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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 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

[0021] A preparation method of meat flavoring essence, comprising the steps of:

[0022] 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;

[0023] 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;

[0024] 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;

[0025] 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

[0027] A preparation method of meat flavoring essence, comprising the steps of:

[0028] 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;

[0029] 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;

[0030] 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;

[0031] Take 48g of the above-mentioned reaction base, 0.7g of spicy base and 1.5g of m...

Embodiment 3

[0033] A preparation method of meat flavoring essence, comprising the steps of:

[0034] In the reaction kettle, add cysteine ​​2Kg, VB 1 1Kg, alanine 1.5Kg, lysine 1Kg, leucine 0.5Kg, threonine 1Kg, glucose 4.5Kg, hydrolyzed vegetable protein 18Kg, chicken enzymatic hydrolyzate 60Kg, yeast extract 9Kg, mix well, quickly Raise the temperature to 100°C, and keep it warm for 60 minutes to carry out the Maillard reaction, and finally get the reaction base;

[0035] 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;

[0036] 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;

[0037] Take 46g of the above-mentioned reaction base, 0.8g of spicy base and 1.5g of meat flavor base, add 11g of...

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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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