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Preparation method of essence with flavor of Jinhua ham

A technology for Jinhua ham and ham, which is applied in the field of preparation of Jinhua ham flavor essence, can solve problems such as loss of lifelike feeling, and achieve the effects of lifelike taste, low production cost and strong market competitiveness.

Active Publication Date: 2021-02-02
北京味食源食品科技有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

If hydrolyzed vegetable protein, yeast extract, amino acid, reducing sugar and other non-meat raw materials are used for Maillard reaction to simulate the flavor of Jinhua ham, the realistic feeling will be lost due to the lack of meat source

Method used

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  • Preparation method of essence with flavor of Jinhua ham

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] 1) Preparation of oxidized lard: heat 100 parts of lard to 100°C, pass dry air under stirring, and the gas flow rate is 0.038 (m 3 / h.100g fat), reaction time 2h, get oxidized lard.

[0024] 2) Preparation of pork enzymatic hydrolysis solution: mince 100 parts of pork, add 0.3 parts of papain and 20 parts of water, enzymolyze at 60°C to 65°C for 2 hours, then raise the temperature to 95°C and keep stirring for 10 minutes to inactivate the enzyme to obtain pork enzyme Solution.

[0025] 3) Preparation of Jinhua ham meat aroma base: 0.5 parts of 1-octen-3-ol, 0.2 parts of 3-hydroxy-2-butanone, 0.6 parts of 3-methylthiopropanal, 0.5 parts of 3-methylthiopropanol Parts, 8 parts of soy sauce ketone, 1.5 parts of 2-methylthiophenol, 40 parts of trans, trans-2,4-decadienal, 20 parts of isovaleraldehyde, 0.1 part of ethyl caproate, 2,4,6 -0.02 parts of trimethyl-5,6-dihydro-4H-1,3,5-dithiazine, 2,4,6-tributyl-5,6-dihydro-4H-1,3,5 - 0.02 parts of dithiazine, 0.2 parts of bis(...

Embodiment 2

[0028] 1) Preparation of oxidized lard: heat 100 parts of lard to 120°C, pass dry air under stirring, and the gas flow rate is 0.038 (m 3 / h.100g fat), reaction time 4h, get oxidized lard.

[0029] 2) According to Example 1, prepare the pork enzymatic hydrolyzate and Jinhua ham flavor base.

[0030] 3) Preparation of Jinhua Ham Essence: Add 36 parts of pork enzymatic solution, 12 parts of pork bone soup, 3 parts of oxidized lard, 3 parts of onion puree, 4 parts of yeast extract, and 6 parts of brewed soy sauce to the reaction kettle in sequence. copies, VB 1 0.8 parts, 2 parts of L-cysteine, 1 part of glycine, 2 parts of L-alanine, 0.6 parts of L-leucine, 0.4 parts of L-proline, 0.8 parts of L-glutamic acid, DL- 0.5 parts of methionine, 1 part of edible glucose, 3 parts of D-xylose, 10 parts of edible salt, 5 parts of monosodium glutamate, 4.1 parts of maltodextrin, reflux at 103 °C for 2 hours, then cool down to 60 °C, add octenyl 3 parts of sodium starch succinate, heated...

Embodiment 3

[0032] 1) Preparation of oxidized lard: 100 parts of lard, heated to 160°C, blowing dry air under stirring, gas flow rate 0.038 (m 3 / h.100g fat), reaction time 4h, get oxidized lard.

[0033] 2) According to Example 1, prepare the pork enzymatic hydrolyzate and Jinhua ham flavor base.

[0034] 3) Preparation of Jinhua Ham Essence: Add 36 parts of pork enzymatic solution, 12 parts of pork bone soup, 3 parts of oxidized lard, 3 parts of onion puree, 4 parts of yeast extract, and 6 parts of brewed soy sauce to the reaction kettle in sequence. copies, VB 1 0.8 parts, 2 parts of L-cysteine, 1 part of glycine, 2 parts of L-alanine, 0.6 parts of L-leucine, 0.4 parts of L-proline, 0.8 parts of L-glutamic acid, DL- 0.5 parts of methionine, 1 part of edible glucose, 3 parts of D-xylose, 10 parts of edible salt, 5 parts of monosodium glutamate, 4.1 parts of maltodextrin, reflux at 103 °C for 2 hours, then cool down to 60 °C, add octenyl 3 parts of sodium starch succinate, heated up t...

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Abstract

The invention relates to the technical field of food, in particular to a preparation method of essence with flavor of Jinhua ham. According to the preparation method of the essence with the flavor ofJinhua ham, use of Jinhua ham which is long in processing period and high in price as a raw material is avoided. Instead, pork, white soup cooked with pig bone, oxidized lard and the like are used asraw materials, the aroma and taste of Jinhua ham are simulated through a Maillard reaction, and then aroma modification and taste supplementation are conducted through a Jinhua ham meat essence base.In this way, the essence with the flavor of Jinhua ham has rich flavor and authentic mouthfeel, and has the advantages that raw materials of the products are purchased without any risk, the productioncost is low, the taste and mouthfeel are authentic, and the market competitiveness is strong. The preparation method comprises the following steps of preparing the oxidized lard, preparing pork enzymatic hydrolysate, preparing the Jinhua ham essence base and preparing the Jinhua ham essence.

Description

Technical field: [0001] The invention relates to a preparation method of Jinhua ham flavor essence, which belongs to the technical field of food. Background technique: [0002] Meat flavor is a new type of food flavor that emerged in the 1970s. my country began to research and produce it in the 1980s. After 40 years of rapid development, my country's meat flavor production technology has entered the world's advanced ranks. The production and consumption of meat flavors have also entered the forefront of the world. At present, the production of meat-flavored flavors mainly adopts the concept of "same origin of flavors" in traditional Chinese food culture. What kind of products are produced depends on which raw materials are used. For example, beef is used to produce beef flavors, and pork is used to produce pork flavors. Therefore, meat flavors The flavor of the essence is still mainly fresh livestock, poultry, and seafood. The standardization of raw materials is easy and...

Claims

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Application Information

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IPC IPC(8): A23L27/26A23L27/21A23L27/20A23L27/10
CPCA23L27/26A23L27/215A23L27/2026A23L27/2022A23L27/204A23L27/2028A23L27/2056A23L27/2052A23L27/10A23V2002/00A23V2200/14A23V2200/15A23V2250/18A23V2250/218A23V2250/0604A23V2250/0616A23V2250/0618A23V2250/0622A23V2250/0628A23V2250/064A23V2250/0632A23V2250/5114A23V2250/61A23V2250/638
Inventor 彭秋菊严江綦艳梅苗志伟陈国平张秀锋武春歌王晓杰田言翠王海丰侯子健张新玉
Owner 北京味食源食品科技有限责任公司
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