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Fish essence and preparation method thereof

A technology of fish flavor and concentration, which is applied in food preparation, application, food science, etc., to achieve the effect of mellow, rich fish aroma and long-lasting fragrance

Inactive Publication Date: 2013-09-18
TIANJIN CHUNFA BIO TECH GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0003] The technical problem to be solved by the present invention is to provide a blended fish flavor with strong aroma, mellow fragrance and long-lasting fragrance, and at the same time solve the problems of the stability and heat resistance of the fish flavor in quick-frozen condiments

Method used

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  • Fish essence and preparation method thereof
  • Fish essence and preparation method thereof
  • Fish essence and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0020] A kind of fish meat flavor, this fish meat flavor is prepared by the raw material of following percentage by weight:

[0021]

[0022]

[0023] The above concentration refers to the mass concentration of the monomer fragrance diluted with propylene glycol (except for the 33% trimethylamine aqueous solution).

[0024] The preparation method of the above-mentioned fish essence comprises the following steps: firstly, 1-octen-3-alcohol, 3-methylthiopropanol, 3-methylthiopropanal, dimethylsulfide, methylthiopyridine Dilute oxazine, MCP, and ethyl maltol with propylene glycol to the stated concentration, and then mix according to the weight percentage of the raw materials to prepare the fish flavor.

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Abstract

The invention relates to a fish essence and a preparation method thereof. The fish essence is prepared from the following raw materials of: a trimethylamine water solution the concentration of which is 33%, 1-octylene-3-alcohol the concentration of which is 10%, 3-methylthio-propyl alcohol the concentration of which is 10%, 3-methylthio-propionic aldehyde the concentration of which is 10%, dimethyl sulfide the concentration of which is 10%, methyl methylthio-pyrazine the concentration of which is 10%, 4-methyl-5-ethoxyl thiazole, an MCP (methyl cyclopentane enol ketone) the concentration of which is 10%, ethyl maltol the concentration of which is 10% as well as propylene glycol, wherein the concentration is mass concentration of a monomer spice which is diluted by using propylene glycol, but the trimethylamine water solution concentration of which is 33% is not included. The fish essence provided by the invention has strong, mellow and long-lasting fish flavor.

Description

technical field [0001] The invention relates to an essence and a preparation method thereof, in particular to a fish essence for food and a preparation method thereof. Background technique [0002] Hot pot is deeply loved by the masses as a traditional food in China. The consumption of quick-frozen food such as hot pot dishes is increasing year by year. Among them, quick-frozen foods such as fish balls are more popular. As the shelf life of these products prolongs, the aroma and flavor of the fish will become weaker. In order to keep the aroma and fragrance of the fish in these products like the aroma and fragrance of new products during the shelf life, this requires good fish flavors to increase Aroma stability. Therefore, the present invention prepares a kind of fish essence suitable for quick-frozen conditioning and other foods through the preparation of monomer spices, and endows the food with certain fish characteristics. Contents of the invention [0003] The tec...

Claims

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Application Information

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