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Pork-flavor essence

A technology of flavor and essence, applied in the field of pork flavor and essence, can solve the problems of insufficient pork characteristics, and achieve the effect of strong aroma, strong aroma and long aftertaste

Inactive Publication Date: 2010-04-07
TIANJIN CHUNFA BIO TECH GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] With the improvement of living standards, returning to nature and seeking green food has become the trend of the times. At present, pork flavor is mainly synthesized through Maillard reaction. The flavor prepared by Maillard reaction has the characteristics of full flavor, natural and harmonious aroma, etc., but pork slightly less characteristic

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0023] Example Tonkatsu flavor essence

[0024] Take 20% of onion, 20% of fresh ginger, 16% of anise, 16% of black pepper, 10% of bay leaf, 10% of nutmeg, 4% of thyme and 4% of basil by mass, crush them separately, grind them finely, and mix them to get a barbecue flavor. spices.

[0025] Take cysteine ​​hydrochloride 3%, glucose 3%, xylose 1.5%, hydrolyzed pork protein 23%, pork bone oil 3.5%, barbecue spice 5%, pork bone 14%, flour 42%, Water is 5%; each raw material is added into the mixer and mixed evenly to obtain extruded and puffed raw materials, and the measured moisture content is 15.7%. The twin screw extruder was preheated to: 80°C in the mixing zone, 130°C in the shear zone, and 160°C in the melting zone. Then, the extruded and puffed raw materials were added to the feeding hopper of the twin-screw extruder, the extruder was started, and the screw speed was adjusted to 150 rpm. The raw material is conveyed from the hopper to the extruder for extrusion at a speed...

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PUM

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Abstract

The invention relates to a pork-flavor essence. Mixed raw materials prepared by mixing amino acids, reducing sugar, proteins, spices, carrier, water, flavoring agents are added to a twin-screw extrusion-expansion machine set according to the value; the raw materials are conveyed from a hopper to an extruder for extrusion at a speed between 20 and 500 kg / hour; and the raw materials are allowed to undergo a series of maillard reaction, sugar degradation and fat oxidation and other changes at a high temperature under high pressure inside the extrusion machine, thus the pork essence with fuller flavor, natural harmonious aroma and strong pork-flavor characteristics can be produced.

Description

technical field [0001] The invention relates to a pork flavor, in particular to a pork flavor with more prominent pork flavor characteristics prepared by using extrusion technology, and belongs to the technical field of food. Background technique [0002] Meat flavor is one of the flavors that has developed rapidly in recent years, and is widely used in the flavoring and flavoring of convenience foods, puffed foods and meat products. Since the 1970s, it has been widely researched and applied at home and abroad. Many international flavor companies such as IFF in the United States, BBA in the United Kingdom, Firmenich in Switzerland, and Takasago in Japan have produced meat flavors in large quantities. The annual output of domestic meat flavor has reached more than 8,000 tons. [0003] With the increasing improvement of living standards, returning to nature and seeking green food have become the trend of the times. At present, pork essence is mainly synthesized through Mailla...

Claims

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Application Information

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IPC IPC(8): A23L1/231A23L27/26
Inventor 刘欢郝学财邢海鹏
Owner TIANJIN CHUNFA BIO TECH GRP
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