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Skin-moistening and blood-nourishing mellow seasoning powder and preparing method thereof

A seasoning powder, mellow technology, applied in the direction of food ingredients as odor modifier, function of food ingredients, food ingredients containing natural extracts, etc. Effect

Inactive Publication Date: 2016-01-20
李金山
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Bone contains a large amount of oil, accounting for about 10% of bone weight, but its processing is limited to industrial oil, and the rich fatty acids have not been effectively utilized

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0023] A skin-moisturizing, blood-nourishing, mellow flavoring powder is made from the following raw materials in parts by weight:

[0024] High protein oxidized sheep bone oil 4, sheep bone enzymatic solution 100, cysteine ​​0.9, glycine 0.9, alanine 1.8, proline 0.9, xylose 2.4, glucose 1.2, VB11.8, meat floss 10, seaweed 7. Winter melon skin 8, beeswax 2, jade beauty 2, sunbird flower 2, prunella vulgaris 1.3;

[0025] Described high-protein oxidized sheep bone oil includes:

[0026] Sucrose fatty acid ester 0.3, casein 4, sheep bone oil 90;

[0027] The preparation method is:

[0028] Add sucrose fatty acid ester to 40 times water, add soda under stirring condition, adjust PH to 10, heat to boiling, add casein, stir to normal temperature, and form casein emulsion; put sheep bone oil into the heating furnace, continuously Introduce air, heat at 106°C for 110 minutes, discharge and cool, mix with casein emulsion, homogenize, and obtain;

[0029] Described sheep bone extr...

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PUM

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Abstract

The invention discloses skin-moistening and blood-nourishing mellow seasoning powder. The seasoning powder is prepared from, by weight, 4-5 parts of high-protein oxidized sheep bone oil, 100-105 parts of sheep bone extract enzymatic hydrolyzate, 0.9-1 part of cysteine, 0.9-1 part of glycine, 1.8-2 parts of alanine, 0.9-1 part of proline, 2.4-2.5 parts of xylose, 1.2-1.3 parts of glucose, 1.8-12 parts of VB1, 10-20 parts of dried meat floss, 7-8 parts of nori, 8-9 parts of exocarpium benincasae, 2-3 parts of beewax, 2-2.6 parts of corn poppy, 2-3 parts of franchet peashrub flowers and 1.3-1.4 parts of prunella vulgaris. As the oxidized sheep bone oil is added, the variety of volatile flavor substances of mutton flavor seasoning base materials can be remarkably influenced, flavor of the thermal reaction mutton flavor seasoning base materials is enhanced, trans-2,4-decadienal and trans-2-hydroxynonenal are the key volatile flavor substances for improving the seasoning base materials, and the seasoning powder has sweet fragrance, green fragrance, burnt fragrance, fragrance of citruses and the like.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a skin-moisturizing, blood-nourishing, mellow flavor seasoning powder and a preparation method thereof. Background technique [0002] China is a big producer of mutton, with an annual output of more than 4 million tons of mutton, and the by-products of mutton bones produced thereupon exceed 800,000 tons per year. Bone contains a lot of oil, accounting for about 10% of bone weight, but its processing is limited to industrial oil, and the rich fatty acids have not been effectively utilized. Fat oxidation is not only the main cause of rancidity, but also an important channel to produce fat aroma and characteristic flavor of meat. Strengthening the flavor of seasoning base by regulating fat oxidation will provide a new way for efficient utilization of mutton bone oil. Contents of the invention [0003] The object of the present invention is to provide a skin-moisturizing, blood-nouri...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L27/21A23L27/26A23L33/105
CPCA23V2002/00A23V2200/15A23V2200/30A23V2200/318A23V2250/21A23V2250/204
Inventor 李金山
Owner 李金山
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