Blended meat flavor and preparation method thereof
A meat-flavored essence and meat-flavored technology, which is applied in food preparation, food science, application, etc., can solve problems such as unsatisfactory effect of flavor enhancement, volatile fragrance retention time, and sensitivity to temperature of essence, and achieve stability and retention Improved fragrance, good compatibility, improved stability and fragrance retention
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[0014] Example 1:
[0015] Meaty flavor: 2.1 parts by weight of furanone, 0.2 parts by weight of 2-acetylpyrazine, 3 parts by weight of ethyl maltol, 0.8 parts by weight of 5-hydroxyethyl-4-methylthiazole, 1.2 parts by weight 2-methyl-3-furanthiol with a concentration of 1%, 0.1 parts by weight of 2-methyl-3-methylthiofuran with a concentration of 1%, 0.6 parts by weight of 3-methylthiopropane with a concentration of 1% Aldehyde, 1 part by weight of 3-mercapto-2-butanol with a concentration of 1%, 1.5 parts by weight of ginger essential oil with a concentration of 1%, 0.25 parts by weight of 2-methyltetrahydrofuran-3-thiol with a concentration of 1%, 1 Parts by weight of cinnamon essential oil with a concentration of 1%, 2.1 parts by weight of bis(2-methyl-3-furyl) disulfide with a concentration of 1%, 1.8 parts by weight of acetic acid with a concentration of 1%, and 1.9 parts by weight of 1% % Butyric acid, 2 parts by weight of 1% 3-methylthiopropanol, 0.15 parts by weight of ...
Example Embodiment
[0024] Example 2:
[0025] Meaty flavor: 2.3 parts by weight of furanone, 2 parts by weight of ethyl maltol, 0.15 parts by weight of 2-acetylpyrazine, 1.8 parts by weight of 5-hydroxyethyl-4-methylthiazole, 1.2 parts by weight 2-methyl-3-furanthiol with a concentration of 1%, 0.1 parts by weight of 2-methyl-3-methylthiofuran with a concentration of 1%, 0.8 parts by weight of 3-methylthiopropane with a concentration of 1% Aldehyde, 1.2 parts by weight of 1% 3-mercapto-2-butanol, 1.1 parts by weight of 1% ginger essential oil, 0.3 parts by weight of 1% 2-methyltetrahydrofuran-3-thiol, 1.2 Parts by weight of cinnamon essential oil with a concentration of 1%, 0.5 parts by weight of bis(2-methyl-3-furyl) disulfide with a concentration of 1%, 2.2 parts by weight of 1% acetic acid, 3 parts by weight of 1 % Butyric acid, 1.8 parts by weight of 1% 3-methylthiopropanol, 0.15 parts by weight of 1% 2,4-decadienal, 0.5 parts by weight of 1% 3-methyl -2-butanethiol and 60 parts by weight of ...
Example Embodiment
[0034] Example 3:
[0035] Meat flavor base: 3 parts by weight of furanone, 5 parts by weight of ethyl maltol, 0.1 parts by weight of 2-acetylpyrazine, 2 parts by weight of 5-hydroxyethyl-4-methylthiazole, 2 parts by weight 2-methyl-3-furanthiol with a concentration of 1%, 0.4 parts by weight of 2-methyl-3-methylthiofuran with a concentration of 1%, and 1.5 parts by weight of 3-methylthiopropane with a concentration of 1% Aldehyde, 1.1 parts by weight of 1% 3-mercapto-2-butanol, 5 parts by weight of 1% ginger essential oil, 1 part by weight of 1% 2-methyltetrahydrofuran-3-thiol, 2 Parts by weight of cinnamon essential oil with a concentration of 1%, 0.5 parts by weight of bis(2-methyl-3-furyl) disulfide with a concentration of 1%, 1.2 parts by weight of acetic acid with a concentration of 1%, 4 parts by weight of 1% % Butyric acid, 2.5 parts by weight of 1% 3-methylthiopropanol, 0.02 parts by weight of 1% 2,4-decadienal, 0.8 parts by weight of 1% 3-methyl -2-butanethiol and 80 ...
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