Nutritional meat-flavor shiitake essence and preparation method thereof

Abstract

The invention discloses nutritional meat-flavor shiitake essence which is characterized by comprising the following raw materials in parts by weight: 500-600 parts of pig bones, 10-12 parts of glucose, 7-9 parts of cysteine, 5-7 parts of thiamine, 15-20 parts of shiitake powder, 2-4 parts of angelica dahurica powder, 1-3 parts of ground pepper, 3-5 parts of ganoderma spore powder, 6-8 parts of caraway seed powder, 4-6 parts of star aniseed powder, 7-9 parts of onion powder and 5-7 parts of celery seed 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; and owing to the addition of materials such as the costustoot powder, the angelica dahurica powder and the caraway seed powder, the nutritional meat-flavor shiitake essence has rich and balanced nutrients, avoids various discomforts caused by unbalanced nutrient intake and is beneficial to body health.

Description

technical field [0001] The invention belongs to the field of seasoning production and processing, and in particular relates to a nutritious meat flavor essence of shiitake mushrooms 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...

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.