Spiced spicy grilled fish essence and preparation method thereof

Abstract

The application discloses a spicy grilled fish essence and a preparation method thereof. The components include the following: pepper oil resin, prickly ash oil resin, prickly ash essential oil, rattan pepper aromatic essential oil, aniseed oil, cassia essential oil, celery seed oil, 2-acetylpyrazine, acetic acid, butyric acid, 5-methylfurfural, 2,4-undecadienal, 5-methyl-2-phenyl-2-hexenal, 2-acetylthiazole, diallyl trisulfide, methyl(2-methyl-3-furanyl)disulfide, mercapto furan acetate, bis(2-methyl-3-furanyl)disulfide, 4,5-dimethyl-3-hydroxy 2(5H) furan ketone, 5 / 6-decene aldehyde, 2-isopropyl-3-furanyl-2-propylene aldehyde, hexanal, trimethylamine, oleic acid and primary soybean oil. The invented essence has the following flavor components: spicy grilled fish oily essence flavor (mainly mixed with spicy, fish meat and other smells) + burnt sweet + sauce + grilled flavor.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of food additives, in particular, the present application relates to a kind of essence, more particularly, the present application relates to a kind of deployment type spicy grilled fish essence and preparation method thereof. BACKGROUND

[0002] China is a big fishery country, fish products are rich in high-quality protein, various amino acids and essential trace elements for human body, and are low in fat and low in cholesterol, with high nutritional value. Among them, grilled fish is made of grass carp, river carp, carp and other freshwater fish as raw materials, through roasting, frying and cooking process, plus side dishes and seasonings, which belongs to fish processing food, with high protein content and high nutritional value, and is deeply loved by consumers.

[0003] With the development of pre-prepared dishes industry, through the standardized production line, the fish products can be finely processed, so that people can taste the grilled fish products with complex processing technology in a short time. However, most of the current pre-prepared grilled fish products are frozen products, and the aroma and flavor will be lost during the process of frozen and refrigerated, resulting in poor flavor. In order to make the aroma and flavor of pre-prepared grilled fish products as good as the newly made grilled fish in the restaurant, it is required to use good grilled fish flavor oil essence to give the pre-prepared grilled fish products characteristic flavor and aroma, and solve the problem of aroma stability of grilled fish products. SUMMARY

[0004] The present application aims to at least solve one of the technical problems in the related art, and therefore provides a kind of spicy grilled fish oil essence with spicy and attractive grilled fish flavor and preparation method thereof, which can solve the problem of aroma stability of pre-prepared grilled fish products.

[0005] The present application is realized by the following technical scheme:

[0006] A kind of deployment type spicy grilled fish oil essence, the essence is composed of the following components by weight percentage:

[0007] Pepper oleoresin with a concentration of 10% 1-2%

[0008] Aniseed oil with a concentration of 1% 0.2-0.5%

[0009] Cassia essential oil with a concentration of 1% 1-3%

[0010] Fujiao aromatic essential oil with a concentration of 1% 0.3-0.6%

[0011] Pepper oleoresin with a concentration of 10% 2-3%

[0012] Cassia essential oil with a concentration of 1% 1-3%

[0013] Concentration 1% of celery seed oil 2-6%

[0014] Concentration 1% of 2-acetylpyrazine 0.3-1%

[0015] Concentration 1% of acetic acid 0.2-0.6%

[0016] Concentration 1% of butyric acid 0.1-0.5%

[0017] Concentration 1% of 5-methylfurfural 1-1.5%

[0018] Concentration 1% of 2,4-undecadienal 0.3-0.8%

[0019] Concentration 1% of 5-methyl-2-phenyl-2-hexenal (coconut aldehyde) 0.5-1%

[0020] Concentration 1% of 2-acetylthiazole 0.5-1.5%

[0021] Concentration 1% of diallyl trisulfide 0.1-0.3%

[0022] Concentration 1% of methyl (2-methyl-3-furyl) disulfide 0.5-1%

[0023] Concentration 1% of mercaptofurfuryl acetate 0.3-0.6%

[0024] Concentration 1% of bis(2-methyl-3-furyl) disulfide 1-3%

[0025] Concentration 1% of 4,5-dimethyl-3-hydroxy-2(5H)furanone 0.2-0.5%

[0026] Concentration 1% of 5 / 6-decenal 0.1-0.8%

[0027] Concentration 1% of 2-isopropyl-3-furyl-2-propenal 0.1-0.3%

[0028] Concentration 1% of hexanal 1-1.5%

[0029] Concentration 1% of trimethylamine 0.2-1%

[0030] Concentration 100% of oleic acid 0.2-0.5%

[0031] Concentration 100% of first grade soybean oil remainder to 100%

[0032] The concentration is a mass concentration;

[0033] The concentration refers to the concentration of the monomer raw material diluted with soybean oil.

[0034] Preferably, the tailored spicy grilled fish oil-like flavour, consists by weight percentage of the flavour of:

[0035] Chili oleoresin 2% at 10% concentration

[0036] Zanthoxylum oil resin 3% at 10% concentration

[0037] P. Szechuan pepper essential oil 5% at 1% concentration

[0038] P. Szechuan pepper essential oil 0.6% at 1% concentration

[0039] P. Szechuan pepper essential oil 0.3% at 1% concentration

[0040] P. Szechuan pepper essential oil 2.5% at 1% concentration

[0041] P. Szechuan pepper essential oil 2% at 1% concentration

[0042] 2-Acetylpyrazine 0.6% at 1% concentration

[0043] Acetic acid 0.5% at 1% concentration

[0044] Butyric acid 0.5% at 0.1% concentration

[0045] 5-Methylfurfural 1.2% at 1% concentration

[0046] 2,4-Undecadienal 0.7% at 1% concentration

[0047] 5-Methyl-2-phenyl-2-hexenal (corchole) 0.8% at 1% concentration

[0048] 2-Acetylthiazole 0.6% at 1% concentration

[0049] Diallyl trisulfide 0.2% at 1% concentration

[0050] Methyl (2-methyl-3-furyl) disulfide 0.8% at 1% concentration

[0051] Mercaptofuranacetate 0.5% at 1% concentration

[0052] Bis(2-methyl-3-furyl) disulfide 2% at 1% concentration

[0053] 4,5-Dimethyl-3-hydroxy-2(5H)furanone 0.4% at 1% concentration

[0054] 5 / 6-Decenal 0.5% at 1% concentration

[0055] 2-Isopropyl-3-furyl-2-propenal 0.2% at 1% concentration

[0056] Hexanal 1.2% at 1% concentration

[0057] trimethylamine 0.8% at a concentration of 1%

[0058] oleic acid 0.3% at a concentration of 100%

[0059] first grade soybean oil to make up the rest to 100%.

[0060] The application also provides a preparation method of the spicy grilled fish oil flavoring essence, comprising the following steps:

[0061] The monomer material is diluted with the first grade soybean oil to a specified concentration, then mixed according to the mass percentage of the added amount, and finally the product is prepared by using the first grade soybean oil as a solvent to make up 100%.

[0062] The application also provides an application of the spicy grilled fish oil flavoring essence in preparing a pre-prepared grilled fish product sauce package.

[0063] In the application, the spicy grilled fish oil flavoring essence is added into the pre-prepared grilled fish product sauce package at an amount of 0.5 wt%.

[0064] As a person skilled in the art, it can be understood that there are many kinds of fish flavoring essence raw materials, but each kind of flavoring essence has different effects in different flavor products. The application creatively selects the raw materials and their amounts in the flavoring essence formula, which complement each other and jointly act, so that the finally prepared flavoring essence has a strong spicy grilled fish flavor and good aroma stability.

[0065] trimethylamine is a unique fishy component in fish products, methyl(2-methyl-3-furyl) disulfide, mercapto furan acetate and bis(2-methyl-3-furyl) disulfide are indispensable meat flavoring essences, 2-acetylpyrazine and 2-acetylthiazole provide the product with a roasted and baked aroma, 2-isopropyl-3-furyl-2-propenal and 5-methyl-2-phenyl-2-hexenal (corcavil) provide the product with a sauce aroma, 5-methylfurfural can assist 4,5-dimethyl-3-hydroxy-2(5H) furanone and 5 / 6-decenal to provide a milk sweet and caramel aroma, so that the meat flavor is more natural and harmonious. 2,4-undecadienal, hexanal and oleic acid can provide a fat aroma. Diallyl trisulfide can assist meat flavor and provide a garlic aroma. Acetic acid and butyric acid can enhance the overall aroma intensity. The spicy raw materials, such as capsicum oleoresin, prickly ash oleoresin, green prickly ash essential oil and rattan pepper aromatic essential oil, can provide a spicy aroma and flavor. Fennel oil, cassia essential oil and celery seed oil can make the aroma more complex and natural as a whole.

[0066] The application has the following advantages and beneficial effects:

[0067] The spicy grilled fish oil-like essence of the present application is mainly composed of the spicy grilled fish oil-like essence (mainly mixed with the aroma of spices and fish meat), burnt sweet aroma, sauce aroma and grilled aroma. The prepared essence has a strong spicy grilled fish flavor, can provide good spicy grilled fish aroma and flavor for the pre-made grilled fish product, and has good aroma stability, so that the pre-made grilled fish product can still maintain good aroma during the shelf life. DETAILED DESCRIPTION

[0068] The embodiments of the present application are described in detail below, and the embodiments described below are exemplary and are intended to explain the present application, but cannot be understood as a limitation of the present application.

[0069] In this document, where a value is described as falling within a range, it is understood that disclosure includes disclosure of all possible subranges therein, and specific values within the range, whether explicitly stated or not.

[0070] The following are specific examples and comparative examples of the present application, and it should be further pointed out that the schemes of the following comparative examples are not prior art, but are set up only for comparison with the schemes of the examples, and do not limit the present application.

[0071] In the embodiments and comparative examples of the present application:

[0072] Sensory evaluation:

[0073] Method for preparing sensory evaluation samples

[0074] The prepared essence is added to the pre-made grilled fish product sauce bag (the sauce bag is not added with essence, and other auxiliary materials such as salt, sugar and monosodium glutamate have been added) at an addition amount of 0.5%, stirred uniformly, sterilized, packaged, and reheated with the pre-made grilled fish embryo material for evaluation.

[0075] Sensory evaluation method

[0076] Sensory evaluation items: aroma characteristics, aroma intensity, flavor characteristics, flavor intensity, meat quality, freshness, aftertaste, harmony, and presence or absence of odor of spicy grilled fish.

[0077] Sensory evaluation criteria: each evaluation item is scored 9 points, and each characteristic score is not less than 6 points. If the score is less than 6 points, the essence evaluation is not passed.

[0078] The score is defined as Table 1:

[0079] Table 1

[0080]

[0081]

[0082] Ten professionals were selected for evaluation, and the average value was taken.

[0083] Evaluation of aroma stability:

[0084] Sample preparation method: Add the prepared essence into the pre-made grilled fish product sauce bag according to the addition amount of 0.5%, mix well, sterilize, package, and reheat with the pre-made grilled fish embryo material for evaluation.

[0085] After storing the prepared pre-made grilled fish product for 30 days, the aroma stability of the product was evaluated compared with the pre-made grilled fish product prepared on the same day. The evaluation standard is that the difference in aroma intensity and aroma characteristics between the pre-made grilled fish product stored for 30 days and the pre-made grilled fish product prepared on the same day is less than 20%.

[0086] Example 1

[0087] A kind of deployment type spicy grilled fish oil essence, the raw material formula is as follows:

[0088] Concentration 10% of pepper oleoresin 2%

[0089] Concentration 10% of pepper oleoresin 3%

[0090] Concentration 1% of green prickly ash essential oil 5%

[0091] Concentration 1% of rattan pepper aromatic essential oil 0.6%

[0092] Concentration 1% of anise oil 0.3%

[0093] Concentration 1% of cinnamon essential oil 2.5%

[0094] Concentration 1% of celery seed oil 2%

[0095] Concentration 1% of 2-acetylpyrazine 0.6%

[0096] Concentration 1% of acetic acid 0.5%

[0097] Concentration 0.1% of butyric acid 0.5%

[0098] Concentration 1% of 5-methylfurfural 1.2%

[0099] Concentration 1% of 2,4-undecadienal 0.7%

[0100] Concentration 1% of 5-methyl-2-phenyl-2-hexenal (cocatal) 0.8%

[0101] Concentration 1% of 2-acetylthiazole 0.6%

[0102] Concentration 1% of diallyl trisulfide 0.2%

[0103] Methyl (2-methyl-3-furyl) disulfide 0.8% at 1% concentration

[0104] Mercaptofuranacetate 0.5% at 1% concentration

[0105] Bis (2-methyl-3-furyl) disulfide 2% at 1% concentration

[0106] 4,5-Dimethyl-3-hydroxy-2(5H) furanone 0.4% at 1% concentration

[0107] 5 / 6-Decenal 0.5% at 1% concentration

[0108] 2-Isopropyl-3-furyl-2-propenal 0.2% at 1% concentration

[0109] Hexanal 1.2% at 1% concentration

[0110] Trimethylamine 0.8% at 1% concentration

[0111] Oleic acid 0.3% at 100% concentration

[0112] Primary soybean oil added to 100% at 100% concentration

[0113] The preparation method of the spicy grilled fish oil flavor, comprising the following steps:

[0114] The monomer fragrance raw materials other than the primary soybean oil are diluted with the primary soybean oil to respective corresponding mass concentrations, after the dilution is completed, the dilutions are combined according to the weight percentage addition amount of each dilution, and finally the primary soybean oil is used as a solvent to prepare the flavor product to 100%.

[0115] Example 2

[0116] A spicy grilled fish oil flavor is prepared, and the raw material formula is as follows:

[0117] Pepper oleoresin 2% at 10% concentration

[0118] Zanthoxylum oil resin 3% at 10% concentration

[0119] Green prickly ash essential oil 5% at 1% concentration

[0120] Fujie pepper aromatic essential oil 0.4% at 1% concentration

[0121] Anise oil 0.3% at 1% concentration

[0122] Cinnamon essential oil 2.5% at 1% concentration

[0123] Celery seed oil 2% at 1% concentration

[0124] 2-Acetylpyrazine 0.6% at 1% concentration

[0125] Acetic acid 0.5% at a concentration of 1%

[0126] Butyric acid 0.5% at a concentration of 0.1%

[0127] 5-methylfurfural 1.2% at a concentration of 1%

[0128] 2,4-undecadienal 0.7% at a concentration of 1%

[0129] 5-methyl-2-phenyl-2-hexenal (cocatal) 0.8% at a concentration of 1%

[0130] 2-acetylthiazole 1% at a concentration of 1%

[0131] diallyl trisulfide 0.2% at a concentration of 1%

[0132] methyl (2-methyl-3-furyl) disulfide 0.8% at a concentration of 1%

[0133] mercaptofurfuryl acetate 0.5% at a concentration of 1%

[0134] bis (2-methyl-3-furyl) disulfide 2% at a concentration of 1%

[0135] 4,5-dimethyl-3-hydroxy-2(5H)furanone 0.4% at a concentration of 1%

[0136] 5 / 6-decadienal 0.4% at a concentration of 1%

[0137] 2-isopropyl-3-furyl-2-propenal 0.2% at a concentration of 1%

[0138] hexanal 1% at a concentration of 1%

[0139] trimethylamine 0.8% at a concentration of 1%

[0140] oleic acid 0.3% at a concentration of 100%

[0141] primary soybean oil 100% at a concentration of 100%

[0142] The preparation method of the spicy grilled fish oil flavor essence comprises the following steps:

[0143] The monomer fragrance raw materials other than the primary soybean oil are diluted with the primary soybean oil to respective corresponding mass concentrations, the dilutions are combined according to the weight percentage of the dilutions, and finally the primary soybean oil is used as a solvent to prepare the finished product of the essence.

[0144] Comparative Example 1:

[0145] A commercially available essence (fish meat oil flavor essence 8585) of Tianjin Chunghua Biotechnology Group Co., Ltd. is selected.

[0146] Comparative Example 2

[0147] There are many kinds of flavoring materials for formulating spicy grilled fish oil flavor, such as flavoring materials for grilled fish meat characteristics, such as mercaptofuran acetate, bis(2-methyl-3-furyl) disulfide, 3-mercaptofuran, etc., flavoring materials for soy sauce characteristics, such as soy sauce ketone, 2-isopropyl-3-furyl-2-propenal, 1,1-bis-(3-methylthiopropylidene)-isopentane, etc., and flavoring materials for grilled fish characteristics, such as 2-acetylpyrazine, 2-acetylfuran, 2-acetylpyrrole, etc. The inventors found in the experimental process that even the same characteristic flavoring materials have very different effects when synergized with other flavoring materials.

[0148] Bis(2-methyl-3-furyl) disulfide was used in Example 1, and 3-mercaptofuran was used instead of bis(2-methyl-3-furyl) disulfide in Comparative Example 2, 2-isopropyl-3-furyl-2-propenal was used in Example 1, and 1,1-bis-(3-methylthiopropylidene)-isopentane was used in Comparative Example 2; 2-acetylpyrazine was used in Example 1, and 2-acetylpyrrole was used in Comparative Example 2.

[0149] The raw material formula of Comparative Example 2 is as follows:

[0150] Pepper oleoresin 2% at a concentration of 10%

[0151] Zanthoxylum oil resin 3% at a concentration of 10%

[0152] Green prickly ash essential oil 5% at a concentration of 1%

[0153] Rattan pepper aromatic essential oil 0.6% at a concentration of 1%

[0154] Aniseed oil 0.3% at a concentration of 1%

[0155] Cinnamon essential oil 2.5% at a concentration of 1%

[0156] Celery seed oil 2% at a concentration of 1%

[0157] 2-Acetylpyrrole 0.6% at a concentration of 1%

[0158] Acetic acid 0.5% at a concentration of 1%

[0159] Butyric acid 0.5% at a concentration of 0.1%

[0160] 5-Methylfurfural 1.2% at a concentration of 1%

[0161] 2,4-Undecadienal 0.7% at a concentration of 1%

[0162] 5-Methyl-2-phenyl-2-hexenal (coumarone) 0.8% at a concentration of 1%

[0163] 2-acetylthiazole 0.6% at 1% concentration

[0164] diallyl trisulfide 0.2% at 1% concentration

[0165] methyl (2-methyl-3-furyl) disulfide 0.8% at 1% concentration

[0166] mercaptofurfuryl acetate 0.5% at 1% concentration

[0167] 3-mercaptofuran 2% at 1% concentration

[0168] 4,5-dimethyl-3-hydroxy-2(5H)furanone 0.4% at 1% concentration

[0169] 5 / 6-decenal 0.5% at 1% concentration

[0170] 1,1-bis-(3-methylthiopropylidene)-isopentane 0.2% at 1% concentration

[0171] hexanal 1.2% at 1% concentration

[0172] trimethylamine 0.8% at 1% concentration

[0173] oleic acid 0.3% at 100% concentration

[0174] primary soybean oil added to 100% at 100% concentration

[0175] The preparation method of the spicy grilled fish oil flavor, comprising the following steps:

[0176] The monomer fragrance raw materials other than the primary soybean oil are diluted with the primary soybean oil to respective corresponding mass concentrations, after the dilution is completed, the dilutions are combined according to the weight percentage addition amount of each dilution, and finally the primary soybean oil is used as a solvent to prepare the flavor product to 100%.

[0177] Comparative Example 3:

[0178] Both 4,5-dimethyl-3-hydroxy-2(5H)furanone and 5 / 6-decenal in Example 1 can provide a milk sweet, caramel aroma, and in Comparative Example 3, the 5 / 6-decenal is removed and the addition amount of 4,5-dimethyl-3-hydroxy-2(5H)furanone is increased.

[0179] A spicy grilled fish oil flavor is prepared, and the raw material formula is as follows:

[0180] pepper oleoresin 2% at 10% concentration

[0181] Zanthoxylum oil resin 3% at 10% concentration

[0182] Bunge pricklyash essential oil 5% at 1% concentration

[0183] Korean perilla essential oil 0.6% at 1% concentration

[0184] Anise oil 0.3% at 1% concentration

[0185] Cinnamon essential oil 2.5% at 1% concentration

[0186] Celery seed oil 2% at 1% concentration

[0187] 2-acetylpyrazine 0.6% at 1% concentration

[0188] Acetic acid 0.5% at 1% concentration

[0189] Butyric acid 0.5% at 0.1% concentration

[0190] 5-methylfurfural 1.2% at 1% concentration

[0191] 2,4-undecadienal 0.7% at 1% concentration

[0192] 5-methyl-2-phenyl-2-hexenal (coconut aldehyde) 0.8% at 1% concentration

[0193] 2-acetylthiazole 0.6% at 1% concentration

[0194] diallyl trisulfide 0.2% at 1% concentration

[0195] methyl (2-methyl-3-furyl) disulfide 0.8% at 1% concentration

[0196] mercaptofuranacetate 0.5% at 1% concentration

[0197] bis (2-methyl-3-furyl) disulfide 2% at 1% concentration

[0198] 4,5-dimethyl-3-hydroxy-2(5H) furanone 0.9% at 1% concentration

[0199] 2-isopropyl-3-furyl-2-propenal 0.2% at 1% concentration

[0200] hexanal 1.2% at 1% concentration

[0201] trimethylamine 0.8% at 1% concentration

[0202] oleic acid 0.3% at 100% concentration

[0203] first grade soybean oil to 100% at 100% concentration

[0204] The preparation method of the spicy grilled fish oil flavor essence comprises the following steps:

[0205] The monomer fragrance raw materials other than the first grade soybean oil are diluted with the first grade soybean oil to respective corresponding mass concentrations, after the dilution is completed, the dilutions are combined according to the weight percentage addition amount of each dilution, and finally the first grade soybean oil is used as a solvent to make up 100% to obtain the fragrance finished product.

[0206] Comparative Example 4

[0207] In Example 1, 2-acetylpyrazine and 2-acetylthiazole provide roasting and baking aroma for the product, in Comparative Example 4, 2-acetylthiazole is removed and the addition amount of 2-acetylpyrazine is increased.

[0208] A spicy roasted fish oil-like fragrance is prepared, and the raw material formula is as follows:

[0209] Pepper oleoresin with a concentration of 10% 2%

[0210] Zanthoxylum oil resin with a concentration of 10% 3%

[0211] Green prickly ash essential oil with a concentration of 1% 5%

[0212] Fujie pepper aromatic essential oil with a concentration of 1% 0.6%

[0213] Anise oil with a concentration of 1% 0.3%

[0214] Cinnamon essential oil with a concentration of 1% 2.5%

[0215] Celery seed oil with a concentration of 1% 2%

[0216] 2-acetylpyrazine with a concentration of 1% 1.2%

[0217] Acetic acid with a concentration of 1% 0.5%

[0218] Butyric acid with a concentration of 0.1% 0.5%

[0219] 5-methylfurfural with a concentration of 1% 1.2%

[0220] 2,4-undecadienal with a concentration of 1% 0.7%

[0221] 5-methyl-2-phenyl-2-hexenal (cocatal) with a concentration of 1% 0.8%

[0222] Diallyl trisulfide with a concentration of 1% 0.2%

[0223] Methyl (2-methyl-3-furyl) disulfide with a concentration of 1% 0.8%

[0224] Mercaptofuran acetate with a concentration of 1% 0.5%

[0225] Bis (2-methyl-3-furyl) disulfide with a concentration of 1% 2%

[0226] 4,5-dimethyl-3-hydroxy-2(5H)furanone 0.4% at 1% concentration

[0227] 5 / 6-decenal 0.5% at 1% concentration

[0228] 2-isopropyl-3-furyl-2-propenal 0.2% at 1% concentration

[0229] hexanal 1.2% at 1% concentration

[0230] trimethylamine 0.8% at 1% concentration

[0231] oleic acid 0.3% at 100% concentration

[0232] primary soybean oil 100% at 100% concentration

[0233] The preparation method of the spicy grilled fish oil flavor includes the following steps:

[0234] The monomer fragrance raw materials other than the primary soybean oil are diluted with the primary soybean oil to respective corresponding mass concentrations, and after the dilution is completed, the dilutions are combined according to the weight percentage addition amount of each dilution, and finally the primary soybean oil is used as a solvent to make up 100% to obtain the finished flavor product.

[0235] Fragrance concentration determination:

[0236] The flavor prepared in Examples 1 and 2 is placed in the matrix formula, and is added to the sauce package at a fragrance concentration of 0.3%, 0.4%, 0.5%, 0.6%, and 0.7% respectively for evaluation, and the best fragrance concentration is selected; after evaluation and comparison (spicy grilled fish aroma, fragrance, meat quality, freshness, aftertaste, harmony, and odor), it is determined that the best fragrance concentration of the flavor is 0.4-0.5%.

[0237] Sensory evaluation results

[0238] The flavor of Examples 1-2 and Comparative Examples 1-4 is placed in the matrix formula, and sensory evaluation is performed, and the sensory evaluation results are shown in Table 2:

[0239] Table 2

[0240]

[0241] As can be seen from Table 2, the sample prepared by applying the flavor of Examples 1-2 is obviously superior to Comparative Samples 1-4 in terms of aroma, fragrance, meat quality, freshness, aftertaste, harmony, and odor, which provides a broad prospect for its application in pre-cooked grilled fish products and leisure spicy meat products, and compared with Example 2, the effect of Example 1 is better.

[0242] Aroma stability evaluation

[0243] The application and stability evaluation results of Example 1: the pre-prepared grilled fish product stored for 30 days (sufficient aroma intensity and taste, long-lasting aftertaste) and the pre-prepared grilled fish product prepared on the same day were compared, and the difference was 10%, which passed the stability evaluation.

[0244] The application and stability evaluation results of Example 2: the pre-prepared grilled fish product stored for 30 days (sufficient aroma intensity and taste, long-lasting aftertaste) and the pre-prepared grilled fish product prepared on the same day were compared, and the difference was 10%, which passed the stability evaluation.

[0245] The application and stability evaluation results of Comparative Example 1: the pre-prepared grilled fish product stored for 30 days (weak aroma intensity and taste, general aftertaste) and the pre-prepared grilled fish product prepared on the same day were compared, and the difference was 15%, which passed the stability evaluation.

[0246] The application and stability evaluation results of Comparative Example 2: the pre-prepared grilled fish product stored for 30 days (weak aroma intensity and taste, general aftertaste) and the pre-prepared grilled fish product prepared on the same day were compared, and the difference was 20%.

[0247] The application and stability evaluation results of Comparative Example 3: the pre-prepared grilled fish product stored for 30 days (weak aroma intensity and taste, general aftertaste) and the pre-prepared grilled fish product prepared on the same day were compared, and the difference was 25%.

[0248] The application and stability evaluation results of Comparative Example 4: the pre-prepared grilled fish product stored for 30 days (weak aroma intensity and taste, general aftertaste) and the pre-prepared grilled fish product prepared on the same day were compared, and the difference was 20%.

[0249] By comparison, it can be seen that Examples 1-2 and Comparative Example 1 passed the stability evaluation for their application in pre-prepared grilled fish products and leisure spicy meat products. Comparative Examples 2-4 have poor stability.

[0250] Although the embodiments of the present application have been shown and described above, it should be understood that the above embodiments are exemplary and should not be construed as limiting the present application, and those skilled in the art can make changes, modifications, replacements and variations to the above embodiments within the scope of the present application.

Claims

1. A reformulated spicy grilled fish oil-like flavouring characterised in that, The essence consists of the following components by weight percentage: 2% of 10% concentration of capsicum oleoresin 3% of 10% concentration of zanthoxylum oil resin 5% of 1% concentration of green prickly ash essential oil 0.6% of 1% concentration of rattan pepper aromatic essential oil 0.3% of 1% concentration of anise oil 2.5% of 1% concentration of cinnamon essential oil 2% of 1% concentration of celery seed oil 0.6% of 1% concentration of 2-acetylpyrazine 0.5% of 1% concentration of acetic acid 0.5% of 0.1% concentration of butyric acid 1.2% of 1% concentration of 5-methylfurfural 0.7% of 1% concentration of 2,4-undecadienal 0.8% of 1% concentration of 5-methyl-2-phenyl-2-hexenal (coumarone) 0.6% of 1% concentration of 2-acetylthiazole 0.2% of 1% concentration of diallyl trisulfide 0.8% of 1% concentration of methyl(2-methyl-3-furyl)disulfide 0.5% of 1% concentration of mercaptofurfuryl acetate 2% of 1% concentration of bis(2-methyl-3-furyl)disulfide 0.4% of 1% concentration of 4,5-dimethyl-3-hydroxy-2(5H)furanone 0.5% of 1% concentration of 5 / 6-decenal 0.2% of 1% concentration of 2-isopropyl-3-furyl-2-propenal 1.2% of 1% concentration of hexanal 0.8% of 1% concentration of trimethylamine 0.3% of 100% concentration of oleic acid The rest is added to 100% as first grade soybean oil; The concentration is mass concentration; The concentration refers to the concentration of monomer raw materials diluted with soybean oil.

2. The process for preparing the spicy grilled fish oil-like flavouring according to claim 1, characterized in that, The method comprises the following steps: The monomer raw materials are diluted with first grade soybean oil to the specified concentration, then mixed according to the mass percentage of the added amount, and finally the essence product is prepared by adding first grade soybean oil as the solvent to 100%.

3. The use of the spicy grilled fish oil essence of claim 1, or the spicy grilled fish oil essence prepared by the method of claim 2 in the preparation of a pre-made grilled fish product sauce packet.

4. Use according to claim 3, characterized in that, The spicy grilled fish oil essence is added to the pre-made grilled fish product sauce packet at an addition amount of 0.5wt%.

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