Spiced meat flavor for eliminating fishy and mutton smell and preparation method therefor

Abstract

The present invention discloses a spiced meat flavor for eliminating fishy and mutton smell, characterized by consisting of the following raw materials in parts by weight: 500 to 600 parts of porcine bone, 10 to 12 parts of glucose, 7 to 9 parts of cysteine, 5 to 7 parts of thiamine, 2 to 4 parts of fennel powder, 3 to 5 parts of pepper powder, 1 to 2 parts of star anise powder, 0.6 to 0.8 part of cinnamon powder, 0.4 to 0.6 part of cloves powder, 7 to 8 parts of Chinese wolfberry powder, 2 to 4 parts of onion powder, and 12 to 14 parts of hydrolyzed vegetable protein. The process of the present invention comprises the steps that: the porcine bone is frozen first to increase bone brittleness which facilitates puffing performed on the porcine bone; then calcination is performed on the puffed porcine bonet to change minerals in the porcine bone into active absorbable mineral ions which are easy for uptake by the human body. Bone soup is hydrolyzed with enzyme into hydrolysate rich in free amino acids and low molecular weight peptides which is easy for the Maillard reaction; and spiced condiments, such as the fennel and pepper, added in the hydrolysate can eliminate the unpleasant odor of such food with fishy smell, urine smell and mutton smell, making the food have special flavor, stimulating human sense of smell and enhancing people's appetite.

Description

technical field [0001] The invention belongs to the field of seasoning production and processing, and in particular relates to a five-spice meat flavor essence for removing fishy smell and mutton 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 fro...

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.