Preparation method of pork essence

Abstract

The invention provides a preparation method of pork essence, which comprises the following steps: (1) heating 90-99 parts of salad oil by weight to reach 20-70 DEG C, adding 0.1-1 part of furanone byweight and 0.01-0.2 part of the 2-acetylpyrazine by weight in the salad oil and mixing at constant speed until being completely dissolved to obtain solid dissolved solution; (2) selecting from one ormore 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 to prepare 0.1-1 part of liquid spices by weight after the temperature of the solid dissolved solution obtained in the step (1) is reduced to room temperature, putting the liquid spices in the solid dissolved solution the temperature of which is reduced to room temperature, and mixing evenly to obtain the pork essence.

Description

technical field [0001] The invention belongs to the field of food seasonings, in particular to a preparation method of pork essence. 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 ma...

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