Freshness and scent enhancing method for goat and fish bone combined soup stock

Abstract

The invention discloses a freshness and scent enhancing method for goat and fish bone combined soup stock, which includes the steps of smell removing of raw materials, precooking, hot-pressing temperature-variable extraction, standing deslagging, scent generation thermal reaction, seasoning, homogenizing and emulsification, sterilization, filling and the like, and has the key points that precooking and frying pretreatment are performed before the bone extraction of raw materials to reduce fishy smell and peculiar smell of the soup stock; high temperature and low temperature are combined for temperature-variable extraction to enhance the content of nutritional ingredients and flavor materials in the soup stock and avoid quality damage caused by thermal treatment; thermal reaction is performed after vacuum concentration of the combined soup stock, so that the scent and freshness are improved; the freshness and scent enhancing method for the combined soup stock enables the soup stock to have satisfactory and strong sent, and solves the problems that soup stock with simple bone raw material is not rich in nutritional ingredients, is simple in flavor materials, poor in freshness and scent, and has strong peculiar smell, and the like.

Description

technical field [0001] The invention relates to a processing method of food seasoning, in particular to a method for increasing freshness and aroma of mutton bone and fish bone compound broth. Background technique [0002] my country is rich in edible animal bone by-product resources, and its output ranks first in the world. In 2011, my country's bone by-products produced by livestock and poultry slaughter and aquatic product processing reached 30 million tons. At present, edible animal bones in China are mainly used to make bone meal for feed, and a small amount is used to produce bone paste, bone paste, or to extract calcium and collagen, etc., with extensive processing and low added value. The use of edible animal bones to produce nutritious bone-flavored seasonings (such as bone essence, broth, etc.) has become an effective way for high-value utilization of bone by-products. Through the efficient separation, extraction and subsequent processing of animal bones, the prot...

AI Technical Summary

Problems solved by technology

Because the traditional broth processing method is to boil a single animal bone such as chicken, pig, cow, sheep, fish bone and other raw materials, the nutritional content of the produced broth is not comprehensive enough, the flavor substances are relatively single, and the fresh flavor is insufficient. The effective way to solve the problem is to use compound animal bone raw materials, combined with efficient separation of nutrients and flavor substances, and through derivatization reactions to improve the nutrition and freshness of proteins, nucleotides, flavor amino acids, organic acids, peptides, etc. in the compound broth. Taste substance content

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