Concentrated bone broth seasoning and preparation method thereof

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...

AI Technical Summary

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

Images