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Processing method of semi-reaction flavor

A processing method and semi-reaction technology, applied in the fields of application, food preparation, food science, etc., can solve the problems of product cost waste, reaction change of taste, volatile, etc., to reduce direct costs, solve poor results, and increase product nutrition. Effect

Active Publication Date: 2010-04-21
FUSHUN DUFENGXUAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the current spices used for heating food, especially meat food, baked food, puffed food, fried food, etc., many spices cannot withstand high temperature, mainly because they are easy to volatilize or further react to change taste, which not only causes waste of product cost, but also fails to achieve Effect

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0023] (1) Paste solution

[0024] (1) Decomposition: add 100kg of cured bone dregs, add 20kg of water, adjust the pH value to 10-13 by adding alkali, and adjust the temperature to 80°C-130°C, chicken bones for 1-3 hours; pig and sheep bones for 2-4 hours; Bone for 3-6 hours; make sure to decompose completely, and get about 100kg of soup. In addition, the time can also be appropriately extended or shortened according to the size of the bone particles.

[0025] (2) Neutralization: add acid to adjust the pH to 6.0-8.5.

[0026] (3) Homogenization: Homogenize the adjusted raw materials.

[0027] (4) Preparation of Maillard reaction spices.

[0028] (5) Deployment: Add 5kg of Maillard reaction spices, 3kg of top flavor essence, 10kg of salt, 5kg of preservatives, colloids and fillers, etc. to the homogenized raw materials, and mix well.

[0029] (6) Homogenization: Homogenize the adjusted raw materials.

[0030] (7) Packaging.

[0031] (2) Paste solution

[0032] (1) Decomp...

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PUM

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Abstract

The present invention discloses production process of semi-reacted perfume. The semi-reacted perfume is produced with bone resolvent 100 weight portions, Maillard reaction perfume 5-100 weight portions, essence 0.1-3 weight portions, salt 1-10 weight portions, and preservative, gelatin and stuffing 0-5 weight portions. The production process includes the following steps: 1. mixing the said materials in a blending tank; 2. homogenizing; and 3. packing. The semi-reacted perfume has rich peptides and calcium, good seasoning effect and lowered production cost.

Description

1. Technical field [0001] The invention belongs to the technical field of food and food accessories, and in particular relates to a processing method of edible spices. 2. Background technology [0002] We know that bones are rich in protein, fat, calcium, phosphorus and other nutrients. At the same time, we also know that the total amount of bone resources in China is extremely large, and it is a resource pool that is not well utilized. [0003] The current food flavoring products are essentially divided into the following categories: natural extraction type, chemical synthesis type, Maillard reaction type, etc.; from the dosage form, there are liquid, paste and powder. In the current spices used for heating food, especially meat food, baked food, puffed food, fried food, etc., many spices cannot withstand high temperature, mainly because they are easy to volatilize or further react to change taste, which not only causes waste of product cost, but also fails to achieve Eff...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/22A23L1/221A23L1/226A23L1/29A23L1/312A23L1/03A23L27/00A23L13/20A23L27/10A23L27/20A23L29/00A23L33/00
Inventor 赵君哲
Owner FUSHUN DUFENGXUAN FOOD