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a pork flavor

A technology for pork and flavor, applied in the field of food additives, can solve the problems of insufficient mellow feeling, limited flavor, insufficient aftertaste, etc., and achieve the effects of enhancing cooking feeling, strong cooking feeling and long aftertaste.

Inactive Publication Date: 2011-12-14
TIANJIN CHUNFA BIO TECH GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The flavor of the product is greatly limited, with insufficient mellowness and aftertaste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A preparation method of pork flavor essence, comprising the steps of:

[0020] Mince fresh pork, add papain accounting for 0.1% by weight of fresh pork, and hydrolyze it at 65°C for 0.5 hour to obtain a pork hydrolyzate; mince fresh chicken, add papain accounting for 0.1% by weight of fresh chicken, and hydrolyze it at 65°C Under hydrolysis for 0.5 hour, chicken hydrolyzate was obtained.

[0021] Add 30 parts of pork hydrolyzate, 10 parts of chicken hydrolyzate, 28.7 parts of pork bone soup, 3.5 parts of glucose, 0.5 part of D-xylose, 1 part of glycine, 0.5 part of L-cysteine, and 1 part of VB1 in the reactor. 0.5 parts, 1 part of VC, 11.7 parts of pork bone oil, and 12.6 parts of table salt. Stir for 20 minutes and heat up. The reaction temperature is controlled at 114-115° C., and the reaction time is 1 hour. After the reaction is finished, cool down to 50° C., and pass through a 40-mesh vibrating sieve to obtain pork essence.

Embodiment 2

[0023] A preparation method of pork flavor essence, comprising the steps of:

[0024] Minced fresh pork, added papain accounting for 0.1% by weight of fresh pork, and hydrolyzed it for 0.5 hour at 65°C to obtain pork hydrolyzate; Hydrolyze at 0.5°C for 0.5 hour to obtain chicken hydrolyzate.

[0025] Add 30 parts of pork hydrolyzate, 20 parts of chicken hydrolyzate, 14.7 parts of pork bone soup, 3.5 parts of glucose, 0.5 part of D-xylose, 1 part of glycine, 0.5 part of L-cysteine, and 1 part of VB1 in the reactor. 0.5 parts, 1 part of VC, 15.7 parts of pork bone oil, and 12.6 parts of table salt. Stir for 20 minutes and heat up. The reaction temperature is controlled at 114-115° C., and the reaction time is 1 hour. After the reaction is finished, cool down to 50° C., and pass through a 40-mesh vibrating sieve to obtain pork essence.

[0026] The parts mentioned in embodiment 1 and embodiment 2 are parts by weight.

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PUM

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Abstract

The present invention involves a pork flavor, which is prepared by the method including the following steps: 1) Plucking fresh pork and adding papaya proteases for pork hydrolysis to get pork hydrophobic liquid; pour fresh chicken, add papaya protease,Perform chicken hydrolysis, get chicken hydrolyzed liquid; 2) Add pork hydraulic solution, chicken hydraulic solution, pork bone white soup, restore sugar, amino acids, vitamins, lard oil, salt, salt, heating, heating temperature, heating temperature, heating temperature, heating temperature, heating temperatureControl at 100-120 ° C, and the response time is 1-3 hours. After the reaction is over, the cooling is cooled.The pork flavor of the present invention uses pork moisture and chicken hydraulic solution, pork bone, and pork bone white soup at the same time.

Description

technical field [0001] The invention belongs to the field of food additives, in particular to a pork flavor essence. Background technique [0002] Meat flavor is a food additive widely used in instant noodles, meat products, condiments and other products. It has developed rapidly since the 1990s. The traditional production method of meat flavor is as follows: the first step is to combine amino acids, Various raw materials such as reducing sugar are added to the reactor in a certain proportion to carry out Maillard reaction (reaction between amino acid and reducing sugar). and the change of the reaction time, the reaction product is mixed with other raw materials such as maltodextrin, salt, monosodium glutamate, etc. (or) natural equivalent spices and solvents (such as ethanol, propylene glycol, salad oil, etc.) are added into the batching tank in a certain proportion and mixed evenly to obtain the blended spices. The third step is to add the reaction spices, blended spices...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/231A23L27/26
Inventor 李文方戴永鑫邢海鹏
Owner TIANJIN CHUNFA BIO TECH GRP
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