The meat product starts from the 90's initial period, from the initial salt water ham, the western-style ham, the sandwich ham, the barbecue class to the nowadays variety fusion, the craft swallows anything and everything uncritically, has become the swift and violent trend of development.
Because in quite long period of time, the high school low-grade product various local financial circumstance, the living standard and the expense custom difference will still juxtapose in the meat product market, but profession tendency inevitably to high end development. Since the western-style meat product development, through China and the West union, appeared many has the Chinese characteristic western-style meat product.
After the meat product will become the daily consumable, because of the consumer to the price demand one, will not urge the domestic meat processing enterprise to increase certain starch, the soybean egg waits in vain the thickening agent to produce rate the enhancement to certain degree, will reduce the cost.
Along with these supplement joined, must join a part of meat taste essence by the concealed meat fishy smell, the starch taste and the soybean protein unusual smell, rectifies each kind of fragrance, the enhancement and the plentiful meat characteristic value fragrance. Because moreover the few product processing craft temperature low meat fishy smell is thick, does not suit the domestic consumption taste, a part of animal fodder which in the poultry cultivation process joins, also enable raw material meat fishy smell to have the change, but this kind of fishy smell also is the domestic consumption is unable to accept, therefore the essence increases in the meat processing increases the taste to become fragrant must. The essence profession rapid development is playing the pivotal role in the domestic meat product profession development.
Meat product essence classification:
The essence is mixes by many kinds of spices becomes. In the public food contacts many is the sweet taste and the salty taste essence, the sweet taste by the fruit taste majority, mainly uses in the drink, the ice cream, the ice cream and so on, the salty taste essence mainly uses in the seasoning, the instant noodles, the chicken essence and the meat product, puffs food and so on..
Therefore the meat taste essence is the salty taste essence one kind, uses in the meat product achieving specially increases fragrant, rectifies the fragrance, the elimination unusual smell goal. The meat product essence has part of similar with other salty taste essence, namely manifests when the meat taste all requests the flavor to be lifelike, entrusts with the product very strong flavor characteristic value, because but the meat product processing craft quite is special, the meat product essence characteristic and the performance also are different with other salty taste essence.
The meat product essence may divide into the different type according to the different classified method:
▲ May divide into the beef taste, the pork taste, the chicken taste, the mutton taste, the duck meat taste according to the flavor and so on. Pork taste also draws bonus burns the pork taste, the red-roast spareribs taste, the delicate fragrance pork and so on; The beef taste also draws bonus burns the beef taste, the five spices beef taste and so on, the chicken taste minute roast chicken taste, digs up the chicken taste and so on; Moreover also has sea fresh taste essences and the onion, the garlic taste and so on fish taste, shrimp taste, crab taste and so on fragrant Spicy the volatile oil class essence.
Because of characteristic flavor respectively different, but causes the product extraordinary splendor which develops numerous, simultaneously along with the demand change, some fruit taste essence also starts in the meat product domain to use, like sweet corn essence and so on.
▲ may divide into the paste body according to its condition, powdery, Shui Zhuang and the volatile oil class.
The paste shape essence is after the amino acid, the sugar, the fat and so on carries on the beautiful rad response, moves matches fragrant becomes by the thickening agent processing, or carries on the high temperature high pressure to the animal meat and the fresh bone to respond add-on demodulates fragrant by the enzyme becomes, has the fragrance to be pure, lifelike, thermostable characteristic. But this kind of essence manifests the fragrance is not the fragrance, after uses in the high temperature ham intestines class product and needs to manifest the taste ham, the natural sausage casing class and the halogen product quick-freeze meat product, after moreover takes the taste class essence and other essence matching use. This kind of product the use and the demand are many in the meat product .The working procedure joins after the postprocessing, it in the meat product the recruitment is 0.2-0.5.
The powder class essence multipurpose mixes the powder class in the meat product, is uses the high quality meats fat carries on the beautiful rad after the enzymolysis with many kinds of amino acids and the reducible sugar to respond, forms each kind of taste characteristic the meat taste to respond the fragrant base, auxiliary by the salt, the monosodium glutamate, natural fragrant Xin Liaozai and the carrier stirs fully pulls mixes the mix to become, has the characteristic which the fragrance flushes, uses in some products rate lowly, the steam boiling temperature 80℃ ham class product, raises the fragrance and the correction meat fishy smell, this kind of essence many is not thermostable, in the meat product the amount used is not big, joins in the meat product processing after working procedure. In the meat product the recruitment is 0.2%-0.4%.
The water shape essence is becomes by the beautiful rad reactant and the trimethylene glycol glycerine and each kind of fragrant Xin material volatile oil mix, has the fragrance richly lifelike, the recruitment small characteristic, is easy in the meat product to disperse evenly, bears the temperature is 100 ℃ following half hour, uses few in the meat product, mainly provides a fragrance for the product, like the partial sausages and quick-freeze food, this kind of essence recruitment is 0.1% -0.15%.
The volatile oil class essence is composed by two big kinds, a kind is the meat taste volatile oil, the extract and the amino acid carries on the beautiful rad by in the fresh meats fat and the fresh marrow to respond the production specific meat fragrance passes through the water-oil separation to become again; Another kind is by superior natural fragrant Pungent which selects distills craft and so on two carbon supercritical extracts for the fragrant Pungent material volatile oil proposed the fragrant Pungent material essence assists the greasy solvent system again, has the recruitment slightly, the fragrance lifelike, lasting, the thermally stable good characteristic, may join in processing any working procedure, but should better join in the after working procedure, it in the meat product the recruitment is about 0.05%, this kind of essence relative other essence price positions are higher, multipurpose to product rate higher ham class, high temperature class product, quick-freeze kind and in some characteristic flavor products.
Nowadays the volatile oil class product is increasing in the meat product amount of use, because simultaneously many blends flavors anticipates puffs keeps the fragrance and the flavor fidelity with the powdery essence is inferior to slightly the volatile oil class product, the volatile oil class essence demand is in the growth tendency.
The seasoning profession essence majorities cannot use in the meat product, but the meat produce are very many with the essence may use in the seasoning, the chicken fine and puffs food and so on, like some volatile oil class, the paste body class fine and one time puff in the kind of food like bean product, the surface product application in the chicken, but also has the volatile oil class essence to use in two times puffing kind of food and so on.
Along with food profession development, the volatile oil class product, the natural meat taste and fragrant Pungent the essence application is more and more widespread, but the volatile oil class product adjusts the fragrant specification to the essence processing enterprise to be high, the natural flavor essence to the essence enterprise equipment and the craft renewal improvement also proposed the finer refinement request, the new technology, the new craft more and more are also many, the traditional flavor will occupy the dominant position.
Essence choice
Chooses the appropriate essence, can cause the product body fragrant clear full, -odd fragrance is lasting; With raw material meat, fragrant Pungent, the monosodium glutamate coordinate the coordination mutually, meanwhile can eliminate the unusual smell.
Moreover (including rolls according to the product craft rubs, agitation and sterilization craft), chooses the suitable essence, may through Shan Yong, the duplicate coordination quantity fluctuation achieve the good fragrance effect.
Some pork essence is the beautiful rad response product, through 160-170℃ the high temperature, will lower the boiling point ingredient volatility, the degreasing skim, again supplemented some AA (in front of fresh taste body), will have will kiss with the feeling, very happy will roast the fragrance and the meat taste, also the ability high temperature, the performance will be good, when processing again responded, meat fragrant pure. This kind of essence suits in at present the low-grade plastic sausage casing high temperature steams two sterilizations; Some pork essence for mixes the powder craft to add the beautiful rad resultant, forms has each kind of meat taste response fragrant base, auxiliary by fresh taste medicinal preparation, salty taste medicinal preparation, again fully mixes evenly with the carrier, has the fragrance to be prominent, a fragrance flushes, recruitment small characteristic. Compared to similar spareribs fragrance essence density high one time, but is not thermostable, mainly uses in high middle-grade 80-90℃ sterilizes in the product, auxiliary by fragrance; Some fragrances flush the essence, mainly uses in the meats product, specially the low-grade intestines and the plastic sausage casing class product head fragrance blends flavors, after namely broken bag fragrance.
Essence use
① Essence variety choice, matching and recruitment control. South the ham is light, after the essence selects the taste essence, also recruitment compared to north small. Mixes the powder class essence use to be few.
② Adds the fragrant time. The agitation, cuts mixes a kind of product, is in the agitation, cuts mixes in is near before the conclusion half minute to join; Rolls when rubs, with the starch joins the time correlation, moreover the injection envies the oil used soluble essence, the water used solubility and the powder essence dissolves after the salt water injects. The oil soluble essence many had finished after the injection rolls rubs time joins. Sauce product when cooling the multipurpose volatile oil class sprays and spreads wipes.
③ In the rolled meat production uses the oil solubility or the perquisite two soluble essence.0.2-0.4The chicken rolled meat, wants the rib silent cutter to cut mixes Cheng Xixian the kind; Fries in oil the pill, should the water boil first, then fries in oil, otherwise the surface is not smooth, steam boiling water temperature 90℃ about.
④ The roast chicken, the chicken wing, the chicken feet, the chicken are prime, may leave the pot previous half hour in the product to join the essence in the bouillon, the agitation is even, waits in the fragrance material permeating meat block then to leave the pot. The fried chicken may join in the meat salt system process or dissolve spreads in the sesame oil in the product surface, simultaneously pickles the system hand of a clock to puncture, and pickles for 24 hours in the salt system. The chicken wing production may join phosphate 0.3 (salt system fluid), rolls rubs for 1 hour, enhances the product rate and improves the feeling in the mouth.
Meat product fragrant Pungent material choice application
0.1-0.2Can leave the hemp hotly, the unwearied effort however taste, the garlic fragrance, the township man taste, five fragrances and so on many kinds of flavor product, moreover prominent fragrant Pungent , more and more becomes the mainstream at present.
Therefore, must process good fragrant Pungent and the essence recruitment, fragrant Pungent and the essence duplicate match the relations, the choice are the prominent meat fragrance or the meat fragrance assist fragrant Pungent.