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Application of concentrated meat hydrolyzed liquid in preparing natural meat flavor essence

A technology for meat hydrolyzate and meat flavor essence, which is applied in the field of meat flavor essence preparation, can solve the problems of low strength, affecting the use of customers, and losing the market.

Inactive Publication Date: 2010-02-10
TIANJIN CHUNFA BIO TECH GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the meat flavor products obtained after the Maillard reaction have a realistic flavor and a sense of cooking, but the intensity is low
Affected the use of customers and lost the market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] The pork hydrolyzate of ordinary concentration is decompressed and concentrated to wherein solid content weight percent concentration is 50%, obtains the concentrated pork hydrolyzate of 50% weight concentration, with 70 parts of this concentrated pork hydrolyzate and 9 parts of glucose, 12 parts of glycine, 35 parts 1 part refined lard, 5 parts VB 1 , 4 parts of VC, 3 parts of scallion paste, 3 parts of ginger paste, and 35 parts of salt were mixed and stirred for 20 minutes, then heated. The Maillard reaction was carried out by incubating at 120° C. for 3 hours. After the reaction, cool down to 40°C, pass through a 40-mesh vibrating sieve to obtain the meat flavor essence, which has a strong pork flavor, very full, and has a strong sense of cooking.

Embodiment 2

[0012] Example 2 Application of concentrated shrimp meat hydrolyzate to prepare natural meat flavor essence

[0013] Concentrate under reduced pressure the shrimp meat hydrolyzate of ordinary concentration to 70% by weight of the solid content, obtain the concentrated shrimp meat hydrolyzate of 70% weight concentration, mix 100 parts of the concentrated shrimp meat hydrolyzate with 10 parts of glucose, 12 parts Glycine, 30 parts of refined soybean oil, 5 parts of VB 1 , 5 parts of VC, 2 parts of green onion paste, 3 parts of ginger paste, and 30 parts of salt were mixed and stirred for 25 minutes, then heated. The Maillard reaction was carried out by incubating at 100°C for 4 hours. After the reaction, cool down to 40°C, pass through a 40-mesh vibrating sieve to obtain the meat flavor essence, which has a strong flavor of shrimp meat, is very full, and has a strong sense of cooking.

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PUM

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Abstract

The invention provides an application of concentrated meat hydrolyzed liquid for preparing natural meat flavor essence. The concentrated meat hydrolyzed liquid in the method is prepared by decompressing and concentrating meat hydrolyzed liquid, and the concentration in percentage by weight of solid matters in the concentrated meat hydrolyzed liquid is from 30 percent to 80 percent, wherein the concentrated meat hydrolyzed liquid can be concentrated chicken hydrolyzed liquid, concentrated beef hydrolyzed liquid, concentrated pork hydrolyzed liquid, concentrated shrimp meat hydrolyzed liquid orconcentrated crab meat hydrolyzed liquid, and the like. The natural meat flavor essence prepared by Maillard reaction has full and natural taste, cooking feeling and obviously improved strength due tothe improvement of effective components in the concentrated meat hydrolyzed liquid.

Description

technical field [0001] The invention belongs to the field of preparation of meat flavor essence, and in particular relates to the use and method of concentrated meat hydrolyzate for preparing natural meat flavor essence. Background technique [0002] Meat flavor is a food additive widely used in products such as instant noodles, meat products, condiments and chicken essence. It has developed rapidly since the 1990s. The traditional production method of meat flavor is as follows: the first step is to add various raw materials such as amino acids and reducing sugars into the reactor in a certain proportion to carry out Maillard reaction, that is, the reaction between amino acids and reducing sugars, and then spray Dry to obtain the reaction fragrance. The second step is to add various natural and / or natural equivalent spices and solvents, such as ethanol, propylene glycol, salad oil, etc., into the batching tank in a certain proportion and mix them evenly to obtain the blende...

Claims

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Application Information

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IPC IPC(8): A23L1/22A23L1/221A23L27/00
Inventor 李文方邢海鹏
Owner TIANJIN CHUNFA BIO TECH GRP
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