Blended meat flavor aqueous essence and preparation method thereof

A preparation-type, meat-flavored technology, applied in the field of essence, achieves the effects of good aromatizing effect, good aroma and fragrance, and good freeze-thaw stability

Active Publication Date: 2012-01-25
TIANJIN CHUNFA BIO TECH GRP
View PDF5 Cites 12 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The technical problem to be solved by the present invention is to provide a blended meat-flavored aqueous essence with vivid flavor, mellow aroma and lon...

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

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Blended meat flavor aqueous essence and preparation method thereof
  • Blended meat flavor aqueous essence and preparation method thereof
  • Blended meat flavor aqueous essence and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] See Table 1 for the raw material formula of the blended meat-flavored water-like flavor:

[0015]

[0016]

[0017] Table I

[0018] The preparation method of the blended meat-flavored water flavor is as follows: 1. Dilute the 1-22 monomer fragrance raw materials in Table 1 except 23 propylene glycol with propylene glycol to the respective corresponding mass concentrations in Table 1. After the dilution is completed, follow The weight percent additions of the diluents described in Table 1 are combined, and finally propylene glycol is used as a solvent to make up 100% to obtain a finished flavor product.

Embodiment 2

[0020] See Table 2 for the raw material formula of the blended meat-flavored water-like flavor:

[0021]

[0022]

[0023] Table II

[0024] The preparation method of the blended meat-flavored water flavor is as follows: 1. Dilute the 1-22 monomer fragrance raw materials in Table 2 except 23 propylene glycol with propylene glycol to the respective corresponding mass concentrations in Table 2. After the dilution is completed, follow The weight percent additions of the diluents described in Table 2 are combined, and finally propylene glycol is used as a solvent to make up 100% to obtain a finished flavor product.

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 relates to a blended meat flavor aqueous essence and a preparation method thereof. The blended meat flavor aqueous essence consists of a meat note (mixed fragrance of lean pork, chicken and the like), a sauce note, a chive note and a ginger note. The finally prepared essence has a strong meat flavor, has a good flavoring effect in deep-frozen dumplings, has high freezing stability, and can be used for keeping good fragrance and flavor of deep-frozen dumplings within the shelf life.

Description

technical field [0001] The invention relates to an essence, in particular to a blended meat-flavored aqueous essence and a preparation method thereof. Background technique [0002] In today's society, people's life rhythm is getting faster and faster, and living habits are constantly changing, making it possible for the original completely self-made food to be made into semi-finished or finished products, and the proportion of quick-frozen food in consumers' lives is also increasing. Bigger and bigger, such as quick-frozen dumplings, quick-frozen fish balls, quick-frozen shrimp balls, quick-frozen glutinous rice balls, quick-frozen meat skewers, etc. Since these products enter the market through the cold chain, they need to have a certain shelf life. In order to keep the aroma and fragrance of these products like the aroma and fragrance of new products after quick freezing, there is an urgent need for a product that can increase aroma and taste, and at the same time solve th...

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 Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

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

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap