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Technology for preparing broth powder by cooking and enzymatic hydrolysis

A technology of enzymatic hydrolysis and high soup, which is applied in food preparation, application, food science, etc., can solve the problems of insufficient aroma and bottom taste, application restrictions, and bad taste of products, so as to enhance the flavor and taste, thick bottom taste, The effect of increasing the content of small molecule peptides and calcium

Active Publication Date: 2012-11-21
河南省南街村(集团)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

People begin to utilize livestock and poultry flesh and blood to add enzymatic hydrolysis method to produce broth powder and have carried out a large amount of research and development and utilization, but reasons such as its product taste mouthfeel is bad, fragrance and base flavor are not enough, product has not been well promoted and sold, and its Applications are also limited

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] (1) Cooking

[0025] ①Ingredients: white striped chicken, onion, ginger, garlic, purchased from the vegetable market, Arowana soybean oil, Dandan bean paste, Haitian soybean paste, Nanjie Village brand five-spice powder, purchased from the supermarket;

[0026] ② Crush the head, claws and internal organs of the white-striped chicken into small pieces of bone and flesh of 2cm square, weigh the onion, ginger, and garlic in a ratio of 2:1:1, the total amount of which accounts for 10% of the flesh and bone pieces, and pulverize them into small pieces. For grains the size of rice grains, first add vegetable oil that accounts for 5% of the meat and bones in the pot and heat it to 130°C, then add the onion, ginger and garlic, fry until the onion, ginger and garlic are slightly yellow and fragrant, then add the chicken bones and meat, and cook for 5 minutes. Add water that is 5 times the weight of the bone and meat pieces, bring to a boil over high heat, add bean paste, soybean...

Embodiment 2

[0043] (1) Cooking

[0044] ①Ingredients: white striped chicken, onion, ginger, garlic, purchased from the vegetable market, Arowana soybean oil, Dandan bean paste, Haitian soybean paste, Nanjie Village brand five-spice powder, purchased from the supermarket;

[0045] ② Crush the head, claws and internal organs of the white-striped chicken into 2.5cm square pieces of flesh and bone, weigh the onion, ginger, and garlic whose weight accounts for 10% of the flesh and bone pieces at a ratio of 2:1:1, and crush them into pieces the size of rice grains. For granules, first add vegetable oil that accounts for 4% of the meat and bones in the pot, heat it to 125°C, add onion, ginger and garlic, fry until the onion, ginger and garlic are slightly yellow and fragrant, then add the chicken bones and meat, cook for 4 minutes, add the weight It is .5 times the water of the bone and meat, and the fire is boiled. Add bean paste, soybean paste, and five-spice powder. The addition amount accoun...

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PUM

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Abstract

The invention discloses a technology for preparing broth powder by cooking and enzymatic hydrolysis, which comprises the steps of carrying out the working procedures of cooking, ultrafine smashing, enzymatic hydrolysis, Maillard reaction, micro-encapsulation, spray drying and the like on small pieces of bones and meat of plain chicken which removes the head, the paws and the internal organs and seasonings of vegetable oil, onion, ginger, garlic and the like, thereby preparing the broth powder. The cooking technology is applied for enhancing the flavor and the taste of the broth powder, thereby increasing the mellow, thick and fragrant base flavor of the broth powder; the superfine smashing is carried out on the materials, thereby increasing the enzymatic hydrolysis efficiency, increasing the content of small molecular peptides and calcium and leading the nutrition thereof to be more conductive to human body absorption; a composite enzyme preparation is added for carrying out the enzymatic hydrolysis, thereby effectively degrading meat proteins into the small molecular peptides and amino acids; and the microencapsulation is conductive to retaining the flavor of the broth powder fora long time, being easy to dissolve and extending the guarantee period. The broth powder prepared by the technology is characterized by meat flavor, mellow and thick base flavor and abundant amino acids, small molecular peptides and other nutrients, thereby being an essential cooking raw material for the hospitality industry and also an essential seasoning for home cooking.

Description

technical field [0001] The invention relates to a process for preparing broth powder, in particular to a process for preparing broth powder by cooking and enzymolysis. Background technique [0002] As an indispensable cooking material in the hotel industry, broth powder has greatly saved costs, and its convenience, safety and other characteristics have also been widely valued by people. Therefore, research and production of broth powder have attracted great attention in the food processing industry. People began to carry out a lot of research and development and utilization on the production of broth powder by using livestock and poultry bones and meat with enzymatic hydrolysis. Applications are also severely limited. SUMMARY OF THE INVENTION [0003] The technical problem to be solved by the present invention is to provide a process for preparing broth powder by cooking and enzymatic hydrolysis, including cooking, ultrafine pulverization, enzymolysis, Maillard reaction,...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/40A23L1/226A23L23/10A23L27/20
Inventor 李盘欣韩晓凯耿颍丽
Owner 河南省南街村(集团)有限公司