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Preparation method of natural meat flavor essence

A meat flavor, natural technology, applied in the field of preparing natural meat flavor, can solve the problems of insufficient meat texture and mellow feeling, lack of natural feeling, prone to layering, etc., so as to improve meat texture and mellow feeling, and promote sustainable development. The effect of developing and enhancing economic value

Inactive Publication Date: 2009-03-25
天津双星食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, most domestic meat flavors are artificially blended with various chemical monomer raw materials. The aroma quality is poor, the stability is not good, the natural feeling is not enough, the fragrance retention time is short, the aroma is not round and full, and the meat texture and mellowness are not enough. , and the product is not resistant to high temperature, prone to delamination

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Take 1000 grams of fresh pork bones, grind them into mud with a pulverizer, put them into a high-pressure reaction kettle, add 1000 grams of water, heat up to 120 ° C for cooking, and keep warm for 2 hours. Cool down to 55°C,

[0021] Add 2 grams of neutral protease and 2 grams of papain into the reaction kettle, heat and control the temperature to 55°C, and start enzymatic hydrolysis for 3 hours. The pig bone enzymatic hydrolyzate was obtained for subsequent use.

[0022] Take pig bone enzymatic hydrolyzate 100kg, glucose 10kg, xylose 4kg, glycine 4kg, alanine 4kg, cysteine ​​hydrochloride 10kg, VB 1 5kg, 50kg of HVP liquid, 5kg of pork bone oil, and 20kg of water are put into the reactor, and the pH value is adjusted to 5.5 with 30% NaOH solution, and the temperature is raised to 110°C to start the Maillard reaction, and the reaction time is 1 hour. After the reaction is finished, filter with a 40-mesh sieve to remove impurities, and the obtained filtrate is the nat...

Embodiment 2

[0025] Take 1000 grams of fresh beef bones, grind them into mud with a pulverizer, put them into a high-pressure reaction kettle, add 1000 grams of water, heat up to 130 ° C for cooking, and keep warm for 2 hours. Cool down to 55°C, add 4 grams of neutral protease and 2 grams of papain into the reaction kettle, mix well, control the temperature at 55°C, and carry out enzymatic hydrolysis for 4 hours. Obtain the bovine bone enzymatic hydrolyzate for subsequent use.

[0026] Take 100kg of bovine bone enzymatic hydrolyzate, add 10kg of glucose, 4kg of xylose, 4kg of glycine, 4kg of alanine, 10kg of cysteine ​​hydrochloride, VB 1 5kg, 50kg of HVP solution, 20kg of yeast extract, 5kg of butter, and 20kg of water were put into the reaction kettle, adjusted to pH 6.5, and heated to 120°C to start the Maillard reaction. The reaction time was 1 hour. After the reaction is finished, filter with a 40-mesh sieve to remove impurities, and the obtained filtrate is a natural pasty meat-flav...

Embodiment 3

[0029] Take 1000 grams of fresh chicken bones, grind them into mud with a pulverizer, put them into a high-pressure reaction kettle, add 1000 grams of water, heat up to 120 ° C for cooking, and keep warm for 1 hour. Cool down to 55°C,

[0030] Add 4 grams of neutral protease and 2 grams of papain into the reaction kettle, heat and control the temperature to 55°C, and start enzymolysis for 3 hours. Get chicken bone enzymatic hydrolyzate, set aside.

[0031] Take 100kg of chicken bone enzymatic hydrolyzate, add 10kg of glucose, 4kg of xylose, 4kg of glycine, 4kg of alanine, 10kg of cysteine ​​hydrochloride, 50kg of yeast extract, 8kg of chicken fat, and 20kg of water into the reaction kettle. The pH value is 5.0, and the temperature is raised to 100°C to start the Maillard reaction. The reaction time is 1.5 hours. After the reaction is completed, the impurity is removed by filtering through a 40-mesh sieve, and the obtained filtrate is the raw material of the natural pasty mea...

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PUM

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Abstract

The invention discloses a method for preparing natural meat flavor, including the following steps: washing fowl or livestock bones and grinding the bones into mud, adding water based on weight ratio of 1:1, and preserving heat for 1-2h at 120-130DEG C; adding mixed enzymes in an amount of 0.2%-0.5%of the weight of the water and the bones for enzymatic hydrolysis for 3-4h at 50-55 DEG C to obtain meat and bone hydrolysate; getting the following materials by weight ratio: meat and bone hydrolysate : glucose: xylose: amino acid mixture:VB1: hydrolyzed vegetable protein solution : yeast extract=100:10:4:18:5:50:20, and reacting for 1-2h at 100-120DEG C under heat preservation condition; after the reaction, filtrating through a 40-mesh screen to get rid of impurities and getting the filtrate. In this way, reactive natural meat flavor can be obtained.

Description

technical field [0001] The invention belongs to the technical field of food ingredients, and in particular relates to a method for preparing natural meat essence by using poultry bones as raw materials. Background technique [0002] With the change of people's lifestyle, convenience food has developed vigorously, and its production has received unprecedented attention. At the same time, people have put forward higher requirements for industries related to convenience food. Higher and higher requirements are put forward for the color, aroma and taste of meat food flavors used in convenience foods. It has become the trend of the times to return to nature and pursue the natural flavor of food. [0003] At present, most domestic meat flavors are artificially blended with various chemical monomer raw materials. The aroma quality is poor, the stability is not good, the natural feeling is not enough, the fragrance retention time is short, the aroma is not round and full, and the m...

Claims

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Application Information

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IPC IPC(8): A23L1/221A23L27/10
Inventor 戴永鑫郝学财邢海鹏
Owner 天津双星食品有限公司
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