Pork-flavored essence and preparation method thereof

A technology of pork flavor and essence, which is applied in the field of pork flavor essence and its preparation, which can solve the problems of large fluctuations in market prices, low protein content, and high protein source prices, and achieve the effects of improving the overall flavor and aroma intensity, high protein content, and low cost

Inactive Publication Date: 2012-10-03
TIANJIN CHUNFA BIO TECH GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to overcome the problems of high protein source price, large market price fluctuation and low protein content of pork flavor essence in the prior art, and provide a kind of pork flavor essence and its preparation method

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A preparation method of barley worm larva enzymatic hydrolyzate, comprising the steps of:

[0028] Put 400g of washed and crushed barley worm larvae and 100g of distilled water into the reactor, add 0.8g of papain, stir for 10min, adjust the pH value to 6.0~7.0, heat up, the reaction temperature is 65℃ for 1h, and the enzyme After the digestion, heat up to 100°C to inactivate the enzyme for 20 minutes, then cool down to 50°C after the end of the enzyme inactivation, let it stand at room temperature for 30 minutes, filter through a 40-mesh sieve, filter out the residue, and collect the filtrate to obtain the enzymatic hydrolyzate of barley worm larvae.

Embodiment 2

[0030] A preparation method of pork enzymatic hydrolyzate, comprising the steps of:

[0031] Put 350g of washed and minced pork and 150g of distilled water into the reactor, add 0.5g of papain, stir for 15min, adjust the pH value to 6.0~7.0, heat up, the reaction temperature is 65℃ for 1h, and the enzymolysis After the end, heat up to 95°C to inactivate the enzyme for 10 minutes. After the end of the enzyme inactivation, cool down to 50°C, let it stand at room temperature for 20 minutes, filter through a 40-mesh sieve, filter out the residue, and collect the filtrate as the pork enzymatic hydrolyzate.

Embodiment 3

[0033] A method for preparing pork flavor essence obtained by using barley worm larva enzymolysis solution, comprising the following steps:

[0034] Get respectively the pork enzymolysis solution prepared in Example 2: 50g, the barley worm larva enzymolysis solution prepared in Example 1: 30g, refined lard: 6g, cysteine ​​hydrochloride: 0.5g, glycine: 0.5g, Proline 0.5g, Leucine 0.5g, Methionine: 0.3g, Glucose: 6g, VB 1 : 0.5g, I+G: 0.5g, yeast extract: 1g, HVP1g, green onion puree 1g, ginger puree 1g were added to the reactor, stirred for 15min to fully mix, then heated up to control the thermal reaction temperature at 100°C 1.5h at low temperature, after the reaction was completed, it was lowered to 50°C, left at room temperature for 25min, and then filtered through a 40-mesh sieve, and the filtrate was pork flavor essence.

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PUM

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Abstract

The invention relates to pork-flavored essence and a preparation method thereof. The essence is prepared from the following raw materials in part by weight: 20 to 50 parts of tenebrio molitor larva enzymatic hydrolysate, 2 to 6 parts of amino acid, 4 to 10 parts of reducing sugar, 40 to 70 parts of pork enzymatic hydrolysate, 0 to 8 parts of refined lard, 0 to 2 parts of yeast extract, 0 to 2 parts of hydrolyzed vegetable protein (HVP), 0.5 to 1 part of vitamin B (VB)1, 0.5 to 1 part of I+G, 0 to 3 parts of green onion paste and 0 to 3 parts of ginger paste, wherein the tenebrio molitor larva enzymatic hydrolysate is prepared by performing enzymolysis on tenebrio molitor larva by using protease, and the pork enzymatic hydrolysate is prepared by performing enzymolysis on pork by using papain. According to the method, tenebrio molitor larva is used as a protein source for enzymolysis, and the protein enzymatic hydrolysate which is high in concentration of amino acid and peptide can be obtained; and compared with the common protein source pork, the tenebrio molitor larva is high in protein content and low in cost; and when the tenebrio molitor larva is applied to a formula of the essence, thermal reaction is promoted, and more aroma compounds are produced.

Description

technical field [0001] The invention relates to an essence, in particular to a pork flavor essence and a preparation method thereof. Background technique [0002] With the change of food structure and the vigorous development of tourism, the convenience food industry has also developed rapidly. Returning to nature and seeking green food has become the trend of the times for the development of the convenience industry. Essence is one of the rapidly developing products in recent years. It is widely used in flavoring and flavoring of convenience food, puffed food and meat products. With the development of my country's food industry and the improvement of people's living standards, more and more High requirements, pork flavor flavors are loved by everyone. Currently, the commonly used method for preparing pork flavor flavors is the Maillard reaction. Since the thermal reaction requires a large amount of proteolysis solution, the protein source has become one of the main factors r...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/231A23L27/26
Inventor 田晶
Owner TIANJIN CHUNFA BIO TECH GRP
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