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Technology for preparing broth powder by cooking and enzymatic hydrolysis

An enzymatic hydrolysis and broth technology, applied in food preparation, application, food science and other directions, can solve the problems of application limitation, poor product taste, lack of aroma and bottom taste, etc. The effect of increasing the content of small molecule peptides and calcium

Active Publication Date: 2010-04-28
河南省南街村(集团)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

People begin to utilize livestock and poultry flesh and blood to add enzymatic hydrolysis method to produce broth powder and have carried out a large amount of research and development and utilization, but reasons such as its product taste mouthfeel is bad, fragrance and base flavor are not enough, product has not been well promoted and sold, and its Applications are also limited

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] (1) cooking

[0025] ① Raw materials: white striped chicken, green onion, ginger, garlic, purchased from the vegetable market, Arowana soybean oil, Dandan bean paste, Haitian soybean paste, Nanjiecun brand five-spice powder, purchased from the supermarket;

[0026] ②Crush the white striped chicken without the head, claws and viscera into 2cm square pieces of flesh and blood, weigh the green onion, ginger and garlic in a ratio of 2:1:1, the total amount accounts for 10% of the flesh and blood pieces, and crush them into For rice-sized grains, first add vegetable oil with a weight of 5% of the bone and meat in the pot and heat it to 130°C, then add onion, ginger, and garlic, fry until the onion, ginger, and garlic are slightly yellow and fragrant, then add chicken bone and cook for 5 minutes Add water with a weight 5 times that of the flesh and blood, bring to a boil over high heat, add bean paste, soybean paste, and five-spice powder, the amount of which accounts for 8%,...

Embodiment 2

[0043] (1) cooking

[0044] ① Raw materials: white striped chicken, green onion, ginger, garlic, purchased from the vegetable market, Arowana soybean oil, Dandan bean paste, Haitian soybean paste, Nanjiecun brand five-spice powder, purchased from the supermarket;

[0045] ②Crush the white striped chicken without the head, claws and viscera into 2.5cm square fleshy pieces, weigh the green onion, ginger and garlic whose weight accounts for 10% of the fleshy pieces in a ratio of 2:1:1, and crush them into rice grain-sized pieces. Granules, first add vegetable oil that accounts for 4% of the weight of bone and meat pieces in the pot, heat to 125°C, add onion, ginger, and garlic, fry until the onion, ginger, and garlic are slightly yellow and fragrant, add chicken bone and meat pieces, cook for 4 minutes, add weight It is 0.5 times the water of flesh and blood, high heat to boiling, add bean paste, soya bean paste, five-spice powder, its addition accounts for 7%, 3% and 4.5% of fle...

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PUM

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Abstract

The invention discloses a technology for preparing broth powder by cooking and enzymatic hydrolysis, which comprises the steps of carrying out the working procedures of cooking, ultrafine smashing, enzymatic hydrolysis, Maillard reaction, micro-encapsulation, spray drying and the like on small pieces of bones and meat of plain chicken which removes the head, the paws and the internal organs and seasonings of vegetable oil, onion, ginger, garlic and the like, thereby preparing the broth powder. The cooking technology is applied for enhancing the flavor and the taste of the broth powder, thereby increasing the mellow, thick and fragrant base flavor of the broth powder; the superfine smashing is carried out on the materials, thereby increasing the enzymatic hydrolysis efficiency, increasing the content of small molecular peptides and calcium and leading the nutrition thereof to be more conductive to human body absorption; a composite enzyme preparation is added for carrying out the enzymatic hydrolysis, thereby effectively degrading meat proteins into the small molecular peptides and amino acids; and the microencapsulation is conductive to retaining the flavor of the broth powder for a long time, being easy to dissolve and extending the guarantee period. The broth powder prepared by the technology is characterized by meat flavor, mellow and thick base flavor and abundant amino acids, small molecular peptides and other nutrients, thereby being an essential cooking raw material for the hospitality industry and also an essential seasoning for home cooking.

Description

technical field [0001] The invention relates to a preparation process of broth powder, in particular to a cooking and enzymatic hydrolysis process for preparing broth powder. Background technique [0002] As an indispensable cooking raw material in the hotel industry, broth powder is widely valued by people for its convenience, safety and other characteristics while greatly saving costs. Therefore the research and production of stock powder has attracted great attention in the food processing industry. People begin to utilize livestock and poultry flesh and blood to add enzymatic hydrolysis method to produce broth powder and have carried out a large amount of research and development and utilization, but reasons such as its product taste mouthfeel is bad, fragrance and end flavor are not enough, product has not been well promoted and sold, and its Applications are also very limited. Contents of the invention [0003] The technical problem to be solved by the present inve...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/40A23L1/226A23L23/10A23L27/20
Inventor 李盘欣韩晓凯耿颍丽
Owner 河南省南街村(集团)有限公司
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