Pickled and fresh flavor essence prepared based on endive sprout extract
Through the pickled Dufen flavor flavor prepared based on green bamboo shoot extract, combined with a variety of aroma substances and heat-resistant solvents, the problems of poor flavor recovery and poor aroma resistance of existing pickled Dufen products have been solved, and the aroma is natural , high true image and good boil resistance, suitable for a variety of food fields.
Patent Information
- Application Number
- CN202411878337.2
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-12-19
- Publication Date
- 2025-02-14
AI Technical Summary
The taste of existing pre-made pickled Dufen products is not highly restored, and the original flavor of the dish cannot be restored. The aroma is easily lost when it is reheated, and the cooking resistance is poor. There is also a lack of flavors with pickled Dufen complex flavor on the market. Add or restore flavor.
Using the pickled and fresh flavor flavor prepared based on green bamboo shoot extract, the bamboo shoot aroma substance is prepared by drying, grinding and ethyl acetate extraction, and combining bean aroma, bacon aroma, fat aroma, Smoky incense and fermented incense are combined with heat-resistant essence solvents to form a natural aroma, high trueness and good boil resistance to pickling and fresh flavor.
It has achieved the flavor reduction of pickled Dufen products, stable aroma and good boil resistance, making up for the gap in pickled Dufen flavor on the market, and is suitable for pre-made pickled Dufen products, convenient rice and flour, compound seasonings and puffed foods.
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Abstract
Description
Technical Field
[0001] The invention belongs to the field of food additives, and in particular, the invention relates to an essence, and more particularly, the invention relates to a pickled pork with preserved vegetables flavor essence prepared based on a green bamboo shoot extract. Background Art
[0002] Yan Du Xian is a Chinese delicacy with a long history. It is salty and fresh, with thick white soup, tender meat, fragrant and crisp bamboo shoots, and rich flavor, and is deeply loved by consumers. In recent years, the popularity of Yan Du Xian has enabled consumers to quickly and conveniently make Yan Du Xian at home, greatly shortening the cooking time.
[0003] However, the taste restoration degree of pre-made pickled pork with preserved vegetables in the industry is currently not high, and the original flavor of the dish cannot be restored. There is also a serious loss of aroma during reheating and poor cooking resistance. In addition, there is no flavor of pickled pork with preserved vegetables with compound flavor on the market to increase and restore the flavor.
[0004] Based on this situation, the present invention provides a pickled pork with preserved vegetables flavor essence with high authenticity and natural aroma, which is applied to prefabricated pickled pork with preserved vegetables products to restore the original flavor of the dishes to the greatest extent; at the same time, the pickled pork with preserved vegetables flavor essence of the present invention can also be used in the fields of instant rice and noodles, compound seasonings, puffed foods, and the like. Summary of the invention
[0005] The purpose of the invention is to provide a pickled pork with preserved vegetables flavor essence with natural aroma, high authenticity and good boiling resistance.
[0006] The technical solution adopted by the present invention is:
[0007] First,
[0008] The invention discloses a salted pork with preserved vegetables flavor essence, which comprises, by weight, 5-8 parts of bamboo shoot aroma substances, 7-10 parts of bean aroma substances, 15-25 parts of bacon aroma substances, 13-17 parts of fat aroma substances, 1.5-3 parts of smoked aroma substances, 0.5-1.5 parts of fermented aroma substances and 40-50 parts of heat-resistant flavor solvents.
[0009] In some embodiments, the bamboo shoot aroma substances include, by weight: 4-6 parts of green bamboo shoot extract, 0.5-1 parts of 1-octen-3-ol, 0.3-0.5 parts of phenylethyl alcohol, and 0.2-0.5 parts of nonanol.
[0010] In some embodiments, the bean-flavored substances include, by weight: 6-7.5 parts of maltol, 0-0.3 parts of (E,E)-2,4-decadienal, 0-0.2 parts of dimethyl disulfide, and 1-2 parts of ethyl butyrate.
[0011] In some embodiments, the bacon aroma substances include, by weight: 4-6 parts of bis(2-methyl-3-furanyl) disulfide, 3-5 parts of 2-methyl-3-mercaptotetrahydrofuran, 4-6 parts of 2-mercapto-3-butanol, 1-2 parts of methyl(2-methyl-3-furanyl) disulfide, and 3-6 parts of 3-methylmercaptopropionaldehyde.
[0012] In some embodiments, the fatty aroma substances include, by weight: 2-3 parts of trans, trans-2,4-nonadienal, 4-5 parts of 2,4-undecadienal, 1-1.5 parts of difurfuryl sulfide, 4-4.5 parts of 2-methyl-tetrahydrothiophene-3-one, and 2-3 parts of 2-acetylfuran.
[0013] In some embodiments, the smoky aroma substance includes, by weight: 0.5-1 part of guaiacol, 0.5-1 part of 4-ethylguaiacol, and 0.5-1 part of 1,6-hexanedithiol.
[0014] In some embodiments, the fermentation aroma substances include, by weight: 0.1-0.2 parts of ethyl acetate, 0.1-0.3 parts of ethyl butyrate, 0.1-0.3 parts of benzaldehyde, 0.1-0.4 parts of isovaleric acid, and 0.1-0.3 parts of acetic acid.
[0015] In some embodiments, the heat-resistant flavor solvent includes 1-2 parts of vitamin E and 39-48 parts of caprylic / decanoic acid glyceride, by weight.
[0016] Preferably, the pickled pork with preserved vegetables flavor essence comprises, by mass: 6 parts of bamboo shoot aroma substances, 9 parts of bean aroma substances, 19 parts of bacon aroma substances, 14.5 parts of fat aroma substances, 2 parts of smoked aroma substances, 1 part of fermented aroma substances, 1 part of vitamin E, and 45 parts of caprylic / capric glyceride.
[0017] In some embodiments, the green bamboo shoot extract is prepared by the following method:
[0018] (1) Wash fresh bamboo shoots, cut them into pieces, and dry them at 60-70° C. until the moisture content is 50-70%;
[0019] (2) The dried bamboo shoots are crushed by a food grinder and put into a conical flask, and then immersed in a sealed container for 3-5 hours in a mass ratio of distilled water to bamboo shoots (10-30):1, to obtain a mixture after the immersion is completed.
[0020] (3) Add ethyl acetate to the soaked mixture, the amount of ethyl acetate added being 0.05-0.1 times the mass of the bamboo shoots, and mix and shake for 3-5 minutes.
[0021] (4) Centrifuge the shaken mixture at 4000-5000 r / min for 10 min and collect the supernatant, which is the extract.
[0022] Preferably, the green bamboo shoot extract is prepared by the following method:
[0023] (1) Wash fresh bamboo shoots, cut them into appropriate sizes, and dry them at 70°C until the moisture content is 60%;
[0024] (2) The dried bamboo shoots were ground with a food grinder and put into a conical flask, and then immersed in a sealed container for 4 hours at a mass ratio of distilled water to bamboo shoots of 20:1 to obtain a mixture.
[0025] (3) Add ethyl acetate to the soaked mixture, the amount of ethyl acetate added being 0.1 times the mass of the bamboo shoots, and mix and shake for 4 minutes.
[0026] (4) Centrifuge the shaken mixture at 5000 r / min for 10 min and collect the supernatant, which is the extract.
[0027] Second,
[0028] The present invention also provides a method for preparing the above-mentioned salted pork with preserved vegetables flavor essence, comprising the following steps: uniformly mixing the raw materials of the salted pork with preserved vegetables flavor essence according to the formula addition amount to prepare the essence.
[0029] Thirdly,
[0030] The present invention also provides the use of the salted pork with preserved vegetables flavor essence as a food additive in preparing prefabricated salted pork with preserved vegetables products, instant rice and noodles, compound seasonings or puffed foods.
[0031] The salted pork with preserved vegetables flavor essence of the present invention has the following advantages and beneficial effects:
[0032] (1) The aroma of the salted pork with preserved vegetables flavor essence of the present invention is composed of: bamboo shoot aroma + bean aroma + bacon aroma + fat aroma + smoked aroma + fermented aroma. It not only has the aroma of salted pork with preserved vegetables, but also has a full and natural aroma, high authenticity and good heat resistance, thus filling the gap of the salted pork with preserved vegetables flavor in the domestic flavor market.
[0033] (2) The pickled pork with preserved vegetables flavor essence of the present invention combines the method of extracting the aroma substances of green bamboo shoots with the method of blending, thereby retaining the original food aroma and solving the problem that the aroma components of the bamboo shoot fragrance are mostly alcohol and hydrocarbon components, which are difficult to blend with spices alone, and the blended aroma also has a heavy industrial smell and is unnatural in stimulation.
[0034] (3) In the preparation method of the green bamboo shoot extract provided by the present invention, the organic solvent ethyl acetate is used instead of the traditional solvent ethanol. Ethyl acetate can not only extract the green bamboo shoot aroma substances to the greatest extent, but also play a fermentation synergistic role in the fermentation aroma in the subsequent preparation process, providing a sweet fragrance during the fermentation process.
[0035] (4) The green bamboo shoot extract of the present invention contains effective ingredients such as polysaccharides, flavonoids and phenolic acid compounds. These active substances have strong antioxidant properties and can be added to flavors to improve the overall antioxidant properties and aroma stability of the flavors.
[0036] (5) Vitamin E and caprylic decanoic acid glyceride are directly added to the salted pork flavor of the present invention, which also improves the stability and heat resistance of the flavor to the greatest extent. DETAILED DESCRIPTION
[0037] Embodiments of the present invention are described in detail below. The embodiments described below are exemplary and intended to be used to explain the present invention, but should not be construed as limiting the present invention.
[0038] Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs.
[0039] Where values are described herein as a range, it should be understood that such disclosure includes disclosure of all possible sub-ranges within that range, as well as specific values falling within that range, regardless of whether a specific value or a specific sub-range is explicitly stated.
[0040] In this document, in the "first aspect", "second aspect", "third aspect", etc., the terms "first", "second", "third", etc. are used only for descriptive purposes and cannot be understood as indicating or implying relative importance or quantity, nor can they be understood as implicitly indicating the importance or quantity of the indicated technical features. Moreover, "first", "second", "third", "fourth", etc. only serve the purpose of non-exhaustive enumeration and description, and it should be understood that they do not constitute a closed limitation on quantity.
[0041] In this document, references to “preferred”, “more preferred” and “better” are merely intended to describe implementation methods or examples with better effects, and should be understood that they do not limit the scope of protection of the present invention.
[0042] The following are specific embodiments and comparative examples of the present invention. It should be further explained that the following comparative examples are not prior art and are only provided for comparison with the embodiments and are not intended to limit the present invention.
[0043] Example 1
[0044] A pickled pork with preserved vegetables flavor essence, comprising, by mass: 4.7 parts of bamboo shoot extract, 0.6 parts of 1-octen-3-ol, 0.4 parts of phenylethyl alcohol, 0.3 parts of nonanol, 7.2 parts of maltol, 0.2 parts of (E,E)-2,4-decadienal, 0.1 parts of dimethyl disulfide, 1.5 parts of ethyl butyrate, 5 parts of bis(2-methyl-3-furanyl) disulfide, 4 parts of 2-methyl-3-mercaptotetrahydrofuran, 5 parts of 2-mercapto-3-butanol, 1 part of methyl(2-methyl-3-furanyl) disulfide , 4 parts of 3-methylthiopropionaldehyde, 2.5 parts of trans, trans-2,4-nonadienal, 4.5 parts of 2,4-undecadienal, 1 part of difurfuryl sulfide, 4 parts of 2-methyl-tetrahydrothiophene-3-one, 2.5 parts of 2-acetylfuran, 0.7 parts of guaiacol, 0.8 parts of 4-ethylguaiacol, 0.5 parts of 1,6-hexanediol, 0.1 parts of ethyl acetate, 0.2 parts of ethyl butyrate, 0.2 parts of benzaldehyde, 0.2 parts of isovaleric acid, 0.3 parts of acetic acid, 1 part of vitamin E, 45 parts of caprylic decanoate.
[0045] The preparation method of the green bamboo shoot extract is as follows:
[0046] (1) Wash fresh bamboo shoots, cut them into appropriate sizes, and dry them at 70°C until the moisture content is 60%.
[0047] (2) The dried bamboo shoots were ground with a food grinder and put into a conical flask, and then immersed in a sealed container for 4 hours at a mass ratio of distilled water to bamboo shoots of 20:1 to obtain a mixture.
[0048] (3) Add ethyl acetate to the soaked mixture, the amount of ethyl acetate added being 0.1 times the mass of the bamboo shoots, and mix and shake for 4 minutes.
[0049] (4) Centrifuge the shaken mixture at 5000 r / min for 10 min and collect the supernatant, which is the extract.
[0050] Example 2
[0051] A pickled pork with preserved vegetables flavor essence, comprising, by mass: 4 parts of bamboo shoot extract, 0.5 parts of 1-octen-3-ol, 0.3 parts of phenylethyl alcohol, 0.2 parts of nonanol, 6 parts of maltol, 0.1 parts of (E,E)-2,4-decadienal, 0.1 parts of dimethyl disulfide, 1 part of ethyl butyrate, 4 parts of bis(2-methyl-3-furanyl) disulfide, 3 parts of 2-methyl-3-mercaptotetrahydrofuran, 4 parts of 2-mercapto-3-butanol, 1 part of methyl (2-methyl-3-furanyl) disulfide, 3 parts of 3-methylthiopropionaldehyde, 2 parts of trans, trans-2,4-nonadienal, 4 parts of 2,4-undecadienal, 1 part of difurfuryl sulfide, 4 parts of 2-methyl-tetrahydrothiophene-3-one, 2 parts of 2-acetylfuran, 0.5 parts of guaiacol, 0.5 parts of 4-ethylguaiacol, 0.5 parts of 1,6-hexanedithiol, 0.1 parts of ethyl acetate, 0.2 parts of ethyl butyrate, 0.2 parts of benzaldehyde, 0.2 parts of isovaleric acid, 0.2 parts of acetic acid, 1 part of vitamin E, and 44.7 parts of caprylic decanoate.
[0052] Example 3
[0053] The difference from Example 1 is that the preparation method of the green bamboo shoot extract is:
[0054] (1) Wash fresh bamboo shoots, cut them into appropriate sizes, and dry them at 70°C until the moisture content is 70%.
[0055] (2) The dried bamboo shoots were ground into powder using a food grinder and placed in a conical flask, and then immersed in a sealed container for 5 hours in a mass ratio of distilled water to bamboo shoots of 30:1 to obtain a mixture.
[0056] (3) Add ethyl acetate to the soaked mixture in an amount of 0.08 times the mass of the bamboo shoots, and mix and shake for 5 minutes.
[0057] (4) Centrifuge the shaken mixture at 4000 r / min for 10 min and collect the supernatant, which is the extract.
[0058] Comparative Example 1
[0059] The difference between the salted pork with preserved vegetables flavor essence of comparative example 1 and embodiment 1 is that the methyl (2-methyl-3-furanyl) disulfide in the salted pork flavor is removed in comparative example 1, and the remaining amount is supplemented with glyceryl caprylate. The sensory evaluation results show that the lack of the addition of the methyl (2-methyl-3-furanyl) disulfide flavor raw material significantly reduces the intensity of the salted pork flavor in the salted pork with preserved vegetables flavor essence, affects the overall harmony, and makes the flavor essence less natural.
[0060] Comparative Example 2
[0061] The difference between the pickled pork flavor essence of comparative example 2 and embodiment 1 is that the green bamboo shoot extract in the bamboo shoot fragrance is removed in comparative example 2, and the remaining amount is supplemented with caprylic decanoic acid glyceride. The sensory evaluation results show that the lack of green bamboo shoot extract significantly reduces the aroma of the entire bamboo shoot fragrance, the fragrance is not complete, the aroma is not harmonious and natural, and the chemical sense is strong.
[0062] Comparative Example 3
[0063] The difference between the salted pork with preserved vegetables flavor essence of comparative example 3 and embodiment 1 is that the maltol in the bean aroma is removed in comparative example 3, and the remaining amount is supplemented with caprylic decanoic acid glyceride. The sensory evaluation results show that the lack of the addition of maltol aroma raw materials significantly reduces the intensity of the bean aroma in the salted pork with preserved vegetables flavor, affects the overall harmony, and the aroma is incomplete and the natural feeling is poor.
[0064] Comparative Example 4
[0065] The difference between the pickled pork with preserved vegetables flavor essence of comparative example 4 and embodiment 1 is that the fat aroma in comparative example 4 is replaced by an equal amount of difurfuryl disulfide instead of difurfuryl sulfide. The sensory evaluation results show that increasing the sulfur content does not increase the fat feeling of the essence, but instead reduces the intensity of the fat aroma of the essence.
[0066] Comparative Example 5
[0067] The difference between the salted pork flavor essence of comparative example 5 and embodiment 1 is that the salted pork flavor in embodiment 1 is 19 parts as a whole and the fat flavor is 14.5 parts as a whole. The salted pork flavor in comparative example 5 is 14.5 parts (the proportion of each component in the salted pork flavor is the same as that in embodiment 1), and the fat flavor is 19 parts (the proportion of each component in the fat flavor is the same as that in embodiment 1). The sensory evaluation results show that the salted pork flavor intensity is significantly reduced, and although the fat flavor is increased, the overall harmony is reduced, and the preference is significantly reduced.
[0068] Comparative Example 6
[0069] The difference between the salted pork with pork flavor essence of comparative example 6 and embodiment 1 is that the smoked aroma in embodiment 1 is 2 parts and the fermented aroma is 1 part. The smoked aroma in comparative example 6 is 1 part (the ratio of each component in the smoked aroma is the same as that in embodiment 1), and the fermented aroma is 2 parts (the ratio of each component in the fermented aroma is the same as that in embodiment 1). The sensory evaluation results show that the fermented aroma is significantly increased, the smoked aroma is reduced, the overall harmony is reduced, and the preference is significantly reduced.
[0070] Comparative Example 7
[0071] The difference between the pickled pork with preserved vegetables flavor essence of comparative example 7 and embodiment 1 is that in comparative example 7, 5 parts of refined olive oil are added to the heat-resistant solvent, and 5 parts of caprylic decanoic acid glyceride are reduced. The sensory evaluation of the essence shows no significant difference, and there is no significant difference in the evaluation of the heat resistance of the essence. From the perspective of cost, it is not necessary to add refined olive oil with high heat resistance to increase the heat resistance of the essence product.
[0072] Comparative Example 8
[0073] The difference between the pickled pork with preserved vegetables flavor essence of comparative example 8 and example 1 is that ethanol is used instead of ethyl acetate for extraction of green bamboo shoot aroma components. The sensory evaluation results show that not only the aroma intensity of the bamboo shoot aroma is reduced, but also the intensity of the fermentation aroma is reduced, indicating that the use of ethyl acetate to extract green bamboo shoots can play an aroma synergistic role in the essence product.
[0074] Comparative Example 9
[0075] The difference between the pickled pork with preserved vegetables flavor essence of comparative example 9 and embodiment 1 is that the heat-resistant solvent in comparative example 9 removes vitamin E and uses caprylic decanoic acid glyceride to supplement it. The sensory evaluation results show that the aroma intensity of the essence has not changed significantly, but in the heat resistance evaluation, the fragrance in comparative example 9 decreases rapidly after 5 minutes, indicating that the aroma is lost quickly when heated without the addition of vitamin E.
[0076] Comparative Example 10
[0077] The difference between the pickled pork flavor essence of comparative example 10 and embodiment 1 is that comparative example 10 removes 4.7 parts of green bamboo shoot extract in the bamboo shoot fragrance and replaces it with 1 part of dodecane, 1 part of heptadecane, and 0.7 parts of heneicosane. The sensory evaluation results show that the green bamboo shoot extract is missing. Although the three raw materials of dodecane, heptadecane and heneicosane (all of which have a fresh fragrance similar to green bamboo shoots) are added, the bamboo shoot fragrance and harmony of the product are significantly reduced due to the lack of addition of natural green bamboo shoot extract, and the preference is reduced.
[0078] The sensory evaluation method used in the embodiments and comparative examples is as follows:
[0079] Sensory evaluation method: 10 engineers from the fragrance industry were invited, 5 men and 5 women, and sensory evaluators were trained with reference to GB / T 16291.1-2012 "General Guidelines for Selection, Training and Management of Sensory Analysis Evaluators". The evaluation was conducted by dipping the fragrance evaluation stick into the sample and sniffing it directly, and the average value was taken. The score values were defined as follows:
[0080]
[0081] Heat resistance application evaluation method: add the prepared flavoring at a rate of 0.5% to the pre-made preserved pork with preserved vegetables (except for flavoring, other auxiliary materials such as salt, sugar and MSG have been added to this sauce package), stir evenly, sterilize and package. After the prepared preserved pork with preserved vegetables samples are refrigerated for 24 hours, the samples are cooked at 100℃ for 0, 5 and 10 minutes for sensory evaluation.
[0082] Table 1 Sensory evaluation results of pickled pork flavor
[0083]
[0084] Table 2 Sensory evaluation results of heat resistance of pickled pork flavor
[0085]
[0086] In the present invention, the terms "one embodiment", "some embodiments", "examples", "specific examples", or "some examples" etc. mean that the specific features, structures, materials or characteristics described in conjunction with the embodiment or example are included in at least one embodiment or example of the present invention. In this specification, the schematic representations of the above terms do not necessarily refer to the same embodiment or example. Moreover, the described specific features, structures, materials or characteristics may be combined in any one or more embodiments or examples in a suitable manner. In addition, those skilled in the art may combine and combine the different embodiments or examples described in this specification and the features of the different embodiments or examples, without contradiction.
[0087] Although the embodiments of the present invention have been shown and described above, it is to be understood that the above embodiments are exemplary and are not to be construed as limitations of the present invention. A person skilled in the art may change, modify, replace and vary the above embodiments within the scope of the present invention.
Claims
1. A salted pork with preserved vegetables flavor essence, characterized in that: Calculated by mass, the ingredients include: 5-8 parts of bamboo shoot aroma substances, 7-10 parts of bean aroma substances, 15-25 parts of bacon aroma substances, 13-17 parts of fat aroma substances, 1.5-3 parts of smoked aroma substances, 0.5-1.5 parts of fermented aroma substances and 40-50 parts of heat-resistant flavor solvents.
2. The salted pork with preserved vegetables flavor essence according to claim 1, characterized in that: In terms of weight, the bamboo shoot aroma substance comprises: 4-6 parts of green bamboo shoot extract, 0.5-1 parts of 1-octen-3-ol, 0.3-0.5 parts of phenylethyl alcohol, and 0.2-0.5 parts of nonanol; Calculated by weight, the bean-flavored substances include: 6-7.5 parts of maltol, 0-0.3 parts of (E,E)-2,4-decadienal, 0-0.2 parts of dimethyl disulfide, and 1-2 parts of ethyl butyrate.
3. The salted pork with preserved vegetables flavor essence according to claim 2, characterized in that: In terms of weight, the bacon aroma substance includes: 4-6 parts of bis(2-methyl-3-furanyl) disulfide, 3-5 parts of 2-methyl-3-mercaptotetrahydrofuran, 4-6 parts of 2-mercapto-3-butanol, 1-2 parts of methyl(2-methyl-3-furanyl) disulfide, and 3-6 parts of 3-methylthiopropionaldehyde; Calculated by weight, the fatty aroma substance includes: 2-3 parts of trans, trans-2,4-nonadienal, 4-5 parts of 2,4-undecadienal, 1-1.5 parts of difurfuryl sulfide, 4-4.5 parts of 2-methyl-tetrahydrothiophene-3-one, and 2-3 parts of 2-acetylfuran.
4. The salted pork with preserved vegetables flavor essence according to claim 3, characterized in that: Calculated by weight, the smoky aroma substance includes: 0.5-1 part of guaiacol, 0.5-1 part of 4-ethylguaiacol, and 0.5-1 part of 1,6-hexanedithiol. Calculated by weight, the fermentation aroma substances include: 0.1-0.2 parts of ethyl acetate, 0.1-0.3 parts of ethyl butyrate, 0.1-0.3 parts of benzaldehyde, 0.1-0.4 parts of isovaleric acid, and 0.1-0.3 parts of acetic acid.
5. The salted pork with preserved vegetables flavor essence according to claim 4, characterized in that: Calculated by weight, the heat-resistant flavor solvent includes 1-2 parts of vitamin E and 39-48 parts of caprylic / decanoic acid glyceride.
6. The salted pork with preserved vegetables flavor essence according to claim 5, characterized in that: Calculated by weight, the pickled pork with preserved vegetables flavor essence includes: 6 parts of bamboo shoot aroma substances, 9 parts of bean aroma substances, 19 parts of bacon aroma substances, 14.5 parts of fat aroma substances, 2 parts of smoked aroma substances, 1 part of fermented aroma substances, 1 part of vitamin E, and 45 parts of caprylic / capric glyceride.
7. The salted pork with preserved vegetables flavor essence according to any one of claims 1 to 6, characterized in that: The green bamboo shoot extract is prepared by the following method: (1) Wash fresh bamboo shoots, cut them into pieces, and dry them at 60-70° C. until the moisture content is 50-70%; (2) The dried bamboo shoots are crushed by a food grinder and put into a conical flask, and then immersed in a sealed container for 3-5 hours in a mass ratio of distilled water to bamboo shoots (10-30):1, to obtain a mixture after the immersion is completed. (3) Add ethyl acetate to the soaked mixture, the amount of ethyl acetate added being 0.05-0.1 times the mass of the bamboo shoots, and mix and shake for 3-5 minutes. (4) Centrifuge the shaken mixture at 4000-5000 r / min for 10 min and collect the supernatant, which is the extract.
8. The salted pork with preserved vegetables flavor essence according to claim 7, characterized in that: The green bamboo shoot extract is prepared by the following method: (1) Wash fresh bamboo shoots, cut them into appropriate sizes, and dry them at 70°C until the moisture content is 60%; (2) The dried bamboo shoots are crushed with a food grinder and put into a conical flask, and then immersed in a sealed container for 4 hours at a mass ratio of distilled water to bamboo shoots of 20:1 to obtain a mixture. (3) Add ethyl acetate to the soaked mixture in an amount of 0.1 times the mass of the bamboo shoots, and mix and shake for 4 minutes. (4) Centrifuge the shaken mixture at 5000 r / min for 10 min and collect the supernatant, which is the extract.
9. The method for preparing the salted pork with preserved vegetables flavor essence according to any one of claims 1 to 8, characterized in that: The method comprises the following steps: mixing the raw materials of the pickled pork with preserved vegetables flavor essence evenly according to the added amount of the formula to prepare the flavor essence.
10. Use of the salted pork with preserved vegetables flavor essence according to any one of claims 1 to 8 as a food additive in the preparation of prefabricated salted pork with preserved vegetables products, instant rice and noodles, compound seasonings or puffed foods.