Condiment based on enzymolysis technique and preparation method

Abstract

The invention provides condiment based on an enzymolysis technique and a preparation method. The condiment consists of the following raw materials in parts by weight: 15 parts of pork, 50 parts of chicken breast meat, 25 parts of duck meat, 10 parts of hams, 15 parts of shiitake mushrooms, 30 parts of garlic, 15 parts of fresh ginger, 25 parts of white sugar, 15 parts of sodium glutamate, 2 partsof disodium 5'-ribonucleotide, and a plurality of parts of chicken skeletons and duck skeletons. According to the condiment and the preparation method disclosed by the invention, materials are boiledinto soup, and then enzymolysis is performed, so that the quantity of amino acids and the thick degree of flavor of the product namely the condiment can be increased, and the nutrient value of the product having the same quantity is also obviously increased; and besides, the raw materials of the prepared condiment are common and low in price, and the preparation technology is not tedious.

Description

technical field [0001] The invention relates to a sauce and a preparation method based on enzymolysis technology, belonging to the field of sauce preparation. Background technique [0002] In the prior art, the enzymatic hydrolysis of poultry meat has been mostly only used as a Maillard reaction essence substrate, and used as a seasoning base material or essence after the reaction; the compound chicken, duck, pork, ham, and shiitake mushrooms of the present invention are optimized according to the Proportion and selection of an appropriate proportion of enzymes, the enzymatic hydrolysis solution has a high amino acid content for freshening, and the aromas of chicken, ham, and shiitake mushrooms are blended together to produce a mellow and natural aroma, which meets the dietary needs of "delicious, healthy, natural, and safe". In the catering market, the sauces that are usually used to adjust soup or add freshness to homework dishes are mostly made from pork bones, duck, ham,...

AI Technical Summary

Problems solved by technology

In the catering market, the sauces that are usually used to adjust soup or add freshness to homework dishes are mostly made from pork bones, duck, ham, mushrooms, etc., and the soup residues are mostly discarded, resulting in waste; Enzymolysis of various materials, and Maillard reaction to make paste essence to be added as base material, there are problems of unreasonable material ratio and insufficient freshness of sauce