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Preparation method of natural pork flavor essence

A technology of flavoring essence and pork, which is applied in the field of essence, can solve the problems of peculiar smell, meat fragrance is not mellow and realistic, and achieve the effect of realistic aroma and reduce production cost

Active Publication Date: 2010-06-23
ZHONGKAI UNIV OF AGRI & ENG +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, amino acids and sugars are generally used at home and abroad to produce meat flavors through the Maillard reaction, but the meat flavor is not mellow and realistic enough, and it will bring the peculiar smell left by the reaction.
And most of the research on the flavor of meat is focused on the flavor of beef, and the flavor of pork has not yet attracted more attention. As one of the heaviest meat sources in the world, pork flavor will occupy a huge market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] The cleaned pork is minced as much as possible, and 500g is weighed and packed in a 500ml beaker. Taking the weight of the pork as a basis, taking the pork weight and adding 0.5% enzyme into the beaker, this enzyme is a composite protease (Protamex) and flavor Protease (Flavourzyme 500MG), the weight ratio of composite protease and flavor protease is 1: 3, composite protease (Protamex) and flavor protease (Flavourzyme 500MG) are all commercially available products, produced by Denmark Novozymes, 500MG means 500LAPU / g Vitality unit, in the form of solid particles. Add the water of 15% of this pork weight again, stir. Heat at 55°C in a water bath for 4 hours, then raise the temperature to 80°C and keep for 15 minutes to inactivate the enzyme. During heating, stir constantly. Cool to room temperature and set aside.

[0020] Take by weighing yeast extract 500g, add water 75g, enzyme 25g (this enzyme is compound protease (Protamex) and flavor protease (Flavourzyme 500MG),...

Embodiment 2

[0023] The pork that cleans is minced as much as possible, takes by weighing 500g and is contained in the 500ml beaker, is based on the weight of pork, takes the enzyme that weight is 0.5%, and this enzyme is compound protease (Protamex) and flavor protease (Flavourzyme 500MG), The weight ratio of composite protease and flavor protease is 1: 3.5, produced by Novozymes, Denmark, added into a beaker, and then added 15% water by weight, and stirred evenly. Heat at 55°C in a water bath for 4 hours, then raise the temperature to 80°C and keep for 15 minutes to inactivate the enzyme. During heating, stir constantly. Cool to room temperature and set aside.

[0024] Take by weighing yeast extract 500g, add water 15%, enzyme 0.5%, this enzyme is compound protease (Protamex) and flavor protease (Flavourzyme 500MG), the weight ratio of compound protease and flavor protease is 1: 4, by Danish Novi Produced by Xin Company, at pH 8.0 (titrate with 2mol / L sodium hydroxide solution until th...

Embodiment 3

[0027] The cleaned pork is minced as far as possible, takes by weighing 500g and is packed in the 500ml beaker, is based on the weight of pork, takes the enzyme that weight is 0.5%, and this enzyme is compound protease (Protamex) and flavor protease (Flavourzyme 500MG), compound The weight ratio of protease and flavor protease is 1:5, produced by Novozymes, Denmark, added into a beaker, and then added 15% water by weight, and stirred evenly. Heat at 55°C in a water bath for 4 hours, then raise the temperature to 80°C and keep for 15 minutes to inactivate the enzyme. During heating, stir constantly. Cool to room temperature and set aside.

[0028] Take by weighing yeast extract 500g, add water 15%, enzyme 0.6%, this enzyme is compound protease (Protamex) and flavor protease (Flavourzyme 500MG), the weight ratio of compound protease and flavor protease is 1: 3, by Danish Novi Produced by Xin Company, at pH 8.0 (titrate with 3mol / L sodium hydroxide solution until the pH meter s...

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PUM

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Abstract

The invention discloses natural pork flavor essence and a preparation method thereof. The method comprises the following steps: uniformly mixing 30 to 50 parts of enzymolyzed yeast extracts (YE enzymolysis solution), 5 to 10 parts of pork enzymolysis solution, 1 to 5 parts of HVP powder, 0.2 to 0.5 part of glucose, 0.5 to 1 part of xylose, 0.5 to 1 part of cysteine, 0.5 to 1 part of aneurine and 1 to 1.5 parts of common salt; placing the mixture into a water bath pot to be stirred for 20 to 30 minutes at the temperature between 80 and 90 DEG C; taking out the mixture after the pre-reaction; placing the obtained material into an autoclave for reaction for 30 to 50 minutes at the temperature between 100 and 105 DEG C. The obtained material is taken out of the autoclave to be cooled, and the reaction products are the pork flavor essence. The pork flavor essence has rich pork flavor, the fragrance is natural, mellow and durable, the fragrance remaining time is long, and the pork flavor essence belongs to a natural food additive mainly used for meat product processing such as instant noodle seasoning, puree, meat juice, canned goods, seasoning biscuits, fast food, sausage and the like, and other fields.

Description

technical field [0001] The invention relates to an essence, in particular to a natural pork flavor essence. Background technique [0002] At present, the seasoning market at home and abroad is undergoing tremendous changes. Food seasonings have changed from brewed seasonings or chemical seasonings previously used to natural compound seasonings with a higher level of taste. High-end development, delicious, convenient, natural and nutritious compound condiments are increasingly popular among consumers. [0003] Meat is an important part of the human diet and it can provide humans with a large amount of protein, vitamins and minerals. Flavor is the soul of meat quality and an important indicator to measure meat quality. Meat flavor is one of people's favorite flavors. Meat flavor essences are rapidly developed because they can give meat products a good flavor. With the vigorous development of the food industry, the demand for meat flavors is gradually increasing. In recent y...

Claims

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Application Information

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IPC IPC(8): A23L1/231A23L27/26
Inventor 白卫东钱敏曾晓房赵文红
Owner ZHONGKAI UNIV OF AGRI & ENG
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