Pummelo peel seasoning powder capable of regulating qi-flowing for eliminating phlegm and preparation method of pummelo peel seasoning powder

A technology that regulates qi, reduces phlegm, and turns orange red. It is applied to the functions of food ingredients, food ingredients containing natural extracts, and food science. It can solve the problems of fatty acids not being effectively used, and achieve the effect of unique aroma and enhanced flavor.

Inactive Publication Date: 2016-02-03
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 process

Method used

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Embodiment Construction

[0023] A seasoning powder for regulating qi and resolving phlegm of Huajuhong, which 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, yogurt 7, peach blossom 7. Macadamia nuts 4, mung bean powder 5, maple leaf grass 2, orange red 2, tiger fur grass 2.2;

[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] Desc...

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Abstract

The invention discloses pummelo peel seasoning powder capable of regulating qi-flowing for eliminating phlegm. The pummelo peel seasoning powder is prepared from the following raw materials in parts by weight: 4-5 parts of high-protein oxidated goat bone oil, 100-105 parts of goat ossein enzymatic hydrolysate, 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, 11.8-12 parts of VB, 7-8 parts of yoghourt, 7-8 parts of peach blossoms, 4-5 parts of macadamia nut kernels, 5-7 parts of green bean powder, 2-2.2 parts of mukdenia rossii, 2-2.5 parts of pummelo peel, and 2.2-3 parts of large-leaved chrysosplenium. According to the pummelo peel seasoning powder disclosed by the invention, the oxidated goat bone oil is added, so that the kinds of volatile flavor substances of seasoning base materials with the flavor of mutton can be notably influenced, and the flavor of the thermal reaction type seasoning base materials with the flavor of the mutton is strengthened, for example trans-2,4-decadienal and trans-2-nonenal are key volatile flavor substances for improving the seasoning base materials, and contain sweet aroma, faint aroma, scorch aroma, citrus fragrance and the like.

Description

technical field [0001] The invention relates to the field of food technology, in particular to a seasoning powder for regulating qi and reducing phlegm 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 make up for the defects of the prior art, and provid...

Claims

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Application Information

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IPC IPC(8): A23L27/20A23L33/105A23L33/10
CPCA23V2002/00A23V2250/21A23V2200/30A23V2200/314A23V2200/32
Inventor 李金山
Owner 李金山
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