Method for preparing non-meat source braised pork powder from defatted soybean meal and yeast extract

Abstract

The invention relates to a method for preparing non-meat source red-braised pork powder by using defatted soybean meal and yeast extract, the method can effectively solve the production of the non-meat source red-braised pork powder and meet the needs in the lives; the technical proposal for realization is as follows: the non-meat source pure natural raw materials of the defatted soybean meal, the yeast extract and corn starch and the like are concentrated, degraded, rearranged and carried out the thermal decomposition reaction in a twin-screw extrusion-expansion machine, a micro-porous expanded solid is obtained, the micro-porous expanded solid is matched with other seasoning liquid and compound amino acid components in a soaking way, the micro-porous expanded solid is sent to a belt dryer by using the continuous way for carrying out the drying, then non-meat source meat flavor powder is prepared, and the non-meat source meat flavor powder is further combined with other components to prepare the seasonings with various flavors, that is, the non-meat source red-braised pork powder. The non-meat source red-braised pork powder is a substitute of pork-source meat flavor powder, the yield is high, the cost is low, the protein content is high, the aroma and the flavor are thick and vivid, the wide and harmonious pork flavor from the stewing to the barbecuing can be formed, thereby having good economic and social benefits.

Description

1. Technical field [0001] The invention relates to the field of food, in particular to a method for preparing non-meat source braised pork powder from defatted soybean meal and yeast extract. 2. Background technology [0002] Pork is people's favorite meat, with a delicious taste and good taste. As the food industry is an eternal industry related to people's livelihood, ensuring food safety is the prerequisite for the survival and development of the food industry, and it is also the first element for consumers to choose food. The hot spot of production technology and production equipment research. To ensure food safety, it is not only necessary to supervise and control the end products, but also to expand the trend. [0003] Especially in the current large-scale use of livestock and poultry vaccines, veterinary drugs, biological hormones and feed additives, pork has potential safety problems. With the improvement of living standards, "vegetarian, nutritious, delicious, hea...

AI Technical Summary

Problems solved by technology

[0004] In addition, the reaction process of traditional meat flavor powder is separated from the drying process. The reactant usually contains about 40% water, and the reaction time is as long as 5 hours. Stirring while reacting, the reaction product is paste or fluid. Paste or powder products need to be further concentrated and dried. There are problems such as long drying time, high energy consumption, high flavor loss and low production efficiency.

[0005] Therefore, the high cost, low efficiency and application limitations in the production of pork source meat flavor powder are unsatisfactory

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