Pasty essence for fried meat with chili
By using a combination of essential oils and spices and cooking oils in a specific proportion of the flavor of pepper stir-fried meat, the problems of poor aroma coordination and insufficient fragrance are solved in the existing products, and the effects of lasting aroma and rich layers are achieved, which enhances the flavor experience of the food .
Patent Information
- Application Number
- CN202411647592.6
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-11-18
- Publication Date
- 2025-01-07
AI Technical Summary
The existing chili fried meat flavor products have poor aroma coordination, insufficient aroma, insufficient meat flavor, not lasting aroma and lack of layering, resulting in serious homogeneity of products and the inability to effectively imitate the unique flavor of chili fried meat.
Use essential oils, spices and shrimp oil to prepare paste-like essences in a specific proportion, including star anise essential oil, ginger essential oil, cumin essential oil, pepper essential oil, garlic essential oil and other essential oils, as well as 2,4,6-triisobutyl-1 ,3,5-dithiazide, furone, ethyl maltol and other flavors are mixed in edible oil to make chili fried meat paste flavor, which ensures the stability and durability of the aroma through high temperature mixing.
It significantly improves the aroma layering and flavor of the food, providing a rich aroma experience, rich and lasting aroma, suitable for a variety of foods, especially meat products, fillings and snacks.
Abstract
Description
Technical Field
[0001] The invention belongs to the technical field of flavors and spices, and particularly relates to a paste-like flavor of fried pepper and meat. Background Art
[0002] The flavoring of edible flavors is mainly to imitate the fragrance and taste of natural fruits and foods, focusing on the simulation of aroma and taste. Fried pork with peppers, as a classic dish of Hunan cuisine, is widely popular in many provinces across the country, especially in first- and second-tier cities, and has become one of the representatives of Hunan cuisine. This dish has a high reputation and influence throughout the country and even overseas for its unique taste and broad mass base.
[0003] There are many brands of chili fried meat flavoring on the market, and the competition is fierce. The products are highly homogeneous, the aroma coordination is poor, and it is not realistic. There are generally problems such as insufficient aroma, insufficient meat flavor, short-lasting aroma, and lack of layering. Summary of the invention
[0004] In view of the deficiencies in the prior art, the purpose of the present invention is to provide a pepper fried meat paste flavoring, which is used to be added to food for seasoning, can improve the aroma of food, and achieve long-lasting fragrance and good taste.
[0005] To achieve the above object, the technical solution adopted by the present invention is as follows:
[0006] A pepper fried meat paste flavor comprises the following raw materials in percentage by weight: 0.5-3% of essential oil, 1-5% of spices, 0.3-3% of shrimp oil, and the balance is supplemented by edible oil.
[0007] In some embodiments, the raw materials are included in the following weight percentages: 1-2% essential oil, 2.4-4.75% spices, 0.5-1.5% shrimp oil, and the balance is supplemented by edible oil.
[0008] In some embodiments, the essential oils include star anise essential oil, ginger essential oil, cumin essential oil, Zanthoxylum essential oil, and garlic essential oil.
[0009] In some embodiments, the essential oils are calculated by weight as follows: 0.2-0.4% star anise essential oil, 0.3-0.5% ginger essential oil, 0.4-0.6% cumin essential oil, 0.2-0.4% pepper essential oil, and 0.03-0.07% garlic essential oil.
[0010] Preferably, the essential oils are calculated by weight as follows: 0.3% star anise essential oil, 0.4% ginger essential oil, 0.5% cumin essential oil, 0.3% pepper essential oil, and 0.05% garlic essential oil.
[0011] In some embodiments, the spices include 2,4,6-triisobutyl-1,3,5-dithiazine, furanone, ethyl maltol, 2-methyl-3-mercaptofuran, 2-methyl-3-methylthiofuran, capsaicin, 2-acetylpyrazine, and difurfuryl disulfide.
[0012] Among them, 2,4,6-triisobutyl-1,3,5-dithiazine can provide oily aroma, furanone can provide meaty aroma, ethyl maltol can provide caramel aroma, 2-methyl-3-mercaptofuran can provide meaty and barbecue aroma, 2-methyl-3-methylthiofuran can provide minty spicy taste, chili essence can provide spicy taste, 2-acetylpyrazine can provide a taste similar to baked bread or grilled food, and difurfuryl disulfide can provide nutty aroma.
[0013] In some embodiments, the spices are calculated by weight percentage as follows: 2,4,6-triisobutyl-1,3,5-dithiazine 0.07-0.12%, furanone 0.7-1.2%, ethyl maltol 0.7-1.2%, 2-methyl-3-mercaptofuran 0.05-0.12%, 2-methyl-3-methylthiofuran 0.03-0.07%, capsaicin 0.5-1.2%, 2-acetylpyrazine 0.3-0.7%, and difurfuryl disulfide 0.07-0.12%.
[0014] Preferably, the spices are calculated by weight percentage as follows: 0.1% of 2,4,6-triisobutyl-1,3,5-dithiazine, 1% of furanone, 1% of ethyl maltol, 0.1% of 2-methyl-3-mercaptofuran, 0.05% of 2-methyl-3-methylthiofuran, 1% of capsaicin, 0.5% of 2-acetylpyrazine, and 0.1% of difurfuryl disulfide.
[0015] In some embodiments, the edible oil is selected from at least one of soybean oil, peanut oil, and salad oil.
[0016] Preferably, the edible oil is soybean oil.
[0017] In some embodiments, the feedstock mixing temperature is 98-100°C.
[0018] The present invention has the following beneficial effects:
[0019] The fried pepper meat paste flavoring provided by the invention can be used in a variety of foods, greatly improves the food flavor, has rich flavor levels, rich and complex base flavors, rich aroma and endless aftertaste, and is widely used in meat products, fillings, meal materials, snack foods and the like. DETAILED DESCRIPTION
[0020] The present invention is further described in detail below. The embodiments described are exemplary and intended to explain the present invention, but should not be construed as limiting the present invention.
[0021] Example 1
[0022] A pepper fried meat paste flavor comprises the following raw materials in percentage by weight: 0.3% of star anise essential oil, 0.4% of ginger essential oil, 0.5% of cumin essential oil, 0.3% of pepper essential oil, 0.05% of garlic essential oil, 0.1% of 2,4,6-triisobutyl-1,3,5-dithiazine, 1% of furanone, 1% of ethyl maltol, 0.1% of 2-methyl-3-mercaptofuran, 0.05% of 2-methyl-3-methylthiofuran, 1% of capsicum essence, 0.5% of 2-acetylpyrazine, 0.1% of difurfuryl disulfide, 1% of shrimp oil, and the balance is soybean oil.
[0023] The preparation method of the pepper fried meat paste flavor is as follows: weigh the raw materials in proportion, mix all the raw materials at 98° C., and obtain the flavor.
[0024] Example 2
[0025] A pepper fried meat paste flavor comprises the following raw materials in percentage by weight: 0.2% of star anise essential oil, 0.3% of ginger essential oil, 0.4% of cumin essential oil, 0.2% of pepper essential oil, 0.03% of garlic essential oil, 0.07% of 2,4,6-triisobutyl-1,3,5-dithiazine, 0.7% of furanone, 0.7% of ethyl maltol, 0.05% of 2-methyl-3-mercaptofuran, 0.03% of 2-methyl-3-methylthiofuran, 0.5% of capsicum essence, 0.3% of 2-acetylpyrazine, 0.07% of difurfuryl disulfide, 0.5% of shrimp oil, and the balance is soybean oil.
[0026] The preparation method of the pepper fried meat paste flavor is as follows: weigh the raw materials in proportion, mix all the raw materials at 99° C., and obtain the paste flavor.
[0027] Example 3
[0028] A paste flavoring for stir-fried meat with chili peppers comprises the following raw materials in percentage by weight: 0.4% of star anise essential oil, 0.5% of ginger essential oil, 0.6% of cumin essential oil, 0.4% of prickly ash essential oil, 0.07% of garlic essential oil, 0.12% of 2,4,6-triisobutyl-1,3,5-dithiazine, 1.2% of furanone, 1.2% of ethyl maltol, 0.12% of 2-methyl-3-mercaptofuran, 0.07% of 2-methyl-3-methylthiofuran, 1.2% of chili essence, 0.7% of 2-acetylpyrazine, 0.12% of difurfuryl disulfide, 1.5% of shrimp oil, and the balance is soybean oil.
[0029] The preparation method of the above-mentioned pepper fried meat paste flavor is: weigh the raw materials according to proportion, and mix all the raw materials at 100° C. to obtain the paste flavor.
[0030] Example 4
[0031] A pepper fried meat paste flavor comprises the following raw materials in percentage by weight: 0.3% of star anise essential oil, 0.4% of ginger essential oil, 0.5% of cumin essential oil, 0.3% of pepper essential oil, 0.05% of garlic essential oil, 0.1% of 2,4,6-triisobutyl-1,3,5-dithiazine, 1% of furanone, 1% of ethyl maltol, 0.1% of 2-methyl-3-mercaptofuran, 0.05% of 2-methyl-3-methylthiofuran, 1% of capsicum essence, 0.5% of 2-acetylpyrazine, 0.1% of difurfuryl disulfide, 0.3% of shrimp oil, and the balance is soybean oil.
[0032] The preparation method of the pepper fried meat paste flavor is as follows: weigh the raw materials in proportion, mix all the raw materials at 98° C., and obtain the flavor.
[0033] Example 5
[0034] A pepper fried meat paste flavor comprises the following raw materials in percentage by weight: 0.3% of star anise essential oil, 0.4% of ginger essential oil, 0.5% of cumin essential oil, 0.3% of pepper essential oil, 0.05% of garlic essential oil, 0.1% of 2,4,6-triisobutyl-1,3,5-dithiazine, 1% of furanone, 1% of ethyl maltol, 0.1% of 2-methyl-3-mercaptofuran, 0.05% of 2-methyl-3-methylthiofuran, 1% of capsicum essence, 0.5% of 2-acetylpyrazine, 0.1% of difurfuryl disulfide, 3% of shrimp oil, and the balance is soybean oil.
[0035] The preparation method of the pepper fried meat paste flavor is as follows: weigh the raw materials in proportion, mix all the raw materials at 98° C., and obtain the flavor.
[0036] In order to prove that the chili fried meat paste flavor provided by the present invention has the characteristics of rich fragrance and strong base flavor, the following provides flavor sensory evaluation data, wherein the food prepared for sensory evaluation is ham sausage, and the sensory evaluation is participated by 20 tasters, and the highest and lowest scores are removed and the average value is obtained. The sensory evaluation data ranges from 1 point for poor to 10 points for excellent, and the data are shown in Table 1. The comparative example is a commercially available chili fried meat flavor.
[0037] Table 1
[0038] Sensory evaluation data Example 1 8.5 Example 2 7.4 Example 3 8.2 Example 4 7.6 Example 5 8 Comparative Example 6.8
[0039] It can be seen from the sensory evaluation data in Table 1 that the chili fried pork flavor provided by the present invention has good taste and rich aroma, greatly improves the flavor of food, and the proportion of each raw material should not be too heavy or too light.
[0040] The above are only some embodiments of the present invention. For those skilled in the art, several modifications and improvements can be made without departing from the creative concept of the present invention, which all belong to the protection scope of the present invention.
Claims
1. A spicy pepper fried meat paste flavor, characterized in that: The invention comprises the following raw materials in percentage by weight: 0.5-3% of essential oil, 1-5% of spices, 0.3-3% of shrimp oil, and the balance is supplemented by edible oil.
2. The spicy pepper and pork paste flavor according to claim 1, characterized in that: The invention comprises the following raw materials in percentage by weight: 1-2% of essential oil, 2.4-4.75% of spices, 0.5-1.5% of shrimp oil, and the balance is supplemented by edible oil.
3. The spicy pepper and pork paste flavor according to claim 2, characterized in that: The essential oils include star anise essential oil, ginger essential oil, cumin essential oil, pepper essential oil and garlic essential oil.
4. The spicy pepper and pork paste flavor according to claim 3, characterized in that: The essential oils are calculated by weight percentage, including 0.2-0.4% of star anise essential oil, 0.3-0.5% of ginger essential oil, 0.4-0.6% of cumin essential oil, 0.2-0.4% of pepper essential oil and 0.03-0.07% of garlic essential oil.
5. The spicy pepper and pork paste flavor according to claim 4, characterized in that: The essential oils are calculated by weight percentage, including 0.3% of star anise essential oil, 0.4% of ginger essential oil, 0.5% of cumin essential oil, 0.3% of pepper essential oil and 0.05% of garlic essential oil.
6. The spicy pork paste flavor according to claim 2, characterized in that: The spices include 2,4,6-triisobutyl-1,3,5-dithiazine, furanone, ethyl maltol, 2-methyl-3-mercaptofuran, 2-methyl-3-methylthiofuran, capsicum, 2-acetylpyrazine, and difurfuryl disulfide.
7. The spicy pork paste flavor according to claim 6, characterized in that: The spices are calculated by weight percentage, including 0.07-0.12% of 2,4,6-triisobutyl-1,3,5-dithiazine, 0.7-1.2% of furanone, 0.7-1.2% of ethyl maltol, 0.05-0.12% of 2-methyl-3-mercaptofuran, 0.03-0.07% of 2-methyl-3-methylthiofuran, 0.5-1.2% of capsicum, 0.3-0.7% of 2-acetylpyrazine and 0.07-0.12% of difurfuryl disulfide.
8. The spicy pork paste flavor according to claim 7, characterized in that: The spices are calculated by weight percentage, including 0.1% of 2,4,6-triisobutyl-1,3,5-dithiazine, 1% of furanone, 1% of ethyl maltol, 0.1% of 2-methyl-3-mercaptofuran, 0.05% of 2-methyl-3-methylthiofuran, 1% of capsaicin, 0.5% of 2-acetylpyrazine and 0.1% of difurfuryl disulfide.
9. The spicy pepper and pork paste flavor according to claim 1, characterized in that: The edible oil is selected from at least one of soybean oil, peanut oil and salad oil.
10. The spicy pepper and pork paste flavor according to claim 1, characterized in that: The raw material mixing temperature is 98-100°C.