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

Pork-flavor essence and preparation method thereof

A technology for flavor essence and pork, 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 enhanced cooking feeling, strong cooking feeling and long aftertaste.

Inactive Publication Date: 2012-02-08
TIANJIN CHUNFA BIO TECH GRP
View PDF1 Cites 9 Cited by
  • 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

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

[0024] A kind of pork flavor essence, is prepared from by comprising the raw material of following parts by weight:

[0025] 30 parts of pork hydrolyzate, 10 parts of chicken hydrolyzate, 28.7 parts of pork bone soup, 3.5 parts of glucose, 0.5 parts of D-xylose, 1 part of glycine, 0.5 parts of L-cysteine, 0.5 parts of VB1, and 1 part of VC parts, pork bone oil 11.7 parts, salt 12.6 parts

[0026] The preparation method of this pork flavor essence, comprises the steps:

[0027] 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 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.

[0028] 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 ...

Embodiment 2

[0030] A kind of pork flavor essence, is prepared from by comprising the raw material of following parts by weight:

[0031] 30 parts of pork hydrolyzate, 20 parts of chicken hydrolyzate, 14.7 parts of pork bone soup, 3.5 parts of glucose, 0.5 parts of D-xylose, 1 part of glycine, 0.5 parts of L-cysteine, 0.5 parts of VB1, and 1 part of VC 15.7 parts of pork bone oil, 12.6 parts of table salt.

[0032] The preparation method of this pork flavor essence, comprises the steps:

[0033] 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; 0.5 hours of hydrolysis at ℃ to obtain chicken hydrolyzate.

[0034] 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 ...

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 pork-flavor essence and a preparation method thereof. The essence is made of the following raw materials in parts by weight: 10 to 40 parts of pork hydrolysis liquid, 3 to 40 parts of chicken hydrolysis liquid, 10 to 40 parts of pig bone soup, 0.1 to 10 parts of glucose, 0.1 to 3 parts of D-xylose, 0.2 to 5 parts of glycine, 0.1 to 4 parts of L-homocysteine, 0 to 4 parts of DL-methionine, 0.1 to 4 parts of vitamin C (VC), 0.05 to 6 parts of vitamin B1 (VB1), 5 to 20 parts of pig bone oil and 10 to 30 parts of salt. In the pork-flavor essence, the pork hydrolysis liquid, the chicken hydrolysis liquid, the pig bone oil and the pig bone soup react with one another simultaneously, so the prepared pork-flavor essence product has a natural flavor, high cooking feeling and a full smell and has a lingering aftertaste.

Description

technical field [0001] The invention belongs to the field of food additives, in particular to a pork flavor essence and a preparation method thereof. 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 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
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
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