Pure natural meat additive

A meat food and additive technology, which is applied in the field of seasoning essence, can solve the problems of meat solidity, weak umami, heavy aroma and salty taste, high price, etc., and achieves the effects of strong aroma, long-lasting aroma and maintaining aroma.

Inactive Publication Date: 2002-07-10
王艳
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, such food additives are still imported at present, and the price is expensive. Its aroma and salty taste are heavy, the meat is solid and the umami taste is light, and it is not suitable for the taste of the domestic public.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0010] First, put 17% of pure meat puree, 1.4% of beef or sheep or chicken or pig animal fat into the reaction kettle, then add 11% of yeast extract, 4.89% of L-cystine hydrochloride, L-cysteine 0.58%, Alanine 2.12%, V B＝1 1.98%, V C 2.54%, xylose 4.42%, glucose 10.6%, caramel color 6.24%, catalyst 0.198%, deodorant 2% and water 24.032%. Control the PH value range between 3-8; the reaction temperature is between 38°-55°C, after 2 hours of reflux, the temperature is raised to below 150°C again, and after 4 hours of reaction, the temperature is rapidly lowered to obtain a pasty product. The additive is added to various seasoning foods in an amount of 2%-6%. It not only adds fragrance and flavor to the food, but also effectively prolongs the shelf life of the product.

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PUM

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Abstract

The pure natural meat food additive as one seasoning is produced by using animal fat and mashed meat as well as yeast extraction, L-cysteine hydrochloride, L-cysteine, alanine, vitamin B1, vitamin C, xylose, glycose, caramel, catalyst, aromatic and water as material and through the processes of reaction at 38-55 deg.C for 2 hr, reaction at below 150 deg.C for 4 hr. fast temperature decrease, and at last the paste form product is obtained. The product of the present invention may be used widely in meat product, ham sausage, canned meat, instant noodles seasoning packet, soup material and other food product.

Description

technical field [0001] The invention belongs to the field of seasoning essence, in particular to a pure natural meat food additive. Background technique [0002] With the rapid development of social material life, people's demands on spiritual life are also constantly improving. The quality of life is also improving. After solving the problem of food and clothing, more attention was paid to food matching and adjustment. For example, food additives, which have become popular in recent years, are widely used in meat products, soups, puffed foods, quick-frozen foods, snack foods and condiments. It improves the quality and grade, improves the aroma of the original product, and covers up the bad smell of the original product. However, at present, these food additives are still imported, and the price is high. Their aroma and salty taste are heavy, and their fleshy and umami taste are light, and they are not suitable for the taste of the domestic public. Contents of the inven...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/40
Inventor 王艳
Owner 王艳
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