CN102048111A - Porcine ossein - Google Patents
Porcine ossein Download PDFInfo
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- CN102048111A CN102048111A CN2009100711089A CN200910071108A CN102048111A CN 102048111 A CN102048111 A CN 102048111A CN 2009100711089 A CN2009100711089 A CN 2009100711089A CN 200910071108 A CN200910071108 A CN 200910071108A CN 102048111 A CN102048111 A CN 102048111A
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- jin
- pork
- ossein
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- reactant
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Abstract
The invention relates to porcine ossein, which comprises the following components in part by weight: 30 to 60 parts of salt, 15 to 25 parts of starch, 30 to 40 parts of disodium inosinate and disodium guanylate (I+G) monosodium glutamate, 8 to 12 parts of glucose and 2 to 4 parts of pork reactant. The porcine ossein has the advantages that: the seasoning produced by the pork reactant and the glucose serving as main raw materials has unique flavor, good mouthfeel and rich nutrition, and can meet the nutritional requirement of human bodies.
Description
Technical field:
The invention belongs to food technology field, particularly a boar ossein.
Background technology:
Flavouring is a kind of widely used food additives, and except paying attention to its seasoning taste, people pay attention to its nutritional labeling more.The pig bone contains the nutriment that multiple human body such as rich in protein, calcium, phosphorus needs, and comprises 18 seed amino acids of eight seed amino acids of needed by human, to strengthening people's physique, promotes that upgrowth and development of children has important effect.It is edible that present pig bone boils soup for people, and most of bone has all gone out of use, and is very unfortunate.Sell in the market gourmet powder have only monosodium glutamate, chickens' extract, mushroom essence, vegetables essence etc., therefore, it is very necessary fully developing pig bone resource.
Summary of the invention:
Purpose of the present invention just is to provide a boar ossein to make full use of pig bone resource as flavouring, satisfies the human nutrition needs.
Technical scheme of the present invention is: a boar ossein is characterized in that: its component and parts by weight are: salt 30-60 part, starch 15-25 part, I+G monosodium glutamate 30-40 part, glucose 8-12 part, pork reactant 2-4 part.
Can also add in the said components: 0.03 part in asccharin, 0.01 part of sunset yellow, 0.5 part in ginger powder, 0.5 part in garlic powder, 0.8 part of leavening agent.
Above-mentioned pork reactant is made pork through Maillard reaction.
Advantage of the present invention is: the present invention is to be the flavouring that main material production goes out with pork reactant and glucose, and its unique flavor, mouthfeel are good, nutritious, can satisfy the human nutrition needs.
The specific embodiment:
1: one boar ossein of embodiment, its component and weight are: 30 jin of salt, 15 jin of starch, 30 jin of I+G monosodium glutamates, 8 jin of glucose, 2 jin of pork reactants, 0.03 jin in asccharin, 0.01 jin of sunset yellow, 0.5 jin in ginger powder, 0.5 jin in garlic powder, 0.8 jin of leavening agent.Above-mentioned pork reactant is made pork through Maillard reaction.
2: one boar ossein of embodiment, its component and weight are: 60 jin of salt, 25 jin of starch, 40 jin of I+G monosodium glutamates, 12 jin of glucose, 4 jin of pork reactants, 0.03 jin in asccharin, 0.01 jin of sunset yellow, 0.5 jin in ginger powder, 0.5 jin in garlic powder, 0.8 jin of leavening agent.
Above-mentioned pork reactant is made pork through Maillard reaction.
3: one boar ossein of embodiment, its component and weight are: 45 jin of salt, 20 jin of starch, 35 jin of I+G monosodium glutamates, 10 jin of glucose, 3 jin of pork reactants, 0.03 jin in asccharin, 0.01 jin of sunset yellow, 0.5 jin in ginger powder, 0.5 jin in garlic powder, 0.8 jin of leavening agent.
Above-mentioned pork reactant is made pork through Maillard reaction.
Claims (3)
1. a boar ossein, it is characterized in that: its component and parts by weight are: salt 30-60 part, starch 15-25 part, I+G monosodium glutamate 30-40 part, glucose 8-12 part, pork reactant 2-4 part.
2. pig ossein according to claim 1 is characterized in that: can also add in the said components: 0.03 part in asccharin, 0.01 part of sunset yellow, 0.5 part in ginger powder, 0.5 part in garlic powder, 0.8 part of leavening agent.
3. pig ossein according to claim 1 is characterized in that: above-mentioned pork reactant is made pork through Maillard reaction.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009100711089A CN102048111A (en) | 2009-11-03 | 2009-11-03 | Porcine ossein |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009100711089A CN102048111A (en) | 2009-11-03 | 2009-11-03 | Porcine ossein |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102048111A true CN102048111A (en) | 2011-05-11 |
Family
ID=43953179
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2009100711089A Pending CN102048111A (en) | 2009-11-03 | 2009-11-03 | Porcine ossein |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102048111A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105029346A (en) * | 2015-07-02 | 2015-11-11 | 中盐工程技术研究院有限公司 | Pig bone flavor seasoning salt and preparation method thereof |
| CN107581574A (en) * | 2017-07-27 | 2018-01-16 | 林梁奇 | A kind of pig bone monosodium glutamate and preparation method thereof |
-
2009
- 2009-11-03 CN CN2009100711089A patent/CN102048111A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105029346A (en) * | 2015-07-02 | 2015-11-11 | 中盐工程技术研究院有限公司 | Pig bone flavor seasoning salt and preparation method thereof |
| CN107581574A (en) * | 2017-07-27 | 2018-01-16 | 林梁奇 | A kind of pig bone monosodium glutamate and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20110511 |