CN111134310A - Concentrated meat flavor seasoning and preparation method thereof - Google Patents
Concentrated meat flavor seasoning and preparation method thereof Download PDFInfo
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- CN111134310A CN111134310A CN202010181537.8A CN202010181537A CN111134310A CN 111134310 A CN111134310 A CN 111134310A CN 202010181537 A CN202010181537 A CN 202010181537A CN 111134310 A CN111134310 A CN 111134310A
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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
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/26—Meat flavours
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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
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/201—Compounds of unspecified constitution characterised by the chemical reaction for their preparation
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Abstract
The concentrated meat flavor seasoning is prepared by boiling and concentrating chicken skeletons (pigs and ducks) which are leftovers after slaughtering and cutting of whole chickens, performing enzymolysis reaction, performing Maillard reaction, and blending flavor, wherein the concentrated meat flavor seasoning is meat flavor seasoning essence paste or meat flavor seasoning powder. The concentrated meat flavor seasoning is high in cost performance and is a good item for turning waste into wealth.
Description
Technical Field
The invention belongs to the technical field of seasonings, and particularly relates to a concentrated meat flavor seasoning and a preparation method thereof.
Background
The leftover skeleton after the whole chicken (pig and duck) is slaughtered and cut is treated as waste, which not only causes resource waste, but also causes pollution to the environment, the seasonings widely used at present are mostly vegetable food seasonings, such as pepper, aniseed, pepper and the like, or are prepared by matching raw materials taking the pepper, the aniseed, the pepper and the like as main bodies, according to the principle that no chicken is fresh, no bone is thick, and no duck is thick, the fragrance, the freshness, the aftertaste and the thickness of most seasonings on the market at present are all deficient, the invention utilizes the traditional cooking soup cooking technology and takes the idea of industrial standard as guidance, the improvement is carried out on the basis of the traditional soup cooking, the blank of the concentrated meat flavor seasoning market is made up, compared with other seasonings on the market, the fragrance, the freshness, the aftertaste and the thickness of the product are all superior, the market prospect is wide, and the seasonings are the upgrading and the replacement at present, and the product meets the national standard GB 31644.
Disclosure of Invention
The invention aims to provide a concentrated meat flavor seasoning and a preparation method thereof.
In order to achieve the purpose, the invention adopts the following technical scheme:
a concentrated meat flavor seasoning is characterized in that chicken skeletons, duck skeletons and pig bones are used as raw materials, and the concentrated meat flavor seasoning is prepared by decocting bone soup, performing enzymolysis, performing Maillard reaction, blending and blending.
The concentrated meat flavor seasoning is meat flavor seasoning extract; concentrated bone soup is prepared by respectively using a chicken skeleton, a duck skeleton and pig bones, the three bone soup are respectively prepared into seasoning essence paste, namely chicken bone seasoning essence paste, pig bone seasoning essence paste and duck bone seasoning essence paste, and the three essence pastes are mixed according to the mass ratio of 1:1:1 to prepare concentrated meat-flavor seasoning essence paste.
The concentrated meat flavor seasoning is meat flavor fine powder; concentrated bone soup is prepared by utilizing a chicken skeleton, a duck skeleton and pig bones respectively, the three bone soup are prepared into chicken bone seasoning powder, pig bone seasoning powder and duck bone seasoning powder by blending, and the three seasoning powder are mixed according to the mass ratio of 1:1:1 to prepare the meat flavor seasoning powder.
The preparation method of the concentrated bone soup comprises the following steps:
(1) boiling the skeleton: mixing skeleton and purified water at a mass ratio of 1:1, decocting at 105 deg.C for 6 hr, filtering with a vibrating sieve, and concentrating to Brix 50%;
(2) enzymolysis: adding 0.2 mass percent of flavourzyme and 0.1 mass percent of compound protease into Brix50% concentrated bone soup, and carrying out enzymolysis for 2 hours at 55 +/-1 ℃;
(3) maillard reaction: adding 0.5% of cysteine hydrochloride, 0.1% of lysine hydrochloride, 0.15% of alanine, 0.5% of xylose and 0.25% of glucose into the bone soup subjected to enzymolysis in the step (2); the reaction was carried out at 110 ℃. + -. 1 ℃ for 2 hours.
The preparation method of the chicken bone seasoning essence paste comprises the following steps: taking 50% by mass of concentrated chicken bone soup, 12% of salt, 5% of monosodium glutamate, 0.5% of disodium flavour development nucleotide, 2.5% of white sugar, 0.35% of sucrose fatty acid ester, 0.2% of xanthan gum and 0.1% of chicken essence, adding water to a certain amount to 100%, heating to 95 ℃, sterilizing, keeping for 30 minutes, cooling to 80 ℃, and passing through a colloid mill;
the preparation method of the pig bone seasoning essence paste comprises the following steps: taking 50% by mass of concentrated pig bone soup, 12% of salt, 5% of monosodium glutamate, 0.5% of disodium flavour development nucleotide, 2.5% of white sugar, 0.35% of sucrose fatty acid ester, 0.2% of xanthan gum and 0.2% of pork essence, adding water to a certain amount to 100%, heating to 95 ℃, sterilizing, keeping for 30 minutes, cooling to 80 ℃, and passing through a colloid mill;
the preparation method of the duck bone seasoning essence paste comprises the following steps: taking 50% by mass of concentrated duck bone soup, 12% of salt, 5% of monosodium glutamate, 0.5% of disodium salt, 2.5% of white sugar, 0.35% of sucrose fatty acid ester, 0.2% of xanthan gum and 0.2% of duck meat essence, adding water to a certain amount to 100%, heating to 95 ℃, sterilizing for 30 minutes, cooling to 80 ℃, and passing through a colloid mill.
The preparation method of the chicken bone seasoning powder comprises the following steps: 100 parts of concentrated chicken bone soup, 25 parts of maltodextrin and 0.1 part of chicken essence, setting the air inlet temperature to be 180 ℃, the air outlet temperature to be 80 and the feeding speed to be 250-350 r, and spraying powder to obtain a finished product;
the preparation method of the pig bone seasoning powder comprises the following steps: 100 parts of concentrated pig bone soup, 25 parts of maltodextrin and 0.2 part of pork essence, setting the air inlet temperature to be 180 ℃, the air outlet temperature to be 80 and the feeding speed to be 250-350 r, and spraying powder to obtain a finished product;
the preparation method of the duck bone seasoning powder comprises the following steps: 100 parts of concentrated duck bone soup, 25 parts of maltodextrin and 0.2 part of duck meat essence, setting the air inlet temperature to be 180 ℃, the air outlet temperature to be 80 and the feeding speed to be 250-350 r, and spraying powder to obtain the finished product.
The pork essence comprises the following components in percentage by mass: 0.1% of bis (2-methyl-3-furyl) disulfide, 0.25% of 2-methyl-3-mercaptofuran, 0.25% of 3-mercapto-2-butanol, 0.15% of 3-mercapto-2-butanone, 0.1% of nonanal, 0.05% of trans-2-heptenal, 0.05% of trans-2, 4-undecenal, 0.15% of 3-methylthiopropanal, 0.35% of 3-methylthiopropanol, 0.5% of ginger essential oil, 0.25% of anise essential oil, 0.25% of cinnamon essential oil, 1% of ethyl maltol, 0.5% of methylcyclopentenol ketone, and the amount of soybean oil is 100%.
The duck meat essence comprises the following components, by mass, 0.35% of trans-2, 4-decadienal, 0.1% of trans-2, 4-nonadienal, 0.05% of 1-octene-3-ol, 0.2% of Lentinus edodes, 0.5% of 2-methyl-3-mercaptofuran, 0.15% of 2-methyltetrahydro-3-furanthiol, 0.5% of ethyl maltol, 0.1% of furanone, 0.25% of ginger oil, 0.15% of anise essential oil, 0.15% of cinnamon essential oil, 0.1% of Genkwa essential oil, and the soybean oil is used for quantifying to 100%.
The chicken essence comprises the following components in percentage by mass: trans-2, 4-decadienal 0.1%, trans-2, 4-heptadienal 0.05%, bis (2-methyl-3-furanyl) disulfide 0.1%, 4-methyl-4-furfurylthio-2-pentanone 0.25%, 3-mercapto-2-butanol 0.25%, tetrahydrothiophenone 1%, pyrazinyl ethanethiol 0.01%, celery seed oil 0.02%, ginger oil 0.2%, anise oil 0.15%, ethyl maltol 1%, 10% by weight of butanedione 0.08%, delta dodecalactone 0.02%, quantified with soybean oil to 100%.
The invention has the advantages that:
the invention utilizes the traditional cooking soup cooking technology: the principle of no chicken, no bone, no strong and no duck is adopted, the idea of industrial standard is used as guidance, the traditional soup cooking is improved, the concentrated meat flavor seasoning is developed to make up for the blank of the market, compared with other seasonings in the market, the product has better taste, freshness, aftertaste and thickness, has wide market prospect, is an upgraded and updated product of the current seasoning, and meets the national standard GB 31644.
Detailed Description
1. Preparing concentrated bone soup: concentrated chicken bone soup, concentrated pig bone soup and concentrated duck bone soup are respectively prepared by using chicken bones, duck bones and pig bones, and the preparation method comprises the following steps:
(1) boiling the skeleton: mixing skeleton and purified water at a mass ratio of 1:1, decocting at 105 deg.C for 6 hr, filtering with a vibrating sieve, and concentrating to Brix 50%;
(2) enzymolysis: adding 0.2 mass percent of flavourzyme and 0.1 mass percent of compound protease into Brix50% concentrated bone soup, and carrying out enzymolysis for 2 hours at 55 +/-1 ℃;
(3) maillard reaction: adding 0.5% of cysteine hydrochloride, 0.1% of lysine hydrochloride, 0.15% of alanine, 0.5% of xylose and 0.25% of glucose into the bone soup subjected to enzymolysis in the step (2); reacting at 110 + -1 deg.C for 2 hr to obtain concentrated chicken bone soup, concentrated duck bone soup and concentrated pig bone soup.
2. Preparing chicken essence: trans-2, 4-decadienal 0.1%, trans-2, 4-heptadienal 0.05%, bis (2-methyl-3-furanyl) disulfide 0.1%, 4-methyl-4-furfurylthio-2-pentanone 0.25%, 3-mercapto-2-butanol 0.25%, tetrahydrothiophenone 1%, pyrazinyl ethanethiol 0.01%, celery seed oil 0.02%, ginger oil 0.2%, anise oil 0.15%, ethyl maltol 1%, 10% by weight of butanedione 0.08%, delta dodecalactone 0.02%, quantified with soybean oil to 100%.
3. Preparing duck meat essence: trans-2, 4-decadienal 0.35%, trans-2, 4-nonadienal 0.1%, 1-octen-3-ol 0.05%, 0.2wt% of Lentinus edodes 1%, 2-methyl-3-mercaptofuran 0.5%, 2-methyltetrahydro-3-furanthiol 0.15%, ethyl maltol 0.5%, furanone 0.1%, ginger oil 0.25%, anise essential oil 0.15%, cinnamon essential oil 0.15%, lilac daphne genkwa essential oil 0.1%, and soybean oil is used for quantification to 100%.
4. Preparing pork essence: 0.1% of bis (2-methyl-3-furyl) disulfide, 0.25% of 2-methyl-3-mercaptofuran, 0.25% of 3-mercapto-2-butanol, 0.15% of 3-mercapto-2-butanone, 0.1% of nonanal, 0.05% of trans-2-heptenal, 0.05% of trans-2, 4-undecenal, 0.15% of 3-methylthiopropanal, 0.35% of 3-methylthiopropanol, 0.5% of ginger essential oil, 0.25% of anise essential oil, 0.25% of cinnamon essential oil, 1% of ethyl maltol, 0.5% of methylcyclopentenone, and the amount of soybean oil is 100%.
Example 1 preparation of meat flavor seasoning paste
1. Preparing chicken bone seasoning essence paste: 50kg of concentrated chicken bone soup, 12 kg of salt, 5 kg of monosodium glutamate, 0.5 kg of disodium flavour development nucleotide, 2.5 kg of white sugar, 0.35 kg of sucrose fatty acid ester, 0.2 kg of xanthan gum and 0.1 kg of chicken essence, adding water to a certain amount of 100 kg, heating to 95 ℃, sterilizing for 30 minutes, cooling to 80 ℃, and passing through a colloid mill.
2. Preparing the pig bone seasoning essence paste: 50kg of concentrated pig bone soup, 12 kg of salt, 5 kg of monosodium glutamate, 0.5 kg of disodium flavour development nucleotide, 2.5 kg of white sugar, 0.35 kg of sucrose fatty acid ester, 0.2 kg of xanthan gum and 0.2 kg of pork essence, adding water to 100 kg, heating to 95 ℃, sterilizing, keeping for 30 minutes, cooling to 80 ℃, and passing through a colloid mill.
3. Preparing duck bone seasoning essence paste: 50kg of concentrated duck bone soup, 12 kg of salt, 5 kg of monosodium glutamate, 0.5 kg of disodium flavour development nucleotide, 2.5 kg of white sugar, 0.35 kg of sucrose fatty acid ester, 0.2 kg of xanthan gum and 0.2 kg of duck meat essence, adding water to a certain amount of 100 kg, heating to 95 ℃, sterilizing, keeping for 30 minutes, cooling to 80 ℃, and passing through a colloid mill.
4. Mixing the chicken bone seasoning essence paste, the pig bone seasoning essence paste and the duck bone seasoning essence paste according to the mass ratio of 1:1:1 to prepare the concentrated meat-flavor seasoning essence paste.
EXAMPLE 2 preparation of meat flavor powder
1. Preparing chicken bone seasoning powder: 100 parts of concentrated chicken bone soup, 25 parts of maltodextrin and 0.1 part of chicken essence, setting the air inlet temperature to be 180 ℃, the air outlet temperature to be 80 and the feeding speed to be 250-350 r, and spraying powder to obtain the finished product.
2. Preparing duck bone seasoning powder: 100 parts of concentrated duck bone soup, 25 parts of maltodextrin and 0.2 part of duck meat essence, setting the air inlet temperature to be 180 ℃, the air outlet temperature to be 80 and the feeding speed to be 250-350 r, and spraying powder to obtain the finished product.
3. Preparing the pig bone seasoning powder: 100 parts of concentrated pig bone soup, 25 parts of maltodextrin and 0.2 part of pork essence, setting the air inlet temperature to be 180 ℃, the air outlet temperature to be 80 and the feeding speed to be 250-350 r, and spraying powder to obtain the finished product.
4. Blending: mixing the chicken bone seasoning powder, the pig bone seasoning powder and the duck bone seasoning powder according to the mass ratio of 1:1:1 to prepare the meat flavor seasoning powder.
Index measurement:
sensory evaluation:
the above description is only a preferred embodiment of the present invention, and all equivalent changes and modifications made in accordance with the claims of the present invention should be covered by the present invention.
Claims (9)
1. A concentrated meat flavor seasoning is characterized in that chicken skeletons, duck skeletons and pig bones are used as raw materials, and the concentrated meat flavor seasoning is prepared by decocting bone soup, performing enzymolysis, performing Maillard reaction, blending and blending.
2. A concentrated meat flavor seasoning as claimed in claim 1 wherein the concentrated meat flavor seasoning is meat flavor concentrate; concentrated bone soup is prepared by respectively using a chicken skeleton, a duck skeleton and pig bones, the three bone soup are respectively prepared into seasoning essence paste, namely chicken bone seasoning essence paste, pig bone seasoning essence paste and duck bone seasoning essence paste, and the three essence pastes are mixed according to the mass ratio of 1:1:1 to prepare concentrated meat-flavor seasoning essence paste.
3. A concentrated meat flavor seasoning as claimed in claim 1 wherein the concentrated meat flavor seasoning is a meat flavor concentrate powder; concentrated bone soup is prepared by utilizing a chicken skeleton, a duck skeleton and pig bones respectively, the three bone soup are prepared into chicken bone seasoning powder, pig bone seasoning powder and duck bone seasoning powder by blending, and the three seasoning powder are mixed according to the mass ratio of 1:1:1 to prepare the meat flavor seasoning powder.
4. A concentrated meat flavor seasoning as claimed in claim 2 or claim 3 wherein the concentrated bone soup is prepared by a process comprising the steps of:
(1) boiling the skeleton: mixing skeleton and purified water at a mass ratio of 1:1, decocting at 105 deg.C for 6 hr, filtering with a vibrating sieve, and concentrating to Brix 50%;
(2) enzymolysis: adding 0.2 mass percent of flavourzyme and 0.1 mass percent of compound protease into Brix50% concentrated bone soup, and carrying out enzymolysis for 2 hours at 55 +/-1 ℃;
(3) maillard reaction: adding 0.5% of cysteine hydrochloride, 0.1% of lysine hydrochloride, 0.15% of alanine, 0.5% of xylose and 0.25% of glucose into the bone soup subjected to enzymolysis in the step (2); the reaction was carried out at 110 ℃. + -. 1 ℃ for 2 hours.
5. A concentrated meat flavor seasoning as claimed in claim 2 wherein the chicken bone flavor concentrate is prepared by: taking 50% of concentrated chicken bone soup, 12% of salt, 5% of monosodium glutamate, 0.5% of disodium salt, 2.5% of white sugar, 0.35% of sucrose ester, 0.2% of xanthan gum and 0.1% of chicken essence, adding water to the mixture, quantifying to 100%, heating to 95 ℃, sterilizing, keeping for 30 minutes, cooling to 80 ℃, and passing through a colloid mill;
the preparation method of the pig bone seasoning essence paste comprises the following steps: taking 50% of concentrated pig bone soup, 12% of salt, 5% of monosodium glutamate, 0.5% of disodium salt, 2.5% of white sugar, 0.35% of sucrose fatty acid ester, 0.2% of xanthan gum and 0.2% of pork essence, adding water to the concentrated pig bone soup, quantifying to 100%, heating to 95 ℃, sterilizing, keeping for 30 minutes, cooling to 80 ℃, and passing through a colloid mill;
the preparation method of the duck bone seasoning essence paste comprises the following steps: 50% of concentrated duck bone soup, 12% of salt, 5% of monosodium glutamate, 0.5% of disodium salt, 2.5% of white sugar, 0.35% of sucrose fatty acid ester, 0.2% of xanthan gum and 0.2% of duck meat essence, adding water to a certain amount to 100%, heating to 95 ℃, sterilizing, keeping for 30 minutes, cooling to 80 ℃, and passing through a colloid mill.
6. A concentrated meat flavor seasoning as claimed in claim 3 wherein the chicken bone seasoning powder is prepared by: 100 parts of concentrated chicken bone soup, 25 parts of maltodextrin and 0.1 part of chicken essence, setting the air inlet temperature to be 180 ℃, the air outlet temperature to be 80 and the feeding speed to be 250-350 r, and spraying powder to obtain a finished product;
the preparation method of the pig bone seasoning powder comprises the following steps: 100 parts of concentrated pig bone soup, 25 parts of maltodextrin and 0.2 part of pork essence, setting the air inlet temperature to be 180 ℃, the air outlet temperature to be 80 and the feeding speed to be 250-350 r, and spraying powder to obtain a finished product;
the preparation method of the duck bone seasoning powder comprises the following steps: 100 parts of concentrated duck bone soup, 25 parts of maltodextrin and 0.2 part of duck meat essence, setting the air inlet temperature to be 180 ℃, the air outlet temperature to be 80 and the feeding speed to be 250-350 r, and spraying powder to obtain the finished product.
7. A concentrated meat flavour seasoning according to claim 5 or 6 wherein the pork flavour comprises the following components in mass fraction: 0.1% of bis (2-methyl-3-furyl) disulfide, 0.25% of 2-methyl-3-mercaptofuran, 0.25% of 3-mercapto-2-butanol, 0.15% of 3-mercapto-2-butanone, 0.1% of nonanal, 0.05% of trans-2-heptenal, 0.05% of trans-2, 4-undecenal, 0.15% of 3-methylthiopropanal, 0.35% of 3-methylthiopropanol, 0.5% of ginger essential oil, 0.25% of anise essential oil, 0.25% of cinnamon essential oil, 1% of ethyl maltol, 0.5% of methylcyclopentenol ketone, and the amount of soybean oil is 100%.
8. A concentrated meat flavor seasoning as claimed in claim 5 or 6 wherein the duck meat flavor comprises, by mass, 0.35% trans-2, 4-decadienal, 0.1% trans-2, 4-nonadienal, 0.05% 1-octen-3-ol, 0.2% of Lentinus edodes 1%, 0.5% 2-methyl-3-mercapto furan, 0.15% 2-methyltetrahydro-3-furanthiol, 0.5% ethyl maltol, 0.1% furanone, 0.25% ginger oil, 0.15% anise essential oil, 0.15% cinnamon essential oil, 0.1% yucca schidigera essential oil, quantified with soybean oil to 100%.
9. A concentrated meat flavour seasoning according to claim 5 or 6 wherein the chicken essence comprises the following components in percentage by mass: trans-2, 4-decadienal 0.1%, trans-2, 4-heptadienal 0.05%, bis (2-methyl-3-furanyl) disulfide 0.1%, 4-methyl-4-furfurylthio-2-pentanone 0.25%, 3-mercapto-2-butanol 0.25%, tetrahydrothiophenone 1%, pyrazinyl ethanethiol 0.01%, celery seed oil 0.02%, ginger oil 0.2%, anise oil 0.15%, ethyl maltol 1%, 10% by weight of butanedione 0.08%, delta dodecalactone 0.02%, quantified with soybean oil to 100%.
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| CN113508897A (en) * | 2021-07-23 | 2021-10-19 | 四川味乐美食品科技有限公司 | Chicken soup flavor seasoning and preparation method thereof |
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| CN113508897A (en) * | 2021-07-23 | 2021-10-19 | 四川味乐美食品科技有限公司 | Chicken soup flavor seasoning and preparation method thereof |
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