Blending braised pork essence with brown sauce and preparation method thereof

A pork flavoring and blending technology, which is applied in the field of food seasonings, can solve the problems of changes in pork flavors, volatile olfactory substances, and unstable flavor of flavored products, and achieves the effects of high authenticity and good application effect.

Inactive Publication Date: 2011-07-06
TIANJIN CHUNFA BIO TECH GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are some problems in the application of the currently prepared pork essence in flavoring products: meat products are rich in various amino acids, sugars, vitamins, and fatty acids, which will slowly change at room temperature, causing the flavo...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] The raw material formula is shown in Table 1:

[0033] serial number

raw material name

concentration

Amount added (weight percent)

1

2-Methyl-3-furanthiol

1％

2

2

Bis(2-methyl-3-furanthiol)

1％

0.5

3

2-Methyl-3-methylthiofuran

1％

1.25

4

Furanone

1％

3

5

2-Methyl-3-mercaptotetrahydrofuran

1％

0.35

6

2-Methylpyrazine

1％

0.22

7

2.3.5-Methylpyrazine

1％

0.6

8

2-Acetylpyrazine

1％

0.8

9

2.3-Butanedithiol

1％

0.2

10

4-methyl-5-hydroxyethylthiazole

10％

5

11

anise oil

1％

0.3

12

cinnamon oil

1％

0.3

[0034] 13

ethyl maltol

1％

0.4

14

nutmeg oil

1％

0.1

15

Tetrahydrothiophen-3-one

1％

0.5

16

propanethiol

1％

0.2

...

Embodiment 2

[0039] The raw material formula is shown in Table 2:

[0040] serial number

raw material name

concentration

Amount added (weight percent)

1

2-Methyl-3-furanthiol

1％

3

2

Bis(2-methyl-3-furanthiol)

1％

0.8

3

4-Ethylguaiacol

1％

0.5

4

ethyl maltol

1％

2

5

2-Methyl-3-mercaptotetrahydrofuran

1％

0.5

6

2-Methylpyrazine

1％

0.4

7

2.3.5-Methylpyrazine

1％

0.8

8

2-Acetylpyrazine

1％

1.0

9

2.3-Butanedithiol

1％

0.3

10

4-methyl-5-hydroxyethylthiazole

10％

6

11

anise oil

1％

0.5

[0041] 12

cinnamon oil

1％

0.5

13

ethyl maltol

1％

0.4

14

nutmeg oil

1％

0.1

15

Tetrahydrothiophen-3-one

1％

0.5

16

propanethiol

1％

0.2

17

...

Embodiment 3

[0046] The raw material formula is shown in Table 3:

[0047] serial number

raw material name

concentration

Amount added (weight percent)

1

2-Methyl-3-furanthiol

1％

1.8

2

Bis(2-methyl-3-furanthiol)

1％

1.1

3

4-Ethylguaiacol

1％

0.8

4

ethyl maltol

1％

3.5

5

2-Methyl-3-mercaptotetrahydrofuran

1％

0.4

6

2-Methylpyrazine

1％

0.9

7

2.3.5-Methylpyrazine

1％

0.6

8

2-Acetylpyrazine

1％

1.5

9

2.3-Butanedithiol

1％

0.6

10

4-methyl-5-hydroxyethylthiazole

10％

5

[0048] 11

anise oil

1％

0.9

12

cinnamon oil

1％

0.8

13

ethyl maltol

1％

1.0

14

nutmeg oil

1％

0.3

15

Tetrahydrothiophen-3-one

1％

0.8

16

propanethiol

1％

0.1

17...

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PUM

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Abstract

The invention discloses blended pork essence with brown sauce and a preparation method thereof. A note of pork essence comprises a pork note (which takes the flavor of lean meat mainly) and a braised note (which takes notes of soy sauce fragrance, scallion fragrance, ginger fragrance and spices mainly). Therefore, the prepared essence has full-bodied fragrance of braised pork with brown sauce, and has high fidelity and good application effect.

Description

technical field [0001] The invention belongs to the field of food seasonings, in particular to a pork essence and a preparation method thereof. Background technique [0002] With the continuous development of society, people's pace of life is getting faster and faster, more and more people like to eat convenience food, such as ham sausage, bacon, barbecue, canned meat and so on. Because these products are limited by the processing technology and time, the aroma and fragrance of the products are not as good as the meat products cooked by traditional methods, so a good pork flavor is needed to enhance the aroma and taste. In this way, the demand for pork flavors has increased significantly. However, there are some problems in the application of the currently prepared pork essence in flavoring products: meat products are rich in various amino acids, sugars, vitamins, and fatty acids, which will slowly change at room temperature, causing the flavor of the product to vary; It i...

Claims

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Application Information

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IPC IPC(8): A23L1/231A23L27/26
Inventor 邵春凤刘鹏邢海鹏
Owner TIANJIN CHUNFA BIO TECH GRP
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