Heat-resistant fried pigskin flavor essence and preparation method thereof

Abstract

The invention discloses a heat-resistant fried pigskin flavor essence. The heat-resistant fried pigskin flavor essence comprises the following components in parts by mass: 34-40 parts of a meat aroma substance, 0-2 parts of a sour aroma substance, 0-0.7 part of a spicy aroma substance, 7-11 parts of a fat aroma substance, 5-8 parts of a sweet aroma substance, 9-15 parts of a baking aroma substance, 1-4 parts of a smoking aroma substance and 30-40 parts of a heat-resistant essence solvent. The method comprises the following steps: detecting aroma components of real fried pigskin by adopting a headspace solid-phase microextraction-gas chromatography / mass spectrometry technology to obtain component data of meat note, acid note, spicy note, fat note, sweet note, baking note and smoking note; and preparing the fried pigskin essence according to the component data. The fried pigskin essence disclosed by the invention is good in flavoring effect, good in natural feeling and less in addition amount in practical application.

Description

technical field [0001] The invention relates to a heat-resistant fried pork skin flavor essence and a preparation method thereof, belonging to the technical field of food additives. Background technique [0002] Deep-fried pork skin means frying pork skin with vegetable oil or animal oil. Fried pork skin can be eaten dry or soaked in cold dishes, soups or cooked with vegetables. Dry eating is like puffed food, crispy, and fried pork skin with soaked hair will feel fragrant but not greasy, porous, smooth, and full of elasticity. [0003] The main materials required for deep-fried pigskin are mostly raw pigskin and vegetable oil. The specific operation method is: clean the raw pigskin, put it in a clean water pot, boil it on high heat, and then change it to a low fire. After the pigskin becomes thicker and the color After it becomes dark, take it out and dry it, scrape off the fat from the inner layer of the skin, cut it into strips and hang it to dry. After about 7 days, p...

AI Technical Summary

Problems solved by technology

At present, there are few domestic and foreign analyzes and investigations on the aroma of fried pork skin. Considering that there are many safety issues to be considered in the deployment of raw materials for an edible fried pork skin flavor, the imitation of its aroma is also relatively familiar to consumers. Great difficulty, more detailed analysis is required to identify the flavor of real fried pork skin and restore it

Images