713 results about "Meat Flavor" patented technology

The invention discloses a meat scent savoury and pungent flavoring, containing the following raw materials: vegetable oil, dried pimiento, zanthoxylum bungeanum, star anise, salt, sugar, monosodium glutamate, starch, meat reaction solution, fresh increasing flavoring agent. A production method of the meat scent savoury and pungent flavoring includes: heating the vegetable oil to 150-200 DEG C; respectively adding the dried pimiento zanthoxylum bungeanum and anise tree and frying for 30-60 seconds, quickly removing, draining the oil, and then coarse crushing and mixing the dried pimiento zanthoxylum bungeanum and anise tree; adding salt, sugar, monosodium glutamate, starch, meat reaction solution in the mixture, mixing uniformly; and then adding the fresh increasing flavoring agent, and then mixing uniformly; performing ultramicro crushing after microwave drying, and then obtained the completed product by hermetic package. The invention uses a short time fried mode to alleviate the biting taste of the pimiento and prominent the fragrant flavor of the pimiento; and matches with flavoring made up by different meat reaction solutions, so that the invention contains not only the meat flavor, but also an increase of essential amino acids of human body, minerals and so on.

Provided is a method of producing mushroom mycelia-based meat analog, a meat analog produced using the method, a low-calorie synthetic meat and a meat flavor comprising the meat analog. The meat analog can be produced from mushroom mycelia within a short period of time in a cost and effort effective manner. A meat analog having improved meat-like texture and flavor compared to a conventional soy protein can be produced, and thus a low-calorie synthetic meat and a meat flavor can be produced using the meat analog.

The invention provides flavoring with beef flavor and a preparation method thereof. The flavoring is prepared from pure beef powder, refined butter, a yeast extract, hydrolyzed vegetable protein, bovine ossein, disodium 5'-ribonucleotide, salt, white sugar, glucose, dahurian angelica root powder, ginger powder, black pepper powder, white pepper powder, garlic powder, onion powder, tsaoko fruit powder, kaempferia galamga powder, anise powder, groud cinnamon, nutmeg seed powder, disodium 5'-inosinate, monosodium glutamate, maltodextrin and an anticaking agent. The flavoring with beef flavor prepared by mixing, heating, drying and crushing the above mentioned raw materials has rich meat flavor, natural and comfortable taste and a strong cooking property, is convenient to store, carry and utilize, is especially applicable as flavoring in the food industries of instant noodles, bibimbap, food and drink, leisure food and the like, and has the advantages of simple preparation, natural and rich flavor, high quality of a finished product, low production cost, etc.

The invention discloses a technology for preparing broth powder by cooking and enzymatic hydrolysis, which comprises the steps of carrying out the working procedures of cooking, ultrafine smashing, enzymatic hydrolysis, Maillard reaction, micro-encapsulation, spray drying and the like on small pieces of bones and meat of plain chicken which removes the head, the paws and the internal organs and seasonings of vegetable oil, onion, ginger, garlic and the like, thereby preparing the broth powder. The cooking technology is applied for enhancing the flavor and the taste of the broth powder, thereby increasing the mellow, thick and fragrant base flavor of the broth powder; the superfine smashing is carried out on the materials, thereby increasing the enzymatic hydrolysis efficiency, increasing the content of small molecular peptides and calcium and leading the nutrition thereof to be more conductive to human body absorption; a composite enzyme preparation is added for carrying out the enzymatic hydrolysis, thereby effectively degrading meat proteins into the small molecular peptides and amino acids; and the microencapsulation is conductive to retaining the flavor of the broth powder for a long time, being easy to dissolve and extending the guarantee period. The broth powder prepared by the technology is characterized by meat flavor, mellow and thick base flavor and abundant amino acids, small molecular peptides and other nutrients, thereby being an essential cooking raw material for the hospitality industry and also an essential seasoning for home cooking.

A pet treat comprises a frozen mixture, the frozen mixture including protein, water, and a therapeutic substance such as glucosamine and / or chondroitin. The frozen mixture can be homogenized and further include entrained air bubbles, and optionally may have a meat flavor such as beef, chicken, lamb, or pork. A support structure, such as a stick, cone, push-up tube, or cup, can be provided to facilitate provision of the pet treat to the pet.

The invention belongs to the field of food additives, especially involving a meat flavor. The invention first uses cellulose 0.05-3 parts, 10% HCl 1-20 parts, onion 80-98 parts to hydrolyze the green onion; then uses meat 70-100 parts, water 0-30 parts, prolease 0.05-3 parts to hydrolyze the meat; at last uses green onion hydrolysis liquid 1-30 parts, meat hydrolysis liquid 1-80 parts, amino acids 1-20 parts, reducing sugar 1-20 parts, hydrolyzed plant protein liquid 1-40 parts, yeast extract 1-50 parts, VB1 1-5 parts, VC 0-5 parts, fat 0-10 parts, water 0-20 parts to carry out the Maillard reaction. The generated meat flavor has full flavor, which is close to the natural flavor, and cooking sense. So the meat flavor which is produced based on that has wider prospect.

The invention discloses a method for preparing a natural pork or beef bone flavor essence, which mainly comprises the following steps: pulverizing clean pork or beef bones into powders by a pulverizer; adding salt into the powder and decocting the powder; using complex enzyme for mild and directional enzymolysis; using complex bacteria giving priority to lactobacillus or lactobacillus for microorganism zymolysis; and using suitable amino acid and glucide for Maillard reaction. In the preparation method, ossein enzymolysis is successful for the first time to obtain high-quality nutritional protein peptidohydrolase, a microorganism zymolysis method is used to successfully remove the bitterness of enzymolysis products, and Maillard reactants and reaction conditions are optimized to make the pork or beef flavor essence mellower.

The invention relates to a method for preparing a meat flavour essence through solid state fermentation, and the method comprises the following steps of: removing impurities contained in bean pulp, smashing the bean pulp, then adding auxiliary materials, uniformly mixing, then cooking, and cooling; inoculating microbes, then fermenting, adding fresh meat, salty water and protease, uniformly mixing, carrying out enzymolysis and enzyme deactivation, and cooling to room temperature to obtain enzymatic hydrolysate; and adding reducing sugar, amino acid and thiamine to the enzymatic hydrolysate, uniformly mixing, and carrying out maillard reaction at 90-120 DEG C for 1-4 hours to obtain the meat flavour essence. The meat flavour essence prepared through the method disclosed by the invention has the advantages of rich meat flavour, full taste and lasting after-taste and certain nutritional health-care action; and the method disclosed by the invention can be used for preparing the protein hydrolysate by partially or completely substituting a protease preparation generated in the fermentation process of the microbes for a commercial enzyme preparation, thereby saving a large quantity of expensive enzyme preparations and reducing the production cost.

The invention discloses a method for making Tujia scented bacon and belongs to the technical field of meat product processing. The method includes thirteen steps of hair burning, cooling, raw meat cutting, hole drilling, ingredient mixing, preserving in salt, fat removing, drying in the air, baking, smoking, color rendering, denitrating, color and taste preserving. The method for making Tujia scented bacon has the advantages that ingredients for preserving in salt include various natural quality-guaranteed spices characterized in Tujia favor, baking to dewater and smoking for flavoring the bacon are operated separably, so that bacon taste can be controlled; meat flavor can spread remotely by smoking with fresh pine and cypress branches and green pole wood, smoke can uniformly spread by means of a porous iron plate, and harmful components in the smoke can be filtered by original peels; and nitrite contained in the bacon can be removed by baking through tea tree branches. Thus, the bacon is dry and yellowish in luster, bright in appearance, identical in taste in reality as in appearance, endless in aftertaste, pervasive in scent, and fatty without greasy. After test many times, finished bacon is free of or low in content of nitrite, and quality of the bacon is greatly improved.

The invention provides a natural fish meat flavor, which is prepared by Maillard reaction of Spanish mackerel enzymatic hydrolyzate. The Spanish mackerel enzymatic hydrolyzate is prepared by hydrolyzing Spanish mackerel minced meat by using mixed enzyme containing neutral protease and flavorzyme, wherein the weight ratio of the neutral protease to the flavorzyme is 1:0.1-10. The fish meat flavor has good characteristics without fishy smell, strong natural flavor, high true degree, good cooking property, harmonious and natural fragrance and full and mild meat aroma.

The invention discloses a method for preparing natural meat flavor, including the following steps: washing fowl or livestock bones and grinding the bones into mud, adding water based on weight ratio of 1:1, and preserving heat for 1-2h at 120-130DEG C; adding mixed enzymes in an amount of 0.2%-0.5%of the weight of the water and the bones for enzymatic hydrolysis for 3-4h at 50-55 DEG C to obtain meat and bone hydrolysate; getting the following materials by weight ratio: meat and bone hydrolysate : glucose: xylose: amino acid mixture:VB1: hydrolyzed vegetable protein solution : yeast extract=100:10:4:18:5:50:20, and reacting for 1-2h at 100-120DEG C under heat preservation condition; after the reaction, filtrating through a 40-mesh screen to get rid of impurities and getting the filtrate. In this way, reactive natural meat flavor can be obtained.

The invention relates to a method for processing a low-salt dried poultry snack product. The method is characterized by adopting a new technical method which comprises steps of 'cutting and separating poultry, wringing, proportioning, low temperature cutting and mixing, shaping, infrared high temperature baking, intermediate temperature hot air drying, cooling, slitting, packing and outputting finished products', adopting food-grade compounded salt comprising potassium, sodium and calcium to replace traditional sodium salt so as to reduce the content of sodium salt in product and enhance the microelement composition of meat product while preserving original quality of meat product, and introducting the advanced methods such as low-temperature cutting and mixing, infrared high temperature baking and the like to simplify traditional process. The method is applicalbe to the preparation of dried poultry such as chicken, duck, goose and the like, and the low-salt dried poultry snack with easy-chewing property, strong meat flavor, even cutting section, clean appearance and salt content of not greater than 3.5 percent can be obtained while simplifying traditional dried meat preparing process and shorting process period. The method is positively significant for promoting technical development of traditional poultry food industry and meeting the requirement to health-keeping snack foods.

The invention relates to a preparation method of thermal reaction pork essence with obvious characteristic aroma. The method comprises the steps of (1) preparation of enzymatic hydrolysis-oxidation pig fat: carrying out a lipase hydrolysis reaction on the pig fat, and carrying out hot air oxidation on the product of the lipase hydrolysis reaction; (2) preparation of pig bone zymolyte: cooking pig leg bones under high pressure, and then drying and grinding the pig leg bones; feeding a certain amount of water, and then gradually carrying out lipase enzymolysis, protease 1 enzymolysis and flavourzyme enzymolysis; (3) preparation of pork zymolyte: feeding a certain amount of water into minced pork, and then gradually carrying out protease 2 enzymolysis and flavourzyme enzymolysis; (4) Maillard reaction: mixing the materials according to certain proportion, and carrying out the Maillard reaction. The pork essence prepared by the method is obvious in pork characteristic aroma, rich and full in meat flavor, natural, mellow and lasting in fragrance and stable in quality, is a natural food additive, and is mainly used in processing of meat products such as broths, instant noodle seasoning, puffed food, snack, sausages and the like, and other aspects.

The invention discloses a method for preparing meaty paste essence by controlling natural amino acids and an obtained product. The method is characterized by preparing the meaty paste essence through the natural amino acid control technology, and preparing the natural paste essence by combining the amino acids from natural animals with other auxiliary materials through the Maillard reaction technology. The obtained product belongs to the purely natural food condiments without toxic or side effects. The meaty paste essence not only has aroma close to the natural aroma, attractive flavor and good taste, but also has higher nitrogen content, rich nutrition, good safety performance and stable product property.

The invention relates to green pollution-free premix for pigs. Based on the survey on content of nutrient elements, such as vitamins, trace elements and amino acids and material sources of pig premix products at home and abroad, a large number of tests are performed to find out a reasonable blending ratio of vitamins, to trace elements to amino acids to the like, organically chelating trace elements are used to replace traditional inorganic trace elements, additives such as a microbial ecological agent, natural plant extracts and the like are added and finally the pig premix which is free of hormones, antibiotics, pollutions and residuals is prepared. When pigs are fed by the premix, live pigs grow soundly, daily gain is improved, a feeding cycle is shortened, meat flavor is improved, environmental pollution is reduced, and other effects are also achieved.

The invention discloses a processing method of instant salt baked pork tongues. The production processes include the following eight steps: raw material pork tongue preparing, pickling, rapid air-cooling and drying, pickling to improve taste, salt baking, vacuum packaging, high pressure sterilizing, and externally packaging. The produced instant salt baked pork tongues have light brown color and luster, are soft, rotten and palatable, and rich in flavor, and retain the tenacity of the pork tongue. At the same time, the lean meat of the pork tongue root has a particularly strong meat flavor and is very delicious through the pickling of pure plant flavored flavoring materials.

Disclosed is a method to prepare a myceliated high-protein food product, which includes culturing a fungi an aqueous media which has a high level of plant protein, for example at least 20 g protein per 100 g dry weight with excipients, on a dry weight basis. The plant protein can include pea, rice and / or chickpea. The fungi can include comprises Lentinula spp., Agaricus spp., Pleurotus spp., Boletus spp., or Laetiporus spp. After culturing, the material is harvested by obtaining the myceliated high-protein food product via drying or concentrating. The resultant myceliated high-protein food product may have its taste, flavor, or aroma modulated, such as by increasing desirable flavors or tastes such as meaty, savory, umami, popcorn and / or by decreasing undesirable flavors such as bitterness, astringency or beaniness. Deflavoring and / or deodorizing as compared to non-myceliated control materials can also be observed. Also disclosed are myceliated high-protein food products.

The invention relates to a Cantonese black pepper sausage and a preparation method thereof. The Cantonese black pepper sausage is prepared from No. II and No. IV fresh and frozen pork and pork fat meat which serve as raw materials and auxiliary materials, wherein the auxiliary materials comprise potato starch, isolated soy protein, ice water, table salt, white granulated sugar, monosodium glutamate, composite phosphate, carrageenan, D-sodium erythorbate, sodium nitrite, monascus haematochrome, temptation haematochrome, white pepper, mashed black pepper, meat flavor essence, sodium lactate, nisin and sodium diacetate. The invention also provides a preparation method for the Cantonese black pepper sausage. The Cantonese black pepper sausage is high in meat quality, full in meat fragrance, hot spicy, palatable and abundant in nutrition.

The invention relates to a process for processing shredded chicken. The process comprises the following steps of: processing, preparing salting materials, preparing bittern and preparing seasonings, wherein the bittern comprises ginger, cassia bark, fennel, anise, pricklyash peel, chili, tsaoko cardamom, Siamese ginger, clove, myristica fragrans, Sinkiang arnebia root and the like; and the seasonings are prepared by mixing 2 percent of sesame oil, 2 percent of chili oil, 0.5 percent of chicken essence, 0.5 percent of meat-flavor essence and 0.6 percent of yeast extract. The process has the advantages that: the chicken is salted before being marinated, so that flavorings are tasty, the seasonings are added, and spices and the flavorings are immersed in the chicken fully; the chicken are torn by hands, so that the taste is uniform thorough; and the spices are unique in varieties, so the chicken has fragrant and strong smell, offers a good edible mouthfeel, is convenient to chew during eating and infinite in aftertaste, and is convenient to eat by eaters outdoors or during travelling.

A beef-flavored essence preparation method, comprising the following steps of: degreasing cleaned ox bones at a high temperature crushing the ox bones by using a crusher after drying treatment for 30 minutes, and sieving by using a 100-mesh sieve to obtain ox bone powder; adding the ox bone powder into a reaction kettle, adding water into the reaction kettle in a material and liquid ratio of 1:14 to prepare an ox bone powder primer solution, adjusting the pH, adding a pepsase for enzymolysis for 3 hours and then adding a compound enzyme in proportion for further enzymolysis, and on the basis, inoculating compound bacteria in a certain proportion to ferment to obtain a bone collagen peptide solution; carrying out Maillard reaction on the bone collagen peptide solution and a reducing sugar to obtain an essence base material; and then mixing the base material with marinade in a certain proportion, blending, concentrating and drying to obtain the beef flavor essence. The beef-flavored essence prepared by the preparation method in the invention has the advantages of being natural in raw material, pure in meat flavor, lasting in fragrance and the like, and is widely applied to foods such as instant noodles, soup bases, fast foods and the like so as to increase or endow the food with a unique meat flavor.

The invention discloses a Chinese herbal medicine feed additive capable of promoting the growth of livestock and improving the meat flavor of livestock. The Chinese herbal medicine feed additive consists of the following components as per part by weight: 4 to 6 parts of astragalus, 15 to 25 parts of fructus anisi stellati, 4 to 6 parts of dried ginger, 20 to 25 parts of orange peel, 15 to 25 parts of codonopsis pilosula and 25 to 35 parts of liquorice. The Chinese herbal medicines are mixed to serve as the additive of poultry feed, and the feeding test proves that an unexpected effect is achieved. The Chinese herbal medicine feed additive capable of promoting the growth of livestock and improving the meat flavor of livestock can obviously improve the stress resistance of livestock, reduce the common diseases, promote quick and healthy growth of livestock, improve the meat quality of livestock, reduce acidity of the livestock meat, increase marble patterns, enhance tenderness, effectively remove peculiar smell such as fishy smell, goaty odor from the meat, increase taste such as delicious taste, fragrance and obviously improve taste, wherein the meat can be cooked with clean water without condiments such as ginger, garlic and the flavor of the livestock is comparable to that of domestic livestock.

The invention provides meat flavor and a preparation method thereof by hydrolyzed vegetable protein in an enzyme process. Soybean protein isolate is hydrolyzed by a biologic zymohydrolysis technology The invention provides meat flavor and a preparation method thereof by hydrolyzed vegetable protein in an enzyme process. Soybean protein isolate is hydrolyzed by a biologic zymohydrolysis technologyto obtain the hydrolyzed vegetable protein in the enzyme process. The soybean protein isolate is moderately hydrolyzed, thus the original flavor of the soybean protein isolate is kept, and the meat flto obtain the hydrolyzed vegetable protein in the enzyme process. The soybean protein isolate is moderately hydrolyzed, thus the original flavor of the soybean protein isolate is kept, and the meat flavor has abundant micromolecule peptide, high flavor development effect and full-bodied and full mouthfeel. The flavor of the meat flavor prepared by the hydrolyzed vegetable protein in the enzyme proavor has abundant micromolecule peptide, high flavor development effect and full-bodied and full mouthfeel. The flavor of the meat flavor prepared by the hydrolyzed vegetable protein in the enzyme process by a Maillard reaction is full and close to be natural and tastes like cooked meat.cess by a Maillard reaction is full and close to be natural and tastes like cooked meat.

The invention discloses hot reaction essences prepared in a hybrid heating mode. The hot reaction essences are prepared by a precursor prepared by an aqueous phase hot reaction and a microwave hot reaction. The preparation method comprises the following steps: taking sulfocompounds, amino acid mixtures, reducing sugar, hydrolyzed vegetable protein, zymolytic animal protein and yeast extracts in the mass ratio, putting the raw materials into a high pressure reactor for uniformly mixing, and heating to between 100 and 120 DEG C at a certain constant speed for heat preservation reaction for 35 to 80 minutes to prepare the precursor of the hot reaction essences; and taking the precursor of the hot reaction essences, a carrier, glycerin, butter, egg powder and salt in the mass ratio, mixing the raw materials fully and uniformly, putting the mixed raw materials into a microwave oven for heating through sharp fire, performing a reaction for 2 to 10 minutes, and cooling the raw materials to room temperature, airing and crushing the raw materials to obtain powdery hot reaction essences. The hot reaction essences have the advantages of strong fragrance, mellowness, vividness, full meat flavor, lasting fragrance and stability at high temperature.

The invention relates to a calcium-added western ham or a cooked and smoked sausage and a preparation method thereof. The calcium-added western ham or cooked and smoked sausage is composed of the following components: pig lean meat, pork fat, water, milk minerals, edible salt, composite phosphate, sodium nitrite, D-Sodium isoascorbiate, monascus red pigment, a natural mixed thickener, sodium lactate, compound spices, monosodium glutamate, soybean isolate protein powder, edible essence, white granulated sugar and modified starch. The preparation method comprises the following steps: unfreezing raw meat, cutting and mincing the raw meat, preparing feed liquid, stirring, salting, rolling, filling, baking, cooling, packing, sterilizing, cooling and drying. The prepared milk mineral salt type western ham or cooked and smoked sausage has the advantages of red color, uniform and dense structure, good meat grain, pure meat flavor and high quality stability in the quality guarantee period.

The invention discloses an aspergillus oryzae and an application method thereof in preparing sauce fragrant flavor material. The aspergillus oryzae was preserved in a China Typical Culture Collection Center in July 1st, 2012, and the preservation number is CCTCC NO.M2012265. The aspergillus oryzae provided by the invention and aspergillus niger are mixedly fermented, a fermentation condition is controlled, enzyme systems produced by the two aspergilli are utilized for the controllable enzymolysis of raw material to obtain enzymolysis liquid containing rich small molecular weight peptide (1-5kDa), amino acid and sauce fragrant material, and finally the sauce fragrant meat flavor material is obtained. Compared with the meat flavor material prepared in a method of directly adding commercial enzymic preparations, the meat flavor material prepared in the method disclosed by the invention has the advantages of low cost, mellow taste, strong sauce fragrance, nature, safety and the like.

The invention discloses a method for producing meat flavor by using enzyme hydrolysis adipose as raw material which is oxygenized and thermo-cracked, the method which uses adipose as raw material comprises steps as follows: by utilizing a preferred lipolytic enzyme, part of triglyceride in the adipose is hydrolyzed to obtain free fatty acid via biological transformation under specific condition, and then taking the product of the enzyme hydrolysis adipose as reactant, the oxidation and thermal cracking reaction are carried through to obtain natural meat flavor. The invention has the advantages of natural aroma, simple processes and low cost.

The invention discloses a meat flavor composition which comprises 4-methyl-5-(2-hydroxyethyl)-thiazole, 4-methyl-5-(2-hydroxyethyl)-thiazole-acetate, 2-methyl-3-furanthiol-acetate, 2-methyl-butyraldehyde, 2-methyl-furanthiol, 1,6-ethanthiol, 2-acetyl-4-methyl-thiazole, 2,4-decadienal, methyl mercatopropanol, 2,6-dimethoxyphenol, clove oil, butyl lactate, 3-methyl mercatopropanol, 2-methyl-2-mercapto-undecane, 3-tert-butyl-4-hydroxyanisole, 2,3,5-trimethylpyrazine, 2-methyl-3-mercaptofuran, ethyl maltol and the like, with the balance being an oil-soluble solvent. The invention also provides a preparation method for the composition.

The invention discloses a preparation method of lipid natural meat flavor. According to the method, meat and fat of the meat are used as raw materials, an oxidized enzymolysis liquid is obtained through enzymolysis and moderate oxidization, and the natural meat flavor is prepared from the oxidized enzymolysis liquid, meat paste subjected to enzymolysis and other reaction raw materials through a Maillard reaction, blending and homogenization. The method is combined with a fat enzymolysis and oxidization control technology and a protein enzymolysis technology, so that the fat oxidization is controlled, protein is fully hydrolyzed, a product is higher in volatility and characteristic feature, the nutritional value and the flavor of the product are improved, and the taste is fuller and more real. The meat flavor prepared from the raw materials with the process is simple in process, low in cost, suitable for industrial production, mellow, full, strong and natural in aroma and capable of being widely applied to seasoning and aroma enhancement of instant noodle seasoning packets, meat products, seasonings, snack food, puffed food, quick-frozen prepared food as well as salty food such as animal feed, pet food and the like.

The invention provides a spicy and hot flavoring material. The spicy and hot flavoring material comprises the following raw materials in parts by weight: 3-15 parts of amino acid, 3-15 parts of reducing sugar, 10-30 parts of protein substances, 10-30 parts of spices, 15-40 parts of carriers, 3-10 parts of oil and 0-10 part of water. The preparation method comprises the following steps of raw material mixing, extrusion reaction, cooling and crushing. The spicy and hot flavoring material provided by the invention has the characteristics of being harmonious, being mixed with meat flavor, blending spicy and hot aroma and meat aroma, being sufficient and real, fresh and fragrant, complete in spicy and hot flavor, freshness and fragrance, and mellow in mouthfeel, wherein the aftertaste can last for a long time; and the spicy and hot flavoring material kills most microorganisms through a high-temperature high-pressure extrusion technology, can meet the microorganism index requirement without irradiation, can directly act as external dusting powder for puffing snack food and biscuits, also can be used as the seasoning in instant noodle soup base, the seasonings in meat preparation of sausages and the like, and also can act as the family seasoning for various applications.

The invention discloses a preparation method for meat flavor based on man-machine analysis, and the title for the invention is GC-O-MS assisted preparation method for strengthened thermal response savory flavoring. The method is characterized in that: a GC-O-MS device is used to determine the substance that is detected simultaneously in retention index, mass spectrum and organoleptic evaluation, which enables subjectivity and fuzziness of conventional organoleptic evaluation to be avoided; the GC-O-MS device can rapidly screen flavor activity compounds in a simulated foodstuff and determine the importance of the flavor activity compounds in the flavor of the foodstuff as a whole and can accurately identify and provide guidance to the variety and content of critical compounds capable of restoring meat flavor, and compounds with a flavor activity value more than 1 is prepared into strengthening essential oil; the essential oil mixed with a thermal response meat flavor base. In the method, the strengthening essential oil derives from food, the thermal response meat flavor base is generally recognized as safe, and the strengthened thermal response meat flavoring prepared in the invention is more mellow and natural than a pure blended meat flavor essence.