Mutton soup fine powder and preparation method thereof
A technology of mutton and broth, which is applied in the field of mutton broth powder and its preparation, can solve the problems of mutton with strong fishy smell, poor sanitation and safety, and large randomness, and achieve the effects of convenience in eating, extended shelf life, and rich nutrition
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Embodiment 1
[0040] A kind of fine powder of mutton broth, which is composed of 50 parts of Maillard reaction solution, 48 parts of wall material aqueous solution, and 2 parts of emulsifier; the specific preparation method is as follows:
[0041] (1) Preparation of mutton enzymatic hydrolyzate:
[0042] 46 parts of mutton, 46 parts of water, 0.8 parts of papain, 2 parts of green onion, 2 parts of ginger, 1.1 parts of pepper, 1.1 parts of grass fruit, and 1 part of cinnamon.
[0043] Put the treated mutton and spices into a reaction container, add 2 times the mass of water to it, and add mandarin protease, enzymatically hydrolyze at 56°C for 2 hours, then heat to 100°C to inactivate the enzyme for 10min, and filter the enzymatic solution .
[0044] (2) Preparation of Maillard reaction solution:
[0045] 22.5 parts of mutton enzymatic hydrolysis solution, 20 parts of sheep oil, 20 parts of chicken bone oil, 10 parts of salt, 10 parts of monosodium glutamate, 1.5 parts of 5'-taste nucleotid...
Embodiment 2
[0053] A kind of fine powder of mutton broth, which is composed of 60 parts of Maillard reaction solution, 30 parts of wall material aqueous solution and 5 parts of emulsifier; the specific preparation method is as follows:
[0054](1) Preparation of mutton enzymatic hydrolyzate:
[0055] 42 parts of mutton, 50 parts of water, 1.0 parts of protease, 4.8 parts of spices; wherein the spices are: 1.5 parts of green onion, 1.6 parts of ginger, 0.5 parts of Chinese prickly ash, 0.6 parts of grass fruit, 0.6 parts of cinnamon; the protease is papain, flavor protease (1: 1).
[0056] Put the treated mutton and spices into a reaction container, add 1.5 times the mass of water, add papain and flavor protease, enzymolyze at 50°C for 3h, then heat to 100°C to inactivate the enzyme for 10min, and filter Obtain mutton enzymatic hydrolyzate;
[0057] (2) Preparation of Maillard reaction solution:
[0058] 19 parts of mutton enzymatic hydrolysis solution, 15 parts of sheep oil, 15 parts o...
Embodiment 3
[0066] A kind of fine powder of mutton broth, which is composed of 68 parts of Maillard reaction solution, 40 parts of wall material aqueous solution and 3 parts of emulsifier; the specific preparation method is as follows:
[0067] (1) Preparation of mutton enzymatic hydrolyzate:
[0068] 50 parts of mutton, 42 parts of water, 0.6 parts of protease, 9.2 parts of spices; the spices are: 2.4 parts of green onion, 2.4 parts of ginger, 1.5 parts of Chinese prickly ash, 1.5 parts of grass fruit, 1.4 parts of cinnamon; the protease is flavor protease, alkaline protease (1 :1).
[0069] Put the treated mutton and spices into a reaction container, add 1 times the mass of water, add flavor protease and alkaline protease, enzymolyze at 45°C for 4h, then heat to 100°C to inactivate the enzyme for 10min, and Filter to obtain the mutton enzymatic hydrolyzate;
[0070] (2) Preparation of Maillard reaction solution:
[0071] 16 parts of mutton enzymatic hydrolysis solution, 19 parts of s...
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