Natural meat flavor prepared from porcine bone and preparation method therefor

Abstract

The present invention discloses a natural meat flavor prepared from a porcine bone, characterized by comprising the following ingredients in parts by weight: 400-500 parts of porcine bone, 8-12 parts of glucose, 4-8 parts of cysteine, 4-6 parts of thiamine, 3-7 parts of xylose, 10-15 parts of glycine, and 5-9 parts of soy protein hydrolysate. 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. With enzyme, the bone soup is hydrolyzed into the hydrolysates abundant with free amino acids and low molecular weight polypeptides, to facilitate the Maillard reaction; the glycine added to the hydrolysates can improve the meat aroma, and make the aroma stronger and fuller; the addition of the soy protein hydrolysate leads to the increase in the meat aroma of the meat flavor, reduction in the addition of the porcine bone extracts and reduction in the preparation cost.

Description

technical field [0001] The invention belongs to the field of seasoning production, and in particular relates to a natural meat essence prepared from pig 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 popular...

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.