Seasoning flavor essence and preparation method thereof

Abstract

The invention discloses a seasoning flavor essence and a preparation method thereof. The preparation method includes the following steps: (1) washing raw material ducks, cutting the ducks into pieces and blanching the ducks, mixing the ducks with auxiliary materials including, by weight, 8% of dried bamboo shoots, 3% of ham, 1% of zongzi leaves, 1% of raw ginger and 1% of yellow wine, placing the materials into a casserole, adding two times of water and boiling the materials under high pressure for 1-2 h to obtain a soup stock; (2) separating and oxidizing duck oil, pulping and enzymolyzing the old duck, the dried bamboo shoots, the ham and the soup stock to prepare an old duck soup enzymolysis liquid, and mixing the enzymolysis liquid with 5-10% of reduced sugar, 4-8% of amino acids, 3-6% of the oxidized duck oil and 0.5-1% of thiamine, placing the mixture into a reaction kettle, and carrying out a reaction at 80-130 DEG C for 35 min, pH value being 6.5-7.5, thereby producing the seasoning flavor. In the invention, the raw materials are processed through the bio-enzymolysis and heat-reaction technologies, so that flavor and quality of the seasoning flavor are significantly improved. The seasoning flavor has significant characteristic flavor, soft fragrance and mellow taste, and good safety, and can be widely applied in the fields of meat products, seasonings, snack foods, etc.

Description

technical field [0001] The invention belongs to the technical field of food processing extraction and seasoning, in particular to a seasoning essence and a preparation method thereof. Background technique [0002] The old duck is sweet, salty, and slightly cold in nature. It has health benefits such as nourishing, nourishing the stomach, and nourishing the kidney. "Compendium of Materia Medica" records: duck meat "mainly nourishes deficiency and fatigue, eliminates heat, relieves urination, removes edema, relieves fullness, benefits viscera, relieves sores and swelling, and calms epilepsy." Duck enjoys "no duck, no feast" reputation. As a traditional specialty dish in Jiangsu and Zhejiang, Laoya Pot has the characteristics of delicious soup, crispy meat, and bright yellow duck fat. It is a delicious product that integrates gourmet health, traditional nourishment, and folk therapy. favored by consumers. With people's pursuit of new tastes, more and more seasonings are deve...

AI Technical Summary

Problems solved by technology

[0003] At present, meat flavors are constantly pouring into the market, but most products still have problems such as unobvious flavor characteristics, not strong enough fresh flavor, not realistic meat taste, poor thermal stability, and narrow application range.

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