Flavor soup-stock seasoning and preparation method thereof

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 ...

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 difficult for the amino acids and reducing sugars in the raw materials to undergo Maillard reaction completely and completely, because the natural meat flavor in the seasoning mainly comes from U.S. The product of the Rad reaction, so the above-mentioned seasonings all make the seasonings have a natural meat flavor by increasing the amount of meat raw materials, and their production costs increase accordingly

[0003] In order to increase the umami taste of the seasoning, most of the existing seasonings use monosodium glutamate in a large amount in the raw materials, so that it can obviously increase the umami taste of the dishes when it is used. The scope of use of seasonings containing a large amount of monosodium glutamate