Duck essence and production process thereof

A technology of duck meat and flavor, applied in the direction of food science, etc., can solve the problem of less research on blended duck flavor, and achieve the effect of roast duck with full flavor, fresh taste and lingering aftertaste

Active Publication Date: 2017-06-13
厦门市顶味兴业香料发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] There have been relevant reports on the research on meat flavor and chicken flavor, but there are few studies on the blended duck flavor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] Embodiment 1: a kind of duck essence of the present invention, it is prepared from following raw material (mass percentage):

[0050] 2-Methylvaleraldehyde 0.0001

[0051] Valeraldehyde 0.0000

[0052] Hexanal 0.0000

[0053] 2-Methylbutyraldehyde 0.0005

[0054] 3-Methylthiopropanal 0.0500

[0055] Octanal 0.0000

[0056] Heptanal 0.0002

[0057] Dimethyl trisulfide 0.0080

[0058] 1-octen-3-ol 0.0010

[0059] Nonanal 0.0005

[0060] Decyl aldehyde 0.0005

[0061] trans-2-decenal 0.0080

[0062] 2-Nonenal 0.0005

[0063] trans-2-cis-6-nonadienal 0.0001

[0064] trans,trans-2,4-octadienal 0.0000

[0065] Dimethyl disulfide 0.0080

[0066] Anethole 0.0020

[0067] 4-Hydroxy-2,5-dimethyl-3(2H)-furanone 0.0100

[0068] 2-acetylpyrazine 0.0050

[0069] 2-methyl-3-furanthiol 0.1000

[0070] Bis(2-methyl-3-furyl) disulfide 0.0500

[0071] 4-methyl-5-hydroxyethylthiazole 0.3000

[0072] 2-Methylpyrazine 0.0200

[0073] 2,3,5-Trimethylpyrazine 0.0200

[007...

Embodiment 2

[0093] Embodiment 2: a kind of duck essence of the present invention, it is prepared from following raw material (mass percentage):

[0094] 2-Methylvaleraldehyde 0.006

[0095] Valeraldehyde 0.003

[0096] Hexanal 0.002

[0097] 2-Methylbutyraldehyde 0.001

[0098] 3-Methylthiopropanal 0.200

[0099] Octanal 0.001

[0100] Heptanal 0.001

[0101] Dimethyl trisulfide 0.055

[0102] 1-octen-3-ol 0.035

[0103] Nonanal 0.001

[0104] Decyl aldehyde 0.001

[0105] trans-2-decenal 0.025

[0106] 2-Nonenal 0.001

[0107] trans-2-cis-6-nonadienal 0.001

[0108] Trans, trans-2,4-octadienal 0.001

[0109] Dimethyl disulfide 0.020

[0110] Anethole 0.010

[0111] 4-Hydroxy-2,5-dimethyl-3(2H)-furanone 0.050

[0112] 2-acetylpyrazine 0.010

[0113] 2-methyl-3-furanthiol 0.500

[0114] Bis(2-methyl-3-furyl) disulfide 0.500

[0115] 4-methyl-5-hydroxyethylthiazole 0.500

[0116] 2-Methylpyrazine 0.100

[0117] 2,3,5-Trimethylpyrazine 0.100

[0118] 2-Ethyl-3,5(or 6)-di...

Embodiment 3

[0137] Embodiment three: a kind of duck essence of the present invention, it is prepared from following raw material (mass percentage):

[0138] 2-Methylvaleraldehyde 0.000

[0139] Valeraldehyde 0.000

[0140] Hexanal 0.001

[0141] 2-Methylbutyraldehyde 0.000

[0142] 3-Methylthiopropanal 0.005

[0143] Octanal 0.000

[0144] Heptanal 0.000

[0145] Dimethyl trisulfide 0.005

[0146] 1-octen-3-ol 0.000

[0147] Nonanal 0.000

[0148] Decyl aldehyde 0.000

[0149] trans-2-decenal 0.005

[0150] 2-Nonenal 0.000

[0151] trans-2-cis-6-nonadienal 0.000

[0152] trans,trans-2,4-octadienal 0.000

[0153] Dimethyl disulfide 0.005

[0154] Anethole 0.001

[0155] 4-Hydroxy-2,5-dimethyl-3(2H)-furanone 0.005

[0156] 2-Acetylpyrazine 0.000

[0157] 2-methyl-3-furanthiol 0.001

[0158] Bis(2-methyl-3-furyl) disulfide 0.001

[0159] 4-methyl-5-hydroxyethylthiazole 0.001

[0160] 2-Methylpyrazine 0.005

[0161] 2,3,5-Trimethylpyrazine 0.005

[0162] 2-Ethyl-3,5(or 6)...

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PUM

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Abstract

The invention discloses duck essence and a production process thereof. The duck essence is prepared from the following raw materials: 2-methylpentaldehyde, valeraldehyde, hexanal, 2-methylbutyraldehyde, 3-methylthiopropanal, octanal, heptanal, dimethyl trisulfide, 1-octylene-3-alcohol, nonanal, capraldehyde, trans-2-decenal, 2-nonenal, trans-2-cis-6-nonadienaldehyde, trans, cis-2,4-octadienal, dimethyl disulfide, anise camphor, 4-hydroxy-2,5-methyl-3(2H)-furanone, 2-acetylpyrazine, 2-methyl-3-furanthiol, di(2-methyl-3-furyl) disulfide, 4-methyl-5-ethoxy thiazole, 2-methylpyrazine, 2,3,5-trimethylpyrazine, 2-ethyl-3,5 (or 6)-dimethyl pyrazine, furfuryl disulfide, 2,4,5-trimethyl thiazole, 2,4,6-tri-isobutyl-1,3,5-dithiazine, 1,6-ethanthiol, 2-pentylthiophene, furfuryl mercaptan, 4,5-dimethyl-2-isobutyl-3-thiazoline, guaiacol, delta-dodecalactone, 2,4-decadienal, trans, trans-2,4-nonadienaldehyde, anisic aldehyde and an oil-soluble solvent. The invention further discloses a production process of the duck essence.

Description

technical field [0001] The invention relates to a blended food flavor, in particular to a duck meat flavor and a production process thereof. Background technique [0002] The main function of the blended meat flavor is to provide meaty flavor to the food corresponding to the flavor, and its aroma effect is the result of the joint action of various spice compound molecules in the meat flavor. Meat flavor flavors are an important part of food flavors. With the improvement of living conditions, people's requirements for meat products are also getting higher and higher. The aroma and flavor of meat products has always been an important basis for consumers to judge whether they choose. At present, the market demand for meat flavors is no longer limited to a single flavor, but tends to be diverse, natural and realistic. [0003] There have been relevant reports on the research on meat flavor and chicken flavor, but there are few studies on the blended duck meat flavor. The pre...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/26
Inventor 李欣郭婷婷
Owner 厦门市顶味兴业香料发展有限公司
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