Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Blending braised pork essence with brown sauce and preparation method thereof

A pork flavoring and blending technology, which is applied in the field of food seasonings, can solve the problems of changes in pork flavors, volatile olfactory substances, and unstable flavor of flavored products, and achieves the effects of high authenticity and good application effect.

Inactive Publication Date: 2011-07-06
TIANJIN CHUNFA BIO TECH GRP
View PDF2 Cites 10 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are some problems in the application of the currently prepared pork essence in flavoring products: meat products are rich in various amino acids, sugars, vitamins, and fatty acids, which will slowly change at room temperature, causing the flavor of the product to vary; It is volatile and will disappear quickly at high temperature, which makes the flavor of flavor products unstable; in addition, pork flavor is prone to change under the coexistence of organic matter, resulting in its quality being affected

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] The raw material formula is shown in Table 1:

[0033] serial number

raw material name

concentration

Amount added (weight percent)

1

2-Methyl-3-furanthiol

1％

2

2

Bis(2-methyl-3-furanthiol)

1％

0.5

3

2-Methyl-3-methylthiofuran

1％

1.25

4

Furanone

1％

3

5

2-Methyl-3-mercaptotetrahydrofuran

1％

0.35

6

2-Methylpyrazine

1％

0.22

7

2.3.5-Methylpyrazine

1％

0.6

8

2-Acetylpyrazine

1％

0.8

9

2.3-Butanedithiol

1％

0.2

10

4-methyl-5-hydroxyethylthiazole

10％

5

11

anise oil

1％

0.3

12

cinnamon oil

1％

0.3

[0034] 13

ethyl maltol

1％

0.4

14

nutmeg oil

1％

0.1

15

Tetrahydrothiophen-3-one

1％

0.5

16

propanethiol

1％

0.2

...

Embodiment 2

[0039] The raw material formula is shown in Table 2:

[0040] serial number

raw material name

concentration

Amount added (weight percent)

1

2-Methyl-3-furanthiol

1％

3

2

Bis(2-methyl-3-furanthiol)

1％

0.8

3

4-Ethylguaiacol

1％

0.5

4

ethyl maltol

1％

2

5

2-Methyl-3-mercaptotetrahydrofuran

1％

0.5

6

2-Methylpyrazine

1％

0.4

7

2.3.5-Methylpyrazine

1％

0.8

8

2-Acetylpyrazine

1％

1.0

9

2.3-Butanedithiol

1％

0.3

10

4-methyl-5-hydroxyethylthiazole

10％

6

11

anise oil

1％

0.5

[0041] 12

cinnamon oil

1％

0.5

13

ethyl maltol

1％

0.4

14

nutmeg oil

1％

0.1

15

Tetrahydrothiophen-3-one

1％

0.5

16

propanethiol

1％

0.2

17

...

Embodiment 3

[0046] The raw material formula is shown in Table 3:

[0047] serial number

raw material name

concentration

Amount added (weight percent)

1

2-Methyl-3-furanthiol

1％

1.8

2

Bis(2-methyl-3-furanthiol)

1％

1.1

3

4-Ethylguaiacol

1％

0.8

4

ethyl maltol

1％

3.5

5

2-Methyl-3-mercaptotetrahydrofuran

1％

0.4

6

2-Methylpyrazine

1％

0.9

7

2.3.5-Methylpyrazine

1％

0.6

8

2-Acetylpyrazine

1％

1.5

9

2.3-Butanedithiol

1％

0.6

10

4-methyl-5-hydroxyethylthiazole

10％

5

[0048] 11

anise oil

1％

0.9

12

cinnamon oil

1％

0.8

13

ethyl maltol

1％

1.0

14

nutmeg oil

1％

0.3

15

Tetrahydrothiophen-3-one

1％

0.8

16

propanethiol

1％

0.1

17...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses blended pork essence with brown sauce and a preparation method thereof. A note of pork essence comprises a pork note (which takes the flavor of lean meat mainly) and a braised note (which takes notes of soy sauce fragrance, scallion fragrance, ginger fragrance and spices mainly). Therefore, the prepared essence has full-bodied fragrance of braised pork with brown sauce, and has high fidelity and good application effect.

Description

technical field [0001] The invention belongs to the field of food seasonings, in particular to a pork essence and a preparation method thereof. Background technique [0002] With the continuous development of society, people's pace of life is getting faster and faster, more and more people like to eat convenience food, such as ham sausage, bacon, barbecue, canned meat and so on. Because these products are limited by the processing technology and time, the aroma and fragrance of the products are not as good as the meat products cooked by traditional methods, so a good pork flavor is needed to enhance the aroma and taste. In this way, the demand for pork flavors has increased significantly. However, there are some problems in the application of the currently prepared pork essence in flavoring products: meat products are rich in various amino acids, sugars, vitamins, and fatty acids, which will slowly change at room temperature, causing the flavor of the product to vary; It i...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L1/231A23L27/26
Inventor 邵春凤刘鹏邢海鹏
Owner TIANJIN CHUNFA BIO TECH GRP
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com