Duck essence and preparation method thereof

A technology of essence and duck meat, which is applied in the field of food essence, can solve the problems of poor persistence, impure essence aroma, thin and not mellow taste, etc., and achieve the effect of strong aroma, improved quality and taste, and natural and pure aroma

Inactive Publication Date: 2018-11-23
广州馨杰添加剂有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The existing duck meat flavors have impure aroma, poor persistence and weak ta

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0073] The duck essence of the present embodiment comprises the following components: furanone, ethyl maltol, bisdisulfide, acetic acid, 2-methyl-3-furan thiol, thiothiazole, 4-methyl-4-mercapto -pentanone, 3-methylthiopropanol, 2,4-decadienal, 2-acetylthiazole, hexanoic acid, 2,3,5,trimethylpyrazine, butyric acid, octenol, hexanoic acid Aldehyde, furfural, furfuryl alcohol, benzaldehyde, heptanol, anisaldehyde, 3-methylthiopropanal, furfuryl mercaptan, 2,4 nonadienal, 2,4-undecadienal, indole, Caprylic Acid, 4-Methyl Caprylic Acid, and Salad Oil.

[0074] The described duck essence of the present embodiment carries out proportioning according to following mass parts:

[0075] Furanone 2

[0076] Ethyl Maltol 1

[0077] Bisdisulfide 1

[0078] Acetic acid 0.1

[0079] 2-methyl-3-furanthiol 0.1

[0080] Thiazole 1

[0081] 4-methyl-4-mercapto-pentanone 0.5

[0082] 3-Methylthiopropanol 1

[0083] 2,4-Decadienal 0.1

[0084] 2-Acetylthiazole 0.3

[0085] Caproic acid ...

Embodiment 2

[0109] The duck essence of the present embodiment comprises the following components: furanone, ethyl maltol, bisdisulfide, acetic acid, 2-methyl-3-furan thiol, thiothiazole, 4-methyl-4-mercapto -pentanone, 3-methylthiopropanol, 2,4-decadienal, 2-acetylthiazole, hexanoic acid, 2,3,5,trimethylpyrazine, butyric acid, octenol, hexanoic acid Aldehyde, furfural, furfuryl alcohol, benzaldehyde, heptanol, anisaldehyde, 3-methylthiopropanal, furfuryl mercaptan, 2,4 nonadienal, 2,4-undecadienal, indole, Caprylic Acid, 4-Methyl Caprylic Acid, and Salad Oil.

[0110] The described duck essence of the present embodiment carries out proportioning according to following mass parts:

[0111] Furanone 10

[0112] Ethyl Maltol 5

[0113] Bisdisulfide 3

[0114] Acetic acid 1

[0115] 2-Methyl-3-furanthiol 0.5

[0116] Thiazole 5

[0117] 4-Methyl-4-mercapto-pentanone 3

[0118] 3-Methylthiopropanol 4

[0119] 2,4-Decadienal 2

[0120] 2-Acetylthiazole 1

[0121] Caproic acid 0.5

...

Embodiment 3

[0143] The duck essence of the present embodiment comprises the following components: furanone, ethyl maltol, bisdisulfide, acetic acid, 2-methyl-3-furan thiol, thiothiazole, 4-methyl-4-mercapto -pentanone, 3-methylthiopropanol, 2,4-decadienal, 2-acetylthiazole, hexanoic acid, 2,3,5,trimethylpyrazine, butyric acid, octenol, hexanoic acid Aldehyde, furfural, furfuryl alcohol, benzaldehyde, heptanol, anisaldehyde, 3-methylthiopropanal, furfuryl mercaptan, 2,4 nonadienal, 2,4-undecadienal, indole, Caprylic Acid, 4-Methyl Caprylic Acid, and Salad Oil.

[0144] The described duck essence of the present embodiment carries out proportioning according to following mass parts:

[0145] Furanone 4

[0146] Ethyl Maltol 2

[0147] Bisdisulfide 1

[0148] Acetic acid 0.5

[0149] 2-Methyl-3-furanthiol 0.2

[0150] Thiazole 2

[0151] 4-methyl-4-mercapto-pentanone 1.5

[0152] 3-Methylthiopropanol 2

[0153] 2,4-Decadienal 0.2

[0154] 2-Acetylthiazole 0.5

[0155] Caproic acid ...

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PUM

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Abstract

The invention relates to a duck essence and a preparation method thereof. The duck essence are prepared from the following ingredients: furanone, ethyl maltol, bisthioether, acetic acid, 2-methyl-3-furanthiol, sulfurol, 4-methyl-4-sulfydryl-pentanone, 3-methylthiopropanol, 2,4-decadienal, 2-acetylthiazole, hexanoic acid, 2,3,5-trimethyl pyrazine, butyric acid, octylene alcohol, hexanal, furfural,furfuryl alcohol, benzaldehyde, heptanol, anisic aldehyde, 3-methylthiopropanal, furfurylmercaptan, 2,4-nonadienaldehyde, trans,trans-2,4-Undecadien-1-al, indole, octanoic acid, 4-methyloctanoic acidand salad oil. The duck essence disclosed by the invention has the advantage of natural and pure aroma and is harmonious, long-lasting, strong and mellow. The invention also provides a preparation method for the duck essence. According to the preparation method for the duck essence, the duck essence with vivid duck taste and strong aroma can be prepared. In addition, the duck essence has the advantage of natural and pure aroma and is harmonious, long-lasting, strong and mellow, so that the quality and the taste of the duck product can be obviously improved, and the preparation method has a good application prospect.

Description

technical field [0001] The invention relates to the field of food flavors, in particular to a duck meat flavor and a preparation method thereof. Background technique [0002] With the change of food structure, meat flavor is one of the flavors that have developed rapidly in recent years. It is widely used in the flavoring and flavoring of convenience food, puffed food and meat products. People have put forward higher requirements for the color, aroma, taste and authenticity of meat flavors. [0003] Duck flavor is one of many meat flavors, which can improve the duck flavor and taste of food. The existing duck meat essence has impure aroma, poor persistence and thin and not mellow taste, so it is difficult to improve the quality and mouthfeel of duck meat products. Contents of the invention [0004] Based on this, the object of the present invention is to provide a kind of duck flavor and preparation method thereof. [0005] A duck flavor, comprising the following compon...

Claims

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Application Information

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IPC IPC(8): A23L27/26
CPCA23L27/26
Inventor 黄金顺黄超
Owner 广州馨杰添加剂有限公司
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