Seasoning flavor essence and preparation method thereof

A flavor and arginine technology, applied in food heat treatment, food science, food ingredients, etc., can solve the problems of inconspicuous flavor characteristics, not strong fresh flavor, and not realistic meat flavor, etc., to achieve obvious characteristic flavor, enhanced flavor and Nutritional value, effect of improving utilization rate

Inactive Publication Date: 2017-07-04
ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, meat flavors are constantly pouring into the market, but most products still have problems such as unobvious flavor characteristics, not strong enough fresh flavor, not realistic meat taste, poor thermal stability, and narrow application range.

Method used

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  • Seasoning flavor essence and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047] A flavoring essence, the flavoring essence is composed of:

[0048] Laoya Pot Enzyme Hydrolyzate 75~87%

[0049] Reducing sugar 5~10%

[0050] Amino acid 4~8%

[0051] Oxidized duck oil 3~6%

[0052] Thiamine 0.5~1%.

[0053] As a preferred embodiment, the reducing sugar is prepared from glucose and xylose according to (3~5):1;

[0054] The amino acid is composed of 0.8-1.5% arginine, 0.5-1.0% alanine, 0.4-0.8% L-cysteine ​​and 0.2-0.5% proline.

Embodiment approach

[0055] As a preferred embodiment, the above-mentioned flavoring essence is composed of:

[0056] Laoya Pot Enzyme Hydrolyzate 83%

[0057] Reducing sugar 8%

[0058] Amino acid 5%

[0059] Oxidized Duck Fat 3%

[0060] Thiamine 0.6%

[0061] The reducing sugar is prepared from glucose and xylose at a ratio of 3:1.

[0062] The amino acids mainly contain 1% arginine, 0.8% alanine, 0.6% L-cysteine, and 0.5% proline.

[0063] As a preferred embodiment, the Laoyabao enzymatic hydrolyzate is obtained by enzymatic hydrolysis of Laoyaboo thick soup, and the composition of Laoyabuo soup by weight percentage includes:

[0064] Old Duck 80~90%

[0065] Dried bamboo shoots 6~10%

[0066] Ham 1~4%

[0067] Zong leaves 1~2%

[0068] Ginger 1~2%

[0069] Rice wine 1~2%.

[0070] As a preferred embodiment, the composition of the Laoya thick soup by weight percentage includes:

[0071] Duck 86%

[0072] Dried bamboo shoots 8%

[0073] Ham 3%

[0074] Zong Leaf 1%

[0075] Ginger...

Embodiment 3

[0078] The preparation method of seasoning essence in embodiment 1, comprises the following steps:

[0079] (1) Preparation of the old duck pot enzymatic solution: clean the raw duck, cut into pieces, blanch in water, and put it together with 8% dried bamboo shoots, 3% ham, 1% ginger, and 1% rice wine into a layer of 1% zong leaves In a casserole, add twice the water (w / w meat weight), cook under high pressure for 1~2 hours to get the old duck soup, and separate the duck oil. Beat the old duck, bamboo shoots, ham and soup, add 0.4~0.8% compound enzyme (cellulase: papain: flavor protease = 3:4:3), and keep the enzyme in an enzymolysis tank at 45~55°C Decompose for 2 to 5 hours to obtain an enzymatic hydrolyzate, inactivate the enzyme and filter to obtain the Laoyabao enzymatic hydrolyzate. Innovative formula improvement of the Laoyabao cooking formula to improve the quality and nutritional characteristics The scientific compatibility of the ingredients of the Laoyabao has sign...

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Abstract

The invention discloses a seasoning flavor essence and a preparation method thereof. The preparation method includes the following steps: (1) washing raw material ducks, cutting the ducks into pieces and blanching the ducks, mixing the ducks with auxiliary materials including, by weight, 8% of dried bamboo shoots, 3% of ham, 1% of zongzi leaves, 1% of raw ginger and 1% of yellow wine, placing the materials into a casserole, adding two times of water and boiling the materials under high pressure for 1-2 h to obtain a soup stock; (2) separating and oxidizing duck oil, pulping and enzymolyzing the old duck, the dried bamboo shoots, the ham and the soup stock to prepare an old duck soup enzymolysis liquid, and mixing the enzymolysis liquid with 5-10% of reduced sugar, 4-8% of amino acids, 3-6% of the oxidized duck oil and 0.5-1% of thiamine, placing the mixture into a reaction kettle, and carrying out a reaction at 80-130 DEG C for 35 min, pH value being 6.5-7.5, thereby producing the seasoning flavor. In the invention, the raw materials are processed through the bio-enzymolysis and heat-reaction technologies, so that flavor and quality of the seasoning flavor are significantly improved. The seasoning flavor has significant characteristic flavor, soft fragrance and mellow taste, and good safety, and can be widely applied in the fields of meat products, seasonings, snack foods, etc.

Description

technical field [0001] The invention belongs to the technical field of food processing extraction and seasoning, in particular to a seasoning essence and a preparation method thereof. Background technique [0002] The old duck is sweet, salty, and slightly cold in nature. It has health benefits such as nourishing, nourishing the stomach, and nourishing the kidney. "Compendium of Materia Medica" records: duck meat "mainly nourishes deficiency and fatigue, eliminates heat, relieves urination, removes edema, relieves fullness, benefits viscera, relieves sores and swelling, and calms epilepsy." Duck enjoys "no duck, no feast" reputation. As a traditional specialty dish in Jiangsu and Zhejiang, Laoya Pot has the characteristics of delicious soup, crispy meat, and bright yellow duck fat. It is a delicious product that integrates gourmet health, traditional nourishment, and folk therapy. favored by consumers. With people's pursuit of new tastes, more and more seasonings are deve...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/21A23L27/26
CPCA23V2002/00A23V2250/204A23V2250/0606A23V2250/0604A23V2250/0616A23V2250/064A23V2250/61A23V2250/638A23V2250/7042A23V2300/24
Inventor 陈黎洪叶梦迪唐宏刚肖朝耿杨慧娟吴玫瑰朱培培
Owner ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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