Fresh ossein condiment and preparation method thereof

A seasoning and fresh bone technology, which is applied in the field of fresh bone seasoning and its preparation, can solve the problems of few nutrients and single taste, and achieve the effect of delicious taste, rich nutrition and pigment extraction

Inactive Publication Date: 2015-03-11
ANHUI JINGSAI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The umami seasoning mainly comes from amino acids, nucleotides and succinic acid, and most of them exist in the main ingredients s...

Method used

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Embodiment Construction

[0015] A fresh bone seasoning is made from the following raw materials in parts by weight: 200 chicken bones, 100 pork bones, 50 beef bones, 10 green onions, 20 gingers, 18 garlics, 15 inosinic acid, 1 guanylic acid, Methionine 13, Glycine 8, Bone Crusher 4, Nutmeg 8, Clove 4, Squid Meat 10, Kelp Granules 3, Coffee Bean Powder 5, Mung Bean Juice 4, Dried Snow Fungus 6, Red Bell Pepper 3, Seaweed 3, Melon Juice 8, Grapefruit Juice 15, Bamboo Leaf 1, Honeysuckle 1, Safflower Seed 0.5, Plantain 1, Alisma Leaf 1, Appropriate amount of water, Nutritional supplement 30;

[0016] The nutritional supplement is made of the following raw materials in parts by weight: 8 mangosteens, 3 bean paste, 4 raw pigeon eggs, 18 peach fermented wine, 3 barley powder, 2 jujube kernels, 14 bitter gourd juice, 10 soybean sprouts, 1 ginseng, 1 wolfberry, 1 poria cocos, 1 bay leaf, 1 Eucommia leaf, appropriate amount of water;

[0017] The preparation method of the nutritional supplement is as foll...

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PUM

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Abstract

The invention discloses a fresh ossein condiment and a preparation method thereof. The condiment is prepared from the following raw materials in parts by weight: 200-210 parts of chicken bone meat, 100-110 parts of pig bone meat, 50-55 parts of cattle bone meat, 10-12 parts of scallion, 20-23 parts of ginger, 18-20 parts of garlic, 15-18 parts of inosinic acid, 1-2 parts of guanylic acid, 13-15 parts of methionine, 8-10 parts of glycine, 4-5 parts of a bone breaking agent, 8-10 parts of netmeg, 4-5 parts of clove, 10-12 parts of minced squid meat, 3-4 parts of kelp particles, 5-6 parts of coffee bean powder, 4-5 parts of mung bean juice, 6-7 parts of dry white fungus, 3-4 parts of red bell peppers, 3-5 parts of laver, 8-9 parts of melon juice, 15-18 parts of grapefruit juice, 1-2 parts of lophatherum herb, 1-2 parts of honeysuckle, 0.5-1 part of safflower seed, 1-2 parts of plantain herb, 1-2 parts of rhizoma alismatis leaves, an appropriate amount of water, and 30-40 parts of a nutrient addition agent. The chicken bone meat, the pig bone meat and the cattle bone meat are added to the condiment disclosed by the invention, so that the condiment is rich in nutrition, delicious in taste and novel in technology.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a fresh bone element seasoning and a preparation method thereof. Background technique [0002] Umami seasoning is a delicacy that people strive to pursue in their diet, and it can make people feel comfortable and happy. The umami seasoning mainly comes from amino acids, nucleotides and succinic acid, and mostly exists in the main ingredients such as meat, fresh fish, and poultry eggs. The current umami seasoning has a single taste and few nutrients, and needs to be improved. Contents of the invention [0003] The object of the present invention is to provide a fresh bone element seasoning and a preparation method thereof in order to remedy the defects of the prior art. [0004] The present invention is achieved through the following technical solutions: [0005] A fresh bone seasoning is made from the following raw materials in parts by weight: 200-210 chicken...

Claims

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Application Information

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IPC IPC(8): A23L1/22A23L1/29A23L27/00A23L33/00
CPCA23L27/21A23L27/00A23L33/00A23L33/10A23V2002/00
Inventor 康继富
Owner ANHUI JINGSAI FOOD
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