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Tom yum kung essence and preparation method thereof

A technology of essence and citronella oil, applied in food science, resistance to vector-borne diseases, etc., can solve the problems of large loss of aroma, uncoordinated aroma, insufficient fresh aroma, etc., and achieves low production cost, good aroma coordination, and aroma. rich effect

Active Publication Date: 2019-11-08
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

[0003] At present, Tom Yum Goong-flavored convenience foods on the market have a large loss of flavor during processing, insufficient fresh flavor, no sour taste or too much sour taste, unsuitable spicy taste, and uncoordinated flavor.

Method used

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  • Tom yum kung essence and preparation method thereof
  • Tom yum kung essence and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] The Tom Yum Kung essence of the present embodiment, by weight percentage, includes: citronella oil 0.2%, curry oil 0.2%, lemon oil 0.1%, cold-pressed ginger oil 0.1%, chili oil 1%, 1-octene-3- Alcohol 0.01%, dimethyl disulfide 0.01%, tetrahydropyrrole 0.01%, 2-acetylpyridine 0.01%, thiothiazole 0.05%, pyridine 0.01%, trimethylamine 0.01%, 2-methyl-3 (5 or 6)-Methylthiopyrazine 0.01%, cis-4-heptenal 0.005%, nutmeg oil 0.05%, dimethyl sulfide 0.1%, antioxidant 0.2% and salad oil 97.925%.

Embodiment 2

[0017] The Tom Yum Kung essence of the present embodiment, by weight percentage, includes: citronella oil 2%, curry oil 2%, lemon oil 1%, cold-pressed ginger oil 1%, chili oil 10%, 1-octene-3- Alcohol 0.05%, dimethyl disulfide 0.1%, tetrahydropyrrole 0.1%, 2-acetylpyridine 0.1%, thiothiazole 0.5%, pyridine 0.1%, trimethylamine 0.1%, 2-methyl-3 (5 or 6)-Methylthiopyrazine 0.1%, cis-4-heptenal 0.05%, nutmeg oil 0.5%, dimethyl sulfide 1%, antioxidant 0.2% and salad oil 81.1%.

Embodiment 3

[0019] The Tom Yum Kung essence of the present embodiment, by weight percentage, comprises: 0.6% of citronella oil, 0.8% of curry oil, 0.4% of lemon oil, 0.5% of cold-pressed ginger oil, 10% of chili oil, 1-octene-3- Alcohol 0.02%, dimethyl disulfide 0.02%, tetrahydropyrrole 0.03%, 2-acetylpyridine 0.083%, thiothiazole 0.5%, pyridine 0.05%, trimethylamine 0.03%, 2-methyl-3 (5 or 6)-Methylthiopyrazine 0.08%, cis-4-heptenal 0.03%, nutmeg oil 0.2%, dimethyl sulfide 0.7%, antioxidant 0.2% and salad oil 85.757%.

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Abstract

The invention discloses tom yum kung essence and a preparation method thereof. The tom yum kung essence is prepared from the following components: citronella oil, curry oil, lemon oil, cold pressed ginger oil, chili oil, 1-octene-3-alcohol, dimethyl disulfide, tetrahydropyrrole, 2-acetylpyridine, 4-methyl-5-beta-hydroxyethyl thiazole, pyridine, trimethylamine, 2-methyl-3(5 or 6)-methylthiopyrazine, cis-4-heptenal, nutmeg oil, dimethyl sulfide, an anti-oxidizing agent and salad oil. The preparation method of the tom yum kung essence comprises the steps that the citronella oil, the curry oil, the lemon oil, the cold pressed ginger oil, the chili oil, the 1-octene-3-alcohol, the dimethyl disulfide, the tetrahydropyrrole, the 2-acetylpyridine, the 4-methyl-5-beta-hydroxyethyl thiazole, the pyridine, the trimethylamine, the 2-methyl-3(5 or 6)-methylthiopyrazine, the cis-4-heptenal, the nutmeg oil, the dimethyl sulfide and the anti-oxidizing agent are weighed and added to the salad oil, andthe mixture is stirred evenly to get the tom yum kung essence.

Description

technical field [0001] The invention relates to the field of edible essence, in particular to a Tom Yum Kung essence and a preparation method thereof. Background technique [0002] Tom Yum Kung is a characteristic hot and sour soup in Southeast Asia. The main ingredients are lemon, lemongrass, prawns, mushrooms and so on. [0003] At present, Tom Yum Goong-flavored convenience foods on the market have a large loss of flavor during processing, insufficient fresh flavor, no sour taste or too much sour taste, unsuitable spicy taste, and uncoordinated fragrance. Contents of the invention [0004] Based on this, the object of the present invention is to provide a Tom Yum Kung essence and a preparation method thereof. [0005] Tom Yum Kung essence of the present invention comprises the following components: citronella oil, curry oil, lemon oil, cold-pressed ginger oil, chili oil, 1-octen-3-ol, dimethyl disulfide, tetrahydropyrrole, 2-acetylpyridine, thiothiazole, pyridine, tr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L27/10
CPCA23L27/00A23L27/10Y02A50/30
Inventor 关宇龙
Owner 广州馨杰添加剂有限公司
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