High-temperature-resistance pork paste essence and preparation method thereof

A technology of pork paste and high temperature resistance, which is applied in the field of pork paste essence and its preparation, which can solve the problems of unscientific proportion of raw materials, slight fragrance retention of fragrance components, poor high temperature resistance, etc., and achieve attractive color, mellow and pleasant taste , Flavor realistic effect

Inactive Publication Date: 2012-05-02
广东江大和风香精香料有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the salty essence produced by the existing technology on the market has the characteristics of rich aroma and realistic meat taste, but there is a common problem of poor high temperature resistance
The reas

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0024] Example 1

[0025] A heat-resistant pork paste flavor, prepared by the following steps:

[0026] (1) In parts by weight, weigh 40 parts of pork enzymatic hydrolysate, 6 parts of yeast extract (purchased from Angel Yeast Co., Ltd.), 15 parts of glucose, 0.4 part of xylose, and soy sauce (purchased from Haitian) Seasoning Food Co., Ltd.) 0.04 parts, 7 parts of animal fat, 0.2 parts of sodium glutamate, 5 parts of L-cysteine, 5 parts of glycine, 0.3 parts of ginger powder, 10 parts of cinnamon powder, 8 parts of water, will be weighed After the raw materials are mixed uniformly, put them into the reaction tank, stir and react for 1 hour at a reaction temperature of 95°C, and cool to 70°C to obtain a hot pork reactant;

[0027] (2) In terms of parts by weight, weigh 70 parts of the pork thermal reactant prepared in step (1), then weigh 6 parts of edible salt, 2 parts of white sugar, 6 parts of sodium glutamate, 5'-taste 0.4 part of disodium nucleotide, 0.3 part of disodium succi...

Example Embodiment

[0030] Example 2

[0031] A heat-resistant pork paste flavor, prepared by the following steps:

[0032] (1) In terms of parts by weight, weigh 30 parts of pork enzymatic hydrolysate, 3 parts of yeast extract (purchased from Angel Yeast Co., Ltd.), 10 parts of glucose, 0.3 part of xylose, and soy sauce (purchased from Haitian) Seasoning Food Co., Ltd.) 0.03 parts, 8 parts animal fat, 0.2 parts sodium glutamate, 4 parts L-cysteine, 6 parts L-alanine, 0.4 parts ginger powder, 11 parts cinnamon powder, 8 parts water , After the weighed raw materials are mixed uniformly, they are put into the reaction tank, and the reaction temperature is 97° C., the reaction is stirred for 1.5 hours, and cooled to 70° C. to obtain the hot pork reactant;

[0033] (2) In terms of parts by weight, weigh 80 parts of the pork thermal reactant prepared in step (1), then weigh 5 parts of edible salt, 1 part of white sugar, 6 parts of sodium glutamate, 5'-taste 0.4 part of nucleotide disodium, 0.3 part of diso...

Example Embodiment

[0036] Example 3

[0037] A heat-resistant pork paste flavor, prepared by the following steps:

[0038] (1) In terms of parts by weight, weigh 35 parts of pork enzymatic hydrolysate, 5 parts of yeast extract (purchased from Angel Yeast Co., Ltd.), 15 parts of glucose, 0.4 part of xylose, and soy sauce (purchased from Haitian) Seasoning Food Co., Ltd.) 0.04 parts, animal fat 10 parts, sodium glutamate 0.7 parts, L-glutamic acid 6 parts, L-alanine 4 parts, glycine 2 parts, ginger powder 0.2 parts, cinnamon powder 10 parts, 3 parts of water, mix the weighed raw materials uniformly, put them into the reaction tank, stir and react for 1 hour at a reaction temperature of 100°C, and cool to 70°C to obtain a hot pork reactant;

[0039] (2) In terms of parts by weight, weigh 80 parts of the pork thermal reactant prepared in step (1), then weigh 5 parts of edible salt, 4 parts of white sugar, 5 parts of sodium glutamate, 5'-taste 0.4 parts of disodium nucleotide, 0.3 parts of disodium succin...

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PUM

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Abstract

The invention discloses a high-temperature-resistance pork paste essence. The pork paste essence comprises the following components in parts by weight: 90-98 parts of thermal reaction pork paste and 2-10 parts of pork flavoring base, wherein, the thermal reaction pork paste is prepared from the following raw materials according to a certain mass ratio: a pork thermal reactant, edible salt, white granulated sugar, sodium glutamate, disodium 5'-ribonucleotide, disodium succinate, corn starch, hydroxypropyl distarch phosphate, beta-cyclodextrine and glycerin monostearate; and the pork thermal reactant is prepared from the following raw materials according to a certain mass ratio: a pork zymolyte, a yeast extract, glucose, xylose, dark soy sauce, animal fat, sodium glutamate, amino acid, ginger powder, cinnamon powder and water. After high-temperature treatment, the pork paste essence disclosed by the invention still has the characteristics of rich and durable flavor and strong high temperature resistance. Meanwhile, the invention further discloses a preparation method of the high-temperature-resistance pork paste essence.

Description

technical field [0001] The invention relates to a pork paste essence and a preparation method thereof, in particular to a high temperature resistant pork paste essence and a preparation method thereof. Background technique [0002] Salty food flavors are mainly a mixture of one or more of the aroma components such as heat-reactive spices, food flavor compounds, spices (or their extracts), food carriers and other food additives. According to the shape, it can be divided into three types: liquid, powder and paste, which are widely used in meat products, instant noodles, condiments, snack foods and other industries. [0003] In the process of food processing, products usually have to go through high temperature and high humidity processing procedures, and temperature resistance is an important indicator for the selection of flavors. The temperature resistance is generally divided into two sections of 80~100°C and above 121°C. Sometimes it is the main flavor additive of high-te...

Claims

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Application Information

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IPC IPC(8): A23L1/231A23L27/26
Inventor 任艳艳李卫华黄伟科王威
Owner 广东江大和风香精香料有限公司
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