Method for preparing pork-flavor essence by utilizing extrusion technique

A pork and flavor technology, applied in the directions of food preparation, application, food science, etc., can solve the problem of insufficient pork characteristics and achieve the effect of improving the flavor characteristics of pork

Inactive Publication Date: 2010-04-07
TIANJIN CHUNFA BIO TECH GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] With the improvement of living standards, returning to nature and seeking green food has become the trend of the times. At present, the technology for preparing pork essence is mainly based on the Mai...

Method used

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Examples

Experimental program
Comparison scheme
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Embodiment

[0027] Example Application of Extrusion and Expansion Technology to Produce Tonkatsu Flavor Essence

[0028] Prepare BBQ Spice

[0029] Take 20% onion, 20% fresh ginger, 16% anise, 16% black pepper, 10% bay leaf, 10% nutmeg, 4% thyme, and 4% basil by mass, grind them separately, grind them finely, and mix them to get a barbecue flavor Spices.

[0030] Take 3% cysteine ​​hydrochloride, 3% glucose, 1.5% xylose, 23% hydrolyzed pork protein, 3.5% pork bone oil, 5% barbecue flavor spices, 14% pork bone, 42% flour, 5% water; each raw material is added into a mixer and mixed evenly to obtain an extruded raw material, the moisture content of which is 15.7% after testing. The twin-screw extruder was preheated to: 80°C in the mixing zone, 130°C in the shear zone, and 160°C in the melting zone. Afterwards, the extruded puffed raw material is added into the feed hopper of the twin-screw extruder, the extruder is started, and the screw speed is adjusted to be 150 rpm. Transport the raw...

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PUM

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Abstract

The invention relates to a method for preparing pork-flavor essence by utilizing extrusion technique. The method comprises the following steps: taking 0.5 to 15 percent of amino acid, 0.5 to 15 percent of reducing sugar, 0.5 to 45 percent of proteins, 0 to 15 percent of spices, 5 to 60 percent of carrier, 0 to 10 percent of water and 0 to 35 percent of flavoring agents by mass; mixing raw materials well; setting a twin-screw extrusion-expansion machine according to a value; conveying the raw materials from a hopper to an extruder for extrusion at a speed between 20 and 500 kg/hour; extruding materials from a die mouth; cooling the obtained materials to room temperature; milling the obtained materials by use of a mill; and obtaining powdery reactive pork-flavor essence. The method has the advantages of adopting a twin-screw extrusion technique to prepare pork essence, ensuring strong pork-flavor characteristics of the prepared essence and making up for the deficiency of conventional preparation methods in aroma.

Description

technical field [0001] The invention relates to a method for preparing pork flavor essence, in particular to a method for preparing pork flavor essence by using extrusion technology, which belongs to the technical field of food. Background technique [0002] Meat flavor is one of the flavors that has developed rapidly in recent years, and is widely used in flavoring and flavoring of convenience food, puffed food and meat products. Since the 1970s, it has been widely researched and applied at home and abroad. Many flavor companies in the world, such as IFF in the United States, BBA in the United Kingdom, Firmenich in Switzerland, and Takasago in Japan, have mass-produced meat flavors. The annual output of domestic meat essence has also reached more than 8,000 tons. [0003] With the improvement of living standards, returning to nature and seeking green food has become the trend of the times. At present, the technology for preparing pork essence is mainly based on the Maillar...

Claims

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Application Information

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IPC IPC(8): A23L1/231A23L27/26
Inventor 刘欢郝学财邢海鹏
Owner TIANJIN CHUNFA BIO TECH GRP
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