Method for preparing natural pork-flavored essence

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

Inactive Publication Date: 2010-03-10
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] 60 parts of concentrated pork hydrolyzate with a solids weight percentage concentration of 50%, 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 ​​were successively added to the reactor. Acid 0.5 part, VB 1 It is 0.5 part, 1 part of VC, 10 parts of refined lard, 0.6 part of green onion puree, 0.7 part of ginger paste, and 12 parts of salt. After stirring for 20 minutes, the temperature was heated up. The reaction temperature was controlled at 114-115°C, and the reaction time was 1 hour. After the reaction was completed, the temperature was lowered to 50° C., and passed through a 40-mesh vibrating sieve to obtain the pork flavor essence.

Embodiment 2

[0038] 90 parts of concentrated pork hydrolyzate with a solids weight percentage concentration of 80%, 3.5 parts of glucose, 0.5 parts of D-xylose, 0.5 parts of glycine, 0.5 parts of DL-alanine, and 0.5 parts of L-cysteine ​​were successively added to the reactor. Acid 0.5 part, VB 1 It is 0.5 part, 1 part of VC, 11.7 parts of refined lard, 0.7 part of green onion paste, 0.8 part of ginger paste, and 14 parts of salt. Stir for 30 minutes, and heat up. The reaction temperature was controlled at 116-117°C, and the reaction time was 1.5 hours. After the reaction was completed, the temperature was lowered to 60° C., and passed through a 40-mesh vibrating sieve to obtain the pork flavor essence.

Embodiment 3

[0040] 40 parts of concentrated pork hydrolyzate with a solids weight percentage concentration of 30%, 1.5 parts of glucose, 0.5 parts of D-xylose, 1 part of glycine, 0.5 parts of DL-alanine, and L-cysteine ​​were added to the reactor in turn. Acid 0.5 part, VB 1 0.7 parts, 2 parts of VC, 20 parts of refined lard, 2 parts of green onion puree, 2 parts of ginger paste, and 20 parts of salt. Stir for 10 minutes, and heat up. The reaction temperature was controlled at 95-97°C, and the reaction time was 4 hours. After the reaction was completed, the temperature was lowered to 40° C., and the material was discharged through a 40-mesh vibrating sieve to obtain pork flavor essence.

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PUM

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Abstract

The invention relates to a method for preparing a pork-flavored essence, which is characterized by the following preparing steps: mixing condensed hydrolyzed pork, reducing sugar, amino acids, oil, VB1, VC, minced onion, minced ginger, and table salt together and stirring for 10-30 minutes, heating to raise temperature; carrying out Maillard reaction for 0.5-4h at the reaction temperature of 90-130 DEG C; after finishing the reaction, cooling to 40-60 DEG C; sieving on a 40-mesh vibrating sieve to obtain the pork-flavored essence, wherein the pork-flavored essence has the components as follows: 40-90 portions of the condensed hydrolyzed pork, 1-10 portions of the reducing sugar, 1-10 portions of the amino acids, 5-20 portions of the oil, 0.5-5 portions of VB1, 0.5-5 portions of the VC, 0.5-2 portions of minced onion, 0.5-2 portions of minced ginger, and 5-20 portions of the table salt, and the percentage concentration by weight of the solid content of the condensed hydrolyzed pork is 30%-80%.

Description

technical field [0001] The invention belongs to the field of preparation of natural meat flavors, in particular to a method for preparing natural meat flavors by using concentrated pork hydrolyzate. Background technique [0002] Meat flavor is a food additive widely used in instant noodles, meat products, condiments and pork 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 reaction kettle in a certain proportion to carry out Maillard reaction (reaction between amino acids and reducing sugars), and then spray Drying yields 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.) in a certain proportion to the batching tank and mix evenly to obtain the prepared spices. The third step is to add the reaction ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/231A23L27/26
Inventor 李文方邢海鹏
Owner TIANJIN CHUNFA BIO TECH GRP
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