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Method for preparing duck meat taste essence

A technology of meat flavor essence and essence, which is applied in the field of preparation of natural duck flavor essence, can solve the problem of single flavor, and achieve the effects of low cost, novel material selection, and expanded utilization effect

Inactive Publication Date: 2009-12-23
TIANJIN CHUNYU FOOD INGREDIENTS
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The existing method of producing food flavors by using fat controlled oxidation mainly uses lard, chicken fat, beef tallow or vegetable oil, etc. Due to the limitation of the type of raw materials, the flavor of duck meat cannot be produced well, and it has the disadvantage of single flavor.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Add 100g of natural duck fat into the reaction kettle equipped with a ventilation device and stir at a stirring speed of 600r / min. After heating to 135°C, air is introduced. The air flow rate is 1.0m3 / kg.h, and the oxidation time is 3.0h. Obtain oxidized duck fat for subsequent use, the peroxide value of oxidized duck fat is 476mmol / kg, the anisidine value is 420, and the acid value is 8.7gKOH / kg fat.

[0021] Add xylose 3.5g, glucose 6.5g, L-cysteine ​​hydrochloride 10g, HVP liquid 60g, water 13g in another reaction kettle, above-mentioned oxidized duck fat 7g, carry out stirring reaction under 140 ℃, stirring speed is 400r / min, after 1.8h of reaction, the duck flavor with sauced duck flavor was obtained. Among them, the HVP liquid was purchased from Beijing Mantianhong Technology and Trade Co., Ltd., and the product name was HVP-5 liquid.

Embodiment 2

[0023] Add 100g of duck fat and stir in a reaction kettle equipped with an aeration device. The stirring speed is 400r / min. After heating to 140°C, air is introduced. The air flow rate is 1.5m3 / kg.h, and the oxidation time is 2.5h. Oxidized duck fat is ready for use. The peroxide value of oxidized duck fat is 526mmol / kg, the anisidine value is 510, and the acid value is 10.6gKOH / kg fat.

[0024] Add 5g of xylose, 5g of glucose, 10g of L-cysteine ​​hydrochloride, 62g of HVP solution, 14g of water, 4g of the above-mentioned oxidized duck fat in another reaction kettle, and carry out the stirring reaction at 140°C, and the stirring speed is 450r / min, after 3.2 hours of reaction, the duck flavor with sauce-flavored duck flavor was obtained. Among them, the HVP liquid was purchased from Beijing Mantianhong Technology and Trade Co., Ltd., and the product name was HVP-5 liquid.

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Abstract

The invention provides a method for preparing natural duck meat taste essence, which takes oxidated duck fat as raw material to prepare the duck meat taste essence by Maillard reaction; wherein the oxidated duck fat has the peroxide value of 20-2200mmol / kg, anisidine value of 260-500 and the acid value of 0.2-20gKOH / kg fat. A method for preparing the oxidated duck fat comprises the steps: in a reaction kettle provided with an aeration device, the natural duck fat is filled with air under the conditions that the stirring rotation speed is 100-1000r / min and the temperature is 80-180 DEG C; the air velocity is 0.5-5m / kg. h, and the oxidation time is 0.5-10h; the prepared natural duck fat is taken as the main raw material for preparing the essence, and the method has the advantages of novel selected material, easy acquisition and low cost.

Description

technical field [0001] The invention belongs to the technical field of food ingredients, in particular to a preparation method of natural duck flavor essence. Background technique [0002] With the continuous development of food flavor, duck flavor has a wide range of uses in food production fields such as instant noodles, instant vermicelli, soup, snack food, meat products, and roast duck. At present, the main production methods of duck meat food flavor are mainly two methods: the use of synthetic food spices and the preparation of animal protein and vegetable protein hydrolyzate through thermal reaction. The strength is strong, but the aroma is often not realistic enough, and the synthetic fragrance is obvious; the method of preparing animal protein and vegetable protein hydrolyzate through thermal reaction, although the taste is round and natural, but the aroma and fragrance characteristics are not obvious enough, and the strength is partial low problem. [0003] In ord...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/221A23L1/22A23L1/226A23L1/231A23L1/227A23L27/10A23L27/00A23L27/20A23L27/21A23L27/26
Inventor 刘阳郝学财邢海鹏李阳
Owner TIANJIN CHUNYU FOOD INGREDIENTS
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