A duck meat flavor essence prepared by extrusion technology

A technology for essence and duck meat, applied in the field of duck meat flavor essence, can solve the problems of inconspicuous roasting flavor, insufficient duck meat flavor, inability to give full play to the flavor and aroma of duck meat flavor essence, etc. The effect of high and low production cost

Active Publication Date: 2011-12-28
TIANJIN CHUNFA BIO TECH GRP
View PDF2 Cites 5 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

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 fl

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • A duck meat flavor essence prepared by extrusion technology
  • A duck meat flavor essence prepared by extrusion technology
  • A duck meat flavor essence prepared by extrusion technology

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] The formula for producing Beijing roast duck flavor essence by extrusion technology is as follows:

[0038]

[0039]

[0040] The components and mass percentages of the spices for roast duck are 40% of white pepper, 15% of anise, 10% of Angelica dahurica, 15% of green onion powder, 15% of ginger powder and 5% of nutmeg.

[0041] Add the raw materials into the mixer according to the formula and mix them evenly to obtain a raw material mixture. The measured moisture content is 11.7%. Preheat the twin-screw extruder to the specified temperature. The preset mixing zone temperature is 80°C and the shearing zone is 120°C. °C, the melting zone is 160 °C. The raw material mixture is added in the feed hopper of the twin-screw extruder, the extruder is started, and the screw speed is adjusted to be 155 rpm. The raw material mixture is transported from the hopper to the extruder at a speed of 63Kg / hour for extrusion, the extrusion reaction material extruded is cooled to roo...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

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...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23L1/231A23L27/26
Inventor 刘欢戴永鑫邢海鹏邢福深
Owner TIANJIN CHUNFA BIO TECH GRP
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap