Flavor enhancer capable of improving flavor of low-salt preserved meat, and low-salt preserved meat thereof

A technology of flavor enhancer and bacon, applied in the field of flavor enhancer and low-salt bacon, can solve problems such as adverse effects on flavor of meat products, and achieve the effects of ensuring food safety, improving flavor, good aroma and taste

Active Publication Date: 2018-11-06
SOUTHWEST UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, the use of low-sodium salt can only reduce the amount of salt in a certain range. If it is used in large quantities, it may have an adverse effect on the flavor of meat products, which also limits the use of low-sodium salt in the bacon industry to a certain extent.

Method used

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  • Flavor enhancer capable of improving flavor of low-salt preserved meat, and low-salt preserved meat thereof
  • Flavor enhancer capable of improving flavor of low-salt preserved meat, and low-salt preserved meat thereof
  • Flavor enhancer capable of improving flavor of low-salt preserved meat, and low-salt preserved meat thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] A preparation method of low-salt bacon:

[0040] Take 600g of fresh pork hind leg two-knife meat as raw material, remove the minced meat, trim it into long strips, add pickling preparations (18g salt, 3.6g potassium chloride, 1.8g calcium ascorbate, 1.2g thirteen spices, 1.2g Chinese pepper, 12g white sugar, 12g cooking wine, 1.8g complex phosphate, 0.3g sodium ascorbate, 0.06g sodium nitrite, 60g water), flavor enhancer (8.4g potassium lactate, 0.18g L-malic acid, 3.2g yeast extract) After marinating at 4°C for 5 days, wash off debris and surface oil in warm water, dry at room temperature, liquid smoke for 12h (60g water add 42g smoke liquid), bake at 50°C for 48 hours, after baking Cool to room temperature to get low-salt bacon.

Embodiment 2~3

[0042] The processes and formulas of Examples 2 to 3 are basically the same as those of Example 1, but the differences are:

[0043] Table 3 Part of the formulations of Examples 2~3

[0044] Unit: g

[0045]

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PUM

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Abstract

The invention relates to the technical field of food processing, and discloses a flavor enhancer capable of improving the flavor of low-salt preserved meat, and low-salt preserved meat thereof, wherein the flavor enhancer comprises potassium lactate, L-malic acid and a yeast extract, per 1000 parts by mass of raw material meat are added with 14 parts by mass of potassium lactate, 0.2-0.3 part by mass of L-malic acid and 5.0-6.0 parts by mass of the yeast extract, and the low-salt preserved meat is prepared from 1000 parts by mass of the raw material meat and the flavor enhancer. According to the present invention, the selected food additives meet the national food safety standards, and the flavor enhancer can effectively improve the flavor of preserved meat on the basis of the reduction ofthe edible salt content in preserved meat.

Description

Technical field [0001] The invention relates to the technical field of food processing, and more specifically, to a flavor enhancer for improving the flavor of low-salt bacon and the low-salt bacon. Background technique [0002] Bacon is a non-instant meat processed with fresh (frozen) livestock meat as the main raw material, supplemented with salt and other auxiliary materials, and processed by processes such as curing, drying (or sun-drying, air-drying), and smoking (or non-smoking) It is one of the traditional meat products in my country, and its unique flavor is deeply loved by people. The quality of bacon mainly includes: appearance, flavor and taste. [0003] The flavor of bacon includes the smell and the taste after tasting. Generally, fresh meat smells almost no fragrance, and it also has a bloody smell, but fresh meat can produce a pleasant flavor after processing. This is because the precursor substances present in fresh meat, such as reducing sugars, free amino acids, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/40A23L13/70
CPCA23L13/428A23L13/72
Inventor 贺稚非李洪军王鑫月
Owner SOUTHWEST UNIV
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