Natural meaty essence and preparation method thereof

Abstract

The invention provides a natural meaty essence and a preparation method thereof. The natural meaty essence comprises a type odor, a peak odor, an adjuvant and a fixative, wherein the type odor is prepared from the following raw materials in part by weight: porcine ossein, porcine bone oil, HVP (Hydrolyzed Vegetable Protein), cysteine, glutamic acid, glycine, furanone, edible salt, glycerol, cinnamon powder, black pepper, ginger powder, myristica oil, cold pressed ginger oil, zanthoxylum oil, garlic oil, onion oil and glucose. The preparation method of the natural meaty essence comprises the following steps of: adding the prepared peak odor into the type odor; then modifying the mixture of the type odor and the peak door by using the adjuvant; and finally treating the modified essence by using the fixative. The natural meaty essence has the beneficial effects that: the aroma characteristic of the natural meaty essence is obvious due to the addition of the peak odor, the adjuvant and the fixative; and the natural meaty essence has the advantages of real aroma, strong natural sense, long aroma retention time and the like.

Description

technical field

[0001] The invention belongs to the field of preparation of food ingredients, in particular to a preparation method of natural meat essence. Background technique

[0002] In the existing technology, meat flavor essence is a kind of food additive widely used in products such as instant noodles, meat products, condiments and beef essence. At present, the main production method of meat flavor essence is to utilize synthetic food spices to deploy and use animal protein, Plant protein hydrolyzate is mainly prepared by thermal reaction. The production method of using synthetic food spices is simple in process and the product has a strong fragrance, but the aroma is often not realistic enough. Synthetic spices feel obvious. Hydrolysis of animal protein and plant protein Although the liquid is the main ingredient and prepared by thermal reaction, although the taste is round and natural, but the aroma and fragrance characteristics are not obvious, and the fragrance re...

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