30results about How to "Authentic flavor" patented technology

The present invention relates to beef tallow hot pot bottom materials and a preparation method thereof. The beef tallow hot pot bottom materials are mainly prepared by stir-frying the following raw materials of beef tallow, palm oil, lard oil, chicken oil, edible salt, chicken essence, thick broad-bean sauce, chilies, garlic, gingers and shallots. The beef tallow hot pot bottom materials have the characteristics of being mellow in taste, high in product hardness, low in raw material cost, etc. The used palm oil in the beef tallow hot pot bottom materials replaces parts of the beef tallow, so that the product is low in acid value and peroxide value, the hardness of the products is improved, and the product meets the needs of block segmentation, at the same time reduces people's intake of animal fat, and is more conducive to health and lower in raw material costs. In addition, due to the fact that the lard oil and chicken oil are added into the hot pot bottom materials, the products are mellower in compound oil flavor and mouthfeel.

The invention discloses an egg-milk powder essence composition and a preparation method thereof. The egg-milk powder essence composition comprises the following components in parts by weight: 35-50 parts of enzymatic hydrolysate, 35-44 parts of maltodextrin, 4-6 parts of starch sodium octenylsuccinate, 1-3 parts of glucose powder, 0.2-0.4 part of sodium alginate, 0.1-0.3 part of sodium carboxymethylcellulose, 4-6 parts of an egg-milk essence base and 1.5-3.5 parts of palm oil, wherein the enzymatic hydrolysate is mainly prepared by the step of carrying out heating and enzymolysis on raw materials, wherein milk and egg pulp are used as the raw materials, and protease and phospholipase are used as catalysts. According to the egg-milk powder essence composition, flavors of the milk, egg white and egg yolk are naturally and realistically integrated; meanwhile, the egg-milk powder essence composition has excellent high temperature resistance and can be used for directly perfuming baking foods, candies, milk products and leisure foods so as to enable the baking foods, candies, milk products and leisure foods to have the egg-milk flavor.

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.

The present invention provides a Sichuan flavor braised seasoning and a preparation method and an application thereof. The seasoning is made from the following raw materials in parts by weight: vegetable oil 22-32 parts, animal oil 2-5 parts, thick broad-bean sauce 17-23 parts, monosodium glutamate 2-5 parts, sugar 3.5-5.5 parts, ginger 5-8 parts, garlic 4-7 parts, pickled ginger 3-5 parts, pickled peppers 1.4-2.4 parts, zanthoxylum schinifolium 0.15-0.4 part, cumin powder 0.25-0.4 part, white pepper powder 0.6-1 part, compound spice powder 1-1.5 parts, pericarpium zanthoxyli bungeani 0.1-0.6 part, disodium 5'-ribonucleotide 0.05-0.2 part, hot peppers 8-11 parts, table salt 8-11.5 parts, chicken essence 1-1.5 parts and yeast extract 0.1-0.2 part. Compared with the prior technology, Sichuan flavor braised cattle, sheep, rabbit dishes cooked by the provided seasoning are garnet red in color and luster, strong in spicy flavor and traditional in overall flavor through optimizing the formulation and proportion of each component. The seasoning is praised by consumers.

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 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 discloses edible mango essence. A formula comprises the following materials in parts by weight: 1.5 to 2.5 parts of vanillin, 20 to 45 parts of ethyl maltol, 800 to 900 parts of propylene glycol, 1 to 2 parts of delta-decalactone, 1 to 3 parts of gamma-decalactone, 1 to 3 parts of ethyl caprylate, 1 to 4 parts of ethyl hexanoate, 0.1 to 2 parts of 4-hydroxy-3-methoxybenzyl, 1 to 5 parts of methyl dihydrojasmonate, 1 to 3 parts of allyl hexanoate, 1 to 5 parts of caproic acid, 1 to 4 parts of ocimene, 1 to 5 parts of styralyl acetate, 0.2 to 4 parts of dimethyl sulfide, and 3 to 7parts of octanoic acid. As various fragrances or additives are adopted, the mango essence is vivid in flavor and soft and full in fragrance, has very strong nature feeling, is beneficial to improvement of mango fragrance of products, can be widely applied to various food requiring adding fragrance, and is low in production cost.

The invention provides chicken essence and a preparation method thereof. The chicken essence comprises the following components: 2,4-decadienal, 2,4-heptadienal, 2-acetylpyrazine, 2,3-dimethylpyrazine, di-disulfide, 2,-methyl-3-mercaptofuran, 4-methyl-5-hydroxyethyl thiazole, mercapto propanone, furanone, furfuryl mercaptan, cassia oil, fennel oil resin, distilled ginger oil, angelica officinalis tincture, 3-mercapto-2-butanol, 2-methyl-3-tetrahydrofuran mercaptan, sulfurol, difurfuryl disulfide and edible oil. The chicken essence provided by the invention has the advantages of rich aroma and realistic flavor, and can very vividly reflect the original taste of chicken meat.

The invention relates to a preparation method of a beef oily essence. The method comprises the following steps of: heating soybean salad oil to 80 DEG C; adding furanone, MCP (Monocalcium Phosphate), ethyl maltol, 2-acetylpyrazine and vanilline; stirring till the added materials are fully dissolved; adding 3-mercapto-2-butanol, 2-methy-3-furanthiol, bi(2-methy-3-furyl)disulfide, methyl(2-methyl-3-furyl)disulfide, 3-methylthio-propanol, alpha-furfurylmercaptan, 12-methyl tridecyl aldehyde, 2,3-dimethyl pyrazine and 2,3,5-trimethylpyrazine; and stirring uniformly and filling. In the essence product prepared with the method, flavor volatile substances contained in roast beef are adopted, and a formula is designed according to a reasonable proportion. The essence has the advantages of flavor of natural roast beef, vivid smell, natural fragrance, long lasting time and high thermal stability. The product is applied to seasonings, and has an irreplaceable function in the field of instant noodles.

The invention belongs to the field of food additives, and provides stewed chicken flavor liquid essence and a preparation method thereof. The essence is prepared from, by mass, 10.0-20.0% of acetoin, 0.1-2.0% of dimethyl disulfide, 15.0-30.0% of caproaldehyole, 0.0-0.1% of 2-methylpyrazine, 1.0-5.0% of furfuryl alcohol, 0.1-1.0% of 2-methyl-3-furanthiol, 2.0-5.0% of 3-methylthiopropanal, 1.0-2.0% of furfuryl mercaptan, 5.0-15.0% of 1-octene-3-ol, 1.8-5.0% of furanone, 0.1-2.0% of 3-octen-2-one, 5.0-15.0% of nonanal, 10.0-30.0% of (E,E)-2,4-decadienal, other perfumes and a solvent; the product has the natural stewed chicken flavor, the fragrance is natural and vivid, the fragrance holding time is long, and the essence can be applied to the fields of condiments, quick-frozen food, leisure food, instant food and the like.

The invention relates to an extraction method of supercritical carbon dioxide extraction of microbial oil. The present invention uses inactivated microbial cells produced by fermentation as raw materials, adopts the method of supercritical carbon dioxide extraction, first extracts and then analyzes to obtain microbial oil, or adopts supercritical carbon dioxide extraction and implements one or more pressure mutations during the extraction process method to extract the microbial oil. The oil extracted by the present invention has good quality, high yield, and no solvent residue; less production steps, short cycle, low energy consumption, and no environmental pollution; and does not destroy other effective nutrients of its by-product microbial low-fat thallus and its Applications in food, feed and other industries.

The invention discloses a preparing method of monomer spice 2,3-butanedione through microbe ferment in the biological chemical technological domain, which is characterized by the following: utilizing high-threshold product repressing lichens spore engineering bacteria through enzyme, ferment and biological-chemical engineer technology; fermenting liquid; preparing 2,3-butanedione ferment cultrate; distilling; condensing; adding oxidant to oxidize; transmitting the material in the fractionating tower; controlling reflux ratio to produce high-purity monomer spice 2,3-butanedione.

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 relates to Singapore-laksa-flavor paste. The Singapore-laksa-flavor paste comprises the following ingredients in parts by weight: 60-80 parts of an enzymatic hydrolyzate of seafoods withcoconut juice, 2-5 parts of a yeast extract, 5-10 parts of homemade spices, 5-10 parts of edible salt, 5-10 parts of white granulated sugar, and 5-10 parts of corn starch. The Singapore-laksa-flavorpaste disclosed by the invention is refined by adopting modern processing technologies, including a directed bioenzymatic bydrolysis technology, a mild Maillard reaction technology, a simulated kitchen conditioning technology and the like; and thus, the Singapore-laksa-flavor paste is obvious in Singapore laksa flavor characteristics as well as strong and spicy in taste, and perfectly integrates mellow coconut aroma and palatable taste of sweet shrimps. Therefore, the Singapore-laksa-flavor paste is sweet, salty and spicy in taste, and can be directly applied in the fields of leisure foods, puffed foods, instant foods, catering and the like so as to meet pursuit of people for delicacy.

The invention discloses a condensed milk base. The formula comprises the following components in parts by weight: 20 to 40 parts of vanillin, 20 to 35 parts of ethyl vanillin, 50 to 80 parts of ethylmaltol, 10 to 20 parts of capric acid, 20 to 30 parts of lauric acid, 7 to 14 parts of decalactone, 10 to 20 parts of oleic acid, 10 to 15 parts of butyl decanolate, 15 to 22 parts of cconut aldehyde,30 to 50 parts of dodecalactone, 15 to 20 parts of butyl butyl lactate, 20 to 30 parts of milk fat, 3 to 6 parts of 3-methylthiopropanal, 15 to 25 parts of butanedione, 2 to 10 parts of 3-methylthiopropanol, 10 to 20 parts of sulfurol, 20 to 30 parts of ethyl myristate, 500 to 600 parts of digestion butter and 1 to 2 parts of tert-butyl hydroquinone. The invention discloses condensed milk essenceprepared from the condensed milk base.

The invention relates to self-heating poached spicy pork slices and a preparation method thereof, and belongs to the field of food. The method comprises a finished product of the poached spicy pork slices, and a food self-heating tank, wherein the volume ratio of soup to solid content of the finished product of the poached spicy pork slices is (1.4-1.6):1. The poached spicy pork slices comprise the following raw materials: lean pork, vegetable oil or salad oil, thick broad-bean sauce, pickled chilies, pickled rod chilies, ginger, garlic, welsh onions, red Chinese prickly ash powder, white sugar, chili powder, table salt, monosodium glutamate, water, lettuces, bean sprouts, marinating materials for meat, spices and dry seasonings. The food self-heating tank comprises a water storage bag, anotch-shaped heating bag, an outer tank and an inner tank, wherein the top of the outer tank is provided with a tank cover, and the inner side of the tank cover is provided with a toothpick. The preparation method comprises the following steps: A, slicing and pickling; B, material stir-frying; C, cooking; and D, and filling and sterilization. The self-heating poached spicy pork slices of the invention are authentic in flavor, spicy, fresh, and fragrant, can be stored at normal temperature for a long time, and has the advantages of uniform heating, sufficient heat and high safety coefficient during self-heating process. The preparation method is simple and convenient, and is suitable for large-scale production.

The invention relates to instant boiled pork slices and a making method thereof, and belongs to the field of foods. The making method comprises the following steps of making finished products of the boiled pork slices and performing packing, wherein for the finished products of the boiled pork slices, the volume ratio of cooking liquid to solid contents is (1.4-1.6) to 1, and the instant boiled pork slices comprise the following raw material components of lean pork, rape oil or salad oil, a thick broad-bean sauce, preserved hot peppers, preserved capsicum frutescens, ginger, garlic, scallions,red peppercorn powder, white sugar, chili powder, table salt, monosodium glutamate, water, endive sprouts, bean sprouts, seasoning for preserving meat, spice and dry seasoning. The making method of the instant boiled pork slices comprises the steps of A, performing dicing, and preserving; B, performing frying; C, performing boiling; and D, performing filling and sterilization. Compared with the prior art, the instant boiled pork slices are authentic in flavor, and spicy, fresh and fragrant. An anti-vacuum packing manner is adopted, so that the instant boiled pork slices can be preserved at normal temperature for a long time, the running off of the cooking liquid in the preservation process is low, and the instant boiled pork slices only need to be heated when being eaten, and are delicious and portable. The making method of the instant boiled pork slices is simple and easy to operate, and is suitable for mass production.

The invention discloses a preparation method of fish-meat-flavored essence, relating to the technical field of essence. The fish-meat-flavored essence comprises the following raw materials by weight parts: 100-150 parts of fish meat, 0.2-0.5 part of neutral protease, 3-5 parts of salt, 1-2 parts of ginger juice, 1-2 parts of chopped onion, 0.8-1.5 parts of amino acid, 1-1.5 parts of glucose, 1-2 parts of plant oil and 0.8-1 part of vitamin C. The preparation method comprises the following steps: removing bones from the fish meat, mashing, adding the neutral protease, controlling the temperature, and hydrolyzing to obtain fish meat hydrolysis liquid; adding the salt, the ginger juice, the chopped onion, the amino acid, the glucose, the plant oil and the vitamin C into the fish meat hydrolysis liquid in sequence, stirring, heating, reacting, evaporating and crystallizing. The fish meat essence does not contain chemical additives and does not have toxic and side effects on a human body.

The invention belongs to the field of food additives, and provides stewed chicken flavor liquid essence and a preparation method thereof. The essence is prepared from, by mass, 10.0-20.0% of acetoin, 0.1-2.0% of dimethyl disulfide, 15.0-30.0% of caproaldehyole, 0.0-0.1% of 2-methylpyrazine, 1.0-5.0% of furfuryl alcohol, 0.1-1.0% of 2-methyl-3-furanthiol, 2.0-5.0% of 3-methylthiopropanal, 1.0-2.0% of furfuryl mercaptan, 5.0-15.0% of 1-octene-3-ol, 1.8-5.0% of furanone, 0.1-2.0% of 3-octen-2-one, 5.0-15.0% of nonanal, 10.0-30.0% of (E,E)-2,4-decadienal, other perfumes and a solvent; the product has the natural stewed chicken flavor, the fragrance is natural and vivid, the fragrance holding time is long, and the essence can be applied to the fields of condiments, quick-frozen food, leisure food, instant food and the like.

The invention discloses a Jinhua ham flavored dumpling seasoning, which is characterized by comprising the following components in parts by weight: 0-15 parts of white granulated sugar powder, 0-40 parts of table salt, 0-10 parts of I+G, 0-10 parts of yeast extract, 0-5 parts of HVP, 0-30 parts of powdered soy and 10-50 parts of Jinhua ham essence powder. The Jinhua ham flavored dumpling seasoning is simple and easily available in materials, purely natural, vivid in ham flavor, mellow and full in fragrance and lingering in aftertaste. The type of the dumpling seasoning is enriched, which is conducive to the development of products in the food industry.

The invention relates to a low-salt and high-efficiency black pork sausage processing and fermentation method. The method comprises the following steps that (1) raw material pretreatment is performed,specifically, lean meat of black pigs is taken and ground, and fat meta is cut into to small pieces; then the lean meat and the fat meat are mixed and made into meat stuffing; (2) material mixing isperformed, specifically, white granulated sugar, soybean oil, white wine, edible salt, glucose, aginomoto, D-sodium erythorbate and sodium nitrite are weighed and mixed evenly to made into ingredients; the ingredients and the meat stuffing are mixed; (3) sausage stuffing is performed; (4) tying is performed; (5) deflation is performed; (6) rod penetration is performed; (7) baking fermentation is performed; (8) cold hanging is performed; and (9) packaging is performed. The low-salt and high-efficiency black pork sausage processing and fermentation method has beneficial effects that the obtainedsausages can be steamed, fried, boiled, fried and stewed, and the cured meat flavor is rich and mellow. No chemical preservatives are added in the manufacturing process and the shelf life is over 120days.

The invention discloses an egg-milk powder essence composition and a preparation method thereof. The egg-milk powder essence composition comprises the following components in parts by weight: 35-50 parts of enzymatic hydrolysate, 35-44 parts of maltodextrin, 4-6 parts of starch sodium octenylsuccinate, 1-3 parts of glucose powder, 0.2-0.4 part of sodium alginate, 0.1-0.3 part of sodium carboxymethylcellulose, 4-6 parts of an egg-milk essence base and 1.5-3.5 parts of palm oil, wherein the enzymatic hydrolysate is mainly prepared by the step of carrying out heating and enzymolysis on raw materials, wherein milk and egg pulp are used as the raw materials, and protease and phospholipase are used as catalysts. According to the egg-milk powder essence composition, flavors of the milk, egg white and egg yolk are naturally and realistically integrated; meanwhile, the egg-milk powder essence composition has excellent high temperature resistance and can be used for directly perfuming baking foods, candies, milk products and leisure foods so as to enable the baking foods, candies, milk products and leisure foods to have the egg-milk flavor.

The invention belongs to the field of deep processing of sheep slaughter byproduct and discloses a method for preparing natural meat flavour by utilizing sheep bone. The method comprises the steps of smashing the sheep bone, carrying out high temperature high pressure cooking, carrying out compound proteinase and flavourzyme enzymolysis, and carrying out maillard reaction, thus the natural meat flavour is obtained. In the method disclosed by the invention, protein and fat in the bone can be effectively extracted by virtue of the high temperature high pressure cooking, and bone soup is rich in free amino acid and small peptide after enzymolysis is carried out, thus the natural mutton flavour is an ideal flavour product which is full of nutriments and has strong mutton taste. In the method disclosed by the invention, the high temperature high pressure cooking is adopted, and the protein and fat in the bone can be simply and efficiently extracted. The obtained mutton flavour has mellower and longer smell, fuller palate and more lasting aftertaste. Protein content in the natural mutton flavour is obviously increased, and contents of calcium and phosphorus also can be obviously improved.

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 discloses a high-temperature-resistance pork paste essence. The pork paste essence comprises the following components in parts by weight: 90-98 parts of thermal reaction pork paste and 2-10 parts of pork flavoring base, wherein, the thermal reaction pork paste is prepared from the following raw materials according to a certain mass ratio: a pork thermal reactant, edible salt, white granulated sugar, sodium glutamate, disodium 5'-ribonucleotide, disodium succinate, corn starch, hydroxypropyl distarch phosphate, beta-cyclodextrine and glycerin monostearate; and the pork thermal reactant is prepared from the following raw materials according to a certain mass ratio: a pork zymolyte, a yeast extract, glucose, xylose, dark soy sauce, animal fat, sodium glutamate, amino acid, ginger powder, cinnamon powder and water. After high-temperature treatment, the pork paste essence disclosed by the invention still has the characteristics of rich and durable flavor and strong high temperature resistance. Meanwhile, the invention further discloses a preparation method of the high-temperature-resistance pork paste essence.