Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Natural pork flavor

A pork flavor and natural technology, applied in the field of flavor, can solve the problems of easy-to-produce burnt-flavor substances, complex operating conditions, long reaction time, etc., and achieve the effect of avoiding burnt-flavor phenomenon, simple operating conditions, and realistic meat texture

Inactive Publication Date: 2013-01-30
TIANJIN CHUNFA BIO TECH GRP
View PDF0 Cites 8 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to solve the traditional Maillard reaction with complex operating conditions, long reaction time, and the problem of easily producing burnt substances under high temperature for a long time by combining enzymolysis technology with Maillard reaction technology, and obtains A natural pork flavor with rich meat flavor and realistic taste

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Natural pork flavor
  • Natural pork flavor

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A preparation method of natural pork essence, comprising steps:

[0022] 1), prepare pork reaction flavor base

[0023] Pork reaction fragrance base is made of the following raw materials: pork (fat, lean): 10Kg; lard: 3Kg; hydrolyzed vegetable protein (HVP): 5Kg; cysteine ​​hydrochloride: 1Kg; glutamic acid: 0.5Kg; Glycine: 0.6Kg; Furanone: 0.2Kg; Papain: 0.08Kg; Vitamin B 1 : 1Kg; vitamin C: 0.2Kg; salt: 10Kg; propylene glycol: 2Kg; cinnamon powder: 3Kg; nutmeg oil: 0.2Kg; cold-pressed ginger oil: 0.5Kg; pepper oil: 0.5Kg; Oil: 0.2Kg, first put pork, vitamin B 1 , vitamin C, and papain were stirred and mixed at 60°C for 30 minutes, and then other remaining reaction materials were added to the obtained enzymolysis solution, and the Maillard reaction was carried out at 105°C for 20 minutes to obtain pork-reactive fragrance base;

[0024] 2), prepare meat flavor base

[0025] The meat flavor base is obtained by mixing the following materials evenly:

[0026]

[0...

Embodiment 2

[0030] A preparation method of natural pork essence, comprising steps:

[0031] 1), prepare pork reaction flavor base

[0032] Pork reaction fragrance base is made of the following raw materials: pork (fat, lean): 12Kg; lard: 2Kg; hydrolyzed vegetable protein (HVP): 6Kg; cysteine ​​hydrochloride: 1.2Kg; glutamic acid: 0.6Kg ;Glycine: 0.5Kg; Furanone: 0.3Kg; Papain: 0.1Kg; Vitamin B 1 : 0.8Kg; vitamin C: 0.2Kg; salt: 10Kg; propylene glycol: 1Kg; cinnamon powder: 2Kg; nutmeg oil: 0.3Kg; cold-pressed ginger oil: 0.5Kg; Scallion oil: 0.3Kg, first put pork, vitamin B 1 , vitamin C and papain were stirred and mixed at 50°C for 40 minutes, and then other remaining reaction raw materials were added to the obtained enzymolysis liquid, and the Maillard reaction was carried out at 100°C for 30 minutes to obtain pork-reactive fragrance base;

[0033] 2), prepare meat flavor base

[0034] The meat flavor base is obtained by mixing the following materials evenly:

[0035]

[0036] T...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to a natural pork flavor. The flavor is prepared from a method which comprises the following steps of adding meaty flavor base, salt, monosodium glutamate, I (disodiuminosine 5'-monophosphate) plus G (disodium guanosine 5'-monophosphate) and white granulated sugar into a pork reaction flavor base, then adding xanthan gum or guar gum, uniformly mixing to be fed to a colloid grinder, and accordingly, obtaining the natural pork flavor. Through combining an enzymolysis technology and a maillard reaction technology, operating conditions are simpler compared with maillard reaction only, moreover, resources can be saved, the content of free amino acid in raw materials can be increased, and the content of fragrant precursors after the maillard reaction is also increased. In addition, the reaction time can be greatly shortened, the scorched flavor phenomenon which is caused by long-term high-temperature reaction is avoided, and the produced natural pork flavor has strong meaty flavor and realistic taste and meat quality.

Description

technical field [0001] The invention relates to an essence, in particular to a natural pork essence prepared by combining enzymatic hydrolysis technology and Maillard reaction technology in bioengineering. Background technique [0002] Meat products have long been an important food for human beings. With the development of society, people's living standards are gradually improving, and people are paying more and more attention to the color, aroma and nutritional needs of food. In the past, flavor products made from a single chemically synthesized flavor focused on straight punch, with unrealistic aroma and dull taste. Then, heat-reactive flavors complied with the requirements of public health and nutrition, and developed rapidly. [0003] Traditional heat-reactive flavors use pure amino acids or cheap hydrolyzed vegetable protein (HVP) or hydrolyzed animal protein (HAP) as raw materials, supplemented with reducing sugars, and undergo Maillard reaction to obtain meaty flavors...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L1/23A23L1/231A23L27/24A23L27/26
Inventor 柳杨
Owner TIANJIN CHUNFA BIO TECH GRP
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com