Flavoring of tomato and pig bone and preparation method thereof

A technology of pork bone flavor and seasoning, which is applied in food preparation, food ingredients containing natural extracts, food ingredients as antimicrobial preservation, etc., can solve the problem of direct use and consumption of pig skin, poor texture of pig skin, and pig skin Problems such as skin backlog, to achieve the effect of bright and beautiful color, low cost, and reduce a large amount of backlog

Inactive Publication Date: 2015-12-02
ANHUI JINGSAI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

my country is the largest pig raising and consuming country in the world. The pig skin obtained by raising live pigs every year is very large, and pig skin is used as waste in pork processing, and a large part is used in the leather industry.

Method used

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Effect test

Embodiment Construction

[0015] A tomato pork bone flavor seasoning is characterized in that it is made of the following raw materials in parts by weight (kg):

[0016] Pig skin 200, pork bone 20, curry 3, tomato 18, psoralen 1, Morinda officinalis 2, antler 1, myrrh 3, mulberry 2, papain 2, glycine 4, monosodium glutamate 4, glucose 10, xylose 2. Lard 2, vitamin C0.2, capsanthin 0.4, maltodextrin 60.

[0017] The preparation method of described tomato pork bone flavor seasoning, comprises the following steps:

[0018] (1) Boil psoralen, Morinda officinalis, velvet antler, myrrh, and mulberry with 5-6 times of water and fire for 40-50 minutes, filter to remove residue, and obtain the medicinal liquid;

[0019] (2) Beat the tomatoes to get tomato pulp; mix the pork bones and curry, add 3-3.5 times the water and cook for 30-40 minutes on low heat, filter, mix the obtained soup with tomato pulp, simmer on low heat, and bake crushed after drying;

[0020] (3) Scrape off fat, wash and mince pigskin, add...

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PUM

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Abstract

A flavoring of tomato and pig bone and a preparation method thereof are provided. The flavoring of tomato and pig bone includes following raw materials, by weight, 200 to 210 parts of pigskin, 20 to 22 parts of pig bone, 3 to 4 parts of curry, 18 to 19 parts of tomato, 1 to 2 parts of fructus psoraleae, 2 to 3 parts of morinda officinalis, 1 to 2 parts of pilose antler, 3 to 4 parts of myrrh, 2 to 3 parts of loranthus parasiticus, 2 to 2.5 parts of papain, 4 to 4.2 parts of glycine, 4 to 4.2 parts of monosodium glutamate, 10 to 11 parts of glucose, 2 to 2.1 parts of xylose, 2 to 2.1 parts of lard, 0.2 to 0.3 part of vitamin C, 0.4 to 0.5 part of capsanthin, and 60 to 65 parts of maltodextrin. The flavoring of tomato and pig bone uses the pigskin as raw material, which can reduce the overstocking of the pigskin and improve the profitability of the pigskin, and the pork flavoring produced by enzymolysis and thermal reaction of the pigskin has low cost, low fat content, short production period and rich flavor. Moreover, the flavoring of tomato and pig bone can reinforce bone.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a tomato and pork bone flavor seasoning and a preparation method thereof. Background technique [0002] In modern society, people's living standards are constantly improving, the pace of life is accelerating, eating habits have changed a lot, and people's requirements for flavor are getting higher and higher. The consumption trend of novelty, convenience, safety and sanitation is becoming more and more prominent. In recent years, the condiment industry has developed rapidly, and the heat-responsive meat flavor seasoning caters to people's liking for the meat flavor of food. At present, my country's condiment industry has few designs and varieties, which hinders the further expansion of the scale of my country's food industry. my country is the largest pig raising and consuming country in the world. The pig skin obtained by raising live pigs every year is ver...

Claims

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Application Information

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IPC IPC(8): A23L1/231A23L1/226A23L1/30A23L27/20A23L27/26
CPCA23V2002/00A23V2200/044A23V2200/10A23V2200/306A23V2250/21
Inventor 康继富
Owner ANHUI JINGSAI FOOD
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