咸味香精的应用实验与制作 全英 肉丸火腿鸡精酱料

LogoLogo1.ApplicationsSoupProductsMeatProductsBiscuitsFast-frozenFoodsPuffedFoodsSeasoningsLogoGYFlavoursCatalogue1.Seasonings.…………………………………………..1.1ChickenEssence1.2RoastBeefSauce2.MeatProducts…………………………………………2.1PorkMeatball2.2HamSausage3.SoupProducts…………………………………………3.1CannedSoupLogoGYFlavoursChickenPowderCompoundseasonings——umamitaste;chickenaroma;VSMSGabout10%;PowderformMSGmorethan35%;GrainyformLogoGYFlavoursHow’schickenessencegoingon?•chickenessenceisingreatneed,especiallymid&low•pricedessences•Morethan1000enterprisesengageinthisarea;•LackindustrystandardHotels,chainrestaurants,snacks,foodproduction;Annualproductionreaches150,000tonsIngredient——ChickenPowder(about100g)Step1:Insmallbowl,addallaboveingredientsonebyoneandmixupuntilblended.WegetmixtureA.Step2:Add0.8gchickenmarrowoilintomixtureA.Remembermixupintime,preventingcaking.Step3:Addtheingredientsbyturns,finallymixupuntilblended.INGREDIENTOILpalmoilbuttersesame-seedoilSPICEgingergarlicchillipepperonioncokingwineADDITIVEBeefMeatPasteEssence(taste)BeefMeatEssenceEthylMaltolUmamiAgent(2302,2304,2307)OthersSaltMSGmaltodextrinVitaminEbeansauceetc.•ProcessingTechniqueA.Whenpalmoilisheatedto150℃，addonions,andheatto130℃for0.5h.B.palmoil+butter→150℃→+garlic&ginger→120℃for0.5h→beefmeat→140℃→addbeansauceandfry5min→cooldownto100℃→chilli&pepper→cooldownto80℃→seasonings(wine,soysauce,etc),UmamiAgent→mixupuntilsmoothC.MixAwithB→maltodextrin&acacia→mixup→cooldownto50℃→sesame-seedoil&flavours→mixup→finishLogoPorkMeatball——Whatwemainlyneed?LogoHowtomake?GroupAstirPreparation:putices;weight;cutcubes;2.leanpork&3406MeatTenderizingAgent-stir15sporkfat&icewaterStir15sfreeze30minandcrowdmeatballmakeshapefinishStir15sMainIngredients:forsausagefreezemeatsdowntominus5℃;thenstirAseparately;1mixA&Buntilblended;picklethemixturein0-4℃for12h;2addgroupC,icewater,sugar,MSGintomixtureandthenstir5min3addgroupDandstir2min4fillsausages(naturalcasing/proteincasing)5freezehotworkprocessLogodifferencesbetweenmeatballandsausageingredientpickleshapemeatballsimilarNcrowdsausagesimilarY(12h)Fill(casing)CompanyLogoMainIngredientOthersBeefmeatBonesoupRicewine;Agar3215-05BeefMeatEssence(aroma)3220-03BeefMeatFlavouringPowderEssenceUmamiAgent3409MeatTenderizingProteinSaltSugarMGSSoysauceSpices(ginger,cassisscallionetc.)cutthemeatintostrips,andboil15min,thencutintobeefcubescookspicesinfreshwaterabout30min,thenfilter,soupASoupBCookbonesoupwithagaruntilmelted,getsoupBSalt,sugar,soysauce,flavours,umamiagent;NextStep:addricewine&MSGLoadintojarsExhaustandsealKillbacteriaandFreezeLogo