Spicy mushroom meat flavor and preparation method therefor

Abstract

The present invention discloses a spicy mushroom meat flavor and a preparation method therefor, characterized in that, the flavor comprises the following ingredients in parts by weight: 560-600 parts of porcine bone, 12-14 parts of glucose, 8-10 parts of cysteine, 9-11 parts of thiamine, 13-15 parts of flammulina velutipe powder, 14-16 parts of hericium erinaceus powder, and 3-5 parts of roasted walnut powder, 4-8 parts of sesame oil, 2-4 parts of hordeum vulgare powder, 1-2 parts of aucklandia powder, 6-9 parts of capsicum powder, and 4-6 parts of cuminum cyminum. In the process of the present invention, the porcine bone is frozen first, so that the bone brittleness increases, and puffing is facilitated; and calcination performed on the puffed porcine bone transforms the porcine bone minerals into the active absorbable mineral ions, to facilitate uptake by the human body. The addition of flammulina velutipe and hericium erinaceus improves the nutritional value and the flavor and helps to increase the metabolism and eliminate fatigue; and the addition of the pepper and sesame oil improves the taste in food.

Description

technical field [0001] The invention belongs to the field of seasoning production and processing, and in particular relates to a spicy mushroom meat flavor essence and a preparation method thereof. Background technique [0002] Aroma is an important indicator of food flavor and has an important impact on food quality. The processing of modern food will lead to the loss of aroma components that produce food aroma, so that the aroma of processed food will be lost and weakened. In order to make up and improve the flavor of food and improve the quality of food, it is necessary to make up and enhance the lost flavor components of processed food, which requires adding food flavors to processed food. However, the meat flavors currently used are all artificially prepared using chemical raw materials. Although they also have a strong meat flavor, they cannot be compared with natural meat in terms of nutrition and taste. Some meat flavors prepared from pork, mutton, etc. are also po...

AI Technical Summary

Problems solved by technology

However, the meat flavors currently used are artificially blended with chemical raw materials. Although they also have a strong meat flavor, they cannot be compared with natural meat in terms of nutrition and taste.

Some meat flavors prepared from pork and mutton are also popular in the market now, but few use the by-products such as bones of livestock and poultry to prepare flavors.

[0003] China is a big consumer of meat products. Animals slaughtered every year produce a large number of bones. These bones are either boiled into soup or crushed to make feed. Because of this single processing method, these animal bones contain a large amount of trace elements and proteins. Such nutrients are not fully utilized, not only wasting resources, but also polluting the environment.