Seasoning salt with goat bone flavor and preparation method thereof

A technology for seasoning salt and flavor, applied in the field of edible salt, can solve the problem of time-consuming and laborious, and achieve the effect of rich nutrition

Inactive Publication Date: 2015-10-21
ENG TECH INST CO LTD OF CNSIC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] With the accelerated pace of life, home-style bone broth production methods are time-consuming and labor-intensive. Consumers have higher and higher requirements for the convenience of seasoning. Using fewer seasoning procedures to obtain better seasoning effects is a direction of current market demand.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A kind of mutton bone flavor seasoning salt, it is made up of the raw material of following parts by weight (kg):

[0020] Salt 60, mutton bone broth extract 25, maltodextrin 5, green onion powder 2, ginger powder 0.2, star anise extract 0.03, cinnamon extract 0.01, bay leaf extract 0.02, nutmeg extract 0.01, cumin extract 0.02 , Cumin extract 0.01, Zanthoxylum bungeanum extract 0.03.

[0021] The preparation method is characterized in that it comprises the following steps:

[0022] (1) Wash the mutton bones with clean water, crush them (about 10cm in small pieces), and soak them in cold water for 20 minutes, so that the blood of the bones seeps into the water. Put the broken bones, mutton, and drinking water at a mass ratio of 10:1:30, and draw them out in a closed container. In the equipment, the extraction is carried out for 2-6 hours at a pressure of 0.25MPa and a temperature of 120°C, and then the solid-liquid separation is carried out by a static separation proce...

Embodiment 2

[0028] A kind of mutton bone flavor seasoning salt, it is made up of the raw material of following parts by weight (kg):

[0029] Salt 80, mutton bone broth extract 12, maltodextrin 11, green onion powder 0.2, ginger powder 3, star anise extract 0.01, cinnamon extract 0.03, bay leaf extract 0.01, nutmeg extract 0.02, cumin extract 0.01 , Cumin extract 0.03, Zanthoxylum bungeanum extract 0.01.

[0030] The preparation method is characterized in that it comprises the following steps:

[0031] (1) Wash the mutton bones with clean water, crush them (about 10cm in small pieces), and soak them in cold water for 20 minutes, so that the blood of the bones seeps into the water. Put the broken bones, mutton, and drinking water at a mass ratio of 10:1:30, and draw them out in a closed container. In the equipment, the extraction is carried out for 2-6 hours at a pressure of 0.25MPa and a temperature of 120°C, and then the solid-liquid separation is carried out by a static separation proc...

Embodiment 3

[0037] A kind of mutton bone flavor seasoning salt, it is made up of the raw material of following parts by weight (kg):

[0038] Salt 75, mutton bone broth extract 20, maltodextrin 8, green onion powder 1, ginger powder 1, star anise extract 0.02, cinnamon extract 0.02, bay leaf extract 0.015, nutmeg extract 0.015, cumin extract 0.015 , Cumin extract 0.02, Zanthoxylum bungeanum extract 0.02.

[0039] The preparation method is characterized in that it comprises the following steps:

[0040] (1) Wash the mutton bones with clean water, crush them (about 10cm in small pieces), and soak them in cold water for 20 minutes, so that the blood of the bones seeps into the water. Put the broken bones, mutton, and drinking water at a mass ratio of 10:1:30, and draw them out in a closed container. In the equipment, the extraction is carried out for 2-6 hours at a pressure of 0.25MPa and a temperature of 120°C, and then the solid-liquid separation is carried out by a static separation proc...

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PUM

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Abstract

The invention discloses seasoning salt with a goat bone flavor and a preparation method thereof. The seasoning salt comprises the following components in parts by weight: 60-80 parts of edible salt, 12-25 parts of goat bone soup extract, 5-11 parts of maltodextrin, 0.2-2 parts of spring onion powder, 0.2-3 parts of ginger powder, 0.01-0.03 part of star anise extract, 0.01-0.03 part of cinnamon extract, 0.01-0.02 part of bay leaf extract, 0.01-0.02 part of myristica fragrans extract, 0.01-0.02 part of fennel extract, 0.01-0.03 part of cuminum cyminum extract and 0.01-0.03 part of zanthoxylum bungeanum extract. According to the seasoning salt with a goat bone flavor, the method combining a traditional formula with the modern biotechnology is adopted, and the raw materials are subjected to high-temperature extraction, filtering, concentrating, spray-drying and other high-tech refining processes to obtain the high-purity goat bone soup extract, so that the seasoning salt is rich in various flavoring materials such as ossein, polypeptide, natural nucleotide and natural amino acid, has a full-bodied soup-stock flavor, and is rich in nutrition.

Description

technical field [0001] The invention mainly relates to a lamb bone-flavored seasoning salt and a preparation method thereof, belonging to the field of edible salt (seasoning salt). technical background [0002] Seasoning salt is a series of solid seasonings with different tastes that are refined and processed with edible salt as the carrier, adding a certain amount of animal and plant accessories and additives that meet the food hygiene standards. Seasoning salt belongs to the category of table salt. Through the comprehensive use of various seasoning methods, it has a similar effect to seasoning. It is an important edible salt variety for table salt management companies to ensure sales of salt products, increase market share, and increase product profits. [0003] At present, the variety of seasoning salt in the market is mainly for seasoning, and the selling point of the product is single. Bone broth flavor seasoning salt not only has the function of increasing freshness a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/237A23L27/40
CPCA23V2002/00A23V2250/21A23V2250/204
Inventor 贾立军郭丹霄陈庆亚吕本松苗玉成郑秀洁
Owner ENG TECH INST CO LTD OF CNSIC
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