Clear soup type pig bone soup fine powder and preparation method thereof

Abstract

The invention relates to the technical field of food processing, and particularly discloses clear soup type pig bone soup fine powder and a preparation method thereof. The fine powder is prepared from 60-80 parts of pig bones, 5-20 parts of pigskin, 5-15 parts of fruits and vegetables, 2-5 parts of edible mushrooms, 1-2 parts of plant spices, 5-10 parts of table salt, 2-5 parts of white granulated sugar, 2-8 parts of maltodextrin, 1-3 parts of glucose, 2-3 parts of yeast extract, 0.1-0.5 part of I+G, 0.02-0.05 part of glycine, 0.05-0.1 part of L-cysteine, 0.1-0.2 part of thiamine, 0.3-0.4 part of compound biological enzyme and a proper amount of table vinegar. The fine powder has the characteristics of high calcium content, simple boiling process and no loss of nutrition and flavor.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a clear soup type pork bone broth powder and a preparation method thereof. Background technique [0002] Pig is also known as hog and dolphin. Because it is easy to raise and has the characteristics of thin bones, less tendons and more meat, it is the most commonly eaten meat. Pork is not beneficial for patients with yin deficiency and blood deficiency; however, if it is cooked properly, it can also become a "longevity medicine". Although pork is a daily food, it can be eaten by healthy people and people with diseases, but eating too much can make people feel fat and cause wind and phlegm, and eating too much or cold food can easily cause gastrointestinal fullness or abdominal distension and diarrhea. For fatty meat and lard, those suffering from high blood pressure or hemiplegia (stroke), those with weak stomach and cold, fat body, phlegm dampness, and persistent food ...

AI Technical Summary

Problems solved by technology

However, the pork bone soup in this patent uses a common cooking process, which is cumbersome and cannot withstand high-temperature cooking. If the cooking temperature is too high, the nutrition and flavor in the pork bone soup will be greatly lost. As a result, the color, mouthfeel and taste of the pork bone soup will be affected; at the same time, the pork bone soup can only be heated and boiled in restaurants or at home, and eaten now, which cannot meet the needs of the general population such as office workers and people who want to buy and eat. , more inconvenient to eat

[0005] Therefore, the existing pork bone soup has the problems of low calcium content, cumbersome cooking process and large loss of nutritional flavor.

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