Barbecue high-fiber flavor and preparation method therefor

Abstract

The present invention discloses a barbecue high-fiber flavor, characterized by comprising the following raw materials in parts by weight: 500-550 parts of porcine bones, 10-14 parts of glucose, 12-14 parts of cysteine, 8-12 parts of thiamine, 3-5 parts of soybean powder, 2-3 parts of pepper powder, 1-2 parts of cumin powder, 3-4 parts of asparagus powder, 1-2 parts of palm oil, 4-5 parts of bitter gourd powder, 2-3 parts of dried small shrimp powder, 4-6 parts of puerarin powder, 1-3 parts of flaxseed powder, and 2-4 parts of nori powder. 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 soybean and asparagus make the flavor contain a large amount of dietary fiber and compensate for nutrients that meat does not have, and the added pepper powder, cumin powder and dried small shrimp improve the taste of the flavor and make the flavor unique in taste, delicious and nutritious.

Description

technical field [0001] The invention belongs to the field of seasoning production and processing, and in particular relates to a high-fiber essence for barbecue 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 pork, beef, etc. are also...

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.