Porcine bones made sweet flavor and preparation method therefor

Abstract

The present invention discloses a porcine bones made sweet flavor, characterized by comprising the following raw materials in parts by weight: 550-600 parts of porcine bones, 12-14 parts of glucose, 8-10 parts of cysteine, 7-8 parts of thiamine, 8-10 parts of maltose, 5-7 parts of malt sugar, 2-3 parts of myrcia powder, 3-5 parts of shellfish powder, 2-4 parts of chilli pepper powder, 1-2 parts of dry ginger root powder, 0.8-1.2 parts of pepper powder, and 4-6 parts of tangerine peel powder. According the process of the present invention, porcine bones are first frozen to increase the brittleness for easier puffing of pork bones, and calcination is performed on the puffed pork bones to turn minerals of the porcine bones into active absorbable mineral ions to facilitate uptake by the human body. The added maltose and malt sugar, etc, add sweetness to the flavor, good for people who have a sweet tooth.

Description

technical field [0001] The invention belongs to the field of seasoning production and processing, and in particular relates to a sweet essence made from pork bones 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.