Preserved egg and minced pork flavor cream and preparation method thereof

[0032] A kind of preserved egg and lean meat flavor paste, its composition and parts by weight are as follows:

[0033] 70 parts of preserved egg lean meat enzymatic hydrolysis solution, 5 parts of vinegar, 3 parts of soy sauce, 2 parts of salt, 5 parts of glucose, 4 parts of white sugar, 4 parts of monosodium glutamate, 3 parts of amino acid, 2 parts of yeast extract, 5 parts of corn starch.

[0034] Wherein, the amino acid includes a combination of DL-methionine, L-proline, L-lysine, glycine, L-alanine, and L-cysteine, and the mass ratio is 2:2:1:0.5 :1:1.

[0035] Wherein, the preparation method of described preserved egg lean meat enzymolysis solution comprises the following steps:

[0036] (1) Raw material pretreatment: select qualified self-made lead-free preserved eggs, shell fresh preserved eggs, mix preserved eggs: preserved duck eggs: preserved goose eggs in a weight ratio of 2:4:1, add 10 times the mass of water, put Add colloid and grind it into a slurry, and the...

[0045] A kind of preserved egg and lean meat flavor paste, its composition and parts by weight are as follows:

[0046] 60-80 parts of preserved egg lean meat enzymatic hydrolysis solution, 3-8 parts of vinegar, 2-5 parts of soy sauce, 2-4 parts of table salt, 2-6 parts of glucose, 2-4 parts of white sugar, 4-8 parts of monosodium glutamate, 1 part of amino acid -3 parts, yeast extract 2-3 parts, corn starch 5-10 parts.

[0047] Preferably, the amino acid comprises a composition of DL-methionine, L-proline, and L-lysine, and the mass ratio of the three is 2:2:1, and also includes glycine, L-alanine, L- -Two or more of cysteine.

[0048] Preferably, the preparation steps of the preserved egg lean meat enzymatic hydrolyzate are as follows:

[0049] ⑴Raw material pretreatment: Select qualified self-made lead-free preserved eggs, shell fresh preserved eggs, mix preserved eggs: preserved duck eggs: preserved goose eggs in a weight ratio of 2:4:1, add 6-10 times the quality of wat...