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Process for preparing natural liver fresh flavoring agent through thermal reaction

A thermal reaction and seasoning technology, which is applied in the technical field of preparation of natural fresh liver seasoning by thermal reaction, can solve the problems of intake of residual toxins, etc., and achieve the effects of ensuring health, reducing direct use, and being safe and reliable

Active Publication Date: 2011-11-16
成都大帝汉克生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, the liver, as the metabolic organ of animals, mainly plays a role in detoxification, and there is a great risk of ingesting residual toxins, hormones and drugs in the process of pets eating the liver

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] The formula is: Fresh pork liver 30%; Yeast extract (YE) 5%; Xylose 5%; Cysteine ​​hydrochloride 3%; Vitamin B 1 2%; glutamic acid 3%; gelatin 15%; dextrin 15%; water 22%.

[0017] Its preparation process is: A. Put the fresh pork liver in a stainless steel tissue homogenizer at room temperature and pass through 100 meshes, then transfer it to a stainless steel enzymolysis tank, add papain 2% to carry out enzymolysis for 10 hours; Transfer to a stainless steel reaction kettle, add yeast extract, xylose, cysteine ​​hydrochloride, vitamins, glutamic acid and dextrin in proportion, and heat reaction at 85°C for 30 minutes; C, after the heat reaction , lower the liquid temperature to 70°C, add gelatin in proportion, fully dissolve and mix well.

[0018] The GC / MS detection result of the main aroma component of the product part obtained in this embodiment is:

[0019] Chemical name Peak area% 3-Methylbutyraldehyde 3.87 2-Methylbutyraldehyde 3.19...

Embodiment 2

[0022] The formula is: Fresh pork liver 35%; Yeast extract (YE) 3%; Xylose 5%; Cysteine ​​hydrochloride 2%; Vitamin B 1 2%; glutamic acid 3%; gelatin 10%; dextrin 20%; water 20%.

[0023] Its preparation process is: A. Put the fresh pork liver in a stainless steel tissue homogenizer at room temperature and pass through 100 meshes, then transfer it to a stainless steel enzymatic hydrolysis tank, add papain 3% to carry out enzymatic hydrolysis for 10 hours; Transfer to a stainless steel reaction kettle, add yeast extract, xylose, cysteine ​​hydrochloride, vitamins, glutamic acid and dextrin in proportion, and heat reaction at 95°C for 60 minutes; C, after the heat reaction , lower the liquid temperature to 70°C, add gelatin in proportion, fully dissolve and mix well.

[0024] The GC / MS detection result of the main aroma component of the product part obtained in this embodiment is:

[0025] Chemical name Peak area% 3-Methylbutyraldehyde 2.57 2-Methylb...

Embodiment 3

[0028] The formula is: Fresh pork liver 50%; Yeast extract (YE) 5%; Xylose 5%; Cysteine ​​hydrochloride 3%; Vitamin B 1 3%; glutamic acid 5%; gelatin 10%; dextrin 10%; water 9%.

[0029] Its preparation process is: A. Put the fresh pork liver in a stainless steel tissue homogenizer at room temperature and pass through 100 meshes, then transfer it to a stainless steel enzymolysis tank, add papain 3% for enzymolysis for 12 hours; Transfer to a stainless steel reaction kettle, add yeast extract, xylose, cysteine ​​hydrochloride, vitamins, glutamic acid and dextrin in proportion, and heat reaction at 115°C for 120 minutes; C, after the heat reaction , lower the liquid temperature to 50°C, add gelatin in proportion, fully dissolve and mix well.

[0030] The GC / MS detection result of the main aroma component of the product part obtained in this embodiment is:

[0031] Chemical name Peak area% 3-Methylbutyraldehyde 5.49 2-Methylbutyraldehyde 3.30 Tr...

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PUM

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Abstract

The invention discloses a process for preparing a natural liver fresh flavoring agent through thermal reaction, which comprises the following steps of: carrying out normal temperature crushing and homogenate on fresh port livers in a stainless steel tissue homogenate machine, transferring to a stainless steel enzymatic vessel after sieving for 50-200 meshes, adding 0.2-3% of papain for carrying out enzymolysis for 3-12 hours; after the enzymolysis is ended, transferring an enzymolysis liquid into a stainless steel reaction kettle, respectively adding yeast extract, xylose, cysteine hydrochloride, vitamins, glutamic acids and dextrin in certain proportions, and carrying out thermal reaction at a temperature of 85-130 DEG C for 30 minutes to 3 hours; after the thermal reaction is ended, reducing the temperature of the liquid to 50-70 DEG C, adding gelatin according to a proportion, and dissolving fully and uniformly mixing to obtain the flavoring agent. The process has the advantages ofreasonably using waste resources such as livers and the like of animals, not only ensuing the liver taste and the meat taste concentration of the product, but also effectively reducing the direction usage amount of the livers; meanwhile, the product has the advantages of obviously fresh fishy smell, softness, persistence, good high-temperature resistance and capability of enduring 220 DEG C high-temperature baking or pelletizing. Through GC-MS (Gas Chromatography-Mass Spectrometer) analysis, main volatile components are meaty substances which are common in food essences and are green, natural, safe and reliable.

Description

technical field [0001] The invention relates to the technical field of preparation of natural flavoring agents, in particular to a process for preparing natural fresh liver flavoring agents by thermal reaction. Background technique [0002] The smell of liver will never be forgotten by pets. The strong meaty aroma and some fishy smell make the cats and dogs jump for joy every time. Excessive intake of liver products can also endanger their health. Numerous reports have shown that due to unreasonable diet, pets have a series of diseases such as bone deformity, osteoporosis and easy fracture, ligament and tendon periosteum hyperplasia, weight loss, urinary stones, hair loss, etc. Excessive intake of vitamin A, and the root cause lies in the large amount of feeding of liver products. In addition, the liver, as the metabolic organ of animals, mainly plays a role in detoxification. Pets have a great risk of ingesting residual toxins, hormones and drugs in the process of eatin...

Claims

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Application Information

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IPC IPC(8): A23L1/226A23L27/20
Inventor 刘超孔凌李松柏
Owner 成都大帝汉克生物科技有限公司
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