Pork oily essence and preparation method thereof

A pork and oily technology, which is applied to the field of pork oily essence and its preparation, can solve the problems of lack of softness, lack of harmony, poor cooking feeling, etc., and achieve the effects of good bad flavor, long aftertaste, and removal of bad flavor.

Inactive Publication Date: 2018-04-10
TIANJIN CHUNYU FOOD INGREDIENTS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The pork oil-like essence of the prior art lacks softness and harmony in aroma and flavor, and the performance in flavored products is that the overall authenticity is average and the cooking feeling is slightly inferior

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A preparation method of pork essence, comprising the steps of:

[0018] The raw materials and their parts by weight are: 0.3 parts of 2-mercapto-3-butanol, 0.17 parts of 2-acetylfuran, 0.12 parts of bis(2-methyl-3-furyl) disulfide, 0.12 parts of 3-methylthio Propionaldehyde 0.03 part, methyl furfuryl disulfide 0.06 part, 2-acetylthiazole 0.15 part, cinnamon oil 0.1 part, thyme oil 0.02 part, clove oil 0.1 part, 4-methyl-5-hydroxyethylthiazole 0.4 part 0.18 parts of 2,3,5,6-tetramethylpyrazine, 0.3 parts of MCP, 4 parts of triacetin, 94.07 parts of salad oil;

[0019] Put 2,3,5,6-tetramethylpyrazine and MCP into the salad oil, stir at a constant speed until dissolved, then put in the remaining raw materials, and mix evenly to obtain the product.

Embodiment 2

[0021] A preparation method of pork essence, comprising the steps of:

[0022] Raw materials and their parts by weight are: 0.2 parts of 2-mercapto-3-butanol, 0.1 parts of 2-acetylfuran, 0.2 parts of bis(2-methyl-3-furyl) disulfide, 3-methylthio 0.05 parts of propionaldehyde, 0.08 parts of methyl furfuryl disulfide, 0.1 parts of 2-acetylthiazole, 0.08 parts of cinnamon oil, 0.03 parts of thyme oil, 0.1 parts of clove oil, 0.2 parts of 4-methyl-5-hydroxyethylthiazole 0.1 part of 2,3,5,6-tetramethylpyrazine, 0.1 part of MCP, 3 parts of glycerol triacetate, 95.66 parts of salad oil;

[0023] Put 2,3,5,6-tetramethylpyrazine and MCP into the salad oil, stir at a constant speed until dissolved, then put in the remaining raw materials, and mix evenly to obtain the product.

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PUM

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Abstract

The invention relates to pork oily essence and a preparation method thereof. The pork oily essence is prepared from 2-mercapto-3-butanol, 2-acetyl-furan, bis(2-methyl-3-furyl)disulfide, 3-methylthiopropionaldehyde, methyl furfuryldisulfide, 2-acetylthiazole, cinnamon oil, thyme oil, clove oil, 4-methyl-5-hydroxyethylthiazole, 2, 3, 5, 6-tetramethylpyrazine, MCP, triacetin and salad oil. The pork oily essence is suitable for meat product flavoring, can improve the pork aroma and texture of a flavored product, has a long aftertaste and the harmonious and natural whole fragrance and has a high degree of truth.

Description

technical field [0001] The invention belongs to the field of food seasonings, in particular to a pork oil-like essence and a preparation method thereof. Background technique [0002] With the change of food structure and the vigorous development of tourism, the convenience food industry has also developed rapidly. Returning to nature and seeking green food has become the trend of the times for the development of the convenience industry. Meat flavor is one of the flavors that have developed rapidly in recent years. It is widely used in flavoring and flavoring of instant food, puffed food and meat products. The color, aroma, taste and likeness of flavor essence have put forward higher requirements. [0003] The pork oil-like flavor of the prior art is lacking in softness and harmony in aroma and flavor, and the performance in flavored products is that the overall authenticity is average and the cooking feeling is slightly poor. Contents of the invention [0004] The purpo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00
CPCA23L27/88A23V2002/00A23V2200/15A23V2200/16A23V2250/1946A23V2250/18A23V2250/21
Inventor 郭聪
Owner TIANJIN CHUNYU FOOD INGREDIENTS
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