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Mixed stewed pork essence and making method thereof

A pork flavoring and blending technology, applied in food preparation, application, food science and other directions, can solve the problems of impure aroma, low flavor simulation, unnatural flavor, etc., to achieve rich and delicate aroma, good application effect, and realistic aroma Effect

Inactive Publication Date: 2014-09-10
SHANGHAI INST OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In view of the above-mentioned defects in the prior art, the technical problem to be solved by the present invention is to provide a blended braised pork essence and a preparation method thereof. The method described in the prior art will solve the problem of the low imitation degree of the braised pork essence in the prior art. , technical problems of impure aroma and unnatural flavor

Method used

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  • Mixed stewed pork essence and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] Embodiment 1 A kind of deployment type braised pork essence of the present invention, is made up of the following composition of mass percentage:

[0041] 10% concentration of furanone 1.2-1.5%

[0042] 10% ethyl maltol 1.2-1.5%

[0043] 2-Acetylpyrazine at 10% concentration 0.3-0.5%

[0044] Methylcyclopentenolone at 10% concentration 0.7-1.0%

[0045] Difurfuryl sulfide at 1% concentration 0.1-0.15%

[0046] 3-Mercapto-2-butanol at 10% concentration 0.8-1.2%

[0047] 2-Methyl-3-furanthiol at 10% concentration 0.3-0.5%

[0048] 1% bis(2-methyl-3-furanthiol)-disulfide 0.8-1.0%

[0049] Methyl(2-methyl-3-furanthiol)-disulfide at 10% concentration 0.1-0.2%

[0050] Acetic acid at 10% concentration 0.08-0.1%

[0051] 3-Mercapto-2-butanone at a concentration of 1% 0.8-1.2%

[0052] 10% concentration of 3-methylthiopropanal 1.0-1.5%

[0053] Tetrahydrothiophen-3-one at 10% concentration 0.2-0.25%

[0054] 2,3,5-trimethylpyrazine at 1% concentration 0.4-0.6%

[005...

Embodiment 2

[0074] The raw material formula is shown in Table 1

[0075] Mass percent concentration is 10% furanone 1.20% Mass percent concentration is 10% ethyl maltol 1.20 % The mass percent concentration is 10% 2-acetylpyrazine 0.40 % Mass percent concentration is 10% methylcyclopentenolone 0.80 % The mass percent concentration is 10% bisfurfuryl sulfide 0.10 % Mass percentage concentration is 10% 3-mercapto-2-butanol 1.00 % The mass percent concentration is 10% 2-methyl-3-furanthiol 0.35% The mass percent concentration is 1% bis(2-methyl-3-furanthiol)-disulfide 0.85 % The mass percent concentration is 10% methyl (2-methyl-3-furanthiol)-disulfide 0.15 % The mass percent concentration is 10% acetic acid 0.10 % The mass percent concentration is 10% 3-mercapto-2-butanone 1.00 % Mass percent concentration is 10% 3-methylthiopropionaldehyde 1.00 % Mass percent concentration is 10% tetrahydrothiophene-3-one 0.20 ...

Embodiment 3

[0078] The raw material formula is shown in Table 2

[0079] Mass percent concentration is 10% furanone 1.50% Mass percent concentration is 10% ethyl maltol 1.50 % The mass percent concentration is 10% 2-acetylpyrazine 0.50 % Mass percent concentration is 10% methylcyclopentenolone 1.00 % The mass percent concentration is 10% bisfurfuryl sulfide 0.15 % Mass percentage concentration is 10% 3-mercapto-2-butanol 1.00 % The mass percent concentration is 10% 2-methyl-3-furanthiol 0.50 % The mass percent concentration is 1% bis(2-methyl-3-furanthiol)-disulfide 1.00 % The mass percent concentration is 10% methyl (2-methyl-3-furanthiol)-disulfide 0.15 % The mass percent concentration is 10% acetic acid 0.10 % The mass percent concentration is 10% 3-mercapto-2-butanone 1.20 % Mass percent concentration is 10% 3-methylthiopropionaldehyde 1.25 % Mass percent concentration is 10% tetrahydrothiophene-3-one 0.20...

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Abstract

The invention discloses mixed stewed pork essence which consists of furanone, ethyl maltol, 2-acetylpyrazine, methyl cyclopentenolone, difurfuryl sulfide, 3-sulfydryl-2-butanol, 2-methyl-3-furan mercaptan, di(2-methyl-3-furan mercaptan)-disulfide, methyl(2-methyl-3-furan mercaptan)-disulfide, acetic acid, 3-sulfydryl-2-butanone, 3-propionaldehyde, thiophane-3-acetone, 2,3,5-trimethyl pyrazine, counter,counter-2,4-decadiene aldehyde, furfuryl disulfide, furfurylmercaptan, anise camphor, anisic aldehyde, pepper essential oil, 2-acetyl thiazole, delta-dodecalactone, 4-methyl-5(beta)-hydroxyethyl thiazole acetate, onion oil alcohol, 4-methyl-4-bran sulfenyl-2-pentanone and glycerol triacetate. The mixed stewed pork essence is high in biofidelity and mellow and fine in fragrance, has a good application effect and is economical and practical.

Description

technical field [0001] The invention belongs to the field of fine chemicals, and in particular relates to a seasoning or a flavor enhancer, in particular to a blended braised pork flavor and a preparation method thereof. Background technique [0002] Spices and flavors are a sign of the level of social development. With the rapid development of the chemical industry, this industry has achieved rapid development in recent years. Based on their own knowledge and experience, combined with modern science and analytical techniques (such as GC, GC-MS, HPLC, etc.), the perfumers create a fascinating fragrance world based on the magical world of nature. [0003] Flavors can be divided into daily chemical flavors, salty flavors and industrial flavors according to their uses. The needs of contemporary people and the requirements for life are getting higher and higher, the types of flavors are also becoming diversified, and the quality needs to be further improved. Moreover, many nat...

Claims

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Application Information

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IPC IPC(8): A23L1/231A23L27/26
CPCA23L27/26
Inventor 肖作兵刘圣江朱建才徐娜牛云蔚王进尚易顾永波马驰
Owner SHANGHAI INST OF TECH
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