Pork flavor and preparation method thereof
A technology of pork essence and pork bone, which is applied in the field of essence, can solve the problems of single variety and limited product flavor, and achieve the effect of strong cooking sense, rich flavor and long aftertaste
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[0015] Example 1
[0016] A preparation method of pork essence, comprising the following steps:
[0017] 60 parts of water, 39.5 parts of corn starch, and 0.5 part of α-amylase (PB30-1) were added to the reaction kettle in turn. Stir for 5 minutes, heat up, the hydrolysis temperature is controlled at 60-65 DEG C, and the hydrolysis time is 50 minutes. After the hydrolysis was completed, the temperature was raised to 90°C, and the temperature was maintained for 10 minutes. Cool down to 50°C and store in a freezer for later use;
[0018] Add 15 parts of water, 55 parts of pork bone extract, 9 parts of pork bone oil, 2 parts of glycine, 2 parts of L-cysteine, 1 part of onion, 1 part of ginger, and 15 parts of corn starch hydrolyzed liquid into the reaction kettle. portion, stirred for 20 minutes, heated to increase temperature, the reaction temperature was controlled at 109-111°C, and the reaction time was 1 hour and 40 minutes. After the reaction, the temperature was lowered...
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