Preparation method of meaty paste essence

A technology of meat-flavored paste and essence, applied in food preparation, application, food science, etc., can solve problems such as easy oil and water layering, poor stability control, complex production process, etc., and achieve the solution of unstable, natural taste Strong, improve the effect of physical and chemical indicators

CN102907654AInactive Publication Date: 2013-02-06TIANJIN CHUNFA BIO TECH GRP
0 Cites 13 Cited by

Patent Information

Authority / Receiving Office
CN · China
Current Assignee / Owner
Publication Date
2013-02-06
Estimated Expiration
Not applicable · inactive patent
Patent Text Reader

Abstract

The invention relates to a preparation method of meaty paste essence. The preparation method comprises the following steps of: 1). reacting glucose, xylose, pig bone stocks, pig bone oil, hydrolyzed vegetable protein, cysteine hydrochloride, glutamic acid, glycine, salt, cinnamon powder, ginger powder, shallot oil and water to prepare a Maillard reaction product; 2). evenly mixing ethyl maltol, 2-methyl-3-furan mercaptan, cassia oil, star anise oil, 4-methyl-5-(beta hydroxyethyl) thiazole, 2-methyl pyrazine, 2,5-dimethyl-3 (2H) furfuran ketone, difurfuryl sulfide and propylene glycol to obtain meat-flavor base; and 3). mixing the Maillard reaction product, the meat-flavor base, 10% furfuran ketone, the salt, monosodium glutamate, I+G, 10% sodium carboxymethyl cellulose, Tween-80 and water to be homogeneous to obtain the meaty paste essence. The meaty paste essence prepared by the preparation method is coordinative and natural in flavor, mellow in taste, strong in natural feeling and stable in state.
Need to check novelty before this filing date? Find Prior Art

Description

technical field

[0001] The invention relates to a method for preparing an essence, in particular to a method for preparing a meaty paste essence. 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 the flavoring and flavoring of convenience foods, puffed foods and meat products. Therefore, the aroma and taste of meat flavors have attracted more and more attention; Paste-like flavors play an important role in seasoning flavors, but the current production process of meat-flavored paste flavors is relatively complicated, especially the stability is not easy to control, and it is easy to separate oil and water, causing complaints from customers. ...

Examples

Embodiment 1

[0017] A preparation method of meat-flavored paste essence, comprising the steps of:

[0018] 1), 4 parts of glucose, 0.4 parts of xylose, 160 parts of pig bone, 20 parts of pig bone oil, 2 parts of hydrolyzed vegetable protein, 5.6 parts of cysteine ​​hydrochloride, 4 parts of glutamic acid, 2 parts of glycine , 10 parts of table salt, 6 parts of cinnamon powder, 4 parts of ginger powder, 8 parts of shallot oil and 74 parts of water were reacted at 110°C for 2 hours to obtain the Maillard reaction product;

[0019] 2), 0.2 parts of ethyl maltol, 0.5 parts of 2-methyl-3-furanthiol, 0.3 parts of cinnamon oil, 0.2 parts of star anise oil, 15 parts of 4-methyl-5-(β hydroxyethyl) -thiazole, 0.5 part of 2-methylpyrazine, 1 part of 2,5-dimethyl-3 (2H) furanone, 0.05 part of bisfurfuryl sulfide, and 82.25 parts of propylene glycol are mixed uniformly to obtain meaty base;

[0020] 3), weigh 250 parts of the Maillard reaction product of step 1), 115 parts of water, 5 parts of 10% fur...