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

Goose liver essence and preparation method thereof

A technology of foie gras essence and essence, which is applied in the field of foie gras essence and its preparation to achieve the effects of rich aroma, mellow taste and high nutritional value

Inactive Publication Date: 2012-11-07
广州百花香料股份有限公司
View PDF2 Cites 11 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the meat-flavored flavors widely used in instant fabric bags, catering ingredients and other foods, such as pork, chicken, beef, mutton and other flavors, can no longer meet people's growing consumption needs. People hope to taste new and better flavors. high-end meat products

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

preparation example Construction

[0023] The preparation method of above-mentioned foie gras essence, comprises the following steps:

[0024] (1) Preparation of foie gras enzymatic hydrolyzate:

[0025] After mashing the foie gras, add water 1 times the weight of the raw materials, appropriate amount of papain or flavor protease, mix well, and enzymolyze at 55-60°C for 3-5 hours, then inactivate the enzymolyzate, and cool it to obtain The material is enzymatic hydrolyzate of foie gras;

[0026] (2), carry out Maillard reaction on the component raw materials weighed according to the formula:

[0027] Weigh the raw materials of the following components by weight: 1-10 parts of reducing sugar, 1-15 parts of amino acid, 0.1-1.5 parts of thiamine hydrochloride, 0.1-5 parts of disodium nucleotide, 0.1-5 parts of spice powder 30-45 parts of plant hydrolyzed protein liquid, 40-60 parts of foie gras enzymatic hydrolyzed liquid, mix the components and raw materials weighed according to the formula evenly, and then car...

Embodiment 1

[0035] The preparation method of foie gras essence of the present invention comprises the following steps:

[0036] (1) Preparation of enzymolysis solution:

[0037] Mash 100 parts of fresh or frozen foie gras evenly, add 100 parts of water, 0.15 parts of papain with an activity of 13000U / g, enzymolyze at 55°C for 4 hours, heat the enzymolysis solution to 85°C and keep it for about 10 minutes to inactivate Enzyme, after cooling, the obtained material is foie gras enzymatic hydrolysis solution, the papain is food grade (manufacturer: Guangzhou Yuantian Enzyme Preparation Factory), suitable for hydrolyzing animal and vegetable protein.

[0038] (2) Perform the Maillard reaction on the component raw materials weighed according to the formula:

[0039] Weigh the raw materials of the following components by weight: 2 parts of oral glucose, 1 part of D-xylose, 3 parts of L-cysteine ​​hydrochloride, 5 parts of glutamic acid, 0.5 parts of thiamine hydrochloride, taste 0.5 parts of d...

Embodiment 2

[0041] The preparation method of foie gras essence of the present invention comprises the following steps:

[0042] (1) Preparation of enzymolysis solution:

[0043] Mash 100 parts of fresh or frozen foie gras evenly, add 100 parts of water, 0.15 parts of papain with an activity of 13000U / g, enzymolyze at 60°C for 5 hours, raise the temperature of the enzymolysis solution to 85°C and keep it for 10 minutes to inactivate the enzyme , After the enzyme is cooled, it passes through a colloid mill, and the obtained material is foie gras enzymatic hydrolysis solution. The papain is food grade (manufacturer: Guangzhou Yuantian Enzyme Preparation Factory), and is suitable for hydrolyzing animal and vegetable protein.

[0044] (2) Perform the Maillard reaction on the component raw materials weighed according to the formula:

[0045] Weigh the raw materials of the following components by weight: 1.5 parts of oral glucose, 1.5 parts of D-xylose, 4 parts of L-cysteine ​​hydrochloride, 4 ...

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

PropertyMeasurementUnit
Vitalityaaaaaaaaaa
Vitalityaaaaaaaaaa
Login to View More

Abstract

The invention discloses a goose liver essence and a preparation method of the goose liver essence. The goose liver essence comprises the following components by weight ratio: 40-60 parts of goose liver enzyme hydrolysis solution, 1-10 parts of reducing sugar, 1-15 parts of amino acid, 0.1-1.5 parts of thiamine hydrochloride, 0.1-5 parts of disodium 5'-ribonucleotide, 0.1-5 parts of spice powder and 30-45 parts of hydrolyzed vegetable protein solution. The goose liver essence is prepared from the goose liver enzyme hydrolysis solution as well as the reducing sugar, the amino acid, the thiamine hydrochloride, the disodium 5'-ribonucleotide, the spice powder and the hydrolyzed vegetable protein solution through Maillard reaction, wherein the goose liver enzyme hydrolysis solution serves as the main raw material, and the reducing sugar, the amino acid, the thiamine hydrochloride, the disodium 5'-ribonucleotide, the spice powder and the hydrolyzed vegetable protein solution serve as the auxiliary raw materials. Therefore, the prepared product has strong real goose liver characteristic aroma, mellow taste and high nutritional value and can be widely used as the essence of instant noodle seasonings, food ingredients and meat products.

Description

technical field [0001] The invention relates to the field of essence, in particular to a foie gras essence with foie gras aroma and a preparation method thereof. Background technique [0002] In recent years, with the improvement of people's material living standards, people's requirements for the aroma and taste of food are also getting higher and higher. At present, the meat-flavored flavors widely used in instant fabric bags, catering ingredients and other foods, such as pork, chicken, beef, mutton and other flavors, can no longer meet people's growing consumption needs. People hope to taste new and better flavors. High-end meat products. The high-end meat product, foie gras, which enjoys the reputation of "the king of green food in the world", is deeply loved by people because of its unique flavor of foie gras and its functions of lowering cholesterol in human blood, lowering blood fat, softening blood vessels, and delaying aging. People's favorite. Contents of the 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): A23L1/226A23L27/20
Inventor 田宏伟马志伟
Owner 广州百花香料股份有限公司
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