Internal heat clearing and depression relieving roasting fragrant seasoning powder and preparation method thereof

A technology of seasoning powder and roasted aroma, which is applied in the field of Qinghuo Sanyu roasted aroma seasoning powder and its preparation, can solve the problem that fatty acids are not effectively utilized, and achieve the effect of enhancing flavor

Inactive Publication Date: 2016-03-23
李金山
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  • 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 proc...

Method used

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Embodiment Construction

[0022] A seasoning powder for clearing fire and dispersing depression, which is made from the following raw materials in parts by weight:

[0023] 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, kelp 8, pickled Radish 4, watermelon rind 11, grilled sausage 7, arrowroot 1.8, prunella vulgaris 2.8, weed grass 2.2;

[0024] Described high-protein oxidized sheep bone oil includes:

[0025] Sucrose fatty acid ester 0.3, casein 4, sheep bone oil 90;

[0026] The preparation method is:

[0027] 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;

[0028] Described she...

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Abstract

The present invention discloses an internal heat clearing and depression relieving roasting fragrant seasoning powder which is made of the following raw materials in parts by weight: 4-5 parts of high protein oxidized sheep bone oil, 100-105 parts of sheep bone prime 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, 8-9 parts of laminaria japonica, 4-5 parts of pickled radishes, 11-12 parts of watermelon peels, 7-8 parts of roasted sausage, 1.8-2.5 parts of maranta arundinacea, 2.8-3.2 parts of spica prunellae and 2.2-2.5 parts of herb of arthraxon hispidus. The oxidized sheep bone oil is added in the seasoning powder, which can significantly affect the types of volatile flavor compounds in the mutton flavored seasoning basic material, enhance the flavor of thermal reaction type mutton flavored seasoning basic material, such as trans-2,4-decadienal and trans-2-nonenal which are most critical volatile flavor compounds to improve the seasoning basic material, and includes sweet scent, fresh scent, burnt scent and orange and tangerine scent and other scents.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a seasoning powder for clearing fire and dispersing stagnation of roasted aroma 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...

Claims

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Application Information

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