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A kind of deployment type meat-flavored aqueous essence and preparation method thereof

A blending, meat-flavored technology, applied in food science and other directions, to achieve the effects of good aroma and aroma, good aroma effect, and good aroma and aroma stability

Active Publication Date: 2017-09-08
TIANJIN CHUNFA BIO TECH GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The technical problem to be solved by the present invention is to provide a blended meat-flavored aqueous essence with vivid flavor, mellow aroma and long-lasting fragrance and its preparation method, and at the same time solve the aroma retention stability of the meat-flavored aqueous essence in quick-frozen dumplings and freeze-thaw stability

Method used

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  • A kind of deployment type meat-flavored aqueous essence and preparation method thereof
  • A kind of deployment type meat-flavored aqueous essence and preparation method thereof
  • A kind of deployment type meat-flavored aqueous essence and preparation method thereof

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Experimental program
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Effect test

Embodiment 1

[0018] The raw material formula is shown in Table 1:

[0019] Table I

[0020]

[0021]

[0022] The preparation method of the above-mentioned meat-flavored aqueous flavor comprises the steps:

[0023] Dilute the 1-21 monomer fragrances in Table 1 except 22 propylene glycol with propylene glycol to the corresponding mass concentrations in Table 1. After the dilution is completed, proceed according to the weight percentage of each dilution described in Table 1. Combination, finally use propylene glycol as a solvent to make up 100% of the fragrance finished product.

Embodiment 2

[0025] The raw material formula is shown in Table 2:

[0026] Table II

[0027]

[0028]

[0029] The preparation method of the above-mentioned meat-flavored aqueous flavor comprises the steps:

[0030] Dilute the 1-21 monomer fragrances in Table 2 except 22 propylene glycols with propylene glycol to the corresponding mass concentrations in Table 2. After the dilution is completed, proceed according to the weight percentage of each dilution described in Table 2. Combination, finally use propylene glycol as a solvent to make up 100% of the fragrance finished product.

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Abstract

The invention relates to a blended meat-flavored aqueous essence and a preparation method thereof. The essence is to dilute monomer spices with propylene glycol to a specified concentration, then mix according to the added amount by weight percentage, and finally use propylene glycol as a solvent to make up 100% of the essence. Prepare the finished product of essence. The aroma composition of the meat-flavored water-like essence of the present invention is mainly the aroma of meat + garlic + green onion + burnt + spicy. The final prepared flavor has a strong meaty flavor, and has a good flavoring effect in quick-frozen dumplings, and has good aroma and fragrance stability, and can keep quick-frozen dumplings in a good aroma and fragrance during the shelf life.

Description

technical field [0001] The invention relates to an essence for food, in particular to a blended meat-flavored aqueous essence and a preparation method thereof. Background technique [0002] In recent years, household large-capacity refrigerators have become increasingly popular in large and medium-sized cities in my country, and various refrigerators have been rapidly popularized in many supermarkets, stores, convenience chain stores, fast food restaurants, and hotels. sales network. At present, my country's quick-frozen food industry is showing a trend of vigorous development, and the competition is becoming increasingly fierce. In today's society, people's material living standards are getting better and better, living habits are constantly changing, and the pace of life is getting faster and faster. More and more people, especially young people today, do not cook by themselves, but choose Some frozen products, such as quick-frozen dumplings and other products, quick-froz...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/26
Inventor 邵春凤
Owner TIANJIN CHUNFA BIO TECH GRP
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