Fermented soya bean flavored essence and preparation method thereof

Abstract

The invention discloses fermented soya bean flavored essence. The fermented soya bean flavored essence is characterized by being prepared from the following raw materials in parts by weight: 600-650 parts of pig bones, 13-15 parts of glucose, 10-12 parts of cysteine, 11-13 parts of thiamine, 16-20 parts of black fermented soya beans, 10-15 parts of thick broad-bean sauce, 4-5 parts of lily powder, 2-4 parts of longan pulp powder, 4-8 parts of beef powder, 5-9 parts of walnut powder, 3-6 parts of mango freeze-dried powder, 2-3 parts of Chinese prickly ash and 1-2 parts of pectin. In the process, the pig bones are frozen so that the fragility of the bones can be increased and the bones can be conveniently subjected to puffing treatment; the puffed bones are calcined so that mineral substances in the bones can be changed into active and absorbable mineral substance ions, and the mineral substances can be conveniently absorbed by a human body; the added black fermented soya beans and thick broad-bean sauce contain rich protein and a plurality of microelements so that the nutrition is abundant and the mouth feel is unique; and the components including longan pulp, walnuts and the like balance a nutrition structure, and added lilies have the effects of nourishing yin and moistening the lung.

Description

technical field [0001] The invention belongs to the field of seasoning production and processing, and in particular relates to a fermented soya bean flavor essence 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 po...

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.