High protein content healthcare and nutrition flavor and preparation method therefor

Abstract

The present invention discloses a high protein content healthcare and nutrition flavor and a preparation method therefor, characterized by comprising the following ingredients in parts by weight: 600-640 parts of porcine bone, 9-13 parts of glucose, 12-14 parts of cysteine, 9-11 parts of thiamine, 8-10 parts of corn gluten meal, 5-6 parts of almond flour, 4-6 parts of skim milk powder, 3-5 parts of polygonatum powder, 1-2 parts of holothurian pollen, 3-4 parts of eucommia ulmoides powder, 2-3 parts of turtle jelly, 6-8 parts of kidney bean powder, 4-5 parts of curry powder, and 3-6 parts of lotus pollen. In the process of the present invention, the porcine bone is frozen first, so that the bone brittleness increases, and the puffing is facilitated; and calcination performed after the puffing transforms the porcine bone minerals into the active absorbable mineral ions, to facilitate uptake by the human body. The addition of the high-protein food materials, such as the corn gluten meal, almond and skim milk powder, increases the protein content in the flavor, and meets people's daily requirements; the addition of the holothurian pollen and kidney bean improves the dietary pattern and makes the uptake by the human body easier; and the addition of the traditional Chinese medicines, such as the gracile and eucommia ulmoides, leads to the health functions of kidney nourish and bone strengthening.

Description

technical field [0001] The invention belongs to the field of seasoning production and processing, and in particular relates to a high-protein content nutritional and health-care 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 by utilizing ...

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, beef, etc. are also popular in the market now, but there are relatively few by-products such as the 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.