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Method for preparing natural meat flavor essence by concentrated meat hydrolyzed liquid

A technology of meat hydrolyzate and meat flavor essence, which is applied in the field of meat flavor essence preparation, can solve the problems of low strength, loss of market, and influence on customer use, 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

[0011] Embodiment 1 Application of concentrated beef hydrolyzate to prepare natural meat flavor essence

[0012] Concentrate under reduced pressure the beef hydrolyzate of ordinary concentration to wherein the solid content weight percent concentration is 30%, obtain the concentrated beef hydrolyzate of 30% weight concentration, with 100 parts of this concentrated beef hydrolyzate and 10 parts of glucose, 12 parts of glycine, 43 1 part refined butter, 5 parts VB 1 , 4 parts of VC, 3 parts of scallion paste, 3 parts of ginger paste, and 40 parts of salt were mixed and stirred for 30 minutes, then heated. The Maillard reaction was carried out by incubating at 110° 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 beef flavor, very full, and has a strong sense of cooking.

Embodiment 2

[0013] Example 2 Application of concentrated chicken hydrolyzate to prepare natural meat flavor essence

[0014] The chicken hydrolyzate of ordinary concentration is concentrated under reduced pressure to wherein the solid content weight percentage concentration is 40%, obtains the concentrated chicken hydrolyzate of 40% weight concentration, 80 parts of this concentrated chicken hydrolyzate and 10 parts of glucose, 11 parts of glycine, 40 parts 1 part refined chicken fat, 4 parts VB 1 , 5 parts of VC, 3 parts of green onion paste, 2 parts of ginger paste, and 40 parts of salt were mixed and stirred for 30 minutes, then heated. The Maillard reaction was carried out by incubating at 110° 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 chicken flavor, very full, and has a strong sense of cooking.

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PUM

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Abstract

The invention provides a method for preparing natural meat flavor essence by concentrated meat hydrolyzed liquid. The concentrated meat hydrolyzed liquid in the method is prepared by decompressing andconcentrating 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 or concentrated 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 to the 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, in particular to a method for preparing natural meat flavor essence by using concentrated meat hydrolyzate. 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 blended spices. The t...

Claims

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Application Information

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IPC IPC(8): A23L1/221A23L27/10
Inventor 李文方邢海鹏
Owner TIANJIN CHUNFA BIO TECH GRP
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