Costustoot-flavor health-care galanga essence and preparation method thereof

Abstract

The invention discloses costustoot-flavor health-care galanga essence. The essence is characterized by comprising the following raw materials in parts by weight: 440-460 parts of pig bones, 8-10 parts of glucose, 6-8 parts of cysteine, 5-6 parts of thiamine, 3-5 parts of costustoot powder, 3-4 parts of eaglewood leaf powder, 5-9 parts of galanga powder, 7-9 parts of amomum tsao-ko powder, 4-6 parts of nutmeg powder, 5-7 parts of liquorice powder and 8-10 parts of cortex cinnamomi powder. According to a technique provided by the invention, the pig bones are frozen at first so as to improve the fragility of the bones and facilitate the puffing treatment of the bones, and the puffed bones are calcined so as to change mineral substances in the bones into active absorbable mineral ions which facilitate the absorption of a human body; bone soup is hydrolyzed with enzyme into hydrolysate rich in free amino acid and small molecular peptides so as to facilitate Maillard reaction; the costustoot powder and the eaglewood leaf powder added in the hydrolysate endow the obtained essence with a costustoot flavor to improve the flavor of the essence, and the costustoot powder and the eaglewood leaf powder are combined to achieve the effects of promoting the circulation of qi and tonifying qi; and the added materials such as the galanga powder and the amomum tsao-ko powder not only can be used for enhancing the flavor of the essence, but also can play a health-care effect.

Description

technical field [0001] The invention belongs to the field of seasoning processing, and in particular relates to a wood-flavored algal ginger health care and a preparation method thereof. Background technique [0002] Aroma is an important indicator of food flavor and has an important impact on food quality. The processing of modern food will lead to the loss of aroma components that produce food aroma, so that the aroma of processed food will be lost and weakened. In order to make up and improve the flavor of food and improve the quality of food, it is necessary to make up and enhance the lost flavor components of processed food, which requires adding food flavors to processed food. However, the meat flavors currently used are all artificially prepared using chemical raw materials. Although they also have a strong meat flavor, they cannot be compared with natural meat in terms of nutrition and taste. Some meat flavors prepared from pork, mutton, etc. are also popular in th...

AI Technical Summary

Problems solved by technology

However, the meat flavors currently used are artificially blended with chemical raw materials. Although they also have a strong meat flavor, they cannot be compared with natural meat in terms of nutrition and taste.

Some meat flavors prepared from pork and mutton are also popular in the market now, but few use the by-products such as bones of livestock and poultry to prepare flavors.

[0003] China is a big consumer of meat products. Animals slaughtered every year produce a large number of bones. These bones are either boiled into soup or crushed to make feed. Because of this single processing method, these animal bones contain a large amount of trace elements and proteins. Such nutrients are not fully utilized, not only wasting resources, but also polluting the environment.