79 results about "Meat Flavor" patented technology

This disclosure describes methods for improving umami and meaty flavors of cell-based food products. In particular, the disclosed method includes an amino acid integration method where cultured cells and exogenous amino acids (e.g., glutamic acid and aspartic acid) are combined and heated, resulting in a synergistic improvement of umami flavors. The disclosed method further includes a browning method by which a cell suspension is dehydrated and heated at high temperatures (e.g., greater than 140C) to induce non-enzymatic browning and caramelization reactions in the cell suspension. The cell-based flavoring product can be combined with a food product as a flavor, aroma, and color enhancer. The disclosed methods may use one or both of the amino acid integration method and the browning method to improve organoleptic properties of cell-based food products.

The invention belongs to the technical field of edible flavors and fragrances, and particularly relates to a method for preparing bidirectional controlled-release meat flavor by using bean dreg protein. The method comprises the following steps: taking bean dreg protein as a raw material, mixing bean dreg protein zymolyte, yeast extract, amino acid or peptide, reducing sugar and grease, carrying out three-stage heating, and respectively mixing the three-stage heating products according to a specific ratio. The obtained essence has the characteristic of bidirectional controlled-release fragrance, is pure, strong, mellow and vivid in meat flavor, can be well applied to food seasonings, and has a wide application prospect.

The invention provides an optimization method for reproduction of meat flavor of ham-flavored potato chips, and belongs to the technical field of food processing.According to the optimization method, reaction parameter optimization is guided by establishing a Maillard reaction precursor matching database, accurate control is achieved through a sectional temperature control Maillard reaction system, and the quality of ham-flavored potato chips is improved. The method comprises the following steps: monitoring the concentration of key flavor molecules in real time by using a gas chromatography-mass spectrometry technology, carrying out self-adaptive adjustment, and constructing a pre-adjustment flavor release rate matrix, a middle adjustment flavor release rate matrix, a post-adjustment flavor release rate matrix and a concentration distribution matrix to realize quantitative modeling of a flavor release process; sodium alginate-chitosan controlled release microcapsules are prepared by adopting a fluidized bed coating technology to adjust a flavor release time sequence, a double-layer optimization model based on a game theory is established to balance flavor intensity and production cost, and a flavor intensity evaluation model is constructed by combining an electronic nose technology to provide real-time quality feedback. The technical problem that the meat flavor release of ham-flavored potato chips is unstable is solved.

The invention belongs to the technical field of feeds, and particularly relates to a biological concentrated feed helpful for removing chicken, duck and pig fishy smell and improving meat quality and fragrance, the biological concentrated feed is prepared from the following components: small molecule peptides, a perilla leaf extract, a clove extract, sodium selenite, zinc sulfate and a carrier; wherein the small molecule peptide is generated by hydrolyzing fish protein. According to the invention, small molecule peptides from fish protein, the perilla leaf extract, the clove extract, the selenium element, new elements and the like are scientifically proportioned innovatively, and all the components act together, so that the fishy smell removal rate can be increased, the meat tenderness can be improved, and the content of meat flavor substances can be increased.

The present application relates to the field of livestock breeding and feed processing technology, and particularly relates to an ecological black pig formula feed based on chicory addition and a preparation method thereof. The feed comprises corn, soybean meal, modified chicory composite particles, bran, barley powder, composite oil, mineral premix and amino acid. The modified chicory composite particles are prepared by citric acid treatment, composite enzymolysis and spray drying embedding. The preparation process adopts low-temperature conditioning and ring die pelleting. The present application degrades macromolecular fibers into high-activity oligosaccharides by specific biological modification of chicory, and realizes intestinal directional release by using microcapsule structure. The present application can effectively regulate the intestinal flora of black pigs, enhance the body immunity, significantly improve the intermuscular fat content and meat flavor, reduce the feed-meat ratio, and provide protection for the large-scale breeding of high-quality ecological black pigs.

The application provides a preparation method and use method of a roast beef flavor composite Pickering emulsion for plant meat, and the preparation method comprises the following steps: mixing a soybean protein isolate solution and a chitosan solution, and then heating at 90 DEG C for 8-16 min; the mass ratio of the soybean protein isolate to the chitosan in the mixed solution is 3:1-1:5; after the mixed solution is cooled to room temperature, the pH value is adjusted to 2.5-4.5; plant oil containing roast beef flavor is added into the mixed solution, and homogenization is performed, so that the roast beef flavor composite Pickering emulsion is obtained. The composite Pickering emulsion can improve the oxidation and deterioration problem of meat flavor in the processing of plant meat products, and at the same time, slow release of aroma can be realized, and the sensory quality of the plant meat products is enhanced.

1. Name of the designed product: packaging bag (Dongpo meat flavor). 2. Use of the designed product: packaging for seasoning flour products. 3. Design points of the designed product: combination of shape, pattern and color. 4. Picture or photo best indicating the design points: front view. 5. The design claimed contains color. 6. The designed product is a planar product, and the left view, right view, top view and bottom view are omitted.

The invention discloses soybean protein small peptide capable of generating beef bone soup meat flavor through Maillard reaction and a preparation method and application thereof. The preparation method comprises the following specific steps: drying, crushing, sieving, degreasing and drying fresh soybean cake meal to obtain degreased soybean cake meal powder; the method comprises the following steps: carrying out serial enzymolysis on soybean meal by using alkaline protease and flavourzyme to obtain soybean meal protein enzymatic hydrolysate, carrying out ultrafiltration purification on the soybean meal protein enzymatic hydrolysate, collecting ultrafiltrate, and freeze-drying; the functional peptide is identified according to a mass spectrometry result, and the sequence of the functional peptide is as follows: alanine-arginine-phenylalanine-glutamic acid-histidine-lysine-alanine-valine-tyrosine-serine-tyrosine-proline-tyrosine (ARFEHKAVYSYPY); then preparing the beef bone soup flavor substance through Maillard reaction, and analyzing flavor components of the product through GC-MS (Gas Chromatography-Mass Spectrometer). The small peptide prepared by the invention is clear in amino acid sequence structure, the Maillard reaction product bovine bone soup is rich in meat flavor, and meat flavor functional substances are analyzed; the process can be put into industrial production.

This invention provides the application of a *Breago brevis* strain in the preparation of products that promote intramuscular fat deposition in livestock and poultry. The *Breago brevis* strain is *Breago brevis* JCM 32280. Under high-fiber dietary conditions, supplementation with *Breago brevis* JCM 32280 of this invention can efficiently degrade fiber to produce high concentrations of butyrate. Butyrate, as a key effector molecule, can directly bind to and activate PPARγ receptors in host cells, thereby upregulating the MOGAT2-mediated triglyceride synthesis pathway, significantly increasing body fat percentage in mammals and promoting intramuscular fat (marbling). Simultaneously, this strain can reshape the intestinal microecology, specifically increasing the abundance of beneficial intestinal lactobacilli and enhancing the intestinal mucus barrier, providing a safe and efficient microbial preparation strategy for improving the fat deposition capacity and meat flavor of livestock and poultry.

The application provides a SNP molecular marker and a breeding application method which are significantly related to the content of chicken meat flavor substance (E, E)-2,4-decadienal. The SNP molecular marker is rs316165567, contains a nucleotide sequence with a polymorphism of C / A at 2,519,798 bp of chicken chromosome 14, and when the genotype of the site is AA, the content of (E, E)-2,4-decadienal of the chicken meat sample is higher. The established molecular assisted breeding technology can early select the high-quality chicken flavor quality traits by determining the genotype of the SNP site of the measured chicken, can improve the content of (E, E)-2,4-decadienal of the chicken breast, and has great industrial application value and economic and scientific research value.

1. Name of the designed product: packaging bag (pure carving full price function staple cat strip-chicken rabbit meat flavor-bagged). 2. Use of the designed product: the product is used for packaging cat strip food products. 3. Design points of the designed product: the combination of shape, pattern and color. 4. Picture or photo best indicating the design points: front view. 5. The design for which protection is sought contains color. 6. The designed product is a planar product, and other views are omitted.

The invention relates to the technical field of ready-to-eat roasted foods, in particular to a roast duck pickling material and a preparation method thereof, a normal-temperature ready-to-eat roast duck and a preparation method thereof. Taking 1000 parts as an example, the roast duck pickling material comprises the following components in parts by weight: 220-420 parts of Japanese crude oil; 220 to 350 parts of high-moisture precipitated oil; 4-8 parts of nucleotide; 0.1 to 0.5 part of sucralose; 70 to 90 parts of caramel color; 3-5 parts of molecular distilled monoglyceride; 0.5 to 1 part of polyglycerol polyricinoleate; and the balance of purified water. The roast duck pickling material provided by the invention can effectively improve the flavor stability of duck meat and keep the meat fresh and tender.

The invention belongs to the field of microorganisms and food processing, and particularly discloses a fungal protein hydrolysate, a preparation method thereof and application of the fungal protein hydrolysate in meat flavor. According to the method disclosed by the invention, firstly, fungi are treated by a combined means of alkali liquor suspension, high-pressure homogenization and heating, so that the extractability of fungal protein is improved; then, protease is adopted for carrying out directional cutting on hydrophobic amino acid residue sites, and the protein hydrolysate rich in branched chain amino acid is obtained. The hydrolysate has the following advantages: (1) the content of branched chain amino acids (leucine, isoleucine and valine) is high; the total content of branched chain amino acids accounts for more than 20% of the total content of free amino acids; (2) the proportion of low-molecular-weight peptide is high; the mass percentage content of the protein peptide fragment with the molecular weight of less than 3 kD is not less than 80%; and (3) good Maillard reaction activity is achieved, and rich meat flavor substances can be generated under the heating condition.

A novel fat flavor enhancer for foods using plant protein as a raw material is provided. The meat flavor of foods using plant protein can be enhanced by including (E)-6-nonenal therein. Simultaneously, the meat flavor can be further enhanced by using butyric acid and / or δ-decanoic acid lactone in combination therein. This application aims to provide a meat flavor enhancer for foods containing plant protein, comprising (E)-6-nonenal, a method for producing foods using plant protein, the method including the step of including (E)-6-nonenal therein, and a method for enhancing flavor.

The invention provides an SNP (Single Nucleotide Polymorphism) molecular marker remarkably related to the content of a chicken flavor substance (E, E)-2, 4-decadienal and a breeding application method. The SNP molecular marker is rs316165567 and contains nucleotide sequences with C / A polymorphism at 2nd, 519th and 798bp positions on a chicken chromosome 14, and when the genotype of the site is AA, the content of (E, E)-2, 4-decadienal of a corresponding chicken sample is high. According to the established molecular assisted breeding technology, the flavor quality character of the high-quality broiler chicken is selected in an early stage by determining the genotype of the SNP site of the chicken to be detected, the content of the chicken breast muscle (E, E)-2, 4-decadienal can be increased, and the molecular assisted breeding technology has great industrial application value and economic and scientific research value.

The invention discloses a feed pharmaceutical composition for treating ileitis of piglets, a preparation method and application, and belongs to the field of traditional Chinese medicine preparations, the feed pharmaceutical composition comprises a component A and a component B. The component A comprises, by weight, 10-20 parts of licorice roots, 10-20 parts of Chinese dates, 10-30 parts of baked ginger, 10-15 parts of pomegranate rind and 5-10 parts of Chinese yam; the component B is prepared from 6.5 to 10 parts of lactobacillus fermentum and 6.5 to 10 parts of bacillus subtilis, and the mass ratio of the lactobacillus fermentum to the bacillus subtilis is 1 to 1. According to the present invention, etiology and pathogenesis analysis is performed on pig ileitis through traditional Chinese medicine syndrome differentiation for the first time, the treatment rule and the traditional Chinese medicine prescription are obtained, and in addition, after the mixed probiotics enter the animal body, the colonization of pathogenic bacteria in the ileum can be significantly inhibited and reduced, the occurrence of the ileitis is prevented, the diarrhea rate is reduced, and the growth performance of the infected pig is improved; the content of proinflammatory factors can be reduced, so that the intestinal inflammation reaction is relieved, and on the basis of treating ileitis, the multiple advantages of increasing the lean meat percentage, improving the meat quality and flavor and enhancing the nutrition and health care value are achieved.

The invention discloses a co-culture method of cell culture meat and application of the co-culture method in improving meat quality and flavor. According to the invention, through two-stage differentiation, muscle precursor cells and fat precursor cells are respectively subjected to proliferation culture, then are separately subjected to primary differentiation, and are mixed together for co-culture, and meanwhile, second-stage continuous differentiation is carried out; the problem that differentiation of muscle cells and fat cells cannot be effectively and simultaneously differentiated under the co-culture condition due to different requirements of differentiation of muscle cells and fat cells on the serum environment is solved. In addition, the invention also provides an objective standard for evaluating the flavor quality of cell culture meat generated by co-culture. The cell culture meat with different flavors can be obtained by adjusting the proportion of the co-culture cells through the co-culture method, and the flavor quality of the cell culture meat from other sources can be evaluated and detected through the amino acid detection means.

A sulfurol-containing, taste-improving agent that can provide a good meaty flavor while suppressing any off-flavors derived from sulfurol. The taste-improving agent includes sulfurol and hydroxymethylfurfural and having a mass ratio of the hydroxymethylfurfural to the sulfurol of 0.03 or more and 12.00 or less.

The invention provides brewing type freeze-dried tea-flavored semi-dried meat slices as well as a preparation method and application thereof. The preparation method comprises the following steps: (1) preparing sauce; (2) injecting pork, rolling, pickling, filling into a mold, curing, freezing, and cutting; and (3) dishing, freezing, and performing vacuum freeze-drying to obtain the brewing type freeze-dried tea-flavored semi-dried meat slices. The water content of the brewing type freeze-dried tea-fragrance semi-dry sliced meat is controlled to be 18-22 wt%, the situation that the sliced meat becomes hard and crisp and is broken after the water content of the sliced meat is reduced to be below 7% due to the fact that the sliced meat is put into instant noodle products and is absorbed by dough cakes can be solved, meanwhile, the energy consumption of the product is reduced by adopting a one-time drying and moisture regaining-free process, and the production cost is reduced. The rehydrated meat slices are elastic in mouth feel, the rehydration rate is 280-320%, the meat slices are real in biting feeling and rich in meat flavor, the moisture of the dried semi-dried meat slices is 8-10% higher than that of traditional dried meat slices, and the dried semi-dried meat slices are softer in texture, free of cracks on the surfaces, not prone to damage, more beneficial to transportation and storage and capable of being stored at normal temperature for a long time.

The invention relates to a method for preparing snails and snail meat flavor substances based on thiamine degradation, and belongs to the technical field of food processing. The preparation method comprises the following steps: firstly, reacting thiamine or thiamine salt with a food additive 1 to obtain a reaction solution A; reacting cysteine or cysteine hydrochloride with a food additive 2 to obtain a reaction solution B; the reaction liquid A and the reaction liquid B contain important intermediates for synthesizing spirogadine; then mixing the reaction liquid A and the reaction liquid B, properly adding 2-methyltetrahydrofuran-3-ketone in the reaction process, regulating the pH value through phosphoric acid, reacting an intermediate to generate an important precursor for preparing spirogadine, and in the presence of phosphate radicals, carrying out cyclization reaction on the 2-methyltetrahydrofuran-3-ketone and the precursor to generate spirogadine, so as to obtain the spirogadine. The method effectively increases the content of the spirogadine prepared by degrading thiamine, reduces the industrial use cost, is simple to operate, is suitable for large-scale preparation, and has wide application prospects.

The present invention discloses a method for preparing an original meat-flavored flavoring by ultra-high pressure coordinated pyrolysis and enzymatic hydrolysis, as well as the corresponding flavoring. Conventional enzymatic hydrolysis is first performed, followed by ultra-high pressure coordinated heating hydrolysis and enzymatic hydrolysis. Compared with conventional heating hydrolysis, the degree of meat protein hydrolysis is increased by more than 100%, and compared with enzymatic hydrolysis, the degree of meat protein hydrolysis is increased by more than 50%. Enzymatic hydrolysis is a differentiated hydrolysis, while ultra-high pressure and heating are non-differentiated hydrolysis. Ultra-high performance liquid chromatography (ULHPLC) analysis and other modern instrumental analysis techniques revealed that after conventional enzymatic hydrolysis, the product formed by ultra-high pressure combined with pyrolysis and enzymatic hydrolysis has an amino acid composition similar to that formed by conventional pyrolysis (thermal extraction), but with a significantly increased content. This effectively enhances the taste and aroma intensity of the meat-flavored flavoring, resulting in a product with a natural meat aroma and a harmonious, rich, umami taste, greatly improving meat utilization and reducing raw material costs.

The present invention relates to a method for preparing a grilled meat flavor additive, and a grilled meat flavor additive prepared thereby. The method for preparing a grilled meat flavor additive comprises the steps of: (A) providing a continuous operation heating-type preparation device including a reaction container having therein a semi-cylindrical heating plate having a hemispherical cross-section; (B) introducing 10-80 wt% of each of an oil-soluble reaction solution and a water-soluble reaction solution, on the basis of the total weight thereof, to the reaction container at a temperature of 200-300°C; (C) adjusting the temperature of the reaction container to 230-400°C after the introduction of said content of the oil-soluble reaction solution and the water-soluble reaction solution is completed; and (D) obtaining a liquid fragrance extract by introducing the oil-soluble reaction solution and the water-soluble reaction solution when the temperature is reached. Accordingly, the grilled meat flavor additive is harmonious and balanced and thus can enhance succulence when used, and does not use chemicals, and thus is not harmful to the human body.

The invention relates to the technical field of food analysis and detection, and particularly discloses a plant meat flavor peptide quantitative detection method based on tandem mass spectrometry, which introduces a physical variable of energy dimension, constructs a dynamic cracking fingerprint database of a target peptide under different collision energies, and combines the characteristics of interferents trapped in a blank matrix to detect the target peptide. And three characteristic energy points with the maximum distinction degree are preferably selected to carry out stepping data acquisition. By converting the obtained multi-dimensional chromatographic data into observation vectors, the algorithm fuses space geometric similarity and energy dynamics curvature characteristics for dual discrimination, and the latent isomerism interference is effectively identified. And furthermore, aiming at the polluted mixed signal, by utilizing a least square method deconvolution technology, the contribution of the interferent vector is stripped on a mathematical level, the real response strength of the target flavor peptide is accurately analyzed, and high-specificity quantification of the trace flavor substance on low-resolution mass spectrum equipment is realized.

The invention provides stewed beef essence based on yeast cell walls and a preparation method of the stewed beef essence, and relates to the field of functional foods. The method comprises the following steps: by taking a by-product of yeast protein production, namely yeast cell walls, as a raw material, firstly, carrying out biological enzymolysis pretreatment to release flavor precursor substances in the yeast cell walls, and then, by taking yeast cell wall enzymatic hydrolysate as a main substrate, adding reducing sugar, cysteine, thiamine and other auxiliary materials, and carrying out enzymolysis to obtain the yeast cell wall flavor peptide. The stewed beef essence with strong meat flavor and mellow taste is prepared by a Maillard reaction damp-heat method. According to the invention, the yeast cell wall, which is a functional raw material rich in protein and polysaccharide, is creatively utilized to construct a novel meat flavor preparation system, so that not only is the dependence of the traditional meat flavor on animal-derived raw materials reduced, but also the production cost is remarkably reduced, and efficient conversion of biological resources is realized. The raw materials are natural in source, so that potential safety hazards possibly existing in pure chemical synthetic essence are avoided, and the development trend of label cleaning food is met.

The invention relates to the field of animal nutrition and feed science, in particular to a daily ration formula for promoting intramuscular fat deposition and application thereof. The daily ration comprises the following components in percentage by weight: 68.75%-73.85% of corn, 0%-7% of soybean meal, 0%-5.2% of dried distillers' grains and soluble substances thereof, 15.38%-21.645% of wheat bran, 0.21%-0.38% of lysine, 0.08%-0.18% of threonine, 0.02%-0.06% of methionine, 0.04%-0.055% of tryptophan, 0.1%-0.21% of valine and 3.62% of a feed additive; wherein the sum of the weight percentages of all the components is 100%. When the Yunong black pigs are fed with the daily ration formula, intramuscular fat deposition of the Yunong black pigs can be effectively promoted, marbling is formed, and the meat flavor is improved.

1. The name of the design product: packaging bag (Sanxiang ancient town Xiangli chili fried meat flavor). 2. The use of the design product: packaging bag. 3. The design points of the design product: in the pattern. 4. The picture or photo that best indicates the design points: front view. 5. The design product is a thin product, and the left view, right view, top view and bottom view are omitted.

This invention discloses a method for preparing concentrated meat broth composed of pure meat and plant-based raw materials, belonging to the field of condiment processing technology. Chicken breast, chicken carcass, and pork ribs are used as the meat flavor base; kelp is used as the umami-enhancing module; white mushrooms as the flavor-enhancing module; and corn as the sweet flavor module. Through physical field-directed coupling pretreatment, the cell structure of the raw materials is significantly disrupted, enhancing the accessibility of flavor precursors. Then, a stepwise, directional enzymatic hydrolysis process is used to prepare high-purity freeze-dried flavor powders from kelp and white mushrooms respectively. Finally, the enzymatically hydrolyzed meat broth is precisely compounded with the two plant-based freeze-dried powders and corn, utilizing the synergistic, complementary, and masking effects among endogenous flavor peptides, amino acids, nucleotides, and sugars to construct a self-balancing flavor system. The resulting concentrated broth has a solids content of 20%–30%, and after dilution with 10–15 times of boiling water, it still exhibits a rich, full-bodied, and prominently umami natural meat broth flavor.

To provide a textured vegetable protein material having meat-like deliciousness and juicy feeling and free from grain smell peculiar to the vegetable protein material.SOLUTION: The textured vegetable protein material having juicy feeling while masking grain smell peculiar to vegetable protein and having meat-like deliciousness is produced by using a microorganism-fermented product having yeast smell developed by fermentation and containing δ - lactones and / or γ - lactones.SELECTED DRAWING: None