Sichuan-flavor spicy essence

By preparing a Sichuan-flavored spicy essence containing specific spices and essential oils, the problem that the existing technology is difficult to simulate the Sichuan-flavored spicy flavor is solved, and the effect of rich flavor base and rich taste is achieved. It is suitable for a variety of foods and enhances appetite.

CN119732478APending Publication Date: 2025-04-01GUANGDONG YA ROAD BIOTECH +1
0 Cites 0 Cited by

Patent Information

Application Number
CN202411992968.7
Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
Filing Date
2024-12-31
Publication Date
2025-04-01

AI Technical Summary

Technical Problem

The existing technology is difficult to effectively simulate the unique flavor of Sichuan-flavored spicy food, and cannot meet the market's demand for Sichuan-flavored food.

Method used

A Sichuan-flavored spicy essence is used, including 3-7% spices, 3-6% essential oils, and the remaining amount is edible oil. The specific raw materials include 3-mercapto-2-butanone, 3-methylthiopropanol, 2-methyl-3-mercaptofuran, etc., and are prepared by mixing and heating to 55-65°C.

Benefits of technology

The Sichuan-flavored spicy essence provided has a rich and complex base flavor, realistic and layered taste, and is suitable for traditional Sichuan cuisine and modern convenience foods, which can stimulate taste buds and enhance appetite.

✦ Generated by Eureka AI based on patent content.
Patent Text Reader

Abstract

The invention discloses Sichuan-flavor spicy essence, and belongs to the technical field of essence. Comprising 3-mercapto-2-butanone, 3-methylthiopropanol, 2-methyl-3-mercaptofuran, propyl (2-methyl-3-mercaptofuran) disulfide, furanone, ethyl maltol, acetic acid, 3-methylthiopropionaldehyde, capsanthin, zanthoxylum oil, ginger essential oil and chili essential oil. The Sichuan spicy essence provided by the invention is rich and composite in base taste and vivid and layered in taste, is not only suitable for traditional Sichuan dishes, but also can be used for modern convenient foods and innovative dishes, such as hot pots and hot and sour rice noodles, and can stimulate taste buds and enhance appetite.
Need to check novelty before this filing date? Find Prior Art