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A technology for seasoning and ribs, applied in the food field, can solve the problems of low quality, poor control of ingredients and proportions, unbalanced color, aroma, taste, body posture, etc., and achieve the effect of color balance.
Active Publication Date: 2014-01-29
张家港市凤凰科技开发有限公司
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Summary
Abstract
Description
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Problems solved by technology
[0005] At present, due to poor control of the ingredients and ratio of ingredients, traditional pork rib seasoning is not balanced in terms of color, aroma, taste, body, etc., and the quality is not high
Method used
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Examples
Experimental program
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Effect test
Embodiment 1
[0016] 1) Mix 8g of salt, 4g of sugar, 3g of monosodium glutamate, 5g of white pepper powder, 4g of soy sauce powder, 13g of hydrolyzed vegetable egg powder, 7g of star anise powder, 2.5g of onion powder, 18g of pork essence powder, 15g of cinnamon powder, 9g of tangerine peel, and 13g of cloves , 11.5g of maltodextrin, 8g of garlic powder, 5g of wolfberry powder, 5g of red date powder, and 10g of leek pollen were mixed for 17 minutes to make a mixed dry material.
[0017] 2) Melt 12g of lard, add mixed dry ingredients in turn, 26g of porcine, 34g of pork rib extract, 12g of disodium nucleotide, 5g of spices, 6g of sodium glutamate, 12g of starch, and stir for 13 minutes to prepare Make rib powder wet material.
[0018] 3) Use a 10-mesh sieve to granulate the wet pork ribs powder to make a semi-finished pork ribs powder seasoning.
[0019] 4) Put the semi-finished pork rib powder seasoning into an oven to dry at a drying temperature of 102°C, and dry until the water content i...
Embodiment 2
[0021] 1) Mix 9g of salt, 3g of sugar, 4g of monosodium glutamate, 4g of white pepper powder, 5g of soy sauce powder, 13g of hydrolyzed vegetable egg powder, 8g of star anise powder, 5g of onion powder, 17g of pork essence powder, 16g of cinnamon powder, 8g of tangerine peel, 15g of clove, Mix 12g of maltodextrin, 9g of garlic powder, 5g of wolfberry powder, 4g of red date powder, and 12g of leek pollen (16min) to make a mixed dry material;
[0022] 2) Melt the lard, add mixed dry ingredients in turn, 25g of porcine, 35g of pork rib extract, 14g of disodium nucleotide, 7g of spices, 9g of sodium glutamate, 15g of starch, and stir for 12 minutes to make Pork rib powder wet material;
[0023] 3) The rib powder wet material is granulated with a 10-mesh sieve to make a semi-finished product of rib powder seasoning;
[0024] 4) Put the semi-finished pork rib powder seasoning into an oven to dry, keep the drying temperature at 100-104°C, and dry until the water content is ≤0.2Wt.% ...
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Abstract
The invention discloses sparerib seasoning which comprises the following ingredients by the mass portion: 25 portions to 35 portions of pig ossein, 10 portions to 14 portions of lard, 30 portions to 40 portions of rib extract, 10 portions to 14 portions of disodium 5'-ribonucleotide, 3 portions to 8 portions of spice, 6 portions to 9 portions of sodium glutamate, 7 portions to 9 portions of salt, 3 portions to 5 portions of sugar, 3 portions to 5 portions of monosodium glutamate, 10 portions to 15 portions of starch, 11 portions to 12 portions of maltodextrin, 6 portions to 10 portions of garlic powder, 4 portions to 6 portions of white pepper powder, 3 portions to 5 portions of soy sauce powder, 12 portions to 15 portions of hydrolyzed vegetable egg powder, 6 portions to 8 portions of star aniseed powder, 2 portions to 5 portions of onion powder, 16 portions to 20 portions of pork powder, 15 portions to 16 portions of cinnamomi cortex pulveratus, 7 portions to 12 portions of dried tangerine or orange peel, 12 portions to 15 portions of clove, 3 portions to 5 portions of medlar powder, 3 portions to 6 portions of red jujube powder, and 8 portions to 12 portions of leek powder. A preparation method comprises the following steps that (1) dry materials are mixed and prepared; (2) wet materials are mixed and prepared; (3) a screening step is carried out; and (4) a drying step is carried out. According to the ingredients and mixing ratio, the delicacy, the flavor, the taste and the color of the overall spare rib powder are balanced.
Description
technical field [0001] The invention belongs to the field of food, and in particular relates to a pork rib seasoning and a preparation method thereof. Background technique [0002] Pork rib powder seasoning is a new type of compound seasoning after chicken essence. Its vivid pork rib flavor, long-lasting, layered and rich aroma instantly enhances the flavor of dishes, and the outstanding taste impact makes soup more mellow and meaty. [0003] At present, pork rib powder seasoning is widely used in pickling, stir-frying, firing, casserole, spicy soup, hot pot, wonton, rice noodles, noodles and other Chinese food and beverage snacks and meat processing. [0004] Ostein is a bone extract prepared from fresh animal bones through crushing, extraction, separation, vacuum concentration, high-temperature sterilization and other processes. Flavor and enhancement effect Applied in condiments, it can enhance the penetration and extension of the taste of the product, improve the bone a...
Claims
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Application Information
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