Pork flavor seasoning and its manufacturing method

Abstract

The invention relates to a pork flavor seasoning and its manufacturing method. The pork flavor seasoning is made from the following components of: by weight, 40-50% of pork extract, 10-15% of refined lard, 3-8% of yeast extract, 5-10% of sugar, 5-10% of salt, 0.5-1% of taurine, 0.5-1% of sodium succinate, 6-10% of monosodium glutamate, 0.5-1.5% of compound amino acid, 1-2% of nucleotide, 1-1.5% of spice and 5-10% of soybean hydrolyzed vegetable protein. The product provided by the invention has abundant nutrients, is resistant to high temperature, has rich pork fragrance, and can be widely used in household and enterprise industries such as meat product, flavouring, soup stock and the like.

Description

technical field [0001] The invention belongs to the technical field of food processing seasoning and its manufacture, more specifically, to pork flavor seasoning used in food processing and its manufacturing method. Background technique [0002] With the continuous development of the meat industry and the continuous increase of varieties, meat products companies usually choose meat seasonings to make up for the lack of raw meat aroma and umami taste. However, the current meat seasonings in my country are mostly synthetic seasonings that are not resistant to high temperatures. After enterprises use meat seasonings, the aroma and taste of the finished products generally have a "straight sense" and seldom have a "mellow feeling". The flavor lacks strong aroma and full taste; meat products lose a lot of aroma during processing and storage, and the fragrance retention time is short; it makes the finished product smell good and taste bad; it is difficult to highlight the unique mai...

AI Technical Summary

Problems solved by technology

However, the current meat seasonings in my country are mostly synthetic seasonings that are not resistant to high temperatures. After enterprises use meat seasonings, the aroma and taste of the finished products generally have a "straight sense" and seldom have a "mellow feeling". The flavor lacks strong aroma and full taste; meat products lose a lot of aroma during processing and storage, and the fragrance retention time is short; it makes the finished product smell good and taste bad; it is difficult to highlight the unique main style of meat itself And features, lack of unique style of specialty products