Low-salt flavor pig bone paste and preparation method thereof

Abstract

This invention provides a low-salt flavored pork bone paste and its preparation method, belonging to the field of food processing technology. The preparation method includes the following steps: using pork bone paste as raw material, a basic enzymatic hydrolysate is prepared by low-temperature ultrasound-assisted papain hydrolysis; thiamine hydrochloride, D-xylose, and L-cysteine ​​hydrochloride are sequentially added to the basic enzymatic hydrolysate to conduct a Maillard reaction, resulting in a hot reaction solution; a flavor regulator and a thickener are added to the hot reaction solution to obtain the low-salt flavored pork bone paste. This invention efficiently prepares an enzymatic hydrolysate substrate rich in small molecule peptides and amino acids through low-temperature intermittent ultrasound-assisted enzymatic hydrolysis; it employs a three-step Maillard reaction with stepwise feeding to directionally generate core meat flavor substances and avoid sulfurous odors; furthermore, a low-salt formula with potassium chloride as the main salt and synergistic stability of compound phosphate and calcium lactate can be used to significantly reduce sodium content and give the product a delicate and stable paste texture.

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