Method for preparing natural mutton flavour by utilizing sheep bone

Abstract

The invention belongs to the field of deep processing of sheep slaughter byproduct and discloses a method for preparing natural meat flavour by utilizing sheep bone. The method comprises the steps of smashing the sheep bone, carrying out high temperature high pressure cooking, carrying out compound proteinase and flavourzyme enzymolysis, and carrying out maillard reaction, thus the natural meat flavour is obtained. In the method disclosed by the invention, protein and fat in the bone can be effectively extracted by virtue of the high temperature high pressure cooking, and bone soup is rich in free amino acid and small peptide after enzymolysis is carried out, thus the natural mutton flavour is an ideal flavour product which is full of nutriments and has strong mutton taste. In the method disclosed by the invention, the high temperature high pressure cooking is adopted, and the protein and fat in the bone can be simply and efficiently extracted. The obtained mutton flavour has mellower and longer smell, fuller palate and more lasting aftertaste. Protein content in the natural mutton flavour is obviously increased, and contents of calcium and phosphorus also can be obviously improved.

Description

technical field

[0001] The invention belongs to the field of deep processing of by-products of livestock and poultry, and in particular relates to a method for preparing natural mutton-flavored essence by using mutton bones. Background technique

[0002] In recent years, my country's mutton sheep industry has developed rapidly. In 2005, the sheep stock in my country reached 366.641 million, an increase of 28% over 2000, accounting for 19.41% of the world's total; The annual 451,000 tons increased to 3.803 million tons in 2008, accounting for 34.6% of the world share from 6.1% in 1980 to 2008; with the scale development of the sheep slaughtering and processing industry, a large number of sheep bones, animal bones It contains a large amount of protein and fat, and is also rich in calcium, phosphorus, iron, zinc and other trace elements and various biologically active components. Although it is rich in nutrients, due to the backward and single processing technology in our country...

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