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Xuanwei ham essence

A technology for ham and flavor, applied in the field of food additives, can solve the problems of low product image authenticity, high cost, less meat flavor and flavor, and achieve the effects of strong natural feeling, long aftertaste, and enhanced flavor intensity and cooking sense.

Inactive Publication Date: 2012-02-22
TIANJIN CHUNFA BIO TECH GRP
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  • 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. With the development of my country's food industry and the improvement of people's living standards, people have put forward higher requirements for the color, aroma and taste of food. At present, the flavor of meat flavor is relatively low. Less, can no longer meet the needs of customers
[0003] Xuanwei ham, also known as cloud ham, has the characteristics of freshness, crispness, crispness, tenderness, and sweetness. The price is expensive, and the cost of directly using it in food is too high. If it is made into ham flavor, the cost can be greatly reduced, which provides a good foundation for the development of ham flavor
[0004] Application No. 200810147170.7, the title of the invention is a preparation method of ham flavor, which discloses a preparation method of Xuanwei ham flavor by using Maillard reaction. Xuanwei ham is used as the initial raw material, after enzymatic hydrolysis, more than 10 kinds of amino acids and The reducing sugar was subjected to Maillard reaction to prepare the ham essence base material, and finally the final product was obtained by adding a single product for flavoring. However, the authenticity of this product is not high, and it cannot well reflect the characteristic flavor of Xuanwei ham

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A kind of Xuanwei ham essence is prepared by the method comprising the following steps:

[0025] Mince Xuanwei ham, add 0.1% papain by weight of Xuanwei ham, and hydrolyze at 55-65° C. for 0.5 hour to obtain Xuanwei ham hydrolyzate. mince fresh pork, add 0.1% papain by weight of fresh pork, and hydrolyze at 55-65 DEG C for 0.5 hour to obtain pork hydrolyzate.

[0026] Add 35 parts of Xuanwei ham hydrolyzate, 10 parts of pork hydrolyzate, 23.7 parts of pork bone soup, 4 parts of glucose, 0.8 part of D-xylose, 1.2 parts of glycine, 0.5 part of L-cysteine, VB1 is 0.6 parts, VC is 1 part, pork bone oil is 10.6 parts, and salt is 12.6 parts. Stir for 20 minutes, heat to raise the temperature, the reaction temperature is controlled at 109-110° C., and the reaction time is 2 hours. After the reaction was finished, the temperature was lowered to 50° C., and passed through a 40-mesh vibrating sieve to obtain the Xuanwei ham essence. The parts mentioned above are all parts by ...

Embodiment 2

[0028] A kind of Xuanwei ham essence is prepared by the method comprising the following steps:

[0029] Mince Xuanwei ham, add 0.1% papain by weight of Xuanwei ham, and hydrolyze at 55-65° C. for 0.5 hour to obtain Xuanwei ham hydrolyzate. mince fresh pork, add 0.1% papain by weight of fresh pork, and hydrolyze at 55-65 DEG C for 0.5 hour to obtain pork hydrolyzate.

[0030] Add 30 parts of Xuanwei ham hydrolyzate, 15 parts of pork hydrolyzate, 24 parts of pork bone soup, 4 parts of glucose, 0.8 parts of D-xylose, 1.1 parts of glycine, 0.6 parts of L-cysteine ​​into the reaction kettle, VB1 is 0.6 parts, VC is 0.8 parts, pork bone oil is 10.4 parts, and table salt is 12.3 parts. Stir for 20 minutes, heat to raise the temperature, the reaction temperature is controlled at 100-110° C., and the reaction time is 2 hours. After the reaction was finished, the temperature was lowered to 50° C., and passed through a 40-mesh vibrating sieve to obtain the Xuanwei ham essence. The par...

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PUM

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Abstract

The invention relates to a Xuanwei Ham essence, comprising the following raw materials, by weight: 0-10 parts of glucose, 0-3 parts of D-xylose, 0-5 parts of glycin, 0-4 parts of L-cysteine, 0-4 parts of DL-methionine, 0-4 parts of VC, 0-6 parts of VB1, 5-20 parts of pig bone oil, 10-40 parts of pig bone clear soup, 3-40 parts of pig bone hydrolyzate, 10-40 parts of Xuanwei Ham hydrolyzate and 10-30 parts of salt. The essence product of the invention is natural, has strong cooking sense, mellow and rich fragrance and lasting aftertaste.

Description

technical field [0001] The invention relates to the field of food additives, in particular to a Xuanwei ham essence. Background technique [0002] Meat flavor is one of the flavors that have developed rapidly in recent years. With the development of my country's food industry and the improvement of people's living standards, people have put forward higher requirements for the color, aroma and taste of food. At present, the flavor of meat flavor is relatively low. Less, can no longer meet the needs of customers. [0003] Xuanwei ham, also known as cloud ham, has the characteristics of freshness, crispness, crispness, tenderness, and sweetness. The price is expensive, and the cost of directly using it in food is too high. If it is made into ham flavor, the cost can be greatly reduced, which provides a good foundation for the development of ham flavor. [0004] Application No. 200810147170.7, the title of the invention is a preparation method of ham flavor, which discloses a p...

Claims

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Application Information

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IPC IPC(8): A23L1/231A23L27/26
Inventor 郑宝良戴永鑫邢海鹏
Owner TIANJIN CHUNFA BIO TECH GRP
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