Stomach invigorating and digestion promoting essence and preparation method therefor

Abstract

The present invention discloses a stomach invigorating and digestion promoting essence, characterized by consisting of the following raw materials in parts by weight: 520 to 560 parts of porcine bone, 10 to 12 parts of glucose, 7 to 9 parts of cysteine, 9 to 10 parts of thiamine, 5 to 7 parts of garlic powder, 4 to 8 parts of monascus powder, 7 to 9 parts of starchy flour, 6 to 8 parts of lotus seed powder, 3 to 4 parts of oyster oil, 3 to 5 parts of yellow rice wine, 2 to 3 parts of mustard, and 4 to 6 parts of fish collagen protein. The process of the present invention comprises the steps that: the porcine bone is frozen first to increase the bone brittleness which, facilitates puffing performed on the porcine bone; then calcination is performed on the puffed porcine bone to change minerals in the porcine bone into active absorbable mineral ions which are easy for uptake by the human body. The added garlic is extremely strong in antibacterial and anti-inflammatory effects, which can kill hazardous pathogens in the intestines; further, the combination of allicin contained in the garlic and thiamine can greatly perform the function of eliminating fatigue and recovering physical strength; and the added monascus powder not only has the effect of invigorating stomach and promoting digestion, but also can improve the color of the essence condiment to make it more visually attractive.

Description

technical field [0001] The invention belongs to the field of seasoning production and processing, and in particular relates to an essence for invigorating the stomach and eliminating food 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 aroma components of processed foods, which requires adding food flavors to processed foods. 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,...

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.