Method for preparing snail and snail meat flavor substance based on thiamine degradation

Abstract

The invention relates to a method for preparing snails and snail meat flavor substances based on thiamine degradation, and belongs to the technical field of food processing. The preparation method comprises the following steps: firstly, reacting thiamine or thiamine salt with a food additive 1 to obtain a reaction solution A; reacting cysteine or cysteine hydrochloride with a food additive 2 to obtain a reaction solution B; the reaction liquid A and the reaction liquid B contain important intermediates for synthesizing spirogadine; then mixing the reaction liquid A and the reaction liquid B, properly adding 2-methyltetrahydrofuran-3-ketone in the reaction process, regulating the pH value through phosphoric acid, reacting an intermediate to generate an important precursor for preparing spirogadine, and in the presence of phosphate radicals, carrying out cyclization reaction on the 2-methyltetrahydrofuran-3-ketone and the precursor to generate spirogadine, so as to obtain the spirogadine. The method effectively increases the content of the spirogadine prepared by degrading thiamine, reduces the industrial use cost, is simple to operate, is suitable for large-scale preparation, and has wide application prospects.

Description

Technical Field

[0001] The invention relates to a method for preparing a snail meat aroma substance based on thiamine degradation, and belongs to the technical field of food processing. Background Art

[0002] In meat processing and seasoning manufacturing, thiamine or thiamine salts serve as key flavor precursors. The applicant's previous research has found that thiamine or thiamine salts react with cysteine ​​to produce hexahydro-2',3a-dimethylspiro[1,3-dithio[4,5-b]furan-2,3'(2'H)-furan] (commonly known as "spiro plus spiro"), which has a low threshold, pure, long-lasting stewed meat aroma and imparts a full, meaty texture. This product has wide applicability in the flavor and seasoning industries. In their previous research, the applicant effectively increased the content of spiro plus spiro in the degradation product by adding a food iron fortifier during the thiamine degradation process. However, since the use of the catalyst requires a series of post-processing steps before use in seasonings, it is necessary to explore other approaches to better meet the current development trend of natural flavors. Summary of the Invention

[0003] In light of this, the present invention aims to provide a method for preparing a flavoring substance from the meat of spirocarpus salsa by thiamine degradation. This method, which can produce the target compound spirocarpus salsa in a targeted manner without the use of a metal catalyst, and at a higher concentration, has important economic and strategic significance in the food processing industry. It can provide a valuable reference and application foundation for researchers and producers in related fields, promoting the development and application of natural seasonings.

[0004] To achieve the above objectives, the technical solutions of the present invention are as follows.

[0005] A method for preparing a snail meat aroma substance based on thiamine degradation, the method comprising the following steps:

[0006] (1) In a sealed pressure-resistant reaction vessel, thiamine or thiamine salt, food additive 1, and deionized water are mixed and stirred at 110-120° C. for 30-50 minutes to obtain a reaction solution A;

[0007] (2) In a sealed pressure-resistant reaction vessel, cysteine ​​or cysteine ​​hydrochloride, food additive 2, and deionized water are mixed and stirred at 110-120° C. for 30-50 minutes to obtain a reaction solution B;

[0008] (3) In a sealed pressure-resistant reaction vessel, the reaction solution A, the reaction solution B, and 2-methyltetrahydrofuran-3-one are mixed, and the pH value is adjusted to 2-4 with food-grade phosphoric acid. The mixture is stirred and reacted at 110-120° C. for 70-100 minutes. After the reaction is completed, a product containing snail-flavored substances is obtained;

[0009] Wherein, the food additive 1 is a mixture of food-grade phosphate and food-grade phosphoric acid; the food additive 2 is one or more food-grade carbonates.

[0010] Preferably, the mass ratio of thiamine or thiamine salt, food additive 1, cysteine ​​or cysteine ​​hydrochloride, food additive 2 and 2-methyltetrahydrofuran-3-one is 1:1.5-3:1-1.5:0.1-0.3:0.1-0.5; more preferably, 1:2-2.5:1-1.5:0.15-0.2:0.2-0.4.

[0011] Preferably, the thiamine salt is thiamine hydrochloride or thiamine nitrate.

[0012] Preferably, the food-grade phosphate is food-grade sodium dihydrogen phosphate and / or food-grade potassium dihydrogen phosphate.

[0013] Preferably, the mass ratio of food-grade phosphate to food-grade phosphoric acid in the food additive 1 is 1.2-2.5:0.2-0.4.

[0014] Preferably, the food additive 2 is food grade sodium carbonate and / or food grade potassium carbonate.

[0015] Preferably, in step (1) and step (2), the amount of deionized water used is 1.5 to 2.5 times the mass of thiamine or thiamine salt.

[0016] Preferably, in step (3), the pH value is adjusted to 2.5 to 3.5 by food-grade phosphoric acid.

[0017] Preferably, in step (3), the reaction is continued with stirring at 110-120° C. for 80-90 min.

[0018] A product containing snail and snail meat aromatic substances is prepared by the above method.

[0019] The invention discloses an application of a product containing snail and snail meat aroma substances in the preparation of a meat-flavored seasoning.

[0020] Beneficial effects

[0021] The present invention optimizes a thiamine degradation process. First, thiamine or a thiamine salt and a food additive 1 are reacted to obtain a reaction liquid A; cysteine ​​or cysteine ​​hydrochloride and a food additive 2 are reacted to obtain a reaction liquid B; the reaction liquids A and B contain an important intermediate for synthesizing spiro-plus-spiro; then, the reaction liquids A and B are mixed, 2-methyltetrahydrofuran-3-one is appropriately added during the reaction, and the pH is regulated by phosphoric acid, the intermediates react to generate an important precursor for preparing spiro-plus-spiro, and in the presence of phosphate, 2-methyltetrahydrofuran-3-one and the precursor undergo a cyclization reaction to generate spiro-plus-spiro. The content of spiro-plus-spiro prepared by degrading thiamine is effectively increased, the cost of using the spiro-plus-spiro in industry is reduced, the operation is simple, the method is suitable for large-scale preparation, and the method has broad application prospects. DETAILED DESCRIPTION

[0022] The present invention will be further described in detail below with reference to specific embodiments.

[0023] The degradation products obtained by the thiamine salt reaction were further analyzed using headspace-solid-phase microextraction (HSPE) coupled with gas chromatography-mass spectrometry (GC-MS). The following steps were used: 1.000 g of sample was accurately weighed into a 20 ml vial, along with 0.1 g of an internal standard solution (triacetin diluted with water to a 0.01% concentration). The pretreatment temperature was set at 60°C for 20 minutes, followed by adsorption for 20 minutes. After HSPE adsorption, an autosampler inserted the adsorption needle into the GC inlet and allowed to desorb for 5 minutes. The volatile aroma components of the reaction essence were analyzed using GC-MS. The SPME adsorption needle adsorbed the aroma, which was then desorbed in the GC inlet. The product was separated by a GC column and then transferred to the mass spectrometer. A DB-WAX capillary column (60 m × 0.25 mm, 0.25 μm) was used. The temperature program was as follows: an initial temperature of 40°C, held for 3 minutes, then increased at 3°C / min to 230°C, where it was held for 10 minutes. The carrier gas (He) was used in constant flow mode at 1 mL / min, with an inlet temperature of 250°C, a pressure of 16.087 psi, a split ratio of 5:1, and a septum purge flow of 5 mL / min. An electron impact ion source (EI) was used with an electron energy of 70 eV, a transfer line temperature of 250°C, an ion source temperature of 230°C, and a quadrupole temperature of 150°C. The mass scan range was m / z 30-550. The analysis results show the mass content of spiro-added spiro in the reaction solution in ppm.

[0024] Comparative Example 1

[0025] (1) 0.84 g of thiamine hydrochloride and 2.00 g of deionized water were placed in a pressure-sealed tube, stirred at 120° C. for 40 min, and then heating was stopped to obtain reaction solution A.

[0026] (2) 0.6 g of cysteine ​​and 1.00 g of deionized water were placed in a pressure-sealed tube, stirred at 120° C. for 40 min, and then heating was stopped to obtain reaction solution B.

[0027] (3) Solution A and Solution B were placed in a pressure-sealed tube, stirred and reacted at 120°C for 80 min, then the heating was stopped and the solution was cooled to room temperature. The reaction solution was analyzed by HS-SPME-GC-MS, and the mass content of spiro-added spiro in the reaction solution was determined to be 0 ppm.

[0028] Comparative Example 2

[0029] Place 0.84g of thiamine hydrochloride, 0.2g of phosphoric acid, 1.2g of sodium dihydrogen phosphate, 0.6g of cysteine, 0.1g of sodium carbonate, 0.30g of 2-methyltetrahydrofuran-3-one, and 3.00g of deionized water into a pressure-sealed tube. Stir and react at 120°C for 80 minutes. Remove heating and cool to room temperature. HS-SPME-GC-MS analysis of the reaction solution reveals a 1ppm content of spiro-additive.

[0030] Example 1

[0031] (1) 0.84 g of thiamine hydrochloride, 0.20 g of phosphoric acid, 1.72 g of sodium dihydrogen phosphate, and 2.00 g of deionized water were placed in a pressure-sealed tube and stirred at 120° C. for 40 min. The heating was stopped to obtain reaction solution A.

[0032] (2) 0.6 g of cysteine, 0.10 g of sodium carbonate, and 1.00 g of deionized water were placed in a pressure-sealed tube, stirred at 120° C. for 40 min, and then heating was stopped to obtain reaction solution B.

[0033] (3) Reaction solution A, reaction solution B and 0.30 g of 2-methyltetrahydrofuran-3-one were placed in a pressure-resistant sealed tube, and the pH value was adjusted to 2.5 with phosphoric acid. The reaction was stirred at 120°C for 80 min, and then the heating was stopped and the reaction was cooled to room temperature. The reaction solution was analyzed by HS-SPME-GC-MS, and the mass content of spiro-added spiro in the reaction solution was determined to be 1.23×10 5 ppm (percentage content: 12.30%).

[0034] Example 2

[0035] (1) 0.84 g of thiamine nitrate, 0.25 g of phosphoric acid, 1.20 g of potassium dihydrogen phosphate, and 2.00 g of deionized water were placed in a pressure-sealed tube and stirred at 120° C. for 30 min. The heating was stopped to obtain reaction solution A.

[0036] (2) 0.6 g of cysteine, 0.15 g of potassium carbonate, and 1.00 g of deionized water were placed in a pressure-sealed tube, stirred at 120° C. for 30 min, and then heating was stopped to obtain reaction solution B.

[0037] (3) Reaction solution A, reaction solution B and 0.35 g of 2-methyltetrahydrofuran-3-one were placed in a pressure-resistant sealed tube, and the pH value was adjusted to 3.0 with phosphoric acid. The reaction was stirred at 120°C for 90 min, and then the heating was stopped and the reaction was cooled to room temperature. The reaction solution was analyzed by HS-SPME-GC-MS, and the mass content of spiro-additive in the reaction solution was determined to be 1.06 × 10 5 ppm (percentage content: 10.60%).

[0038] Example 3

[0039] (1) 0.84 g of thiamine hydrochloride, 0.30 g of phosphoric acid, 1.56 g of sodium dihydrogen phosphate, and 2.00 g of deionized water were placed in a pressure-sealed tube and stirred at 120° C. for 50 min. The heating was stopped to obtain reaction solution A.

[0040] (2) 0.6 g of cysteine, 0.20 g of sodium carbonate, and 1.00 g of deionized water were placed in a pressure-sealed tube, stirred at 120° C. for 50 min, and then heating was stopped to obtain reaction solution B.

[0041] (3) Reaction solution A, reaction solution B, and 0.30 g of 2-methyltetrahydrofuran-3-one were placed in a pressure-resistant sealed tube. The pH value was adjusted to 3.5 with phosphoric acid. The reaction was stirred at 120°C for 70 min. The heating was stopped and the reaction was cooled to room temperature. The reaction solution was analyzed by HS-SPME-GC-MS. The mass content of spiro-added spiro in the reaction solution was determined to be 1.29 × 10 5 ppm (percentage content: 12.90%).

[0042] Example 4

[0043] (1) 0.84 g of thiamine hydrochloride, 0.20 g of phosphoric acid, 1.72 g of sodium dihydrogen phosphate, and 2.00 g of deionized water were placed in a pressure-sealed tube and stirred at 120° C. for 40 min. The heating was stopped to obtain reaction solution A.

[0044] (2) 0.6 g of cysteine, 0.10 g of potassium carbonate, and 1.00 g of deionized water were placed in a pressure-sealed tube, stirred at 120° C. for 40 min, and then heating was stopped to obtain reaction solution B.

[0045] (3) Reaction solution A, reaction solution B and 0.35 g of 2-methyltetrahydrofuran-3-one were placed in a pressure-resistant sealed tube, and the pH value was adjusted to 2.5 with phosphoric acid. The reaction was stirred at 120°C for 80 min, and then the heating was stopped and the reaction was cooled to room temperature. The reaction solution was analyzed by HS-SPME-GC-MS, and the mass content of spiro-additive in the reaction solution was determined to be 1.05 × 10 5 ppm (percentage content: 10.50%).

[0046] Example 5

[0047] (1) 0.84 g of thiamine hydrochloride, 0.25 g of phosphoric acid, 1.20 g of sodium dihydrogen phosphate, and 2.00 g of deionized water were placed in a pressure-sealed tube and stirred at 120° C. for 30 min. The heating was stopped to obtain reaction solution A.

[0048] (2) 0.6 g of cysteine, 0.15 g of sodium carbonate, and 1.00 g of deionized water were placed in a pressure-sealed tube, stirred at 120° C. for 30 min, and then heating was stopped to obtain reaction solution B.

[0049] (3) Reaction solution A, reaction solution B, and 0.30 g of 2-methyltetrahydrofuran-3-one were placed in a pressure-resistant sealed tube. The pH value was adjusted to 3.0 with phosphoric acid. The reaction was stirred at 120°C for 90 min. The heating was stopped and the reaction was cooled to room temperature. The reaction solution was analyzed by HS-SPME-GC-MS. The mass content of spiro-added spiro in the reaction solution was determined to be 1.19 × 10 5 ppm (percentage content: 11.90%).

[0050] Example 6

[0051] (1) 0.84 g of thiamine hydrochloride, 0.30 g of phosphoric acid, 1.38 g of sodium dihydrogen phosphate, and 2.00 g of deionized water were placed in a pressure-sealed tube and stirred at 120° C. for 50 min. The heating was stopped to obtain reaction solution A.

[0052] (2) 0.6 g of cysteine, 0.20 g of sodium carbonate, and 1.00 g of deionized water were placed in a pressure-sealed tube, stirred at 120° C. for 50 min, and then heating was stopped to obtain reaction solution B.

[0053] (3) Reaction solution A, reaction solution B and 0.35 g of 2-methyltetrahydrofuran-3-one were placed in a pressure-resistant sealed tube, and the pH value was adjusted to 3.5 with phosphoric acid. The reaction was stirred at 120°C for 70 min, and then the heating was stopped and the reaction was cooled to room temperature. The reaction solution was analyzed by HS-SPME-GC-MS, and the mass content of spiro-additive in the reaction solution was determined to be 1.10 × 10 5 ppm (percentage content: 11.00%).

[0054] Example 7

[0055] A meat flavoring is provided. The raw material compositions and their mass fractions, based on the total weight of the raw materials as 100%, are as follows: 5% hydrolyzed vegetable protein, 4% yeast extract, 3% brewed soy sauce, 28% salt, 1% xylose, 1% glucose, 5% white sugar, 10% monosodium glutamate, 1% disodium nucleotides, 0.6% ginger powder, 2% ethyl malt, 1% high-strength malt, 1% modified starch, 0.1% gum arabic, 33.22% water, 2.04% corn oil, and 2.04% of the product described in Example 3. 100 g of the raw material mixture is placed in an autoclave and reacted at 120°C for 1 hour to obtain the meat flavoring.

[0056] Comparative Example 3

[0057] A meat flavoring is provided. Based on the total weight of the raw materials (100%), the raw materials and their mass fractions are as follows: 5% hydrolyzed vegetable protein, 4% yeast extract, 3% brewed soy sauce, 28% salt, 1% xylose, 1% glucose, 5% white sugar, 10% monosodium glutamate, 1% disodium nucleotide, 0.6% ginger powder, 2% ethyl wheat, 1% high-strength wheat, 1% modified starch, 0.1% gum arabic, 34.18% water, 2.04% corn oil, 0.25% thiamine hydrochloride, 0.09% phosphoric acid, 0.47% sodium dihydrogen phosphate, 0.18% cysteine, 0.06% sodium carbonate, and 0.09% 2-methyltetrahydrofuran-3-one (calculated based on the substance contents in Example 3). 100 g of the raw material mixture is placed in an autoclave and reacted at 120° C. for 1 hour to obtain a meat flavoring.

[0058] A sensory evaluation was performed on the flavors obtained in Comparative Example 3 and Example 7. Specifically, five professionals evaluated the sensory properties of the two flavors, with a score range of 0-10. The sensory evaluation score is the average of the scores of the five sensory evaluators. The standard product is Comparative Example 3, and its various indicators are set at 5. If the aroma index is higher than that of the standard product, the score is greater than 5, otherwise it is less than 5. Foreign smells include hydrolyzed vegetable protein and yeast. Naturalness and fullness refer to the overall performance of the flavor. Evaluation method: 1g of the sample obtained in the comparative example or example is added to 99g of 60°C deionized water for flavor evaluation. The specific results are shown in Table 1.

[0059] Table 1

[0060]

[0061]

[0062] The sensory evaluation results in Table 1 show that the aroma in Comparative Example 3 is characterized by a weak meaty aroma and a strong roasted aroma. The hydrolyzed vegetable protein and yeast extract notes are noticeable in the mouthfeel, with a prominent bitterness. The overall naturalness and richness are lacking. Example 7 exhibits a prominent meaty aroma, a soft roasted aroma, and a richer sweetness. The flavor is almost free of bitterness and packs a punch, leaving only a slight aftertaste of the hydrolyzed vegetable protein and yeast extract. The overall aroma is the most natural and full-bodied. This comparison shows that while the equivalent amount of thiamine added in the two flavor preparation reactions is the same, the use of the reactant described in this invention significantly enhances the meaty and sweet aromas, reduces roasted aroma, off-flavors, and bitterness, and improves the overall richness and softness of the flavor.

[0063] Example 8

[0064] A plant-based black pepper beef preparation method comprises the following raw material compositions and their mass fractions, based on the total raw material mass (100%): 53.42% soy protein, 15.72% water, 7.28% glucose syrup, 6% sunflower oil, 5.2% edible flavoring, 4% soy protein isolate, 1.46% white sugar, 1.21% gluten, 0.73% modified starch, 0.73% salt, 0.73% tamarind gum, 0.97% konjac gum, 0.36% monosodium glutamate, 0.73% yeast extract, 0.48% caramel pigment, 0.24% sorghum red, 0.24% beet red, 0.07% disodium nucleotide, and 0.67% of the product described in Example 3. The soy protein is rehydrated, colored, and centrifuged. After centrifugation, the soy protein is shredded, uniformly mixed with the other raw materials, and TG enzyme is added. The protein material was pressed into a mold, placed in a 52°C steam oven, kept warm for 1.5 hours, then sterilized at 90°C for 30 minutes, taken out and cooled to room temperature, demolded, and frozen to obtain plant-based black pepper beef.

[0065] Comparative Example 4

[0066] A plant-based black pepper beef preparation method, based on the total weight of the raw materials as 100%, the raw materials and their mass fractions are as follows: 53.42% soy protein, 16.03% water, 7.28% glucose syrup, 6% sunflower oil, 5.2% edible flavoring, 4% soy protein isolate, 1.46% white sugar, 1.21% gluten, 0.73% modified starch, 0.73% salt, 0.97% tamarind gum, konjac gum 0.36%, monosodium glutamate 0.73%, yeast extract 0.49%, caramel pigment 0.48%, sorghum red 0.24%, beet red 0.24%, disodium nucleotide 0.07%, thiamine hydrochloride 0.08%, phosphoric acid 0.03%, sodium dihydrogen phosphate 0.15%, cysteine ​​0.06%, sodium carbonate 0.02%, 2-methyltetrahydrofuran-3-one 0.03% (calculated according to the substance content in Example 3). Soybean fibrous protein is rehydrated, colored, and centrifuged. The soy fibrous protein after centrifugation is separated into threads, uniformly mixed with other raw materials, and TG enzyme is added. The protein material is pressed into a mold, placed in a 52°C steam oven, kept warm for 1.5 hours, then sterilized at 90°C for 30 minutes, taken out and cooled to room temperature, demoulded, and frozen for storage to obtain plant-based black pepper beef.

[0067] A sensory evaluation was conducted on the two plant-based black pepper beefs of Comparative Example 4 and Example 8. Specifically: five professionals conducted the sensory evaluation, and the score range was 0-10. The sensory evaluation score is the average of the scores of the five sensory evaluators. The standard product is the plant-based black pepper beef described in Comparative Example 3, and its various indicators are set to 5. If the indicators are higher than the standard product, the score is greater than 5, otherwise it is less than 5. Naturalness refers to the degree of closeness between black pepper beef and real black pepper beef, and the odor mainly refers to the taste of plant protein. Specific evaluation method: Slice the sample of the comparative example or embodiment into slices of about 4-5mm thickness and directly perform flavor evaluation. The specific results are shown in Table 2.

[0068] Table 2

[0069]

[0070] The sensory evaluation results in Table 2 show that the aroma in Comparative Example 4 is primarily characterized by a weak meaty aroma and an off-flavor, with a distinct plant protein aroma, and a lack of overall naturalness. In Example 8, the meaty aroma is prominent, the juiciness is noticeable, and the beany flavor is completely masked, resulting in a more natural aroma overall. This comparison demonstrates that, despite using the same amount of the substances in the two plant-based black pepper beef products, the product from Example 4 significantly enhances the meaty aroma and juiciness, masks the beany flavor, and improves the overall naturalness of the product.

[0071] In summary, the invention includes but is not limited to the above embodiments. Any equivalent replacement or partial improvement made under the spirit and principle of the present invention shall be deemed to be within the scope of protection of the present invention.

Claims

1. A method for preparing a snail meat aroma substance based on thiamine degradation, characterized in that: The method steps include: (1) In a sealed pressure-resistant reaction vessel, thiamine or thiamine salt, food additive 1, and deionized water are mixed and stirred at 110-120° C. for 30-50 minutes to obtain a reaction solution A; (2) In a sealed pressure-resistant reaction vessel, cysteine ​​or cysteine ​​hydrochloride, food additive 2, and deionized water are mixed and stirred at 110-120° C. for 30-50 minutes to obtain a reaction solution B; (3) In a sealed pressure-resistant reaction vessel, the reaction solution A, the reaction solution B, and 2-methyltetrahydrofuran-3-one are mixed, and the pH value is adjusted to 2-4 with food-grade phosphoric acid. The mixture is stirred and reacted at 110-120° C. for 70-100 minutes. After the reaction is completed, a product containing snail-flavored substances is obtained; Wherein, the food additive 1 is a mixture of food-grade phosphate and food-grade phosphoric acid; the food additive 2 is one or more food-grade carbonates.

2. The method for preparing the snail meat flavor substance based on thiamine degradation according to claim 1, characterized in that: The mass ratio of the thiamine or thiamine salt, the food additive 1, cysteine ​​or cysteine ​​hydrochloride, the food additive 2 and 2-methyltetrahydrofuran-3-one is 1:1.5-3:1-1.5:0.1-0.3:0.1-0.5; preferably, the mass ratio of the thiamine or thiamine salt, the food additive 1, cysteine ​​or cysteine ​​hydrochloride, the food additive 2 and 2-methyltetrahydrofuran-3-one is 1:2-2.5:1-1.5:0.15-0.2:0.2-0.

4.

3. The method for preparing the snail meat flavor substance based on thiamine degradation according to claim 1, characterized in that: The thiamine salt is thiamine hydrochloride or thiamine nitrate.

4. The method for preparing the snail meat flavor substance based on thiamine degradation according to claim 1, characterized in that: The food-grade phosphate is food-grade sodium dihydrogen phosphate and / or food-grade potassium dihydrogen phosphate; preferably, the mass ratio of food-grade phosphate to food-grade phosphoric acid in the food additive 1 is 1.2-2.5:0.2-0.

4.

5. The method for preparing the snail meat aroma substance based on thiamine degradation according to claim 1, characterized in that: The food additive 2 is food grade sodium carbonate and / or food grade potassium carbonate.

6. The method for preparing the snail meat flavor substance based on thiamine degradation according to claim 1, characterized in that: In step (1) and step (2), the amount of deionized water used is 1.5 to 2.5 times the mass of thiamine or thiamine salt.

7. The method for preparing the snail meat flavor substance based on thiamine degradation according to claim 1, characterized in that: In step (3), the pH value is adjusted to 2.5-3.5 by food-grade phosphoric acid.

8. The method for preparing the snail meat aroma substance based on thiamine degradation according to claim 1, characterized in that: In step (3), the reaction is continued with stirring at 110-120° C. for 80-90 min.

9. A product containing snail and snail meat aroma, characterized in that: It is prepared by the method according to any one of claims 1 to 8.

10. Use of the product containing snail and snail meat aroma substances according to claim 9 in preparing meat flavor seasoning.

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