Pork powder prepared by using reaction spice and preparation method thereof

A technology for pork powder and spice, which is applied in the field of food processing, can solve the problems of poor flavor, unrealistic taste, loss of flavor, etc., and achieve the effects of thick taste, improved quality and rich aroma.

Active Publication Date: 2016-06-22
LUOHE LEJIA FOOD TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The methods of powder making include vacuum drying, microwave drying and spray drying; during the production process of microwave drying and spray drying, the loss of fragrance is relatively serious. The flavor is not good, the taste is not realistic enough

Method used

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  • Pork powder prepared by using reaction spice and preparation method thereof
  • Pork powder prepared by using reaction spice and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A pork powder prepared with reactive spices, which is composed of the following raw materials in parts by weight: 30-50 parts of pork powder, 5-15 parts of monosodium glutamate, 5-15 parts of table salt, 5-15 parts of glucose, and 1-8 parts of yeast extract , 0.1-0.6 parts of 1+G, 10-20 parts of corn starch, 0.1-0.8 parts of shallot base, 0.04-0.06 parts of potassium sorbate, 1-5 parts of anti-caking agent, 2-5 parts of reaction spices; The reaction flavor is composed of the following raw materials in parts by weight: 15-30 parts of HVP, 10-20 parts of monosodium glutamate, 10-15 parts of white sugar, 5-15 parts of glucose, 5-15 parts of butter, 15-30 parts of lard, 15 parts of propylene glycol -20 parts, 2-8 parts of L-cysteine, 20-30 parts of water, 5-15 parts of fresh onion puree, 5-15 parts of fresh onion puree, 1-5 parts of fresh ginger puree, 0.8-1.2 parts of spicy base , 0.8-1.2 parts of meat fragrance base; the anti-caking agent is a silicon dioxide anti-caking ...

Embodiment 2

[0025] A kind of pork powder prepared with reaction spices, which is composed of the following raw materials in parts by weight: 30 parts of pork powder, 9 parts of monosodium glutamate, 6 parts of table salt, 13 parts of glucose, 8 parts of yeast extract, 1+G0.4 parts, cornstarch 12 parts, 0.1 part of shallot fragrance base, 0.04 part of potassium sorbate, 2 parts of anticaking agent, 4 parts of reaction flavor; wherein the reaction flavor is composed of the following raw materials in parts by weight: 15 parts of HVP, 13 parts of monosodium glutamate, 13 parts of white sugar, 5 parts of glucose, 12 parts of butter, 20 parts of lard, 18 parts of propylene glycol, 2 parts of L-cysteine, 25 parts of water, 9 parts of fresh onion puree, 15 parts of fresh onion puree, 5 parts of fresh ginger puree, spicy base 1 part, 1.2 parts of meat base.

[0026] The reaction spices are prepared by Maillard reaction, and the flavor is natural and mellow. Fresh onion puree, fresh onion puree, fr...

Embodiment 3

[0034]A kind of pork powder prepared with reaction spices, which is composed of the following raw materials in parts by weight: 38 parts of pork powder, 10 parts of monosodium glutamate, 14 parts of table salt, 15 parts of glucose, 3 parts of yeast extract, 1+G0.2 parts, cornstarch 13 parts, 0.4 parts of shallot fragrance base, 0.04 parts of potassium sorbate, 2 parts of anticaking agent, 5 parts of reaction flavor; wherein the reaction flavor is composed of the following raw materials in parts by weight: 22 parts of HVP, 14 parts of monosodium glutamate, 11 parts of white sugar, 15 parts of glucose, 12 parts of butter, 22 parts of lard, 18 parts of propylene glycol, 6 parts of L-cysteine, 28 parts of water, 10 parts of fresh onion puree, 9 parts of fresh onion puree, 2 parts of fresh ginger puree, spicy base 1.1 parts, meat base 1.1 parts.

[0035] Meaty base is prepared from the following raw materials in parts by weight: 2.5 parts of furanone, 2 parts of ethyl maltol, 1 par...

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PUM

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Abstract

The invention discloses pork powder prepared by using reaction spice. The pork powder is prepared from the following raw materials in parts by weight: 30-35 parts of pork powder, 5-15 parts of monosidum glutanate, 5-15 parts of salt, 5-15 parts of glucose, 1-8 parts of yeast extract, 0.1-0.6 part of 1+G, 10-20 parts of corn starch, 0.1-0.8 part of fragrant base of chive, 0.04-0.06 part of potassium sorbate, 1-5 parts of anti-caking agent and 2-5 parts of reaction spice. The pork powder disclosed by the invention has the advantages that the reaction spice is used for mixing, so that the fragrance is strong and the taste is thick; the pork powder not only has the flavor of the pork and pure-natural spice flavor, but also has obvious flavor of the green onion and the pork. When the pork powder is used for mixing in stuffing for dumplings, or making soup and frying vegetables, or enhancing flavor of other meat products, the quality of products can be improved by different degrees.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to pork powder prepared with reactive spices and a preparation method thereof. Background technique [0002] Traditional pork powder generally uses pork enzymatic hydrolysis, reaction, and flour making. The methods of powder making include vacuum drying, microwave drying and spray drying; during the production process of microwave drying and spray drying, the loss of fragrance is relatively serious. The taste is not good, the taste is not realistic enough. Contents of the invention [0003] The purpose of the present invention is just to provide a kind of pork powder prepared with reaction spices and preparation method thereof for solving the deficiencies in the prior art. [0004] The purpose of the present invention is achieved with the following technical solutions: [0005] A pork powder prepared with reactive spices, which is composed of the following r...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/26
Inventor 孙爱芝陈能飞丁鹏飞
Owner LUOHE LEJIA FOOD TECH CO LTD
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