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Duck meat flavored essence

A technology of meat flavor and flavor, which is applied in the field of duck flavor, can solve the problem of insufficient smell of meat flavor, and achieve the effect of strong cooking feeling, mellow and full flavor, and realistic characteristics of duck meat

Inactive Publication Date: 2018-03-16
彭斌
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to solve the shortcoming of insufficient smell of the existing meat flavor essence, the invention provides a natural duck meat flavor essence prepared by a unique method

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Mince fresh duck breast, add papain, and hydrolyze at 60°C for 0.5 hour to obtain duck hydrolyzate. Fresh duck skin was minced, added with lipase, and hydrolyzed at 65°C for 0.5 hour to obtain duck skin hydrolyzate.

[0026] Add 50kg of duck meat hydrolyzate, 20kg of duck skin hydrolyzate, 5kg of glucose, 1kg of D-xylose, 1kg of glycine, 1kg of alanine, 0.5kg of L-cysteine ​​hydrochloride and 2kg of VB1 in the reaction kettle , VC is 2kg, egg yolk powder is 4kg, and salt is 12kg. Stir well for 20 minutes and heat to increase. The reaction temperature was controlled at 110°C, and the reaction time was 2.5 hours. After the reaction, cool down to 50°C, pass through a 40-mesh vibrating sieve to obtain duck meat essence.

Embodiment 2

[0028] Mince fresh duck breast, add papain, and hydrolyze at 65°C for 1 hour to obtain duck hydrolyzate. Fresh duck skin was minced, added with lipase, and hydrolyzed at 60°C for 1 hour to obtain duck skin hydrolyzate.

[0029] Add 45kg of duck meat hydrolyzate, 15kg of duck skin hydrolyzate, 6kg of glucose, 0.5kg of D-xylose, 2kg of glycine, 0.5kg of L-proline, 0.5kg of L-cysteine ​​hydrochloride in the reaction kettle , VB1 is 3kg, VC is 3kg, egg yolk powder is 3kg, salt is 10kg, and compound seasoning is 1 part. Stir well for 20 minutes and heat to increase. The reaction temperature was controlled at 100°C, and the reaction time was 2 hours. After the reaction, the temperature was lowered to 45°C, and the duck meat essence was obtained by passing through a 40-mesh vibrating sieve.

[0030] The compound seasoning powder is prepared by pulverizing and mixing cinnamon powder, star anise powder, cumin powder and grass fruit powder in equal parts by weight.

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PUM

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Abstract

The invention relates to duck meat flavored essence. A preparation method of the essence comprises the following steps: (1) mincing fresh duck breast meat, adding papain, hydrolyzing the duck meat with the papain to obtain duck meat hydrolyzing fluid, mincing fresh duck skin, adding lipase, and hydrolyzing the duck skin with the lipase so as to obtain duck skin hydrolyzing fluid; and (2) sequentially adding the duck meat hydrolyzing fluid, the duck skin hydrolyzing fluid, reducing sugar, amino acids or salt thereof, VB1, VC, dried egg yolk and table salt, performing sufficient stirring, performing heating and warming, controlling reaction temperature and reaction time, after the reaction is completed, lowering the temperature, performing screening with a vibrating sieve, and performing discharging to obtain the duck meat essence.

Description

technical field [0001] The invention belongs to the technical field of food ingredients, in particular to a duck flavor essence. Background technique [0002] Meat flavor is an important aspect of salty food flavor, and it is widely used in instant noodles, meat products, chicken essence and compound seasoning. Its current production methods include chemical synthesis and Maillard reaction. The Maillard reaction method is currently the most commonly used production method. This method is to first enzymatically hydrolyze the meat, and then add reducing sugar, amino acids, yeast extract, etc. in a certain proportion for thermal reaction, and the resulting meat taste Although the essence has been greatly improved compared with traditional products, there are still shortcomings such as low aroma intensity and insufficient savory taste, which still need to be improved. The difference of raw materials is the key factor affecting the flavor of the reaction spices. The duck essen...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/21A23L27/26
CPCA23L27/215A23L27/26
Inventor 彭斌
Owner 彭斌
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