees Celsius, enzyme deactivation and centrifuging and taking supernatant by step 2
Liquid obtains balsam pear enzymolysis liquid；
Cauliflower and potato are cooked, be dehydrated and pulverized by step 3, obtain cauliflower powder and dehydrated potato powder；
Chicken carcasses are crushed and are uniformly mixed with edible fungi leftovers, suitable water are added and at 44 degrees Celsius by step 4
Fermentation 7 days, every turning in 10 hours is primary, obtains tunning, and tunning is centrifuged and takes supernatant, obtains fermentation supernatant
Liquid；
Zhegucai is added refluxing extraction 3 times in the ethanol solution that the mass fraction of 6 times of its weight is 66% and adopted by step 5
With the ultrasonic wave auxiliary that power is 88W, frequency is 25KHz, filters, ethyl alcohol is recovered under reduced pressure, obtain Zhegucai alcohol extract；
Step 6, spice and rock sugar is added to heat in suitable quantity of water decocts, and obtains decoction liquor, then by chicken soup, balsam pear enzymolysis liquid,
Fermented supernatant fluid, Zhegucai alcohol extract, cauliflower powder and dehydrated potato powder are added in decoction liquor, are transferred in baking oven and dry after being stirred
It is dry, powder is then ground to get finished product is arrived.
Embodiment 2
A kind of meat flavoring agent, the raw material including following parts by weight: 8.4 parts of chicken carcasses, 4.5 parts of balsam pear, 2.9 parts of Zhegucai, food
With 10.5 parts of bacterium leftover bits and pieces, 4.4 parts of spice, 6.3 parts of cauliflower, 9.5 parts of rock sugar and 3.2 parts of potato.Edible fungi leftovers packet
Include the mixture of crab flavour mushroom leftover bits and pieces and edodes leftovers.
The preparation method of the meat flavoring agent, the specific steps are as follows:
Step 1 removes offscum and filters, obtain chicken soup and chicken bone by chicken carcasses with boiling 150 minutes of 15 times of its weight
Frame, it is spare；
Balsam pear is squeezed the juice and is digested in the case where pH value is 5.2, temperature is 34 degrees Celsius, enzyme deactivation and centrifuging and taking supernatant by step 2
Liquid obtains balsam pear enzymolysis liquid；
Cauliflower and potato are cooked, be dehydrated and pulverized by step 3, obtain cauliflower powder and dehydrated potato powder；
Chicken carcasses are crushed and are uniformly mixed with edible fungi leftovers, suitable water are added and at 46 degrees Celsius by step 4
Fermentation 7 days, every turning in 10 hours is primary, obtains tunning, and tunning is centrifuged and takes supernatant, obtains fermentation supernatant
Liquid；
Zhegucai is added in the ethanol solution that the mass fraction of 6 times of its weight is 75% refluxing extraction 3 times step 5, filtering,
Ethyl alcohol is recovered under reduced pressure, obtains Zhegucai alcohol extract；
Step 6, spice and rock sugar is added to heat in suitable quantity of water decocts, and obtains decoction liquor, then by chicken soup, balsam pear enzymolysis liquid,
Fermented supernatant fluid, Zhegucai alcohol extract, cauliflower powder and dehydrated potato powder are added in decoction liquor, after being stirred with the revolving speed of 165rpm
It is transferred in 58 degrees Celsius of baking oven and dries, be then ground to powder to get finished product is arrived.
Embodiment 3
A kind of meat flavoring agent, the raw material including following parts by weight: 9.5 parts of chicken carcasses, 5.4 parts of balsam pear, 3.6 parts of Zhegucai, food
With 11.8 parts of bacterium leftover bits and pieces, 5.7 parts of spice, 7.8 parts of cauliflower, 11.6 parts of rock sugar and 4.1 parts of potato.Edible fungi leftovers packet
Include the mixture of needle mushroom leftover bits and pieces, Hericium erinaceus leftover bits and pieces, crab flavour mushroom leftover bits and pieces and edodes leftovers.
The preparation method of the meat flavoring agent, the specific steps are as follows:
Step 1 removes offscum and filters, obtain chicken soup and chicken bone by chicken carcasses with boiling 190 minutes of 12 times of its weight
Frame, it is spare；
Balsam pear is squeezed the juice and is digested in the case where pH value is 6.2, temperature is 33 degrees Celsius, enzyme deactivation and centrifuging and taking supernatant by step 2
Liquid obtains balsam pear enzymolysis liquid；
Cauliflower and potato are cooked, be dehydrated and pulverized by step 3, obtain cauliflower powder and dehydrated potato powder；
Chicken carcasses are crushed and are uniformly mixed with edible fungi leftovers, suitable water are added and at 45 degrees Celsius by step 4
Fermentation 6 days, every turning in 12 hours is primary, obtains tunning, and tunning is centrifuged and takes supernatant, obtains fermentation supernatant
Liquid；
Zhegucai is added refluxing extraction 3 times in the ethanol solution that the mass fraction of 7 times of its weight is 75% and adopted by step 5
With the ultrasonic wave auxiliary that power is 96W, frequency is 27KHz, filters, ethyl alcohol is recovered under reduced pressure, obtain Zhegucai alcohol extract；
Step 6, spice and rock sugar is added to heat in suitable quantity of water decocts, and obtains decoction liquor, then by chicken soup, balsam pear enzymolysis liquid,
Fermented supernatant fluid, Zhegucai alcohol extract, cauliflower powder and dehydrated potato powder are added in decoction liquor, after being stirred with the revolving speed of 144rpm
It is transferred in 66 degrees Celsius of baking oven and dries, be then ground to powder to get finished product is arrived.
Embodiment 4
A kind of meat flavoring agent, the raw material including following parts by weight: 9.8 portions of chicken carcasses, 3.9 parts of Zhegucai, are eaten 6 parts of balsam pear
13.7 parts of bacterium leftover bits and pieces, 6.5 parts of spice, 8.5 parts of cauliflower, 13 parts of rock sugar and 4.4 parts of potato.Edible fungi leftovers include gold
The mixture of needle mushroom leftover bits and pieces, Hericium erinaceus leftover bits and pieces and crab flavour mushroom leftover bits and pieces.
The preparation method of the meat flavoring agent, the specific steps are as follows:
Step 1 removes offscum and filters, obtain chicken soup and chicken bone by chicken carcasses with boiling 175 minutes of 12 times of its weight
Frame, it is spare；
Balsam pear is squeezed the juice and is digested in the case where pH value is 5.8, temperature is 38 degrees Celsius, enzyme deactivation and centrifuging and taking supernatant by step 2
Liquid obtains balsam pear enzymolysis liquid；
Cauliflower and potato are cooked, be dehydrated and pulverized by step 3, obtain cauliflower powder and dehydrated potato powder；
Chicken carcasses are crushed and are uniformly mixed with edible fungi leftovers, suitable water are added and at 46 degrees Celsius by step 4
Fermentation 8 days, every turning in 11 hours is primary, obtains tunning, and tunning is centrifuged and takes supernatant, obtains fermentation supernatant
Liquid；
Zhegucai is added in the ethanol solution that the mass fraction of 7 times of its weight is 74% refluxing extraction 3 times step 5, filtering,
Ethyl alcohol is recovered under reduced pressure, obtains Zhegucai alcohol extract；
Step 6, spice and rock sugar is added to heat in suitable quantity of water decocts, and obtains decoction liquor, then by chicken soup, balsam pear enzymolysis liquid,
Fermented supernatant fluid, Zhegucai alcohol extract, cauliflower powder and dehydrated potato powder are added in decoction liquor, are transferred in baking oven and dry after being stirred
It is dry, powder is then ground to get finished product is arrived.
Comparative example
As a comparison case using commercially available flavoring agent.
The product of embodiment 1-4 and the product of comparative example are subjected to fricassee, obtained after 200 people are edible to meat fragrance,
Flavor, mouthfeel, tenderness average score, full marks 10 divide, and the results are shown in Table 1.
Table 1
| Fragrance | Flavor | Mouthfeel | Tenderness | |
| Embodiment 1 | 9.67 | 9.31 | 9.77 | 9.25 |
| Embodiment 2 | 9.56 | 9.25 | 9.65 | 9.32 |
| Embodiment 3 | 9.78 | 9.38 | 9.81 | 9.41 |
| Embodiment 4 | 9.53 | 9.17 | 9.62 | 9.38 |
| Comparative example | 8.42 | 8.67 | 8.36 | 8.52 |
From table 1 it follows that the product of embodiment 1-4 is superior in terms of the fragrance of raising meat, flavor, mouthfeel, tenderness
The product of comparative example.
The present invention is digested balsam pear by stewing soup chicken carcasses, and chicken carcasses and edible fungi leftovers fermentation are taken fermentation liquid,
Vegetables are cooked again, are dehydrated and are pulverized, are decocted by Zhegucai alcohol extracting, then by spice and rock sugar, various products are mixed
It closes, the flavoring agent taste and flavor of preparation are abundant, being rich in nutrition.
It is obvious to a person skilled in the art that invention is not limited to the details of the above exemplary embodiments, Er Qie
In the case where without departing substantially from spirit or essential attributes of the invention, the present invention can be realized in other specific forms.Therefore, no matter
From the point of view of which point, the present embodiments are to be considered as illustrative and not restrictive, and the scope of the present invention is by appended power
Benefit requires rather than above description limits, it is intended that all by what is fallen within the meaning and scope of the equivalent elements of the claims
Variation is included within the present invention.
In addition, it should be understood that although this specification is described in terms of embodiments, but not each embodiment is only wrapped
Containing an independent technical solution, this description of the specification is merely for the sake of clarity, and those skilled in the art should
It considers the specification as a whole, the technical solutions in the various embodiments may also be suitably combined, forms those skilled in the art
The other embodiments being understood that.
Claims (7)
1. a kind of meat flavoring agent, which is characterized in that the raw material including following parts by weight: 7.5-9.8 parts of chicken carcasses, balsam pear 4-6
Part, 2.4-3.9 parts of Zhegucai, 9.6-13.7 parts of edible fungi leftovers, 3.6-6.5 parts of spice, 5.6-8.5 parts of cauliflower, rock sugar
8-13 parts and potato 2.6-4.4 parts.
2. meat flavoring agent according to claim 1, which is characterized in that the edible fungi leftovers include that needle mushroom is got a foothold
At least two in material, Hericium erinaceus leftover bits and pieces, crab flavour mushroom leftover bits and pieces and edodes leftovers.
3. meat flavoring agent according to claim 1, which is characterized in that the raw material including following parts by weight: chicken carcasses
8.4-9.8 parts, 4.5-6 parts of balsam pear, 2.9-3.9 parts of Zhegucai, 10.5-13.7 parts of edible fungi leftovers, spice 4.4-6.5
Part, 6.3-8.5 parts of cauliflower, 9.5-13 parts of rock sugar and 3.2-4.4 parts of potato.
4. meat flavoring agent according to claim 1, which is characterized in that the raw material including following parts by weight: chicken carcasses 9.5
Part, 5.4 parts of balsam pear, 3.6 parts of Zhegucai, 11.8 parts of edible fungi leftovers, 5.7 parts of spice, 7.8 parts of cauliflower, 11.6 parts of rock sugar
With 4.1 parts of potato.
5. a kind of preparation method of the meat flavoring agent as described in claim 1-4 is any, which is characterized in that specific steps are such as
Under:
Step 1 removes offscum and filters, obtain chicken soup by chicken carcasses with boiling 150-190 minutes of 12-15 times of its weight
And chicken carcasses, it is spare；
Balsam pear is squeezed the juice and is digested in the case where pH value is 4.7-6.2, temperature is 30-42 degrees Celsius, enzyme deactivation and is centrifuged by step 2
Supernatant is taken, balsam pear enzymolysis liquid is obtained；
Cauliflower and potato are cooked, be dehydrated and pulverized by step 3, obtain cauliflower powder and dehydrated potato powder；
Chicken carcasses are crushed and are uniformly mixed with edible fungi leftovers by step 4, and suitable water and Celsius in 32-48 is added
Degree fermentation 5-8 days, every 10-12 hours turning is primary, obtains tunning, and tunning is centrifuged and takes supernatant, is obtained
Fermented supernatant fluid；
The mass fraction that 5-8 times of its weight is added in Zhegucai is refluxing extraction 2-3 in the ethanol solution of 62-78% by step 5
It is secondary, it filters, ethyl alcohol is recovered under reduced pressure, obtain Zhegucai alcohol extract；
Step 6, spice and rock sugar is added to heat in suitable quantity of water decocts, and obtains decoction liquor, then by chicken soup, balsam pear enzymolysis liquid,
Fermented supernatant fluid, Zhegucai alcohol extract, cauliflower powder and dehydrated potato powder are added in decoction liquor, are transferred in baking oven and dry after being stirred
It is dry, powder is then ground to get finished product is arrived.
6. the preparation method of meat flavoring agent according to claim 5, which is characterized in that refluxing extraction in the step 5
Use the ultrasonic wave auxiliary that power is 22-28KHz for 80-108W, frequency.
7. the preparation method of meat flavoring agent according to claim 5 or 6, which is characterized in that stirred in the step 6
Mixed revolving speed is 120-180rpm, and the temperature of baking oven is 50-72 degrees Celsius.
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| CN112723388A (en) * | 2020-12-25 | 2021-04-30 | 卢广荣 | Preparation method of medical potassium-free micro-sodium salt |
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| CN112723388A (en) * | 2020-12-25 | 2021-04-30 | 卢广荣 | Preparation method of medical potassium-free micro-sodium salt |
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