A kind of preparation method of fried meat essence

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, everyone's requirements for food are getting higher and higher. Industrial food with a strong sense of nature, rich nutrition and delicious taste is the future development trend of the food industry. In meat products, the rich aroma of meat is naturally the primary standard that meat product researchers need to consider, and it is also the ultimate goal they pursue. Therefore, the research on meat flavors, especially natural and strong meat flavors, is currently the most important domestic and foreign salty flavors. However, due to the high requirements for the natural aroma, this type of meat flavor has also become a difficult research point. Contents of the invention [0003] Aiming at the above existing problems, the present invention provides ...

AI Technical Summary

Problems solved by technology

In meat products, the rich aroma of meat is naturally the primary standard that meat product researchers need to consider, and it is also the ultimate goal they pursue. Therefore, the research on meat flavors, especially natural and strong meat flavors, is currently the most important domestic and foreign salty flavors. Flavor essence company research focus, but due to high requirements for natural aroma, this type of meat flavor has also become a research difficulty