食用菌型全骨肉味调料加工技术  

Processing of Combination Dressing with Bone Meat and Mushroom

作　　者：刘达玉[1] 郑自立[1] 周琳[1] 孙杰 

机构地区：[1]成都大学生物工程学院,四川成都610106

出　　处：《农产品加工》2018年第1期25-27,共3页Farm Products Processing

摘　　要：以畜禽鲜骨高压蒸煮制备骨浓汤,骨渣及其骨髓、肉泥经过生物酶解后得到骨渣酶解液,再把碎骨油炸增香和超微粉碎制成香骨粉。酿造豆瓣酱炒制增香后,加入骨浓汤、香骨粉、骨渣酶解液、食用菌超微粉、美拉德反应基料及调味辛香料等,经过熬煮与美拉德反应,制成一种食用菌型全骨肉味调料。Bone broth was prepared with fresh bone, the enzymatic hydrolysis of osteolysis was obtained by the bone slag,bone marrow and the meat mud. And then, the broken bone was fried and crushed into flavoured powder. A kind of edible fungus type flavor seasoning was prepared through maillard reaction by adding broad bean paste, bone soup, bone residue enzymolysis,edible fungus ultramicro powder.

关 键 词：畜禽鲜骨 食用菌 复合调料 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]