Preparation method of sauted meat perfume compound

Abstract

The invention provides a sauted meat perfume compound for meat products and a preparation method thereof. The sauted meat perfume compound comprises the following components in parts by weight: 70 to 80 parts of caprylic capric triglycerride, 0.5 to 2 parts of furanone, 0.02 to 0.1 part of 2-acetyl-methylpyrazine, 0.5 to 3 parts of ethyl maltol and 10 to 30 parts of liquid perfume base. When the perfume compound is applied to the high-low-temperature meat product, the sauted meat fragrance of the meat product can be achieved, the perfume is lasting, the fragrance fidelity is high, and the high temperature resistance is good.

Description

technical field

[0001] The invention relates to an edible essence, in particular to a preparation method of a fried meat essence for meat products. Background technique

[0002] With the improvement of people's living standards, people's requirements for food are getting higher and higher. Industrial food with strong natural sense, rich nutrition and delicious taste is the future development trend of the food industry. In meat products, the richness of meat aroma is naturally the primary criterion that meat product developers need to consider, and it is also the ultimate goal of their pursuit. The research focus of MSF companies, but due to the high requirements for natural aroma, this type of meat flavor has also become a difficult research point. SUMMARY OF THE INVENTION

[0003] In view of the above-mentioned existing problems, the present invention provides a fried meat essence and a preparation method thereof.

[0004] The fried meat essence of the present invention...