CN110916102A - Solid compound seasoning and preparation method thereof - Google Patents
Solid compound seasoning and preparation method thereof Download PDFInfo
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- CN110916102A CN110916102A CN201911313944.3A CN201911313944A CN110916102A CN 110916102 A CN110916102 A CN 110916102A CN 201911313944 A CN201911313944 A CN 201911313944A CN 110916102 A CN110916102 A CN 110916102A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—Enzymes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
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Abstract
The invention discloses a solid compound seasoning, which comprises the following raw materials in parts by weight: the feed additive is prepared from fresh livestock and poultry bone and meat, corn oil, morchella esculenta, tricholoma matsutake, collybia albuminosa, polygonum orientale, coral fungus, low-sodium salt, trehalose, liquorice, dried orange peel, chrysanthemum, soybean, sesame, clove, star anise, fennel, dried ginger, pepper, cinnamon, mustard seed, pepper, fructus amomi and a preservative by material preparation, pretreatment, bone and meat treatment, hydrolysis and preparation. The solid compound seasoning is rich in various mineral substances and trace elements required by human bodies, and has an important regulating effect on human health.
Description
Technical Field
The invention belongs to the field of food, and particularly relates to a solid compound seasoning and a preparation method thereof.
Background
The compound seasoning is prepared by blending various basic seasonings according to a certain proportion under the guidance of a scientific seasoning theory, so that the seasoning meeting different seasoning requirements is obtained. The raw materials used in the method are various, and the commonly used raw materials mainly comprise salty agents, flavor enhancers, sweetening agents, yeast extracts, hydrolyzed animal and vegetable proteins, essences, spices, coloring agents, auxiliary agents and the like. The compound seasoning has more flavor components and complex taste, and the performance characteristics and the matching proportion of the flavor components determine the seasoning effect of the compound seasoning. The raw materials which are mixed together according to the compound formula present a unique flavor. Therefore, the compound seasoning is also a special seasoning with strong pertinence. The flavor characteristics of different dishes such as fish-flavor shredded pork, Mapo bean curd, roast beef, braised pork and the like can be shown by adding special compound seasonings.
With the rapid increase of economy, the desire of people for pursuing high-quality life is stronger and stronger, and the original single seasoning taking artificially synthesized substances as main components cannot meet the requirements of people. Pure natural flavors have an increasing share of the market under a major health pursuit. The invention aims to provide the solid compound seasoning taking natural raw materials as main components, which focuses on the natural and health and gives consideration to the taste.
Disclosure of Invention
Aiming at the defects in the prior art, the invention aims to provide a solid compound seasoning and a preparation method thereof, which have the advantages of effectively improving the delicate flavor of food materials and having the effects of nourishing and health care.
In order to achieve the purpose, the invention provides the following technical scheme:
a solid compound seasoning comprises the following raw materials in parts by weight:
40-50 parts of fresh livestock and poultry bone and meat, 8-9 parts of corn oil, 7-8 parts of morchella esculenta, 7-8 parts of tricholoma matsutake, 7-8 parts of termitomyces albuminosus, 7-8 parts of polygonum orientale, 7-8 parts of coral fungus, 5-6 parts of low sodium salt, 5-6 parts of trehalose, 2-3 parts of liquorice, 2-3 parts of dried orange peel, 2-3 parts of chrysanthemum, 7-8 parts of soybean, 0.5-1 part of sesame, 0.5-1 part of clove, 0.5-1 part of anise, 0.5-1 part of fennel, 0.5-1 part of dried ginger, 0.5-1 part of pepper, 0.5-1 part of cinnamon, 0.5-1 part of mustard seed, 0.5-1 part of pepper, 0.5-1 part of fructus amomi and 5-8 parts of preservative;
the fresh livestock and poultry bone and meat comprises at least one of pig bone, pork, beef bone, beef, sheep bone, mutton, donkey meat, donkey bone, chicken bone, duck meat and fish bone.
The invention is further configured to: the preservative is any one of sodium benzoate and potassium sorbate;
the invention is further configured to: the solid compound seasoning comprises the following raw materials in parts by weight:
45 parts of fresh livestock and poultry bone and meat, 9 parts of corn oil, 8 parts of morchella esculenta, 8 parts of tricholoma matsutake, 8 parts of termitomyces albuminosus, 8 parts of polygonum orientale, 8 parts of coral fungus, 6 parts of low-sodium salt, 6 parts of trehalose, 3 parts of liquorice, 3 parts of dried orange peel, 3 parts of chrysanthemum, 8 parts of soybean, 1 part of sesame, 1 part of clove, 01 parts of star anise, 1 part of fennel, 1 part of dried ginger, 1 part of pepper, 1 part of cinnamon, 1 part of mustard seed, 1 part of pepper, 1 part of fructus amomi and 1-2 parts of preservative.
Meanwhile, the invention also provides a preparation method of the solid compound seasoning, which comprises the following steps:
s1, preparing materials: preparing the raw materials according to the raw material composition of the solid compound seasoning;
s2 pretreatment: cleaning Morchella, Tricholoma matsutake, Collybia albuminosa, Phyllostachys nigripes and Corallium japonicum, crushing until the particle size is less than 10mm, cutting into pieces, adding water, steaming, cooling at room temperature, and filtering to obtain filtrate A;
crushing liquorice, dried orange peel, chrysanthemum, soybean, sesame, clove, star anise, fennel, dried ginger, pepper, cinnamon, mustard seed, pepper and fructus amomi until the particle size is less than 8mm for later use;
s3 bone and meat treatment: crushing fresh livestock and poultry bone and meat until the particle size is less than 8mm, adding water for cooking, cooling at room temperature, and filtering to obtain filtrate B;
s4 hydrolysis: mixing the filtrate A in the step S2 and the filtrate B in the step S3, hydrolyzing the obtained mixed filtrate by using protease, inactivating after the hydrolysis is finished, filtering out residues to obtain an extracting solution, freeze-drying to obtain an extract, and refrigerating for later use;
s5 preparation: mixing the extract obtained in the step S3 with corn oil, adding crushed liquorice, dried orange peel, chrysanthemum, soybean, sesame, clove, star anise, fennel, dried ginger, pepper, cinnamon, mustard seed, pepper and amomum villosum, uniformly mixing, heating and curing, adding a preservative, uniformly stirring, cooling, sealing and packaging.
The invention is further configured to: in the step S2, the cooking temperature is 70-80 ℃, and the time is 2-3 h;
the invention is further configured to: the cooking temperature in the step S2 is 85-90 ℃, and the time is 1-2 h;
the invention is further configured to: the adding amount of the protease in the step S4 is 0.5-0.8% of the weight of the fresh livestock and poultry bone and meat;
the invention is further configured to: in the step S4, the hydrolysis temperature is 40-50 ℃, the hydrolysis pH is 5.4-6.6, and the hydrolysis time is 3-6 h;
the invention is further configured to: in the step S4, the inactivation is performed by pasteurization.
In summary, the invention has the following advantages:
1. the solid compound seasoning mainly adopts the livestock and poultry bone and meat as the main raw material, the livestock and poultry bone and meat is crushed, the extraction of nutrient substances in the next step is facilitated, the nutrient substances in the livestock and poultry bone and meat are extracted by hot water, the nutrient substances such as protein and the like are extracted into soup, the soup is concentrated into high-concentration bone soup after separation, the extracted protein is decomposed into polypeptide and amino acid by using compound protease, then auxiliary materials are added for Maillard reaction, the seasoning substances with fragrant and delicious taste are generated, and the finished product is obtained by granulation, drying and packaging.
2. The solid compound seasoning provided by the invention is characterized in that functional substances of fungi such as morchella esculenta, tricholoma matsutake, collybia albuminosa, polygonum orientale and coral fungi are subjected to proteolysis and are effectively released, nonvolatile flavor substances such as amino acids, peptides and nucleotide compounds in the fungi are dissociated and are organically combined with spice in proportion and mutually supplemented, and the functionality, the taste and the flavor of the soy sauce are improved.
3. The solid compound seasoning provided by the invention has salty taste, and spice tastes of liquorice, dried orange peel, chrysanthemum, soybean, sesame, clove, anise, fennel, dried ginger, pepper, cinnamon, mustard seed, pepper, fructus amomi and the like, can be used as a simple and convenient seasoning with rich nutrition and simple use in the catering industry, can simultaneously replace solid edible salt, pepper, aniseed, cinnamon and the like, has low sodium content and fresh and concentrated taste, exists in an ionic form, is easy to absorb, is rich in various mineral substances and trace elements required by a human body, and has an important regulation effect on the health of the human body.
Detailed Description
The technical solutions of the present invention will be described clearly and completely below, and it should be apparent that the described embodiments are some, but not all, embodiments of the present invention.
Example 1
A solid compound seasoning comprises the following raw materials in parts by weight:
40 parts of fresh livestock and poultry bone and meat, 8 parts of corn oil, 7 parts of morchella esculenta, 7 parts of tricholoma matsutake, 7 parts of termitomyces albuminosus, 7 parts of polygonum orientale, 7 parts of coral fungus, 5 parts of low sodium salt, 5 parts of trehalose, 2 parts of liquorice, 2 parts of dried orange peel, 2 parts of chrysanthemum, 7 parts of soybean, 0.5 part of sesame, 0.5 part of clove, 0.5 part of anise, 0.5 part of fennel, 0.5 part of dried ginger, 0.5 part of pepper, 0.5 part of cinnamon, 0.5 part of mustard seed, 0.5 part of pepper, 0.5 part of fructus amomi and 1 part of sodium benzoate;
the fresh livestock and poultry bone and meat comprises at least one of pig bone, pork, beef bone, beef, sheep bone, mutton, donkey meat, donkey bone, chicken bone, duck meat and fish bone.
A preparation method of a solid compound seasoning comprises the following steps: :
s1, preparing materials: preparing the raw materials according to the raw material composition of the solid compound seasoning;
s2 pretreatment: cleaning Morchella, Tricholoma matsutake, Collybia albuminosa, Phyllostachys nigrospora and Corallium japonicum, crushing, cutting into pieces with particle size of less than 10mm, adding water, steaming at 70 deg.C for 2 hr, cooling at room temperature, and filtering to obtain filtrate A;
crushing liquorice, dried orange peel, chrysanthemum, soybean, sesame, clove, star anise, fennel, dried ginger, pepper, cinnamon, mustard seed, pepper and fructus amomi until the particle size is less than 8mm for later use;
s3 bone and meat treatment: crushing fresh livestock and poultry bone and meat until the particle size is less than 8mm, adding water for cooking at 85 ℃ for 1h, cooling at room temperature, and filtering to obtain filtrate B;
s4 hydrolysis: mixing the filtrate A in the step S2 with the filtrate B in the step S3, and hydrolyzing the obtained mixed filtrate by adopting protease, wherein the addition amount of the protease is 0.5 percent of the weight of the fresh livestock and poultry bone and meat, and the hydrolysis conditions are as follows: hydrolyzing at 40-45 deg.C, pH 5.4-6.6 for 3 hr, inactivating by pasteurization after hydrolysis, filtering to remove residue to obtain extractive solution, freeze drying to obtain extract, and refrigerating;
s5 preparation: mixing the extract obtained in the step S3 with corn oil, adding crushed liquorice, dried orange peel, chrysanthemum, soybean, sesame, clove, star anise, fennel, dried ginger, pepper, cinnamon, mustard seed, pepper and amomum villosum, uniformly mixing, heating and curing, adding a preservative, uniformly stirring, cooling, sealing and packaging.
Example 2
A solid compound seasoning comprises the following raw materials in parts by weight:
45 parts of fresh livestock and poultry bone and meat, 9 parts of corn oil, 8 parts of morchella esculenta, 8 parts of tricholoma matsutake, 8 parts of termitomyces albuminosus, 8 parts of polygonum orientale, 8 parts of coral fungus, 6 parts of low-sodium salt, 6 parts of trehalose, 3 parts of liquorice, 3 parts of dried orange peel, 3 parts of chrysanthemum, 8 parts of soybean, 1 part of sesame, 1 part of clove, 01 parts of star anise, 1 part of fennel, 1 part of dried ginger, 1 part of pepper, 1 part of cinnamon, 1 part of mustard seed, 1 part of pepper, 1 part of fructus amomi and 1 part of potassium sorbate.
A preparation method of a solid compound seasoning comprises the following steps: :
s1, preparing materials: preparing the raw materials according to the raw material composition of the solid compound seasoning;
s2 pretreatment: cleaning Morchella, Tricholoma matsutake, Collybia albuminosa, Phyllostachys nigrospora and Corallium japonicum, crushing, cutting into pieces with particle size of less than 10mm, adding water, steaming at 75 deg.C for 2.5 hr, cooling at room temperature, and filtering to obtain filtrate A;
crushing liquorice, dried orange peel, chrysanthemum, soybean, sesame, clove, star anise, fennel, dried ginger, pepper, cinnamon, mustard seed, pepper and fructus amomi until the particle size is less than 8mm for later use;
s3 bone and meat treatment: crushing fresh livestock and poultry bone and meat until the particle size is less than 8mm, adding water for cooking at 88 ℃ for 1.5h, cooling at room temperature, and filtering to obtain filtrate B;
s4 hydrolysis: mixing the filtrate A in the step S2 with the filtrate B in the step S3, and hydrolyzing the obtained mixed filtrate by adopting protease, wherein the addition amount of the protease is 0.7 percent of the weight of the fresh livestock and poultry bone and meat, and the hydrolysis conditions are as follows: hydrolyzing at 45-50 deg.C, pH 5.4-6.6 for 5 hr, inactivating by pasteurization after hydrolysis, filtering to remove residue to obtain extractive solution, freeze drying to obtain extract, and refrigerating;
s5 preparation: mixing the extract obtained in the step S3 with corn oil, adding crushed liquorice, dried orange peel, chrysanthemum, soybean, sesame, clove, star anise, fennel, dried ginger, pepper, cinnamon, mustard seed, pepper and amomum villosum, uniformly mixing, heating and curing, adding a preservative, uniformly stirring, cooling, sealing and packaging.
Example 3
A solid compound seasoning comprises the following raw materials in parts by weight:
45 parts of fresh livestock and poultry bone and meat, 8 parts of corn oil, 7 parts of morchella esculenta, 7 parts of tricholoma matsutake, 8 parts of termitomyces albuminosus, 7 parts of polygonum orientale, 7 parts of coral fungus, 5 parts of low-sodium salt, 6 parts of trehalose, 3 parts of liquorice, 2 parts of dried orange peel, 3 parts of chrysanthemum, 8 parts of soybean, 0.5 part of sesame, 0.5 part of clove, 1 part of anise, 0.5 part of fennel, 0.5 part of dried ginger, 1 part of pepper, 1 part of cinnamon, 1 part of mustard seed, 1 part of pepper, 1 part of fructus amomi and 2 parts of potassium sorbate;
the fresh livestock and poultry bone and meat comprises at least one of pig bone, pork, beef bone, beef, sheep bone, mutton, donkey meat, donkey bone, chicken bone, duck meat and fish bone.
A preparation method of a solid compound seasoning comprises the following steps: :
s1, preparing materials: preparing the raw materials according to the raw material composition of the solid compound seasoning;
s2 pretreatment: cleaning Morchella, Tricholoma matsutake, Collybia albuminosa, Phyllostachys nigrospora and Corallium japonicum, crushing until the particle size is less than 10mm, cutting into pieces, adding water, steaming at 75 deg.C for 2 hr, cooling at room temperature, and filtering to obtain filtrate A;
crushing liquorice, dried orange peel, chrysanthemum, soybean, sesame, clove, star anise, fennel, dried ginger, pepper, cinnamon, mustard seed, pepper and fructus amomi until the particle size is less than 8mm for later use;
s3 bone and meat treatment: crushing fresh livestock and poultry bone and meat until the particle size is less than 8mm, adding water for cooking at 90 ℃ for 2h, cooling at room temperature, and filtering to obtain filtrate B;
s4 hydrolysis: mixing the filtrate A in the step S2 with the filtrate B in the step S3, and hydrolyzing the obtained mixed filtrate by adopting protease, wherein the addition amount of the protease is 0.8 percent of the weight of the fresh livestock and poultry bone and meat, and the hydrolysis conditions are as follows: hydrolyzing at 45-50 deg.C, pH 5.4-6.6 for 6 hr, inactivating by pasteurization after hydrolysis, filtering to remove residue to obtain extractive solution, freeze drying to obtain extract, and refrigerating;
s5 preparation: mixing the extract obtained in the step S3 with corn oil, adding crushed liquorice, dried orange peel, chrysanthemum, soybean, sesame, clove, star anise, fennel, dried ginger, pepper, cinnamon, mustard seed, pepper and amomum villosum, uniformly mixing, heating and curing, adding a preservative, uniformly stirring, cooling, sealing and packaging.
3 samples obtained in examples 1 to 3 were placed in a 30 ℃ incubator and subjected to sensory test and physical and chemical test, respectively.
Sensory evaluation of the seasonings obtained in examples 1 to 3 gave the results shown in Table 1 below:
TABLE 1 sensory identification test
The seasoning prepared by the invention is powdery or granular, has dark gold color and luster, and has better selling phase; meanwhile, the taste, the fragrance and the taste are beautiful, the smell is pure, and no bad taste exists.
The seasonings obtained in examples 1 to 3 were subjected to physical and chemical tests, and the results shown in Table 2 below were obtained:
TABLE 2 physicochemical testing
The results show that the seasoning obtained by the invention has certain salinity, the product has no risk of exceeding the standard of heavy metal, and the seasoning is in accordance with the health and safety concept of people.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like made within the design concept of the present invention should be included in the scope of the present invention.
Claims (9)
1. The solid compound seasoning is characterized by comprising the following raw materials in parts by weight:
40-50 parts of fresh livestock and poultry bone and meat, 8-9 parts of corn oil, 7-8 parts of morchella esculenta, 7-8 parts of tricholoma matsutake, 7-8 parts of termitomyces albuminosus, 7-8 parts of polygonum orientale, 7-8 parts of coral fungus, 5-6 parts of low sodium salt, 5-6 parts of trehalose, 2-3 parts of liquorice, 2-3 parts of dried orange peel, 2-3 parts of chrysanthemum, 7-8 parts of soybean, 0.5-1 part of sesame, 0.5-1 part of clove, 0.5-1 part of anise, 0.5-1 part of fennel, 0.5-1 part of dried ginger, 0.5-1 part of pepper, 0.5-1 part of cinnamon, 0.5-1 part of mustard seed, 0.5-1 part of pepper, 0.5-1 part of fructus amomi and 5-8 parts of preservative;
the fresh livestock and poultry bone and meat comprises at least one of pig bone, pork, beef bone, beef, sheep bone, mutton, donkey meat, donkey bone, chicken bone, duck meat and fish bone.
2. A solid compound seasoning according to claim 1 wherein the preservative is any one of sodium benzoate and potassium sorbate.
3. The solid compound seasoning according to claim 1, wherein the solid compound seasoning comprises the following raw materials in parts by weight:
45 parts of fresh livestock and poultry bone and meat, 9 parts of corn oil, 8 parts of morchella esculenta, 8 parts of tricholoma matsutake, 8 parts of termitomyces albuminosus, 8 parts of polygonum orientale, 8 parts of coral fungus, 6 parts of low-sodium salt, 6 parts of trehalose, 3 parts of liquorice, 3 parts of dried orange peel, 3 parts of chrysanthemum, 8 parts of soybean, 1 part of sesame, 1 part of clove, 01 parts of star anise, 1 part of fennel, 1 part of dried ginger, 1 part of pepper, 1 part of cinnamon, 1 part of mustard seed, 1 part of pepper, 1 part of fructus amomi and 1-2 parts of preservative.
4. A method of preparing a solid compound seasoning as claimed in any of claims 1 to 3 comprising the steps of:
s1, preparing materials: preparing the raw materials according to the raw material composition of the solid compound seasoning;
s2 pretreatment: cleaning Morchella, Tricholoma matsutake, Collybia albuminosa, Phyllostachys nigripes and Corallium japonicum, crushing until the particle size is less than 10mm, cutting into pieces, adding water, steaming, cooling at room temperature, and filtering to obtain filtrate A;
crushing liquorice, dried orange peel, chrysanthemum, soybean, sesame, clove, star anise, fennel, dried ginger, pepper, cinnamon, mustard seed, pepper and fructus amomi until the particle size is less than 8mm for later use;
s3 bone and meat treatment: crushing fresh livestock and poultry bone and meat until the particle size is less than 8mm, adding water for cooking, cooling at room temperature, and filtering to obtain filtrate B;
s4 hydrolysis: mixing the filtrate A in the step S2 and the filtrate B in the step S3, hydrolyzing the obtained mixed filtrate by using protease, inactivating after the hydrolysis is finished, filtering out residues to obtain an extracting solution, freeze-drying to obtain an extract, and refrigerating for later use;
s5 preparation: mixing the extract obtained in the step S3 with corn oil, adding crushed liquorice, dried orange peel, chrysanthemum, soybean, sesame, clove, star anise, fennel, dried ginger, pepper, cinnamon, mustard seed, pepper and amomum villosum, uniformly mixing, heating and curing, adding a preservative, uniformly stirring, cooling, sealing and packaging.
5. The method for preparing a solid compound seasoning according to claim 4, wherein the cooking temperature in the step S2 is 70-80 ℃ and the cooking time is 2-3 h.
6. The method for preparing a solid compound seasoning according to claim 4, wherein the cooking temperature in the step S2 is 85 to 90 ℃ for 1 to 2 hours.
7. The preparation method of the solid compound seasoning as claimed in claim 4, wherein the protease is added in the step S4 in an amount of 0.5-0.8% by weight of the fresh livestock and poultry bone and meat.
8. The method for preparing a solid compound seasoning according to claim 4, wherein the hydrolysis temperature in the step S4 is 40 to 50 ℃, the hydrolysis pH is 5.4 to 6.6, and the hydrolysis time is 3 to 6 hours.
9. The method of preparing a solid compound seasoning as claimed in claim 4, wherein the inactivation in the step S4 is carried out by pasteurization.
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| CN201911313944.3A CN110916102A (en) | 2019-12-19 | 2019-12-19 | Solid compound seasoning and preparation method thereof |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105146486A (en) * | 2015-09-14 | 2015-12-16 | 徐州工程学院 | Fresh bone flavor paste of animals and preparation method of fresh bone flavor paste |
| CN106820062A (en) * | 2016-12-07 | 2017-06-13 | 安徽元贞川崎食品有限公司 | Liquid compound seasoning with regulation constitution function and preparation method thereof |
| CN107373575A (en) * | 2017-07-06 | 2017-11-24 | 安徽竞赛食品有限公司 | Fresh ossein flavoring and manufacture method |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105146486A (en) * | 2015-09-14 | 2015-12-16 | 徐州工程学院 | Fresh bone flavor paste of animals and preparation method of fresh bone flavor paste |
| CN106820062A (en) * | 2016-12-07 | 2017-06-13 | 安徽元贞川崎食品有限公司 | Liquid compound seasoning with regulation constitution function and preparation method thereof |
| CN107373575A (en) * | 2017-07-06 | 2017-11-24 | 安徽竞赛食品有限公司 | Fresh ossein flavoring and manufacture method |
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