A kind of preparation method of meat flavor essence

A technology of meat flavor essence and pork, applied in food preparation, application, food science, etc., can solve problems such as flavor restrictions, and achieve the effect of strong cooking sense, mellow and full meat taste, and long aftertaste

Active Publication Date: 2011-12-28
TIANJIN CHUNFA BIO TECH GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The flavor of the product is very limited

Method used

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Embodiment 1

[0020] A preparation method of meat flavoring essence, comprising the steps of:

[0021] Mince fresh beef, add 0.1% papain by weight of fresh beef, and hydrolyze it for 0.5 hour at 65°C to obtain beef hydrolyzate; mince fresh pork, add papain by 0.1% by weight of fresh pork, and hydrolyze at 65°C Under water hydrolysis for 0.5 hours to obtain a pork hydrolyzate; mince fresh chicken, add 0.1% papain by weight of the fresh chicken, and hydrolyze at 65° C. for 0.5 hour to obtain a chicken hydrolyzate.

[0022] In the reactor, add 30 parts of beef hydrolyzate, 22.7 parts of pork hydrolyzate, 28.7 parts of chicken hydrolyzate, 4 parts of glucose, 1 part of glycine, 0.5 part of L-cysteine, 0.5 part of VB1, 12.6 parts of table salt, Stir for 20 minutes, heat up, the reaction temperature is controlled at 114-115°C, and the reaction time is 1 hour. After the reaction, cool down to 50°C, pass through a 40-mesh vibrating sieve, and discharge to obtain meat flavor essence.

[0023] The p...

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PUM

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Abstract

The invention relates to a method for preparing meat-flavored essence. The method comprises the following steps of: (1) mincing fresh beef, adding papain, and hydrolyzing the beef to obtain beef hydrolyzate; mincing fresh pork, adding the papain, and hydrolyzing the pork to obtain pork hydrolyzate; and mincing fresh chicken, adding the papain, and hydrolyzing the chicken to obtain chicken hydrolyzate; and (2) sequentially adding the beef hydrolyzate, the pork hydrolyzate and the chicken hydrolyzate, reducing sugar, amino acid, vitamin B1 (VB1) and table salt into a reaction kettle, fully stirring, heating and raising the temperature, controlling the reaction temperature to 100 to 200 DEG C and the reaction time to 1 to 3 hours, reducing the temperature after the reaction is finished, sieving with a vibrating screen, and discharging to obtain the meat-flavored essence. The meat-flavored essence prepared by the method has natural flavor, strong cooking feeling, mellow and full meat taste and long-lasting aftertaste.

Description

technical field [0001] The invention belongs to the field of food additive preparation, in particular to a method for preparing meat flavor essence. Background technique [0002] Meat flavor is a food additive widely used in instant noodles, meat products, condiments and other products. It has developed rapidly since the 1990s. The traditional production method of meat flavor is as follows: the first step is to combine amino acids, Various raw materials such as reducing sugar are added to the reactor in a certain proportion to carry out Maillard reaction (reaction between amino acid and reducing sugar). and the change of the reaction time, the reaction product is mixed with other raw materials such as maltodextrin, salt, monosodium glutamate, etc. (or) natural equivalent spices and solvents (such as ethanol, propylene glycol, salad oil, etc.) are added into the batching tank in a certain proportion and mixed evenly to obtain the blended spices. The third step is to add the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/231A23L27/26
Inventor 李文方戴永鑫邢海鹏
Owner TIANJIN CHUNFA BIO TECH GRP
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