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Pork essence for meat product

A technology for pork flavor and meat products, which is applied in the field of food seasoning, can solve the problems of changes in pork flavor, flavor variation and instability of products, and achieves the effect of obvious effect, full and rich meat flavor and long aftertaste.

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

However, the pork essence prepared at present has the following problems in the application of flavoring products: meat products are rich in various amino acids, sugars, vitamins, and fatty acids, and even the smell substances added at normal temperatures will change slowly to make the product The flavor changes; the olfactory substances are volatile and will be lost quickly at high temperature, making the flavor of the product unstable; pork flavor is prone to change under the coexistence of organic matter; its quality is affected

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Heat 99 kg of salad oil to 60°C, add 0.5 kg of furanone and 0.04 kg of 2-acetylpyrazine and stir at a constant speed until completely dissolved.

[0021] When the temperature of the salad oil drops to room temperature, put the prepared liquid spices into it. The liquid spices include 0.086 kg of 2-mercapto-3-butanol, 0.04 kg of 2-methyl-3-furanthiol, and 0.04 kg of 2-mercapto-3-butanol. Ketone 0.12 kg, anisaldehyde 0.12 kg, mercaptofuran acetate 0.15 kg, 2-heptenal 0.0015 kg, isovaleric acid 0.0015 kg, cocaraldehyde 0.01 kg. Stir evenly to obtain pork essence.

Embodiment 2

[0023] Heat 95 kg of salad oil to 50°C, add 0.8 kg of furanone and 0.1 kg of 2-acetylpyrazine and stir at a constant speed until completely dissolved.

[0024] When the temperature of the salad oil drops to room temperature, put the prepared liquid spices into it. The liquid spices include 0.1 kg of 4-ethylguaiacol, 0.01 kg of 2-methyl-3-furanthiol, 2-mercapto-3-butyl 0.2 kg of ketone, 0.05 kg of anisaldehyde, 0.2 kg of mercaptofuran acetate, 0.01 kg of 1,6-hexanedithiol, 0.015 kg of isovaleric acid, and 0.001 kg of cocalaldehyde, stirred evenly, and discharged to obtain pork essence.

Embodiment 3

[0026] Heat 93 kg of salad oil to 70°C, add 0.2 kg of furanone and 0.05 kg of 2-acetylpyrazine and stir at a constant speed until completely dissolved.

[0027] When the temperature of the salad oil drops to room temperature, put the prepared liquid spices into it. The liquid spices include 0.05 kg of 2-mercapto-3-butanol, 0.05 kg of 4-ethylguaiacol, and 0.1 kg of 2-mercapto-3-butanone. kg, 0.2 kg of mercaptofuran acetate, 0.002 kg of 2-heptenal, 0.001 kg of 1,6-hexanedithiol, and 0.005 kg of cocaraldehyde, stirred evenly, and discharged to obtain pork essence.

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PUM

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Abstract

The invention provides pork essence for meat product, which is prepared by salad oil, furanone, 2-acetylpyrazine and liquid spices, wherein the liquid spices is selected from one or more of 2-hydrosulphonyl-3-butanol, 4-guaethol, 2-methyl-3-furanthiol, 2-hydrosulphonyl-3-butanone, anisic aldehyde, hydrosulphonyl furan acetate, 2-heptenal, 1,6-ethanthiol, isovalerate and 2-phenyl-5-methyl-2-hexenal, wherein the weight ratio of the salad oil, the furanone, the 2-acetylpyrazine and the liquid spices is 90-99:0.1-1:0.01-0.2:0.1-1.

Description

technical field [0001] The invention belongs to the field of food seasonings, in particular to a pork essence for meat products. Background technique [0002] Various pork-flavored meat products, condiments, and puffed snack foods are also deeply loved by consumers and occupy a considerable proportion in similar products. As a kind of flavor in meat flavors, pork flavor has a quality and consumption that ranks first in China. The foreign food flavor market is of great significance. However, the pork essence prepared at present has the following problems in the application of flavoring products: meat products are rich in various amino acids, sugars, vitamins, and fatty acids, and even the smell substances added at normal temperatures will slowly change, making the product The flavor changes; the olfactory substances are all volatile, and will quickly lose the flavor of the product at high temperature; the pork flavor is prone to change under the coexistence of organic matter...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/231A23L27/26
Inventor 郭聪邢福深邢海鹏
Owner TIANJIN CHUNFA BIO TECH GRP
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