Essence of pickled Chinese cabbage and preparation method and application thereof

A technology for essence and sauerkraut, applied in the field of essence, can solve the problems of few kinds of flavor essence, volatile, heat-labile and the like, and achieve the effects of stable aroma quality, good temperature resistance and realistic aroma.

Inactive Publication Date: 2013-09-18
松村辉 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

This patented method produces an improved taste that does not have any bad smells or odors at all. It's easy for people who are sensitive about their food they eat because it doesn’t harm them too much.

Problems solved by technology

This patented technical problem addressed by this patents relates to improving taste quality and smoking sensation during eating convenient cookery items like pasta or rice bread with traditional Chinese-fermented fried vegetables that lack their unique characteristics.

Method used

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  • Essence of pickled Chinese cabbage and preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Example 1: A sauerkraut flavor, prepared according to the following method: first add 53.628g of soybean oil as a solvent, heat to 60°C, add 4-hydroxy-2,5-dimethyl-3(2H)furanone 0.04g, 0.07g acetylpyrazine, stir until completely dissolved, and cool to below 30°C; then add ethyl acetate 0.04g, ethyl caproate 0.04g, ethyl lactate 0.09g, butyl caproate 0.17g, 0.18g of hexyl 2-methylbutyrate, 0.04g of phenethyl acetate, 0.03g of trans-2-heptenal, 0.18g of phenethyl alcohol, 0.01g of p-ethylphenol, 0.08g of dimethyl disulfide , Acetic acid 0.52g, propionic acid 0.09g, butyric acid 0.08g, 2-methylbutyric acid 0.06g, garlic oil 0.70g, cumin oil 1.00g, ginger oil 2.60g and pepper extract 4.60g, and finally add the remaining 35.752g of soybean oil, mix well and fill it. The raw material components used in this embodiment can be purchased from the market, among which 4-hydroxy-2,5-dimethyl-3(2H)furanone is a commercially available product, furanone. The sauerkraut flavor prepare...

Embodiment 2

[0026] Example 2: The ratio for producing 100g of sauerkraut flavor is:

[0027] Ethyl acetate 0.06g

[0028] Ethyl caproate 0.06g

[0029] Ethyl lactate 0.12g

[0030] Butyl caproate 0.17g

[0031] Hexyl 2-methylbutyrate 0.20g

[0032] Phenylethyl acetate 0.06g

[0033] Trans-2-heptenal 0.05g

[0034] Phenylethanol 0.18g

[0035] P-ethylphenol 0.03g

[0036] 4-hydroxy-2,5-dimethyl-3(2H)furanone 0.04g

[0037] Acetylpyrazine 0.07g

[0038] Dimethyl disulfide 0.08g

[0039] Acetic acid 0.52g

[0040] Propionic acid 0.09g

[0041] Butyric acid 0.10g

[0042] 2-methylbutyric acid 0.08g

[0043] Garlic essential oil 0.70g

[0044] Cumin oleoresin 2.00g

[0045] Ginger essential oil 3.60g

[0046] Sichuan pepper essential oil 4.60g

[0047] Sunflower seed oil 87.19g

[0048] Total: 100g

[0049] Production process: first add 60% of the above-mentioned sunflower seed oil weight as a solvent, after heating to 60°C, add the above-mentioned weight of 4-hydroxy-2,5-dimethyl-3(2H)furanone and acetylpyrazine, Stir ...

Embodiment 3

[0050] Example 3: A sauerkraut flavor, prepared according to the following method: first add 57.858g of palm oil as a solvent, heat to 60°C, add 4-hydroxy-2,5-dimethyl-3(2H)furanone 0.01g, 0.01g acetylpyrazine, stir until completely dissolved, and cool to below 30°C; then add ethyl acetate 0.01g, ethyl caproate 0.1g, ethyl lactate 0.01g, and butyl caproate 0.05g, 0.18g of hexyl 2-methylbutyrate, 0.02g of phenethyl acetate, 0.01g of trans-2-heptenal, 0.05g of phenethyl alcohol, 0.01g of p-ethylphenol, 0.01g of dimethyl disulfide , Acetic acid 0.10g, propionic acid 0.05g, butyric acid 0.05g, 2-methylbutyric acid 0.10g, garlic oil 0.10g, cumin oil 3.00g, distilled ginger oil 1.00g and Chinese pepper oleoresin 5.00g, add at the end The remaining palm oil is 38.572g, stir it evenly and fill it up. The sauerkraut flavor prepared in this example is used in convenience foods, such as seasoning packets of instant vermicelli.

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Abstract

The invention discloses essence of pickled Chinese cabbage and a preparation method and an application thereof. The method comprises the following steps: first, adding 60wt% of edible vegetable oil or glycerol triacetate as a solvent, heating to 60 DEG C, adding 4-hydroxyl-2, 5-dimethyl-3(2H) furanone, acetyl pyrazine, stirring till the components are completely dissolved, and cooling to below 30 DEG C; then, sequentially adding ethyl acetate, ethyl hexanoate, ethyl lactate, butyl caproate, 2-methyl butyric acid hexylester, phenethyl acetate, trans-2-heptenal, phenethyl alcohol, p-ethyl phenol, dimethyl disulfide, acetic acid, propionic acid, butyric acid, 2-methyl butyric acid, garlic oil or galic essential oil, fennel oil or fennel oil resin, ginger oil or ginger essential oil or distilled ginger oil and a pepper extract or pepper essential oil or pepper oil resin; and adding 40wt% of residual edible vegetable oil or glycerol triacetate, uniformly stirring and filling to obtain the essence. The essence of of pickled Chinese cabbage produced by the invention is vivid in frangrance compared with that of common fermented flavor essence, stable in quality, good in temperature resistance and unique in flavor.

Description

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Claims

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Application Information

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Owner 松村辉
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