Bone and meat extract seasoning

Abstract

The bone and meat extract seasoning is prepared with fresh animal bone, and through washing, soaking, squeezing to obtain meat, oil and blood water, steaming squeezed product at 100-110 deg.c for 4-6 hr, abandoning oil, cooling to 55-60 deg.c, adding meat protein hydrolase to react while stirring for 3-5 hr, milling in a colloid mill, homogenizing in a homogenizer to form fine homogeneous stable emulsion, adding preservative and concentrating to form paste, which may be further produced into different products in different shapes. The bone and meat extract seasoning as one green seasoning has high content of calcium, unique flavor and good taste, and may be used in cooking and as additive for preparing other seasoning.

Description

technical field [0001] The invention relates to a condiment, in particular to a bone and meat extract condiment. Background technique [0002] There are many types of condiments on the market, and the various essences made by chemical blending methods are all poor in nutrition and taste. With the continuous improvement of people's living standards, they tend to be green and environmentally friendly foods. There are various balms made from pork and other animal meat at present, but the cost is high and the calcium content is low. Contents of the invention [0003] The purpose of the present invention is to provide a bone meat extract condiment with high calcium content, unique flavor and low production cost. [0004] The bone and meat extract seasoning is characterized in that it is prepared by the following preparation method: [0005] (1) After cleaning, soaking and pressing fresh animal bones and poultry bones, take the squeezed meat, oil and blood water and cook them ...

AI Technical Summary

Problems solved by technology

At present, there are various balms made from pork and other animal meat, but the cost is high and the calcium content is low