Meat flavor

A meat flavor and meat flavor technology is applied in the field of meat flavor and can solve the problems of uncontrollable, unfavorable and stable large-scale production, and large differences in flavors.

Inactive Publication Date: 2013-07-10
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 flavo

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0020] Example 1

[0021] A method for preparing meat flavor essence includes the following steps:

[0022] In the reactor, add 1Kg of cysteine, 0.5Kg of glycine, 1.5Kg of alanine, 1Kg of lysine, 0.5Kg of arginine, 1Kg of threonine, 4Kg of glucose, 18Kg of hydrolyzed vegetable protein, and enzymatic hydrolysis of pork Liquid 50Kg, yeast extract 10Kg, after fully mixing, quickly raise the temperature to 105°C, and keep it for 50min for Maillard reaction, and finally get the reaction odor;

[0023] Using 96.6g of salad oil as a solvent, add 0.6g of pepper oil, 1g of star anise oil, 1g of cinnamon oil, 0.3g of geraniol oil, and 0.5g of ginger oil to prepare a spicy base;

[0024] Using 78.97g propylene glycol as solvent, add 0.01g 4-methyl-4-mercapto-2-pentanone, 10g 4-methyl-5-hydroxyethylthiazole, 3g 2-acetylpyrazine, and ethyl maltol in sequence 8g, 0.02g vanillin to prepare meaty flavor base;

[0025] Take 45g of the above reaction fragrance base, 1g pungent fragrance base and 2g mea...

Example Embodiment

[0026] Example 2

[0027] A method for preparing meat flavor essence includes the following steps:

[0028] In the reactor, sequentially add 1.2Kg of cysteine, 0.5Kg of glutathione, 1Kg of alanine, 1.2Kg of lysine, 0.6Kg of glycine, 1Kg of threonine, 4.5Kg of glucose, and 18.5Kg of hydrolyzed vegetable protein. , Pork enzymatic hydrolysate 60Kg, yeast extract 9Kg, after fully mixing, quickly raise the temperature to 100℃, and keep for 60min to carry out Maillard reaction, and finally get the reaction odor;

[0029] Using 96.3g of salad oil as a solvent, add 0.7g of pepper oil, 1.5g of star anise oil, 0.8g of cinnamon oil, 0.1g of geraniol oil, and 0.6g of ginger oil to prepare a spicy base;

[0030] Using 77.96g propylene glycol as solvent, add 0.02g 4-methyl-4-mercapto-2-pentanone, 10g 4-methyl-5-hydroxyethylthiazole, 2g 2-acetylpyrazine, and ethyl maltol in sequence 10g, 0.02g vanillin to prepare meaty flavor base;

[0031] Take 48g of the above reaction fragrance base, 0.7g pungent...

Example Embodiment

[0032] Example 3

[0033] A method for preparing meat flavor essence includes the following steps:

[0034] In the reactor, add 2Kg of cysteine, VB 1 1Kg, alanine 1.5Kg, lysine 1Kg, leucine 0.5Kg, threonine 1Kg, glucose 4.5Kg, hydrolyzed vegetable protein 18Kg, chicken enzymatic hydrolysate 60Kg, yeast extract 9Kg, after fully mixing, quickly Raise the temperature to 100°C and keep it for 60 minutes to carry out Maillard reaction, and finally get the reaction odor;

[0035] Using 96.8g of salad oil as a solvent, add 0.5g of pepper oil, 1.2g of star anise oil, 0.8g of cinnamon oil, 0.2g of geraniol oil, and 0.5g of ginger oil to prepare the scent base;

[0036] Using 79.95g propylene glycol as solvent, add 0.02g 4-methyl-4-mercapto-2-pentanone, 8g 4-methyl-5-hydroxyethylthiazole, 2g 2-acetylpyrazine, and ethyl maltol in sequence 10g, and 0.03g of vanillin to prepare a meaty flavor base;

[0037] Take 46g of the above reaction fragrance base, 0.8g pungent fragrance base and 1.5g meaty ...

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PUM

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Abstract

The invention relates to a meat flavor which is prepared by the following method from the following raw materials in parts by weight: 20-60 parts of reaction base, 0.1-5 parts of spicy base, 0.1-5 parts of meat-flavor base, and other auxiliary materials, and the raw materials are mixed uniformly and processed by a homogenizer and a colloid mill to obtain a pasty flavor; and then the obtained pasty flavor is stirred at a constant temperature of 50-100 DEG C for 10-60 minutes to obtain the ultimate meat flavor finished product. The flavor retains the pure meat flavor original in the flavor, so that the flavor is more full and closer to nature, and gives more cooking sensation.

Description

technical field [0001] The invention relates to a food flavor, in particular to a meat flavor. 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 in a certain proportion and mix them evenly to obtain t...

Claims

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Application Information

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