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Essence with duck meat flavor

A meat flavor and essence technology, applied in the field of duck meat flavor, can solve the problem of insufficient smell of meat flavor, and achieve the effects of strong cooking feeling, mellow and full flavor, and realistic duck meat characteristics.

Inactive Publication Date: 2010-06-02
天津市春升清真食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to solve the shortcoming of insufficient smell of the existing meat flavor essence, the invention provides a natural duck meat flavor essence prepared by a unique method

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Mince fresh duck breast meat, add papain, and hydrolyze at 60°C for 0.5 hour to obtain duck meat hydrolyzate. Fresh duck skin is minced, added with lipase, and hydrolyzed at 65°C for 0.5 hour to obtain duck skin hydrolyzate.

[0026] Add 50kg of duck meat hydrolyzate, 20kg of duck skin hydrolyzate, 5kg of glucose, 1kg of D-xylose, 1kg of glycine, 1kg of alanine, 0.5kg of L-cysteine ​​hydrochloride, VB 1 VC is 2kg, VC is 2kg, egg yolk powder is 4kg, and salt is 12kg. Stir well for 20 minutes and heat up. The reaction temperature was controlled at 110° C., and the reaction time was 2.5 hours. After the reaction finishes, cool down to 50°C, pass through a 40-mesh vibrating sieve and discharge to obtain the duck essence.

Embodiment 2

[0028] Mince fresh duck breast, add papain, and hydrolyze at 65°C for 1 hour to obtain duck hydrolyzate. Fresh duck skin is minced, added with lipase, and hydrolyzed at 60°C for 1 hour to obtain duck skin hydrolyzate.

[0029] Add 45kg of duck meat hydrolyzate, 15kg of duck skin hydrolyzate, 6kg of glucose, 0.5kg of D-xylose, 2kg of glycine, 0.5kg of L-proline, and 0.5kg of L-cysteine ​​hydrochloride in the reaction kettle. , VB 1 VC is 3kg, VC is 3kg, egg yolk powder is 3kg, salt is 10kg, and compound seasoning is 1 part. Stir well for 20 minutes and heat up. The reaction temperature was controlled at 100° C., and the reaction time was 2 hours. After the reaction finishes, cool down to 45°C, pass through a 40-mesh vibrating sieve and discharge to obtain the duck essence.

[0030] The compound seasoning powder is prepared by pulverizing and mixing cinnamon powder, star anise powder, cumin powder and grass fruit powder in equal parts by weight.

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PUM

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Abstract

The invention relates to essence with duck meat flavor. A preparation method of the essence comprises the following steps of: (1) mincing fresh duck breast meat, adding papain and hydrolyzing the duck meat to obtain duck meat hydrolysate; mincing fresh duck skin, adding lipase and hydrolyzing the duck skin to obtain duck skin hydrolysate; and (2) sequentially adding the duck meat hydrolysate, the duck skin hydrolysate, reducing sugar, amino acid or salts thereof, VB1, VC, egg yolk powder and common salt to a reactor; sufficiently stirring; raising temperature by heating; controlling reaction temperature and reaction time; lowering the temperature; and discharging the mixture through a vibration sieve to obtain the essence with duck meat flavor.

Description

technical field [0001] The invention belongs to the technical field of food ingredients, in particular to a duck flavor essence. Background technique [0002] Meat flavor is an important aspect of salty food flavor, and it is widely used in instant noodles, meat products, chicken essence and compound seasoning. Its current production methods include chemical synthesis and Maillard reaction. The Maillard reaction method is currently the most commonly used production method. This method is to first enzymatically hydrolyze the meat, and then add reducing sugar, amino acids, yeast extract, etc. in a certain proportion for thermal reaction, and the resulting meat taste Although the essence has been greatly improved compared with traditional products, there are still shortcomings such as low aroma intensity and insufficient savory taste, which still need to be improved. The difference of raw materials is the key factor affecting the flavor of the reaction spices. The duck essen...

Claims

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Application Information

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IPC IPC(8): A23L1/231A23L27/26
Inventor 郑宝良郝学财邢海鹏
Owner 天津市春升清真食品有限公司
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