Goose essence and preparation method thereof

A technology of goose essence and goose meat, which is applied in the field of goose essence and its preparation, can solve the problems of no fishy smell, short shelf life, and poor solubility of chicken essence, so as to facilitate human body absorption, improve gastric function, and facilitate food digestion Effect

Inactive Publication Date: 2016-12-14
HEILONGJIANG FUHE HUAXING PHARMA GROUP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to solve the problem that most of the condiments in the prior art are meat-flavored essences such as pigs, cattle, sheep, and chickens, these existing condiments all have a single taste, do not have the effect of removing fishy smell, and have a si

Method used

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  • Goose essence and preparation method thereof

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Embodiment 1

[0035] Embodiment 1 of the present invention provides a kind of goose essence, the goose essence is mainly prepared from the main material and auxiliary materials with a weight ratio of 3:0.1, and the main material is mainly prepared from the following ingredients in grams by weight : Goose meat powder 20g, sodium glutamate 30g, Bletilla striata 6g, kaempferia 8g, cumin powder 8g, perilla leaf extract 5g;

[0036] The goose meat powder is prepared by the following method: first, mash the goose meat to form a meat paste, cook under high pressure at a temperature of 120° C. and a pressure of 0.15 MPa for 60 minutes, and then dry the cooked meat paste Pulverize into powder to obtain goose meal.

Embodiment 2

[0038] Embodiment 2 of the present invention provides a kind of goose essence. The goose essence is mainly prepared from the main material and the auxiliary material with a weight ratio of 1:0.3, and the main material is mainly prepared from the following components with the weight in grams : Goose meat powder 23g, sodium glutamate 38g, Bletilla striata 8g, kaempferia 12g, cumin powder 10g, perilla leaf extract 8g;

[0039]The goose essence provided by the embodiment of the present invention 2 is prepared by the following method, and the preparation method comprises the following steps:

[0040] S1. Weigh the following ingredients according to the weight in grams: 23 grams of goose meat powder, 38 grams of sodium glutamate, 10 grams of cumin powder, and 8 grams of perilla leaf extract. Evenly mix and make standby material after being made into fine powder by sieve, and the mesh number of described sieve is 10 mesh;

[0041] S2. Weigh 8 grams of Bletilla striata and 12 grams o...

Embodiment 3

[0047] Embodiment 3 of the present invention provides a goose essence, the goose essence is mainly prepared from main ingredients and auxiliary materials with a weight ratio of 3:1, and the main ingredients are mainly prepared from the following ingredients in grams by weight : Goose meat powder 25g, sodium glutamate 45g, Bletilla striata 9g, kaempferum 15g, cumin powder 12g, perilla leaf extract 10g, kelp root 6g, roselle 7g.

[0048] The goose essence provided by the embodiment of the present invention 3 is prepared by the following method, and the preparation method comprises the following steps:

[0049] S1. Weigh the following ingredients according to the weight in grams: 25 grams of goose meat powder, 45 grams of sodium glutamate, 12 grams of cumin powder, and 10 grams of perilla leaf extract, and the above-mentioned ingredients are pulverized, milled, and processed respectively. Evenly mix and make standby material after being made into fine powder by sieve, and the mes...

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Abstract

The invention provides a goose essence and a preparation method thereof. The goose essence is mainly prepared from a main material and an auxiliary material according to a weight part ratio of 3:(0.1-1), wherein the main material is mainly prepared from the following components in parts by weight: 20-25 parts of goose powder, 30-45 parts of sodium glutamate, 6-9 parts of Pleione yunnanensis(Rolfe)Rolfe, 8-15 parts of kaempferia galanga, 8-12 parts of cumin powder and 5-10 parts of perilla leaf extract. The goose essence provided by the invention can effectively increase the palatable and savory taste of food, has the effect of removing the fish or mutton-like smelling, provides a unique palatable taste on the basis of keeping the original savory taste of the food, creates a rich palate and is full of nutriments. Besides, the auxiliary material added in the goose essence can effectively increase the solubility, preservation and stability of the goose essence, so that the goose essence can be stored for long time. Meanwhile, the preparation method provided by the invention is simple and low in production cost, thereby providing convenience for large-scale production of massive goose essence.

Description

technical field [0001] The invention belongs to the technical field of condiments, in particular to a goose essence and a preparation method thereof. Background technique [0002] Aroma is an important indicator of food flavor and has an important impact on food quality. The processing of modern food will lead to the loss of aroma components that produce food aroma, so that the aroma of processed food will be lost and weakened. In order to make up and improve the flavor of food and improve the quality of food, it is necessary to make up and enhance the lost flavor components of processed food, which requires adding food flavors to processed food. Edible flavors play an irreplaceable role in ensuring the flavor quality of modern processed foods. [0003] Meat flavor is a kind of food flavor. Meat flavor is a kind of flavor mixture made from these flavor components that contribute greatly to the flavor of meat and other raw materials and auxiliary materials. It can be added ...

Claims

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Application Information

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IPC IPC(8): A23L27/26A23L33/105A23L27/22A23L33/10
CPCA23V2002/00A23V2250/21A23V2200/14A23V2250/0618
Inventor 吴光彦
Owner HEILONGJIANG FUHE HUAXING PHARMA GROUP
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