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Roast meat oily flavor and method for producing same

An oil-like and essence-based technology, which is applied in the field of barbecue oil-like essence and its preparation, can solve the problems of poor thermal stability, unstable fragrance retention, and unrealistic meat taste, etc., and achieve long-lasting fragrance, realistic fragrance, and natural aroma Effect

Inactive Publication Date: 2013-01-30
TIANJIN CHUNFA BIO TECH GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The existing meat flavor essence has the following deficiencies: the meat taste is not realistic enough, the fragrance is unstable, and the thermal stability is not good

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A preparation method of barbecue oily essence, comprising the steps of:

[0015] Heat 85.1 kilograms of soybean salad oil to 65 ° C, add 0.5 kilograms of 4-hydroxyl-2,5-dimethyl-3 (2H) furanone, 1 kilogram of ethyl maltol, stir until completely dissolved, and drop to room temperature, 0.1 kg of 3-mercapto-2-butanol, 0.1 kg of 2-methyl-3-tetrahydrofuranthiol, 2.5 kg of 3-methylthiopropanol, 0.1 kg of 2-methyltetrahydrofuranthiol, 4-methyl-5 3.5 kg of -hydroxyethylthiazole, 0.1 kg of trans-2-trans-4-decadienal, 0.8 kg of 2,3-dimethylpyrazine, 0.4 kg of 2,3,5-trimethylpyrazine, 4 - 0.2 kg of ethyl guaiacol, 0.1 kg of n-butyric acid, 5 kg of oleic acid, 0.2 kg of anise essential oil, 0.1 kg of cinnamon essential oil, 0.1 kg of cumin essential oil, 0.1 kg of pepper essential oil, after stirring evenly, about 100 Kilograms of barbecue oily essence can be packed in cans.

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Abstract

The invention relates to a roast meat oily flavor and a method for producing the same. The flavor is prepared from the following raw materials: 3-sulfhydryl-2-butanol, 2-methyl-3-furathiol, 3-methylthiopropanol, 2-methyl-3-tetrahydrofuranethiol, 4-methyl-5-thiazoleethanol, trans-2-trans-4-decadienal, 2, 3-dimethylpyrazine, 2, 3, 5-trimethylpyrazine, 4-ethylguaiacol, 4-hydroxyl-2, 5-dimethyl-3(2H) furanone, ethyl maltol, n-butyric acid, oleic acid, anise essential oil, cinnamon essential oil, cumin essential oil, pepper essential oil and soybean salad oil. The flavor product adopts flavor volatile substances which are contained in roast meat, and the flavor volatile substances are prepared and formulated according to a reasonable ratio, so that the flavor has a natural roast meat flavor, realistic taste, lingering fragrance and good thermal stability.

Description

technical field [0001] The invention relates to an essence and a preparation method thereof, in particular to a barbecue oily 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. Meat flavor is one of the flavors that have developed rapidly in recent years. It is widely used in flavoring and flavoring of instant food, puffed food and meat products. The color, aroma, taste and likeness of flavor essence have put forward higher requirements. [0003] The existing meat flavor essence has the following disadvantages: the meat flavor is not realistic enough, the fragrance is unstable, and the thermal stability is not good. Contents of the invention [0004] The object of the present invention is to prov...

Claims

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Application Information

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IPC IPC(8): A23L1/231A23L27/26
Inventor 张忠福
Owner TIANJIN CHUNFA BIO TECH GRP
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