Preparation method of meat-flavor essence

A meat flavor and meat flavor technology is applied in the field of preparation of edible flavors, which can solve the problems of large differences in flavors, uncontrollable, unfavorable and stable large-scale production, etc., and achieves the effect of lasting flavor, not easy to lose, and increasing product stability.

Inactive Publication Date: 2013-06-12
TIANJIN CHUNFA BIO TECH GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this method is uncontrollable, which makes each batch of flavors vary greatly, which is not conducive to stable large-scale production

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A preparation method of meat flavoring essence, comprising the steps of:

[0031] In the reaction kettle, add cysteine ​​1Kg, glycine 0.5Kg, alanine 1.5Kg, lysine 1Kg, arginine 0.5Kg, threonine 1Kg, glucose 4Kg, hydrolyzed vegetable protein 18Kg, pork enzymolysis Liquid 50Kg, yeast extract 10Kg, after fully mixing, rapidly raise the temperature to 105°C, and keep it warm for 50min to carry out Maillard reaction, and finally get the reaction base;

[0032] Using 96.6g of salad oil as a solvent, add 0.6g of pepper oil, 1g of anise oil, 1g of cinnamon oil, 0.3g of geranium oil, and 0.5g of ginger oil to prepare spicy base;

[0033] Using 78.97g of propylene glycol as a solvent, add 0.01g of 4-methyl-4-mercapto-2-pentanone, 10g of 4-methyl-5-hydroxyethylthiazole, 3g of 2-acetylpyrazine, and ethyl maltol 8g, vanillin 0.02g to prepare meat flavor base;

[0034] Take 45g of the above-mentioned reaction flavor base, 1g of spicy base and 2g of meat flavor base, add 10g of salt...

Embodiment 2

[0036] A preparation method of meat flavoring essence, comprising the steps of:

[0037] In the reaction kettle, add cysteine ​​1.2Kg, glutathione 0.5Kg, alanine 1Kg, lysine 1.2Kg, glycine 0.6Kg, threonine 1Kg, glucose 4.5Kg, hydrolyzed vegetable protein 18.5Kg , 60Kg of pork enzymatic hydrolyzate, 9Kg of yeast extract, after fully mixing, quickly raise the temperature to 100°C, and keep it warm for 60min to carry out Maillard reaction, and finally get the reaction fragrance base;

[0038] Using 96.3g of salad oil as a solvent, add 0.7g of pepper oil, 1.5g of anise oil, 0.8g of cinnamon oil, 0.1g of geranium oil, and 0.6g of ginger oil to prepare a spicy base;

[0039] Using 77.96g of propylene glycol as a solvent, add 0.02g of 4-methyl-4-mercapto-2-pentanone, 10g of 4-methyl-5-hydroxyethylthiazole, 2g of 2-acetylpyrazine, and ethyl maltol 10g, vanillin 0.02g to prepare meat flavor base;

[0040] Take 48g of the above-mentioned reaction base, 0.7g of spicy base and 1.5g of m...

Embodiment 3

[0042] A preparation method of meat flavoring essence, comprising the steps of:

[0043] In the reaction kettle, add cysteine ​​2Kg, VB11Kg, alanine 1.5Kg, lysine 1Kg, leucine 0.5Kg, threonine 1Kg, glucose 4.5Kg, hydrolyzed vegetable protein 18Kg, chicken enzymatic solution 60Kg, 9Kg of yeast extract, after fully mixing, quickly raise the temperature to 100°C, and keep it warm for 60min to carry out Maillard reaction, and finally get the reaction fragrance base;

[0044] Using 96.8g of salad oil as a solvent, add 0.5g of pepper oil, 1.2g of anise oil, 0.8g of cinnamon oil, 0.2g of geranium oil, and 0.5g of ginger oil to prepare a spicy base;

[0045] Using 79.95g of propylene glycol as a solvent, add 0.02g of 4-methyl-4-mercapto-2-pentanone, 8g of 4-methyl-5-hydroxyethylthiazole, 2g of 2-acetylpyrazine, and ethyl maltol 10g, vanillin 0.03g to prepare meat flavor base;

[0046] Take 46g of the above-mentioned reaction base, 0.8g of spicy base and 1.5g of meat flavor base, add...

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PUM

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Abstract

The invention relates to a preparation method of a meat-flavor essence. The method comprises the following steps: in a reactive kettle, successively adding a sulfocompound, an amino acid mixture, reducing sugar, hydrolyzed plant protein, enzyme-dispersed animal protein and yeast extract for maillard reaction to obtain a reaction essence base; with salad oil as the solvent, successively adding zanthoxylum oil, anise oil, cinnamon oil, geranium oil and ginger oil to obtain spicy essence base; with trimethylene glycol as the solvent, successively adding 4-methyl-4-sulfydryl-2-pentanone, 4-methyl-5-ethoxyl thiazole, 2-acetylpyrazine, ethyl maltol and vanillin to obtain a meat-flavor essence base; taking the reaction essence base, the spicy essence base and the meat-flavor essence, and adding table salt, monosodium glutamate, white granulated sugar and a thickening agent, uniformly mixing, and using a homogenizer and a colloid mill to prepare a pasty essence; and stirring the prepared pasty essence under the constant temperature of 50-100 DEG C for 10-60min to obtain the finished product. The essence is more plump in flavor and more natural, and has more cooking sensation.

Description

technical field [0001] The invention relates to a preparation method of edible essence, in particular to a preparation method of meat flavor essence. Background technique [0002] Meat flavor is a food additive widely used in instant noodles, meat products and condiments, etc. It has developed rapidly since the 1990s. The traditional production method of salty food flavor is as follows: the first step is to add various raw materials such as amino acid and reducing sugar into the reaction kettle in a certain proportion to carry out Maillard reaction to obtain the reaction fragrance base. The second step is to add various natural and (or) natural equivalent flavors and solvents (such as ethanol, propylene glycol, salad oil, etc.) into the batching tank in a certain proportion and mix them evenly to obtain a blended fragrance base. The third step is to add the reaction flavor base, blended flavor base and other raw materials (such as salt, thickener, etc.) into the fast mixer ...

Claims

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Application Information

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