41 results about "Meat Flavor" patented technology

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 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.

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 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 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.

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 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 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.

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

The present disclosure generally relates to various formulations and uses of the compound: (E)-N-(4-cinnamamidobutyl)-4-hydroxy-2-methylbut-2-enamide, which is also referred to as (2E)-4-hydroxy-2-methyl-N-(4-{[(2E)-3-phenyl-2-propenoyl]amino}butyl)-2-butenamide, and which is referred to herein as “TM1,” or any comestibly acceptable salts thereof. In some aspects, the disclosure provides compositions that include TM1, or a comestibly acceptable salt thereof. In some embodiments, the compositions are ingestible compositions, including, but not limited to, packaged food or beverage products. In some other aspects, the disclosure provides uses of TM1, or a comestibly acceptable salt thereof, for enhancing an umami taste or a kokumi taste of an ingestible composition. In some other aspects, the disclosure provides uses of TM1, or a comestibly acceptable salt thereof, for enhancing sweetness of an ingestible composition. In some other aspects, the disclosure provides uses of TM1, or a comestibly acceptable salt thereof, for enhancing a meaty taste of an ingestible composition. In some embodiments of these aspects, TM1, or a comestibly acceptable salt thereof, is used in combination with one or more umami or kokumi tastants.

This invention relates to the application of molecular markers related to the growth performance of finishing pigs, the reproductive performance of lactating sows, and the flavor of pork. The molecular markers are related to the L-valine content in the longissimus dorsi muscle of pigs. This invention discloses a method for identifying the growth performance of finishing pigs, the reproductive performance of lactating sows, and the flavor of pork, as well as a breeding method for selecting pigs with better growth performance in finishing pigs, reproductive performance in lactating sows, and superior meat flavor. This method determines the genotype of the pig by detecting the nucleotide position 72599544 on chromosome 1 of the pig reference genome Sscrofa11.1, GCF_000003025.6. The L-valine content in the longissimus dorsi muscle of pigs with the GG genotype at this locus is higher than that of pigs with the TG genotype, and the TG genotype pigs have a higher content than the TT genotype pigs. In practical breeding work, pigs with the genotype GG at locus 72599544 can be selected as parents for breeding, which is of great significance for selecting pigs with better growth performance in fattening pigs, better reproductive performance in lactating sows, and better pork flavor.

A veterinary tablet immediate release formulation comprising: about 25% by weight of pregabalin; from 5% to 15% by weight of a meat flavour; from 58% to 69% by weight of microcrystalline cellulose; and from 1% to 2% by weight of a lubricant such as magnesium stearate. Said composition for use in treating neuropathic pain in a non-human animal.

The utility model discloses double-pepper fried meat flavor sauce seasoning processing and stir-frying equipment which comprises a stir-frying furnace and a working bottom plate, the working bottom plate is provided with a mounting groove, an electromagnetic heating plate is fixedly connected in the mounting groove, the stir-frying furnace and the electromagnetic heating plate are matched with each other, the working bottom plate is further provided with a working through hole, and the working through hole is communicated with the mounting groove. The stir-frying furnace is matched with the working through opening, a lifting pressure rod is connected to the working bottom plate through a quick disassembly and assembly assembly, and a working top plate is fixedly connected to the end, away from the working bottom plate, of the lifting pressure rod; a stir-frying and stirring assembly; the frying and stirring assembly comprises a plurality of working connecting rods fixedly connected to the outer wall of the side, close to the working bottom plate, of the working top plate, and the ends, away from the working top plate, of the working connecting rods are jointly and fixedly connected with a working top cover. According to the sauce stir-frying machine, the stirring effect in the sauce stir-frying process can be improved, so that the quality of stir-fried sauce is improved.

Non-meat-derived yeast extracts having rich meat flavor, and a preparation method therefor. The method includes: (1) mixing a yeast extract, vitamins, amino acids and water, and adding reducing sugar as needed; (2) adjusting the pH of a mixture obtained in step (1) at 4.0-8.0 with a pH regulator, and stirring the mixture to react at a temperature of 80-130° C. for 30-180 min to obtain a thermal-heated product; (3) adding vegetable oil into the thermal-heated product, and adding edible salt as needed to obtain a material to be dried; and (4) performing vacuum drying on the material to be dried obtained in step (3), and crushing the dried material. According to the present invention, the yeast extract is taken as a main raw material of a Maillard reaction, and a small amount of vitamins, amino acids and reducing sugar are added, so that the formula is simple. The yeast extracts with different rich meat flavor characteristics are obtained via the design of different formulas and process conditions, which better meets the demands of different food fields.

The utility model relates to meaty essence processing technical field, concretely is meaty essence embedding fluidized bed conveying support, including bottom plate, the bottom plate top edge department fixedly connected with limit cylinder, the limit cylinder top rotatory connection has the swivel block, the swivel block outer fixed surface connection has the gear ring, the gear ring tooth root has the meshing of gear, gear bottom fixedly connected with motor one output shaft. The utility model, uses, according to the inclination situation after conveying support is placed to ground, determines the support module of length that needs to adjust, starts motor drive gear rotation, drives gear ring rotation to drive swivel block rotation, limit cylinder limits swivel block only autorotation, drives threaded rod vertical direction removal to adjust the length of module corresponding to recessed part, according to level instrument, correct embedding fluidized bed to horizontal state, cooperate rubber block relief embedding fluidized bed body work when the vibration amplitude, improve the precision of meaty essence embedding.

The invention belongs to the technical field of food science and bioengineering, and provides a method for improving antioxidant and hypoglycemic activity of bovine bone enzymatic hydrolysate. The method comprises the following steps: performing ultrasonic pretreatment on cattle bone powder (500W, 30min), performing alkaline protease hydrolysis (50 DEG C, 5h), mixing the inactivated cattle bone powder with D-xylose (8: 1), and performing Maillard reaction (100 DEG C, 120min). The DPPH free radical scavenging rate and the ABTS free radical scavenging rate of the obtained product respectively reach 91% and 88.13%, and the antioxidant activity is remarkably improved; the synthetic peptide, such as FGFDGDFYR, has both the hydroxyl radical scavenging rate of 74.52% and the alpha-glucamylase inhibition rate of 70.2%, so that the double-function activity of resisting oxidation and reducing blood sugar is realized; meanwhile, the product is enhanced in palatable taste and reduced in bitter taste, is rich in meat flavor compounds (such as 2-methyl-3-furanmercaptan), has flavor and functional advantages, and promotes high-value utilization of bovine bones.

The application relates to a ready-to-eat cooking bag and a processing method and application thereof, and the processing method comprises the following steps: electrostatically thawing frozen beef, beef tripe and beef tendon, and completing thawing when the center temperature of the foodstuff is-5 DEG C to-1 DEG C; cutting the thawed beef into pieces and soaking in water with a temperature of less than or equal to 12 DEG C, then draining and rolling, marinating and cooking, wherein the center temperature of the meat is controlled to be less than or equal to 12 DEG C during rolling and marinating; sequentially performing blanching, cooling and cutting on the thawed beef tripe and beef tendon; combining the beef with the beef tripe, the beef tendon and a marinade, then performing sterilization to obtain the ready-to-eat cooking bag. The processing method can make the ready-to-eat cooking bag have rich meat flavor, good taste consistency, excellent quality and appearance, and can meet the needs of different consumer groups.

1. The name of the design product: packaging bag (chili fried meat flavor spicy bar). 2. The use of the design product: used for the outer packaging of spicy bar. 3. The design points of the design product: the combination of shape and pattern. 4. The picture or photo that best indicates the design points: front view. 5. The design product is a thin product, omitting the left view; the design product is a thin product, omitting the right view; the design product is a thin product, omitting the top view; the design product is a thin product, omitting the bottom view; the design product is a thin product, omitting the perspective view.

The invention belongs to the technical field of pet food, and particularly relates to high-palatability dry pet food and a preparation method thereof. The preparation method of the high-palatability dry pet food comprises the following steps: raw material mixing, rolling forming, surface precursor flavor loading, high-temperature instant baking and flavor excitation, deep quick freezing and flavor locking, and segmented vacuum freeze drying and dehydration, so that the high-palatability dry pet food is prepared. According to the invention, a collaborative process flow of baking, shaping and flavoring, quick-freezing, fragrance and water locking, and freeze-drying, dehydrating and crispness increasing is constructed, so that the unification of flavor and texture is realized, and the baking link not only realizes particle shaping, but also triggers the reaction of a flavor precursor to generate characteristic meat fragrance; in the quick-freezing link, a lipid wall material is quickly solidified at low temperature, and volatile flavor substances are firmly packaged; the freeze-drying link depends on the porous structure to efficiently dehydrate, and meanwhile, the stable flavor and the crisp texture are maintained, so that an effective scheme is provided for the quality upgrading of the dry pet food.

The present invention discloses a yak meat flavor granular compound seasoning and a preparation method thereof, the yak meat flavor granular compound seasoning comprises a yak meat extract, a salty seasoning, monosodium glutamate, spices, a sour regulator, a granule forming agent and a granulation medium, the pH is regulated to 6.5-7.0 through anhydrous citric acid and malic acid, microorganisms are inhibited, the delicate flavor of amino acids is highlighted, and the flavor of the yak meat is enhanced. Meanwhile, the addition of malic acid is used for improving the softness and durability of the sour taste, the salty material is prepared by combining table salt, a yeast extract, L-lysine hydrochloride and sodium glycinate, the L-lysine hydrochloride is used for supplementing the salty taste and the delicate taste, and sodium glycinate plays a role in flavor coordination, so that the irritation of the salty taste and the delicate taste is relieved; the kelp powder, the skipjack powder and amino acids in the monosodium glutamate and the meat extract generate a'umami multiplication effect ', so that the umami strength is increased in an exponential level, the taste is richer and more natural, the umami of marine animals is introduced, more three-dimensional and richer umami perception is formed, and the umami of the product is different from that of a common beef-flavor seasoning.

The invention provides miscellaneous meal type daily ration for improving the production performance, meat quality and flavor of hybrid broiler chickens. The miscellaneous meal type daily ration is used for the hybrid broiler chickens of Aizujiai * Jinghong No.1. When the daily ration is fed, the consumption of the soybean meal and the consumption of the calcium hydrogen phosphate are 292.40 g and 4.8 g respectively for 1-42 days of each hybrid broiler chicken of Eizujiai * Jinghong No.1, and the consumption of the soybean meal and the consumption of the calcium hydrogen phosphate are reduced by 56% and 86% respectively compared with those of hybrid broilers fed with soybean meal type daily ration with the same main nutrition level. The feed contains a compound flavor additive (which is prepared from raw materials such as chili meal, choline chloride, betaine, bacillus subtilis, bacillus licheniformis, astragalus membranaceus, liquorice and hawthorn and a carrier), so that the muscle flavor and the body health level of the hybrid broiler fed with mixed meal type daily ration are effectively improved. According to the invention, a large dose of phytase is added, and the addition levels of phosphorus, copper, iron, VA and VD3 in the feed are adjusted in a matched manner, so that the purpose of saving nutrients such as mineral phosphorus, copper and iron in the feed and the cost of the feed is achieved.

The present application relates to the technical field of food flavor additive, and provides a meat-flavored paste-like essence based on optimization of aroma characteristics and a preparation process thereof. The preparation process hydrolyzes protein raw materials by controlling enzymolysis parameters, generates key aroma precursors through Maillard reaction and lipid thermal oxidative degradation, and prepares the paste-like essence after dehydration concentration and freshening deployment. The obtained product has the characteristics of rich meat aroma, natural and persistent aroma, and uniform and stable texture, and is suitable for food seasoning processing.

The invention relates to the technical field of biological feed, in particular to bamboo powder compound feed as well as a preparation method and application thereof. According to the bamboo powder compound feed provided by the invention, the feed raw materials with specific content are compounded, and the bamboo powder is introduced, so that the growth performance and meat quality characters of fattening pigs can be obviously regulated and controlled, the meat quality flavor of the pigs is improved, and the growth of the pigs is promoted. Besides, the bamboo powder is used for partially replacing corn, so that the bamboo powder has important theoretical and practical significance in reducing the feed cost, relieving grain contention of people and livestock and promoting resource recycling, and a theoretical basis and a technical support are provided for scientific application of the bamboo powder in the fattening pig feed. As a whole, the bamboo powder compound feed provided by the invention can promote growth, improve carcass output, enhance oxidation resistance and improve meat flavor and fatty acid composition.