CN105029346A - Pig bone flavor seasoning salt and preparation method thereof - Google Patents
Pig bone flavor seasoning salt and preparation method thereof Download PDFInfo
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- CN105029346A CN105029346A CN201510381890.XA CN201510381890A CN105029346A CN 105029346 A CN105029346 A CN 105029346A CN 201510381890 A CN201510381890 A CN 201510381890A CN 105029346 A CN105029346 A CN 105029346A
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- extract
- bone
- salt
- soup
- pig bone
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- 210000000988 bone and bone Anatomy 0.000 title claims abstract description 69
- 150000003839 salts Chemical class 0.000 title claims abstract description 50
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 34
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 24
- 235000019634 flavors Nutrition 0.000 title claims abstract description 24
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 235000014347 soups Nutrition 0.000 claims abstract description 45
- 239000000843 powder Substances 0.000 claims abstract description 27
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 16
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 16
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 16
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 11
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 11
- 229940072117 fennel extract Drugs 0.000 claims abstract description 11
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 6
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 6
- 238000000605 extraction Methods 0.000 claims abstract description 6
- 235000008397 ginger Nutrition 0.000 claims abstract description 6
- 244000291564 Allium cepa Species 0.000 claims abstract 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 20
- 239000010775 animal oil Substances 0.000 claims description 15
- 238000000926 separation method Methods 0.000 claims description 15
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 10
- 235000021511 Cinnamomum cassia Nutrition 0.000 claims description 10
- 240000006927 Foeniculum vulgare Species 0.000 claims description 10
- 235000002782 Foeniculum vulgare var dulce Nutrition 0.000 claims description 10
- 229940045955 star anise extract Drugs 0.000 claims description 10
- 230000001954 sterilising effect Effects 0.000 claims description 10
- 238000004659 sterilization and disinfection Methods 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 6
- 239000007787 solid Substances 0.000 claims description 6
- 238000005507 spraying Methods 0.000 claims description 6
- 208000010392 Bone Fractures Diseases 0.000 claims description 5
- 239000008280 blood Substances 0.000 claims description 5
- 210000004369 blood Anatomy 0.000 claims description 5
- 238000005119 centrifugation Methods 0.000 claims description 5
- 239000012141 concentrate Substances 0.000 claims description 5
- 239000003651 drinking water Substances 0.000 claims description 5
- 235000020188 drinking water Nutrition 0.000 claims description 5
- 230000001804 emulsifying effect Effects 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 5
- 229940116257 pepper extract Drugs 0.000 claims description 5
- 235000015277 pork Nutrition 0.000 claims description 5
- 230000003068 static effect Effects 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 150000001413 amino acids Chemical class 0.000 abstract description 2
- 239000000463 material Substances 0.000 abstract description 2
- 239000002773 nucleotide Substances 0.000 abstract description 2
- 125000003729 nucleotide group Chemical group 0.000 abstract description 2
- 229920001184 polypeptide Polymers 0.000 abstract description 2
- 102000004196 processed proteins & peptides Human genes 0.000 abstract description 2
- 108090000765 processed proteins & peptides Proteins 0.000 abstract description 2
- 235000007265 Myrrhis odorata Nutrition 0.000 abstract 1
- 240000004760 Pimpinella anisum Species 0.000 abstract 1
- 235000012550 Pimpinella anisum Nutrition 0.000 abstract 1
- 229940021973 bay leaf extract Drugs 0.000 abstract 1
- 238000009833 condensation Methods 0.000 abstract 1
- 230000005494 condensation Effects 0.000 abstract 1
- 238000001914 filtration Methods 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 239000001883 pimenta racemosa mill. fruit leaf extract Substances 0.000 abstract 1
- 235000020744 piper nigrum extract Nutrition 0.000 abstract 1
- 238000001694 spray drying Methods 0.000 abstract 1
- 241000234282 Allium Species 0.000 description 8
- 230000000694 effects Effects 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- -1 ossein Chemical class 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a pig bone flavor seasoning salt and a preparation method thereof. The seasoning salt is composed of the following components in parts by weight: 60 to 80 parts of salt, 15 to 25 parts of pig bone soup extract, 5 to 10 parts of maltodextrin, 0.2 to 2 parts of scallion powder, 0.2 to 3 parts of ginger powder, 0.01 to 0.03 part of anise extract, 0.01 to 0.02 part of cassia extract, 0.01 to 0.02 part of bay leaf extract, 0.01 to 0.02 part of fennel extract, and 0.01 to 0.02 part of black pepper extract. The seasoning salt is developed on the basis of traditional formula and modern biological technology. The high-purity pig bone extract is prepared through high-tech steps of high-temperature extraction, filtration, condensation, and spray-drying, and is rich in multiple flavoring materials such as ossein, polypeptide, natural nucleotide, natural amino acid, and the like. The seasoning salt has a rich soup-stock flavor and is rich in nutrients.
Description
Technical field
The present invention relates generally to boar bone local flavor seasoning salt and preparation method thereof, belongs to edible salt (seasoning salt) field.
Technical background
Seasoning salt is carrier with edible salt, adds a certain amount of the animals and plants auxiliary material, the additive that meet food hygiene index, the serial solid seasoning that the taste of fine finishining is different.Seasoning salt belongs to salt category, by integrated use multi-condiment means, makes it have the effect similar with flavoring, is the important edible salt kind that salt distributors ensure salt product sales volume, strengthen occupation rate of market, improve product profit.
At present, market seasoning salt kind is main demand with seasoning, and selling point is single.Bone soup local flavor seasoning salt increases fresh, the seasoning function that thickens simultaneously having, and also have effect of nutrition, nourishing, selling point is more outstanding." Diet cures more than the doctors, the would be better U.S. soup of cuisines." among U.S. soup, again with bone soup for chief.Bone soup is nutritious because of it, and soup matter is tasty and refreshing, nourishing the stomach tonifying spleen, happy feelings of body-building and well-known.Bone soup is all regarded as delicacies on table by the countries and regions of nearly all hobby cuisines in the world.
Accelerate with rhythm of life, family bone method for preparing soup, time and effort consuming, consumer requires more and more higher to the convenience of seasoning, obtains by less seasoning program a kind of direction that better seasoning effect is existing market demand.Bone soup local flavor seasoning salt can meet this market demand.
Summary of the invention
The invention provides boar bone local flavor seasoning salt and preparation method thereof.
The present invention is achieved by the following technical solutions:
One boar bone local flavor seasoning salt, it is made up of the raw material of following weight parts:
Salt 60 ?80 parts, pig bone made soup extract 15 ?25 parts, maltodextrin 5 ?10 parts, green onion powder 0.2 ?2 parts, ginger powder 0.2 ?3 parts, star anise extract 0.01 ?0.03 part, cinnamomum cassia extract 0.01 ?0.02 part, Herba Pelargonii Graveolentis extract 0.01 ?0.02 part, sweet fennel extract 0.01 ?0.02 part, Fructus piperis nigrum extract 0.01 ?0.02 part.
The wherein peculiar collocation of selecting as pig bone local flavor seasoning salt of Fructus piperis nigrum extract, its select to control with addition is merge, coordinate, the local flavor of improving product entirety.
The preparation method of described pig bone local flavor seasoning salt, comprises the following steps:
(1) pig bone is cleaned through clear water, is pulverized (about 10cm fritter), cold water soak 20min, make in bone blood water leaking-in, by broken bone and pork, drinking water according to the mass ratio of 10:1:30, in the extraction equipment closed, extracting 2-6 hour is carried out under pressure 0.25MPa, temperature 120 DEG C of conditions, then adopt static separation circuit to carry out Separation of Solid and Liquid, adopt centrifugation mode to carry out oily soup separation, be separated to obtain bone soup and animal oil.
(2) bone soup Vacuum Concentration work is to water content 30%, adds isolated animal oil in (1), by the mass ratio of bone soup concentrate, animal oil, salt 28:8.5:5, carry out intensification to stir, when temperature is elevated to 95 DEG C, keep 30min, carry out sterilization.
(3), after sterilization terminates, enter homogenizer and carry out emulsifying homogeneous under pressure 20MPa, temperature 60 C process conditions.
(4) homogeneous carries out spraying dry after completing, and according to the mass ratio mix maltodextrin of 3:2, obtains pig bone made soup extract powder.
(5) pig bone made soup extract powder, salt, maltodextrin, green onion powder, Jiang Fen, star anise extract, cinnamomum cassia extract, Herba Pelargonii Graveolentis extract, sweet fennel extract, pepper extract are puddled evenly, obtain pig bone local flavor seasoning salt.
Advantage of the present invention is:
Pig bone local flavor seasoning salt selects first-class natural fresh pig bone to be raw material, adopt the method that conventional formulation and modern biotechnology combine, extract through high temperature, filter, high-tech is refining forms highly purified pig bone extract for concentrated, spraying dry etc., be rich in the multiple taste compounds such as ossein, polypeptide, natural nucleotide, natural amino acid, there is strong soup-stock local flavor, be rich in nutrition.
Detailed description of the invention
Embodiment 1
One boar bone local flavor seasoning salt, it is made up of the raw material of following weight parts (kilogram):
Salt 60, pig bone made soup extract 25, maltodextrin 5, green onion powder 2, ginger powder 0.2, star anise extract 0.03, cinnamomum cassia extract 0.01, Herba Pelargonii Graveolentis extract 0.02, sweet fennel extract 0.01, Fructus piperis nigrum extract 0.02.
Preparation method, is characterized in that comprising the following steps:
(1) pig bone is cleaned through clear water, is pulverized (about 10cm fritter), cold water soak 20min, make in bone blood water leaking-in, by broken bone and pork, drinking water according to the mass ratio of 10:1:30, in the extraction equipment closed, extracting 2-6 hour is carried out under pressure 0.25MPa, temperature 120 DEG C of conditions, then adopt static separation circuit to carry out Separation of Solid and Liquid, adopt centrifugation mode to carry out oily soup separation, be separated to obtain bone soup and animal oil.
(2) bone soup Vacuum Concentration work is to water content 30%, adds isolated animal oil in (1), by the mass ratio of bone soup concentrate, animal oil, salt 28:8.5:5, carry out intensification to stir, when temperature is elevated to 95 DEG C, keep 30min, carry out sterilization.
(3), after sterilization terminates, enter homogenizer and carry out emulsifying homogeneous under pressure 20MPa, temperature 60 C process conditions.
(4) homogeneous carries out spraying dry after completing, and according to the mass ratio mix maltodextrin of 3:2, obtains pig bone made soup extract powder.
(5) pig bone made soup extract powder, salt, maltodextrin, green onion powder, Jiang Fen, star anise extract, cinnamomum cassia extract, Herba Pelargonii Graveolentis extract, sweet fennel extract, pepper extract are puddled evenly with suitable weight portion, obtain pig bone local flavor seasoning salt.
Embodiment 2
One boar bone local flavor seasoning salt, it is made up of the raw material of following weight parts (kilogram):
Salt 80, pig bone made soup extract 15, maltodextrin 10, green onion powder 0.2, ginger powder 3, star anise extract 0.01, cinnamomum cassia extract 0.02, Herba Pelargonii Graveolentis extract 0.01, sweet fennel extract 0.02, Fructus piperis nigrum extract 0.01.
Preparation method, is characterized in that comprising the following steps:
(1) pig bone is cleaned through clear water, is pulverized (about 10cm fritter), cold water soak 20min, make in bone blood water leaking-in, by broken bone and pork, drinking water according to the mass ratio of 10:1:30, in the extraction equipment closed, extracting 2-6 hour is carried out under pressure 0.25MPa, temperature 120 DEG C of conditions, then adopt static separation circuit to carry out Separation of Solid and Liquid, adopt centrifugation mode to carry out oily soup separation, be separated to obtain bone soup and animal oil.
(2) bone soup Vacuum Concentration work is to water content 30%, adds isolated animal oil in (1), by the mass ratio of bone soup concentrate, animal oil, salt 28:8.5:5, carry out intensification to stir, when temperature is elevated to 95 DEG C, keep 30min, carry out sterilization.
(3), after sterilization terminates, enter homogenizer and carry out emulsifying homogeneous under pressure 20MPa, temperature 60 C process conditions.
(4) homogeneous carries out spraying dry after completing, and according to the mass ratio mix maltodextrin of 3:2, obtains pig bone made soup extract powder.
(5) pig bone made soup extract powder, salt, maltodextrin, green onion powder, Jiang Fen, star anise extract, cinnamomum cassia extract, Herba Pelargonii Graveolentis extract, sweet fennel extract, pepper extract are puddled evenly with suitable weight portion, obtain pig bone local flavor seasoning salt.
Embodiment 3
One boar bone local flavor seasoning salt, it is made up of the raw material of following weight parts (kilogram):
Salt 70, pig bone made soup extract 20, maltodextrin 8, green onion powder 1, ginger powder 1, star anise extract 0.02, cinnamomum cassia extract 0.015, Herba Pelargonii Graveolentis extract 0.015, sweet fennel extract 0.015, Fructus piperis nigrum extract 0.015.
Preparation method, is characterized in that comprising the following steps:
(1) pig bone is cleaned through clear water, is pulverized (about 10cm fritter), cold water soak 20min, make in bone blood water leaking-in, by broken bone and pork, drinking water according to the mass ratio of 10:1:30, in the extraction equipment closed, extracting 2-6 hour is carried out under pressure 0.25MPa, temperature 120 DEG C of conditions, then adopt static separation circuit to carry out Separation of Solid and Liquid, adopt centrifugation mode to carry out oily soup separation, be separated to obtain bone soup and animal oil.
(2) bone soup Vacuum Concentration work is to water content 30%, adds isolated animal oil in (1), by the mass ratio of bone soup concentrate, animal oil, salt 28:8.5:5, carry out intensification to stir, when temperature is elevated to 95 DEG C, keep 30min, carry out sterilization.
(3), after sterilization terminates, enter homogenizer and carry out emulsifying homogeneous under pressure 20MPa, temperature 60 C process conditions.
(4) homogeneous carries out spraying dry after completing, and according to the mass ratio mix maltodextrin of 3:2, obtains pig bone made soup extract powder.
(5) pig bone made soup extract powder, salt, maltodextrin, green onion powder, Jiang Fen, star anise extract, cinnamomum cassia extract, Herba Pelargonii Graveolentis extract, sweet fennel extract, pepper extract are puddled evenly with suitable weight portion, obtain pig bone local flavor seasoning salt.
Claims (2)
1. a boar bone local flavor seasoning salt, is characterized in that it is made up of the raw material of following portions by weight:
Salt 60-80 part, pig bone made soup extract 15-25 part, maltodextrin 5-10 part, green onion powder 0.2-2 part, ginger powder 0.2-3 part, star anise extract 0.01-0.03 part, cinnamomum cassia extract 0.01-0.02 part, Herba Pelargonii Graveolentis extract 0.01-0.02 part, sweet fennel extract 0.01-0.02 part, Fructus piperis nigrum extract 0.01-0.02 part.
2. the preparation method of pig bone local flavor seasoning salt as claimed in claim 1, is characterized in that comprising the following steps:
(1) pig bone through clear water clean, pulverize, cold water soak 20min, make in bone blood water leaking-in, by broken bone and pork, drinking water according to the mass ratio of 10:1:30, in the extraction equipment closed, extracting 2-6 hour is carried out under pressure 0.25MPa, temperature 120 DEG C of conditions, then adopt static separation circuit to carry out Separation of Solid and Liquid, adopt centrifugation mode to carry out oily soup separation, be separated to obtain bone soup and animal oil;
(2) bone soup Vacuum Concentration work is to water content 30%, adds isolated animal oil in step (1), by the mass ratio of bone soup concentrate, animal oil, salt 28:8.5:5, carry out intensification to stir, when temperature is elevated to 95 DEG C, keep 30min, carry out sterilization;
(3), after sterilization terminates, enter homogenizer and carry out emulsifying homogeneous under pressure 20MPa, temperature 60 C process conditions;
(4) homogeneous carries out spraying dry after completing, and according to the mass ratio mix maltodextrin of 3:2, obtains pig bone made soup extract powder;
(5) pig bone made soup extract powder, salt, maltodextrin, green onion powder, Jiang Fen, star anise extract, cinnamomum cassia extract, Herba Pelargonii Graveolentis extract, sweet fennel extract, pepper extract are puddled evenly, obtain pig bone local flavor seasoning salt.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510381890.XA CN105029346A (en) | 2015-07-02 | 2015-07-02 | Pig bone flavor seasoning salt and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510381890.XA CN105029346A (en) | 2015-07-02 | 2015-07-02 | Pig bone flavor seasoning salt and preparation method thereof |
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| Publication Number | Publication Date |
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| CN105029346A true CN105029346A (en) | 2015-11-11 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201510381890.XA Pending CN105029346A (en) | 2015-07-02 | 2015-07-02 | Pig bone flavor seasoning salt and preparation method thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105475965A (en) * | 2015-12-05 | 2016-04-13 | 中盐榆林盐化有限公司 | Biological health care salt and preparation method thereof |
| CN106262667A (en) * | 2016-08-02 | 2017-01-04 | 中盐工程技术研究院有限公司 | A kind of Pericarpium Zanthoxyli local flavor seasoning salt |
| CN112790359A (en) * | 2020-12-31 | 2021-05-14 | 浙江省农业科学院 | Clear soup type pig bone soup fine powder and preparation method thereof |
| CN112790358A (en) * | 2020-12-31 | 2021-05-14 | 浙江省农业科学院 | White soup type pig bone soup fine powder and preparation method thereof |
| CN113243508A (en) * | 2021-06-22 | 2021-08-13 | 广州味滋美食品有限公司 | Processing technology of instant bone meal and prepared bone meal |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR910004350B1 (en) * | 1989-09-21 | 1991-06-26 | 제일제당 주식회사 | Process making of seasonings |
| CN1849922A (en) * | 2006-05-23 | 2006-10-25 | 大连础明生物科技有限公司 | Seasoning riched in full-valence animal bone powder |
| CN101258919A (en) * | 2008-04-21 | 2008-09-10 | 河南省正龙食品有限公司 | Instant noodles seasoning powder material |
| CN102048111A (en) * | 2009-11-03 | 2011-05-11 | 天津市兰氏调味品有限公司 | Porcine ossein |
| CN102648768A (en) * | 2012-05-16 | 2012-08-29 | 中国农业科学院农产品加工研究所 | Coproduction method of pig bone soup stock, pig bone oil and pig bone extract |
-
2015
- 2015-07-02 CN CN201510381890.XA patent/CN105029346A/en active Pending
Patent Citations (5)
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|---|---|---|---|---|
| KR910004350B1 (en) * | 1989-09-21 | 1991-06-26 | 제일제당 주식회사 | Process making of seasonings |
| CN1849922A (en) * | 2006-05-23 | 2006-10-25 | 大连础明生物科技有限公司 | Seasoning riched in full-valence animal bone powder |
| CN101258919A (en) * | 2008-04-21 | 2008-09-10 | 河南省正龙食品有限公司 | Instant noodles seasoning powder material |
| CN102048111A (en) * | 2009-11-03 | 2011-05-11 | 天津市兰氏调味品有限公司 | Porcine ossein |
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| Title |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105475965A (en) * | 2015-12-05 | 2016-04-13 | 中盐榆林盐化有限公司 | Biological health care salt and preparation method thereof |
| CN106262667A (en) * | 2016-08-02 | 2017-01-04 | 中盐工程技术研究院有限公司 | A kind of Pericarpium Zanthoxyli local flavor seasoning salt |
| CN112790359A (en) * | 2020-12-31 | 2021-05-14 | 浙江省农业科学院 | Clear soup type pig bone soup fine powder and preparation method thereof |
| CN112790358A (en) * | 2020-12-31 | 2021-05-14 | 浙江省农业科学院 | White soup type pig bone soup fine powder and preparation method thereof |
| CN113243508A (en) * | 2021-06-22 | 2021-08-13 | 广州味滋美食品有限公司 | Processing technology of instant bone meal and prepared bone meal |
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