Blending-type braised essence and application thereof

A preparation type, lo-mei technology, applied in the field of food additives, can solve the problems of preparation and application of unseen lo-mei flavor, and achieve the effects of rich aroma, long-lasting fragrance and short time consumption.

Inactive Publication Date: 2014-12-03
TIANNING FLAVOR JIANGSU
View PDF4 Cites 6 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It has become an inevitable trend to use lo-mei essence to improve the flavor of lo-mei products, but there are no reports related to the preparation and application of lo-mei essence

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] Determining the aroma composition of the blended lo-mei essence. Its fragrances include fruity fragrance, wine fragrance, sour fragrance, spicy fragrance, floral fragrance, green fragrance, salty fragrance, bean fragrance, fermentation fragrance and solvent.

[0013] Choose the right raw material according to each fragrance. Raw materials for fruity flavors include ethyl acetate, ethyl butyrate, ethyl lactate, isopentyl acetate, benzyl acetate; raw materials for wine flavors include ethyl caproate and ethyl heptanoate; raw materials for sour flavors include dihydrostrawberry acid , n-butyric acid; raw materials for spicy rhyme include eugenol, cinnamon oil, and anise oil; raw materials for floral rhyme include phenylethyl alcohol, phenylethyl acetate, butyl phenylacetate, and ethyl ionone; raw materials for green rhyme include leaf alcohol, Linalool; raw materials for salty fragrance include 3-methylthiopropanal and 3-methylthiopropanol; raw materials for bean fragranc...

Embodiment 2

[0017] Determining the aroma composition of the blended lo-mei essence. Its fragrances include fruity fragrance, wine fragrance, sour fragrance, spicy fragrance, floral fragrance, green fragrance, salty fragrance, bean fragrance, fermentation fragrance and solvent.

[0018] Choose the right raw material according to each fragrance. Raw materials for fruity flavors include ethyl acetate, ethyl butyrate, ethyl lactate, isopentyl acetate, benzyl acetate; raw materials for wine flavors include ethyl caproate and ethyl heptanoate; raw materials for sour flavors include dihydrostrawberry acid , n-butyric acid; raw materials for spicy rhyme include eugenol, cinnamon oil, and anise oil; raw materials for floral rhyme include phenylethyl alcohol, phenylethyl acetate, butyl phenylacetate, and ethyl ionone; raw materials for green rhyme include leaf alcohol, Linalool; raw materials for salty fragrance include 3-methylthiopropanal and 3-methylthiopropanol; raw materials for bean fragranc...

Embodiment 3

[0022] Determining the aroma composition of the blended lo-mei essence. Its fragrances include fruity fragrance, wine fragrance, sour fragrance, spicy fragrance, floral fragrance, green fragrance, salty fragrance, bean fragrance, fermentation fragrance and solvent.

[0023] Choose the right raw material according to each fragrance. Raw materials for fruity flavors include ethyl acetate, ethyl butyrate, ethyl lactate, isopentyl acetate, benzyl acetate; raw materials for wine flavors include ethyl caproate and ethyl heptanoate; raw materials for sour flavors include dihydrostrawberry acid , n-butyric acid; raw materials for spicy rhyme include eugenol, cinnamon oil, and anise oil; raw materials for floral rhyme include phenylethyl alcohol, phenylethyl acetate, butyl phenylacetate, and ethyl ionone; raw materials for green rhyme include leaf alcohol, Linalool; raw materials for salty fragrance include 3-methylthiopropanal and 3-methylthiopropanol; raw materials for bean fragranc...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses blending-type braised essence and an application thereof. The essence note consists of a fruit note, a wine note, a sour note, a pungent note, a flower not, a faint scent note, a salt note, a bean not and a fermentation note, and a solvent is alcohol; proper raw materials are selected according to each note; then the using amount of each raw material is determined according to the fragrance feature and intensity of each raw material. The braised essence top note has soft fruity flavor, and the salty flavor, the pungent flavor and the wine flavor features in the body note are obvious, and all the notes are harmonious, and the end note is lasting in flavor. In the preparation process, the technology is simple, time consumption is short, the device investment is less, the cost is low, and the blending-type braised essence is suitable for industrial production. The blending-type braised essence is applied to salty food, such as bean products, meat products, soup products, is obvious in braised flavor, rich in mouthfeel, lasting in flavor, wide in application range, obvious in flavor adding effect, and wide in market prospect.

Description

technical field [0001] The invention belongs to the field of food additives, and relates to a formulated braised flavor essence and its application in salty food. Background technique [0002] Braised eggs, braised meat and other braised meat products are marinated in marinade, which is fragrant and delicious, and is deeply loved by people. The marinade is generally made from a variety of spices, salt, soy sauce, white sugar, water, etc. The spices include aniseed, pepper, pepper, cardamom, cloves, tangerine peel, grass fruit, fennel, sand kernels, kaempferen , cinnamon, cinnamon, ginger, etc. However, there is a phenomenon of repeated cooking in marinade, which will produce a large amount of carcinogens. At the same time, food soaked in marinade for a long time will also breed a lot of bacteria and easily lead to spoilage. The salt and soy sauce added to the marinade are invisible killers for patients with cardiovascular disease. In addition, lo-mei products also have t...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/226A23L27/20
CPCA23L27/20A23L27/204A23V2002/00A23V2250/02A23V2250/30
Inventor 张翠翠张贡博易封萍徐正萍周春飞
Owner TIANNING FLAVOR JIANGSU
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap