Blended braised pork essence and preparation method thereof

A blending technology of pork essence, which is applied in food science and other fields, can solve the problems of unnatural flavor, low imitation degree of essence, and impure aroma, etc., and achieve the effect of realistic aroma, good application effect, rich and delicate aroma

A blending technology of pork essence, which is applied in food science and other fields, can solve the problems of unnatural flavor, low imitation degree of essence, and impure aroma, etc., and achieve the effect of realistic aroma, good application effect, rich and delicate aroma

CN104026546BInactive Publication Date: 2016-02-10SHANGHAI INST OF TECH
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  • Blended braised pork essence and preparation method thereof

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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 composition of following mass percent:

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

[0042] Concentration of 10% ethyl maltol 1.2-1.5%

[0043] Concentration of 10% 2-acetylpyrazine 0.3-0.5%

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

[0045] Concentration of 1% bisfurfuryl sulfide 0.1-0.15%

[0046] Concentration of 10% 3-mercapto-2-butanol 0.8-1.2%

[0047] Concentration of 10% 2-methyl-3-furanthiol 0.3-0.5%

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

[0049] Concentration of 10% methyl (2-methyl-3-furyl thiol)-disulfide 0.1-0.2%

[0050] Concentration of 10% acetic acid 0.08-0.1%

[0051] Concentration of 1% 3-Mercapto-2 Butanone 0.8-1.2%

[0052] Concentration of 10% 3-Methylthiopropanal 1.0-1.5%

[0053] Tetrahydrothiophene-3-one at a concentration of 10% 0.2-0.25%

[0054] Concentration of 1% ...

Embodiment 2

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

[0075] Table 1

[0076] 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% tetrahydrothio...

Embodiment 3

[0079] The raw material formula is shown in Table 2

[0080] Table 2

[0081] 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% tetrahydrothi...

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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

Patent Timeline
10 Feb 2016
Publication
CN104026546B
IPC
A23L27/26
CPC
A23L27/26
Inventors
肖作兵; 刘圣江