Process for producing vegetable-flavored pork bone broth seasoning powder

Abstract

Disclosed is a process for producing a vegetable-flavored pork bone broth seasoning powder. The process comprises washing pork bones and removing excess meat therefrom; simmering the pork bones in water to obtain a broth; straining solids from the broth and refrigerating the broth until gelatinized; drying the gelatinized broth and pulverizing the dried broth into a pork bone broth powder; slicing, dehydrating, and grinding garlic, onion, onion leeks, carrot, celery, and ginger into vegetable powders; mixing the pork bone broth powder, the vegetable powders, fine salt, and ground black pepper until evenly combined; and sifting the resulting mixture through a fine mesh to obtain the seasoning powder. The process yields a seasoning powder that imparts a savory pork bone broth flavor with aromatic vegetable notes to dishes such as soups, stews, sauces, and fried foods without the use of additives.