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Method for preparing meaty paste essence by controlling natural amino acids and obtained product

A natural amino acid and meat-flavored technology, applied in food preparation, application, food science, etc., can solve the problems of lack of specific requirements, and achieve the effect of good safety performance, pure taste and stable quality

Inactive Publication Date: 2012-09-26
TIANNING FLAVOR JIANGSU
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is still a lack of specific requirements for the production of reactive spices in China

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A product obtained by the method of the present invention, the product is a meat paste essence, which is a pork paste essence, comprising the following components: 30 parts of methionine, 40 parts of serine, 10 parts of lysine, 30 parts of alanine 50 parts of glycine, 40 parts of taurine, 80 parts of glucose, 30 parts of D-xylose, 20 parts of D-ribose, 15 parts of cysteine, 60 parts of brewer's yeast, 50 parts of hydrolyzed vegetable protein, natural lard 30 parts, 20 parts of thiamine hydrochloride, 45 parts of leucine, 30 parts of tryptophan, 25 parts of aspartic acid, 40 parts of threonine, 20 parts of glutamic acid, pork hydrolyzate containing natural amino acids 134 parts, 15 parts of ethyl maltol, 3 parts of [4-hydroxy-2,5-dimethyl-3 (2H) furanone], 50 parts of salt, 50 parts of white sugar, 3 parts of xanthan gum, glutamine 80 parts of sodium bicarbonate, 40 parts of corn starch. Among them, the pork hydrolyzate containing natural amino acids is made of natural ...

Embodiment 2

[0023]A product obtained by the method of the present invention, the product is chicken paste essence, comprising the following components: 30 parts of methionine, 60 parts of serine, 30 parts of lysine, 20 parts of alanine, 40 parts of glycine, beef 20 parts of sulfonic acid, 40 parts of glucose, 20 parts of D-xylose, 30 parts of D-ribose, 10 parts of cysteine, 40 parts of brewer's yeast, 40 parts of hydrolyzed vegetable protein, 50 parts of natural chicken oil, thiamine salt 10 parts of acid salt, 50 parts of leucine, 20 parts of tryptophan, 35 parts of aspartic acid, 30 parts of threonine, 20 parts of glutamic acid, 171 parts of chicken hydrolyzate containing natural amino acids, ethyl maltol 20 parts, [4-hydroxy-2,5-dimethyl-3 (2H) furanone] 1 part, 60 parts of salt, 80 parts of white sugar, 4 parts of xanthan gum, 60 parts of sodium glutamate, corn starch 50 servings. Among them, the chicken hydrolyzate containing natural amino acid is made of natural chicken as raw mate...

Embodiment 3

[0028] A product obtained by the method of the present invention, the product is beef paste essence, comprising the following components: 30 parts of methionine, 40 parts of serine, 20 parts of lysine, 30 parts of alanine, 50 parts of glycine, beef paste 30 parts of sulfonic acid, 70 parts of glucose, 20 parts of D-xylose, 10 parts of D-ribose, 15 parts of cysteine, 60 parts of brewer's yeast, 50 parts of hydrolyzed vegetable protein, 60 parts of natural butter, thiamine salt 15 parts of acid salt, 40 parts of leucine, 10 parts of tryptophan, 20 parts of aspartic acid, 30 parts of threonine, 20 parts of glutamic acid, 186 parts of beef hydrolyzate containing natural amino acids, ethyl maltol 20 parts, 2 parts of [4-hydroxy-2,5-dimethyl-3(2H) furanone], 40 parts of salt, 60 parts of white sugar, 2 parts of xanthan gum, 70 parts of sodium glutamate, corn starch 40 servings. Among them, the beef hydrolyzate containing natural amino acid is made of natural beef as raw material, a...

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PUM

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Abstract

The invention discloses a method for preparing meaty paste essence by controlling natural amino acids and an obtained product. The method is characterized by preparing the meaty paste essence through the natural amino acid control technology, and preparing the natural paste essence by combining the amino acids from natural animals with other auxiliary materials through the Maillard reaction technology. The obtained product belongs to the purely natural food condiments without toxic or side effects. The meaty paste essence not only has aroma close to the natural aroma, attractive flavor and good taste, but also has higher nitrogen content, rich nutrition, good safety performance and stable product property.

Description

technical field [0001] The invention discloses a method for preparing meat-flavored paste essence, in particular to a method for preparing meat-flavored paste essence by controlling natural amino acids by combining Maillard reaction technology and enzymatic hydrolysis technology to prepare natural amino acid and the products obtained. Background technique [0002] The salty flavor is different from the sweet flavor, and its core is mainly meat flavor. Such as chicken, beef, pork, seafood, etc. Thermal reaction is just a way and means of preparing salty flavor, and Maillard reaction is not equal to meat flavor. At present, there is still a lack of specific requirements for the production of reactive spices in China. International LOFI (Food Flavor Industry International Organization) definition of reactive spices: reactive spices refer to a product or a mixture prepared for the needs of food aroma. It is an ingredient or a mixture of ingredients permitted by the food indu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/231A23L27/26
Inventor 陈钧张树林周春飞
Owner TIANNING FLAVOR JIANGSU
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