30results about How to "Authentic flavor" patented technology

The invention discloses a method for preparing a novel shrimp seasoning. The method mainly comprises the following steps of: performing pretreatment; performing advanced enzymolysis, namely, adding water into shrimp slurry, uniformly stirring the mixture, adjusting pH value, raising temperature to 42 to 56 DEG C, adding 200 to 300 U / g papain based on the weight of the slurry, hydrolyzing for 3 to5 hours, raising the temperature to 95 DEG C after enzymolysis is finished and killing enzyme for 10 to 15 minutes so as to obtain a hydrolysate; performing centrifugal filtering; performing condensation; performing a thermal reaction to obtain thermal reaction liquid; performing salting and fermentation, namely, fermenting shrimp or a processing byproduct thereof to obtain a fermentation product, and performing extraction and filtering to obtain filtrate; mixing a thermal reactant and the extracted filtrate, and performing homogenizing under a high pressure; and performing spray drying to obtain the shrimp seasoning. The preparation method provided by the invention combines a modern biotechnology measure and the conventional fermentation process to obtain the novel high-grade shrimp seasoning which has shrimp palatedfullness, mellowness, fullness, soft taste, fineness and extremely high nutritional value.

The invention discloses a blended type thick broad-bean sauce essence. The blended type thick broad-bean sauce essence is prepared from 3-methylthio propanol, 3-(methylsulfanyl)propanal, ethyl lactate, ethyl caprylate, hexanal, benzaldehyde, acetic acid, propionic acid, butyric acid, isovaleric acid, caproic acid, octoic acid, piperonal, furanone, furfural, 5-methylfurfural, 4-ethylguaiacol, butyl alcohol, 1-octen-3-ol, 2,5-dimethylpyrazine, 2,3,5-trimethylpyrazine, methyl cyclopentenolone and propylene glycol. The invention further provides a preparation method of the blended type thick broad-bean sauce essence. Blending is performed according to the proportion of the formula, and the thick broad-bean sauce essence which is coordinating in aroma, vivid in flavor and mellow is obtained.

The invention relates to Brazil coconut milk shrimp flavor compound seasoning. The Brazil coconut milk shrimp flavor compound seasoning comprises, by weight, 40-70 parts of coconut milk shrimp meal, 1-10 parts of tomato meal, 0.1-2 parts of coconut milk essence, 1-10 parts of garlic powder, 0.5-5 parts of black pepper broken, 1-10 parts of onion powder, 1-10 parts of curry powder, 1-5 parts of chilli powder, 0.1-1 part of coriander powder, 1-5 parts of citric acid, 10-20 parts of table salt, 10-20 parts of white granulated sugar, 10-20 parts of monosodium glutamate, 5-10 parts of maltodextrin, 0.1-1 part of capsanthin, 0.5-5 parts of disodium nucleotide and 1-5 parts of shrimp oil. According to the Brazil coconut milk shrimp flavor compound seasoning, the taste is strong, the flavor is real, using is convenient, application is wide, and home consumers can enjoy foreign delicacies.

The invention discloses egg-milk pulp essence and a preparation method thereof. The egg-milk pulp essence is prepared from the following raw materials in percentage by weight: 10-12% of egg milk essence base, 0.4-0.8% of an oil phase emulsifier, 15-20% of a milk flavour essence base material, 10-15% of an egg milk flavour essence base material, 0.3-0.5% of a thickening agent, 0.1-0.3% of a water phase emulsifier and 50-70% of water, wherein the sum of weight percents of the raw materials is 100%. The prepared egg-milk pulp essence is realistic in flavour, resists to high temperature and has a certain viscosity and excellent liquidity, and the egg-milk pulp essence can be added into food such as baked food, flour products, dairy products and candies as an essence additive, so as to provide a realistic egg-milk flavour.

The invention relates to beef oily essence and a preparation method thereof. The essence is prepared from the following raw materials: 3-sulfydryl-2-butanol, 2-methyl-3-furanthiol, bis(2-methyl-3-furyl) disulfide, methyl(2-methyl-3-furyl) disulfide, 3-methylmercapto-propyl alcohol, alpha-furfurylmercaptan, 12-methyl tridecylic aldehyde, furanone, methylcyclopentadienyl pregnenolone (MCP), ethyl maltol, 2,3-dimethylpyrazine, 2,3,5-trimethylpyrazine, 2-acetyl pyrazine, vanillin and soybean salad oil. The invention also provides a preparation method for the essence. In an essence product prepared by the method, flavor volatile substances contained in roast beef are adopted, and a formula is formulated in a reasonable ratio, so the beef oil essence has the flavor of natural roast beef, vivid and natural fragrance, long fragrance retention and high heat stability. The beef oily essence has an irreplaceable effect in fields of seasonings and instant noodles.

The invention relates to a citrus flavoring combination and a preparation method thereof. The combination is prepared from, by weight, 2.0-7.0 parts of citrus oil, 2.0-7.0 parts of citrus flavor bases, 1.0-7.0 parts of fruit flavor fixatives, 0.2-1.5 parts of polyglycerin ricinoleate, 0.5-5.0 parts of green tea extracting solutions, 1.0-5.0 parts of beta-cyclodextrin, 5.0-12.0 parts of starch sodium octenylsuccinate, 20.0-35.0 parts of maltodextrin and 35.0-55.0 parts of water. The fruit flavor fixatives and the green tea extracting solutions are fused in the citrus flavoring combination through a solution dynamic extracting technology and an emulsification embedding technology, and therefore high-temperature fragrance retention and oxidation stability of citrus flavoring are improved, the problem that existing citrus powder favoring is prone to going bad when transported and stored is solved, and the flavoring is natural in special flavor and lifelike.