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Pork flavor and preparation method thereof

A technology of pork essence and pork bone, which is applied in the field of essence, can solve the problems of single variety and limited product flavor, and achieve the effect of strong cooking sense, rich flavor and long aftertaste

Pending Publication Date: 2019-02-19
TIANJIN CHUNYU FOOD INGREDIENTS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Meat flavor is a food additive widely used in instant noodles, meat products, condiments and other products. It has developed rapidly since the 1990s. Maillard reaction is a common method for preparing meat flavor. The German reaction is to add various raw materials such as amino acids and reducing sugars into the reaction kettle in a certain proportion for reaction (reaction between amino acids and reducing sugars). Glucose, D-wood Sugar and other reducing sugars, single variety, limit product flavor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A preparation method of pork essence, comprising the steps of:

[0017] 60 parts of water, 39.5 parts of cornstarch, and 0.5 parts of α-amylase (PB30-1) were successively added into the reactor. Stir for 5 minutes, heat up, control the hydrolysis temperature at 60-65° C., and the hydrolysis time is 50 minutes. After the hydrolysis was completed, the temperature was raised to 90° C. and kept for 10 minutes. Cool down to 50°C and freeze for later use;

[0018] Add 15 parts of water, 55 parts of pork bone extract, 9 parts of pork bone oil, 2 parts of glycine, 2 parts of L-cysteine, 1 part of green onion, 1 part of ginger, and 15 parts of corn starch hydrolyzate in the reaction kettle. part, stirred for 20 minutes, heated up, the reaction temperature was controlled at 109-111°C, and the reaction time was 1 hour and 40 minutes. After the reaction is finished, cool down to 50° C., and pass through a 40-mesh vibrating sieve to obtain pork essence. The parts are parts by ma...

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PUM

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Abstract

The invention relates to a pork flavor and a preparation method thereof. The pork flavor is prepared from, by weight, 40-70 parts of pig bone extract, 5-15 parts of pig bone oil, 01-5 parts of glycine, 0.1-4 parts of L-cysteine, 1-3 parts of green onions, 1-3 parts of ginger, 1-30 parts of corn starch hydrolysate and 10-50 parts of water through a maillard reaction. Cheap corn starch is applied, amylase is used for hydrolysis, a compound of kinds of monosaccharide and polysaccharide is obtained and used as a maillard reaction precursor, and therefore the flavor of the product is enriched. By adjusting the degree of hydrolysis, kinds of hydrolysate can be obtained, and then different products are obtained.

Description

technical field [0001] The invention relates to an essence, in particular to a pork essence and a preparation method thereof. Background technique [0002] Meat flavor is a food additive widely used in instant noodles, meat products, condiments and other products. It has developed rapidly since the 1990s. Maillard reaction is a common method for preparing meat flavor. The German reaction is to add various raw materials such as amino acids and reducing sugars into the reaction kettle in a certain proportion for reaction (reaction between amino acids and reducing sugars). Glucose, D-wood Sugar and other reducing sugars have a single variety, which limits the flavor of the product. Contents of the invention [0003] The purpose of the present invention is to overcome the deficiencies of the prior art and provide a pork essence and a preparation method thereof. [0004] The technical scheme adopted in the present invention is: [0005] A pork flavor, which is prepared from ...

Claims

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Application Information

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IPC IPC(8): A23L27/21
CPCA23L27/215A23V2002/00A23V2250/0616A23V2250/0622A23V2250/204A23V2250/5118
Inventor 李文方
Owner TIANJIN CHUNYU FOOD INGREDIENTS
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