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Pork flavor for food, and preparation method thereof

A technology of pork essence and cinnamon oil is applied in the field of condiments to achieve the effect of lasting fragrance, rich pork aroma and mellow fragrance

Inactive Publication Date: 2015-09-30
TIANJIN CHUNYU FOOD INGREDIENTS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The technical problem to be solved by the present invention is to provide a blended pork essence with rich aroma, mellow aroma and long-lasting fragrance, and at the same time solve the problems of the aroma stability and heat resistance of pork essence in meat products

Method used

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  • Pork flavor for food, and preparation method thereof
  • Pork flavor for food, and preparation method thereof
  • Pork flavor for food, and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A kind of pork essence, this pork essence is prepared by the raw material of following percentage by weight:

[0020]

[0021]

[0022] The above-mentioned concentration refers to the mass concentration of the monomer spice diluted with salad oil.

[0023] The preparation method of the above-mentioned pork essence comprises the following steps: first, 2-mercapto-3-butanol, cinnamon oil, anise oil, distilled ginger oil, anisaldehyde, mercaptobutanone, furanone, 2-methyl-3 -Dilute mercaptofuran, bisdisulfide, MCP, ethyl maltol, and 2-acetylpyrazine with salad oil to the stated concentration, and then mix them according to the weight percentage of raw materials to obtain pork flavor.

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Abstract

The invention relates to a pork flavor for food, and a preparation method thereof. The pork flavor is prepared from the following raw materials: 2-mercapto-3-butanol with the concentration of 10%, cinnamon oil with the concentration of 10%, anise oil with the concentration of 10%, distilled ginger oil with the concentration of 10%, anisic aldehyde with the concentration of 10%, mercapto butanone with the concentration of 10%, furanone with the concentration of 1%, 4-methyl-5-thiazoleethanol, 2-methyl-3-furanthiol with the concentration of 10%, bis (2-methyl-3-furyl) disulphide with the concentration of 10%, MCP with the concentration of 1%, ethyl maltol with the concentration of 1%, 2-acetyl pyrazine with the concentration of 1%, and salad oil, wherein the concentration of each raw material refers to the mass concentration of the each spice diluted with salad spice. The pork flavor prepared by the invention has rich pork aroma, and is mellow, fragrant and lasting in flavor.

Description

technical field [0001] The invention relates to a condiment, in particular to a pork essence for food and a preparation method thereof. Background technique [0002] With the acceleration of people's life rhythm and the improvement of living standards. People's eating habits are also changing, and the consumption of meat products continues to increase. In order to keep the aroma and fragrance of these products like new products during the shelf life, this requires a good meat flavor to enhance the flavor and flavor, and solve the problem of aroma stability of the flavor used in meat products. The present invention attempts to prepare a pork essence suitable for use in meat products through repeated deployment of monomer raw materials, so as to endow the meat products with certain characteristics of pork aroma. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a blended pork essence with strong aroma, mellow aroma...

Claims

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Application Information

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IPC IPC(8): A23L1/231A23L27/26
Inventor 徐克宝
Owner TIANJIN CHUNYU FOOD INGREDIENTS
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