Pork essence for meat product

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...