Natural duck meat taste essence

Abstract

The invention provides a duck meat taste essence which comprises the components of reducing sugar, hydrochloride of amino acid, hydrolyzed vegetal protein liquid, water and oxidated duck fat, wherein the oxidated duck fat has the peroxide value of 20-2200mmol / kg, anisidine value of 260-500, and the acid value of 0.2-20gKOH / kg fat. The essence has authentic duck meat taste, aromatic flavor, lasting fragrance and strong natural feeling, and can be made into various forms of essence products which are widely used for the food production fields such as instant noodles, instant silk noodles, soup bases, leisure food, meat product, roast duck and the like after being processed, thus having good usage.

Description

Technical field [0001] The invention belongs to the technical field of food ingredients, and particularly relates to a natural duck meat flavor. Background technique [0002] With the continuous development of food flavor, duck flavor has a wide range of uses in the production of instant noodles, instant vermicelli, soups, snack foods, meat products, roast duck and other food production fields. At present, the main production methods of duck food flavors are based on the use of synthetic food flavors and the preparation of animal protein and vegetable protein hydrolysate through thermal reaction. The production method using synthetic food flavors is simple in process and product fragrance. The intensity is high, but the aroma is often not realistic enough, and the synthetic fragrance feels obvious; the preparation method using animal protein and vegetable protein hydrolysate as the main material through the thermal reaction method has a round and natural taste, but there are also...

AI Technical Summary

Problems solved by technology

At present, the main production methods of duck meat food flavor are mainly two methods: the use of synthetic food spices and the preparation of animal protein and vegetable protein hydrolyzate through thermal reaction. The strength is strong, but the aroma is often not realistic enough, and the synthetic fragrance is obvious; the method of preparing animal protein and vegetable protein hydrolyzate through thermal reaction has a round taste and strong natural feeling, but the aroma and fragrance characteristics are not obvious enough, and the strength is partial low problem

[0003] The existing method of producing food flavors by using fat controlled oxidation mainly uses lard, chicken fat, beef tallow or vegetable oil, etc. Due to the limitation of the type of raw materials, the flavor of duck meat cannot be produced well, and it has the disadvantage of single flavor.