Concentrated bone broth seasoning and preparation method thereof
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A technology of bone broth seasoning and production method, which is applied in food preparation, application, food science, etc., can solve problems such as unstable taste, unnatural taste, easy loss of nutrition, etc., to enhance heat resistance, stimulate gastric juice secretion, Appetite-enhancing effect
Inactive Publication Date: 2012-02-22
HARBIN MAOMAO FOOD
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Problems solved by technology
[0005] The purpose of the present invention is to solve the problem of unnatural and unreal taste, poor heat resistance, unstable taste, easy loss of nutrition, and unsustainable fragrance when the existing concentrated bone broth is placed in quick-frozen dumplings; the umami taste decreases or the taste becomes weak after freezing , there is a slight bitterness problem; and the concentrated bone broth seasoning and its production method are provided
Method used
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specific Embodiment approach 1
[0029]Embodiment 1: In this embodiment, the concentrated bone broth seasoning mainly consists of 900-1100 parts of stupid old hen, 550-650 parts of duck, 950-1050 parts of pork backbone, and 1950-2050 parts of pork leg bone in the present embodiment. , 550-650 servings of trotters, 1900-2100 servings of pork, 190-210 servings of Jinhua ham, 0.5-1.5 servings of Cordyceps sinensis, 195-205 servings of ginger, 8-12 servings of rice wine, 1500-2000 servings of chicken and 580-620 servings of ring Made from dextrin.
[0030] The selection criteria in this embodiment are as follows:
[0031]
[0032]
specific Embodiment approach 2
[0033] Specific embodiment 2: The difference between this embodiment and specific embodiment 1 is that the concentrated bone broth seasoning mainly consists of 950-1050 parts of stupid old hen, 580-620 parts of duck, and 980-1020 parts of pork backbone by weight. , 1980-2020 pork leg bones, 580-620 trotters, 1950-2050 pork, 195-205 Jinhua ham, 0.8-1.2 cordyceps, 198-202 ginger, 9-11 rice wine, 1600-1900 1 part chicken and 590-610 parts cyclodextrin. Others are the same as in the first embodiment.
specific Embodiment approach 3
[0034] Specific embodiment three: the difference between this embodiment and specific embodiment one is that the concentrated bone broth seasoning mainly consists of 1000 parts of stupid old hen, 600 parts of duck, 1000 parts of pork backbone, and 2000 parts of pork leg bone by weight. , 600 parts of trotters, 2000 parts of pork, 200 parts of Jinhua ham, 1 part of Cordyceps sinensis, 200 parts of ginger, 10 parts of rice wine, 1800 parts of chicken and 600 parts of cyclodextrin. Others are the same as in the first embodiment.
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Abstract
The invention provides a concentrated bone soup sauce and a production method thereof, which relates to the bone soup sauce and the production method thereof. The method solves the problems of the prior concentrated bone soup sauce of uncommon and unreal in taste, poor heat resistance, unstable taste, easy loss of nutrition and hard preservation of flavor, and reduced fresh flavor, lessened taste, individually bitter taste after refrigeration. The concentrated bone soup sauce is mainly made by household old hen, duck, pig chine and shank, pettitoes, pork, Jinhua ham, aweto, ginger, rice wine, chicken and cyclodextrin. The method comprises the steps of: 1. weighting, 2. pretreating, 3. boiling, 4. adding mashed chicken, and 5. adding the cyclodextrin and concentrating into ivory cream paste. The product made by the method is common and real in taste, strong in heat resistance, and stable in taste, has lasting flavor and less loss of nutrition, remains fresh flavor or taste without bitter taste after being refrigerated. The method is uniform and simple in art standard, is convenient to operate and has short production time.
Description
technical field [0001] The invention relates to a bone broth seasoning and a preparation method thereof. Background technique [0002] Quick-frozen dumplings are frozen in a quick-freezer at -30 to -40°C for 20 to 30 minutes. They not only retain the nutrition and deliciousness, but also have the advantages of convenience and speed, and have always been loved by people. With the continuous improvement of people's needs, the requirements for food taste are getting higher and higher. Not only the food itself is required to be delicious, but also to have richer taste and nutrition to highlight the characteristics of food delicacy, nutrition and health. Health-preserving and health-care food. [0003] The dumplings with vegetables and meat are favored by consumers because of their rich nutrition and moderate price. The taste substances in meat mainly come from fat. If you want to highlight the meat flavor, you need to add a large amount of fat in the dumpling, which will caus...
Claims
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