Flavor soup-stock seasoning and preparation method thereof

A technology for seasoning and broth, applied in food preparation, application, food science and other directions, can solve the problems of unstable quality, short shelf life, and harmful substances in monosodium glutamate, and achieve rich and full taste, increase fresh aroma, and increase meat aroma. Effect

Active Publication Date: 2015-06-03
HUBEI HAISHUNDA FOOD SCI & TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Since the 20th century, thermal reaction flavor technology and bone broth industrialization technology have been continuously improved and developed, and the flavor and bone broth seasoning prepared by this have become a kind of food widely used in products such as catering, seasoning and instant noodle seasoning packs. Flavor seasoning, traditional bone broth seasoning is prepared by directly boiling fresh bone, which has a long processing time, short shelf life, weak flavor, and unstable quality, so it is not easy to standardize; existing meat, meat fat, bone For seasonings with soup as the main raw material, all raw materials are directly mixed for Maillard reaction during the preparation process. It is diff

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] The raw materials of the seasoning and the mass parts of each raw material are respectively: 15 parts of pork, 20 parts of pork bone soup, 3 parts of lard, 20 parts of chicken, 30 parts of chicken bone soup, 5 parts of chicken oil, 20 parts of water, L-half Cystine hydrochloride monohydrate 0.3 parts, DL-methionine 0.3 parts, vitamin C 0.2 parts, glucose 1.2 parts, yeast extract 2 parts, salt 10 parts, monosodium glutamate 6 parts, soybean polypeptide 5 parts, onion 1 1 part of ginger, 3 parts of colflo67 national starch, 0.03 parts of Novozymes complex protease, 0.06 parts of Novozymes flavored protease, 0.6 parts of light soy sauce, 2.5 parts of hydrolyzed vegetable protein powder, 0.4 parts of CMC, 5 parts of white sugar, I +0.5 part of G, 0.04 part of potassium sorbate, 0.015 part of angelica flavor ginger oil, and 0.015 part of angelica oleoresin.

[0020] The preparation method comprises the following steps:

[0021] (1) Steam the pork and chicken for 25 minutes,...

Embodiment 2

[0028] The raw materials of the seasoning and the mass parts of each raw material are respectively: 18 parts of pork, 20 parts of pork bone soup, 3 parts of lard, 22 parts of chicken, 25 parts of chicken bone soup, 6 parts of chicken oil, 25 parts of water, L-half 0.25 parts of cystine hydrochloride monohydrate, 0.25 parts of DL-methionine, 0.25 parts of vitamin C, 1.5 parts of glucose, 1.8 parts of yeast extract, 12 parts of salt, 5 parts of monosodium glutamate, 7 parts of soybean polypeptide, 1.3 parts of onion 1.5 parts of ginger, 3.5 parts of colflo67 national starch, 0.04 parts of Novozymes complex protease, 0.08 parts of Novozymes flavored protease, 0.5 parts of light soy sauce, 3 parts of hydrolyzed vegetable protein powder, 0.5 parts of CMC, 6 parts of white sugar, I +0.6 parts of G, 0.04 parts of potassium sorbate, 0.02 parts of angelica-flavored ginger oil, and 0.02 parts of angelica oleoresin.

[0029] The preparation method comprises the following steps:

[0030]...

Embodiment 3

[0037] The raw materials of the seasoning and the mass parts of each raw material are respectively: 25 parts of pork, 20 parts of pork bone soup, 4 parts of lard, 30 parts of chicken, 40 parts of chicken bone soup, 4 parts of chicken oil, 30 parts of water, L-half 0.5 parts of cystine hydrochloride monohydrate, 0.5 parts of DL-methionine, 0.3 parts of vitamin C, 2 parts of glucose, 3 parts of yeast extract, 12 parts of salt, 4 parts of monosodium glutamate, 8 parts of soybean polypeptide, 2 parts of onion 2 parts of ginger, 4 parts of colflo67 national starch, 0.03 parts of Novozymes complex protease, 0.06 parts of Novozymes flavored protease, 2 parts of light soy sauce, 2.5 parts of hydrolyzed vegetable protein powder, 0.35 parts of CMC, 6 parts of white sugar, I +0.6 parts of G, 0.05 parts of potassium sorbate, 0.02 parts of angelica flavor ginger oil, and 0.02 parts of angelica oleoresin.

[0038] The preparation method comprises the following steps:

[0039] (1) Steam the...

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PUM

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Abstract

The invention provides flavor soup-stock seasoning which comprises the following raw materials: pork, pig bone clear soup, lard, chicken, chicken bone clear soup, chicken oil, water, L-cysteine hydrochloride monohydrate, DL-methionine, VC, glucose, a yeast extract, table salt, aginomoto, soybean peptides, gingers, onions, modified starch, edible essence, compound protease, flavourzyme, light soy sauce, hydrolyzed vegetable protein powder, CMC, white sugar, I+G and potassium sorbate. The meat raw materials and the soup are subjected to Maillard reaction step by step to obtain the flavor soup-stock seasoning. According to the soup-stock seasoning, the optimum formula of the flavor soup-stock seasoning is determined; the soup-stock flavor is enhanced through pork enzymolysis, chicken enzymolysis and Maillard thermal reaction; through combination of the soybean peptides, the pig bone clear soup and the chicken bone clear soup and with the aid of spice and the edible essence, the prepared seasoning looks like milk-white thick paste, has a strong bone soup flavor and tastes delicious and mellow; a dish can be delicious with a little seasoning; and the seasoning is convenient to use.

Description

technical field [0001] The invention relates to a condiment, in particular to a flavor broth seasoning. Background technique [0002] Since the 20th century, thermal reaction flavor technology and bone broth industrialization technology have been continuously improved and developed, and the flavor and bone broth seasoning prepared by this have become a kind of food widely used in products such as catering, seasoning and instant noodle seasoning packs. Flavor seasoning, traditional bone broth seasoning is prepared by directly boiling fresh bone, which has a long processing time, short shelf life, weak flavor, and unstable quality, so it is not easy to standardize; existing meat, meat fat, bone For seasonings with soup as the main raw material, all raw materials are directly mixed for Maillard reaction during the preparation process. It is difficult for the amino acids and reducing sugars in the raw materials to undergo Maillard reaction completely and completely, because the ...

Claims

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Application Information

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IPC IPC(8): A23L1/226A23L1/39A23L27/20A23L23/00
Inventor 李明余海华
Owner HUBEI HAISHUNDA FOOD SCI & TECH CO LTD
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