A kind of wood ginger flavor compound meat flavor seasoning and preparation method thereof
A technology of wood ginger seed and flavor, which is applied to the field of wood ginger seed-flavored compound meat-flavor seasoning and preparation thereof, can solve the problems of difficulty in developing products with unique flavor, weakened market competitiveness, and high product similarity, and achieves improved product safety. performance, enhance appetite, inhibit the growth of miscellaneous bacteria
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Embodiment 1
[0063] A preparation method of wood ginger flavor boiled fish seasoning, it comprises the following steps:
[0064] A. Pretreatment of raw materials
[0065] Fermentation of the mixed fermented product of cayenne seed: take 70 parts of fresh pepper, 12 parts of fresh cayenne seed, 3 parts of bitter gourd, 7 parts of iodized edible salt, 3 parts of garlic, 3 parts of ginger, 1 part of Kaempferum, 0.3 part of red pepper, 0.2 part of D-sodium erythorbate and 0.2 part of brittle agent are mixed evenly, and 3% of the mass of the mixture is inserted into Lactobacillus plantarum, stirred evenly, and placed at 25°C for sealed fermentation In 7 days, the mixed fermented product of the wood ginger was obtained, and it was set aside;
[0066] Preparation of livestock and poultry bone extract: Take 90 parts of pig bones or beef bones, 7 parts of chicken bones, and 3 parts of crucian carp, crush them at low temperature, rinse to remove fishy smell, and mix them; then add water and boil for ...
Embodiment 2
[0073] A preparation method of wood ginger flavor boiled pork slices seasoning, it comprises the following steps:
[0074] A. Pretreatment of raw materials
[0075] Fermentation of the mixed fermented product of cayenne seed: take 71 parts of fresh pepper, 12 parts of fresh cayenne seed, 4 parts of bitter gourd, 5 parts of iodized edible salt, 3 parts of garlic, 3 parts of ginger, 1 part of Kaempferum, 0.3 part of red pepper, 0.2 part of D-sodium erythorbate and 0.2 part of brittle agent are mixed evenly, and 3% of the mass of the mixture is inserted into Lactobacillus plantarum, stirred evenly, and placed at 25°C for sealed fermentation In 7 days, the mixed fermented product of the wood ginger was obtained, and it was set aside;
[0076] Preparation of livestock and poultry bone extract: 90 parts of pig bones or beef bones, 8 parts of chicken bones, and 2 parts of crucian carp are crushed at low temperature, rinsed to remove fishy smell, and mixed; then add water and boil fo...
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