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Salmon essence and preparation method and application thereof

A technology for salmon and essence, applied in the field of food additives, achieves the effects of fresh taste, simple preparation method and improved quality

Pending Publication Date: 2020-07-17
GUANGZHOU HUABAO FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] But salmon is unique in nature, and it is difficult for people to often eat fresh salmon, so the present invention is dedicated to preparing a full-bodied and realistic salmon flavor

Method used

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  • Salmon essence and preparation method and application thereof
  • Salmon essence and preparation method and application thereof
  • Salmon essence and preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Salmon essence comprises the following raw materials in parts by mass:

[0017]

[0018]

[0019] The preparation method of the salmon essence in this example is as follows: first, add the two solid raw materials of methylcyclopentenolone and furanone into glycerol triacetate, heat up to 80°C and heat and stir until completely dissolved, and then pour the remaining other The raw materials are evenly stirred to obtain the salmon essence.

Embodiment 3

[0021] Present embodiment salmon essence comprises the raw material of following mass parts:

[0022]

[0023]

[0024] The preparation method of the salmon essence in this example is as follows: first, add the two solid raw materials, methylcyclopentenolone and furanone, into glycerol triacetate, heat up to 80°C and heat and stir until completely dissolved, and then add the remaining raw materials , and stir evenly to obtain salmon essence.

Embodiment 3

[0026] Present embodiment salmon essence comprises the raw material of following mass parts:

[0027]

[0028]

[0029] The preparation method of the salmon essence in this example 3 is as follows: first, add the two solid raw materials of methylcyclopentenolone and furanone into glyceryl triacetate, heat up to 80°C and heat and stir until completely dissolved, and then add the remaining The raw materials are evenly stirred to obtain the salmon essence.

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Abstract

The invention discloses a salmon essence and a preparation method and application thereof. The salmon essence comprises the following components: glycerol triacetate, octanol, butyl butyryl lactate, caprylic acid, 2,6-dimethylpyrazine, heptanoic acid, geraniol, isoamyl isovalerate, gamma-octanoic lactone, dimethyl sulfide, methyl cyclopentenolone, 2-methyltetrahydrofuran-3-one, 2-methyltetrahydrofuran-3-mercaptan, 4-methyl-5-beta-hydroxyethyl thiazole, 3-methylthiopropanol, thienyl disulfide, isovaleric acid, oleic acid, 2-pentylthiophene, trimethyl pyrazine, trimethylamine, furanone, decyl acetate and methyl furoate. The salmon essence disclosed by the invention is soft and vivid in fragrance, fresh in taste, lasting in fragrance retention and low in cost.

Description

technical field [0001] The invention belongs to the field of food additives, and discloses a salmon essence, a preparation method and application thereof. Background technique [0002] Salmon is also called Salmon fish or Salmon fish. The scientific name is salmon. Salmon has a flat side, silver gray, and orange stripes during spawning. Salmon meat is firm and delicious, rich in oil, pink in color and elastic. Salmon is rich in unsaturated fatty acids, which can effectively reduce blood lipids and blood cholesterol, and prevent cardiovascular diseases. Salmon is rich in protein, vitamins A, B, E, and enzymes related to immune function in the form of minerals such as zinc, selenium, copper, and manganese, and its nutritional value is very high. Salmon is also rich in unsaturated fatty acids, which can improve the activity of brain cells and increase high-density lipoprotein cholesterol, thereby preventing and treating cardiovascular diseases. The ratio of vitamin E to poly...

Claims

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Application Information

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IPC IPC(8): A23L27/26A23L27/20
CPCA23L27/26A23L27/20A23L27/2052A23L27/203A23L27/2054
Inventor 夏治宇欧阳珊艾斌
Owner GUANGZHOU HUABAO FOOD CO LTD
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