Sword bean crab spawn low-salt meat flavor and preparation method therefor

Abstract

The present invention discloses a sword bean crab spawn low-salt meat flavor, characterized by comprising the following ingredients in parts by weight: 540-560 parts of porcine bones, 8-11 parts of glucose, 7-8 parts of cysteine, 7-9 parts of thiamine, 10-14 parts of sword bean powder, 5-8 parts of ginger juice, 6-7 parts of crab spawn freeze-dried powder, 2-3 parts of fig powder, 1-2 parts of okra powder, 3-5 parts of tremella powder, 4-6 parts of white pepper powder, 3-4 parts of low sodium salt. According to the process of the present invention, porcine bones are first frozen to increase the brittleness for easier puffing of the porcine bones, and calcination is performed on the puffed porcine bones to turn minerals of the porcine bones into active absorbable mineral ions to facilitate uptake by the body. The added sword bean is mild in nature, has the function of making body warm inside and relieving internal heat, and stopping vomiting, is good for the kidney, and when eaten with ginger, has the health function of warming the middle and the stomach, stimulating the appetite, and invigorating the spleen. The added crab spawn containing rich protein, phospholipids and other nutrients is nutrient-rich.

Description

technical field [0001] The invention belongs to the field of seasoning production and processing, and in particular relates to a low-salt meat flavor essence of sword bean and crab roe 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, mut...

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.