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

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

Inactive Publication Date: 2013-04-03
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 reason is that the proportion of raw materials selected for the thermal reaction is unscientific, and the carrier system of the fragrance substance has little effect on the fragrance retention of the fragrance components.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A high-temperature-resistant pork paste essence is prepared through the following steps:

[0026] (1) In parts by weight, weigh 40 parts of pork enzymatic hydrolyzate, 6 parts of yeast extract (purchased from Angel Yeast Co., Ltd.), 15 parts of glucose, 0.4 part of xylose, dark 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 weigh After the raw materials are mixed evenly, they are put into a reaction tank, stirred and reacted for 1 hour at a reaction temperature of 95° C., and cooled to 70° C. to obtain pork heat reactants;

[0027](2) In terms of parts by weight, weigh 70 parts of the pork thermal reaction product prepared in step (1), then weigh 6 parts of edible salt, 2 parts of white sugar, 6 parts of sodium glutamate, and 5'-taste 0.4 parts of disodium nucleotides, 0...

Embodiment 2

[0031] A high-temperature-resistant pork paste essence is prepared through the following steps:

[0032] (1) In parts by weight, weigh 30 parts of pork enzymatic hydrolyzate, 3 parts of yeast extract (purchased from Angel Yeast Co., Ltd.), 10 parts of glucose, 0.3 parts of xylose, dark soy sauce (purchased from Haitian Seasoning Food Co., Ltd.) 0.03 parts, animal oil 8 parts, sodium glutamate 0.2 parts, L-cysteine ​​4 parts, L-alanine 6 parts, ginger powder 0.4 parts, cinnamon powder 11 parts, water 8 parts After mixing the weighed raw materials evenly, put them into a reaction tank, stir and react for 1.5 hours at a reaction temperature of 97°C, and cool to 70°C to obtain a pork thermal reaction product;

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

Embodiment 3

[0037] A high-temperature-resistant pork paste essence is prepared through the following steps:

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

[0039] (2) In parts by weight, weigh 80 parts of the pork heat reaction product prepared in step (1), then weigh 5 parts of edible salt, 4 parts of white sugar, 5 parts of sodium glutamate, and 5'-taste 0.4 parts of disodium nucleotides, 0.3 ...

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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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Patent Type & Authority Patents(China)
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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