A duck meat flavor essence prepared by extrusion technology

Abstract

The invention relates to a duck flavor essence prepared with an extrusion technology. The essence is obtained through a preparation method comprising the following steps: 1, mixing raw materials; and 2, extrudion reacting: preheating a twin-screw extruder to an assigned temperature, wherein the temperature of a mixing zone is 60-130DEG C, the temperature of a shearing zone is 90-160DEG C, and thetemperature of a fusion zone is 120-190DEG C, adding a raw material mixture obtained in step 1 to the charging hopper of the extruder, starting screws, adjusting the rotating speed of the screws to 100-400rpm, charging at a uniform speed, controlling the charging speed at 20-500kg / h, conveying and extruding the raw materials in the extruder, extruding from a die port of the extruder, cooling extrudates to room temperature, and pulverizing with a pulverizer to obtain the powdery essence. The essence prepared in the invention has a heavy duck flavor.

Description

technical field [0001] The invention belongs to the field of food seasonings, in particular to a duck flavor essence prepared by extrusion technology. Background technique [0002] Meat flavor is one of the flavors that have developed rapidly in recent years. It is widely used in the flavoring and flavoring of convenience foods, puffed foods and meat products. The current technology for preparing flavors mainly focuses on the Maillard reaction. The essence prepared by the German reaction has the characteristics of fuller flavor and more realistic and natural aroma, but the duck flavor essence prepared by the Maillard reaction often cannot give full play to the taste and aroma of the duck flavor essence, and the characteristic of the duck flavor is slightly Compared with various finished duck meat sold in the market, the roasted flavor is not outstanding. Contents of the invention [0003] In order to overcome the limitations of existing products in the prior art, the inve...

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Problems solved by technology

[0002] Meat flavor is one of the flavors that have developed rapidly in recent years. It is widely used in the flavoring and flavoring of convenience foods, puffed foods and meat products. The current technology for preparing flavors mainly focuses on the Maillard reaction. The essence prepared by the German reaction has the characteristics of fuller flavor and more realistic and natural aroma, but the duck flavor essence prepared by the Maillard reaction often cannot give full play to the taste and aroma of the duck flavor essence, and the characteristic of the duck flavor is slightly Insufficient, compared with all kinds of finished duck meat sold in the market, the roasted flavor is not outstanding

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