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A kind of preparation method of Jinhua ham flavor essence

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

Active Publication Date: 2022-07-26
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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  • A kind of preparation method of Jinhua ham flavor essence

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

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

[0024] 2) Preparation of pork enzymatic hydrolysate: mince 100 parts of pork, add 0.3 part of papain and 20 parts of water, enzymolysis at 60℃~65℃ for 2 hours, then heat up to 95℃ and keep stirring for 10min to kill the enzyme to obtain pork enzyme solution.

[0025] 3) Preparation of Jinhua ham meat base: 0.5 part of 1-octen-3-ol, 0.2 part of 3-hydroxy-2-butanone, 0.6 part of 3-methylthiopropanal, 0.5 part 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 hexanoate, 2,4,6 -0.02 part of trimethyl-5,6-dihydro-4H-1,3,5-dithiazine, 2,4,6-tributyl-5,6-dihydro-4H-1,3,5 - 0.02 part of dithiazine, 0.2 part of bis(2-methyl-3-furyl) disul...

Embodiment 2

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

[0029] 2) Prepare pork enzymatic hydrolyzate and Jinhua ham meat base according to Example 1.

[0030] 3) Preparation of Jinhua ham flavor: add 36 parts of pork enzymolysis solution, 12 parts of pork bone broth, 3 parts of oxidized lard, 3 parts of onion puree, 4 parts of yeast extract, 6 parts of brewed soy sauce to the reaction kettle successively by weight copy, VB 1 0.8 parts, L-cysteine ​​2 parts, glycine 1 part, L-alanine 2 parts, L-leucine 0.6 parts, L-proline 0.4 parts, L-glutamic acid 0.8 parts, DL- 0.5 part of methionine, 1 part of edible glucose, 3 parts of D-xylose, 10 parts of edible salt, 5 parts of monosodium glutamate, and 4.1 parts of maltodextrin were refluxed and stirred at 103°C for 2 hours, then cooled to 60°C, and octenyl was added. Add ...

Embodiment 3

[0032] 1) Preparation of oxidized lard: 100 parts of lard, heated to 160° C., fed with dry air under stirring, and the gas flow was 0.038 (m 3 / h.100g fat), the reaction time is 4h, and the oxidized lard is obtained.

[0033] 2) Prepare pork enzymatic hydrolyzate and Jinhua ham meat base according to Example 1.

[0034] 3) Preparation of Jinhua ham flavor: add 36 parts of pork enzymolysis solution, 12 parts of pork bone broth, 3 parts of oxidized lard, 3 parts of onion puree, 4 parts of yeast extract, 6 parts of brewed soy sauce to the reaction kettle successively by weight copy, VB 1 0.8 parts, L-cysteine ​​2 parts, glycine 1 part, L-alanine 2 parts, L-leucine 0.6 parts, L-proline 0.4 parts, L-glutamic acid 0.8 parts, DL- 0.5 part of methionine, 1 part of edible glucose, 3 parts of D-xylose, 10 parts of edible salt, 5 parts of monosodium glutamate, and 4.1 parts of maltodextrin were refluxed and stirred at 103°C for 2 hours, then cooled to 60°C, and octenyl was added. Add ...

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PUM

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Abstract

The invention relates to the technical field of food, in particular to a preparation method of Jinhua ham flavor essence. The invention avoids using Jinhua ham meat with long processing cycle and high price as raw materials, adopts pork, pork bone white soup, oxidized lard and the like as raw materials to prepare Jinhua ham flavor essence, and simulates the aroma and aroma of Jinhua ham through Maillard reaction. Taste, and then use Jinhua ham meat base to modify the aroma and supplement the taste, so as to obtain the Jinhua ham flavor essence with full aroma and lifelike taste. market competitiveness. The preparation method includes: preparation of oxidized lard, preparation of pork enzymolysis liquid, preparation of Jinhua ham meat base and preparation of Jinhua ham essence.

Description

Technical field: [0001] The invention relates to a preparation method of Jinhua ham flavor essence, belonging 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 flavor have also entered the forefront of the world. At present, the production of meat flavor is mainly based on the concept of "same origin of flavors" in traditional Chinese food culture. What raw materials are used for the production of products. For example, beef is used for the production of beef flavor, and pork is used for the production of pork flavor. Therefore, meat flavor The flavor of the essence is still dominated by fresh livestock, poultry and seafood. The standardization of its raw materials is easy and t...

Claims

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Application Information

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Patent Type & Authority Patents(China)
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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