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Natural pork flavor essence

A pork and flavor technology, applied in application, food preparation, food science, etc., can solve problems such as low intensity, impact on customer use, loss of market, etc.

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

[0036] Add 60 parts of concentrated pork hydrolyzate, 2.5 parts of glucose, 0.5 part of D-xylose, 0.5 part of glycine, 1 part of DL-alanine, and 1 part of L-cysteine ​​into the reaction kettle successively. 0.5 parts of acid, VB 1 0.5 parts of VC, 1 part of refined lard, 0.6 parts of pureed green onion, 0.7 parts of pureed ginger, and 12 parts of table salt. Stir for 20 minutes and heat up. The reaction temperature is controlled at 114-115° C., and the reaction time is 1 hour. After the reaction, cool down to 50° C., pass through a 40-mesh vibrating sieve and discharge to obtain pork flavor essence.

Embodiment 2

[0038] 90 parts of concentrated pork hydrolyzate, 3.5 parts of glucose, 0.5 part of D-xylose, 0.5 part of glycine, 0.5 part of DL-alanine, and 0.5 part of L-cysteine ​​were successively added in the reaction kettle. 0.5 parts of acid, VB 1 0.5 parts of VC, 1 part of VC, 11.7 parts of refined lard, 0.7 parts of pureed green onion, 0.8 parts of pureed ginger, and 14 parts of table salt. Stir for 30 minutes and heat up. The reaction temperature is controlled at 116-117° C., and the reaction time is 1.5 hours. After the reaction, cool down to 60°C, pass through a 40-mesh vibrating sieve and discharge to obtain pork flavor essence.

Embodiment 3

[0040] Add 40 parts of concentrated pork hydrolyzate, 1.5 parts of glucose, 0.5 part of D-xylose, 1 part of glycine, 0.5 part of DL-alanine and 0.5 part of L-cysteine ​​into the reaction kettle successively. 0.5 parts of acid, VB 1 0.7 parts of VC, 2 parts of refined lard, 2 parts of pureed green onion, 2 parts of pureed ginger, and 20 parts of table salt. Stir for 10 minutes and heat up. The reaction temperature is controlled at 95-97° C., and the reaction time is 4 hours. After the reaction, the temperature was lowered to 40° C., and passed through a 40-mesh vibrating sieve to obtain a pork-flavored essence.

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Abstract

The invention relates to natural pork flavor essence which is characterized by being prepared by the following raw materials in parts by weight: 40-90 parts of concentrated pork hydrolyzed liquid, 1-10 parts of reducing sugar, 1-10 parts of amino acid, 5-20 parts of grease, 0.5-5 parts of VB1, 0.5-5 parts of VC, 0.5-2 parts of green onion paste, 0.5-2 parts of ginger paste and 5-20 parts of tablesalt, wherein the concentration in percentage by weight of solid matters in the concentrated pork hydrolyzed liquid is from 30 percent to 80 percent. Preferably, the natural pork flavor essence comprises the following components in parts by weight: 50-80 parts of concentrated pork hydrolyzed liquid, 1-5 parts of reducing sugar, 1-6 parts of amino acid, 8-20 parts of grease, 0.5-3 parts of VB1, 0.5-3 parts of VC, 0.5-1.5 parts of green onion paste, 0.5-1.5 parts of ginger paste and 10-20 parts of table salt, wherein the concentration in percentage by weight of solid matters in the concentratedpork hydrolyzed liquid is from 30 percent to 60 percent.

Description

technical field [0001] The invention belongs to the field of preparation of natural meat flavor essence, in particular to a method for preparing natural meat flavor essence by using concentrated pork hydrolyzate. Background technique [0002] Meat flavor is a food additive widely used in products such as instant noodles, meat products, condiments and pig essence, and has developed rapidly since the 1990s. The traditional production method of meat flavor essence is as follows: the first step is to add various raw materials such as amino acids and reducing sugars to the reaction kettle in a certain proportion to carry out the Maillard reaction (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 blended ...

Claims

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Application Information

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IPC IPC(8): A23L1/22A23L1/221A23L1/227A23L1/231A23L27/00
Inventor 李文方邢海鹏
Owner TIANJIN CHUNFA BIO TECH GRP
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